Jorge Sineiro - Academia.edu (original) (raw)
Papers by Jorge Sineiro
Journal of Food Science, May 19, 2022
Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigate... more Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound-assisted extraction with different sonication powers (70-90 W/cm 2) and subjected to resin purification, against α-amylase and α-glucosidase enzymes. Different inhibition methodologies were carried out, preincubating the extract either with the enzyme or the substrate. Chemical characterization, in terms of proximate analysis, antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate [DPPH] and FRAP), and polyphenols characteristics (reversed-phase high-performance liquid chromatography [RP-HPLC] and 1 H-NMR) were carried out to explain inhibitory activities of extracts. Sonication power did not influence the proximal composition nor antiradical activity of extracts, but increasing sonication power increased inhibition capacity (>15%) against both starch digestive enzymes. The extract purification largely improved the inhibition efficiency decreasing the IC 50 of α-amylase and α-glucosidase by 3.0 and 6.1 times, respectively. Seaweed extracts showed greater inhibition effect when they were preincubated with the enzyme instead of the substrate. RP-HPLC together with 1 H-NMR spectra allowed relating the presence of uronic acids-polyphenols complexes and quinones in the extracts with the different inhibitory capacities of samples.
Electronic journal of environmental, agricultural and food chemistry, 2010
Nowadays, grapepomace is frequently used as a source of polyphenols. With the aim of enhancing th... more Nowadays, grapepomace is frequently used as a source of polyphenols. With the aim of enhancing the yield of the extraction, the capacity of three commercial enzymatic preparations, Cellubrix® (cellulase and β-glucosidase activities), Neutrase® (protease and α-amylase activities) and Viscozyme® (cellulase, hemicellulase and pectinase activities) was tested in this study. Individually applied, none of the enzymatic formulations was able to improve the efficiency of the aqueous extraction (control). However, acting in combination, a significant increase in the yields of soluble solids (∼20-45%), and phenols (∼25-65%), so as a notable improve in antiradical activity DPPH, with the subsequent decrease when measured as EC50 (∼53-70%) was detected either in a white variety (Garnatxa). as in a red one (Cabernet Sauvignon). Synergistic effect at different dosages (0-30 g Enzyme/Kg substrate) and incubation times (1-2h) was further studied. Significance of dosage was found to be dependent on the grape variety and on the nature of the pomace (pressing, distillation). The highest phenolic yields (2.6-2.8 g/Kg of dry raw material) were obtained when distilled Cabernet Sauvignon pomace was treated with the mixture in a dosage level of 30 g/Kg.
Journal of Agricultural and Food Chemistry, Dec 8, 2005
Extracts from Murta leaves are used by Chilean natives for their benefits on health and cosmetic ... more Extracts from Murta leaves are used by Chilean natives for their benefits on health and cosmetic properties, which are mainly due to the presence of polyphenolic compounds. Extraction of such compounds is strongly influenced by several variables, the effects of which are studied in this work; the antioxidant power of the resulting extracts was measured by two different methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARS)]. On the whole, maximum values of polyphenolic yields and antiradical power (DPPH method) were attained at 50 degrees C (from 25 to 50 degrees C) and a solvent-to-solid ratio (v/w) of 15:1 (15:1-25:1). The solvents assayed were ethanol, methanol, and water. The highest polyphenolic yield values (2.6% expressed as gallic acid) were reached with methanol, whereas maximum EC50 was attained by the ethanol extract (0.121 mol gallic acid/mol DPPH). Contact time was shown to have only a slight influence in alcoholic extraction, while in water a remarkable effect of increasing contact times (30-90 min) was observed. Just water was the solvent that offered the best result when the antioxidant power was measured by the TBARS method. High-performance liquid chromatography-mass spectrometry analysis revealed the presence of polyphenols, basically flavonols and flavanols, sometimes glycosilated; myricetin and quercetin glycosides were detected in all extracts, whereas epicatechin was present in alcoholic extracts and gallic acid was only present in water.
Journal of Agricultural and Food Chemistry, Aug 12, 2000
ABSTRACT
Food Chemistry, Feb 1, 2001
This work has been carried out to evaluate biologically the safety utilization of the by-products... more This work has been carried out to evaluate biologically the safety utilization of the by-products, namely orange peel and permeate and investigate the antioxidant role of them against the oxidative stress in lipid peroxidation induced in adult albino rats by the oral ingestion of CCL. The lipid profile namely total 4 cholesterol, HDL, LDL and triglycerides were performed and the results indicated that the reactive oxygen (RO) and oxidative stress associated with ccl-induced hepatotoxicity. In this case the lipid peroxidation level was 4 induced in liver by the increase of MDA level in hepatotoxicity rats after 4 and 8 weeks. The obtained data revealed the safety utilization of both orange peel and permeate. The data also showed the prophylactic effect of reconstituted orange peel and permeate on ccl-induced hepatotoxicity treatment after zero, 4 and 8 weeks 4 time intervals. On the other hand after treatment by pre-oral ingestion of both orange peel and permeate for 8 weeks, the data exerted a prophylactic effect against the oxidative stress caused by CCL as indicated by the 4 recovery in the levels of lipid profile and MDA. In addition, histopathological study was performed, similar trend of results were corresponding to the biochemical parameters.
Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined.... more Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined. Experimental drying data were modelled using twoparameter Page model (n, k). Page parameter n was constant (1.28) at tested temperatures, but k increased significantly with drying temperature from 35 to 60ºC and was invariant at higher temperatures (up to 75ºC). Drying experiments allowed the determination of the critical moisture content of seaweed (1.6 ± 0.2 kg water (kg d.b.) −1). Mass transfer coefficients during constant drying rate period and effective coefficients of water diffusion during falling drying rate period were evaluated, assuming cyclindrical geometry and considering volumetric shrinkage.
Marine Drugs, Nov 11, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
The purpose of this study was to determine the effects of convective airdrying at different tempe... more The purpose of this study was to determine the effects of convective airdrying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50-75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB.
Education for Chemical Engineers, 2019
Preparing, finding and making the transition from a Bachelor degree level to a successful job in ... more Preparing, finding and making the transition from a Bachelor degree level to a successful job in the profession of Chemical Engineering requires not only an investment of time and effort but also prior training in a work placement environment, which allows the development and strengthening of the professional skills of the future graduates. A central aspect of this process is the ongoing consideration of an industrial internship to take advantage of the goals, strengths and opportunities that such alternative offers to undergraduate students. The Industrial Internship Program of the Department of Chemical Engineering at Universidade de Santiago de Compostela prepares third-and fourth-year college students to successfully integrate and thrive in the professional world and to have their first experience in a real-life work context, supported by a dynamic community of administrative and teaching staff and employers. Companies that collaborate in the training of future chemical engineers are distributed throughout the national territory, which allows a strong connection with the socioeconomic environment.
Molecules
Seaweeds have gained considerable attention in recent years due to their potential health benefit... more Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed’s health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their antioxidant and antidiabetic properties. Various novel and ecofriendly extraction methods, including solid–liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction are examined for their effectiveness in isolating phlorotannins. The chemical structure and isolation of phlorotannins are discussed, along with methods for their characterization, such as spectrophotometry, nuclear magnetic resonance, Fourier transform infrared spectroscopy, and chromatography. Special attention is given to the antioxidant activity of phlorotannins. The inhibitory capacities of polyphenols, specifically phlorotannins from Ascophyllum nodosum against digestive enzymes, su...
Journal of Chemical Technology & Biotechnology
European Food Research and Technology, 2017
This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basi... more This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties. Rheological properties and proofing behaviour of dough and density, colour, and crumb texture of bread were determined. Compared to a typical wheat bread formulation, the addition of Fucus vesiculosus seaweed powder raised elongational dough viscosity, which was responsible for a lower porosity of dough at the end of proofing. The wheat dough consistency index (power law) increased from 6.6–22.1 10−3 Pa sn with FV addition and the flow index values were low (0.24–0.29) showing a strong shear-thinning behaviour. Fucus vesiculosus seaweed powder addition significantly increased density from 0.23 g/cm3 (≤2% f.b.) up to 0.40 g/cm3 (8% f.b.), crumb firmness from ≈18 kPa (≤4% f.b.) up to 45 kPa (8% f.b.), and green colour of bread crust. The results showed that a maximum of (4% f.b.) Fucus vesiculosus seaweed powder could be added, without impairing the density and crumb texture of enriched breads.
Alimentaria, 1997
Sunflower meal is a valuable source for vegetable protein, that although deficient in lysine, doe... more Sunflower meal is a valuable source for vegetable protein, that although deficient in lysine, does not contain toxic or antinutritional substances. Its use as ingredient for human nutrition is limited by the presence of polyphenolic compounds and reducing sugars, responsible for the darkening of the processed products and reducing its acceptability. In this paper the polyphenolic compounds contained in the sunflower meal are presented. Aspects related with the implications in the products quality during processing are also summarized. Since the efficient removal of these substances produces concentrates and isolates suitable for human consumption, different procedures defined for this purpose are revised and evaluated.
Heliyon, 2019
A protocol for determining the characteristic temperatures of thermomechanical transitions on glu... more A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G 0) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59-97 C), amylopectin crystallites melting (82-101 C), reversible dissociation of lipid-amylose complexes (107-128 C) and amylose melting (133-171 C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
Journal of Agricultural and Food Chemistry, 2010
The influence of technological factors (decaffeination, brew volume, coffee species, and roast de... more The influence of technological factors (decaffeination, brew volume, coffee species, and roast degree) on antiradical activity and phenolics content of espresso coffee is described. The screenings of phenolics profile and other compounds (caffeine and trigonelline), as well as the quantification of hydroxymethylfurfural, were performed by LC-DAD-ESI-MS. Significantly lower (p < 0.05) scavenging activities and phenolics contents were found in decaffeinated espressos when compared with regular ones (32 vs 38% and 324 vs 410 mg/30 mL cup, respectively). A long espresso (70 mL) offers more than twice the phenolics amount of a short one (20 mL). Robusta brews showed higher (p < 0.05) antiradical activity and phenolic contents than arabica ones, for all roast degrees (light, medium, and dark). No significant differences (p > 0.05) were observed for scavenging activities of differently roasted robusta brews, whereas an increase in medium-dark brews was observed for arabica samples. Total phenolics in robusta espressos decreased (p < 0.05) with the increase of roast degree, but no significant differences (p > 0.05) were found between arabica espressos from different roasts. By LC-DAD-ESI-MS, 23 hydroxycinnamic derivatives were found, including chlorogenic acids, lactones, and cinnamoyl-amino acid conjugates. The amount of each compound was differently affected by species and roast. Robusta brews presented superior levels of caffeine and chlorogenic acids, whereas arabica ones contained more trigonelline. Hydroxymethylfurfural contents in the brew (30 mL) varied from 2.60 to 0.84 mg for light-and dark-roasted arabicas and from 1.29 to 0.68 mg for light-and dark-roasted robustas, respectively.
Afinidad, 2003
In this work, the poliphenolic compounds that exist in residual raw materials like grape and appl... more In this work, the poliphenolic compounds that exist in residual raw materials like grape and apple pomace from wine and cider processing respectively, are extracted with different solvents (water, methanol and ethanol). The conditions that optimize the results are selected on the basis of a factorial design. Total extractable polyphenols are quantified and it is evaluated the antioxidant activity of the extracts. As it had been foreseen, the alcohol extracts from grape and apple pomace have a good antioxidant behaviour; even at low doses their effect is comparable to that of common synthetic antioxidants in food and cosmetics Industries.
Foods
The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn... more The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL method...
ACS Symposium Series, 2012
Journal of Food Science, May 19, 2022
Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigate... more Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound-assisted extraction with different sonication powers (70-90 W/cm 2) and subjected to resin purification, against α-amylase and α-glucosidase enzymes. Different inhibition methodologies were carried out, preincubating the extract either with the enzyme or the substrate. Chemical characterization, in terms of proximate analysis, antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate [DPPH] and FRAP), and polyphenols characteristics (reversed-phase high-performance liquid chromatography [RP-HPLC] and 1 H-NMR) were carried out to explain inhibitory activities of extracts. Sonication power did not influence the proximal composition nor antiradical activity of extracts, but increasing sonication power increased inhibition capacity (>15%) against both starch digestive enzymes. The extract purification largely improved the inhibition efficiency decreasing the IC 50 of α-amylase and α-glucosidase by 3.0 and 6.1 times, respectively. Seaweed extracts showed greater inhibition effect when they were preincubated with the enzyme instead of the substrate. RP-HPLC together with 1 H-NMR spectra allowed relating the presence of uronic acids-polyphenols complexes and quinones in the extracts with the different inhibitory capacities of samples.
Electronic journal of environmental, agricultural and food chemistry, 2010
Nowadays, grapepomace is frequently used as a source of polyphenols. With the aim of enhancing th... more Nowadays, grapepomace is frequently used as a source of polyphenols. With the aim of enhancing the yield of the extraction, the capacity of three commercial enzymatic preparations, Cellubrix® (cellulase and β-glucosidase activities), Neutrase® (protease and α-amylase activities) and Viscozyme® (cellulase, hemicellulase and pectinase activities) was tested in this study. Individually applied, none of the enzymatic formulations was able to improve the efficiency of the aqueous extraction (control). However, acting in combination, a significant increase in the yields of soluble solids (∼20-45%), and phenols (∼25-65%), so as a notable improve in antiradical activity DPPH, with the subsequent decrease when measured as EC50 (∼53-70%) was detected either in a white variety (Garnatxa). as in a red one (Cabernet Sauvignon). Synergistic effect at different dosages (0-30 g Enzyme/Kg substrate) and incubation times (1-2h) was further studied. Significance of dosage was found to be dependent on the grape variety and on the nature of the pomace (pressing, distillation). The highest phenolic yields (2.6-2.8 g/Kg of dry raw material) were obtained when distilled Cabernet Sauvignon pomace was treated with the mixture in a dosage level of 30 g/Kg.
Journal of Agricultural and Food Chemistry, Dec 8, 2005
Extracts from Murta leaves are used by Chilean natives for their benefits on health and cosmetic ... more Extracts from Murta leaves are used by Chilean natives for their benefits on health and cosmetic properties, which are mainly due to the presence of polyphenolic compounds. Extraction of such compounds is strongly influenced by several variables, the effects of which are studied in this work; the antioxidant power of the resulting extracts was measured by two different methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARS)]. On the whole, maximum values of polyphenolic yields and antiradical power (DPPH method) were attained at 50 degrees C (from 25 to 50 degrees C) and a solvent-to-solid ratio (v/w) of 15:1 (15:1-25:1). The solvents assayed were ethanol, methanol, and water. The highest polyphenolic yield values (2.6% expressed as gallic acid) were reached with methanol, whereas maximum EC50 was attained by the ethanol extract (0.121 mol gallic acid/mol DPPH). Contact time was shown to have only a slight influence in alcoholic extraction, while in water a remarkable effect of increasing contact times (30-90 min) was observed. Just water was the solvent that offered the best result when the antioxidant power was measured by the TBARS method. High-performance liquid chromatography-mass spectrometry analysis revealed the presence of polyphenols, basically flavonols and flavanols, sometimes glycosilated; myricetin and quercetin glycosides were detected in all extracts, whereas epicatechin was present in alcoholic extracts and gallic acid was only present in water.
Journal of Agricultural and Food Chemistry, Aug 12, 2000
ABSTRACT
Food Chemistry, Feb 1, 2001
This work has been carried out to evaluate biologically the safety utilization of the by-products... more This work has been carried out to evaluate biologically the safety utilization of the by-products, namely orange peel and permeate and investigate the antioxidant role of them against the oxidative stress in lipid peroxidation induced in adult albino rats by the oral ingestion of CCL. The lipid profile namely total 4 cholesterol, HDL, LDL and triglycerides were performed and the results indicated that the reactive oxygen (RO) and oxidative stress associated with ccl-induced hepatotoxicity. In this case the lipid peroxidation level was 4 induced in liver by the increase of MDA level in hepatotoxicity rats after 4 and 8 weeks. The obtained data revealed the safety utilization of both orange peel and permeate. The data also showed the prophylactic effect of reconstituted orange peel and permeate on ccl-induced hepatotoxicity treatment after zero, 4 and 8 weeks 4 time intervals. On the other hand after treatment by pre-oral ingestion of both orange peel and permeate for 8 weeks, the data exerted a prophylactic effect against the oxidative stress caused by CCL as indicated by the 4 recovery in the levels of lipid profile and MDA. In addition, histopathological study was performed, similar trend of results were corresponding to the biochemical parameters.
Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined.... more Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined. Experimental drying data were modelled using twoparameter Page model (n, k). Page parameter n was constant (1.28) at tested temperatures, but k increased significantly with drying temperature from 35 to 60ºC and was invariant at higher temperatures (up to 75ºC). Drying experiments allowed the determination of the critical moisture content of seaweed (1.6 ± 0.2 kg water (kg d.b.) −1). Mass transfer coefficients during constant drying rate period and effective coefficients of water diffusion during falling drying rate period were evaluated, assuming cyclindrical geometry and considering volumetric shrinkage.
Marine Drugs, Nov 11, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
The purpose of this study was to determine the effects of convective airdrying at different tempe... more The purpose of this study was to determine the effects of convective airdrying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50-75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB.
Education for Chemical Engineers, 2019
Preparing, finding and making the transition from a Bachelor degree level to a successful job in ... more Preparing, finding and making the transition from a Bachelor degree level to a successful job in the profession of Chemical Engineering requires not only an investment of time and effort but also prior training in a work placement environment, which allows the development and strengthening of the professional skills of the future graduates. A central aspect of this process is the ongoing consideration of an industrial internship to take advantage of the goals, strengths and opportunities that such alternative offers to undergraduate students. The Industrial Internship Program of the Department of Chemical Engineering at Universidade de Santiago de Compostela prepares third-and fourth-year college students to successfully integrate and thrive in the professional world and to have their first experience in a real-life work context, supported by a dynamic community of administrative and teaching staff and employers. Companies that collaborate in the training of future chemical engineers are distributed throughout the national territory, which allows a strong connection with the socioeconomic environment.
Molecules
Seaweeds have gained considerable attention in recent years due to their potential health benefit... more Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed’s health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their antioxidant and antidiabetic properties. Various novel and ecofriendly extraction methods, including solid–liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction are examined for their effectiveness in isolating phlorotannins. The chemical structure and isolation of phlorotannins are discussed, along with methods for their characterization, such as spectrophotometry, nuclear magnetic resonance, Fourier transform infrared spectroscopy, and chromatography. Special attention is given to the antioxidant activity of phlorotannins. The inhibitory capacities of polyphenols, specifically phlorotannins from Ascophyllum nodosum against digestive enzymes, su...
Journal of Chemical Technology & Biotechnology
European Food Research and Technology, 2017
This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basi... more This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties. Rheological properties and proofing behaviour of dough and density, colour, and crumb texture of bread were determined. Compared to a typical wheat bread formulation, the addition of Fucus vesiculosus seaweed powder raised elongational dough viscosity, which was responsible for a lower porosity of dough at the end of proofing. The wheat dough consistency index (power law) increased from 6.6–22.1 10−3 Pa sn with FV addition and the flow index values were low (0.24–0.29) showing a strong shear-thinning behaviour. Fucus vesiculosus seaweed powder addition significantly increased density from 0.23 g/cm3 (≤2% f.b.) up to 0.40 g/cm3 (8% f.b.), crumb firmness from ≈18 kPa (≤4% f.b.) up to 45 kPa (8% f.b.), and green colour of bread crust. The results showed that a maximum of (4% f.b.) Fucus vesiculosus seaweed powder could be added, without impairing the density and crumb texture of enriched breads.
Alimentaria, 1997
Sunflower meal is a valuable source for vegetable protein, that although deficient in lysine, doe... more Sunflower meal is a valuable source for vegetable protein, that although deficient in lysine, does not contain toxic or antinutritional substances. Its use as ingredient for human nutrition is limited by the presence of polyphenolic compounds and reducing sugars, responsible for the darkening of the processed products and reducing its acceptability. In this paper the polyphenolic compounds contained in the sunflower meal are presented. Aspects related with the implications in the products quality during processing are also summarized. Since the efficient removal of these substances produces concentrates and isolates suitable for human consumption, different procedures defined for this purpose are revised and evaluated.
Heliyon, 2019
A protocol for determining the characteristic temperatures of thermomechanical transitions on glu... more A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G 0) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59-97 C), amylopectin crystallites melting (82-101 C), reversible dissociation of lipid-amylose complexes (107-128 C) and amylose melting (133-171 C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
Journal of Agricultural and Food Chemistry, 2010
The influence of technological factors (decaffeination, brew volume, coffee species, and roast de... more The influence of technological factors (decaffeination, brew volume, coffee species, and roast degree) on antiradical activity and phenolics content of espresso coffee is described. The screenings of phenolics profile and other compounds (caffeine and trigonelline), as well as the quantification of hydroxymethylfurfural, were performed by LC-DAD-ESI-MS. Significantly lower (p < 0.05) scavenging activities and phenolics contents were found in decaffeinated espressos when compared with regular ones (32 vs 38% and 324 vs 410 mg/30 mL cup, respectively). A long espresso (70 mL) offers more than twice the phenolics amount of a short one (20 mL). Robusta brews showed higher (p < 0.05) antiradical activity and phenolic contents than arabica ones, for all roast degrees (light, medium, and dark). No significant differences (p > 0.05) were observed for scavenging activities of differently roasted robusta brews, whereas an increase in medium-dark brews was observed for arabica samples. Total phenolics in robusta espressos decreased (p < 0.05) with the increase of roast degree, but no significant differences (p > 0.05) were found between arabica espressos from different roasts. By LC-DAD-ESI-MS, 23 hydroxycinnamic derivatives were found, including chlorogenic acids, lactones, and cinnamoyl-amino acid conjugates. The amount of each compound was differently affected by species and roast. Robusta brews presented superior levels of caffeine and chlorogenic acids, whereas arabica ones contained more trigonelline. Hydroxymethylfurfural contents in the brew (30 mL) varied from 2.60 to 0.84 mg for light-and dark-roasted arabicas and from 1.29 to 0.68 mg for light-and dark-roasted robustas, respectively.
Afinidad, 2003
In this work, the poliphenolic compounds that exist in residual raw materials like grape and appl... more In this work, the poliphenolic compounds that exist in residual raw materials like grape and apple pomace from wine and cider processing respectively, are extracted with different solvents (water, methanol and ethanol). The conditions that optimize the results are selected on the basis of a factorial design. Total extractable polyphenols are quantified and it is evaluated the antioxidant activity of the extracts. As it had been foreseen, the alcohol extracts from grape and apple pomace have a good antioxidant behaviour; even at low doses their effect is comparable to that of common synthetic antioxidants in food and cosmetics Industries.
Foods
The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn... more The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL method...
ACS Symposium Series, 2012