Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates

In recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techniques like ultrasound, offers a promising approach to produce...

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Autores: López-Martínez, Manuel Ignacio, Toldrá Vilardell, Fidel, Mora, Leticia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/375216
Acceso en línea:http://hdl.handle.net/10261/375216
https://api.elsevier.com/content/abstract/scopus_id/85210724424
Access Level:acceso abierto
Palabra clave:Antioxidants
Enzymatic hydrolysis
Pork liver
Pretreatment
Taste
Ultrasound
antioxidants
enzymatic hydrolysis
liver as food
taste (sensation)
ultrasound
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spelling Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzatesLópez-Martínez, Manuel IgnacioToldrá Vilardell, FidelMora, LeticiaAntioxidantsEnzymatic hydrolysisPork liverPretreatmentTasteUltrasoundantioxidantsenzymatic hydrolysisliver as foodtaste (sensation)ultrasoundIn recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techniques like ultrasound, offers a promising approach to produce hydrolyzates with potential as functional ingredients. This study evaluates optimal conditions for enzymatic hydrolysis of pork liver, focusing on ultrasound and thermal pretreatment, and optimizing enzyme selection to enhance the production of bioactive peptides and taste-related compounds. Results demonstrate that probe ultrasound pretreatment significantly increases umami amino acids and the release of taste-related amino acids in cooked Alcalase hydrolyzates. This effect is further amplified in raw liver Alcalase hydrolyzates. Additionally, ultrasound pretreatment of Flavourzyme hydrolyzates improves both the release of taste-related amino acids and antioxidant activity. Overall, pork liver shows great potential as a raw material for producing hydrolyzates with potential applications as functional ingredients.Grant PID2020-119684RB-I00 funded by MCIN/ AEI /10.13039/501100011033 is acknowledged. Grant to MILM PRE2021 − 100576 funded by MCIN/ AEI /10.13039/501100011033 and European Social Funds are also acknowledged. The Accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIN/AEI / 10.13039/501100011033 is also acknowledged.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/375216https://api.elsevier.com/content/abstract/scopus_id/85210724424reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119684RB-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-SFood chemistryThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodchem.2024.142178https://doi.org/10.1016/j.foodchem.2024.142178Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3752162026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
title Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
spellingShingle Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
López-Martínez, Manuel Ignacio
Antioxidants
Enzymatic hydrolysis
Pork liver
Pretreatment
Taste
Ultrasound
antioxidants
enzymatic hydrolysis
liver as food
taste (sensation)
ultrasound
title_short Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
title_full Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
title_fullStr Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
title_full_unstemmed Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
title_sort Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
dc.creator.none.fl_str_mv López-Martínez, Manuel Ignacio
Toldrá Vilardell, Fidel
Mora, Leticia
author López-Martínez, Manuel Ignacio
author_facet López-Martínez, Manuel Ignacio
Toldrá Vilardell, Fidel
Mora, Leticia
author_role author
author2 Toldrá Vilardell, Fidel
Mora, Leticia
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Antioxidants
Enzymatic hydrolysis
Pork liver
Pretreatment
Taste
Ultrasound
antioxidants
enzymatic hydrolysis
liver as food
taste (sensation)
ultrasound
topic Antioxidants
Enzymatic hydrolysis
Pork liver
Pretreatment
Taste
Ultrasound
antioxidants
enzymatic hydrolysis
liver as food
taste (sensation)
ultrasound
description In recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techniques like ultrasound, offers a promising approach to produce hydrolyzates with potential as functional ingredients. This study evaluates optimal conditions for enzymatic hydrolysis of pork liver, focusing on ultrasound and thermal pretreatment, and optimizing enzyme selection to enhance the production of bioactive peptides and taste-related compounds. Results demonstrate that probe ultrasound pretreatment significantly increases umami amino acids and the release of taste-related amino acids in cooked Alcalase hydrolyzates. This effect is further amplified in raw liver Alcalase hydrolyzates. Additionally, ultrasound pretreatment of Flavourzyme hydrolyzates improves both the release of taste-related amino acids and antioxidant activity. Overall, pork liver shows great potential as a raw material for producing hydrolyzates with potential applications as functional ingredients.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/375216
https://api.elsevier.com/content/abstract/scopus_id/85210724424
url http://hdl.handle.net/10261/375216
https://api.elsevier.com/content/abstract/scopus_id/85210724424
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119684RB-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S
Food chemistry
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodchem.2024.142178
https://doi.org/10.1016/j.foodchem.2024.142178
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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