Strategies for Porcine Liver Valorization as a Source of Food Ingredients
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Date
2024
Authors
Saguer, ElenaAbril Gisbert, Blanca
Pateiro, Mirian
Bermúdez, Roberto
Domínguez-Valencia, Rubén
Bou, Ricard
Journal Title
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Volume Title
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Journal ContributionArticle
Abstract
Purpose of Review
The sustainable consumption and production goal and the decline of offal consumption have led to the interest in seeking alternatives for porcine livers, the largest edible gland. To that aim, we reviewed the potential of porcine livers as a source of food ingredients together with the use of eco-innovative processes and technologies for their valorization.
Recent Findings
It is possible to extract and transform various compounds and fractions into food ingredients with tailored techno-functional properties using eco-innovative strategies involving microbial, enzymatic, physical, and chemical processes. These strategies can also contribute to improving the efficacy of different extraction and transformation processes as well as enhance sensory properties.
Summary
Porcine liver is an interesting source of valuable compounds with multiple food applications and health benefits. Through extraction, processing, and transformation, these compounds can yield versatile food ingredients, thereby optimizing the profitability of this resource for human consumption through alternative presentations and potentially diminishing consumer reluctance compared to the whole liver.
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Bibliographic citation
Saguer, E.; Abril, B.; Pateiro, M.; Bermúdez, R.; Domínguez‑Valencia, R.; Bou, R. Strategies for Porcine Liver Valorization as a Source of Food Ingredients
Current Food Science And Technology Reports.2024, 2 (3): 241-253
AGROVOC subjects
Péptidoshidrolizados de proteínas
Composición de los alimentos
Propiedades antioxidantes
Hígado (alimento)
Procesamiento de alimentos
Other field subjects
Hidrolizados De ProteínasPéptidos
Propiedades
Propiedades antioxidantes
Sponsorship
This work was funded by the Spanish Ministerio de Ciencia e Innovación and the Agencia Estatal de Investigación [10.13039/501100011033], grant numbers RTA2017-00024 (coordinated projects C01 to C04) and PDC2021-121822 (coordinated projects C21-C22), and by the “European Union NextGenerationEU/PRTR”.