Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté

The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los parámetros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.The authors are grateful to The Xunta de Galicia (The Regional Government) (Project FEADER 2012/85) for financial supportinfo:eu-repo/semantics/publishedVersio

Proteomic Advances in Milk and Dairy Products

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final productThis research was funded by GAIN (Axencia Galega de Innovación, Xunta de Galicia, Spain), grant number IN607A2019/01S

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processingHis research received external funding by the EU Commission through the BBI-JU H2020 Project AQUABIOPRO-FIT “Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements” (Grant Agreement no. 790956). Authors would like to acknowledge to GAIN (Axencia Galega de Innovación, Xunta de Galicia, Spain) for supporting this review (grant number IN607A2019/01). Paulo E.S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486)S

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products.The authors would like to thank Xunta de Galicia (grant number IN607B 2016/28). The authors also thank the Instituto Nacional de Investigaciones Agrarias y Alimentarias, Spain, for granting Ruben Agregán a predoctoral scholarship (CPR2014-0128). Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Mohsen Gavahian gratefully acknowledges the support of the Ministry of Economic Affairs, project no. 107-EC-17-A-22-0332, Taiwan (R.O.C). He alsowould like to declare that his main contribution to this work was related to the extraction and antioxidant studies. Amin Mousavi Khaneghah gratefully acknowledges the support of a CNPq-TWAS Postgraduate Fellowship (Grant # 3240274290). Special thanks to Artur J. Martins and Miguel A. Cerqueira for supplying the ‘organogels’ used in this study.info:eu-repo/semantics/publishedVersio

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound

Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant potential of extracts obtained from three brown macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and two microalgae (Chlorella vulgaris and Spirulina platensis) using ultrasound-extraction as an innovative and green approach was evaluated. Methods: Algal extracts were obtained by ultrasound-assisted extraction using water/ethanol (50:50, v:v) as the extraction solvent. The different extracts were compared based on their antioxidant potential, measuring the extraction yield, the total phenolic content (TPC) and the antioxidant activity. Results: Extracts from Ascophyllum nodosum (AN) and Bifurcaria bifurcata (BB) showed the highest antioxidant potential compared to the rest of the samples. In particular, BB extract presented the highest extraction (35.85 g extract/100 g dry weight (DW)) and total phenolic compounds (TPC) (5.74 g phloroglucinol equivalents (PGE)/100 g DW) yields. Regarding the antioxidant activity, macroalgae showed again higher values than microalgae. BB extract had the highest antioxidant activity in the ORAC, DPPH and FRAP assays, with 556.20, 144.65 and 66.50 µmol Trolox equivalents (TE)/g DW, respectively. In addition, a correlation among the antioxidant activity and the TPC was noted. Conclusions: Within the obtained extracts, macroalgae, and in particular BB, are more suitable to be used as sources of phenolic antioxidants to be included in products for human consumption. The relatively low antioxidant potential, in terms of polyphenols, of the microalgae extracts studied in the present work makes them useless for possible industrial applications compared to macroalgae, although further in vivo studies evaluating the real impact of antioxidants from both macro- and micro-algae at the cellular level should be conducted

Efecto del extracto de algas sobre la calidad de los productos cárnicos

En este proyecto de investigación, se pretende estudiar el posible efecto antioxidante de tres especies de alga marina, Ascophyllum nodosum, Fucus vesiculosus y Bifurcaria bifurcata, sobre diferentes productos cárnicos, con el fin de retrasar los procesos oxidativos que de forma natural imperan en este tipo de alimentos, y así poder alargar su vida útil. Para ello, el primer paso será el de caracterizar los tres extractos, para así conocer el potencial antioxidante de cada uno. Una vez caracterizados, estudiaremos el comportamiento de éstos en una matriz líquida, previo a su uso en productos cárnicos, que en este caso será aceite de soja. Posteriormente, se llavará a cabo un estudio del comportamiento de los tres extractos de alga sobre carne. Para ello, se empleará una carne procesada, como la hamburguesa, y dos productos cárnicos, uno crudo-curado como es el salchichón y otro cocido como es el paté. Para poder conocer el potencial antioxidante de los extractos, se llevarán a cabo los ensayos (ORAC, ABTS, DPPH, FRAP y HPLC-PDA). Así, una vez conocido el potencial de cada uno de los extractos, se estudiará su comportamiento en aceite de soja. Se harán cinéticas con cada extracto de cada una de las tres especies de alga. Las cinéticas durarán un máximo de 16 días a una temperatura de 60 °C con una agitación de 100 r.p.m. Mediante pruebas físico-químicas (índice de anisidina y peróxidos, dienos y TBARs) y cromatográficas (ácidos grasos libres y volátiles) para detectar compuestos de degradación oxidativa, se hará un seguimiento del grado de interferencia de los extractos de alga en los procesos oxidativos del seno del aceite. Para el estudio del comportamiento de los extractos en carne, se realizarán de nuevo cinéticas. En los tres productos, hamburguesa, paté y salchichón. Se hará un estudio de la vida útil atendiendo a parámetros físico-químicos, cromatográficos y microbiológicos. En la hamburguesa, las cinéticas, como en el caso del estudio en aceite de soja, serán de 16 días. Por el contrario, en el caso del paté, estás durarán 225 días. En el salchichón, tan solo se tomará como punto de muestreo el punto final. Al igual que en el estudio sobre aceite de soja, se hará un seguimiento de la interferencia de los extractos de alga en los procesos oxidativos. Para tal fin se llevarán a cabo análisis físico-químicos (pH, color, TBARs, índice de peróxidos y oxidación proteica) y cromatográficos (ácidos grasos libres y volátiles). Además se harán análisis microbiológicos para el recuento de mesófilos, pseudomonas, bacterias ácido-lácticas y mohos. Para terminar, se llevará a cabo una evaluación sensorial con el fin de aportar datos objetivos que complementen a los obtenidos por vía analítica.Neste proxecto de investigación, preténdese estudar o posible efecto antioxidante de tres especies de alga mariña, Ascophyllum nodosum, Fucus vesiculosus e Bifurcaria bifurcata, sobre diferentes produtos cárnicos, con fin de retrasar os procesos oxidativos que de forma natural imperan neste tipo de alimentos, e así poder alongar a súa vida útil. Para elo, o primeiro paso será o de caracterizar os tres estratos, para así coñecer o potencial antioxidante de cada un. Unha vez caracterizados, estudaremos o comportamento de estes nunha matriz líquida, previo o seu uso en produtos cárnicos, que neste caso será aceite de soia. Posteriormente, levarase a cabo un estudo do comportamento dos tres estratos de alga sobre carne. Para elo, empregarase unha carne procesada, como a hamburguesa, e dous produtos cárnicos, un crú-curado como é o salchichón e outro codido como é o paté. Para poder coñecer o potencial antioxidante dos extractos, levaranse a cabo os ensaios (ORAC, ABTS, DPPH, FRAP y HPLC-PDA). Así, unha vez coñecido o potencial de cada un dos estractos, estudarase o seu comportamento en aceite de soia. Faranse cinéticas con cada estrato de cada unha das tres especies de alga. As cinéticas durarán un máximo de 16 días a unha temperatura de 60 °C cunha agitación de 100 r.p.m. Mediante probas físico-químicas (índice de anisidina e peróxidos, dienos e TBARs) e cromatográficas (ácidos graxos libres e volátiles) para detectar compostos de degradación oxidativa, farase un seguimento do grao de interferencia dos estratos de alga nos procesos oxidativos do seo do aceite. Para o estudo do comportamento dos extractos en carne, faranse de novo cinéticas nos tres productos, hamburguesa, paté e salchichón. Levarase a cabo un estudo da vida útil atendendo a parámetros físico-químicos, cromatográficos e microbiolóxicos. Na hamburguesa, as cinéticas, como no caso do estudo en aceite de soia, serán de 16 días. Polo contrario, no caso do paté, éstas durarán 225 días. No salchichón, tomarase tan so o punto final como punto de mostreo. Da mesmo xeito que no estudo sobre aceite de soia, farase un seguimento da interferencia dos extractos de alga nos procesos oxidativos. Para tal fin levaranse a cabo análises físico-químicos (pH, cor, TBARs, índice de peróxidos e oxidación proteica) e cromatográficos (ácidos graxos libres e volátiles). Ademáis faranse análises microbiolóxicos para o reconto de mesófilos, pseudomonas, bacterias ácido-lácticas e mofos. Para rematar, levarase a cabo unha evaluación sensorial co fin de aportar datos obxectivos que complementen a os obtidos por vía analítica.In this researching project, we will study the possible antioxidant effect of three seaweed species, Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata, in different meat products, in order to delay the oxidative processes, which occur in a natural way in this kind of foods, and thus, to be able to increase their shelf life. To accomplish it, the first step will be to characterize the three extracts, with the purpose of knowing the antioxidant potential of all of them. Having done that and before use them in meat products, its behaviour in a liquid matrix, soybean oil, will be studied. Later, the same study will be carried out in meat. A processed meat, as hamburger, and two meat products, as salchichón and pâté will be used. ORAC, ABTS, DPPH, FRAP and HPLC-PDA essays, will be carried out in order to know the antioxidative potential of the extracts. Afterward, its behaviour in soybean oil will be tried out. Kinetics will be done with each one of three seaweed species. These kinetics last 16 days at 60 °C of temperature and at 100 r.p.m. A tracing of the oil oxidation will be done by means of physico-chemical (anisidine and peroxide index, dienes and TBARs) and chromatographic (free fatty acids and volatile compounds) essays. Kinetics will be carried out again in the case of experiments with meat. A shelf life study will be done in hamburger, salchichón and pâté, focusing in physico-chemical, chromatographic and microbiological parameters. As in the case of soybean oil, hamburger kinetics last 16 days. Nevertheless, in pâté, they take 225 days. In the salchichón, will be just taken the initial and final points as samples. In the same way than in the soybean oil, a tracing of the oxidation will be carried out by means of physico-chemical (pH, colour, TBARs, peroxide index and protein oxidation) and chromatographic (free fatty acids and volatile compounds) essays. Moreover, microbiological analyses will be done to mesophilic, pseudomonas, lactic acid bacteria and molds counts. Ultimately, a sensory evaluation will be carried out in order to contribute with objective data to the obtained ones by analytical methods

Production of a potentially probiotic product for animal feed and evaluation of some of its probiotic properties

Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.Xunta de Galicia | Ref. ED431E 2018/0

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound

Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant potential of extracts obtained from three brown macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and two microalgae (Chlorella vulgaris and Spirulina platensis) using ultrasound-extraction as an innovative and green approach was evaluated. Methods: Algal extracts were obtained by ultrasound-assisted extraction using water/ethanol (50:50, v:v) as the extraction solvent. The different extracts were compared based on their antioxidant potential, measuring the extraction yield, the total phenolic content (TPC) and the antioxidant activity. Results: Extracts from Ascophyllum nodosum (AN) and Bifurcaria bifurcata (BB) showed the highest antioxidant potential compared to the rest of the samples. In particular, BB extract presented the highest extraction (35.85 g extract/100 g dry weight (DW)) and total phenolic compounds (TPC) (5.74 g phloroglucinol equivalents (PGE)/100 g DW) yields. Regarding the antioxidant activity, macroalgae showed again higher values than microalgae. BB extract had the highest antioxidant activity in the ORAC, DPPH and FRAP assays, with 556.20, 144.65 and 66.50 µmol Trolox equivalents (TE)/g DW, respectively. In addition, a correlation among the antioxidant activity and the TPC was noted. Conclusions: Within the obtained extracts, macroalgae, and in particular BB, are more suitable to be used as sources of phenolic antioxidants to be included in products for human consumption. The relatively low antioxidant potential, in terms of polyphenols, of the microalgae extracts studied in the present work makes them useless for possible industrial applications compared to macroalgae, although further in vivo studies evaluating the real impact of antioxidants from both macro- and micro-algae at the cellular level should be conducted

Proteomic Advances in Cereal and Vegetable Crops

The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food