Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase â 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solubility, antioxidant and ACE inhibition activities were increased as DH was also augmented from about 8 to 17%. RP-HPLC studies also revealed a decrease in hydrophobicity when samples were hydrolysed in comparison with controls. When the enzyme hydrolytic action was augmented, it stimulated both the bioactivity of whey protein and relevant technological properties, allowing these hydrolysates to be employed as additives in the development of food formulations.

The lethality (LC50) of endosulfan and chlorpyrifos is higher in adults (1990 and 156.78 μg/L respectively) than in embryos (95380 and 1242.54 μg/L respectively) of the crab Zilchiopsis collastinensis. The thickened embryonic coat of the freshwater species might isolate the embryo inside the egg, reducing the toxicity. Sublethal concentrations of chlorpyrifos and endosulfan caused an increase in hatching time and a decrease in effective hatching (p < 0.05), and only the control crabs survived until the first molt cycle. The effects of long-term exposure should be evaluated in the offspring in addition to the acute toxicity.

Ingest of astaxanthin and omega‐3 fatty acids is related to several health benefits. Chia oil is one of the principal sources of α‐linolenic acid (ALA) belonging to the omega‐3 fatty acids. This work evaluated the stability of blends of chia oil and astaxanthin (400 µg/g oil) during storage at 25, 45, and 65°C during 35, 16, and 4 days, respectively. The effect of α‐tocopherol addition (100 µg/g oil) was also evaluated. The highest antioxidant activity (2.29 ± 0.11 µmol Trolox/g oil) was observed in oil added with α‐tocopherol and astaxanthin. However, the lipid oxidation products of this oil increased approximately twofold compared to the oil added only with astaxanthin at 25°C and 35 days of storage. Blends of chia oil and astaxanthin stored at 25°C showed good stability; ALA content did not change significantly (p > .05) and approximately 74% of astaxanthin was preserved after 35 days of storage compared to the initial content. Practical applications Nowadays, consumers tend to choose natural products in search of foods with recognized health benefits. The results from this study showed that incorporating astaxanthin into chia oil is a promising strategy to increase the benefits of both compounds. Astaxanthin and chia oil blend can be used in the development of delivery systems for functional food applications.