Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Gnathanodon speciosus) during freeze-thaw cycles

• Published in: Food Chemistry: X Vol. 30; p. 102902
• Main Authors: Firoozi, Nasibeh, Ghaffari, Mostafa, Nikoo, Mehdi
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 01.08.2025; Elsevier
• Subjects: Antioxidant activity; Cryoprotective effect; Digestibility; Freeze-thaw cycles; G. speciosus; Grape seed protein hydrolysate; Protein oxidation; Surface morphology; Grape seed protein hydrolysate; Cryoprotective effect; Protein oxidation; Surface morphology; Antioxidant activity; G. speciosus; Freeze-thaw cycles; Digestibility
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2025.102902

This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) significantly reduced both the phase transition and total freezing time compared to the control group (p < 0.05). Notably, the mince supplemented with GSPH8 in combination with trehalose (TH) and sodium pyrophosphate (SPP) exhibited the shortest phase transition and freezing times (p < 0.05). The addition of grape seed protein hydrolysates resulted in a smoother surface morphology and the highest absolute zeta potential in myofibrillar proteins. Furthermore, it decreased lipid and protein oxidation, particularly when combined with TH and SPP (p < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis (p < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles. •GSPH decreased phase transition and freezing time in fish mince.•GSPH reduced myofibrillar protein denaturation during freeze-thaw cycles.•GSPH led to higher digestibility and antioxidant activity of MP hydrolysates in SGD system.•GSPH showed cryoprotective effect in fish mince during freeze-thaw cycles.