E. Sayas-Barberá

Miguel Hernández University of Elche | UMH · Department Agro-food Technology

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 review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars,...

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, fil...

BACKGROUND The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon‐available indices (CAIs), and lipid oxidation...

In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government...

Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this chal...

Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (...

Date palm cultivation is highly relevant, especially in the arid and semi-arid regions of the world, mainly due to the fact that it is considered an eco-efficient crop (based on its few growth requirements and the fact that it is economic and sustainable) that produces a nutritious fruit (date fruit). Recently, its implantation has rapidly spread t...

New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and increased the amount...

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control a...

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 emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples w...

A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat, and two to achieve 50% and 100% fat substitution by GE (GE50 and GE100, respectively). This study demonstrated that the use of gelled emulsion e...

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical...

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (a...

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (C...

Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM), whose composition is suitable for the meat industry. In this work, the effect of the addition of CSWM and whole chia seeds (WCS) in a dry-cured sausage (DCS) upon its physicochemical properties has been ev...

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 almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composi...

Determining the preferences of food consumers is key for adapting supply and demand. This adaptation of supply is dynamic rather than static, given that it develops over time and is influenced by both social and economic factors. This work presents an analysis of the development of lamb meat consumption at two points in time, 2004 and 2014, before...

The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type saus...

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the coo...

The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water a...

BACKGROUND The aim of this work was to evaluate the effect on chemical composition, physico‐chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil‐in‐water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers....

Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and m...

The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, wh...

The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavono...

The aim of this work was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes and (ii) the antioxidant activity of both types of non-defatted and defatted chia seeds during the in vitro gastrointestinal digestion. The ground samples were subjected to in vitro simulated gastrointestinal digestion, and the resultant fraction...

Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (pla...

Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0, 2.5 and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and th...

Probiotic viability in food products is strain-dependent. It is affected by associate microorganisms, culture conditions, food composition, food processing, final pH, dissolved oxygen, and storage temperature. Regarding lactobacilli and bifidobacteria survival, the most important limiting factors are low pH, low temperatures, organic acids, and H2O...

El dátil en la elaboración de alimentos saludables representa una contribución científica y social al mundo del dátil, mostrando a este fruto como una fuente alternativa de ingredientes para la elaboración de alimentos. Son bien conocidas las propiedades nutritivas del dátil, que junto a sus posibilidades tecnológicas, lo convierten en un ingredien...

An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by usi...

The aim of this work was to (i) determine the chemical composition of the essential oils of three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) determine the total phenolic content; (iii) determine the antioxidant activity of the essentials oils by means of three diff...

The flours obtained from several co-products like lemon (Citrus lemon) or cactus pear fruit (Opuntia indica) contains a wide range of bioactive compounds mainly dietary fiber and polyphenolic compounds. In this work, the bioaccessibility of polyphenolic compounds (phenolic acids and flavonoids) present in the flours obtained from lemon (LF) and cac...

Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtés were made using fresh date coproducts (2.5% and 7.5%) as a potential functional ingredient and an ethanolic annatto extract (128 mg/kg) as colo...

The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary...

Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes...

During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at...

La presente invención se engloba dentro del campo de la obtención de almidón para uso alimentario, y para la fabricación de bioplásticos mediante la adición de un plastificante y la utilización de tratamientos termomecánicos. En concreto, esta invención describe un método para la extracción de almidón a partir de la chufa y de sus derivados.

Tiger nut liquid co-product can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds). This study analyses the effect of replacing water (50 % or 100 %) by different concentrations of tiger nut liquid co-product on a cooked pork liver product, measuring chemical composition, haemo...

Overweight and obesity have a major impact on global health; their prevalence has rapidly increased in all industrialized countries in the past few decades and diabetes and hypertension are their direct consequences. Pharmacotherapy provides reinforcement for obesity treatment, but should be an adjunctive support to diet, exercise, and lifestyle mo...

Combined use of Lactobacillus casei CECT 475 and orange fiber for the production of Spanish non-fermented dry-cured sausage (Longaniza de Pascua) was studied. Quality and safety characteristics of four “Longaniza de Pascua” types (control, 1% fiber, L. casei and 1% fiber + L. casei) were evaluated during 8 days of dry-curing. At the end of the dry-...

The processing of dates yields high volumes of blanching water. The use of such blanching water for reconstituting skim milk powder to produce low fat yogurt was studied. Physicochemical properties and antioxidant activity of two date cultivars (Medjoul and Confitera) blanching water were determined. Quality characteristics of yogurts (control, Med...

The aim of this work was to determine the chemical, physico-chemical and functional properties of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). The proximate composition analysis showed higher protein, fat and ash content in A...

The aim of this work was to determine the total phenol (TPC), the total flavonoid (TFC), the tannins contents (TC), organic acids and sugar contents and the antioxidant activity of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) Direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB)....

Chitosan of high and low molecular weights was added at 0%, 0.25%, 0.5% and 1% concentrations to a burger model system. Burgers were evaluated by physicochemical analysis, cooking characteristic and storage stability. The antioxidant activity of chitosan was studied in vitro. The addition of chitosan influenced pH and color properties, in molecular...

This chapter reviews the impact of food formulation and food processing on the survival, growth, and activity of probiotics and prebiotics as well as food quality and stability. The consumption of designed healthy foods is included in the trend toward long-term prevention of illness. It is in this scenario where probiotic, prebiotic, and symbiotic...

Large quantities of wastes are produced during the industrial transformation of citrus fruit, and these constitute a serious problem. However, instead of disposing of them, they can be used to obtain by-products rich in bioactive compounds. One such by-product is the orange juice waste water generated in the process of obtaining citrus fiber. The a...

The optical properties of meat and meat products could be analyzed in a simple way by means of the reflectance spectrum, particularly by analyzing the indexes R650/R570 (RSI), R560/R500 (NI) and R630/R580 (PTI). Certain optical properties are related to the haeminic pigments concentration and their chemical states. Thus, it is possible to study the...

The effect of orange fiber addition on yogurt viscoelastic properties was studied, the following factors were evaluated: (i) fiber doses (0, 0.2, 0.4, 0.6, 0.8 and 1 g/100 ml) (ii) fiber particle size (0.417-0.7 and 0.701-0.991 mm) (iii) fiber addition prior or after pasteurization. (i) In yogurts with pasteurized fiber G′, G″ and complex viscosity...

Introduction Quality indicators of frozen poultry Factors affecting meat quality and characteristics Microbial quality of frozen poultry: safety issues Conclusions References

Introduction Structure and composition of muscle Physiology and biochemistry of striated muscle Muscle contraction Conversion of muscles to meat Factors influencing the course of rigor mortis Postmortem abnormalities Changes in meat during aging References

Introduction Poultry-slaughtering plants Operations Equipment and machinery References References

Introduction Quality indicators of refrigerated poultry Factors affecting refrigerated poultry meat quality Microbial quality of refrigerated poultry: food safety Conclusions References

Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum, delays the development of oxidative rancidity, develops the characteristic flavor of cured meats, and reacts with myoglobin and stabilizes the red meat color. As soon as nitrite is adde...

Spanish dry-fermented sausages with three concentrations (0, 1 and 2%) of orange fiber (juice industry by-product) were prepared and studied. Fermentation and dry-curing processes were followed by physico-chemical (pH and water activity), chemical (moisture, lactic acid and residual nitrite level) and microbiological (aerobic mesophilic bacteria, l...

Fiber enrichment of food products is getting common and is well accepted by consumers. The need of increase fiber intake and the image of a healthy food are on the basis of this good acceptance. Citrus juice industry by-products are of high interests for fiber and bioactive compounds extraction due to their composition, the low cost of the raw mate...

The incorporation of Lactobacillus acidophilus CECT 903, Lactobacillus casei CECT 475 and Bifidobacterium bifidum CECT 870 together with lemon (LF) and orange (OF) fibers obtained from juice by-products were tested in (i) a model system: fiber enriched with de Man Rogosa Sharp (MRS) broth cultured with each probiotic bacteria and (ii) evaluation of...

This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two different modified atmospheres packages (iii) MAP: 80% CO(2)+20% N(2,) and (iv) MAP+CO: 30% CO(2)+69.8% argon+0.2% CO. Shelf-life evaluation was based on colour, lipid and hemopigments oxidation, mi...

Dry-cured sausages with orange fibre (juice industry by-products) at five concentrations (0, 5, 10, 15 and 20g/kg) were prepared and studied. Chemical (residual nitrite level and lipid oxidation) and physico-chemical parameters (colour and pH) were determined during dry-curing stage (4 weeks). Polyphenol composition (extracted with methanol and sep...

Chemical and color (CIELAB) attributes were measured in three muscles of dry-cured hams: Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF), at the end of the aging step, which represents the last month of the dry-curing process. SM muscles showed the lowest values for all the chemical and color parameters except the a*/b* ratio whil...

Because color is becoming more important to the food industry, color studies are being conducted to improve the control of both raw materials and processes. Several studies have pointed to the importance of the different states of myoglobin in determining the color changes which take place during processing. The aim of this study was to characteriz...

Ostrich (Struthio camelus) liver is an important edible meat by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the shelf life of ostrich liver, stored at 2 +/- 1 degrees C for 18 days, under different packing conditions. Fresh livers were sliced and packed under air exposure, v...

The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked...

Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry-cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the...

Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostr...

The effects of 3 particle sizes of the mince and 3 paprika concentrations on color parameters (CIELAB color space) of Spanish-type sausage during the resting stage were studied. The addition of paprika to minced meat reduced lightness. Redness values of minced meat batters with added paprika (30 g/kg) were a result of the paprika they contain, and...

Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated. Burger evaluation was based on chemical, microbiological, textural, colour, sensory and oxidation characteristics. All of the assayed formulas showed acceptable general quality scores in the sens...

The effect of temperature upon the denaturation process of ostrich egg-white protein was studied, and it compared with that of commercial hen eggs. Turbidity and color properties evolution were used to determine this effect. In addition, egg-white gels (from both ostrich and hen egg whites) were obtained by heat treatment at 80C, and these were cha...

The aim of this work was to study the effect of orange fiber (obtained from by-products) on yogurt rheological properties (viscosity, syneresis, texture), overall composition, sugars, acidity and sensory characteristics. Different fiber size (0.417-0.701 and 0.701-0.991 mm) and dose (0, 0.6, 0.8, 1% in yogurt formulation) were tested. Rheological p...

Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of st...

Dry-cured sausages were treated with two types of dehydrated lemon albedo (raw and cooked) at five concentrations (0–100 g kg−1 in 25 g kg−1 increments). Several physical and chemical analyses were made during the drying stage, and compositional, textural and sensory analyses were conducted on the finished products. The addition of albedo improved...

The aim of this work was to study the effect of the addition of lemon albedo in bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo to bologna sausages represents an improvement in their nu...

Quality characteristics and storage properties under light and darkness conditions of 2 types of pâtés (campagne and spread) prepared with ostrich liver were evaluated. Pâté evaluation was based on microbial, textural, color, sensory, oxidation, and water-holding capacity characteristics. Only 2-thiobarbituric acid values and redness were influence...

Lemon (Citrus limon cv Fino) juice industry by-products were used to obtain high dietary fiber powder. The effect of processing variables (direct drying, and washing previous to drying) on functional properties, fiber content and type, microbial quality and physicochemical properties of the fiber were evaluated. The obtained fiber powder had good f...

Consumers are increasingly aware of diet related health problems and therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of citrus fruits processing industries represent a serious problem, but they are also promising sources of materials which may be used in the food industry because of their valu...