Valorisation of mussel Mytilus galloprovincialis meat waste to produce bioactive extracts by enzymatic hydrolysis

Research output: Contribution to conferenceAbstractpeer-review


Mytilus galloprovincialis is a mussel consumed and appreciated in several countries. However,
its commercialization is associated with waste generation since they are submitted to a preselection
before being delivered for sale. This results to the rejection of broken mussels or
mussels with size out of the established criteria in the target market. Mussel meat is rich in
proteins and has been described as a source of bioactive peptides with interesting properties
for food and cosmetic industries. In this work small sized or broken mussels were submitted
to enzymatic hydrolysis with a subtilisin protease, testing different conditions to maximize
the production of an extract rich in proteins and bioactive peptides.
First, the mussel meat was homogenised in a mincer and then submitted to enzymatic
hydrolysis with subtilisin, using different combinations of temperature, enzyme
concentration and incubation time.
The different combinations were stablished using a Box-Behnken experimental design, and
their efficacy was achieved by analysing the effect of the three factors on protein release,
antioxidant and anti-hypertensive properties. The protein content of each extract was
determined by Kjeldahl, the antioxidant activity by oxygen-radical absorbance-capacity
(ORAC) assay and anti-hypertensive property by the inhibition method of Angiotensin-I
converting enzyme (iACE). The experimental design results were evaluated using statgraphic
centurion software.
The optimal extraction conditions achieved were the incubation of homogenised mussel meat
with 1.5% of enzyme at 52ºC for 3 hours. A scale up extraction was made using the optimized
conditions and the resulting extract showed a protein content of 45%, an antioxidant activity
of 426 μmol TE/g of extract and the ability inhibiting ACE with an IC50 of 1 mg of protein / mL.
Thus, the use of discarded mussels to produce functional ingredients for food, cosmetic and
pharmaceutic industries may contribute to valorise world waste in a circular economy
Original languageEnglish
Publication statusPublished - Jun 2021
Event6th International ISEKI-Food Conference : Sustainable Development Goals in Food System: challenges and opportunities for the future - Webconference
Duration: 23 Jun 202125 Jun 2021


Conference6th International ISEKI-Food Conference
Abbreviated title ISEKI-Food 2021


  • Mussel
  • Antioxidant
  • Waste valorization
  • Anti-hypertensive
  • Circular economy


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