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.

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits.

Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. "Digestive") sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor "Digestive" of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the "Digestive" type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor "Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.

Hyperglycemia and Oxidative Stress: An Integral, Updated and Critical Overview of Their Metabolic Interconnections.

This review focuses on the multiple and reciprocal relationships that exist between oxidative stress, hyperglycemia and diabetes and related metabolic disorders. Human metabolism uses most of the consumed glucose under aerobic conditions. Oxygen is needed in the mitochondria to obtain energy, as well as for the action of microsomal oxidases and cytosolic pro-oxidant enzymes. This relentlessly generates a certain amount of reactive oxygen species (ROS). Although ROS are intracellular signals necessary for some physiological processes, their accumulation leads to oxidative stress, hyperglycemia, and progressive resistance to insulin. A cellular pro-oxidant versus an antioxidant equilibrium would regulate ROS levels, but oxidative stress, hyperglycemia, and pro-inflammatory conditions feed back to each other and the relevance of the interconnections tends to increase those conditions. Hyperglycemia promotes collateral glucose metabolism through protein kinase C, polyols and hexosamine routes. In addition, it also facilitates spontaneous glucose auto-oxidation and the formation of advanced glycation end products (AGEs), which in turn interact with their receptors (RAGE). The mentioned processes undermine cellular structures, finally giving place to a progressively greater degree of oxidative stress with further hyperglycemia, metabolic alterations, and diabetes complications. NFκB is the major transcription factor involved in the expression of most of the pro-oxidant mediators, while Nrf2 is the major transcription factor regulating the antioxidant response. FoxO is also involved in the equilibrium, but its role is controversial. This review summarizes the key factors linking the diverse glucose metabolic routes enhanced in hyperglycemia with ROS formation and vice versa, emphasizing the role of the major transcription factors involved in the desirable balance between pro-oxidant and antioxidant proteins.

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.

There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants' overall acceptability (infant's reaction, estimated intake and relative intake). Importantly, infants' reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15-25% sugar) before the experiment took place. In addition, parent's overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants' health, without compromising competitiveness in the market.

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.

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)

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.

Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt.

Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion. PCL-microcapsules were utilized in formulating novel functional yogurt containing 0, 25, 50, and 75 mg of TPC estimated as mg GAE (added as PCL-microcapsules) per 100g yogurt. All yogurt samples were evaluated for their pH, acidity, syneresis, viscosity, and color during storage. In vitro digestion significantly affected the phenolic composition in non-encapsulated extract whereas it had a lower impact on encapsulated phenolics. Higher protection was provided for encapsulated OLs extract and their higher release was observed at the intestinal phase. Unlike the undigested OLs extract, which had a TPC of 490 mg GAE/100 g, lower values of TPC (136 and 289 mg GAE/100 g) were obtained for non-encapsulated and encapsulated OLs extract, respectively, in the intestinal fluids. Yogurt with PCL-microcapsules had lower viscosity, syneresis, and color parameters, compared to control yogurt. Thus, OLs represent a valuable and cheap source of polyphenols that can be successfully applied in microencapsulated form, in formulating functional yogurt.

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)

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.

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.

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

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers.

Clean labelling refers to consumers' desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

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

INTRODUCTION: 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.

INTRODUCCIÓN: 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.