A new valorisation approach of porcine blood based on enzymatic hydrolysis and membrane technology: the biological potential of resultant hydrolysate as a food ingredient

Activity: Talk or presentationOral presentation

Description

Blood is one of the main meat industry by-products, which possess an interesting nutritional value and components with potential as a functional ingredient1. In this study, a new valorisation approach based on enzymatic hydrolysis and membrane technology was developed. Swine blood was cooked and enzymatically hydrolysed with Cynara cardunculus L. After hydrolysis, the product was filtered and the liquid fraction was then submitted to microfiltration (MF), using a 0.2 µm pore size membrane. MF retentate (MFR) was subject to reverse osmosis (RO) and freeze-dried. Subsequently, MF filtrate (MFF) was submitted to a nanofiltration (NF) 3 kDa cut-off membrane. Nanofiltration retentate fraction (NFR) was subjected to RO and freeze-dried. NF filtrate was resubmitted to a sequential step of NF (120 g mol-1 cut-off membrane). The resultant retentate, NF filtrate (NFF) was also submitted to RO and lyophilized. The biological activities of MFR, NFR and NFF were investigated
Period7 Jul 2021
Event title1st SWYP Online Conference: Circular Economy: Make It Happen
Event typeConference