Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

Joanna Tkaczewska , Ewelina Jamróz , Piotr Kulawik , Małgorzata Morawska , Katarzyna Szczurowska

Abstract

Gelatine hydrolysates are of increasing interest as potential ingredients used in various health-promoting functional foods. Cyprinus carpio skin gelatine hydrolysates can be a potential source of bioactive peptides with antioxidant properties. Therefore, the aim of this research was to evaluate the potential use of a carp skin gelatine hydrolysate with proven antioxidant properties as a bioactive compound in functional foods as well as its stability under various processing conditions. The analysis of the hydrolysate included its characterisation (ζ-potential, particle size distribution), solubility, antioxidant ability and stability (DPPH, FRAP, chelating properties) under various conditions (heating, pH and NaCl). Additionally, an analysis of residual environmental pollutants (heavy metals, dioxins and pesticides) was also conducted. The hydrolysate had high solubility over a range of pH values from 2 to 12 (84%–98%), and its antioxidant properties remained stable in low concentration NaCl solutions as well as after being heated at temperatures between 40 and 100 °C. The hydrolysate was not contaminated with heavy metals, dioxins or pesticides. According to our study, carp skin hydrolysates can be incorporated into food processing systems without significant loss of their antioxidant activities.
Author Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Ewelina Jamróz (FoFT / IoCh)
Ewelina Jamróz,,
- Institute of chemistry
, Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Małgorzata Morawska
Małgorzata Morawska,,
-
, Katarzyna Szczurowska (FoAE / DoAaECh)
Katarzyna Szczurowska,,
- Department of Agricultural and Environmental Chemistry
Journal seriesFood & Function, [Food and Function], ISSN 2042-6496, e-ISSN 2042-650X, (N/A 100 pkt)
Issue year2019
No10
Pages1038-1048
Publication size in sheets0.5
ASJC Classification2700 General Medicine; 1106 Food Science
DOIDOI:10.1039/C8FO02492H
URL https://pubs.rsc.org/en/content/articlelanding/2019/fo/c8fo02492h#!divAbstract
Internal identifierWTŻ/2019/20
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.053; WoS Impact Factor: 2018 = 3.241 (2) - 2018=3.709 (5)
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FinansowanieGrant no: Lider/21/0003/l-7/15/NCBR/2016
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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