{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T17:53:59Z","timestamp":1787939639842,"version":"build-2784847793"},"reference-count":39,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2020,11,12]],"date-time":"2020-11-12T00:00:00Z","timestamp":1605139200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio\u2010iron, essential free amino acids, and fatty acids vital for human health.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Lactic acid fermentation of CG by <jats:italic>Pediococcus acidilactici<\/jats:italic> ATTC 8042 increased the antioxidant activity of 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH), azino\u2010bis (3\u2010ethylbenzothiaziline\u20106\u2010sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio\u2010iron (2\u20133%) compared with heat\u2010processed CG (85\u2009\u00b0C for 15\u2009min), in which bio\u2010iron was reduced by up to 20.3% (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n\u20106 indicated a low level of lipid oxidation.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio\u2010iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10898","type":"journal-article","created":{"date-parts":[[2020,10,30]],"date-time":"2020-10-30T04:24:10Z","timestamp":1604031850000},"page":"2718-2726","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by <i>Pediococcus acidilactici<\/i><scp>ATTC<\/scp> 8042"],"prefix":"10.1002","volume":"101","author":[{"given":"Ali Muhammed Moula","family":"Ali","sequence":"first","affiliation":[{"name":"Department of Food Science, Faculty of Food\u2010Industry King Mongkut's Institute of Technology Ladkrabang  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Gullo","sequence":"additional","affiliation":[{"name":"Department of Life Sciences University of Modena and Reggio Emilia  Reggio Emilia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amit Kumar","family":"Rai","sequence":"additional","affiliation":[{"name":"Institute of Bioresources and Sustainable Development, Regional Centre  Tadong Sikkim India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1201-9644","authenticated-orcid":false,"given":"Sri Charan Bindu","family":"Bavisetty","sequence":"additional","affiliation":[{"name":"Department of Fermentation Technology, Faculty of Food\u2010Industry King Mongkut's Institute of Technology Ladkrabang  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,11,12]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.arabjc.2013.03.003"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.2174\/1389201016666150505121951"},{"key":"e_1_2_6_4_1","first-page":"565","article-title":"Bio\u2010activities of extracts from some axenically farmed and naturally grown bryophytes","volume":"5","author":"Sabovljevi\u0107 A","year":"2011","journal-title":"J Med Plants 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