Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification

Effects of different spray drying temperatures (inlet temperatures of 160, 180, and 200 degrees C) on characteristics, bioactivity, and sensory properties of gelatin hydrolysate from spotted golden goatfish scales using maltodextrin as a carrier agent were investigated. The yield of gelatin hydrolysate powder was higher, when inlet temperature increased (p<0.05). The resulting powders had more pronounced browning intensity with increasing inlet temperatures (p<0.05). With lower inlet temperatures, the powder showed shriveled surface, whereas higher inlet temperature resulted in the spherical powder with some shrinkage as analyzed by scanning electron microscope. 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and ferric reducing antioxidant power of gelatin hydrolysate decreased as inlet temperatures increased (p<0.05). Fortification of gelatin hydrolysate powder (1-5%, w/v) into apple juice could increase ABTS, DPPH radical scavenging activities, and ferric reducing antioxidant power in a dose-dependent manner (p<0.05).