Publicaciones

@article{Benito-González2022,

title = {Sustainable starch biocomposite films fully-based on white rice (Oryza sativa) agroindustrial by-products},

author = {Isaac Benito-González and María del Mar Ortiz-Gimeno and Amparo López-Rubio and Antonio Martínez-Abad and Agustín Garrido-Fernández and Marta Martínez-Sanz},

doi = {10.1016/j.fbp.2022.09.008},

issn = {0960-3085},

year  = {2022},

date = {2022-11-00},

journal = {Food and Bioproducts Processing},

volume = {136},

pages = {47--58},

publisher = {Elsevier BV},

keywords = {Biochemistry, Biotechnology, Food Science, General Chemical Engineering},

pubstate = {published},

tppubtype = {article}

}

@article{García-Casas2022,

title = {Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions},

author = {Victoria E. García-Casas and Isabel Seiquer and Zaira Pardo and Ana Haro and Isidra Recio and Raquel Olías},

doi = {10.3390/antiox11091827},

issn = {2076-3921},

year  = {2022},

date = {2022-09-00},

journal = {Antioxidants},

volume = {11},

number = {9},

publisher = {MDPI AG},

abstract = {Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.},

keywords = {Biochemistry, Cell Biology, Clinical Biochemistry, Molecular Biology, Physiology},

pubstate = {published},

tppubtype = {article}

}

@article{Brodkorb2019-lb,

title = {INFOGEST static in vitro simulation of gastrointestinal food  digestion},

author = {André Brodkorb and Lotti Egger and Marie Alminger and Paula Alvito and Ricardo Assunc c ao and Simon Ballance and Torsten Bohn and Claire Bourlieu-Lacanal and Rachel Boutrou and Frédéric Carri`ere and Alfonso Clemente and Milena Corredig and Didier Dupont and Claire Dufour and Cathrina Edwards and Matt Golding and Sibel Karakaya and Bente Kirkhus and Steven Le Feunteun and Uri Lesmes and Adam Macierzanka and Alan R Mackie and Carla Martins and Sébastien Marze and David Julian McClements and Olivia Ménard and Mans Minekus and Reto Portmann and Cláudia N Santos and Isabelle Souchon and R Paul Singh and Gerd E Vegarud and Martin S J Wickham and Werner Weitschies and Isidra Recio},

url = {https://www.nature.com/articles/s41596-018-0119-1},

doi = {https://doi.org/10.1038/s41596-018-0119-1},

issn = {1750-2799},

year  = {2019},

date = {2019-04-01},

urldate = {2019-04-01},

journal = {Nature Protocols},

volume = {14},

number = {4},

pages = {991--1014},

abstract = {Developing a mechanistic understanding of the impact of food 

 structure and composition on human health has increasingly 

 involved simulating digestion in the upper gastrointestinal 

 tract. These simulations have used a wide range of different 

 conditions that often have very little physiological relevance, 

 and this impedes the meaningful comparison of results. The 

 standardized protocol presented here is based on an international 

 consensus developed by the COST INFOGEST network. The method is 

 designed to be used with standard laboratory equipment and 

 requires limited experience to encourage a wide range of 

 researchers to adopt it. It is a static digestion method that 

 uses constant ratios of meal to digestive fluids and a constant 

 pH for each step of digestion. This makes the method simple to 

 use but not suitable for simulating digestion kinetics. Using 

 this method, food samples are subjected to sequential oral, 

 gastric and intestinal digestion while parameters such as 

 electrolytes, enzymes, bile, dilution, pH and time of digestion 

 are based on available physiological data. This amended and 

 improved digestion method (INFOGEST 2.0) avoids challenges 

 associated with the original method, such as the inclusion of the 

 oral phase and the use of gastric lipase. The method can be used 

 to assess the endpoints resulting from digestion of foods by 

 analyzing the digestion products (e.g., peptides/amino acids, 

 fatty acids, simple sugars) and evaluating the release of 

 micronutrients from the food matrix. The whole protocol can be 

 completed in ~7 d, including ~5 d required for the determination 

 of enzyme activities.},

keywords = {Biochemistry, Enzymes, Gastrointestinal models, Metabolism},

pubstate = {published},

tppubtype = {article}

}