International Research Conference of UWU-2020

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Development of a Simple Non-toxic Scale-up Method for Extracting Crude Collagen from Yellowfin Tuna (Thunnus albacares) Skin
(Uva Wellassa University of Sri Lanka, 2020) Jayasundara, J.M.S.S.; Wimalarathne, W.; Pitawala, H.M.J.C.; Ekanayake, R.M.T.C.B.; Abeyrathne, E.D.N.S.
During processing, a greater quantity of fish is dumped as waste which causes a major environmental impact. Therefore, it is crucial to investigate possible ways to minimize the waste and use of these wastes at the industrial level. Thus, the current study was aimed to develop a simple, non-toxic, and scale-up method to extract crude collagen from yellowfin tuna (Thunnus albacares) skin. Collagen extraction was carried out through a pre-treatment process where the skin was agitated with 0.1 N NaOH for 48 hours. Two different acid types, lactic acid (0.4 M, 0.5 M, 0.6 M) and acetic acid (0.5 M, as in the previous study) were compared. Sodium chloride (10% w/v) was used to precipitate crude collagen. Extracted collagens were lyophilized and yield was calculated. For the agitation purpose, specially prepared agitator (30 L capacity and 50 rpm) was used. Then, 10% SDS-PAGE (sodium dodecyl sulfate and polyacrylamide gel electrophoresis) analysis and FTIR (Fourier-transform infrared spectroscopy) analysis were carried out for the identification of the extracted crude collagen. The highest yield of collagen was obtained from 0.6 M lactic acid-treated fish skin compared to the rest and it was 14.46 ± 0.56 % based on the wet weight of the skin (p < 0.05). All the crude collagen extracts of different concentrations exhibited Amide A, Amide B, Amide i, Amide ii, and Amide iii which are the characteristic spectra of collagen in the FTIR spectrum. Based on the SDS-PAGE analysis it was revealed that the crude collagen extracts have two α-bands and one β-band which is a characteristic of type I collagen. Thus, this study revealed the tuna skin is a good source to extract type I collagen for the commercial and industrial uses. Keywords: Fish collagen, Thunnus albacares, Lactic acid, Acetic acid, Extraction
Exploring the Demand for Microlivestock Products in Galle District
(Uva Wellassa University of Sri Lanka, 2020) Pathum, K.K.H.S.; Jeewanthi, P.W.; Abeyrathne, E.D.N.S.
Demand for food of animal origin is growing faster than production due to improved health education, higher per capita income, and increasing in the tourist industry in the country. Microlivestock species are an important source of animal protein as a result of the rapid increase in the human population. The purpose of this study was to analyze the contemporary demand and awareness of microlivestock products in Galle district during November and December 2019. Data were collected from 100 foreigners and 65 hotels (3-star and above) by using stratified and simple random sampling techniques. A pretested questionnaire was given to both parties and collected data were analysed using descriptive statistical methods. According to the study, most of the tourists and local consumers preferred to have turkey meat (31%) and followed by duck (25%), rabbit (16%), geese (15%), and quail (13%) meat respectively. Among them, 25% preferred to have quail eggs and 23% for duck eggs. The study further revealed that the total of microlivestock meat (turkey - 1139 kg, duck - 634 kg, rabbit – 97 kg, quail - 22 kg) and egg (quail - 7050) were consumed in the selected hotels during the period. 58% of hotels preferred to purchase microlivestock products from near farms. The majority of consumers preferred to eat the meat of geese and turkey, quail eggs, duck meat, and eggs while rabbits as pets. The study concluded that there was an adequate awareness related to microlivestock products within the Galle district, but lack of availability of microlivestock products in the Galle area was a problem. Therefore, there is a potential for expanding the microlivestock industry in the district with proper guidance. Key words: Microlivestock, Demand, Awareness, Galle district
Extraction of Crude Protein from Hilsa kelee and Determination of its functional properties
(Uva Wellassa University of Sri Lanka, 2020) Jayathissa, R.C.M.; Rupasinghe, R.A.; Abeyrathne, E.D.N.S.
Karattaya (Hilsa kelee) is a marine pelagic species. H. kelee is a seasonal fish species and has high catch from April to September. However, it does not have a high market demand due to its bony structure and sharp tough bones which make it hard to eat. Due to that, it generates a large quantity of waste and currently used only in the production of fish meal. Therefore, the objective of this study was to develop a simple nontoxic method for extracting crude protein from H. kelee and to determine the functional properties of the extract. Collected fish samples were blended and treated with 04 different ratios as a sample: distilled water 1:1, 1:2, 1:3 and 1:4 to separate sarcoplasmic proteins followed with salt extraction with 5%, 10%, 15% and 20% (w/v) concentrated NaCl at 1:10 ratio to separate myofibrillar proteins separately. Crude extraction was lyophilized and selected the best ratio and concentrate by using the yield and SDS-PAGE analysis. Antimicrobial properties, antioxidant properties, and metal chelating properties of selected extracted crude protein were determined. All treatments were replicated (n=3). H. kelee contained moisture, ash, crude protein 67.39 ± 2.23%, 5.07. ± 0.92% and 20.38 ± 2.38%, respectively. In yield analysis of water extraction 1:4 ratio showed the highest yield compared to other treatments (p<0.05). In salt extraction, there was no significant difference between yields (p>0.05), therefore 5% (w/v) was selected as the best sample for further experiment. Antioxidant activities of extracted Fish Protein Concentrates (FPC) were higher in the salt extracted sample than the water extracted sample (p<0.05). FPC had a negative response to the Fe2+ chelating activity. No inhibition was observed against E. coli and Total Plate Count (TPC) up to 20,000 ppm concentration in all FPC. It concludes that extracted FPC contains strong antioxidant properties. However, they do not exhibit Fe2+ chelating properties and antimicrobial properties. Keywords: Hilsa kelee, Fish Protein Concentrate, Extraction, Antioxidant property
Extraction of Crude Protein from Sargassum crassifolium Harvested from the South Coast of Sri Lanka and to Determination of the Functional Properties of the Crude Extracts
(Uva Wellassa University of Sri Lanka, 2020) Maldeniya, M. U. S.; Egodauyana, K.P.U.T.; Abeyrathne, E.D.N.S.
Oceans provide an attractive domain for nutrient sources with the rising global population and decreasing available land and freshwater resources. Marine macroalgae, Sargassum crassifolium has a higher growth rate around the country. It has 9–20% protein content which changes based on the environmental conditions. This study aimed to compare different effective processes to extract crude protein and studying the functional properties of the crude extract from S. crassifolium harvested from Matara, Sri Lanka. Proximate composition was determined and extracted crude protein from S. crassifolium using different protocols (water, salt, ethanol, and alkaline). Extracted crude protein was lyophilized and used for protein quantification and all extracts were analysed by using 15% SDS-PAGE. Selected best yield ratio was used to observe antioxidant properties and antimicrobial properties. Raw seaweed contains 82.61% ±0.47 moisture, 2.45% ±0.47 crude fat, 10.29% ±0.35 protein, and 3.52% ±0.19 ash respectively. Based on yield analysis 1:3 (water extraction), 4% (salt extraction), 1:3 (alkaline extraction) and 1:4 (ethanol extraction) were selected as best. Developed protocols containing 13.34% ±0.97 (Water extraction), 17.69% ±1.39 (Salt extraction), 4.39% ±0.44 (Alkaline extraction) and 9.74% ±0.56 (Ethanol extraction) crude protein respectively (p<0.05). All treatments showed a low-intensity band pattern with 15% SDS-PAGE, confirming the characteristics of the protein. For DPPH radical scavenging activity, the salt extract showed higher activity with 58.94% ±1.52, and ethanol extract showed the highest ironchelating and low malondialdehyde concentration (p<0.05). Results of Total Plate Count showed less antibacterial activities among crude protein extracts of S. crassifolium (p<0.05). These results conclude that crude protein produced from S. crassifolium has good antioxidants, metal chelating, and antibacterial properties which can be used in the food industry. Keywords: Sargassum crassifolium, Crude protein, Antioxidant, Metal chelating, Antibacterial
Extraction of Crude Proteins from Black Tea and Green Tea of Uva Region in Sri Lanka & Determination of its Antioxidant Properties
(Uva Wellassa University of Sri Lanka, 2020) Fernando, W.C.S.; Abeyrathne, E.D.N.S.; Alakolanga, A.G.A.W.
The consumption of tea has gained much attention due to its antioxidant potential. Tea polyphenols are believed to be the major contributor. However, proteins can also act as powerful antioxidants and there are few scientific reports on crude tea proteins’ antioxidant properties. Tea proteins contribute around 21-28% dry weight of tea. Uva is one of the most top tea growing regions in Sri Lanka with distinguishable flavour characteristics. This study was focused on the investigation of antioxidant properties of crude tea extract of green and black tea collected from the Uva region. Black and green tea samples were collected from selected tea factories representing Uva high and Uva mid regions. The crude extract was obtained using hot water treatment with different temperatures (30°C and 40°C) in 2 hrs followed with lyophilisation. Extracted crude was elucidated using 15% SDS-PAGE and quantification was done using the Lowry method for proteins. The lyophilized crude extract was tested for antioxidant activity using DPPH and Fe2+ chelating assays. According to protein yield analysis, approximately 40% in green tea and 30% in black tea was observed (40°C series) in lyophilised powder. As with the assays Uva teas have a maximum of 95.33% inhibition of DPPH radical at 10 mg/ml solution which is obtained by 1g of made tea, using the water extraction method. It shows a significant difference in protein concentration between black and green teas in prepared 30°C and 40°C series (p<0.05). There is no difference between crude extract powder yield between the temperatures used for the extraction procedure (p>0.05). Uva teas showed antioxidant properties in DPPH assay but negative results in Fe chelating assay. However, there is no significant difference in levels of elevation, type of tea, and temperature in % inhibition of DPPH radicals in Uva teas. Further studies need to be done with other antioxidant assays to determine the antioxidant property of Uva tea. Keywords: Uva tea, Green tea, Black tea, Crude protein, Antioxidant activity
Rumen Protected Fat Preparation using By-products Generated in Coconut Processing Industry
(Uva Wellassa University of Sri Lanka, 2020) De Silva, S.M.H.H.; Abeyrathne, E.D.N.S.; Weerasinghe, W.M.P.B.; Mahipala, M.B.P.K.; Ranaweera, K.K.T.N.
Rumen protected fat (RPF) is an energy supplement used in dairy cattle feeding. Yet, none of the studies were conducted in manufacturing RPF in Sri Lanka. Hence, the present study was conducted to optimize the fusion method of preparing RPF using byproducts generated in the coconut processing industry in Sri Lanka. Amongst 03 byproducts generated (i.e. sludge oil, low-fat coconut residue oil, and paring oil), paring oil was selected as the suitable fat source for preparing RPF due to its favourable physiochemical properties and ease of extraction. The fatty acid profile of the paring oil was determined using Gas Chromatography (GC). For producing RPF using fusion method, paring oil was mixed with CaO (aq) and heated using direct heat. In the experiment, RPF samples were prepared using CaO percentage in the range of 11%-14% with the time, temperature combinations ranging 10 – 120 minutes, and 150 – 300 °C, respectively. The best time, temperature, and CaO% were finalized as 30 minutes, 250 °C, and 13.5%, respectively. The crude fat content, ash content, and pH of the final product was assessed. The stability of the final product in the rumen was assessed by comparing it with a commercial RPF using in vitro gas production technique. According to GC results, Lauric acid was identified as the highest available fatty acid in paring oil. The crude fat and crude ash content of the final product was 77.77 ± 0.32% and 22.16 ± 0.37%, respectively. As confirmed by the in vitro gas production technique, rumenprotected fat produced from paring oil and commercial rumen-protected fat had indicated similar stability under in vitro rumen conditions. The final product showed no significant difference (p<0.05) in pH up to 5 weeks. The current method yielded 1.11 kg of rumenprotected fat from 1 kg of paring oil. Considering the above results, the current process was identified as a successful method of preparing rumen-protected fat using paring oil generated. Key words: CaO, Coconut processing industry, Fatty acids, Fusion method, Paring oil
Selection and Comparison of Two Wood Smoke and Fruit Juices as Flavorings on the Physiochemical and Sensory Qualities of Catla (Catla catla)
(Uva Wellassa University of Sri Lanka, 2020) Madushanka, B.A.D.L.; Abeyrathne, E.D.N.S.
Fish is a highly nutritious food and preserved in many ways. Preservation affects the physical and nutritional composition of fish. Smoking improves the colour and flavour of fish while extending the shelf life. Catla (Catla catla) is an exotic fish species currently harvested from reservoirs in Sri Lanka. It contains major and minor nutrients but poor preference among consumers due to the muddy taste and unpleasant odour. This study was conducted to identify specific wood smoking conditions while comparing the physiochemical and sensory qualities of smoked Catla flavored with pineapple and orange juice stored under chill (4°C) and frozen (-18°C) conditions. Frozen Catla was thawed, made into steak, and washed. Pre trials were conducted to find out the best brining time, brining concentration, smoking agent, and smoke level. Accordingly, wood-smoked (1Cinnamon: 1Mahogany) Catla flavored with pineapple juice and orange juice were produced. The steaks were immersed in brine containing 10% (w/v) NaCl (dip and allow to drain) and smoked at 107°C for 40 minutes along with pineapple and orange juice separately. Final products were vacuum-packed and stored at 4°C and -1°C for analysis. Microbial quality (Escherichia coli, Salmonella sp. and Total plate count), TBARS, pH, colour, and texture were detected during 21 days of storage, and proximate analysis was conducted for the raw fish and the final products. Microbial count and lipid oxidation were within the permitted levels in both fruits flavored smoked fish compared under two storage conditions for 14 days. Frozen storage was better in extending the shelflife for the lower microbial counts and lipid oxidation when compared to the chill storage. In conclusion, immersing Catla steaks in 10% (w/v) NaCl followed by smoking at 107°C for 40 minutes with pineapple juice or orange juice using 1:1 combination of cinnamon: mahogany can be considered as the best conditions to produce smoked Catla. Keywords: Catla catla, Wood smoking, Sensory qualities, Physiochemical properties

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