Characterization and evaluation of antioxidant properties of skipjack (Katsuwonus pelamis) tuna skin gelatin Hydrolysate

The present society is extremely conscious of the lifestyle-related ailments and the serious consequences that result from an unhealthy diet and lifestyle. A holistic approach to incorporating nutraceuticals into one's lifestyle has become the current trend. Protein hydrolysates with antioxidant potential have gained critical commercial importance. Protein hydrolysates are produced from food industrial remnants in order to reduce production costs and achieve sustainable resource management. The food industry generates a greater proportion of waste from fisheries, and with the consistent requisite for fish-based products, utilisation of remnants remains a critical concern. Fish hydrolysates have been discovered to have exceptional physical, chemical, and functional properties. It is noteworthy that fish hydrolysates have strong antioxidant properties against reactive oxygen species. In the current research, gelatin prepared from the processing waste of skipjack tuna (Katsuwonus pelamis) skin were hydrolysed by proteolytic enzyme papain. The obtained gelatin hydrolysate showed ~33% degree of hydrolysis (DH). The surface-active properties of Skipjack tuna skin gelatin hydrolysate (SSGH) revealed pronounced foaming and emulsion properties at low protein concentrations. SSGH demonstrated higher antioxidant efficacy by in vitro antioxidant assays. In conclusion, the resulting hydrolysates demonstrated remarkable antioxidant potential, as well as great development prospects for a variety of applications. Further studies with regard to isolation, purification and identification of and peptide sequences improve the quality of functional foods.