Publicaciones

@article{Velderrain-Rodríguez2023,

title = {Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study},

author = {Gustavo Velderrain-Rodríguez and Cynthia Fontes-Candia and Amparo López-Rubio and Marta Martínez-Sanz and Olga Martín-Belloso and Laura Salvia-Trujillo},

doi = {10.1016/j.colsurfb.2023.113349},

issn = {0927-7765},

year  = {2023},

date = {2023-07-00},

journal = {Colloids and Surfaces B: Biointerfaces},

volume = {227},

publisher = {Elsevier BV},

keywords = {Biotechnology, Colloid and Surface Chemistry, General Medicine, Physical and Theoretical Chemistry, Surfaces and Interfaces},

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{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}

}