Digestion, Amino Acid Composition, and Antioxidant Activity of Buk-siam Maejo Hybrid Catfish Hydrolysate Essence Soup
Year: 2026
Type: article
Abstract: Protein hydrolysate essence soup from Buk-Siam Maejo hybrid catfish was studied before and after retort treatment using simulated gastric and intestinal digestion. The analysis covered protein hydrolysis, amino acid release, DPPH radical scavenging, amino acid composition, and accelerated storage. At gastric pH 3.0, Sample A reached 48.90% hydrolysis after 2 h. Following intestinal digestion, hydrolysis reached 91.5% for Sample A and 88.0% for the retort-treated Sample B, with amino acid release up to 195.60 mg/L glycine equivalents. At gastric pH 3.7, hydrolysis in Sample A was lower, at 28.00% after 2 h and 38.00% after 3 h. Final intestinal values in the adjusted model were 78.20% and 73.90% for Samples A and B. DPPH scavenging increased during digestion and reached approximately 90% after complete digestion. Glutamic acid, lysine, and arginine were prominent in the amino acid profile. A Q₁₀ model based on accelerated color changes predicted approximately 10 months of quality life at 35 °C. The digestion results describe the response of the soup in vitro. They support further investigation of its use as a protein food, while absorption, health effects, and real-time storage performance require separate evaluation.
Source: Acta Innovations
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225801604
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