Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels
Ayuso, Pablo ; Quizhpe, Jhazmin ; Marín-Sánchez, Javier (Universidad de Zaragoza) ; Zhang, Leilei ; García-Pérez, Pascual ; Lucini, Luigi ; Nieto, Gema
Resumen: Broccoli 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.
Idioma: Inglés
DOI: 10.1016/j.foodres.2025.117951
Año: 2025
Publicado en: Food Research International 224 (2025), 117951 [14 pp.]
ISSN: 0963-9969
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-123628OB-C44
Financiación: info:eu-repo/grantAgreement/ES/AEI/RYC2023-044123-I
Financiación: info:eu-repo/grantAgreement/ES/MICIU/PRTR-C17.I1
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-12-19-14:43:35)
Visitas y descargas
Idioma: Inglés
DOI: 10.1016/j.foodres.2025.117951
Año: 2025
Publicado en: Food Research International 224 (2025), 117951 [14 pp.]
ISSN: 0963-9969
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-123628OB-C44
Financiación: info:eu-repo/grantAgreement/ES/AEI/RYC2023-044123-I
Financiación: info:eu-repo/grantAgreement/ES/MICIU/PRTR-C17.I1
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-12-19-14:43:35)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Tecnología de Alimentos
Record created 2025-12-19, last modified 2025-12-19