Strategies for Porcine Liver Valorization as a Source of Food Ingredients

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dc.bibliographicCitation.endpage253es_ES
dc.bibliographicCitation.issue2es_ES
dc.bibliographicCitation.stpage241es_ES
dc.bibliographicCitation.titleCurrent Food Science and Technology Reportsen
dc.contributor.authorSaguer, Elenaes_ES
dc.contributor.authorAbril Gisbert, Blancaes_ES
dc.contributor.authorPateiro, Mirianes_ES
dc.contributor.authorBermúdez, Robertoes_ES
dc.contributor.authorDomínguez-Valencia, Rubénes_ES
dc.contributor.authorBou, Ricardes_ES
dc.coverage.spatialcitaTEes_ES
dc.date.accessioned2024-12-16T11:22:48Z
dc.date.available2024-12-16T11:22:48Z
dc.date.issued2024es_ES
dc.date.updated2024-12-04T13:12:16Z
dc.description.abstractPurpose 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.en
dc.description.otherBioactive peptidesen
dc.description.otherProtein hydrolysatesen
dc.description.otherTechno-functional propertiesen
dc.description.otherAntioxidant activityen
dc.description.sponsorshipThis 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”.es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationSaguer, 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
dc.identifier.urihttp://hdl.handle.net/10532/7420
dc.language.isofres_ES
dc.relation.doihttps://doi.org/10.1007/s43555-024-00038-4es_ES
dc.relation.urihttps://doi.org/10.1007/s43555-024-00038-4es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocPéptidoses
dc.subject.agrovochidrolizados de proteínases
dc.subject.agrovocComposición de los alimentoses
dc.subject.agrovocPropiedades antioxidanteses
dc.subject.agrovocHígado (alimento)es
dc.subject.agrovocProcesamiento de alimentoses
dc.subject.otherHidrolizados De Proteínas
dc.subject.otherPéptidos
dc.subject.otherPropiedades
dc.subject.otherPropiedades antioxidantes
dc.titleStrategies for Porcine Liver Valorization as a Source of Food Ingredientsen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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