Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components

Abstract

A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin.

Keywords:

• Poultry blood
• functionality
• bioactivity
• flavor
• functional components

Authors’ contributions

Hanyuan Zheng: visualization, writing – original draft. Shulei Zhao: writing, reviewing and editing. Yujia Lu: writing, reviewing and editing. Na Zhang: reviewing, editing, resource. Olugbenga P. Soladoye: writing, reviewing, editing. Yuhao Zhang: writing, reviewing, resource. Yu Fu: conceptualization, resources, funding acquisition, guidance, writing. All the authors read and approved the manuscript.

Disclosure statement

The authors have no conflicts of interest.

Additional information

Funding

This study was funded by National Natural Science Foundation of China (32101980), Innovation Program for Chongqing’s Overseas Returnees (cx2019072), Science and Technology Research Program of Chongqing Municipal Education Commission (KJQN202100225), and Innovation Training Program for College Students at Southwest University (202310635079).