2026-04-18T14:17:45Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/91812024-05-27T07:04:15Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
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
2024-05-25T15:15:10Z
2024-05-25T15:15:10Z
2024-05-09
2304-8158
http://hdl.handle.net/10259/9181
10.3390/foods13101462
2304-8158
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.
eng
Atribución 4.0 Internacional
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
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/9181/1/Solomon-foods_2024.pdf
File
MD5
b7ed80d156630612e99ca40083edd872
3713091
application/pdf
Solomon-foods_2024.pdf