This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.

The inadequate management of fish processing waste or by-products is one of the major problems that fish industry has to face nowadays. The mismanagement of this raw material leads to economic loss and environmental problems. The demand for the use of these by-products has led to the development of several processes in order to recover biomolecules from fish by-products. An efficient way to add value to fish waste protein is protein hydrolysis. Protein hydrolysates improve the functional properties and allow the release of peptides of different sizes with several bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic among others. This paper reviews different methods for the production of protein hydrolysates as well as current research about several fish by-products protein hydrolysates bioactive properties, aiming the dual objective: adding value to these underutilized by-products and minimizing their negative impact on the environment.

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The objective of this study was to produce encapsulated protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and its industrialization byproduct. The protein hydrolysates were prepared from the muscle (MPH) and byproduct (BPH) from croaker by enzymatic hydrolysis using Flavourzyme Ò. The hydrolysates were encapsulated using phosphatidylcholine as the wall material of the capsules. The capsules were evaluated for particle size, polydispersity, encapsulation efficiency, zeta potential, morphology, thermal properties, Fourier transform infrared (FTIR) spectroscopy and antioxidant activity. The average size of the capsules for both MPH and BPH liposomes range between 266 and 263 nm with low polydispersity. The capsules showed high encapsulation efficiency of around 80%. The FTIR analysis allowed suggesting that there was an effective ionic complexation between phosphatidylcholine and hydrolysate peptides. The antioxidant activity of the hydrolysates and capsules containing MPH and BPH was similar to the activity of a-tocoferol, but lower than that of vitamin C.

Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 g water g protein −1 , 4.5 g oil g protein −1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m 2 g solids −1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 g water g protein −1 and 5.5 g oil g protein −1 for the holding capacities, and an EAI of 71 m 2 g solids −1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme's hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption.

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