Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)

• Published in: Food Production, Processing and Nutrition
• Main Authors: Tharindu R. L. Senadheera, Deepika Dave, Fereidoon Shahidi
• Format: Article in Journal/Newspaper
• Language: English
• Published: BMC 2021
• Subjects: Sea cucumber; Protein hydrolysates; Antioxidant activity; Physicochemical properties; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; Cucumaria frondosa; North Atlantic
• Online Access: https://doi.org/10.1186/s43014-020-00049-3; https://doaj.org/article/c7fc2d381a8146a998aa184ee4dd28a2

Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. Graphical abstract