Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder

In theWestern world, the successful introduction of insect consumption may need awareness of insect ingredient benefits, and consumers’ anticipation of insect-based foods with sensory quality is crucial. The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. The CP additions levels were 0%, 5%, 7.5%, and 10%. Chemical composition, physicochemical, and functional properties were analyzed using individual and mixed CP and wheat flour (WF). The proximate composition of CP mainly consisted of ash (3.9%), fat (13.4%), and protein (60.7%). In vitro protein digestibility of CP was 85.7%, whereas the essential amino acid score was 0.82. The CP inclusion significantly impacted the WF functional and rheological properties in all given incorporation levels in flour blends and doughs. The incorporation of CP produced darker and softer CCC, resulting from the effect of the CP protein. Adding 5% of CP did not impact the sensory attributes. Purchase intent and liking improved by using 5% of CP after panelists had revealed the beneficial information regarding CP. Concerning emotion terms, “happy” and “satisfied” significantly decreased while the negative emotion term “disgusted” increased among the highest CP substitute levels (7.5% and 10%) after beneficial information. Overall liking, flavor linking, education, consumption intent, gender, age, and positive emotion term “happy” were significantly assertive predictors affecting purchase intent.Hatch fund at Universidad National de Agriculture AL-UNAG-028-202

Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part II: A systematic review in animals

This article, the second in a two-part series, continues the discussion on the nature of the relationship between the level of sweet taste suppression and eating behaviour, but in animal rather human subjects. In particular, the aim was to review the scientific literature on the impact that bioactive compounds that decrease oral sweet sensations have on intake, preference and physiological status in preclinical studies. This review was registered in the International Prospective Register of Systematic Reviews and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and the Scottish Intercollegiate Guidelines Network and covered original papers included in Web of Science, PubMed, Scopus, Food Science Source and Food Science and technology abstracts. We identified 28 peer-reviewed English-language studies that fit the topic and met the inclusion criteria. We identified three plant species, Gymnema sylvestre, Hovenia dulcis, and Ziziphus jujuba, that possess acute sweetness-inhibitory properties. When administered orally, these plants reduced neural responses to sweet stimuli and decreased consumption. However, studies on the longer-term effects of antisweet activity remain to be conducted. Translating the valuable insights into the mechanisms underlying the relationship between sweet taste impairment and eating behaviour into practical clinical applications are discussed.Grant PID2021-129042OA-I00 funded by MCIN/AEI/10.13039/501100011033 and “ERDF A way of making Europe”FPU Fellowship under Grant FPU20/02400 (Ministry of Universities, Spain)Funding for open access charge: Universidad de Granada/CBU

Suppression of sweet taste-related responses by plant-derived bioactive compounds and eating. Part I: A systematic review in humans

This study was supported in part by Grant PID2021-129042OA-I00, which was funded by MCIN/AEI/10.13039/501100011033 and "ERDF A way of making Europe" and by FPU Fellowship under Grant FPU20/02400 (Ministry of Universities, Spain) . Funding for open access charge: Universidad de Granada/CBUA.The taste of food plays a crucial role in determining what and how much we eat. Thus, interventions that temporarily block sweet taste receptors offer a promising approach to addressing unhealthy behaviours associated with sugary foods. However, the relationship between reduced sweet taste response and food consumption remains unclear, with contradictory findings. Certain studies suggest that a diminished perception of sweetness leads to a sense of fullness and results in reduced food intake, while others suggest the opposite effect. To shed some light, our systematic review looked into the relationship between diminished sweet taste response and food consumption by examining the effects of bioactive compounds that experimentally inhibit sweetness in healthy individuals. This review was registered in the International Prospective Register of Systematic Reviews and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and the Scottish Intercollegiate Guidelines Network, and covered original papers included in Web of Science, PubMed, Scopus, Food Science Source and Food Science and technology abstracts. We identified 33 peer-reviewed English-language studies that fit the topic and met the inclusion criteria. The current literature predominantly focuses on the immediate impact of oral gymnemic acids, failing to provide preliminary evidence in support of the specific threshold hypothesis, above which food consumption decreases and below which the opposite effect occurs. Additionally, there was inconsistency in the findings regarding the short-term desire to eat following sweetness inhibition. Considering the downstream effects on energy intake and their clinical applications, further research is needed to clarify both the acute within-session effects (i.e., not wanting any more now) and the longer-term effects (i.e., deciding not to start eating) linked to oral sweet-taste-suppressing compounds.MCIN/AEI PID2021-129042OA-I00ERDF A way of making EuropeMinistry of Universities, Spain FPU20/02400Universidad de Granada/CBU

Potential Antioxidant and Antiviral Activities of Hydroethanolic Extracts of Selected Lamiaceae Species

Medicinal and aromatic plants (MAPs) are potential sources of natural bioactive phytochemical compounds of an incredible worth for the food industry, such as polyphenols. Lamiaceae medicinal and aromatic plants from Granada’s high plateau, concretely Origanum bastetanum, Thymus zygis gracilis, Thymus longiflorus, Thymus membranaceus and Ziziphora hispanica, were evaluated under different conventional solid–liquid extraction conditions to obtain extracts enriched in bioactive compounds. Phenolic profile was detected by HPLC-QTOF-MS, identifying a high abundance of bioactive constituents. Furthermore, antioxidant and antiviral activities of the mentioned plants were studied as biological properties of interest for the improvement of food shelf-life. Thus, Origanum bastetanum showed the highest antioxidant potential for all assays. Antiviral activity was also tested against some important foodborne viruses, feline calicivirus (FCV), murine norovirus (MNV) and hepatitis A virus (HAV), with the highest activity obtained for Ziziphora hispanica, Thymus longiflorus and Origanum bastetanum. This research proposes the studied plants as rich sources of bioactive compounds with potential use as preservatives in the food industry.Research Group AGR279 Ciencias de la Alimentacion y Nutricion (University of Granada, Spain)Diputacion de GranadaJA PREDOC_0011

Comparative Assessment of Phytochemical Profiles of Comfrey (Symphytum offcinale L.) Root Extracts Obtained by Different Extraction Techniques

In this work a comparative study on phytochemical profiles of comfrey root extracts obtained by different extraction approaches has been carried out. Chemical profiles of extracts obtained by supercritical fluid (SFE), pressurized liquid (PLE), and conventional solid/liquid extraction were compared and discussed. Phytochemical composition was assessed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS/MS) identifying 39 compounds reported for the first time in comfrey root, mainly phenolic acids and fatty acids. The influence of different extraction parameters on phytochemical profiles of S. offcinale root was investigated for all applied techniques. PLE and maceration, using alcohol-based solvents (aqueous methanol or ethanol), were shown to be more effcient in the recovery of more polar compounds. Greater numbers of phenolics were best extracted by PLE using 85% EtOH at 63 ºC. The use of SFE and 100% acetone for 30 min enabled good recoveries of nonpolar compounds. SFE using 15% EtOH as a cosolvent at 150 bar produced the best recoveries of a significant number of fatty acids. The main compositional differences between extracts obtained by different extraction techniques were assigned to the solvent type. Hence, these results provided comprehensive approaches for treating comfrey root enriched in different phytochemicals, thereby enhancing its bioaccessibility.This work was funded by the project financially supported by the Serbian Ministry of Education, Science and Technological Development (TR 31014), the Andalusian Regional Government Council of Innovation and Science (P11-CTS-7625), the Spanish Ministry of Economy and Competitiveness (MINECO) (AGL2015-67995-C3-2, IJCI-2015-26789, and PTQ-13-06429), and the European Social Fund (FSE) (PTQ-13-06429)

Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process

Asparagus officinalis L. is a common vegetable widely consumed due to its high consumer acceptance. In addition to its flavor, green asparagus contains a high amount of bioactive compounds with health-promoting effects. In this sense, the growing concern of the public health system to promote a diet with a higher consumption of vegetables makes research on phytochemicals from this food of interest. In order to study the content of bioactive compounds from plant matrices, the combination of advanced extraction and analytical techniques within the context of green chemistry is an indispensable working model in today’s research. In the present experimental work, the composition of the phytochemicals of green asparagus from the Protected Geographical Indication (PGI) located in Huétor Tájar, Granada (Spain), was evaluated by environmentally friendly extraction techniques. In order to carry out this work, the recovery of bioactive compounds was evaluated by pressurized liquid extraction (PLE) using GRAS (Generally Recognized As Safe) solvents (mixtures of water and ethanol). The extraction was optimized using a Response Surface Methodology (RSM) based on a 24 factorial Central Composite Design (CCD). The experimental model was followed by high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC–ESI-TOF-MS) analytical methodology for a comprehensive characterization. The optimized methodology was compared with conventional solid–liquid extraction protocols using ethanol and water. The results highlighted the potential of advanced PLE techniques compared to conventional systems for the recovery of green asparagus phytochemicals. Moreover, the analytical characterization allowed the identification and quantitation of major phenolic compounds belonging to phenolic acids and flavonoids families. Therefore, an easy, fast, and novel methodology to optimize the extraction of bioactive compounds from green asparagus has been optimized, using Green and GRAS methodology, which enables a better understanding of the bioactive composition of this widely consumed food.University of Granada PPJI2017-08Spanish Government FPU20/0314

Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation

The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise. In addition to their well-known technological properties, they have been discovered to modify the gut microbiota and enhance immune function, including the stimulation of immune cells and the control of inflammatory reactions. Furthermore, the combination of these compounds with other substances such us phenols could improve their biological effect on different noncommunicable diseases through microbiota modulation. In order to gain insight into the implementation of this combined strategy, a broader focus concerning different aspects is needed. This review is focused on the optimized green and advanced extraction system applied to obtain added-value nondigestible carbohydrates, the combined administration with phenols and their beneficial effects on microbiota modulation intended for health and/or illness prevention, with particular emphasis on noncommunicable diseases. The isolation of nondigestible carbohydrates from by-products as well as in combination with other bioactive substances could provide an affordable and sustainable source of immunomodulatory chemicals.Spanish Ministry of Science and InnovationGrant TED2021-132489A-I00MCIN/AEI/10.13039/501100011033European Union NextGenerationEU/PRT

Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

This research was funded by Ministerio de Ciencia, Innovacion y Universidades under the "Proyectos de I+D+i >" (grant number RTI2018-096724-B-C22); and by Junta de Andalucia, under the "Proyectos I+D+i del Programa Operativo FEDER 2018" (grant number B-AGR-466-UGR18), the "Ayudas a proyectos de I+D+I de entidades privadas calificadas como agentes del sistema andaluz del conocimiento" (grant number PY18-RE-0033), the "Ayudas al funcionamiento de los Grupos operativos de la Asociacion Europea para la Innovacion (AEI) en materia de productividad y sostenibilidad agricolas en el sector del olivar, 2020" (grant number GOPOGR-20-0001), and, finally, the "Ayudas a los agentes publicos del Sistema Andaluz del Conocimiento, para la realizacion de proyectos de I+D+i" (grant number A-AGR-226-AGR20).Olive leaves, one of the most abundant olive production by-products, have shown incredible potential for their characteristic bioactive compound composition, with unique compounds such as the polyphenol oleuropein. In order to evaluate the bioaccessibility of bioactive compounds present in an olive leaf extract, samples were submitted to an in vitro digestion process following INFOGEST protocol, and qualitative and quantitative characterization of the original extract and digestive samples at different times were carried out using HPLC-ESI-TOF-MS. The analyzed extract presented an abundance of phenolic compounds, such as secoiridoids, with oleuropein being the main identified compound. The in vitro digestion process showed an effect on the phenolic profile of the extract, with a lower recovery in the gastric phase and an increase at the beginning of the intestinal phase. Most of the studied compounds showed high bioaccessibility at the end of the digestion, with oleuropein, ligstroside, and quercetin-3-O-galactoside being among the ones with higher value. These findings show the potential for future use of olive leaf polyphenols. However, further research is needed in order to evaluate the absorption, delivery, and interaction of these compounds with the colon.Spanish Government RTI2018-096724-B-C22Junta de Andalucia B-AGR-466-UGR18Ayudas a proyectos de I+D+I de entidades privadas calificadas como agentes del sistema andaluz del conocimiento PY18-RE-0033Ayudas al funcionamiento de los Grupos operativos de la Asociacion Europea para la Innovacion (AEI) en materia de productividad y sostenibilidad agricolas en el sector del olivar, 2020 GOPOGR-20-0001Ayudas a los agentes publicos del Sistema Andaluz del Conocimiento, para la realizacion de proyectos de I+D+i A-AGR-226-AGR2

Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction

The olive oil industry produces large volumes of wastes, which are also potential sources of bioactive compounds by developing healthy and/or functional foods. Extraction of phenolic compounds from the residues of the olive oil is mainly carried out with solvents. However, there is currently a growing public awareness about the use of organic solvents in food processing, which has pointed out the need for the application of clean technologies such as pressurized liquid extraction (PLE). Therefore, the aim of this research was to optimize the phenolic compound extraction from olive pomace by PLE, establishing the qualitative and quantitative phenolic profile by HPLC-ESI-TOF/MS. The extraction design to recover phenolics from olive pomace demonstrates a great compositional variability of PLE extracts obtained under different experimental conditions. Indeed, quantitative results have pointed out the selectivity of PLE extraction when this technique is applied to the treatment of olive pomace. PLE-optimized conditions showed higher total phenolic compound content than conventional extraction (1659 mg/kg d.w. and 281.7 mg/kg d.w., respectively). Among these phenolics, the quantity of secoiridoids and flavonoids in the optimized PLE extract was three and four times higher than in conventional extracts. Furthermore, optimal PLE conditions allowed to obtain an enriched hydroxytyrosol extract which was not detected in the conventional one.This work was funded by projects AGL2015-67995-C3-2-R, RTI2018-096724-B-C22, and IJCI-2015-26789 (Spanish Ministry of Science and Innovation), and P11-CTS-7625 and B-AGR-466-UGR18 (Andalusian Regional Government Council of Innovation and Science)

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.Junta de Andalucía B-AGR-466-UGR1