文献类型： 外文期刊

作者： Fawze, Alnadari ¹ ; Cheng, Ge ¹ ; Wang, Rongchang ¹ ; Chen, Chao ³ ; Nasiru, Muhamada Mustapha ⁴ ; Baldi, Salem ⁵ ; Ahnogahed, Maged ⁶ ; Refat, Moath ⁶ ; Yar, Muhammad Shahar ⁸ ; Dai, Xiaomei ⁹ ; Abdin, Mohamed ¹⁰ ; Kamel, M. Reham ¹¹ ; Gamal, Heba ² ; Younis, Mahmoud ¹³ ;

作者机构： 1.Jiangsu Tianmeijian Nat Bioengn Co Ltd, Res & Dev Ctr, Nanjing 210046, Peoples R China

2.Nanjing Daily Nutr Biotechnol Co Ltd, Res & Dev Ctr, Nanjing 211200, Peoples R China

3.Tianmeijian Biotechnol Beijing Co Ltd, Res & Dev Ctr, Beijing 100101, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

5.Shaoyang Univ, Sch Med Technol, Dept Med Lab Diagnost, Shaoyang 422000, Peoples R China

6.Jilin Univ, Dept Surg, Bethune Hosp 1, Changchun 130012, Jilin, Peoples R China

7.Univ Coll Med, Minist Xian Jiaotong, Inst Neurobiol Environm & Genes Related Dis, Key Lab Educ, Xian 710061, Shaanxi Provinc, Peoples R China

8.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

9.Jiangsu Food & Pharmaceut Sci Coll, Dept Food Sci & Technol, Huaian 223003, Jiangsu, Peoples R China

10.Agr Res Ctr, Food Technol Res Inst, Giza 12611, Egypt

11.Agr Res Ctr, Agr Engn Res Inst, Giza 12611, Egypt

12.Alexandria Univ, Fac Specif Educ, Home Econ Dept, Alexandria, Egypt

13.King Saud Univ, Chair Dates Ind & Technol, POB 2460, Riyadh 11451, Saudi Arabia

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.