Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Abstract

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

Phytochemical control of poultry coccidiosis: a review

“…The tendency to use phytogenic compounds solves this problem, such as phenolic compounds in herbal extracts ( Abou-Kassem et al, 2021 ; El-Saadony et al, 2021a ; Saad et al, 2021a , b ). In addition, peptides and essential oils also act as a powerful antimicrobial agent against Gram negative and/or Gram positive bacteria ( El-Saadony et al, 2020 , 2021b , c ; Saad et al, 2020 , 2021c ; El-Tarabily et al, 2021 ). The antimicrobial mechanism of these compounds is represented in their electrostatic interaction with specific compounds in the bacterial cell wall, which disrupted and allowed the additives' entry and changes the behavior of DNA in the bacterial cell causing cell death ( Abd El-Hack et al, 2021b , c , d ).…”

Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

“…Peppermint, basil, lavender, and lemongrass herbs were dried in DE 66812464 vacuum oven, Germany (45 °C) and were grounded to a fine powder in Moulinex AR110010 mill, France. Powdered material of each herb was extracted for 3 h with ethanol 50% (1:3, w/v) using a magnetic stirrer at room temperature then was filtrated by filtration paper (Whatman No.1) ( Saad et al, 2020a , Saad et al, 2021a ). The obtained extracts were stored at 4 °C for further analyses.…”

“…The cucumber juices, control, and enriched juices were processed following ( El-Saadony et al, 2020 ; Saad et al, 2021a ) with some modifications. The juice was pasteurized at 95 °C for 3 min in TOMY Sx-300 autoclave (Japan) and then directly cooled.…”

“…The gourd family member, cucumber ( Cucumis sativus L.) is of Indian origin with extensive production every year ( Mukherjee et al, 2013 ). The overproduction of the cucumber crop every year makes it spoiled, and the production of cucumber juice finished this problem ( Saad et al, 2021a ). Another problem represented in prolonging the cucumber juice shelf life and grantee its safety.…”

“…The detected compounds act as a flavor enhancers in foods, reveal antimicrobial, and antioxidant activities; therefore, used in food preservation, besides thier anticancer activity, and cure illness ( Ouedrhiri et al, 2017 , Guo and Wang, 2020 ). Blending cucumber juice with herbal extracts leads to increasing antioxidant, antimicrobial, and nutritional value and improving sensory properties, as they increase the taste and flavor of the juice ( El-Saadony et al, 2020 , Saad et al, 2021a ).…”