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]

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

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 >

Peer reviewed article :

Oui

Audience :

Non spécifiée

Administrative institution(s) :

Université de Lille
INRAE
Junia ISA
Univ. Artois
Univ. Littoral Côte d’Opale

Collections :

• Institut Charles Viollette (ICV) - ULR 7394

Submission date :

2022-06-09T09:17:04Z
2022-07-12T09:11:47Z
2023-03-17T10:23:04Z