โรงเรียนสวนกุหลาบวิทยาลัย รังสิต

Exploring the Antioxidant Properties of Protein Extracted from Fish Heads

An innovative study unlocks the potential of discarded "Salid Fish" heads, transforming them into valuable bioactive protein hydrolysates through optimized enzymatic hydrolysis with alcalase. This process effectively breaks down long protein chains into smaller peptides, which not only are easier to absorb but also exhibit significant antioxidant properties by donating electrons and hydrogen atoms to neutralize free radicals. The essence of this approach lies in the enzyme's precision in cleaving specific peptide bonds, resulting in a product rich in essential amino acids and antioxidants. The development of fish head protein hydrolysate as a promising natural additive for functional foods represents a significant stride towards sustainability and economic efficiency in the food industry. It demonstrates how utilizing byproducts considered as waste can reduce production costs and environmental impact, turning a cost liability into a valuable nutritional resource. This breakthrough not only enhances the nutritional value of food products but also presents a cost-effective solution, making high-quality nutritional additives accessible at a lower expense. By combining the goal of sustainable resource use with the demand for health-promoting ingredients, this research bridges the gap between waste reduction and the nutritional enhancement of food products. It showcases a sustainable, economically viable approach to food production, emphasizing the potential of enzymatic hydrolysis to produce functional foods that are nutritious, environmentally friendly, and affordable. This initiative not only fosters healthier dietary options but also promotes a more sustainable and profitable food industry, setting a precedent for future innovations in food processing and waste management.