Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam

Madrid, Spain

Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam

Madrid, Spain
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Villanueva-Bermejo D.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Reglero G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Trends in Food Science and Technology | Year: 2017

Background Green tea and its decaffeinated products are foodstuffs which involve a great commercial market due to their interesting healthy properties. Catechins are the main phenolic compounds in tea leaves and these are receiving considerable interest due to their potential benefits on human health. In this sense, many studies have been performed with the aim of removing the caffeine and obtaining either decaffeinated green tea leaves preserving the catechins or decaffeinated catechins-rich extracts. Scope and approach In this review, different methods and solvents described in the literature for green tea decaffeination and recovery of high valued catechins are revised. Particular attention is given to ethyl lactate, an agrochemical green solvent studied by the authors for the extraction of caffeine. Key findings and conclusions A diversity of results has been reported for the different green solvents and extraction techniques studied to remove caffeine from green tea leaves and extracts in the last years. Nevertheless, despite the solvent used, the loss of catechins is unavoidable to some extent. In this sense, ethyl lactate has demonstrated higher selectivity and efficiency with respect to commercial and other agrochemical solvents currently used to that end. Additionally, combining ethyl lactate with Supercritical CO2 Anti-Solvent technique, a decaffeinated green tea precipitate could be obtained, overcoming limitations of presently studied procedures to obtain decaffeinated extracts and demonstrating to be a selective and effective alternative for catechins purification. © 2017 Elsevier Ltd


Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Luna P.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Stateva R.P.,Bulgarian Academy of Science
Journal of Supercritical Fluids | Year: 2010

The relevant applications that supercritical fluid extraction (SFE) has attained in the food industry in the last decades increased the interest in the development of thermodynamic models to represent the phase equilibria of systems comprising food-related substances and supercritical carbon dioxide (SCCO 2). The targets are twofold: (i) calculation of solid solubilities in SCCO 2 pure or with polar co-solvents (mainly ethanol in food applications), what directly affects the selectivity of one of the most applied processes, e.g. the semi-batch SFE of plant material, and (ii) calculation of vapor-liquid equilibrium compositions of liquid raw materials processed in countercurrent packed columns, what is straightforwardly related with the number of theoretical stages necessary to achieve the desired separation. Cubic equations of state derived from the equation proposed by van der Waals (vdW-type EoSs, e.g. Peng-Robinson and Soave-Redlich-Kwong EoS) are the most common thermodynamic models applied to achieve these objectives. In this work, the application of vdW-type EoSs to food-type substance + SCCO 2 is reviewed. More than 100 systems, comprising lipids, antioxidants, pigments, alkaloids, vitamins, etc. were investigated from 2003 up today. Even though phase equilibria modeling of SCCO 2 + food-related systems involves serious difficulties, the extensive and, in many cases, successful application of vdW-type EoSs demonstrates that though developed 100 years ago the van der Waals equation is lively and younger than before. © 2010 Elsevier B.V. All rights reserved.


Gamboa-Santos J.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Cristina Soria A.,Institute Quimica Organica General IQOG CSIC | Perez-Mateos M.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Carrasco J.A.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | And 2 more authors.
Food Chemistry | Year: 2013

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 °C and by US-probe at temperatures up to 60 and 70 °C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis. © 2012 Elsevier Ltd. All rights reserved.


Vicente G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Garcia-Risco M.R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Reglero G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Chemical Engineering and Technology | Year: 2012

A supercritical CO 2 pilot plant was employed to extract rosemary (Rosmarinus officinalis L.) leaves and to thoroughly study the effect of time on the yield, composition and antioxidant activity of the different fractions produced. Six extraction assays were carried out, varying the fractionation procedure using a two-stage depressurization system coupled to the extractor vessel. The concentration of the main antioxidant compound in rosemary, i.e. carnosic acid, and the DPPH test were employed to evaluate the antioxidant power of the different fractions obtained. The goal was to develop a new fractionation scheme comprising two different periods of time, in which exhaustive extraction of the essential oil from the plant matrix was achieved while recovery of the antioxidant compounds was maximized. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Casado V.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Martin D.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Torres C.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Reglero G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Methods in Molecular Biology | Year: 2012

Mammal, plant, and mainly microbial phospholipases are continuously being studied, experimented, and some of them are even commercially available at industrial scale for food industry. This is because the use of phospholipases in the production of specific foods leads to attractive advantages, such as yield improvement, energy saving, higher efficiency, improved properties, or better quality of the final product. Furthermore, biocatalysis approaches in the food industry are of current interest as non-pollutant and cleaner technologies. The present chapter reviews the most representative examples of the use of phospholipases in food industry, namely edible oils, dairy, and baking products, emulsifying agents, as well as the current trend to the development of novel molecular species of phospholipids with added-value characteristics. © 2012 Springer Science+Business Media New York.


Jimenez-Saiz R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Lopez-Exposito I.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Molina E.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Lopez-Fandino R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Food Hydrocolloids | Year: 2013

This work studies the IgE-binding and in vitro gastrointestinal digestibility of the main egg allergens, ovalbumin (OVA) and ovomucoid (OM), in the presence of pectin (P), gum arabic (G) and xylan (X), functional biopolymers commonly used in the food industry. To this aim, solutions of OVA or OM and P, G or X were digested by using a model that mimics physiological conditions. Gastric and duodenal digests were analysed by SDS-PAGE, RP-HPLC and SEC and the specific human-IgE binding capacity was assessed by immunoblotting and ELISA using sera from egg-sensitized patients. The reactivity towards human IgE of OVA and OM was considerably increased in the presence of the polysaccharides and their susceptibility to digestion was diminished when compared with the isolated proteins. As a result, the duodenal digests obtained in the presence of polysaccharides retained more IgE-binding than the isolated protein digests. Overall, the present results underline the importance of the food matrix in the digestibility of food allergens and in their potential to trigger an immune response. © 2012 Elsevier Ltd.


Garcia-Cayuela T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Gomez de Cadinanos L.P.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Pelaez C.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Requena T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
International Journal of Food Microbiology | Year: 2012

Formation of cheese aroma compounds by Lactococcus lactis from amino acid catabolism depends on a complex network of reactions, which involve enzymes such as aminotransferases, dehydrogenases, lyases, and decarboxylases, among others. Based on the ability of some L. lactis strains to grow with low requirements of amino acids, we have studied in L. lactis IFPL730 the effect of the branched chain amino acid (BCAA) content on the expression of functional genes related to amino acid catabolism and aroma compound formation (araT, bcaT, kivD, ytjE and panE). L. lactis IFPL730 growth rate decreased under leucine, valine or isoleucine starvation but the strain reached similar viable counts at the stationary phase in all culture conditions studied. The level of expression of some genes encoding enzymes involved in amino acid catabolism changed significantly (P< 0.05) when those conditions were compared. Specially, α-ketoisovalerate decarboxylase (kivD), BCAA-specific aminotransferase (bcaT) and C-S lyase (yjtE) gene expressions increased markedly by both isoleucine and valine starvation. In addition to gene expression, formation of volatile compounds was determined in all growth conditions. The results showed that BCAA starvation conditions caused a significant increase (P< 0.05) in the formation of metabolic end products related to cheese aroma, such as 3-methylbutanal and 3-methylbutanol. © 2012 Elsevier B.V.


Andujar-Ortiz I.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Pozo-Bayon M.A.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Moreno-Arribas M.V.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Martin-Alvarez P.J.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Rodriguez-Bencomo J.J.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Food Analytical Methods | Year: 2012

A reversed-phase high-performance liquid chromatography-fluorescence detection methodology involving a pre-column derivatization procedure using 2,3-naphtalenedialdehyde in the presence of 5 and 0. 5 mM of dithiothreitol to determine total and reduced glutathione (GSH) and γ-glutamyl-cysteine (γ-glu-cys) in musts and wines has been set up and validated. The proposed method showed good linearity (R 2 >99% for reduced and total GSH, and R 2 >98% for γ-glu-cys) in synthetic wines, over a wide range of concentration (0-10 mg L -1). The limits of detection for reduced GSH in synthetic and real wines were almost the same (0. 13 and 0. 15 mg L -1, respectively) and slightly higher for γ-glu-cys (0. 24 mg L -1). The application of the method allowed knowing, for the first time, the amount of total and reduced GSH and γ-glu-cys released into synthetic wines by oenological preparations of commercial inactive dry yeast (IDY). In addition, the evolution of these three compounds during the winemaking and shelf life (0-9 months) of an industrially manufactured rosé wine supplemented with a GSH-enriched IDY showed that although GSH is effectively released from IDY, it is rapidly oxidized during alcoholic fermentation, contributing to the higher total GSH content determined in wines supplemented with GSH-enriched IDYs compared to control wines. © 2011 Springer Science+Business Media, LLC.


Pozo-Bayon M.A.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Monagas M.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Bartolome B.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Moreno-Arribas M.V.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Critical Reviews in Food Science and Nutrition | Year: 2012

This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides. © Taylor and Francis Group, LLC.


Garcia-Risco M.R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Vicente G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Reglero G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Journal of Supercritical Fluids | Year: 2011

Supercritical fluid chromatography (SFC) was employed to fractionate thyme (Thymus vulgaris L.) extracts, which were obtained by supercritical carbon dioxide extraction of thyme leaves. First, different supercritical extracts were produced at 313 K and at different pressures (15, 30 and 40 MPa). Thymol, a monocyclic terpenoid with recognized antiseptic, analgesic and anti-inflammatory properties, was identified and quantified in the different samples by GC-MS. Then, the supercritical extracts were fractionated by semi-preparative SFC, and different conditions such as pressure, temperature and amount of cosolvent (ethanol) employed were studied. Around a two fold increase of thymol was achieved at 15 MPa, 50 °C and 3% ethanol cosolvent, recovering 97% of the monocyclic terpenoid extracted. © 2010 Elsevier B.V. All rights reserved.

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