D. Vázquez-Sánchez, Elizângela F. V. Nepomuceno, J. A. Galvão, L. F. Fabrício, S. A. Gaziola, R. Azevedo, Thais M. F. S. Vieira, M. Oetterer
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Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products
ABSTRACT The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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