Effect of a maltodextrin-gum arabic composite carrier in freeze-drying on the antioxidant activity of lanternfish (Benthosema pterotum) bioactive peptides and core release in a simulated gastrointestinal model

Subject Areas : Food Science and Technology

Sekineh Yeganeh ^{1 *} , Soheyl Reyhani Poul ² , Faezeh Tork Pahnabi ³ , Farzaneh Shakerian ⁴

1 - Professor, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2 - PhD graduate, Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Laboratory expert, Caspian Sea Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Sari, Iran
4 - MSc student, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

Received: 2025-06-05 Accepted : 2025-09-16 Published : 2025-09-21

Keywords: Lanternfish, Bioactive peptides, Nanoencapsulation, Maltodextrin, Antioxidant activity, SGF,

Abstract :

Due to the concerns raised about the use of chemical antioxidants in food formulation, research on the use of natural compounds as alternatives has been developed. The use of these compounds in the formulation of food and pharmaceutical products requires methods that protect their structure in adverse environmental conditions and facilitate gradual release. Bioactive peptides produced from aquatic sources are one of the natural sources of antioxidants. In this research, at first, the bioactive peptides obtained from the enzymatic hydrolysis of lanternfish were nanencapsulated using the freeze-drying method and maltodextrin-gum arabic combination coating. In the next step, the antioxidant activity and stability of this property were evaluated during 60 days of storage of free peptides and carrier nanocapsules at refrigerator temperature. According to the results, nanoencapsulation of bioactive peptides using the aforementioned coating and method, in addition to increasing their antioxidant activity (p < 0.05), significantly contributed to the stability of this property during storage of carrier nanocapsules at 4 °C. Also, increasing the concentration of peptides and carrier nanocapsules from 100 to 200 μg/ml was associated with an increase in the ability to inhibit ABTS and Hydroxyl radicals (p<0.05). According to the findings, the release rate of peptides in the SGF (Simulated Gastric Fluid) was significantly lower than SIF (Simulated Intestinal Fluid) (p<0.05). Based on the results, the produced peptides have the potential to be used in food formulations as antioxidant compounds, and this potential becomes more stable with nanoencapsulation. Also, the freeze-drying method using maltodextrin-gum arabic combined coating for nanoencapsulation can properly protect the peptides against acidic and enzymatic conditions.

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