State-of-the-art of analytical techniques to determine food fraud in olive oils

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chroma-tography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.The research leading to these results was supported by MICINN with the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grants for A. G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295) and by University of Vigo supporting the predoctoral grant for M. Carpena (Uvigo-00VI 131H 6410211).info:eu-repo/semantics/publishedVersio

Secondary aroma: influence of wine microorganisms in their aroma profile

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.The research leading to these results was supported by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; by Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; by EcoChestnut Project (Erasmus+ KA202) that supports the work of M. Carpena; by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN with the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891) and the Juan de la Cierva_incorporación grant for P. Otero (IJCI-2016-27774); by Xunta de Galicia and University of Vigo supporting the postdoctoral grant of M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grant for P. García-Oliveira (ED481A-2019/295).info:eu-repo/semantics/publishedVersio

A HPLC‐DAD method for identifying and estimating the content of fucoxanthin, β‐carotene and chlorophyll a in brown algal extracts

Seaweeds are photosynthetic organisms that have high contents of pigments. The coloration of each alga is defined by the content and combination of pigments synthesized, which varies among species and environmental conditions. The most abundant pigments in algae are chlorophylls and carotenoids, lipophilic molecules that can be used as natural colorants and have high acceptance by consumers. In this work, a simple and short hands-on time HPLC-DAD method for identifying and estimating the pigment content of algal extracts, specifically fucoxanthin, ��-carotene and chlorophyll a was carried out. Using this optimized method, a pigment screening was performed on the ethanolic extracts obtained by ultrasound-assisted extraction from nine brown algal from the Atlantic coastline: Ascophyllum nodosum, Bifurcaria bifurcata, Fucus spiralis, Himanthalia elongata, Laminaria saccharina, Laminaria ochroleuca, Pelvetia canaliculata, Sargassum muticum and Undaria pinnatifida. HPLC results permitted to highlight L. saccharina and U. pinnatifida as promising sources of these three target pigments containing a total amount of 10.5 – 11.5 mg per gram of dry weight. Among them, the most abundant one was fucoxanthin, an added-value compound with a high potential to be commercially exploited by different industries, such as the food, cosmetic, and pharmaceutical sectors.Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Ministerio de Ciencia e Innovación | Ref. FPU2016/06135Xunta de Galicia | Ref. ED481B-2019/096CYTED—AQUA-CIBUS | Ref. P317RT0003European Commission | Ref. ERA-NET ERA-HDHL n. 696295Fundação para a Ciência e a Tecnologia | Ref. PTDC/OCE-ETA/30240/201

The use of invasive algae species as a source of secondary metabolites and biological activities: Spain as case-study

In the recent decades, algae have proven to be a source of different bioactive compounds with biological activities, which has increased the potential application of these organisms in food, cosmetic, pharmaceutical, animal feed, and other industrial sectors. On the other hand, there is a growing interest in developing effective strategies for control and/or eradication of invasive algae since they have a negative impact on marine ecosystems and in the economy of the affected zones. However, the application of control measures is usually time and resource-consuming and not profitable. Considering this context, the valorization of invasive algae species as a source of bioactive compounds for industrial applications could be a suitable strategy to reduce their population, obtaining both environmental and economic benefits. To carry out this practice, it is necessary to evaluate the chemical and the nutritional composition of the algae as well as the most efficient methods of extracting the compounds of interest. In the case of northwest Spain, five algae species are considered invasive: Asparagopsis armata, Codium fragile, Gracilaria vermiculophylla, Sargassum muticum, and Grateulopia turuturu. This review presents a brief description of their main bioactive compounds, biological activities, and extraction systems employed for their recovery. In addition, evidence of their beneficial properties and the possibility of use them as supplement in diets of aquaculture animals was collected to illustrate one of their possible applications.The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project, and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement Nº 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295). The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the postdoctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grants of P. García-Oliveira (ED481A-2019/295) and Antía González Pereira (ED481A-2019/0228); by University of Vigo for the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211) and by UP4HEALTH Project that supports the work of C. Lourenço-Lopes.info:eu-repo/semantics/publishedVersio

Traditional plants from Asteraceae family as potential candidates for functional food industry

Traditional plants have been used in the treatment of disease and pain due to their beneficial properties such as antioxidant, antiinflammation, analgesic, and antibiotic activities. The Asteraceae family is one of the most common groups of plants used in folk medicine. The species Achillea millefolium, Arnica montana, Bellis perennis, Calendula officinalis, Chamaemelum nobile, Eupatorium cannabinum, Helichrysum stoechas, and Taraxacum officinale have been used in different remedies in Northwest Spain. Besides health benefits, some of them like C. nobile and H. stoechas are already employed in cooking and culinary uses, including cocktails, desserts, and savory dishes. This study aimed to review the current information on nutritive and beneficial properties and bioactive compounds of these plants, which are not mainly used as foods but are possible candidates for this purpose. The report highlights their current uses and suitability for the development of new functional food industrial applications. Phenolic compounds, essential oils, and sesquiterpene lactones are some of the most important compounds, being related to different bioactivities. Hence, they could be interesting for the development of new functional foods.The research leading to these results received institutioanl and financial support from the: Programa de Cooperación Interreg V-A España—Portugal (POCTEP) 2014–2020 (Projects Ref.: 0181_NANOEATERS_01_E and 0377_IBERPHENOL_6_E); MICINN supporting the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891); Xunta de Galicia and University of Vigo for supporting the post-doctoral grant of María Fraga Corral (ED481B-2019/096) and the pre-doctoral grant of P. García- Oliveira (ED481A-2019/295); to Xunta de Galicia for the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED – AQUA-CIBUS, P317RT0003); by EcoChestnut Project (Erasmus+ KA202) that supports the work of M. Carpena; by the Bio Based Industries Joint Undertaking (JU) under grant agreement no. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019), the JU receives support from the European Union’s Horizon 2020 Research and Innovation Program and the Bio Based Industries Consortium.info:eu-repo/semantics/publishedVersio

Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries

Fucoxanthin is a pigment present in diverse marine organisms such as micro and macro-algae. The most relevant source of fucoxanthin has been described to be the group of the brown macroalgae, also known as Phaeophyceae. The presence of the fucoxanthin, a xanthophyll, found as an accessory pigment in the chloroplasts of the brown algae is responsible for providing them their characteristic color. The market size of this carotenoid, expected to reach US$ 120 million by 2022, reflects its industrial importance, especially remarkable as a food or cosmetic ingredient. Scope and approach: Therefore, it is critical to recognize the main sources of fucoxanthin as well as the most efficient extraction and purification methods that allow obtaining the best production ratio for such a valuable molecule. Throughout this review very different preventive properties of the fucoxanthin have been included, such as antioxidant, anticancer, antiangiogenic, anti-inflammatory, cytoprotective, antiobesity, neuroprotective and its skin protective effects. The stability, bioavailability and toxicity of the fucoxanthin have also been reviewed through diverse biological, in vitro and in vivo assays. Key findings and conclusions: Thus, the main aim of this work is to provide a wide and global vision of the fucoxanthin in terms of productive species, efficient recovery techniques and multiple industrial applications.The research leading to these results was funded by FEDER under the program Interreg V Spain-Portugal (POPTEC, ref. 0377-Iberphenol-6-E); by MICINN supporting the Ram on&Cajal grant for M.A. Prieto (RYC- 2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M.Fraga-Corral (ED481B-2019/096), the predoctoral grants for A.G. Pereira (ED481A-2019/0228) and P. Garc a- Oliveira (ED481A-2019/295); by Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/58 NeuroFood Project and AlgaMar (www.algamar.com) for supporting the pre-doctoral grant for C. Louren o-Lopes; NANOEATERS Project (0181_NANOEATERS_01_E) for supporting the pre-doctoral work of C. Jimenez-Lopez; EcoChestnut Project (Erasmus+KA202) for supporting the work of M. Carpena; Ibero- American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003) and UP4HEALTH Project (H2020-BBI-JTI-2019) for financial support.info:eu-repo/semantics/publishedVersio

Challenges in the application of circular economy models to agricultural by-products: pesticides in Spain as a case study

The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.Xunta de Galicia | Ref. ED481B-2019/096Xunta de Galicia | Ref. ED481B-2021/152Ibero-American Program on Science and Technology | Ref. CYTED—AQUA-CIBUS, P317RT0003ERA-NET ERA-HDHL | Ref. 696295Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Ministerio de Ciencia e Innovación | Ref. FPU2020/0614

Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12, the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grant of M. Carpena (ED481A 2021/313), the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021) that supports the work of F. Chamorro and by the program Grupos de Referencia Competitiva (GRUPO AA1-GRC 2018) that supports the work of J. Echave. Authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n° 696295). Funding for open access charge: Universidade de Vigo/CISUG.info:eu-repo/semantics/publishedVersio

By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.The research leading to these results was funded by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; to Xunta de Galicia supporting the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium.info:eu-repo/semantics/publishedVersio

Colour and stability of the six common anthocyanidin 3-glucosides

This study on anthocyanin stability and colour variation (lambda max, absorptivity) in the pH range 1-12 during a period of 60 days storage at 10 and 23ºC, was conducted on the 3-glucosides of the six common anthocyanidins. It was mostly in the alkaline region that differences in colour and stability became significant. Although it has been generally accepted that anthocyanins are stable only at low pH values, this study revealed that, for some of the anthocyanin 3-glucosides (e.g. malvidin 3-glucoside), the bluish colours were rather intense and stability relatively high in the alkaline region. Thus, they can be regarded as potential colorants for some slightly alkaline food products.Fundação para a Ciência e Tecnologi