Hydrolysate Powder Research Articles

In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

A detailed characterisation of spent hen meat hydrolysate (SMH) powders was done in this study. Briefly, SMH was obtained by enzymatic hydrolysis of whole spent hen meat of Indian layer bird breed (BV-300) using Flavourzyme® at optimised temperature (54 °C) and pH 6.6 for 30 min. The spray-dried (SD-SMH) hydrolysate powder showed significantly (p < 0.05) higher antioxidant activity (via the DPPH assay) than the freeze-dried (FD-SMH) hydrolysate powder, possibly due to the high level of sulphur-containing amino acids, as quantified by GC–MS/MS. The FD-SMH powder exhibited a higher average particle diameter (687 nm) and lower zeta potential (0.08 mV) than the SD-SMH powder (particle diameter =545 nm and zeta potential =–10.20 mV). Morphological analysis by scanning electron microscopy (SEM) corroborated significantly (p < 0.05) higher flowability of spray-dried powder (15.24; distinct spherical structure) than the freeze-dried powder (26.55; lamellar/shrivelled structure). The higher bioaccessibility of SD-SMH than FD-SMH depicted its preserved bioactivity, even after simulated gastrointestinal digestion. Overall, SD-SMH powder exerts the potential to be used in the food industry for its potential exploitation as a functional food ingredient or for nutraceutical applications.

Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH.

Interest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the Maillard reaction at different pHs on the formation of pyrazines and improved functional properties of rice bran protein hydrolysate. Protein from rice bran was extracted and hydrolyzed, using alcalase, at 55°C for 4h. Fructose was added, and the pH of the hydrolysate was adjusted to pHs between 7.0 and 10.0, before spray drying. Five pyrazines were detected in the hydrolysate powder, with the highest yield at pH 9 ( p < 0.05). The highest odor active value came from 2-ethyl-3,5-dimethylpyrazine (26.26), which contributed coffee,nutty and caramel aromas, followed by 2,5-dimethylpyrazine (9.2) and 2-ethyl-5-methylpyrazine (5.0). Increased pH led to a darker color (L* = 58.5) and redder (a* = 11.7) and yellower (b* = 13.8) powder. Key functional properties-solubility, water and oil binding capacity and emulsion stability index and foaming capacity-were increased with pH ( p < 0.05). The optimum pH for pyrazine formation and improved properties of enzymatic rice bran protein hydrolysate was pH 9.0.

An investigation into copper-binding capacity of the white leg shrimp head (Litopenaeus vannamei) protein hydrolysate

The aim of this study is to obtain the copper-binding protein hydrolysate from the white leg shrimp head (WLSH) by-product using enzymatic hydrolysis. The outcome indicated that the copper-binding capacity (CBC) of the WLSH protein hydrolysate achieved the maximum value of 19.4±0.5 mg Cu2+/g protein with hydrolysis conditions including Flavourzyme preparation, pH 7.5, 50°C, the enzyme:substrate (E:S) ratio of 80 U/g protein and 5h of hydrolysis. Under the pH treatment in a range of 1-11 or heat treatment at 100°C for up to 180 min, its CBC remained over 80%. The water holding capacity (WHC) and the oil-holding capacity (OHC) of the protein hydrolysate were 4.1±0.1 ml water/g protein hydrolysate powder and 4.5±0.1 ml oil/g protein hydrolysate powder, respectively. The solution also encompassed up to 8 essential amino acids, accounting for 36.1% of the total amino acid content. The protein hydrolysate could serve not only as a copper chelating agent, preventing copper-deficient or superfluous relating diseases, but also as a texturizer and an amino acid supplement fortified in various types of food.

Tannery trimming waste based biodegradable bioplastic: Facile synthesis and characterization of properties

In the present research, the untanned proteinaceous trimming waste from tanneries was used to prepare highly flexible and transparent bioplastic films. Composite bioplastic films were fabricated by blending trimming hydrolysate powder and polyvinyl alcohol using the solution casting method. In addition, a non-toxic and relatively inexpensive bio-crosslinker – citric acid was used as a plasticizer/crosslinking agent. The effects of citric acid concentration on the mechanical properties, thermal stability, transparency and anti-microbial properties of the bioplastic films were investigated. Crosslinking interactions by the citric acid on the constituents of the bioplastic were confirmed using FTIR/ATR. Also, the surface microstructure of the films was studied using SEM. The resultant bioplastic films were smooth, uniform and defect-free. Citric acid used in the bioplastic blend formulation clearly acted as a plasticizer at higher concentrations. The trimming waste-based bioplastic with the citric acid concentration of 40% exhibited an outstanding tensile strength above 20 MPa and extremely high elongation at break value greater than 343%. The bioplastic degraded to an extent of 62% within 70 days under the soil burial test. The transparency of the bioplastics was comparable with the LDPE and PP-like conventional plastics. The anti-microbial properties of the films are the positive aspects brought about by the presence of citric acid interactions. Consequently, trimming based bioplastics may become a future friendly alternative to fossil derived plastics having applicability in packaging, wound healing and other biocompatible applications.

Chemical composition and major volatile compounds of the hydrolyzed product from &lt;i&gt;Kappaphycus alvarezii&lt;/i&gt; by-products using flavourzyme

The chemical composition of flavourzyme hydrolysis product from Kappaphycus alvarezii by-products was analyzed. The results showed that the protein hydrolysate powder had high content of proteins (21.66%) and low content of lipids (0.22%). Hydrolyzed products contained about 15 free amino acids with relatively high content of some amino acids such as aspartic acid (1,879 mg/100 g), glutamic acid (1,813 mg/100 g), glycine (1,121 mg/100 g), tyrosine (1,203 mg/100 g) ) and serine (3,165 mg/100 g). In addition, main volatile flavor compounds such as acetophenone; nonanal; indole; 2.4-di-tert-butylphenol; heptadecane; 6.10.14- trimethylpentadecan-2-one have also been discovered. As a result, the by-products of K. alvarezii take a potential role in the food industry.

Evaluation of physicochemical and functional properties of spray-dried protein hydrolysate from non-penaeid shrimp (Acetes indicus).

Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 °C) were optimized against the degree of hydrolysis using response surface methodology. Protein hydrolysate comprised of 740 g kg-1 protein, 150 g kg-1 ash and 90 g kg-1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray-dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL-1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL-1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g-1 at a concentration of 20 mg mL-1 . The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications. © 2019 Society of Chemical Industry.

Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value

Abstract Objectives This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels. Materials and Methods Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and compared with crackers without fortification. Results The weight, colour, textural properties, and thickness of the crackers varied with the addition of different ratios of BC and PH powders. The incorporation of BC/PH at ratio (3:1) showed no negative effect on sensory properties. The crackers thus produced possessed higher protein, fat, calcium, phosphorus, sodium, and cholesterol but lower carbohydrate, sugar, fibre, and energy value than the control crackers without fortification. The crackers contained 0.026–0.045 mg/100 g polyunsaturated fatty acid. Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images. In scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX) analysis, the crackers fortified with BC/PH at ratio (3:1) had higher calcium and phosphorus contents and intensity than the control. Conclusions This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.

An integrated strategy for the effective production of bristle protein hydrolysate by the keratinolytic filamentous bacterium Amycolatopsis keratiniphila D2

In a conventional microorganism-mediated biological process for degradation of keratinous waste material the production of keratin-specific proteases (i.e., keratinases) and the hydrolysis of keratin-rich residual biomass both take place during the same stage of the bioprocess and, as a consequence, occur simultaneously under suboptimal conditions. In the present study the keratinolytic actinomycete Amycolatopsis keratiniphila D2 was successfully employed to biodegrade thermally pretreated porcine bristles at high solids loading (16% w/v) via a novel cultivation methodology. Indeed, the two-stage submerged fermentation process developed in this work enabled to efficiently recover, in a single unit operation, about 73% of the protein material contained in the keratinous biowaste structure, resulting in an overall accumulation of 89.3 g·L−1 protein-rich hydrolysate and a productivity of 427 mg crude soluble proteins per litre per hour. The obtained protein hydrolysate powder displayed a 2.2-fold increase in its in vitro pepsin digestibility (95%) with respect to the non-hydrolysed pretreated substrate (43%). In addition, the chromatogram obtained by size-exclusion chromatography analysis of the final product indicated that, among the identified fractions, those consisting of small peptides and free amino acids were the most abundantly present inside the analysed sample. Given these facts it is possible to conclude that the soluble proteins, peptides and free amino acids recovered through the newly designed two-stage bioextraction process could represent a viable alternative source of protein in animal feed formulation.

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

This study aimed to improve the biological activity of ostrich egg white (OEW) using alkaline hydrolysis (0.25 M NaOH at 40°C for 8 hr), and studied the effects of packing materials and temperature on biological and physical properties of OEW hydrolysate (hOEW). The results show that alkaline hydrolysis clearly enhanced several biological activities, including ABTS radical scavenging (61.35%), anti-microbial (51.66% against Bacillus subtilis and 38.58% against Escherichia coli) and anti-angiotensin converting enzyme activity (39.19%). The hydrolysate maintained biological activities after gastrointestinal digestion and showed non-toxicity toward human red blood cells. In storage study, the best storage conditions were packing hOEW powder in an Al-foil-laminated bag at 4°C, resulting in slightly decreased biological activity after 6 months storage and significantly lower moisture content than plastic zipper bag. Additionally, SEM revealed smooth surfaces of hOEW powder for the best condition, while air pores and bridges were found in the worst conditions. Practical applications The alkaline hydrolysis method (incubation in 0.25 M NaOH at 40°C for 8 hr) used in this study can be used to enhance the antioxidant, antimicrobial, and anti-ACE inhibition activity of egg white protein. This study also reports the optimal packaging and storage conditions for egg white hydrolysate powder, which are beneficial for maintaining the antioxidant, antimicrobial, and anti-angiotensin converting enzyme activity as well as the texture of the egg white hydrolysate powder.

Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp.

Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0-7.5%, flour substitution) were investigated. The addition of 7.5% SHP slightly decreased diameter of biscuit and thickness was decreased as SHP at levels of 2.5-7.5% was incorporated. Hardness and fracturability of biscuit decreased as the levels of SHP was higher than 1.25 and 2.5%, respectively. Surface of biscuit became more reddish and yellowish as SHP was added. The addition of 5% SHP increased likeness score of resulting biscuit. Fortification of SHP affected the viscoelastic properties of dough. Deformation resistance and strength of dough decreased with increasing levels of SHP. Additional volatile compounds including aldehyde, ketone, alkane and ether, were detected when 5% SHP was incorporated, thus more likely contributing to odor and flavor of resulting biscuit. The addition of 5% SHP into biscuit resulted in the increased protein content with reduction of carbohydrate. Therefore, the biscuit could be fortified with 5% SHP and had higher nutritional value and increased sensory properties.

Ovarian development in Bactrocera cucurbitae Coquillett as influenced by diet

To enable mass rearing of the melon fly, Bactrocera cucurbitae Coquillett, a study was undertaken to evaluate dietary constituents comprising of honey, water, protein hydrolysate and yeast powder. Different diets were prepared consisting of protein hydrolysate (1 g, 3 g, 5 g, and 7 g) and yeast powder (5 g, 10 g, 15 g, and 20 g) mixed in 5 ml honey and water 100 ml. Of these, the two diets viz., protein hydrolysate 7 g + honey 5 ml + water 100 ml and yeast powder (10 g + honey 5 ml + water 100 ml) were found equally effective in terms of ovary development and ovarian index, when dissected at 5th, 10th, 15th and 20th day after adult eclosion. In case of protein hydrolysate 7 g, the ovarian index was 0.38 mm2, 1.75 mm2, 3.57 mm2, and 4.04 mm2 at 5th, 10th, 15th and 20th day, respectively and in case of yeast powder 10 g the ovarian index was 0.39 mm2, 1.77 mm2, 3.63 mm2, and 4.10 mm2 at 5th, 10th, 15th and 20th day, respectively, after adult eclosion. In both the treatments, the ovary length and breadth were also significantly more in comparison to other treatments, consisting of different quantities of protein source. Thus, the diets containing 7 g protein hydrolysate and 10 g yeast powder were the most suitable diets for mass rearing of B. cucurbitae.

Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis

The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL-1 of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL-1 achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.

Preparation and application of unhairing enzyme using solid wastes from the leather industry-an attempt toward internalization of solid wastes within the leather industry.

Usage of the animal fleshing waste as the source of carbon and nitrogen for animal skin unhairing protease (EC 3.4.21) production along with agro-industrial wastes like wheat bran has been investigated. Thermal hydrolysis of delimed fleshing waste for 3h yielded a fleshing hydrolysate (FH) having a protein content of 20.86mg/mL and total solids of 46,600ppm. The FH was lyophilized and spray dried to obtain fleshing hydrolysate powder (FHP) to be used along with wheat bran and rice bran for protease production. The carbon, nitrogen, hydrogen, and sulfur contents of the FHP were found to be 40.1, 13.8, 5.4, and 0.2%. The control solid-state fermented (SSF) medium without FHP showed a maximum activity of only 550U/g. A maximum protease activity of 956U/g was obtained by using 6% FHP (taken based on the combined total weight of wheat bran and rice bran) after 96h of fermentation, resulting in a 1.7-fold increase in the protease activity. The total cost of producing 1kg of FHP and the cost of producing 1000kU of protease using FHP along with wheat bran and rice bran were found to be USD 24.62 and USD 2.08, respectively; 25% of SSF protease along with 40% water was found to be capable of unhairing the sheepskins in 7h eliminating the hazardous conventional lime sulfide unhairing system. Thus, the leather industry's solid waste internalized for the production of unhairing enzyme resulted in a sustainable solution for pollution problems. Graphical abstract ᅟ.

Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification

Enzymatic hydrolysis of fish proteins has been employed as a principle method for converting under-utilised fish into valuable products for the pharmaceutical and health food industries. In this study, six commercial enzymes were tested for their ability to make fish protein hydrolysate powders from whole blue whiting. The chemical and functional properties of these powders were compared. The powders all had high solubility (>80%) across a wide pH range in water and their solubility improved further within a vitamin-tea beverage matrix (>85%). Varying degrees of anti-oxidant activities were recorded for the powders using three model systems (DPPH, ferrous chelating and reducing power). This study demonstrates that commercial enzymes are useful for the extraction and alteration of fish protein from a low value source to produce highly digestible, low molecular weight peptide powders that could be used as a fortifying health ingredient, especially in beverages.

Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storage

In the present study, two different fractions of pine nut (Pinus koraiensis) protein hydrolysate powder (PNPHP1–3kDa and PNPHP3–10kDa) were prepared and stored for fifteen days at 25°C and 50% relative humidity. Changes in moisture absorption, secondary structure and flavor compounds were measured at various time intervals over fifteen days. Results showed that the PNPHP3–10kDa had higher moisture absorption capacity from day 6 to day 15 and that the secondary structure of two PNPHP fractions was changed. Major nine and eight flavor compounds were identified from PNPHP1–3kDa and PNPHP3–10kDa, respectively. PNPHP1–3kDa mainly generated aldehydes and PNPHP3–10kDa generated pyrazines. Finally, the formation of pyrazines was conjectured. The data suggests that Maillard reaction, microbial fermentation and lipid oxidation occurred during storage. The reactions appeared to be strongest by the sixth day.

Volatile composition and physicochemical characteristics of mussel (Perna perna) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

The aim of this work was to study the effect of the process conditions on the microencapsulation of mussel (Perna perna) protein hydrolysate, particularly with respect to volatile retention. Thus, the influence of the inlet/outlet drying air temperatures (180/80°C and 210/100°C) over the powder volatile composition and physicochemical characteristics was evaluated. Simultaneously, the concentrations of the carrier agents, composed by proportions of maltodextrin 10DE (MD) and modified starch HiCap®100 (HC) (0:100, 50:50, 75:25 and 100:0, respectively) in three different additions (3.7, 10.2 and 16.0%) was varied. Increasing the carrier agent concentration resulted in an increase in the microparticles diameter and reduction in powder hygroscopicity and Tg values. HC resulted in more breakable microparticles, while MD provided the formation of rougher microparticles with a greater variation in size. Glass transition temperature and concentration of volatile compounds increased with higher drying temperatures and by the combination and concentration (the higher the better) of the carrier agents. Mussel hydrolysate powder spray dried at 210°C as inlet drying temperature, with 16% of combined MD/HC (ratio 50/50) as carrier agent, showed a retention of hexanal, heptanal and octanal, respectively, 9.0, 4.6 and 4.2 times higher than in the pure hydrolysate powder. Therefore, this sample resulted in a good volatile concentration and physicochemical characteristics that can promote powder stability and was chosen as the best microencapsulation condition.

A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

SummaryMung bean (MB) and adzuki bean (AZB) sprouts were hydrolysed with Flavourzyme® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme concentrations were set as the control. For both bean sprouts, the highest amounts of free amino group, total free amino acids and total phenolic content (TPC) were obtained with 7% (w/w) Flavourzyme®. Each bean sprout hydrolysate was subjected to freeze‐drying in absence and presence of 5% maltodextrin (w/v). The addition of maltodextrin resulted in a decrease in the free amino group, TPC, surface hydrophobicity and hygroscopicity in resulting freeze‐dried powders. Gallic acid, p‐coumaric acid and vitexin were identified in all freeze‐dried powders, while catechin and rutin were detected only in freeze‐dried AZB hydrolysate powder. Freeze‐dried AZB hydrolysate powder contained higher antioxidant activities. DPPH radical scavenging activity of all samples measured using electron spin resonance spectrometry was higher than that obtained by the colorimetric method.

&lt;b&gt;Tilapia by-product hydrolysate powder in diets for Nile tilapia larvae

This study aimed to evaluate the digestibility of tilapia by-product protein hydrolysate powder (TBHP) from tilapia filleting by-product, and its inclusion in diets for Nile tilapia larvae. In order to determine the apparent digestibility coefficients, two diets were formulated, the reference diet and the test diet (20% of TBHP) and, to evaluate the inclusion, six diets were formulated, which were with 0.0, 2.0; 4.0; 6.0, and 8.0% of TBHP. The apparent digestibility coefficients of crude protein and gross energy were 89.5 and 98.3%, respectively. At levels above 4.0% of inclusion of TBHP, the weight, final length and weight gain were impaired, however, survival rate was higher (p &lt; 0.05). The TBHP can be used in diets for tilapia due to the high digestibility coefficients for crude protein and gross energy. The inclusion of up to 4.0% of TBHP does not affect the reproductive performance and survival rate of Nile tilapia larvae.

Effect of copper variation in yeast hydrolysate on C-terminal lysine levels of a monoclonal antibody.

The ability to control charge heterogeneity in monoclonal antibodies is important to demonstrate product quality comparability and consistency. This article addresses the control of C-terminal lysine processing through copper supplementation to yeast hydrolysate powder, a raw material used in the cell culture process. Large-scale production of a murine cell line exhibited variation in the C-terminal lysine levels of the monoclonal antibody. Analysis of process data showed that this variation correlated well with shifts in cell lactate metabolism and pH levels of the production culture. Small-scale studies demonstrated sensitivity of the cells to copper, where a single low dose of copper to the culture impacted cell lactate metabolism and C-terminal lysine processing. Subsequent analytical tests indicated that the yeast hydrolysate powder, added to the basal media and nutrient feed in the process, contained varying levels of trace copper across lots. The measured copper concentrations in yeast hydrolysate lots correlated well with the variation in lactate and pH trends and C-terminal lysine levels of the batches in manufacturing. Small-scale studies further demonstrated that copper supplementation to yeast hydrolysate lots with low concentrations of copper can shift the metabolic performance and C-terminal lysine levels of these cultures to match the control, high copper cultures. Hence, a strategy of monitoring, and if necessary supplementing, copper in yeast-hydrolysate powders resulted in the ability to control and ensure product quality consistency. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:463-468, 2017.

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

ABSTRACTEffects 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).