Bioactive fish hydrolysates resistance to food processing
This study focus on evaluating the changes originated in the antihypertensive and antioxidant capacity of sardine hydrolysates obtained by enzymatic hydrolysis, after heat treatments, high pressure homogenization, ultrasound treatment and spray drying. Both the angiotensin-converting enzyme inhibitory activity and antioxidant activity of sardine hydrolysate did not change or was improved after heat treatments and drying. Similarly, non-thermal treatments led to a slight increase of antihypertensive potential. The resistance of the hydrolysate after different treatments commonly used in food industry suggests its potential use as ingredient in food formulation.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research