2026-04-18T14:17:33Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/91812024-05-27T07:04:15Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Tadesse, Solomon Abebaw author Emire, Shimelis Admassu author Barea Gómez, Pedro author Illera Gigante, Alba Ester author Melgosa Gómez, Rodrigo author Beltrán Calvo, Sagrario author Sanz Díez, Mª Teresa author 2024-05-09 Subcritical water (SCW) hydrolysis was applied to valorize the low-valued ray-finned fish (Labeobarbus nedgia) into valuable protein hydrolysates, employing N2 and CO2 as pressurization agents at varying temperatures (140, 160, 180, and 200 °C). The degree of hydrolysis (DH) and total free amino acid content increased with temperature for both pressurizing agents. The highest DH (54.5 ± 0.4%) and total free amino acid content (210 ± 1 mg/gprot) were observed at 200 °C when CO2 gas was used as the pressurizing agent. Predominantly, glycine and alanine were released for both pressurizing agents. The antioxidant activity, evaluated through three different assays, increased with temperature and was found to be the highest at 200 °C. This study illustrated the advantages of the intensified SCW technology by using CO2 as a pressurization agent in valorizing low-valued ray-finned fish (Labeobarbus nedgia), as animal residue rich in proteins, for the production of valuable protein hydrolysates with a high fraction of valuable free amino acids, which could offer potential applications as a functional ingredient in the food industry. 2304-8158 http://hdl.handle.net/10259/9181 10.3390/foods13101462 2304-8158 Low valued ray-finned fish Subcritical water hydrolysis Nitrogen Carbon dioxide Degree of hydrolysis Pressurization agent Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent