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<p style="text-align:justify"><span style="font-size:16px">Lipid Oxidation causes quality depreciation during processing and storage of foods. It leads to rancidity, changes of texture, discoloration and release of potential toxic compounds like malondialdehyde (MDA) and cholesterol oxidation products (COPs). The formation of free radicals is an additional problem causing oxidative stress steering cardio vascular diseases. The importance of natural antioxidants for preventing oxidative stress is also emerging among consumer’s concern. The Protein hydrolysates extracted from seafoods and its byproducts could deliver various beneficial properties such as antioxidant, anticholesterimic and antimicrobial activity as revealed by various studies. The protein hydrolysates could be effectively produced from various byproducts such as skin, head, dark muscle, viscera and bone. Several commercial protein hydrolysates products are also developed from various finfishes and shellfishes which serve as antioxidants and offer various health benefits.</span></p>
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<p style="text-align:justify"><span style="font-size:16px"><strong>Vignaesh Dhanabalan<sup>*</sup></strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Vinothkumar L.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Marimuthu Manivannan</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Martin Xavier K. A.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>ICAR- Central Institute of Fisheries Education, Mumbai, Maharashtra (400 061), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Dhanabalan, V., Vinothkumar, L., Manivannan, M., Martin Xavier, K.A., 2021. Fish Processing Byproducts Derived Protein Hydrolysates and It’s Potential as Antioxidants. <em>Biotica Research Today</em> 3(4), 276-278.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Chalamaiah M., Dinesh kumar B., Hemalatha R., Jyothirmayi T., 2012. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. <em>Food Chemistry</em> 135, 3020-3038.</span></p> <p style="text-align:justify"><span style="font-size:16px">Dhanabalan Vignaesh, Xavier K. A. Martin, R. Somu Sunder Lingam, 2017. Bioactive peptides from Marine resources. Aquaculture Times Magazine, November-December.</span></p> <p style="text-align:justify"><span style="font-size:16px">Pisoschi, A. M., Pop, A., 2015. The role of antioxidants in the chemistry of oxidative stress : A review. <em>European Journal of Medicinal Chemistry</em> 97, 55-74.</span></p>
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