A5019269704- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Proteins in Food Systems
- Plant Physiology and Cultivation Studies
- Antioxidant Activity and Oxidative Stress
- Consumer Attitudes and Food Labeling
- Genomics, phytochemicals, and oxidative stress
- Nanocomposite Films for Food Packaging
- Food Safety and Hygiene
- Microencapsulation and Drying Processes
- Seed and Plant Biochemistry
- Garlic and Onion Studies
- Potato Plant Research
- Edible Oils Quality and Analysis
- Pickering emulsions and particle stabilization
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
- Light effects on plants
- Peanut Plant Research Studies
- Insect Pest Control Strategies
- Agriculture Sustainability and Environmental Impact
Institute of Agrifood Research and Technology
2017-2024
Tulane University
2023
Universidad Publica de Navarra
2014-2019
Universidad de Navarra
2014
BACKGROUND Total phenolic content (TPC) and antioxidant activity (AA) assays in microplates save resources time, therefore they can be useful to overcome the fact that conventional methods are time-consuming, labour intensive use large amounts of reagents. An intra-laboratory validation Folin–Ciocalteu microplate method measure TPC 2,2-diphenyl-1-picrylhydrazyl (DPPH) AA was performed compared with spectrophotometric methods. RESULTS To compare methods, confidence intervals a linear...
Summary The aim of this study was to evaluate the bioaccessibility polyphenols and antioxidant activity in cooked pulses effect cooking on their total phenolic content ( TPC ) capacity. Cooked faba beans showed highest , followed by soybeans lentils or peas. ranged from 10.4 ± 0.2 52.9 0.3 mg/100 g positively correlated with activity. Cooking resulted increased methanolic extracts, caused cell disruption improved extraction polyphenols. Although were lost water, boiled legumes had more than...
Summary Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams emulsions, generally made using proteins derived from soy or animal sources. However, increasing number of consumers following a vegan diet has led higher demand for novel foods formulated plant‐derived proteins. The current study evaluated functional properties obtained by alkaline solubilisation common pulses. Water‐ oil‐holding capacities varied within ranges 2.39–6.78 3.46–6.37 g water oil...
Summary The effects of the inclusion broccoli co‐products into crackers on bioaccessibility as well their overall physical and nutritional quality were evaluated. Crackers formulated using a 12.5 or 15.0% flour substitution level. Broccoli‐containing presented higher specific volume spread ratio lower weight than control ( P < 0.05). containing showed an increased green hue colour intensity Incorporation significantly total phenolic content antioxidant capacity A simulated...
The effects of the inclusion industrial broccoli co-products namely stalks and leaves into bread on physicochemical nutritional properties were evaluated. Incorporation powdered at a concentration 2% (w/w) formulations resulted in decreased weight specific volumes when compared to control (p < 0.05). Broccoli-containing breads showed an increased green hue higher crust crumb color intensity significantly total phenolic content antioxidant capacity overall acceptance appearance not affected...
Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was evaluate the inhibitory capacity various on potato polyphenol oxidase (pPPO) and optimize extraction conditions for preventing browning fresh-cut potatoes (cv. Monalisa). Fifteen aqueous were characterized by their total phenolic content (TPC), antioxidant activity (AA) pPPO. Clove extract showed highest TPC AA among all extracts. Garlic, green tea wheat bran...
This study investigated the effects of storage on physicochemical and nutritional aspects blueberry jam. Jams were stored at either 4, 25, or 35 °C during a 56-day period. The pH was significantly reduced (p < .05). Overall, results demonstrated significant effect temperature time color degradation texture samples studied total antioxidant activity affected by as retention 4 higher to that 25 after period A strong positive correlation found between phenolic content with R2 ranging from 0.617...