Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct

• Published in: Food science & technology Vol. 59; no. 2; pp. 841 - 848
• Main Authors: da Rosa Zavareze, Elessandra, Telles, Annie Campello, Mello El Halal, Shanise Lisie, da Rocha, Meritaine, Colussi, Rosana, Marques de Assis, Letícia, Suita de Castro, Luis Antonio, Guerra Dias, Alvaro Renato, Prentice-Hernández, Carlos
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-12-2014; Elsevier
• Subjects: Antioxidant; Biological and medical sciences; Encapsulation; Fish; Food industries; Fundamental and applied biological sciences. Psychology; Hydrolysate; Protein; Encapsulation; Fish; Hydrolysate; Antioxidant; Protein
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2014.05.013

The objective of this study was to produce encapsulated protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and its industrialization byproduct. The protein hydrolysates were prepared from the muscle (MPH) and byproduct (BPH) from croaker by enzymatic hydrolysis using Flavourzyme®. The hydrolysates were encapsulated using phosphatidylcholine as the wall material of the capsules. The capsules were evaluated for particle size, polydispersity, encapsulation efficiency, zeta potential, morphology, thermal properties, Fourier transform infrared (FTIR) spectroscopy and antioxidant activity. The average size of the capsules for both MPH and BPH liposomes range between 266 and 263 nm with low polydispersity. The capsules showed high encapsulation efficiency of around 80%. The FTIR analysis allowed suggesting that there was an effective ionic complexation between phosphatidylcholine and hydrolysate peptides. The antioxidant activity of the hydrolysates and capsules containing MPH and BPH was similar to the activity of α-tocoferol, but lower than that of vitamin C.
•Fish muscle and byproduct protein hydrolysates present antioxidant activity.•Antioxidant activity of the hydrolysates was similar to the activity of α-tocoferol.•The fish protein hydrolysates capsules exhibit high encapsulation efficiency.•The capsules maintained the antioxidant activity of the hydrolysates.