High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes
High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) a...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001969 |
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| author | Marcella Meia Gary Enchangan Muhammad Syamil Seman Jameel R. Al-Obaidi Atiqah Farah Zakaria Ahmad Faizal Abdull Razis Nazamid Saari Hanis Hazeera Harith Nuzul Noorahya Jambari |
| author_facet | Marcella Meia Gary Enchangan Muhammad Syamil Seman Jameel R. Al-Obaidi Atiqah Farah Zakaria Ahmad Faizal Abdull Razis Nazamid Saari Hanis Hazeera Harith Nuzul Noorahya Jambari |
| author_sort | Marcella Meia Gary Enchangan |
| collection | DOAJ |
| description | High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) at 200, 400, and 600 MPa for 5 or 20 min on the quality, protein profiles, and antigenicity of β-parvalbumin, a major fish allergen, in Indian mackerel fillets. It also examined the in vitro digestibility of total protein and β-parvalbumin after HPP treatments. Protein profiles of the 600 MPa 5-minute treated and untreated fillets were analysed using 2D-PAGE, and proteins with significant changes were identified via MALDI-TOF/TOF MS. Results revealed that HPP at 400 and 600 MPa significantly increased fillet hardness and whiteness while reducing soluble protein content. Though β-parvalbumin was present in all treated samples, its levels decreased after digestion, becoming undetectable after 15 min. Specific proteins, including β-parvalbumin, actin, and ATP synthase, were significantly altered in the 600 MPa-treated fillets. HPP surpassing 600 MPa enhanced β-parvalbumin digestibility and reduced its antigenicity. These findings highlighted the delicate balance required in optimising HPP for improved digestibility and minimising the antigenicity of β-parvalbumin in Indian mackerel without compromising its quality. |
| format | Article |
| id | doaj-art-10fcd4e1f8254f11b47f2feffa5fd4b3 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-10fcd4e1f8254f11b47f2feffa5fd4b32025-08-20T03:45:18ZengElsevierApplied Food Research2772-50222025-06-015110088810.1016/j.afres.2025.100888High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changesMarcella Meia Gary Enchangan0Muhammad Syamil Seman1Jameel R. Al-Obaidi2Atiqah Farah Zakaria3Ahmad Faizal Abdull Razis4Nazamid Saari5Hanis Hazeera Harith6Nuzul Noorahya Jambari7Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, MalaysiaDepartment of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjung Malim, Perak, Malaysia; Applied Science Research Center, Applied Science Private University, 11931 Amman, Jordan; Corresponding authors.Department of Otorhinolaryngology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, MalaysiaDepartment of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia; Corresponding authors.High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) at 200, 400, and 600 MPa for 5 or 20 min on the quality, protein profiles, and antigenicity of β-parvalbumin, a major fish allergen, in Indian mackerel fillets. It also examined the in vitro digestibility of total protein and β-parvalbumin after HPP treatments. Protein profiles of the 600 MPa 5-minute treated and untreated fillets were analysed using 2D-PAGE, and proteins with significant changes were identified via MALDI-TOF/TOF MS. Results revealed that HPP at 400 and 600 MPa significantly increased fillet hardness and whiteness while reducing soluble protein content. Though β-parvalbumin was present in all treated samples, its levels decreased after digestion, becoming undetectable after 15 min. Specific proteins, including β-parvalbumin, actin, and ATP synthase, were significantly altered in the 600 MPa-treated fillets. HPP surpassing 600 MPa enhanced β-parvalbumin digestibility and reduced its antigenicity. These findings highlighted the delicate balance required in optimising HPP for improved digestibility and minimising the antigenicity of β-parvalbumin in Indian mackerel without compromising its quality.http://www.sciencedirect.com/science/article/pii/S2772502225001969High-pressure processingProteomicsβ-parvalbumin antigenicityMeat qualityIndian mackerel |
| spellingShingle | Marcella Meia Gary Enchangan Muhammad Syamil Seman Jameel R. Al-Obaidi Atiqah Farah Zakaria Ahmad Faizal Abdull Razis Nazamid Saari Hanis Hazeera Harith Nuzul Noorahya Jambari High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes Applied Food Research High-pressure processing Proteomics β-parvalbumin antigenicity Meat quality Indian mackerel |
| title | High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_full | High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_fullStr | High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_full_unstemmed | High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_short | High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_sort | high pressure processing hpp impacts on indian mackerel meat insights into quality attributes β parvalbumin antigenicity and proteomic changes |
| topic | High-pressure processing Proteomics β-parvalbumin antigenicity Meat quality Indian mackerel |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001969 |
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