Development, Characterization, and Anti-Aging Potential of Fish Collagen Peptide-Based Beverages with Bovine Colostrum

文献类型： 外文期刊

第一作者： Fawze, Alnadari

作者： Fawze, Alnadari;Cheng, Ge;Gamal, Heba;Chen, Chao;Nasiru, Muhamada Mustapha;Baldi, Salem;Ahnogahed, Maged;Refat, Moath;Refat, Moath;Yar, Muhammad Shahar;Dai, Xiaomei;Abdin, Mohamed;Kamel, M. Reham;Gamal, Heba;Younis, Mahmoud

作者机构：

关键词： Fish collagen peptide; Bovine colostrum (BC); life extension; Antioxidant

期刊名称：IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION （ 影响因子：1.3； 五年影响因子：1.4 ）

ISSN： 1021-9986

年卷期： 2025 年 44 卷 4 期

页码：

收录情况： SCI

摘要： 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-beta), 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 of28 days at elevated temperatures (37 degrees 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.

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