Preservation by ionic gelation encapsulation of the antioxidant activity of protein hydrolysate derived from Lionfish (Pterois volitans, L.) muscle proteins.
Food Sci Biotechnol
; 33(13): 2979-2987, 2024 Oct.
Article
in En
| MEDLINE
| ID: mdl-39220316
ABSTRACT
The ionic gelation for preserving the antioxidant activity of the protein hydrolysate from encapsulated lionfish (Pterois volitans, L.) muscle was evaluated. A 22 factorial design was used. The factors evaluated were sodium alginate concentration (1.75% and 3.5% w/v) and calcium chloride concentration (3% and 5% w/v). The response variables were encapsulation efficiency and preservation of antioxidant activity. The beads obtained were classified as microcapsules (2-3 mm) and were mostly spherical, with a weight ranging from 12 to 38 mg. Encapsulation efficiency ranged from 37 to 55.47%, while the preservation of antioxidant activity ranged from 43.3 to 64.5%. The best treatment for preserving the in vitro antioxidant activity of the protein hydrolysate was the one with 1.75% w/v sodium alginate and 3% w/v calcium chloride, which showed an encapsulation efficiency of 53.96%, preservation of antioxidant activity of 64.5%, and free radical scavenging (DPPH) of 22.73%.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Sci Biotechnol
Year:
2024
Document type:
Article
Country of publication:
Korea (South)