Processing By-products Research Articles

Protein hydrogel formation from chicken processing By-Products: Exploring applications in food.

Chicken processing by-products, such as meat left over on bones, skin, frames and connective tissues, are great sources of functional proteins that offer significant potential for value-added applications, contributing to both waste reduction and environmental sustainability. By transforming the recovered proteins from by-products into hydrogels, new materials can be developed for use in various industries, including food. However, understanding the chemical composition of these by-products and optimizing hydrogel production techniques are critical to producing hydrogels with desirable properties. This review examines the latest techniques for isolating proteins from chicken by-products and transforming them into functional hydrogels. It highlights methods of hydrogel preparation, crosslinking, and characterization, with a focus on their conformational properties and applications in food systems. The review also addresses the current scope of health benefits and future potential of these hydrogels in enhancing food product quality. Advances in protein extraction and hydrogel formation show that these hydrogels can retain water, improve gelation, and maintain stability, making them ideal for food products. Specifically, they can be used as edible coatings in fried foods to reduce fat uptake and limit the formation of harmful compounds. Chicken protein-based hydrogels hold great potential for future food processing applications, promoting sustainability and consumer well-being.

Assessing the physicochemical and bioactivity properties of vinegar derived from ‘Phulae’ pineapple fruitlets during inoculated fermentation: A comparative study

Abstract This study investigated the changes in physicochemical properties and bioactive compounds of vinegar produced from 'Phulae' pineapple waste, a byproduct of fresh-cut pineapple processing in Thailand. A two-stage fermentation process incorporating both alcoholic and acetic acid fermentation was employed. The results showed that acetic acid concentration increased along with the fermentation period to its maximum at 7.84 ± 0.09 g/100 mL over a 16-day period. On the other hand, phenolic acid compositions determined by liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) were highest after 40 days of fermentation. These were in agreement with the highest antioxidant activity. The fermentation duration significantly influenced the concentrations of flavonoids, fructose, and glucose, while phenolic acids remained consistently abundant throughout the fermentation process. The bioactivities of pineapple vinegar (PAV) were comparable to those of commercial apple cider vinegar (AV) and demonstrated superior activity relative to pineapple juice (PAJ), particularly in inhibiting enzymes, namely α-amylase, α-glucosidase, cholesterol esterase, and pancreatic lipase. Besides, PAV exhibited lower cytotoxicity than AV and displayed significant antibacterial activity against a range of pathogenic microorganisms. This study suggests that acetic acid fermentation of pineapple waste may serve as a promising functional beverage with potential health benefits for diabetes and cholesterol regulation.

Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting Lacticaseibacillus casei ATCC 393 During Storage and Gastrointestinal Transit

Probiotics are widely recognized for their health benefits, but their viability during food processing and digestion poses significant challenges. The present study evaluated the impact of incorporating apple fibers into yogurt on the viability of the probiotic strain Lacticaseibacillus casei ATCC 393 during production, storage, and simulated gastrointestinal digestion. Apple fibers, a by-product of apple processing, were used as a prebiotic ingredient due to their functional and technological benefits. The incorporation of apple fibers increased probiotic viability during 28 days of refrigerated storage, improving it from 90.4% in the control yogurt to 93.9%. Under simulated gastrointestinal conditions, yogurt alone acted as a protective matrix, preserving probiotic viability, during gastric (71.0% at pH 2 after 3 h) and intestinal digestion (73.3% at 0.3% bile salts after 6 h). The inclusion of apple fibers further enhanced this protection, reducing probiotic viability loss in both gastric (81.9% at pH 2 after 3 h) and intestinal (79.0% at 0.3% bile salts after 6 h) environments. Similar results were obtained using the INFOGEST 2.0 static protocol. After the completion of the protocol (oral, gastric and intestinal phase) a viability of 71.1% (6.61 logCFU/g) was observed in the yogurt with apple fibers compared to 64.5% (6.10 logCFU/g) in the control yogurt. This enhanced protection could be attributed to the potential prebiotic properties of apple fibers, including their pectin and cellulose content, which may shield probiotics from acidic and enzymatic degradation. These findings highlight the potential of apple fiber-enriched yogurt as a functional food that supports probiotic viability during storage and throughout gastrointestinal transit. These insights may open the way for developing new food products with enhanced health benefits, aligning with growing consumer demand for functional foods.

Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food

Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food

A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products.

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its beneficial properties. Beetroot peel, a by-product of beetroot food processing, is often discarded, contributing to environmental damage. This research explores the potential of beetroot peel (BP) powder as a natural pigment in food products and its functional benefits. The study focuses on incorporating BP powder into meringues, aiming to create a value-added product with enhanced properties, particularly antioxidant activity. Various amounts of BP powder (4-10%) were added to meringue formulations, and the effects on the resulting meringues' physicochemical properties, sensory qualities, and phytochemical profiles were assessed during 21 days of storage. The research revealed that BP powder, besides its function as a natural colorant and the pleasing pink hue it imparts to meringues, also enhances antioxidant activity due to its high phenolic concentration. BP powder was also incorporated to enhance the meringues' overall sensory characteristics, improving their flavor and texture. The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy.

Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties.

Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.

Structures and interactions of bamboo shoot protein-shellac complexes prepared by pH-driven method.

A previous study showed that the by-product of square bamboo shoot processing was rich in protein and contained many essential amino acids good for health. Bamboo shoot protein (BSP) had great potential as a naturally occurring functional protein. However, the utilization of single plant protein is limited due to its unstable degradation and reduced bio-activity in the gastrointestinal tract. Improving the stability and functional properties of BSP by complexion with other natural polymers is a potential strategy. And shellac (SHL), as a natural polymer, has good pH responsiveness and thermal stability. In this study, bamboo shoot protein-shellac (BS) complexes of different mass ratios were prepared by pH-driven method, which showed that the covalent and non-covalent interactions between the two reduced the particle size. At the ratio of 2:1 (BS-2:1), the complex generated had the smallest size of 193.97nm, PDI of <0.20, and ζ-potential of -27.99mV, its solution had higher stability and higher thermal tolerance. FTIR and fluorescence intensity further demonstrated that the pH-driven method resulted in structural changes of BSP and SHL, promoted inter-molecular interactions (mainly hydrophobic interactions, electrostatic interactions, and hydrogen bonding), modified the instability of BSP, and generated BS complexes with excellent physical, chemical, and functional properties. This study gives us a better understanding of BS complexes and lays the foundation for the loading of active compounds.

Determination of Saccharides in Cottonseed Processing Waste Liquid and By-Products by High Performance Liquid Chromatography with Evaporative Light Scattering Detection (HPLC-ELSD)

A method utilizing high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD) has been developed and validated for the simultaneous determination of raffinose, glucose, sucrose, and stachyose in waste liquid from cottonseed processing and in byproducts including cottonseed meal. The separation was performed using a carbohydrate ES column (250 × 4.6 mm, 5 μm) and isocratic elution with acetonitrile and water (70:30, v/v). The temperature of the column oven was maintained at 35 °C. The drift tube temperature for evaporative light scattering detection (ELSD) was operated 40 °C, while the nitrogen flow was set to 1.5 L·min−1. The saccharides were separated by HPLC-ELSD within 20 min. The coefficients of determination (R 2 = 0.9986–0.9999) indicate that there was a linear relationship between saccharides and the response. The limits of detection were 0.004–0.023 mg·mL−1 and the quantification range was from 0.013 to 0.080 mg·mL−1. The intraday and interday precision were from 0.05 to 0.55% and 0.20 to 0.58%, respectively. The recovery was from 102.75 ± 2.03% to 106.76 ± 2.09% and the relative standard deviations were 1.87 to 1.98%. The method exhibited good stability in determining four saccharides in cottonseed processing waste liquid and the resultant byproduct cottonseed meal. This method exhibits high separation efficiency and sensitivity, excellent precision, and simplicity, which allows determination of the high value-added product, raffinose, in cottonseed processing waste liquid and meal.

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products.

The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense foods for health benefits, fruit by-products have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, which is common in food products like bread and pasta, has good functional properties but poor nutritional value. This can be enhanced by blending white flour with fruit by-product flours, creating functional, nutrient-rich mixtures. This review explores using flours from common Brazilian fruit by-products (e.g., jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit) and their nutritional, physical-chemical properties, quality and safety, and applications. Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. While studies showed the potential of fruit by-product flours in food formulation, there is limited research on their long-term health impacts.

Pilot-Scale Enzymatic Conversion of Low Stability, High Free Fatty, Squid Oil to an Oxidatively Stable Astaxanthin-Rich Acylglyceride Oil Suitable for Nutritional Applications.

Squid viscera, a byproduct of squid processing, contains oil rich in omega-3 fatty acids (up to 10% by mass) and the antioxidant astaxanthin. However, its high free fatty acid (FFA) content compromises stability. To address this, pilot-scale (200 L) enzymatic re-esterification of squid oil using immobilized lipase (Lipozyme RMIM) was demonstrated, resulting in high acylglyceride yields. The processed oil was analyzed for oxidation kinetics and thermodynamics using Rancimat, fatty acid composition using GC, omega-3 fatty acid positional distribution in the acylglyceride product using 13C NMR, and astaxanthin content. Lipase treatment reduced FFA levels from 44% to 4% and increased acylglycerides to 93% in squid oil. This reduction in FFA was accompanied by significantly increased stability (0.06 to 18.9 h by Rancimat). The treated oil showed no loss in astaxanthin (194.1 µg/g) or omega-3 fatty acids, including docosahexaenoic acid (DHA). DHA remaining predominantly at sn-2 indicated that the naturally occurring positional distribution of this omega-3 FFA was retained in the product. Lipase treatment significantly enhanced oxidative stability, evidenced by improved thermodynamic parameters (Ea 94.15 kJ/mol, ΔH 91.09 kJ/mol, ΔS -12.6 J/mol K) and extended shelf life (IP25 74.42 days) compared to starting squid oil and commercial fish/squid oils lacking astaxanthin. Thus, lipase treatment offers an effective strategy for reducing FFA levels and producing oxidatively stable, astaxanthin-rich acylglyceride squid oil with DHA retained at the nutritionally favored sn-2 position.

A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application.

Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries. This review summarizes the recent developments in the valorization of pepper waste. The content of bioactive compounds in different pepper wastes, their extraction processes, biological activities, and applications are discussed and given special attention. Pepper waste and byproducts are rich sources of nutrients and bioactive compounds, such as vitamins, dietary fiber, capsaicinoids, phenolics, flavonoids, and carotenoids, which possess health-promoting effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, anti-obesity, and anticancer activities. Considering the potential for application of the bioactive compounds in food, nutraceuticals, and pharmaceutical industries, future studies are recommended to develop efficient and economical green extraction techniques and evaluate the sensorial characteristics, bioaccessibility, and safety of the bioactive compounds. Several strategies are also available for developing technologies to valorize pepper waste for possible applications other than in the food and biomedical industries. However, a sustainability check of the technologies and a joint effort by stakeholders at all levels is the key to reducing pepper waste and the sustainable valorization of the waste.

Spatial metabolomics and feature-based molecular networking to unveiling in-situ quality markers landscape and reflecting geographic origins of pomegranate seeds.

Pomegranate seeds, a by-product of pomegranate processing, are gaining attention in food industries due to their high antioxidant activity. However, the lack of quality markers reflecting activity and spatial characteristics limits their utilization and product stability. In this research, a selective and sensitive method integrating ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry with feature-based molecular networking, and desorption electrospray ionization-mass spectrometry imaging developed to identify components and locate in-situ images of quality markers via spatial metabolomics analysis. Additionally, molecular docking analyses and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays validated the antioxidant quality markers and elucidated correlations between these markers, regions, and activity. A total of 227 components were identified, and six were selected as quality markers for pomegranate seeds, reflecting their antioxidant activity and spatial characteristics. Consequently, this research provides an efficient method for screening food quality markers based on activity and spatial characteristics, providing insights into food quality evaluation.

Pitch-derived Multifunctional Carbon and Bimetallic Sulfide Composite Electrodes for Aqueous Energy Storage

With the rapid development of society, people's requirements for the ecological environment have become increasingly stringent. Coal tar pitch is a by-product of coal processing, which has low value and serious pollution. Under the circumstance, coal tar pitch-derived carbon materials (CTPC) was successfully prepared with the interconnected three-dimensional porous structure, and then NiCo2S4/CTPC composite materials were obtained. CTPC exhibits high conductivity (15.59 S m-1), large specific surface area (614.9 m2 g-1), and rich porous structure of connected carbon nanosheets. Among composite materials with different CTPC contents, the NiCo2S4/CTPC material exhibits the highest specific capacities under the same conditions. Notably, the capacity of NiCo2S4/CTPC is up to 689.6F·g-1 at 1A·g-1. The assembled asymmetrical supercapacitor (NiCo2S4/CTPC//CTPC) exhibits a long cyclic stability of 4000 cycles at 4A·g-1. When the power density is 3616.44Wkg-1, the energy density is as high as 22Whkg-1. Meanwhile, NiCo2S4/CTPC was used as cathode material to assemble an alkaline battery (NiCo2S4/CTPC//Bi2O3) and then its electrochemical properties were systematically analyzed.

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

Rethinking Food Waste: Insights from the 2021 and 2022 RETASTE Conferences

The RETASTE Conference has established itself as a critical platform for advancing science and innovation on food waste management within the framework of circular economy practices. This editorial summarises the key themes and research presented at the first two RETASTE meetings, which focused on strategies such as the valorisation of food processing by-products, utilization of food waste for bioplastics, and development of waste-to-energy technologies. These studies demonstrate the potential to transform food waste from an environmental burden into valuable resources, thereby supporting both local and global sustainability objectives. The conference also highlighted the importance of integrating technology with policy and social aspects to drive transformation across the entire food system, while acknowledging the challenges that remain, including cultural, political, and administrative barriers that must be addressed for these innovations to be successfully scaled. The rebranding of the conference to “RETASTE: Rethink Food Resources, Losses, and Waste” signals a broader focus on the interconnectedness of food systems, emphasizing the need for continuous innovation and collaboration across all sectors. This editorial concludes that a holistic approach—combining technological advancements, social practices, and robust policy frameworks—is essential for effectively managing food waste and promoting sustainable food systems globally.

From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero-waste.

Purple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by-products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero-waste valorisation strategy of purple passion fruit by evaluating its temporal variability and provide a comprehensive insight into the nutritional value of fruit fraction powders. Fruit analysis demonstrated similar characteristics between three consecutive harvests because variation observed on maturity parameters, fruit mass and dimensions, fractions fresh weight, moisture, total phenolic compounds and antioxidant activity was not significant. This was attained despite variable weather conditions, as long as irrigation was provided during fruit development to avoid water stress. The development and subsequent analysis of the nutritional value of minimum processed powders of the fruit (peel, pulp and seeds) revealed that they can be used as a source of several macronutrients, essential minerals and vitamins. A single serving (10 g) of these fruit powders provide enough fiber (peel and seeds) and vitamin C (peel and pulp) to sustain nutritional claims. The present study provides valuable insights into the maintenance of physicochemical properties of all fruit fractions across three consecutive harvests. The nutritional characterization of fruit fractions also contributes to move towards a zero-waste value chain in passion fruit processing through whole fruit usage. © 2024 Society of Chemical Industry.

Evaluation of Anti-oxidant and Anti-bacterial effects of Resveratrol Enriched Polyphenols from Peanut Skin

The purpose of this study was to assess the antibacterial and antioxidant activities of resveratrol-enriched polyphenols extracted from peanut skin (PFP). High-Performance Liquid Chromatography (HPLC), Fourier-Transform Infrared Spectroscopy (FT-IR) and UV–Vis spectroscopy were used to analyse the chemical composition of PFP. Antioxidant activity was assessed through various in vitro assays, including DPPH, FRAP, NO, and ABTS. The agar well diffusion method was used to assess the antibacterial properties. The results demonstrated that PFP exhibited concentration-dependent antioxidant activity in all tested assays, with significant activity observed in the DPPH, FRAP, ABTS, and NO assays. Additionally, PFP showed substantial antibacterial activity, particularly against Methicillin-resistant Staphylococcus aureus (MRSA) and Staphylococcus aureus, as evidenced by larger inhibitory zones. The polyphenolic content of PFP was measured at 75 mg GAE/g, with resveratrol enrichment confirmed through chemical characterization. These findings suggest that PFP, derived from a low-value byproduct of peanut processing, is a potent source of bioactive compounds with significant antioxidant and antibacterial properties. Hence, it can be used as an alternative source for the development of new drugs.

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties.

Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts. Fat substitute performance varied based on cream replacement levels, with L50 1:0 (WAF:WPI) and L80 1:0achieving 25% and 40% reductions in calorie content, respectively. The foaming properties of aquafaba resulted in an increased overrun, particularly in formulations where the cream reduction was 50%. While the 80% replacement showed higher intensity of "hardness," "brown color," and "melting" sensory descriptors, the 50% cream-replaced ice cream showed only slight differences compared to the full-fat version, like a higher perception of ice crystals. The combination of WAF and WPI in ice cream provides sensory properties and releases pyrazines, responsible for the coffee aroma, similar to full-fat ice cream. The 1:1 WAF:WPI mixture for 50% cream reduction provided a suitable cream replacement, as this formulation resulted in ice cream that was not identified as different from the full-fat control ice cream in the triangle test. PRACTICAL APPLICATION: This study demonstrates that whipped aquafaba, a by-product of chickpea processing, can be effectively used to reduce the fat content in ice cream without compromising sensory quality. In addition to promoting the development of healthier low-fat ice creams, this approach also contributes to food industry sustainability by reusing a commonly discarded by-product.

Isolation and Purifying of Xylooligosaccharides from Various Mongolian Food Processing By-Products

Xylooligosaccharides (XOS) are hemicellulose constituents that naturally occur in wheat bran peels and brewery-spent grain. XOS comprises two to six xylose residues connected by β-(1,4) linkages. These compounds are vulnerable to enzymatic breakdown by gut microorganisms. In this study, some industrial by-products, specifically wheat bran peels (WBP) and brewers’ spent grain (BSG), underwent treatment using microwave-facilitated enzymatic hydrolysis. The current study produced 8.1 g of purified dried XOS from 100 g of WBP material and 7.2 g of pure dried XOS from 100 g of BSG material. Singular microwave irradiation of WBP and BSG before enzymatic hydrolysis, along with a precisely determined enzyme-to-raw-material ratio of 0.25 g/100 g, resulted in optimal conditions. This approach significantly enhanced the efficacy of xylanases on both WBP and BSG. Results of our study proved that microwave assisted pretreatment improves the xylanase enzymatic hydrolysis which increase yield of XOS.

Antioxidant Peptides from Sacha Inchi Meal: An In Vitro, Ex Vivo, and In Silico Approach.

Plant-derived antioxidant peptides safeguard food against oxidation, helping to preserve its flavor and nutrients, and hold significant potential for use in functional food development. Sacha Inchi Oil Press-Cake (SIPC), a by-product of oil processing, was used to produce Sacha Inchi Protein Concentrate (SPC) in vitro, hydrolyzed by a standardized static INFOGEST 2.0 protocol. This study aimed to integrate in vitro, ex vivo, and in silico methods to evaluate the release of antioxidant peptides from SPC during gastrointestinal digestion. In vitro and ex vivo methods were used to investigate the antioxidant potential of SPC digests. Bioinformatics tools (find-pep-seq, AnOxPP, AnOxPePred-1.0, PepCalc, MLCPP 2.0, Pasta 2.0, PlifePred, Rapid Peptide Generator, and SwissADME) were employed to characterize antioxidant peptides. The gastric and intestinal digests exhibited higher ABTS and ORAC values than those of SPC. Under basal conditions, gastric digest fractions GD1, GD2, and GD3 (<3, 3-10, and >10 kDa, respectively), separated by ultrafiltration, significantly reduced the ROS levels in the RAW264.7 macrophages while, under LPS stimulation, GD1 (16 µg/mL) and GD2 (500 and 1000 µg/mL) reversed the induced damage. From the de novo peptidome determined, 416 peptides were selected based on their resistance to digestion. Through in silico tools, 315 resistant peptides were identified as antioxidants. Despite low predicted bioavailability, the peptides SVMGPYYNSK, EWGGGGCGGGGGVSSLR, RHWLPR, LQDWYDK, and ALEETNYELEK showed potential for extracellular targets and drug delivery. In silico digestion yielded the sequences SVMGPY, EW, GGGGCGGGGGVSS, PQY, HGGGGGG, GGGG, HW, and SGGGY, which are promising free radical scavengers with increased bioavailability. However, these hypotheses require confirmation through chemical synthesis and further validation studies.