Fish proteins are a promising source for multifunctional bioactive peptide production. Thus, this work aimed to establish the potentiality of rainbow trout muscle protein for the obtention of antioxidant and antihypertensive hydrolysates. Alcalase application produced a hydrolysate with inhibition of angiotensin-converting enzyme equivalent to 56.43 ± 2.05% after one hour. The same hydrolysate exhibited a scavenging and ferric-reducing power of 2.65 ± 0.07 µM Trolox equivalents and 32.12 mM Fe²⁺ equivalents, respectively. Results showed that rainbow trout muscle could be essential for identifying peptides with bifunctional properties.

Foods based on plant proteins have increased in recent years. Thus, this study aimed to establish the potential of rye protein hydrolysates to release bioactive peptides to treat non-communicable diseases. Rye protein isolate was obtained using the solubilization–precipitation method and hydrolyzed with alcalase and flavourzyme. Hydrolysates were assessed for antioxidant, antihypertensive, and anti-diabetic properties. The rye protein isolate showed a protein content of 51.06 ± 1.15%, and its hydrolysates showed antioxidant, antihypertensive, and anti-diabetic capacities of 34.77 ± 0.59, 86.15 ± 1.15, and 40.62 ± 2.61% for flavourzyme, while for alcalase they were 78.58 ± 1.04, 86.76 ± 2.02, and 63.70 ± 1.27%. Hydrolysis with alcalase was the greatest, and the multifunctionality obtained was better than in similar studies.

Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was compared with a pasteurized one and the in vitro bioaccessibility of antioxidants was estimated. Experimental approach. The soursop nectar (25 %) was processed and the response surface methodology was used to determine the optimal conditions for thermoultrasound treatment (TUS). The TUS (75–90 % amplitude, 3.15–15 min) was applied, and 2 % stevia and 6 % agave inulin were added as sweeteners. The microbiological, physicochemical, enzymatic and antioxidant properties were analyzed. The properties of thermosonicated nectar obtained under optimal conditions were compared with pasteurized nectar. In addition to the above determinations, microstructure, total dietary fiber (TDF) and in vitro bioaccessibility of antioxidants were determined. Results and conclusions. The response variables that fit the mathematical model were L*, b*, chroma (C*), total phenolic content (TPC) and antioxidant activity determined by ABTS•+, DPPH˙ and Fe(III) reducing antioxidant power (FRAP). The L* and DPPH˙ were affected by quadratic time and TPC by time (p<0.0001). The optimum TUS condition was 82 % amplitude for 9.15 min and the responses variables were L*, b* and C* (45.48, 3.55 and 3.62, respectively), TPC expressed as gallic acid equivalents (38.40 mg/100 mL), ABTS•+ expressed as Trolox equivalents (TE) (31.28 μmol/100 mL), DPPH˙ expressed as TE (124.22 μmol/100 mL) and FRAP expressed as Fe(II) (3.06 μmol/100 mL). Compared to the pasteurized sample, thermosonicated sample had high values of L* (45.56), h° (–56.49), TPC (26.63 mg/100 mL), ABTS•+ and DPPH˙ (22.03 and 129.22 μmol/100 mL, respectively), FRAP (3.10 μmol/100 mL) and low pectin methylesterase (PME) activity (0.28 U/mL). For in vitro bioaccessibility, thermosonicated nectar showed high absorption of TPC (15.26/100 mL) and high antioxidant activity determined by ABTS (34.92 μmol/100 mL) and FRAP (7.88 μmol/100 mL). Novelty and scientific contribution. The thermoultrasound improves the physicochemical properties and in vitro bioaccessibility of antioxidants in soursop nectar. On the other hand, as an alternative, this beverage offers low-calorie alternative with prebiotic properties that benefits consumer health.

Bovine whey remains a common pollutant from food, and diverse strategies to mitigate it have been formed. Therefore, this study aimed to generate a functional ingredient from whey hydrolysis to be incorporated into beverage formulations. Hydrolysis at pH = 8 for 7 h was performed in order to determine the sample to be added to the beverage. It was elaborated according to a local producer, and its ACE inhibition capacity was tested. Kinetics showed that the degree of hydrolysis only significantly differed during the times of 0, 4, and 7 h. The exact times were submitted to the ACE inhibition test, but only 0 and 7 h showed higher activity (32.41 ± 0.63 and 29.63 ± 1.10%, respectively). As no statistical differences were found, both hydrolysates were incorporated into the beverage, expressing an antihypertensive capacity of 74.84 ± 1.39 and 78.76 ± 1.39%, respectively. A better sensorial profile was determined in the beverage made with 7 h hydrolysate, where a less salty taste was identified. Thus, pancreatin hydrolysis of whey was found to generate peptides with antihypertensive activity and improved acceptance characteristics.

Esta contribución abordó la problemática de la subutilización de la tuna y sus subproductos, a pesar de su rica composición química y perfil nutricional, que incluye glucosa, fructosa, proteínas, minerales, vitaminas, ácidos grasos, fitoesteroles y polifenoles. La hipótesis central sugirió que estos componentes bioactivos pueden ser aprovechados para el desarrollo de alimentos funcionales y como complemento en el tratamiento de diversas enfermedades, contribuyendo así al bienestar humano y al crecimiento económico en regiones donde la tuna es culturalmente significativa. El objetivo del estudio fue brindar un panorama general de la composición química, el perfil nutricional, los compuestos bioactivos de la tuna y las aplicaciones potenciales de sus subproductos, promoviendo el uso de estos últimos en la formulación de alimentos funcionales y como complemento terapéutico. Los hallazgos principales revelaron que la tuna, una fruta no climatérica, y sus subproductos, son una fuente valiosa de fibra y compuestos bioactivos con propiedades antioxidantes, antiaterogénicas, antiulcerogénicas, antimicrobianas, antiinflamatorias, neuroprotectoras, hepatoprotectoras, antidiabéticas, hipolipidémicas e hipocolesterolémicas. Además, se destacó la aplicación de la estrategia universal de recuperación de compuestos bioactivos para la extracción eficiente de estos compuestos de los subproductos de la tuna, lo que subrayó su potencial económico. En conclusión, el manuscrito demostró que la tuna y sus subproductos tienen un potencial significativo para la salud humana y la economía, especialmente en México, el principal productor mundial, y que su valorización sostenible puede ser una estrategia clave para impulsar su uso en la industria alimentaria y farmacéutica.

Non-toxic Jatropha curcas cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterolemic capacities. J. curcas cake was subjected to two systems of solid-state fermentation (SSF) hydrolysis by Pleurotus ostreatus (FPO) or Ganoderma lucidum (FGL), recording every 6 d until 24 d had passed. The maximum proteolytic capacity in FPO was reached on day 6 of the study, whereas FGL was achieved at 12 d. The FPO and FGL electrophoresis gels revealed the presence of 28 bands corresponding to peptides with molecular weights of less than 10 kDa in both systems analyzed. The highest FRAP values were obtained at 12 d for FPO and at the start of SSF for FGL. The highest antidiabetic capacity of FPO was obtained at 18 d and that of FGL at 24 d. The best antihypertensive activity obtained for FPO and FGL was observed at 6 d. FPO’s highest hypocholesterolemic activity was observed at the start of the SSF, while FGL’s was obtained at 24 d, which is the first report of the hypocholesterolemic activity of J. curcas. It should be noted that fermentation with G. lucidum outperformed fermentation with P. ostreatus, confirming its greater multi-bioactivity. The authors consider this method easy, practical, and generally recognized as safe (GRAS) for obtaining bioactive peptides.