Moreira, Thaysa F. M.Oliveira, AnielleRodrigues, Vanessa de CarvalhoCarvalho, Amarilis SantosQuichaba, Michely B.Peron, Ana P.Gonçalves, Odinei HessGozzo, Angela M.Leimann, Fernanda VitóriaRibeiro, Ricardo P.2024-09-262024-09-262024Moreira, Thaysa F. M.; Oliveira, Anielle de; Rodrigues, Vanessa de C.; Carvalho, Amarilis S. de; Quichaba, Michely B.; Peron, Ana P.; Gonçalves, Odinei H.; Gozzo, Angela M.; Leimann, Fernanda V.; Ribeiro, Ricardo P. (2024). Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments. Journal of Food Process Engineering. ISSN 0145-8876. 47:9, p. 1-160145-8876http://hdl.handle.net/10198/30281Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tila- pia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibi- tion assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by Allium cepa model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsi- fying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), dem- onstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation. Practical applications Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxi- dant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial pro- cesses such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogeniza- tion using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.engEnzymatic hydrolysisFood applicationHomogenizationPre-treatmentSterilizationjournal article10.1111/jfpe.147361745-4530