Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technologic...Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technological properties of interest to the food industry.Therefore,this study aimed to elaborate on an active film with keratin and protein hydrolysate extracted from the feathers of free-range chicken.Four treatments were elaborated:F0-control film without the addition of protein hydrolysate;F1-film with the addition of 1.5% of protein hydrolysate;F3-film with the addition of 3.0% protein hydrolysate and F6-film with 6.0% protein hydrolysate.The films were evaluated for optical and thermal properties,water solubility,degradability,and antioxidant potential.The influence of hydrolysate addition on mechanical properties,solubility,and permeability to water vapor was observed.The percentage of degradability and the ABTS antioxidant potential was higher in the F6 treatment than the others.Regarding thermal analyses,the films presented high stability,which was associated with keratin thermal resistance.The present study points out that producing active films from free-range chicken feathers is an alternative to reducing the by-products and the use of plastics harmful to the environment.The F6 formulation is recommended for use by the active packaging industry because it presents the highest antioxidant activity and tensile strength but lower permeability to water vapor.展开更多
Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence o...Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence of microwave-alkaline pretreatment(MAP)on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms.Four protein hydrolysates were prepared from the feathers treated in microwaves using the enzyme Flavourzyme®(PHFW)and Alcalase®(PHAW)and from untreated feathers using Flavourzyme®(PHF)and Alcalase®(PHA).A two-way ANOVA revealed a significant interaction effect between MAP and enzyme type on the antioxidant activity of the hydrolysates.The DPPH and ABTS radical scavenging capacities were higher in PHFW.Our findings suggest that the MAP enhances the action of the enzyme in hydrolytic cleavage,with Flavourzyme®demonstrating a superior ability to produce hydrolysates with high antioxidant capacity.For emulsifying capacity and emulsifier stability,only MAP had a significant effect,with higher values observed in hydrolysates obtained from treated feathers regardless of enzyme type.It can be concluded that the hydrolysates obtained from MAP feathers underwent conformational modification of proteins,promoting better enzyme action during hydrolysis,resulting in higher antioxidant activity and technological properties.展开更多
基金funded by the Research Support Foundation of the State of Paraíba(FAPESQ-PB)through project 005/2019by the Public Call n.03 Research Productivity PROPESQ/PRPG/UFPB grant n.PVF13389-2020.
文摘Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technological properties of interest to the food industry.Therefore,this study aimed to elaborate on an active film with keratin and protein hydrolysate extracted from the feathers of free-range chicken.Four treatments were elaborated:F0-control film without the addition of protein hydrolysate;F1-film with the addition of 1.5% of protein hydrolysate;F3-film with the addition of 3.0% protein hydrolysate and F6-film with 6.0% protein hydrolysate.The films were evaluated for optical and thermal properties,water solubility,degradability,and antioxidant potential.The influence of hydrolysate addition on mechanical properties,solubility,and permeability to water vapor was observed.The percentage of degradability and the ABTS antioxidant potential was higher in the F6 treatment than the others.Regarding thermal analyses,the films presented high stability,which was associated with keratin thermal resistance.The present study points out that producing active films from free-range chicken feathers is an alternative to reducing the by-products and the use of plastics harmful to the environment.The F6 formulation is recommended for use by the active packaging industry because it presents the highest antioxidant activity and tensile strength but lower permeability to water vapor.
基金the National Council for Scientific and Technological Development(CNPq)for the scholarship and grants awarded to the first author and for the financial support through project 441248/2017-9Coordination for the Improvement of Higher Education Personnel-CAPES for providing the scholarship for the second author[process number 88887.368510/2019-00].
文摘Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence of microwave-alkaline pretreatment(MAP)on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms.Four protein hydrolysates were prepared from the feathers treated in microwaves using the enzyme Flavourzyme®(PHFW)and Alcalase®(PHAW)and from untreated feathers using Flavourzyme®(PHF)and Alcalase®(PHA).A two-way ANOVA revealed a significant interaction effect between MAP and enzyme type on the antioxidant activity of the hydrolysates.The DPPH and ABTS radical scavenging capacities were higher in PHFW.Our findings suggest that the MAP enhances the action of the enzyme in hydrolytic cleavage,with Flavourzyme®demonstrating a superior ability to produce hydrolysates with high antioxidant capacity.For emulsifying capacity and emulsifier stability,only MAP had a significant effect,with higher values observed in hydrolysates obtained from treated feathers regardless of enzyme type.It can be concluded that the hydrolysates obtained from MAP feathers underwent conformational modification of proteins,promoting better enzyme action during hydrolysis,resulting in higher antioxidant activity and technological properties.
