Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases

“…2c, the reducing power of all hydrolysates and BHA used as positive control increased with increasing concentrations (1 to 5 mg/mL). Several works also reported that reducing power increased with increasing amount of samples (Lassoued et al 2015;Morales-Medina et al 2016). PH-A2 had the highest value (absorbance of 1.838 ± 0.05 at 5 mg/mL), while PH-TR showed the lowest value (absorbance of 1.061 ± 0.11 at 5 mg/mL).…”

Peptides: Production, bioactivity, functionality, and applications

“…Most studies evaluated the antioxidant activity of the hydrolysates/peptides in vitro using different methods such as DPPH scavenging activity, reducing power, ABTS scavenging activity, Fe 2C chelating activity, b-carotene bleaching preventing activity, linoleic acid autoxidation inhibition activity (Chalamaiah et al, 2012). Some studies also investigated the ability of the hydrolysates/peptides to inhibit lipid oxidation in real food systems such fish oil in water emulsions Ghelichi et al, 2017) or fish oil microcapsules (Tamm et al, 2015;Morales-Medina et al, 2016). Finally, only a few works are devoted to studying the antioxidant activity of peptides in cell-based and in vivo systems (Chakrabarti et al, 2014).…”

Bio‐functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases

“…Canned-sardine by-products represent around 50% of the product catch, but are commonly recognised as low-value resources. 1,2 Therefore, useful exploitation of this by-product is of major relevance. Production of sardine protein hydrolysates (SPH) represents a good alternative to obtain added value ingredients with antioxidant 2-8 and angiotensin I-converting enzyme inhibitory (ACE-I) activities.…”

“…Production of sardine protein hydrolysates (SPH) represents a good alternative to obtain added value ingredients with antioxidant 2-8 and angiotensin I-converting enzyme inhibitory (ACE-I) activities. 9,10 Furthermore, SPH have also demonstrated excellent physico-chemical and functional properties, 2,3,6,7,11,12 which are required for new food formulations. 13 Among these improved functions, solubility, emulsifying capacity and oil binding capacity (OBC) are the three most studied.…”

“…14,15 The preferred commercial enzymes are industrial food-grade proteases such as Alcalase ® . [2][3][4][5][6]9,[16][17][18] Flavourzyme ® , 17 Neutrase ® 11 and Protamex ® . 17,19 However, SPH produced from other enzymes are described, namely protease preparations of bacterial origin like Bacillus licheniformis NH1 and Aspergillus clavatus ES1, Bacillus pumilus A1 and Bacillus mojavensis A21, as well as crude enzyme extracts from viscera of sardine.…”