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Preparation and Characterization of Microcapsules Containing Antioxidant Fish Protein Hydrolysates: a New Use of Bycatch in Brazil

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Abstract

In this study, we evaluated the effect of complexation and microencapsulation with pea protein on the antioxidant activity of protein hydrolysates from bycatch in Brazil. The zeta potential values of complexes changed from negative to positive with the increase of pea protein as a result of positively charged complexes formation. The increase in the ratio of pea protein/hydrolysates also resulted in increased turbidity in all samples. Particle size measurements indicated that the complexes tended to form larger aggregates (ranged from 61.5 ± 1.7 μm to 183 ± 2.8 μm). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the pea protein/fish protein hydrolysate complexes was higher than that of the protein hydrolysates alone. Moreover, increasing levels of pea protein did not affect the antioxidant activity of fish protein hydrolysates. The complexes of the Paralonchurus brasiliensis were chosen for the microencapsulation process by spray-drying. The results revealed that spray-drying did not have a significant effect (P > 0.05) on the protein hydrolysate antioxidant activity when they were complexed with pea protein. Thus, this work suggests that the complexation with pea protein and subsequent microencapsulation by spray-drying is an efficient way to protect the biological activity of protein hydrolysates obtained from bycatch. This study provides evidence for the potential use of bycatch from shrimp fisheries as functional ingredients or nutraceuticals.

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Acknowledgements

The present study is part of the marine biotechnology research network “Rede Sao-Mar,” instituted by MCTI/CNPq (Process: 408968/2013-3). Tavani Rocha was supported by two scholarships from the São Paulo Research Foundation (FAPESP—PhD# 2016/11182-0; FAPESP—BEPE# 2018/2018/18995-2). Additional thanks are due to the fisherman Djalma Rosa.

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Authors and Affiliations

  1. São Paulo State University (UNESP), Aquaculture Center, Campus Jaboticabal, Jaboticabal, SP, Brazil

    Tavani Rocha Camargo & Wagner C. Valenti

  2. UMR 8207 - UMET - Unité Matériaux Et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000, Lille, France

    Simon Khelissa & Nour Eddine Chihib

  3. LAGEPP UMR 5007, Univ Lyon, Université Claude Bernard Lyon 1, CNRS, 43 Bd 11 Novembre 1918, 69622, Villeurbanne, France

    Emilie Dumas, Jian Wang & Adem Gharsallaoui

Authors
  1. Tavani Rocha Camargo
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  2. Simon Khelissa
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  3. Nour Eddine Chihib
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  4. Emilie Dumas
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  5. Jian Wang
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  6. Wagner C. Valenti
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  7. Adem Gharsallaoui
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Correspondence to Adem Gharsallaoui.

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Camargo, T.R., Khelissa, S., Chihib, N.E. et al. Preparation and Characterization of Microcapsules Containing Antioxidant Fish Protein Hydrolysates: a New Use of Bycatch in Brazil. Mar Biotechnol 23, 321–330 (2021). https://doi.org/10.1007/s10126-021-10026-7

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  • DOI: https://doi.org/10.1007/s10126-021-10026-7

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