Harnessing slaughterhouse by-products: ...
Document type :
Article dans une revue scientifique: Article original
PMID :
Permalink :
Title :
Harnessing slaughterhouse by-products: from wastes to high-added value natural food preservative
Author(s) :
Przybylski, Remi [Auteur]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Bazinet, Laurent [Auteur]
Institut sur la Nutrition et les Aliments Fonctionnels [université Laval, Québec] [INAF]
Saheb, Loubna [Auteur]
Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Kouach, Mostafa [Auteur]
Groupe de Recherche sur les formes Injectables et les Technologies Associées (GRITA) - ULR 7365
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Goossens, Jean-Francois [Auteur]
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Dhulster, Pascal [Auteur]
Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Nedjar, Naima [Auteur]
Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Bazinet, Laurent [Auteur]
Institut sur la Nutrition et les Aliments Fonctionnels [université Laval, Québec] [INAF]
Saheb, Loubna [Auteur]

Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Kouach, Mostafa [Auteur]

Groupe de Recherche sur les formes Injectables et les Technologies Associées (GRITA) - ULR 7365
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Goossens, Jean-Francois [Auteur]

Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Dhulster, Pascal [Auteur]

Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Nedjar, Naima [Auteur]

Institut Charles Viollette (ICV) - ULR 7394
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Journal title :
Food chemistry
Abbreviated title :
Food Chem
Volume number :
304
Pages :
125448
Publication date :
2019-08-30
ISSN :
1873-7072
English keyword(s) :
Hydrolysate
Electrodialysis with ultrafiltration membrane
Antimicrobial peptide
Meat preservation
Electrodialysis with ultrafiltration membrane
Antimicrobial peptide
Meat preservation
HAL domain(s) :
Sciences du Vivant [q-bio]
English abstract : [en]
Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial ...
Show more >Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide, can be obtained after hydrolysis of hemoglobin, the main constituent of blood red part. To recover it at a sufficient concentration for antimicrobial applications, a new sustainable technology, called electrodialysis with ultrafiltration membrane (EDUF), was investigated. The α137-141 concentration was increased about 4-fold at a feed peptide concentration of 8% with an enrichment factor above 24-fold. This feed peptide concentration also needed the lowest relative energy consumption. Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, during 14 days under refrigeration. This peptide fraction was validated as a natural preservative and substitute for synthetic additives against food spoilage. Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly with the concept of circular economy.Show less >
Show more >Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide, can be obtained after hydrolysis of hemoglobin, the main constituent of blood red part. To recover it at a sufficient concentration for antimicrobial applications, a new sustainable technology, called electrodialysis with ultrafiltration membrane (EDUF), was investigated. The α137-141 concentration was increased about 4-fold at a feed peptide concentration of 8% with an enrichment factor above 24-fold. This feed peptide concentration also needed the lowest relative energy consumption. Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, during 14 days under refrigeration. This peptide fraction was validated as a natural preservative and substitute for synthetic additives against food spoilage. Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly with the concept of circular economy.Show less >
Language :
Anglais
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
CHU Lille
INRA
ISA
Univ. Artois
Univ. Littoral Côte d’Opale
Université de Lille
INRA
ISA
Univ. Artois
Univ. Littoral Côte d’Opale
Université de Lille
Collections :
Research team(s) :
Innovation/évaluation des médicaments injectables
Submission date :
2019-12-16T14:06:46Z
2021-09-15T07:53:24Z
2021-09-15T07:53:24Z