Bioactive fish hydrolysates resistance to food processing

被引：0

作者：

Rivero-Pino, Fernando ^{[1
]}

Espejo-Carpio, F. Javier ^{[1
]}

Guadix, Emilia M. ^{[1
]}

机构：

[1] Department of Chemical Engineering, University of Granada, Granada, Spain

来源：

LWT | 2020年 / 117卷

关键词：

Antioxidants - Peptides - Enzymatic hydrolysis - Processed foods - Drying - Heat treatment - Enzyme activity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Numerous peptides derived from food proteins have been identified as bioactive compounds in literature. The final objective of these peptides would be its incorporation to food formulas. However, food processing can modify the bioactive potential of peptides employed in the formulation of functional foods. This study focus on evaluating the changes originated in the antihypertensive and antioxidant capacity of sardine hydrolysates obtained by enzymatic hydrolysis, after heat treatments, high pressure homogenization, ultrasound treatment and spray drying. Both the angiotensin-converting enzyme inhibitory activity and antioxidant activity of sardine hydrolysate did not change or was improved after heat treatments and drying. Similarly, non-thermal treatments led to a slight increase of antihypertensive potential. The resistance of the hydrolysate after different treatments commonly used in food industry suggests its potential use as ingredient in food formulation. © 2019

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