https://hdl.handle.net/11000/426 Wed, 13 May 2026 20:16:50 GMT 2026-05-13T20:16:50Z https://hdl.handle.net/11000/39888 Título : Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure Autor : Muñoz Tebar, Nuria; Lucas González, Raquel; Muñoz Bas, Clara; Martínez Navarrete, Gema; Viuda Martos, Manuel; Sayas Barberá, Estrella; Fernández, Eduardo; Pérez Álvarez, José Ángel; Fernández López, Juana Resumen : This study investigates the use of quinoa oil emulsion as a novel plant-based ingredient to improve the nutritional quality of fresh goat cheese. Quinoa oil emulsions (3 and 6 g/L) were characterized and incorporated in fresh cheese. The effects on nutritional composition, lipid oxidation, microbiological and sensory attributes, texture and microstructure were evaluated. The addition of quinoa oil emulsion to milk before the cheesemaking improved the lipid profile of the cheeses by increasing the content of linoleic and a-linolenic acids. Overall, the microstructure of the fortified cheeses looked like the typical protein-lipid network of cheese. Additionally, the addition of quinoa oil did not increase oxidative deterioration, and microbial growth was unaffected. Textural changes were minor and unlikely to impair consumer perception as sensory evaluation confirmed that fortified cheeses were well accepted, with overall acceptance similar to that for traditional formulation. Mon, 11 May 2026 12:27:36 GMT https://hdl.handle.net/11000/39888 2026-05-11T12:27:36Z https://hdl.handle.net/11000/39887 Título : Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products Autor : Bermúdez Gómez, Patricia; Pérez Clavijo, Margarita; Viuda Martos, Manuel; Fernández López, Juana; Lucas González, Raquel Resumen : The work explored the use of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) co-products as functional ingredients to partially or fully replace NaCl in bread (eight formulations, 0.5–6%; 50–100% replacement). Chemical, physicochemical, sensory, and in vitro digestion analyses were performed. The bread with ABSF (BAB) and POSF (BPO) showed higher protein, dietary fiber, K and Ca content than control bread, with sodium reduced from 2164.75 mg/100 g to 59.70 mg/100 g. POSF reduced the specific volume in breads in a dose-dependent manner; bread with 6% POSF showed lower specific volume, higher hardness, and reduced overall sensory acceptability. Protein digestibility reached ~85% across breads and bread with 3% POSF showed the lowest predicted glycemic index. Mg and K bioaccessibility decreased, indicating that strategies to improve mineral bioaccessibility are needed. In conclusion, mushroom co-products, can reduce sodium, and support public health and circular economy strategies. Mon, 11 May 2026 12:25:43 GMT https://hdl.handle.net/11000/39887 2026-05-11T12:25:43Z https://hdl.handle.net/11000/39733 Título : Development of Value‑Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co‑products Autor : Muñoz Bas, Clara; Muñoz Tebar, Nuria; Candela Salvador, Laura; Sayas Barberá, Estrella; Viuda Martos, Manuel; Pérez Álvarez, José Ángel; Fernández López, Juana Resumen : The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applying non-polluting procedures (grinding, soaking, filtering, or drying) allowing their reincorporation in the food chain in function on both nutritional and technological properties. Different intermediate and stable products with high added value have been obtained: (1) Date pastes with 50% moisture content and the same amount of sugars and dietary fiber (20% approx.), good source of K, Ca, and Mg, with low Na/K ratio,whose technological properties give them a great potential to provide desirable texture properties in some foods; (2) date waters rich in sugars and minerals with potential application as natural sweeteners or as source of carbon for the microbiota in fermented foods; (3) date flours with low moisture and high TDF content (58–66%), rich in minerals, and whose technological properties allow them to be used as carrier of oils (i.e., with healthy lipid profile) or as an emulsion stabilizer in the development of new foods. Tue, 14 Apr 2026 11:21:15 GMT https://hdl.handle.net/11000/39733 2026-04-14T11:21:15Z https://hdl.handle.net/11000/39732 Título : Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties Autor : Muñoz Bas, Clara; Muñoz Tebar, Nuria; Viuda Martos, Manuel; Sayas Barberá, Estrella; Pérez Álvarez, José Ángel; Fernández López, Juana Resumen : A sustainable approach for the fortification of fresh goat cheese, while reducing food industry waste, is adding date coproducts (as date paste) to the cheese. The addition of date paste (up to 8 %) during the fresh cheese making did not affect its technological viability with yield production (17.8–23.3 %) and pH values (5.43–5.73) within the range of traditional goat fresh cheeses. Nutritionally, the addition of date paste (DP) resulted in cheeses with better fatty acid profile (higher MUFA content) and higher mineral content (specially K, 44 % higher in cheese with 8 % DP compared to control). In reference to LAB, fortifying cheeses with DP increased their counts (Lactobacillus spp rising from 7.43 to 8.30 log10 CFU/g and Streptococcus spp from 6.11 to 7.45 log10 CFU/g), with the rise being proportional to the amount of DP added. Regarding texture, the fortification of goat cheeses with DP did not affect either their cohesion or resilience which was confirmed by the microstructure analysis showing that the DP was integrated into the protein matrix, preserving the characteristic protein-lipid network of fresh goat cheese. Sensorially, the incorporation of DP did not affect the aroma, flavor, sweetness (although fructose and lactic acid content was higher in fortified cheeses), salty and fracturability of the cheeses. Tue, 14 Apr 2026 11:17:26 GMT https://hdl.handle.net/11000/39732 2026-04-14T11:17:26Z https://hdl.handle.net/11000/39561 Título : Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions Autor : Pimentel Pujols, Ángel R.; García, José M.; Borrás, Fernando; Fernández López, Juana Resumen : Global vegetable production exceeded 1.2 billion tons in 2022, with bell pepper (Capsicum annuum) accounting for 37 million tons, a crop of high value due to its versatility, commercial demand, and nutritional properties. In the Dominican Republic, greenhouse vegetable production has experienced accelerated growth over the last 23 years, reaching over 10 million m2 of infrastructure and increasing pepper production from 9122 to 32,000 tons. However, limitations in technical information regarding nutritional management and substrate use persist, despite the extensive empirical experience of producers and technicians. This study evaluated the effect of three fertigation programs (low, medium, and high doses: FP1, FP2, and FP3) and three substrates (carbonized rice huskCRH, coconut fiber-CF, and a 1:1 Mix) on 180 plants grown for 141 days in a greenhouse, using a completely randomized split-plot design. Growth, physiological, quality, and yield indicators were measured. Principal Component Analysis (PCA) explained 88% of the variability, showing that FP2 and FP3, combined with BRH and the 1:1 Mix, generated greater plant height, stem diameter, chlorophyll content, and canopy development, while FP1 and CF were associated with lower performance. Regarding fruit quality, the BRH and 1:1 Mix substrates yielded higher values for length, width, and weight, whereas ◦Brix content responded primarily to fertigation doses. Total yield confirmed this pattern, highlighting FP3–BRH as the best combination evaluated and FP1–CF as the one with the lowest productivity Wed, 18 Mar 2026 08:31:14 GMT https://hdl.handle.net/11000/39561 2026-03-18T08:31:14Z https://hdl.handle.net/11000/39560 Título : Sustainable valorization of discarded black quinoa (Chenopodium quinoa) grains: Impact of particle size on nutritional, functional, and antioxidant properties Autor : Muñoz Tebar, Nuria; Muñoz Bas, Clara; Viuda Martos, Manuel; Sayas Barberá, Estrella; Lorenzo, José Manuel; Pérez Álvarez, José Ángel; Fernández López, Juana Resumen : The valorization of agricultural co-products represents a promising strategy to reduce food waste while creating new functional ingredients for the food industry. This study aims to evaluate the potential of discarded black quinoa grains (commonly referred as "destrío" grains in Spain) as a novel source of functional flour, using particle size-milling to evaluate its influence on the nutritional and techno-functional properties. Four flours with different particle sizes were produced and characterized in terms of chemical composition, mineral profile, physicochemical properties and antioxidant capacity. Particle size reduction significantly modified the distribution of nutrients and bioactive compounds, increasing protein, ash, moisture, and several key minerals, as well as antioxidant potential. Finer flours exhibited higher water activity, darker coloration, and greater redness and yellowness while medium-size particles displayed the highest oil-holding capacity. Overall, black quinoa flour obtained from "destrío" grains emerges as a valuable-added ingredient with promising applications in the development of sustainable food formulations, thus contributing to circular economy principles and improving the eco-efficiency of the agro-food sector. Wed, 18 Mar 2026 08:30:00 GMT https://hdl.handle.net/11000/39560 2026-03-18T08:30:00Z https://hdl.handle.net/11000/39559 Título : Date palm (Phoenix dactylifera) and enriched fresh goat cheese: (poly)phenol profile and stability after INFOGEST 2.0 in vitro digestion method Autor : Lucas González, Raquel; Muñoz Bas, Clara; Muñoz Tebar, Nuria; Pérez Álvarez, José Ángel; Viuda Martos, Manuel; Fernández López, Juana Resumen : Date palm fruit (Phoenix dactylifera) is a nutrient-dense food rich in (poly)phenols. This study evaluated the profile and stability of free and bound (poly)phenols in underutilized Confitera fresh dates and in fresh goat cheese fortified with 4 % and 8 % date paste, including their behavior during in vitro gastrointestinal digestion. A total of 45 (poly)phenols were identified in date paste, mainly hydroxycinnamic acids and flavonols. In fortified cheeses, 22 (poly)phenols were quantified, with flavonols showing higher retention (100 %) than hydroxycinnamic acids (54.0 %). In vitro digestion revealed high stability and increased bioaccessibility of several date-paste (poly)phenols, such as caffeoylshikimic acid (250 %) and chrysoeriol glycoside (160 %). In contrast, the dairy matrix markedly reduced the stability of soluble-free (poly)phenols in enriched cheese, where only four compounds remained detectable, with bioaccessibility values ranging 11–43 %. The insoluble-bound fraction retained most compounds, and new compounds appeared after digestion. The highest colon-available index in enriched cheese was observed for ferulic acid (1000 %). Overall, the study indicated that the food matrix plays a decisive role in modulating the release and stability, of (poly)phenols during digestion. Wed, 18 Mar 2026 08:28:41 GMT https://hdl.handle.net/11000/39559 2026-03-18T08:28:41Z https://hdl.handle.net/11000/39558 Título : Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products Autor : Candela Salvador, Laura; Lucas González, Raquel; Pérez Álvarez, José A.; Fernández López, Juana; Viuda Martos, Manuel Resumen : Coffee silverskin is generated in large quantities as a co-product during the roasting process of coffee beans. This co-product is rich in bioactive compounds that offer potential health benefits, justifying its consideration as a functional ingredient in food. In this study, silverskin from the species Coffea arabica and Coffea canephora from six different countries was characterized to highlight its potential and applicability as a safe ingredient in new food formulations. The results revealed a dietary fiber content ranging from 71.81 to 76.86 g/100 g, with a high portion of insoluble fiber ranging from 54.02 to 60.58 g/100 g. The mineral content showed that, in all samples, potassium and calcium were the main elements with values ranging from 6.66 to 17.57 mg/g and from 9.25 to 16.44 mg/g, respectively. The caffeine content was quantified with levels ranging from 0.81 to 7.32 mg/g. In addition, high levels of phenolic compounds were identified in free and bound forms, with 5-caffeoylquinic, 3-caffeoylquinic, 4,5-dicaffeoylquinic, and ferulic acids being the main components in both fractions. All samples analyzed showed a good antioxidant capacity in the four different methods used, with values ranging from 8.12 to 10.85 mg Trolox Equivalents (mgTE/g) in the DPPH assay; from 9.69 to 19.68 mgTE/g in the FRAP assay; from 5.96 to 11.05 mgTE/g in the FRAP assay; and from 0.21 to 1.11 and 4.69 mg EDTA/g sample in the FIC assay. In conclusion, coffee silverskin has the potential to play a beneficial role as an ingredient in new food formulations, thus contributing to the development of a circular economy in the food industry Wed, 18 Mar 2026 08:27:21 GMT https://hdl.handle.net/11000/39558 2026-03-18T08:27:21Z https://hdl.handle.net/11000/39557 Título : A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance Autor : Botella Martínez, Carmen; López Córdoba, Alejandro; Lucas González, Raquel; Fernández López, Juana; Pérez Álvarez, José Ángel; Viuda Martos, Manuel Resumen : The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-inwater gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Wed, 18 Mar 2026 08:25:59 GMT https://hdl.handle.net/11000/39557 2026-03-18T08:25:59Z https://hdl.handle.net/11000/39556 Título : Mushroom and Their Coproducts as Flavor Enhancers in Salt-Reduced Food Autor : Bermúdez Gómez, Patricia; Viuda Martos, Manuel; Fernández López, Juana; Pérez Clavijo, Margarita Resumen : Edible mushrooms have been an important part of the human diet for centuries, with their stems accounting for up to 20% of total production. Excessive salt (NaCl) intake is a major global health concern due to its association with cardiovascular diseases, prompting the WHO to recommend food reformulation as a reduction strategy. One approach involves using flavor enhancers, such as umami compounds naturally present in mushrooms. Therefore, mushroom powder and umami-rich extracts have been incorporated into reduced-sodium foods. Additionally, stem flours of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) contain MSG-like amino acids. This chapter outlines a step-by-step protocol for preparing low-sodium bread and sodium-reduced mortadella using POSF and ABSF stem flours. Wed, 18 Mar 2026 08:23:04 GMT https://hdl.handle.net/11000/39556 2026-03-18T08:23:04Z