Ricard Bou | IRTA - Academia.edu (original) (raw)

Papers by Ricard Bou

Marination is commonly used to preserve fish, which, in combination with other non-thermal techno... more Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressures, may help to preserve freshness and extend shelf life. In addition, marination may mask changes on the physicochemical properties and sensory attributes of fish resulting from intense pressurization treatments. In this study, the effect of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets was investigated. The results showed that compared to conventional marination, vacuum impregnation had no effect on the aforementioned properties, except for a higher perception of lemon aroma. Pressurization resulted in total viable counts below 4 log CFU/g after 16 d of storage at ≤2°C. In addition, lipid oxidation was maintained at...

Journal of Food Engineering, 2017

Fermented Foods in Health and Disease Prevention, 2017

Fermented sausages are traditional products that have been consumed for centuries in many parts o... more Fermented sausages are traditional products that have been consumed for centuries in many parts of the world. Recently, health and well-being aspects have become increasingly important in consumer decisions. In a healthy and balanced diet, these meat products contribute to the intake of different nutrients necessary to meet certain metabolic requirements and thus for proper nutrition. However, they also contribute to the intake of fat, saturated fatty acids, cholesterol, salt, and other substances that can have adverse effects on health. The purpose of this chapter is to analyze the components of fermented sausages and their potential health implications and to suggest possible strategies for improving their nutritional composition and potential health benefits.

Journal of Parenteral and Enteral Nutrition, 2009

The metabolic effects of intravenous lipid emulsions (ILEs) used in parenteral nutrition (PN) dep... more The metabolic effects of intravenous lipid emulsions (ILEs) used in parenteral nutrition (PN) depend on their fatty acid composition. Subjects in this prospective and randomized double-blind study were 28 adult patients post digestive surgery. PN was started after surgery and lasts for 5 days. Randomly, patients receive 1 of 4 different ILEs: medium-chain triglycerides/long-chain triglycerides (soybean oil; MCT/LCT), olive/soybean oil (oleic), long-chain triglycerides (soybean oil; LCT), and structured lipid. On days 0 and 6, serum liver function tests were analyzed for cholesterol, triglycerides, lipoproteins, and serum fatty acids. No differences were found in the 4 groups according to their gender, age, body mass index, diagnosis, baseline white blood cell, C-reactive protein, glucose levels, and other study parameters. Differential significant changes were not observed in any of the hepatic function parameters or plasmatic lipid levels between the groups. A significant decrease was observed in cis monounsaturated fatty acids (MUFAs) and a significant increase in omega-6 polyunsaturated fatty acids (PUFAs) and omega-3 PUFA values in LCT and structured groups compared with MCT/LCT and oleic groups, and a tendency for a decrease in trans fatty acids in the oleic and structured groups was found. All ILEs administered were safe and well tolerated. The changes in serum fatty acids reflected the pattern of fatty acids administered with different ILEs. The group receiving the olive oil emulsion achieved a fatty acid composition of serum lipids that could offer major therapeutic or biological advantages.

Journal of Food Science and Technology, 2016

This article analyses the potential use of double emulsions as silicon delivery systems with refe... more This article analyses the potential use of double emulsions as silicon delivery systems with reference to the influence of the composition of the inner aqueous phase (W 1 , containing NaCl and sodium caseinate or gelatin) on silicon encapsulation and physicochemical properties of food-grade W 1 /O/W 2. Irrespective of W 1 , DEs initially showed a well-defined monomodal distribution, with the widest range registering in the sample with gelatin. All samples developed a bimodal distribution during storage (3 ± 2°C). Heating increased the range of droplet size distribution. DEs exhibited high physical stability (creaming), decreasing over storage; this behaviour was generally unaffected by W 1 composition, which maintained similar stability (95-96%) at the end of storage. Viscosity was generally unaffected by formulation, storage time or heating treatment. Si encapsulation efficiency (72.4 and 78.3%) was not affected by W 1 composition, while Si encapsulation stability was generally unaffected by either storage or heating. These DEs can be used as potential ingredient (with lower fat content, better fatty acid profile and with the potential Si health benefits) for the development of healthier foods including meat products.

Comprehensive Reviews in Food Science and Food Safety, 2022

Food Research International, 2020

There is a growing demand for clean label products and thus the elimination of curing additives i... more There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (pHSM24h ≤ 5.4; 5.4 > pHSM24h < 5.9; pHSM24h ≥5.9) and salting time (standard vs reduced) on zinc-protoporphyrin content, heme content and other physicochemical parameters of Serrano dry-cured hams manufactured without the addition of curing agents. Results showed that in those hams with higher post mortem pH heme content was increased whereas ZnPP content and proteolysis index were decreased. Reduced salting time decreased salt content whereas ZnPP and heme contents remained unaffected. Lower post mortem pH and reduced salting time led to a higher content in various free fatty acids which, in turn, were found to correlate positively with ZnPP formation. However, the observed changes in heme and ZnPP contents had no effect on the instrumental color of the final product.

Journal of Nutrition, 2016

Food Chemistry, 2016

The purpose of this study was to compare three different emulsion-based systems, namely simple em... more The purpose of this study was to compare three different emulsion-based systems, namely simple emulsion, double emulsion and gelled double emulsion, for delivery of n-3 fatty acids (perilla oil at 300g/kg) and hydroxytyrosol (300mg/kg). Considering that their structural differences may affect their physical and oxidative stability, this was studied by storing them at 4°C for 22days in the dark. The results showed that the oxidative status was maintained in all systems by the addition of hydroxytyrosol. However, there was some loss of hydroxytyrosol, mainly during sample storage and during preparation of the gelled double emulsion. Moreover, the antioxidant loss was more pronounced in more compartmentalized systems, which was attributed to their increased surface area. However, the double emulsion was found to be less stable than the gelled emulsion. Overall, the encapsulation of labile compounds in more complex systems needs to be carefully studied and adapted to specific technological and/or nutritional requirements.

Journal of Agricultural and Food Chemistry, 2012

European Journal of Lipid Science and Technology, 2014

Foods, 2021

The development of food products containing offal and offal extracts could be part of the solutio... more The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat products containing offal extracts. Consumers’ perceptions were evaluated by means of focus group discussions and a survey (N = 400) to validate the focus group results in various Spanish provinces. The theory of planned behavior was used to examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, and affordability were the main drivers, while sensory attributes, low frequency consumption, and perceived higher content of undesirable compounds were the main barriers. Three segments were identified according to their beliefs: those in favor of these products, those that were health and environmentally conscious, and those who were reluctant about them. The identification of these segments and their p...

Meat Science

The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without... more The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg on a dry matter basis and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling.

The status of sardine and anchovy populations in the northern Mediterranean Sea has been declinin... more The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding stages in these two species were assessed using specimens caught along the northern Catalan coast, in order to assess the links between lipid dynamics, reproduction and feeding in these two species, and to contribute towards an explanation of the potential causes of the current situation of the stocks. The results support the use of fatty acid levels as indicators of the body condition of sardine and anchovy at different reproductive and feeding stages, as well as that of the pelagic environmental conditions. In particular, the relatively low n-3 PUFA levels (which are crucial for reproductive success) found in spawning sardines compared to spawning anchovies indicate a poorer reproductive health status of sardine. By comparing the current total lipid content values with those recorded in...

Food Chemistry

The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydros... more The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures (5.0 vs 3.7). During storage, redness decreased in samples exposed to 400 and 600 MPa. This decrease was concomitant with the progression of oxidation and the 2.5 fold decrease of soluble heme. An additional experiment was conducted to examine the effect of the hemoglobin mode of addition into pressurized muscle. The exposure at 600 MPa led to washed muscle oxidation even in the absence of hemoglobin, thus indicating that pressure treatments triggered lipid oxidation. However, the presence of native or pressurized hemoglobin into pressurized washed muscle caused more hexanal than the pressurized control without hemoglobin. Overall, results suggest that membrane disruption and the release of hemin are crucial for the onset of oxidation.

Food research international (Ottawa, Ont.), 2018

The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gel... more The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different emulsifiers (sodium caseinate, SC; whey protein isolate, WPI and isolated soy protein, ISP), were cold gelled after adding a natural extract rich in condensed tannins (CT). The GEs were characterized and their oxidative stability evaluated during storage (4 °C). All GEs formulated presented a solid-like structure showing generally excellent emulsion stability, which improved in GEs with the addition of CT. Non-extractable proanthocyanidins (NEPA) were the main source of polyphenol in samples enriched with CTs. The antioxidant activity of the systems was not affected by the use of different proteins as emulsifiers, but it was improved in GEs containing CT. The oxidation values recorded in the GE systems can generally be regarded as low even considering their enric...