POULTRY PROCESSING BY-PRODUCTS AS POTENTIAL SOURCES OF BIOACTIVE PEPTIDES
2024
Burcu Ozturk-Kerimoglu
Poultry meat is characterized by its good nutritive value in terms of protein content with high biological value, as well as relatively low fat content composed of a higher proportion of unsaturated fatty acids. The poultry-processing industry is one of the fastest-growing food sectors. In this industry with such a vast production volume, the generation of a considerable amount of waste is inevitable. Most of these waste materials are extremely rich in organic compounds and nutrient components. Therefore, their evaluation through different strategies is a matter of significant importance. Poultry by-products are recognized as remarkable protein sources facilitating the production of bioactive peptides at an industrial scale. These by-products are converted into protein hydrolysates mostly by enzymatic hydrolysis to provide the release of bioactive peptides. Various by-products obtained during poultry processing such as blood, skin, feathers, viscera, liver and feet have been reported to possess plenty of bioactivities after hydrolysis. The highlighted bioactive features of those sources mainly include antioxidant, antihypertensive and antimicrobial functions. Consequently, the poultry-processing industry presents a burgeoning opportunity for the valorization of by-products rich in bioactive peptides. As the demand for sustainable practices and novel functional ingredients continues to rise, future studies exploring the diverse bioactivities and applications of the peptides derived from poultry by-products are essential for maximizing their potential contribution to human health and the food industry.
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