Elastin is the main component of elastic fibers found largely in connective tissue in conjunction with collagen and polysaccharides such as aorta, lungs, dermis, ligament, skin, tendon, blood vessels and vascular walls. When it comes to poultry as a source of elastin, chicken is considerably one of the important sources of protein. Its consumption could be quite high in recent years as there seems to be not much religious prohibition against chicken if compared to other meats. Broiler meat, the meat of young chicken is soft if compared to the spent hen. Spent hen is less productive (lS-20 months) and is considered as a by-product due to the minimal production ofeggs. The utilization of spent hen meat is therefore limited due to the hard and rough texture leading to reduced palatability.

Using a clean, non-enzymatic extraction method, poultry skin is treated with salt, hot water, mild alkali, and organic acid to isolate high-purity, water-soluble elastin. The process avoids harsh chemicals, reduces fat content significantly, and yields bioactive peptides with antioxidant and antihypertensive benefits, ideal for medical, cosmetic, and functional food applications.

The innovation lies in the clean, non-enzymatic method for extracting high-purity, water-soluble elastin from poultry skin, particularly from underutilized spent hens. This method uses salt, hot water, mild alkali, and organic acid, avoiding harsh chemicals and enzymes, resulting in, a significant reduction in fat content, bioactive peptides with antioxidant and antihypertensive properties & a product suitable for medical, cosmetic, and functional food applications