Raquel Lucas‐González
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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: Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction
Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction Open
Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular eco…
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: Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence
Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence Open
The work aims to apply cheap and widely accessible tools based on artificial intelligence to analyze, group, and categorize a large amount of available research literature (from a massive bibliographic search) on the use of Lemna minor for…
View article: Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products
Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products Open
High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, & Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are ri…
View article: Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life
Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life Open
Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 μmol Fe+2/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg …
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: 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: Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties Open
View article: Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties
Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties Open
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: 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: 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: Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation
Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation Open
The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetabl…
View article: Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types Open
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 …
View article: Cinnamon: An antimicrobial ingredient for active packaging
Cinnamon: An antimicrobial ingredient for active packaging Open
Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
View article: Potential of the cocoa shell to improve the quality properties of a burger‐like meat product
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product Open
Cocoa shell powder (CSP) has a high nutritional value due to their fiber content and bio-compounds, including polyphenols with high antioxidant activity. In this study, CSP (0%, 1.5%, and 3.0%) was incorporated into a meat burger and its e…
View article: Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers Open
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled e…
View article: Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties Open
The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to invest…
View article: Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability Open
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Th…
View article: Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain Open
View article: Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity Open
The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to …
View article: Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté Open
Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich por…
View article: Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry Open
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…
View article: Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages Open
View article: Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties
Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties Open
The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almo…