Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (<i>Cucumaria frondosa</i>)—Effect of Different Enzymes on Protein Yield and Bioactivity

Abstract

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). In particular, the antioxidative capacity and free amino acids associated with the umami flavor released by enzymatic hydrolyses by either Bromelain + Papain (0.36%, 1:1) or Alcalase (0.36%) were studied. Fresh C. frondosa contained approximately 86% water, and low levels of ash (C. frondosa ranged from 2 to 8 mg/kg wet weight and was not affected by processing. This is comparable to other seafood and may exceed regulatory limits of consumption.

Keywords

• seafood
• marine organisms
• in vitro biological activity
• sea cucumber
• enzymatic hydrolysis
• functional food