Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates.
Bioactive
Digestion
Fish protein hydrolysate
Fortified food
Storage
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
11 2020
11 2020
Historique:
received:
11
03
2020
revised:
15
07
2020
accepted:
17
07
2020
entrez:
25
11
2020
pubmed:
26
11
2020
medline:
15
5
2021
Statut:
ppublish
Résumé
Protein hydrolysates bioactivity makes them suitable for functional food ingredients. However, their chemical reactivity with different molecules, mainly reducing sugars, might lead to a modification of their structure, and thus function, after their inclusion into food matrices. The effect of food matrix and the storage time on the antihypertensive and antioxidant capacity of sardine hydrolysates was evaluated. Furthermore, bioactivity remaining after simulated gastrointestinal digested samples was also analyzed to verify its potential to be administrated orally. Sugar containing matrix improved the ACE inhibitory and DPPH radical scavenging activity of hydrolysates after thermal treatment and storage up to 80%. Maillard reaction products were responsible for the changes observed in the bioactivity of enriched food. Digested samples showed different but still adequate bioactivity depending on the matrix containing the hydrolysate. These results support the potential of fish protein hydrolysates to be used as ingredient in food formulation.
Identifiants
pubmed: 33233184
pii: S0963-9969(20)30597-4
doi: 10.1016/j.foodres.2020.109572
pii:
doi:
Substances chimiques
Antihypertensive Agents
0
Antioxidants
0
Protein Hydrolysates
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
109572Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.