Effect of Sodium Alginate on Functional Properties of ...

Journal of Animal Science Advances

Effect of Sodium Alginate on Functional Properties of Extruded Feed for Fish for Human Consumption Rodríguez-Miranda J., Delgado-Licon E., Hernández-Santos B., Medrano-Roldan H., Aguilar-Palazuelos E., Navarro-Cortez R. O., Gómez-Aldapa C. A. and Castro-Rosas J.

J Anim Sci Adv 2012, 2(7): 608-615

Online version is available on: www.grjournals.com

ISSN: 2251-7219

RODRÍGUEZ-MIRANDA ET AL.

Original Article

Effect of Sodium Alginate on Functional Properties of Extruded Feed for Fish for Human Consumption 1

Rodríguez-Miranda J., 1Delgado-Licon E., 1Hernández-Santos B., 1Medrano-Roldan H., 2 Aguilar-Palazuelos E., 1Navarro-Cortez R. O., 3Gómez-Aldapa C. A. and 3Castro-Rosas J. 1

División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, 34080 Durango, Durango, México 2 Universidad Autónoma de Sinaloa, Maestría en Ciencia y Tecnología de Alimentos, Josefa O. de Domínguez, Ciudad Universitaria, 80040 Culiacan, Sinaloa, México 3 Centro de Investigaciones Químicas, ICBI–UAEH, Carretera. Pachuca-Tulancingo Km 4.5, 42184 Mineral de la Reforma, Hidalgo, Mexico

Abstract Agglutinating compounds are commonly used to improve the physical quality of aquafeeds. An evaluation was done of the effect of the agglutinating compound sodium alginate on the functional properties of aquaculture fish feed produced by extrusion. Meals containing one of four sodium alginate concentrations (0, 0.5, 1.5 and 2%) were extruded in a simple-screw extruder at 120 °C, 20% moisture content and a 1:1 compression ratio, extruding each treatment in duplicate. Expansion index values ranged from 1.11 to 1.12 with no differences (P > 0.05) between the diets containing sodium alginate. In contrast, the different sodium alginate levels had positive (P < 0.05) effects on water absorption index values (2.24 to 2.79 g/g), water solubility index values (10 to 12.94%), sinking velocity (6 to 8.56 cm/s) and hardness (1.98 to 3.31 N). Maximum hardness (3.31 N) was produced in the 2% sodium alginate diet. The highest sodium alginate level tested (2%) had the most appropriate physical and functional properties for an extruded fish meal-based (62%) aquaculture fish feed.

Key words: Aquaculture, sodium alginate, hardness, functional properties, extruded feed

 Corresponding author: Centro de Investigaciones Químicas, ICBI–UAEH, Carretera. Pachuca-Tulancingo Km 4.5, 42184 Mineral de la Reforma, Hidalgo, Mexico; Tel +52 (771) 7172000 ext. 2518. Fax ext. 6501 Revised on: 10 July 2012 Accepted on: 13 July 2012 Online Published on: July 2012

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EFFECT OF SODIUM ALGINATE ON FUNCTIONAL PROPERTIES OF …

Introduction Production of balanced aquafeeds generally involves addition of agglutinating compounds to improve feed physical quality. Commonly used agglutinates include alginate, starch, agar, wheat gluten, carboxymethylcellulose and gums (Avault, 1996). Alginates are extracts from Phaeophycaeae class brown algae, and the main species used in industrial applications belong to the Fucaceas, Laminareaceas, Alariaceas and Lessoniaceas families. They are linear macromolecules consisting of two monomer types: β-D mannuronic acid and αL guluronic acid linked with (1-4) bonds (Storebakken, 1985). Molecular weights for these macromolecules normally range from 20000 to 200000 Dalton. The mannuronic-guluronic weight ratio along the chain determines polymer properties and varies from one extract to another. The –OH and –COOH groups in these molecules’ monomers are active during molecule agglutination and produce gelification. Hydrocolloids interact with various components (starch, proteins, lipids) which produce different effects depending on agglutinate type and concentration (Arambula et al., 1999). Agglutinates improve extrudate physical quality and reduce lixiviation of hydrosoluble nutrients. For example, sodium alginate, agar and carrageenan concentration affects stability and hardness in balanced feed for abalones with different protein sources (Durazo-Beltrán and Viana, 2001). In addition, sodium alginate is known to improve immunological capacity and respiratory activity in shrimp (Cheng et al., 2004). The effects agglutinating compounds may have on aquafeed physical characteristics such as stability and hardness are often not considered. One clear example is that aquaculture feeds differ from feed for ornamental fish because the former require a high degree of starch gelatinization to ensure their stability in water (Chamberlain, 1994). This is accomplished by very finely grinding ingredients and processing at high temperatures. Pellets that disintegrate and rapidly lixiviate nutrients can cause culture environment eutrophication, poor animal growth, inefficient feed conversion and low survival (Obaldo et al., 2002). 609

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Some aquaculture species have high protein (29 to 50%) and low starch (1 to 2%) requirements (Kaushik and Médale, 1994). Under these circumstances, sodium alginate is a promising agglutinate to control for proper feed texture. A number of proposed improvements have been made to optimize feed texture, including use of extrusion to improve digestibility and development of high energy feeds. Extrusion provides advantages in fish feed production such as pellet density control, greater stability in water, more efficient and versatile production processes and increased feed conversion ratio (Chang and Wang, 1998; Rodríguez-Miranda et al., 2012). Determining the correct agglutinate concentration to attain good physical stability of balanced feed can help to reduce hydrosoluble nutrient loss through lixiviation, as well as improve feed texture and acceptance, consequently improving intake rates. The present study objective was to evaluate the effect of sodium alginate concentration on the functional properties of extruded fish feed. Materials and Methods Experimental diets Base diet ingredients were fish meal (62%) (California Plant´s Choice, Ensenada, Baja California, Mexico), wheat flour (Cia. Harinera de la Laguna S.A. de C.V., Av. Guerro y Calzada Saltillo 400 S/N, Col. San Marcos, 27040 Torreon, Coahuila, Mexico), fish oil (Proteínas de Calidad, México, D.F., Mexico), whey (F&A Dairy Products, Inc. Las Cruces, NM 88007, USA), choline chloride (Sigma-Aldrich, Co., MO, USA) and a vitamin / mineral mixture (Marca BIEC, Jalisco, Mexico) (Table 1). All ingredients were milled to 0.59 particle size in a laboratory mill (Buhler, S.P.A Segrate, Milan, Italy; Basilea, Switzerland). Four diets were formulated by adding different sodium alginate (SA) (Golden Bell Reactivos, Jalisco, Mexico) levels: CD = 0% SA; D05SA = 0.5% SA; D15SA = 1.5% SA; D20SA = 2% SA. Extrusion Feeds were produced by extrusion of the diet mixtures with a single-screw extruder (Brabender Model 20DN/8-235-00C, Duisburg, Germany)


under the following conditions: three heating zones; 1:1 screw compression force; 20:1 longitude/diameter ratio (L/D); and 3 mm exit die internal diameter, formulations were extruded in duplicate. Before extrusion, each formulation was mixed and moisture content adjusted to 20%. Feed

zone temperature was kept constant at 90 °C and cooking zone temperature at 100 °C. Barrel terminal end extrusion temperature was 120 °C. Extruded samples were dried at 45 ºC for 20 h at 6% humidity, and stored in sealed polyurethane bags at room temperature (25 ºC) for later analysis.

Table 1: Ingredient compositions of the blends used in the study Ingredients (g/Kg) Fish meal1 Sodium alginate2 Wheat flour3 Fish oil4 Dried whey5 Choline chloride6 Vitamin and mineral mix7 Chromic oxide8 Total

CDa 620 -200 80 74 5 20 1 1000

D5SAb 617 5 199 80 74 5 20 1 1000

Diet D15SAc 611 15 197 79 73 5 20 1 1000

D20SAd 608 20 196 78 73 0.5 20 1 1000

1

California Plant´s Choice, Ensenada Baja California, México. 2Golden Bell Reactivos, Jalisco, México. 3Cia. Harinera de la Laguna S.A. de C.V., Av. Guerro y Calzada Saltillo 400 S/N, Col. San Marcos, 27040 Torreon, Coahuila, México.4Proteínas de Calidad, México D.F., México.5F&A Dariy products, Inc. Las Cruces NM 88007 Product of The U.S.A. 6Choline chloride Sigma-Aldrich, Co., 3050 spruce street, St. Louis, MO 63103 USA. Reagent Grade ≥ 98%, 7Composition of the vitamin and mineral premix: Ca,196 g/kg; P,46 g/kg; Na, 57 g/kg; NaCl, 111 g/kg; Mg,12 g/kg; Fe, 2.4 g/kg; Cu, 0.014 mg/kg; Mn, 1.698 g/kg; Se, 0.150 g/kg; vitamin A, 4000,000,000 UI; vitamin D3,40,000,000 UI; vitamin E, 400,000 UI, vitamin K, 160g/kg; vitamin B1, 61g/kg; vitamin B2, 160 g/kg; vitamin B6, 84g/kg; vitamin B12, 0.4 g/kg, folic acid, 4g/kg; calcium pantothenate, 540 g/kg, 8Inert marker, chromic oxide, Sigma Chemical Co., St Louis, Mo, USA. CDa = Control diet (0 g/Kg sodium alginate) ; D5SAb = 5 g/kg sodium alginate; D15SAc = 15 g/kg sodium alginate. D20SAd = 20 g/kg sodium alginate.

Physicochemical Analysis Expansion Index (EI) and Bulk Density (BD) The EI was calculated according to Gujska and Khan (1990), by dividing extrudate diameter by exit socket opening diameter. Bulk density was calculated following Wang et al. (1993). Diameter (d) and longitude (l) were measured for 10 randomly selected samples. Three diameter measurements were taken per sample and the average value calculated. Each extrudate was weighed (Pm), density calculated using equation (I) and results expressed in g/cm3:

Equation I Hardness (H) 610

Texture characteristics of selected extrudates were measured using a texture analyzer (Model TAXT2, Stable Micro Systems, Ltd., Surrey, UK). Samples were punctured by the probe to a distance of 3.0 mm, and H in Newton (N) determined by measuring the maximum force required to rupture them. A force-time curve was generated and the area below the curve measured. Fifteen randomly selected samples from each extrudate were measured and the values averaged. Water absorption index (WAI) and water solubility index (WSI) The water absorption index (WAI) and water solubility index (WSI) were determined as outlined by Anderson et al. (1969). One gram of ground product was sieved at 0.420 mm and dispersed in 10 mL water at 25±1 °C. The resulting suspension was gently stirred for 30 min and samples centrifuged at J. Anim. Sci. Adv., 2012, 2(7):608-615


Sinking Velocity (SV) Sinking velocity was measured according to Himadri et al. (1993). It was measured by recording the time required for an extruded pellet to sink from water (fresh water) surface to a depth of 425 mm in a 2000 mL test tube. Hunter Color Extrudate color was measured with a Hunter Lab colorimeter (Model 45/0L, Hunter Associates Lab., IN, USA) and reported as Hunter L*, a*, and b* color values. Four measurements were made per sample. Statistical Analysis Results were expressed as the mean of three or four calculations. Statistical analysis (Factorial ANOVA) was done using a randomized design and a least significant difference (LSD) test to determine significant difference (P ≤ 0.05) between treatments. All statistical analyses were run with the Statistical Analysis System (SAS) package. Results and Discussion Expansion Index (EI) and Bulk Density (BD) The EI is one of the most important parameters to consider when producing aquaculture fish feed because it is inversely linked to pellet SV (Chevanan et al., 2007; Conway and Anderson, 1973). No differences (P > 0.05) were observed between the SA-containing treatments (D05SA, D15SA, D20SA), although these did differ (P < 0.05) from the CD (Figure 1). This difference is probably due to expansion inhibition through interaction between the SA and starch in the sample (Singh and Singh 2004). The SA may also compete with the starch for the water available in the mixture 611

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since it is responsible for breakage of intrachain hydrogen bonds and formation of new interlinked hydrogen bridges, as well as starch chain association during gelatinization. However, the lower the available water content the lower the degree of starch gelatinization, which decreases expansion (Case et al., 1992; Reyes-Jáquez et al., 2011). High starch content materials require higher moisture content to reach high EI values (OwusuAnsah et al., 1984). An advantage of hydrocolloids such as alginate is that they increase material viscosity during thermal processing, thus retarding starch gelatinization, and inhibit gelatinized starch granule retrogradation during cooling (Bell 1990; Yau et al., 1994). Sodium alginate concentration had no significant (P > 0.05) effect on BD, although this parameter did increase slightly (0.8 to 0.9 g/cm3) when SA concentration reached 1.5% (Figure 2). In the analyzed samples, BD was inversely linked to the degree of expansion produced during extrusion (Colonna et al., 1989), a tendency caused by reduction in expansion as SA concentration increased. Expansion and apparent density were inversely linked (Figures 1 and 2), that is, the lower the expansion the higher the density.

1.2

a b

b

b

EI

3000 x g for 15 min (Hettich Zentrifugen EBA 12 D-78532, Germany). The supernatant was decanted into a tared evaporating dish. The WAI was calculated as the weight of the sediment or gel obtained after removal of the supernatant per unit weight of original solids on a dry basis. The WSI was the weight of dry solids in the supernatant expressed as a percentage of original sample weight on a dry basis.

1.0

0.8 0.0 CD

D5SA

D15SA

D20SA

Fig. 1: Effect of sodium alginate concentrations on the expansion index (EI). Each bar represents the mean value from six determinations. Data (mean ± SD) with different letters are significantly different (P < 0.05) among treatments.


a

BD (g/cm3)

1.0

a

a

D15SA

D20SA

a

0.8

0.6 0.0 CD

D5SA

different hydrocolloids. The highest WAI (2.79 g/g) observed here was recorded at the highest SA concentration (2%) since the water retaining capacity of SA improves interaction with other components (starch, proteins, lipids). Water Absorption Index values can be related to starch granule water absorption capacity after swelling in excess and can be used as an index of starch degree of gelatinization (Van den Einde et al., 2003; Chevanan et al., 2007; Rodríguez-Miranda et al., 2011). Biliaderis et al. (1997) proposed that SA weakens starch structure by inhibiting association between starch chains, leading to improved water retention and distribution. 4

Fig. 2: Effect of sodium alginate concentrations on the bulk density (BD). Each bar represents the mean value from six determinations. Data (mean ± SD) with different letters are significantly different (P < 0.05) among treatments.

Water absorption index (WAI) and water solubility index (WSI) No differences (P > 0.05) in WAI were observed between CD and D05SA, and between D15SA and D20SA, but WAI was higher (P < 0.05) in D15SA and D20SA than in CD and D05SA (Table 2). These higher WAI values responded to higher SA content and may be associated with interactions between SA and starch components during extrusion that produce greater water absorption capacity. Arambula et al. (1999) also reported increased water absorption capacity during extrusion cooking of corn dough containing 612

b

b

D5SA

D15SA

3 a

H (N)

Hardness (H) Feed hardness is directly related to feed integrity and can affect feed intake if it surpasses certain lower or upper limits (McShane et al., 1994; Viana et al., 1996; Pérez-Navarrete et al., 2006). Addition of SA increased (P < 0.05) pellet hardness, with the highest breaking force recorded in the D20SA treatment (Figure 3). This agrees with reported increases in abalone feed hardness as SA concentration increased (Durazo-Beltrán and Viana, 2001). This effect of hydrocolloid addition may be due to greater rigidity resulting from decreased starch granule swelling and amylose lixiviation.

c

2

1

0 CD

D20SA

Fig. 3: Effect of sodium alginate concentrations on the hardness (H). Each bar represents the mean value from twenty determinations. Data (mean ± SD) with different letters are significantly different (P < 0.05) among treatments.

The WSI is directly linked to starch degree of gelatinization produced inside the extruder (Harper, 1981). As SA concentration increased (11.43 to 12.94%) in the present study, WSI value increased (Table 2). No differences (P > 0.05) were observed between D05SA and D15SA, but CD and D20SA did differ (P < 0.05). Maximum WSI was recorded in D20SA (12.94%). Higher WSI values at higher SA concentrations are probably caused by the water solubility of SA, independent of water temperature (Gomez et al., 2007). It may also be associated with protein denaturation due to the combination of temperature and cutting force during extrusion, which can modify protein size and solubility profile. J. Anim. Sci. Adv., 2012, 2(7):608-615


This coincides with a tendency to higher WSI values at higher SA concentrations reported in a rice extrudate (Peng-Wang et al., 2011). Sinking Velocity (SV) Feed SV is a vital parameter to consider when manufacturing fish feed because it can affect weight gain, although this varies by species. Generally speaking, feed with a lower SV will be available more time to the animals and therefore allow for greater intake. It also prevents additional expense by ensuring that only the proper amount of feed is administered, and reduces nutrient pollution of water (Castro et al., 1991). No differences (P > 0.05) in SV values were observed between D05SA, D15SA, D20SA, but the SA-containing treatments all had higher (P < 0.05) values than the CD (Figure 4). The lowest SV was 6.85 cm/s in CD and the highest was 8.56 cm/s in D20SA. All the experimental diets had SV values within a previously reported interval (Booth et al., 2000; Chevanan et al., 2007). Sinking velocity depends on degree of expansion and physicochemical changes to the material which occur inside the extruder barrel. Expansion affects extrudate density, while the magnitude of physicochemical changes affects water absorption capacity and extrudate structural integrity, therefore determining SV (Chevanan et al., 2007). 10 b

SV (cm/s)

8

b

b

D15SA

D20SA

a

6

4 0 CD

D5SA

Fig. 4: Effect of sodium alginate concentrations on the sinking velocity (SV). Each bar represents the mean value from twenty determinations. Data (mean ± SD) with different letters are significantly different (P < 0.05) among treatments.

Color 613

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Color changes during extrusion are due mainly to Maillard reactions (Mercier et al., 1989), and are used by producers to predict pellet quality (Turner, 1995). Differences in L* values [luminosity, 0 (dark) to 100 (light)] were observed (Table 2) between all the diets, with lower L* values as SA content increased (0.5 to 2.0%). This is because the pellets became semitransparent and opaque as the SA moistened, thus lowering the L* value. No differences (P > 0.05) were observed in a* values [60 (green) to + 60 (red)] between the diets (4.42 to 4.37), meaning they were all within the same red tone. The only difference (P < 0.05) in b* values [60 (blue) to + 60 (yellow)] was between D20SA (15.42) and the other diets (15.7), indicating it to have a yellower tone than the others. These color changes may have been caused by non-enzymatic browning from Maillard reactions between proteins and reducing sugars inside the extruder (Berset, 1989). Overall, as SA concentration increased, both L* and b* decreased. Conclusions As sodium alginate concentration increased from 0.5 to 2.0% in extruded fish feed, decreases (P < 0.05) were observed in the expansion index, and the L* and a* color values. In contrast, increases (P < 0.05) occurred in the water absorption index, water solubility index, sinking velocity and hardness. Of particular note is the increase in hardness, which prevents pellet disintegration and consequent hydrosoluble nutrient lixiviation. The highest sodium alginate concentration (2%) used in the present study in balanced fish feed containing 62% fish meal provided the best physical characteristics among the three tested sodium alginate concentrations and did not require a compensatory increase in formula starch levels. Further research into the use of sodium alginate in aquafeed manufacture is needed to better define the effect of processing variables on feed quality and test the resulting feeds in vivo.


Table 2: Color parameters and index of absorption and solubility water of the extruded Diets Property CDa D5SAb D15SAc D20SAd a a b WAI (g/g) 2.24±0.04 2.20±0.03 2.55±0.00 2.79±0.21b WSI (%) 10.05±0.0a 11.43±0.01b 11.83±0.12b 12.94±0.46c ab c bc L* 49.06±0.72 49.80±0.25 49.32±0.09 48.65±0.10a a a a Color a* 4.42±0.09 4.32±0.05 4.37±0.09 4.37±0.05a a a a b* 15.7±0.00 15.72±0.05 15.70±0.14 15.42±0.17b *Results are mean ± SD of six analyses. Means in rows with different superscripts letters are significantly different (P < 0.05). CDa = Control diet (0 g/Kg sodium alginate); D5SAb = 5 g/kg sodium alginate; D15SAc = 15 g/kg sodium alginate. D20SAd = 20 g/kg sodium alginate.

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