Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates

被引：35

作者：

Rivero-Pino, Fernando ^{[1
]}

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

Guadix, Emilia M. ^{[1
]}

机构：

[1] Univ Granada, Dept Chem Engn, Granada, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2020年 / 137卷

关键词：

Fortified food; Fish protein hydrolysate; Bioactive; Storage; Digestion; MAILLARD REACTION-PRODUCTS; ANTIOXIDANT PEPTIDES; INHIBITORY PEPTIDES; STORAGE STABILITY; IDENTIFICATION; DIGESTION; CAPACITY; MATRIX; PH; BIOAVAILABILITY;

D O I：

10.1016/j.foodres.2020.109572

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：7

共 53 条

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