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The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides

Els oceans proporcionen una sèrie de béns i serveis fonamentals, entre els quals hi ha la producció de bona part de l’oxigen que respirem; la regulació del clima i la mitigació de l’escalfament del planeta, i l’aprovisionament d’aliments. La difusió dels beneficis del consum de peix dins de la dieta mediterrània, en relació amb la salut dels consumidors pel seu contingut en omega-3 i altres nutrients, i amb la sostenibilitat ambiental, contribueix sens dubte al fet que cada vegada més es valori millor la qualitat dels productes pesquers, i també emfatitza la necessitat de recuperar i conservar els ecosistemes marins per tal de preservar i garantir la salut dels estocs pesquers, en un sistema alimentari sostenible. La sobreexplotació pesquera, el canvi climàtic i altres factors com la contaminació marina, la presència de patògens i de biotoxines, l’eutrofització (que causa desoxigenació), l’acidificació de les aigües i les espècies exòtiques posen en risc l’obtenció dels omega-3 necessaris per a la salut humana. Són greus problemes que afecten els hàbitats marins i la biodiversitat marina i, finalment, els recursos pesquers. Per aquest motiu cal proposar fonts noves d’omega-3 i alhora permetre la recuperació de les poblacions d’espècies sobreexplotades, així com donar suport als sistemes de pesca més sostenibles com la pesca artesanal. El 2022 va ser declarat per l’Organització de les Nacions Unides per a l’Agricultura i l’Alimentació (FAO) l’Any Internacional de la Pesca i l’Aqüicultura Sostenible, amb l’objectiu de conscienciar de la importància que la pesca i l’aqüicultura a petita escala tenen per a la seguretat alimentària i la nutrici, The oceans provide a number of essential goods and services, including much of the oxygen we breathe, climate regulation, mitigation of global warming and food supply. The benefits for the health of consumers derived from the consumption of fish in the Mediterranean diet, due to its content of omega-3 and other nutrients, and the benefits of this consumption for environmental sustainability are unquestionably helping to promote the appreciation of the quality of fish products, while highlighting the need to restore and conserve healthy marine ecosystems in order to preserve and ensure fishery stocks within a sustainable food system. Overexploitation, climate change and other factors such as marine pollution, the presence of pathogens and biotoxins, eutrophication (which causes deoxygenation), ocean acidification and the arrival of exotic species, endanger the omega-3 stocks necessary for human health. These are serious problems that affect marine habitats, marine biodiversity and, ultimately, fishery resources. For this reason, it is necessary to promote new sources of omega-3 and at the same time allow the recovery of the populations of overexploited species, as well as to support sustainable fishing systems such as artisanal fishing. The year 2022 has been declared the International Year of Sustainable Fisheries and Aquaculture by the Food and Agricultural Organization of the United Nations (FAO), with the aim of raising the awareness of their importance for food security and nutrition, poverty eradication and the sustainable use of natural resources. These small-scale production systems can contribute to the changes needed for a sustainable seafood system.&nbsp

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.

The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers during prolonged chilled storage (60 days) was analysed. Sage powder showed antioxidant and antimicrobial activities, but the addition of sage powder to burgers had no apparent effect on antimicrobial activity; however, antioxidant activity was detected as measured by TBARS, hexanal and photochemiluminescence (PCL). In general, lipid oxidation increased in all samples during storage. HPP at 600 MPa had no effect on lipid oxidation but caused mesophilic and psychrotrophic counts to remain close to the detection limit for at least 6 days. Significant correlations were found between lipid oxidation measured by TBARS and PCL and between TBARS with hexanal over the storage period. Sage had no detrimental effects on sensory attributes of burgers.

The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different emulsifiers (sodium caseinate, SC; whey protein isolate, WPI and isolated soy protein, ISP), were cold gelled after adding a natural extract rich in condensed tannins (CT). The GEs were characterized and their oxidative stability evaluated during storage (4 °C). All GEs formulated presented a solid-like structure showing generally excellent emulsion stability, which improved in GEs with the addition of CT. Non-extractable proanthocyanidins (NEPA) were the main source of polyphenol in samples enriched with CTs. The antioxidant activity of the systems was not affected by the use of different proteins as emulsifiers, but it was improved in GEs containing CT. The oxidation values recorded in the GE systems can generally be regarded as low even considering their enrichment with unsaturated fatty acids, which thus assures their suitability for use as fat replacers.