DSpace Colección :
https://hdl.handle.net/11000/521
2024-03-28T21:47:21Z
-
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential
Ingredient for the Food Industry: Effect of Particle Size on Its
Chemical, Technological, and Functional Properties
https://hdl.handle.net/11000/31842
Título : Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential
Ingredient for the Food Industry: Effect of Particle Size on Its
Chemical, Technological, and Functional Properties
Autor : Muñoz Tebar, Nuria; Candela-Salvador, Laura; Pérez-Alvarez, José Angel; Lorenzo Rodriguez, Jose Manuel; Fernández-López, Juana; Viuda-Martos, Manuel
Resumen : The objective of this work was to evaluate the effect of particle size on the chemical
composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties,
and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a
high content of total dietary fiber (67.89–76.67 g/100 g), and the reduction in particle size decreased
the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid
contents were significantly increased, with oleic acid being the highest. Water activity increased with
decreasing particle size, and the finest flour (<210 mm) tended to be yellowish and reddish. The
water- and oil-holding capacities decreased in the flours with the smallest particle size compared to
the largest sizes. The main polyphenolic compounds in all the samples were catechin, epicatechin,
and epigallocatechin-3-gallate. The antioxidant activity significantly improved with reductions in
the particle size of the date seed flour, with the ABTS, DPPH, and FRAP values ranging between
8.99 and 20.68, 0.66 and 2.35, and 1.94 and 4.91 mg Trolox equivalent/g of date seed flour. The
results of the present study suggest that the flour obtained from date seeds cv. Medjool can be a
valuable co-product for the food industry due to its fiber content, essential fatty acids, and bioactive
compounds that can help reduce the amount of waste generated, promoting the circular economy in
the food chain.
2024-03-26T11:52:19Z
-
Nutritional, Fatty Acids, (Poly)phenols and Technological
Properties of Flower Powders from Fuchsia hybrida and
Alcea rosea
https://hdl.handle.net/11000/31841
Título : Nutritional, Fatty Acids, (Poly)phenols and Technological
Properties of Flower Powders from Fuchsia hybrida and
Alcea rosea
Autor : Castillo Carrión, Maritza ; Martinez Espinosa, Ruth; Pérez-Alvarez, José Angel; Fernández-López, Juana; Viuda-Martos, Manuel; Lucas González, Raquel
Resumen : Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the
“Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties
are attributed. However, there is very little published information about these two flower species.
The current study aimed to obtain two dehydrated powders of these flowers and to determine their
chemical composition, physicochemical and technological properties, polyphenols, and fatty acids
profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary
fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena
and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9)
fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are
highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high
content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of
new foods or as source of anthocyanins as food colorants
2024-03-26T11:10:49Z
-
Assessment of Chemical, Physico-Chemical and Sensory
Properties of Low-Sodium Beef Burgers Formulated with Flours
from Different Mushroom Types
https://hdl.handle.net/11000/31840
Título : Assessment of Chemical, Physico-Chemical and Sensory
Properties of Low-Sodium Beef Burgers Formulated with Flours
from Different Mushroom Types
Autor : Botella Martínez, Carmen María; Muñoz Tebar, Nuria; Lucas González, Raquel; Pérez-Alvarez, José Angel; Fernández-López, Juana; Viuda-Martos, Manuel
Resumen : It is now widely demonstrated that excessive salt consumption can cause various health
problems, and meat products are among the foods most consumed with a high salt content. For
that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster
mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms
(Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef
burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the
sodium content was reduced by 55–61% compared to the control sample. The control sample had the
lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated
samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and
between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher
lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control
sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride
by the different mushroom flours. The use of flours obtained from different mushroom flours is a
viable alternative to be used as sodium chloride replacers in the preparation of beef burgers
2024-03-26T11:08:36Z
-
Beetroot juices as colorant in plant-based minced meat analogues: Color,
betalain composition and antioxidant activity as affected by juice type
https://hdl.handle.net/11000/31839
Título : Beetroot juices as colorant in plant-based minced meat analogues: Color,
betalain composition and antioxidant activity as affected by juice type
Autor : Fernández-López, Juana; Ponce Martinez, Angel J.; Rodríguez Párraga, Judith; Solivella Poveda, Ana Micaela; Fernandez-Lopez, Jose A.; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel
Resumen : The aim of this work was to study the suitability of the application of beetroot juices (obtained from fresh beetroot, cooked beetroot, beetroot powder and commercial beetroot juice) as colorants in the development of meat analogues, as well as their antioxidant properties. Fresh beetroot juice showed the highest betalain content (119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml) and commercial juice the lowest (49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml). Juices from fresh and cooked beetroot showed ABTS, FRAP and FIC values higher than values obtained for commercial juice (ascorbic acid added). Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat, respectively, which is in accordance with their hue values and reflectance spectra. The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues
2024-03-26T11:04:48Z
-
Changes in bioactive compounds present in
beef burgers formulated with walnut oil gelled
emulsion as a fat substitute during in vitro
gastrointestinal digestion
https://hdl.handle.net/11000/31838
Título : Changes in bioactive compounds present in
beef burgers formulated with walnut oil gelled
emulsion as a fat substitute during in vitro
gastrointestinal digestion
Autor : Lucas González, Raquel; Sayas-Barberá, Estrella; Lorenzo Rodriguez, Jose Manuel; Pérez-Alvarez, José Angel; Fernández-López, Juana; Viuda-Martos, Manuel
Resumen : BACKGROUND
The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon-available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID).
RESULTS
No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g−1) and palmitic acid (242.20 mg g−1), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g−1) and α-linolenic acid (52.44 and 82.35 mg g−1) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample.
CONCLUSIONS
The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
2024-03-26T11:01:24Z
-
Quality Characteristics of Fresh Date Palm Fruits of “Medjoul”
and “Confitera” cv. from the Southeast of Spain
(Elche Palm Grove)
https://hdl.handle.net/11000/31837
Título : Quality Characteristics of Fresh Date Palm Fruits of “Medjoul”
and “Confitera” cv. from the Southeast of Spain
(Elche Palm Grove)
Autor : Muñoz Bas, Clara; Muñoz Tebar, Nuria; Candela-Salvador, Laura; Pérez-Alvarez, José Angel; Lorenzo Rodriguez, Jose Manuel; Viuda-Martos, Manuel; Fernández-López, Juana
Resumen : The quality characteristics (physical, techno-functional, and chemical) of date fruits (at
the tamar stage) of two cultivars (“Confitera”, autochthonous and unknown vs. “Medjoul”, widely
distributed and well-known), grown in the Southeast of Spain (Elche palm grove) were evaluated in
order to reinforce decisions aimed at organizing the production of fresh dates from Elche by selecting
the most profitable cultivar. Morphologically, Confitera dates were longer and with higher pulp yield
than Medjoul dates (4.58 cm vs. 3.88 cm, and 84% vs. 78%, respectively) (p < 0.05). Nutritionally, both
dates are a good source of carbohydrates (total sugars (43–48%) and dietary fiber (20–22%)), with
small amounts of fat and proteins. The main free sugars in dates from both cultivars were glucose and
fructose (reducing sugars). The most abundant mineral found in both date fruits were K, followed by
Ca or Mg (depending on the cultivar; Ca in Medjoul and Mg in Confitera). Confitera dates showed a
higher total antioxidant activity than Medjoul, corresponding with their higher (p < 0.05) content in
polyphenolic compounds, mainly flavonoids (catechin and epicatechin predominantly). Confitera
dates should be promoted in this region not only for their contribution to sustainable agricultural
development and biodiversity, but also for their higher overall quality
2024-03-25T09:54:12Z
-
Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage
https://hdl.handle.net/11000/31836
Título : Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage
Autor : Botella Martínez, Carmen María; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana
Resumen : Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef
burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on
lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers
showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase
in PUFAs (specifically a-linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which
was higher in burgers with hemp-GE than in burgers with chia-GE and also dependent on the substitution
level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking
process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a
more intense way than 60 days of frozen storage, being burgers with 50% chia-GEs the most susceptible
2024-03-25T09:51:58Z
-
Healthier Oils: A New Scope in the Development of Functional
Meat and Dairy Products: A Review
https://hdl.handle.net/11000/31835
Título : Healthier Oils: A New Scope in the Development of Functional
Meat and Dairy Products: A Review
Autor : Botella Martínez, Carmen María; Pérez-Alvarez, José Angel; Sayas-Barberá, Estrella; NAVARRO RODRIGUEZ DE VERA, CASILDA; Fernández-López, Juana; Viuda-Martos, Manuel
Resumen : In the present day, it has been widely established that a high intake of animal fat that
contains a high content of saturated fatty acids may cause several life-threatening diseases, including
obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a
great number of health organizations and government agencies have launched campaigns to reduce
the saturated fat content in foods, which has prompted the food industry, which is no stranger to
this problem, to start working to develop foods with a lower fat content or with a different fatty acid
profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important
role in food processing and in the sensorial perception of foods. Actually, the best way to replace
saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring
oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the
development of oleogels. This review will examine the current literature on the different (i) healthier
oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat
content in several food products.
2024-03-25T09:46:48Z
-
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
https://hdl.handle.net/11000/31834
Título : Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Autor : Fernández-López, Juana; Botella Martínez, Carmen María; Navarro Rodríguez de Vera, Casilda; Sayas-Barberá, Estrella; Viuda-Martos, Manuel; Sánchez-Zapata, Elena; Pérez-Alvarez, José Angel
Resumen : Vegetable soups and creams have gained popularity among consumers worldwide due
to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes)
that can be used in their formulation which has been recognized as a healthy source of nutrients
(mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds
that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to
preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern
life rhythms that modify the habits of current consumption and that reclaim foods elaborated with
natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts
valorization, and exploring new flavors and textures. This review focuses on the nutritional and
healthy properties of vegetable soups and creams (depending on the raw materials used in their
production) highlighting their content in bioactive compounds and their antioxidant properties.
Apart from the effect that some processing steps could have on these compounds, innovation trends
for the development of healthier soups and creams adapted to specific consumer requirements have
also been explored.
2024-03-25T09:40:59Z
-
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
https://hdl.handle.net/11000/31833
Título : Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
Autor : Fernández-López, Juana; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Navarro Rodríguez de Vera, Casilda; Lucas González, Raquel; Roldán-Verdú, Alba; Botella Martínez, Carmen María; Pérez-Alvarez, José Angel
Resumen : Chia and quinoa have gained popularity among consumers worldwide due to the wide
variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing
has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber
fraction, and oil, among others), which could be reincorporated to the food chain with important
technological properties, antioxidant activity included. Both sets of ingredients have been revealed
a great technological potential for meat product development and innovation, taking into account
that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction.
This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies
used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from
the different ways in which quinoa and chia can be incorporated into meat products and their
antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting
any negative alterations they may cause will be discussed.
2024-03-25T09:39:48Z