A5002815039- Bee Products Chemical Analysis
- Insect and Pesticide Research
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Food Safety and Hygiene
- Food Supply Chain Traceability
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Salmonella and Campylobacter epidemiology
- Organic Food and Agriculture
- Food Waste Reduction and Sustainability
- Botanical Research and Applications
- Phytochemistry Medicinal Plant Applications
- Viral gastroenteritis research and epidemiology
- Plant and animal studies
- Biosensors and Analytical Detection
- Probiotics and Fermented Foods
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Escherichia coli research studies
- Nutrition, Genetics, and Disease
- Risk Perception and Management
Universidad de Burgos
2015-2024
Teagasc - The Irish Agriculture and Food Development Authority
2022
University of Béjaïa
2022
Ghent University
2007-2008
Propolis is a resinous vegetal exudate modified by bees, and interesting as preservative potentially functional product. This work dealt with studying the common phenolic profiles antioxidant capacities of 13 bee propolis from different geographical areas. Both hyaluronidase angiotensin converting enzyme (ACE) inhibitory activities were also assessed related when possible particular compounds. High performance liquid chromatography-ultraviolet detection (HPLC-UV) analysis showed that every...
A thorough updated review of both standardized and the most used novel analytical methods for analysis honey is presented. The methodologies applied to in physical parameters (electrical conductivity, rheological properties, specific rotation, color water activity), properties important components (moisture, sugars, enzymes, HMF, types acidity pH, formol index, insoluble solids, organic acids, proteins, amino vitamins, minerals, volatile semi-volatile compounds polyphenols), antioxidant...
We have developed an in situ methodology for determining nitrite concentration processed meats that can also be used by unskilled personnel. It is based on a colorimetric film-shaped sensory polymer changes its color upon contacting the meat and mobile app automatically calculates manufacturing residual only taking digital photographs of films analyzing parameters. The sensor detects anions azo-coupling reaction, since they activate this reaction between two four monomers copolymer on....
Polyphenols are secondary plant metabolites playing a major role as potentially functional components. They can also be used for honey authentication. This review gathers the recent literature references about extraction procedures, well instrumental analysis of phenolic compounds found in honey. Liquid-Liquid is widely both and purification purposes, with adequate recovery percentages. However, use high solvent volumes disadvantage. More environmentally friendly methods include accelerated...
Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was research the concentration 24 Spanish honeys from different botanical origins, studying their possible correlation with glucose oxidase (GOx), catalase (CAT), and anti-Staphylococcus aureus activities (minimal inhibition (MIC), minimal bactericidal (MBC), percentage at 5% (w/v) honey against Staphylococcus aureus), as well correlations among all...
Summary In this study, several antioxidant‐related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology colour ( L *, a b *) determined. Solid‐phase extraction SPE ) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids trolox equivalent antioxidant capacity TEAC determined in both honeys It verified that determination neutral media must be carried out extracts instead of because sugars’ interferences; likewise,...
Honey powder is being increasingly used in food, cosmetic and pharmaceutical industry, because it avoids inconveniences of raw honey, such as high viscosity, stickiness formation sugar crystals. It paramount importance to know if honey powders keep the features honeys. This first study, which total phenolics, flavonoids, biological properties ling-heather (Calluna vulgaris (L.) Hull) obtained by different drying methods (spray drying, vacuum freeze drying), using carriers (Arabic gum, whey...
Propolis is a natural bee hive product with potential functional activities. Nowadays, many propolis products are available on the market, including cosmetics and food commodities. However, it still unknown if edible fully accepted by consumers thus commercially viable, due to bitter resinous flavor taste of propolis. This work focused design "honey propolis" foodstuff that can be welcomed consumers, and, possible, provide added benefits compared honey itself. tinctures containing three...
The effect of chemical extraction and in vitro digestion different kinds honey on bioactive compounds (total phenolic flavonoids) biological activities (antioxidant, antimicrobial anti-inflammatory) was investigated. antioxidant activity evaluated against three radicals (ABTS•+, ROO•, •OH), the studied five bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Streptococcus mutans Pseudomona aeruginosa) one yeast (Candida albicans). results show that comparison with raw...