ArticleFoods (Basel, Switzerland)2025
Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Generation of Koku-Related Peptides Using Gamma-Glutamyl Transpeptidase Post-Treatment in Porcine Liver Hydrolyzates.International journal of molecular sciences · 2026Article
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Authors and funding
4 authors.
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Abstract
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. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration with ultrasound pretreatment significantly increased the umami free amino acids content and Equivalent Umami Concentration (EUC), being the last one comparable with other umami-rich foods and ingredients. In silico predictions showed that the use of ultrasound pretreatment enhances the percentage of potential bioactive peptides according to PeptideRanker, whereas the bioinformatics tools UMPred-FRL and BERT4Bitter showed more umami peptides than bitter in all the hydrolyzates. These results suggest the combination of ultrasound pretreatment with 1:20 E/S can be a good strategy to revalorize porcine lung by producing hydrolyzates that could be used as a functional ingredient.
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