A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.

The Aristotelia chilensis (Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-ß-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value.

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies.

Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina (encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For that, a commercial control (CTRL) and an experimental control (CTRL) (without antioxidants) were compared. Color, nutritional composition, pH, antioxidant capacity, total phenolic compounds, as well as sensory properties were evaluated. The results showed the brownies developed with psyllium and the different extracts increased total dietary fiber compared to CTRL Commercial and CTRL, with E-spirulina (14.93 g/100 g) and Moringa (11.91 g/100 g) being the most prominent samples. However, with regard to soluble fiber, the highest content of NE-spirulina and the lowest content of HXT were observed. In addition, brownies enriched with extracts showed higher antioxidant capacity and higher phenolic compounds than controls, with HXT standing out at 299.25 µM Trolox/g in ABTS, 1470.08 µM Trolox/g in DPPH, and 18.15 µM Trolox/g in FRAP. However, a high level of phenolic compounds was found in E-Spirulina (604.71 mg/L). In reference to fatty acids, monounsaturated fatty acids (MUFA) (70%) were the predominant fatty acids, followed by polyunsaturated fatty acids (PUFA) (19%) and saturated fatty acids (SFA) (10%). Glutamic acid and asparagine were the predominant amino acids. As for mineral content, N-spirulina and E-spirulina were the brownies with the highest iron bioaccessibility; Si, Na, B, Al, P, Fe, Zn, Bi, Ca, Cu, Mg, Mn, Rb, S, and Sr being the most abundant elements in the brownies of this study. In addition, the HXT and Moringa samples scored higher in overall acceptability compared to the controls. The findings suggest that the incorporation of psyllium, quinoa flour, and antioxidant extracts in brownies could be a viable approach to produce a healthy brownie enriched with fiber, antioxidants and, therefore, considering the nutritional, physicochemical, and organoleptic characteristics, HTX is the ideal compound to enrich bakery products.

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.

Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients.

In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5-6 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a "Ready-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes".

Review on Propolis Applications in Food Preservation and Active Packaging.

Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry.

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods.

Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated. The performed analysis reported a high content of proteins and low content of lipids in the chemical composition. Regarding the mineral content, Ca and Fe presented high bioaccessibility; K, S, Ca, and Fe being the most concentrated elements. The obtained values using FRAP, ABTS, and ORAC methods showed high antioxidant capacity, directly related to the increased content of phenolic compounds. In view of the results, Moringa oleifera can be incorporated into the diet as a functional ingredient or as a fortifier of any kind of food. The important source of minerals, phenolics, proteins, unsaturated fats, and folates make it an excellent extract with beneficial properties.

[Assessing nutritional status in institutionalized mental patients]. / Valoración del estado nutricional en enfermos mentales institucionalizados.

Introduction: Introduction and objectives: malnutrition remains an unrecognised problem in psychiatric centers. The aim of the present study was to find out the prevalence of malnutrition and to recognize the importance of diet in the nutrition of the mentally ill. Methods: the nutritional status of 65 patients was assessed by anthropometric measurements (weight, height, body mass index, tricipital skin fold, bicipital skin fold, subscapular skin fold, suprailiac skin fold, tibial skin fold, abdominal skin fold, waist-hip index, hip circumference and waist circumference), blood tests (ferritin, triglycerides, albumin, cholesterol, glucose), other variables (blood pressure), the MNA-2009 questionnaire, and the one-week menu. Personal data, sex, smoking habits, age, type of disease, physical activity, family visits and the variables included in the MNA-2009 questionnaire were also recorded for each patient. Results: the sample consisted of 13 women and 52 men, all of whom were mentally ill patients in a psychiatric institution. A total of 43.1 % were overweight and 21.5 % obese, with more women than men in each category. Regarding biochemical values, it was observed that triglyceride and cholesterol levels were higher than recommended values. In addition, they presented a great imbalance in macronutrients and micronutrients in the daily nutritional assessment. Conclusion: this study has demonstrated the high prevalence of malnutrition in psychiatric patients, in particular obesity, due to the large excess of each of the macronutrients and micronutrients in the daily menu of psychiatric patients.

Introducción: Introducción y objetivos: la malnutrición continúa siendo un problema no reconocido en los centros psiquiátricos. El objetivo del presente estudio fue conocer la prevalencia de la malnutrición y reconocer la importancia de la dieta en la alimentación de los enfermos mentales. Métodos: se evaluó el estado nutricional de 65 pacientes mediante medidas antropométricas (peso, talla, índice de masa corporal, pliegue cutáneo tricipital, pliegue cutáneo bicipital, pliegue cutáneo subescapular, pliegue cutáneo suprailíaco, pliegue cutáneo tibial, pliegue cutáneo abdominal, índice cintura-cadera, circunferencia de la cadera y circunferencia de la cintura), analíticas (ferritina, triglicéridos, albúmina, colesterol, glucosa), otras variables (presión arterial), el cuestionario MNA-2009 y el menú de una semana. De cada paciente, además, se registraron datos personales, sexo, hábito tabáquico, edad, tipo de enfermedad, actividad física, visitas familiares y las variables enmarcadas en el cuestionario MNA-2009. Resultados: la muestra estuvo formada por 13 mujeres y 52 hombres, todos ellos enfermos mentales de una institución psiquiátrica. El 43,1 % presentaban sobrepeso y el 21,5 % obesidad, siendo estos índices superiores en las mujeres que en los hombres. Respecto a los valores bioquímicos, se observó que los niveles de triglicéridos y colesterol eran superiores a los valores recomendados. Además, los sujetos presentaron un gran desequilibrio en macronutrientes y micronutrientes en la valoración nutricional diaria. Conclusión: en este estudio se ha demostrado la gran prevalencia de la malnutrición en los pacientes psiquiátricos, en concreto de la obesidad por el gran exceso que presentan cada uno de los macronutrientes y micronutrientes repartidos en el menú durante el día de los pacientes psiquiátricos.

Antioxidant capacity and diet pattern evaluation in a university community in south eastern Spain / Evaluación de la capacidad antioxidante y el patrón dietético en una comunidad universitaria del sudeste español

Background: antioxidants can eliminate excess free radicals present in our bodies, and it has been shown that eating a diet rich in polyphenols and anthocyanins, present in vegetables, fruits and legumes, has a protective effect against cancer, heart disease, and some neurological diseases. Objectives: the objective of the present work was to evaluate the eating habits of the university community in Murcia. Methods: the research was carried out by means of surveys on the choice of dishes at university canteens. In addition, the antioxidant activity of the most widely consumed dishes (pork Milanese style, pasta Bolognese, lentil and chorizo stew, Spanish omelette, and vegetable paella) were evaluated using the DPPH, FRAP, and ORAC methods. Results: the results obtained indicated that canteen users preferred consumption of pasta, meat, and fried potatoes rather than vegetables, pulses, and fish as main courses. The most consumed dessert was yogurt, closely followed by fruits. The consumption of water also stands out, and a majority of subjects accompanied their meals with white bread and salad. With regard to antioxidant capacity, it was found that the dish with the highest antioxidant capacity was lentil and chorizo stew, with Spanish omelette being the less antioxidant dish. Conclusion: in conclusion, consumption of fruit, vegetables, and legumes should be encouraged, as they contribute decisively to the antioxidant capacity of the diet. (AU)

Introducción: los antioxidantes pueden eliminar el exceso de radicales libres presentes en nuestro organismo, y se ha demostrado que consumir una dieta rica en polifenoles y antocianinas, presentes en verduras, frutas y legumbres, tiene un efecto protector frente al cáncer, las enfermedades cardíacas y algunas enfermedades neurológicas. Objetivos: el objetivo del presente trabajo fue evaluar los hábitos alimentarios de la comunidad universitaria de Murcia. Métodos: la investigación se llevó a cabo mediante encuestas sobre la elección de platos en los comedores universitarios. Además, se evaluó la actividad antioxidante de los platos más consumidos (cerdo a la milanesa, pasta boloñesa, lentejas con chorizo, tortilla española y paella de verduras) a través de los métodos DPPH, FRAP y ORAC. Resultados: los resultados obtenidos indicaron que los usuarios del comedor prefirieron el consumo de pasta, carne y patatas fritas en lugar del de verduras, legumbres y pescado. El postre más consumido fue el yogur, seguido de cerca por la fruta. También destaca el consumo de agua, y la mayoría acompañan sus comidas con pan blanco y ensalada. En cuanto a la capacidad antioxidante, se encontró que el plato con mayor capacidad antioxidante fueron las lentejas con chorizo, siendo la tortilla española el plato menos antioxidante. Conclusión: en conclusión, conviene fomentar el consumo de frutas, verduras y legumbres, ya que contribuyen de forma decisiva a la capacidad antioxidante de la dieta. (AU)

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat.

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.

Antioxidant capacity and diet pattern evaluation in a university community in south eastern Spain.

INTRODUCTION: Background: antioxidants can eliminate excess free radicals present in our bodies, and it has been shown that eating a diet rich in polyphenols and anthocyanins, present in vegetables, fruits and legumes, has a protective effect against cancer, heart disease, and some neurological diseases. Objectives: the objective of the present work was to evaluate the eating habits of the university community in Murcia. Methods: the research was carried out by means of surveys on the choice of dishes at university canteens. In addition, the antioxidant activity of the most widely consumed dishes (pork Milanese style, pasta Bolognese, lentil and chorizo stew, Spanish omelette, and vegetable paella) were evaluated using the DPPH, FRAP, and ORAC methods. Results: the results obtained indicated that canteen users preferred consumption of pasta, meat, and fried potatoes rather than vegetables, pulses, and fish as main courses. The most consumed dessert was yogurt, closely followed by fruits. The consumption of water also stands out, and a majority of subjects accompanied their meals with white bread and salad. With regard to antioxidant capacity, it was found that the dish with the highest antioxidant capacity was lentil and chorizo stew, with Spanish omelette being the less antioxidant dish. Conclusion: in conclusion, consumption of fruit, vegetables, and legumes should be encouraged, as they contribute decisively to the antioxidant capacity of the diet.

INTRODUCCIÓN: Introducción: los antioxidantes pueden eliminar el exceso de radicales libres presentes en nuestro organismo, y se ha demostrado que consumir una dieta rica en polifenoles y antocianinas, presentes en verduras, frutas y legumbres, tiene un efecto protector frente al cáncer, las enfermedades cardíacas y algunas enfermedades neurológicas. Objetivos: el objetivo del presente trabajo fue evaluar los hábitos alimentarios de la comunidad universitaria de Murcia. Métodos: la investigación se llevó a cabo mediante encuestas sobre la elección de platos en los comedores universitarios. Además, se evaluó la actividad antioxidante de los platos más consumidos (cerdo a la milanesa, pasta boloñesa, lentejas con chorizo, tortilla española y paella de verduras) a través de los métodos DPPH, FRAP y ORAC. Resultados: los resultados obtenidos indicaron que los usuarios del comedor prefirieron el consumo de pasta, carne y patatas fritas en lugar del de verduras, legumbres y pescado. El postre más consumido fue el yogur, seguido de cerca por la fruta. También destaca el consumo de agua, y la mayoría acompañan sus comidas con pan blanco y ensalada. En cuanto a la capacidad antioxidante, se encontró que el plato con mayor capacidad antioxidante fueron las lentejas con chorizo, siendo la tortilla española el plato menos antioxidante. Conclusión: en conclusión, conviene fomentar el consumo de frutas, verduras y legumbres, ya que contribuyen de forma decisiva a la capacidad antioxidante de la dieta.

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products.

Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products.

Relación entre microbiota intestinal y sarcopenia en pacientes con enfermedad de parkinson. Revisión / Relation between intestinal microbiota and sarcopenia in patients with parkinson disease. a review

Fundamentos: La enfermedad de Parkinson (EP) es una enfermedad neurodegenerativa que presenta diversas manifestaciones motoras y no motoras. La sarcopenia, presente en 1 de cada 5 pacientes con EP se asocia a la severidad de la enfermedad contribuyendo a incrementar la morbi-mortalidad de quienes la padecen. Distintas investigaciones han encontrado que los pacientes con EP presentan una alteración de las bacterias que residen en el sistema digestivo, estableciendo un eje intestino-cerebro que explicaría muchas de las complicaciones de la EP. Además existe el eje intestino-musculo que explicaría alguna de las causas de la severidad de la sarcopenia en pacientes con EP. El objetivo fue analizar la relación existente entre microbiota intestinal y sarcopenia en personas que padecen enfermedad de Parkinson.Métodos: Se utilizaron las siguientes bases de datos: NCBI, EBSCO, ProQuest, aplicando las palabras claves y MeSH: (“gut microbiota” OR microbiota OR microbiome OR flora) AND sarcopenia AND Parkinson. Resultados: La primera búsqueda no arrojó resultados, por elcual se decidió eliminar los filtros, aun así, el resultado no fue satisfactorio. La segunda búsqueda se realizó eliminando la enfermedad de Parkinson, y tras aplicar filtros establecidos se obtuvo 1 artículo que cumplía con el objetivo de la revisión. Debido a los escasos de resultados se decidió realizar la revisióncomo narrativa. Conclusiones: La evidencia encontrada hace pensar que la relación que existe entre la MI y sarcopenia en pacientes con EP es la activación del estado inflamatorio, que deriva de la interacción de las bacterias intestinales con el sistema inmunológico. (AU)

Background: Parkinson's disease (PD) is a neurodegenerative disease that presents various motor and non-motormanifestations. Sarcopenia is present in one of five patients with PD, associated with the severity of the disease contributing to increase in morbidity and mortality of those who suffer from it. Researchers have found that patients with PD present an alteration of the bacteria residing in the digestive system establishing an axis gut-brain that would explain much of the complications in PD but there also exists the axis intestine-muscle that would explain some causes of the severity of the sarcopenia in patients with PD. The objective was to analyze the existence between gut microbiota andsarcopenia in persons that have Parkinson's disease Methods: The following data bases were used: NCBI,EBSCO, ProQuest, applying the key words and MeSH: (“gut microbiota” OR microbiota OR microbiome OR flora) ANDsarcopenia AND Parkinson. Results: The first finding did not yield results thereforedeciding to delete the filters even so the result was not satisfactory. The second finding was carried out by eliminating Parkinson's disease and after applying the filters established 1 paper was obtained which meets with the objective of the review. Due to the limited results, it was decided to carry out the review as a narrative. Conclusions: The evidence found makes think that the relation existing between the MI and Sarcopenia in patientswith PD is the activation of the inflammatory state, which derives from the interaction of intestinal bacteria with theimmune system. (AU)

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products.

Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet".

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.

Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo.

Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish "chorizo") using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.

Enfermedad celiaca: causas, patología y valoración nutricional de la dieta sin gluten. Revisión / Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review

INTRODUCCIÓN: los pacientes celiacos sufren deficiencias antes y durante el mantenimiento de la dieta sin gluten; esto se debe a la malabsorción asociada a la enfermedad y a los alimentos no enriquecidos, en su mayoría procesados, altos en grasas saturadas y deficientes en los minerales típicamente presentes en el trigo. OBJETIVOS: el principal objetivo de la presente revisión bibliográfica es recopilar aquellos trabajos que centren su atención en determinar las bases moleculares de la enfermedad celiaca y que pudieran explicar las deficiencias nutricionales que conlleva dicha dieta, y efectuar una valoración de la dieta sin gluten y sus deficiencias nutricionales una vez restauradas las microvellosidades intestinales. MATERIAL Y MÉTODOS: se ha realizado una búsqueda bibliográfica a través de bases de datos electrónicas. El contenido de la revisión se ha centrado en la patogénesis de la enfermedad celiaca y la valoración de la dieta sin gluten que se instaura como tratamiento. RESULTADOS: numerosos estudios encuentran una deficiencia nutricional de micronutrientes en los pacientes celiacos sin tratar, principalmente en términos de calcio, hierro, fibra, ácido fólico, omega-3, vitamina B12 y vitamina D. Se ha observado que la calidad de vida de los pacientes celiacos, una vez iniciado el tratamiento, se ve reducida y que ello conlleva una baja adherencia a la dieta sin gluten. Además, estas dietas sin gluten, en el caso de que se sigan sin la supervisión de un especialista en nutrición, conllevan un aumento del riesgo de sufrir enfermedades cardiovasculares y metabólicas, sobrepeso y obesidad. CONCLUSIÓN: la dieta sin gluten que siguen los pacientes celiacos suele conllevar ciertas deficiencias nutricionales como, por ejemplo, déficits de vitaminas del grupo B, vitamina D, calcio, hierro, ácido fólico y fibra, lo que se debe principalmente a la deficiente calidad nutricional de los productos sin gluten con respecto a sus equivalentes con gluten y a un bajo seguimiento por parte de los profesionales sanitarios

INTRODUCTION: celiac patients suffer deficiencies before and during their maintenance of a gluten-free diet. This is due to malabsorption, associated with the disease, and to non-enriched, mostly processed foods high in saturated fats and deficient in the minerals typically present in wheat. OBJECTIVES: the main objective of this review was to determine the molecular basis of celiac disease and the nutritional deficiencies that gluten-free diet entails, as well as an assessment of gluten-free diet and its nutritional deficiencies once the intestinal microvilli have been restored. MATERIAL AND METHODS: a bibliographic search was carried out through electronic databases. The content of the review focuses on the pathogenesis of celiac disease and the assessment of gluten-free diet when established for treatment. RESULTS: the main deficiencies that occur in untreated celiac patients are (calcium, iron, fiber, folic acid, omega-3, vitamin B12, and vitamin D). It has been observed that the quality of life of celiac patients, after starting treatment, is reduced, and this leads to low adherence to gluten-free diet. In addition, these gluten-free diets without proper follow-up by a nutritionist entail other deficits such as: an increase in the risk of cardiovascular, metabolic, overweight and obesity diseases. CONCLUSION: gluten-free diet, as followed by celiac patients, usually entails certain deficiencies such as group-B vitamins, vitamin D, calcium, iron, folic acid, and fiber, which is mainly due to the poor nutritional quality of gluten-free products as compared to their equivalents with gluten, and a scarce monitoring by health professionals

Seaweeds as a Functional Ingredient for a Healthy Diet.

Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.