3rd International Conference on Food Chemistry & Nutrition May 16-18, 2018 Montreal, Canada

Biography:

Sukhcharn Singh is currently affiliated to Department of Food Engg & Tech, Sant Longowal Institute of Engg. & Technology Longowal, India. He is continuing research in the specialized scientific area of Processing and Utilization of Pseudocereal, Development of gluten free products. Sukhcharn Singh is serving as an honorary reviewer for Journal of Food Processing & Technology & other reputed journals and has authored several articles along with chapters in different books related to Processing and Utilization of Pseudocereal, Development of gluten free products.

Abstract:

Plant foods have been and continue to be ingested due to perceived medicinal and health-benefiting characteristics. Currently attention is being drawn towards exploring plant sources for substances that provide nutritional and pharmaceutical advantages to humans. Chenopodium album is an important vegetable and grain crop that is widely distributed as well as grown in the Himalayan region. It is a good source of minerals such as (Fe, Zn, Mn & Cu) vitamins (vitamin E, vitamin C & β-carotene), high quality protein containing 17 kinds of amino acids including 7 essential amino acids for the human body, carbohydrates, the total lipid, crude lipids and natural antioxidants. The fat content of its seeds is 7% including palmitate, stearic acid, oleic acid, linoleic acid and linolenic acid, but linoleic acid and linolenic acid are the essential fatty acid for the human body, especially linoleic acid content attains 53.86%. Phytochemical analysis revealed the presence of alkaloids, apo-carotenoids, flavonoids, phyto-ecdysteroids and an unusual xyloside in the plant. Various bioactivities such as antifungal, antipruritic, antinociceptive and hypotensive properties of crude and isolated compounds from the plant justified its uses in traditional medicine. A number of gluten free products can be developing by using the Chenopodium grains.

Biography:

Md. Faruque Hossain is currently the Professor of American International University - Bangladesh. He obtained his Doctorate Degree in Soil, Water and Environmental Sciences from Imperial College of Science, Technology and Medicine, University of London, UK under the British Government Scholarship. He also obtained his BSc (Honours) and MSc (Thesis Group) Degree from University of Dhaka. He has published more than 70 scientific articles in Elsevier and Canadian journals and written more than 15 books/reports for the various governmental and non-governmental organizations. Dr. Hossain received Merit Award from Earth Science Sector Natural Resources Canada for exceptional achievement in the Arctic land use change and greenhouse gas monitoring and accounting project. In May 2014, Dr Hossain received prestigious STEM Gold medallion by Coppin State University, Baltimore, Maryland, USA for the best research contribution in 2nd International Symposium on Sustainable Science, Technology, Human Health and Environment for a Global Society.

Abstract:

Use of chemical in food and food adulteration has always been a long-standing issue of consumer in both developed and developing countries. Many different government bodies in segregated geographical regions instated laws and regulations in order to protect consumers from harmful effects of consuming toxic foods. The citizens of Bangladesh, however, are still in danger of consuming foods which are chemically treated with hazardous materials (such as calcium carbide, sodium cyclamate, cyanide and formalin, etc.). Adulteration of foods has become a national issue. Many different national newspapers are constantly reporting the use of malicious substances fruits, vegetables, fish, foods and foods stuffs. This problem is not only ignoring the human rights for safer food but also endangering public health seriously with numerous acute and chronic diseases. Our future generation will be seriously affected with vulnerable physical and mental growth inflicted by food adulteration; therefore, the research illustrates consumers’ awareness of adulterated food items through a questionnaire of 950 respondents at Dhaka. The collected data was coded using SPSS Version 17 and analyzed for frequency distribution, cross tabulation and correlation analysis. Regression analysis was further used to analyze associate relationship between dependent variable and the independent variable. The results showed strong relationship between the dependable variable (awareness level) and the independent variables; i.e. sources of information (r=0.93, p<.001), awareness of chemical booths (r=0.88, p<.001) and awareness of laws (r=0.82, p<.001). However, it is concluded that consumption of adulterated food items severely affects the human health by producing many acute and chronic diseases; hence, it is very urgent to stop food adulteration. The Government of the People’s Republic of Bangladesh should eradicate the practices of food adulteration to save the lives of citizens and hundreds of laws in the country including the new anti-formalin act 2014, but not many of them are enforced properly. Government should enact and implement these laws to ensure safe food without delay. Checking at the retail level not only will bring enough positive impacts but the whole supply chain from the producers and importers through wholesalers to retailers will have to be checked and cleaned. It also recommended that regular monitoring by appropriate agencies should continue it in a sustainable manner for controlling food adulteration.

Biography:

Md. Faruque Hossain is currently the Professor of American International University - Bangladesh. He obtained his Doctorate Degree in Soil, Water and Environmental Sciences from Imperial College of Science, Technology and Medicine, University of London, UK under the British Government Scholarship. He also obtained his BSc (Honours) and MSc (Thesis Group) Degree from University of Dhaka. He has published more than 70 scientific articles in Elsevier and Canadian journals and written more than 15 books/reports for the various governmental and non-governmental organizations. Dr. Hossain received Merit Award from Earth Science Sector Natural Resources Canada for exceptional achievement in the Arctic land use change and greenhouse gas monitoring and accounting project. In May 2014, Dr Hossain received prestigious STEM Gold medallion by Coppin State University, Baltimore, Maryland, USA for the best research contribution in 2nd Internationalb Symposium on Sustainable Science, Technology, Human Health and Environment for a Global Society.

Abstract:

Use of chemical in food and food adulteration has always been a long-standing issue of consumer in both developed and developing countries. Many different government bodies in segregated geographical regions instated laws and regulations in order to protect consumers from harmful effects of consuming toxic foods. The citizens of Bangladesh, however, are still in danger of consuming foods which are chemically treated with hazardous materials (such as calcium carbide, sodium cyclamate, cyanide and formalin, etc.). Adulteration of foods has become a national issue. Many different national newspapers are constantly reporting the use of malicious substances fruits, vegetables, fish, foods and foods stuffs. This problem is not only ignoring the human rights for safer food but also endangering public health seriously with numerous acute and chronic diseases. Our future generation will be seriously affected with vulnerable physical and mental growth inflicted by food adulteration; therefore, the research illustrates consumers’ awareness of adulterated food items through a questionnaire of 950 respondents at Dhaka. The collected data was coded using SPSS Version 17 and analyzed for frequency distribution, cross tabulation and correlation analysis. Regression analysis was further used to analyze associate relationship between dependentv variable and the independent variable. The results showed strong relationship between the dependable variable (awareness level) and the independent variables; i.e. sources of information (r=0.93, p<.001), awareness of chemical booths (r=0.88, p<.001) and awareness of laws (r=0.82, p<.001). However, it is concluded that consumption of adulterated food items severely affects the human health by producing many acute and chronic diseases; hence, it is very urgent to stop food adulteration. The Government of the People’s Republic of Bangladesh should eradicate the practices of food adulteration to save the lives of citizens and hundreds of laws in the country including the new anti-formalin act 2014, but not many of them are enforced properly. Government should enact and implement these laws to ensure safe food without delay. Checking at the retail level not only will bring enough positive impacts but the whole supply chain from the producers and importers through wholesalers to retailers will have to be checked and cleaned. It also recommended that regular monitoring by appropriate agencies should continue it in a sustainable manner for controlling food adulteration.

Biography:

Barbosa is director of the Center for Non Thermal Processing of Food (CNPF) and works in the BSysE Food Engineering research emphasis area. His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.

Abstract:

The challenge that food processors have faced for many years to manufacture safe but not over processed foods was, in principle, without a clear solution. Efforts to improve thermal processes rendered promising results, but the outcomes were not satisfactory for consumers looking for fresh-like quality and wholesome products. In response to these consumer demands, a number of strategies to inactivate microorganisms, none of which were based on the use of heat, were explored by an overwhelming number of research and development groups well scattered around the world. Some of these nonthermal approaches offered very promising results, mainly for pasteurization and decontamination. Pulsed electric fields, pulsed light, ultrasound, and high hydrostatic pressure, among others, were some of the technologies that offered sound alternatives for processing the foods of the future. This “revolution” in the food world opened the way to not only in processing foods by innovative methods, but also offering the possibility of attaining new products, updating regulations, modifying concepts about inactivation mechanisms, and initiating the advent of nonlinear inactivation kinetics, to name a few. This presentation reviews some of the major developments that have taken place over the last 25 years to make nonthermal processing of foods the most significant contribution of the century to further advance food science and engineering.

Biography:

Ozlem Tokusoglu has completed her PhD at Ege University, Department of Food Engineering in 2001. She is currently working as an Associate Professor at Celal Bayar University, Department of Food Engineering. She was Visiting Scholar in Food Science and Nutrition Department at University of Florida, USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Washington, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications; Improved Food Quality with Novel Food Processing and; Food By-Product Based Functional Food Powders. She also published two national books entitled Cacao and Chocolate Science and Technology and Special Fruit Olive: Chemistry, Quality and Technology. She has organized and/or administered as Conference Chair at many conferences and congress in various parts of USA, Europe and Asia-Pacific.

Abstract:

Most food waste derivatives from the drink industry (26%), followed by the dairy and ice cream industry (21.3%), the production and preservation of fruits and vegetables (14.8%), the manufacture of grain and starch products (12.9%), the production, processing and preservation of meat products (8%), the manufacture of vegetable and animal oils and fats (3.9%), the production and preservation of fish and fish products (0.4%). Bioactive constituents potentially extractable from the targeted plant food by-products include majorly phytochemicals, fibers, natural flavor compounds, sugars, polysaccharides, ethanol, and proteins and its derivatives. The solid by-product, often called as ‘’waste’’ or ‘’pomace’’, is obtained by pressing of fruits or vegetables and can contain pulp, peels, seeds and, stones. The processing of fruits and vegetables results in high levels of waste materials including peels, seeds, stones, and oilseed meals. In the innovative technologies, new aspects regarding the utilizing of above-mentioned wastes as by-products for further exploitation on the manufacturing of high-value products, food additives or supplements with high nutritional value. Especially stone fruits including apple, pear, citrus fruits, grape, tomato, tropical fruits including mango, aggregate fruits including pomegranate, berry fruits, olive and coffee, red beet, artichoke, asparagus, celery, endive, chicory, cucumber, broccoli are important fruit and vegetable sources that are given efficient by-products. By-products of fruit and vegetable as a sources of majorly phenolics and dietary fibre and minerals that have a wide range of action which includes antitumoral, antiviral, antibacterial, cardioprotective and antimutagenic activities. The animal-derived wastes include wastes from bred animals, wastes from seafood, and wastes from dairy processing as thirdly. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. Seafood product processing discard account for about three-quarters of the total weight of catch. Seafood processing has also been used as a possible waste utilization. It is known that the major components of seafood discard products are tongue, cheeks, stomach, liver of fish, protein bioactives from residual fish, marine bioactive lipid components (omega 3,6, DHA,EPA), fish skin, carotenoid bioactives and chitinous materials from shellfish products, gut enzymes, flavor products, anti-freeze proteins from seafood blood. Fish skin waste could be used as a potential source to isolate collagen and gelatin. Fish collagen and gelatin are currently utilized in diverse fields containing food, cosmetic, and biomedical industries. Collagen and gelatin are unique proteins compared to fish muscle proteins and they are generally rich (above 80%) in non-polar amino acids including glycine (Gly), alanine (Ala), valine (Val), proline (Pro) aminoacids whereas gelatine geerally contains glycine unites, proline and 4-hydroxyproline residues. Collagen and gelatin could be also isolated from bone and fins of fish processing by-products. Astaxanthin (3,3-dihydroxy-β,β-carotene-4,4-dione) from seafood by-products is a ketocarotenoid oxidized from β-carotene, that plays biological roles and possesses a number of desired properties for food and medical applications owing to it is natural ketocarotenoid, nontoxic, high versatilite, hydro and liposolubility property, its attractive pink color, its biological functions as vitamin A precursor and superior antioxidant characteristics. Appropriate utilization of meat by-products is important for the profitability of the meat sector. Meat by-products are produced by slaughter houses, meat processors, wholesalers and meat rendering plants. It is reported that by-products including organs, fat or lard, skin, feet, abdominal and intestinal contents, bone and blood of cattle, lambs and pigs represents 66.0, 68.0 and 52.0% of the live weight, respectively. It is determined that many organ meats contain more polyunsaturated fatty acids (PUFAs) than lean tissue while brain, chitterlings, heart, kidney, liver and lungs contain lowest level of monounsaturated fatty acids (MUFA) and the highest level of polyunsaturated fatty acids (PUFA). Bioactive peptides generally contain between 3-20 amino acid residues and various generated peptides are denominated bioactives peptides due to their determined health benefits to the consumers like antihypertensive activity. It is stated that main by-products of dairy industry are whey, buttermilk, ghee residue and sometimes skim milk. The techno economic issues connected with the utilization of dairy byproducts and remarkable progressions have been made in processing equipments. It is reported that whey protein hydrolysates enriched in free amino acids (AAs) and hydrophilic peptides could have been responsible for the rised insulinotropic response of BRIN-BD11 cells. In this context, the potential utilization of whey protein hydrolysates and peptides can be performed as natural complementary approaches; these could be implemented through dietary intervention and food drug therapies for type 2 diabete management by inhibiting DPP IV activity and thence increasing the half-life of incretin hormones.

Biography:

Chan Ho Jang is pursuing his PhD in the School of Food Science and Biotechnology in Kyungpook National University, South Korea. His research interests focus on cancer prevention by phytochemicals, particularly in investigating the underlying mechanisms of the colon cancer prevention.

Abstract:

Background: Flavonoids are naturally occurring compounds that exist in fruits and vegetables. The flavonoids are known for having potent anti-cancer effects, such as the inhibition of cell proliferation and the induction of cell cycle arrest and/or apoptosis in vitro and in vivo. Cancer patients taking anti-cancer drugs have been found to consume food-derived flavonoids in order to enhance their anti-cancer activities, but combinatorial effects of phytochemicals and anti cancer drugs remain poorly understood. In this study, we examined if luteolin, one of the food-derived flavonoids commonly consumed, shows the synergistic anti-cancer effects in HCT116 human colorectal cancer cells in presence of oxaliplatin, one of the chemotherapeutic agents used to treat colorectal cancer.

Methods: HCT116 p53+/+ cell line and its derivative HCT116 p53-/- cells were used to investigate if luteolin inhibits cell proliferation and activates nuclear factor (erythroid-derived 2)-like 2/antioxidant response element (Nrf2/ARE) signaling pathway using cell counting kit-8 (CCK-8) and ARE luciferase assays, respectively. Colony formation assay and fluorescenceactivated cell sorting (FACS) analysis were performed to determine whether combinatorial treatment of luteolin and oxaliplatin has synergistic effects on the inhibition of cell proliferation and the induction of cell cycle arrest and/or apoptosis using HCT116 p53+/+ and p53-/- cells or not.

Findings: Luteolin inhibited cell proliferation and also activated Nrf2/ARE signaling pathway of both HCT116 p53+/+ and p53-/- cells at high concentrations. A high-dose of luteolin inhibited colony formation and induced apoptosis in HCT116 p53+/+ cells more strongly than in HCT116 p53-/- cells as well as oxaliplatin-treated cells. Interestingly, cell cycle arrest by oxaliplatin was attenuated by the high dose of luteolin in HCT116 p53+/+ cells, but not in HCT116 p53-/- cells.

Conclusions: The induction of cell cycle arrest by oxaliplatin was attenuated by the high dose of luteolin in HCT116 p53+/+ cells, suggesting that some food-derived flavonoids like luteolin might interfere with anti-cancer activity of chemotherapeutic agents in a p53-dependent manner.

Biography:

Hak Sun Yu received his Ph.D. degree in veterinary Medicine from Kyungpook National University, Daegu, Republic of Korea. Since 2004, he have been working as Professor in the Dept. of Parasitology at Pusan National University School of Medicine, Busan Republic of Korea. My interests and specialties include parasitology, immune regulation, immunology, molecular biology, and allergy.

Abstract:

In a previous study, our research group demonstrated that sea cucumber (Apostichopus japonicus) extracts ameliorated allergic airway inflammation via CD4+CD25+Foxp3+ T (regulatory T) cell activation and recruitment to the lung. Here, we aimed to determine which components of sea cucumber contribute to the amelioration of airway inflammation. We used n-hexane fractionation to separate sea cucumber into three phases (n-hexane, alcohol, and solid) and evaluated the ability of each phase to elevate Il10 expression in splenocytes and ameliorate symptoms in mice with ovalbumin/alum-induced asthma. Splenocytes treated with the n-hexane phase showed a significant increase in Il10 expression. In the n-hexane phase, 47 fatty acids were identified. Individual fatty acids that comprised at least 5% of the total fatty acids were 16:0, 16:1n-7, 18:0, 18:1n-7, 20:4n-6, and 20:5n-3 (eicosapentaenoic acid). After administering the n-hexane phase to mice with ovalbumin/alum-induced asthma, their asthma symptoms were ameliorated. Several immunomodulatory effects were observed in the n-hexane phase pretreated group, compared with a vehicle control group. First, eosinophil infiltration and goblet cell hyperplasia were significantly reduced around the airways. Second, the concentrations of Th2-related cytokines (IL-4, IL-5, and IL-13) and Th17-related cytokines (IL-17) were significantly decreased in the spleen and bronchoalveolar lavage fluid. Finally, the concentrations of TGF-β and IL-10, which are associated with regulatory T cells, were significantly increased in the bronchoalveolar lavage fluid and splenocyte culture medium. In conclusion, a fatty acid-rich fraction (n-hexane phase) of sea cucumber extract ameliorated allergic airway inflammation in a mouse model.

Biography:

Siyul Byeon has completed her BS degree from the Yeungnam University, Gyeongsan, Korea. Her interest is focused on gastric organ inflammation and prevention.

Abstract:

Gastric ulcer with multifactorial etiologies including excessive drinking is a major digestive disorder, affecting about 10% of world population. In the present study, we investigated the gastroprotective effect of Dioscorea batatas Decne (commonly called Chinese yam) flesh or peel against acidified ethanol induced acute gastric damage in mice. Macroscopic and histological examinations showed that the oral administration of ethanol extracts of yam flesh or peel significantly improved ethanolinduced pathological parameter in the stomach. In addition, oral supplementation of yam extracts decreased biomarkers of oxidative stress, including plasma 8-hydroxy-2-guanosine and gastric malondialdehyde, while increased reduced form of glutathione, and activated antioxidant enzymes such as superoxide dismutase and catalase. Furthermore, yam extract-treated stomach highly expressed heme oxygenase-1, quinone oxidoreductase 1, and prostaglandin E2. Moreover, the expressions of inflammatory factors, such as cyclooxygenase-2 and inducible nitric oxide synthase, were downregulated. In conclusion, these findings suggest that of yam flesh or peel extract can ameliorate ethanol-induced acute gastric damage possibly through activation of antioxidative mechanism and suppression of inflammatory response.

Biography:

Janice Nullan Averilla has completed her BS Chemistry in the University of the Philippines Los Baños and moved to South Korea for her Master’s and PhD degree in Food Biomaterials. Her recent projects involve the development of methodologies that focus on biotransformation of agricultural materials to produce bioavailable food products.

Abstract:

Disease prevention emerges as a powerful approach towards a healthy society. Thus, food products that not only reduce hunger but promote overall health are continuously developed. Resveratrol is relatively abundant in grape peel and known to positively contribute to human health. To improve the bioavailability of resveratrol that occurs mainly in its glycosidic form, our group employed heat and enzyme treatment for grape peel. The extract contains greater amount of resveratrol, and thereby is expected to possess more potent bioactivity. We examined its DPPH and ABTS radical scavenging activity and its tendency to induce nuclear factor (erythroid-derived-2)-like 2 (Nrf2) activity, which increases expression of genes involved in antioxidant response such as heme oxygenase-1 (HO-1) and glutathione reductase (GR). We also evaluated its ability to reduce intracellular reactive oxygen species (ROS) in hydrogen peroxide-challenged human keratinocytes (HaCaT cells) and its effect on reduced glutathione level by 2’,7’–dichlorofluorescin diacetate (H2DCFDA) assay and monochlorobimane assay, respectively. Moreover, we verified whether the reduction of intracellular ROS is stimulated by the action of Nrf2 and HO-1 by applying their respective inhibitors, brusatol and tin protoporphyrin-IX. In conclusion, resveratrol-enriched grape peel extract showed increased cytoprotective property and can potentially be useful in future anti-cancer or anti-aging related studies.

Biography:

Adrian L Kerrihard is an Assistant Professor of Food Science at Montclair State University in New Jersey. His research background is in food stability, chemical analysis, sensory evaluation, and mathematical modeling. His more recent work has focused on food processing variables and how these relate to flavor chemistry outcomes and nutritional attributes.

Abstract:

Statement of the Problem: Research has shown phenolic antioxidants to possibly be highly beneficial to human health, and research has also shown that germination of crops may improve their antioxidant potentials. However, for many food crops, including chickpeas, the effects of sprouting on nutritional profile and sensory qualities have not been thoroughly examined. Chickpea flour has recently gained popularity as a substitute for wheat flour in pasta and other products. This study examined pasta made from the flour of both non sprouted and sprouted chickpeas for their Total Phenolic Contents (TPC), consumer acceptability and sensory characteristics.

Methodology & Theoretical Orientation: Flour was made by either grinding dry chickpeas (non-sprouted chickpea flour;NSCF), or by grinding chickpeas that had been submerged in water and incubated for six days for sprouting (sprouted chickpea flour; SCF). These flours were assessed for TPC in triplicate. These flours were also mixed with semolina flour at levels of 0%, 20% and 40% and prepared into pasta. The pasta samples were evaluated for consumer acceptability (n=108), and for descriptive quality characteristics by a trained panel (n=8).

Findings: TPC values were significantly higher for the SCF samples than for the NSCF (p<0.05). Pasta samples with SCF and NSCF were found to have significantly lower “Pasta Flavor” than that made with 100% semolina (p<0.05), but none of these samples were found to be significantly worse than 100% semolina in overall acceptability.

Conclusion & Significance: The sprouting of chickpeas may improve their health benefits, and the results suggest that incorporation of sprouted chickpea flour into pasta at levels as high at 40% produces an acceptable pasta product.

Biography:

Habtu Shumoy is pursuing his PhD in Food Science and Nutrition at Gent University, Belgium. Since his PhD, start in July 2014, he has published seven research papers in reputable international journals. During his PhD study, he tutored four successfully completed MSc thesis students in Gent University. He has presented part of his PhD in two international conferences named as ‘the European nutrition conference’ and ‘The first food chemistry conference’, held in Berlin (2015) and Amsterdam (2016). He had worked for three years as a Lecturer in the Food Science and Postharvest Technology Department at Mekelle University, Ethiopia.

Abstract:

This study investigated the effect of sourdough and storage time on the digestibility of starch and the estimated glycemic index (eGI) of gluten free teff breads. The volume and texture of fresh breads containing 0-30% sourdough ranged from 1.8 to 1.9mL/g and 7.7-10.5N, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of fresh breads containing 0-30% sourdough was in the range of 49-58, 16-29 and 20-26g/100g DM starch, respectively. Following storage of the breads, the RDS content decreased while SDS and RS increased. The eGI of all the breads stored for 0-5 days ranged from 57 to 89 and 39 to 86 based on model of Goni, Garcia-Alonso and Saura-Calixto (1997) and Granfeldt, Bjorck, Drews, and Tovar (1992), respectively. Addition of sourdough did not affect the eGI of teff breads. Duration of teff bread storage have significant effect on GI indicating that consumption of aged teff bread could be beneficial in terms of attaining lower GI if the safety and organoleptic properties of teff bread is not compromised.

Biography:

Garner Algo L Alolod has recently obtained his Master of Science in Fisheries-Fish Processing Technology from the University of the Philippines Visayas, Miagao, Iloilo, Philippines. He is also graduated in the same university with the degree of Bachelor of Science in Fisheries in 2013.

Abstract:

Skin gelatin of Oneknife unicorn fish (Naso thynnoides) was hydrolyzed using a crude protease from Bacillus sp. under optimum hydrolysis conditions. Resulting hydrolysates was subjected to centrifugal ultrafiltration to produce fractions of ≤10KDa molecular weight. Antioxidant, antihypertensive and functional properties of the hydrolysate fraction were determined. Results showed that DPPH (a, a-diphenyl-b-picrylhydrazyl) scavenging activity (63%) and ferric reducing antioxidant power (25.90 Trolox Equivalent (mM/mg)) increased as protein concentration increased. Angiotensin converting enzyme-I (ACE-I) inhibitory activity is directly proportional to the protein concentration with highest value obtained at 33.97% and IC50 determined to be 10.17μg/ml. Gel electrophoresis (SDS-PAGE) revealed that the gelatin hydrolysates contain mostly peptides with molecular weight ranging between 5KDa and 30KDa. Amino acid profile of the hydrolysates showed that it is rich in residues of glycine (Gly) (40.70%) and glutamic acid+glutamine (Glx) (25.40%). The hydrolysates were soluble over wide pH range (79.38-97.12%). Foaming properties increased while emulsion properties decreased as the gelatin hydrolysate concentration was increased. Results of the present study revealed that Oneknife unicornfish gelatin hydrolysates could be a potential food ingredient with antioxidant and antihypertensive properties.