In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein’s secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.

The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and their degree of hydrolysis (DH) values were 13.36%, 17.09%, and 20.15%, respectively. The hydrolysate yield values increased with DH increase, and the highest yield was obtained at DH 20.15%. The crude protein content increased from 80.58% to 85.27%, and amino acid compositions increased from 78.33% to 83.07%. The peptides formed during hydrolysis indicated low molecular weight that might improve functional characteristics of fish protein hydrolysates, including protein solubility, which ranged from 84.88% to 95.48% for all hydrolysates. The thermal degradation of hydrolysates occurred from 160 to 168 °C with intensive endothermic peaks. Results revealed that oil holding capacity was higher at DH 13.36%; water holding capacity was higher when DH increased. Hence, fish protein hydrolysates (FPH) from bighead carp have improved functional properties, and can be utilized as supplements and excellent protein sources in various uses in food applications.

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca⁺² and K⁺¹ were presented in high values, followed by Na⁺¹ and Mg⁺². In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

Polyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinones in the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.

Rhamnolipids mainly are produced by Pseudomonas aeruginosa and another microorganism that have been found to have good surface activity. Rhamnolipids are used in various application areas, including environmental, health, food, cosmetic, oil industries, pharmaceuticals and environmental bio remediation particularly in enhanced oil recovery (EOR) and cleaning of oil spills. Many kinds of bio surfactant such as, rhamnolipids are already being used in industry but it is important to develop indigenous technology for the production of rhamnolipids produced by the microorganisms of local origin which would be more suitable for the application to that specific areas. Rhamnolipids have several beneficial uses: they are easily degradable, nontoxic, nonmutagenic, and have the highest surface-tension-reduction index of any surface-tension reducing agent currently in use. In this review, I summarize the definition, preparation, properties, and the application in different areas especially in food and agriculture, and industrial potential of rhamnolipids, as the next generation of biosurfactants.

Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.