Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings

Protein hydrolysates are a promising active component in the production of bioactive film coatings for food products. Some biopolymers can exert the biological activity. More often, however, it is necessary to select biologically active substances to impart these properties to films. On the other hand, not all components allow forming films with the required properties, and therefore there is a need to study the individual technological characteristics of the components used. The purpose of the research is to establish the antioxidant and technological properties of protein hydrolysates obtained by microbial fermentation of poultry by-products in whey with bifidobacteria, propionic acid bacteria and acidophilic bacteria as a potential basis for bioactive film coatings of food products. The hydrolysate obtained by fermentation without the addition of the specified bacterial species was used as a control sample. The functional properties of protein hydrolysates were assessed: antioxidant capacity by coulometric titration on an Expert-006 coulometer using ascorbic acid as a standard, antiradical activity by the DPPH method on a Jenway 6405 UV/Vis spectrophotometer with determination of the IC50 value. The technological properties, solubility, water-holding, fat-holding and fat-emulsifying capacities were also determined by the gravimetric method. In addition, the average hydrodynamic diameter of particles in protein hydrolysates was determined using a Microtrac FLEX particle size analyzer. The results of studies of the antioxidant properties showed that the DPPH antiradical activity was 14.7% higher in the experimental samples of hydrolysates obtained by fermentation with bifidobacteria compared to the control; samples of hydrolysates obtained by fermentation with propionic acid bacteria showed an antioxidant capacity 29.6% higher than that of the control sample. The IC50 value turned out to be the highest in the control hydrolysate sample (2.994 mg/ml), which was 45.5–53.3% higher than that in the experimental hydrolysate samples. The results of determining the technological properties showed that they differ significantly for protein hydrolysates obtained by fermentation with different types of bacteria. For example, the highest values of fat-holding and fat-emulsifying capacities were found in the hydrolysate obtained by fermentation with bifidobacteria (351.1% and 61%, respectively), which shows its potential for incorporation into the bio-composite in the form of a protein-oil emulsion. The high solubility of the experimental samples of hydrolysates (from 90.1 to 91.4%) suggests their uniform distribution in the aqueous phase when composing the biocomposite of the film. Thus, the research results have shown the prospects of using protein hydrolysates from the gizzards of broiler chickens in whey as an active component of bioactive film coatings. The antioxidant properties of protein hydrolysates allow slowing down oxidative processes in the main food nutrients, which will contribute to an increase in the shelf life of food products packaged in bioac- tive films with this component.

1. Zinina, O. V., Nikolina, A. D., Khvostov, D. V., Rebezov, M. B., Zavyalov, S. N., Akhmedzyanov, R. V. (2023). Protein hydrolysate as a source of bioactive peptides in diabetic food products. Food Systems, 6(4), 440–448. https://doi.org/10.21323/2618-9771-2023-6-4-440-448 (In Russian)

2. Lima, K. O., de Quadros, C. D. C., da Rocha, M., de Lacerda, J. T. J. G., Juliano, M. A., Dias, M. et al. (2019). Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa). LWT, 111, 408–413. https://doi.org/10.1016/j.lwt.2019.05.043

3. Tkaczewska, J. (2020). Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings — A review. Trends in Food Science and Technology, 106, 298–311. https://doi.org/10.1016/j.tifs.2020.10.022

4. Chaari, M., Elhadef, K., Akermi, S., Akacha, B.B., Fourati, M., Mtibaa, A. C. et al. (2022). Novel active food packaging films based on gelatin-sodium alginate containing beetroot peel extract. Antioxidants, 11, Article 2095. https://doi.org/10.3390/antiox11112095

5. Tanjung, M. R., Rostini, I., Ismail, M. R., Pratama, R. I. (2020). Characterization of edible film from catfish (Pangasius sp.) surimi waste water with the addition sorbitol as plasticizer. World News of Natural Sciences, 28, 87–102.

6. Firouz, S. M., Mohi-Alden, K., Omid, M. (2021). A critical review on intelligent and active packaging in the food industry: Research and development. Food Research International, 141, Article 110113. https://doi.org/10.1016/j.foodres.2021.110113

7. Rebezov, M., Chughtai, M. F. D., Mehmood, T., Khaliq, A., Tanweer, S., Semenova, A. et al. (2022). Novel techniques for microbiological safety in meat and fish industries. Applied Sciences, 12(1), Article 319. https://doi.org/10.3390/app12010319

8. Huang, T., Qian, Y., Wei, J., Zhou, C. (2019). Polymeric antimicrobial food packaging and its applications. Polymers, 11(3), Article 560. https://doi.org/10.3390/polym11030560

9. Bhandari, D., Rafiq, S., Gat, Y., Gat, P., Waghmare, R., Kumar, V. (2020). A review on bioactive peptides: Physiological functions, bioavailability and safety. International Journal of Peptide Research and Therapeutics, 26, 139–150. https://doi.org/10.1007/s10989-019-09823-5

10. Matemu, A., Nakamura, S., Katayama, S. (2021). Health benefits of antioxidative peptides derived from legume proteins with a high amino acid score. Antioxidants, 10(2), Article 316. https://doi.org/10.3390/antiox10020316

11. Sanchez, A., Vazquez, A. (2017). Bioactive peptides: A review. Food Quality and Safety, 1(1), 29–46. https://doi.org/10.1093/fqsafe/fyx006

12. Lorenzo, J. M., Munekata, P. E. S., Gómez, B., Barba, F. J., Mora, L., Pérez-Santaescolástica, C. et al. (2018). Bioactive peptides as natural antioxidants in food products — A review. Trends in Food Science and Technology, 79, 136–147. https://doi.org/10.1016/j.tifs.2018.07.003

13. Loi, C. C., Eyres, G. T., Birch, E. J. (2019). Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Research International, 120, 83–91. https://doi.org/10.1016/j.foodres.2019.02.026

14. Alves, S. G. T., Prudêncio-Ferreira, S. H. (2002). Functional properties of collagenous material chicken feet. Archivos Latinoamericanos de Nutrición, 52(3), 289–293.

15. Sousa, S. C., Fragoso, S. P., Penna, C. R. A., Arcanjo N. M. O., Silva F. A. P., Ferreira V. C. S. et al. (2017). Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT-Food Science and Technology, 76(Part B), 320–325. https://doi.org/10.1016/j.lwt.2016.06.034

16. Mora, L., Reig, M., Toldrá, F. (2014). Bioactive peptides generated from meat industry by-products. Food Research International, 65(Part C), 344–349. https://doi.org/10.1016/j.foodres.2014.09.014

17. Moraes, M. C., Cunha, R. L. (2013). Gelation property and water holding capacity of heat-treated collagen at different temperature and pH values. Food Research International, 50(1), 213–223. https://doi.org/10.1016/j.foodres.2012.10.016

18. Li, Z., Wang, B., Chi, C., Gong, Y., Luo, H., Ding, G. (2013). Influence of average molecular weight on antioxidant and functional properties collagen hydrolysates from Sphyrna lewini, Dasyatis akajei and Raja porosa. Food Research International, 51(1), 283–293. https://doi.org/10.1016/j.foodres.2012.12.031

19. Vichare, R., Hossain, C. M., Ali, K. A., D. Dutta, Sneed, K., Biswal, M. R. (2021). Collagen-based nanomaterials in drug delivery and biomedical applications. Chapter in a book: Biopolymer-Based Nanomaterials in Drug Delivery and Biomedical Applications. Academic Press. 2021. https://doi.org/10.1016/B978-012-820874-8.00008-7

20. Achilli, M., Mantovani, D. (2010). Tailoring mechanical properties of collagenbased Scaffolds for vascular tissue engineering: The effects of pH, temperature and ionic strength on gelation. Polymers, 2(4), 664–680. https://doi.org/10.3390/polym2040664

21. Zareie, Z., Yazdi, F. T., Mortazavi, S. A. (2020). Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydrate Polymers, 244, Article 116491. https://doi.org/10.1016/j.carbpol.2020.116491

22. Wang, L., Ding, J., Fang, Y., Pan, X., Fan, F., Li, P., Hu, Q. (2020). Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan. Ultrasonics Sonochemistry, 65, Article 105049. https://doi.org/10.1016/j.ultsonch.2020.105049.

23. Al-Hilifi, S. A., Al-Ibresam, O. T., Al-Hatim, R. R., Al-Ali, R. M., Maslekar, N., Yao, Y., Agarwal, V. (2023). Development of Chitosan/Whey Protein Hydrolysate Composite Films for Food Packaging Application. Journal of Composites Science, 7(3), Article 94. https://doi.org/10.3390/jcs7030094

24. Merenkova, S. P., Zinina, O. V. (2023). Potential of using microemulsions as a bioactive component of food film materials. Polzunovskiy Vеstnik, 3, 58–64. https://doi.org/10.25712/ASTU.2072-8921.2023.03.008 (In Russian)

25. Hasanzati Rostami, A., Motamedzadegan, A., Hosseini, S. E., Rezaei, M., Kamali, A. (2017). Evaluation of plasticizing and antioxidant properties of silver carp protein hydrolysates in fish gelatin film. Journal of Aquatic Food Product Technology, 26, 457–467. https://doi.org/10.22092/ijfs.2022.127951

26. Zinina, O., Merenkova, S., Galimov, D. (2021). Optimization of microbial hydrolysis parameters of poultry by-products using probiotic microorganisms to obtain protein hydrolysates. Fermentation, 7(3), Article 22. https://doi.org/10.3390/fermentation7030122

27. Brand-Williams, W., Cuvelier, M., Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. LWTFood Science and Technology, 28(1), 20–30. https://doi.org/10.1016/S0023-6438(95)80008-5

28. Assaad, H. I., Zhou, L., Carroll, R. J., Wu, G. (2014). Rapid publication-ready MS-Word tables for one-way ANOVA. Springer Plus, 3, Article 474. https://doi.org/10.1186/2193-1801-3-474

29. Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Guillén, M. C., Montero, M. P. (2009). Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin. Food Hydrocolloids, 23(5), 1322–1327. https://doi.org/10.1016/j.foodhyd.2009.04.005

30. Sathivel, S., Smiley, S., Prinyawiwatkul, W., Bechtel, P. J. (2005). Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. Journal of Food Science, 70(6), 401–406. http://doi.org/10.1111/j.1365-2621.2005.tb11437.x

31. Riahi, Z., Priyadarshi, R., Rhim, J.-W., Lotfali, E., Bagheri, R., Pircheraghi, G. (2022). Alginate-based multifunctional films incorporated with sulfur quantum dots for active packaging applications. Colloids and Surfaces B: Biointerfaces, 215, Article 112519. http://doi.org/10.1016/j.colsurfb.2022.112519

32. Oliveira Filho, J. G., Rodrigues, J. M., Valadares, A. C. F., de Almeida, A. B., de Lima, T. M., Takeuchi, K. P. et al. (2019). Active food packaging: Alginate films with cottonseed protein hydrolysates. Food Hydrocolloids, 92, 267–275. https://doi.org/10.1016/j.foodhyd.2019.01.052

33. Fan, X., Han, Y., Sun, Y., Zhang, T., Tu, M., Du, L. et al. (2023). Preparation and characterization of duck liver-derived antioxidant peptides based on LC–MS/MS, molecular docking, and machine learning. LWT, 175, Article 114479. https://doi.org/10.1016/j.lwt.2023.114479

34. Sun, J., Zhou, C., Cao, J., He, J., Sun, Y., Dang, Y. et al. (2022). Purification and characterization of novel antioxidative peptides from duck liver protein hydrolysate as well as their cytoprotection against oxidative stress in HepG2 cells. Frontiers in Nutrition, 9, Article 848289. https://doi.org/10.3389/fnut.2022.848289

35. Hu, Z., Cao, J., Liu, G., Zhang, H., Liu, X. (2020). Comparative transcriptome profiling of skeletal muscle from black Muscovy duck at different growth stages using RNA-seq. Genes, 11(10), Article 1228. https://doi.org/10.3390/genes11101228

36. Zhang, C., Wang, Z., Li, Y., Yang, Y., Ju, X., He, R. (2019). The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films. Food Chemistry, 272, 694–701. https://doi.org/10.1016/j.foodchem.2018.08.097

37. da Rocha, M., Alemán, A., Romani, V. P., López-Caballero, M. E., Gómez-Guillén, M. C., Montero, P. et al. (2018). Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life. Food Hydrocolloids, 81, 351–363. https://doi.org/10.1016/j.foodhyd.2018.03.017

38. Kruk, J., Tkaczewska, J., Szuwarzyński, M., Mazur, T., Jamróz, E. (2023). Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate. Food Hydrocolloids, 135, Article 108214. https://doi.org/10.1016/j.foodhyd.2022.108214

39. Abdelhedi, O., Salem, A., Nasri, R., Nasri, M., Jridi, M. (2022). Food applications of bioactive marine gelatin films. Current Opinion in Food Science, 43, 206–215. https://doi.org/10.1016/j.cofs.2021.12.005

40. Salgado, P. R., Fernández, G. B., Drago, S., Mauri, A. N. (2011). Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films. Food Hydrocolloids, 25(6), 1433–1440. https://doi.org/10.1016/j.foodhyd.2011.02.003