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

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 t...

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Published inFood Chemistry: X Vol. 30; p. 102902
Main Authors Firoozi, Nasibeh, Ghaffari, Mostafa, Nikoo, Mehdi
Format Journal Article
LanguageEnglish
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
Online AccessGet full text
ISSN2590-1575
2590-1575
DOI10.1016/j.fochx.2025.102902

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Abstract 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.
AbstractList 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.
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.
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.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.
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.
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 (  < 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 (  < 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 (  < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis (  < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles.
ArticleNumber 102902
Author Firoozi, Nasibeh
Ghaffari, Mostafa
Nikoo, Mehdi
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  givenname: Mostafa
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  organization: Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, Iran
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Keywords Grape seed protein hydrolysate
Cryoprotective effect
Protein oxidation
Surface morphology
Antioxidant activity
G. speciosus
Freeze-thaw cycles
Digestibility
Language English
License This is an open access article under the CC BY-NC license.
2025 Published by Elsevier Ltd.
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Snippet This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince...
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SubjectTerms Antioxidant activity
Cryoprotective effect
Digestibility
Freeze-thaw cycles
G. speciosus
Grape seed protein hydrolysate
Protein oxidation
Surface morphology
Title Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Gnathanodon speciosus) during freeze-thaw cycles
URI https://dx.doi.org/10.1016/j.fochx.2025.102902
https://www.ncbi.nlm.nih.gov/pubmed/40831969
https://www.proquest.com/docview/3241320546
https://pubmed.ncbi.nlm.nih.gov/PMC12359270
https://doaj.org/article/c66b7fc8559a489da7ec11ab1f143e8f
Volume 30
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