000165238 001__ 165238
000165238 005__ 20251219174252.0
000165238 0247_ $$2doi$$a10.1016/j.foodres.2025.117951
000165238 0248_ $$2sideral$$a146994
000165238 037__ $$aART-2025-146994
000165238 041__ $$aeng
000165238 100__ $$aAyuso, Pablo
000165238 245__ $$aInclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels
000165238 260__ $$c2025
000165238 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165238 5203_ $$aBroccoli by-products (BB), rich in polyphenols and glucosinolates, are emerging as sustainable ingredients for functional food reformulation. In this study, pulsed electric fields (PEF) and encapsulation (EN) were applied to improve the extraction and stability of broccoli by-products prior to incorporation in pork frankfurters, which were subsequently evaluated through metabolomic (UHPLC-QTOF-HRMS), nutritional, antioxidant and sensory analyses. Untargeted metabolomics, combined with chemometric analysis, revealed distinctive metabolic signatures in PEF-treated samples, which favored the extraction of lignans and phenolic acids. The incorporation of broccoli by-products into pork frankfurters led to an overall accumulation of glucosinolates and polyphenols, as well as an increase in antioxidant activity, especially after the addition of encapsulated by-products. In addition to modulating phenolic profiles, their incorporation also improved the nutritional profile of the frankfurters by increasing the content of dietary fiber and essential minerals. Their incorporation also exerted a protective effect during 14 days of refrigerated storage, enhancing oxidative and microbial stability while maintaining color integrity. Sensory analysis further indicated that encapsulation contributed to masking the characteristic flavor of broccoli while preserving texture-related attributes. These results highlight the potential of green technologies to add value to agro-industrial waste by developing nutritionally enhanced and functionally stable meat products that offer a natural alternative to conventional additives.
000165238 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-123628OB-C44$$9info:eu-repo/grantAgreement/ES/AEI/RYC2023-044123-I$$9info:eu-repo/grantAgreement/ES/MICIU/PRTR-C17.I1
000165238 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000165238 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165238 700__ $$aQuizhpe, Jhazmin
000165238 700__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000165238 700__ $$aZhang, Leilei
000165238 700__ $$aGarcía-Pérez, Pascual
000165238 700__ $$aLucini, Luigi
000165238 700__ $$aNieto, Gema
000165238 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000165238 773__ $$g224 (2025), 117951 [14 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000165238 8564_ $$s4230837$$uhttps://zaguan.unizar.es/record/165238/files/texto_completo.pdf$$yVersión publicada
000165238 8564_ $$s2490734$$uhttps://zaguan.unizar.es/record/165238/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165238 909CO $$ooai:zaguan.unizar.es:165238$$particulos$$pdriver
000165238 951__ $$a2025-12-19-14:43:35
000165238 980__ $$aARTICLE