Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna. Issue 9 (21st October 2021)

• Record Type: Journal Article
• Authors: Unnikrishnan, Parvathy; Puthenveetil Kizhakkethil, Binsi; Chalil George, Joshy; Sivam, Visnuvinayagam; Panda, Satyen Kumar; Ninan, George; Zynudheen, Aliyamveetil Abubacker
• Is Part Of: Journal of aquatic food product technology. Volume 30:Issue 9(2021)
• Page Start: 1142
• Page End: 1158
• Publication Date: 2021-10-21
• Subjects: Yellowfin tuna -- fish peptides -- health beverage -- fortification -- antioxidant; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2021.1974631
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Balanced nutrition is of utmost significance as it ensures health benefits in addition to basic nourishment. Present perilous pandemic outbreaks call for healthy and natural bioactive foods in our diet to strengthen the immune system. In the present study, bioactive peptides from yellowfin tuna red meat were used as supplement to formulate a health beverage. Malted grain-based health beverage formulated by RSM was added with tuna protein hydrolysate optimized for its bio-potency at 2.5, 5, 7.5 and 10% levels. Health beverage without peptide was kept as control. Sensorial studies recommended health beverage with 2.5% TPH to be acceptable. Characterization of the developed health formulation for its nutritional, functional, antioxidant, physical properties, in-vitro digestibility, as well as storage stability under ambient conditions (28°C) was carried out. Results suggest extensive scope of utilizing tuna cannery waste like red meat, for upgraded products to meet consumer-specific nutritional demands that ensure health promoting effects.