Diseño del proceso industrial para la elaboración de cerveza

[ES] La cerveza es un producto que podemos encontrar en cualquier supermercado, pero para ello ha sido necesario una serie de procesos que van desde la germinación del cereal, pasando por su maceración (hidrólisis enzimática) hasta su cocción y su fermentación. Se trata de un proceso muy sensible y caracterizado por todos y cada uno de los ingredientes emplea-dos, así como de la forma en la que se realicen sus procesos. Es por ello por lo que encontramos tanta variedad de cervezas en el mercado. En el siguiente proyecto intentaremos a partir de las experiencias realizadas, diseñar todo un proceso para la obtención de cerveza y además estudiaremos la viabilidad de pasar dicho proyecto del papel a la industria.Gisbert Verdú, M. (2016). Diseño del proceso industrial para la elaboración de cerveza. http://hdl.handle.net/10251/73275.TFG

Water sorption isotherms of different sodium alginates : thermodynamic evaluation and influence of mannuronate-guluronate copolymers

Water desorption isotherms of three alginates with different structural features were determined at 25, 37, and 50°C. The Halsey model was selected to fit the equilibrium water sorption data. Differential and integral enthalpy and entropy were estimated for tested alginates. Optimal storage conditions of tested alginates (moisture content from 0.15 to 0.20 kg water/kg dry solid and relative humidity from 35% to 50%) were determined from the maximum and minimum integral enthalpy and entropy values, respectively. A model was proposed to estimate the water sorption isotherms of al-ginates based on the alginate monomers (mannuronate, M, and guluronate, G) at low water activity (<0.4). M fraction was mainly responsible for the hygroscopicity of algi-nates. Alginates with similar G fraction showed different hygroscopic features by the presence of more homopolymeric G blocks that could form helical structures at low moisture content, decreasing the water affinityAuthors acknowledge the financial support of the Spanish Ministry of Science and Innovation (Project RTI2018-095919-B-C2) and the European Regional Development Fund (FEDER) and Xunta de Galicia (Consolidation Project ED431B 2019/01)S

Influence of Oxidation and Dialysis of Phlorotannins on Bioactivity and Composition of Ultrasound-Assisted Extracts from Ascophyllum nodosum

The isolation and chemical characterization of phlorotannins has gained special attention in recent years due to their specific health-promoting benefits. Flow-cell ultrasound-assisted extraction (90 W/cm2 of sonication power, 2 min of retention time and 20 g solvent/g algae of liquid–solid ratio) was carried out by using double-distilled water (WE) and acetone:water mixture (AWE) as extraction solvents. The AWE showed a higher total polyphenols content (TPC), carbohydrates (CHOs) and antioxidant activities than WE. However, when the WE was purified by using Amberlite XAD16 column, the purified WE (PWE) showed similar a TPC, decreased CHOs and increased antioxidant activity compared to WE. The oxidation of the PWE extract was evaluated under natural, forced and severe oxidation condition for 120 h. Only severe oxidation conditions were able to significantly reduce TPC and antioxidant activities. PWE was dialyzed (20, 10, 3.5 and 2 kDa). The main bioactive fraction of phlorotannins was obtained from 10 to 20 kDa. CHOs were distributed in fractions below 20 kDa. MALDI-TOF analysis was performed for PWE, PD20 and PD2 extracts to analyze the degree of polymerization of phlorotannins, which ranged from 4 to 17 phloroglucinol units/molecule. Fragmentation patterns allowed the proximate identification of several phlorotannins in Ascophyllum nodosum extractsThis work was supported by the Ministry of Science and Innovation of Spain and European Regional Development Fund (ERDF) of European Union by the research project (RTI2018–095919–B–C2R) and Xunta de Galicia, Spain (Consolidation Project ED431B 2019/01).S

Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed’s health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their antioxidant and antidiabetic properties. Various novel and ecofriendly extraction methods, including solid–liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction are examined for their effectiveness in isolating phlorotannins. The chemical structure and isolation of phlorotannins are discussed, along with methods for their characterization, such as spectrophotometry, nuclear magnetic resonance, Fourier transform infrared spectroscopy, and chromatography. Special attention is given to the antioxidant activity of phlorotannins. The inhibitory capacities of polyphenols, specifically phlorotannins from Ascophyllum nodosum against digestive enzymes, such as α-amylase and α-glucosidase, are explored. The results suggest that polyphenols from Ascophyllum nodosum seaweed hold significant potential as enzyme inhibitors, although the inhibitory activity may vary depending on the extraction conditions and the specific enzyme involved. In conclusion, seaweed exhibits great potential as a functional food ingredient for promoting health and preventing chronic diseases. Overall, this review aims to condense a comprehensive collection of high-yield, low-cost, and ecofriendly extraction methods for obtaining phlorotannins with remarkable antioxidant and antidiabetic capacities.This work was funded by the Ministry of Science and Innovation of Spain and European Regional Development Fund (ERDF) of European Union by the research project (RTI2018-095919-B-C2).S

Ultrasound-Assisted Extraction of Biopolymers from Ascophyllum nodosum Brown Seaweeds: Bioactivity and Enzyme Inhibition of Phlorotannins assessment

Ascophyllum nodosum seaweeds was used as source of biopolymers. The ultrasoundassisted extraction was used to obtain extracts with high content of bioactive compounds with high antioxidant and enzyme inhibition activities. The physicochemical characterization of these extracts showed a high content of phlorotannins along with other substances (carbohydrates and uronic acids), being necessary subsequent purification steps. By means of gel chromatography and dialysis, extracts with an improved bioactivity were obtained. Extracts with the highest bioactivities were significant inhibitors of &#945;amylase and &#945;glucosidase digestive enzymes. Finally, alginates with modulated properties were also obtained improving the integral use of the seaweeds, after the extraction of phlorotannins. Results indicated that extracted biopolymers from Ascophyllum nodosum can be employed in glutenfree foods for celiac people and functional formulations.2023-12-2