In this study, sheep plasma was submitted to Alcalase-hydrolysis and peptides with better antioxidant properties measured through both the ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability assays were isolated and identified. After hydrolysate ultrafiltration and semi-preparative reverse-phase high-performance liquid chromatography, nine fractions (F1–F9) were obtained, with the two first (F1 and F2) showing the greatest antioxidant potential. These two fractions were further separated by the AKTA purifier system to generate four (F1-1–F1-4) and five (F2-1–F2-5) fractions, respectively, with two of them (F1-2 and F2-1) exhibiting appreciable FRAP activity and DPPH radical scavenging ability. Using liquid chromatography-tandem mass spectrometry, three antioxidant peptides were identified. From their amino acid sequences (QTALVELLK, SLHTLFGDELCK, and MPCTEDYLSLILNR), which include amino acids that have been previously reported as key contributors to the peptide antioxidant properties, it can be maintained that they come mainly from serum albumin. These results suggested that the sheep plasma protein can be considered as a good source of antioxidant peptides and bring forth new possibilities for the utilization of animal blood by-products.

Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to its organoleptic properties. The present work...

Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM). SDS-PAGE patterns of the heart protein solutions revealed multiple bands with molecular weights ranging from 15 to 220 kDa, mainly corresponding to sarcoplasmic, myofibrillar, as well as blood proteins. The best extraction conditions to obtain protein fractions with good foaming properties would correspond to acid pH (pH ≤ 5) and high salt content (2–4%). On the contrary, solutions recovered at pH > 5 with low NaCl contents were the ones showing better emulsifying properties. Regarding gelation ability, heat-induced gels were obtained from extracts at pH 6.5–8, which showed improved firmness with increasing NaCl content (2–4%). Satisfactory second-order polynomial models were obtained for all the studied response variables, which can be useful in guiding the development of functional ingredients tailored for specific uses to maximize applications.

Purpose of Review: The sustainable consumption and production goal and the decline of offal consumption have led to the interest in seeking alternatives for porcine livers, the largest edible gland. To that aim, we reviewed the potential of porcine livers as a source of food ingredients together with the use of eco-innovative processes and technologies for their valorization. Recent Findings: It is possible to extract and transform various compounds and fractions into food ingredients with tailored techno-functional properties using eco-innovative strategies involving microbial, enzymatic, physical, and chemical processes. These strategies can also contribute to improving the efficacy of different extraction and transformation processes as well as enhance sensory properties. Summary: Porcine liver is an interesting source of valuable compounds with multiple food applications and health benefits. Through extraction, processing, and transformation, these compounds can yield versatile food ingredients, thereby optimizing the profitability of this resource for human consumption through alternative presentations and potentially diminishing consumer reluctance compared to the whole liver. Graphical