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Analysis of institutional authors

Contreras, MAuthorGarcía-Pérez, JvAuthorBenedito, JCorresponding Author

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October 28, 2024
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Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin

Publicated to: JOURNAL OF FOOD ENGINEERING. 347 1-7 - 2023-01-01 347(), DOI: 10.1016/j.jfoodeng.2023.111449

Authors:

Abril-Gisbert, Blanca; Contreras-Ruiz, Marina; Bou, R.; Llauger, M.; Garcia-Perez, J.V.; Benedito Fort, José Javier
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Affiliations

IRTA, Food Safety & Funct Program, Monells - Author
Univ Politecn Valencia, Dept Food Technol - Author

Abstract

Ferrochelatase (FeCH), present in pork liver, catalyses the formation of zinc-protoporphyrin (ZnPP), a stable purple-red pigment found in Parma ham. Kinetics of ZnPP formation is especially slow. Thus, the aim of this study was to improve the ZnPP production using power ultrasound (US) at low (7.05 W/L) and moderate power (36.53 W/L) in homogenised pork liver (HLi) and with added oxyhemoglobin (HLi + OxyHb). ZnPP formation was performed at 37 degrees C, under anaerobic conditions, for different reaction times (6-48 h). When US was applied at low power, it shortened the time needed to reach maximum ZnPP formation by 50% and increased the yield by 25.77% in the case of HLi and by 4.42% in that of HLi + OxyHb, when compared to the control experiments; however, for the moderate power, ZnPP formation was hindered. Therefore, low power US proved to be an effective method with which to intensify enzymatic ZnPP production.
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Keywords

ColorantDegradationFerrochelataseHemeHemoglobinIx formationMusclePork liverPower ultrasoundProductsZinc-protoporphyrin

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal JOURNAL OF FOOD ENGINEERING due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 28/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-03:

  • WoS: 2
  • Scopus: 2
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-03:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 4 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
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    Leadership analysis of institutional authors

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Abril, B) and Last Author (Benedito Fort, José Javier).

    the author responsible for correspondence tasks has been Benedito Fort, José Javier.

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