Publicaciones

@article{Pérez-Bassart2024,

title = {Antiviral and technological properties of β-glucan-rich aqueous fractions from Pleurotus ostreatus waste biomass},

author = {Zaida Pérez-Bassart and Irene Falcó and Marta Martínez-Sanz and Antonio Martínez-Abad and Gloria Sánchez and Amparo López-Rubio and María José Fabra},

doi = {10.1016/j.foodhyd.2023.109308},

issn = {0268-005X},

year  = {2024},

date = {2024-01-00},

journal = {Food Hydrocolloids},

volume = {146},

publisher = {Elsevier BV},

keywords = {Food Science, General Chemical Engineering, General Chemistry},

pubstate = {published},

tppubtype = {article}

}

@article{Cebrián-Lloret2024,

title = {Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications},

author = {Vera Cebrián-Lloret and Antonio Martínez-Abad and Amparo López-Rubio and Marta Martínez-Sanz},

doi = {10.1016/j.foodhyd.2023.109177},

issn = {0268-005X},

year  = {2024},

date = {2024-01-00},

urldate = {2024-01-00},

journal = {Food Hydrocolloids},

volume = {146},

publisher = {Elsevier BV},

keywords = {Food Science, General Chemical Engineering, General Chemistry},

pubstate = {published},

tppubtype = {article}

}

@article{Sánchez-Quezada2023,

title = {Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion},

author = {Vanessa Sánchez-Quezada and Marcela Gaytán-Martínez and Isidra Recio and Guadalupe Loarca-Piña},

doi = {10.1016/j.foodchem.2023.136118},

issn = {0308-8146},

year  = {2023},

date = {2023-09-00},

journal = {Food Chemistry},

volume = {421},

publisher = {Elsevier BV},

keywords = {Analytical Chemistry, Food Science, General Medicine},

pubstate = {published},

tppubtype = {article}

}

@article{Vivanco-Maroto2023,

title = {CCK and GLP-1 response on enteroendocrine cells of semi-dynamic digests of hydrolyzed and intact casein},

author = {Santiaga María Vivanco-Maroto and Veronica Gallo and Beatriz Miralles and Isidra Recio},

doi = {10.1016/j.foodres.2023.113047},

issn = {0963-9969},

year  = {2023},

date = {2023-09-00},

urldate = {2023-09-00},

journal = {Food Research International},

volume = {171},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}

@article{Portmann2023,

title = {A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation},

author = {Reto Portmann and Pablo Jiménez-Barrios and Julien Jardin and Lychou Abbühl and Daniela Barile and Marianne Danielsen and Yu-Ping Huang and Trine Kastrup Dalsgaard and Beatriz Miralles and Valérie Briard-Bion and Stefano Cattaneo and Christophe Chambon and Benoit Cudennec and Ivano De Noni and Barbara Deracinois and Didier Dupont and Angéline Duval and Christophe Flahaut and Rubén López-Nicolás and Sedef Nehir El and Valentina Pica and Véronique Santé-Lhoutellier and Milda Stuknytė and Laetitia Theron and Thierry Sayd and Isidra Recio and Lotti Egger},

doi = {10.1016/j.foodres.2023.112887},

issn = {0963-9969},

year  = {2023},

date = {2023-07-00},

journal = {Food Research International},

volume = {169},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}

@article{Fontes-Candia2023b,

title = {Nanostructural changes in Polysaccharide-Casein Gel-Like structures upon in vitro gastrointestinal digestion},

author = {Cynthia Fontes-Candia and Laura Díaz-Piñero and Juan Carlos Martínez and Laura G. Gómez-Mascaraque and Amparo López-Rubio and Marta Martínez-Sanz},

doi = {10.1016/j.foodres.2023.112862},

issn = {0963-9969},

year  = {2023},

date = {2023-07-00},

urldate = {2023-07-00},

journal = {Food Research International},

volume = {169},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}

@article{Kondrashina2023,

title = {Coupling \textit{in vitro} food digestion with \textit{in vitro} epithelial absorption; recommendations for biocompatibility},

author = {Alina Kondrashina and Elena Arranz and Antonio Cilla and Miguel A. Faria and Marta Santos-Hernández and Beatriz Miralles and Negin Hashemi and Martin Krøyer Rasmussen and Jette F. Young and Reyes Barberá and Gianfranco Mamone and Lidia Tomás-Cobos and Shanna Bastiaan-Net and Milena Corredig and Linda Giblin},

doi = {10.1080/10408398.2023.2214628},

issn = {1549-7852},

year  = {2023},

date = {2023-05-26},

journal = {Critical Reviews in Food Science and Nutrition},

pages = {1--19},

publisher = {Informa UK Limited},

keywords = {Food Science, General Medicine, Industrial and Manufacturing Engineering},

pubstate = {published},

tppubtype = {article}

}

@article{Menard2023,

title = {Static \textit{in vitro} digestion model adapted to the general older adult population: an INFOGEST international consensus},

author = {O. Menard and U. Lesmes and C. S. Shani-Levi and A. Araiza Calahorra and A. Lavoisier and M. Morzel and A. Rieder and G. Feron and S. Nebbia and L. Mashiah and A. Andres and G. Bornhorst and F. Carrière and L. Egger and S. Gwala and A. Heredia and B. Kirkhus and A. Macierzanka and R. Portman and I. Recio and V. Santé-Lhoutellier and C. Tournier and A. Sarkar and A. Brodkorb and A. Mackie and D. Dupont},

doi = {10.1039/d3fo00535f},

issn = {2042-650X},

year  = {2023},

date = {2023-05-22},

journal = {Food Funct.},

volume = {14},

number = {10},

pages = {4569--4582},

publisher = {Royal Society of Chemistry (RSC)},

abstract = {Physiological parameters of the static in vitro digestion model adapted to the general older adult.},

keywords = {Food Science, General Medicine},

pubstate = {published},

tppubtype = {article}

}

@article{Sousa2023,

title = {Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling},

author = {Raquel Sousa and Reto Portmann and Isidra Recio and Sébastien Dubois and Lotti Egger},

doi = {10.1016/j.foodres.2023.112569},

issn = {0963-9969},

year  = {2023},

date = {2023-04-00},

journal = {Food Research International},

volume = {166},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}

@article{González-Arceo2023b,

title = {Anti-Steatotic Effects of Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla Algae Extracts in AML-12 Hepatocytes},

author = {Maitane González-Arceo and Jenifer Trepiana and Leixuri Aguirre and Jone Ibarruri and Marta Martínez-Sanz and Marta Cebrián and Isidra Recio and María P. Portillo and Saioa Gómez-Zorita},

doi = {10.3390/nu15081960},

issn = {2072-6643},

year  = {2023},

date = {2023-04-00},

journal = {Nutrients},

volume = {15},

number = {8},

publisher = {MDPI AG},

abstract = {Non-alcoholic fatty liver disease (NAFLD) is considered the most common chronic liver alteration whose prevalence is increasing in Western countries. Microalgae and macroalgae have attracted great interest due to the high content in bioactive compounds with beneficial effects on health. The aim of the present study is to assess the potential interest of extracts rich in proteins obtained from the microalgae Chlorella vulgaris and Nannochloropsis gaditana and the macroalga Gracilaria vermiculophylla in the prevention of lipid accumulation in AML-12 hepatocytes. Toxicity was not observed at any of the tested doses. Both microalgae and the macroalga were effective in preventing triglyceride accumulation, with Nannochloropsis gaditana being the most effective one. Although the three algae extracts were able to increase different catabolic pathways involved in triglyceride metabolism, the mechanisms underlying the anti-steatotic effect were different in each algae extract. In conclusion, the present study demonstrates that Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla extracts are able to partially prevent the accumulation of triglycerides induced by palmitic acid in cultured hepatocytes, a model used to mimic the steatosis induced in liver by dietary patterns rich in saturated fat.},

keywords = {Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}

@article{Nidhina2023,

title = {Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity},

author = {K Nidhina and Billu Abraham and Cynthia Fontes‐Candia and Antonio Martínez‐Abad and Marta Martínez‐Sanz and P Nisha and Amparo Lopez‐Rubio},

doi = {10.1002/jsfa.12391},

issn = {1097-0010},

year  = {2023},

date = {2023-04-00},

journal = {J Sci Food Agric},

volume = {103},

number = {6},

pages = {3194--3204},

publisher = {Wiley},

abstract = {AbstractBACKGROUNDThe physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods.RESULTThe JFP yield increased from 9.7% to 21.5% with fruit maturity, accompanied by an increase in the galacturonic acid content (50.1%, 57.1%, 63.6%, and 65.2%) for stages I–IV respectively. The molecular weight increased from 147 kDa in stage I to 169 kDa in stage III, but decreased to 114 kDa in stage IV, probably due to cell‐wall degradation during maturation. The JFP was of the high methoxyl type and the degree of esterification increased from 65% to 87% with fruit maturity. The functional properties of JFP were similar to or better than those reported for commercial apple pectin, thus highlighting its potential as a food additive. Although the phenolics and flavonoids content of JFP decreased with fruit maturity, their antioxidant capacity increased, which may be correlated with the increased content of galacturonic acid upon fruit development. Gels prepared from JFP showed viscoelastic behavior. Depending on the maturity stage in which they were obtained, different gelation behavior was seen.CONCLUSIONThe study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high‐quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.},

keywords = {Agronomy and Crop Science, Biotechnology, Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}

@article{Fontes-Candia2023,

title = {Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation},

author = {Cynthia Fontes-Candia and Marta Martínez-Sanz and Pilar Gómez-Cortés and María Visitación Calvo and Samuel Verdú and Raúl Grau and Amparo López-Rubio},

doi = {10.1016/j.lwt.2023.114705},

issn = {0023-6438},

year  = {2023},

date = {2023-04-00},

journal = {LWT},

volume = {180},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}

@article{Sousa2023b,

title = {In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data},

author = {Raquel Sousa and Isidra Recio and Dominique Heimo and Sébastien Dubois and Paul J. Moughan and Suzanne M. Hodgkinson and Reto Portmann and Lotti Egger},

doi = {10.1016/j.foodchem.2022.134720},

issn = {0308-8146},

year  = {2023},

date = {2023-03-00},

journal = {Food Chemistry},

volume = {404},

publisher = {Elsevier BV},

keywords = {Analytical Chemistry, Food Science, General Medicine},

pubstate = {published},

tppubtype = {article}

}

@article{Jiménez-Barrios2023,

title = {Peptidomic Characterization and Amino Acid Availability after Intake of Casein vs. a Casein Hydrolysate in a Pig Model},

author = {Pablo Jiménez-Barrios and Laura Sánchez-Rivera and Daniel Martínez-Maqueda and Yann Le Gouar and Didier Dupont and Beatriz Miralles and Isidra Recio},

doi = {10.3390/nu15051065},

issn = {2072-6643},

year  = {2023},

date = {2023-03-00},

urldate = {2023-03-00},

journal = {Nutrients},

volume = {15},

number = {5},

publisher = {MDPI AG},

abstract = {<jats:p>It is known that casein hydrolysis accelerates gastrointestinal transit in comparison to intact casein, although the effect of the protein hydrolysis on the composition of the digests is not fully understood. The aim of this work is to characterize, at the peptidome level, duodenal digests from pigs, as a model of human digestion, fed with micellar casein and a previously described casein hydrolysate. In addition, in parallel experiments, plasma amino acid levels were quantified. A slower transit of nitrogen to the duodenum was found when the animals received micellar casein. Duodenal digests from casein contained a wider range of peptide sizes and a higher number of peptides above five amino acids long in comparison with the digests from the hydrolysate. The peptide profile was markedly different, and although β-casomorphin-7 precursors were also found in hydrolysate samples, other opioid sequences were more abundant in the casein digests. Within the same substrate, the evolution of the peptide pattern at different time points showed minimal changes, suggesting that the protein degradation rate relies more on the gastrointestinal location than on digestion time. Higher plasma concentrations of methionine, valine, lysine and amino acid metabolites were found in animals fed with the hydrolysate at short times (<200 min). The duodenal peptide profiles were evaluated with discriminant analysis tools specific for peptidomics to identify sequence differences between both substrates that can be used for future human physiological and metabolic studies.</jats:p>},

keywords = {Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}

@article{Chen2023,

title = {Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels},

author = {Si-Qian Chen and Patricia Lopez-Sanchez and Deirdre Mikkelsen and Marta Martinez-Sanz and Zhaofeng Li and Shuyan Zhang and Elliot P. Gilbert and Lin Li and Michael J. Gidley},

doi = {10.1016/j.foodhyd.2022.108283},

issn = {0268-005X},

year  = {2023},

date = {2023-03-00},

journal = {Food Hydrocolloids},

volume = {136},

publisher = {Elsevier BV},

keywords = {Food Science, General Chemical Engineering, General Chemistry},

pubstate = {published},

tppubtype = {article}

}

@article{Santos-Hernández2023,

title = {Food peptides as inducers of CCK and GLP-1 secretion and GPCRs involved in enteroendocrine cell signalling},

author = {Marta Santos-Hernández and Santiaga María Vivanco-Maroto and Beatriz Miralles and Isidra Recio},

doi = {10.1016/j.foodchem.2022.134225},

issn = {0308-8146},

year  = {2023},

date = {2023-02-00},

journal = {Food Chemistry},

volume = {402},

publisher = {Elsevier BV},

keywords = {Analytical Chemistry, Food Science, General Medicine},

pubstate = {published},

tppubtype = {article}

}

@article{Méndez2023,

title = {Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments},

author = {D.A. Méndez and A. Martínez-Abad and M. Martínez-Sanz and A. López-Rubio and M.J. Fabra},

doi = {10.1016/j.foodhyd.2022.108119},

issn = {0268-005X},

year  = {2023},

date = {2023-02-00},

journal = {Food Hydrocolloids},

volume = {135},

publisher = {Elsevier BV},

keywords = {Food Science, General Chemical Engineering, General Chemistry},

pubstate = {published},

tppubtype = {article}

}

@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{Gallo2022,

title = {Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour},

author = {Veronica Gallo and Annalisa Romano and Beatriz Miralles and Pasquale Ferranti and Paolo Masi and Marta Santos-Hernández and Isidra Recio},

doi = {10.1016/j.lwt.2021.112713},

issn = {0023-6438},

year  = {2022},

date = {2022-01-00},

journal = {LWT},

volume = {154},

publisher = {Elsevier BV},

keywords = {Food Science},

pubstate = {published},

tppubtype = {article}

}