29 documents found, page 1 of 3
Unlocking essential oils’ potential as sustainable food additives: current stat...
Bautista-Hernández, Israel; Gómez-García, Ricardo; Martínez-Ávila, Guillermo Cristian Guadalupe; Medina-Herrera, NancyEssential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of bioactive molecules such as monoterpenes and sesquiterpenes, among others, with beneficial properties against critical issues in the food industry that could promote sustainable production beyond organoleptic boosters. This review c...
Bioactive food proteins: bridging nutritional and functional benefits with sust...
Machado, Manuela; Bautista-Hérnandez, Israel; Gómez-García, Ricardo; Silva, Sara; Costa, Eduardo M.Bioactive food proteins play multifunctional roles in human health and functional food development. Beyond their nutritional value, these proteins contain peptide sequences capable of exerting physiological effects, such as antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities. This review summarises the processing and functional technologies applied to bioactive proteins; the incre...
Bioactive potential of olive leaf by-product throughout in vitro gastrointestin...
Sánchez-Gutiérrez, Mónica; Gómez-García, Ricardo; Carrasco, Elena; Rodríguez, Alejandro; Pintado, ManuelaOlive leaf, an abundant and underutilized byproduct of the olive industry, has gained attention as a potential functional ingredient due to its high content of dietary fiber and phenolic compounds. However, little is known about its bioaccessibility and transformation throughout the digestive process, limiting its application in food formulations. This study provides a comprehensive and quantitative assessment ...
Prebiotic potential of olive leaf by-product throughout in vitro human colon fe...
Gutiérrez, Mónica Sánchez; Gómez-García, Ricardo; Pintado, Manuela; Rodríguez, Alejandro; Carrasco, ElenaOlive leaf represents a promising source of novel ingredients with potential health benefits, being rich in dietary fiber and phenolic compounds. This study aimed to evaluate the prebiotic effects of olive leaf bioactive compounds through in vitro human colonic fermentation. The phenolic compounds identified prior to fermentation included hydroxytyrosol, vanillin, oleuropein, and tyrosol. Olive ground leaf sign...
Fortification of yogurt with Solanum melongena phenolic extract: physicochemica...
Añibarro-Ortega, Mikel; Gómez-García, Ricardo; Machado, Manuela; Pereira, Alexis; Costa, Eduardo M.; Pintado, Manuela; Barros, Lillian; Pinela, JoséThis study investigated the impact of fortifying yogurt with Solanum melongena phenolic extract by assessing its physicochemical, biochemical, and antioxidant stability, including its behavior during in vitro simulated digestion. Fortification influenced the yogurt's pH, titratable acidity, and color, and improved its cohesiveness during shelf life. The fortified yogurt exhibited higher glucose levels and reduc...
Fortification of yogurt with Solanum melongena phenolic extract: Physicochemica...
Añibarro-Ortega, Mikel; Gómez-García, Ricardo; Machado, Manuela; Pereira, Alexis; Costa, Eduardo M.; Pintado, Manuela; Barros, Lillian; Pinela, JoséThis study investigated the impact of fortifying yogurt with Solanum melongena phenolic extract by assessing its physicochemical, biochemical, and antioxidant stability, including its behavior during in vitro simulated digestion. Fortification influenced the yogurt's pH, titratable acidity, and color, and improved its cohesiveness during shelf life. The fortified yogurt exhibited higher glucose levels and reduc...
Upcycled orange peel ingredients: a scoping review on phytochemical composition...
Vilas-Boas, Ana A.; Magalhães, Daniela; Gómez-García, Ricardo; Campos, Débora A.; Correia, Marta; Pintado, ManuelaBackground/Objectives: Orange peels (OP), a major by-product of the juice industry, are rich in bioactive compounds (phenolic compounds, pectin, carotenoids, and essential oils). Its valorization represents a promising route to reduce food waste and foster a circular bioeconomy. This review aimed to map scientific progress in OP upcycling, focusing on the extraction of bioactive ingredients for human nutrition ...
Enhancing the insecticidal efficacy of Allium sativum extracts through microenc...
Michel, Mariela R.; Aguilar-Zárate, Mayra; Perales-Rosas, Daniel; Martínez-Ávila, Guillermo Cristian G.; Gómez-García, RicardoGarlic (Allium sativum L.) has been widely studied for its insecticidal properties. The primary bioactive molecule in garlic extracts include allicin, alliin, S-allylcysteine, diallyl disulfide, diallyl trisulfide, diallyl sulfide and ajoene. However, these compounds degrade under environmental conditions once extracted. This study aimed to enhance the effectiveness of garlic extracts in controlling Tenebrio mo...
Functional and nutritional properties of grape by-product flours from Coahuila,...
Galindo, Alfredo Ivanoe García; Torres-León, Cristian; Aguirre-Joya, Jorge Alejandro; Siller-Sanchez, Arturo; López-Badillo, Claudia MagdalenaGrape Pomace Flour (GPF) is a by-product of the wine industry that is currently un-derutilized. This research aimed to determine the functional and nutritional properties of GPF from Coahuila, Mexico. The experimental strategy included the evaluation of the color parameters in GPF with different particle sizes; subsequently, the determination nutritional parameters (moisture, ash, minerals, fat, protein, and ca...
Technological and nutritional aspects of bread production: an overview of curre...
Mesta-Corral, Mariana; Gómez-García, Ricardo; Balagurusamy, Nagamani; Torres-León, Cristian; Hernández-Almanza, Ayerim Y.Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of...