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Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Application

2026-09-25T01:03:53Z

Título : Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Application Autor : Pérez Álvarez, José Ángel; Lucas González, Raquel; Pérez Fernández, Alonso; Viuda Martos, Manuel; Lorenzo Rodríguez, José Manuel; Fernández López, Juana Resumen : The technological, microbiological, and techno-functional strategies for dietary fiber addition into fermented dry-cured meat sausages using the Salchichón as a model system are evaluated. Dietary fiber obtained from agro-industrial coproducts represents a promising strategy for improving the nutritional value and functional properties of these types of meat products.

Alheiras with Improved Lipid Profile Using Gelled Emulsions with Vegetable Oils

2026-09-25T01:03:52Z

Título : Alheiras with Improved Lipid Profile Using Gelled Emulsions with Vegetable Oils Autor : Fernández López, Juana; Botella Martínez, Carmen; Teixeira, Alfredo; Viuda Martos, Manuel; Pérez Álvarez, José Ángel Resumen : Alheira is one of the most traditional processed pork products from Trás-os-Montes, northeastern Portugal, and is widely consumed across the country as part of Portuguese gastronomy. Nowadays, its popularity is decreasing because of its high saturated fat content and the negative consumer perception related to their health consequences. Therefore, trying to improve the lipid profile of alheiras has become a major challenge for the meat industry. This study describes the formula, processing stages, chemical composition, and lipid profile of alheiras, focusing on its reformulation to enhance its lipid profile. Partial substitution of fat raw materials by gelled emulsion made with vegetables oils has resulted a technologically feasible strategy to improve the alheiras lipid profile while maintaining their characteristic properties.

Ethanol-Modified, Supercritical $\text{CO}_2$ Extraction of Persimmon (Diospyros kaki L.) Side Streams for Innovative Bioactive and Antimicrobial Formulations: A Pilot Level Proof-of-Concept and Green Chemistry Evaluation

2026-09-25T01:03:55Z

Título : Ethanol-Modified, Supercritical $\text{CO}_2$ Extraction of Persimmon (Diospyros kaki L.) Side Streams for Innovative Bioactive and Antimicrobial Formulations: A Pilot Level Proof-of-Concept and Green Chemistry Evaluation Autor : Sebastià, Albert; Salgado Ramos, Manuel; Pallarés, Noelia; López Contreras, Samantha; Garrigues, Sandra; Tamayo Ramos, Juan A.; Lucas González, Raquel; Fernández López, Juana; Barba, Francisco J. Resumen : This study addresses the sustainable valorization of persimmon (Diospyros kaki L.) side streams via process intensification through supercritical CO2 technology (Sc-CO2) (35 MPa, 50 °C, 120 min). Namely, the ethanol proportion in the supercritical stream and different levels of operation (LoOP) were tested. In particular, the process at a pilot LoOP (2%-ethanoldoped, 2 kg of sample) enabled the production of a lipophilic extract with enhanced nutritional and biological activity, making it a promising candidate for further research in nutraceutical formulations. More deeply, the extract demonstrated a noted antimicrobial activity against bacteria (Escherichia coli, Bacillus subtilis) and filamentous fungi (Penicillium expansum), with minimum inhibitory concentrations (MIC) ranging from 0.8-7-8 μL/mL that were similar as the benchmark (oregano extract). In addition, the crude displayed a noted Fe content (85.8 mg/100 g extract), with a relevant presence of Mg as well (up to 52% RDI in 100 g extract). The environmental sustainability of the process (pilot level, 2%-ethanol-doped) was assessed through green chemistry metrics. Namely, the protocol displayed 45.9 score in the eco-scale, and a ten-fold reduction for PMI or CEF compared to bench scale experiments (2%-ethanol). Overall, this work highlights the efficiency of an advanced methodology to produce a bioactive extract from persimmon culls that represents a promising candidate for the development of nutraceuticals.

Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

2026-09-25T01:03:55Z

Título : Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins Autor : Sánchez Zapata, Elena; Echegaray, Noemí; Parisi, Mónica Graciela; Lucas González, Raquel; Fernández López, Juana Resumen : Purpose of Review This review explores the transformative role of fermentation as a sustainable biotechnological strategy to enhance the nutritional and techno-functional value of legumes. As global demand for alternative plant proteins grows, understanding how microbial pathways can overcome inherent challenges, such as poor sensory attributes and anti-nutritional factors, is essential for developing high-quality, clean-label ingredients. Recent Findings Recent research highlights the efficacy of different fermentation regimes, including submerged, solid-state, semi-solid, and sequential systems, in tailoring legume properties. Studies demonstrate that bacterial and fungal consortia significantly reduce anti-nutritional factors like phytates and tannins, improving mineral bioavailability and protein digestibility. Furthermore, microbial metabolism effectively masks undesirable “beany” off-flavors by degrading aldehydes and synthesizing complex aroma compounds, such as umami and nutty profiles. Advanced bioprocesses are also being utilized to modify protein structures, enhancing solubility and emulsification for next-generation meat and dairy analogues. Summary Legume fermentation has evolved from artisanal practices to a precise tool for nutritional improvement. By integrating various fermentation types and microbial strategies, the food industry can transform underutilized legumes into nutrient-dense, functional ingredients. This multi-scale transformation not only aligns with global sustainability goals but also facilitates the creation of sensorially appealing, health-promoting plant-based foods that outperform their raw counterparts.

Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index

2026-09-25T01:03:54Z

Título : Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index Autor : García Cordero, Antonio L.; Romero Castelán, Ehira; Fernández López, Juana; Díaz Sánchez, Fernando; Lorenzo, Jose M.; Rodríguez, Jose A.; Lucas González, Raquel; Santos, Eva M. Resumen : This study evaluated the effect of chickpea and rice incorporation to replace corn in extruded snacks on protein digestibility, mineral bioaccessibility, and estimated glycemic index (eGI) using a standardized in vitro digestion model (INFOGEST 2.0). Four formulations were analyzed: a control (100% corn, CF) and chickpea-enriched snacks (F30, F60, and the commercial flavored F60 formulation, CCP). Chickpea replacement increased protein, dietary fiber, and mineral contents while reducing total starch. Protein digestibility remained high across all samples (89.5–96.6%), although slightly lower in chickpea/rice-enriched formulations. However, these formulations provided a higher amount of digestible protein because of their increased protein content. Mineral bioaccessibility varied depending on the element, but chickpea and rice incorporation generally enhanced mineral concentrations in the fraction potentially available for absorption despite the presence of phytic acid and insoluble dietary fiber. Starch hydrolysis was rapid during the early stages of digestion, leading to high estimated glycemic index (eGI) values in all samples. Nevertheless, chickpea/rice-enriched formulations exhibited lower eGI values compared to the corn control, likely due to reduced starch content and matrix effects. Overall, chickpea and rice replacement improved the nutritional profile of extruded snacks by enhancing protein quality and mineral availability, despite its impact on glycemic response being limited, highlighting opportunities for further product optimization.

Eco-Efficient Ultrasound-Assisted Extraction of Polyphenols from Date Palm Kernels Using Natural Deep Eutectic Solvents: Antioxidant and Antibacterial Activities

2026-09-25T01:03:52Z

Título : Eco-Efficient Ultrasound-Assisted Extraction of Polyphenols from Date Palm Kernels Using Natural Deep Eutectic Solvents: Antioxidant and Antibacterial Activities Autor : Lucas González, Raquel; Pérez Álvarez, José Ángel; Gonçalves, Leticia Aline; Lorenzo, José M.; Fernández López, Juana; Viuda Martos, Manuel Resumen : This study optimized the extraction of polyphenols from Phoenix dactylifera L. kernels by combining hydrated natural deep eutectic solvents (NADESs) with sonotrode ultrasound-assisted extraction (S-UAE), aiming to obtain a ready-to-use antioxidant and antimicrobial liquid extract. A sequential optimization strategy based on Box–Behnken designs identified the solvent-to-solid ratio as the main extraction driver. The optimal conditions were 55% hydrated NADES, a 5 mL/g solvent-to-solid ratio, 60% amplitude, 170 J/mL specific energy, and an 80% duty cycle. Under these conditions, experimental concentrations reached 309.78 mg/L total polyphenols and 265.81 mg/L flavan-3-ols, the predominant phenolic family. Compared with conventional agitation extraction, optimized S-UAE increased total polyphenols by 65.78%, flavan-3-ols by 68.65%, hydroxycinnamic acids by 48.47%, and flavonols by 35.05%. Antioxidant activity was markedly enhanced, reaching 15.47 and 14.70 mg Trolox eq./L in DPPH and FRAP assays, respectively, representing approximately 16-fold and 9-fold improvements over agitation extraction. The extract also showed antibacterial activity, producing inhibition zones of 16.0 mm against Bacillus sp. and 12.0 mm against Pseudomonas fluorescens, while complete inhibition was achieved against several strains in broth assays. These findings demonstrate that hydrated NADESs coupled with S-UAE is an efficient and scalable green strategy for valorizing date kernels into multifunctional polyphenol-rich food additives.

From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance

2026-09-25T01:03:51Z

Título : From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance Autor : Candela Salvador, Laura; Fernández López, Juana; Noguera Artiaga, Luis; Pérez Álvarez, José Ángel; Lucas González, Raquel; Viuda Martos, Manuel Resumen : This study evaluates the feasibility of using coffee silverskin flour (CSF) as a milk cream replacer in full-fat ice cream to enhance its nutritional and functional profile. Two formulations were developed by replacing milk cream with CSF at levels of 15.78% (SSIC25) and 31.56% (SSIC50). Results showed a significant reduction (p < 0.05) in fat content, decreasing from 10.14 g/100 g in the control sample to 5.91 g/100 g in SSIC50. Concurrently, total dietary fiber increased significantly from 3.22 to 7.34 g/100 g. The incorporation of CSF also enriched the mineral profile, with calcium and potassium levels increasing by 27.77% and 38.56% in SSIC50, respectively. Bioactive compounds were notably enhanced; caffeine content reached 335.25 mg/100 g, and caffeic acid derivatives reached 69.51 mg/100 g in the highest substitution level. Physicochemical analysis revealed that overrun increased significantly from 29.2% to 52.17%, while the melting rate remained unaffected. Sensory evaluation indicated that although CSF increased bitterness and grittiness, the SSIC25 formulation maintained favorable consumer acceptance scores (>6.0). In conclusion, coffee silverskin flour serves as a sustainable, health-promoting ingredient for frozen desserts, with a 15.78% replacement level identified as the optimal threshold for balancing nutritional improvement and sensory acceptance.

Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt Type Sausages

2026-09-25T01:03:50Z

Título : Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt Type Sausages Autor : Rodríguez Párraga, Judit; Lucas González, Raquel; Botella Martínez, Carmen; Viuda Martos, Manuel; Borrás Rocher, Fernando; Pérez Alvarez, José A.; Fernández López, Juana Resumen : Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop hybrid meat products, addressing the need for nutrient-dense and environmentally friendly food options. Experimental approach. Beef lean meat in Frankfurter-type sausages was partially replaced with 7.5 and 15 % of WAD or WTM powders. A comprehensive characterization was performed, including proximate composition, mineral and fatty acid profiles, and techno-functional properties (pH, color, residual nitrite level, texture, and emulsion stability). Consumer acceptance was evaluated through a hedonic sensory test with 50 panelists. Results and conclusions. The incorporation of insect powders drastically improved emulsion stability, reducing total expressible fluid by over 70 % in 15 % formulations. Nutritionally, insect-enriched sausages showed significantly higher protein and essential mineral contents (Mg, Mn, and Ca) compared to the control. The lipid profile was also enhanced, with a reduction in saturated fatty acids and improved in atherogenic (AI) and thrombogenic indices (TI), particularly in WAD formulations. While 7.5 % inclusion levels maintained sensory scores similar to the control, 15 % concentrations significantly reduced lightness and redness due to insect pigmentation and Maillard reactions, leading to lower consumer acceptance. Residual nitrites remained well within safety regulations (< 90 mg/kg). Overall, a 7.5 % replacement represents the optimal balance between nutritional enhancement and sensory quality. Novelty and scientific contribution. This work provides a multi-faceted validation of insect powders as stabilizing and fortifying agents in complex meat matrices. By demonstrating that hybrid sausages can meet regulatory safety standards while offering superior nutritional value and technological stability, this research contributes to the development of sustainable

Mineral and metal(loid)s content in canned tuna available in the Spanish market

2026-07-02T01:04:03Z

Título : Mineral and metal(loid)s content in canned tuna available in the Spanish market Autor : Jiménez-Redondo, Nuria; Casanova-Martínez, Isabel; Sendra, Esther; Cano-Lamadrid, Marina; Signes-Pastor, Antonio J. Resumen : Global fish consumption has increased in recent decades, and tuna is among the most popular and widely consumed species worldwide, although demand varies by region. However, tuna, including canned tuna, may contain metal(loid)s such as Hg, As, and Cd, which can pose health risks if intake exceeds established safety limits and recommended intake. This study aimed to evaluate macroelements, microelements and metal(loid)s concentrations in all available private-label (store-brand: 58 types x 2 production batches) canned tuna products commercialized in the Spanish market at the time of purchase from supermarkets in the Vega Baja del Segura region (Alicante, Spain). All available canned tuna types were analyzed, and a novel aspect was correlating element content with FAO fishing area, tuna species, and covering liquid in recently purchased samples. As and Cd levels were highest in tuna from FAO areas 51 and 34, respectively. Significant differences by species were observed only for K, Fe, Cu and Cd. Tuna in brine generally had higher macro- and microelement levels, while tomato sauce samples showed the highest Cd content. The results suggest that the mineral and metal (loid) content in canned tuna is mainly influenced by the fishing zone and the covering liquid, while the species plays a less important role. In line with these results, which highlight the importance of origin and processing in the nutritional and toxicological characterization of canned tuna products. Our findings suggest that preservation techniques aimed at minimizing metal transfer during processing should be considered, particularly through the optimization of covering liquids, especially for products originating from areas where higher concentrations were detected.

Evaluating Sustainable Feed Alternatives in Sparus aurata: How Alternative Proteins and Oils Maintain EPA+DHA Content and Improve Human Health Lipid Indices

2026-07-02T01:04:02Z

Título : Evaluating Sustainable Feed Alternatives in Sparus aurata: How Alternative Proteins and Oils Maintain EPA+DHA Content and Improve Human Health Lipid Indices Autor : Sendra, Esther; Casanova-Martínez, Isabel; Rodríguez-Estrada, Marcos; Calduch-Giner, Josep Àlvar; Pérez-Sánchez, Jaume; Cano-Lamadrid, Marina Resumen : This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein–based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes’ developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value.