Institute Agroquimica Y Tecnologia Of Alimentos Csic

Paterna, Spain

Institute Agroquimica Y Tecnologia Of Alimentos Csic

Paterna, Spain
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Monedero V.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Revilla-Guarinos A.,TU Dresden | Zuniga M.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Advances in Applied Microbiology | Year: 2017

Two-component systems (TCSs) are widespread signal transduction pathways mainly found in bacteria where they play a major role in adaptation to changing environmental conditions. TCSs generally consist of sensor histidine kinases that autophosphorylate in response to a specific stimulus and subsequently transfer the phosphate group to their cognate response regulators thus modulating their activity, usually as transcriptional regulators. In this review we present the current knowledge on the physiological role of TCSs in species of the families Lactobacillaceae and Leuconostocaceae of the group of lactic acid bacteria (LAB). LAB are microorganisms of great relevance for health and food production as the group spans from starter organisms to pathogens. Whereas the role of TCSs in pathogenic LAB (most of them belonging to the family Streptococcaceae) has focused the attention, the roles of TCSs in commensal LAB, such as most species of Lactobacillaceae and Leuconostocaceae, have been somewhat neglected. However, evidence available indicates that TCSs are key players in the regulation of the physiology of these bacteria. The first studies in food-associated LAB showed the involvement of some TCSs in quorum sensing and production of bacteriocins, but subsequent studies have shown that TCSs participate in other physiological processes, such as stress response, regulation of nitrogen metabolism, regulation of malate metabolism, and resistance to antimicrobial peptides, among others. © 2017 Elsevier Inc.

Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Food and Bioprocess Technology | Year: 2017

The significance of high hydrostatic pressure (HHP) processing on the physico-chemical—techno-functional and firming kinetics—parameters and nutritional properties—nutritional composition and “in vitro” starch digestibility—of highly replaced wheat flour breads by chickpea, pea and soybean flours was investigated, and the power/effectiveness of HHP in partially replacing structural agents (gluten and/or hydrocolloids) was discussed. Incorporation of pressured legume slurries (350 MPa, 10 min) at 42% of wheat replacement into bread formulation provoked a general increase in initial crumb hardness and browning of the crust with a concomitant explicit reduction of moisture, whiteness of the crumb and bread specific volume, but a slower in vitro starch digestibility with prominent formation of slowly digestible starch and resistant starch, compared to their counterparts prepared by using a conventional gluten/carboxymethyl cellulose (CMC)-added breadmaking recipe/process. Pressured breads with no gluten but 3% CMC in the formulation kept higher sensory ratings, softer initial texture and lower firming profiles on ageing than pressured breads with no gluten nor CMC. HHP has proven to be an effective technology to partially replace structuring agents (CMC and/or gluten) in high-legume wheat-based matrices providing sensorially acceptable breads with medium physico-chemical quality profile but enhanced formation of nutritionally relevant starch fractions and slower crumb firming kinetics on ageing. © 2017 Springer Science+Business Media New York

Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Armero E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2017

The impact of heat moisture treatment (HMT) on the thermoviscous, viscoelastic and mechanical properties of binary flour matrices (wheat:barley, 60:40, wt:wt) was investigated in untreated and HMT (15% moisture content, 1 h heating time at 120 °C) hydrated samples to assess the potential of HMT to modify dough viscoelasticity and doughmaking functionality in diluted breadmaking wheat matrices. HMT significance was tackled (a) in excess of water, by applying successive cooking and cooling cycles to hydrated samples (14%, w:w), determination of viscometric parameters, and subsequent determination of textural (compression test) and viscoelastic parameters (stress relaxation test) in pasted and gelled hydrated flours, and (b) under water restrictions by assessing the consistency (forward extrusion test), the primary and secondary mechanical properties (Texture Profile Analysis), and the viscoelastic behaviour (stress relaxation test) of untreated and HMT mixed doughs made at different flour hydration levels (63 and 70%). In highly hydrated blends, HMT barley flour provided enhanced viscosity patterns regardless of the presence of native or HMT wheat flour, and harder gels with larger initial stress to reach a defined deformation, particularly in the presence of HMT wheat flour. Under restricted water availability, doughs made at 70% hydration level when compared to their counterparts made at 63% explicited lower stress relaxation curves with higher values for both initial decay rate and extent of the decay, shorter relaxation times and higher percent of stress relaxation, giving softer and more cohesive doughs. The most elastic-like dough blends were those prepared with HMT wheat and barley flours at 63% hydration, while the most viscous-like doughs were those from native flours made at 70% hydration. © 2017 Springer-Verlag GmbH Germany

Orozco H.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Orozco H.,University of Valencia | Matallana E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Matallana E.,University of Valencia | Aranda A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Mechanisms of Ageing and Development | Year: 2012

Grape juice fermentation by wine yeast is an interesting model to understand aging under conditions closer to those in nature. Grape juice is rich in sugars and, unlike laboratory conditions, the limiting factor for yeast growth is nitrogen. We tested the effect of deleting sirtuins and several acetyltransferases to find that the role of many of these proteins during grape juice fermentation is the opposite to that under standard laboratory aging conditions using synthetic complete media. For instance, . SIR2 deletion extends maximum chronological lifespan in wine yeasts grown under laboratory conditions, but shortens it in winemaking. Deletions of sirtuin . HST2 and acetyltransferase . GCN5 have the opposite effect to . SIR2 mutation in both media. Acetic acid, a well known pro-aging compound in laboratory conditions, does not play a determinant role on aging during wine fermentation. We discovered that . gcn5Δ mutant strain displays strongly increased aldehyde dehydrogenase Ald6p activity, caused by blocking of Ald6p degradation by autophagy under nitrogen limitation conditions, leading to acetic acid accumulation. We describe how nitrogen limitation and TOR inhibition extend the chronological lifespan under winemaking conditions and how the TOR-dependent control of aging partially depends on the Gcn5p function. © 2012 Elsevier Ireland Ltd.

Orozco H.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Orozco H.,University of Valencia | Matallana E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Matallana E.,University of Valencia | Aranda A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Microbial Cell Factories | Year: 2013

Background: Yeast viability and vitality are essential for different industrial processes where the yeast Saccharomyces cerevisiae is used as a biotechnological tool. Therefore, the decline of yeast biological functions during aging may compromise their successful biotechnological use. Life span is controlled by a variety of molecular mechanisms, many of which are connected to stress tolerance and genomic stability, although the metabolic status of a cell has proven a main factor affecting its longevity. Acetic acid and ethanol accumulation shorten chronological life span (CLS), while glycerol extends it.Results: Different age-related gene classes have been modified by deletion or overexpression to test their role in longevity and metabolism. Overexpression of histone deacetylase SIR2 extends CLS and reduces acetate production, while overexpression of SIR2 homolog HST3 shortens CLS, increases the ethanol level, and reduces acetic acid production. HST3 overexpression also enhances ethanol tolerance. Increasing tolerance to oxidative stress by superoxide dismutase SOD2 overexpression has only a moderate positive effect on CLS. CLS during grape juice fermentation has also been studied for mutants on several mRNA binding proteins that are regulators of gene expression at the posttranscriptional level; we found that NGR1 and UTH4 deletions decrease CLS, while PUF3 and PUB1 deletions increase it. Besides, the pub1Δ mutation increases glycerol production and blocks stress granule formation during grape juice fermentation. Surprisingly, factors relating to apoptosis, such as caspase Yca1 or apoptosis-inducing factor Aif1, play a positive role in yeast longevity during winemaking as their deletions shorten CLS.Conclusions: Manipulation of regulators of gene expression at both transcriptional (i.e., sirtuins) and posttranscriptional (i.e., mRNA binding protein Pub1) levels allows to modulate yeast life span during its biotechnological use. Due to links between aging and metabolism, it also influences the production profile of metabolites of industrial relevance. © 2013 Orozco et al.; licensee BioMed Central Ltd.

The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the viscometric pasting and gelling profiles of quaternary blended dough matrices was investigated by applying cooking and cooling cycles to rapid viscoanalyser (RVA) canisters with highly hydrated samples (3.5:25, w:w). Viscometric cooking and cooling parameter trends related to suitable patterns for lower and slower starch hydrolysis, and lower and/or slower firming and starch retrogradation kinetics in blended breads mainly include higher viscosity values for peak viscosity, breakdown on cooking and viscosity of hot (95 °C) paste, but lower viscosity values after gelling (50 °C). These visco-metric requirements for achieving suitable textural and thermal features in blended breads, were met by adding T/GP/BW to replace 22.5% of WT flour in blended dough formulations. Larger WT flour replacement by 37.5% of the ternary mixture T/GP/BW (7.5/15/15) provided hydrated blends with higher values for viscosity of hot (95 °C) paste, and lower viscosity values after gelling (50 °C), in good accordance with poorer formation of rapidly digestible starch and total digestible starch, and more prominent formation of resistant starch and slowly digestible starch in breads, respectively. © 2016 Elsevier Ltd.

Rosell C.M.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Santos E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2010

Dietary fiber incorporation into bread dough systems greatly interferes with protein association and behavior during heating and cooling. The objective of this study was to understand the individual and combined effects of dietary fibers on dough behavior during mixing, overmixing, pasting and gelling using the Mixolab® device. Impact of different commercial dietary fibers (inulin, sugar beet fiber, pea cell wall fiber and pea hull fiber) on wheat dough mixing, pasting and gelling profiles has been investigated. Mixolab® plots indicate that the incorporation of sugar beet fiber into the dough matrix induces the disruption of the viscoelastic system yielding weaker doughs, and it greatly competes for water with starch affecting pasting and gelling. Conversely, inulin in the range tested seems to integrate into the dough increasing its stability. Additionally, the responses acquired with this device were compared with those obtained with other available methodologies, such as the Brabender Farinograph and the Rapid Visco Analyser, to explore its use as a suitable technique for studying fiber-enriched bread dough physical properties. A broad range of correlation between Mixolab® and traditional devices were found. © 2010 Springer-Verlag.

Oms-Oliu G.,University of Lleida | Rojas-Grau M.A.,University of Lleida | Gonzalez L.A.,Polytechnic University of Valencia | Varela P.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | And 5 more authors.
Postharvest Biology and Technology | Year: 2010

This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuses especially on the use of natural preservatives, which are of increasing interest because of toxicity and/or allergenicity of some traditional food preservatives. The difficulties in the application of these substances on fresh-cut fruit without adversely affecting sensory characteristics of the product are reviewed. Edible coatings are presented as an excellent way to carry additives since they are shown to maintain high concentrations of preservatives on the food surfaces, reducing the impact of such chemicals on overall consumer acceptability of fresh-cut fruit. © 2010 Elsevier B.V.

Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Journal of Cereal Science | Year: 2014

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads. © 2014 Elsevier Ltd.

Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2014

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved. © 2013 Springer-Verlag Berlin Heidelberg.

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