Valorization of porcine by-products: a combined process for protein hydrolysates and hydroxyapatite production

Sandra Borges*, Clara Piccirillo, Francesca Scalera, Rui Martins, Ana Rosa, José António Couto, André Almeida, Manuela Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


The meat industry generates large amounts of by-products that are costly to be treated and discarded ecologically; moreover, they could be used to extract high added-value compounds. In this work, we present an innovative combined process which allowed the parallel extraction of both organic and mineral compounds; more specifically protein hydrolysates and single-phase hydroxyapatite were obtained. The protein hydrolysates, extracted through an enzymatic hydrolysis with alcalase, showed a degree of hydrolysis of 53.3 ± 5.1%; moreover, they had a high protein content with peptides with molecular weight lower than 1.2 kDa. Their antioxidant activities, measured with ABTS and ORAC tests, were 21.1 ± 0.5 mg ascorbic acid equivalent/g of dry extract and 87.7 ± 6.3 mg Trolox equivalent/g of dry extract, respectively. Single-phase hydroxyapatite, obtained with a simple calcination at 700 °C on the residues of the hydrolysis process, showed a Ca/P ratio close to the stoichiometric one (1.65 vs. 1.67) and presented a nanometric structure. This study reports a simple and feasible process for the valorization of porcine by-products in a large-scale up generating products with potential applications for environment remediation, biomedicine, nutrition and catalysis/bioenergy.
Original languageEnglish
Article number30
Number of pages12
JournalBioresources and Bioprocessing
Issue number1
Publication statusPublished - Dec 2022


  • Bioactive peptides
  • Enzymatic hydrolysis
  • Nanomaterial
  • Natural hydroxyapatite
  • Porcine by-products


Dive into the research topics of 'Valorization of porcine by-products: a combined process for protein hydrolysates and hydroxyapatite production'. Together they form a unique fingerprint.

Cite this