Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization.

Globally, there is a serious problem with fruit and vegetable waste, which can result from improper food handling or storage techniques or from the disposal of inedible portions of produce [...].

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.

Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review.

Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms ("carotenoids", "extraction", "response-surface methodology", "ultrasound", "microwave" and "enzyme"), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% "yes answers"), with four of them reaching a moderate level (>50 to ≤70% "yes answers"). No studies were cataloged as complete (>70% "yes answers"). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model's validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization.

Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage.

Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase functional quality. The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned with natural antioxidants and antimicrobial ingredients. Pasteurization, Ultrasound (US), and High Hydrostatic Pressure (HHP) and their combinations were used as processing treatments, while no treatment was used as a control (CTRL). A shelf-life study of 28 days at 4 °C was assayed. Microbial load, antioxidant capacity, and bioactive compounds were periodically measured. Non-thermal treatments have successfully preserved antioxidants (~6 mg/L ΣCarotenoids) and sulfur compounds (~1.25 g/L ΣGlucosinolates and ~5.5 mg/L sulforaphane) throughout the refrigerated storage, with a longer shelf life compared to a pasteurized beverage. Total vial count was reduced by 1.5-2 log CFU/mL at day 0 and by 6 log CFU/mL at the end of the storage in HHP treatments. Thus, the product developed in this study could help increase the daily intake of glucosinolates and carotenoids. These beverages can be a good strategy to revitalize broccoli and carrot by-products with high nutritional potential while maintaining a pleasant sensory perception for the final consumer.

Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review.

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development Goals (SDGs). WoS and SCOPUS were used as scientific databases for searching the documents, which were evaluated through 10 quality questions according to their adherence to our purpose (5 questions evaluating papers devoted to lemon flavonoid extraction and 5 concerning the application of such by-products in new foods). Each question was evaluated as "Yes", "No", or "does Not refer", according to its adherence to our aim. The analysis reported 39 manuscripts related to lemon flavonoid extraction; 89% of them used green technologies and solvents. On the other hand, 18 manuscripts were related to the incorporation of lemon by-products into new foods, of which 41% adhered to our purpose and only 35% evaluated the functionality of such incorporation. Conclusively, although the bibliography is extensive, there are still some gaps for further investigation concerning the extraction and application of lemon by-products to reduce food losses in an environmentally friendly way and the possible development of new functional foods, which must be performed following the SDGs.

Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review.

Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals.

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.

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization.

The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop 'clean label' foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve 'clean label' foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

Ultrasounds and a Postharvest Photoperiod to Enhance the Synthesis of Sulforaphane and Antioxidants in Rocket Sprouts.

Ultrasounds (US) and LED illumination are being studied to optimize yield and quality. The objective was to evaluate the effect of a pre-sowing US treatment combined with a postharvest photoperiod including LEDs on rocket sprouts' quality and phytochemicals during shelf life. A US treatment (35 kHz; 30 min) applied to seeds and a postharvest photoperiod of 14 h fluorescent light (FL) + 10 h White (W), Blue (B), Red (R) LEDs or Darkness (D) were assayed. Antioxidants as phenolics and sulfur compounds (glucosinolates and isothiocyanates) were periodically monitored over 14 days at 5 °C. The US treatment increased the sulforaphane content by ~4-fold compared to CTRL seeds and sprouts. The phenolic acids and the flavonoid biosynthesis were enhanced by ~25%, ~30%, and ~55% under photoperiods with W, B, and R, respectively, compared to darkness. The total glucosinolate content was increased by >25% (W) and >45% (B and R) compared to darkness, which also reported increases of ~2.7-fold (W), ~3.6-fold (B), and ~8-fold (R) of the sulforaphane content as a main isothiocyanate. Postharvest lighting is an interesting tool to stimulate the secondary metabolism, while a US treatment was able to increase the sulforaphane content in seeds and sprouts, although no synergistic effect was reported.

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.

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves-A Comprehensive Review including Their Mode of Action.

Background: According to social demands, the agri-food industry must elaborate convenient safe and healthy foods rich in phytochemicals while minimising processing inputs like energy consumption. Young plants in their first stages of development represent great potential. Objective: This review summarises the latest scientific findings concerning the use of UV and visible spectrum LED lighting as green, sustainable, and low-cost technologies to improve the quality of sprouts, microgreens, and baby leaves to enhance their health-promoting compounds, focusing on their mode of action while reducing costs and energy. Results: These technologies applied during growing and/or after harvesting were able to improve physiological and morphological development of sprouted seeds while increasing their bioactive compound content without compromising safety and other quality attributes. The novelty is to summarise the main findings published in a comprehensive review, including the mode of action, and remarking on the possibility of its postharvest application where the literature is still scarce. Conclusions: Illumination with UV and/or different regions of the visible spectrum during growing and shelf life are good abiotic elicitors of the production of phytochemicals in young plants, mainly through the activation of specific photoreceptors and ROS production. However, we still need to understand the mechanistic responses and their dependence on the illumination conditions.

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects.

The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.

[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)

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies.

BACKGROUND: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. OBJECTIVE: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. RESULTS: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. CONCLUSIONS: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

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.

Periodical UV-B radiation hormesis in biosynthesis of kale sprouts nutraceuticals.

The objective of the present study was to evaluate the periodical UV-B radiation hormesis during kale seeds germination in their main content of secondary metabolite compounds (phenols; glucosinolates; total antioxidant capacity -TAC-) and their changes during a refrigerated shelf-life. The total UV-B doses received were 0, 5, 10, and 15 kJ m-2 (CTRL, UVB5, UVB10, and UVB15) in where the 25% was applied on the 3rd, 5th, 7th, and 10th sprouting day. UV radiation did not affect the morphological development of the sprouts. UVB10 and UVB15 treatments increased their phenolic content (>30%). Likewise, TAC was increased by UV-B lighting ~10% (DPPH) and ~20% (FRAP). The hydroxycinnamic acid content in UVB15-treated sprouts increased by 52%, while UVB5 reported an increase of 34% in the kaempferol-3,7-di-O-glucoside concentration, compared to CTRL. After 10 d at 4 °C of shelf-life, content of gallic acid hexoside I and gallic acid increased by 55 and 78% compared to UV-untreated kale sprouts, respectively. Glucoraphanin was the main glucosinolate found in kale sprouts and seeds, followed by 4-hydroxy-glucobrassicin, whose biosynthesis was enhanced by UVB10 (~24 and ~27%) and UVB15 (~36 and ~30%), respectively, compared to CTRL. In conclusion, periodical low UV-B illumination represents a useful tool to stimulate phytochemicals biosynthesis in kale sprouts as an important source of bioactive compounds with potential health benefits.

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.