Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

Journal of Food Science and Technology
Thanasak Sae-LeawNora M O'Brien

Abstract

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p < 0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p < 0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

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Citations

Jul 30, 2019·Journal of Food Biochemistry·Anthony Temitope IdowuHideki Kishimura
Dec 31, 2016·Journal of Food Science and Technology·Wan Hasyera Wan Omar, N M Sarbon
Nov 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Oladipupo Odunayo Olatunde, Soottawat Benjakul
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Varun GopinatthJung Yeon Kwon

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