{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T11:23:37Z","timestamp":1771673017281,"version":"3.50.1"},"reference-count":52,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2020,10,14]],"date-time":"2020-10-14T00:00:00Z","timestamp":1602633600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Ministry of Agriculture and Rural Development","award":["HOR.re.027.8.2018"],"award-info":[{"award-number":["HOR.re.027.8.2018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.<\/jats:p>","DOI":"10.3390\/molecules25204692","type":"journal-article","created":{"date-parts":[[2020,10,17]],"date-time":"2020-10-17T08:14:50Z","timestamp":1602922490000},"page":"4692","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2668-2025","authenticated-orcid":false,"given":"Paulina","family":"K\u0119ska","sequence":"first","affiliation":[{"name":"Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4202-433X","authenticated-orcid":false,"given":"Karolina M.","family":"W\u00f3jciak","sequence":"additional","affiliation":[{"name":"Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6172-3013","authenticated-orcid":false,"given":"Dariusz M.","family":"Stasiak","sequence":"additional","affiliation":[{"name":"Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,10,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.meatsci.2004.07.017","article-title":"Meat as a component of a healthy diet\u2014Are there any risks or benefits if meat is avoided in the diet?","volume":"70","author":"Biesalski","year":"2005","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.meatsci.2009.08.029","article-title":"Red meat consumption: An overview of the risks and benefits","volume":"84","author":"McAfee","year":"2010","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.meatsci.2014.05.036","article-title":"Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients","volume":"98","author":"Lafarga","year":"2014","journal-title":"Meat Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1016\/j.jff.2017.09.012","article-title":"Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial","volume":"38","author":"Haro","year":"2017","journal-title":"J. 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