Sisa, A.; Martínez-Álvarez, O.; Gómez-Estaca, J.; Mosquera, M. Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction. Foods2024, 13, 2034.
Sisa, A.; Martínez-Álvarez, O.; Gómez-Estaca, J.; Mosquera, M. Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction. Foods 2024, 13, 2034.
Sisa, A.; Martínez-Álvarez, O.; Gómez-Estaca, J.; Mosquera, M. Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction. Foods2024, 13, 2034.
Sisa, A.; Martínez-Álvarez, O.; Gómez-Estaca, J.; Mosquera, M. Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction. Foods 2024, 13, 2034.
Abstract
This study investigates the valorization potential of yellowfin tuna tails for the production of high-value commercial products. Muscle and skins were firstly mechanically separated by using a specifically designed device. The muscle was then used as a nitrogen source for the growth of the proteolytic enzymes-producer Bacillus subtilis, whereas the skins were employed for gelatin extrac-tion. The proteases from Bacillus subtilis were partially purified and used to produce antioxidant peptides from gelatin obtained. The gelatin obtained formed a gel upon cooling, with gelling and melting temperatures at 16 ºC and 22 ºC, respectively, and Bloom Strength of ≈ 160. RSM was used to determine the optimal hydrolysis conditions to obtain the highest antioxidant activity (35.96%, measured as DPPH radical scavenging activity), which were 50°C / 6.5 IU of enzyme. The findings emphasize the importance of an integrated approach to maximize the value of tuna by-products, promoting sustainability in the frame of circular bioeconomy. Overall, these results contribute to the efficient utilization of tuna by-products, waste reduction, and enhance economic viability of the tuna industry.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
