Development, Characterization, and Anti-Aging Potential of Fish Collagen Peptide-Based Beverages with Bovine Colostrum
نویسندگان
1 Research and Development Center, Nanjing Daily Nutrition Biotechnology Co. Ltd, Nanjing 211200, P.R. CHINA
2 Department of Surgery, The First Bethune Hospital of Jilin University, Changchun, Jilin province, 130012, P.R. CHINA
3 Department of Biochemistry and Molecular Biology, The Key Laboratory of Environment and Genes Related to Disease of Ministry of Education, Health Science Center, Xi'an Jiaotong University, Xi'an, P.R. CHINA
4 Department of Food Science and Technology, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, P.R. CHINA
5 Food Technology Research Institute, Agricultural Research Center, Giza, 12611, EGYPT
6 Agricultural Engineering Research Institute, Agricultural Research Center, Giza 12611, EGYPT
7 Research and Development Center, Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, P.R. CHINA
8 Research and Development Center, Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, P.R. CHINA
9 Research and Development Center, Tianmeijian Biotechnology (Beijing) Co. Ltd, Beijing 100101, P.R. CHINA
10 Institute of Agro-products Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, P.R. CHINA
11 Department of Medical Laboratory Diagnostics, School of Medical Technology, Shaoyang University, Shaoyang 422000, P.R. CHINA
12 College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, P.R. CHINA
13 Home Economics Department, Faculty of Specific Education, Alexandria University, EGYPT
14 Chair of Dates Industry and Technology, King Saud University, PO Box 2460, Riyadh 11451, SAUDI ARABIA
doi
10.30492/ijcce.2025.2037572.6729چکیده
This study aims to formulate, evaluate, develop, and characterize Fish Collagen Peptide-Based Beverages (FCPB) supplemented with bioactive compounds, including Transforming Growth Factor-beta (TGF-β), from Bovine Colostrum (BC) in varying concentrations (0-4%) to enhance health benefits. Incorporating BC into FCPB beverages (FCPB- BC) improved their physicochemical properties, characteristics, and antioxidant levels. The resulting FCPB-BC beverages exhibited desirable physicochemical properties, antioxidant activity, and stability. The physicochemical, microbiological, and sensory properties of pasteurized FCPB-BC were evaluated over a storage period of 28 days at elevated temperatures (37°C). Remarkably, the shelf-life of these beverages extended to one year, ensuring prolonged preservation of their enhanced properties. Notably, the conversion ratio of 0.16 g BC into FCPB beverages (FCPB-BC2) demonstrated superior stability and benefits compared to the higher concentrations of 0.24 g (FCPB-BC3) and 0.32 g (FCPB-BC4), where protein precipitation was observed. Specifically, FCPB-BC2 showed consistent sensor readings with the E-Nose, maintaining stable values over time, such as 1.075 (week 1), 0.983 (week 2), and 0.973 (week 4) for W1C, and 0.828 (week 1) to 1.468 (week 4) for W5S, indicating superior sensory consistency. In contrast, FCPB-BC3 and FCPB-BC4 exhibited greater fluctuations in sensor responses, such as 0.887 (week 1) to 1.164 (week 4) for W1S in FCPB-BC3 and 1.164 (week 1) to 1.288 (week 3) for W1S in FCPB-BC4. These findings support the conclusion that FCPB-BC2 is the optimal formulation, offering the best stability and promising health benefits for future development. Additionally, efficacy assessment demonstrated significant improvements in skin characteristics, including elasticity and hydration of the stratum corneum, after 28 days of application. Wrinkle characteristics, such as surface roughness and volume, were markedly reduced, with improved skin appearance, elasticity, firmness, and hydration. The FCPB-BC beverages offer a natural and safe alternative for those searching for non-invasive anti-aging remedies.
