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<p>Pork liver (PL), an undervalued by-product of the porcine industry, is a valuable source of protein. This study aims to demonstrate a green strategy for PL valorization by applying sequential extraction, combining subcritical water extraction (SWE) with a prior defatting step using 2-methyloxolane (2-MeOx), a safer alternative to hexane. The impact of lipid removal with both solvents on the techno-functional properties of the resulting protein isolates was systematically evaluated. Compared to hexane, 2-MeOx achieved a higher lipid yield (17.7 and 19.9%, respectively), leading to an increased protein concentration in the defatted samples (83.4 and 85.0%, respectively). Defatted PL also exhibited improved techno-functional properties: 2-MeOx-defatted samples showed an 11.8% increase in water holding capacity, a 42% increase in oil holding capacity, a 25.7% increase in emulsion stability, and an eight-fold improvement in foaming capacity, together with superior foaming stability. Additionally, SWE of non-defatted PL under optimized conditions (150 °C, pH 9, and a solid-to-liquid ratio of 1:20) resulted in a protein yield of 91.3%, corresponding to a 33% improvement compared to conventional maceration at room temperature<b>.</b> The resulting protein isolates also displayed enhanced foaming capacity (150% compared to 25% in the non-defatted PL) and oil holding capacity (7.3% compared to 1.9%). Sequential extraction (defatting followed by SWE) produced extracts with higher protein content than SWE alone; however, it did not further improve protein content or functional properties compared to defatting alone. Overall, this work highlights the potential of sequential green extractions for the valorization of porcine by-products through the production of techno-functional protein isolates suitable for food applications.</p>

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Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery

  • 期刊论文

  • 发表日期：

    2025年12月17日

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  • Christian Cravotto,
  • Salah Chaji,
  • Morad Chadni,
  • Jose Benedito,
  • Jose V. Garcia-Perez,
  • Marina Contreras

摘要

Pork liver (PL), an undervalued by-product of the porcine industry, is a valuable source of protein. This study aims to demonstrate a green strategy for PL valorization by applying sequential extraction, combining subcritical water extraction (SWE) with a prior defatting step using 2-methyloxolane (2-MeOx), a safer alternative to hexane. The impact of lipid removal with both solvents on the techno-functional properties of the resulting protein isolates was systematically evaluated. Compared to hexane, 2-MeOx achieved a higher lipid yield (17.7 and 19.9%, respectively), leading to an increased protein concentration in the defatted samples (83.4 and 85.0%, respectively). Defatted PL also exhibited improved techno-functional properties: 2-MeOx-defatted samples showed an 11.8% increase in water holding capacity, a 42% increase in oil holding capacity, a 25.7% increase in emulsion stability, and an eight-fold improvement in foaming capacity, together with superior foaming stability. Additionally, SWE of non-defatted PL under optimized conditions (150 °C, pH 9, and a solid-to-liquid ratio of 1:20) resulted in a protein yield of 91.3%, corresponding to a 33% improvement compared to conventional maceration at room temperature. The resulting protein isolates also displayed enhanced foaming capacity (150% compared to 25% in the non-defatted PL) and oil holding capacity (7.3% compared to 1.9%). Sequential extraction (defatting followed by SWE) produced extracts with higher protein content than SWE alone; however, it did not further improve protein content or functional properties compared to defatting alone. Overall, this work highlights the potential of sequential green extractions for the valorization of porcine by-products through the production of techno-functional protein isolates suitable for food applications.