Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities

Key Points

• Hydrolyzed pig hoof keratin shows promising stability and bioactivities for potential food applications.
• Key bioactivity assessments reveal significant antioxidant effects, supporting its suitability as a food ingredient.
• Comprehensive evaluation includes both in vitro tests and in silico analysis to understand mechanistic properties.
• Study suggests broader applications of hydrolyzed keratin in food, but further research on real-world implications is needed.