Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions

Abstract

The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

“…The interfacial tension of virgin quinoa oil obtained by mechanical extraction was measured using a drop tensiometer (Tracker H, Teclis instruments, Tassin, France) using the Rising method. [32][33][34] The sample was placed in a 10 mL quartz cuvette, and a 3 mm diameter stainless steel capillary tip was submerged inside to form an air bubble. All measurements were conducted at room temperature.…”