{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T11:20:29Z","timestamp":1785410429478,"version":"3.56.0"},"reference-count":64,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T00:00:00Z","timestamp":1782086400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004539","name":"Kasetsart University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004539","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/05gzceg21","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004154","name":"Mae Fah Luang University","doi-asserted-by":"crossref","award":["221614"],"award-info":[{"award-number":["221614"]}],"id":[{"id":"10.13039\/501100004154","id-type":"DOI","asserted-by":"crossref"}]},{"award":["221614"],"award-info":[{"award-number":["221614"]}],"id":[{"id":"https:\/\/ror.org\/00mwhaw71","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Gelatin capsule waste (GCW), a protein-rich by-product, represents a promising substrate for the generation of potential bioactive substances, including free amino acids and other soluble substances generated during enzymatic hydrolysis. In this study, gelatin hydrolysates with degrees of hydrolysis (DH) ranging from 10% to 40% were produced using the commercial enzymes NS AC0106 (endopeptidase) and NS AC0107 (aminopeptidase) to enhance their functional properties. Increasing DH significantly improved antioxidant activity, surface hydrophobicity, and emulsifying capacity (p &lt; 0.05), while sterilization further enhanced antioxidant capacity. Structural analyses confirmed extensive protein degradation and conformational modifications, as evidenced by SDS\u2013PAGE (formation of low-molecular-weight substances), FTIR (shifts in the amide I region), and NMR (release of free amino acids). Electronic tongue analysis indicated that enzymatic hydrolysis enhanced umami and salty taste attributes. Notably, hydrolysis using NS AC0107 at 40% DH resulted in the highest antioxidant activity, together with pronounced umami taste and low bitterness. Overall, GCW-derived hydrolysates show considerable potential as functional ingredients and provide a sustainable strategy for the valorization of protein-rich industrial by-products.<\/jats:p>","DOI":"10.3390\/antiox15060776","type":"journal-article","created":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T05:52:11Z","timestamp":1782453131000},"page":"776","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Sustainable Valorization of Gelatin Capsule Waste: Physicochemical and Antioxidant Properties of Derived Hydrolysates"],"prefix":"10.3390","volume":"15","author":[{"given":"Khanittha","family":"Chinarak","sequence":"first","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-9320-075X","authenticated-orcid":false,"given":"Pudthaya","family":"Kumnerdsiri","sequence":"additional","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1782-4079","authenticated-orcid":false,"given":"Anurak","family":"Uchuwittayakul","sequence":"additional","affiliation":[{"name":"Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kanrawee","family":"Hunsakul","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science, King Mongkut\u2019s University of Technology Thonburi, Bangkok 10140, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0880-7031","authenticated-orcid":false,"given":"Jaksuma","family":"Pongsetkul","sequence":"additional","affiliation":[{"name":"School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5939-9648","authenticated-orcid":false,"given":"Samart","family":"Sai-ut","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1349-4033","authenticated-orcid":false,"given":"Supatra","family":"Karnjanapratum","sequence":"additional","affiliation":[{"name":"Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6664-3031","authenticated-orcid":false,"given":"Saroat","family":"Rawdkuen","sequence":"additional","affiliation":[{"name":"Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry Mae Fah Luang University, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Passakorn","family":"Kingwascharapong","sequence":"additional","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Guo, M. 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