Preservation by ionic gelation encapsulation of the antioxidant activity of protein hydrolysate derived from Lionfish (Pterois volitans, L.) muscle proteins

• Published in: Food science and biotechnology Vol. 33; no. 13; pp. 2979 - 2987
• Main Authors: Gallegos-Tintoré, Santiago, May-Canché, Marcos, Chel-Guerrero, Luis, Castellanos-Ruelas, Arturo, Betancur-Ancona, David
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.10.2024; Springer Nature B.V
• Subjects: Alginic acid; Antioxidants; Calcium alginate; Calcium chloride; Chemistry; Chemistry and Materials Science; Design factors; Efficiency; Encapsulation; Factorial design; Food Science; Free radicals; Gelation; Hydrolysates; Microcapsules; Microencapsulation; Muscles; Nutrition; Preservation; Proteins; Pterois volitans; Research Article; Scavenging; Sodium; Sodium alginate; Microcapsules; Antioxidant capacity; Ionic gelation; Lionfish
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01557-5

The ionic gelation for preserving the antioxidant activity of the protein hydrolysate from encapsulated lionfish ( Pterois volitans , L.) muscle was evaluated. A 2 2 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%.