Jose Angel Pérez-Álvarez

• Ph. D. Polytechnical University of Valencia (Spain)
• Managing Director at Miguel Hernández University of Elche

This study proposed determining the effects of Ganoderma lucidum hydroalcoholic extract (GHE at 0.5 and 1%)incorporation, storage, and gastro-intestinal digestion (GID) on the antioxidant status of raw/cooked pork patties. GHE was subjected to qualitative and quantitative metabolites assays and antioxidant assays. Raw/cooked pork samples were subje...

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 the wheat straw substrate formulation to grow over the production indicators, physicochemical, techno-functiona...

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 the number of scientific publications. Different tools based on artificial intelligence could be very useful f...

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 antioxidant activity and rheological properties for food applications. Gelatin concentrations (2, 5, and 7%) were...

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 researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there i...

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 pomegranate peel flour increased the tolerance to heat treatment, results consistent with thermal properties relate...

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 pomegranate peel flour increased the tolerance to heat treatment, results consistent with thermal properties related...

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 extraction [UAE]) and to determine the most critical variables in the extraction of (poly)phenols through UAE usi...

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 discuss their processing technologies to obtain food ingredients, their functional properties and their potential ap...

Evaluación de la actividad inhibitoria de aceites esenciales contra bacterias patógenas presentes en trucha arcoíris (Oncorhynchus mykiss) responsables de enfermedades transmitidas por alimentos * Evaluation of inhibitory activity of essential oils against pathogenic bacteria present in rainbow trout (Oncorhynchus mykiss) responsible for foodborne...

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 seeds. The date seed flours obtained had a high content of total dietary fiber (67.89–76.67 g/100 g), and the re...

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 published information about these two flower species. The current study aimed to obtain two dehydrated powders of...

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 fermentation of meat is an ancient culinary tradition worldwide used mainly with the intention of extending meat shelf life and diversifying. Plenty of products with their respective recipes have been developed throughout the history of civilization. Spain is a country with historical tradition in the production of fermented meat products, high...

The present study aimed to investigate the influence of the food matrix on the bioaccessibility of free and bound (poly)phenols in different plant-based foods. These plant-based matrices included two fresh raw materials (tomato and red pepper), two minimally processed intermediate ingredients (dehydrated tomato and roasted red pepper), and two fina...

Los hongos comestibles son considerados una fuente importante de componentes nutricionales y funcionales; por ello, se han propuesto como ingredientes potenciales para los alimentos. El objetivo de este estudio fue evaluar las propiedades fisicoquímicas, tecnofuncionales y antioxidantes de dos harinas de Pleurotus spp. (P. ostreatus y P. pulmonariu...

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 utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus...

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...

The quality characteristics (physical, techno-functional, and chemical) of date fruits (at the tamar stage) of two cultivars (“Confitera”, autochthonous and unknown vs. “Medjoul”, widely distributed and well-known), grown in the Southeast of Spain (Elche palm grove) were evaluated in order to reinforce decisions aimed at organizing the production o...

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1—control, T2—crude olive cake, T3—centrifugatio...

The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained f...

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...

A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras...

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...

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in t...

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several typ...

Esta investigación evaluó el efecto inhibidor de aceites esenciales (AE) de romero y orégano silvestre contra bacterias patógenas encontradas en trucha arcoiris, promotoras de enfermedades transmitidas por alimentos. Los AE fueron extraídos mediante fluidos supercríticos y se determinó su densidad, índice de refracción (IR), y compuestos orgánicos...

The addition of probiotic bacteria to a meat batter allows the development of functional fermented sausages. The aim of this work was to study the effect of microencapsulated Lactiplantibacillus plantarum BFL (EP) and as free cells (FP) on microbiological, physicochemical, and sensory parameters of fermented sausages during the drying stage and on...

The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was evaluated using the radical, scavenging capacity (DPP...

Edible mushrooms have been proposed as a natural ingredient to prevent loss of quality in meat products. This study aimed to compare the antioxidant and antibacterial effects of Agaricus brasiliensis aqueous-ethanol extract (ABE, at 0, 0.5, and 1.0%) versus butylated hydroxytoluene (BHT, 0.02% on a fat basis) added to raw and cooked pork patties to...

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant p...

Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastroint...

The aim of this work was to obtain chitosan nanoparticles (<1000 nm) with chincho (Tagetes elliptica Sp.) essential oil (CEO-CSNPs) using the ionic gelation method. A Box–Behnken design (BBD) was applied, using chitosan solution (CS) pH (4.0, 4.4, 4.8); the mass ratio of CS/CEO (1:0.7, 1:0.85, 1:1.0) and the mass ratio of CS/CS-tripolyphosphate (1:...

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...

The aim of this study was to develop plant-based burgers using gelled emulsions (GE, with chia and hemp oil) as fat source and, beetroot juice (fresh and commercial) as colorant ingredient and to assess their quality properties. Burgers with low fat content (<3%) and remarkable protein (18.6–19.5%) and dietary fiber content (14.5–16.2%) were obtain...

Seaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed...

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory ch...

Cheese production can be improved with the use of (commercial) starter cultures. This well-known concept is being under discussion due to the several technological and new opportunities related to the use of autochthonous cheese microorganisms. This review is comprised of recent studies related to the use of autochthonous isolates from traditionall...

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 (...

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 effect on the properties of the raw and cooked hamburger was evaluated. The CSP significantly increased the cooked...

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to re...

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...

Sobrasada is a product arises from the need to store food during long periods of time, using salting techniques to stuff meat chopped. The origin of its name is in Sicily, where a technique known as sopressa, which means, “minced,” applied to meat to stuff. From this area, it passed to the Iberian Peninsula thanks to maritime trade, and from Valenc...

“Salchichón” is a traditional dry-cured sausage specialty well distributed in Spain. This sausage is processed in artisanal or industrial techniques. It’s one of the “flagships” of Spanish meat products. According to the Spanish Government Departments (Ministry of Agriculture) in 2019, Spaniards eat 11.41 kg/year of processed meats and represented...

Dry-cured ham is one of the cured meat products consumed worldwide that is most appreciated by consumers. Its organoleptic characteristics are responsible for this great acceptance by the consumer. Even so, there are a great variety of factors, both intrinsic and extrinsic, that largely determine the quality of this product. Among them, the process...

Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results...

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 recent years, there has been an increase in consumer interest in nutritional and health aspects, which has affected the consumption of animal products. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high lev...

The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recover...

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...

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in eff...

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...

The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum a...

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat-SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological...

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 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 investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulati...

Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment a...

Background Functional and healthier foods has been seen as important elements in a healthier lifestyle. In order to obtain these products, reformulation is the main strategy to develop health-oriented solutions. In addition to the health benefits, increasing evidence have been suggesting that functional foods can also influence satiety, a major fac...

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. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound po...

The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by...

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 investigate the effects of different particle sizes on the chemical composition, physico-chemical, bioactive co...

The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and...

Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and min...

The meat industry has made efforts to develop meat and meat products with functional ingredients to prevent the risk of disease and to promote health conditions. Therefore, the aim of the present work was to study the combined use of the probiotic strain, Lactobacillus plantarum, and potential prebiotic chestnut flour in Spanish dry-cured sausage (...

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...