BACKGROUND The poultry industry is a fastest growing sector, and its processing industries generate considerable quantities of chicken gizzards (CG) every day. However, due to its hard texture, high microbial load, and cultural beliefs, it has low consumer preference. CGs are a substantial source of proteins, iron, and other nutrients, which can be effectively used to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity (DPPH, ABTS, and FRAP) up to 10 to 26 times compared to unfermented CG (p < 0.05). The degree of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed negligible reduction in bio‐iron (2‐3%) compared to heat processed (85 °C for 15 min) ones, in which bio‐iron was reduced up to 20.3% (p < 0.05). Further, the presence of unsaturated fatty acids such as C20:4 and C22:4 n‐6 indicated low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio‐iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and treat iron deficiency.

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042 / Muhammed Moula Ali, Ali; Gullo, Maria; Kumar Rai, Amit; Charan Bindu Bavisetty, Sri. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 1097-0010. - (2020), pp. 1-6.

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