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Article ; Online: Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels.

Casas-Forero, Nidia / Trujillo-Mayol, Igor / Zúñiga, Rommy N / Petzold, Guillermo / Orellana-Palma, Patricio

2022 Volume 8, Issue 4

Abstract: Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural ... ...

Abstract	Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.
Language	English
Publishing date	2022-04-01
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2813982-3
ISSN	2310-2861 ; 2310-2861
ISSN (online)	2310-2861
ISSN	2310-2861
DOI	10.3390/gels8040217
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels

Nidia Casas-Forero / Igor Trujillo-Mayol / Rommy N. Zúñiga / Guillermo Petzold / Patricio Orellana-Palma

Gels, Vol 8, Iss 217, p

2022 Volume 217

Abstract	Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.
Keywords	cryoconcentrated blueberry juice ; hydrogels ; stability ; storage ; bioactive compounds content ; antioxidant activity ; Science ; Q ; Chemistry ; QD1-999 ; Inorganic chemistry ; QD146-197 ; General. Including alchemy ; QD1-65
Subject code	540
Language	English
Publishing date	2022-04-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: The Relationship between Fruit Size and Phenolic and Enzymatic Composition of Avocado Byproducts (Persea americana Mill.): The Importance for Biorefinery Applications

Trujillo-Mayol, Igor / Badillo-Muñoz, Guillermo / Céspedes-Acuña, Carlos / Alarcón-Enos, Julio

Horticulturae. 2020 Nov. 25, v. 6, no. 4

2020

Abstract: Avocado byproducts are a rich source of health-promoting biomolecules. The purpose of this work is to study three groups of statistically different avocado fruit sizes (Persea americana Mill.) (small (S), medium (M), and large (L)), and their ... ...

Abstract	Avocado byproducts are a rich source of health-promoting biomolecules. The purpose of this work is to study three groups of statistically different avocado fruit sizes (Persea americana Mill.) (small (S), medium (M), and large (L)), and their relationship with total phenolic and flavonoid contents (TPC and TFC, respectively), DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity and individual phenolics, and the activities of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and polyphenol oxidase (PPO) in avocado peel extract (APE). The results indicated that TPC, TFC, and antioxidant and enzymatic activities were higher in the APE of the S group (p < 0.05). The flavonoids (flavanols and flavonols) and phenolic acids were also significatively concentrated in S group’s APE. Overall, the phenolic content was significantly lower in the L group. Positive correlations (p < 0.0001 and p < 0.05) were observed between TPC, TPF, DPPH, and enzymatic activity, and negative correlations resulted for avocado weight and volume. The outstanding phenolic content and enzymatic activity of avocado peels from low-cost avocado byproducts are ideal for biorefinery applications, thereby increasing the bioeconomy of the avocado industry.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; Persea americana ; Pongidae ; antioxidants ; avocados ; bioeconomics ; biorefining ; byproducts ; catechol oxidase ; correlation ; enzyme activity ; flavanols ; flavonols ; fruit size ; health promotion ; industry ; naringenin-chalcone synthase ; phenolic acids ; phenylalanine ammonia-lyase ; volume ; weight
Language	English
Dates of publication	2020-1125
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
Note	NAL-light
ZDB-ID	2813983-5
ISSN	2311-7524
ISSN	2311-7524
DOI	10.3390/horticulturae6040091
Database	NAL-Catalogue (AGRICOLA)

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Article: Improvement of the polyphenol extraction from avocado peel by assisted ultrasound and microwaves

Trujillo‐Mayol, Igor / Céspedes‐Acuña, Carlos / Silva, Fabiana L / Alarcón‐Enos, Julio

Journal of food process engineering. 2019 Oct., v. 42, no. 6

2019

Abstract: Ultrasound (UAE) and microwave (MAE) are green technologies to assist in the extraction of polyphenols. The goals were to study the application of sonication temperature (40–60°C), time (15–60 min), microwave power (250–750 W) at 30–120 s; and to combine ...

Abstract	Ultrasound (UAE) and microwave (MAE) are green technologies to assist in the extraction of polyphenols. The goals were to study the application of sonication temperature (40–60°C), time (15–60 min), microwave power (250–750 W) at 30–120 s; and to combine the principal factors of each method for the maximum recovery of total phenolics from avocado peel employing a response surface methodology. The phytochemical, biological, and feasibility characteristics of the hydroethanolic extracts were analyzed. The combination of 15 min of sonication followed by 95.1 s of microwaving were the optimal parameters to recover 166.3 ± 4.9 mg GAE/g dry matter, which was 1.3, 1.2, and 1.1 times higher than UAE, MAE, and maceration, respectively. Likewise, the U‐MAE was upper in yield (25.3 ± 0.6%), TPC (281.4 ± 0.2 mg GAE), TFC (62.0 ± 0.4 mg QuE), and TAC (4.8 ± 0.1 mg cyanidin‐3‐O‐glucoside) and DPPH, FRAP and LPO (779.1 ± 0.6, 167.0 ± 2.3 μg TEAC, 70.03 ± 0.62%, respectively) per gram of dry extract. All the extracts displayed antibacterial activity. The economic feasibility analysis indicated MAE to be highly effective when energy is less affordable, whereas, if the cost associated with the raw material is high, the U‐MAE is suitable. PRACTICAL APPLICATIONS: The extraction industry is moving fast into sustainable processes based on the implementation of ecologically friendly methods of extraction and the utilization of by‐products to obtain bioactive metabolites to be used in the food and pharmaceutical industries. The results here presented were meant to design efficiently extracting procedures. Hence, the correct selection of factors that affect the extraction such as sonication temperature as well as microwave power is vital to reduce the resource consumption; especially raw material and time. Moreover, the exploitation of by‐products as the avocado peel will reduce the negative impact on the environment and enhance the value chain of avocado production.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; antibacterial properties ; avocados ; byproducts ; crop production ; economic feasibility ; energy ; environmental impact ; food industry ; fruit growing ; maceration ; metabolites ; microwave radiation ; microwave treatment ; pharmaceutical industry ; phytochemicals ; polyphenols ; raw materials ; response surface methodology ; sonication ; supply chain ; sustainable technology ; temperature ; ultrasonics
Language	English
Dates of publication	2019-10
Publishing place	John Wiley & Sons, Inc.
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	752358-0
ISSN	0145-8876
ISSN	0145-8876
DOI	10.1111/jfpe.13197
Database	NAL-Catalogue (AGRICOLA)

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Article: Fractionation and Hydrolyzation of Avocado Peel Extract: Improvement of Antibacterial Activity.

Trujillo-Mayol, Igor / Casas-Forero, Nidia / Pastene-Navarrete, Edgar / Lima Silva, Fabiana / Alarcón-Enos, Julio

Antibiotics (Basel, Switzerland)

2020 Volume 10, Issue 1

Abstract: Avocado Hass ( ...

Abstract	Avocado Hass (
Language	English
Publishing date	2020-12-30
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2681345-2
ISSN	2079-6382
ISSN	2079-6382
DOI	10.3390/antibiotics10010023
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic

Trujillo-Mayol, Igor / Guerra-Valle, María / Casas-Forero, Nidia / Sobral, M Madalena C / Viegas, Olga / Alarcón-Enos, Julio / Ferreira, Isabel Mplvo / Pinho, Olívia

Advances in nutrition. 2021 Jan. 13, v. 12, no. 3

2021

Abstract: The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant during the current SARS-CoV-2/COVID-19 pandemic, because viral infections are characterized by ... ...

Abstract	The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant during the current SARS-CoV-2/COVID-19 pandemic, because viral infections are characterized by high oxidative stress. Furthermore, the measures taken by governments to control the pandemic have led to increased anxiety, stress, and depression, which affect physical and mental health, all of which are influenced by nutritional status, diet, and lifestyle. The Mediterranean diet (MD), Atlantic diet (AD), and the Dietary Guidelines for Americans all provide the essential vitamins, minerals, and phenolic compounds needed to activate enzymatic and nonenzymatic antioxidant responses. However, viral pandemics such as the current COVID-19 crisis entail high oxidative damage caused by both the infection and the resultant social stresses within populations, which increases the probability and severity of infection. Balanced dietary patterns such as the MD and the AD are characterized by the consumption of fruit, vegetables, legumes, olive oil, and whole grains with low intakes of processed foods and red meat. For a healthy lifestyle in young adults, the MD in particular provides the required amount of antioxidants per day for vitamins D (0.3–3.8 μg), E (17.0 mg), C (137.2–269.8 mg), A (1273.3 μg), B-12 (1.5–2.0 μg), and folate (455.1–561.3 μg), the minerals Se (120.0 μg), Zn (11.0 mg), Fe (15.0–18.8 mg), and Mn (5.2–12.5 mg), and polyphenols (1171.00 mg) needed to maintain an active immune response. However, all of these diets are deficient in the recommended amount of vitamin D (20 μg/d). Therefore, vulnerable populations such as elders and obese individuals could benefit from antioxidant supplementation to improve their antioxidant response. Although evidence remains scarce, there is some indication that a healthy diet, along with supplemental antioxidant intake, is beneficial to COVID-19 patients.
Keywords	COVID-19 infection ; Mediterranean diet ; active immunity ; antioxidant activity ; antioxidants ; anxiety ; eating habits ; folic acid ; fruits ; healthy diet ; immune system ; lifestyle ; mental health ; nutritional status ; olive oil ; oxidative stress ; pandemic ; polyphenols ; probability ; red meat
Language	English
Dates of publication	2021-0113
Size	p. 670-681.
Publishing place	Oxford University Press
Document type	Article
ZDB-ID	2583634-1
ISSN	2156-5376
ISSN	2156-5376
DOI	10.1093/advances/nmaa171
Database	NAL-Catalogue (AGRICOLA)

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Article: Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient

Trujillo-Mayol, Igor / Madalena C. Sobral, M / Viegas, Olga / Cunha, Sara C / Alarcón-Enos, Julio / Pinho, Olívia / Ferreira, Isabel M.P.L.V.O

Food research international. 2021 Sept., v. 147

2021

Abstract: In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% ... ...

Abstract	In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (~28.32 ± 0.29, ~14.00 ± 0.01, and ~1.57 ± 0.05, respectively), compared with the controls (~26.55 ± 0.51, ~12.77 ± 0.32, and ~1.48 ± 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.
Keywords	acrylamides ; ascorbic acid ; avocados ; beef ; color ; consumer preferences ; food research ; heterocyclic compounds ; ingredients ; lipid peroxidation ; nutritive value ; oxidation ; protective effect ; proximate composition ; sensory evaluation
Language	English
Dates of publication	2021-09
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2021.110434
Database	NAL-Catalogue (AGRICOLA)

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Article: In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors

Trujillo-Mayol, Igor / Viegas, Olga / Sobral, M. Madalena C. / Casas-Forero, Nidia / Fiallos, Nandis / Pastene-Navarrete, Edgar / Faria, Miguel A. / Alarcón-Enos, Julio / Pinho, Olívia / Ferreira, Isabel M.P.L.V.O.

Food chemistry. 2022 Mar. 30, v. 373

2022

Abstract: The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric ... ...

Abstract	The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric digestion, and inhibit urease and anhydrase carbonic activity, which are considered as key factors in the main steps of Helicobacter pylori adhesion in the stomach. The gastric bioaccessible fraction of soy and beef burgers with added 0.5% APE obtained by in vitro digestion exhibited a higher content of phenolic compounds, including monomeric and oligomeric (epi)catechin forms and quercetin, and reduced levels of thiobarbituric acid-reactive substances (TBARS) and carbonyls (49% to 73% and 57% to 60%, respectively) when compared with control burgers. Moreover, the burgers with APE inhibited urease and carbonic anhydrase activity. Results generally showed that including APE reduces the primary risk factors associated with H. pylori infection.
Keywords	Helicobacter pylori ; adhesion ; antioxidant activity ; avocados ; beef ; bioavailability ; carbonate dehydratase ; catechin ; digestion ; food chemistry ; ingredients ; lipids ; oxidation ; quercetin ; stomach ; urease
Language	English
Dates of publication	2022-0330
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.131505
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors.

Trujillo-Mayol, Igor / Viegas, Olga / Sobral, M Madalena C / Casas-Forero, Nidia / Fiallos, Nandis / Pastene-Navarrete, Edgar / Faria, Miguel A / Alarcón-Enos, Julio / Pinho, Olívia / Ferreira, Isabel M P L V O

Food chemistry

2021 Volume 373, Issue Pt B, Page(s) 131505

Abstract	The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric digestion, and inhibit urease and anhydrase carbonic activity, which are considered as key factors in the main steps of Helicobacter pylori adhesion in the stomach. The gastric bioaccessible fraction of soy and beef burgers with added 0.5% APE obtained by in vitro digestion exhibited a higher content of phenolic compounds, including monomeric and oligomeric (epi)catechin forms and quercetin, and reduced levels of thiobarbituric acid-reactive substances (TBARS) and carbonyls (49% to 73% and 57% to 60%, respectively) when compared with control burgers. Moreover, the burgers with APE inhibited urease and carbonic anhydrase activity. Results generally showed that including APE reduces the primary risk factors associated with H. pylori infection.
MeSH term(s)	Animals ; Cattle ; Helicobacter Infections ; Helicobacter pylori ; Persea ; Plant Extracts ; Risk Factors ; Stomach
Chemical Substances	Plant Extracts
Language	English
Publishing date	2021-11-01
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.131505
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic.

Trujillo-Mayol, Igor / Guerra-Valle, María / Casas-Forero, Nidia / Sobral, M Madalena C / Viegas, Olga / Alarcón-Enos, Julio / Ferreira, Isabel Mplvo / Pinho, Olívia

Advances in nutrition (Bethesda, Md.)

2021 Volume 12, Issue 3, Page(s) 670–681

Abstract	The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant during the current SARS-CoV-2/COVID-19 pandemic, because viral infections are characterized by high oxidative stress. Furthermore, the measures taken by governments to control the pandemic have led to increased anxiety, stress, and depression, which affect physical and mental health, all of which are influenced by nutritional status, diet, and lifestyle. The Mediterranean diet (MD), Atlantic diet (AD), and the Dietary Guidelines for Americans all provide the essential vitamins, minerals, and phenolic compounds needed to activate enzymatic and nonenzymatic antioxidant responses. However, viral pandemics such as the current COVID-19 crisis entail high oxidative damage caused by both the infection and the resultant social stresses within populations, which increases the probability and severity of infection. Balanced dietary patterns such as the MD and the AD are characterized by the consumption of fruit, vegetables, legumes, olive oil, and whole grains with low intakes of processed foods and red meat. For a healthy lifestyle in young adults, the MD in particular provides the required amount of antioxidants per day for vitamins D (0.3-3.8 μg), E (17.0 mg), C (137.2-269.8 mg), A (1273.3 μg), B-12 (1.5-2.0 μg), and folate (455.1-561.3 μg), the minerals Se (120.0 μg), Zn (11.0 mg), Fe (15.0-18.8 mg), and Mn (5.2-12.5 mg), and polyphenols (1171.00 mg) needed to maintain an active immune response. However, all of these diets are deficient in the recommended amount of vitamin D (20 μg/d). Therefore, vulnerable populations such as elders and obese individuals could benefit from antioxidant supplementation to improve their antioxidant response. Although evidence remains scarce, there is some indication that a healthy diet, along with supplemental antioxidant intake, is beneficial to COVID-19 patients.
MeSH term(s)	Aged ; Antioxidants ; COVID-19 ; Diet ; Diet, Western ; Humans ; Oxidative Stress ; Pandemics ; SARS-CoV-2 ; Young Adult
Chemical Substances	Antioxidants
Language	English
Publishing date	2021-01-13
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2583634-1
ISSN	2156-5376 ; 2156-5376
ISSN (online)	2156-5376
ISSN	2156-5376
DOI	10.1093/advances/nmaa171
Database	MEDical Literature Analysis and Retrieval System OnLINE

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