Abstract Fish skin is one of the most common resources of gelatin, which can be hydrolyzed bioactive peptides. In this study, gelatin from sea bass skin (SBS) was hydrolyzed with flavourzyme® to obtain peptide fractions with different molecular weights and determined their bioactive and functional properties. All peptide fractions obtained showed antioxidant activity (DPPH and FRAP). The bass gelatin peptide fraction 1 (BF1) (≤5 kDa) showed the highest DPPH (44.9%) and FRAP (42.04 mmol Fe+2 /g and 22.98 mmol trolox/g) activities. Besides, the BF1 (≤5 kDa) peptide fraction showed the highest in vitro cytotoxic effect (16.58%) at 20 mg/mL concentration compared to the other peptide fractions. The highest emulsifying capacity (389.5 m2/g), emulsifying stability (53.2 min), foaming capacity (30.47%), and foaming stability (10.40%) were obtained from the control gelatin sample. Moreover, the BF3 (≥10 kDa) peptide fraction showed an excellent fat binding capacity (9.39 mL/g). Enzymatic hydrolysis decreased emulsifying and foaming capacity of gelatin while increasing its fat binding capacity. In particular, antioxidant and anticancer activities of peptide fractions with low molecular weight were found to be high. The results demonstrated that gelatin and hydrolysates from the SBS offer an important alternative as a functional food ingredient for food technology.

Abstract This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm-1 and 2922 cm-1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.sn and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the G′ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (G′) was higher than the loss modulus (G′′) in all frequency range. G′ and G′′ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.

Abstract In this study, curcumin loaded ovalbumin nanoparticles (CONPs) were fabricated at optimized processing conditions and compared with the neat ONPs. The particles were characterized for molecular, thermal, antimicrobial, and antioxidant properties. The particle size values varied from 45.64 nm to 138.14 nm and the encapsulation efficiency of the CONP was 24%. SEM images indicated that ONPs and CONPs had spherical shapes and the particle diameters and size distributions were in accordance with the DLS measurement results. Fabrication of CONPs provided better (P < 0.05) inhibition on test pathogens as compared to pure curcumin, which demonstrates that particle size reduction of curcumin positively influenced its antibacterial efficiency. It was also clear that nanoencapsulation of curcumin significantly (P < 0.05) increased its antioxidant activity, suggesting that the curcumin/ovalbumin nanoencapsules could achieve similar antioxidant effect at much lower curcumin concentrations. FTIR results showed that curcumin was entrapped inside the ovalbumin nanocarriers successfully. According to DSC measurements, the melting temperature of ovalbumin did not change by curcumin encapsulation. In conclusion, the results suggested that ONPs could be an available carrier for encapsulation of curcumin at nano scale and had the potential to be used in the food industry and other bioactive delivery systems.