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<p>The poultry industry generates significant waste, making it vital to explore eco-friendly technologies for repurposing chicken by-products such as chicken hearts and livers. Recent advancements in emerging technologies have enhanced the extraction of hydrolysates. Consequently, this study aimed to assess the effectiveness of ultrasound-assisted hydrolysis in producing hydrolysates with bioactive and techno-functional properties. A Box-Behnken design was used to determine the optimal ultrasound conditions for treating chicken heart and liver prior to hydrolysis with papain (0.1% E/S). The optimal conditions were identified as 560 W, 30 min, and 2-s pulses ON/OFF. Experimental results showed an 11-fold increase in the degree of hydrolysis of the optimal hydrolysate (CBH) compared to ultrasound-treated by-products (UCB) (<i>p</i> &lt; 0.05). CBH showed a release of up to twice the hydrophobic, polar, and essential amino acid content. Ultrasound increased the percentage of peptides smaller than 17 kDa (62.41 ± 1.24%) and CBH exhibited a 1.3-fold increase in peptides smaller than 1.35 kDa compared to UCB. CBH also showed higher antioxidant capacity, as measured by ABTS, and ferrous ion chelation. Regarding techno-functional properties (solubility, heat stability, foaming capacity and foaming stability, emulsifying properties), UCB showed the highest solubility (95.06 ± 0.41%), followed by CBH (93.12 ± 0.60%). Furthermore, CBH exhibited a significant increase in heat stability (94.79 ± 0.78%) compared to chicken by-products (CB) (40.57 ± 1.12%). These results highlight the potential applications of chicken by-products when transformed into hydrolysates through ultrasound-assisted hydrolysis, as the process yields antioxidant-rich hydrolysates with high solubility and heat stability.</p>

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Effect of ultrasound-assisted enzymatic hydrolysis on the antioxidant and techno-functional properties of chicken heart and liver hydrolysate

  • 期刊论文

  • 发表日期：

    2025年2月21日

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  • Vianey Monsserrat Adaile-Pérez,
  • Martha Guillermina Romero-Garay,
  • Emmanuel Martínez-Montaño,
  • Victor Manuel Zamora-Gasga,
  • Juan Miguel de Jesús Rodríguez-Jiménez,
  • Efigenia Montalvo-González,
  • María de Lourdes García-Magaña

摘要

The poultry industry generates significant waste, making it vital to explore eco-friendly technologies for repurposing chicken by-products such as chicken hearts and livers. Recent advancements in emerging technologies have enhanced the extraction of hydrolysates. Consequently, this study aimed to assess the effectiveness of ultrasound-assisted hydrolysis in producing hydrolysates with bioactive and techno-functional properties. A Box-Behnken design was used to determine the optimal ultrasound conditions for treating chicken heart and liver prior to hydrolysis with papain (0.1% E/S). The optimal conditions were identified as 560 W, 30 min, and 2-s pulses ON/OFF. Experimental results showed an 11-fold increase in the degree of hydrolysis of the optimal hydrolysate (CBH) compared to ultrasound-treated by-products (UCB) (p < 0.05). CBH showed a release of up to twice the hydrophobic, polar, and essential amino acid content. Ultrasound increased the percentage of peptides smaller than 17 kDa (62.41 ± 1.24%) and CBH exhibited a 1.3-fold increase in peptides smaller than 1.35 kDa compared to UCB. CBH also showed higher antioxidant capacity, as measured by ABTS, and ferrous ion chelation. Regarding techno-functional properties (solubility, heat stability, foaming capacity and foaming stability, emulsifying properties), UCB showed the highest solubility (95.06 ± 0.41%), followed by CBH (93.12 ± 0.60%). Furthermore, CBH exhibited a significant increase in heat stability (94.79 ± 0.78%) compared to chicken by-products (CB) (40.57 ± 1.12%). These results highlight the potential applications of chicken by-products when transformed into hydrolysates through ultrasound-assisted hydrolysis, as the process yields antioxidant-rich hydrolysates with high solubility and heat stability.