Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Veterinary Sciences
Eleftherios Bonos, Ioannis Skoufos, Konstantinos Petrotos, Ioannis Giavasis, Chrysanthi Mitsagga, Konstantina Fotou, Konstantina Vasilopoulou, Ilias Giannenas, Evangelia Gouva, Anastasios Tsinas, Angela Gabriella D'Alessandro, Angela Cardinali, Athina Tzora
Summary: The aim of this study was to evaluate the effects of incorporating a novel silage, made from olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. The results showed that supplementing broiler diets with the examined silage positively impacted the growth performance and meat quality of the chickens, as well as modified their gut microbiota and fatty acid profiles.
VETERINARY SCIENCES
(2022)
Article
Food Science & Technology
Beatriz Ewert Oliveira, Luana Contini, Vitor Augusto dos Santos Garcia, Lilian Pinheiro de Lima Cilli, Eduardo Galvao Leite Chagas, Marcio Adriano Andreo, Fernanda Maria Vanin, Rosemary Aparecida Carvalho, Patricia Sinnecker, Anna Cecilia Venturini, Cristiana Maria Pedroso Yoshida
Summary: The objective of this study is to utilize Isabel grape by-products to develop a new food ingredient, grape pomace flour (GPF), for nutritional and functional pasta products. Adding GPF increases fiber content, decreases firmness, and enhances antioxidant capacity of pasta. Pasta with 50% GPF shows optimal balance between high antioxidant activity, nutritional benefits, and consumer acceptability.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Ieva Jureviciute, Milda Kersiene, Loreta Basinskiene, Daiva Leskauskaite, Ina Jasutiene
Summary: This study evaluated and compared the functional properties of dried pomace powders from cranberries, lingonberries, sea buckthorns, and black currants. The powders were rich in dietary fiber and exhibited good water-holding and swelling capacities. They also showed hypoglycemic and hypolipidemic properties in vitro. The study suggests that these berry pomace powders have potential applications in food products.
Article
Food Science & Technology
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucia Segui
Summary: Reintroducing waste products into the food chain is important for achieving a circular economy and sustainable food systems. This study developed a process for obtaining powdered products from broccoli and white cabbage by-products, which could be used as food ingredients. The impact of processing on the physicochemical, technological, and antioxidant properties of the powders was assessed. The results suggest that these Brassica residues can be transformed into powdered ingredients, providing additional nutritional value while contributing to sustainable development.
Article
Food Science & Technology
Ezequiel Hernandez-Becerra, Maria de los Angeles Aguilera-Barreiro, Margarita Contreras-Padilla, Esther Perez-Torrero, Mario E. Rodriguez-Garcia
Summary: Nopal pads undergo changes in chemical composition at different maturity stages. They provide an excellent source of nutrition and should be included in human diets worldwide. Transforming them into powders can reduce product loss during harvest season and their physicochemical properties in the maturity stage can be utilized for treating or preventing nutritional related diseases.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Jiaqi Sang, Lu Li, Jing Wen, Qingqing Gu, Jijun Wu, Yuanshan Yu, Yujuan Xu, Manqin Fu, Xian Lin
Summary: Ultrasound-assisted enzymatic treatment was used to process Newhall navel orange peel and residue, and the extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were studied for their structural and functional properties. The results showed that residue-SDF and residue-IDF could be ideal dietary fibers for application in the functional food industry.
Article
Food Science & Technology
Zhan-Qian Ma, Na Zhang, Xiao-Tong Zhai, Bin Tan
Summary: This study investigated the effects of different processing techniques on the structure, physicochemical and functional properties of dietary fiber (DF) from brown rice (BR) products. The results showed that extrusion is a good way to promote the nutritional and functional properties of DF extracted from processed BR products, leading to improved waterholding capacity, oil-holding capacity, swelling capacity, glucose adsorption capacity and antioxidant capacity. These findings provide valuable information for the development of brown rice foods with high nutritional qualities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mario Roberto Marostica Junior, Marcelo Cristianini
Summary: The use of dynamic high-pressure, acetylation, and enzymatic hydrolysis can effectively enhance the technological properties of coffee coproducts, improving their water holding capacity and antioxidant status.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Green & Sustainable Science & Technology
Fabio Minervini, Francesca Comitini, Annalisa De Boni, Giuseppina Maria Fiorino, Francisca Rodrigues, Ali Zein Alabiden Tlais, Ilaria Carafa, Maria De Angelis
Summary: Dietary inadequacy and nutrition-related non-communicable diseases are two main issues for society, and recycling food by-products and wastes to produce value-added compounds could be a solution. This review discusses the use of microorganisms to bioprocess food by-products and wastes, and highlights challenges associated with their utilization in food production.
Article
Microbiology
Georgina Uriarte-Frias, Martha M. Hernandez-Ortega, Gabriela Gutierrez-Salmean, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo, Marcos Meneses-Mayo
Summary: This study evaluated the impact of partial replacement of whole-wheat flour with oyster mushroom, nopal, and amaranth flours on the nutritional and antioxidant properties of fortified cookies. The fortified cookies showed higher protein, ash, flavonoids, dietary fiber, and polyphenol content, as well as improved scavenging ability of ABTS(& BULL;+) compared to traditional cookies. The study demonstrates the potential of oyster mushroom, nopal, and amaranth flours as sustainable ingredients for functional cookie production.
Article
Food Science & Technology
Debora Cerda-Bernad, Maria Jose Frutos
Summary: This study aimed to develop wheat and spelt breads enriched with saffron floral by-products and evaluate their properties. The addition of saffron floral by-products increased the dietary fiber and mineral content, changed the textural properties, and enhanced the phenolic content and antioxidant ability of the breads. From a sensory point of view, saffron flowers modified the organoleptic properties of the breads. Therefore, these vegan enriched breads could exert beneficial effects on human health, making saffron floral by-products suitable and sustainable ingredients for developing functional foods.
Article
Food Science & Technology
Maria Angeles Rivas, Rocio Casquete, Maria de Guia Cordoba, Santiago Ruiz-Moyano, Maria Jose Benito, Francisco Perez-Nevado, Alberto Martin
Summary: The study evaluated the chemical composition and functional properties of industrial winemaking by-products, finding that skins, stems, and lees are rich in fiber with different beneficial characteristics. Stem fiber showed high levels of non-extractable polyphenols attached to polysaccharides, while lee fiber had the highest water and oil retention capacity. The results suggest that winemaking by-products could be utilized as a source of functional dietary fiber in food applications.
Review
Food Science & Technology
Tiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, Alain Le-Bail
Summary: The increased awareness of consumers regarding unfamiliar labels has accelerated the ongoing clean label trend. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population by describing new techno-functional clean label ingredients for baked products and their production processes conditions. It also focuses on opening up new possibilities for the food industry to align with consumers' expectations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Julio Salazar-Bermeo, Bryan Moreno-Chamba, Rosa Heredia-Hortiguela, Victoria Lizama, Maria Concepcion Martinez-Madrid, Domingo Saura, Manuel Valero, Madalina Neacsu, Nuria Marti
Summary: The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population.
Article
Chemistry, Applied
Alicia P. Cardenas-Castro, Jara Perez-Jimenez, Luis A. Bello-Perez, Juscelino Tovar, Sonia G. Sayago-Ayerdi
Article
Food Science & Technology
Sonia G. Sayago-Ayerdi, Victor M. Zamora-Gasga, Koen Venema
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Jose Mendez-Romero, Ricardo Reyes-Diaz, Lourdes Santiago-Lopez, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba, Sonia G. Sayago-Ayerdi, Bruno Gomez-Gil, Aaron F. Gonzalez-Cordova
Summary: The study characterized the physicochemical and microbiota composition of artisanal Fresco cheese from Sonora, showing differences in composition among dairies and clustering of 66% of dairies based on principal component analysis. The most abundant microbiota were Firmicutes, Proteobacteria, and lactic acid bacteria, providing insights into the characterization of Fresco cheese from Sonora.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Materials Science, Biomaterials
A. Cerqueira, F. Romero-Gavilan, I Garcia-Arnaez, C. Martinez-Ramos, S. Ozturan, I. Iloro, M. Azkargorta, F. Elortza, R. Izquierdo, M. Gurruchaga, I Goni, J. Suay
Summary: The study designed new bioactive ZnCl2-doped sol-gel materials that showed positive effects on osteoblasts and macrophages. The incorporation of zinc led to increased gene expression in osteoblasts and changes in gene expression in macrophages, as well as alterations in protein adsorption patterns in a zinc dose-dependent manner. These findings suggest the potential of zinc-doped coatings to promote bone tissue regeneration.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2021)
Article
Materials Science, Biomaterials
Andreia Cerqueira, Francisco Romero-Gavilan, Inaki Garcia-Arnaez, Cristina Martinez-Ramos, Seda Ozturan, Raul Izquierdo, Mikel Azkargorta, Felix Elortza, Marilo Gurruchaga, Julio Suay, Isabel Goni
Summary: Magnesium, an abundant element in the human body, when incorporated into sol-gel materials, enhances bone cell activity and growth, showing potential in bone tissue regeneration.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2021)
Article
Plant Sciences
Alicia P. Cardenas-Castro, Jesus J. Rochin-Medina, Karina Ramirez, Juscelino Tovar, Sonia G. Sayago-Ayerdi
Summary: In this study, the bioaccessible phenolic compounds released during intestinal digestion of sweet mini bell peppers were evaluated, and microbial metabolites derived from phenolic compounds bioconversion during in vitro colonic fermentation were identified and quantified. Hydroxycinnamic acids and flavonoids were found to be the main bioaccessible phenolic compounds during digestion, with the yellow variety having the highest concentration of flavonoids. Dihydroferulic acid was detected for the first time in mini bell peppers.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Francisco J. A. Blancas-Benitez, Jara Perez-Jimenez, J. Adriana Sanudo-Barajas, Nuria E. Rocha-Guzman, Gustavo A. Gonzalez-Aguilar, Juscelino Tovar, Sonia G. Sayago-Ayerdi
Summary: Guava fruit, rich in phenolic compounds, has beneficial effects on colonic health and exhibits anti-proliferative activity. Procyanidin B in guava seeds and gallic acid in the soluble indigestible fraction are the main phenolic compounds. Consuming guava fruit, with or without seeds, is a feasible way to maintain colon health.
Article
Food Science & Technology
Angel Eduardo Rubio-Castillo, Jose I. Mendez-Romero, Ricardo Reyes-Diaz, Lourdes Santiago-Lopez, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza, Sonia G. Sayago-Ayerdi, Aaron F. Gonzalez-Cordova
Summary: This study analyzed the chemical and microbial composition of artisanal and commercial Tejuino beverages, finding that artisanal Tejuino had higher physicochemical composition and microbiological quality compared to commercial Tejuino. Dominant volatile compounds included esters, benzenes, and aldehydes, with ethanol being the most concentrated volatile compound in all samples. Yeast and lactic acid bacteria species were identified in both types of Tejuino, providing insight into the potential functionality of these bacteria in traditional fermented products.
Article
Biochemistry & Molecular Biology
Napoleon Gonzalez-Silva, Yolanda Nolasco-Gonzalez, Gabriela Aguilar-Hernandez, Sonia Guadalupe Sayago-Ayerdi, Zuami Villagran, Jose Luis Acosta, Efigenia Montalvo-Gonzalez, Luis Miguel Anaya-Esparza
Summary: The study optimized conditions for ultrasound-assisted extraction of soluble polyphenols from Psidium cattleianum leaves using response surface methodology. The optimal UAE conditions showed higher efficiency in extracting total phenolics compared to conventional aqueous-organic extraction method and exhibited higher antioxidant values in PC leaf extracts. Various phenolic acids and kaempferol were identified in PC leaves under UAE conditions.
Article
Oncology
Razura-Carmona Francisco Fabian, Herrera-Martinez Mayra, Zamora-Gasga Victor Manuel, Sayago-Ayerdi Sonia Guadalupe, Perez-Larios Alejandro, Sanchez-Burgos Jorge Alberto
Summary: Lupeol (LP) and Mangiferin (MG) have potential health benefits, but their bioavailability can be affected when taken orally. Incorporating them into a hybrid matrix of ZnO and PLGA may improve their bioavailability. In this study, a treatment named TF15 showed the best results in terms of controlled release and encapsulation efficiency. It also exhibited topoisomerase II inhibition and showed no cytotoxicity on BEAS-2B cells but decreased viability of HepG2 cells.
ANTI-CANCER AGENTS IN MEDICINAL CHEMISTRY
(2023)
Article
Food Science & Technology
Leticia X. Lopez-Martinez, Nill Campos-Gonzalez, Victor M. Zamora-Gasga, Jesus A. Dominguez-Avila, Sunil Pareek, Monica A. Villegas-Ochoa, Sonia G. Sayago-Ayerdi, Gustavo A. Gonzalez-Aguilar
Summary: The effect of ultrasound treatment on a beverage made from mango pulp and carrot juice with added turmeric powder was evaluated in terms of its total soluble phenolic content, total carotenoid content, and antioxidant capacity. Response surface methodology was used to determine the optimal formulation of the beverage. Ultrasound treatment increased the levels of phenolic acids, flavonoids, and xanthones in the beverage.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Jose de Jesus Rodriguez-Romero, Alejandro Arce-Reynoso, Claudia G. Parra-Torres, Victor M. Zamora-Gasga, Edgar J. Mendivil, Sonia G. Sayago-Ayerdi
Summary: Through this study, it was found that Hibiscus sabdariffa has great potential to be used as an ingredient in products with natural-based ingredients. The content of bioactive compounds in Hibiscus beverages was characterized and their bioaccessibility was evaluated. Results showed significant differences in the content of bioactive compounds before and after in vitro intestinal digestion, indicating that digestion significantly affects the profile of bioactive compounds in the beverage.
Article
Nutrition & Dietetics
Yolanda E. Perez-Beltran, Karina Gonzalez-Becerra, Ingrid Rivera-Iniguez, Erika Martinez-Lopez, Omar Ramos-Lopez, Mildreth Alcaraz-Mejia, Roberto Rodriguez-Echevarria, Sonia G. Sayago-Ayerdi, Edgar J. Mendivil
Summary: This study evaluated the effect of a nutrigenetic intervention on adults with obesity and overweight. The results showed significant improvements in blood lipid levels, body composition, and inflammation markers in the nutrigenetic diet group, suggesting that nutrigenetic strategies can enhance the standard dietary treatment for cardiometabolic diseases.
Article
Food Science & Technology
Alejandro Arce-Reynoso, Raquel Mateos, Edgar J. Mendivil, Victor M. Zamora-Gasga, S. G. Sayago-Ayerdi
Summary: This study evaluated the absorption and metabolism of bioactive compounds in a Hibiscus sabdariffa drink. Organic acids were found to be the most abundant, and the microbiota extensively transformed phenolic compounds. These metabolites may be responsible for the anti-inflammatory activity of Hibiscus sabdariffa.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Medicinal
Francisco Fabian Razura-Carmona, Alejandro Perez-Larios, Mayra Herrera-Martinez, Adela Yolanda Bueno-Duran, Sonia Guadalupe Sayago-Ayerdi, Jorge Alberto Sanchez-Burgos
Summary: Zinc nitrate nanoparticles demonstrated a higher capacity for retaining mangiferin and exhibited significant antimicrobial activity against several common bacteria.
REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY
(2022)
