{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T05:24:42Z","timestamp":1786944282007,"version":"build-2736575974"},"reference-count":39,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Upgrading fishery and agro-industrial by-products represents a critical frontier in circular food engineering and precision nutrition. This study aimed to design and characterize a novel, nutrient-rich, functional texture-modified semi-solid paste based on micro-milled oat okara as a structural biopolymer core and Atlantic salmon (Salmo salar) protein hydrolysates (SPH) obtained by cascade enzymatic hydrolysis as protein-rich ingredients with potential interfacial activity.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Two multi-enzyme systems, System A (Alcalase\n                      <jats:sup>\u00ae<\/jats:sup>\n                      2.4 L + Flavourzyme\n                      <jats:sup>\u00ae<\/jats:sup>\n                      500 MG) and System B (Protana\n                      <jats:sup>\u00ae<\/jats:sup>\n                      Prime + Flavourzyme\n                      <jats:sup>\u00ae<\/jats:sup>\n                      500 MG), were applied to freeze-dried salmon trimmings with a water ratio of 1:3 at 50 \u00b0. Chromatographic profiling (GC-FAME), instrumental texture profile analysis (TPA), and colorimetry were performed to evaluate lipid preservation and structural characteristics.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Extensive mass-balance monitoring revealed precise macroscopic nitrogen solubilization degrees (DH\n                      <jats:sub>N<\/jats:sub>\n                      ) of 34.72 \u00b1 1.28% for System A and 26.99 \u00b1 1.12% for System B, with both operations simultaneously recovering over 70 mL of pure upcycled salmon oil. Chromatographic profiling (GC-FAME) confirmed that oxidation-prone marine omega-3 fatty acids, including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids remained entirely undamaged and preserved during processing. Integrating SPH into the oat okara network successfully enabled the production of stable hybrid spreads with a robust protein density ranging from 17% to 24% dry weight and a controlled emulsified fat base of around 6% wet basis. Instrumental texture profile analysis (TPA) and colorimetry showed that pure liquid peptides acted as structural plasticizers to enhance creaminess, dropping hardness down to 1.79 N. Conversely, the strategic reincorporation of 3% upcycled salmon oil functioned as an active filler, reinforcing the biopolymer network through interfacial anchorage onto insoluble oat fibers, maximizing hardness to 3.94 \u00b1 0.96 N and increasing optical lightness (L\n                      <jats:sup>*<\/jats:sup>\n                      = 64.05).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>The smooth texture and outstanding physical stability near neutrality highlight the promising future potential of these hybrid matrices as functional texture-modified foods for specialized nutrition.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1914478","type":"journal-article","created":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T04:36:00Z","timestamp":1786941360000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach"],"prefix":"10.3389","volume":"13","author":[{"given":"Daniela Lorena","family":"Lamas","sequence":"first","affiliation":[{"name":"Institute of Marine and Coastal Research IIMyC-CONICET","place":["Mar del Plata, Buenos Aires, Argentina"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ingrid","family":"Aguil\u00f3-Aguayo","sequence":"additional","affiliation":[{"name":"IRTA, Postharvest, Fruitcentre","place":["Lleida, Catalonia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"key":"B1","volume-title":"The state of world fisheries and aquaculture 2024. 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