Sustainable valorization of chicken heart by lactobacilli fermentation: characterization of protein hydrolysates with enhanced functional and antioxidant properties
摘要
The significant increase in chicken meat consumption calls for the development of green technologies to efficiently utilize chicken by-products, such as chicken hearts. This study aimed to characterize and compare the physico-chemical, techno-functional and antioxidant properties of protein hydrolysates derived from chicken heart fermented with Lactobacilli bacteria. Freeze-dried hydrolysates 2Hh16 (2 × 107 cfu/ml Lactobacillus helveticus-NCDC-292, 16 h fermentation) and 2Hp16 (2 × 107 cfu/ml Lactiplantibacillus plantarum-NCDC-025, 16 h fermentation) were analyzed and compared to freeze-dried raw chicken heart powder (Hc). The hydrolysates, whose molecular weight were in the range of 5–20 kDa demonstrated improved soluble protein content and degree of hydrolysis (%) compared to the control. Structural analysis using SEM revealed significant changes in the freeze-dried hydrolysate powders. FT-IR analysis confirmed protein degradation. The particle size analysis revealed smaller particle diameter as well as higher polydispersity index (PDI) in the protein hydrolysate powders compared to control. 2Hh16 exhibited significantly (P < 0.05) enhanced techno-functional as well as antioxidant property compared to 2Hp16 and control. The study highlights the potential of fermented chicken heart protein hydrolysates as sustainable functional food ingredients or nutraceutical applications, offering a sustainable solution for valorizing chicken by-products.