In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

Kumar, Deepak; Mishra, Aishwarya; Tarafdar, Ayon; Kumar, Yogesh; Verma, Karuna S.; Aluko, Rotimi E.; Trajkovska, Biljana; Badgujar, Prarabdh C.

doi:10.1016/j.procbio.2021.03.029

Cited by 23 publications

(9 citation statements)

References 42 publications

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“…Considering the aw values of SD chlorella peptide ranged between 0.17 and 0.23, it can be concluded that carrier compositions haven't momentous in uence on water activity (Table 2). Kumar et al (2021) reported that, the increase in aw with M.C. indicated residual unbound moisture in the powder samples.…”

Section: Production Yieldmentioning

confidence: 99%

Stabilization of Chlorella Bioactive Hydrolysates Within Biopolymeric Carriers: Techno-functional, Structural, and Biological Properties

et al. 2023

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Chlorella vulgaris (CV) is a green unicellular microalga with various bioactive compounds (BACs) and is highly appreciated due to its variety of biological activities. Among different sources, bioactive peptides have positive biological effects and numerous health-promoting properties. However, instability, reactivity and high bitterness are the main challenges which may restrict the application of these components in preparation of diverse food compounds. Therefore, the present investigation stresses on the capability of the gum arabic (GA), maltodextrin (MD), pectin (PE) and alginate (AL), and combinations of them as carrier agents on physicochemical, techno-functional, structural and activity of spray-dried CV peptides. Biological indices were affected by the degree of hydrolysis and free amino acid values. The alteration in physico-chemical, functional, owability along with color characteristics may be associated with composition of the carriers. MD-AL combination showed the best performance on the mentioned indicators, physical stability and scavenging the ABTS (84%) and DPPH (77%) radicals of spray-dried (SD) peptides. The chemical structures (FTIR analysis) indicated the placement of peptides in the carrier matrix. SEM images of SD particles revealed wrinkled, irregular and hollow structures (matrix-type microsphere) in different sizes. Referring to the ndings, microencapsulated CV peptides is a valuable source of BACs in functional formulations. MaterialSample (Chlorella powder) was purchased from Iranian National Algae Culture Collection (INACC). The chemicals including alcalase, pancreatin, trypsin, pepsin (Novo Nordisk, Bagsvaerd, Denmark), diammonium salt, copper (II) sulfate, ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ferrous chloride, Ammonium heptamolybdate, DPPH (1,1-Diphenyl-2-picrylhydrazyl), Sodium phosphate tribasic, Pyridine and Pyrocatechol violet were obtained from Sigma-Aldrich Co. (St. Louis, MO, USA). Potassium ferricyanide, trichloroacetic acid (TCA), sodium hydroxide, potassium persulphate and other antioxidant reagents were purchased from Merck (Germany). Alpha-deoxyribose was purchased from Fluka (Stockholm, Sweden). Other chemicals used were of analytical grade. ExtractionThe process of protein extraction was done for 1h by mixing algae powder (at a ratio of 1:10 w/v) in the distilled water solution comprising 0.3 M sodium chloride (after regulating the mixture pH to 10 with 1N NaOH). The attained dispersion was centrifuged (5,000 × g for 20 min) and the soluble proteins in the supernatant were precipitated after adjusting the pH to 4.20.5 M HCl. Lastly, the centrifuged mixture and the extracted proteins were freeze-dried (Feyzi et al., 2018). The Hydrolysis Using EnzymesThe hydrolysis by means of enzymes was done in proportion to the technique explained by Sarabandi et al. ( 2018) with minor amendments. Prepared samples were dissolved in the 0.01 M phosphate buffer saline at a ratio of 5% (w/v) for 30 min. Then, the enzymatic hydrolysis was carried out using alc...

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Section: Production Yieldmentioning

confidence: 99%

Stabilization of Chlorella Bioactive Hydrolysates Within Biopolymeric Carriers: Techno-functional, Structural, and Biological Properties

et al. 2023

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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: 99%

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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“…However, they showed a much lower antioxidant potential upon in vitro simulated gastrointestinal digestion (Mora et al, 2014). Kumar et al (2021) prepared spent hen meat hydrolysate powder with a spray-drying technique and then subjected the powder to an in vitro simulated digestion, and the powder showed increased antioxidative activity. Outside the in vitro studies, a particular in vivo antioxidant study involving duck skin peptide 'HTVGCMPG' showed the peptide to possess ROS and cell death inhibition via ethanol metabolism in Male Wistar rats, with possible effects in humans (Lee et al, 2012).…”

Section: Antioxidative Mdpsmentioning

confidence: 99%

“…Spray‐drying and microencapsulation of peptides with carriers such as starch, maltodextrin and gum Arabic could mask the bitter taste and unwanted flavour, including stability enhancement – in a cost‐effective manner (Kumar et al ., 2021). Soy lecithin, alginate, microgels and nanoparticles of chitosan have phospholipid nanoliposomes that can serve as affordable less bitter masking agents and carriers of MDPs.…”

Section: Further Considerations and Conclusionmentioning

confidence: 99%

An updated review of the biological activities, production and safety of meat‐derived peptides

Ashaolu

Suttikhana

2023

Int J of Food Sci Tech

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Summary Meat‐derived peptides (MDPs) through enzymatic hydrolysis possess an excellent potential for functional foods development except that their safety has always been a major concern. In this review, diligent efforts were made to provide the most updated perspectives on MDPs from multifarious sources, their biological activities and safety issues. In addition to these parameters, their production and market challenges were discussed. High costs involved, poor sensorial qualities, instability, and limited toxicologic and clinical data pose significant challenges to developing functional foods based on MDPs. To ensure the safety of these bioactive peptides and their commercial applications, digestibility, absorbability, metabolism, bioavailability and excretory studies should be considered in preclinical and clinical settings. Further studies in this line of research are of great importance.

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In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

Cited by 23 publications

References 42 publications

Stabilization of Chlorella Bioactive Hydrolysates Within Biopolymeric Carriers: Techno-functional, Structural, and Biological Properties

Stabilization of Chlorella Bioactive Hydrolysates Within Biopolymeric Carriers: Techno-functional, Structural, and Biological Properties

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

An updated review of the biological activities, production and safety of meat‐derived peptides

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