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<p>Food waste poses significant challenges in today’s food industry, particularly within meat processing. Despite their rich nutritional content, by-products and co-products such as bones, blood, and organs are often discarded for various reasons. Repurposing these materials offers substantial environmental and economic benefits, and enzymatic hydrolysis is a key method for extracting valuable bioactive peptides from meat industry co-products and by-products, providing numerous nutritional and functional advantages. The conditions of enzymatic hydrolysis, including enzyme selection and reaction parameters, play a crucial role in determining hydrolysate properties, such as the amount of bioactive peptides, directly related to antioxidant properties. Furthermore, enzymatic hydrolysis allows precise control over product quality while preserving nutritional integrity. This review highlights the recent advancements in enzymatic protein hydrolysate development derived from co-products and by-products from the meat industry.</p>

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Enzymatic hydrolysis of proteins derived from co- and by-products of the meat industry: a review

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Carolina E. Demaman Oro,
  • Jéssica Mulinari,
  • Alessandra Cristina de Meneses,
  • Diógenes Dal Magro,
  • Marshall Paliga,
  • Guilherme Zin,
  • J. Vladimir Oliveira

摘要

Food waste poses significant challenges in today’s food industry, particularly within meat processing. Despite their rich nutritional content, by-products and co-products such as bones, blood, and organs are often discarded for various reasons. Repurposing these materials offers substantial environmental and economic benefits, and enzymatic hydrolysis is a key method for extracting valuable bioactive peptides from meat industry co-products and by-products, providing numerous nutritional and functional advantages. The conditions of enzymatic hydrolysis, including enzyme selection and reaction parameters, play a crucial role in determining hydrolysate properties, such as the amount of bioactive peptides, directly related to antioxidant properties. Furthermore, enzymatic hydrolysis allows precise control over product quality while preserving nutritional integrity. This review highlights the recent advancements in enzymatic protein hydrolysate development derived from co-products and by-products from the meat industry.