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11. Developing functional seafood products

Author

Schelvis, R, primary, Borderias, A, additional, Mierke-Klemeyer, S, additional, Diaz-Rubio, M, additional, Saura-Calixto, F, additional, Luten, J, additional, Oehlenschläger, J, additional, Sánchez-Gonzalez, I, additional, Schram, E, additional, Toonen, M, additional, Carmona, P, additional, Scholten, O, additional, Sánchez-Alonso, I, additional, Kole, A, additional, Gormley, T, additional, and Careche, M, additional

Published
2008
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12. Developing functional seafood products

Author

Careche, M., primary, Luten, J.B., additional, Kole, A., additional, Schelvis, R., additional, Saura-Calixto, F., additional, Scholten, O.E., additional, Diaz-Rubio, M.E., additional, Toonen, M.A.J., additional, Schram, E., additional, Borderias, A.J., additional, Sánchez-Alonso, I., additional, Carmona, P., additional, Sánchez-Gonzalez, I., additional, Gormley, T.R., additional, Oehlenschläger, J., additional, Mierke-Klemeyer, S., additional, Elvevoll, E.O., additional, Leonor Nunes, M., additional, Bandarra, N., additional, Stoknes, I., additional, and Larsen, E.H., additional

Published
2008
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13. Contributor contact details

Author

Børresen, Torger, primary, Brunsø, K., additional, Hansen, K.B., additional, Scholderer, J., additional, Honkanen, P., additional, Olsen, S.O., additional, Verbeke, W., additional, Martinsdóttir, E., additional, Sveinsdóttir, K., additional, Green-Petersen, D., additional, Hyldig, G., additional, Schelvis, R., additional, Pieniak, Z., additional, Toften, K., additional, Calvo Dopico, D., additional, Tudoran, A., additional, Kole, A., additional, Schaafsma, Gertjan, additional, Lund, E., additional, Kampman, E., additional, Thorsdottir, Inga, additional, Ramel, Alfons, additional, Brouwer, Ingeborg A., additional, Doré, Bill, additional, Bosch, A., additional, Pintó, R.M., additional, Lees, D., additional, von Bonsdorff, C.-H., additional, Croci, L., additional, De Medici, D., additional, Le Guyader, F.S., additional, Pommepuy, M., additional, Le Saux, J.C., additional, Kershaw, S., additional, Lowther, J.A., additional, Morgan, O.C., additional, Romalde, J.L., additional, Vilariño, M.L., additional, Furones, D., additional, Roque, A., additional, Guilfoyle, F., additional, Doré, B., additional, Lee, R.J., additional, Rangdale, R.E., additional, Hervio-Heath, D., additional, Lozach, S., additional, Dalgaard, P., additional, Emborg, J., additional, Kjølby, A., additional, Sorensen, N.D., additional, Ballin, N.Z., additional, Luten, J.B., additional, Careche, M., additional, Saura-Calixto, F., additional, Díaz-Rubio, M.E., additional, Borderías, A.J., additional, Sánchez-Alonso, I., additional, Sánchez-González, I., additional, Schram, E., additional, Scholten, O.E., additional, Toonen, M.A.J., additional, Carmona, P., additional, Gormley, T.R., additional, Oehlenschläger, J., additional, Mierke-Klemeyer, S., additional, Elvevoll, E., additional, Leonor Nunes, M., additional, Bandarra, N., additional, Stoknes, I., additional, Larsen, E.H., additional, Thorkelsson, G., additional, Sigurgisladottir, S., additional, Jóhannsson, R., additional, Geirsdottir, M., additional, Guérard, F., additional, Chabeaud, A., additional, Bourseau, P., additional, Vandanjon, L., additional, Jaouen, P., additional, Chaplain-Derouiniot, M., additional, Fouchereau-Peron, M., additional, Martinez-Alvarez, O., additional, Le Gal, Y., additional, Ravallec-Plé, R., additional, Picot, L., additional, Berge, J.P., additional, Delannoy, C., additional, Jakobsen, G., additional, Johansson, I., additional, Batista, I., additional, Pires, C., additional, Leroi, F., additional, Joffraud, J.J., additional, Skjerdal, T., additional, Lorentzen, G., additional, Bjørkevoll, I., additional, Olsen, R.L., additional, Pilet, M.F., additional, Prévost, H., additional, Dousset, X., additional, Matamoros, S., additional, Amarita, F., additional, Arboleya, J.C., additional, Cruz, Z., additional, Izurieta, E., additional, Lasagabaster, A., additional, Martínez de Marañón, I., additional, Miranda, I., additional, Nuin, M., additional, Olabarrieta, I., additional, Lauzon, H.L., additional, Jacobsen, C., additional, Undeland, I., additional, Storrø, I., additional, Rustad, T., additional, Hedges, N., additional, Medina, I., additional, Damsgård, Børge, additional, Johnston, Ian A., additional, Larsen, Erling P., additional, Storøy, J., additional, Senneset, Gunnar, additional, Forås, Eskil, additional, Olsen, Petter, additional, Karlsen, Kine Mari, additional, Frederiksen, Marco, additional, Pérez-Villarreal, B., additional, Amárita, F., additional, Bald, C., additional, Pardo, M.A., additional, and Sagardia, I., additional

Published
2008
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14. In vitro fermentation of different types of [alpha]-amylase resistant corn starches

Author

Goni, I., Garcia-Alonso, A., Martin-Carron, N., and Saura-Calixto, F.

Subjects
Cornstarch -- Chemical properties, Fermentation -- Usage, Enzymes -- Structure-activity relationship, Enzymes -- Research, Toxicity testing -- In vitro, Toxicity testing -- Usage, Business, international
Abstract

Byline: I. Goni (1), A. Garcia-Alonso (2), N. Martin-Carron (1), F. Saura-Calixto (2) Keywords: Key words Resistant starch; In vitro fermentation; Short-chain fatty acids Abstract: [alpha] -amylase resistant corn starches were in vitro fermented (72h) using cecal content of rat as inoculum. Resistant starches were prepared from native (NCS), retrograded (RS.sub.A ), and retrograded and boiled (RS.sub.B ) corn starch by treatment with [alpha]-amylase to remove digestible starch. Short-chain fatty acid (SCFA) production, molar ratios (acetate: propionate: butyrate), fermentability with respect to lactulose and dry matter disappearance were measured. SCFA production was significantly correlated with non-fermented residue (P &lt 0.001). The three starches showed a similar fermentability, although the rate of SCFA production and disappearance of substrate were slower for retrograded starches. NCS was fermented early while RS.sub.A and RS.sub.B prolonged their degradation to 72h. There were slight differences in the molar ratios of acetate, propionate and butyrate. Structural changes in the materials were observed by scanning electron microscopy (SEM). In summary, commonly utilised domestic cooking and technological treatments modified the in vitro fermentative characteristics of resistant corn starches probably due to structural changes. Author Affiliation: (1) Departamento de Nutricion y Bromatologia I, Facultad de Farmacia, Universidad Complutense de Madrid, Avda Complutense, Ciudad Universitaria, 28040-Madrid, Spain e-mail: igonic@eucmos.sim.ucm.es, ES (2) Departamento de Metabolismo y Nutricion, Instituto del Frio, CSIC. Avda Ramiro de Maeztu, Ciudad Universitaria, 28040-Madrid, Spain, ES Article note: Received: 15 November 1999 / Revised version: 27 January 2000

Published
2000

22. Possible common properties of dietary fibre constituents and polyphenols

Author

Bravo, L., Abia, R., Goni, I., and Saura-Calixto, F.

Subjects
Fiber in human nutrition -- Evaluation, Polyphenols -- Analysis, Solubility -- Analysis
Abstract

A comparison of the physical properties of soluble and insoluble polyphenols (PP) with dietary fibre (DF) constituents reveals the identical behavior of DF constituents and PP in terms of degradation patterns as well as the effect on stool weight and faecal composition of various compounds. Similarity found when these compounds are compared on the basis of their solubility suggests that polyphenols have to be assumed as dietary fiber constituents.

Published
1995

23. Dietary fibre analysis: methodological error sources

Author

Manas, E. and Saura-Calixto, F.

Subjects
Fiber in human nutrition -- Research, Errors, Scientific -- Analysis, Gravity -- Measurement
Abstract

Six methodological error sources affecting both gravimetric and chemical dietary fiber (DF) analysis are summarized.The methods for DF analysis can be classified into enzymatic-gravimetric and enzymatic-chemical techniques. The methodological aspects include gravimetric corrections, presence of associated compounds in fiber residues, retention of soluble DF and other substances in the insoluble DF matrix, precipitation in ethanol, removal of protease treatment, and the hydrolysis with sulphuric acid.

Published
1995

24. Formation of resistant starch in deproteinized and non-deproteinized beans

Author

Saura-Calixto, F., Goni, I., Bravo, L., and Manas, E.

Subjects
Starch -- Physiological aspects, Beans -- Composition, Plant proteins -- Analysis
Abstract

A study was done on the influence of protein on the formation of resistant starch (RS) in beans. Whole (deproteinized) and milled (nondeproteinized) beans were cooked and treated to determine the formation of RS. Whole bean preparations gave the highest RS values while milled beans produced lower RS contents. It was concluded that RS formation is dependent on the presence and particle size of proteins.

Published
1992

28. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

Author

RUFINO, M. do S. M., ALVES, R. E., BRITO, E. S. de, PÉREZ-JIMÉNEZ, J., SAURA-CALIXTO, F., MANCINI FILHO, J., Maria do Socorro Moura Rufino, UFERSA, RICARDO ELESBAO ALVES, CNPAT, EDY SOUSA DE BRITO, CNPAT, Jara Pérez-Jiménez, ICTAN-CSIC, Fulgencio Saura-Calixto, ICTAN-CSIC, and Jorge Mancini-Filho, USP.

Subjects
antioxidants, FRAP, ABTS, Phenolics, Tropical fruits, DPPH
Published
2010

30. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace

Author

Laura Bravo and Saura-Calixto, F.

Subjects
Iindigestible fraction, fungi, food and beverages, Condensed tannins, Grape pomace, Resistant protein, Dietary fiber
Abstract

Grape pomace [red grape skins (RGS), and white grape skins (WGS), and seeds (WGSe)] were analyzed and the chemical composition of their in vitro indigestible fraction characterized. All samples were rich in protein (12%-14% dry matter), fat (7% - 12% dm), and minerals (6% - 9% dm), with smaller amounts of soluble sugars (about 3% dm) and polyphenols (4-5% dm). Analysis of the indigestible fraction showed that about 17% to 21% of the dry matter were non-starch polysaccharides (NSP), mainly cellulose and pectins. Condensed tannins (CT) content was very high, ranging from 16.0% in WGSe to 26.9% in RGS. A very high percentage of the protein (up to 80%) was also indigestible in vitro, appearing as resistant protein (RP) in the fiber residue. In conclusion, over 60% of the grape pomace dry matter was indigestible in vitro. This indigestible fraction was composed of dietary fiber (NSP plus lignin) as well as CT and RP. The presence of high amounts of CT and RP, unusual in most of the dietary fiber-rich vegetable products, would provide grape pomace with peculiar physiological and nutritional properties.

Published
1998

31. 17 - Developing functional seafood products

Author

Careche, M., Luten, J.B., Kole, A., Schelvis, R., Saura-Calixto, F., Scholten, O.E., Diaz-Rubio, M.E., Toonen, M.A.J., Schram, E., Borderias, A.J., Sánchez-Alonso, I., Carmona, P., Sánchez- Gonzalez, I., Gormley, T.R., Oehlenschläger, J., Mierke-Klemeyer, S., Elvevoll, E.O., Leonor Nunes, M., Bandarra, N., Stoknes, I., and Larsen, E.H.

Published
2008
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33. Resistant starch in foods: modified method for dietary fiber residues

Author

Saura-Calixto, F., Goni, I., Bravo, L., and Manas, E.

Subjects
Food -- Analysis, Starch -- Analysis, Business, Food/cooking/nutrition
Abstract

A study designed an altered process, based on the Siljestrom and Asp technique, to identify Resistance Starch (RS) in dietary fiber residues. The process can function without identifying fiber. The processes to acquire fiber residues were executed in a 50 mL centrifugation tube as a substitute for filtration. The technique offers a celite-free residue, ensures that the sample need not be dried, so that the findings are safe from possible drying faults, and overcomes the faults involved in the Siljestrom and Asp technique, in which only a portion of the residue is employed for RS estimation.

Published
1993

36. In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats

Author

Jimenez-Escrig, A., Dragsted, Lars Ove, Daneshvar, Bahram, Pulido, R., Saura-Calixto, F., Jimenez-Escrig, A., Dragsted, Lars Ove, Daneshvar, Bahram, Pulido, R., and Saura-Calixto, F.

Abstract

Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good source of natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activity of aqueous-organic extracts of artichoke were determined using three methods: (a) free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP), and

Published
2003

40. Resistant starch: an indigestible fraction of foods

Author

Saura Calixto, F. and Abia, R

Subjects
Información (artículo), Resistant starch, Análisis, Propiedades, Properties, food and beverages, Formation, Information (paper), Almidón resistente, Formación, Analysis
Abstract

Resistant starch (RS), the dietary starch that scape digestion in the small intestine, can yields up to 20% of the starch in cereal and legume products. Several fractions contribute to the total RS of foods: retrograded amylose, starch inaccessible to digestive enzymes because of mechanical barriers, chemically modified starch fragments, undigested starch due to α-amylase inhibitors and starch complexed with other food components. RS is formed in products processed following heat treatments (baking, extrusion, autoclaving, etc.). RS produces significant fecal bulking and is partially fermentable by anaerobic bacteria of the colon. On the other hand, the relation of resistant starch with the glucose and insulin response in human subjects is an important nutritional effect. RS analytical methods are reported. El almidón resistente (RS), fracción de almidón de la dieta que no es digerido en el intestino delgado, puede alcanzar hasta un 20% del almidón en productos derivados de cereales y legumbres. Varias fracciones contribuyen al contenido total de almidón resistente: amilosa retrogradada, almidón inaccesible físicamente a los enzimas digestivos, almidón indigestible debido a inhibición de α-amilasas y almidón complejado con otros constituyentes de los alimentos. El almidón resistente se forma en productos que han sufrido tratamientos térmicos (panificación, extrusión, autoclave, etc.) El RS aumenta el volumen de heces y es fermentado parcialmente en el colon por bacterias anaeróbicas. Igualmente, está relacionado con los niveles de glucosa en sangre y la respuesta de insulina en humanos. Se describen los métodos analíticos para su determinación.

Published
1991
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