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View article: Feeding for Well-Being: Porcine Blood Hydrolysate Supplementation Improves Metabolic and Welfare-Related Traits in Farmed Gilthead Sea Bream (Sparus aurata)
Feeding for Well-Being: Porcine Blood Hydrolysate Supplementation Improves Metabolic and Welfare-Related Traits in Farmed Gilthead Sea Bream (Sparus aurata) Open
The revalorization of animal by-products, such as porcine blood, is a key strategy for sustainable aquaculture and circular economy practices. This study aimed to fill the existing knowledge gap on the effects of spray-dried porcine blood …
View article: Enzymatic Hydrolysis of Porcine Blood as a Strategy to Obtain a Peptide-Rich Functional Ingredient
Enzymatic Hydrolysis of Porcine Blood as a Strategy to Obtain a Peptide-Rich Functional Ingredient Open
The sustainable revalorization of porcine blood is crucial due to the large volumes daily generated in slaughterhouses. The aim of this study was to obtain a novel ingredient rich in free amino acids and bioactive peptides from the sequent…
View article: Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates Open
The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids…
View article: Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken Feathers
Microwave Irradiation Pre-Treatment as a Sustainable Method to Obtain Bioactive Hydrolysates from Chicken Feathers Open
Chicken feathers constitute a major by-product from the poultry industry, with a potential environmental impact and significant difficulties in their management. This study aimed to develop a sustainable method to hydrolyse chicken feather…
View article: Optimization of Sequential Enzymatic Hydrolysis in Porcine Blood and the Influence on Peptide Profile and Bioactivity of Prepared Hydrolysates
Optimization of Sequential Enzymatic Hydrolysis in Porcine Blood and the Influence on Peptide Profile and Bioactivity of Prepared Hydrolysates Open
The search for new alternatives for the revalorization of porcine blood is crucial due to the large quantities that are annually generated in slaughterhouses. In this study, a sequential enzymatic hydrolysis of pig blood was optimized usin…
View article: Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review Open
Ultrasound is regarded as an effective and promising non-thermal technology, and it is increasingly investigated in recent years in the meat field in order to speed up the processing or improve the quality properties. This review comprehen…
View article: Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates Open
In recent years, the increase in meat industry production supposes a negative impact in the environment. Revaluation of meat by-products is essential to mitigate this impact and enzymatic hydrolysis of proteins, aided by pretreatment techn…
View article: Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates Open
In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent technique, generating bioactive peptides. Combining exo- and endopeptidases could enhance both biological and sensory properties. Ultrasound pretreatment i…
View article: Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage Open
The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of …
View article: <i>Musculus senhousei</i> peptides alleviated alcoholic liver injury <i>via</i> the gut–liver axis
<i>Musculus senhousei</i> peptides alleviated alcoholic liver injury <i>via</i> the gut–liver axis Open
Musculus senhousei peptides (MSPs) regulate alcohol-induced dysfunction of gut microbiota and intestinal barrier, alleviating hepatic oxidative stress, inflammation, apoptosis, and subsequently liver injury.
View article: Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B)
Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B) Open
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non-genetically modified Rhizopus arrhizus strain AE-TL(B) by Amano Enzyme Inc. The food enzyme was considered free from viable cells o…
View article: Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production Open
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in l…
View article: The effect of sealing process on the textural and sensory properties and protein profile of cooked meat
The effect of sealing process on the textural and sensory properties and protein profile of cooked meat Open
Summary This work aimed to determine the effect of sealing process at different internal temperatures on the cooking loss, lipid oxidation, textural, and sensory properties, as well as the protein profile of cooked meat. For this aim, four…
View article: Proteolysis coupled with membrane separation for the isolation of bioactive peptides from defatted smooth hound byproduct proteins
Proteolysis coupled with membrane separation for the isolation of bioactive peptides from defatted smooth hound byproduct proteins Open
The defatted viscera from smooth hound were the raw material used to produce four protein hydrolysates using three different microbial proteases (Neutrase, Esperase and Purafect) and the endogenous enzymes, named VPH-N, VPH-E, VPH-P and VP…
View article: Antioxidant peptides generated from chicken feet protein hydrolysates
Antioxidant peptides generated from chicken feet protein hydrolysates Open
Background As major industrial poultry by‐products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinatio…
View article: Bioactive Peptides in Meat and Meat Products
Bioactive Peptides in Meat and Meat Products Open
A number of bioactive peptides with health benefits have been reported to be generated in meat through the proteolysis phenomena taking place during postmortem aging or further processing. Bioactive peptides consist of short sequences, les…
View article: Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts Open
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcal…
View article: Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat Open
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases,…
View article: Special Issue: Food Bioactive Peptides
Special Issue: Food Bioactive Peptides Open
This Special Issue of the International Journal of Molecular Sciences is focused on bioactive peptides in foods or hydrolyzates of food by-products, the methods for the extraction and purification of bioactive peptides, their structural an…