Enzymatic Extraction and Characterization of Bioactive Compounds of Fish Visceral Hydrolysate of Labeorohita

Abstract

Fish viscera, which is usually considered a waste product, has been found to be a valuable source of proteins, peptides, and amino acids that can be used in various applications. In this paper we focus on the application of fish visceral hydrolysate from Labeorohita in food and pharmaceutical industries and other industries. The hydrolysate was obtained by enzymatic hydrolysis using alcalase and protease enzymes. The resulting hydrolysate had a high protein content and antioxidant activity. In the food industry, the hydrolysate was used as a food ingredient to enhance the nutritional value and functional properties of food products. The hydrolysate was also found to have antimicrobial properties, which can be utilized as a natural preservative in food products. In the pharmaceutical industry, the hydrolysate was tested for its potential use in wound healing and as an anticoagulant. The results showed that the hydrolysate had a significant effect on wound healing and could be used as a potential natural anticoagulant. In conclusion, fish viscera hydrolysate from Labeorohita has great potential as a source of bioactive compounds that can be used in various applications in food and pharmaceutical and other industries.