DigitalUM :: Browsing by browse.metadata.contributordepartment "Tecnología de Alimentos, Nutrición y Bromatología"

Browsing by browse.metadata.contributordepartment "Tecnología de Alimentos, Nutrición y Bromatología"

Now showing 1 - 20 of 169

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A contribution to nutritional studies on Crocus sativus flowers and their value as food
(Elsevier, 2013-08-02) Serrano Díaz, Jéssica; Sánchez, Ana M.; Martínez Tomé, Magdalena; Winterhalter, Peter; Alonso Díaz-Marta, Gonzalo L.; Tecnología de Alimentos, Nutrición y Bromatología
About 68 kg of flowers are needed to produce 1 kg of saffron spice, while 63 kg of bio-residues composed of tepals, stamens and styles are generated. The proximate composition, minerals, dietary fiber (DF), sugars, anions and organic acids of flowers of saffron, their parts and bio-residues from saffron spice production have been analyzed. Whole flowers have high ash (7.39 mg/100 g), protein (10.07 mg/100 g) and available carbohydrates (61.2 mg/100 g), and are low in lipids (3.16 mg/100 g). Stamens are the flower parts with the highest contents of ash (11.43 mg/100 g), protein (24.05 mg/100 g), lipids (10.73 mg/100 g), total DF (32.2 mg/100 g) and insoluble DF (21.1 mg/100 g), and the lowest available carbohydrates (33.8 mg/100 g) and total sugars (4.3 mg/100 g). The insoluble/soluble DF ratios of floral bio-residues (1.2), stamens (1.9) and stigmas (1.3) are suitable as a balanced source of DF. These results could contribute to the using flowers of saffron as food, as well as the development of new food products from flowers of saffron and the management and exploitation of the bio-residues obtained in saffron spice production.
Open Access
A systematic review of the cardiometabolic benefits of plant products containing mixed phenolics and polyphenols in postmenopausal women: insufficient evidence for recommendations to this specific population
(MDPI, 2021-11-27) Sánchez-Martínez, Lorena; Periago, María Jesús; García-Alonso, Javier; García-Conesa, María Teresa; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Menopause is a critical stage in a woman’s life in which cardiometabolic alterations appear, such as insulin resistance or a predisposition to visceral fat deposits, leading to an increased risk of cardiometabolic diseases (R-CMBs). New strategies to reduce the R-CMBs in postmenopausal women using natural compounds without adverse effects are desirable. In this sense, plant-based diets rich in fruits and vegetables could play a fundamental role due to the high content of bioactive compounds found in these diets, such as (poly)phenols, known for their antioxidant, anti-inflammatory and vasodilator properties. The aim of this research was to carry out a dietary trial to evaluate the effect of the daily intake of different (poly)phenol-rich foods (PP-rich foods) for 2 months on the modulation of the main cardiometabolic risk biomarkers of postmenopausal women. The results showed a slight improvement in blood pressure (BP), lipid profile and oxidative stress, endothelial function and inflammatory biomarkers. These findings suggest that daily consumption of PP-rich foods alleviated the R-CMBs of postmenopausal women by reducing the oxidative stress and, thus, the risk of cardiovascular events; however, the magnitude of the cardioprotective effect of (poly)phenols depends on inter-individual variability.
Open Access
Actualización sobre deficiencias nutricionales en la mujer deportista a partir de la literatura científica
(2020) Vázquez Franco, Mireya; Giménez-Blasi, Nuria; Latorre, José Antonio; Martínez-Bebia, Manuel; Bach, Anna; Olea-Serrano, Fátima; Mariscal-Arcas, Miguel; Tecnología de Alimentos, Nutrición y Bromatología
Actualización sobre deficiencias nutricionales en la mujer deportista a partir de la literatura científica. Los déficits nutricionales en la mujer deportista causan numerosos problemas de salud, así como un empeoramiento en el rendimiento deportivo, como consecuencia de estas deficiencias nutricionales. El conocimiento de estos déficits y su prevención deben ser un aspecto principal para cualquier responsable deportivo. Establecer la importancia del estudio de los déficits de energía, proteínas, minerales (Fe, Ca y Mg) y vitaminas (Vitamina D, ácido fólico y vitamina B12) que pueden desarrollar las mujeres deportistas y su relación con la prevalencia de la tríada femenina y constatar la importancia del conocimiento por parte de los responsables deportivos de los problemas derivados de los déficits nutricionales. Se realizó una búsqueda bibliográfica de artículos, entre 2013-2020, relevantes para el objetivo de estudio. Se usaron bases de datos científicas como PubMed y Pennutrition, siguiendo los criterios de exclusión e inclusión elegidos para este estudio. 51 artículos fueron encontrados. Los resultados mostraron la prevalencia de energía, Fe, vitamina D y Ca, así como un suficiente aporte proteico, faltan estudios para determinar los niveles de vitamina B12 y ácido fólico. Se observó, además la prevalencia de mujeres que cumplen con uno o varios factores de riesgo para el desarrollo de la tríada de la deportistas femenina. Es imprescindible la prevención o, el tratamiento, de los déficits nutricionales en las mujeres deportistas para asegurar un correcto estado de salud y un rendimiento deportivo óptimo. Arch Latinoam Nutr 2020; 70(3): 191-204
Open Access
Adsorption of gallic acid, propyl gallate and polyphenols from Bryophyllum extracts on activated carbon
(Nature Research, 2019-10-15) Losada-Barreiro, Sonia; Gallego, Pedro P.; Bravo-Díaz, Carlos; García Pérez, Pascual; Tecnología de Alimentos, Nutrición y Bromatología
Open Access
Alimentación complementaria: ¿es igual el perfil nutricional de un puré casero que el de un tarrito comercial?
(2011) Okesli, Volkan; Vidal Guevara, María Luisa; Dalmau, Félix; Ros Berruezo, Gaspar Francisco; González Bermúdez, Carlos Alberto; Tecnología de Alimentos, Nutrición y Bromatología
Open Access
Ameliorative Effect of Spinach on Non-Alcoholic Fatty Liver Disease Induced in Rats by a High-Fat Diet
(MDPI, 2019-04-03) Periago-Castón, Mª Jesús; Elvira-Torales, Laura Inés; Navarro-González, Inmaculada; Pallarés, Francisco José; García-Alonso, Javier; Sevilla, Ángel; González-Barrio, Rocío; Santaella-Pascual, Marina; Tecnología de Alimentos, Nutrición y Bromatología
The purpose of this work was to evaluate the effect of dietary carotenoids from spinach on the inflammation and oxidative stress biomarkers, liver lipid profile, and liver transcriptomic and metabolomics profiles in Sprague–Dawley rats with steatosis induced by a high-fat diet. Two concentrations of spinach powder (2.5 and 5%) were used in two types of diet: high-fat (H) and standard (N). Although rats fed diet H showed an accumulation of fat in hepatocytes, they did not show differences in the values of adiponectin, tumor necrosis factor alpha (TNF- ), and oxygen radical absorption (ORAC) in plasma or of isoprostanes in urine compared with animals fed diet N. The consumption of spinach and the accumulation of and carotenes and lutein in the liver was inversely correlated with serum total cholesterol and glucose and the content of hepatic cholesterol, increasing monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and reducing cholesterol in the livers of rats fed diet H and spinach. In addition, changes in the expression of genes related to the fatty liver condition occurred, and the expression of genes involved in the metabolism of fatty acids and cholesterol increased, mainly through the overexpression of peroxisome proliferator activated receptors (PPARs). Related to liver metabolites, animals fed with diet H showed hypoaminoacidemia, mainly for the glucogenic aminoacids. Although no changes were observed in inflammation and oxidative stress biomarkers, the consumption of spinach modulated the lipid metabolism in liver, which must be taken into consideration during the dietary treatment of steatosis.
Open Access
Anthropometric and quality-of-life parameters in Acute Intermittent Porphyria patients
(Lippincott, Williams & Wilkins, 2015-07) Jiménez Monreal, Antonia M.; Murcia, M. Antonia; Gómez Murcia, Victoria; Bibiloni, Mar; Pons, Antoni; Tur, Josep A.; Martínez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
The porphyrias are a group of rare metabolic disorders. The incidence and prevalence are low because the acute intermittent porphyria (AIP) is rare. Our aim was to assess the use of anthropometric and quality-of-life parameters in porphyric patients in order to identify predictor factors that might help in characterizing AIP patients. Sixteen AIP patients from Murcia (Spain) were recruited from local health centers in 2008 and 2009. A control group of 16 healthy people was established. Body composition was assessed by bioelectrical impedance analysis (BIA) and anthropometric measurements: body weight; height; knee-heel height; waist, hip, upper arm and calf circumferences (CCs); biacromion and biiliac diameters; bicondylar and biepicondylar width; and triceps, subscapular, supraspinale, and calf skinfold thickness. Anthropometric indicators were obtained from anthropometric measurements. A quality-of-life evaluation was carried out using the EuroQol-5D (EQ-5D) questionnaire and Barthel and Katz indexes. Significant differences in means were tested by unpaired Student t test. Group differences in anthropometric measurements were tested with a 2-way analysis of variance (group condition: age group, overweight, and adiposity degree). Relative frequencies were obtained for concontinuous variables. Significant differences in prevalence were calculated by means of x2. AIP patients showed statistically significant differences in terms of knee-heel height, biiliac diameter, CC, triceps skinfold thickness, BIA, ponderal index, endomorphy, and ectomorphy. Only 1 quality-of-life indicator, visual analog scale, in the EQ-5D questionnaire showed significant differences between porphyric and control groups. Some anthropometric parameters and the EQ-5D questionnaire could be used to appreciate the presence or follow the evolution of the disease in AIP patients.
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Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: The effect of gastrointestinal digestion
(Elsevier, 2012-12-05) Frontela Saseta, María del Carmen; López Nicolás, Rubén; Martínez Gracia, Carmen; Ros Berruezo, Gaspar; González Bermúdez, Carlos Alberto; Tecnología de Alimentos, Nutrición y Bromatología
Enrichment of fruit juices with pine bark extract (PBE) could be a strategy to compensate for phenolic losses during the gastrointestinal digestion. A coculture system with Caco-2 cells and RAW 264.7 macrophages was established as an in vitro model of inflamed human intestinal epithelium for evaluating the anti-inflammatory capacity of fruit juices enriched with PBE (0.5 g L 1) before and after in vitro digestion. The digestion of both PBE-enriched pineapple and red fruit juice led to significant changes in most of the analysed phenolic compounds. The in vitro inflammatory state showed cell barrier dysfunction and overproduction of IL-8, nitric oxide (NO) and reactive oxygen species (ROS). In the inflamed cells, incubation with nondigested samples reduced (P < 0.05) the production of IL-8 and NO compared with digested samples. ROS production increased in the inflamed cells exposed to digested commercial red fruit juice (86.8 ± 1.3%) compared with fresh juice (77.4 ± 0.8%) and increased in the inflamed cells exposed to digested enriched red fruit juice (82.6 ± 1.6%) compared with the fresh enriched juice (55.8 ± 6%). The anti-inflammatory properties of PBE-enriched fruit juices decreased after digestion; further research on the bioavailability of the assayed compounds is needed to properly assess their usefulness for the treatment of gut inflammation.
Open Access
Antibacterial effect of Spanish honeys of different botanical origins against Staphylococcus epidermidis
(MDPI, 2024-06-15) Núñez Gómez, Vanesa; San Mateo Molina, Marta; Sánchez Martínez, Lorena; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Honey is traditionally used for its medicinal properties attributed to its antibacterial and antioxidant effects. It is considered a natural alternative to conventional antibiotics. This effect has been attributed to their physico-chemical properties, as various chemical parameters can synergistically influence this effect. The aim of this study is to assess Spanish honeys of diverse botanical origins for their antibacterial efficacy against Staphylococcus epidermidis, correlating their physico-chemical attributes, (poly)phenol content, and antioxidant activity. The methods included colour determination via two methodologies, acidity, pH, moisture content, and sugar concentration. (Poly)phenol content was quantified using the Folin-Ciocalteau method, while antioxidant activity was evaluated via the FRAP method. Subsequently, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against S. epidermidis were investigated with different concentrations of honeys. The results revealed a direct relationship between honey darkness, (poly)phenol concentration, antioxidant activity, and antibacterial efficacy. Darker honeys exhibited higher (poly)phenol levels, greater antioxidant activity, and consequently, lower MIC and MBC values, showing enhanced antibacterial properties. These findings underscore the potential of honey as a therapeutic agent against S. epidermidis, particularly in wound healing applications to avoid infection. Further research into honey’s multifaceted properties is warranted to unveil novel therapeutic avenues in healthcare
Open Access
Antioxidant activity in gilthead Seabream (Sparus aurata L.) fed with diet supplemented with moringa
(MDPI, 2021-09-07) Jiménez-Monreal, Antonia María; Murcia Tomás, María Antonia; Martínez-Tomé, Magdalena; Esteban Abad, María de los Ángeles; Guardiola Abellán, Francisco Antonio; Tecnología de Alimentos, Nutrición y Bromatología
Gilthead seabream is bred mainly in fish farms in the Mediterranean Sea. One important factor responsible for the deterioration of fish quality is lipid oxidation. Moringa oleifera leaves have been described as having high antioxidant content. This work investigates the effect of dietary supplementation with Moringa leaves on the antioxidant activity of seabream. Gilthead seabream specimens were divided into four groups, the control group (fed a commercial diet) and three other groups fed diets enriched with Moringa (5%, 10% and 15%). The antioxidant capacity was measured by assays of free radical scavenging (OH , H2O2, lipoperoxyl and ABTS), Rancimat test and linoleic acid system in muscle and skin of gilthead seabream, commercial diet, enriched diet and Moringa. Finally, the polyphenol content of Moringa and the fatty acid composition of seabream fed diets with and without Moringa were determined. Results showed an increase in antioxidant activity in gilthead seabream fed with diets enriched with a higher percentage of Moringa; therefore, Moringa could be considered a functional ingredient in diets for fish bred in fish farms and. The antioxidant potential of Moringa leaves could be mainly attributed to the presence of polyphenolic compounds.
Open Access
Antioxidant activity of edible fungi (truf es and mushrooms): losses during industrial processing
(Elsevier, International Association for Food Protection, 2002-10) Murcia Tomás, María Antonia; Martínez Tomé, Magdalena; Jiménez Monreal, Antonia M.; Vera, Ana; Honrubia, Mario; Parras, Pilar; Tecnología de Alimentos, Nutrición y Bromatología
The antioxidant properties of two raw truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and five raw mushrooms (Lepista nuda, Lentinus edodes, Agrocybe cylindracea, Cantharellus lutescens, and Hydnum repandum) were tested by subjecting these truffles and mushrooms to different industrial processes (freezing and canning) and comparing them with common food antioxidants (a-tocopherol [E-307], BHA [E-320], BHT [E-321], and propyl gallate [E-310]) with regard to their ability to inhibit lipid oxidation. All of the truf es and mushrooms analyzed exhibited higher percentages of oxidation inhibition than did the food antioxidants according to assays based on lipid peroxidation (LOOx), deoxyribose (OHx), and peroxidase (H2O2). Frozen samples exhibited a small reduction in free radical scavenger activity, but the results did not show a significant difference (P , 0.05) with respect to the raw samples, while canned truf es and mushrooms lost some antioxidant activity as a consequence of industrial processing. All of the raw and frozen truf es and mushrooms except frozen Cantharellus improved the stability of oil against oxidation (1008C Rancimat), while canned samples accelerated oil degradation. Antioxidant activity during 30 days of storage was measured by the linoleic acid assay, and all of the samples except canned Terfezia, Picoa, and Hydnum showed high or medium antioxidant activity. The Trolox equivalent antioxidant capacity assay was used to provide a ranking order of antioxidant activity as measured against that of Trolox (a standard solution used to evaluate equivalent antioxidant capacity). The order of raw samples with regard to antioxidant capacity was as follows (in decreasing order): Cantharellus, Agrocybe, Lentinus, Terfezia, Picoa, Lepista, and Hydnum. Losses of antioxidant activity were detected in the processed samples of these truf es and mushrooms.
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Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables
(Elsevier, 2009-08) Murcia, María Antonia; Jiménez-Monreal, A. M.; García-Diz, L.; Carmona, M.; Maggi , L.; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
The antioxidant activity of vegetables subjected to minimal processing (in MAP, and intended for cooking or for use in salads), dehydrated condiments and ready-to-eat vegetables such as soups and purees, was assessed by reference to their ability to scavenge lipoperoxyl and hydroxyl radicals and Trolox-equivalent antioxidant capacity. In the case, the MAP vegetables the measurements were repeated during eight days of storage in a domestic refrigerator and after cooking (boiling, microwaving, pressure cooking, griddling, frying and baking). MAP vegetables had a good or very good antioxidant capacity, and showed no significant loss of antioxidant activity or scavenging capacity compared with fresh vegetables. The cooking treatments that keep the antioxidant activity of MAP vegetables are microwaving, sautéing and baking. The most aggressive method of cooking were steaming, boiling and frying. The dehydrated condiments (tablets) showed higher antioxidant activity than the ready-to-eat soup. The enrichment of stews and casseroles, with dehydrated vegetable tablets, and the consumption of soup or vegetable purees represent an increased antioxidant intake in our diet. Also ‘‘ready-to-eat” vegetable soups show antioxidant activity after they have been submitted to heat treatment to increase their shelf-life. They can be recommended as alternatives in our non-stop ‘‘life style”.
Open Access
Antioxidant activity of resveratrol compared with common food additives
(Elsevier, International Association for Food Protection, 2001-03) Murcia Tomás, María Antonia; Martínez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antiox.idant and prooxidant activities of resveratrol were compared with other antiox.idants (butylated hydroxytoluene [BHT]. burylated hydroxyacetone (BHA). phenol, propyl gallate (PG), sodium tripolyphosphate [TPP], atocopherol, and vanillin) widely used in foods. Toe ability of these compounds to in!úbit lipid perox.idation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > a-tocopherol, the first three inlúbiting the perox.idation in a concentration-dependent manner. Toe order of OH· scavenger activity of the tested compounds was BHA > TPP > BHT Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH·. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H and must be considered inefficient in catalyzing any subsequent ox.idation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > cc.-tocopherol > phenol. The other compounds did not scavenge HOCI.
Open Access
Antioxidant and antimicrobial activity of rosemary, pomegranate and olive extracts in fish patties
(2019) Castillo Sanchez, J.; Ros Berruezo, Gaspar Francisco; Nieto Martínez, Gema; Martínez Zamora, Lorena; Tecnología de Alimentos, Nutrición y Bromatología
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Antioxidant capacity of coffees of several origins brewed following three different procedures
(Elsevier, 2007) Parras, P; Martínez-Tomé, Magdalena; Jimenez Monreal, AM; Murcia Tomás, MA; Tecnología de Alimentos, Nutrición y Bromatología
The antioxidant capacity of coffees (Arabica and Robusta) from 12 different points of origin (Uganda, Papua, Jamaica, Ethiopia, Kenya, Puerto Rico, ‘‘Caracolillo’’ Puerto Rico, Nicaragua, Colombia, Vietnam, Brazil and Guatemala) and two decaffeinated coffees from Colombia and Brazil prepared by three commonly used procedures (espresso, filter and Italian) were evaluated and compared with antioxidant standards and other phenolic compounds which have been described in coffee. All the coffees studied were very effective as scavengers of lipoperoxyl and OH radicals. The results also showed that there are no significant differences (p < 0.05) between the three ways of brewing (espresso, filter and Italian). The H2O2 scavenging capacity was analysed in freshly made coffee and 6 h later, the antioxidant activity slightly increasing with time. The filtered coffee showed a greater capacity to react with H2O2 (p < 0.05) than the Italian and espresso coffees. All the coffee samples improved the oxidative stability of butter (Rancimat test), espresso and Italian coffee providing greater protection (p < 0.05) than the filtered beverages. The coffee beverages from different origins did not show significant differences during 28 days of storage as regards the autoxidation of linoleic acid. However, filter brews produced stronger antioxidant activity (p < 0.05) during storage than espresso and Italian brewing techniques. The TEAC value provided a ranking in decreasing order of antioxidant capacity for samples at 6 min: Vietnam, Uganda, Nicaragua, Colombia, Brazil, ‘‘caracolillo’’, Puerto Rico, Guatemala, Kenya, Papua, decaffeinated Colombia, Ethiopia, Jamaica, and decaffeinated Brazil. In general, decaffeinated coffees (Colombia and Brazil) showed lower TEAC values than coffees with caffeine. Filter and Italian coffee analysed after 6 min exhibited higher TEAC value than espresso coffees. All the coffees studied are good antioxidants regardless of their cost, origin and way in which they are brewed (espresso, filter or Italian), which is a point worth considering.
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Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure
(American Chemical Society, 2004-03-13) Murcia Tomás, María Antonia; Egea, Isabel; Romojaro, Felix; Parras, Pilar; Jimenez Monreal, Antonia María; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
The antioxidant properties of seven dessert spices (anise, cinnamon, ginger, licorice, mint, nutmeg, and vanilla) were compared with those of the common food antioxidants butylated hydroxyanisole (BHA) (E-320), butylated hydroxytoluene (BHT) (E-321), and propyl gallate (E-310). The influence of irradiation process on antioxidant activity was also evaluated. Mint and cinnamon exhibited a higher percentage of inhibition of oxidation than the other spices analyzed and the food antioxidants, as tested by the lipid peroxidation assay (LOO•). Nutmeg, anise, and licorice showed the strongest protection in the deoxyribose assay (OH•). Vanilla exhibited the highest antioxidant activity in the peroxidase-based assay (H2O2). Nutmeg, propyl gallate, ginger, and licorice improved the stability of oils (sunflower, corn, and olive) and fats (butter and margarine) against oxidation (110 °C Rancimat). Cinnamon was a better superoxide radical scavenger than the other analyzed spices and additives. When the Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity, the result in decreasing order of antioxidant capacity was cinnamon ≅ propyl gallate > mint > anise > BHA > licorice ≅ vanilla > ginger > nutmeg > BHT. Irradiated samples did not show significant differences (p < 0.05) in the antioxidant activity with respect to the non-irradiated samples (1, 3, 5, and 10 kGy) in the assays used.
Open Access
Antioxidant properties of mediterranean spices compared with common food additives.
(Elsevier, International Association for Food Protection, 2001-09) Martínez Tomé, Magdalena; Jiménez Monreal, Antonia M.; Ruggieri, Silverio; Frega, Natale; Strabbioli, Rosanna; Murcia, M. Antonia; Tecnología de Alimentos, Nutrición y Bromatología
In 1his study, thc antioxid:mt propcrtics of Mcditcrranean food spiccs (annano, cumin. orcgano, swc.c.: and hot paprik.:i. rosemJJy. aqd saffron) at $% concenttation and of common food addi1ivt$ (butylatoo hydmxyaoisole (BHAI, butylntcd hy· c::iroxytolt1cne [OHT]. and propyl gallate) at 100 µ.g/g are compared. Thc abili1y of thesc compoonds to inhibit lipid peroxid:uion was in docrcasing order. roscmary > onJ:g.:ino >. propyl gallate > :rnmmo > BHA > swcct paprika > cumin > hot paprikaprolec:tivc actlon. Toe rest ofthc spices al.so protecc dooxyr!bose bctter than 1he BHA and i3HT us.cd·in \lle :issay. Finally. the resulLS obtaincd· in thc assay point to rhe pCO,Oxid:ml effcct of propyl gall.ate. lfydrogen i>Croxidc sc:avcnging activity is mea.sured i,y using peloxicbsc·bascd ass3y systems. In aqucous tnedium, lhc s::,icc extracts shOw lower antioxidain activity tha.n propyl ga.llate. thC d.:creasing ordcr bcing cumin > orcgano > anl'.l-3no > cosem.uy > hOl paprilfa > swcet paprik.a. 8HA and SHT did not scavenge H20:!.. Spio::s,ace :a.ble to scavcngc HOCL :tnd protecl arantiproteinase. Toe results indic:i.te th.:t rosemary :and o,egano 􀏓1rc more effccti\'t: HOCJ scavcng.crs tMn the othc.r subst:anccs analyzcd. w􀏢ich. in decrc:.\Sing o
Open Access
Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture
(2012) Rovira Garbayo, Silvia; García Alcaraz, Victor; López Morales, María Belén; Tecnología de Alimentos, Nutrición y Bromatología
Open Access
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes
(2017) Bautista Ortín, Ana Belén; Gómez Plaza, Encarna; Benucci, I.; Río Segade, S.; Cerreti, M.; Giacosa, S.; Paissoni, M.A.; Liburdi, K.; Gerbi, V.; Esti, M.; Rolle, L.; Tecnología de Alimentos, Nutrición y Bromatología
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Application of LED lighting in cereal production: use and benefits
(2024) Martínez Bebía, Manuel; Peñalver Miras, Rocío; Martínez Zamora, Lorena; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología; Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
This chapter reviews several studies related to the use of light emmiting diodes (LEDs) in various aspects of crop production and food processing. In this sense, in food industry and focusing on cereal industry, the use of different LED lighting has been compared according to their wavelength and material from which are made of LED lights, sodium lights, xenon lights, and solar light in crops of spring wheat, spring barley, and oats. Obtained results shows as LED lighting with a blue/red composition is effective in promoting short stems, which is desirable for certain crops. Furthermore, the impact of different LED light regimes on the enrichment of bioactive substances has been also investigated. Thus, authors discovered that varying light compositions influenced the levels of phenolic compounds, with different responses observed for different varieties of buckwheat. In addition, the use of UV LED light pulses for disinfecting wheat flour contaminated with Salmonella spp. has shown to be effective to reduce the bacterial counts of such strain without affecting the quality of the flour. Lastly, LED lighting is also applied to cereal crops for hyperspectral imaging to determine moisture content in cereal bar manufacturing, which also needs further research to be optimized. Overall, these studies have demonstrated the potential benefits and limitations of using LED lights in various agricultural and food processing applications, which are going to be assessed in the present book chapter