Harnessing slaughterhouse by-products: ...
Type de document :
Article dans une revue scientifique: Article original
PMID :
URL permanente :
Titre :
Harnessing slaughterhouse by-products: from wastes to high-added value natural food preservative
Auteur(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) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
Kouach, Mostafa [Auteur]
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Groupe de Recherche sur les formes Injectables et les Technologies Associées (GRITA) - ULR 7365
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) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
Nedjar, Naima [Auteur]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
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) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
Kouach, Mostafa [Auteur]
Groupe de Recherche sur les formes Injectables et les Technologies Associées - ULR 7365 [GRITA]
Groupe de Recherche sur les formes Injectables et les Technologies Associées (GRITA) - ULR 7365
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) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
Nedjar, Naima [Auteur]
Institut Charles Viollette (ICV) - EA 7394 [ICV]
Institut Charles Viollette (ICV) - ULR 7394
Titre de la revue :
Food chemistry
Nom court de la revue :
Food Chem
Numéro :
304
Pagination :
125448
Date de publication :
2019-08-30
ISSN :
1873-7072
Mot(s)-clé(s) en anglais :
Hydrolysate
Electrodialysis with ultrafiltration membrane
Antimicrobial peptide
Meat preservation
Electrodialysis with ultrafiltration membrane
Antimicrobial peptide
Meat preservation
Discipline(s) HAL :
Sciences du Vivant [q-bio]
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 >
Langue :
Anglais
Audience :
Internationale
Vulgarisation :
Non
Établissement(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 :
Équipe(s) de recherche :
Innovation/évaluation des médicaments injectables
Date de dépôt :
2019-12-16T14:06:46Z
2021-09-15T07:53:24Z
2021-09-15T07:53:24Z