Functional Properties of Tilapia Collagen, a Systematic Review Propriedades

Authors

DOI:

https://doi.org/10.33448/rsd-v9i12.9219

Keywords:

Antiaging; Antioxidant; Food; Hydrolysate; Skin.

Abstract

This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.

Author Biographies

Tatiane Meneses Brandão , Universidade Federal do Piauí

Graduated in Full Degree in Biological Sciences at the State University of Piauí and in Food Technology at the Federal Institute of Piauí. Specialist in Psychopedagogy from the ISEPRO institute and master in Animal Sciences from the Federal University of Piauí. PhD student in Food and Nutrition. She works as a science teacher in elementary school and as a teacher of science teachers.

Michele Alves de Lima, Instituto Federal de Educação, Ciência e Tecnologia do Piauí

Professor of the Agribusiness course at the Federal Institute of Maranhão, Campus Caxias. Participates in the IFPI Food Technology and Processing Research Group. Master in Food and Nutrition - UFPI (2019). Specialist in Food Science - UFPel (2015). Graduation in Food Technology from the Federal Institute of Piauí - IFPI (2013). Experience in Food Science and Technology, specifically in Products of Plant Origin, with emphasis on Product Development from waste, Antioxidant Compounds and Quality Control in Food.

Larissa Lages Rodrigues, Universidade Federal do Piauí

Master's student in Food and Nutrition at the Federal University of Piauí (UFPI); Specialist in Environmental Management and Sustainable Development at Faculdade Evangélica do Meio Norte (FAEME); Specialist in Higher Education Teaching at Faculdade Evangélica do Meio Norte (FAEME); Undergraduate student in Food Technology at the Federal Institute of Piauí (IFPI); Technical Advisor to the National Service for Commercial Learning (SENAC - PI), responsible for the development and monitoring of Consultancies.

Rafael Gomes Abreu Bacelar, Universidade Federal do Piauí

Graduated in Veterinary Medicine from the Federal University of Piauí (2014), Master's degree in Animal Science from the Federal University of Piauí (2017) and high school from the Santo Afonso Rodriguez School (2008). Has experience in the area of ​​Veterinary Medicine.

Luciana Muratori Costa, Universidade Federal do Piauí

Pharmacist graduated from the Federal University of Piauí (UFPI), PhD in Biotechnology by the Postgraduate Program in Biotechnology - RENORBIO at UFPI. He has experience in Toxicology and Pharmacology, with emphasis on research on antimicrobial activity of products derived from plants.

Amilton Paulo Raposo Costa, Universidade Federal do Piauí

Graduated in Veterinary Medicine at Universidade Federal Fluminense (1980), Master in Veterinary Medicine - Physiopathology of Reproduction at Universidade Federal Fluminense (1991) and PhD in Biological Sciences - Physiology and Pharmacology, at Universidade Federal de Minas Gerais (2000). He is currently Full Professor at the Federal University of Piauí and CNPq productivity fellow. Has experience in Physiology, with emphasis on Endocrinology of Reproduction and Stress, acting on the following subjects: ovary, angiotensin, estrogenic and androgenic plants, thermoregulation and stress. Due to his basic training in Physiology, he develops collaborations in works from different areas of knowledge.

Robson Alves da Silva, Instituto Federal de Educação, Ciência e Tecnologia do Piauí

Graduated in Food Technology from the Federal Institute of Piauí - IFPI (2003), Master in Food Technology from the Federal University of Ceará - UFC (2006) and PhD in Genetics and Applied Toxicology from the Lutheran University of Brazil - ULBRA (2013). He is a professor at the Federal Institute of Piaui (IFPI), Director of Education at the Teresina Central Campus of the IFPI, Professor-Advisor of the Postgraduate Program in Food and Nutrition - PPGAN / UFPI and of the Intellectual Property and Technology Transfer for Innovation Program - PROFNIT / UFPI. Ad hoc consultant to CAPES, FAPEPI, UFC and IFMA. Has experience in the area of ​​Food Science and Technology and Mutagenesis. Acting mainly on the following topics: food quality control, fruit processing, evaluation of the antioxidant and antimutagenic activity of compounds present in food.

Maria Christina Sanches Muratori, Universidade Federal do Piauí

Full Professor at the Federal University of Piauí. Research Productivity Scholarship PQ-2 CNPq, Evaluator of the National Higher Education Assessment System (BASis). Graduated in Veterinary Medicine from Universidade Federal Fluminense (1982), Master in Veterinary Medicine (Veterinary Hygiene, Technological Processing of Products of Animal Origin) from Universidade Federal Fluminense (1991), PhD in Animal Science from Universidade Federal de Minas Gerais (2000) , Post-Doctorate at the Federal Rural University of Rio de Janeiro (2011). He has experience in the area of ​​Food Science and Technology, with an emphasis on Food Microbiology, acting mainly on the following topics: a) food bacteriology, coliforms, Salmonella, mycology, mycotoxicology and lactic acid bacteria b) quality management: hygiene food, good manufacturing practices, Hazard Analysis and Critical Control points (HACCP) c) study of food for marine shrimp farming (Litopeneaus vannamei) and for fish farming, d) technology and inspection of fish and by-products.

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Published

19/12/2020

How to Cite

BRANDÃO , T. M.; LIMA, M. A. de .; RODRIGUES, L. L. .; BACELAR, R. G. A. .; COSTA, L. M. .; COSTA, A. P. R. .; SILVA, R. A. da .; MURATORI, M. C. S. . Functional Properties of Tilapia Collagen, a Systematic Review Propriedades . Research, Society and Development, [S. l.], v. 9, n. 12, p. e2069129219, 2020. DOI: 10.33448/rsd-v9i12.9219. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/9219. Acesso em: 16 apr. 2024.

Issue

Vol. 9 No. 12

Section

Review Article

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Copyright (c) 2020 Tatiane Meneses Brandão ; Michele Alves de Lima; Larissa Lages Rodrigues; Rafael Gomes Abreu Bacelar; Luciana Muratori Costa; Amilton Paulo Raposo Costa; Robson Alves da Silva; Maria Christina Sanches Muratori

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