Bebidas a base de frutas procesadas por tecnologías no térmicas: compuestos bioactivos y bioaccesibilidad

La presente tesis doctoral se centró en el análisis de compuestos bioactivos y parámetros de calidad en bebidas a base de zumos de frutas y sus modificaciones tras el procesado por tecnologías no térmicas (altas presiones hidrostáticas [APH], pulsos eléctricos de alta intensidad [PEAI], descargas eléctricas de alto voltaje [DEAV] y ultrasonidos [USN]), así como el estudio de la bioaccesibilidad de estos compuestos. La aplicación conjunta de dos estrategias de conservación (aplicación de tecnologías no térmicas junto con el empleo de extracto acuoso de stevia como ingrediente natural con capacidad antioxidante/antimicrobiana) supuso un mayor contenido de compuestos bioactivos y capacidad antioxidante en las bebidas formuladas. De entre los pulsos eléctricos, descargas eléctricas de alto voltaje y ultrasonidos, los pulsos eléctricos permitieron la obtención de una bebida a base de zumo de papaya, mango y stevia con el mayor contenido de compuestos bioactivos y capacidad antioxidante. La aplicación de pulsos eléctricos como pretratamiento al prensado a temperaturas bajo cero evidenció una mejora en la cinética de obtención de zumo de manzana y en su contenido en compuestos bioactivos. Además, el aumento en la concentración de extracto acuoso de stevia dio lugar a un incremento en la bioaccesibilidad de compuestos fenólicos, antocianinas, capacidad antioxidante total y glucósidos de esteviol de la bebida a base de zumo de frutas, pero repercutió negativamente sobre la bioaccesibilidad del ácido ascórbico, evidenciando la importancia de realizar estudios de bioaccesibilidad de los compuestos bioactivos y no únicamente la determinación de su contenido.This research focused in the analysis of nutritional and quality parameters of beverages based on fruit juices and their modifications after non-thermal processing technologies (high pressure [HPP], pulsed electric fields [PEF], high voltage electrical discharges [HVED] and ultrasound [USN]), along with the bioaccessibility study of these compounds. The joint application of two conservation strategies (application of non-thermal technologies along with the use of stevia water extracts as a natural ingredient with antioxidant/antimicrobial capacity) allowed a higher content of bioactive compounds and total antioxidant capacity in the beverages under study. When comparing pulsed electric fields, high voltage electrical discharges and ultrasound, pulsed electric fields was generally the technology which led to the papaya and mango juice beverage sweetened with stevia with the highest bioactive compounds content and total antioxidant capacity. Pulsed electric fields applied as pretreatment to pressing at subzero temperatures showed an improvement in the kinetics of production of apple juice and in the bioactive compounds content. Furthermore, higher stevia water extract concentration led to an increase in the phenolic compounds, anthocyanins, total antioxidant capacity and steviol glycosides bioaccessibility, but had a negative impact on ascorbic acid bioaccessibility, demonstrating the importance of bioactive compounds bioaccessibility studies and not only bioactive compounds content determination

Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties

[EN] Consumers are increasingly demanding products with natural ingredients and functional properties. The replacement of conventional sugars with recently available sugars or sweeteners could result in the perception of candies as healthier products. Therefore, the objective of this work was to evaluate the influence of isomaltulose, oligofructose and stevia extracts on the physicochemical, mechanical, optical and antioxidant properties as well as the shelf life of marshmallows. A sensory test was carried out in order to evaluate the influence of these ingredients on the acceptance of this product. The instrumental and sensorial textural results indicate that the sucrose and glucose syrup in commercial marshmallows could be replaced by a mixture of isomaltulose, oligofructose and stevia. Adults found the new and the traditional marshmallows to be very similar. However, children only found similarities in terms of the texture. These new marshmallows, besides being more microbiologically stable, have added value due to their antioxidant properties. Practical ApplicationsSociety is becoming increasingly aware of the importance of nutrition in health, and this has a decisive impact on the proposals of the candy sector in terms of innovation and new product development. The main trends of the market are focused on eliminating the unhealthy ingredients in the formulations, such as sugars, and even incorporate active ingredients with functional properties, but without forgetting customer satisfaction. At present, the industry is using both intense and volume artificial sweeteners as conventional sugar substitutes. However, the food industry now has the possibility of using alternative natural sweeteners such as stevia, oligofructose and isomaltulose, with the added value of providing certain healthy benefits. The results of the present study could provide pertinent information to the confectionary industry that wishes to take on the challenge of developing candies with functional ingredients.The authors thank the Universitat Politecnica de Valencia (Spain) (for funding the project PAID 2011-ref: 2012 and the PhD scholarship), and the Generalitat Valenciana (Spain) (for the project GV/2013/029).Periche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2016). Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties. Journal of Food Processing and Preservation. 40:724-732. https://doi.org/10.1111/jfpp.12653S72473240Barba, F. J., Grimi, N., & Vorobiev, E. (2015). Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. Journal of Food Engineering, 149, 222-228. doi:10.1016/j.jfoodeng.2014.10.028Barba, F. J., Criado, M. N., Belda-Galbis, C. M., Esteve, M. J., & Rodrigo, D. (2014). Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chemistry, 148, 261-267. doi:10.1016/j.foodchem.2013.10.048Belda-Galbis, C. M., Pina-Pérez, M. C., Espinosa, J., Marco-Celdrán, A., Martínez, A., & Rodrigo, D. (2014). Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics. Food Microbiology, 38, 56-61. doi:10.1016/j.fm.2013.08.009Campbell, G. (1999). Creation and characterisation of aerated food products. Trends in Food Science & Technology, 10(9), 283-296. doi:10.1016/s0924-2244(00)00008-xCarbonell-Capella, J. M., Barba, F. J., Esteve, M. J., & Frígola, A. (2013). High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality. Innovative Food Science & Emerging Technologies, 18, 48-56. doi:10.1016/j.ifset.2013.01.011Chatsudthipong, V., & Muanprasat, C. (2009). Stevioside and related compounds: Therapeutic benefits beyond sweetness. Pharmacology & Therapeutics, 121(1), 41-54. doi:10.1016/j.pharmthera.2008.09.007(2011). Revised exposure assessment for steviol glycosides for the proposed uses as a food additive. EFSA Journal, 9(1), 1972. doi:10.2903/j.efsa.2011.1972Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(S2), S287-S291. doi:10.1079/bjn/2002550Gong, Q., & Bell, L. N. (2013). Degradation kinetics of rebaudioside A in various buffer solutions. International Journal of Food Science & Technology, 48(12), 2500-2505. doi:10.1111/ijfs.12241Kawai, K., Yoshikawa, H., Murayama, Y., Okuda, Y., & Yamashita, K. (1989). Usefulness of Palatinose as a Caloric Sweetener for Diabetic Patients. Hormone and Metabolic Research, 21(06), 338-340. doi:10.1055/s-2007-1009230ISO 5492 2008 Sensory analysis. Vocabulary. International Organization for StandardizationISO 8589 2007 Sensory analysis. General guidance for the design of test roomsKALETUNC, G., NORMAND, M. D., JOHNSON, E. A., & PELEG, M. (1992). INSTRUMENTAL DETERMINATION OF ELASTICITY OF MARSHMALLOW. Journal of Texture Studies, 23(1), 47-56. doi:10.1111/j.1745-4603.1992.tb00510.xLemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(3), 1121-1132. doi:10.1016/j.foodchem.2011.11.140Lina, B. A. R., Jonker, D., & Kozianowski, G. (2002). Isomaltulose (Palatinose®): a review of biological and toxicological studies. Food and Chemical Toxicology, 40(10), 1375-1381. doi:10.1016/s0278-6915(02)00105-9Muanda, F. N., Soulimani, R., Diop, B., & Dicko, A. (2011). Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves. LWT - Food Science and Technology, 44(9), 1865-1872. doi:10.1016/j.lwt.2010.12.002Periche, A., Koutsidis, G., & Escriche, I. (2013). Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions. Plant Foods for Human Nutrition, 69(1), 1-7. doi:10.1007/s11130-013-0398-1Periche, A., Heredia, A., Escriche, I., Andrés, A., & Castelló, M. L. (2015). Potential use of isomaltulose to produce healthier marshmallows. LWT - Food Science and Technology, 62(1), 605-612. doi:10.1016/j.lwt.2014.12.024Sanz, T., Salvador, A., Baixauli, R., & Fiszman, S. M. (2009). Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. European Food Research and Technology, 229(2), 197-204. doi:10.1007/s00217-009-1040-1Shahidi, F., Liyana-Pathirana, C. M., & Wall, D. S. (2006). Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 99(3), 478-483. doi:10.1016/j.foodchem.2005.08.009Shukla, S., Mehta, A., Mehta, P., & Bajpai, V. K. (2012). Antioxidant ability and total phenolic content of aqueous leaf extract of Stevia rebaudiana Bert. Experimental and Toxicologic Pathology, 64(7-8), 807-811. doi:10.1016/j.etp.2011.02.002Sivaram, L., & Mukundan, U. (2003). In vitro culture studies on Stevia rebaudiana. In Vitro Cellular & Developmental Biology - Plant, 39(5), 520-523. doi:10.1079/ivp2003438Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology, 49(9), 1963-1976. doi:10.1111/ijfs.12617Tadhani, M. B., Patel, V. H., & Subhash, R. (2007). In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis, 20(3-4), 323-329. doi:10.1016/j.jfca.2006.08.004Tan, J. M., & Lim, M. H. (2008). Effects of gelatine type and concentration on the shelf-life stability and quality of marshmallows. International Journal of Food Science & Technology, 43(9), 1699-1704. doi:10.1111/j.1365-2621.2008.01756.xVarzakas, T., & Labropoulos, A. (2012). Other Sweeteners. Sweeteners, 175-208. doi:10.1201/b12065-8Vasiljevic, T., & Varzakas, T. (2012). Bulking and Fat-Replacing Agents. Sweeteners, 395-418. doi:10.1201/b12065-1

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), S.A. Heleno grant (BD/70304/2010) and L. Barros contract under “Programa Compromisso com a Ciência-2008”

Reduction of anxiety-like and depression-like behaviors in rats after one month of drinking Aronia melanocarpa berry juice

The treatment of mood and anxiety disorders by nutraceuticals is gaining growing awareness. Berries of Aronia melanocarpa (Black chokeberry) and their extracts, exceptionally abundant in diverse phenolic compounds, have become famous for the highest in vitro antioxidant activity among fruits and notable health benefits (e.g. anti-diabetic, anti-inflammatory, cardioprotective). This study was designed to investigate the behavioral effects of month-long unlimited consumption of Aronia master juice (AJ) and/or juice reconstruct without polyphenols (RJ), in young male rats. AJ was initially evaluated for its content of phenolic compounds by spectrophotometric assays and HPLC-DAD. Rats that were supplied with three various water concentrations of AJ and RJ, respectively: 20% + 0% (ARO group), 5% + 15% (RAJ) and 0 + 20% (PLC), were compared with those which consumed only water (CTL). Daily drinking of AJ solution was significantly elevated from the second or third week onward, which was most expressed in the ARO group. Only this group displayed behavioral variations, manifested by certain hyperactivity in open field tests and prominent reductions of anxiety-like behaviors in the elevated plus maze. The ARO rats also expressed an alleviation of depression-like behavior in forced swimming tests. These findings demonstrate the beneficial behavioral effects of the one-month-long free drinking of phenolic-rich AJ in rats ( gt 20 ml per kg b. mass daily) that may be recognized as stimulating, anxiolytic-like and antidepressant-like. The in vitro assays suggested that MAO-A/MAO-B inhibitions by the phenolic compounds of AJ might be the possible in vivo mechanisms for such behavioral actions

Systematic assessment of long-read RNA-seq methods for transcript identification and quantification

The Long-read RNA-Seq Genome Annotation Assessment Project (LRGASP) Consortium was formed to evaluate the effectiveness of long-read approaches for transcriptome analysis. The consortium generated over 427 million long-read sequences from cDNA and direct RNA datasets, encompassing human, mouse, and manatee species, using different protocols and sequencing platforms. These data were utilized by developers to address challenges in transcript isoform detection and quantification, as well as de novo transcript isoform identification. The study revealed that libraries with longer, more accurate sequences produce more accurate transcripts than those with increased read depth, whereas greater read depth improved quantification accuracy. In well-annotated genomes, tools based on reference sequences demonstrated the best performance. When aiming to detect rare and novel transcripts or when using reference-free approaches, incorporating additional orthogonal data and replicate samples are advised. This collaborative study offers a benchmark for current practices and provides direction for future method development in transcriptome analysis