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dc.contributor.authorTadesse, Solomon Abebaw
dc.contributor.authorEmire, Shimelis Admassu
dc.contributor.authorBarea Gómez, Pedro 
dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.date.accessioned2024-05-25T15:15:10Z
dc.date.available2024-05-25T15:15:10Z
dc.date.issued2024-05-09
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10259/9181
dc.description.abstractSubcritical 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.en
dc.description.sponsorshipThis 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].en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIen
dc.relation.ispartofFoods. 2024, V. 13, n. 10, 1462en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectLow valued ray-finned fishen
dc.subjectSubcritical water hydrolysisen
dc.subjectNitrogenen
dc.subjectCarbon dioxideen
dc.subjectDegree of hydrolysisen
dc.subjectPressurization agenten
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBiotecnologíaes
dc.subject.otherBiotechnologyen
dc.titlePotential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agenten
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/foods13101462es
dc.identifier.doi10.3390/foods13101462
dc.identifier.essn2304-8158
dc.journal.titleFoodsen
dc.volume.number13es
dc.issue.number10es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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