Hybrid oat okara spreads with salmon protein hydrolysates and upcycled oil
Researchers developed a novel semi-solid paste using micro-milled oat okara as a structural core and Atlantic salmon protein hydrolysates as functional ingredients. The study demonstrates successful integration of circul
This research addresses the growing need for sustainable food engineering solutions that valorize underutilized agro-industrial and fishery by-products. By combining micro-milled oat okara with Atlantic salmon protein hydrolysates, the authors created a functional texture-modified semi-solid paste suitable for specialized nutrition applications.
Two multi-enzyme systems were employed to process freeze-dried salmon trimmings. System A utilized Alcalase® 2.4 L and Flavourzyme® 500 MG, while System B combined Protana® Prime with Flavourzyme® 500 MG. Both systems operated at a water ratio of 1:3 at 50 °C to facilitate cascade enzymatic hydrolysis.
Mass-balance monitoring revealed nitrogen solubilization degrees of 34.72 ± 1.28% for System A and 26.99 ± 1.12% for System B. Both processes recovered over 70 mL of pure upcycled salmon oil per operation. Chromatographic profiling confirmed that oxidation-prone omega-3 fatty acids, including EPA and DHA, remained undamaged during processing.
The resulting hybrid spreads achieved protein densities ranging from 17% to 24% dry weight with controlled emulsified fat bases around 6% wet basis. Texture profile analysis indicated that liquid peptides enhanced creaminess by reducing hardness to 1.79 N. Conversely, incorporating 3% upcycled salmon oil reinforced the biopolymer network through interfacial anchorage onto oat fibers, increasing hardness to 3.94 ± 0.96 N.
The study highlights the potential of these hybrid matrices as functional foods for specialized nutrition applications. The smooth texture and physical stability near neutrality suggest promising future applications in circular food engineering contexts.