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  1. AU="Méndez-Albiñana, Pablo"
  2. AU="Xie, Hongming"
  3. AU="Attila Toth"
  4. AU="Rocío Martínez dePablos"
  5. AU="Hou, Ting-Jun"
  6. AU="María Gracia de Garnica García"
  7. AU="Zirbes, Christian"

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  1. Artikel: Update of challenges for food quality and safety management

    Villamiel, Mar / Méndez-Albiñana, Pablo

    Journal of agriculture and food research. 2022 Sept. 15,

    2022  

    Abstract: This article aims to review how the concept of food quality and safety has evolved in recent years depending on the different circumstances that have been occurring from both, the point of view of scientific-technological progress and the influence that ... ...

    Abstract This article aims to review how the concept of food quality and safety has evolved in recent years depending on the different circumstances that have been occurring from both, the point of view of scientific-technological progress and the influence that external agents have had, environmental and biological, with special emphasis on the recent pandemic. With this work, we have tried to show that the notion of food quality reposes on an intricate and multi-dimensional idea, which is affected by a broad series of situational and contextual factors. Thus, it has been showed that the traditional concept of food quality based on consumer acceptance and nutrition has been unavoidably implemented with an approach of a personalized nutrition. Approaches related to authentication and safety control based on noninvasive techniques and robust tools for the data treatment also offer new perspectives in food quality and safety. However, perhaps the most urgent point is to link in such a way the innovation and the production of sustainable food systems to demonstrate that the One Health and Zero Waste concepts are not a wishful but a reality.
    Schlagwörter agriculture ; consumer acceptance ; food quality ; food research ; nutrition ; pandemic ; zero wastes
    Sprache Englisch
    Erscheinungsverlauf 2022-0915
    Erscheinungsort Elsevier B.V.
    Dokumenttyp Artikel
    Anmerkung Pre-press version
    ISSN 2666-1543
    DOI 10.1016/j.jafr.2022.100393
    Datenquelle NAL Katalog (AGRICOLA)

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  2. Artikel ; Online: Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure.

    Condezo-Hoyos, Luis / Cortés-Avendaño, Paola / Lama-Quispe, Sebastián / Calizaya-Milla, Yaquelin E / Méndez-Albiñana, Pablo / Villamiel, Mar

    Ultrasonics sonochemistry

    2023  Band 102, Seite(n) 106743

    Abstract: The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade ... ...

    Abstract The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I
    Mesh-Begriff(e) Pectins/chemistry ; Molecular Weight ; Ascorbic Acid/chemistry ; Monosaccharides
    Chemische Substanzen Pectins (89NA02M4RX) ; Ascorbic Acid (PQ6CK8PD0R) ; Monosaccharides
    Sprache Englisch
    Erscheinungsdatum 2023-12-23
    Erscheinungsland Netherlands
    Dokumenttyp Journal Article
    ZDB-ID 1208333-1
    ISSN 1873-2828 ; 1350-4177
    ISSN (online) 1873-2828
    ISSN 1350-4177
    DOI 10.1016/j.ultsonch.2023.106743
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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  3. Artikel ; Online: An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents.

    Pereira, Débora Tamires Vitor / Méndez-Albiñana, Pablo / Mendiola, Jose A / Villamiel, Mar / Cifuentes, Alejandro / Martínez, Julian / Ibáñez, Elena

    Carbohydrate polymers

    2023  Band 326, Seite(n) 121578

    Abstract: This work evaluated the efficiency of Subcritical Water Extraction (SWE) and Pressurized Natural Deep Eutectic Solvents (P-NaDESs) under different temperatures (100, 120, 140 and 160 °C) in obtaining pectin from Passion Fruit Rinds (PFR) and its residual ...

    Abstract This work evaluated the efficiency of Subcritical Water Extraction (SWE) and Pressurized Natural Deep Eutectic Solvents (P-NaDESs) under different temperatures (100, 120, 140 and 160 °C) in obtaining pectin from Passion Fruit Rinds (PFR) and its residual biomass (PFR - UAPLE), and compare the results with those of Conventional Extraction (CE). The highest pectin yields, 19.1 and 27.6 %, were achieved using P-NaDES (Citric Acid:Glucose:Water) at 120 °C for PFR and its PFR-UAPLE, respectively. Regarding the Degree of Esterification (DE), pectin obtained with SWE and CE had DE below 50 %, while with P-NaDES (Citric Acid: Glucose:Water), DE was above 50 %. Higher Molecular Weights (MW) (98 and 81 kDa) were obtained with SWE and P-NaDES from PFR compared to PFR-UAPLE and CE. Galacturonic acid was the most abundant (74 to 78 %) monosaccharide obtained by SWE. In terms of morphology, water extraction provided pectin with more uniform textures, whereas extraction with acidified mixtures led to more heterogeneous surfaces. Overall, comparing SWE and P-NaDES, the obtained pectins differed in terms of monomeric composition, MW and DE. These results indicate that pectins obtained by both methods can have different applications depending on their structural characteristics.
    Mesh-Begriff(e) Pectins/chemistry ; Water/chemistry ; Deep Eutectic Solvents ; Passiflora/chemistry ; Fruit/chemistry ; Glucose/analysis ; Citric Acid ; Solvents
    Chemische Substanzen Pectins (89NA02M4RX) ; Water (059QF0KO0R) ; Deep Eutectic Solvents ; Glucose (IY9XDZ35W2) ; Citric Acid (2968PHW8QP) ; Solvents
    Sprache Englisch
    Erscheinungsdatum 2023-11-15
    Erscheinungsland England
    Dokumenttyp Journal Article
    ZDB-ID 1501516-6
    ISSN 1879-1344 ; 0144-8617
    ISSN (online) 1879-1344
    ISSN 0144-8617
    DOI 10.1016/j.carbpol.2023.121578
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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  4. Artikel: Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

    Muñoz-Almagro, Nerea / Vendrell-Calatayud, Mario / Méndez-Albiñana, Pablo / Moreno, Rodrigo / Cano, M. Pilar / Villamiel, Mar

    Carbohydrate polymers. 2021 Nov. 15, v. 272

    2021  

    Abstract: In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at ...

    Abstract In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.
    Schlagwörter Diospyros kaki ; arabinose ; food composition ; fruits ; galacturonic acid ; gelation ; glucose ; mannose ; molecular weight ; particle size ; pectins ; persimmons ; pulp ; rhamnose ; sodium citrate ; viscosity ; zeta potential
    Sprache Englisch
    Erscheinungsverlauf 2021-1115
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel
    ZDB-ID 1501516-6
    ISSN 1879-1344 ; 0144-8617
    ISSN (online) 1879-1344
    ISSN 0144-8617
    DOI 10.1016/j.carbpol.2021.118411
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  5. Artikel ; Online: Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante).

    Muñoz-Almagro, Nerea / Vendrell-Calatayud, Mario / Méndez-Albiñana, Pablo / Moreno, Rodrigo / Cano, M Pilar / Villamiel, Mar

    Carbohydrate polymers

    2021  Band 272, Seite(n) 118411

    Abstract: In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at ...

    Abstract In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.
    Mesh-Begriff(e) Arabinose/analysis ; Diospyros/chemistry ; Fruit/chemistry ; Glucose/analysis ; Hexuronic Acids/analysis ; Mannose/analysis ; Molecular Weight ; Particle Size ; Pectins/analysis ; Rhamnose/analysis ; Rheology/methods ; Sodium Citrate/chemistry ; Spectroscopy, Fourier Transform Infrared/methods ; Viscosity
    Chemische Substanzen Hexuronic Acids ; Sodium Citrate (1Q73Q2JULR) ; galacturonic acid (4JK6RN80GF) ; Pectins (89NA02M4RX) ; Arabinose (B40ROO395Z) ; Glucose (IY9XDZ35W2) ; Mannose (PHA4727WTP) ; Rhamnose (QN34XC755A)
    Sprache Englisch
    Erscheinungsdatum 2021-07-08
    Erscheinungsland England
    Dokumenttyp Journal Article
    ZDB-ID 1501516-6
    ISSN 1879-1344 ; 0144-8617
    ISSN (online) 1879-1344
    ISSN 0144-8617
    DOI 10.1016/j.carbpol.2021.118411
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  6. Artikel: Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

    Muñoz-Almagro, Nerea / Ruiz-Torralba, Arancha / Méndez-Albiñana, Pablo / Guerra-Hernández, Eduardo / García-Villanova, Belén / Moreno, Rodrigo / Villamiel, Mar / Montilla, Antonia

    International journal of biological macromolecules. 2021 Sept. 01, v. 186

    2021  

    Abstract: Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, ... ...

    Abstract Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of “non-pectic” components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.
    Schlagwörter blueberries ; citric acid ; endo-1,4-beta-glucanase ; galacturonic acid ; molecular weight ; pectins ; raspberries ; strawberries ; ultrasonic treatment
    Sprache Englisch
    Erscheinungsverlauf 2021-0901
    Umfang p. 962-974.
    Erscheinungsort Elsevier B.V.
    Dokumenttyp Artikel
    ZDB-ID 282732-3
    ISSN 1879-0003 ; 0141-8130
    ISSN (online) 1879-0003
    ISSN 0141-8130
    DOI 10.1016/j.ijbiomac.2021.07.016
    Datenquelle NAL Katalog (AGRICOLA)

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  7. Artikel: Supplementation with the Symbiotic Formulation Prodefen

    Méndez-Albiñana, Pablo / Martínez-González, Ángel / Camacho-Rodríguez, Laura / Ferreira-Lazarte, Álvaro / Villamiel, Mar / Rodrigues-Díez, Raquel / Balfagón, Gloria / García-Redondo, Ana B / Prieto-Nieto, Mª Isabel / Blanco-Rivero, Javier

    Antioxidants (Basel, Switzerland)

    2022  Band 11, Heft 4

    Abstract: In recent years, gut dysbiosis has been related to some peripheral vascular alterations linked to hypertension. In this work, we explore whether gut dysbiosis is related to vascular innervation dysfunction and altered nitric oxide (NO) production in the ... ...

    Abstract In recent years, gut dysbiosis has been related to some peripheral vascular alterations linked to hypertension. In this work, we explore whether gut dysbiosis is related to vascular innervation dysfunction and altered nitric oxide (NO) production in the superior mesenteric artery, one of the main vascular beds involved in peripheral vascular resistance. For this purpose, we used spontaneously hypertensive rats, either treated or not with the commercial synbiotic formulation Prodefen
    Sprache Englisch
    Erscheinungsdatum 2022-03-30
    Erscheinungsland Switzerland
    Dokumenttyp Journal Article
    ZDB-ID 2704216-9
    ISSN 2076-3921
    ISSN 2076-3921
    DOI 10.3390/antiox11040680
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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  8. Artikel ; Online: Berry fruits as source of pectin: Conventional and non-conventional extraction techniques.

    Muñoz-Almagro, Nerea / Ruiz-Torralba, Arancha / Méndez-Albiñana, Pablo / Guerra-Hernández, Eduardo / García-Villanova, Belén / Moreno, Rodrigo / Villamiel, Mar / Montilla, Antonia

    International journal of biological macromolecules

    2021  Band 186, Seite(n) 962–974

    Abstract: Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, ... ...

    Abstract Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of "non-pectic" components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.
    Mesh-Begriff(e) Cellulase/chemistry ; Chemical Fractionation ; Citric Acid/chemistry ; Fragaria/chemistry ; Fruit/chemistry ; Molecular Weight ; Pectins/isolation & purification ; Ribes/chemistry ; Rosales/chemistry ; Rubus/chemistry ; Ultrasonics
    Chemische Substanzen Citric Acid (2968PHW8QP) ; Pectins (89NA02M4RX) ; Cellulase (EC 3.2.1.4)
    Sprache Englisch
    Erscheinungsdatum 2021-07-06
    Erscheinungsland Netherlands
    Dokumenttyp Comparative Study ; Journal Article
    ZDB-ID 282732-3
    ISSN 1879-0003 ; 0141-8130
    ISSN (online) 1879-0003
    ISSN 0141-8130
    DOI 10.1016/j.ijbiomac.2021.07.016
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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