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 is one of the most promising techniques for the optimization of enzymatic hydrolysis. This research aimed to create tasteful and biologically active pork liver hydrolyzates by using sequential hydrolysis with two types of enzymes and two types of ultrasound pretreatments. Sequential hydrolyzates exhibited a higher degree of hydrolysis than single ones. Protana Prime hydrolyzates yielded the largest amount of taste-related amino acids, enhancing sweet, bittersweet, and umami amino acids according to the Taste Activity Value (TAV). These hydrolyzates also displayed significantly higher antioxidant activity. Among sequential hydrolyzates, Flavourzyme and Protana Prime hydrolyzates pretreated with ultrasound showed the highest ferrous ion chelating activity. Overall, employing both Alcalase and Protana Prime on porcine livers pretreated with ultrasound proved to be highly effective in obtaining potentially tasteful and biologically active hydrolyzates.

Grants PID2020−119684RB-I00 funded by MCINU/AEI/10.13039/501100011033 and PRE2021−100576 allocated to MILM, funded by MCIU/AEI/10.13039/501100011033 in conjunction with the European Social Fund, are acknowledged. The accreditation as Centre of Excellence Severo Ochoa CEX2021−001189-S, funded by MCIU/AEI/10.13039/501100011033, is also acknowledged.

Excel file including: Conditions tested in the study, proximate composition and physicochemical parameters of porcine liver, degree of hydrolysis, antioxidant activity (ABTS, DPPH, FRAP and ORAC), ferrous ion chelating activity (% Chelation), and free amino acids (mg amino acid/g liver) of liver hydrolyzates.

With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)

Peer reviewed