Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
Horchata is a traditional beverage from Valencia, Spain, made from tiger nuts (a tuber), which industrial production generates large amounts of co-products. These co-products are rich in several compounds (i.e. oil), which can be extracted by applying green technologies such as supercritical-CO2. Ho...
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352500005X |
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| author | Raquel Lucas-González Carmen Botella-Martínez Manuel Salgado-Ramos Noelia Pallarés Pedro V. Martínez-Culebras Francisco J. Barba Juana Fernández-López |
| author_facet | Raquel Lucas-González Carmen Botella-Martínez Manuel Salgado-Ramos Noelia Pallarés Pedro V. Martínez-Culebras Francisco J. Barba Juana Fernández-López |
| author_sort | Raquel Lucas-González |
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| description | Horchata is a traditional beverage from Valencia, Spain, made from tiger nuts (a tuber), which industrial production generates large amounts of co-products. These co-products are rich in several compounds (i.e. oil), which can be extracted by applying green technologies such as supercritical-CO2. However, even after oil extraction, some co-products remain. Following the principles of a circular economy, these remaining co-products can be reintroduced into the food chain as fat replacers in meat products. The study aimed to develop pork burgers with different concentrations of supercritical-CO2 (29.5 MPa, 45.8 °C) defatted tiger nut milk co-products (DTNC) and evaluate their stability, chemical composition, and physical properties. DTNC are rich in fiber and minerals, and their addition to pork burgers resulted in reduced fat content while increasing fiber, magnesium, and potassium in a concentration-dependent manner. The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. Although the presence of the defatted tiger nut co-products reduced the scores for most of the sensory attributes, when added up to 3 %, all of them were rated higher than 5. At higher concentrations, the lowest values were obtained for granularity, juiciness and crumbliness. In conclusion, replacing backfat with up to 3 % DTNC in pork burgers provides a method to reduce fat while increasing fiber and mineral content, all while maintaining the expected qualities of the burger. |
| format | Article |
| id | doaj-art-7a46534cfd304e3688676e4058476d57 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-7a46534cfd304e3688676e4058476d572025-01-18T05:05:25ZengElsevierFuture Foods2666-83352025-06-0111100542Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality propertiesRaquel Lucas-González0Carmen Botella-Martínez1Manuel Salgado-Ramos2Noelia Pallarés3Pedro V. Martínez-Culebras4Francisco J. Barba5Juana Fernández-López6Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; Corresponding author at: Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, SpainInstitute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, SpainResearch group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avenida Vicent Andrés Estellés s/n, Burjassot, València 46100, Spain; Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Avda Camilo José Cela, 10, 13005, Ciudad Real, SpainResearch group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avenida Vicent Andrés Estellés s/n, Burjassot, València 46100, SpainResearch group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avenida Vicent Andrés Estellés s/n, Burjassot, València 46100, SpainResearch group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avenida Vicent Andrés Estellés s/n, Burjassot, València 46100, SpainInstitute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, SpainHorchata is a traditional beverage from Valencia, Spain, made from tiger nuts (a tuber), which industrial production generates large amounts of co-products. These co-products are rich in several compounds (i.e. oil), which can be extracted by applying green technologies such as supercritical-CO2. However, even after oil extraction, some co-products remain. Following the principles of a circular economy, these remaining co-products can be reintroduced into the food chain as fat replacers in meat products. The study aimed to develop pork burgers with different concentrations of supercritical-CO2 (29.5 MPa, 45.8 °C) defatted tiger nut milk co-products (DTNC) and evaluate their stability, chemical composition, and physical properties. DTNC are rich in fiber and minerals, and their addition to pork burgers resulted in reduced fat content while increasing fiber, magnesium, and potassium in a concentration-dependent manner. The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. Although the presence of the defatted tiger nut co-products reduced the scores for most of the sensory attributes, when added up to 3 %, all of them were rated higher than 5. At higher concentrations, the lowest values were obtained for granularity, juiciness and crumbliness. In conclusion, replacing backfat with up to 3 % DTNC in pork burgers provides a method to reduce fat while increasing fiber and mineral content, all while maintaining the expected qualities of the burger.http://www.sciencedirect.com/science/article/pii/S266683352500005XValorizationNew ingredientsFiberCoproductsSupercritical fluid extraction |
| spellingShingle | Raquel Lucas-González Carmen Botella-Martínez Manuel Salgado-Ramos Noelia Pallarés Pedro V. Martínez-Culebras Francisco J. Barba Juana Fernández-López Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties Future Foods Valorization New ingredients Fiber Coproducts Supercritical fluid extraction |
| title | Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties |
| title_full | Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties |
| title_fullStr | Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties |
| title_full_unstemmed | Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties |
| title_short | Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties |
| title_sort | upcycling supercritical co2 defatted tiger nut milk co products into pork burgers a sustainable fat replacer with enhanced quality properties |
| topic | Valorization New ingredients Fiber Coproducts Supercritical fluid extraction |
| url | http://www.sciencedirect.com/science/article/pii/S266683352500005X |
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