2026-04-18T14:19:26Zhttps://riubu.ubu.es/oai/request

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

Tadesse, Solomon Abebaw ec971646-d678-43b7-afd6-1ed66ac76916 600 Emire, Shimelis Admassu 7dfd680d-b594-4a2b-ab61-b6f03c6b357b 600 Barea Gómez, Pedro 865 600 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 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. This work was funded by the Agencia Estatal de Investigación (AEI) and Ministerio de Ciencia e Innovación (MICINN) [grant number PID2022-136385OB-I00], by the AEI, MICINN, UE NextGenerationEU (Plan de Recuperación, Transformación y Resiliencia) [grant numbers TED2021-129311B-I00 and PDC2022-133443-I00] and by the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant number BU027P23]. The Pedro Barea predoctoral contract was funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/1868/2022, de 19 de diciembre. Alba Ester Illera post-doctoral contracts were funded by JCyL and ERDF through project BU027P23. Rodrigo Melgosa contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]. application/pdf eng MDPI Foods. 2024, V. 13, n. 10, 1462 https://doi.org/10.3390/foods13101462 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Low valued ray-finned fish Subcritical water hydrolysis Nitrogen Carbon dioxide Degree of hydrolysis Pressurization agent Ingeniería química Alimentos Biotecnología Chemical engineering Food Biotechnology 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 info:eu-repo/semantics/publishedVersion Foods 13 10 THUMBNAIL Solomon-foods_2024.pdf.jpg Solomon-foods_2024.pdf.jpg IM Thumbnail image/jpeg 4663 https://riubu.ubu.es/bitstream/10259/9181/4/Solomon-foods_2024.pdf.jpg 1839b597b5ae578825b11e14876e5451 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/9181/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/9181/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Solomon-foods_2024.pdf Solomon-foods_2024.pdf application/pdf 3713091 https://riubu.ubu.es/bitstream/10259/9181/1/Solomon-foods_2024.pdf b7ed80d156630612e99ca40083edd872 MD5 1 10259/9181 oai:riubu.ubu.es:10259/9181 2024-05-27 09:04:15.638 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=