Harnessing slaughterhouse by-products: ...
Document type :
Article dans une revue scientifique
PMID :
Permalink :
Title :
Harnessing slaughterhouse by-products: From wastes to high-added value natural food preservative.
Author(s) :
Przybylski, Rémi [Auteur]
Bazinet, Laurent [Auteur]
Saheb, Loubna [Auteur]
Kouach, Mostafa [Auteur]
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Goossens, Jean-François [Auteur]
Dhulster, Pascal [Auteur]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Nedjar, Naïma [Auteur]
Bazinet, Laurent [Auteur]
Saheb, Loubna [Auteur]

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

Institut Charles Viollette (ICV) - EA 7394 [ICV]
Nedjar, Naïma [Auteur]
Journal title :
Food chemistry
Abbreviated title :
Food Chem
Volume number :
304
Pages :
125448
Publication date :
2020-01-30
ISSN :
1873-7072
English keyword(s) :
Abattoirs
Animals
Anti-Infective Agents
Antioxidants
Blood
Food Preservatives
Meat Products
Peptides
Refrigeration
Ultrafiltration
Antimicrobial peptide
Electrodialysis with ultrafiltration membrane
Hydrolysate
Meat preservation
Animals
Anti-Infective Agents
Antioxidants
Blood
Food Preservatives
Meat Products
Peptides
Refrigeration
Ultrafiltration
Antimicrobial peptide
Electrodialysis with ultrafiltration membrane
Hydrolysate
Meat preservation
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 >
Peer reviewed article :
Oui
Audience :
Non spécifiée
Administrative institution(s) :
Université de Lille
INRAE
Junia ISA
Univ. Artois
Univ. Littoral Côte d’Opale
INRAE
Junia ISA
Univ. Artois
Univ. Littoral Côte d’Opale
Collections :
Submission date :
2022-06-09T09:17:04Z
2022-07-12T09:11:47Z
2023-03-17T10:23:04Z
2022-07-12T09:11:47Z
2023-03-17T10:23:04Z
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