Harnessing slaughterhouse by-products: ...
Type de document :
Article dans une revue scientifique
PMID :
URL permanente :
Titre :
Harnessing slaughterhouse by-products: From wastes to high-added value natural food preservative.
Auteur(s) :
Przybylski, Rémi [Auteur]
Bazinet, Laurent [Auteur]
Firdaous, 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]
Firdaous, 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]
Titre de la revue :
Food chemistry
Nom court de la revue :
Food Chem
Numéro :
304
Pagination :
125448
Date de publication :
2020-01-30
ISSN :
1873-7072
Mot(s)-clé(s) en anglais :
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
Résumé en anglais : [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 ...
Lire la suite >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.Lire moins >
Lire la suite >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.Lire moins >
Comité de lecture :
Oui
Audience :
Non spécifiée
Établissement(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 :
Date de dépôt :
2022-06-09T09:17:04Z
Fichiers
- j.foodchem.2019.125448 (1).pdf
- Version éditeur
- Accès restreint
- Accéder au document