Manuel Viuda-Martos

Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop hybrid meat products, addressing the need for nutrient-dense and environmentally friendly food options. Experimental approach. Beef lean meat in Frankfurter-type sausages was partially replaced with 7.5 and 15 % of WAD or WTM powders. A comprehensive characterization was performed, including proximate composition, mineral and fatty acid profiles, and techno-functional properties (pH, color, residual nitrite level, texture, and emulsion stability). Consumer acceptance was evaluated through a hedonic sensory test with 50 panelists. Results and conclusions. The incorporation of insect powders drastically improved emulsion stability, reducing total expressible fluid by over 70 % in 15 % formulations. Nutritionally, insect-enriched sausages showed significantly higher protein and essential mineral contents (Mg, Mn, and Ca) compared to the control. The lipid profile was also enhanced, with a reduction in saturated fatty acids and improved in atherogenic (AI) and thrombogenic indices (TI), particularly in WAD formulations. While 7.5 % inclusion levels maintained sensory scores similar to the control, 15 % concentrations significantly reduced lightness and redness due to insect pigmentation and Maillard reactions, leading to lower consumer acceptance. Residual nitrites remained well within safety regulations (< 90 mg/kg). Overall, a 7.5 % replacement represents the optimal balance between nutritional enhancement and sensory quality. Novelty and scientific contribution. This work provides a multi-faceted validation of insect powders as stabilizing and fortifying agents in complex meat matrices. By demonstrating that hybrid sausages can meet regulatory safety standards while offering superior nutritional value and technological stability, this research contributes to the development of sustainable, high-protein food alternatives that align with current consumer trends and environmental goals.

The replacement of animal fat with structured lipid systems offers an approach for improving the nutritional quality of traditional dry-cured meat products. This study evaluated the effect of replacing pork backfat with a quinoa and walnut oil-based gelled emulsion stabilized with pomegranate peel flour (QWP-GE) in “Longaniza de Pascua”-type sausages. A control formulation was compared with sausages in which 25% and 50% of pork backfat was replaced by QWP-GE. The incorporation of QWP-GE substantially modified the fatty acid profile, reducing saturated fatty acids from 41.70 to 32.30 g/100 g fat and increasing polyunsaturated fatty acids from 13.84 to 31.98 g/100 g fat. The contribution of n-3 fatty acids also increased from 0.65 to 3.78 g/100 g fat. These changes were accompanied by improvements in lipid health indices, with the atherogenic and thrombogenic indices decreasing from 0.52 to 0.35 and from 1.32 to 0.72, respectively. QWP-GE incorporation also modified product texture, increasing hardness, cohesiveness, gumminess and chewiness. During ripening, reformulated sausages showed lower weight loss than the control. Lipid oxidation increased following fat replacement, although the TBARS values remained below the indicative acceptability threshold reported for dry-cured meat products. Microbiological quality was not adversely affected. The results indicate that QWP-GE is a promising fat-replacement system for modifying the fatty acid profile and lipid nutritional quality of “Longaniza de Pascua”, although further optimization and sensory validation are required to preserve the quality characteristics of the traditional product.

In this study, orange peel extract (OPE), obtained from Citrus sinensis processing by-products, was encapsulated in nanoemulsions and incorporated into chitosan/gelatin-based biodegradable films to enhance their functional performance. A Box–Behnken design combined with response surface methodology was employed to optimize nanoemulsion formulation. Polyphenolic profiling revealed that flavanones, particularly hesperidin and narirutin, were the predominant compounds in both the extract and the optimized nanoemulsion, with retention efficiencies exceeding 80% for major flavonoids. The incorporation of OPE-loaded nanoemulsions into chitosan/gelatin films significantly modified film structure and functionality. Nanoemulsion-containing films showed increased thickness and opacity, reduced solubility and swelling capacity, as well as enhanced UV-visible light barrier properties compared with control films. Furthermore, nanoencapsulation increased polyphenol recovery within the film matrix, preserving up to 80% of total polyphenols after film formation. Both free-extract and nanoemulsion-loaded films exhibited markedly enhanced antioxidant activity compared with control films. Release studies demonstrated that nanoemulsion incorporation promoted a more sustained and controlled release of polyphenols, with the characteristic release time more than doubling relative to films containing the non-encapsulated extract. No antibacterial activity was detected against the tested bacterial strains; this result may be attributed to the relatively low availability of antimicrobial compounds in the film matrix or their limited diffusion into the surrounding medium; nevertheless, the incorporation of OPE-loaded nanoemulsions improved stability, antioxidant performance, and controlled release behavior, highlighting the potential of nanoemulsion-assisted incorporation strategies. The developed chitosan/gelatin films containing OPE-loaded nanoemulsions represent a promising approach for the development of active biodegradable food-packaging systems.

Avocado paste (AP) is the main byproduct of industrial avocado processing. It has been recently studied as a source of potentially bioactive compounds with demonstrated in vivo satiety-related actions; however, these have not been explored in human consumers. The present study analyzed the effects of consuming AP-supplemented corn chips (AP-10%) on postprandial glycemia (0, 15, 30, 60, 90, and 120 min post-consumption). Subjective satiety was also analyzed during the aforementioned times, while serum satiety mediators (insulin, glucagon-like peptide-1 [GLP-1], and cholecystokinin [CCK]) and antioxidant capacity were quantified (0 and 120 min post-consumption) in eighteen apparently healthy adult consumers. Maximum glycemia occurred 15 min after consuming the chips (137 mg/dL), which the AP-supplemented samples were able to significantly decrease (118 mg/dL). Subjective satiety was positively affected, as determined by visual analogue scales, which showed that AP-supplemented samples increased the participants’ sensations of satiety and fullness by approximately 28 and 29%, respectively; trends were observed on the concentration of serum satiety mediators, although they were not significant. AP supplementation also mitigated a decrease in postprandial antioxidant capacity, as compared to the control, which showed a significantly lower value, according to the ORAC assay. We conclude that AP-supplemented corn chips may have an impact on postprandial glycemia, subjective satiety, and antioxidant capacity of apparently healthy adult consumers. Further studies are required to determine and/or complement the health effects of prolonged consumption of AP or AP-supplemented products.

Grape pomace represents the main by-product generated during winemaking and is characterised by its richness in polyphenols, dietary fibre, residual sugars, lipids, and triterpenes. These bioactive compounds derived from grapes are known to positively influence oxidative status, metabolic balance, and animal productivity, positioning grape pomace as a promising, environmentally and economically sustainable alternative feed ingredient for conventional feed components. This research evaluated the effects of incorporating different inclusion rates (0, 6, 12, and 18% DM) of ensiled red grape pomace (RGP) into isoenergetic and isoproteic diets on the nutritional and technological characteristics of goat milk. Seventy-two Murciano-Granadina dairy goats were selected and distributed into eight homogeneous groups (n = 9 per group) based on physiological traits. Each diet was randomly assigned to two groups, and the feeding trial extended over eight weeks. After a two-week adaptation to the experimental diets, four biweekly milk samplings were performed to obtain representative bulk tank samples from each treatment group. Milk samples were analysed for gross composition, pH, mineral profile, fatty acid composition, coagulation properties, colourimetric parameters, and antioxidant capacity. The collected data were analysed using a general linear model, considering the effect of the treatment, sampling days, and their interaction (Proc. GLM, SAS v9.4). Dietary RGP inclusion had no significant effect on milk gross composition or on the antioxidant activity of the milk. However, it led to a significant reduction in milk urea content and somatic cell count, alongside improvements in the lipid profile from a human health perspective. The magnitude of the effects observed in the colourimetric parameters (<0.5 units) fell below the threshold of human visual perception and was therefore not considered relevant. RGP-fed milk also showed increased calcium and potassium concentrations, while RGP_12 milk exhibited the highest phosphorus content. In addition, the lowest RGP levels (RGP_6) reduced the rennet coagulation time while increasing milk curd aggregation rate. Despite these targeted effects, the overall milk composition remained stable, which is critical for maintaining its technological functionality.

This study optimized the extraction of polyphenols from Phoenix dactylifera L. kernels by combining hydrated natural deep eutectic solvents (NADESs) with sonotrode ultrasound-assisted extraction (S-UAE), aiming to obtain a ready-to-use antioxidant and antimicrobial liquid extract. A sequential optimization strategy based on Box–Behnken designs identified the solvent-to-solid ratio as the main extraction driver. The optimal conditions were 55% hydrated NADES, a 5 mL/g solvent-to-solid ratio, 60% amplitude, 170 J/mL specific energy, and an 80% duty cycle. Under these conditions, experimental concentrations reached 309.78 mg/L total polyphenols and 265.81 mg/L flavan-3-ols, the predominant phenolic family. Compared with conventional agitation extraction, optimized S-UAE increased total polyphenols by 65.78%, flavan-3-ols by 68.65%, hydroxycinnamic acids by 48.47%, and flavonols by 35.05%. Antioxidant activity was markedly enhanced, reaching 15.47 and 14.70 mg Trolox eq./L in DPPH and FRAP assays, respectively, representing approximately 16-fold and 9-fold improvements over agitation extraction. The extract also showed antibacterial activity, producing inhibition zones of 16.0 mm against Bacillus sp. and 12.0 mm against Pseudomonas fluorescens, while complete inhibition was achieved against several strains in broth assays. These findings demonstrate that hydrated NADESs coupled with S-UAE is an efficient and scalable green strategy for valorizing date kernels into multifunctional polyphenol-rich food additives.

This study evaluates the feasibility of using coffee silverskin flour (CSF) as a milk cream replacer in full-fat ice cream to enhance its nutritional and functional profile. Two formulations were developed by replacing milk cream with CSF at levels of 15.78% (SSIC25) and 31.56% (SSIC50). Results showed a significant reduction (p < 0.05) in fat content, decreasing from 10.14 g/100 g in the control sample to 5.91 g/100 g in SSIC50. Concurrently, total dietary fiber increased significantly from 3.22 to 7.34 g/100 g. The incorporation of CSF also enriched the mineral profile, with calcium and potassium levels increasing by 27.77% and 38.56% in SSIC50, respectively. Bioactive compounds were notably enhanced; caffeine content reached 335.25 mg/100 g, and caffeic acid derivatives reached 69.51 mg/100 g in the highest substitution level. Physicochemical analysis revealed that overrun increased significantly from 29.2% to 52.17%, while the melting rate remained unaffected. Sensory evaluation indicated that although CSF increased bitterness and grittiness, the SSIC25 formulation maintained favorable consumer acceptance scores (>6.0). In conclusion, coffee silverskin flour serves as a sustainable, health-promoting ingredient for frozen desserts, with a 15.78% replacement level identified as the optimal threshold for balancing nutritional improvement and sensory acceptance.

BACKGROUND: The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L ⁻¹ ) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and color stability of the cheese during refrigerated storage. RESULTS: Purple sweet potato peel extract contains high concentrations of anthocyanins (2.36 mg g ⁻¹ ), hydroxycinnamic acids (1.89 mg g ⁻¹ ), and flavonols (0.41 mg g ⁻¹ ). Regarding the physicochemical properties of enriched cheeses, the addition of PSPPE increased redness from −1.42 to 2.20, decreased lightness from 92.55 to 86.44, and decreased yellowness from 7.40 to 4.51. This trend persisted throughout the storage period. In terms of texture, only cohesiveness and resilience were affected by the addition of PSPPE addition. Sensory evaluation indicated that only color, taste, and sweetness were affected by this. Goat cheeses enriched with PSPPE received good consumer acceptance. At the end of storage, enriched cheeses retained substantial levels of polyphenolic compounds (8.84 and 3.75 μg g ⁻¹ for cheeses with PSPPE at 1.5 and 3 g L ⁻¹ , respectively) – mainly hydroxycinnamic acids. CONCLUSIONS: Encapsulated PSPPE could be a viable alternative for the development of fresh goat cheeses with functional properties as it maintains high bioactive compound content throughout the storage period. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.