<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100110</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2396</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Recovery of an additive for pork meat from Pleurotus ostreatus grown in agro-industrial wastes]]></article-title>
<article-title xml:lang="es"><![CDATA[Recuperacion de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Alvarez]]></surname>
<given-names><![CDATA[José Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-López]]></surname>
<given-names><![CDATA[Juana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esqueda]]></surname>
<given-names><![CDATA[Martín C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Carpena]]></surname>
<given-names><![CDATA[Javier Germán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra-Arias]]></surname>
<given-names><![CDATA[Félix Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigacion en Alimentacion y Desarollo, A. C. Coordinacion de Tecnologia de Alimentos de Origen Animal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,IPOA Research Group Centro de Investigacion e Innovacion Agroalimentaria y Agroambiental ]]></institution>
<addr-line><![CDATA[ Alicante]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Alta Tecnología Industrial para la Salud Animal, S.A. de C.V.  ]]></institution>
<addr-line><![CDATA[Guadalajara Jalisco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100110&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100110&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100110&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In recent years, there has been growing interest in using agro-industrial by-products to produce edible mushrooms and recovering functional food ingredients from them. This study aimed to evaluate the polyphenol content and antioxidant activity of Pleurotus ostreatus grown in different agro-industrial wastes (wheat straw partially replaced with spent coffee grounds and potato peel) and its potential as an additive to increase the oxidative stability of a meat product subjected to thermal-treatment and in vitro gastrointestinal digestion. The mushroom aqueous extract was subjected to polyphenol content and antioxidant activity assays. In addition, pork meat homogenates were antioxidant treated (mushroom extract and synthetic antioxidant), stored (65 °C for 120 min), and subjected to in vitro gastrointestinal digestion for oxidative stability evaluation. Results demonstrated that the type of substrate used to produce P. ostreatus affects (p &lt; 0.05) the polyphenol content and antioxidant activity. Incorporating the extract of P. ostreatus cultivated with agro-industrial waste reduced (p &lt; 0.05) changes in pH values, lipid oxidation, and color of meat samples. The meat samples&#8217; tannins, phenols, flavonoids, chlorogenic acid contents, antiradical activity, and reducing power increased (p &lt; 0.05) during gastrointestinal digestion. P. ostreatus can be considered a novel additive for the meat industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[ En los últimos años ha habido un creciente interés en el uso de subproductos agroindustriales para producir hongos comestibles y la recuperación de ingredientes alimentarios funcionales a partir de ellos. El objetivo de este estudio fue evaluar el contenido de polifenoles y la actividad antioxidante de Pleurotus ostreatus cultivado en diferentes residuos agroindustriales (paja de trigo parcialmente reemplazada por granos de café gastados y cáscara de papa) y su potencial como aditivo para aumentar la estabilidad oxidativa de un producto cárnico sometido a tratamiento térmico y digestión gastrointestinal in vitro. El extracto acuoso del hongo fue sometido a evaluación del contenido de polifenoles y actividad antioxidante. Además, los homogenizados de carne de cerdo se trataron con antioxidantes (extracto de hongo y antioxidante sintético), se almacenaron (65 °C durante 120 min) y se sometieron a digestión gastrointestinal in vitro para evaluar la estabilidad oxidativa. Los resultados demostraron que el tipo de sustrato utilizado para producir P. ostreatus afectó (p &lt; 0.05) el contenido de polifenoles y la actividad antioxidante. La incorporación del extracto de P. ostreatus cultivado con residuos agroindustriales redujo (p &lt; 0.05) los cambios en los valores de pH, oxidación de lípidos y color de las muestras de carne. El contenido de taninos, fenoles, flavonoides y ácido clorogénico, actividad antirradicalaria y poder reductor aumentaron (p &lt; 0.05) en las muestras de carne durante la digestión gastrointestinal. P. ostreatus puede considerarse un aditivo novedoso para la industria cárnica.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Edible mushroom]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[meat quality]]></kwd>
<kwd lng="en"><![CDATA[heating time]]></kwd>
<kwd lng="en"><![CDATA[in vitro gastrointestinal digestion]]></kwd>
<kwd lng="es"><![CDATA[hongo comestible]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[calidad de la carne]]></kwd>
<kwd lng="es"><![CDATA[tiempo de almacenamiento]]></kwd>
<kwd lng="es"><![CDATA[digestión gastrointestinal in vitro]]></kwd>
</kwd-group>
</article-meta>
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