Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component. Issue 2 (1st February 2019)

• Record Type: Journal Article
• Authors: Tkaczewska, Joanna; Jamróz, Ewelina; Kulawik, Piotr; Morawska, Małgorzata; Szczurowska, Katarzyna
• Is Part Of: Food & function. Volume 10:Issue 2(2019)
• Page Start: 1038
• Page End: 1048
• Publication Date: 2019-02-01
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c8fo02492h
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry. Abstract : Gelatine hydrolysates are of increasing interest as potential ingredients used in various health-promoting functional foods . Cyprinus carpio skin gelatine hydrolysates can be a potential source of bioactive peptides with antioxidant properties. Therefore, the aim of this research was to evaluate the potential use of a carp skin gelatine hydrolysate with proven antioxidant properties as a bioactive compound in functional foods as well as its stability under various processing conditions. The analysis of the hydrolysate included its characterisation (ζ-potential, particle size distribution), solubility, antioxidant ability and stability (DPPH, FRAP, chelating properties) under various conditions (heating, pH and NaCl). Additionally, an analysis of residual environmental pollutants (heavy metals, dioxins and pesticides) was also conducted. The hydrolysate had high solubility over a range of pH values from 2 to 12 (84%–98%), and its antioxidant properties remained stable in low concentration NaCl solutions as well as after being heated at temperatures between 40 and 100 °C. The hydrolysate was not contaminated with heavy metals, dioxins or pesticides. According to our study, carp skin hydrolysates can be incorporated into food processing systems without significant loss of their antioxidant activities.