Staff View: Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy

Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy

The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added p...

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Main Authors:	Gupta, Arun Kumar, Ahmad Fadzillah, Nurrulhidayah, Mohd Sukri, Siti Jamilah, Adediran, Opeyemi Adewumi, Ahmad Rather, Muzamil, Naik, Bindu, Kumar, Vijay, Ahmed Bekhit, Alaa El-Din, Ramli, Mohd Anuar, Jha, Avinash Kumar, Neog, Panchi Rani, Bhuyan, Shuvam, Sarvesh, Rustagi, ,
Format:	Article
Language:	English English
Published:	Elsevier 2024
Subjects:	QC Physics QD Chemistry
Online Access:	http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf http://irep.iium.edu.my/113078/ https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644
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spelling	my.iium.irep.1130782024-07-25T08:49:11Z http://irep.iium.edu.my/113078/ Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , QC Physics QD Chemistry The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added products. Blood, particularly plasma, is a significant and sustainable natural protein source that offers economic feasibility, environmental friendliness, and nutritional benefits. Integrating circular economy principles can play a pivotal role in optimizing the utilization of these by-products, thereby reducing waste and promoting sustainability across the supply chain. This review explores the characterization of blood, including its physical and chemical properties, and underscores the potential for expanding the application of animal blood derivatives across various sectors. Advancements in food engineering play a crucial role in modifying the functional properties of animal plasma in food products. However, ensuring the safety and hygienic conditions of blood derivative products requires thorough investigations and testing. Addressing future challenges such as safety, flavor acceptance, cultural considerations, supply chain logistics, and market demand is essential to fully realize the potential of slaughterhouse blood as a sustainable ingredient. By making these efforts, blood-derived ingredients can contribute to a diversified and resource-efficient food system, minimizing waste and providing nutritional benefits aligned with sustainability goals. Through strategies such as waste reduction, reuse, and recycling, the circular economy approach can optimize resource utilization, minimize environmental footprint, and contribute to a more sustainable and resilient food system. Elsevier 2024-06-27 Article PeerReviewed application/pdf en http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf application/pdf en http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf Gupta, Arun Kumar and Ahmad Fadzillah, Nurrulhidayah and Mohd Sukri, Siti Jamilah and Adediran, Opeyemi Adewumi and Ahmad Rather, Muzamil and Naik, Bindu and Kumar, Vijay and Ahmed Bekhit, Alaa El-Din and Ramli, Mohd Anuar and Jha, Avinash Kumar and Neog, Panchi Rani and Bhuyan, Shuvam and Sarvesh, Rustagi and UNSPECIFIED (2024) Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy. Food Bioscience, 61. pp. 1-14. ISSN 2212-4292 E-ISSN 2212-4306 https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644
institution	Universiti Islam Antarabangsa Malaysia
building	IIUM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	International Islamic University Malaysia
content_source	IIUM Repository (IREP)
url_provider	http://irep.iium.edu.my/
language	English English
topic	QC Physics QD Chemistry
spellingShingle	QC Physics QD Chemistry Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi , Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
description	The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added products. Blood, particularly plasma, is a significant and sustainable natural protein source that offers economic feasibility, environmental friendliness, and nutritional benefits. Integrating circular economy principles can play a pivotal role in optimizing the utilization of these by-products, thereby reducing waste and promoting sustainability across the supply chain. This review explores the characterization of blood, including its physical and chemical properties, and underscores the potential for expanding the application of animal blood derivatives across various sectors. Advancements in food engineering play a crucial role in modifying the functional properties of animal plasma in food products. However, ensuring the safety and hygienic conditions of blood derivative products requires thorough investigations and testing. Addressing future challenges such as safety, flavor acceptance, cultural considerations, supply chain logistics, and market demand is essential to fully realize the potential of slaughterhouse blood as a sustainable ingredient. By making these efforts, blood-derived ingredients can contribute to a diversified and resource-efficient food system, minimizing waste and providing nutritional benefits aligned with sustainability goals. Through strategies such as waste reduction, reuse, and recycling, the circular economy approach can optimize resource utilization, minimize environmental footprint, and contribute to a more sustainable and resilient food system.
format	Article
author	Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi ,
author_facet	Gupta, Arun Kumar Ahmad Fadzillah, Nurrulhidayah Mohd Sukri, Siti Jamilah Adediran, Opeyemi Adewumi Ahmad Rather, Muzamil Naik, Bindu Kumar, Vijay Ahmed Bekhit, Alaa El-Din Ramli, Mohd Anuar Jha, Avinash Kumar Neog, Panchi Rani Bhuyan, Shuvam Sarvesh, Rustagi ,
author_sort	Gupta, Arun Kumar
title	Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
title_short	Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
title_full	Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
title_fullStr	Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
title_full_unstemmed	Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
title_sort	slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
publisher	Elsevier
publishDate	2024
url	http://irep.iium.edu.my/113078/7/113078_Slaughterhouse%20blood%20a%20state-of-the-art.pdf http://irep.iium.edu.my/113078/13/113078_Slaughterhouse%20blood%20a%20state-of-the-art_Scopus.pdf http://irep.iium.edu.my/113078/ https://www.sciencedirect.com/science/article/abs/pii/S2212429224010745?via%3Dihub https://doi.org/10.1016/j.fbio.2024.104644
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score	13.211869

Slaughterhouse blood: a state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy

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