Process optimization for sustainable production of protein hydrolysates from fish mince.

The purpose of this study was to investigate the preparation of fish protein hydrolysates from mince of Indian anchovies (Stolephorus indicus) and to optimize the process parameters for improved quality, yield and bioactivities. Although fish is a significant source of high-quality protein, most of the catch especially tiny and low-value fish is frequently discarded or underused. One practical method to increase the value of these raw materials and lessen environmental waste is to turn them into protein hydrolysates. Enzymatic hydrolysis was used in this study as it is a gentle and effective technique that aids in the breakdown of proteins into smaller peptides with enhanced functionality and bioactivity. The raw ingredient was fresh anchovy fish that had been washed and minced. The enzyme Flavourzyme was used to carry out the hydrolysis process under carefully regulated temperature and conditions. To determine their impact on the hydrolysis process, different substrate-to-water ratios, including 1:2, 1:5, 1:10, and 1:20, were investigated. To examine the changes during the reaction, samples were taken at various intervals between 0 and 300 mins. The degree of protein breakdown was assessed by measuring the degree of hydrolysis (DH). For all ratios, it was found that DH rose over time. The highest value was often attained after 240 mins, after which the growth either became extremely small or slightly decreased. The DPPH, ABTS, and FRAP tests were used to assess the hydrolysates' antioxidant activity. The results indicated that the hydrolysates had strong antioxidant qualities, which suggested the production of bioactive peptides. The 1:5 ratio was the most appropriate condition among all the ratios examined since it demonstrated highest DH at 240 mins and more steady and constant antioxidant action. For improved stability and storage, the hydrolysate was turned into a powder using spray drying and freeze-drying methods once the ideal conditions were chosen. The disintegration of proteins into smaller peptides was validated by further characterisation techniques including FTIR and SDS-PAGE. Additionally, they were assessed for functional characteristics including solubility, emulsifying ability, foaming ability, and water and oil holding capacity. These characteristics demonstrated that the hydrolysate may be utilized successfully in a food formulation. Overall, this study shows that Indian anchovy mince can be successfully used to produce protein hydrolysates with good functional and antioxidant properties. The process also supports sustainable utilization of fish resources by converting low-value materials into valuable products.