<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-2738</journal-id>
<journal-title><![CDATA[Revista mexicana de ingeniería química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Ing. Quím]]></abbrev-journal-title>
<issn>1665-2738</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Metropolitana, División de Ciencias Básicas e Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-27382016000100091</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Papaya (Carica papaya) and tuna (Thunnus albacares) by-products fermentation as biomanufacturing approach towards antioxidant protein hydrolysates]]></article-title>
<article-title xml:lang="es"><![CDATA[Fermentación de papaya Carica papaya ) y subproductos de atún (Thunnus albacares ) para la biofabricación de hidrolizados de proteínas con actividad antioxidante]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carballo-Sánchez]]></surname>
<given-names><![CDATA[M.P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Ramírez]]></surname>
<given-names><![CDATA[J.C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gimeno]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hall]]></surname>
<given-names><![CDATA[G.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos-Durán]]></surname>
<given-names><![CDATA[M.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Shirai]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana Biotechnology Department Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products]]></institution>
<addr-line><![CDATA[Mexico ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nayarit  ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,UNAM Facultad de Química Depto. de Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Mexico ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,University of Central Lancashire Centre for Sustainable Development ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>United Kingdom</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Michoacana de San Nicolás de Hidalgo Instituto de Investigaciones Agropecuarias y Forestales ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<volume>15</volume>
<numero>1</numero>
<fpage>91</fpage>
<lpage>100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-27382016000100091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-27382016000100091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-27382016000100091&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The efficient production of lactic acid, standardization of ingredients, protein hydrolysis, and the presence of an active starter were key factors for development of a controlled lactic acid fermentation of fish wastes and papaya. The maxima buffering capacities, proteases activities, protein and ash contents were considered for the selection of the suitable mixture of bones, fins, viscera, heads and dark meat. In addition, the overproduction of papaya is commonly presented in tropical countries, and herein, papaya surpluses were successfully employed as carbon source for Lactobacillus plantarum fermentation of tuna toward the production of added value protein hydrolysates. The maximum lactic acid produced, acidification rate constant and maximum acid production rate were estimated by Gompertz model with experimental data of 5 d of 1.27 mmol of lactic acid/g, 0.142 1/h and 0.067 mmol LA/gh, respectively. The highest degree of hydrolysis of 87.71% was achieved at 120 h. The radical-scavenging activity of the protein hydrolysates was determined by electron paramagnetic resonance spectroscopy analyses based on the conversion of 2,2-diphenyl-1-picrylhydrazyl free-radical. In addition, the lowest concentration of tuna protein hydrolysates (5.75 (g protein/mg) that gave the half-maximal inhibitory concentration was determined at 72 h of fermentation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La producción eficiente de ácido láctico, estandarización de los ingredientes, hidrolisis de proteínas, así como la presencia de un cultivo iniciador activo fueron factores claves para el desarrollo de una fermentación acido láctica controlada. El contenido de proteína, cenizas, enzimas proteolíticas y la capacidad amortiguadora del sustrato fueron empleados como criterios para la selección de la mezcla de cabezas, huesos, vísceras y carne negra de atún (Thunnus albacares). Otro subproducto empleado en este trabajo fue papaya (Carica papaya), la cual comunmente presenta excedentes de producción. La concentración máxima de ácido láctico producido, la tasa de acidificación y la velocidad máxima de producción fueron estimadas mediante modelo de Gompertz en 1.27 mmol de ácido láctico/g, 0.142 1/h y 0.067 mmol de ácido láctico /gh, respectivamente. El grado de hidrolisis más alto determinado a las 120 h fue de 87.71%. La actividad antiradicalaria en los hidrolizados de proteínas fue determinada mediante estudios de espectroscopia de resonancia paramagnética electrónica, basado en la inhibición del radical 2,2-difenil-1-picrilhidrazil. La concentración más baja de hidrolizado proteico que produjo el 50% de actividad antiradicalaria, IC50, fue de 5.75 ?g de proteína/g determinada a las 72 h de fermentación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Thunnus albacares]]></kwd>
<kwd lng="en"><![CDATA[radical scavenging]]></kwd>
<kwd lng="en"><![CDATA[biorefinery]]></kwd>
<kwd lng="en"><![CDATA[protein hydrolysate]]></kwd>
<kwd lng="en"><![CDATA[Carica papaya]]></kwd>
<kwd lng="es"><![CDATA[Thunnus albacares]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[capacidad antiradicalaria]]></kwd>
<kwd lng="es"><![CDATA[hidrolizados proteicos]]></kwd>
<kwd lng="es"><![CDATA[Carica papaya]]></kwd>
</kwd-group>
</article-meta>
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