A5049111982- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Botany, Ecology, and Taxonomy Studies
- Tea Polyphenols and Effects
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Milk Quality and Mastitis in Dairy Cows
- Microencapsulation and Drying Processes
- Botany and Plant Ecology Studies
- Nuts composition and effects
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Animal Genetics and Reproduction
- Postharvest Quality and Shelf Life Management
- Phytochemistry and Biological Activities
- Genomics, phytochemicals, and oxidative stress
- Moringa oleifera research and applications
- Hibiscus Plant Research Studies
- Food Science and Nutritional Studies
- Food Chemistry and Fat Analysis
- Identification and Quantification in Food
Universitat Politècnica de Catalunya
2021-2024
Universitat Autònoma de Barcelona
2014-2023
Myrtus communis L. is a species of the Myrtaceae family that found in Mediterranean region, and it traditionally recognized for its importance different uses. The objective this study was to determine effect M. leaf extract (MCLE), which incorporated directly into alginate spheres films, on preserving oil-in-water emulsions from oxidation. For purpose, solvent extraction (with ethanol at 40, 60, 80%) antioxidant compounds optimized (total phenolic (TPCs) total flavonoid content (TFC)) along...
The interest in natural sources with high antioxidant powder has recently increased several sectors. Ionic gelation methods could be used to protect bioactive substances control the kinetics and release of these ingredients food matrix. This study dealt evaluation capacity scavenging activity extracts Hibiscus Sabdariffa L. (HSL) (with 50% ethanol) encapsulated calcium alginate spheres as a new source for preserving against oxidative damage. Their was measured different o/w emulsions which...
The aim of this study was to evaluate the effectiveness different UVC treatments, alone or in combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores milk. Spores B. (CECT4002) were inoculated whole and skim milk an initial concentration about 6 log CFU/mL. Milk subjected ultraviolet radiation treatments at 254 nm (UVC) using a concentric tubular reactor dose ranging from 10 160 J/mL. Different number passes used adjust final received by matrix. In general,...
Brewer's spent grain (BSG) and brewer's hops (BSH) are the major solid by-products of brewing industry. The present work evaluated their potential as an alternative source natural antioxidants. efficacy different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, MeOH + 0.3% HCl Acetone) for extracting polyphenols these was firstly evaluated, with NaOH showing best results. extraction conditions were optimized using response surface methodology, determined to be 1.45% 80 °C. BSG extracts showed...
Tiger nut beverages are non-alcoholic products that characterized by their pale color and soft flavor. Conventional heat treatments widely used in the food industry, although heated often damaging to overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology extends shelf-life of foods while maintaining most fresh characteristics. The present work deals with comparison effect conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15...
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, sensorial characteristics fish broth was evaluated. Before application UHPH treatments, different formulations were tested, selecting formula with best organoleptic nutritional lowest cost, containing 45% monkfish heads rock in same proportion. microbiological shelf-life during cold storage 4 8 extended by a minimum 20 days applying 65...
The aroma profile of "tiger nut beverage" (orxata de xufla) was investigated by headspace solidphase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).Polidimethilsiloxane/divinylbenzene (PDMS/DVB), carboxen/polydimethylsiloxane (CAR/ PDMS), polyacrylate (PA) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers were tested compared for sensitivity beyond conditions that might affect the SPME procedure, such as temperature, concentration...
Calcium alginate spheres with a volume of about 5 mL can be used for important purposes. Those that incorporate oolong tea give, in addition to the recreational aspect, possibility drinking small quantities this tea, because as compound antioxidant properties. This incorporation achieved by reverse spherification (5 mL). Six types have been made, all them calcium and presence or absence agar-agar xanthan gum—XG—in two concentrations. The weight loss spheres, release bioactive compounds over...
The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison Control (elaborated from conventional milk, a mixture A1 milk). pH, acidity, water-holding capacity, spontaneous syneresis, firmness color were monitored during their cold storage (4 °C) for 35 days. Two independent tests (with expert judges consumers) also performed. showed only minor differences some compared those made milk. At specific times, yoghurt...
Vegetative cells of Listeria monocytogenes and Escherichia coli spores Bacillus subtilis Aspergillus niger were inoculated in soy milk at an initial concentration ≈5 log CFU/mL. Inoculated control (non-inoculated) samples submitted to three types treatments using a tubular annular thin film short-wave ultraviolet (UV-C) reactor with 1 mm layer thickness. Treatments applied depended on the flow rate number entries reactor, UV-C doses ranging from 20 160 J/mL. The into tube (NET) was...
The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison Control (elaborated from conventional milk, a mixture A1 milk). pH, acidity, water-holding capacity, spontaneous syneresis, firmness, color were monitored during their cold storage (4 °C) for 35 days. Two independent tests (with expert judges consumers) also assessed. At specific times, yoghurt presented slightly higher values luminosity (L*) Control. No...
The present study aims to identify and quantify the phenolic compounds of Azadirachta indica leaf extract using HPLC-MS evaluate antioxidant, antibacterial (against different Gram-positive negative bacteria) in vitro anti-proliferative activities this breast, human liver cervix adenocarcinoma-derived cells). application as a natural antioxidant for food preservation was also tested on oil-in-water emulsions first time work order determine use leaves additive preserve against lipid oxidation...
In the current work, leaf and flower extracts of Anthyllis vulneraria were evaluated for their chemical characterization using HPLC-MS radical scavenging capacity toward methoxy radicals produced by a Fenton-type reaction an electron paramagnetic resonance (EPR) spectroscopy assay. The in vitro antiproliferative activity these against several human-derived cancer cells (breast: MCF-7; cervical: HeLa; hepatocellular: HepG2) was also evaluated. results showed that extract characterized 17...