Valorisation of blood protein from livestock to produce haem iron‐fortified hydrolysates with antioxidant activity

Blood is the main by-product from slaughterhouses bearing high levels of suspended solids (18% w/w) and BOD5 (250 000–375 000 mg O2/L), which makes difficult its handling disposal. This study proposes valorisation blood protein to produce enzymatic hydrolysates rich in haemic iron antioxidant peptides. Haemic presents higher bioavailability compared inorganic form, but incorporation into foodstuffs restrained by tendency oxidation. Six commercial proteases animal, plant bacterial origin were employed hydrolysates. Subtilisin trypsin treatments able recover 70% haem as soluble peptides, contrast with enzymes where proteolysis was reduced. Moreover, some led vitro activities such radical scavenging (Protamex, IC50 3.52 mg/mL) or metal chelating activity (trypsin, 0.27 mg/mL). We conclude increases produces Both properties are interest for their use fortification supplements.