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Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

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Abstract

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p < 0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p < 0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

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Acknowledgments

This research was supported by a scholarship for an Overseas Thesis Research, Prince of Songkla University Ph.D. Scholarship and the Grant‐in‐Aid for dissertation from Graduate School, Prince of Songkla University, Thailand. School of Food and Nutritional Sciences, University College Cork, Ireland is gratefully acknowledged for the facilities. The Thailand Research Fund (TRF) Distinguished Research Professor Grant was also acknowledged for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Thanasak Sae-leaw & Soottawat Benjakul

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yvonne C. O’Callaghan & Nora M. O’Brien

Authors
  1. Thanasak Sae-leaw
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  2. Yvonne C. O’Callaghan
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  3. Soottawat Benjakul
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  4. Nora M. O’Brien
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Correspondence to Nora M. O’Brien.

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Sae-leaw, T., O’Callaghan, Y.C., Benjakul, S. et al. Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes. J Food Sci Technol 53, 197–208 (2016). https://doi.org/10.1007/s13197-015-1989-7

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  • DOI: https://doi.org/10.1007/s13197-015-1989-7

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