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Salinity is one of the most important limiting factors in plant growth. It is also a predominant constraint that impairs grass growth and quality. Plant hormones play important roles in the capability of plants to adapt to environmental stresses. Hence, the impact of two plant growth regulators (PGRs) i.e. salicylic acid (SA) and progesterone (P4) was studied on biological characteristics of Poa pratensis in saline conditions in a greenhouse experiment. The experimental treatments were composed of salinity at four levels (0, 2, 4, and 6 dS m-1) and six levels of PGRs (control, 1 mg L-1 P4,10 mg L-1 P4, 1 mM SA, 3 mM SA, and 1 mg L-1 P4 + 1 mM SA). The results showed that leaf firing percentage was increased with the excess in salinity, but the use of SA and P4 eased the effects of salinity stress and reduced leaf firing under salinity. 6 dS m-1 and 3 mM SA salinity caused to the maximum electrolyte leakage. The highest relative water content was observed in 4 dS m-1 salinity and 1 mM SA treatment. The highest glycine betaine was related to 6 dS m-1 NaCl and no hormone application. Salinity increased total protein and catalase, and the simultaneous use of P4 and SA exhibited the highest total protein and catalase content, whilst the control plants showed the lowest ones. The application of salinity stress reduced chlorophyll content, but SA and P4 increased it. The application of the two growth regulators improved carotenoid content under salinity stress. Overall, the results showed that the application of SA and P4 improved salinity tolerance and increased pigments and antioxidant enzyme activities. RESUMEN La salinidad es uno de los factores limitantes más importantes en el crecimiento de las plantas. También es una limitación predominante que afecta el crecimiento y la calidad del césped. Las hormonas vegetales desempeñan un papel importante en la capacidad de las plantas para adaptarse al estrés ambiental. Por lo tanto, se estudió el impacto de dos reguladores del crecimiento de las plantas (PGR), es decir, el ácido salicílico (SA) y la progesterona (P4), sobre las características biológicas de Poa pratensis en condiciones salinas en un experimento de invernadero. Los tratamientos experimentales estaban compuestos por salinidad en cuatro niveles (0, 2, 4 y 6 dS m-1) y seis niveles de PGRs (control, 1 mg L-1 P4,10 mg L-1 P4, 1 mM SA, 3 mM SA y 1 mg L-1 P4 + 1 mM SA). Los resultados mostraron que el porcentaje de disparo de las hojas se incrementó con el exceso de salinidad, pero el uso de SA y P4 alivió los efectos del estrés por salinidad y redujo el disparo de las hojas bajo salinidad. La salinidad de 6 dS m-1 y 3 mM de SA provocó la máxima fuga de electrolitos. El mayor contenido relativo de agua se observó en el tratamiento de 4 dS m-1 de salinidad y 1 mM de SA. La mayor glicina betaína se relacionó con 6 dS m-1 de NaCl y sin aplicación de hormonas. La salinidad aumentó la proteína total y la catalasa, y el uso simultáneo de P4 y SA mostró el mayor contenido de proteína total y catalasa, mientras que las plantas control mostraron los más bajos. La aplicación de estrés por salinidad redujo el contenido de clorofila, pero la SA y el P4 lo aumentaron. La aplicación de los dos reguladores de crecimiento mejoró el contenido de carotenoides bajo estrés por salinidad. En general, los resultados mostraron que la aplicación de SA y P4 mejoró la tolerancia a la salinidad y aumentó los pigmentos y las actividades de las enzimas antioxidantes.

Resumen En este estudio se evaluó el potencial agroindustrial de la harina de epicarpio de mandarina Oneco (Citrus reticulata) como posible colorante natural en el pan. En la metodología se analizaron las propiedades fisicoquímicas como el pH, aw, los parámetros de color: luminosidad (L*), cromaticidad (C*) y ángulo de tono (h°), porcentaje de acidez, porcentaje de materia seca, cuantificación de carotenoides por espectrofotometría, compuestos fenólicos, capacidad antioxidante en harina y parámetros de color (L*, C* y h°) en el pan. Se encontró que, después del tratamiento de secado convectivo, se retuvieron concentraciones significativamente más altas de compuestos bioactivos como los fenólicos, se evidenció también un aumento en la capacidad antioxidante y el contenido de carotenoides, además de cambios significativos en los parámetros de color (L* y C*). En la sustitución de la harina de epicarpio de mandarina en las formulaciones del pan, se notó un aumento significativo en la concentración del contenido de carotenoides, siendo el pico de esta en la sustitución del 4 %; En los parámetros de color, se hallaron diferencias significativas en los parámetros L* y C*, presentando el mayor valor de L* en la sustitución del 2 % y de C* en la sustitución del 4 %, mientras que el parámetro h° no presentó diferencias significativas en ninguna de las formulaciones. Finalmente, se concluye que la harina de epicarpio de mandarina puede ser una alternativa importante, como aditivo de colorante natural en la elaboración del pan. Abstract This study evaluated the agro-industrial potential of flour made of the epicarp of Oneco mandarin (Citrus reticulata) as a possible natural bread coloring. We analyzed the physiochemical properties of said fruit, such as pH, aw, color parameters (luminosity, L*; chromaticity, C*; and pitch angle, h°), acidity percentage, dry matter percentage, quantification of carotenoids by spectrophotometry, phenolic compounds, antioxidant capacity in flour, and color parameters (L*, C*, and h°) in bread. We found that, after convective drying, the fruit retained significantly higher concentrations of bioactive compounds, such as phenols. We also observed an increase in antioxidant capacity and carotenoid content, in addition to significant changes in the color parameters (L* and C*). When the mandarin epicarp flour substituted conventional flour in the bread formula, we noted a significant increase in the concentration of the carotenoid content; the peak of this substitution was 4%. Regarding color, parameters L* and C* exhibited significant differences; L* was higher in the 2% substitution, while C* was higher in the 4% substitution, and h° did not present significant differences in any of the formulas. Finally, we conclude that mandarin epicarp flour can be an important alternative additive for natural coloring in bread making.

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted., This article is based upon work from COST Action (European network to advance carotenoid research and applications in agro-food and health, EUROCAROTEN, CA15136, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) supported by COST (European Cooperation in Science and Technology, http://www.cost.eu/).

A síndrome metabólica é uma combinação de distúrbios que aumentam o risco de desenvolver doenças cardiovasculares e diabetes, e está relacionada inversamente com o conteúdo de carotenóides, especialmente ?-caroteno e ?-criptoxantina e com o número de componentes da síndrome metabólica, ou seja, uma dieta enriquecida com carotenóides está associada a uma menor prevalência desta doença. Portanto, o presente estudo objetivou abordar o papel dos carotenóides no tratamento da síndrome metabólica. Os carotenóides possuem uma ampla gama de bioatividades contra comorbidades associadas à síndrome metabólica e regulação de vários mecanismos moleculares que medeiam esta patologia, como por exemplo, redução da pressão arterial e da resistência à insulina e manutenção da homeostase lipídica, no qual estes compostos bioativos podem ser administrados como uma suplementação segura e eficiente no caso de componentes da síndrome metabólica, embora ainda não tenha a determinação da dosagem ideal e do período de suplementação, tornando-se necessário mais investigações.

The nutritional value of carrot is determined by the content of total sugars and monosaccharides, carotenoids and vitamins, including vitamin C, in its roots. In 2009-2011, field experiments were carried out concerning the effect of biostimulating preparations applied during the carrot vegetation period on selected nutrients of its roots (total sugars, monosaccharides, carotenoids and vitamin C). Two biostimulants were foliarly applied in doses of 2 or 3 L ha-1 on various dates. Kelpak SL and Asahi SL: one, two or three applications; where, second and third applied at 2-week interval, additionally Kelpak SL: one application at 4-leaf phase, followed by additional application after 4 weeks. The field study was conducted in a randomized block design with four replications. The treatments of plant protection from diseases and pests complied with carrot requirements. The subject of the research was carrot of the Karotan cultivar. The content of selected components in carrot roots was determined directly after harvest and after six months of storage in the storage chamber with controlled temperature and relative air humidity. The foliar application of Kelpak SL in a single dose (2 L ha-1) at 4-leaf development phase resulted in the significant increase of total sugars, reducing sugars, total carotenoids and vitamin C. A six-month storage period resulted in a decrease of total sugars by 5% and ascorbic acid by 16.8% compared to nutritional values measured right after harvest. RESUMO O valor nutricional da cenoura é determinado pelo teor de açúcares totais e monossacarídeos, carotenóides e vitaminas, incluindo vitamina C, em suas raízes. Em 2009-2011, foram realizadas pesquisas de campo visando o efeito de preparações bioestimulantes, aplicadas durante o período vegetativo da cenoura, sobre os nutrientes selecionados de suas raízes (açúcares totais, monossacarídeos, carotenóides e vitamina C). Dois bioestimulantes foram aplicados foliarmente em doses de 2 ou 3 L ha-1 em várias datas: Kelpak SL e Asahi SL. Asahi SL foi aplicado uma, duas ou três vezes; a segunda e terceira aplicação foram em intervalo de 2 semanas. Kelpak SL foi testado em uma aplicação na fase de 4 folhas, seguida de aplicação adicional após 4 semanas. O estudo de campo foi realizado em delineamento de blocos casualizados com quatro repetições. Os tratamentos de proteção de plantas contra doenças e pragas atenderam aos requisitos da cenoura, cultivar Karotan. O teor de componentes selecionados nas raízes de cenoura foi determinado diretamente após a colheita e após seis meses de armazenamento em câmara de armazenamento com temperatura controlada e umidade relativa do ar. A aplicação foliar de Kelpak SL em dose única (2 L ha-1) na fase de desenvolvimento da planta com 4 folhas, resultou em aumento significativo de açúcares totais, açúcares redutores, carotenóides totais e vitamina C. O armazenamento por seis meses resultou em diminuição de açúcares totais em 5% e de ácido ascórbico em 16,8%, comparado com os valores nutricionais medidos imediatamente após a colheita.

The objective was evaluate the carotenogenic activity of Dunaliella salina isolated from the artificial salt flats of municipality of Manaure (Department of La Guajira, Colombia). Two experimental testings were designed, in triplicate, to induce the reversibility of the cell tonality depending on the culture conditions. In the first test (A), to induce the reversibility from green to red tonality in D. salina cells, these were cultured in J/1 medium at a concentration of 4.0 M NaCl, 390 µmol m−2 s−1, 0.50 mM KNO3. In the second test (B), to induce the reversibility from red to green cell tonality, the cultures were maintained in J/1 medium 1 M NaCl, 190 µmol m−2 s−1, 5.0 mM KNO3 and pH 8.2. The population growth was evaluated by cell count and the pigment content was performed by spectrophotometric techniques. It was found that in both tests the culture conditions influenced the population growth and the pigments production of D. salina. There was a significant difference between the mean values of total carotenoids in the test A with 9.67 ± 0.19 μg/ml and second test with 1.54 ± 0.08 μg/ml at a significance level of p

Los carotenoides son metabolitos producidos por microalgas que cumplen la función de pigmentos accesorios en la fotosíntesis y de moléculas fotoprotectoras. Con el fin de incrementar la acumulación de los carotenoides en la microalga Scenedesmus dimorphus, se evaluó la salinidad (NaCl y KNO3) y la luz led azul como factores de estrés en la fase estacionaria del crecimiento del cultivo de esta alga. De las dos sales estudiadas la mejor fue KNO3 0,6M, puesto que el cultivo alcanzó la mayor concentración de carotenoides totales (0,3357 ± 0,02 µg de carotenoides mL-1) en contraste con 0,1791 ± 0,01 µg mL-1 del cultivo NaCl 0,6 M. Posteriormente, se escaló el proceso en un recipiente adaptado de 4 L, alcanzando fase estacionaria en el día 12 y adicionando el KNO3 0,6M el día 14; en el día 20 (final del cultivo) se obtuvo mediante espectrofotometría un total de 0,7395±0,05 µg de carotenoides mL-1. Seguido, se realizó el secado del cultivo con salinidad, obteniendo un peso seco de 5,7 g y una productividad de 0,0927 g L-1d-1. Finalmente, a través de cromatografía hplc, se analizó el perfil lipídico del cultivo, obteniendo 21,1 % de mufas, 35,9 % de sfas y 43 % de pufas (omega-6 de 34 % y omega-3 de 8,9 %). Con base en estos resultados, se determinó que la salinidad es un posible factor para incrementar en mayor proporción la concentración de lípidos que de carotenoides, específicamente en una proporción de 1:2.500 de carotenoides y lípidos, respectivamente.

Resumen El mercado mundial de bebidas de frutas está interesado en jugos exóticos con alto valor nutricional y parte de esa demanda puede satisfacerse con derivados de uchuva. Por lo tanto, el objetivo de este estudio fue evaluar el efecto de la pasteurización sobre la concentración de vitamina C, carotenoides y el color superficial del jugo de uchuva. Frutos de uchuva en estado de madurez 5 (amarillo-naranja) se procesaron en un extractor de jugo comercial y el jugo obtenido se mezcló con agua destilada en una relación 1:1. Se evaluaron dos tratamientos de pasteurización (80 °C durante 15 minutos y 94 °C durante 29 minutos) para conocer sus efectos sobre las variables de respuesta (vitamina C, carotenoides y color superficial). Los resultados indican que los tratamientos de pasteurización no afectaron significativamente la concentración de vitamina C y la luminosidad. Sin embargo, los tratamientos térmicos aumentaron significativamente (p

The aim of this study was to evaluate the effect of including annatto seed by-product (ASB) in diets containing sorghum on nutrient utilization, performance and characteristics of the eggs of laying hens. A total of 288 Lohman Brown laying hens, 34 weeks of age, were distributed in completely randomized design with six treatments and six replications of the eight birds each other. The treatments consisted of a diet with corn as an energy source and other with sorghum and inclusion of 0, 25, 45, 65 and 85 g/kg of ASB. Comparing the results, increasing levels of RSU did not affect the metabolizability of nutrients, and utilization the energy of the feed. It was also observed there was no effect on the performance and parameters egg quality, except for yolk color. There was a significant linear increase in yolk colour with inclusion of ASB. We concluded that the annatto seed by-product can be used at levels up to 85 g/kg in laying hen diets containing sorghum as the main source of energy, with the possibility of reducing yolk pigmentation problems, caused by the total substitution of corn by sorghum, with the inclusion of ASB from 25 g/kg. RESUMO - Objetivou-se avaliar o efeito da inclusão do resíduo da semente de urucum (RSU) em dietas contendo sorgo sobre o aproveitamento dos nutrientes, o desempenho e as características dos ovos de galinhas poedeiras. Um total de 288 galinhas poedeiras Lohman Brown, 34 semanas de idade, foram distribuídas em delineamento inteiramente casualizado, com seis tratamentos e seis repetições das oito aves. Os tratamentos consistiram de uma dieta com milho como fonte de energia e as demais com sorgo e inclusão de 0, 25, 45, 65 e 85 g/kg de RSU. Comparando os resultados, o aumento dos níveis de RSU não afetou a metabolizabilidade dos nutrientes e a utilização da energia da ração. Também foi observado que não houve efeito no desempenho e nos parâmetros da qualidade dos ovos, exceto na cor da gema. Houve aumento linear significativo na cor da gema com a inclusão do RSU. Concluímos que o resíduo da semente de urucum pode ser utilizado em níveis de até 85 g/kg em dietas para galinhas poedeiras contendo sorgo como principal fonte de energia, com a possibilidade de reduzir problemas de pigmentação da gema, causados pela substituição total de milho por sorgo, com a inclusão de RSU de 25 g/kg.

Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.

The characteristic color of the palm fruits Aiphanes aculeata, also known as Cariota-de-Espinho, suggests the presence of pigments such as carotenoids and anthocyanins, in addition these fruits present other compounds with health benefits such as minerals, vitamins and phenolics. However, there are no studies on the application of these fruits in food formulations since this palm tree is used only for urban landscaping. The present study aimed to characterize the Aiphanes aculeata pulp for proximate composition, physicochemical parameters, mineral contents, bioactive compounds, and antioxidant activity. Three ice cream formulations with the addition of different pulp concentrations were also produced, aimed to contribute to the technological and nutritional use of Aiphanes aculeata fruits. The choice of ice cream as the main investigation occurs due to the importance of functional ice creams to the balance of the physiological functions of the human organism that occurs through the ingestion of active and nutritional ingredients. Ice creams were characterized for overrun, melting behavior, color, and texture profile. The pulp presented representative minerals levels such as iron (49.82 ± 43.85 mg/100g) and zinc (96.07 ± 81.65 mg/100g). The total carotenoids level was significant, corresponding to 92.64 ± 0.83 μg/100g, with an emphasis on the beta-carotene levels (56.94 ± 2.11 μg/100g). The different pulp concentrations used in the formulations influenced the characteristics of the ice cream, as it interacted positively with the ingredients until the concentration of 30% pulp. Therefore, the Aiphanes aculeata fruits showed potential for application in the food industry, in the manufacture of ice cream with high nutritional value. El color característico de los frutos de la palma Aiphanes aculeata, también conocido como Cariota-de-Espinho, sugiere la presencia de pigmentos como carotenoides y antocianinas, además estos frutos presentan otros compuestos con beneficios para la salud como minerales, vitaminas y fenólicos. Sin embargo, no existen estudios sobre la aplicación de estos frutos en formulaciones alimentarias ya que esta palmera se utiliza únicamente para paisajismo urbano. El presente estudio tuvo como objetivo caracterizar la pulpa de Aiphanes aculeata en cuanto a composición próxima, parámetros fisicoquímicos, contenido mineral, compuestos bioactivos y actividad antioxidante. También se elaboraron tres formulaciones de helado con la adición de diferentes concentraciones de pulpa, destinadas a contribuir al aprovechamiento tecnológico y nutricional de los frutos de Aiphanes aculeata. La elección del helado como principal investigación se da por la importancia de los helados funcionales para el equilibrio de las funciones fisiológicas del organismo humano que se produce a través de la ingestión de principios activos y nutricionales. Los helados se caracterizaron por su comportamiento de esponjamiento, fusión, color y perfil de textura. La pulpa presentó niveles representativos de minerales como hierro (49.82 ± 43.85 mg/100g) y zinc (96.07 ± 81.65 mg/100g). El nivel de carotenoides totales fue significativo, correspondiente a 92.64 ± 0.83 μg/100g, con énfasis en los niveles de betacaroteno (56.94 ± 2.11 μg/100g). Las diferentes concentraciones de pulpa empleadas en las formulaciones influyeron en las características del helado, ya que interactuó positivamente con los ingredientes hasta la concentración de 30% de pulpa. Por tanto, los frutos de Aiphanes aculeata mostraron potencial de aplicación en la industria alimentaria, en la fabricación de helados con alto valor nutricional. A cor característica das frutas de palmeira Aiphanes aculeata, também conhecida como Cariota-de-Espinho, sugere a presença de pigmentos como carotenoides e antocianinas, além disso esses frutos apresentam outros compostos com benefícios para a saúde como minerais, vitaminas e fenólicos. No entanto, não há estudos sobre a aplicação dessas frutas em formulações alimentares, uma vez que essa palmeira é utilizada apenas para o paisagismo urbano. O presente estudo teve como objetivo caracterizar a polpa Aiphanes aculeata em composição, parâmetros físico-químicos, conteúdo mineral, compostos bioativos e atividade antioxidante. Também foram produzidas três formulações de sorvete com a adição de diferentes concentrações de polpa, visando contribuir para o uso tecnológico e nutricional das frutas Aiphanes aculeata. A escolha do sorvete como investigação principal se dá devido a importância de sorvetes funcionais ao equilíbrio das funções fisiológicas do organismo humano que se dá através da ingestão de ingredientes ativos e nutricionais. Os sorvetes foram caracterizados por excesso, comportamento de fusão, cor e perfil de textura. A polpa apresentou níveis minerais representativos como ferro (49.82 ± 43.85 mg/100g) e zinco (96.07 ± 81.65 mg/100g). O nível total de carotenoides foi significativo, correspondendo a 92.64 ± 0.83 μg/100g, com destaque para os níveis de betacaroteno (56.94 ± 2.11 μg/100g). As diferentes concentrações de polpa utilizadas nas formulações influenciaram as características do sorvete, pois interagiu positivamente com os ingredientes até a concentração de 30% da polpa. Por isso, as frutas Aiphanes aculeata apresentaram potencial de aplicação na indústria alimentícia, na fabricação de sorvetes de alto valor nutricional.

This research was funded by CICYT [AGL2016-75329-R] and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE), Generalitat de Catalunya (GC) [2017SGR196]. The PREDIMED-Plus trial was supported by the official Spanish Institutions for funding scientific biomedical research, CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn) and Instituto de Salud Carlos III (ISCIII), through the Fondo de Investigación para la Salud (FIS), which is co-funded by the European Regional Development Fund (four coordinated Fondo de Investigaciones Sanitarias projects lead by J.S.-S. and J.V., including the following projects: PI13/00673, PI13/00492, PI13/00272, PI13/01123, PI13/00462, PI13/00233, PI13/02184, PI13/00728, PI13/01090, PI13/01056, PI14/01722, PI14/00636, PI14/00618, PI14/00696, PI14/01206, PI14/01919, PI14/00853, PI14/01374, PI14/00972, PI14/00728, PI14/01471, PI16/00473, PI16/00662, PI16/01873, PI16/01094, PI16/00501, PI16/00533, PI16/00381, PI16/00366, PI16/01522, PI16/01120, PI17/00764, PI17/01183, PI17/00855, PI17/01347, PI17/00525, PI17/01827, PI17/00532, PI17/00215, PI17/01441, PI17/00508, PI17/01732, PI17/00926 and PI19/00781), the Especial Action Project entitled Implementación y evaluación de una intervención intensiva sobre la actividad física Cohorte PREDIMED-Plus grant to J.S.-S., European Research Council (Advanced Research Grant 2014–2019, 340918) to M.Á.M.-G., the Recercaixa grant to J.S.-S. (2013ACUP00194), grants from the Consejería de Salud de la Junta de Andalucía (PI0458/2013, PS0358/2016, and PI0137/2018), a grant from the Generalitat Valenciana (PROMETEO/2017/017), a SEMERGEN grant, Fundació la Marató de TV3 (PI044003), 2017 SGR 1717 from Generalitat de Catalunya, a CICYT grant provided by the Ministerio de Ciencia, Innovación y Universidades (AGL2016-75329-R), and funds from the European Regional Development Fund (CB06/03). Food companies Hojiblanca (Lucena, Spain) and Patrimonio Comunal Olivarero (Madrid, Spain) donated extra virgin olive oil, and the Almond Board of California (Modesto, CA, USA), American Pistachio Growers (Fresno, CA, USA), and Paramount Farms (Wonderful Company, LLC, Los Angeles, CA, USA) donated nuts. J.K. was supported by the “FOLIUM” program within the FUTURMed project entitled Talent for the medicine within the future from the Fundació Institut d’Investigació Sanitària Illes Balears. This call was co-financed at 50% with charge to the Operational Program FSE 2014-2020 of the Balearic Islands. This work is partially supported by ICREA under the ICREA Academia programme to J.S-S. M.M.-M. is supported by the FPU17/00513 grant, J.F.R.d.A. is supported by the FAPESP [2019/11324-8, 2013/07914-8] grants, Á.-H. is supported by the [CD17/00122] grant., We thank all the volunteers for their participation in and the personnel for their contribution to the PREDIMED-Plus trial. M.M.-M. would like to thank Dennis Helsel and Emily P. Laveriano-Santos for their valuable help and support with the statistical treatment of the data, the CCiT UB facility for the LC-MS/MS equipment support, Esperanza Muñoz-Cano for the English advice and Carlos Guimerà-Esteve for the graphical abstract design., Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have beneficial effects on cardiometabolic health. Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to the aqueous micellar phase during digestion. However, the extent to which high fat intake may contribute to increased carotenoid plasma concentrations is still unclear. The objective was to examine the degree to which the consumption of different amounts of both carotenoid-rich foods and fats is associated with plasma carotenoid concentrations within a Mediterranean lifestyle context (subsample from the PREDIMED-Plus study baseline) where consumption of F&V and fat is high. The study population was categorized into four groups according to their self-reported consumption of F&V and fat. Carotenoids were extracted from plasma samples and analyzed by HPLC-UV-VIS-QqQ-MS/MS. Carotenoid systemic concentrations were greater in high consumers of F&V than in low consumers of these foods (+3.04 mu mol/L (95% CI: 0.90, 5.17), p-value = 0.005), but circulating concentrations seemed to decrease when total fat intake was very high (-2.69 mu mol/L (-5.54; 0.16), p-value = 0.064). High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when fat intake is low-to-moderate rather than very high., Consejo Interinstitucional de Ciencia y Tecnologia (CICYT) European Commission AGL2016-75329-R, CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovacion y Universidades, (AEI/FEDER), Generalitat de Catalunya 2017SGR196, CIBER Fisiopatologia de la Obesidad y Nutricion (CIBERobn), Instituto de Salud Carlos III (ISCIII), through the Fondo de Investigacion para la Salud (FIS) - European Regional Development Fund PI13/00673 PI13/00492 PI13/00272 PI13/01123 PI13/00462 PI13/00233 PI13/02184 PI13/00728 PI13/01090 PI13/01056 PI14/01722 PI14/00636 PI14/00618 PI14/00696 PI14/01206 PI14/01919 PI14/00853 PI14/01374 PI14/00972 PI14/01471 PI16/00473, Especial Action Project entitled Implementacion y evaluacion de una intervencion intensiva sobre la actividad fisica Cohorte PREDIMED-Plus grant, European Research Council (ERC) European Commission 340918, Recercaixa grant 2013ACUP00194, Junta de Andalucia PI0458/2013 PS0358/2016 PI0137/2018, Generalitat Valenciana European Commission PROMETEO/2017/017, SEMERGEN grant, Fundacio la Marato de TV3 PI044003, Generalitat de Catalunya 2017 SGR 1717, CICYT grant by the Ministerio de Ciencia, Innovacion y Universidades AGL2016-75329-R, European Commission CB06/03, "FOLIUM" program within the FUTURMed project entitled Talent for the medicine within the future from the Fundacio Institut d'Investigacio Sanitaria Illes Balears, ICREA under the ICREA Academia programme, Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) 2019/11324-8 2013/07914-8, the Instituto de Salud Carlos III (ISCIII), through the Fondo de Investigacion para la Salud (FIS) - European Regional Development Fund PI16/00501 PI16/00533 PI16/00381 PI16/00366 PI16/01522 PI16/01120 PI17/00764 PI17/01183 PI17/00855 PI17/01347 PI17/00525 PI17/01827 PI17/00532 PI17/00215 PI17/01441 PI17/00508 PI17/01732 PI17/00926 PI19/00781 PI14/00728 PI16/00662 PI16/01873 PI16/01094 FPU17/00513 CD17/00122

Submitted by Mayumi Fernanda Aracati (mayumi.aracati@unesp.br) on 2021-04-07T19:45:44Z No. of bitstreams: 1 DISSERTAÇÃO DEFINITIVA MAYUMI.pdf: 1757794 bytes, checksum: e206097e7b22b32384ea6bca0803620f (MD5) Rejected by Alexandra Maria Donadon Lusser Segali null (alexmar@fcav.unesp.br), reason: Solicitamos que realize correções na submissão seguindo as orientações abaixo: Boa tarde, Você deve colocar o agradecimento para a CAPES no formato abaixo pois este é obrigatório: Segundo a CAPES (Portaria nº 206, de 4 de setembro de 2018), o agradecimento deve conter exatamente a seguinte redação: "O presente trabalho foi realizado com apoio da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Código de Financiamento 001." 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No. of bitstreams: 1 aracati_mf_me_jabo_par.pdf: 725221 bytes, checksum: 56ea0e109140448c114f4e11dd4ac042 (MD5) Previous issue date: 2021-02-26 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) A astaxantina possui propriedades antioxidantes cerca de 500 vezes maiores que os α-tocoferóis e 10 vezes maiores que os β-carotenos, apresentando enorme potencial para uso na aquicultura, principalmente para melhorar a imunidade e a vida de prateleira. O presente estudo teve como objetivo avaliar a vida de prateleira de filés de tilápia (Oreochromis niloticus) alimentados com astaxantina, por meio da determinação da qualidade microbiológica (colimetria, contagens de microrganismos aeróbios mesofilos e psicrotróficos), análises físico-químicas (colorimetria, pH, produção de ácido tiobarbitúrico) e análises sensoriais. Para o estudo 105 tilápias do Nilo (peso inicial 54,67 ± 0,68g e peso final 369,73 ± 114,97g) da mesma desova foram criadas em 3 tanques (n = 35), com capacidade para 1000L de água cada, constituindo os seguintes tratamentos: controle (sem tratamento com astaxantina); tratado com 100 e 200 mg de astaxantina / kg de ração. Após sete meses de alimentação, os peixes foram abatidos e as amostras dos filés (n = 7, por período) armazenadas sob refrigeração (4ºC) até o período de análise: 0, 7, 15, 30 e 50 dias pós-abate (DPS). Neste estudo, a suplementação de astaxantina em tilápia do Nilo foi mais eficaz na dose de 100mg / kg de ração, evidenciada por análises microbiológicas com redução na contagem de microrganismos (mesófilos e psicrotróficos) e menor índice de oxidação lipídica (TBARs), quando comparados aos filés de peixes controle, inclusive apresentando melhores resultados quando comparados aos animais suplementados com 200 mg de astaxantina. Foram observadas alterações colorimétricas de degradação do filé, associadas ao aumento do pH durante o armazenamento, assim como perda de brilho e textura além de piora na aparência e no odor. Essas alterações de deterioração foram minimizadas pelo uso de astaxantina, especialmente na dose mais baixa (100mg / Kg de ração). Portanto, nossos resultados demonstraram que a suplementação dietética com astaxantina (100 e 200 mg / kg de ração) melhora a qualidade microbiológica e físico-química dos filés de tilápia durante 50 dias de vida de prateleira sob refrigeração. Astaxanthin has antioxidant properties about 500 times greater than α-tocopherols and 10 times greater than β-carotenes, presenting enormous potential for use in aquaculture, mainly to improve fish immunity and shelf-life. The present study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, microorganisms mesophilic and psychrotrophic counts), physicochemical analyzes (colorimetry, pH, production of thiobarbituric acid) and sensory analysis. For the study 105 Nile tilapia (initial weight 54,67 ± 0,68g and final weight 369,73 ± 114,97g) from the same spawning were reared in 3 tanks (n = 35), with a capacity of 1000L of water each, constituting the following treatments: control (without treatment with astaxanthin); treated with 100 and 200 mg of astaxanthin/kg of feed. After seven months of feeding, fish were slaughtered and fillet samples (n=7, per period) were stored under refrigeration (4ºC) until the analysis period: 0, 7, 15, 30 and 50 days post-slaughter (DPS).In this study, supplementation of astaxanthin in Nile tilapia was more effective at a dose of 100mg/kg of feed, evidenced by microbiological analyzes with reduction in the counts of microorganisms (mesophiles and psychrotrophics) and a lower lipid oxidation index (TBARs), when compared to fillets of control fish, even showing better results when compared to animals supplemented with 200 mg of astaxanthin. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening in appearance and odor. These deteriorating changes were minimized by the use of astaxanthin, especially in the lowest dose (100mg/Kg of feed). Therefore, our results demonstrated that dietary supplementation with astaxanthin (100 and 200 mg/kg of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life under refrigeration storage. CAPES: 001

[ES] La actual problemática medioambiental está demandando sistemas de producción más sostenibles, como los de la agricultura ecológica. Una buena alternativa para estos sistemas son las variedades tradicionales de pimiento, con rasgos de calidad característicos y de amplia variabilidad genética, fundamental en los programas de mejora, concretamente para la adaptación a la producción ecológica. En la presente tesis se ha estudiado la calidad nutricional y organoléptica del cultivo del pimiento (Capsicum sp.) en los dos estados de madurez comercial y bajo diferentes prácticas culturales (sistemas ecológico y convencional). Se han analizado los principales compuestos nutricionales de los frutos de pimiento: el ácido ascórbico, los compuestos fenólicos y los carotenoides; así como la fracción volátil, y se ha estudiado su variación en una amplia colección varietal. Adicionalmente, se ha estudiado la fertilidad biológica del suelo a través de las actividades enzimáticas de la fosfatasa alcalina y la catalasa en interacción con el cultivo del pimiento bajo los sistemas de cultivo convencional y ecológico. El estudio de la calidad nutricional mostró amplios rangos de variación según el factor genotipo, aunque el estado de maduración y el sistema de cultivo también contribuyeron a las diferencias observadas. En general, los frutos maduros presentaron niveles superiores de compuestos bioactivos, especialmente para el ácido ascórbico. Asimismo, el cultivo ecológico proporcionó, en general, niveles más altos de ácido ascórbico y compuestos fenólicos en estado maduro. La notable interacción genotipo × sistema de cultivo para el contenido en ácido ascórbico y fenoles totales, y en menor intensidad para el contenido en flavonoides individuales, permitió la selección de varias accesiones con alto rendimiento en estos compuestos, bajo condiciones de cultivo ecológico en ambos estados de maduración. Por el contrario, los efectos del sistema de cultivo y la interacción genotipo × sistema de cultivo no resultaron significativos en los niveles de carotenoides, cuya variación se debió principalmente al factor genotipo. El estudio de la composición volátil permitió encontrar amplias diferencias cuantitativas y cualitativas para este factor de calidad organoléptica en los frutos de pimiento, dependiendo principalmente del factor genético y del estado de maduración, mientras que el sistema de cultivo afectó en menor medida y significativamente a algunos compuestos volátiles individuales. Se encontraron un total de 124 y 122 volátiles en estado inmaduro y maduro, respectivamente. Los cambios en el perfil volátil con la maduración fueron evidentes y muy diversos según el genotipo. En general, el sistema de cultivo ecológico favoreció la acumulación de compuestos volátiles en ambos estados de maduración y durante el proceso de maduración. Las actividades enzimáticas fosfatasa alcalina y catalasa aumentaron durante la fase de cultivo, con actividades máximas generales en la fase intermedia, especialmente para la fosfatasa alcalina. El sistema de cultivo tuvo una mayor contribución a la variación, resultado significativo y superior para el sistema convencional en fase intermedia para ambas actividades y estando generalmente seguido del factor genotipo, significativo para la fosfatasa alcalina en fase intermedia. La interacción genotipo × sistema de cultivo permitiría seleccionar variedades, con capacidad para que los suelos acumularan mayores valores de las actividades enzimáticas fosfatasa alcalina y catalasa, en el sistema de cultivo ecológico. En definitiva, los resultados de este trabajo proporcionarán información de especial utilidad para programas de investigación en hortalizas de alto valor añadido y programas de mejora de la calidad en agricultura ecológica, así como para el control de autenticidad de variedades tradicionales., [CA] L'actual problemàtica mediambiental està demandant sistemes de producció més sostenibles, com els de l'agricultura ecològica. Una bona alternativa per a aquests sistemes són les varietats tradicionals de pebrot, amb trets de qualitat característics i d'àmplia variabilitat genètica, fonamental en els programes de millora, concretament per a l'adaptació a la producció ecològica. En la present tesi s'ha estudiat la qualitat nutricional i organolèptica del cultiu del pebrot (Capsicum sp.) en els dos estats de maduresa comercial i sota diferents pràctiques culturals (sistemes ecològic i convencional). S'han analitzat els principals compostos nutricionals dels fruits de pebrot: l'àcid ascòrbic, els compostos fenòlics i els carotenoides; així com la fracció volàtil, i s'ha estudiat la seva variació en una àmplia col·lecció varietal. Addicionalment, s'ha estudiat la fertilitat biològica de terra a través de les activitats enzimàtiques de la fosfatasa alcalina i la catalasa en interacció amb el cultiu del pebrot sota els sistemes de cultiu convencional i ecològic. L'estudi de la qualitat nutricional mostrar amplis rangs de variació segons el factor genotip, encara que l'estat de maduració i el sistema de cultiu també van contribuir a les diferències observades. En general, els fruits madurs van presentar nivells superiors de compostos bioactius, especialment per a l'àcid ascòrbic. Així mateix, el cultiu ecològic va proporcionar, en general, nivells més alts d'àcid ascòrbic i compostos fenòlics en estat madur. La notable interacció genotip × sistema de cultiu per al contingut en àcid ascòrbic i fenols totals, i en menor intensitat per al contingut en flavonoides individuals, va permetre la selecció de diverses accessions amb alt rendiment en aquests compostos, sota condicions de cultiu ecològic en els dos estats de maduració. Per contra, els efectes de el sistema de cultiu i la interacció genotip × sistema de cultiu no van resultar significatius en els nivells de carotenoides, la variació es va deure principalment al factor genotip. L'estudi de la composició volàtil va permetre trobar àmplies diferències quantitatives i qualitatives per aquest factor de qualitat organolèptica en els fruits de pebrot, depenent principalment del factor genètic i de l'estat de maduració, mentre que el sistema de cultiu va afectar en menor mesura i significativament a alguns compostos volàtils individuals. Es van trobar un total de 124 i 122 volàtils en estat immadur i madur, respectivament. Els canvis en el perfil volàtil amb la maduració van ser evidents i molt diversos segons el genotip. En general, el sistema de cultiu ecològic va afavorir l'acumulació de compostos volàtils en els dos estats de maduració i durant el procés de maduració. Les activitats enzimàtiques fosfatasa alcalina i catalasa van augmentar durant la fase de cultiu, amb activitats màximes generals en la fase intermèdia, especialment per a la fosfatasa alcalina. El sistema de cultiu va tenir una major contribució a la variació, resultat significatiu i superior per al sistema convencional en fase intermèdia per a ambdues activitats i estant generalment seguit del factor genotip, significatiu per a la fosfatasa alcalina en fase intermèdia. La interacció genotip × sistema de cultiu permetria seleccionar varietats, amb capacitat perquè els sòls acumulessin grans valors de les activitats enzimàtiques fosfatasa alcalina i catalasa, en el sistema de cultiu ecològic. En definitiva, els resultats d'aquest treball proporcionaran informació d'especial utilitat per a programes d'investigació en hortalisses d'alt valor afegit i programes de millora de la qualitat en agricultura ecològica, així com per al control d'autenticitat de varietats tradicionals., [EN] The current environmental problem is demanding more sustainable production systems, such as organic farming. A good alternative for these systems are the traditional varieties of pepper, with characteristic quality traits and wide genetic variability, essential in breeding programs, specifically for adaptation to organic production. In this thesis, the nutritional and organoleptic quality of the pepper crop (Capsicum sp.) at the two ripening stages and under different cultural practices (ecological and conventional systems) has been studied. The main nutritional compounds of pepper fruits have been analysed: ascorbic acid, phenolic compounds and carotenoids; as well as the volatile fraction, and its variation has been studied in a wide varietal collection. Additionally, the biological fertility of the soil has been studied through the enzymatic activities of alkaline phosphatase and catalase in interaction with pepper cultivation under conventional and ecological growing systems. The study of nutritional quality showed wide ranges of variation according to the genotype factor, although the ripening stage and the growing system also contributed to the differences observed. In general, fully ripe fruits presented higher levels of bioactive compounds, especially for ascorbic acid. Also, organic farming provided, in general, higher levels of ascorbic acid and phenolic compounds at the fully ripe stage. The remarkable genotype × growing system interaction for the content of ascorbic acid and total phenolics, and to a lesser extent for the content of individual flavonoids, allowed the selection of several accessions with high yield in these compounds, under organic farming conditions at both ripening stages. On the contrary, the effects of the growing system and the genotype × growing system interaction were not significant in carotenoid levels, whose variation was mainly due to the genotype factor. The study of the volatile composition allowed to find wide quantitative and qualitative differences for this organoleptic quality factor in pepper fruits, depending mainly on the genetic factor and the ripening stage, while the growing system affected to a lesser extent and significantly some individual volatile compounds. A total of 124 and 122 volatiles were found at unripe and fully ripe stages, respectively. The changes in the volatile profile with ripening were evident and very diverse depending on the genotype. In general, the organic growing system favoured the accumulation of volatile compounds at both ripening stages and during the ripening process. Alkaline phosphatase and catalase enzymatic activities increased during the growing phase, with overall peak activities in the intermediate phase, especially for alkaline phosphatase. The growing system had a greater contribution to variation, a significant and superior result for the conventional system in the intermediate phase for both activities and being generally followed by the genotype factor, significant for alkaline phosphatase in the intermediate phase. The genotype × growing system interaction would allow the selection of varieties, with the capacity for soils to accumulate higher values of the enzymatic activities alkaline phosphatase and catalase, in the organic growing system. In conclusion, the results of this work will provide information of special use for research programs in vegetables with high added value and quality breeding programs in organic farming, as well as for the authenticity control of traditional varieties., Authors thank seeds providers included in Table 1, like P.W. Bosland, S. Lanteri, François Jourdan, I. Ruiz de Galarreta and the different Regulatory Boards of the PDOs and GPIs included in this study. Authors also thank LA UNIÓ for the availability of experimental fields and the technical support from Manuel Figueroa, Rafael Hurtado, Antonio Muñoz and Ricard Ballester in the trials. Finally, the advice of Prof. Jaime Prohens in statistical procedures is also thanked.

Resumen Scenedesmus sp. & Chlorella sp., son dos microalgas aisladas de termales localizados en Norte de Santander, las cuales son estudiadas con el fin de explorar su potencial biotecnológico. El presente trabajo tuvo como objetivo diseñar un protocolo mediante la evaluación de dos factores, el efecto de stress por radiación lumínica y el tiempo de incubación mediante el escalonamiento del cultivo desde Caja Petri en Medio de cultivo Bold basal (BBM) con un tiempo de incubación de 15 días a un tubo Falcon de 15 mL con 10 mL de medio líquido y fue en esta parte donde se evaluó el parámetro de tiempo de incubación, por último fue escalado a un fotobioreactor utilizando un volumen de trabajo de 200 mL, empleando el mismo medio de cultivo con el fin de analizar las variables estudiadas se empleó un diseño de experimentos de superficie compuesto, central, no factorial en el software STATISTICA 7.0, a partir del cual se obtuvo una ecuación lineal que permitio determinar el tiempo de incubación y fotoperiodo óptimo para una mayor producción de microalgas y como resultados se determinó que en la microalga Scenedesmus sp. los dos factores influyen en la producción de carotenoides; para Chlorella sp. no influye el tiempo de incubación y el fotoperiodo es fundamental en la producción de estos metabolitos. Abstract Scenedesmus sp. & Chlorella sp., are two isolated microalgae from hot springs located in Norte de Santander, which are studied in order to explore their biotechnological potential. The present work aimed to design a protocol by evaluating two factors, the effect of light radiation stress and incubation time by staggering the culture from box to tube with 20 mL of medium and finally in a 200 mL reactor. From this, in order to obtain a higher production of carotenoids of industrial interest, therefore, a non-factorial central composite surface design was used; As results, it was determined that in Scenedesmus sp microalgae the two factors influence carotenoid deposition and for Chlorella sp the incubation time does not influence and the photoperiod is fundamental in the deposition of these metabolites, on the other hand the program in which evaluated the STATISTICA 7.0 design generates its respective equation from which the optimal incubation time and photoperiod for the studied microalgae were determined

Reliable tools to evaluate diet are needed, particularly in life periods such as adolescence in which a rapid rate of growth and development occurs. We assessed the biochemical validity of a self-administered food frequency questionnaire (FFQ) in a sample of Spanish male adolescents using carotenoids and vitamin E and D data. We analyzed data from 122 male adolescents aged 15–17 years of the INMA-Granada birth cohort study. Adolescents answered a 104-item FFQ and provided a non-fasting blood sample. Mean daily nutrient intakes and serum concentration were estimated for main carotenoids (lutein-zeaxanthin, β-cryptoxanthin, lycopene, α-carotene and β-carotene), vitamins E and D and also for fruit and vegetable intake. Pearson correlation coefficients (r) and the percentage of agreement (same or adjacent quintiles) between serum vitamin concentrations and energy-adjusted intakes were estimated. Statistically significant correlation coefficients were observed for the total carotenoids (r = 0.40) and specific carotenoids, with the highest correlation observed for lutein–zeaxanthin (r = 0.42) and the lowest for β-carotene (0.23). The correlation coefficient between fruit and vegetable intake and serum carotenoids was 0.29 (higher for vegetable intake, r = 0.33 than for fruit intake, r = 0.19). Low correlations were observed for vitamin E and D. The average percentage of agreement for carotenoids was 55.8%, and lower for vitamin E and D (50% and 41%, respectively). The FFQ may be an acceptable tool for dietary assessment among male adolescents in Spain., Institute of Health Carlos III (ISCIII), Spanish Ministry of Health (FIS 07/0314; PI11/01007), “Fondo Europeo de Desarrollo Regional” (ISCIII/FEDER) for the Miguel Servet Type I Program granted to C. Freire (grant no. CP16/00085), “Instituto de Salud Carlos III/Agencia Estatal de Investigación”, grant number PI18/00825 Project: Dieta y actividad física en embarazo y tras el nacimiento y longitud del telómero en niños y adolescentes: Proyecto TeloDiPA”, Unión Europea (FEDER) “Una manera de hacer Europa”

Background The consumption of fruit and vegetables has been associated with prevention of degenerative diseases, which has been attributed to their abundant content in bioactive compounds such as carotenoids and phenolic compounds. Recent research has shown the potential of non-thermal processing technologies such as pulsed electric fields (PEF), ultrasounds (US), high-pressure processing (HPP), pulsed light (PL) and cold plasma (CP) to trigger the accumulation of these compounds through the induction of a plant stress response. However, the main mechanisms underpinning this increment are still under debate. Scope and approach In this review we provide updated information regarding the effect of PEF, HPP, US, PL and CP on carotenoid and phenolic content of plant-based foods and the main causes of these changes: their better extractability or their accumulation as a defence mechanism. Key findings and conclusions The application of PEF, US, HPP and CP to plant tissues causes structural changes in addition to triggering the production of reactive oxygen species (ROS). Therefore, bioactive compounds enhancement could result from a combination between their biosynthesis and their better extractability through membrane breakdown. Otherwise, PL generally does not induce permeability changes, which indicate that higher bioactive contents are probably related to biosynthesis induction. Nevertheless, further studies with a multidisciplinary approach including the evaluation of firmness and microstructure, in addition to the analysis of oxidative or biosynthetic enzyme activities, respiration rates or the variation of bioactive content throughout storage are necessary to develop strategies to obtain plant-based products with enhanced bioactive content and health-promoting properties.

Simple Summary The milk production systems in goats are mainly intensive and semi-extensive. In the former, the goats are housed and are fed a total mixed ration with vitamin supplementation. In the latter, the feeding of the goats is based on grazing, although with some supplementation with compound feed. Retinol and α-tocopherol that appear in these animals come from the feeding regime, since the animal cannot synthesize them. The objective of this study was to verify if the vitamins provided in different management systems of Payoya lactating goats are good markers of the production system. For this purpose, the content of carotenoids, retinol and α-tocopherol in the milk and plasma of the goats was quantified. Results showed an inverse relationship of the amount of these vitamins between milk and plasma. On the other hand, the metabolism of different vitamins depends on their origin (natural/synthetic), with natural α-tocopherol and synthetic retinol showing the highest amount in milk. Finally, it was found that these compounds can be good traceability tools which allows to guaranty to the consumer the origin of the products derived from these animals. Abstract The retinol and α-tocopherol concentrations were quantified (μg/mL) using high-performance liquid chromatography (HPLC) in both plasma and milk of goats from three management systems. The aim was to investigate if the compounds pass from feed to animals’ fluids and to evaluate their potential use as feeding regime biomarkers. A total of 45 Payoya dams were distributed in three groups according to management system during the first month of lactation: mountain grazing (MG), cultivated meadow (CM) and total mixed ration (TMR). TMR group had higher concentrations of retinol in both plasma (25.92 ± 3.61 at 30 days postpartum) and milk (8.26 ± 0.79 at 10 days postpartum), and they were also the unique animals whose milk contained detectable concentrations of α-tocopherol (3.15 ± 0.19 at parturition). However, MG and CM goats showed higher plasma concentrations of α-tocopherol (64.26 ± 14.56 and 44.65 ± 5.75 at 30 days postpartum, respectively). These results could imply differences in the bioavailability of supplemented vitamin A and natural β-carotene and between the natural/synthetic forms of α-tocopherol. An inverse relationship between the fluids (plasma/milk) in the contents of α-tocopherol and retinol was observed as lactation progressed. Since 80% of the animals were correctly classified using a discriminant analysis based on these vitamins, these compounds could be used as traceability biomarkers of feeding system, but further studies are necessary to know the possible passage to kid meat.

Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient. Resumo Importantes compostos funcionais presentes nas frutas são frequentemente perdidos nos processos tecnológicos e durante o armazenamento. Com a técnica de microencapsulamento, é possível manter os compostos de interesse e agregar valor ao produto usando materiais de encapsulamento funcionais. Este trabalho tem como objetivo produzir polpa de goiaba microencapsulada através da técnica de secagem por pulverização, utilizando material encapsulante funcional, uma mistura de inulina e maltodextrina. A polpa de goiaba foi analisada quanto à composição centesimal, ao teor de carotenoides e à atividade antioxidante. As microcápsulas foram analisadas quanto a retenção de carotenoides, atividade antioxidante ao longo do tempo e sua morfologia por microscopia eletrônica de varredura e difração de raios-X. Ambas as proporções utilizadas no material de revestimento foram capazes de manter a atividade antioxidante da polpa de goiaba. O microencapsulamento com maior porcentagem de inulina mostrou-se como a melhor opção, devido aos bons resultados de retenção e estabilidade da atividade antioxidante ao longo do tempo, maior retenção do conteúdo de carotenoides e microestrutura mais estável, além de a inulina poder agregar valor aos pós devido às suas propriedades funcionais inerentes. O produto obtido no estudo representa um uso inovador, interessante e de possível utilização dos materiais como agentes encapsulantes, além de poder ser considerado como um potencial ingrediente funcional.

Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components. La papa dulce anaranjada (PDA) es uno de los siete cultivos básicos más importantes del mundo. Aunque la mayor parte de la PDA es producida en América latina, la PDA es una excelente fuente de betacaroteno y puede promoverse para aliviar la deficiencia de vitamina A. El objetivo de este estudio fue evaluar la retención de carotenoides totales (TC) y todo-trans-beta-caroteno (ATBC) después del procesamiento y almacenamiento de galletas con diferentes proporciones de PDA y margarina. Las galletas formuladas con 18 a 22.23 g/100 g de PDA y 28.57 a 34.6 g/100 g de margarina se analizaron mediante espectrofotometría y cromatografía líquida de alta resolución. La formulación con el mayor contenido de PDA (22.23 g/100 g) y 32.84 g/100 g de margarina mostró una mayor retención de TC y ATBC después del procesamiento. Entre las otras muestras con la misma proporción de PDA, la que contenía el mayor contenido de margarina (34.6 g/100 g) mostró mayor capacidad para retener TC y ATBC, durante el almacenamiento (hasta 56 días), otorgando a los lípidos un papel importante en la conservación de estos componentes. A batata-doce é uma das sete principais culturas básicas do mundo. Embora a maioria da batata-doce de polpa cor creme seja produzida localmente, a batata-doce de polpa alaranjada (BDPA) é uma excelente fonte de beta-caroteno e pode ser promovida para aliviar a deficiência de vitamina A. O objetivo deste estudo foi avaliar a retenção de carotenoides totais (CT) e todo-trans-beta-caroteno (TTBC) após o processamento e armazenamento de biscoitos com diferentes proporções de BDPA e margarina. Os biscoitos formulados com 18 a 22,23 g / 100 g de BDPA e 28,57 a 34,6 g / 100 g de margarina foram analisados por espectrofotometria e cromatografia líquida de alta eficiência. A formulação com maior teor de BDPA (22,23 g / 100 g) e 32,84 g / 100 g de margarina apresentou maior retenção de CT e TTBC após o processamento. Dentre as demais amostras com a mesma proporção de BDPA, a que apresentou maior teor de margarina (34,6 g / 100 g) apresentou maior capacidade de manutenção de CT e TTBC, durante o armazenamento (até 56 dias), conferindo aos lipídios papel importante na preservação desses componentes.

The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing. El objetivo del estudio fue evaluar el impacto del procesamiento por cocción de frutas frescas sobre el contenido de compuestos bioactivos - vitamina C y ácido ascórbico, compuestos fenólicos, flavonoides, carotenoides y antocianinas, licopeno y β-caroteno - y sobre la actividad antioxidante - DPPH y FRAP - 9 variedades de tomates comerciales y no comerciales. Los frutos se recolectaron cuando alcanzaron el punto de maduración fisiológica, siendo seleccionados y evaluados in natura y luego de triturados y cocidos durante 30 minutos. Al finalizar el experimento se encontró que todos los compuestos bioactivos analizados mostraron reducciones cuantitativas cuando se procesaron los frutos, siendo los cultivares de cereza - 7, 8 y 9 - los que mostraron resultados superiores en relación a los diferentes compuestos bioactivos evaluados, mostrando ser de interés para mejor explorado. En cuanto a las actividades antioxidantes, los frutos procesados ​​de estos cultivares presentaron menores pérdidas mostrando potencial para ser sometidos a procesamiento. O objetivo do estudo foi avaliar o impacto do processamento por cozimento em frutos in natura no conteúdo de compostos bioativos – vitamina C e ácido ascórbico, compostos fenólicos, flavonóides, carotenoides e antocianinas, licopeno e β-caroteno - e na atividade antioxidante – DPPH e FRAP - de 9 variedades de tomates comerciais e não comerciais. Os frutos foram colhidos quando atingiram o ponto de maturação fisiológica, sendo selecionados e avaliados in natura e após trituração e cozimento por 30 minutos. Ao final do experimento verificou-se que todos os compostos bioativos analisados apresentaram reduções quantitativas quando os frutos foram processados, sendo as cultivares cereja - 7, 8 e 9 - as que apresentaram resultados superiores em relação aos diferentes compostos bioativos avaliados mostrando-se interessantes para serem melhores exploradas. Já em relação às atividades antioxidantes, os frutos processados destas cultivares apresentaram menores perdas mostrando potencial para serem submetidas ao processamento.

Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring. El queso fundido se caracteriza por ser una mezcla homogénea, formada principalmente por proteínas y grasas, que influyen directamente en su textura. Cuando se utilizan ingredientes que sustituyen a las grasas, como los hidrocoloides, es importante evaluar su efecto sobre las propiedades físicas del producto final. Como sustituto de grasas se utilizó inulina, y canistel, una fruta exótica, como colorante natural y fuente de compuestos bioactivos, con el objetivo de desarrollar queso fundido reducido en un 50% (R50) y 100% (R100) y evaluar el efecto de esta reducción en las propiedades reológicas y de textura en comparación con una formulación estándar (E). Se evaluó el contenido de carotenoides, color, textura y propiedades reológicas dinámicas (barrido de frecuencia y temperatura). Los quesos elaborados reducidos en grasa mostraron un color amarillento, un aumento en el contenido de carotenoides y una reducción en el valor de dureza en relación a estándar. Todas las formulaciones demostraron el comportamiento viscoelástico y las propiedades elásticas fueron predominantes durante todo el barrido de temperatura, principalmente para el R50, mostrando mayor estabilidad. El uso de inulina y canistel en un producto con grasa reducida tiene potencial para la industria alimentaria, ya que el primero mantiene las características físicas del producto mientras que el segundo, aumenta el contenido de compuestos bioactivos y le da coloración natural. O queijo processado é caracterizado como uma mistura homogênea, formada principalmente por proteína e gordura, que influenciam diretamente em sua textura. Ao utilizar ingredientes substitutos de gordura, como os hidrocoloides, é importante avaliar seu efeito nas propriedades físicas do produto final. A inulina foi utilizada como substituto de gordura, e canistel, uma fruta exótica, como um corante natural e fonte de compostos bioativos, com o objetivo de desenvolver queijo processado reduzido de gordura em 50% (R50) e 100% (R100) e avaliar o efeito dessa redução nas propriedades reológicas e de textura em comparação com uma formulação Padrão (P). Teor de carotenoides, coloração, textura e propriedades reológicas dinâmicas (varredura de frequência e temperatura) foram avaliados. Os queijos processados reduzidos de gordura apresentaram cor amarelada, aumento superior a 10x no teor de carotenoides e redução do valor de dureza em relação à P. Todas as formulações demonstraram o comportamento viscoelástico e as propriedades elásticas foram predominantes em toda a varredura de temperatura, principalmente para o R50, demonstrando maior estabilidade. O uso de inulina e canistel em produto com redução de gordura tem potencial para a indústria de alimentos, pois o primeiro mantém as características físicas do produto enquanto o segundo, aumenta o teor de compostos bioativos e confere coloração natural.

El creciente interés por los snacks de vegetales no amiláceos, preparados sin fritura se explica por su menor densidad calórica, respecto a la papa deshidratada y frita. Los métodos convencionales de secado a alta temperatura en ciertos casos pueden provocar pérdidas de componentes bioactivos. Es por ello que existe interés en la búsqueda de nuevos métodos de procesamiento que reduzcan el desperdicio de estos productos. En este trabajo, se evaluó la calidad (antioxidantes fenólicos, carotenoides, azúcares, acidez, color, aceptabilidad sensorial e higroscopicidad) de snacks de zapallito redondo obtenidos por dos métodos diferentes: 1) secado con aire caliente (SAC) o 2) por un método combinado de deshidratación osmótica (DO) con NaCl seguido de una etapa de secado por aire caliente (DO+SAC). Dependiendo de la concentración de NaCl empleada, la etapa de DO permitió reducir la humedad inicial del vegetal en 15-30%. La incorporación de un pre-tratamiento de DO antes del secado por aire caliente no afectó la acidez, azúcares ni contenido de compuestos fenólicos del producto final. Los snacks obtenidos por el método combinado DO+SAC, mostraron mejor color y aceptabilidad sensorial, mayor nivel de carotenoides extraíbles y menor higroscopicidad que los producidos por SAC. Los resultados del presente trabajo muestran que los tratamientos combinados de DO y aire caliente, resultan en snacks de zapallito redondo con mejores propiedades físicas (color, higroscopicidad), nutricionales (carotenoides) y sensoriales (aceptabilidad) que aquellos obtenidos sólo por secado convencional con aire caliente., The growing interest in snacks of non-starchy vegetables, prepared without frying is explained by its lower caloric density, compared to dehydrated and fried potatoes. Occasionally, conventional high-temperature drying methods may cause losses of bioactive components. Consequently, there is interest in the search for new processing methods that reduce such losses. In this work, the quality of round summer squash snacks (phenolic antioxidants, carotenoids, sugars, acidity, color, sensory acceptability and hygroscopicity) obtained by two different methods was evaluated: 1) hot air drying (SAC) or 2) by combined method of osmotic dehydration (DO) with NaCl followed by a hot air drying stage (DO + SAC). Depending on the concentration of NaCl used, the DO stage allowed to reduce the initial humidity of this vegetables by 15-30%. The incorporation of a DO pre-treatment before hot air drying did not affect product acidity, sugars and phenolic compounds. The snacks obtained by the combined DO + SAC method, showed better color and sensory acceptability, higher level of extractable carotenoids and lower hygroscopicity than those produced by SAC. Results show that combining osmotic dehydration with hot drying, improve the physical, nutritional and sensory properties of vegetable snacks., Facultad de Ciencias Agrarias y Forestales

Changes in environmental temperature influence many aspects of plant metabolism; however, the underlying regulatory mechanisms remain poorly understood. In addition to their role in light perception, phytochromes (PHYs) have been recently recognized as temperature sensors affecting plant growth. In particular, in Arabidopsis thaliana, high temperature reversibly inactivates PHYB, reducing photomorphogenesis-dependent responses. Here, we show the role of phytochrome-dependent temperature perception in modulating the accumulation of isoprenoid-derived compounds in tomato (Solanum lycopersicum) leaves and fruits. The growth of tomato plants under contrasting temperature regimes revealed that high temperatures resulted in co-ordinated up-regulation of chlorophyll catabolic genes, impairment of chloroplast biogenesis, and reduction of carotenoid synthesis in leaves in a PHYB1B2-dependent manner. Furthermore, by assessing a triple phyAB1B2 mutant and fruit-specific PHYA- or PHYB2-silenced plants, we demonstrated that biosynthesis of the major tomato fruit carotenoid, lycopene, is sensitive to fruit-localized PHY-dependent temperature perception. The collected data provide compelling evidence concerning the impact of PHY-mediated temperature perception on plastid metabolism in both leaves and fruit, specifically on the accumulation of isoprenoid-derived compounds. Fil: Bianchetti, Ricardo E.. Universidade de Sao Paulo; Brasil Fil: de Luca, Maria Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Fisiología, Biología Molecular y Neurociencias. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Fisiología, Biología Molecular y Neurociencias; Argentina Fil: de Haro, Luis Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Fisiología, Biología Molecular y Neurociencias. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Fisiología, Biología Molecular y Neurociencias; Argentina Fil: Rosado, Daniele. Universidade de Sao Paulo; Brasil Fil: Demarco, Diego. Universidade de Sao Paulo; Brasil Fil: Conte, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación En Ciencias Veterinarias y Agronómicas. Instituto de Agrobiotecnología y Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Agrobiotecnología y Biología Molecular; Argentina Fil: Bermúdez, Luisa. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación En Ciencias Veterinarias y Agronómicas. Instituto de Agrobiotecnología y Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Agrobiotecnología y Biología Molecular; Argentina. Universidad de Buenos Aires. Facultad de Agronomía; Argentina Fil: Freschi, Luciano. Universidade de Sao Paulo; Brasil Fil: Fernie, Alisdair R.. Max Planck Institute Of Molecular Plant Physiology; Alemania Fil: Michaelson, Louise. Rothamsted Research; Reino Unido Fil: Haslam, Richard P.. Rothamsted Research; Reino Unido Fil: Rossi, Magdalena. Universidade de Sao Paulo; Brasil Fil: Carrari, Fernando Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Fisiología, Biología Molecular y Neurociencias. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Fisiología, Biología Molecular y Neurociencias; Argentina. Universidad de Buenos Aires. Facultad de Agronomía; Argentina

Baru (Dipteryx alata Vogel) is a native tree of the Cerrado. The drying and milling process can be an alternative for the use and conservation of baru fruits. The objective of this study was to evaluate the effect of drying on the nutritional characteristics of the epicarp + mesocarp flour of baru fruits. The fruits were collected in the municipality of Santa Helena de Goiás, Goiás, sanitized and submitted to drying in an oven with air circulation at temperatures of 40, 60, 80 and 100 ºC until they had a constant mass. The analyses were performed in triplicate and the results evaluated by analysis of variance and Tukey test (p ≤ 0.05). Flours produced from dehydrated fruits had a reduction in lipid content (treatments 100 °C), energy value (60 and 80 °C), pH, soluble solids, apparent specific mass and carotenoids in relation to the control sample, and high values of acidity, antioxidant activity and total phenolics. FTIR analysis showed nutrient loss. RESUMO O baru (Dipteryx alata Vogel) é uma arbórea nativa do cerrado. O processo secagem e moagem pode ser uma alternativa para o aproveitamento e conservação dos frutos de baru. O objetivo deste estudo foi avaliar o efeito da secagem dos frutos sobre as características nutricionais das farinhas do epicarpo + mesocarpo de baru. Os frutos foram coletados na cidade de Santa Helena de Goiás, Goiás, higienizados e submetidos à secagem em estufa com circulação de ar nas temperaturas de 40, 60, 80 e 100 ºC até apresentarem massa constante. As análises foram realizadas em triplicata e os resultados avaliados por análise de variância e teste Tukey (p ≤ 0,05). As farinhas produzidas de frutos desidratados apresentaram redução dos teores de lipídeos (tratamentos 100 °C), valor energético (60 e 80 °C), pH, sólidos solúveis, massa especifica aparente e carotenoides em relação a amostra controle, e valores elevados de acidez, atividade antioxidante e fenólicos totais. A análise de FTIR demostrou perda de nutrientes.

The application of novel technologies such as moderate-intensity pulsed electricfields (MIPEF) and/or highpressure thermal (HPT) treatments improved the quality of processed pumpkin. MIPEF was applied to wholepumpkin in order to increase the bioactive compounds content, in contrast, HPT treatment was applied in orderto preserve the purées. Traditional thermal treatment (TT) of pasteurization and sterilization was compared withequivalent HPT treatments. The effect of processing (TT vs. HPT) in purées made from pumpkin pretreated withMIPEF was evaluated. Microbiological counts, enzyme inactivation (polyphenol oxidase, PPO) and bioactivecompounds content (carotenoids, phenolic compounds and antioxidant activity) were analyzed in all processedpurées. Regarding the pretreatment of the pumpkin, the application of MIPEF increased the content of somebioactive compounds of interest, such as carotenoids. The HPT treatment equivalent to sterilization preservedhigh levels of carotene compounds and antioxidant activity of pumpkin purée although this treatment im-portantly modified the original color of purée. However, the HPT treatment equivalent to pasteurization did notinactivate PPO enzyme in contrast to the effect reached by the equivalent TT. The bioactive compounds levels inHPT treated purée were similar or lower than those treated by TT.Industrial relevance:Pulsed electricfields and high pressure thermal processing are emerging non-thermal foodprocessing technologies. Moderate-intensity pulsed electricfields (MIPEF) were applied to increase the gen-eration of bioactive compounds in vegetables. This treatment enhanced the carotenoids content in pumpkin.High pressure thermal treatment (applied at conditions equivalent to sterilization) was the method that bestpreserved pumpkin purées. The application of MIPEF to pumpkin and HPT treatment to the resulting puréescould be proposed as a strategy for producing and preserving vegetable products with high bioactive compoundscontent. The authors wish to acknowledge the financial support by the project INIA RTA2010-00079-C02. R. Ramírez thanks Extremadura Government for her grant (TA130125, DOE 22/07/2014).

Introducción: Durante el proceso de industrialización del mango se generan cerca del 40 % de subproductos (SP, cáscara y pasta). Estos SP contienen carotenoides que benefician a la salud del consumidor. Por lo tanto, es un tema de interés conocer si los carotenoides pueden ser bioaccesibles. De tal manera, la extracción asistida por ultrasonido (EAU) ha demostrado ser una herramienta útil para aumentar la bioaccesibilidad de diversos compuestos bioactivos. Se propone elaborar bebidas con SP de mango ‘Ataulfo’ aplicando la EAU y evaluando la bioaccesibilidad de los carotenoides in vitro.Método: Se elaboraron 4 bebidas: una control (BC) y tres utilizando la EAU (B-EAU1: XTE: 30 min, XAS: 30 %, XC: 0.8; B-EAU2: XTE: 15 min, XAS: 70 %, XC: 0.4; B-EAU3: XTE: 12 min, XAS: 100 % y XC: 1). Se determinó el perfil de los carotenoides por HPLC-DAD y la bioaccesibilidad in vitro de los carotenoides. Se evaluó la liberación de los compuestos en la digestión gástrica (DG) e intestinal (DI); así como la retención de éstos en la fracción indigestible soluble (FIS) e insoluble (FII). De esta manera, se determinó el porcentaje de bioaccesibilidad (%BA) de los carotenoides. Se determinó la cinética de liberación durante 180 min,estimando los parámetros cinéticos.Resultados: El contenido de los carotenoides osciló entre 0.01 a 3.29 µg/100 mL en las bebidas de mango. Las xantofilas mostraron diferencia significativa en todas las bebidas con EAU en la DI. La EAU tuvo un efecto negativo sobre el contenido de β-criptoxantina, luteína, y β-caroteno en B-EAU2 y B-EAU3. Por otra parte, el contenido de α-caroteno fue similar en todas las bebidas. En la DI, el contenido de α-caroteno y β-caroteno fueron altos en la BC y los contenidos de luteína y zeaxantina fueron mayores en B-EAU1. El %BA de luteína, zeaxantina, α-caroteno y β-caroteno en la B-EAU1 fue del 95.63, 56.88, 58.68 y 90.54 %, respectivamente. Sin embargo, la β-criptoxantina y zeaxantina fueron los menos bioaccesibles en BC y B-EAU3 con 96.5 y Zea 92.3 %, respectivamente. La B-EAU1 presentó una mayor velocidad de liberación de luteína, β-criptoxantina y β-caroteno.Discusión o Conclusión: La EAU ocasionó una disminución en el contenido de los carotenoides, debido probablemente a reacciones de isomerización. La liberación de xantófilas y carotenos en las bebidas de mango, pudo deberse a factores asociados a los componentes de la matriz del alimento, interacciones de los carotenoides con otros componentes y el tratamiento al que se sometieron las bebidas. Por otro lado, la EAU favoreció la liberación de estos compuestos. La presencia de carotenoides en la FIS y FII se puede atribuir a la fibra dietética de la cáscara y la goma xantan adicionada. La EAU contribuyó al aumento del %BA de los carotenos y xantofilas. También, los parámetros de las cinéticas de liberación mostraron que el EAU facilitó el transporte de los carotenoides. Por lo tanto, los parámetros de la cinetica de liberación muestran que existen factores que influyen este fenómeno como la acción sinérgica o antagónica entre los carotenoides y otros componentes.

En la actualidad, los consumidores tienden a adquirir alimentos funcionales, los cuales satisfacen los requerimientos nutricionales y adicionalmente aportan beneficios a la salud. El creciente interés en el estudio de bebidas con estas características ha contribuido al desarrollo de productos elaborados a partir de la mezcla de leche y frutas. El objetivo de esta investigación fue evaluar una bebida mixta de leche UHT descremada con pulpa de tomate de árbol, analizando sus características antioxidantes y fisicoquímicas, mediante la determinación del contenido de ácido ascórbico, compuestos fenólicos, carotenoides y su estabilidad durante el almacenamiento bajo refrigeración. La capacidad antioxidante se estudió a través del método DPPH, el ácido ascórbico y los carotenoides fueron analizados mediante cromatografía líquida de alto rendimiento y se empleó el método de Folin-Ciocalteu para determinar fenoles totales en la bebida. Se encontró que la bebida mixta presentó compuestos bioactivos reconocidos por sus propiedades funcionales. Durante las primeras dos semanas de almacenamiento refrigerado se observó una disminución significativa (P

Resumen Se estudió la utilización de guandul (Cajanus cajan L.) y ahuyama (Cucurbita moschata D.) como alternativas nutricionales y tecnológicamente viables para la elaboración de harinas compuestas con destino a la preparación de productos alimenticios ricos en proteína y vitamina A de consumo tradicional por la población colombiana. Para el efecto se evaluaron las principales etapas del procesamiento de las matrices vegetales durante la conversión en harinas. La composición nutricional fue determinada incluyendo el contenido de carotenoides totales de la harina de ahuyama y el perfil de aminoácidos de la proteína de la harina de guandul. Las harinas fueron caracterizadas por la distribución del tamaño de partículas y sus propiedades funcionales. Se encontró que a partir de ambas matrices es posible obtener productos tipo harina, con propiedades aptas para su aprovechamiento a escala comercial como fuentes concentradas de nutrientes. Para confirmar los resultados, las harinas fueron empleadas en mezclas proporcionadas para elaborar productos (bebida, arepa y pan) en formulaciones que cumplen con los descriptores: ‘alto’ en vitamina A y ‘alto’ o ‘bueno’ en proteína, además de buenas características de aceptabilidad sensorial. En el estudio se evidenció que las harinas compuestas son fuentes excelentes de proteína y vitamina A en productos tipo colada. Los porcentajes de aporte de harina de guandul se establecieron entre 81.78% y 74.95% y los de harina de ahuyama entre 18.22% y 25.05%, para alcanzar los valores establecidos en dietas de nutrientes tanto para niños mayores de 4 años como para adultos. La harina compuesta correspondiente a la formulación alta en proteína y vitamina A es una alternativa para la elaboración de bebidas ricas en estos nutrientes para la población colombiana, ya que cumple con todos los requerimientos de la legislación colombiana. Abstract Use of pigeon pea (Cajanus cajan L.) and ahuyama (Cucurbita moschata D.) was studied as a nutritional and technologically viable alternative for the elaboration of composite flour for food products preparation rich in protein and vitamin A for traditional consumption by the Colombian population. For this purpose, the main stages of the processing of the vegetable matrices during the conversion into flours were evaluated. The nutritional composition was determined including the total carotenoid content of the squash flour and the amino acid profile of the protein of the pigeon pea flour. Flours were characterized by particle size distribution and functional properties. It was found that from both matrices it is possible to obtain flour-type products, with properties suitable for their use on a commercial scale as concentrated sources of nutrients. To confirm the results, the flours were used in mixtures provided to produce food products (drink, arepa and bread) in formulations that meet the descriptors: ‘high’ in vitamin A and ‘high’ or ‘good’ in protein, as well as good sensory acceptability characteristics. The study showed that composite flours are excellent sources of protein and vitamin A for beverages. The percentages of contribution of pigeon pea flour were established between 81.78% and 74.95% and those of ahuyama flour between 18.22% and 25.05%, to reach the values established in nutrient diets both for children over 4 years of age and for adults. The composite flour corresponding to the formulation high in protein and vitamin A is an alternative for the elaboration of beverages rich in these nutrients for the Colombian population, since it complies with all the requirements of Colombian legislation.

La harina integral de Cucurbita moschata posee un alto contenido de carotenoides totales que pueden contribuir a la pigmentación del tarso y la piel de pollos de engorde. El objetivo de la investigación fue evaluar el efecto de la sustitución de maíz en tres niveles por harina integral de zapallo (10 %, 12 % y 15 %) sobre el rendimiento productivo y la pigmentación de los pollos. Se utilizó un diseño experimental completamente al azar con cuatro tratamientos y cuatro repeticiones, cada una con 15 pollos de la línea Cobb 500 sin sexar. Se evaluaron las variables productivas de peso, ganancia de peso, consumo de alimento, consumo acumulado, conversión y pigmentación de piel y tarsos de los pollos con el uso del colorímetro Konica-Minolta CR-300. Los análisis de varianza de las variables consumo, consumo acumulado, ganancia de peso y peso acumulado presentaron diferencias estadísticas (p

El objetivo general fue determinar la relación del tiempo de maceración prefermentativa de bebidas fermentadas elaboradas con aguaymanto maduro aplicando dos niveles de temperatura (ambiente y -8 °C) y tres tiempos de maceración prefermentativa ( 60, 30, 0 días ) sobre la variación de la capacidad antioxidante, vitamina C y contenido de carotenoides en el momento del embotellado y después de 90 días de maduración. Las bebidas se elaboraron por vinificación en tinto. La relación del tiempo de la maceración prefermentativa a -8 °C y sin maceración sobre la vitamina C se estableció: T0 > T1 > T2. La relación del tiempo de la maceración prefermentativa a temperaturas de -8 °C y sin maceración sobre los carotenoides se estableció T2 > T1 > T0. La relación del tiempo de la maceración prefermentativa a temperaturas de-8 °C y sin maceración sobre la capacidad antioxidante se estableció T2 > T1 > T0. La relación del coeficiente de Pearson entre la capacidad antioxidante y el contenido de vitamina c fue de -0, 217 que indica una dependencia lineal indirecta baja y con respecto al relación de la capacidad antioxidante y la variación del contenido de carotenos 0, 968 que indica una relación lineal directa altamente significativa

Sweet potato is one of the most important foods in the world. Among the different cultivated genotypes, it is worth highlighting those with orange pulp due to their ability to supply adequate amounts of provitamin A carotenoids to humans. This study evaluates the effect of potassium and phosphorus fertiliser application on carotenoid yield in sweet potatoes. Two experiments were carried out in São Luis City, Maranhão State, Brazil. The experimental design was a randomised block design, with six treatments for each of the studies (0, 30, 60, 90, 120 and 150 kg ha-1 K2O and 0, 60, 120, 180, 240 and 300 kg ha-1 P2O5), with four replicates. Cultivar 'Beauregard' was used, which has high levels of carotenoids. Roots were harvested at 123 days after planting for both experiments. The following variables were evaluated: root fresh and dry weight, dry weight content, in addition to the yield and contents of total carotenoids, α-carotene, β-carotene, 13-cis β-carotene and 9-cis β-carotene. With the average data of the evaluated characteristics, we performed analysis of variance and polynomial regression analysis. Potassium rates influenced carotenoid yield in sweet potato roots, with the rates of 73 to 77 kg ha-1 K2O being recommended to maximise the production of total carotenoids, β-carotene, and α-carotene. Phosphorus, in turn, influenced only total carotenoids, and is recommended at the rate of 174.09 kg ha-1 P2O5 to maximise the production of these nutrients. RESUMO A batata-doce é um dos alimentos de maior importância no mundo. Dentre os diferentes genótipos cultivados, merece destaque aqueles de polpa alaranjada, devido a sua capacidade de fornecer quantidades adequadas de carotenóides pró-vitamina A aos seres humanos. Assim, objetiva-se com o desenvolvimento deste trabalho avaliar o efeito de adubação com potássio e fósforo sobre os teores e produtividade de carotenóides em batata-doce. Foram realizados dois experimentos em São Luis, no Maranhão em delineamento em blocos ao acaso, sendo seis tratamentos para cada um dos estudos (0, 30, 60, 90, 120 e 150 de kg ha-1 de K2O, e 0, 60, 120, 180, 240 e 300 kg ha-1de P2O5), com quatro repetições. Foi utilizada a cultivar ‘Beauregard’, que possui altos teores de carotenóides. Aos 123 dias após plantio, para ambos os experimentos, foram realizadas as colheitas das raízes, avaliando: massa fresca e seca da raiz, teor de massa seca, teores e produtividade de carotenóides totais, α-caroteno, β-caroteno, 13-cis β-caroteno e 9-cis β-caroteno. Com os dados médios das características avaliadas, realizou-se análise de variância e análise de regressão polinomial. Doses de potássio influenciaram a rendimento de carotenóides em raízes de batata-doce, sendo recomendada as doses de 73 a 77 kg ha-1 de K2O para maximizar a produção de carotenóides totais, ß-caroteno e ɒ-caroteno. Para fósforo houve influência somente para carotenóides totais, sendo recomendada a de 174,09 kg ha-1 de P2O5 para maximizar a produção desse elemento.

Consumption of organic products is increasing yearly due to perceived health-promoting qualities. Several studies have shown higher amounts of phytochemicals such as polyphenols and carotenoids in foods produced by this type of agriculture than in conventional foods, but whether this increase has an impact on humans still needs to be assessed. A randomized, controlled and crossover study was carried out in nineteen healthy subjects aged 18&ndash, 40 years, who all followed an organic and conventional healthy diet, both for a 4-week period. Analysis of biological samples revealed a significant increase on the excretion of 4-hydroxybenzoic acid (4-HBA), a phenolic metabolite with biological activity, after the organic intervention. However, no changes were observed in the other variables analyzed.

Vegetables, once harvested and stored on supermarket shelves, continue to perform biochemical adjustments due to their modular nature and their ability to retain physiological autonomy. They can live after being harvested. In particular, the content of some essential nutraceuticals, such as carotenoids, can be altered in response to environmental or internal stimuli. Therefore, in the present study, we wondered whether endogenous rhythms continue to operate in commercial vegetables and if so, whether vegetable nutritional quality could be altered by such cycles. Our experimental model consisted of rocket leaves entrained under light/darkness cycles of 12/12 h over 3 days, and then we examined free-run oscillations for 2 days under continuous light or continuous darkness, which led to chlorophyll and carotenoid oscillations in both constant conditions. Given the importance of preserving food quality, the existence of such internal rhythms during continuous conditions may open new research perspective in nutrition science. However, while chromatographic techniques employed to determine pigment composition are accurate, they are also time-consuming and expensive. Here we propose for the first time an alternative method to estimate pigment content and the nutritional quality by the use of non-destructive and in situ optical techniques. These results are promising for nutritional quality assessments. This work was funded by the following research grants: UPV/EHU-GV IT-1018-16 (from the Basque Government) and CTM2014-53902-C2-2-P, CGL2017-84723-P (IBERYCA) and PGC2018-093824-B-C44 (from the Spanish Ministry of Economy and Competitiveness, MINECO, and the ERDF). RE received a IJCI-2014-21452 Juan de la Cierva incorporation contract. This research was also supported by the Basque Government through the BERC 2018-2021 program, and by the Spanish Ministry of Science, Innovation and Universities through the BC3 María de Maeztu excellence accreditation (MDM-2017-0714).

Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.

The phytochemical research is an issue that can be approach by several areas of science. The Hydrangea sp., also known in Brazil, as “hortensia” is an ornamental plant widely known because the presence of flavonoids, a class of antioxidant compounds, which can interact with aluminum ions in the soil, changing the color of the sepals of the Hydrangea flowers. In this work, the objective was to extract chlorophyll from leaves of Hydrangea sp. using three different solvents (dichloromethane, acetone and aqueous solution of acetone, 80 %). The obtained results indicated that in addition to chlorophyll, there were strong spectroscopic evidence of the presence of the carotenoids β-carotene and/or lutein, and lycopene. The used method can be applied to explain that: i) the leaves are green by the presence of the pigment chlorophyll; however, ii) they not only contain chlorophyll in their constitution, also have yellow and reddish pigments and; iii) the aging leaves lose their green color, by the breakage of the resonance of the porphyrin ring from chlorophyll and hence the other colors in the plant predominates.