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Journal of Aquatic Food Product Technology Volume 32, 2023 - Issue 3
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Research Article

Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products

Daniel Vázquez-Sáncheza Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1224-2720View further author information
ORCID Icon,
Elizângela F. V. Nepomucenoa Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
,
Juliana A. Galvãoa Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilORCID Iconhttps://orcid.org/0000-0003-4222-6801View further author information
ORCID Icon,
Luis F. F. Fabrícioa Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
,
Salete A. Gaziolab Laboratory ofPlant Biochemical Genetics, Department of Genetics, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
,
Ricardo A. Azevedob Laboratory ofPlant Biochemical Genetics, Department of Genetics, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
,
Thais M. F. S. Vieiraa Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
&
Marília Oetterera Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, BrazilView further author information
 show all
Pages 269-291 | Published online: 11 Mar 2023
 
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ABSTRACT

The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

All data and material used in this study can be provided by the corresponding author.

Additional information

Funding

The work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [PDJ 151338/2019-1]; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [Grant Finance Code 001].

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