A metabolomic approach of AI-driven enzymatic digestion of pumpkin seed flour for producing umami metabolites

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-16 DOI:10.1016/j.ijgfs.2025.101117

Ander de la Hoz , Patricio Caripán , Bernardo Moltedo , Nicole Ferrada , Rodrigo A. Contreras

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引用次数: 0

Abstract

This study presents an innovative approach that combines enzymatic digestion with AI-driven optimization to produce pumpkin seed (Cucurbita pepo) metabolites that resemble those of chicken. Proteolytic enzymes, such as subtilisin, a mix of leucine aminopeptidase and glutamyl endopeptidase, and glutaminase, were used to break down the protein matrix and release key amino acids, with glutamate standing out for its umami-enhancing properties. Using AI-optimized reaction conditions reduces the number of trials needed and maximizes the production of desired metabolites. Metabolomic analyses revealed a substantial increase in compounds such as alanine and cysteine and the release of umami-boosting nucleotides (GMP and IMP). Sensory analyses showed that plant-based nuggets enriched with digested pumpkin seed flour exhibited flavor characteristics and acceptance levels comparable to traditional chicken nuggets. This approach highlights the potential of AI-optimized enzymatic technology to develop sustainable and appealing food alternatives, aligning with the growing demand for plant-based products that replicate the sensory experience of animal-based foods.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.