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21Marine protein hydrolysates are usually prepared by enzymatic digestion of different 22 proteases at controlled pH and temperature. Biologically potential peptides and essential amino 23 acids were scientifically proved their important biological activities. The time has come to re-24 think about marine bio-diversity in utilization of protein hydrolysates, which can be playing in 25 nutritional benefits and also plays a significant role in functional ingredients for food industries. 26This manuscript reviews overview of various marine based protein hydrolysates preparation, 27 purification and bioavailability of bioactive peptides with recent technology tools. Fractionated 28 peptides with biological activities for major health issues and claiming as functional ingredients 29 for food processing. 30

The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural‐preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life.