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Food Analytical Methods

, Volume 12, Issue 11, pp 2401–2415 | Cite as

Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

  • Paula Borrajo
  • Mirian Pateiro
  • Francisco J. Barba
  • Leticia Mora
  • Daniel Franco
  • Fidel Toldrá
  • José M. LorenzoEmail author
Article

Abstract

The worldwide consumption of high-protein food has notoriously increased in recent years. Meat industry generates substantial quantities of protein-rich raw material, which are often discarded as low-value by-products. However, several bioactive compounds can be isolated from these products giving an added value to them. In addition to conventional extraction methods, emerging technologies, including high-pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF) can be used for peptide isolation from meat by-products allowing to maintain the functional properties of these compounds. Antioxidant and antimicrobial activities are between the properties associated with peptides, what would enable their introduction in foods as ingredient and preservative. This review is focused to gather accurate information about the entire extraction process, from the source used until the final peptides obtained. In this sequence are included the pretreatment of the by-product, the extraction procedure, the fractionation and purification, as well as the assay used for the determination of their antioxidant and antimicrobial activities.

Keywords

Bioactive Co-products Enzymatic hydrolysis Meat industry Valorization 

Notes

Funding

This research was supported by Grant RTA 2017-00024-CO4-04 from INIA (Spain) and Grant AGL2017-89381-R from Spanish Ministry of Economy, Industry and Competitiveness and Fondo Europeo de Desarrollo Regional (FEDER). Acknowledgments to INIA for granting Paula Borrajo with a predoctoral scholarship (grant number CPD2016-0030). LM was supported by Ramón y Cajal postdoctoral contract. José M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).

Compliance with Ethical Standards

Conflict of Interest

Paula Borrajo declares that she has no conflict of interest. Mirian Pateiro declares that she has no conflict of interest. Francisco J. Barba declares that he has no conflict of interest. Leticia Mora declares that she has no conflict of interest. Daniel Franco declares that he has no conflict of interest. Fidel Toldrá declares that he has no conflict of interest. José M. Lorenzo declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects.

Informed Consent

Not applicable.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Centro Tecnológico de la Carne de GaliciaOurenseSpain
  2. 2.Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitat de ValènciaValènciaSpain
  3. 3.Instituto de Agroquímica y Tecnología de Alimentos (CSIC)PaternaSpain

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