Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion

[EN] Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion. The effects of convective drying (at 60 degrees C and 2 m s(-1); CD) and freeze-drying (at -50 degrees C and 30 Pa; FD) on the microstructure (evaluated using scanning electron microscopy (SEM) and image analyses with ImageJ software) of beetroot and the kinetics of biocompound release (total polyphenol content (TPC) and antioxidant activity (AA)) during 180 min of in vitro gastric digestion have been studied. Raw beetroot was used as the control. Drying promoted the collapse of cell walls causing volume shrinkage that resulted in a greater cell number per area unit; meanwhile in vitro digestion caused cell structure disruption, which resulted in a lower cell number per area unit. Drying promoted decreases of TPC (42% in CD and 29% in FD) and AA (66% in CD and 63% in FD) of beetroot. However, release of TPC and AA from dried samples during digestion was 82% (CD) and 76 (FD) % higher than from the raw sample. The Weibull model allowed the satisfactory modelling of the TPC and AA release kinetics (mean relative error of simulation lower than 8.5%).The authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA), co-financed with the ERDF funds (RTA2015-00060-C04-03), and the Balearic Government for the research fellowship (FPI/1814/2015).Dalmau, ME.; Eim, V.; Rosselló, C.; Carcel, JA.; Simal, S. (2019). Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion. Food & Function. 10(6):3209-3223. https://doi.org/10.1039/c8fo02421aS32093223106Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., … Weghuber, J. (2015). 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Molecular dynamics at the receptor level of immunodominant myelin oligodendrocyte glycoprotein 35-55 epitope implicated in multiple sclerosis

Multiple Sclerosis (MS) is a common autoimmune disease whereby myelin is destroyed by the immune system. The disease is triggered by the stimulation of encephalitogenic T-cells via the formation of a trimolecular complex between the Human Leukocyte Antigen (HLA), an immunodominant epitope of myelin proteins and T-cell Receptor (TCR). Myelin Oligodendrocyte Glycoprotein (MOG) is located on the external surface of myelin and has been implicated in MS induction. The immunodominant 35–55 epitope of MOG is widely used for in vivo biological evaluation and immunological studies that are related with chronic Experimental Autoimmune Encephalomyelitis (EAE, animal model of MS), inflammatory diseases and MS. In this report, Molecular Dynamics (MD) simulations were used to explore the interactions of MOG35–55 at the receptor level. A detailed mapping of the developed interactions during the creation of the trimolecular complex is reported. This is the first attempt to gain an understanding of the molecular recognition of the MOG35–55 epitope by the HLA and TCR receptors. During the formation of the trimolecular complex, the residues Arg41 and Arg46 of MOG35–55 have been confirmed to serve as TCR anchors while Tyr40 interacts with HLA. The present structural findings indicate that the Arg at positions 41 and 46 is a key residue for the stimulation of the encephalitogenic T-cells

Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

[EN] This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and substitute Tween (R) 20. Emulsions were compared with a control containing only maltodextrin as wall material and Tween (R) 20 as emulsifier. The emulsion containing 2% of artichoke exhibited higher (p < 0.05) viscosity and stability against coalescence and flocculation (24 h) and 20% higher encapsulation efficiency after spray drying, compared with control. The three microcapsules showed similar microstructure, density, porosity, flow properties, and Tg. Microcapsules containing artichoke exhibited, on average, 15% larger particles, 19% lower moisture content, and 9% lower solubility, besides perceptible colour changes. Microcapsules containing artichoke (2%) showed lower oxidation indicators content (37%) after spray drying and over 2 months of controlled storage (35 degrees C, 50% relative humidity) than control. After 90 days, decreases in linoleic acid were observed in all the samples (up to 24%), with increases of oleic and saturated fatty acids. The control showed the highest increase in saturated fatty acids (73%). Hence, artichoke bracts can be exploited for their application in lipid microencapsulation because of their emulsifier properties and the oxidative protection they provide.The authors acknowledge the financial support of the National Institute of Research and Agri-Food Technology (INIA) , ERDF funds EU, and the Spanish research agency (AEI) (RTA2015-00060-C04-03 and RTA2015-00060-C04-02) , and the AEI (PID2019-106148RR-C43 AEI 10.13039/501100011033 and PID2019-106148RRC42 AEI 10.13039/501100011033 projects) ; and the Ministry of Science Innovation and Universities (MCIU) for the research fellowship (FPU15/03040) and the mobility aid (EST17/00152) . We would also like to thank Dr. Fernando Hierro, Trinidad Garcia, Josep Agusti Pablo C`anaves, and Dr. Joan Cifre Bauz`a, from the "Serveis Cientificote`cnics" of the University of the Balearic Islands for their assistance with SEM and optical microscopy, gas chromatography, HPLC and TGA and DSC respectively.Umaña, M.; Wawrzyniak, P.; Rossello Matas, C.; Llavata-Cabrero, B.; Simal Florindo, S. (2021). Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying. LWT - Food Science and Technology. 151:1-12. https://doi.org/10.1016/j.lwt.2021.11214611215

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

This is the peer reviewed version of the following article:Rogríguez, Óscar, Eim, Valeria S., Roselló Matas, Carmen, Femenía, Antonio, Carcel Carrión, Juan Andrés, Simal, Susana. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Journal of the Science of Food and Agriculture, 98, 5, 1660-1673. DOI: 10.1002/jsfa.8673, which has been published in final form at http://doi.org/10.1002/jsfa.8673. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. (c) 2017 Society of Chemical IndustryWe thank Conselleria d'Agricultura, Medi Ambient i Territori and Fons de Garantia Agraria i Pesquera de les Illes Balears (FOGAIBA) and the Spanish Government (MEIC) for financial support (RTA2015-00060-C04, AIA01/15).Rogríguez, Ó.; Eim, VS.; Roselló Matas, C.; Femenía, A.; Carcel Carrión, JA.; Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. Journal of the Science of Food and Agriculture. 98(5):1660-1673. https://doi.org/10.1002/jsfa.8673S16601673985Fernandes, F. A. N., Rodrigues, S., Cárcel, J. A., & García-Pérez, J. V. (2015). 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Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813-835. doi:10.1016/j.ultsonch.2010.11.023Fernandes, F. A. N., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82(2), 261-267. doi:10.1016/j.jfoodeng.2007.02.032Cárcel, J. A., García-Pérez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200-207. doi:10.1016/j.jfoodeng.2011.05.038Fernandes, F. A. N., Linhares, F. E., & Rodrigues, S. (2008). Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15(6), 1049-1054. doi:10.1016/j.ultsonch.2008.03.009García-Pérez, J. V., Cárcel, J. A., Benedito, J., & Mulet, A. (2007). Power Ultrasound Mass Transfer Enhancement in Food Drying. Food and Bioproducts Processing, 85(3), 247-254. doi:10.1205/fbp07010Mason, T. 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Nutraceutical Potential of Phenolics from `Brava´ and `Mansa´ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of `Picual´ and `Cornicabra´

The increasing interest in theMediterranean diet is based on the protective effects against several diseases, including neurodegenerative disorders. Polyphenol-rich functional foods have been proposed to be unique supplementary and nutraceutical treatments for these disorders. Extra-virgin olive oils (EVOOs) obtained from 0Brava0 and 0Mansa0, varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimer0s disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinson0s disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). 0Brava0 oil exhibited the best inhibitory activity against all enzymes, when they are compared to 0Mansa0 oil: BuChE (IC50 = 245 ± 5 and 591 ± 23 mg.mL-1), 5-LOX (IC50 = 45 ± 7 and 106±14 mg.mL-1), hMAO-A (IC50 = 30 ± 1 and 72 ± 10 mg.mL-1) and hMAO-B (IC50 = 191 ± 8 and 208 ±14 mg.mL-1), respectively. The inhibitory capacity of the phenolic extracts could be associated with the content of secoiridoids, lignans and phenolic acids.This work received financial support from Programa de Cooperación Interreg V-A España—Portugal (POCTEP) 2014–2020 (projects Ref.: 0181_NANOEATERS_01_E and Ref: 0377_IBERPHENOL_6_E)

Characterization of virgin olive oils produced with autochthonous Galician varieties

The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375 mg/kg oil), tocopherols (about 165 mg/kg oil) and carotenoids (10-12 mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22 mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645 μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes

Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

In this work, phenol-rich extracts from ‘Cornicabra’ and ‘Picual’ virgin-olive oils (EVOOs) were examined, for the first time, to establish their capacity to inhibit key enzymes involved in Alzheimer's disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (LOX)), major depressive disorder (MDD) and Parkinson's disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively), and diabetes mellitus (DM) (α-glucosidase and α-amylase). ‘Cornicabra’ displayed the best inhibitory activity against all enzymes, when compared to ‘Picual’: BuChE (IC50 = 156 ± 4 and 308 ± 33 mg mL−1), LOX (IC50 = 26 ± 0.5 and 37 ± 3 mg mL−1), hMAO-A (IC50 = 20 ± 2 and 37 ± 0.2 mg mL−1), hMAO-B (IC50 = 131 ± 7 and 215 ± 13 mg mL−1) and α-glucosidase (IC50 = 154 ± 17 and 251 ± 31 mg mL−1), respectively. The behaviour observed can be associated with the higher content of secoiridoids, lignans and phenolic acids in ‘Cornicabra’ EVOO.POCTEP | Ref. 0377_IBERPHENOL_6_EFundação para a Ciência e a Tecnologia | Ref. UID/QUI/50006/2013Norte Portugal Regional Operational Programme | Ref. NORTE-01-0145-FEDER-000024Xunta de Galici

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of commercial Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased ethyl caprylate (between 42 and 63%) and ethyl caprate (between 36 and 60%) contents as the same as their respective fatty acid precursors. No important effects were observed on colour and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.Xunta de Galicia | Ref. EM2013/004POCTEP | Ref. 0377_IBERPHENOL_6_EMinisterio de Economía y Competitividad | Ref. AGL2015-66491-C2-1-

The complex association between the antioxidant defense system and clinical status in early psychosis

Oxidative stress is a pathophysiological mechanism potentially involved in psychiatric disorders. The objective of this study was to assess the relationship between total antioxidant status (TAS) and the functional status of patients with a first episode of psychosis at the onset of the disease. For this purpose, a sample of 70 patients aged between 9 and 17 years with a first episode of psychosis were followed up for a period of two years. Blood samples were drawn to measure TAS levels at three time points: at baseline, at one year, and at two years. Clinical symptoms and functioning were also assessed at the same time points using various scales. Linear regression analysis was performed to investigate the relationship between TAS and clinical status at each assessment, adjusting for potential confounding factors. The distribution of clinical variables was grouped in different percentiles to assess the dose-response in the relation between clinical variables and TAS. At baseline, patient's score on Children's Global Assessment Scale (CGAS) was directly and significantly associated with TAS with a monotonic increase in percentiles, and surprising this association was reversed after one and two years of follow-up with a monotonic decrease. In summary at the onset of the illness, TAS is positively related to clinical status, whereas as the illness progresses this correlation is reversed and becomes negative. This may be the result of an adaptive response.This study has been funded by Instituto de Salud Carlos III through the projects PI14/01900, PI16/01164 (Co-funded by European Regional Development Fund/European Social Fund, "Investing in your future"); the Basque Foundation for Health Innovation and Research (BIOEF); Networking Center for Biomedical Research in Mental Health (CIBERSAM) and the University of the Basque Country (GIC12/84). The psychiatric research department in University Hospital Araba is supported by the Stanley Research Foundation (03-RC-003). Sainza Garcia has a PhD fellowship from the University of the Basque Country. The funding sources had no role in the design and conduct of the study; collection, management, analysis, and interpretation of the data; preparation, review, or approval of the manuscript; and decision to submit the manuscript for publication