Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Growth.

, 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-functional, total chemical compounds, and antioxidant properties. Treatments were described as follows: T1, wheat straw at 100%; T2, wheat straw at 80% + 10% of SCG + 10% of PPW; T3, wheat straw at 70% + 15% of SCG + 15% of PPW; T4, wheat straw at 60% + 20% of SCG + 20% of PPW.

Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds.

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 using the Plackett-Burman design experiment. Using the Plackett-Burman design, seven factors, namely, ethanol concentration, liquid:solid ratio (mL/g), sonotrode, amplitude (%), extraction time, extractant pH, and extraction cycle, were studied.

Insect Protein as a Component of Meat Analogue Burger.

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from .

Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage.

The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat's yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste.

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts.

The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influence of sample size (L->0.

Date ( L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties.

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.

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from and .

(pena pena) and 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.

Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after gastrointestinal digestion.

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 final plant-based and spreadable meat products whose main ingredients were tomato and red pepper (tomato pâté and pepper pâté, respectively). All samples underwent harmonized INFOGEST gastrointestinal digestion to simulate the digestive process.

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.

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 (), button mushrooms (), and portobello mushrooms () as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55-61% compared to the control sample.

Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).

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 of fresh dates from Elche by selecting the most profitable cultivar. Morphologically, Confitera dates were longer and with higher pulp yield than Medjoul dates (4.

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.

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 agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.

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 after in vitro gastrointestinal digestion (GID).

Results: No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.

Date palm trees ( 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 types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols.

Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho ( Sm) Leaves Grown in the Peruvian Andes.

The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of 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 (DPPH and ABTS assays), and ferric reducing antioxidant power (FRAP) assays, ferrous ion chelating (FIC) activity, and the Rancimat test.

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review.

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 properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them.

Use of to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion.

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 gastrointestinal digestion (ivGD).

Development of Chincho ( Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design.

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.

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.

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 challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food.

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products.

Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca () Flour, and Chincho ( Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.

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 characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.

Development of Healthier and Functional Dry Fermented Sausages: Present and Future.

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 review the current functional fermented meat products, especially on sausage development.

Genus as a Potential Ingredient for Meat Products.

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 spp., as well as their potential use as an ingredient in the meat industry are discussed.

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects.

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, recovery of natural pigments from food wastes is important for both economic and environmental reasons.

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage.

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 and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (-20 ± 1 °C). Different black quinoa fraction addition affected ( < 0.

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.

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 was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample.