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Characterization and evaluation of antioxidant properties of skipjack (Katsuwonus pelamis) tuna skin gelatin Hydrolysate

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Title Characterization and evaluation of antioxidant properties of skipjack (Katsuwonus pelamis) tuna skin gelatin Hydrolysate
Not Available
 
Creator Joy, J. M.
Amruth, P.
Paul, P. T.
Stephy Rose, K.V.
Akshay, P.
Rosemol Jacob, M.
Dara, P. K.
Mathew, S.
Anandan, R.
 
Subject Fish skin
Skipjack tuna
Gelatin
Papain
Gelatin protein hydrolysate
Antioxidant
 
Description Not Available
The present society is extremely conscious of the lifestyle-related ailments and the serious consequences that result from an
unhealthy diet and lifestyle. A holistic approach to incorporating nutraceuticals into one's lifestyle has become the current
trend. Protein hydrolysates with antioxidant potential have gained critical commercial importance. Protein hydrolysates are
produced from food industrial remnants in order to reduce production costs and achieve sustainable resource management.
The food industry generates a greater proportion of waste from fisheries, and with the consistent requisite for fish-based
products, utilisation of remnants remains a critical concern. Fish hydrolysates have been discovered to have exceptional
physical, chemical, and functional properties. It is noteworthy that fish hydrolysates have strong antioxidant properties
against reactive oxygen species. In the current research, gelatin prepared from the processing waste of skipjack tuna
(Katsuwonus pelamis) skin were hydrolysed by proteolytic enzyme papain. The obtained gelatin hydrolysate showed ~33%
degree of hydrolysis (DH). The surface-active properties of Skipjack tuna skin gelatin hydrolysate (SSGH) revealed
pronounced foaming and emulsion properties at low protein concentrations. SSGH demonstrated higher antioxidant
efficacy by in vitro antioxidant assays. In conclusion, the resulting hydrolysates demonstrated remarkable antioxidant
potential, as well as great development prospects for a variety of applications. Further studies with regard to isolation,
purification and identification of and peptide sequences improve the quality of functional foods.
Not Available
 
Date 2024-06-07T22:31:48Z
2024-06-07T22:31:48Z
2023-08-31
 
Type Research Paper
 
Identifier Joy, J. M., Amruth P., Paul, P. T., Stephy Rose K.V., Akshay P., Rosemol Jacob M., Dara, P. K., Mathew, S., and Anandan, R. (2023) Characterization and evaluation of antioxidant properties of skipjack (Katsuwonus pelamis) tuna skin gelatin Hydrolysate. International Journal of Zoology and Applied Biosciences. 8(4):21-27.
2455-9571
http://krishi.icar.gov.in/jspui/handle/123456789/83359
 
Language English
 
Relation Not Available;
 
Publisher Rishan Publications