Production Optimization and Characterization of Fermented Bio‐Functional Chicken Meat Protein Hydrolysate Using <i>Pediococcus pentosaceus</i>

ABSTRACT The production of biofunctional protein hydrolysates from chicken meat has gained attention due to the growing demand for natural antioxidants and functional ingredients that enhance food quality. The current study aimed to optimize the fermentative hydrolysis conditions for producing biofunctional (antioxidant and antibacterial) chicken meat protein hydrolysate (CMPH) using Pediococcus pentosaceus and to evaluate its physicochemical and functional properties. Response Surface Methodology (RSM) revealed that the 10% inoculum level, 2% dextrose concentration, and 48 h fermentation time were the optimum conditions for the production of CMPH with a maximum degree of hydrolysis (48.25%), DPPH radical scavenging (27.87 μM TE/mg), ABTS radical scavenging (21.08 μM TE/mg), ferric reducing antioxidant power (24.74 μM TE/mg), and iron chelation activity (15.36 μM EDTA/mg). CMPH contained 71.94% protein with a balanced essential amino acid profile (47.53 g/100 g protein), while maintaining low bioamine levels (&lt; 5 mg/100 g), indicating its safety for consumption. SDS‐PAGE confirmed protein hydrolysis, while FTIR analysis indicated the presence of β‐sheet structures in CMPH. The CMPH also demonstrated antibacterial activity against major foodborne pathogens and had excellent functional properties across a wide pH range, with a maximum solubility of 96.66% at a pH of 11. Furthermore, it displayed better foaming capacity, emulsification, and water/oil absorption properties. Overall, the findings highlight the strong potential of CMPH as a natural biofunctional ingredient for functional foods and nutraceutical applications.