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  1. AU="Marcet, Ismael"
  2. AU=Eichfelder Sebastian
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  1. Article: The Characterization of Biodegradable Films and Food Packaging.

    Marcet, Ismael

    Membranes

    2023  Volume 13, Issue 10

    Abstract: Every year, approximately 300 million tons of petroleum-based plastics is manufactured worldwide, and these plastics cause significant environmental issues due to their non-biodegradable nature and emission of toxic gases upon incineration [ ... ]. ...

    Abstract Every year, approximately 300 million tons of petroleum-based plastics is manufactured worldwide, and these plastics cause significant environmental issues due to their non-biodegradable nature and emission of toxic gases upon incineration [...].
    Language English
    Publishing date 2023-10-08
    Publishing country Switzerland
    Document type Editorial
    ZDB-ID 2614641-1
    ISSN 2077-0375
    ISSN 2077-0375
    DOI 10.3390/membranes13100826
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Algae as an additive to improve the functional and mechanical properties of protein and polysaccharide-based films and coatings. A review of recent studies

    Carpintero, María / Marcet, Ismael / Rendueles, Manuel / Díaz, Mario

    Food Packaging and Shelf Life. 2023 Sept., v. 38 p.101128-

    2023  

    Abstract: The development of active edible films for food packaging applications represents one of the current and future trends in the food industry. Nevertheless, the poor mechanical and barrier properties of these materials is one of the challenges that must be ...

    Abstract The development of active edible films for food packaging applications represents one of the current and future trends in the food industry. Nevertheless, the poor mechanical and barrier properties of these materials is one of the challenges that must be faced towards their industrial scale production. In this sense, algae, besides being a source of polysaccharides of known use in the food industry, are also a source of bioactive compounds of interest. The aim of the present review is to describe the most recent advances in the development of edible films and coatings with added bioactive algal molecules for food-related applications. Key parameters such as type of solvent, extraction technique, biomass treatment and type of algae are discussed. Moreover, the effects of the algal additive on the functional and mechanical properties of the obtained materials are reviewed. Finally, some real case scenarios of packaging for fresh fish, meat or vegetables have been compared.
    Keywords algae ; biomass ; food industry ; meat ; polysaccharides ; raw fish ; shelf life ; solvents ; Extracts ; Edible films ; Food packaging ; Antimicrobial ; Antioxidant
    Language English
    Dates of publication 2023-09
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ISSN 2214-2894
    DOI 10.1016/j.fpsl.2023.101128
    Database NAL-Catalogue (AGRICOLA)

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  3. Article ; Online: Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis.

    Marcet, Ismael / Carpintero, María / Rendueles, Manuel / Díaz, Mario

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 23

    Abstract: Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble proteins ... ...

    Abstract Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble proteins obtained from delipidated egg yolk granules were hydrolyzed with trypsin, and with a non-enzymatic method using sub-critical water hydrolysis under a non-oxidizing (nitrogen) and oxidizing (oxygen) atmosphere. The effect of the sub-critical water hydrolysis on the amino acids' composition of the hydrolysates was assessed. Furthermore, the antioxidant capacities of the hydrolysates were evaluated using the ABTS
    MeSH term(s) Animals ; Cattle ; Antioxidants/pharmacology ; Antioxidants/chemistry ; Hydrolysis ; Protein Hydrolysates/chemistry ; Trypsin/chemistry ; Egg Yolk ; Peptides/chemistry ; Nitrogen ; Oxygen
    Chemical Substances Antioxidants ; Protein Hydrolysates ; Trypsin (EC 3.4.21.4) ; Peptides ; Nitrogen (N762921K75) ; Oxygen (S88TT14065)
    Language English
    Publishing date 2023-11-29
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28237836
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  4. Article: Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films.

    Carpintero, María / Marcet, Ismael / Zornoza, María / Rendueles, Manuel / Díaz, Mario

    Membranes

    2023  Volume 13, Issue 9

    Abstract: Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based ... ...

    Abstract Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.
    Language English
    Publishing date 2023-09-11
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2614641-1
    ISSN 2077-0375
    ISSN 2077-0375
    DOI 10.3390/membranes13090786
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  5. Article ; Online: Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation.

    Ridella, Florencia / Marcet, Ismael / Gutiérrez, Gemma / Rendueles, Manuel / Díaz, Mario

    Food chemistry

    2023  Volume 433, Page(s) 137330

    Abstract: In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their stability tested at pH 7.0, which is a more convenient ... ...

    Abstract In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their stability tested at pH 7.0, which is a more convenient pH for food applications. According to the results obtained, non-irradiated nanoparticles had a size of 431.8 ± 75.7 nm at pH 7.0, but the 10 min UV-C irradiated nanoparticles had an average size of 139.7 ± 5.9 nm. These nanoparticles also showed a high resistance to destabilization by SDS, urea or DTT and noticeable antioxidant and ferrous chelating activities. Pickering emulsions prepared at the nanoparticle concentration of 1 % (w/w) showed the smallest average droplet size and the lowest Turbiscan stability index value after 80 days of storage. All in all, these results have important implications for the utilisation of these proteins as a conventional Pickering emulsifying agent.
    MeSH term(s) Emulsions/chemistry ; Ultraviolet Rays ; Egg Yolk/chemistry ; Egg Proteins/analysis ; Nanoparticles/chemistry ; Particle Size
    Chemical Substances Emulsions ; Egg Proteins
    Language English
    Publishing date 2023-08-30
    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.2023.137330
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    In stock of ZB MED Bonn / Germany

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  6. Article: Preparation of Edible Films with

    Sáez-Orviz, Sara / Marcet, Ismael / Rendueles, Manuel / Díaz, Mario

    Membranes

    2022  Volume 12, Issue 2

    Abstract: Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented ... ...

    Abstract Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by
    Language English
    Publishing date 2022-01-19
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2614641-1
    ISSN 2077-0375
    ISSN 2077-0375
    DOI 10.3390/membranes12020115
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  7. Article: Kinetic-conceptual model of the hydrolysis of bovine plasma proteins - ALCALASE® 2.9L: The role of inhibition by product.

    Figueroa, Omar A / Alean, Jader D / Marcet, Ismael / Rendueles, Manuel / Zapata, José E

    Heliyon

    2023  Volume 9, Issue 10, Page(s) e21002

    Abstract: In the present work, the inhibitory effect of the peptide fractions, obtained through enzymatic hydrolysis of bovine plasma was evaluated, on the enzyme used in the reaction (Alcalase 2.4 L). In this sense, Ultra-filtered peptide fractions of different ... ...

    Abstract In the present work, the inhibitory effect of the peptide fractions, obtained through enzymatic hydrolysis of bovine plasma was evaluated, on the enzyme used in the reaction (Alcalase 2.4 L). In this sense, Ultra-filtered peptide fractions of different molecular sizes (A: Fraction>10; B: Fraction 10-3 kDa; and C: Fraction <3 kDa), were used to verify the impact on the total hydrolysis rate. The Fractions between 3 and 10 kDa were refined to fit a conceptual kinetic model which considers inhibition by product and substrate. Additionally, the inactivation of the enzyme through the reaction time was evaluated and its effects incorporated into the model. It was shown that some peptides released in the successive stages of the reaction can in turn inhibit the activity of the hydrolyzing enzyme. The model evaluated suggests a time-varying expression of inhibition parameters as a function of the initial substrate concentration in the reaction. This is based on the kinetic changes of the product profiles for each reaction time in the evaluated operating conditions (S
    Language English
    Publishing date 2023-10-14
    Publishing country England
    Document type Journal Article
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2023.e21002
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  8. Article ; Online: Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis.

    Marcet, Ismael / Delgado, Jaime / Díaz, Natalia / Rendueles, Manuel / Díaz, Mario

    Food chemistry

    2022  Volume 379, Page(s) 132145

    Abstract: The lipoproteins that remain after the extraction of phosvitin from the egg yolk granular fraction possess low industrial applicability. In this study, these lipoproteins were hydrolysed using trypsin, and the bioactivity of the resulting peptides was ... ...

    Abstract The lipoproteins that remain after the extraction of phosvitin from the egg yolk granular fraction possess low industrial applicability. In this study, these lipoproteins were hydrolysed using trypsin, and the bioactivity of the resulting peptides was assessed by in silico analysis. In addition, in order to isolate the most valuable previously detected peptides, their transmission through a polyethersulfone (PES) membrane and a stabilised cellulose (SC) based membrane was also evaluated at several pHs. A pH of 4.0 gave the highest observed transmission of peptides through both membranes for every peptide identified in the permeate streams. Regarding the PES membrane, six peptide sequences detected in the permeate were predicted to be antihypertensive, although only one of them showed a bioactivity score higher than 0.5 according to Peptide Ranker. When the SC membrane was assessed, five peptides with a bioactivity score higher than 0.5 were detected in the permeate streams and eight peptides were predicted as antihypertensive. The in silico analysis performed showed that K.VQWGIIPSWIK.K was the most promising antihypertensive peptide found in the permeates.
    MeSH term(s) Egg Proteins ; Egg Yolk ; Peptides ; Ultrafiltration
    Chemical Substances Egg Proteins ; Peptides ; lipovitellin (9088-43-1)
    Language English
    Publishing date 2022-01-15
    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.2022.132145
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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  9. Article ; Online: The antimicrobial and bioactive properties of lactobionic acid.

    Sáez-Orviz, Sara / Marcet, Ismael / Rendueles, Manuel / Díaz, Mario

    Journal of the science of food and agriculture

    2022  Volume 102, Issue 9, Page(s) 3495–3502

    Abstract: Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two ... ...

    Abstract Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector. © 2022 Society of Chemical Industry.
    MeSH term(s) Anti-Bacterial Agents/pharmacology ; Anti-Infective Agents/pharmacology ; Disaccharides/pharmacology ; Fermentation
    Chemical Substances Anti-Bacterial Agents ; Anti-Infective Agents ; Disaccharides ; lactobionic acid (65R938S4DV)
    Language English
    Publishing date 2022-02-28
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.11823
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    Zs.B 808: Show issues Location:
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    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  10. Article ; Online: Hydrolyzed sewage sludge as raw bio-based material for hermetic bag production.

    Romero, Luis / Weng, Shihan / Oulego, Paula / Collado, Sergio / Marcet, Ismael / Díaz, Mario

    Waste management (New York, N.Y.)

    2023  Volume 174, Page(s) 31–43

    Abstract: This study aimed to assess the potential of sewage sludge, a significant residue of wastewater treatment plants (WWTPs), as a sustainable resource for producing a bio-based material for hermetic bags (BMHB), in order to reduce the dependency on petroleum- ...

    Abstract This study aimed to assess the potential of sewage sludge, a significant residue of wastewater treatment plants (WWTPs), as a sustainable resource for producing a bio-based material for hermetic bags (BMHB), in order to reduce the dependency on petroleum-derived plastics. The approach involved the application of thermal hydrolysis to solubilize sewage sludge, and it systematically examined critical process parameters, including temperature (120-150 °C), residence time (1-4 h), and medium pH (6.6-10). Results revealed that alkaline thermal hydrolysis significantly enhanced biomolecule solubilization, particularly proteins (289 ± 1 mg/gVSS
    MeSH term(s) Humans ; Sewage/chemistry ; Temperature ; Agriculture ; Soil ; Hydrolysis ; Pesticides
    Chemical Substances Sewage ; Soil ; Pesticides
    Language English
    Publishing date 2023-11-24
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2001471-5
    ISSN 1879-2456 ; 0956-053X
    ISSN (online) 1879-2456
    ISSN 0956-053X
    DOI 10.1016/j.wasman.2023.11.022
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