Browsing Articles publicats (Agrotecnio Center) by Author "Odriozola Serrano, Isabel"
Now showing items 1-18 of 18
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Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays
Odriozola Serrano, Isabel; Puigpinós Roig, Judit; Oms Oliu, Gemma; Herrero Perpiñán, Enrique; Martín Belloso, Olga (Elsevier, 2016)The antioxidant activity of strawberry or mango juice [untreated or treated by high intensity pulsed electric fields (HIPEF) or heat] has been studied on a Saccharomyces cerevisiae yeast strain exposed to different oxidants ... -
Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers
Gasa Falcón, Ariadna; Arranz, Elena; Odriozola Serrano, Isabel; Martín Belloso, Olga; Giblin, Linda (Elsevier, 2021)To increase the intestinal delivery of dietary β-carotene, there is a need to develop nanostructured food systems to encapsulate this fat soluble bioactive. The aim of this study was to evaluate the bioacessibility and ... -
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
Talens, Clara; Lago, Maider; Simó Boyle, Laura; Odriozola Serrano, Isabel; Ibargüen, Mónica (Elsevier, 2022)Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific ... -
Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Gasa Falcón, Ariadna; Acevedo Fani, Alejandra; Oms Oliu, Gemma; Odriozola Serrano, Isabel; Martín Belloso, Olga (Elsevier, 2019-10-31)The aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε-poly-L-lysine). Then, its physical stability as well as β-carotene content under external stresses (temperature, pH and ... -
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Odriozola Serrano, Isabel; Garde Cerdán, Teresa; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2013)The amino acids profiles of tomato and strawberry juices subjected to high intensity pulsed electric fields (HIPEF) treatment were evaluated and compared to those of thermally treated juices. Both HIPEF and thermal treatments ... -
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods
Elez Martínez, Pedro; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ... -
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
Teixé Roig, Júlia; Oms Oliu, Gemma; Ballesté Muñoz, Sara; Odriozola Serrano, Isabel; Martín Belloso, Olga (Elsevier, 2022)Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good ... -
Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers
Teixé-Roig, Júlia; Oms Oliu, Gemma; Odriozola Serrano, Isabel; Martín Belloso, Olga (Elsevier, 2023)The use of microalgae as a source of bioactive compounds has gained interest since they present advantages vs higher plants. Among them, Dunaliella salina is one of the best sources of natural β-carotene, which is the ... -
Enhancing the gastrointestinal stability of curcumin by using sodium alginate-based nanoemulsions containing natural emulsifiers
Teixé Roig, Júlia; Oms Oliu, Gemma; Odriozola Serrano, Isabel; Martín Belloso, Olga (MDPI, 2022)Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being ... -
Hybrid sausages: modelling the effect of partial meat replacement with broccoli, upcycled brewer's spent grain and insect flours
Talens, Clara; Llorente, Raquel; Simó Boyle, Laura; Odriozola Serrano, Isabel; Tueros, Itziar; Ibargüen, Mónica (MDPI, 2022)The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect ... -
Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
Gasa Falcón, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (Royal Society of Chemistry, 2019-01-08)The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, ... -
Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions
Teixé Roig, Júlia; Oms Oliu, Gemma; Ballesté Muñoz, Sara; Odriozola Serrano, Isabel; Martín Belloso, Olga (MDPI, 2020-04-07)The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the ... -
Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions
Gasa Falcón, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (Elsevier, 2017-05-29)There is a lack of knowledge about how soluble fiber used as stabilizer may influence physicochemical properties of nanoemulsions during the lipid digestion process. In this study, different concentrations of mandarin fiber ... -
Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
Méndez, D. A.; Fabra, M. J.; Odriozola Serrano, Isabel; Martín Belloso, Olga; Salvia Trujillo, Laura; López Rubio, A.; Martinez Abad, A. (Elsevier, 2022-02)Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of ... -
Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds
Gasa Falcón, Ariadna; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (MDPI, 2020-03-11)Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated ... -
Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
Vaz, Ana A.; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Martín Belloso, Olga (MDPI, 2022)The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective ... -
Screening the antioxidant activity of thermal or non-thermally treated fruit juices by in vitro and in vivo assays
Odriozola Serrano, Isabel; Bellí i Martínez, Gemma; Puigpinós, Judit; Herrero, Enric; Martín Belloso, Olga (MDPI, 2022)The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high ... -
The effect of Sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions
Teixé Roig, Júlia; Oms Oliu, Gemma; Velderrain-Rodríguez, G.R.; Odriozola Serrano, Isabel; Martín Belloso, Olga (Springer Nature, 2018-09-21)Water-in-oil-in-water (W1/O/W2) emulsions provide protective encapsulation to plant bioactive compounds in food matrix and under gastrointestinal conditions. However, the stability of the emulsions during the storage is ...