347
In this context, Lee et al. (2007) reported that silk protein hydrolysates administration to rats significantly reduced blood glucose level by stimulating the insulin
secretion and raising the serum leptin level. Similarly, protein hydrolysatesisolated
from M. charantia L. Var. abbreviate Ser. (MCV) significantly lowered the BGL in
alloxan-induced diabetic mice, using enzymes Alcalase and Pancreatin (Yuan et al.
2008) and Alcalase hydrolysate had stronger hypoglycemic effect than that of
Pancreatin hydrolysate at the same dose, while the MCV undigested proteins had no
effect on the BGL in diabetic mice. Furthermore, Yu et al. (2011) isolated eight
potential antidiabetic peptides from egg white hydrolysate having α-glucosidase
and α-amylase inhibitory activities. Among the eight peptides, Arg-Val-Pro-SerLeu- Met was the potent α-glucosidase inhibitor peptide with an IC50 value of
23.07 μmol/L. Similarly, Yu et al. (2012) described the purification and identification of novel albumin derived peptides. Among them, Lys-Leu-Pro-Gly-Phe showed
α-glucosidase and α-amylase inhibitory activities. Authors concluded that this peptide has an antidiabetic potential. Recently, Roblet et al. (2016) have shown that
peptides from salmon protein hydrolysates, separated by electrodialysis with filtration membrane, were reported to increase glucose uptake in L6 skeletal muscle cells.
Edible Films and Coatings
Edible films or coatings are defined as a thin layer of material which is used to coat
different foods for extending shelf life and can be consumed together with that food.
Recently, edible coatings and films have acquired good sized interest because of
their advantages compared to artificial films. The most important is that they can be
safely consumed with the packaged products (Bourtoom 2008). Edible coatings/
films can effectively prevent moisture losses, gas aromas and solute migration out
of the food, while selectively permitting for controlled exchange of important gases,
such as oxygen, carbon dioxide, and ethylene, which are involved in food product
respiration (Embuscado and Huber 2009). Additionally, the materials that are used
for this purpose can completely coat the food or can be used as a continuous layer
between food components (Guilbert 1995).
The motivation for the increase of interest in edible coatings is due to the rising
consumer demands for safe, convenient, and stable foods, and also the awareness of
the harmful environmental effects of non-biodegradable packaging. In most cases,
Biofilms will degrade more readily than polymeric materials as they are produced
completely from edible and generally renewable resources. Even if the films are not
consumed, they generally will still contribute to the reduction of environmental pollution (Bourtoom 2008). Edible films and coatings provide physical protection to
protect food products from mechanical damage, and from physical, chemical and
microbiological activities (Min et al. 2005). They also can be edible, biocompatible,
nontoxic, and perform as both a barrier and a carrier of food additives such as antioxidants and antimicrobials.
Advances in the Application of Food Proteins and Enzymes
In this context, Lee et al. (2007) reported that silk protein hydrolysates administration to rats significantly reduced blood glucose level by stimulating the insulin
secretion and raising the serum leptin level. Similarly, protein hydrolysatesisolated
from M. charantia L. Var. abbreviate Ser. (MCV) significantly lowered the BGL in
alloxan-induced diabetic mice, using enzymes Alcalase and Pancreatin (Yuan et al.
2008) and Alcalase hydrolysate had stronger hypoglycemic effect than that of
Pancreatin hydrolysate at the same dose, while the MCV undigested proteins had no
effect on the BGL in diabetic mice. Furthermore, Yu et al. (2011) isolated eight
potential antidiabetic peptides from egg white hydrolysate having α-glucosidase
and α-amylase inhibitory activities. Among the eight peptides, Arg-Val-Pro-SerLeu- Met was the potent α-glucosidase inhibitor peptide with an IC50 value of
23.07 μmol/L. Similarly, Yu et al. (2012) described the purification and identification of novel albumin derived peptides. Among them, Lys-Leu-Pro-Gly-Phe showed
α-glucosidase and α-amylase inhibitory activities. Authors concluded that this peptide has an antidiabetic potential. Recently, Roblet et al. (2016) have shown that
peptides from salmon protein hydrolysates, separated by electrodialysis with filtration membrane, were reported to increase glucose uptake in L6 skeletal muscle cells.
Edible Films and Coatings
Edible films or coatings are defined as a thin layer of material which is used to coat
different foods for extending shelf life and can be consumed together with that food.
Recently, edible coatings and films have acquired good sized interest because of
their advantages compared to artificial films. The most important is that they can be
safely consumed with the packaged products (Bourtoom 2008). Edible coatings/
films can effectively prevent moisture losses, gas aromas and solute migration out
of the food, while selectively permitting for controlled exchange of important gases,
such as oxygen, carbon dioxide, and ethylene, which are involved in food product
respiration (Embuscado and Huber 2009). Additionally, the materials that are used
for this purpose can completely coat the food or can be used as a continuous layer
between food components (Guilbert 1995).
The motivation for the increase of interest in edible coatings is due to the rising
consumer demands for safe, convenient, and stable foods, and also the awareness of
the harmful environmental effects of non-biodegradable packaging. In most cases,
Biofilms will degrade more readily than polymeric materials as they are produced
completely from edible and generally renewable resources. Even if the films are not
consumed, they generally will still contribute to the reduction of environmental pollution (Bourtoom 2008). Edible films and coatings provide physical protection to
protect food products from mechanical damage, and from physical, chemical and
microbiological activities (Min et al. 2005). They also can be edible, biocompatible,
nontoxic, and perform as both a barrier and a carrier of food additives such as antioxidants and antimicrobials.
Advances in the Application of Food Proteins and Enzymes