https://hdl.handle.net/11000/521 Sat, 11 Apr 2026 16:31:22 GMT 2026-04-11T16:31:22Z 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/11000/39554 Título : Unlocking the potential of insect powders for the development of sustainable and nutritious foods: Nutritional and techno-functional properties Autor : Rodríguez Párraga, Judit; Lucas González, Raquel; Botella Martínez, Carmen; Viuda Martos, Manuel; Lorenzo, José Manuel; Borrás Rocher, Fernando; Pérez Álvarez, José Ángel; Fernández López, Juana Resumen : This study presents a systematic, side-by-side comparison of the nutritional composition, techno-functional properties, physicochemical characteristics, and antioxidant activity of powders from three edible insect species: Tenebrio molitor (TMP), Locusta migratoria (LMP), and Acheta domesticus (ADP). While many studies have examined the composition of insect powders, few have integrated both nutritional and functional assessments to inform targeted food formulation. Results showed all insect powders are protein-rich (50.0–65.5 %), with varying fat (14.3–21.5 %) and dietary fiber content (3.3–10.6 %). Amino acid profiles of TMP and ADP met FAO requirements for adults, comparable to conventional protein sources (LMP showed minor deficiencies in lysine and sulphur amino acids), while all samples exhibited beneficial unsaturated fatty acid profiles, with notable α-linolenic acid content in LMP. LMP demonstrated superior mineral content and significantly higher antioxidant activity (significantly higher FRAP and FIC values), followed by ADP and TMP. Importantly, all powders exhibited high emulsifying and gelling capacities, with LMP outperforming the others in most functional metrics. These findings underscore the potential of insect powders not only as sustainable protein sources but also as multifunctional ingredients for food product development. The comparative analysis highlights the importance of species-specific selection based on nutritional targets and functional requirements, offering valuable guidance for the formulation of innovative, consumer-acceptable food products. Tue, 17 Mar 2026 15:45:15 GMT https://hdl.handle.net/11000/39554 2026-03-17T15:45:15Z https://hdl.handle.net/11000/39553 Título : Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion Autor : Lucas González, Raquel; Albert Bermejo, Alejandra; Pérez Álvarez, José Ángel; Fernández López, Juana; Viuda Martos, Manuel Resumen : Gummy candies can be improved with some beneficial health properties by adding healthier ingredients such as fruit extracts rich in bioactive compounds. In this study, gummy candies were fortified with orange peel extract at 7.5% (GC7.5) and 15% (GC15), obtained using ultrasonic-assisted extraction. Hesperidin (53.83 and 122.80 μg/g) and narirutin (9.32 and 20.98 μg/g) were found in higher concentration in gummy candies. After in vitro gastrointestinal digestion (GID), the bioaccessibility of hesperidin was 100.3% and 83.4% for GC7.5 and GC15, respectively, while for narirutin it was 99.15% and 80.58% for GC7.5 and GC15, respectively. In reference to antioxidant activity measure with 2,2-diphenyl-1- picrylhydrazyl scavenger assay, the GID increased this capacity by 29.90% and 6.1% for GC7.5 and GC15, respectively, whilst for ferric reducing activity power assay, the GID reduced the antioxidant capacity by 6.46% and 9.97% for GC7.5 and GC15, respectively. With regard to chemical composition, GC7.5 and GC15 reduce the moisture (2.49% and 5.74%) and protein content (5.84% and 10.23%) compared to control. The extract acts as a coloring agent, while the pH and water activity were not affected by orange peel addition in both GC7.5 and GC15. Consequently, these findings suggest that orange peel is a valuable source of bioactive compounds, making it a promising ingredient for developing natural food ingredients with antioxidant benefits. Tue, 17 Mar 2026 15:40:40 GMT https://hdl.handle.net/11000/39553 2026-03-17T15:40:40Z https://hdl.handle.net/11000/39552 Título : Nutritional Quality of Edible Insects Protein Autor : Jiménez Pichardo, Rodrigo; Santos, Eva María; Lorenzo, José Manuel; Agregán, Rubén; Fernández López, Juana; Sánchez Ortega, Irais Resumen : World human population growth has increased the demand for sustainable protein sources, motivating interest in edible insects as a viable alternative to conventional protein from livestock. Insects offer significant environmental and nutritional advantages, requiring less land, water, and feed while emitting fewer greenhouse gases. Over 2000 species are consumed worldwide, with prominent examples including crickets, beetles, caterpillars, and ants. Their protein content is highly variable—ranging from approximately 3.9% to over 80% on a dryweight basis—depending on species, developmental stage, and analytical methods. Notably, many insects surpass the protein levels of beef and chicken. However, traditional nitrogen-to-protein conversion factors may overestimate the protein content due to chitin, underscoring the need for tailored methodologies. The amino acid profile of insects’ protein is rich in essential nutrients, with lysine, methionine, and tryptophan often exceeding the levels found in meat, supporting diverse physiological functions. Digestibility studies indicate that processed insect proteins approach 85–95% digestibility, comparable to casein and beef protein, though chitin can limit bioavailability if it is unprocessed. While cultural barriers and regulatory challenges persist, education, product innovation, and processing improvements can enhance their acceptance. Edible insects also present opportunities for bioactive peptides and functional food ingredients. Considering their nutritional value, low ecological footprint, and potential to strengthen food security, edible insects are positioned as a promising component of sustainable diets. Advancing research on processing methods, safety standards, and consumer engagement is essential to fully realize their role in addressing global nutritional and environmental challenges. Tue, 17 Mar 2026 15:39:04 GMT https://hdl.handle.net/11000/39552 2026-03-17T15:39:04Z https://hdl.handle.net/11000/39551 Título : Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes Autor : Rodríguez Párraga, Judith; Botella Martínez, Carmen María; Viuda Martos, Manuel; Santos, Eva María; Pérez Álvarez, José Ángel; Lucas González, Raquel; Fernández López, Juana Resumen : Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins. Tue, 17 Mar 2026 15:35:15 GMT https://hdl.handle.net/11000/39551 2026-03-17T15:35:15Z https://hdl.handle.net/11000/39416 Título : Impact of cold storage on semen quality in two divergent rabbit lines selected for resilience under heat stress condition Autor : Serrano-Jara, D.; Gacem, S.; Argente, MJ.; Agea, I.; Silvestre, MA.; García, ML. Resumen : Artificial insemination in rabbit farms is commonly performed using either fresh semen or doses stored at 14–18 ◦C for up to 3 days. However, exposure to elevated temperatures can impair sperm motility, concentration, and overall semen quality. This study aimed to evaluate the effect of cold storage on semen from two rabbit genetic lines divergently selected for resilience to thermal stress. A total of 254 ejaculates from 46 males belonging to the HE line (selected for reduced litter size variability) and the HO line (selected for increased litter size variability) were analyzed. Sperm motility and kinematic parameters, viability, acrosome reaction, reactive oxygen species (mROS), and mitochondrial membrane potential (MMP) were assessed. Bayesian methods were applied for statistical analysis. In fresh semen, both lines showed similar proportions of motile and progressive spermatozoa under both comfort and heat stress conditions. In contrast, after refrigeration, the HO line maintained higher motility than the HE line under comfort (75.3% vs. 66.0%; P = 94%) and heat stress conditions (85.3% vs. 75.7%; P = 97%). The HO line also exhibited a higher proportion of fast progressive spermatozoa in fresh semen under comfort (22.2% vs. 17.5%; P = 96%) and heat stress (22.4% vs. 18.1%; P = 93%) conditions. Conversely, mitochondrial activity was reduced in the HO line compared to the HE line under heat stress (56.9% vs. 67.1%; P = 95%). These findings suggest that genetic selection for resilience in rabbits could improve the preservation and functional quality of refrigerated semen, particularly under thermal stress. Wed, 25 Feb 2026 11:46:44 GMT https://hdl.handle.net/11000/39416 2026-02-25T11:46:44Z