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Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy

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Food Bioscience 2022年第6期50卷 2015-2022页

作者： Deepak Kumar Ayon Tarafdar Yogesh Kumar Sneh Lata Dass sunil pareek Prarabdh C.Badgujar Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and ManagementKundliSonipat131028HaryanaIndia Livestock Production and Management Section ICAR-Indian Veterinary Research InstituteIzatnagar–Bareilly2431 22Uttar PradeshIndia School of Basic Sciences&Research Department of Life SciencesSharda UniversityGreater NoidaUttar Pradesh201306India Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and ManagementKundliSonipat131028HaryanaIndia Department of Food Engineering National Institute of Food Technology Entrepreneurship and ManagementKundliSonipat131028Haryana

Spent hens are discarded from the poultry industry as they lose their ability to lay eggs and are rendered unsuitable for consumption due to poor meat quality. This work provides a strategy to utilize spent hen meat by developing protein hydrolysates with enhanced antioxidative properties for developing functional protein supplement which was previously unexplored. Spent hen meat was hydrolysed using two proteases (alcalase and flavourzyme) followed by drying (spray and freeze drying). Hydrolysate powders thus generated were further characterized for their physico-chemical and functional attributes. Particle size and morphology were more prominently affected by drying method while the functional properties were influenced by the enzyme type. The solubility, antioxidant activity and bioaccessibility of spray dried spent hen hydrolysate powder developed using flavourzyme (SD-SPHF) was found superior to those developed using alcalase. Hydrophobic amino acids with rich antioxidant activity were also found to be higher in SD-SPHF. Considering higher functionality of SD-SPHF, it was incorporated @10% in whey protein supplement and was found to be acceptable from a sensory viewpoint. The study highlights that spent hen protein hydrolysate powders can be effectively utilized for the development of economic functional food supplements after suitable biotechnological interventions.

关键词： Antioxidative activity Drying Fortification Bioacessibility Amino acid profiling Protein supplements

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Perceived stress and coping capacities among frontline healthcare workers of AIIMS during COVID-19 pandemic:A cross-sectional study

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Journal of Acute Disease 2023年第2期12卷 67-72页

作者： Mudita Sharma Digpal Singh Chundawat Rohit Richhariya sunil Kumar Tailor Shatrughan pareek AIIMS BhopalIndia Indian Railway Health Services BikanerRajasthanIndia

Objective:To assess perceived stress and coping capacity of frontline health workers from AIIMS during COVID-19 ***:This cross-sectional study conducted from May to July 2021 enrolled 694 *** online questionnaire based on Google Forms was developed to collect the *** were assessed using the validated Perceived Stress Scale and the Coping Resources Inventory ***:The age of participants were 27(23-52)years *** majority of respondents(73.5%)felt moderately *** the 694 participants,83.0%of the 576 participants had average stress management ***,marital status,and profession were significantly associated with perceived *** addition,marital status and profession were significantly associated with coping ***:The majority of participants have moderate stress levels and average coping *** healthcare workers have to maintain mental and physical *** this requires early screening and stress management for healthcare workers.

关键词： COVID-19 Prevalence Perceived stress Coping capacity Frontline health workers Mental health

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