Revistas
Revista:
FOOD SCIENCE AND HUMAN WELLNESS
ISSN:
2213-4530
Año:
2024
Vol.:
13
N°:
1
Págs.:
462 - 471
Dysphagia is commonly associated with malnutrition and an increased choking risk. To overcome these complications, food designed for people with dysphagia should have an appropriate texture and a high nutritional value. In this study, six formulations of a strawberry dessert enriched in protein (calcium caseinate) and fiber (wheat dextrin or inulin) were developed using different hydrocolloids (xanthan gum, carboxymethyl cellulose or modified starch) to provide desirable texture and stability. Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed. Back-extrusion test, rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties. The high content in protein (14.7 g/100 g) and fiber (7.9-8.7 g/100 g) made possible to use the claims high protein and high fiber. Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert. Loss tangent ranged 0.28-0.35 for all the formulations, indicating a weak gel behavior, which could be considered safe to swallow. The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage. This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia. & COPY; 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Revista:
FOODS
ISSN:
2304-8158
Año:
2023
Vol.:
12
N°:
4
Págs.:
882
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10-15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 degrees C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2023
Vol.:
170
Págs.:
112975
Enriched lentil protein vegetable purees (10% zucchini, 10% carrots, 2.5% extra virgin olive oil and 21.8% lentil protein concentrate) suitable for people with dysphagia were developed with 0.8% xanthan gum (XG) or 600 MPa/5 min high pressure processing (HPP) treatment with the aim of comparing their rheological and textural properties. Selection of the appropriate XG % and HPP conditions was made by performing initial pilot trials. Purees showed a good nutritional profile (12% protein, 3.4% fiber, 100 Kcal/100 g), being adequate for people with dysphagia. Microbiological testing of HPP treated purees indicated that it has a good shelf-life under refrigerated conditions 14 days). Both types of purees showed a gel-like character (tan delta 0.161-0.222) and higher firmness, consistency and cohesiveness than control samples. Comparing XG and HPP samples at time 0, HPP treated purees showed the highest stiffness ( G '), the lowest deformability capacity (yield strainLVR) and the lowest structural stability (yield stressLVR). With storage, HPP treatment samples showed significant increases in all rheological and textural parameters. These results confirm the suitability of HPP as an alternative technology to hydrocolloids for the obtained dysphagia dishes.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2023
Vol.:
402
Págs.:
134416
The impact and relative relevance of in vitro gastrointestinal digestion, processing temperature (room temperature or 180 °C), and gelling agent (GA) (carrageenan and alginate) on the bioactive compounds and oxidation status of olive and echium oils gelled formulations with 40% lipid incorporation was assessed. In vitro digestion was not affected by the GA, with >90% lipolysis in all formulations, but was the most relevant variable, promoting oxidation (MDA) regardless of the oil type, GA or temperature applied. Tocopherols and phenolic decreased with digestion, which could be interpreted as a protective response to pro-oxidative conditions during digestion. Temperature decreased olive oil phenolics. Gelification of echium oil using alginate reduced secondary oxidation products formation in comparison with carrageenan, with oxidation degrees after digestion equivalent to those shown with olive oil. The use of alginate with olive oil resulted in the most stable formulations, although not protecting its minor bioactive compounds from thermal degradation.
Revista:
FOODS
ISSN:
2304-8158
Año:
2022
Vol.:
12
N°:
1
Págs.:
54
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and milk. Sugar was used in both types of formulations, but it was partially replaced by maltitol in the reformulated product. Decreases of 25% in energy and 67% in fat supply were achieved, as well as a 36% reduction in the sugar content. The saturated fatty acid amount was 0.57 g/100 g product, in contrast with the 9.45 g/100 g product found in control products. Differences in color were observed both through instrumental and sensory analysis, especially in the crust, with lower values for the Browning index in the reformulated products. The hedonic test, carried out with 44 untrained panelists, showed a good score for general acceptability (6.1 in contrast to 7.2 for control products), and no significant differences from the control were found for flavor.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2022
Vol.:
169
Págs.:
114029
This study optimized the formulation of protein-enriched vegetable purees designed for people with swallowing difficulties and investigated the effect of different storage conditions (freezing and refrigeration) on their nutritional, rheological and textural properties. Two proteins (casein and pea protein) and four hydrocolloids (guar gum, tara gum, xanthan gum and carboxymehtylcellulose) were combined and their behavior analyzed. The formulations were a good source of protein and antioxidants ensuring a significant supply of protein (6.1-6.7%) and antioxidant capacity (43-53mg phenolic compounds/100g). The addition of an optimum amount of hydrocolloids allowed the target "pudding" viscosity to be achieved. The formulations containing pea protein were more affected by freezing, which decrease their viscosity, and showed a weaker internal structure and a lower firmness after freezing/thawing when compared with casein formulations. Samples with xanthan gum in general showed better stabilit y. These results indicate that freezing can be a good alternative for preserving casein-enriched vegetable puree elaborated with xanthan gum designed for people with swallowing difficulties. All rights reserved, Elsevier.
Revista:
ANTIOXIDANTS
ISSN:
2076-3921
Año:
2022
Vol.:
12
N°:
1
Págs.:
22
The aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (> 75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS(center dot+) and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field.
Revista:
ANTIOXIDANTS
ISSN:
2076-3921
Año:
2022
Vol.:
11
N°:
3
Págs.:
490
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 degrees C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant alpha-pinene and beta-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.
Autores:
Deghima, A. (Autor de correspondencia); Righi, N.; Daoud, I.; et al.
Revista:
SOUTH AFRICAN JOURNAL OF BOTANY
ISSN:
0254-6299
Año:
2022
Vol.:
148
Págs.:
315 - 325
Ranunculus macrophyllus Desf. is a multipurpose edible medicinal plant, whose roots are used to treat feminine infertility and to increase weight. The aim of this work was to study for the first time the acute toxicity and anti-inflammatory activity of their n-hexane extract. Gas chromatography was used to study the chemical composition of the extract, while xylene induced ear edema was used to assess its anti-inflammatory activity. In silico methods were used to determine the possible anti-inflammatory mechanism of action and pharmacokinetic behavior of the major compounds. Gas chromatographic analysis led to identification of 19 fatty acids, including linoleic, ¿-linolenic and palmitic acids as major compounds. The n-hexane extract did not induce any visible signs of toxicity or mortality to mice at 2000 mg/kg body weight, and successfully inhibited the xylene induced ear inflammation (67% at 200 mg/kg). This activity may be attributed to linoleic and ¿-linolenic acids that were found to be potent inhibitors of cyclooxygenase 2 and phospholipase A2 in the in silico study. The n-hexane extract exhibited strong anti-inflammatory activity with no acute toxicity, which opens the doors for the use of R. macrophyllus roots and their n-hexane extract in food, nutraceutical and pharmaceutical industries.
Revista:
JOURNAL OF FOOD SCIENCE
ISSN:
0022-1147
Año:
2022
Vol.:
87
N°:
4
Págs.:
1489 - 1499
New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non-conventional oils used in functional food products (hempseed oil, moringa oil, and echium oil) and to compare them with two conventional ones (extra virgin olive oil [EVOO] and linseed oil). Oxidative stability was assessed by determining their acidity value and peroxide content. All oils showed adequate values for acidity and oxidation status. Echium and hempseed oils showed a high content of polyunsaturated fatty acids (>70%), especially omega-3 fatty acids, while moringa oil was rich in oleic acid. Echium oil, hempseed oil, and moringa oil presented higher sterol content than EVOO, but lower than that of linseed oil. Sitosterol was the most abundant sterol in all samples (97.88¿275.36 mg/100 g oil), except in echium oil, where campesterol (170.62 mg/100 g oil) was the major sterol. Squalene was only found in significant amounts in EVOO. In conclusion, non-conventional oils seem to be interesting sources of bioactive compounds and have great potential for the food industry. Practical Application: Non-conventional vegetable oils can be used as alternative sources of lipids in a variety of food products. Additionally, these oils have great potential to be included in the formulation of functional ingredients for the delivery of omega-3 fatty acids, antioxidants, fiber, among others.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2022
Vol.:
153
Págs.:
112538
Alternative plant-derived fat replacers have experimented a rising interest in the food industry for their versatility and functionality. The aim of this work was to optimize the formulation of a gelled oil-in-water emulsion using echium oil (EO) or extra virgin olive oil (EVOO) and different hydrocolloids (alginate, cellulose with collagen and k-carrageenan) as a butter substitute, and assess their technological properties and oxidative stability. Out of 36 initial formulations, 6 were ultimately selected using a two steps process: firstly, on basis on hardness value (considering hardness of butter at room temperature as reference), and secondly searching for minimum syneresis. Oxidative stability of selected formulations was assessed after Schaal oven test. Oxidation parameters were influenced by the unsaturation degree of the oils (with statistically lower values for TBARs for gelled emulsions elaborated with EVOO as compared to those elaborated with EO), as well as by the required heating for the preparation of each gel type (with carrageenan showing statistically higher values in EO gels). Volatile profile of samples was characterized by the presence of aldehydes (35-45% of total area identified), followed by alcohols (11-21%) and esters (21-27%), with a statistically significant increase in aldehydes after 24 h in EO gels.
Revista:
FOOD BIOSCIENCE
ISSN:
2212-4292
Año:
2021
Vol.:
40
Págs.:
100904
Ranunculus macrophyllus Desf. is a lesser-known yet regularly used vegetable in Mediterranean folk diets for its nutritional and medicinal properties. There is a lack of scientific data on its nutritional value and functionality. Therefore, the aim of this study was to investigate the nutritional and the phytochemical composition and the effect of in vitro digestion on the antioxidant activity and on individual polyphenols from an ethyl acetate extract. The proximate composition analysis showed good amounts of carbohydrates (72.4% dry weight, dw) and crude proteins (15% dw), while mineral analysis showed considerable amounts of calcium, magnesium, iron and zinc among other elements. The lipidic fraction showed potential anti-thrombotic and anti-atherogenic potential with beta-linolenic acid (40.8%) and linoleic acid (16.9%) as major compounds. The ethyl acetate fraction showed good amounts of total polyphenols (235 mg GAE/100 g dw), flavonoids (43.5 mg QE/100 g dw) and flavonols (108 mg RE/100 g dw). The fraction showed good radical scavenging ability against 2,2-dipheny l-1-picrylhydrazyl (432 mg Trolox E/100 g dw), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (1240 mM Trolox E/100 g dw) and peroxyl radicals (14200 mM Trolox E/100 g dw) even after in vitro digestion. Caffeic and coumaric acids showed good bioaccessibility between 97 and 102% while catechin and luteolin had lower bioaccessibility ranging from 34.2 to 38.7%. R. macrophyllus Desf. was found to be a good source of nutritional and non nutritional bioactive compounds with good bioaccessibility, which make its application in food and pharmaceutical industries potentially beneficial.
Revista:
FOODS
ISSN:
2304-8158
Año:
2021
Vol.:
10
N°:
6
Págs.:
1248
Revista:
JOURNAL OF FOOD SCIENCE
ISSN:
0022-1147
Año:
2020
Vol.:
85
N°:
10
Págs.:
3072-3080
The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega¿3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN:
0022-5142
Año:
2019
Vol.:
99
N°:
5
Págs.:
2251 - 2258
BACKGROUND The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. RESULTS Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P < 0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. CONCLUSION These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption. (c) 2018 Society of Chemical Industry
Autores:
Russolillo, G.; Baladia, E. ; Monino, M. (Autor de correspondencia); et al.
Revista:
REVISTA ESPAÑOLA DE NUTRICION HUMANA Y DIETETICA
ISSN:
2173-1292
Año:
2019
Vol.:
23
N°:
4
Págs.:
205 - 221
Introduction: Food servings are standard amounts of food stuffs or drinks to help dietetic advice to promote and preserve health. The aim is to establish the serving size of fruits and vegetables (FH) to be used in food based dietary guidelines (FBDG). Material and Methods: Methodology of the United States Department of Agriculture (USDA) was adapted to establish serving sizes for FBDG, along of the followed by the food exchange system. Data was collected from the FH portion sizes reported in nutritional surveys and common sizes available in the Spanish market, and they were adjusted to an easily recognisable quantities of food with equivalence on key nutrients: the compliance with public health goals for FH consumption was evaluated. Results: Portion sizes typically reported in Spanish nutrition surveys are scarce and not homogeneous, and no data published in scientific journals on portion sizes were available. The Spanish FBDG, in spite of showing a range of serving size for FH, do not assure that they are interchangeable nor specify the method to obtein them.The serving of vegetables was 139,44g (DS:+/- 21.98, CV:0.16), 137,68g (DS:+/- 49,61, CV:0,36) for fruits and 28.00g (DS:+/- 7,53, CV:0.27) for dried fruits. Conclusions: With the established servings, the recommendation of consuming "at least 5 servings of FH a day" would allow reaching the Public Health goals for FH established in 600g (net weight)/person/day. It is recommended that the Spanish Agency for Consumers, Food Safety and Nutrition (AECOSAN) uses this methodology to establish serving sizes for the rest of food groups that make up the FBDG for the Spanish population.
Autores:
Lütjohann, D. (Autor de correspondencia); Björkhem ; Friedrichs S; et al.
Revista:
JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY
ISSN:
0960-0760
Año:
2019
Vol.:
190
Págs.:
115 - 125
Revista:
FOOD & NUTRITION RESEARCH
ISSN:
1654-6628
Año:
2019
Vol.:
63
Págs.:
1 - 7
Background: Food labeling is an important communication tool for the exposure of nutrition information in foods. Objective: The presence of labeling messages related to nutrients, health properties, allergens, and additives in meat products marketed in Spain was analyzed in this work. The data collection was done through the web pages of six Spanish meat industries, and 642 products were gathered. The following labeling information was collected: the presence of nutrition claims, the presence of health claims, messages indicating the absence of additives, and those reporting the absence or presence of allergenic substances. Results: A total of 1,254 messages were found with the following distribution: 72% were related to the presence/absence of allergens, 19% were nutrition claims, 8% were messages related to the absence of additives, and only 0.4% were health claims. Fat was the nutrient most frequently referred in the nutrition claims, accounting for a 63.5% of this type of claims, with the expression 'low-fat', as the most used (42% of total nutrition claims). Prevalence of processed meat products that showed nutrition claims was 29%, whereas the percentage of products that showed information about allergenic compounds was 83%. Conclusion: This work provides information about the presence of health-related messages in a high number of meat products, which could be useful as a tool for marketing purposes or for consumer trends evaluation studies.
Revista:
MEAT SCIENCE
ISSN:
0309-1740
Año:
2019
Vol.:
148
Págs.:
219 - 222
The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5.3% versus 10.75%), doubled the antioxidant activity and the DHA content, and improved the stability against oxidation by reducing the peroxide content more than two fold when compared to control patties. In addition, instrumental color measured by the CIE L*a*b* system showed no significant difference between control and modified raw patties. Moreover, the sensory acceptability of the new formulation was confirmed by a like/dislike hedonic test.
Revista:
FOOD & FUNCTION
ISSN:
2042-650X
Año:
2019
Vol.:
10
N°:
12
Págs.:
7883 - 7891
The incorporation of oil in water gel emulsion with significant levels of omega-3 fatty acids and plant sterols was studied to improve the lipid fraction of beef patties. The nutritional improvement achieved led to products able to include certain nutrition and health claims in the labelling. Sensory characterization by 62 consumers and the effect of nutritional information of the samples were also evaluated by using hedonic tests for liking, Check-All-That-Apply (CATA) questions and purchase intention. After having received the nutritional information about the new products, consumers reported a significant increase in the purchase intention and overall acceptability of the reformulated beef patties (P < 0.05) compared to these products under the blind conditions. In particular, 54 out of 62 consumers showed a higher acceptability for reformulated beef patties after receiving the nutritional information. This work highlighted the influence of nutritional information on sensory acceptability of reformulated healthier beef patties.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2019
Vol.:
109
Págs.:
436 - 442
Bakery products have been traditionally considered an important source of trans (TFA) and saturated fatty acids (SFA), which are strongly related to cardiovascular and other chronic diseases. This study aimed assessing the quantity and quality of the lipid fraction in artisan and industrial biscuits. Seven artisan and five industrial brands of biscuits were analyzed. Total fat was statistically higher for the artisan biscuits (29.46%) than for the industrial ones (26.85%). Lipid profile revealed significant differences in TFA and SFA between both types of products, with lower values in industrial biscuits (0.75 g and 44.15 g/100 g of total fat, respectively) compared to artisan biscuits (1.81 g and 51.24 g/100 g of total fat). Artisan biscuits showed TFA values between 0.99 and 3.50 g/100 g fat, including 2 brands showing mean values higher than 2%. All industrial biscuits showed TFA values lower than 1% and a healthier lipid fraction as compared to artisan ones.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2019
Vol.:
122
Págs.:
129 - 136
Conventional canola oil and structured canola oil systems, consisting of oil in water hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels (12%, with 0%, 1.5% or 3% glycerol monostearate), were used to replace beef fat in emulsion type meat batters. Replacement with regular canola oil increased hardness and lightness (P < .05) of the reformulated products as compared to those with beef fat. Structuring the oil resulted in similar color and texture (P > .05), and lower oxidation values (P < .05) of meat batters. Reformulated products also gave rise to a healthier fatty acid profile, evidenced by a decrease in saturated fatty acids (SFA) from 11.8% to approximate to 2% and an increase in polyunsaturated fatty acids (PUFA) from 0.3% to approximate to 5%. Omega-6 to omega-3 ratio also decreased (16.2 to approximate to 2) when incorporating canola oil into meat batters. Batters formulated with organogels showed improved matrix stability compared to those with hydrogelled emulsions, which showed some coalescence of fat globules and fat losses during cooking, resulting in a reduction of fat content (P < .05).
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2018
Vol.:
44
Págs.:
146 - 154
Melissa officinalis, Lavandula latifolia and Origanum vulgare are widely used medicinal plants and spices. Their extracts were evaluated as potential antioxidants for functional food formulations. After being submitted to an in vitro gastrointestinal digestion, all the extracts showed antioxidant activity (measured by DPPH, ABTS, FRAP, TPC). Furthermore, their main polyphenols maintained high stability. Biological activity was measured using Caenorhabditis elegans, which is a widely used model in this context. Treatments of 50 and 100 mu g/mL of M. officinalis significantly attenuated juglone-induced stress in the survival assay performed; moreover, all tested concentrations decreased intracellular ROS. Lavandula latifolia and O. vulgare had no significant effect against acute stress in the survival assay, but significantly decreased ROS basal levels. GST-4 expression under juglone-induced oxidative stress was significantly down-regulated by treatment with the three plant extracts (up to 63%). Besides, similar biological activity of all digested extracts was demonstrated in all in vivo assays.
Revista:
FOOD & FUNCTION
ISSN:
2042-6496
Año:
2018
Vol.:
9
N°:
5
Págs.:
3028 - 3036
FGF21 has emerged as a key metabolism and energy homeostasis regulator. Dietary supplementation with eicosapentaenoic acid (EPA) and/or -lipoic acid (LIP) has shown beneficial effects on obesity. In this study, we evaluated EPA and/or LIP effects on plasma FGF21 and the fatty acid (FA) profile in overweight/obese women following hypocaloric diets. At the baseline, FGF21 levels were negatively related to the AST/ALT ratio and HMW adiponectin. The weight loss did not cause any significant changes in FGF21 levels, but after the intervention FGF21 increased in EPA-supplemented groups compared to non-EPA-supplemented groups. EPA supplementation decreased the plasma n-6-PUFA content and increased n-3-PUFAs, mainly EPA and DPA, but not DHA. In the LIP-alone supplemented group a decrease in the total SFA and n-6-PUFA content was observed after the supplementation. Furthermore, EPA affected the desaturase activity, lowering 4D and raising 5/6D. These effects were not observed in the LIP-supplemented groups. Besides, the changes in FGF21 levels were associated with the changes in EPA, n-3-PUFAs, 5/6D, and n-6/n-3 PUFA ratio. Altogether, our study suggests that n-3-PUFAs influence FGF21 levels in obesity, although the specific mechanisms implicated remain to be elucidated.
Revista:
EUROCARNE
ISSN:
1132-2675
Año:
2018
Vol.:
265
Págs.:
144 - 150
Autores:
Lutjohann, D. (Autor de correspondencia); Bjorkhem, I.; Friedrichs, S.; et al.
Revista:
BIOCHIMIE
ISSN:
0300-9084
Año:
2018
Vol.:
153
Págs.:
26 - 32
Increasing numbers of laboratories develop new methods based on gas-liquid and high-performance liquid chromatography to determine serum concentrations of oxygenated cholesterol metabolites such as 7 alpha-, 24(S)-, and 27-hydroxycholesterol. We initiated a first international descriptive oxycholesterol (OCS) survey in 2013 and a second interventional survey 2014 in order to compare levels of OCS reported by different laboratories and to define possible sources of analytical errors. In 2013 a set of two lyophilized serum pools (A and B) was sent to nine laboratories in different countries for OCS measurement utilizing their own standard stock solutions. In 2014 eleven laboratories were requested to determine OCS concentrations in lyophilized pooled sera (C and D) utilizing the same provided standard stock solutions of OCS. The participating laboratories submitted results obtained after capillary gas-liquid chromatography-mass selective detection with either epicoprostanol or deuterium labelled sterols as internal standards and high-performance liquid chromatography with mass selective detection and deuterated OCS as internal standard. Each participant received a clear overview of the results in form of Youden-Plots and basic statistical evaluation in its used unit. The coefficients of variation of the concentrations obtained by all laboratories using their individual methods were 58.5-73.3% (survey 1), 56.8-60.3% (survey 2); 36.2-35.8% (survey 1), 56.6-59.8, (survey 2); 61.1-197.7% (survey 1), 47.2-74.2% (survey 2) for 24(S)-, 27-, and 7 alpha-hydroxycholesterol, respectively. We are surprised by the very great differences between the laboratories, even under conditions when the same standards were used. The values of OCS's must be evaluated in relation to the analytical technique used, the efficiency of the ample separation and the nature of the internal standard used. Quantification of the calibration solution and inappropriate internal standards could be identified as major causes for the high variance in the reported results from the different laboratories. A harmonisation of analytical standard methods is highly needed. (C) 2018 Published by Elsevier B.V.
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
ISSN:
1438-7697
Año:
2017
Vol.:
119
N°:
3
Págs.:
1600072
A water and an acetone extract of the Icelandic brown algae Fucus vesiculosus were evaluated as potential natural sources of antioxidant compounds in skin care emulsions. To assess their efficacy in inhibiting lipid oxidation caused by photo- or thermoxidation, they were stored in darkness and room temperature as control conditions, and compared to samples stored under accelerated conditions (light and room temperature, or darkness and 40 degrees C). The presence of extracts in the skin care emulsions induced remarkable colour changes when the emulsions were exposed to light, and more extensively under high temperature. High temperature also caused greater increments in the droplet size of the emulsions. The analysis of the tocopherol content, peroxide value and volatile compounds during the storage revealed that, whereas both water and acetone extracts showed (at 2mg/g of emulsion) protective effect against thermooxidation, only the water extract showed antioxidant activity against photooxidation. Practical applications: This research is the basis of developing natural antioxidants derived from seaweed to limit lipid oxidation in skin care products.
Revista:
NUTRIENTS
ISSN:
2072-6643
Año:
2017
Vol.:
9
N°:
7
Págs.:
662
The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered "trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.
Revista:
EUROCARNE
ISSN:
1132-2675
Año:
2017
Vol.:
256
Págs.:
97 - 106
Revista:
MEAT SCIENCE
ISSN:
0309-1740
Año:
2017
Vol.:
134
Págs.:
7 - 3
A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 degrees C/vacuum), 4NV (4 degrees C/no vacuum), 25 V (25 degrees C/vacuum) and 25NV (25 degrees C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4 degrees C under vacuum (4 V) was selected as the best condition. Once the gelled emulsion was characterized, its effectiveness as fat analogue was demonstrated in beef patties. Reformulated patties were produced with 100% of animal fat replacement and compared to conventional patties (9%fat). A 70%fat reduction was achieved in the new patties, mainly due to a reduction in the saturated fatty acids. Also, decreased n-6 (76%lower content) and increased eicosapentaenoic and docosahexaenoic acids (55%higher content) were noticed in the new formulation. The incorporation of the gelled emulsion containing reduced amount of n-6 fatty acids and increased amounts of long chain n-3 fatty acids (EPA + DHA) reduced the oxidation status of the patties and their sensory evaluation resulted in acceptable scores.
Revista:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN:
0022-1155
Año:
2017
Vol.:
54
N°:
9
Págs.:
2842 - 2851
Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2016
Vol.:
26
Págs.:
428 - 438
The bioaccessibility and antioxidant activity of rutin, caffeic acid and rosmarinic acid were evaluated using three in nitro gastrointestinal digestion models: filtration, centrifugation and dialysis. At intestinal level, a significant degradation of all compounds was observed when results were expressed on concentration basis (mg/mg lyophilised sample), mainly due to the dilution effect that occurs during digestion. However, when results were expressed as absolute amounts (total mg in the digested fraction), this degradation was much lower, or even absent in the case of rutin. Moreover, bioaccessibility (in terms of total mg) was higher in filtration and centrifugation than in the dialysis method. A significant reduction of antioxidant activity was observed after intestinal digestion of the three standards, regardless of the method used. In conclusion, the methodology and units used to report results are two critical parameters to take into account in bioaccessibility studies.
Revista:
MEAT SCIENCE
ISSN:
0309-1740
Año:
2016
Vol.:
121
Págs.:
107 - 113
Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). ¿-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption.
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
ISSN:
1438-7697
Año:
2016
Vol.:
118
N°:
8
Págs.:
1125 - 1131
Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana-cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%).
Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidation.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2016
Vol.:
196
Págs.:
451 - 458
The interest in plant sterols enriched foods has recently enhanced due to their healthy properties. The influence of the unsaturation degree of different fatty acids methyl esters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS: campesterol, stigmasterol and ß-sitosterol) was evaluated at 180 °C for up to 180 min. Sterols degraded slower in the presence of unsaturated FAME. Both PS and FAME degradation fit a first order kinetic model (R(2)>0.9). Maximum oxysterols concentrations were achieved at 20 min in neat PS and 120 min in lipid mixtures and this maximum amount decreased with increasing their unsaturation degree. In conclusion, the presence of FAME delayed PS degradation and postponed oxysterols formation. This protective effect was further promoted by increasing the unsaturation degree of FAME. This evidence could help industries to optimize the formulation of sterol-enriched products, so that they could maintain their healthy properties during cooking or processing.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2015
Vol.:
62
N°:
2
Págs.:
1069 - 1075
A new gelled carrageenan containing emulsion developed as ingredient was used as fat replacer in burger patties. Increasing amounts (25, 50, 75 and 100%) of this gelled emulsion were added into the product in order to reduce the fat content while improving its fatty acid profile. A 41% reduction of the total fat content with an increment of the 74.5% of the unsaturated fatty acids, and a significant decrease in cholesterol (47%) and saturated fat (62%) were achieved in the product with the highest level of substitution. These products showed significantly lower thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COPs) compared to control. Additionally, when samples were subjected to thermal treatment (180 degrees C, 15 min, oven conditions) higher lipid oxidation rates were found when increasing amounts of the gelled emulsion were incorporated into the new formulations, without impairment of their final sensory properties.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2015
Vol.:
63
N°:
2
Págs.:
1016 - 1022
The cytotoxic effect of the aqueous extract from Verbena officinalis, was evaluated in vitro on DHD/K12/PROb rat colonic epithelial cell line and HCT-116 human colon adenocarcinoma cell line. In both cell lines, the IC50 values were lower than 20 mu g/mL after 72 h of treatment. Bioassay guided fractionation led to the isolation of 12 phenylethanoid glycosides with anti-proliferative activity, five of them are being reported for the first time. The new compounds were elucidated as 4 ''-acetyl-O-isoverbascoside, 2 '',4 ''-diacetyl-O-verbascoside, 3"',4"'-diacetyl-O-isoverbascoside, 4"',6 ''-diacetyl-O-betonyoside A and 3"',4"'-diacetyl-O-betonyoside A. The IC50 results suggest that antiproliferative activity is determined by not only the number of acetyl-groups but also their position in the aliphatic rings. Compounds exhibiting vicinal acetyl-groups in the sugar rings such as 3"',4"'-diacetyl-O-isoverbascoside and 3"',4"'-diacetyl-O-betonyoside A are particularly strong cytotoxic compounds against both cell lines. This investigation indicated that diacetyl-phenylethanoids might be valuable as cancer chemopreventive agents.
Revista:
STEROIDS
ISSN:
0039-128X
Año:
2015
Vol.:
99
Págs.:
155-160
The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180 degrees C, 0-180 min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analysed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxides Value (PV) and TBARS. PV remained constant from 30 min onwards and TBARS continued increasing along the whole heating treatment. Degradation of both cholesterol and stigmasterol fitted a first order curve (R-2 = 0.937 and 0.883, respectively), with very similar degradation constants (0.004 min(-1) and 0.005 min(-1), respectively). However, higher concentrations of oxidation products were found from cholesterol (79 mu g/mg) than from stigmasterol (53 mu g/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7 alpha-Hydroxy and 7-keto-derivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxida
Revista:
TECNIFOOD
ISSN:
1138-9028
Año:
2015
N°:
98
Págs.:
36 - 39
La aplicación de las distintas estrategias tecnológicas permite la obtención de productos carnicos frescos, cocidos y curados con mejoradoras en su composicion y valor nutricional. Mediante modificaciones como la reduccion de sal y grasas o el incremento de sales minerales o de fibra, se han logrado productos susceptibles de incluir declaraciones nutricionales de acuerdo al reglamento 1924/2006.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2015
Vol.:
19
N°:
Sub. A
Págs.:
49 - 62
Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect antioxidant activity, a method based on the reduction of DPPH was carried out. Activity of ethanol, ethyl acetate and aqueous extracts of branches demonstrated a higher scavenging capacity compared to other analysed extracts. Phytochemical analysis allowed detecting flavonoids, coumarins, phenolic acids and flavan-3-ols. Ethanolic extract of branches was subjected to an in vitro digestion. Buccal and gastric digestion had no substantial effect on any of the phenolic compounds. However, these compounds were significantly altered during intestinal digestion. The results showed that a significant proportion of these compounds would be transformed into other unknown and/or undetected structural forms. Furthermore, three phenolic acids, two coumarins, fourteen flavan-3-ols, and six flavonols were identified using HPLC-DAD-ESI-MS.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2015
Vol.:
69
Págs.:
133 -140
Cholesterol oxidation products (COPS) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 degrees C, 0-180 min) at a ratio of 2 mg extract/100 mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120 min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65 mu g/g and 150 mu g/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2014
Vol.:
57
Págs.:
152 - 161
The oxidative stability of seven oils with different fatty acid profiles was assessed. Oxidation at 0, 2 and 4 h at 180 °C was monitored by measuring the absorbance of thiobarbituric acid reactive substances (TBARS) along the absorption spectrum (300¿600 nm), the volatile aldehydes (HS-SPME¿GC¿MS) and the fatty acid profile (FID-GC).
TBARS absorption spectrum behavior depended on the lipid composition of heated oils. Higher absorbance increments during heating were noticed at 390 nm compared to 532 nm (from 2 to 21 fold higher depending on the oil), pointing to its better sensitivity to detect oxidation. Furthermore, a close relationship between ABS390, the loss of polyunsaturated fatty acids and their corresponding oxidation compounds (volatile aldehydes) was revealed by Principal Component Analysis.
Multiparametric equations allowed predicting the formation of volatile aldehydes of heated oils by measuring only two parameters: TBARS390 during their heating, and the lipid profile in unheated oils (MUFA, ¿-3 and ¿-6). Results pointed out the interest of choosing ABS390 when the oxidative evolution of vegetable oils under heating is assessed by the TBARS test
Revista:
MEAT SCIENCE
ISSN:
0309-1740
Año:
2014
Vol.:
96
N°:
3
Págs.:
1185 - 1190
Reduced-energy and reduced-fat Bologna products enriched with ¿-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ¿-6/¿-3 ratio of 0.4. Technological and sensory problems were not detected in the new formulations. Reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest it is possible to obtain reduced-fat Bologna-type sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects on the sensory quality, yielding interesting products from a nutritional point of view.
Revista:
MEAT SCIENCE
ISSN:
0309-1740
Año:
2014
Vol.:
98
N°:
4
Págs.:
615 - 621
The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ¿-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant¿oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant¿oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in ¿-3. Both experimental sausages contributed with higher ¿-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for ¿-3 PUFA compounds and applicable in food formulations as fat replacer.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN:
0022-5142
Año:
2014
Vol.:
94
N°:
4
Págs.:
744 - 751
BACKGROUND:
This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ¿-3 fatty acids than conventional ones. Two subsequent experiments were performed.
RESULTS:
Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84¿g¿kg-1 fat and 1334¿kcal¿kg-1 , without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed at improving the lipid profile of the 'energy-reduced' sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25-100%). Using the 100% substitution level gave rise to products with 27¿g¿kg-1 ¿-linolenic acid, and low saturated fat content (13.5¿g¿kg-1 ), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs (thiobarbituric acid reactive substances) values in all formulations.
CONCLUSION:
It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and a high amount of ¿-3 fatty acids simultaneously, applying a combination of the use of carrageenan, linseed oil emulsion and increment of water, without significant effects on sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2013
Vol.:
138
N°:
1
Págs.:
422-429
Autores:
Ansorena D; Pascual, M.; Echarte, A.; et al.
Revista:
TECNIFOOD
ISSN:
1138-9028
Año:
2013
Vol.:
90
Págs.:
112 - 115
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2013
Vol.:
51
N°:
1
Págs.:
132-140
The effect of storage temperature (65 degrees C, 48 h) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using bright field light microscopy and the oxidation was monitored by measuring the lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and trienes (CT), alpha-tocopherol and Lipophilic Oxygen Radical Absorbance Capacity (L-ORACFL) Assay.
A great stability of olive oil emulsions was observed, without noticing differences between antioxidants or type of emulsion. This behavior was not observed in linseed oil emulsions. In this case the lipophilic antioxidant (BHA) seemed to be more efficient delaying the lipid oxidation in W/O/W emulsions than the water Melissa extract while the opposite occurs in the O/W emulsion. The type of antioxidant is a key factor in controlling oxidation in W/O/W and O/W emulsions which are prepared with highly polyunsaturated oils, but not in the case of highly monounsaturated ones.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN:
0022-5142
Año:
2013
Vol.:
93
N°:
4
Págs.:
876-881
BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for aw (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 x 104 and 1.5 x 105 g malondialdehyde (MDA) kg1). The lipid modification led to a significantly higher supply of -3 (23.3 g kg1) compared to the control (3.2 g kg1). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg1 were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg1 Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of -3 fatty acids. (c) 2012 Society of Chemical Industry
Revista:
FOOD CHEMISTRY
ISSN:
1873-7072
Año:
2013
Vol.:
141
N°:
3
Págs.:
2757 - 2764
The influence of the unsaturation degree of different triacylglycerols (tristearin, triolein, trilinolein and trilinolenin) on cholesterol oxidation at 180 °C, was evaluated. Cholesterol degraded faster when heated alone than in the presence of triacylglycerols; moreover, the more unsaturated the matrix, the slower the degradation of cholesterol. Both cholesterol and triacylglycerols degradation fit a first order kinetic model (R(2)>0.9), except for the tristearin sample. Cholesterol oxidation products (COPs) and peroxides were formed during the heating treatment. The presence of any type of lipid matrix postponed and decreased the maximum concentration of both oxidation parameters. Maximum total COPs concentrations were achieved at 20 min in neat cholesterol, 120 min in tristearin and triolein and 180 min in polyunsaturated matrix samples. 7-Ketocholesterol was the main COP in most cases during the whole heating treatment. Both the presence of triacylglycerols and their unsaturation degree inhibited cholesterol thermooxidation at 180 °C.
Revista:
JOURNAL OF FOOD SCIENCE AND ENGINEERING
ISSN:
2159-5828
Año:
2012
Vol.:
2
N°:
1
Págs.:
56 - 63
A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of
Melissa officinalis, was successfully applied in dry fermented sausages to increase the ¿-3 PUFA content. The objective of this work
was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation.
Traditional and modified products were stored during 90 days at 4 ºC in aerobic conditions. Fatty acid profiles, TBARS and volatile
compounds derived from oxidation were analyzed at 0, 30 and 90 days of storage. The fatty acid profiles did not significantly change
along the storage period. The stabilizing effect of the natural antioxidants of M. officinalis could contribute to detect no losses of ¿-3
PUFA in Modified (30 days: 2.13 g/100 g of product, 90 days: 2.33 g/100 g of product), whereas in Control products a slightly
significant reduction was detected (30 days: 0.34 g/100 g of product, 90 days: 0.29 g/100 g of product). After 90 days, the increases
of TBARS and hexanal content were much higher in Control than in Modified (Control: 1.41 mg MDA/kg & 17,915 ng dodecane/kg
of dry matter; Modified: 0.48 mg MDA/kg & 2,496 ng dodecane/kg of dry matter). In conclusion, the lyophilized water extract of M.
officinalis protected high ¿-3 PUFA of dry fermented sausages from oxidation along the storage time, guaranteeing the nutritional
improvements achieved with the modified formulation.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2012
Vol.:
132
N°:
1
Págs.:
439-446
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2012
Vol.:
135
N°:
2
Págs.:
706-712
Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidation products (SOPs), known by their toxic effects. This paper studied the degradation of cholesterol and three plant sterols during a 360 min heating treatment (180 degrees C). The formation and further degradation of SOPs was also analysed by GC-MS. Results revealed a sterol susceptibility to degradation according to the following decreasing order: campesterol approximate to beta-sitosterol >= stigmasterol > cholesterol. The degradation curve fit (R-2 = 0.907-0.979) a logarithmic model. SOPs increased their concentration during the first 5-10 min and thereafter, their degradation rate was higher than their formation rate, resulting in a decrease over time. Irrespective of the sterol from which they had derived, 7-keto derivatives presented the highest levels throughout the entire process, and also SOPs with the same type of oxidation followed a similar degradation pattern (R = 0.90-0.99). (C) 2012 Elsevier Ltd. All rights reserved.
Revista:
Plant foods for human nutrition
ISSN:
0921-9668
Año:
2011
Vol.:
66
N°:
4
Págs.:
328 - 334
Melissa officinalis L. (Lamiaceae) is consumed as a traditional herbal tea in the Mediterranean region. The cytotoxic effect of the 50% ethanolic and aqueous extract, determined by the MTT and NR assays, was evaluated in vitro on Human Colon Cancer Cell Line (HCT-116), using Triton 10% as positive control. The 50% ethanolic extract showed significant differences after 72 h of treatment, reducing cell proliferation to values close to 40%, even the lowest dose tested (5 mu g/ml). In the MTT assay, the same extract caused the lowest cell viability with 13% at a concentration of 1,000 mu g/ml after 72 h of treatment, being a value lower than Triton 10%. The antioxidant activity was also confirmed evaluating the capacity of the extracts to scavenge ABTS and DPPH radicals, and IC(50) values were highly correlated with the total phenolic and flavonoid content. Bioassay guided fractionation led to the isolation of an anti-proliferative compound, rosmarinic acid. Its structural elucidation was performed by HPLC/DAD/ESI/MS analysis. High dose of rosmarinic acid (1,000 mu g/ml) was clearly cytotoxic against HCT-116 cells, with a significant decrease in cell number since the earliest time point (24 h).
Revista:
LWT- Food Science and Tecnology
ISSN:
0023-6438
Año:
2011
Vol.:
44
N°:
4
Págs.:
875 - 882
Revista:
Nutricion Hospitalaria
ISSN:
0212-1611
Año:
2011
Vol.:
26
N°:
1
Págs.:
144 - 151
Revista:
Meat Science
ISSN:
0309-1740
Año:
2011
Vol.:
88
N°:
4
Págs.:
705 - 711
Revista:
Public Health Nutrition
ISSN:
1368-9800
Año:
2011
Vol.:
14
N°:
3
Págs.:
451 - 458
The growing interest in maintaining good health status through optimal nutrition has boosted the launch of a number of functional foods on the market. The objective of the present study was to theoretically evaluate the nutritional relevance of incorporating selected enriched foods in the diet.
DESIGN:
A 28 d dietary plan, designed to be balanced under the recommended macronutrients criteria, was used as a basal diet. Some conventional foods were exchanged with foods enriched in fibre, calcium, iodine, vitamins A, D, E or n-3 fatty acids.
SETTING:
Nutritional composition of basal and modified diets was derived and compared to the Spanish recommended intakes (RI).
RESULTS:
The basal diet covered the recommendations for fibre and calcium with mean intake of 28 g and 1241 mg, respectively. The current intake of salt, if iodized, or bread elaborated with this salt, allowed reaching the daily intake of iodine every day, with a mean supply of 216 ¿g/d and 278 ¿g/d, respectively. The deficient supply of vitamin E in the basal diet (mean = 8 mg/d) was covered by including enriched margarine and dairy products (mean = 15 mg/d). The low n-3 fatty acids intake in the basal diet (1·1 g/d) increased up to 1·9 g/d after the use of enriched margarine, butter and biscuits and soya drink instead of milk.
CONCLUSIONS:
In order to improve the accomplishment of the RI iodine, vitamin E and n-3 fatty acids, interesting strategies dealing with the incorporation of enriched foods in the diet were successfully initiated.
Revista:
ITALIAN JOURNAL OF FOOD SCIENCE
ISSN:
1120-1770
Año:
2010
Vol.:
22
N°:
2
Págs.:
156 - 164
Water extracts of borage (Borago officinalis L.) were prepared from raw stems and leaves and from cooked (boiled and steamed) stems. Antioxidant activity (AA) was determined by ABTS and DPPH after their respective calibration with Trolox as standard and the results of both assays are expressed as mu g Trolox/g fresh plant. Total phenolic compounds (TPC) were also determined for each extract. The DPPH and ABTS values in leaf extracts were similar and approximately 3.5 times higher than the values obtained for stem extracts. The high antioxidant activity of leaf extracts might be attributed to the high amount of phenolic compounds (2.36 mg GAE/g fresh plant for leaves and 0.57 mg GAE/g fresh plant for stems). Boiling significantly decreased the antioxidant activity (51-52% decrease) and total phenolic compounds (67% decrease). Steaming had no significant effect on the antioxidant activity values, whereas the total phenolic compound values showed approximately half of the decrease found for boiling (35%). Borage water extracts, particularly those of their by-products (leaves), showed high antioxidant activity, that could potentially be used for different applications in the food industry.
Revista:
Food Chemistry
ISSN:
0308-8146
Año:
2010
Vol.:
122
N°:
1
Págs.:
277 - 284
Oxidation products of stigmasterol were characterised by their polarity and molecular size using solid phase extraction (SPE) and high-performance size exclusion chromatography (HPSEC) methods. Monomeric oxides were studied further by GC-MS and GC-FID. The focus was on identifying and quantifying non-polar and mid-polar monomeric oxides after SPE fractionation. Commercial stigmasterol was subjected to 180 degrees C up to 3 h. Six oxidation products were identified by GC-MS in the non-polar and mid-polar monomeric fractions; all appeared during the first hour of heating. Quantification by GC-FID showed an increase in the non-polar and mid-polar oxidation products during the heating time, and their amounts reached values of 6.1 and 47.0 g/kg of commercial stigmasterol, respectively. Polar oxidation products commonly measured reached a value of 193 g/kg after 1 h of heating, while after 3 h of heating their concentration was only 164 g/kg. Since as much as 550 g/kg of stigmasterol was decomposed, the monomeric products explained only partly the stigmasterol loss. Dimeric and polymeric products contributed to 165 g/kg of the loss showing the importance of polymerisation reactions at 180 degrees C.
Revista:
Journal of food science.
ISSN:
0022-1147
Año:
2010
Vol.:
75
N°:
2
Págs.:
H62 - H67
The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish. Frying hardly affected the lipid profile of farmed salmon regardless the oil used, however it drastically changed in fried cod compared to raw cod. Omega-6/omega-3 ratio increased from 0.08 in raw cod to 1.01 and 6.63 in fried cod with olive oil and sunflower oil, respectively. In farmed salmon, the omega-6/omega-3 ratio was 0.38 (raw), and 0.39 to 0.58 in fried salmon. The amount of EPA + DHA slightly decreased with frying in salmon, and increased in cod. The type of oil has more influence in the nutritional fish quality for the lean fish compared to that of the fatty fish. The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod but not in salmon. PRACTICAL APPLICATION: Food modifies its composition and nutritional value with the application of cooking technologies. As most food table composition tables are based on raw food products, this article contributes with interesting data on pan-fried fish composition, which may improve the approach to achieve a real intake of healthy nutrients as omega 3 fatty acids.
Revista:
Meat Science
ISSN:
0309-1740
Año:
2010
Vol.:
85
N°:
2
Págs.:
373 - 377
Revista:
Meat Science
ISSN:
0309-1740
Año:
2010
Vol.:
85
N°:
2
Págs.:
274 - 279
Nacionales y Regionales
Título:
Estudio de la función y potencial terapéutico de mediadores lipídicos pro-resolutivos de la inflamación en obesidad, resistencia a insulina, función instestinal y desórdenes neurocognitivos
Código de expediente:
67/2015
Investigador principal:
María Jesús Moreno Aliaga
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2015 GN SALUD
Fecha de inicio:
06/12/2015
Fecha fin:
05/12/2018
Importe concedido:
48.602,00€
Otros fondos:
-
Título:
Metabolitos postbióticos: papel en obesidad y síndrome metabólico, su aplicación y personalización
Código de expediente:
PID2022-141766OB-I00
Investigador principal:
Paula Aranaz Oroz, Fermín Ignacio Milagro Yoldi
Financiador:
AGENCIA ESTATAL DE INVESTIGACION
Convocatoria:
2022 AEI Proyectos de Generación del Conocimiento
Fecha de inicio:
01/09/2023
Fecha fin:
31/08/2026
Importe concedido:
200.000,00€
Otros fondos:
Fondos FEDER
Título:
Modificaciones del ensayo del cometa para su aplicación en seguridad alimentaria; genotoxicidad de carnes cocinadas y digeridas in vitro
Código de expediente:
PID2020-115348RB-I00
Investigador principal:
Amaya Azqueta Oscoz, Diana María Ansorena Artieda
Financiador:
AGENCIA ESTATAL DE INVESTIGACION
Convocatoria:
2020 AEI PROYECTOS I+D+i (incluye Generación del conocimiento y Retos investigación)
Fecha de inicio:
01/09/2021
Fecha fin:
31/08/2024
Importe concedido:
173.030,00€
Otros fondos:
-
Título:
Avanzando en la nutrición de personas con necesidades especiales (NUTRI+)
Código de expediente:
0011-1411-2020-000064
Investigador principal:
Diana María Ansorena Artieda
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2020 GN PROYECTOS ESTRATEGICOS DE I+D 2020-2022
Fecha de inicio:
01/09/2020
Fecha fin:
30/11/2022
Importe concedido:
154.550,73€
Otros fondos:
-
Título:
Nueva gama de embutidos curados saludables con sabor tradicional (TRADICIÓN).
Código de expediente:
0011-1365-2017-000237
Investigador principal:
Diana María Ansorena Artieda
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2017 GN I+D
Fecha de inicio:
01/09/2017
Fecha fin:
10/06/2019
Importe concedido:
129.044,16€
Otros fondos:
-
Título:
DESARROLLO, EVALUACIÓN FUNCIONAL Y APLICABILIDAD INDUSTRIAL DE NUEVOS DERIVADOS DE PROTEÍNA VEGETAL
Código de expediente:
011-1411-2023-000103
Investigador principal:
Paula Aranaz Oroz
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2023 GN PROYECTOS ESTRATEGICOS DE I+D 2023-2026
Fecha de inicio:
01/07/2023
Fecha fin:
31/12/2025
Importe concedido:
396.416,15€
Otros fondos:
-
Título:
ALMI-GLU - Desarrollo de un pan con alto porcentaje en almidón resistente con excelentes propiedades nutricionales y digestivas.
Código de expediente:
0011-1365-2022-000205
Investigador principal:
María Icíar Astiasarán Anchía, Diana María Ansorena Artieda
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2022 GN I+D Transferencia del conocimiento (empresas)
Fecha de inicio:
01/07/2022
Fecha fin:
31/05/2024
Importe concedido:
116.072,74€
Otros fondos:
Fondos FEDER
Título:
CELI-WHEAT - Diseño de alimentos a base de trigo y aptos para celíacos mediante aplicación de hidrólisis enzimática
Código de expediente:
0011-1365-2022-0000210
Investigador principal:
Diana María Ansorena Artieda
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2022 GN I+D Transferencia del conocimiento (empresas)
Fecha de inicio:
01/07/2022
Fecha fin:
31/05/2024
Importe concedido:
103.221,61€
Otros fondos:
Fondos FEDER
Título:
Desarrollo de gama de pastelería con perfil nutricional mejorado y excelente calidad organoléptica mediante la vehiculización de aceites vegetales en emulsiones gelificadas
Código de expediente:
0011-1365-2021-000197
Investigador principal:
Diana María Ansorena Artieda
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2021 GN I+D Transferencia del conocimiento (empresas)
Fecha de inicio:
01/07/2021
Fecha fin:
31/03/2023
Importe concedido:
107.190,66€
Otros fondos:
Fondos FEDER
Título:
MODULACIÓN PERSONALIZADA DE LA MICROBIOTA MEDIANTE EL DISEÑO INTELIGENTE DE ALIMENTOS E INGREDIENTES A PARTIR DEL DIAGNÓSTICO BASADO EN ENTEROTIPOS (NUTRIBIOTA)
Código de expediente:
0011-1411-2018-000040
Investigador principal:
Fermín Ignacio Milagro Yoldi
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2018 GN PROYECTOS ESTRATEGICOS DE I+D 2018-2020
Fecha de inicio:
01/05/2018
Fecha fin:
30/11/2020
Importe concedido:
477.778,14€
Otros fondos:
-
Título:
Matrices alimentarias de origen vegetal con potencial actividad antioxidante sometidas a diferentes tecnologías: evaluación química y biológica
Código de expediente:
AGL2014-52636-P
Investigador principal:
María Paz de Peña Fariza
Financiador:
MINISTERIO DE CIENCIA E INNOVACIÓN
Convocatoria:
2014 MINECO Proyectos de Excelencia
Fecha de inicio:
01/01/2015
Fecha fin:
31/12/2018
Importe concedido:
175.450,00€
Otros fondos:
-
