Astaxanthin is a potent antioxidant compared with vitamins and other antioxidants. However, astaxanthin extract from shrimp processing waste has not yet been used in cosmetic products. This study aimed to explore the natural astaxanthin from shrimp shells for antioxidant and antityrosinase activities as well as potential toxicity. The antioxidant activities were performed with 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, β-carotene bleaching, and singlet oxygen quenching assays. The results revealed that astaxanthin extract demonstrated potent antioxidant activities against DPPH and ABTS radicals, and prevented the bleaching of β-carotene and quenching of singlet oxygen (EC50 17.5 ± 3.6, 7.7 ± 0.6, 15.1 ± 1.9 and 9.2 ± 0.5 μg/mL, respectively). Furthermore, the astaxanthin extract could inhibit tyrosinase activity (IC50 12.2 ± 1.5 μg/mL) and had no toxic effects on human dermal fibroblast cells. These results suggested that shrimp astaxanthin would be a promising dietary supplement for skin health applications.

Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26–20.65, 10.67–13.61 and 10.87–12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications.

The present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formulation is also demonstrated the highest retention of AITC in wasabi flavor beads after thermal process. Therefore, the encapsulated wasabi flavor has broad application prospects in food industry and development value prospects. HIGHLIGHTS The wasabi flavor encapsulation in beads and their application under heat treatment was firstly reported The findings demonstrated that the encapsulated wasabi flavor generated with t HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) had capability to protect degradation of allyl isothiocyanate (AITC) under the high temperature condition This new approach will be of great benefit to the application of encapsulated wasabi flavor as an additive in the food industry GRAPHICAL ABSTRACT

In this study we investigate physical and chemical characteristics of immature and mature skipjack tuna (Katsuwonus pelamis) roes in fresh and dried forms. Fresh roes were studied for histological structure and also dried by three methods: hot air drying (HD), vacuum drying (VD) and freeze drying (FD). The obtained roe powders were analysed for proximate composition, color value, fatty acid composition, amino acid profile, equivalent umami concentration (EUC) and protein pattern. Unyolked oocytes were more common in immature roes, while fully yolked oocytes were more common in mature roes. All dried tuna roes contained high content of protein and lipid (69.31%-70.55% and 11.14%-16.02%, respectively). The powders obtained by FD provided the highest lightness value (L*). The main fatty acid found in all roe powders was docosahexaenoic acid (DHA) (23.49%-27.02%). Glutamic acid, leucine, and aspartic acid were the three most abundant amino acids found in the powders (13.58-14.61, 8.06-8.42, and 7.81-8.39 g/100 g of protein, respectively). The mature roe powder obtained from HD provided the highest EUC value (73.09 g monosodium glutamate/100 g of samples). The protein band at molecular weight of 97 kDa (vitelline) represented the major protein. Therefore, dried tuna roe could be a functional ingredient source of protein and lipid rich in DHA and it also has potential to be used as taste enhancer with umami compound.