Study of biological activities and physicochemical properties of Yamu (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions

The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamu protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (zeta) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamu protein has high nutritional potential as an ingredient for the production of functional foods.

Automated summary

The chemical composition, properties, and potential applications of Yamu protein isolate and its hydrolysates were characterized in this study. Results showed better solubility, digestibility, and thermal stability of the protein isolate. The hydrolysates at concentrations of 0.1% and 0.5% exhibited DPPH inhibitory ECS, with good stability and adsorption kinetics properties. The study suggests high nutritional potential of Yamu protein as an ingredient for functional foods production.