Collagen Peptides-Minerals Complexes from the Bovine Bone by-Product to Prevent Lipids Peroxidation in Meat and Butter and to Quench Free Radicals—Influence of Proteases and of Steam Sterilisation

Food-grade animal by-products are a source of bioactive peptides that could be used as natural antioxidant compounds. Until now, only few studies have put attention to the research of the most effective enzyme(s), to the antioxidant power of collagen peptides in food matrix and to the consideration of a mineralized collagen tissue such as bone, in particular the bovine one. Hence, this study aimed to investigate the effect of enzymes of different origins (animal, plant and microbial) and the effect of processing parameters such as the enzyme-collagen ratio, the steam sterilisation, the concentration of peptides and the mixing of peptides obtained by different enzymes on their antioxidant activity. Low molecular weight peptides (<3000 Da) were produced by the hydrolysis of bovine bone collagen by bromelain, cathepsin B and collagenase B. The antioxidant activity towards lipids peroxidation in meat and butter and the quenching capacity toward free radical were assessed. The bone minerals calcium, magnesium and phosphorous were also present in solution. Peptides-minerals complexes showed a significant antioxidant activity, which depended on the enzyme and on the test used to measure the antioxidant power; collagenase B showed the highest antioxidant capacity, which was further improved by peptides mixing and concentration; sterilization had no adverse effect on the antioxidant capacity. The results of this study can corroborate that food-grade animal by-products, such as the bovine bone, could be valorised for high-value food and health application, which can contribute to a circular use of the agro-food resources.