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dc.contributor.authorVu, Dat Trong
dc.contributor.authorKletthagen, Malin Christine
dc.contributor.authorElvevoll, Edel Oddny
dc.contributor.authorFalch, Eva
dc.contributor.authorJensen, Ida-Johanne
dc.date.accessioned2024-09-26T08:53:36Z
dc.date.available2024-09-26T08:53:36Z
dc.date.issued2024-04-12
dc.description.abstractSea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p < 0.05) antioxidant activity compared to freeze-dried samples (calculated on a dry weight basis). The quantity of essential amino acids was high (31%) and corresponds to the Food and Agriculture Organization of the United Nations reference protein. Frozen samples showed an increase in antioxidant activity during digestion measured by three different antioxidant assays. Freeze-dried samples only showed an increase in one of the antioxidant assays. Correlations (p < 0.05) were found between specific free amino acids and antioxidant activity. The amount of free amino acids exceeded the threshold to taste bitter, umami, sour, and sweet flavors. This study showed that P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient.en_US
dc.identifier.citationVu, Kletthagen, Elvevoll, Falch, Jensen. Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity. Applied Sciences. 2024;14(8)
dc.identifier.cristinIDFRIDAID 2271192
dc.identifier.doi10.3390/app14083267
dc.identifier.issn2076-3417
dc.identifier.urihttps://hdl.handle.net/10037/34878
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.relation.journalApplied Sciences
dc.rights.holderCopyright 2024 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleSimulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activityen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Except where otherwise noted, this item's license is described as Attribution 4.0 International (CC BY 4.0)