Revalorization of coffee husk: Modeling and optimizing the green sustainable extraction of phenolic compounds

This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100◦C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1 . Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical productsThis research was funded by the Spanish Ministry of Science and Innovation, SUSCOFFEE (grant number AGL2014–57239-R), COCARDIOLAC (grant number RTI 2018-097504-B-I00) projects, and the Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238

Extraction of phenolic compounds from cocoa shell: modeling using response surface methodology and artificial neural networks

This work's objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical productsThis work was supported by UAM-Santander (grant number 2017/ EEUU/01) and COCARDIOLAC (grant number RTI2018-097504-B-I00) projects, and Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238

Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in highcardiovascular risk and healthy subjects. Interplay with the gut microbiome

Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Some recent results suggest that GP-derived extracts could be promising additives in food, specially recommended for low-salt diets. The hypothesis tested in this paper is that the regular consumption of GP-derived seasonings could help in the control of hypertension and glycaemia. Methods: A randomized intervention study (6 weeks) was performed in high-risk cardiovascular subjects (n = 17) and in healthy subjects (n = 12) that were randomly allocated into intervention (2 g day−1 of GP seasoning) or control (no seasoning consumed) groups. Blood samples, faeces, urine and blood pressure (BP) were taken at the baseline and at the end of the intervention. Faecal samples were analysed for microbiota composition (16S rRNA gene sequencing) and microbial-derived metabolites (short chain fatty acids and phenolic metabolites). Results: Among the clinical parameters studied, BP and fasting blood glucose significantly decreased (p < 0.05) after the seasoning intervention, but not for the control group. Notably, application of a novel approach based on ASV (Amplicon Sequence Variant) co-occurrence networks allowed us to identify some bacterial communities whose relative abundances were related with metadata. Conclusion: Our primary findings suggest that GP-seasoning may help in the modulation of cardiometabolic risk factors, mainly in the early stages. Furthermore, it evidences modulation of gut microbiota and functional bacterial communities by grape pomace, which might mediate the cardiometabolic effects of this by-product

Una nueva herramienta digital para el estudio de los hábitos de consumo de vino

Trabajo presentado en el XV Congreso Nacional de Investigación Enológica, celebrado en Murcia (España), del 23 al 26 de mayo de 2022Este trabajo nace de la necesidad de implementar nuevas metodologías que permitan cuantificar de forma objetiva y más precisa el consumo de vino, en relación con las herramientas más comunes basadas en las Encuestas de Frecuencia de Consumo de Alimentos (FFQ) que asignan 100 mL de forma fija para una copa/vaso de vino. El objetivo de este trabajo se ha centrado en el desarrollo de una herramienta digital de análisis de imagen, basada en inteligencia artificial que permita cuantificar la cantidad de vino tinto servido en una copa/vaso a partir de una simple fotografía tomada con un teléfono móvil. Para la construcción de la herramienta, se ha creado un banco de imágenes con 24.305 fotografías de estudio considerando una serie de variables que incluyen distintos tipos de copas/vasos y volúmenes de vino tinto, distintas condiciones de luz, fondo de fotografía, distancia del objeto y ángulo focal. A partir de este banco, se ha desarrollado un modelo basado en una red neuronal convolucional (CNN) de regresión que permite predecir el volumen de vino tinto a partir de una fotografía de la copa/vaso que contiene el vino. La aplicación del modelo ha demostrado un rendimiento satisfactorio con un error absoluto medio en la medida de volumen de vino inferior a 10 mL. A partir de este primer modelo, el siguiente paso es su optimización y validación incorporando al mismo fotografías que recojan situaciones reales de consumo de vino, en el contexto de la dieta y el estilo de vida de distintos grupos de la población. Esperamos que esta nueva herramienta basada en el análisis de imagen supondrá un soporte importante para la recogida de información sobre dieta y hábitos de consumo de vino mucho más objetiva que la recogida mediante encuestas. También esperamos aportar datos más precisos sobre los hábitos individuales de consumo de vino en España

Ulcerative colitis seems to imply oral microbiome dysbiosis

Ulcerative colitis (UC) is a recurrent pathology of complex etiology that has been occasionally associated with oral lesions, but the overall composition of the oral microbiome in UC patients and its role in the pathogenesis of the disease are still poorly understood. In this study, the oral microbiome of UC patients and healthy individuals was compared to ascertain the possible changes in the oral microbial communities associated with UC. For this, the salivary microbiota of 10 patients diagnosed with an active phase of UC and 11 healthy controls was analyzed by 16S rRNA gene sequencing (trial ref. ISRCTN39987). Metataxonomic analysis revealed a decrease in the alpha diversity and an imbalance in the relative proportions of some key members of the oral core microbiome in UC patients. Additionally, Staphylococcus members and four differential species or phylotypes were only present in UC patients, not being detected in healthy subjects. This study provides a global snapshot of the existence of oral dysbiosis associated with UC, and the possible presence of potential oral biomarkers

Artificial Intelligence to evaluate the impact of COVID-19 disease on the elderly

Resumen del trabajo presentado a las II Jornadas Científicas PTI+ Salud Global, celebradas en Valencia del 5 al 6 de octubre de 2022.Peer reviewe

The gut microbiota, a hallmark of human aging, could implicate risk and effect of COVID19 in the elderly

Resumen del trabajo presentado a las II Jornadas Científicas PTI+ Salud Global, celebradas en Valencia del 5 al 6 de octubre de 2022.Peer reviewe

Longitudinal study of the immune response after

Resumen del trabajo presentado a las II Jornadas Científicas PTI+ Salud Global, celebradas en Valencia del 5 al 6 de octubre de 2022.Peer reviewe

Extractos de orujo de uva como sazonadores en dietas con bajo contenido en sal: aceptación sensorial y efecto sobre factores de riesgo cardiometabólico y la función intestinal

Peer reviewe

Extractos de orujo de uva como sazonadores en dietas con bajo contenido en sal: aceptación sensorial y efecto sobre factores de riesgo cardiometabólico y la función intestinal

Tesis doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 16-07-2021Esta tesis tiene embargado el acceso al texto completo hasta el 16-01-202