Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic

Madrid, Spain

Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic

Madrid, Spain
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Pastoriza S.,University of Granada | Rufian-Henares J.T.,University of Granada | Morales F.J.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
LWT - Food Science and Technology | Year: 2012

Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in large extent during coffee roasting. Model systems composed of ACR (elimination studies) or glucose-asparagine (ACR formation/elimination studies) with/without melanoidins was heated at 180 °C. Washed sea sand and cellulose microcrystalline were used as matrix. Coffee melanoidins had a direct influence on the fate of ACR under heating, while the effect was not observed at room temperature. In addition, ACR decrease was also related to the reaction time and the initial amount of melanoidins in the media, where clearly a dose-response was observed. In contrast, pH (from 3.5 to 7.0) had no significant effect on ACR reactivity towards melanoidins. It is hypothesized that nucleophilic amino groups of amino acids from the proteinaceous backbone of melanoidins react via the Michael addition reaction with ACR, although the exact mechanism is unknown. Then, melanoidins could modulate the reaction pathways of ACR formation and elimination during coffee roasting and serve as acrylamide-mitigation substance. © 2011 Elsevier Ltd.


Lopez de Lacey A.M.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Lopez-Caballero M.E.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Montero P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
LWT - Food Science and Technology | Year: 2014

A bioactive film composed of agar, incorporating green tea extract and probiotic strains (Lactobacillus paracasei L26 and Bifidobacterium lactis B94) was applied on hake fillets in order to evaluate the effect of the films during 15 days of storage. Hake was previously inoculated with Shewanella putrefaciens and Photobacterium phosphoreum (103-104CFU/g) to simulate a spoilage process. The green tea and/or probiotic film provoked a reduction, particularly of H2S-producing bacteria counts and total viable bacteria throughout the storage period. The probiotic strains added to the film could pass to the fish producing an increment of lactic acid bacterial counts, even in the presence of green tea extract. The effect of the films also caused a decrease in the indexes of fish quality (total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and pH). The total viable counts, H2S-producing microorganisms and TVB-N were maintained below the limits of acceptability during 15 days for the fillet covered with the green tea+probiotic film, compared to the rest of the samples. Films with green tea and probiotic were able to extend shelf-life of hake at least for a week and increase the beneficial lactic acid bacteria in fish. © 2013 Elsevier Ltd.


Sanchez J.A.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Ruiz-Capillas C.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
European Food Research and Technology | Year: 2012

The aim of this study was to optimize the separation of biogenic amines with ion-exchange high-performance liquid chromatography, using the modified simplex method. A modified chromatographic response function was used, and two methodological parameters were selected as simplex variables: the proportion of the organic solvent 2-propanol in the mobile phases, added as a new mobile phase, and the variation of the gradient curve at one specific step in the elution program. In optimum conditions the correct resolution and separation of the biogenic amines (tyramine, β-phenylethylamine, histamine, tryptamine, putrescine, cadaverine, agmatine, spermidine and spermine) were completed in 16 min, reducing the analysis time by 9 min compared with the original method. The regression coefficients were higher than 0. 99 in all the amines, except for spermine (0. 989). The detection limits varied between 0. 06 mg/L, for histamine and agmatine, and 0. 22 mg/L, for tryptamine, while retention time repeatability, determined as a relative standard deviation, was between 4.64% for histamine and 11.95% for tryptamine. The repeatability variation for the amine concentrates was found between 0.71% in cadaverine and 3.23% for tryptamine. Applying the optimized method to samples of refrigerated sardine and sea bream demonstrated the effectiveness of the method in these fish species. © 2011 Springer-Verlag.


Blanco-Pascual N.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Fernandez-Martin F.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Montero M.P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Food Hydrocolloids | Year: 2013

The co-products produced in the processing industry of Dosidicus gigas muscle, is a good source of polymeric material for film developing. The objective of this work was to compare different ways of protein recovery to find the best conditions of material for edible film developing. The proteins were recovered by water, salt, alkaline and acidic solubilisation. The highest protein solubilisation was obtained at alkaline conditions (≥70%) and DSC confirmed a partial denaturalization in saline and alkaline solution and total at acidic conditions, while SDS-PAGE confirmed a hydrolysis effect at pH 3. According to FTIR, the loss of secondary structure at pH 10 led to a stronger bonding film network and the hydrolysis at pH 3 resulted in more protein-plasticizer and protein-water interactions. Both alkaline and acidic conditions led to transparent and microbiologically stable films, the alkaline-film being more water resistant and with less protein release in water contact. Both alkaline- and acidic-films resulted in the more flexible and more resistant, especially at alkaline conditions. While salt-extract did not improve any mechanical property of the corresponding film compared with water-film, both films presented the lower solubility and the more water resistance but were not microbiologically stable and had poorer mechanical properties. © 2013 Elsevier Ltd.


Gomez-Guillen M.C.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Gimenez B.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Lopez-Caballero M.E.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Montero M.P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Food Hydrocolloids | Year: 2011

The rising interest in the valorisation of industrial by-products is one of the main reasons why exploring different species and optimizing the extracting conditions of collagen and gelatin has attracted the attention of researchers in the last decade. The most abundant sources of gelatin are pig skin, bovine hide and, pork and cattle bones, however, the industrial use of collagen or gelatin obtained from non-mammalian species is growing in importance. The classical food, photographic, cosmetic and pharmaceutical application of gelatin is based mainly on its gel-forming properties. Recently, and especially in the food industry, an increasing number of new applications have been found for gelatin in products such as emulsifiers, foaming agents, colloid stabilizers, biodegradable film-forming materials and micro-encapsulating agents, in line with the growing trend to replace synthetic agents with more natural ones. In the last decade, a large number of studies have dealt with the enzymatic hydrolysis of collagen or gelatin for the production of bioactive peptides. Besides exploring diverse types of bioactivities, of an antimicrobial, antioxidant or antihypertensive nature, studies have also focused on the effect of oral intake in both animal and human models, revealing the excellent absorption and metabolism of Hyp-containing peptides. The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis. © 2011 Elsevier Ltd.


Dobarganes C.,CSIC - Instituto de la Grasa | Marquez-Ruiz G.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
British Journal of Nutrition | Year: 2015

The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases. Copyright © The Authors 2015.


Herraiz T.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Galisteo J.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Biochemical and Biophysical Research Communications | Year: 2014

β-Carbolines are indole alkaloids that occur in plants, foods, and endogenously in mammals and humans, and which exhibit potent biological, psychopharmacological and toxicological activities. They form from naturally-occurring tetrahydro-β-carboline alkaloids arising from tryptophan by still unknown way and mechanism. Results in this research show that heme peroxidases catalyzed the oxidation of tetrahydro-β-carbolines (i.e. 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid) into aromatic β-carbolines (i.e. norharman and harman, respectively). This oxidation followed a typical catalytic cycle of peroxidases through redox intermediates I, II, and ferric enzyme. Both, plant peroxidases (horseradish peroxidase, HRP) and mammalian peroxidases (myeloperoxidase, MPO and lactoperoxidase, LPO) catalyzed the oxidation in an efficient manner as determined by kinetic parameters (VMAX and KM). Oxidation of tetrahydro-β-carbolines was inhibited by peroxidase inhibitors such as sodium azide, ascorbic acid, hydroxylamine and excess of H2O 2. The formation of aromatic β-carbolines by heme peroxidases can help to explain the presence and activity of these compounds in biological systems. © 2014 Elsevier Inc. All rights reserved.


Blanco-Pascual N.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Montero M.P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Gomez-Guillen M.C.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Food Hydrocolloids | Year: 2014

Film-forming carbohydrate-rich extracts from brown seaweeds Laminaria digitata (L) and Ascophyllum nodosum (A) were obtained using Na2CO3 (Lc, Ac) or NaOH (Lh, Ah) at different temperatures (21, 50 and 75°C) and after different acid pre-treatments (H2SO4 and HCl). Extracts of L.digitata had higher protein content than of A.nodosum. NaOH extractions were more carbohydrate efficient, while Na2CO3 extractions presented almost two-fold ash content. The higher proportion of preserved guluronic units extracted with NaOH led to more efficiently cross-linked films; whilst the higher amount of degraded and dispersed uronic acids obtained in Na2CO3 extractions favoured film compound interactions with glycerol. Lh film was the most compact film, the least water vapour permeable and the most mechanical and water resistant film, while Ac resulted in the most transparent, water soluble and plasticized film. A-films presented higher antioxidant activity than L-films, as measured by ABTS, FRAP and Folin reactive substances, especially when the extraction was carried out using NaOH (Ah). © 2013.


Blanco-Pascual N.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Gomez-Guillen M.C.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Montero M.P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Food Hydrocolloids | Year: 2014

Four sequential aqueous extracts (M1 to M4) were obtained from Mastocarpus stellatus at different temperatures. M1 (extracted at 3°C overnight) showed higher extraction yield and antioxidant activity than M2 (extracted at 45°C for 45min). Extracts M3 and M4, obtained both at 91°C, were composed predominantly of a κ/ι-hybrid carrageenan. M4 contained higher protein proportion. Based on compositional and structural properties, four films were developed: FM3, FM4, FM3+M4 and FM3+M4+M1. FM4 was green colored, more opaque, and water resistant, stronger and slightly less stretchable than FM3. The mixture of M3 and M4 for film development resulted in a film with intermediate characteristics. The addition of M1 to FM3+M4 provided mainly proteins and sulfated compounds, resulting in a more water resistant film, with suitable mechanical properties in both tensile and puncture test, and much higher antioxidant activity. © 2014 Elsevier Ltd.


Sanchez-Alonso I.,CSIC - Institute for the Structure of Matter | Carmona P.,CSIC - Institute for the Structure of Matter | Careche M.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic
Food Chemistry | Year: 2012

Vibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids by spectrophotometric methods. Results show that the intensity of the free fatty acid carboxylic ν(CO) band measured by ATR-FTIR spectroscopy can be used for monitoring the development of lipid hydrolysis in hake lipids. Changes in the Raman ν(CC) stretching region (1658 cm -1 band), partially attributed to conjugated dienes development, were the only observed spectroscopic alterations related to lipid oxidation of hake lipids during frozen storage at -10 °C. The high correlation of free fatty acids with instrumental texture and the disappearance of the ν as(PO 2 -) band are consistent with membrane lipid hydrolysis being one of the factors directly related with toughening of lean fish flesh. © 2011 Elsevier Ltd. All rights reserved.

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