49 results on '"Castagnini, Juan Manuel"'
Search Results
2. Acrylamide content in popcorn from Spanish market: Risk assessment
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Sebastià, Albert, Fernández-Matarredona, Carmen, Castagnini, Juan Manuel, Barba, Francisco J., Berrada, Houda, Moltó, Juan Carlos, Pardo, Olga, Esteve-Turrillas, Francesc A., and Ferrer, Emilia
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- 2025
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3. Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis
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Yang, Sicheng, Cao, Yang, Li, Chuanjie, Castagnini, Juan Manuel, Barba, Francisco Jose, Shan, Changyao, and Zhou, Jianjun
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- 2024
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4. Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
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Chailangka, Auengploy, Leksawasdi, Noppol, Seesuriyachan, Phisit, Ruksiriwanich, Warintorn, Sommano, Sarana Rose, Jantanasakulwong, Kittisak, Rachtanapun, Pornchai, Castagnini, Juan Manuel, Barba, Francisco J., and Phimolsiripol, Yuthana
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- 2023
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5. Comparison of In Vitro Hair Growth Promotion and Anti-Hair Loss Potential of Thai Rice By-Product from Oryza sativa L. cv. Buebang 3 CMU and Sanpatong.
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Muangsanguan, Anurak, Ruksiriwanich, Warintorn, Arjin, Chaiwat, Jamjod, Sansanee, Prom-u-Thai, Chanakan, Jantrawut, Pensak, Rachtanapun, Pornchai, Hnorkaew, Patipan, Satsook, Apinya, Sainakham, Mathukorn, Castagnini, Juan Manuel, and Sringarm, Korawan
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HAIR growth ,VASCULAR endothelial growth factors ,RICE bran ,PHYTIC acid ,RICE ,CHLOROGENIC acid - Abstract
The bioactive compounds in herbal extracts may provide effective hair loss treatments with fewer side effects compared to synthetic medicines. This study evaluated the effects of Buebang 3 CMU and Sanpatong rice bran extracts, macerated with dichloromethane or 95% ethanol, on hair growth promotion and hair loss prevention. Overall, Buebang 3 CMU extracts contained significantly higher levels of bioactive compounds, including γ-oryzanol, tocopherols, and various polyphenols such as phytic acid, ferulic acid, and chlorogenic acid, compared to Sanpatong extracts. Additionally, ethanolic extracts demonstrated greater bioactive content and antioxidant activities than those extracted with dichloromethane. These compounds enhanced the proliferation of human hair follicle dermal papilla cells (HFDPCs) by 124.28 ± 1.08% (p < 0.05) and modulated anti-inflammatory pathways by reducing nitrite production to 3.20 ± 0.36 µM (p < 0.05). Key hair growth signaling pathways, including Wnt/β-catenin (CTNNB1), Sonic Hedgehog (SHH, SMO, GLI1), and vascular endothelial growth factor (VEGF), were activated by approximately 1.5-fold to 2.5-fold compared to minoxidil. Also, in both human prostate cancer (DU-145) and HFDPC cells, the ethanolic Buebang 3 CMU extract (Et-BB3-CMU) suppressed SRD5A1, SRD5A2, and SRD5A3 expression—key pathways in hair loss—by 2-fold and 1.5-fold more than minoxidil and finasteride, respectively. These findings suggest that Et-BB3-CMU holds promise for promoting hair growth and preventing hair loss. [ABSTRACT FROM AUTHOR]
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- 2024
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6. Enhancing grain drying methods with hyperspectral imaging technology: A visual analysis
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#NODATA#, 0000-0002-3659-3640, 0000-0002-5630-3989, 0000-0001-9122-2933, Yang, Sicheng, Cao, Yang, Li, Chuanjie, Castagnini, Juan Manuel, Barba, Francisco Jose, Shan, Changyao, Zhou, Jianjun, #NODATA#, 0000-0002-3659-3640, 0000-0002-5630-3989, 0000-0001-9122-2933, Yang, Sicheng, Cao, Yang, Li, Chuanjie, Castagnini, Juan Manuel, Barba, Francisco Jose, Shan, Changyao, and Zhou, Jianjun
- Abstract
This study proposes a recognition model for different drying methods of grain using hyperspectral imaging technology (HSI) and multivariate analysis. Fresh harvested grain samples were dried using three different methods: rotating ventilation drying, mechanical drying, and natural drying. Hyperspectral images of the samples were collected within the 388-1065 nm band range. The spectral features of the samples were extracted using principal component analysis (PCA), while the texture features were extracted using second-order probability statistical filtering. Partial least squares regression (PLSR) drying models with different characteristics were established. At the same time, a BPNN (Back-propagation neural network, BPNN) based on spectral texture fusion features was established to compare the recognition effects of different models. Texture analysis indicated that the mean-image had the clearest contour, and the texture characteristics of mechanical drying were smaller than those of rotating ventilation drying and natural drying. The BPNN model established using spectral-texture feature variables showed the best performance in distinguishing grain in different drying modes, with a prediction model obtained based on the correlation coefficients of special variables. The spectral and texture feature values were fused for pseudo-color visualization expression, and the three drying methods of grain showed different colors. This study provides a reference for non-destructive and rapid detection of grain with different drying methods.
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- 2024
7. Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
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Fu, Yang [0000-0001-6482-6360], Zhou, Jianjun [0000-0001-9122-2933], Castagnini, Juan Manuel [0000-0002-3659-3640], Barba, Francisco J. [0000-0002-5630-3989], Fu, Yang, Zhou, Jianjun, Liu, Dezheng, Castagnini, Juan Manuel, Barba, Francisco J., Yan, Yue, Liu, Xiaorong, Wang, Xuedong, Fu, Yang [0000-0001-6482-6360], Zhou, Jianjun [0000-0001-9122-2933], Castagnini, Juan Manuel [0000-0002-3659-3640], Barba, Francisco J. [0000-0002-5630-3989], Fu, Yang, Zhou, Jianjun, Liu, Dezheng, Castagnini, Juan Manuel, Barba, Francisco J., Yan, Yue, Liu, Xiaorong, and Wang, Xuedong
- Abstract
Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheological characteristic and preserve the network structure of the WS gel. In addition, MLP boosted the resistant starch and decreased the fast-digesting starch content in the freeze-thaw gel. Our findings suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease the starch digestibility, and be an effective component in improving the quality of wheat starch-based frozen food.
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- 2023
8. Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells.
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Martí-Quijal, Francisco J., Castagnini, Juan Manuel, Barba, Francisco J., and Ruiz, María José
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FISHERY processing ,CYTOTOXINS ,SPIRULINA ,SEA basses ,FISH farming ,EXTRACTS - Abstract
Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to environmental concerns but can also serve as valuable sources of nutrients and bioactive compounds. Additionally, microalgae like spirulina (Arthrospira platensis) offer interesting high-added-value compounds with potential biological and cytoprotective properties. This study aims to reduce CIT's toxicity on SH-SY5Y cells using natural extracts from the microalgae spirulina and fish processing by-products (sea bass head). The combination of these extracts with CIT has shown increased cell viability up to 15% for fish by-products extract and about 10% for spirulina extract compared to CIT alone. Furthermore, a notable reduction of up to 63.2% in apoptosis has been observed when fish by-products extracts were combined with CIT, counteracting the effects of CIT alone. However, the extracts' effectiveness in preventing CIT toxicity in the cell cycle remains unclear. Overall, considering these nutrient and bioactive compound sources is crucial for enhancing food safety and mitigating the harmful effects of contaminants such as mycotoxins. Nevertheless, further studies are needed to investigate their mechanisms of action and better understand their protective effects more comprehensively. [ABSTRACT FROM AUTHOR]
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- 2024
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9. Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms (L. edodes, A. brunnescens, and P. ostreatus)
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Calleja-Gómez, Mara, primary, Roig, Patricia, additional, Rimac Brnčić, Suzana, additional, Barba, Francisco J., additional, and Castagnini, Juan Manuel, additional
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- 2023
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10. Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
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Hassoun, Abdo, primary, Marvin, Hans J. P., additional, Bouzembrak, Yamine, additional, Barba, Francisco J., additional, Castagnini, Juan Manuel, additional, Pallarés, Noelia, additional, Rabail, Roshina, additional, Aadil, Rana Muhammad, additional, Bangar, Sneh Punia, additional, Bhat, Rajeev, additional, Cropotova, Janna, additional, Maqsood, Sajid, additional, and Regenstein, Joe M., additional
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- 2023
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11. Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells
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Martí-Quijal, Francisco J., primary, Castagnini, Juan Manuel, additional, Ruiz, María-José, additional, and Barba, Francisco J., additional
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- 2023
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12. Casos de nefrología en nutrición clínica mediante vídeos de simulación
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Universitat de València, Juan García, Cristina, Juan García, Isabel, Blesa Jarque, Jesús, Pallarés Barrachina, Noelia, Castagnini, Juan Manuel, Moltó Cortés, Juan Carlos, Barba Orellana, Francisco, Universitat de València, Juan García, Cristina, Juan García, Isabel, Blesa Jarque, Jesús, Pallarés Barrachina, Noelia, Castagnini, Juan Manuel, Moltó Cortés, Juan Carlos, and Barba Orellana, Francisco
- Abstract
[ES] La actividad de innovación docente que se presenta se enmarca dentro del proyecto NutClinROLE con financiación del "Vicerrectorado de Formación Permanente, Transformació Docent i Ocupació" de la Universitat de València, (UV-SFPIE_PID-2075858). Se basa en la realización de entrenamientos de simulación en nutrición, como estrategia metodológica innovadora para la enseñanza de las ciencias de la nutrición y la dietética en la educación superior. El objetivo de este trabajo fue realizar unos vídeos de actividades de simulación para aprender y practicar habilidades en entrevistas nutricionales mediante el trabajo de casos clínicos. Los casos clínicos que se elaboraron en la simulación fueron sobre pacientes con enfermedad renal. Los alumnos trabajaron tras el visionado de los vídeos, estableciendo roles de paciente y nutricionista para la resolución de otros casos clínicos en nutrición. Durante la simulación y mediante unas fichas que incorporan información sobre el paciente y su patología, incluyendo datos antropométricos y analíticos, el estudiante-nutricionista debe desarrollar la anamnesis clínico-dietética, planificar la intervención nutricional y realizar la pauta dietética al estudiante-paciente. Durante la capacitación, los estudiantes adquirieron conocimientos sobre insuficiencia renal crónica, y pusieron en práctica entrevistas nutricionales y recomendaciones dietéticas. Se evaluó el impacto de la metodología de juego de roles en base a sus opiniones antes y después de la actividad, reportando una experiencia positiva y mayor conocimiento en nutrición. En cuanto a la resolución del caso clínico, se ha observado que el alumno tiene los conocimientos suficientes para resolverlo, pero presenta deficiencias en la organización de la información y habilidades comunicativas., [EN] The teaching innovation activity that is presented is part of the NutClinROLE project with financial support from the "Vicerectorado de Formación Permanente, Transformació Docent i Ocupació" of the University of Valencia, (UV-SFPIE_PID-2075858). It is based on carrying out simulation training in nutrition, as an innovative methodological strategy for teaching nutrition sciences and dietetics in higher education. The objective of this work was to make videos of simulation in clinical nutrition to learn and practice skills in nutritional interviews. The clinical cases that were developed in the simulation were about patients with kidney disease. The students worked after viewing the videos, establishing the roles of patient and nutritionist for the resolution of other clinical cases in nutrition. During the activity, it was incorporated information about the patient and his pathology, including anthropometric and analytical data, however the nutritionist does not have this information and must solve and guide the patient nutritionally during the simulation. During the training, the students acquired knowledge about chronic renal failure, and put into practice nutritional interviews and dietary recommendations. The impact of the role-play methodology was evaluated based on their opinions before and after the activity. It was reported a positive experience and greater knowledge in nutrition. Regarding the resolution of the clinical case, it has been observed that the student has sufficient knowledge to solve it, but presents deficiencies in the organization of information and communication skills.
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- 2023
13. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
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Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Valencia, European Commission (EC), Ministerio de Universidades. España, Generalitat Valenciana, De Aguiar Saldanha Pinheiro, Ana Cristina, Marti-Quijal, Francisco J., Barba, Francisco J., Benítez González, Ana María, Meléndez Martínez, Antonio Jesús, Castagnini, Juan Manuel, Tappi, Silvia, Rocculi, Pietro, Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Valencia, European Commission (EC), Ministerio de Universidades. España, Generalitat Valenciana, De Aguiar Saldanha Pinheiro, Ana Cristina, Marti-Quijal, Francisco J., Barba, Francisco J., Benítez González, Ana María, Meléndez Martínez, Antonio Jesús, Castagnini, Juan Manuel, Tappi, Silvia, and Rocculi, Pietro
- Abstract
Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.
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- 2023
14. Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
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Hassoun, Abdo, Marvin, Hans J.P., Bouzembrak, Yamine, Barba, Francisco J., Castagnini, Juan Manuel, Pallarés, Noelia, Rabail, Roshina, Aadil, Rana Muhammad, Bangar, Sneh Punia, Bhat, Rajeev, Cropotova, Janna, Maqsood, Sajid, Regenstein, Joe M., Hassoun, Abdo, Marvin, Hans J.P., Bouzembrak, Yamine, Barba, Francisco J., Castagnini, Juan Manuel, Pallarés, Noelia, Rabail, Roshina, Aadil, Rana Muhammad, Bangar, Sneh Punia, Bhat, Rajeev, Cropotova, Janna, Maqsood, Sajid, and Regenstein, Joe M.
- Abstract
Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in the world population, and outbreaks of new diseases, especially the COVID-19 pandemic. In response to these challenges, the agri-food industry has increased its efforts to shift to using more digital tools and other advanced technologies. The transition toward digital has been part of the fourth industrial revolution (called Industry 4.0) innovations that have and are reshaping most industries. This literature review discusses the potential of implementing digital technologies in the agri-food industry, focusing heavily on the role of the COVID-19 pandemic in fostering the adoption of greater digitalization of food supply chains. Examples of the use of these digital innovations for various food applications, and the barriers and challenges will be highlighted. The trend toward digital solutions has gained momentum since the advent of Industry 4.0 and implementations of these solutions have been accelerated by the outbreak of the COVID-19 pandemic. Important digital technology enablers that have high potential for mitigating the negative effects of both the current global health pandemic and the environmental crisis on food systems include artificial intelligence, big data, the Internet of Things, blockchain, smart sensors, robotics, digital twins, and virtual and augmented reality. However, much remains to be done to fully harness the power of Industry 4.0 technologies and achieve widespread implementation of digitalization in the agriculture and food industries.
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- 2023
15. Evaluation of heavy metals, mycotoxins and mineral bioaccessibility through in vitro static digestion models of rainbow trout (Oncorhynchus mykiss) and sole (Dover sole) side stream extracts obtained by pressurized liquid extraction
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European Commission, 0000-0002-2760-1506, 0000-0001-8018-3959, Wang, Min, Zhou, Jianjun, Pallarés, Noelia, Castagnini, Juan Manuel, Collado, María Carmen, Barba, Francisco J, European Commission, 0000-0002-2760-1506, 0000-0001-8018-3959, Wang, Min, Zhou, Jianjun, Pallarés, Noelia, Castagnini, Juan Manuel, Collado, María Carmen, and Barba, Francisco J
- Abstract
The recovery of antioxidants and minerals as well as the content of contaminants of rainbow trout and sole side streams (head, skin and viscera) extracts obtained by pressurized liquid extraction (PLE) were evaluated. Then, the effect of the gastrointestinal digestion was tested. No mycotoxins were detected in the extracts, while heavy metals contents (mg/kg) were up to 2.9 (As), 0.054 (Cd), 0.16 (Hg) and 0.073 (Pb), being below maximum legislated limits. A positive effect of PLE was found for the antioxidant capacity recovery, being the oxygen radical capacity of sole head and skin extracts significantly enhanced after digestion (∼3.8 times). PLE significantly increased Mg, Fe, Zn, Se and P (KPLE > 1) contents of rainbow trout side streams, Zn (KPLE5.97) and Fe (KPLE 2.80) of head sole and Mg, Se and P of all samples. Moreover, Mg, Ca and Fe bioaccessibility was lower in all sole extracts compared to rainbow trout.
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- 2023
16. Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread †.
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Esposito, Nancy, Irigoytía, Karen, Busch, Verónica, Castagnini, Juan Manuel, Buera, Pilar, and Genevois, Carolina
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BREAD ,FRUIT ,BAKED products ,BREAD crumbs ,FLOUR ,BUCKWHEAT ,PH effect - Abstract
The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-endocarp (ES) and the exocarp/mesocarp (EM) of Neltuma affinis fruit was studied in the design and formulation of GF bread. The aim of this study was to evaluate the effects of different levels of ES, EM and water hydration (WH) on the alveolar structure, pH and colour of GF bread. A Box–Behnken response surface design was used. EM and ES were found to have a negative effect on pH. The alveolar structure of the bread was influenced by the level of hydration, with larger alveoli being observed in the bread crumb at higher levels of hydration and greater density at lower levels. The three factors studied showed a positive influence on the a* coordinate of the colour of the crumb. In conclusion, the incorporation of alternative flours from N. affinis could be a valuable approach to improve the nutritional profile and sustainability of an underappreciated species. [ABSTRACT FROM AUTHOR]
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- 2023
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17. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
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De Aguiar Saldanha Pinheiro, Ana Cristina, primary, Martí-Quijal, Francisco J., additional, Barba, Francisco J., additional, Benítez-González, Ana M., additional, Meléndez-Martínez, Antonio J., additional, Castagnini, Juan Manuel, additional, Tappi, Silvia, additional, and Rocculi, Pietro, additional
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- 2023
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18. UHPLC-MS Phenolic Fingerprinting, Aorta Endothelium Relaxation Effect, Antioxidant, and Enzyme Inhibition Activities of Azara dentata Ruiz & Pav Berries
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Ramos, Lucia Cuesta, primary, Palacios, Javier, additional, Barrientos, Ruth E., additional, Gómez, Jessica, additional, Castagnini, Juan Manuel, additional, Barba, Francisco J., additional, Tapia, Alejandro, additional, Paredes, Adrián, additional, Cifuentes, Fredi, additional, and Simirgiotis, Mario J., additional
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- 2023
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19. The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves
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Abouelenein, Doaa, primary, Mustafa, Ahmed M., additional, Nzekoue, Franks Kamgang, additional, Caprioli, Giovanni, additional, Angeloni, Simone, additional, Tappi, Silvia, additional, Castagnini, Juan Manuel, additional, Dalla Rosa, Marco, additional, and Vittori, Sauro, additional
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- 2022
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20. Evaluation of Pulsed Electric Field-Assisted Extraction on the Microstructure and Recovery of Nutrients and Bioactive Compounds from Mushroom (Agaricus bisporus)
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Calleja-Gómez, Mara, primary, Castagnini, Juan Manuel, additional, Carbó, Ester, additional, Ferrer, Emilia, additional, Berrada, Houda, additional, and Barba, Francisco J., additional
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- 2022
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21. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)
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Sawangrat, Choncharoen, primary, Phimolsiripol, Yuthana, additional, Leksakul, Komgrit, additional, Thanapornpoonpong, Sa-nguansak, additional, Sojithamporn, Phanumas, additional, Lavilla, Maria, additional, Castagnini, Juan Manuel, additional, Barba, Francisco J., additional, and Boonyawan, Dheerawan, additional
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- 2022
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22. Influence of Geographical Location of Spirulina (Arthrospira platensis) on the Recovery of Bioactive Compounds Assisted by Pulsed Electric Fields
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Ramon-Mascarell, Francesc, primary, Martí-Quijal, Francisco J., additional, Castagnini, Juan Manuel, additional, Phimolsiripol, Yuthana, additional, Ruksiriwanich, Warintorn, additional, Rajoka, Muhammad Shahid Riaz, additional, Mehwish, Hafiza Mahreen, additional, and Barba, Francisco J., additional
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- 2022
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23. Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
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Barba, Francisco J., primary, Rajha, Hiba N., additional, Debs, Espérance, additional, Abi-Khattar, Anna-Maria, additional, Khabbaz, Stéphanie, additional, Dar, Basharat Nabi, additional, Simirgiotis, Mario J., additional, Castagnini, Juan Manuel, additional, Maroun, Richard G., additional, and Louka, Nicolas, additional
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- 2022
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24. Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
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Castagnini, Juan Manuel, Tappi, Silvia, Tylewicz, Urszula, Laghi, Luca, Rocculi, Pietro, Castagnini, Juan Manuel, Tappi, Silvia, Tylewicz, Urszula, Laghi, Luca, and Rocculi, Pietro
- Abstract
Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
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- 2022
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25. Evaluation of pulsed electric field-assisted extraction on the microstructure and recovery of nutrients and bioactive compounds from mushroom (Agaricus bisporus)
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Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Universidad de Valencia, Universidad de Vigo, Calleja-Gómez, Mara, Castagnini, Juan Manuel, Carbó Valverde, Ester, Ferrer, Emilia, Berrada, Houda, Barba, Francisco J., Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Universidad de Valencia, Universidad de Vigo, Calleja-Gómez, Mara, Castagnini, Juan Manuel, Carbó Valverde, Ester, Ferrer, Emilia, Berrada, Houda, and Barba, Francisco J.
- Abstract
Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest.
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- 2022
26. Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis
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Universidad de Valencia, Universidad de Vigo, European Commission, Generalitat Valenciana, Wang, Min, Zhou, Jianjun, Castagnini, Juan Manuel, Berrada, Houda, Barba, Francisco J., Universidad de Valencia, Universidad de Vigo, European Commission, Generalitat Valenciana, Wang, Min, Zhou, Jianjun, Castagnini, Juan Manuel, Berrada, Houda, and Barba, Francisco J.
- Abstract
This study investigated the effects of pulsed electric field (PEF) (3 kV/cm, 44 pulses, 99 kJ/kg), solvent (H2O or 50 % DMSO) and time (0, 10, 20, 30, 60, 90, 120 and 180 min) on the extraction of Chlorella antioxidant biomolecules and minerals. The results showed that PEF treatment increased the biomolecules recovery. For the extraction time of 120 min, more proteins and polyphenols were obtained using water, while more chlorophyll a and b, and carotenoids were obtained using 50 % DMSO as the extraction solvent. The extracts mineral concentration (PEF vs control) were analysed including Mg, P, Ca, Fe and Zn, and the Relative Nutrient Values results indicated that Chlorella H2O-extracts could be used as a mineral source for different populations. Finally, the fluorescence and scanning electron microscopy revealed the electroporation effect of PEF.
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- 2022
27. Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins/Modelagem da cinetica de secagem de discos de maca e abobrinha impregnadas a vacuo com antocianinas
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Zapata, Luz Marina, Castagnini, Juan Manuel, Quinteros, Carlos Fabio, and Veuthey, Mariana Jimenez
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- 2019
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28. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
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Li, Shuyi, primary, Xu, Hui, additional, Sui, Yong, additional, Mei, Xin, additional, Shi, Jianbin, additional, Cai, Sha, additional, Xiong, Tian, additional, Carrillo, Celia, additional, Castagnini, Juan Manuel, additional, Zhu, Zhenzhou, additional, and Barba, Francisco J., additional
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- 2022
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29. Application of Ultrasound as Clean Technology for Extraction of Specialized Metabolites From Stinging Nettle (Urtica dioica L.)
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Šic Žlabur, Jana, primary, Radman, Sanja, additional, Opačić, Nevena, additional, Rašić, Anamaria, additional, Dujmović, Mia, additional, Brnčić, Mladen, additional, Barba, Francisco J., additional, Castagnini, Juan Manuel, additional, and Voća, Sandra, additional
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- 2022
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30. Application of ultrasound as clean technology for extraction of specialized metabolites from stinging nettle (Urtica dioica L.)
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Šic Žlabur, Jana, Radman, Sanja, Opačić, Nevena, Rašić, Anamaria, Dujmović, Mia, Brnčić, Mladen, Barba, Francisco J., Castagnini, Juan Manuel, and Voća, Sandra
- Subjects
Farmacologia ,Nutrition and Dietetics ,Endocrinology, Diabetes and Metabolism ,ultrasound-assisted extraction ,ethanolic extracts ,polyphenols ,ascorbic acid ,pigments ,antioxidant capacity ,Plantes medicinals ,Food Science - Abstract
Nettle is a highly valued medicinal plant that is still largely neglected, both in terms of nutrition and use for pharmacological purposes. Tinctures, i.e., alcoholic extracts, are becoming increasingly popular nettle products, mainly because they allow better availability of phytochemicals and their stability over a longer period of time. The production of alcoholic extracts is a chemically demanding process that is still usually carried out using conventional techniques, which have numerous drawbacks. The use of green technologies such as ultrasound-assisted extraction (UAE), which is characterized by high efficiency of phytochemical extraction, shorter treatment time, and a much lower environmental footprint, is a suitable and sustainable solution. Therefore, the aim of this study is to determine the influence of the extraction method, conventional and ultrasound (by varying two ultrasound equipment systems), time and ethanol concentration on the extraction of specialized metabolites from nettle powder. Ultrasonic extraction using a probe system significantly contributed to increase the ascorbic acid yield, polyphenolic compounds, and antioxidant capacity of nettle extracts compared to conventional extraction. In addition, when a probe system was used during UAE, significantly less time was required for isolation of individual specialized metabolites compared to ultrasonic extraction in the bath. Ethanol concentration (50 and 80% v/v) also proved to be an important factor in the efficiency of extraction of specialized metabolites, with 80% ethanol being more effective for the isolation of ascorbic acid and pigment compounds (chlorophyll and carotenoids), while 50% v/v for the extraction of polyphenolic compounds. It can be concluded that extraction with the ultrasonic probe system is much more efficient in obtaining higher yields of specialized metabolites from nettle powder in a shorter time (average process duration 5–10 min) both compared to UAE in the bath and classical extraction. However, optimization of the key factors of time, solvent type, and ultrasonic power is necessary to maintain the nutritional quality of the nettle extract in order to obtain a final product with a high specialized metabolites content, antioxidant capacity, and functional value. The future application of alcoholic nettle extracts is based on the fact that these products have significant potential as functional foods and pharmacological preparations for the treatment of a number of but also to strengthen the immune system, mainly due to the rich nutritional composition and high content of various specialized metabolites. The prepared extracts can be safely taken orally by diluting the tinctures with water immediately before ingestion.
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- 2022
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31. Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis
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Wang, Min, Zhou, Jianjun, Castagnini, Juan Manuel, Berrada, Houda, Barba, Francisco J., Universidad de Valencia, Universidad de Vigo, European Commission, and Generalitat Valenciana
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Minerals ,Chlorophyll A ,Chlorella ,Nutrients ,General Medicine ,Pulsed electric fields (PEF) ,Antioxidants ,Analytical Chemistry ,Algues ,Solvents ,Microalgae ,Algues d'aigua dolça ,Dimethyl Sulfoxide ,Nutritive Value ,Microstructure ,Food Science - Abstract
This study investigated the effects of pulsed electric field (PEF) (3 kV/cm, 44 pulses, 99 kJ/kg), solvent (H2O or 50 % DMSO) and time (0, 10, 20, 30, 60, 90, 120 and 180 min) on the extraction of Chlorella antioxidant biomolecules and minerals. The results showed that PEF treatment increased the biomolecules recovery. For the extraction time of 120 min, more proteins and polyphenols were obtained using water, while more chlorophyll a and b, and carotenoids were obtained using 50 % DMSO as the extraction solvent. The extracts mineral concentration (PEF vs control) were analysed including Mg, P, Ca, Fe and Zn, and the Relative Nutrient Values results indicated that Chlorella H2O-extracts could be used as a mineral source for different populations. Finally, the fluorescence and scanning electron microscopy revealed the electroporation effect of PEF., This research was funded by the University of Valencia, Spain through the projects OTR2021-21736INVES and OTR2021-21570INVES supported by the University of Vigo, Spain. Moreover, it was partially funded by the EU Commission and BBI-JU Horizon H2020, through the AQUABIOPRO-FIT project (aquaculture and agriculture biomass side stream proteins and bioactive for feed, fitness and health-promoting nutritional supplements) grant number 790956. Jianjun Zhou and Min Wang were supported by a PhD fellowship from the China Scholarship Council (CSC), China (No. 201908420246 and No. 201908420245, respectively). Juan Manuel Castagnini is beneficiary of the grant (ZA21-028) for the requalification of the Spanish university system from the Ministry of Universities of the Government of Spain, modality “Maria Zambrano”, financed by the European Union, NextGeneration EU through the project “Extraction of bioactive compounds from food matrices using innovative and sustainable technologies (EXTRABIO)”. Authors would also like to acknowledge Generalitat Valenciana for the financial support (IDIFEDER/2018/046—Procesos innovadores de extracción y conservación: pulsos eléctricos y fluidos supercríticos) through the European Union ERDF funds (European Regional Development Fund)
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- 2023
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32. Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
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Castagnini, Juan Manuel, primary, Tappi, Silvia, additional, Tylewicz, Urszula, additional, Laghi, Luca, additional, and Rocculi, Pietro, additional
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- 2022
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33. The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves.
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Abouelenein, Doaa, Mustafa, Ahmed M., Nzekoue, Franks Kamgang, Caprioli, Giovanni, Angeloni, Simone, Tappi, Silvia, Castagnini, Juan Manuel, Dalla Rosa, Marco, and Vittori, Sauro
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WATER purification ,NIACIN ,VITAMIN B2 ,NICOTINAMIDE ,VITAMINS ,VITAMIN C ,PHENOLS ,PLANT polyphenols - Abstract
Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW processing time on bioactive compounds of rocket-salad leaves including: 18 phenolic compounds, vitamin C, riboflavin, nicotinic acid, and nicotinamide. Moreover, the impact of PAW on both antioxidant (DPPH) and peroxidase (POD) activities was also investigated. This was performed using HPLC-DAD, HPLC-MS/MS, and spectrophotometric analysis. All treatments induced non-significant increases in total phenolic contents. However, depending on processing time, significant increases or decreases of individual phenolic compounds were observed. PAW-10 and -20 increased the ascorbic acid content to 382.76 and 363.14 mg/100 g, respectively, compared to control (337.73 mg/100 g). Riboflavin and nicotinic acid contents were increased significantly in PAW-20 (0.53 and 1.26 mg/100), compared to control (0.32 and 0.61 mg/100 g, respectively). However, nicotinamide showed non-significant increase in all treatments. Antioxidant activity improved significantly only in PAW-20, while peroxidase activity was reduced up to 36% in the longest treatment. In conclusion, PAW treatment could be an effective technique for rocket decontamination since it positively influenced the quality of rocket, improving the retention of polyphenols and vitamins. [ABSTRACT FROM AUTHOR]
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- 2023
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34. Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage
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Mannozzi, Cinzia, primary, Glicerina, Virginia, additional, Tylewicz, Urszula, additional, Castagnini, Juan Manuel, additional, Canali, Giada, additional, Dalla Rosa, Marco, additional, and Romani, Santina, additional
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- 2021
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35. Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose
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Castagnini, Juan Manuel, primary, Tappi, Silvia, additional, Tylewicz, Urszula, additional, Romani, Santina, additional, Rocculi, Pietro, additional, and Dalla Rosa, Marco, additional
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- 2021
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36. Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage
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Mannozzi, Cinzia, Glicerina, Virginia, Tylewicz, Urszula, Castagnini, Juan Manuel, Canali, Giada, Dalla Rosa, Marco, Romani, Santina, Mannozzi, Cinzia, Glicerina, Virginia, Tylewicz, Urszula, Castagnini, Juan Manuel, Canali, Giada, Dalla Rosa, Marco, and Romani, Santina
- Abstract
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.
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- 2021
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37. Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose
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Castagnini, Juan Manuel, Tappi, Silvia, Tylewicz, Urszula, Romani, Santina, Rocculi, Pietro, Dalla Rosa, Marco, Castagnini, Juan Manuel, Tappi, Silvia, Tylewicz, Urszula, Romani, Santina, Rocculi, Pietro, and Dalla Rosa, Marco
- Abstract
Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.
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- 2021
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38. Evaluación de la digestión in vitro de compuestos bioactivos de arándanos
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Zampedri, Carolina Ayelen, Zampedri, Patricia Andrea, Scattolaro, Ornella, Zapata, Luz Marina, and Castagnini, Juan Manuel
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Anthocyanins ,Digestão in vitro ,Suco de mirtilos ,Fruita ,Antocianinas ,Snack ,Digestión in vitro ,In vitro digestion ,Jugo de arándanos ,Blueberry juice ,Aliments enriquits ,Aliments Anàlisi - Abstract
Estudios in vivo e in vitro han demostrado que las antocianinas provenientes de los arándanos ejercen efectos biológicos beneficiosos sobre la salud de los consumidores. Existen métodos de análisis in vitro que permiten evaluar la estabilidad de las antocianinas en relación con la interacción de los distintos componentes de las matrices alimentarias, el pH, la temperatura, presencia de inhibidores o potenciadores de absorción y presencia de enzimas. El objetivo del trabajo fue poner a punto la metodología de digestión in vitro y evaluar la biodisponibilidad in vitro de antocianinas presentes en jugo de arándanos y un snack formulado con jugo de arándanos y manzana. Los resultados indican que si bien hay una pérdida de antocianinas durante el proceso digestivo, éstas son capaces de atravesar todas las etapas y llegar al intestino, posibilitando la liberación controlada de estos antioxidantes presentes en el jugo de arándano y en el snack desarrollado. In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack. Estudos in vivo e in vitro têm demonstrado que as antocianinas dos mirtilos exercem efeitos biológicos benéficos sobre a saúde dos consumidores. Existem métodos de análise in vitro que permitem avaliar a estabilidade das antocianinas em relação à interação dos diferentes componentes das matrizes alimentares, o pH, a temperatura, a presença de inibidores ou potenciadores de absorção e a presença de enzimas. O objetivo do trabalho foi ajustar a metodologia de digestão in vitro e avaliar a biodisponibilidade in vitro de antocianinas presentes em suco de mirtilos e um snack formulado com suco de mirtilos e maçã. Os resultados indicam que, embora haja uma perda de antocianinas durante o processo digestivo, elas são capazes de atravessar todos os estágios e chegar ao intestino, permitindo a liberação controlada destes antioxidantes presentes no suco de mirtilos e no snack desenvolvido.
- Published
- 2018
39. Evaluación de la biodisponibilidad in vitro de compuestos bioactivos de arándanos
- Author
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Zampedri, Carolina Ayelen, Zampedri, Patricia Andrea, Scattolaro, Ornella, Zapata, Luz M., Castagnini, Juan Manuel, Zampedri, Carolina Ayelen, Zampedri, Patricia Andrea, Scattolaro, Ornella, Zapata, Luz M., and Castagnini, Juan Manuel
- Abstract
In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack., Estudos in vivo e in vitro têm demonstrado que as antocianinas dos mirtilos exercem efeitos biológicos benéficos sobre a saúde dos consumidores. Existem métodos de análise in vitro que permitem avaliar a estabilidade das antocianinas em relação à interação dos diferentes componentes das matrizes alimentares, o pH, a temperatura, a presença de inibidores ou potenciadores de absorção e a presença de enzimas. O objetivo do trabalho foi ajustar a metodologia de digestão in vitro e avaliar a biodisponibilidade in vitro de antocianinas presentes em suco de mirtilos e um snack formulado com suco de mirtilos e maçã. Os resultados indicam que, embora haja uma perda de antocianinas durante o processo digestivo, elas são capazes de atravessar todos os estágios e chegar ao intestino, permitindo a liberação controlada destes antioxidantes presentes no suco de mirtilos e no snack desenvolvido, Estudios in vivo e in vitro han demostrado que las antocianinas provenientes de los arándanos ejercen efectos biológicos beneficiosos sobre la salud de los consumidores. Existen métodos de análisis in vitro que permiten evaluar la estabilidad de las antocianinas en relación con la interacción de los distintos componentes de las matrices alimentarias, el pH, la temperatura, presencia de inhibidores o potenciadores de absorción y presencia de enzimas. El objetivo del trabajo fue poner a punto la metodología de digestión in vitro y evaluar la biodisponibilidad in vitro de antocianinas presentes en jugo de arándanos y un snack formulado con jugo de arándanos y manzana. Los resultados indican que si bien hay una pérdida de antocianinas durante el proceso digestivo, éstas son capaces de atravesar todas las etapas y llegar al intestino, posibilitando la liberación controlada de estos antioxidantes presentes en el jugo de arándano y en el snack desarrollado.
- Published
- 2018
40. Evaluación de la biodisponibilidad in vitro de compuestos bioactivos de arándanos
- Author
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Zampedri, Carolina Ayelen, primary, Zampedri, Patricia Andrea, additional, Scattolaro, Ornella, additional, Zapata, Luz Marina, additional, and Castagnini, Juan Manuel, additional
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- 2018
- Full Text
- View/download PDF
41. Estabilidad de Antocianinas Durante el Almacenamiento de Jugos de Arándanos
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Zapata, Luz Marina, Castagnini, Juan Manuel, Quinteros, Carlos Fabio, Carlier, Evelin, Jimenez-Veuthey, Mariana, and Cabrera, Cecilia
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degradation kinetics ,Estabilidad de antocianinas ,Anthocyanins stability ,almacenamiento de jugos de arándanos ,cinética de degradación ,blueberries juice storage - Abstract
Resumen: Antecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de arándanos han resultado atractivos para los consumidores interesados en alimentos funcionales. Sin embargo, los tratamientos térmicos y posterior almacenamiento de productos alimenticios influyen en el contenido de antocianinas. La cinética de degradación de las antocianinas puede ser evaluada desde una perspectiva termodinámica, basada en funciones como energía libre, entalpía, entropía y energía de activación. Objetivos: Se estudió el efecto de la pasteurización y la estabilidad de antocianinas presentes en jugos de arándanos, sin pasteurizar y pasteurizados, durante el almacenamiento. Métodos: Jugos de arándanos sin pasteurizar y pasteurizados fueron almacenados a -18, 0, 5 y 10°C durante 148 días. A intervalos de tiempos se cuantificó la concentración de antocianinas monoméricas totales. Se realizó un Análisis de Componentes Principales y los resultados experimentales se ajustaron a modelos cinéticos de orden cero y uno, y a los modelos de Arrhenius y Eyring. Resultados: La pasteurización provocó disminución del 28,5% en la concentración inicial de antocianinas monoméricas totales, mientras que para todas las temperaturas estudiadas, la disminución de antocianinas en función del tiempo de almacenamiento siguió una cinética de primer orden. En el jugo sin pasteurizar, la constante de velocidad de degradación varió entre 0,0080 - 0,0084 días-1 y el tiempo de vida media, entre 75 - 87 días. En el jugo pasteurizado, la constante de velocidad de degradación varió entre 0,0023 - 0,0060 días-1 y el tiempo de vida media, entre 116-301 días. En éste la energía de activación, la energía libre de Gibbs, entalpía y entropía de activación fueron 44,66 kJ/mol, 83,80 kJ/mol, 42,35 kJ/mol y -139,09 J/mol.K, respectivamente”. Conclusiones: El tratamiento de pasteurización provocó disminución del 28,5% en la concentración de antocianinas monoméricas totales iniciales de los jugos de arándano. La estabilidad de las antocianinas durante el almacenamiento fue mayor en los jugos pasteurizados, siendo mayor cuando se almacenaron a 0°C; mientras que en los jugos pasteurizados almacenados a -18°C las antocianinas mostraron menor estabilidad. Abstract: Background: The blueberries and blueberry products has great nutritional value, primarily because it has high anthocyanin content. Anthocyanins are potent antioxidants and have high radical-scavenging activities. Thus, the blueberry and blueberry products has become very appealing to consumers interested in functional foods. However, the anthocyanins content is affected by heat treatment and subsequent storage. The kinetics degradation of anthocyanins can be evaluated from a thermodynamic perspective, based on activation functions such as free energy, enthalpy, entropy and activation energy. Objectives: pasteurization effect and anthocyanins stability were studied during storage of pasteurized and non-pasteurized blueberries juices. Methods: Pasteurized and non-pasteurized blueberries juices were store at -18, 0, 5 and 10°C during 148 days. Total monomeric anthocyanins concentration was quantified at different times. Principal Components Analysis was performed and experimental results were adjusted to zero and first-order kinetic models as well as to Arrhenius and Eyring ones. Results: A decrease in total monomeric anthocyanins original concentration was 28.5 % due to pasteurization while for all temperatures studied, the reduction followed a first-order kinetic during storage. Degradation rate constant varied between 0.0080 - 0.0084 days-1 and half-life, 75 - 87 days for non-pasteurized juices, whereas these parameters were among 0.0023 - 0.0060 days-1 and 116 - 301 days, respectively for pasteurized ones. Activation energy was 44.66 kJ/mol while Gibbs free energy, enthalpy and entropy were 83.80 kJ/mol, 42.35 kJ/mol and -139.09 J/mol. K respectively, for the latter juices. Conclusions: Pasteurization caused in a 28.5 % loss of initial total monomeric anthocyanins. Anthocyanins stability was higher in pasteurized blueberries juices and resulted even bigger when store at 0°C, while in pasteurized juices stored -18 ° C were less stable anthocyanins.
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- 2016
42. Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects
- Author
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, Ministerio de Ciencia e Innovación, Betoret Valls, María Ester, Betoret Valls, Noelia, Castagnini, Juan Manuel, Rocculi, Pietro, Dalla Rosa, Marco, Fito Maupoey, Pedro, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, Ministerio de Ciencia e Innovación, Betoret Valls, María Ester, Betoret Valls, Noelia, Castagnini, Juan Manuel, Rocculi, Pietro, Dalla Rosa, Marco, and Fito Maupoey, Pedro
- Abstract
[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have significant effect on the final volumetric deformation of the samples. During air drying two stages of changes were considered. The first one lasted until the saturation of the intracellular liquid phase, and the second one from the saturation of the intracellular liquid phase until the end of the drying process. Mass transfer has been analysed applying nonlinear irreversible thermodynamics. Water flux, water chemical potential and tissue shrinkage have been taken into account in order to accurately describe the mass transfer phenomena during air drying. A precise definition of chemical potential allowed estimating the partial molar energy needed for breakages and the reversible and irreversible deformations of tissue structure coupled with mass transfer during air drying of apple. 2014 Elsevier Ltd. All rights reserved.
- Published
- 2015
43. Estudio del proceso de obtención de zumo de arándanos y su utilización como ingrediente para la obtención de un alimento funcional por impregnación a vacío
- Author
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Betoret Valls, Noelia, Fito Maupoey, Pedro, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, Castagnini, Juan Manuel, Betoret Valls, Noelia, Fito Maupoey, Pedro, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, and Castagnini, Juan Manuel
- Abstract
El consumo de arándanos (Vaccinium corymbosum) despierta, actualmente, un gran interés debido a los efectos beneficiosos que tienen para la salud, relacionado con su alto contenido en componentes antioxidantes, principalmente, en antocianinas. Distintos autores le atribuyen propiedades farmacológicas y funcionales como anticarcinogénesis, reducción de enfermedades coronarias, tratamientos contra desórdenes en el tracto urinario y mejoramiento de la memoria. Si bien en España, la producción y consumo son reducidos, en Argentina, un excedente de producción obliga a considerarlo como ingrediente para la fabricación de nuevos productos. Por esta razón, en colaboración con la Facultad de Ciencias de la Alimentación de la Universidad Nacional de Entre Ríos de Argentina, se plantea el estudio de la elaboración de un zumo de arándanos con alto contenido en compuestos antioxidantes que pueda ser utilizado para el desarrollo de alimentos funcionales. En la elaboración de zumo de arándanos se plantea estudiar dos etapas importantes, la despectinización y la homogenización a altas presiones. Los arándanos poseen una alta concentración de pectinas que combinado con su bajo pH, provocan una rápida gelificación durante la etapa de triturado, impidiendo su posterior procesado. Por esta razón, es fundamental realizar una despectinización, utilizando enzimas pectolíticas. En el mercado existen distintos packs enzimáticos con actividad hidrolítica sobre las cadenas pécticas que actualmente se utilizan durante la maceración de vino; además también se plantea la utilización de levaduras con alta capacidad pectolítica que han sido seleccionadas genéticamente por el grupo de investigación en biotecnología del Instituto de Ingeniería de Alimentos para el Desarrollo. Una vez obtenido el zumo, se estudia el efecto de la aplicación de altas presiones de homogenización sobre las propiedades del zumo. Someter el zumo a procesos de altas presiones puede mejorar no solo sus características reológ
- Published
- 2014
44. Multiple response optimization of blueberry juice depectinization.
- Author
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Castagnini, Juan Manuel, Zapata, Luz Marina, Fabio Quinteros, Carlos, and Noceti, Alicia
- Subjects
- *
BLUEBERRIES , *BERRY juices , *ANTHOCYANINS , *ANTIOXIDANTS , *PHYTONUTRIENTS - Abstract
To obtain blueberry juice with a high content of antioxidants it is necessary to introduce an enzymatic depectinization step into the process. Due to the importance of this step in the final properties of blueberry juice it is critical that the operation conditions be optimized. The aim of this research was to evaluate the effects of temperature, duration of treatment and enzymatic complex concentration on anthocyanin content and juice yield during enzymatic depectinization. Results indicated that the best factor combination was 50C during 1.3h and 4mg 100g-1 of LAFASE® CLARIFICATION and 8mg 100g-1 of LAFASE® HE GRAND CRU enzymatic complex concentration. Under these conditions, blueberry juice with 798.41±8.03mg of cyanidin-3-glucoside L-1 and a juice yield of 87% was obtained. The combination of the response surface and desirability function methodologies enabled the optimization of the blueberry juice during the depectinization step, in terms of anthocyanin content and juice yield. [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
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45. Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice.
- Author
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Sandoval, Viviana, Femenias, Antoni, Martínez-Garza, Úrsula, Sanz-Lamora, Hèctor, Castagnini, Juan Manuel, Quifer-Rada, Paola, Lamuela-Raventós, Rosa Maria, Marrero, Pedro F., Haro, Diego, and Relat, Joana
- Subjects
WHITE adipose tissue ,ADIPOSE tissues ,INSULIN resistance ,FAT cells ,CARRIER proteins ,FATTY acid oxidation ,TYPE 2 diabetes ,FIBROBLAST growth factors - Abstract
Maqui (Aristotelia Chilensis) berry features a unique profile of anthocyanidins that includes high amounts of delphinidin-3-O-sambubioside-5-O-glucoside and delphinidin-3-O-sambubioside and has shown positive effects on fasting glucose and insulin levels in humans and murine models of type 2 diabetes and obesity. The molecular mechanisms underlying the impact of maqui on the onset and development of the obese phenotype and insulin resistance was investigated in high fat diet-induced obese mice supplemented with a lyophilized maqui berry. Maqui-dietary supplemented animals showed better insulin response and decreased weight gain but also a differential expression of genes involved in de novo lipogenesis, fatty acid oxidation, multilocular lipid droplet formation and thermogenesis in subcutaneous white adipose tissue (scWAT). These changes correlated with an increased expression of the carbohydrate response element binding protein b (Chrebpb), the sterol regulatory binding protein 1c (Srebp1c) and Cellular repressor of adenovirus early region 1A–stimulated genes 1 (Creg1) and an improvement in the fibroblast growth factor 21 (FGF21) signaling. Our evidence suggests that maqui dietary supplementation activates the induction of fuel storage and thermogenesis characteristic of a brown-like phenotype in scWAT and counteracts the unhealthy metabolic impact of an HFD. This induction constitutes a putative strategy to prevent/treat diet-induced obesity and its associated comorbidities. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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46. Application of PEF- and OD-assisted drying for kiwifruit waste valorisation
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Urszula Tylewicz, Cinzia Mannozzi, Juan Manuel Castagnini, Jessica Genovese, Santina Romani, Pietro Rocculi, Marco Dalla Rosa, Tylewicz, Urszula, Mannozzi, Cinzia, Castagnini, Juan Manuel, Genovese, Jessica, Romani, Santina, Rocculi, Pietro, and Rosa, Marco Dalla
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kiwifruit waste valorisation ,fruit snack ,Settore AGR/15 - Scienze e Tecnologie Alimentari ,drying ,General Chemistry ,Kiwifruit waste valorisation, Emerging processing, Fruit snack, Drying ,emerging processing ,Industrial and Manufacturing Engineering ,Food Science - Abstract
The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments on drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties of yellow kiwifruit snacks. The drying kinetics were significantly influenced both by applied treatment and drying temperature. The firmness of the kiwifruit snacks was improved by the combination of PEF/OD pre-treatments. In general, drying temperature of 70 °C and the use of combined pre-treatments seem to be a good compromise to reduce drying time and obtain products with high quality in terms of colour, firmness, and overall acceptability.
- Published
- 2022
47. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
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Antonio J. Melendez-Martinez, Ana Mª Benítez González, Francisco Juan Marti-Quijal, Juan Manuel Castagnini, Silvia Tappi, Francisco Jose Barba, PIETRO ROCCULI, Ana Cristina De Aguiar Saldanha Pinheiro, Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Valencia, European Commission (EC), Ministerio de Universidades. España, Generalitat Valenciana, De Aguiar Saldanha Pinheiro, Ana Cristina, Martí-Quijal, Francisco J, Barba, Francisco J, Benítez-González, Ana M, Meléndez-Martínez, Antonio J, Castagnini, Juan Manuel, Tappi, Silvia, and Rocculi, Pietro
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bioactive compounds ,Physiology ,Clinical Biochemistry ,emerging technologie ,Extraction ,Valorization ,crustacean side stream ,Cell Biology ,Biochemistry ,Bioactive compounds ,Crustacean side streams ,emerging technologies ,crustacean side streams ,Emerging technologies ,extraction ,valorization ,bioactive compound ,Molecular Biology - Abstract
Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams. Universidad de Valencia OTR202- 22808INVES European Commission 790956 Ministerio de Universidades ZA21-028 Generalitat Valenciana IDIFEDER/2018/046
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- 2023
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48. Acrylamide content in popcorn from Spanish market: Risk assessment.
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Sebastià A, Fernández-Matarredona C, Castagnini JM, Barba FJ, Berrada H, Moltó JC, Pardo O, Esteve-Turrillas FA, and Ferrer E
- Abstract
Snacks, including popcorn, are increasingly consumed in Spain and are susceptible to acrylamide (AA) formation. AA, classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), is produced via the Maillard reaction between reducing sugars and amino acids, particularly glucose, and asparagine, when foods are heated above 120 °C. This study aims to analyze the AA content in 91 popcorn samples, categorized by flavor (salted, butter, caramel, flavored, colored, unflavored) and cooking method (ready-to-eat, popcorn maker, microwave), and assess dietary AA exposure in the Spanish population. Samples were collected from supermarkets, grocery stores, and cinemas across Spain and analyzed using solid-liquid extraction (SLE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). The average AA concentration in the samples was 277 ± 119 μg kg
-1 , with only two samples below the limit of quantification (LOQ, 60 μg kg-1 ). At the same time, no significant correlation between flavor and AA content was found. Whereas microwave cooking notably increased AA levels. Estimated AA intake for adults and children ranged from 0.011 to 0.045 μg kg⁻1 day⁻1 , depending on the exposure scenario. In children, a margin of exposure (MOE) below 10,000 was observed for Harderian gland tumors in realistic and pessimistic scenario., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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49. Fruit and vegetables loss and waste in preschools belonging to the National Board of Kindergartens of Chile.
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Rodríguez Palleres X, Villota Arcos C, Toledo San Martín Á, Rojas González F, and Castagnini JM
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- Chile, Humans, Child, Preschool, Schools, Fruit, Vegetables
- Abstract
Background: Food waste is a global issue affecting society from environmental, nutritional, and social perspectives. In collaboration with the National Board of Preschools, fruit and vegetable waste generated during the preparation of lunch was quantified in four preschools in the Metropolitan area of Santiago in Chile., Methods: This study was conducted in four preschools, two in the Western area of Santiago and two in the Eastern area, of which two hold environmental quality certifications. Over a five-day period, the weight of raw materials and waste from vegetables (peels) and fruit (pomace) were measured. Percentages of vegetable and fruit post-cleaning losses and waste were evaluated., Results: Vegetable loss exceeded 20% in 31% of the preschools, primarily from carrots and potatoes. Fruit losses were higher, with pears accounting for the most significant waste, recorded in 75% of the study centers. No differences in vegetable loss was found between centers, while variations were observed for fruit. Preschools with environmental quality certifications wasted less onions (p = 0.016) but more pears (p = 0.036)., Conclusions: There is higher fruit loss than vegetable loss, with onions and tomatoes being the least wasted. Possessing an environmental quality certification does not guarantee a significant reduction in overall losses. Handling and storage conditions may play a key role in minimizing losses. Further studies are needed to provide evidence that can guide improvements in Chile's National Board of Preschools services, aiming for a more sustainable lunch preparation processes.
- Published
- 2024
- Full Text
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