Articles publicats (Tecnologia dels Aliments)
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Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
(Wiley, 2021)Abstract. Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound ... -
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(Elsevier, 2020)Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer ... -
Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
(Elsevier, 2021)Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its ... -
Gut microbiota profile and its association with clinical variables and dietary intake in overweight/obese and lean subjects: A cross-sectional study
(MDPI, 2021-06)We aimed to differentiate gut microbiota composition of overweight/obese and lean subjects and to determine its association with clinical variables and dietary intake. A cross-sectional study was performed with 96 ... -
A toxicokinetic study reflecting the absorption, distribution, metabolism and excretion of deoxynivalenol in broiler chickens
(Taylor & Francis Open Access, 2021-01)To identify the specific biomarkers of exposure of DON in chickens, a toxicokinetic study was performed via oral or intravenous application of deoxynivalenol (DON). Doses of 0.75 and 2.25 mg DON/kg of body weight (BW) ... -
Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability
(2021-04-21)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 ... -
Bacterial Spore inactivation in orange juice and orange peel by ultraviolet-C light
(2021-04-15)Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus ... -
Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots
(Elsevier, 2020-07-10)Pulsed electric fields (PEF) can be applied to induce accumulation of bioactive compounds in plant tissues to obtain commodities with health-promoting properties. However, causes of this accumulation are not fully un- ... -
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure
(Royal Society of Chemistry, 2021-03-02)Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, ... -
Changes of carotenoid content in carrots after application of pulsed electric field treatments
(Elsevier, 2021-04-01)Under certain conditions, pulsed electric fields (PEF) can promote the accumulation of phytochemicals through a stress-mediated response in plant tissues. Likewise, electropermeabilization of cell membranes can also improve ... -
Hydroxytyrosol and its main plasma circulating metabolites attenuate the initial steps of atherosclerosis through inhibition of the MAPK pathway
(Elsevier, 2018-01)The main aim of this work is to gain insight into the potential mechanisms of hydroxytyrosol (HT) and its mainplasmatic metabolites (HTmet) that improve the endothelial function. Feeding ApoE−/−mice with 10 mg/kg/day of ... -
Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial
(Wiley, 2017-05)Scope:Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels arecharacteristic of cardiovascular disease. Our aim was to assess short- and long-term effects ofvirgin olive oils (VOO), enriched with ... -
Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley
(John Wiley & Sons, 2021)BACKGROUND: Barley (Hordeum vulgare L.) is a healthy grain because of its high content of dietary fibre and phenolic compounds. It faces periods of high temperature during grain filling, frequently reducing grain weight. ... -
Prediction of bioactive compounds in barley by near-infrared reflectance spectroscopy (NIRS)
(Elsevier, 2021)Barley grains contain a variable amount of biologically active compounds such as non-starch polysaccharides and phenol compounds. These compounds are important in nutrition due to their significant health benefits and ... -
Metabolic fate and cardiometabolic effects of phenolic compounds from red‐fleshed apple in hypercholesterolemic rats: A comparative study with common white‐fleshed apple. The AppleCOR Study
(Wiley, 2021)The present study aimed to investigate the metabolic fate and the cardiometabolic effects of phenolic compounds (PC) provided by a red‐fleshed apple variety biofortified in anthocyanins (ACN). Wistar rats were feed with ... -
Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?
(The Royal Society of Chemistry, 2020)The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pas-teurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenoliccompounds. ... -
Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes
(MDPI, 2021-03-09)There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this ... -
Impact of Rising Temperature in the Deposition Patterns of Bioactive Compounds in Field Grown Food Barley Grains
(MDPI, 2021)High temperatures at the end of the season are frequent under Mediterranean conditions, affecting final grain quality. This study determined the deposition patterns throughout grain filling of dry matter, dietary fiber, ... -
Biomarkers of deoxynivalenol toxicity in chickens with special emphasis on metabolic and welfare parameters
(MDPI, 2021-03-17)Deoxynivalenol (DON), a trichothecene mycotoxin produced by Fusarium species, is the most widespread mycotoxin in poultry feed worldwide. Long term‐exposure from low to moderate DON concentrations can produce alteration ... -
Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
(MDPI, 2021-02-19)Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and ...