Fish skin-derived gelatin has garnered significant attention recently due to its abundant availability and promising bioactive properties. This comprehensive review elucidates various intricacies concerning fish skin-derived gelatin peptides, including their preparation techniques, bioactive profiles, underlying mechanisms, and methods for stability enhancement. The review investigates diverse extraction methods and processing approaches for acquiring gelatin peptides from fish skin, emphasizing their impact on the peptide composition and functional characteristics. Furthermore, the review examines the manifold bioactivities demonstrated by fish skin-derived gelatin peptides, encompassing antioxidant, antimicrobial, anti-inflammatory, and anticancer properties, elucidating their potential roles in functional food products, pharmaceuticals, and nutraceuticals. Further, mechanistic insights into the functioning of gelatin peptides are explored, shedding light on their interactions with biological targets and pathways. Additionally, strategies aimed at improving the stability of gelatin peptides, such as encapsulation, modification, and integration into delivery systems, are discussed to extend the shelf life and preserve the bioactivity. Overall, this comprehensive review offers valuable insights into using fish skin-derived gelatin peptides as functional ingredients, providing perspectives for future research endeavors and industrial applications within food science, health, and biotechnology.

Marine macroalgae have gained considerable scientific interest in recent years due to their noteworthy composition, which includes essential elements such as functional polyphenols, minerals, dietary fibres, proteins, polysaccharides, and vitamins, in addition to their ecological functions. This study aimed to extract these antioxidant-rich bioactive compounds from two brown seaweed species, Turbinaria conoides and Padina tetrastromatica, sourced from the Mandapam Coastal region of Tamil Nadu, India. The extraction process involved using a multi-enzyme complex consisting of a carbohydrase enzyme (Viscozyme® L) and two protease enzymes (Flavourzyme® 1000 L and Alcalase® 2.4L FG), either separately or in combination. The total phenolic content (TPC) and extract yield under different enzyme treatments were assessed, revealing notably higher values for the Alcalase® extract (73.3±1.5% yield and 3.15±0.2 mg GAE/g extract TPC). Further characterization of the extracts involved evaluating their in vitro antioxidant activity through total antioxidant activity (TAA), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, and Ferric (Fe3+) reducing antioxidant power (FRAP). The viscozyme® extracted product displayed higher TAA (6.27±1.1 mg AAE/g extract) and DPPH scavenging activity (4.2±0.7 mg IC50). However, the extract from T. conoides treated with the combination of enzymes showed higher FRAP (4.01±0.2 mg GAE/g extract). In conclusion, this research demonstrates the viability of using enzyme-assisted extraction methods to obtain valuable antioxidants from brown algae, paving the way for their use in the health and food industries.

Yoghurt is a widely consumed dairy product having good nutritional and functional properties. Incorporation of spirulina can enhance its health benefits due to its rich protein and antioxidant activity. However, direct addition affects sensory attributes, leading to reduced consumer acceptance. This study evaluates the impact of microencapsulated Spirulina-fortified yogurt (ME-SP yoghurt) (treatment) on its physicochemical, microbiological and sensory properties, comparing it with plain yogurt as the negative control and Spirulina-incorporated yogurt (without encapsulation) as the positive control. Results indicated that spirulina incorporation increased protein content in both positive control and treatment, but negatively influenced sensory acceptance in treatment due to colour and flavour changes. Microencapsulation effectively masked undesirable sensory characteristics while preserving nutritional benefits and an increase in protein content by 4.05%. More quantity of spirulina (1%) could be added to yogurt when we used encapsulated spirulina than spirulina without encapsulation (0.5%). Textural analysis showed improved viscosity and stability in the microencapsulated sample than PC and NC. Microbiological analysis confirmed the probiotic viability in all samples within the acceptable range, based on the Food Safety and Standards Authority of India (FSSAI) and Codex Alimentarius standards for fermented dairy products. Sensory evaluation revealed that microencapsulation significantly enhanced flavour (7.9) compared to direct spirulina addition (6.96). This study concludes that microencapsulation is a viable technique to enhance the functional properties of spirulina-enriched yoghurt while maintaining its sensory appeal. Keywords: Fortification, Microencapsulation, Physicochemical properties, Spirulina, Yoghurt

The nutritional and therapeutic potential of thefilamentous cyanobacterium Spirulina (Arthrospira platensis) is remarkable, being rich in proteins,vitamins, and essential fatty acids, and is also recognized for its antioxidant properties. Spirulina’s easy growth adaptability positions it as a top sustainable food source, especially in geographic regions with agricultural challenges. The current study emphasizes the significance of optimizing cultivation methods, focusing on a modified Zarrouk medium to enhance growth conditions. Key findings show that spirulina exhibited a high protein content of 69.74%, along with elevated levels of polyunsaturated and monounsaturated fatty acids, underscoring spirulina’s role in addressing malnutrition and supporting metabolic health. Furthermore, the study highlights the need for in-depth research on spirulina’s bioactive compounds to fully harness its benefits in the nutraceutical industry and promote innovative formulations in food and pharmaceuticals.