Antioxidant Featherback ( Chitala ornata ) Head Protein Hydrolysate with Foaming and Emulsifying Capacities

Tam Dinh Le Vo; Bao Ngoc Nguyen; Nhi Ngoc Yen Luong; Son Truong Nguyen; Quang Thanh Duy Nguyen; Nguyen Van Tran; Phuong Thi Bich Vu; Dung Van Nguyen; Tin Phuc Vo; Khoa Trong Pham; Toan Duc Vu; Nhu Thi Quynh Pham; Huy Nguyen Nhat Le; Thao Phuong Nguyen; Nghi Phuong Truong; Bao Chi Vo

doi:10.22146/ijc.109718

Antioxidant Featherback (Chitala ornata) Head Protein Hydrolysate with Foaming and Emulsifying Capacities

https://doi.org/10.22146/ijc.109718

Tam Dinh Le Vo^(1*), Bao Ngoc Nguyen⁽²⁾, Nhi Ngoc Yen Luong⁽³⁾, Son Truong Nguyen⁽⁴⁾, Quang Thanh Duy Nguyen⁽⁵⁾, Nguyen Van Tran⁽⁶⁾, Phuong Thi Bich Vu⁽⁷⁾, Dung Van Nguyen⁽⁸⁾, Tin Phuc Vo⁽⁹⁾, Khoa Trong Pham⁽¹⁰⁾, Toan Duc Vu⁽¹¹⁾, Nhu Thi Quynh Pham⁽¹²⁾, Huy Nguyen Nhat Le⁽¹³⁾, Thao Phuong Nguyen⁽¹⁴⁾, Nghi Phuong Truong⁽¹⁵⁾, Bao Chi Vo⁽¹⁶⁾

(1) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(2) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(3) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(4) Department of Physicochemical & Analytical Engineering, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(5) Department of Gas and Oil Processing Engineering, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(6) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(7) Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(8) Department of Physicochemical & Analytical Engineering, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(9) Department of Biomedical Engineering, Faculty of Applied Science, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(10) School of Biosciences, University of Sheffield, Sheffield S10 2TN, United Kingdom
(11) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(12) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(13) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(14) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(15) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(16) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City 700000, Vietnam
(*) Corresponding Author

Abstract

Featherback fish (Chitala ornata) paste production discards fish heads with a notable protein content of 27.99 ± 0.68% (dry weight basis), showing a potential for using fish heads as a natural source of bioactive hydrolysate generation. This study utilized the fish heads for hydrolysis reaction using Alcalase to obtain a protein hydrolysate with antioxidant activity and foaming and emulsifying capacities. The best Alcalase hydrolysis condition, was determined using a single-factor test, included a fish head to water ratio of 1:4 (w/v), an E:S ratio of 60 U/g protein, and a hydrolysis duration of 3 h. The obtained hydrolysate had a hydrolysis degree (DH) of 38.64 ± 0.65%, 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH^•) scavenging activity of 88.73 ± 0.38%, and superoxide anion radical (O₂^•⁻) scavenging capacity of 70.06 ± 2.74%. The hydrolysate was rich in Glu and Asp, making up approximately 25% of the hydrolysate's total amino acid content. Within a pH range 3–8, the hydrolysate displayed maximum foaming capacity at pH 3, whereas its emulsifying capacity peaked at pH 8. These findings indicated promising applications of featherback head protein hydrolysate in food development, as a natural antioxidant, foaming agent and emulsifier.

Keywords

antioxidant activity; featherback head; protein hydrolysate; foaming capacity; emulsifying capacity

Full Text:

Full Text PDF

References

[1] Tabarestani, H.S., Shahram, H., Mahoonak, A.S., Moayedi, A., and Kaveh, S., 2024, Enzymatic hydrolysis of white-cheek shark skin gelatin: Optimization, structural transformations, functional characteristics, and antioxidant potential, LWT-Food Sci. Technol., 213, 117060.

[2] Elgaoud, I., Hamed, F., Lassoued, I., Chamkha, M., Oulahal, N., Degraeve, P., Adt, I., and Barkia, A., 2024, Production of hydrolysates from swordfish (Xiphias gladius) head muscle as new protein source: Evaluation of nutritional, antioxidant and functional properties, Waste Biomass Valorization, 15 (2), 1065–1080.

[3] Hashem, A.M.A., Venmarath, A., and Kudre, T.G., 2023, Preparation, purification, and identification of novel antioxidant peptides from red-bellied pacu (Piaractus brachypomus) fish meat protein hydrolysate, Food Sci. Biotechnol., 32 (14), 2057–2068.

[4] Karnila, R., Dewita, E., Yoswaty, D., Putri, T., and Yunus, A.A., 2023, Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using Alcalase enzyme, Food Sci. Technol., 43, e122222.

[5] Hashemi, M., Hosseini Ghaboos, S.H., and Seraj, A., 2024, Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of flaxseed meal (Linum usitatissimum) protein hydrolysates, Iran. J. Food Sci. Technol., 20 (3), 33–47.

[6] Xiao, X., Meng, J., Chen, X., Li, Y., Zheng, S., Zhang, X., Zhang, L., Fang, J., Su, T., Ma, Z., Zhang, H., and Hao, L., 2025, Preparation, identification, and cellular antioxidant activity evaluation of antioxidant peptides from the antler tips of Sika deer (Cervus nippon), J. Food Biochem., 2025 (1), 9974213.

[7] Wardani, D.W., Ningrum, A., Manikharda, M., Vanidia, N., Munawaroh, H.S.H., Susanto, E., and Show, P.L., 2023, In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect, Food Hydrocolloids Health, 3, 100126.

[8] Singh, A., Kadam, D., Gautam, A.R., Rengasamy, K.R.R., Aluko, R.E., and Benjakul, S., 2024, Angiotensin-I-converting enzyme and renin inhibitions by antioxidant shrimp shell protein hydrolysate and ultrafiltration peptide fractions, Food Biosci., 60, 104524.

[9] Hamed, F., Elgaoud, I., Eljoudi, S., Deracinois, B., Flahaut, C., Nedjar, N., and Barkia, A., 2024, Diplodus Protein hydrolysates: Antioxidant and antibacterial properties and identification of biopeptides, Waste Biomass Valorization, 15 (7), 4309–4323.

[10] Naghdi, S., Lorenzo, J.M., Mirnejad, R., Ahmadvand, M., and Moosazadeh Moghaddam, M., 2023, Bioactivity evaluation of peptide fractions from bighead carp (Hypophthalmichthys nobilis) using Alcalase and hydrolytic enzymes extracted from Oncorhynchus mykiss and their potential to develop the edible coats, Food Bioprocess Technol., 16, 1128–1148.

[11] Agustin, V., Putra, M.M.P., and Husni, A., 2023, Impact of enzymatic hydrolysis on antioxidant activity of snakehead fish (Channa striata) head protein hydrolysate, JIPK, 15 (1), 44–56.

[12] Qi, X., Luo, Y., Fei, W., Shen, M., Chen, Y., Yu, Q., and Xie, J., 2024, Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein, Int. J. Biol. Macromol., 279, 135378.

[13] Wang, Q., Ming, Y., Tang, Z., Sun, X., Cao, Y., and Wu, M., 2025, Enhancement of foaming performance of hempseed protein by limited enzymatic hydrolysis: From the viewpoint of the structural and interfacial rheological attributes, Food Chem., 465, 142182.

[14] Galves, C., Galli, G., Miranda, C.G., and Kurozawa, L.E., 2021, Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin, Innovative Food Sci. Emerging Technol., 70, 102696.

[15] Lyu, S., Chen, M., Wang, Y., Zhang, D., Zhao, S., Liu, J., Pan, F., and Zhang, T., 2023, Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties, Food Hydrocolloids, 141, 108681.

[16] Naghdi, S., Rezaei, M., Tabarsa, M., and Abdollahi, M., 2023, Parallel extraction of sulfated polysaccharides and protein hydrolysate from skipjack tuna head and their bioactive and functional properties, Food Bioprocess Technol., 16 (6), 1258–1279.

[17] Abd El-Rady, T.K., Tahoun, A.A.M., Abdin, M., and Amin, H.F., 2023, Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste, Int. J. Food Sci. Technol., 58 (12), 6552–6562.

[18] Liu, L., Qin, J., Lan, B., Hu, X., Liao, T., Tian, X., and Wu, Z., 2024, Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin, Food Bioprod. Process., 147, 219–229.

[19] Ohiagu, F.O., Chikezie, P.C., Maduka, T.O., Chikezie, C.M., Nwaiwu, O., and Paudel, K.R., 2025, Antioxidants, radical scavengers, and their impact on oxidative stress, Free Radicals Antioxid., 14 (2), 62–85.

[20] Apak, R., Özyürek, M., Güçlü, K., and Çapanoğlu, E., 2016, Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays, J. Agric. Food Chem., 64 (5), 997–1027.

[21] Latimer, G.W., 2023, Official Methods of Analysis, 22^nd Edition, Oxford University Press, New York, US.

[22] Vo, T.D.L., Tran, T.N., Vo, B.C., Ma, H.T., Tran, H.G., Nguyen, S.M., Hoang, Q.P., Nguyen, V.T.T., Nguyen, M.T.N., Nguyen, T.H.N., Pham, V.T., Cao, K.T.G., and Pham, C.V., 2025, Study on zinc-binding capacity of featherback (Chitala ornata) skin hydrolysate, Indones. J. Chem., 25 (2), 590–598.

[23] Vo, T.D.L., Vo, B.C., Nguyen, K.T., and Nguyen, H.H., 2025, Fabrication and characterization of a lipase inhibition protein hydrolysate derived from baby clam (Corbiculidae sp.) meat, Waste Biomass Valorization, 17 (1), 469–482.

[24] Vo, T.D.L., Nguyen, V.K., Nguyen, T.T.P., Vo, B.C., and Nguyen, T.T.T., 2022, Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate, Acta Aliment., 51 (3), 360–370.

[25] Vo, T.D.L., Huynh, T., Le, T.T., Tran, A.T.T., and Vo, B.C., 2025, Recovery of a protein hydrolysate from baby clam (Corbiculidae sp.) meat with angiotensin I-converting enzyme inhibition activity and functionalities, ACS Food Sci. Technol., 5 (4), 1482–1491.

[26] Tadesse, S.A., Emire, S.A., Barea, P., Illera, A.E., Melgosa, R., Beltrán, S., and Sanz, M.T., 2023, Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods, Food Bioprod. Process., 141, 167–184.

[27] Pang, H., Yue, Y., Dong, H., Jiang, T., Zhang, H., Zhao, Y., Cai, T., Yan, M., and Shao, S., 2023, Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H₂O₂ oxidation, Food Funct., 14 (21), 9872.

[28] Li, Y., Zhang, S., Bao, Z., Sun, N., and Lin, S., 2022, Exploring the activation mechanism of Alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters, Innovative Food Sci. Emerging Technol., 76, 102918.

[29] Tacias-Pascacio, V.G., Morellon-Sterling, R., Siar, E.H., Tavano, O., Berenguer-Murcia, Á., and Fernandez-Lafuente, R., 2020, Use of Alcalase in the production of bioactive peptides: A review, Int. J. Biol. Macromol., 165, 2143–2196.

[30] Dhanabalan, V., Xavier, K.A.M., Chattopadhyay, K., Asha, K.K., Balange, A.K., Murthy, L.N., and Nayak, B.B., 2025, Effect of the type of enzyme and degree of hydrolysis on the antioxidant properties of paste shrimp protein hydrolysates prepared by varying in vitro enzymatic process, ACS Food Sci. Technol., 5 (3), 1124–1131.

[31] Vo, T.D.L., Huynh, T., Le, T.T., Tran, A.T.T., and Vo, B.C., 2025, Iron-binding capacity and antidiabetic activity of baby clam (Corbiculidae sp.) meat protein hydrolysate, Indones. J. Chem., 25 (1), 121–132.

[32] Wu, D., Cao, Y., Su, D., Karrar, E., Zhang, L., Chen, C., Deng, N., Zhang, Z., Liu, J., Li, G., and Li, J., 2024, Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation, Food Chem., 445, 138801.

[33] Jingyun, W., Zehao, M., Hongyan, Y., Xingyu, L., Doudou, C., and Shiling, L., 2024, Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H₂O₂-induced oxidative stress, J. Food Sci., 89 (4), 1944–1959.

[34] Li, R., Wang, Q., Shen, Y., Li, M., and Sun, L., 2024, Integrated extraction, structural characterization, and activity assessment of squid pen protein hydrolysates and β-chitin with different protease hydrolysis, Int. J. Biol. Macromol., 262, 130069.

[35] Gharehbeglou, P., Sarabandi, K., and Akbarbaglu, Z., 2024, Insights into enzymatic hydrolysis: Exploring effects on antioxidant and functional properties of bioactive peptides from Chlorella proteins, J. Agric. Food Res., 16, 101129.

[36] Oluwajuyitan, T.D., Kadam, D., and Aluko, R.E., 2025, Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean (Vicia fava) protein hydrolyzates, Int. J. Food Prop., 28 (1), 2466575.

[37] Hu, G., Dou, L., Zhang, J., Su, R., Corazzin, M., Sun, L., Zhao, L., Jin, Y., and Su, L., 2024, Exploring the antioxidant stability of sheep bone protein hydrolysate -identification and molecular docking, LWT-Food Sci. Technol., 192, 115682.

[38] Mattohti, W., Rozi, P., Ababakri, G., Esmayil, Z., Zhou, C., Cao, B., Yadikar, N., and Yang, X., 2023, Isolation and structural characterization of antioxidant peptides from horse bone marrow protein hydrolysates, J. Food Meas. Charact., 17 (1), 732–750.

[39] Zhang, S., Hao, J., Xie, Q., Pi, X., Peng, Z., Sun, Y., and Cheng, J., 2024, pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior, Int. J. Biol. Macromol., 254, 127838.

[40] Zhu, X., Li, G., Chen, Z., Cao, W., Lin, H., Gao, J., Qin, X., and Zheng, H., 2025, Functional, structural, and physicochemical properties of spray-dried abalone (Haliotis discus subsp. hannai Ino) protein and hydrolysates with varying degrees of hydrolysis, Int. J. Food Sci. Technol., 60 (1), vvae043.

[41] Dachmann, E., Nobis, V., Kulozik, U., and Dombrowski, J., 2024, Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength, Food Hydrocolloids, 107, 105981.

[42] Tang, T., Liu, J., Tang, S., Xiao, N., Jiang, Y., Tu, Y., and Xu, M., 2022, Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder, LWT-Food Sci. Technol., 153, 112503.

[43] Wang, Z., Zhang, L., Zhang, X., Zeng, M., He, Z., and Chen, J., 2021, Interfacial rheology and foaming properties of soy protein and hydrolysates under acid condition, Food Biophys., 16 (4), 484–491.

[44] Vo, T.D.L., Le, H.D., Nguyen, A.T.H., Luong, N.N.Y., Vo, T.B., Nguyen, V.T.T., Ma, H.T., Pham, V.T., Phan, D.N.N., Nguyen, L.V.T., Tran, L.T.T., and Vo, B.C., 2024, Production of iron-binding protein hydrolysate with foaming and emulsifying properties from featherback (Chitala ornata) skin, Mong. J. Chem., 25 (52), 35–42.

[45] Kumari, A., Kaushik, N., Slizyte, R., and Khushboo, K., 2023, Production and microencapsulation of protein hydrolysate of pink perch (Nemipterus japonicus) by-products obtained from surimi industry for its sustainable utilization, Waste Biomass Valorization, 14 (1), 209–226.

[46] Fuentes, C., Verdú, S., Grau, R., Barat, J.M., and Fuentes, A., 2024, Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates, LWT-Food Sci. Technol., 201, 116247.

[47] Wang, Y., Zhao, J., Wang, X., Feng, Y., Jiang, J., and Bi, J., 2025, Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time, Food Chem., 463, 141154.

[48] de Souza, H.K.S., Fagundes-Klen, M.R., Fiorese, M.L., Maestre, K.L., Triques, C.C., Ogava, L.E., Canan, C., Bittencourt, P.R.S., Maluf, J.U., and da Silva, E.A., 2025, A detailed characterization of porcine liver protein hydrolysate, Food Biosci., 63, 105795.

DOI: https://doi.org/10.22146/ijc.109718