Sustainable ferritin from bovine by-product liver as a potential resource: Ultrasound assisted extraction and physicochemical, structural, functional, and stable analysis.

Ferritin is an iron-containing protein that is widely present in all organisms and has the function of regulating the metabolic balance of iron in organisms. It can be separated from animal by-product tissues and converted into value-added components to promote the development of a circular economy. This study established a method for extracting bovine liver ferritin (BLFer) using ultrasound-assisted buffer system. The optimal extraction conditions were determined through single factor and response surface optimization experiments as follows: ultrasound temperature of 70 °C, extraction time of 25 min, ultrasonic power of 400 W and solvent-to-solid ratio of 2 mL/g, the experimental value of the ferritin yield was 32.18 ± 0.12 g/kg. Compared with traditional methods, Ultrasound-assisted extraction improved the ferritin yield and enhanced its structural stability. Bioinformatics analysis revealed that BLFer is a hydrophilic protein with strong thermal stability. The BLFer has a ferrous oxidase active center, which plays an important role in the oxidative precipitation and reductive release of iron. It can dissociate under strong acids or bases but maintains good stability after heat treatment. These findings will help improve the comprehensive utilization of animal by-products, and promote the potential application of animal by-product ferritin in food and other industries.

Tapioca starch/konjac gum-based composite film incorporated with nanoliposomes encapsulated grape seed oil: Structure, functionality, controlled release and its preservation role for chilled mutton.

In this study, grape seed oil nanoliposomes (GSO-NLs) were constructed and doped into tapioca starch/konjac gum composite films (TK-GSO-NLs) to evaluate the preservation of chilled mutton. The results showed that the GSO-NLs have a good spherical or rounded state and good stability. The doping of GSO-NLs resulted in a smooth, flat, and dense structure on the surface and cross-section of the TK films. The TK-GSO-NLs showed the best compatibility among the components, with excellent mechanical and barrier properties. FTIR and XRD confirmed the presence of ionic bonds between the components, further improving the copolymer crystal structure. Notably, the packaging material provided ideal antioxidant and bacteriostatic stability as well as delayed GSO release. This packaging could effectively maintain the quality of chilled mutton and prolong the shelf-life to 15 days. The study provides ideas for the design of green and active food packaging and for extending the shelf life of meat.