Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional...

Area of Science:

• Food Science and Technology
• Biochemistry
• Protein Chemistry

Background:

• Poultry blood is a significant by-product of poultry processing, often underutilized and posing environmental concerns.
• It represents a valuable source of protein, essential amino acids, bioactive peptides, and other functional components.
• Current disposal methods lead to resource waste and environmental pollution, necessitating alternative valorization strategies.

Purpose of the Study:

• To comprehensively review the composition, functional properties, and bioactive components of poultry blood.
• To summarize recent advancements in the preparation methods and bioactivities of poultry blood-derived peptides.
• To discuss the potential applications of poultry blood and its derivatives in the food industry.

Main Methods:

• Literature review of scientific publications on poultry blood composition, properties, and processing.
• Analysis of functional properties such as solubility, gelation, foaming, and emulsification.
• Investigation of peptide preparation techniques including enzymatic hydrolysis, ultrasound-assisted methods, macroporous resin adsorption, and subcritical water hydrolysis.
• Evaluation of methods to improve sensory attributes of peptides, such as exopeptidase treatment, Maillard reaction, and plastein reaction.

Main Results:

• Poultry blood exhibits excellent functional properties, including high solubility, gelation, foaming, and emulsifying capabilities.
• Diverse bioactive peptides can be derived from poultry blood using various hydrolysis and extraction techniques.
• Functional components like hemoglobin, superoxide dismutase, immunoglobulin, and thrombin are present in significant amounts.
• Sensory defects of peptides can be mitigated through specific enzymatic and chemical modifications.

Conclusions:

• Poultry blood is a highly functional and nutrient-rich resource with significant potential for food industry applications.
• Valorization of poultry blood through peptide derivation offers a sustainable approach to waste reduction and protein resource utilization.
• Further research into processing technologies and application development can unlock the full potential of poultry blood-derived ingredients.