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Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification

ABSTRACT Effects of different spray drying temperatures (inlet temperatures of 160, 180, and 200°C) on characteristics, bioactivity, and sensory properties of gelatin hydrolysate from spotted golden goatfish scales using maltodextrin as a carrier agent were investigated. The yield of gelatin hydrolysate powder was higher, when inlet temperature increased (p < 0.05). The resulting powders had more pronounced browning intensity with increasing inlet temperatures (p < 0.05). With lower inlet temperatures, the powder showed shriveled surface, whereas higher inlet temperature resulted in the spherical powder with some shrinkage as analyzed by scanning electron microscope. 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and ferric reducing antioxidant power of gelatin hydrolysate decreased as inlet temperatures increased (p < 0.05). Fortification of gelatin hydrolysate powder (1–5%, w/v) into apple juice could increase ABTS, DPPH radical scavenging activities, and ferric reducing antioxidant power in a dose-dependent manner (p < 0.05).