José Ángel Pérez‐Álvarez
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View article: 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
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 Open
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 …
View article: Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion
Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion Open
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) a…
View article: Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes
Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes Open
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 …
View article: Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages Open
Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in B…
View article: Enhancing sheep milk yogurt with prickly pear (<scp><i>Opuntia ficus‐indica</i></scp> L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation
Enhancing sheep milk yogurt with prickly pear (<span><i>Opuntia ficus‐indica</i></span> L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation Open
BACKGROUND The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno‐functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the …
View article: Antibiofilm Power of Basil Essential Oil Against Fish-Originated Multidrug-Resistant Salmonella and Bacillus spp.: Targeting Biofilms on Food Contact Surfaces
Antibiofilm Power of Basil Essential Oil Against Fish-Originated Multidrug-Resistant Salmonella and Bacillus spp.: Targeting Biofilms on Food Contact Surfaces Open
The antimicrobial and antibiofilm efficacy of two Ocimum basilicum L., essential oils sourced from Colombia (BEOC) and Italy (BEOI), was evaluated against multidrug-resistant fish isolates of Salmonella enterica subsp. salamae, Bacillus th…
View article: Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality
Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality Open
Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil,…
View article: Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production
Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production Open
The aim of this work was to evaluate the impact of fortifying goat milk kefir with high-value ingredients (3% and 6% date paste, and 25% and 50% goat milk substitution with date–cheese whey), derived from the valorization of date coproduct…
View article: Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives
Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives Open
Background: Plant-based additives such as blackcurrant juice and pomace, as well as herbal extracts from Melissa officinalis and Centella asiatica, possess well-established health-promoting properties. This study aimed to investigate how t…
View article: The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products Open
This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its su…
View article: Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales
Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales Open
Este estudio tiene como objetivo evaluar el contenido de polifenoles y la actividad antioxidante de Pleurotus ostreatus cultivado en diferentes residuos agroindustriales (paja de trigo parcialmente reemplazada por granos de café gastados y…
View article: Date palm (Phoenix dactylifera) and enriched fresh goat cheese: polyphenol profile and stability after INFOGEST 2.0 in vitro digestion method
Date palm (Phoenix dactylifera) and enriched fresh goat cheese: polyphenol profile and stability after INFOGEST 2.0 in vitro digestion method Open
View article: Edible Coating of Sodium Alginate With Gelatin Nanoparticles and Pitaya Extract (<i>Stenocereus thurberi</i>): Physicochemical and Antioxidant Properties
Edible Coating of Sodium Alginate With Gelatin Nanoparticles and Pitaya Extract (<i>Stenocereus thurberi</i>): Physicochemical and Antioxidant Properties Open
Sodium alginate is an ideal polysaccharide for food coatings, due to its gelling properties and ability to interact with bioactive compounds. The main objective of this study was to develop sodium alginate‐based edible coatings incorporate…
View article: In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products
In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products Open
The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and mille…
View article: Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth
Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth Open
Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in …
View article: Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties Open
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 a…
View article: Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products”
Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products” Open
Conducting a literature review is a mandatory initial stage in scientific research on a specific topic. However, this task is becoming much more complicated in certain areas (such as food science and technology) due to the huge increase in…
View article: Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review
Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review Open
Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and…
View article: Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (Solanum lycopersicum L.) Extract
Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (Solanum lycopersicum L.) Extract Open
Gelatin is a promising biopolymer for edible coatings thanks to its low cost and gelling properties. However, its weak mechanical properties limit its use. This study aimed to develop a gelatin coating with tomato extract, analyzing its an…
View article: Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions
Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions Open
Pomegranate peel flour was employed as a co-encapsulant of two lactic acid bacteria, by alginate emulsion templated microencapsulation, to enhance their resistance to thermal treatment, acidic pHs, and gastric conditions. Samples with pome…
View article: Pomegranate peel flour as a co-encapsulant improves the survival of lactic acid bacteria in simulated gastrointestinal conditions and thermal treatment
Pomegranate peel flour as a co-encapsulant improves the survival of lactic acid bacteria in simulated gastrointestinal conditions and thermal treatment Open
Pomegranate peel flour was employed as a co-encapsulant of two lactic acid bacteria, by alginate emulsion templated microencapsulation, to enhance their resistance to thermal treatment, acidic pHs and gastric conditions. Samples with pomeg…
View article: Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer Open
View article: Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds
Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds Open
The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted ex…
View article: Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products
Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products Open
Purpose of Review This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discu…
View article: Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud
Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud Open
Dry-cured ham is vulnerable to fraud due to the high profit that may be gained. Tackling dry-cured ham fraud is a complex task that involves regulatory bodies, food business operators, and scientific community. The latter has long been inv…
View article: Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies Open
View article: 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
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 Open
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 s…
View article: Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea Open
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 pub…
View article: Antioxidant Activity and Total Phenolics Content of Montpellier Cistus (<i>Cistus </i><i>m</i><i>onspeliensis</i>) Extracts
Antioxidant Activity and Total Phenolics Content of Montpellier Cistus (<i>Cistus </i><i>m</i><i>onspeliensis</i>) Extracts Open
View article: Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Open
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This …