Publicaciones

@article{pmid34945560,

title = {Composition of Brazil Nut ( HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients},

author = {Wilson V Vasquez-Rojas and Diana Martín and Beatriz Miralles and Isidra Recio and Tiziana Fornari and M Pilar Cano},

url = {https://www.mdpi.com/2304-8158/10/12/3007},

doi = {10.3390/foods10123007},

issn = {2304-8158},

year  = {2021},

date = {2021-12-01},

urldate = {2021-12-01},

journal = {Foods},

volume = {10},

number = {12},

pages = {3007},

abstract = {The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).},

keywords = {Antioxidant capacity, Brazil nut, Brazil nut beverage, cake (by-product), fatty acids, minerals, Phenolic compounds, proteins, selenium, squalene, tocopherols},

pubstate = {published},

tppubtype = {article}

}

@article{MARTINEZSANZ2021102254,

title = {Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale},

author = {Marta Martínez-Sanz and Laura Pilar Gomez-Barrio and Ming Zhao and Brijesh Tiwari and Svein Halvor Knutsen and Simon Ballance and Hanne Kristine Zobel and Anna Ekman Nilsson and Christoffer Krewer and Karin Östergren and Amparo López-Rubio},

url = {https://www.sciencedirect.com/science/article/pii/S2211926421000734},

doi = {https://doi.org/10.1016/j.algal.2021.102254},

issn = {2211-9264},

year  = {2021},

date = {2021-01-01},

journal = {Algal Research},

volume = {55},

pages = {102254},

abstract = {Agar-based extracts from Gelidium sesquipedale were obtained by applying a conventional hot water treatment and alternative ultrasound- and microwave-assisted methods, with and without the application of an alkaline pre-treatment. The alkaline pre-treatment produced refined extracts with higher purity; however, extraction yields increased from 2–5% to 7–19% by omitting this step. In particular, the ultrasound-assisted extraction allowed reducing 4-fold the extraction time, while keeping constant or even increasing the yield (up to 19% for the 1 h extraction) with respect to the conventional protocol. Interestingly, the presence of proteins and polyphenols conferred the semi-refined extracts a relatively high antioxidant capacity (19–24 μmol TE/g extract). The refined extract produced by the standard protocol formed the strongest hydrogels (>1000 g/cm2). On the other hand, the semi-refined extracts produced by the alternative protocols formed slightly stronger hydrogels (337–438 g/cm2) than the refined counterparts (224–311 g/cm2), due to their greater molecular weights of the former ones. LCA assessment showed lower global warming potential for the semi-refined extracts, especially the ultrasound-assisted extraction, hence highlighting the potential of this method to produce more sustainable agar-based extracts for food-related applications.},

keywords = {Antioxidant capacity, Microwaves, Phycocolloids, Seaweed, Ultrasounds},

pubstate = {published},

tppubtype = {article}

}

@article{SILVA2017140,

title = {Identification of peptides released from flaxseed (Linum usitatissimum) protein by Alcalase® hydrolysis: Antioxidant activity},

author = {Fernanda Guimarães Drummond Silva and Blanca Hernández-Ledesma and Lourdes Amigo and Flavia Maria Netto and Beatriz Miralles},

url = {https://www.sciencedirect.com/science/article/pii/S002364381630651X},

doi = {https://doi.org/10.1016/j.lwt.2016.10.049},

issn = {0023-6438},

year  = {2017},

date = {2017-01-01},

journal = {LWT - Food Science and Technology},

volume = {76},

pages = {140-146},

abstract = {In this study, the hydrolysis of a flaxseed protein isolate with Alcalase® was performed as a strategy to generate antioxidant peptides. A chromatographic separation of the hydrolysate was conducted by RP-HPLC. Both hydrolysate and six collected fractions were subjected to ORAC and FRAP assays to evaluate their antioxidant capacity. The higher antioxidant values were shown by fractions containing predominantly low molecular weight peptides, as it was demonstrated by MALDI analysis. Four peptides were identified by LC-MS/MS and one by Edman degradation. The peptide with sequence GFPGRLDHWCASE was synthesised showing a notable ORAC activity, 3.20 μmol Trolox equivalents/μmol of peptide. This value was higher than that reported for butylated hydroxyanisole. Therefore, the contribution of this peptide to the activity of the fraction where it had been found was 61%. The identified sequences represent an advance in the molecular characterization of the flaxseed protein fraction.},

keywords = {Alcalase hydrolysis, Antioxidant capacity, Flaxseed, peptides, Tandem mass spectrometry},

pubstate = {published},

tppubtype = {article}

}