Membrane fractionation of Cynara cardunculus swine blood hydrolysate: Ingredients of high nutritional and nutraceutical value

Araújo-Rodrigues, Helena; Coscueta, Ezequiel R.; Pereira, Miguel; Cunha, Sara A.; Almeida, André; Rosa, Ana; Martins, Rui; Pereira, Carlos D.; conceptualisation, Manuela E. Pintado

doi:10.1016/j.foodres.2022.111549

Cited by 8 publications

(2 citation statements)

References 34 publications

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“…The primary proteolytic action results mainly from C. cardunculus L. action, so the protein and peptide profile is similar in all conditions. The cardoon extract possesses several proteinases, such as cardosins, cyprosins, and cynarase, analogous to other aspartic proteinases [44][45][46]. These enzymes hydrolyze specific casein bounds, promoting milk coagulation and producing a casein gel [44].…”

Section: Protein and Peptide Profilementioning

confidence: 99%

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Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Araújo-Rodrigues

Martins

Tavaria

et al. 2023

Foods

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Serpa is a protected designation of origin (PDO) cheese produced with raw ewes’ milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa’s rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application.

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Section: Protein and Peptide Profilementioning

confidence: 99%

“…These enzymes hydrolyze specific casein bounds, promoting milk coagulation and producing a casein gel [44]. Cardoon proteinases are reported as highly proteolytic and also have intense secondary proteolytic action against α S -and β-caseins [44][45][46][47].…”

Section: Protein and Peptide Profilementioning

confidence: 99%

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Araújo-Rodrigues

Martins

Tavaria

et al. 2023

Foods

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Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction

Marques

Nunes

Araújo-Rodrigues

et al. 2023

Food Bioprocess Technol

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Pork represents a major fraction of the meat consumed worldwide but only 30% of the blood generated in slaughterhouses is re-used as raw material for food and feed. Innovative technologies and efficient processing strategies capable of generating added-value products from it are now attracting attention. In this study, the hydrolysis of porcine coagulated blood using sub-critical solvent extraction was investigated. Biomass was hydrolyzed using different temperatures (120–210 °C), applying only water (sub-critical water; SCW) or water with a low concentration of alkali (0.1 mol L−1 NaOH) and different reaction times (30–90 min). Resultant hydrolysates were analyzed for crude and soluble protein, peptide profile, and bioactivity by combining protein quantification, antioxidant activity, and fast protein liquid chromatography measurements. Results showed that increasing temperature increases the degree of hydrolysis and that the addition of NaOH enhances the solubilization of peptides with high molecular weights. Also, hydrolysates showed interesting antioxidant activity, being 60 min the time of reaction with best antioxidant activity. Nevertheless, using only water (SCW) as solvent, without chemical additives, allows the delivering of interesting protein-based bioactive fractions. Sub-critical solvent treatment of porcine blood resulted in added-value fractions with potential bioactivities through a simple and environmentally friendly process.

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Stress response of European seabass (Dicentrarchus labrax) fed plant-based diets supplemented with swine blood hydrolysates

Resende

Pereira

Domı́nguez

et al. 2023

Aquaculture Reports

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Membrane fractionation of Cynara cardunculus swine blood hydrolysate: Ingredients of high nutritional and nutraceutical value

Cited by 8 publications

References 34 publications

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction

Stress response of European seabass (Dicentrarchus labrax) fed plant-based diets supplemented with swine blood hydrolysates

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