Libéralisation des marchés laitiers. Une perspective depuis le secteur laitier espagnol

L’augmentation des quotas a permis à l´Espagne d’accroître sa production de lait sans compromettre l’équilibre du marché, mais en 2014-2015 se crée un écart d´environ 5 % de la production entre l’offre et la demande, une situation similaire à celle présente dans l’ensemble de l’Union européenne. Le retour à l’équilibre exige une réduction de la production qui devrait être ordonnée et équilibrée afin de ne pas compromettre le maintien du secteur laitier dans les différentes régions.The enlargement of quotas allowed an increase in Spanish milk production between 2008 and 2013 without compromising the balance of the market. In 2014-2015, a gap between supply and demand of around 5% of production appeared, a situation that is similar to the one recorded in the whole EU. The return to equilibrium requires a reduction in production that should be orderly and balanced in order not to endanger the continuity of the sector in the different regions

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

Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G0 ) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 C), amylopectin crystallites melting (82–101 C), reversible dissociation of lipid-amylose complexes (107–128 C) and amylose melting (133–171 C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during bakingThis work was supported by the Ministry of Economy and competitiveness of Spain and European Regional Development Fund (ERDF) of European Union by the research project (CTQ 2013–43616/P)S

Physicochemical, functional and structural characterization of fibre from defatted Rosa rubiginosa and Gevuina avellana seeds

The composition, functional properties and structural features of the fiber from Rosa rubiginosa defatted seeds and from Gevuina avellana defatted and partially deproteinized seeds were evaluated. The effect of phosphate salts and temperature during the extraction of fibres and the influence of two drying technologies on the distribution of soluble and insoluble dietary fibre were assessed. The extraction of protein and monosaccharides was favoured by increasing temperature in the range studied. Water and oil absorption capacities higher than 10 g g¯¹ were observed for soluble and insoluble fibres from Gevuina avellana and for the soluble ones from Rosa rubiginosa. The insoluble fibre product from Rosa and Gevuina contained 650-810 g kgˉ¹ and 390-440 g kg¯¹ neutral detergent fibre respectively. The protein content in the insoluble fibre varied in the range 100-150 g kg¯¹ and 120-260 g kg¯¹ and in the soluble fibre between 200-550 g kg¯¹ and 180-370 g kg¯¹ for Rosa and Gevuina respectively.European Commission - INCO-DC. Xunta Galicia - University of Vigo - ERBIC 18 CT 970206, MEC (ALI98-1641-CE)

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

Impact of drying on the sodium alginate obtained after polyphenols ultrasound-assisted extraction from Ascophyllum nodosum seaweeds

Ultrasound-assisted extraction (UAE) of polyphenols from the brown seaweeds Ascophyllum nodosum leaves a solid phase where alginates can be extracted. This study characterizes alginates extracted after the UAE process, with and without an intermediate drying stage at different temperatures (50 and 90 °C) producing sequentially two bioactive compounds from a unique raw material. FT-IR and 1H NMR analyses showed the high purity of alginates with features in the range of commercial alginates. Drying at high temperature decreased average block length and viscosity average molecular weight (Mv) of alginate from 428 to 133 kg/mol. Steady-shear curves (shear-thinning behaviour) and viscoelasticity (liquid like character) features depended clearly on Mv. Solutions of alginates with high Mv were more viscous and the elastic character was more relevant. Cox-Merz rule was only accomplished within the semi-dilute regimes of alginate concentration. Tested process conditions allow the production of alginates with different propertiesS

Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata

[EN] The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by ultrasound-assisted extraction. BB seaweed powders exhibited significant color differences between powders obtained from BB dried at 35ºC (yellowish-green) and 50–75 °C (brown). High air drying temperature (above 60ºC) significantly reduced the total polyphenolic, carbohydrate content and scavenging activity of aqueous extracts of BB.The authors acknowledge the financial support of the Ministry of Economy and Competitiveness of Spain and European Regional Development Fund (ERDF) of European Union by the research project (CTQ 2013-43616/P).Arufe, S.; Sineiro, J.; Chenlo, F.; Moreira, R. (2018). Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 865-872. https://doi.org/10.4995/IDS2018.2018.7496OCS86587

Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration

[EN] Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined. Experimental drying data were modelled using two-parameter Page model (n, k). Page parameter n was constant (1.28) at tested temperatures, but k increased significantly with drying temperature from 35 to 60ºC and was invariant at higher temperatures (up to 75ºC). Drying experiments allowed the determination of the critical moisture content of seaweed (1.6 ± 0.2 kg water (kg d.b.)−1). Mass transfer coefficients during constant drying rate period and effective coefficients of water diffusion during falling drying rate period were evaluated, assuming cyclindrical geometry and considering volumetric shrinkage.The authors acknowledge the financial support of the Ministry of Economy and Competitiveness of Spain and European Regional Development Fund (ERDF) of European Union by the research project (CTQ 2013-43616/P).Arufe-Vilas, S.; Sineiro, J.; Chenlo, F.; Moreira, R. (2018). Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 355-362. https://doi.org/10.4995/IDS2018.2018.7497OCS35536