ArticleNPJ science of food2026
Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteins.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study evaluated the effect of subcritical water (SW) hydrolysis to convert meat proteins into bioactive ingredients. Pork loin was selected as a model meat source and hydrolyzed at temperatures ranging from 100 °C to 300 °C and compared with those obtained via enzymatic hydrolysis (EH). SW treatments above 200 °C enhanced protein recovery and free amino group content relative to EH treatment, with the highest protein recovery observed at 300 °C. Hydrolysates produced at temperatures above 250 °C exhibited strong antioxidative and ACE inhibitory activities without evidence of cytotoxicity. However, probiotic strain growth was inhibited and bitterness increased at temperatures above 250 °C. SW treatments below 250 °C showed reduced bitterness and higher umami intensity relative to EH treatments. The findings of this study indicated that SW treatment at 250 °C resulted in high protein recovery, strong bioactivities and favorable taste attributes, representing a promising strategy for the conversion of pork loin proteins into high-value food ingredients.
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