Sequential Hydrolysis of Chicken Feathers Composed of Ultrasound and Enzymatic Steps: An Enhanced Protein Source with Bioactive Peptides

Pedrosa, Nely de Almeida; Andrade, Cristiano José de; Petrus, José Carlos Cunha; Monteiro, Alcilene Rodrigues

doi:10.3390/biomass2040016

Cited by 8 publications

(2 citation statements)

References 33 publications

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“…17 Since there is a current search for alternative antioxidant sources, bioactive peptides isolated from food waste could be regarded as novel antioxidant compounds. As a matter of fact, hydrolysates of various poultry by-products such as liver, 18 blood, 16,19 skin, 20 viscera 21 and feather 22,23 were emphasised to exert favourable antioxidant activity, pointing out that these sources might be utilised to replace synthetic antioxidants in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant peptides generated from chicken feet protein hydrolysates

et al. 2023

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BackgroundAs major industrial poultry by‐products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion.ResultsEnzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed‐phase high‐performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano‐liquid chromatography–tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L−1 in 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L−1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays.ConclusionOverall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by‐products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Antioxidant peptides generated from chicken feet protein hydrolysates

et al. 2023

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“…-Pedrosa et al (2022) Abbreviations: ADF, acid detergent fiber; DF, dietary fiber; Mt, million metric tons; NDF, neutral detergent fiber; t, tons; TDF, total dietary fiber. a Reported as fresh weight basis or unspecified.…”

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Valorization of biomass for food protein via deep eutectic solvent extraction: Understanding the extraction mechanism and impact on protein structure and properties

Hanafi,

Anwar,

Saari

2024

Food Frontiers

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The conventional techniques for protein extraction from biomass are not fully aligned with sustainability goals, so it is important to look for some alternate solutions. By simultaneously extracting both soluble and insoluble proteins, deep eutectic solvents (DESs) offer a viable method for valorizing protein‐rich biomass from a variety of sources. Notably, the molecular crowding effects of DESs may have helped unfolded proteins acquire compact and stable conformations, facilitating solubilization and effective extraction. However, there is still a lack of information regarding how DESs interact with proteins and affect the structure and properties of the recovered proteins. To enable their widespread usage as a sustainable method for extracting dietary proteins, the safety of DES‐extracted proteins must also be addressed. In this paper, we review the state of the science in DES‐mediated protein extraction, focusing on the extraction mechanism and the interactions between DESs and proteins. Additionally, important aspects of DES‐mediated protein extraction that could affect the structure, technofunctional, nutritional characteristics, and safety of extracted protein are explored. DES‐based protein extraction could be helpful to valorize different biomasses for the production of food proteins due to the specific features.

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