BIOACTIVE PEPTIDES IN RED MEATS, BYPRODUCTS AND RESIDUES FROM THE MEAT INDUSTRY

O Objective: To provide a comprehensive overview of the generation of bioactive peptides from raw red meat, its by-products, and the waste meat cuts, as well as the bioactive health effects. Design/methodology/approach: A literature search was conducted through the organization and systematized analysis of information for an updated literature review of bioactive peptides in red meat. Results: Meat is a food of great nutritional value for human beings, since the digestibility of its protein stands out. In addition to the nutritional value of this protein, there are some studies in meat where bioactive peptides provide bioactivity mainly as an antihypertensive and antioxidant. Bioactive peptides are generally obtained by enzymatic hydrolysis and through microbial fermentation processes. Subsequently, they are identified by analytical techniques to perform in vitro and in vivo evaluations verifying the bioactivity of the peptides obtained. Limitations on study/implications: The food industry must establish the most reliable methods for generating more reliable peptides to standardize their production and avoid process variability. Findings/conclusions: The bioactive activity to be exerted by the peptides will depend on factors specific to the protein, such as the number of amino acids it contains, the hydrophilic or hydrophobic profile, and size, among others. This information is key to predict the activity the peptide can exert in the human body since many can have multiple activities, the most common being the antioxidant-antihypertensive function

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues

Blackberry processing generates up to 20% of residues composed mainly of peel, seeds and pulp that are abundant in flavonoids. The objective of this study was to optimize the ultrasound conditions, in a closed system, for antioxidants extraction, using the response surface methodology. Blackberry (Rubus fructicosus) residues were analyzed for total phenolics, total anthocyanins, and antioxidant activity by ABTS and DPPH. The selected independent variables were ultrasound amplitude (X1: 80%–90%) and extraction time (X2: 10–15 min), and results were compared with conventional extraction methods. The optimal conditions for antioxidants extraction were 91% amplitude for 15 min. The results for total phenolic content and anthocyanins and antioxidant activity by ABTS and DPPH were of 1201.23 mg gallic acid equivalent (GAE)/100 g dry weight basis (dw); 379.12 mg/100 g·dw; 6318.98 µmol Trolox equivalent (TE)/100 g·dw and 9617.22 µmol TE/100 g·dw, respectively. Compared to solvent extraction methods (water and ethanol), ultrasound achieved higher extraction of all compounds except for anthocyanins. The results obtained demonstrated that ultrasound is an alternative to improve extraction yield of antioxidants from fruit residues such as blackberry