Comparative functional and spectroscopic analysis of spent hen meat hydrolysate by individual and combined treatment of microbial proteases

Kumar, Deepak; Jyoti, Aakash; Tarafdar, Ayon; Kumar, Aman; Badgujar, Prarabdh C.

doi:10.1080/10826068.2020.1848865

Cited by 14 publications

(4 citation statements)

References 36 publications

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“…The sample blank consisted of 250 μl Milli‐Q water instead of the sample, along with other reactants. The metal ion scavenging activity (%) was expressed as (Kumar et al., 2020) follows:

% MICA = \frac{A_{0} ‐ A_{s}}{A_{0}} \times 100

where

A_{0}

is the absorbance of sample blank and

A_{s}

is the absorbance of the sample.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Tarafdar

Kumar

Kaur

et al. 2021

J Food Process Preserv

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Sugarcane juice is a popular beverage rich in phenols, flavonoids, and other radical scavenging compounds. It is derived after crushing of sugarcane (Saccharum officinarum L.) stems and exhibits antiallergic, hepatoprotective, anti-inflammatory, and cardioprotective properties (Brochier et al., 2016). The numerous polyphenols available in sugarcane juice can help mitigate cellular damage in the body.It is known that physiological processes generate free radicals that cause oxidative stress. Free radicals being reactive in nature can cause cellular degradation leading to aging, proliferation of cancer cells, and oxidative DNA damage (Oikeh et al., 2016). Sugarcane juice

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“…The sample blank consisted of 250 μl Milli‐Q water instead of the sample, along with other reactants. The metal ion scavenging activity (%) was expressed as (Kumar et al., 2020) follows:

% MICA = \frac{A_{0} ‐ A_{s}}{A_{0}} \times 100

where

A_{0}

is the absorbance of sample blank and

A_{s}

is the absorbance of the sample.…”

Section: Methodsmentioning

confidence: 99%

“…The sample blank consisted of 250 μl Milli-Q water instead of the sample, along with other reactants. The metal ion scavenging activity (%) was expressed as (Kumar et al, 2020) follows:…”

Section: Metal Ion Chelating Activitymentioning

confidence: 99%

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Tarafdar

Kumar

Kaur

et al. 2021

J Food Process Preserv

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“…PER 10 of spray dried developed hydrolysate was found to be higher than the chicken protein hydrolysate (3.49) [9] and shrimp protein hydrolysate (2.99) [29]. e high PER and EA values of spray dried hydrolysate powder render it perfect candidate for use in protein supplement or for functional food development [30,31].…”

Section: Essential Amino Acid Score and Protein Efficiencymentioning

confidence: 96%

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Kumar

Mishra

Tarafdar

et al. 2021

Journal of Food Quality

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Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.

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“…Kumar et al ( 2020 ) prepared several spent hen meat protein hydrolysates using flavourzyme and alcalase individually, simultaneously, or sequentially. Overall, flavourzyme-digested hydrolysate had higher protein recovery and antioxidant potency than those of the other hydrolysates, albeit with a lower degree of hydrolysis.…”

Section: Value-added Uses Of Spent Hensmentioning

confidence: 99%

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Fan

2022

Bioresour. Bioprocess.

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Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people’s attitudes towards spent hen as foods lead to their different fates among countries. While spent hens are consumed as raw or processed meat products in Asian countries such as China, India, Korea, and Thailand, they are treated as a byproduct or waste, not a food product, in the western society; they are instead disposed by burial, incineration, composting (as fertilizers), or rendering into animal feed and pet food, which either create little market value or cause animal welfare and environmental concerns. Despite being a waste, spent hen is a rich source of animal proteins and lipids, which are suitable starting materials for developing valorized products. This review discussed the conventional uses of spent hens, including food, animal feed, pet food, and compost, and the emerging uses, including biomaterials and functional food ingredients. These recent advances enable more sustainable utilization of spent hen, contributing to alternative solutions to its disposal while yielding residual value to the egg industry. Future research will continue to focus on the conversion of spent hen biomass into value-added products. Graphical abstract

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Comparative functional and spectroscopic analysis of spent hen meat hydrolysate by individual and combined treatment of microbial proteases

Cited by 14 publications

References 36 publications

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

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