Search Results (6)

Hydroxymethylfurfural (HMF) is a naturally occurring compound that arises because of the thermal processing and storage of honey. The Codex Alimentarius Commission has established a threshold of 40 ppm as the upper limit for the HMF content in honey. This research aimed to investigate the impacts of varying heating temperatures (55, 65, and 75 °C) and heating times (10, 20, and 30 min), as well as storage temperatures (25 and 40 °C), over a period of three months. The study employed the response surface methodology (RSM) to evaluate the outcomes. The impacts of the variables mentioned above on the physicochemical properties, including the Lab color factors, pH, and moisture, were determined. Additionally, the concentration of HMF in the samples was analyzed. The prediction model of each treatment was computed. Analyses of the results obtained after the storage periods of 45 and 90 days were conducted. The findings indicated that pH, moisture content, and color were not significantly influenced by temperature, the duration of heat treatment, or the storage time. However, storage temperature considerably impacted both L* and a*. Furthermore, it was observed that all the variables significantly influenced the HMF content, and its concentration increased with the escalation of thermal processing and storage duration. Within the examined samples, the HMF content surpassed the standard limit in the model subjected to heating at 75 °C for 20 min and maintained at 40 °C for 90 days. In contrast, heating at 55 °C for 10 min, followed by storage at 25 °C for 45 days, produced the optimal HMF level. Full article

The food industry generates large amounts of organic waste, which generally accumulates in landfills or is burned, causing environmental problems. However, many studies indicate that this waste is rich in bioactive compounds, so it could be revalued for transformation purposes into high-value-added products, thus favoring the circular and sustainable economy, while also reducing environmental impact and climate change. It is estimated that the wine industry (Vitis vinifera L.), in terms of weight, produces up to 30% of waste in relation to the material used, including the stems, skins, seeds, and pomace, i.e., dietary sources rich in phenolic compounds, minerals, acids fatty acids, and dietary fiber, which have had beneficial effects on health, including antioxidant, antimicrobial, anti-inflammatory, and even anticancer activities, both in vitro and in vivo. In this sense, chemical characterization (minerals, phenolic compounds, and fatty acid profiles) was carried out in dehydrated and ground seeds of Vitis vinifera L., and in the oily extract, obtained by supercritical fluids (SCFEs) at 20 MPa. Minerals were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES), the phenolic profile was identified and quantified by liquid chromatography–mass spectrometry (LC-MS/MS), and the profile of fatty acids was studied by gas chromatography coupled with a flame ionization detector (GC-FID). The main minerals found were calcium, potassium, and magnesium. The total calcium concentration (22.66 g/kg) in the oily extract should be emphasized in comparison to that of seeds (7.8 g/kg). The potassium concentration was 3.9 g/kg in seeds and 1.53 g/kg in the extract, while magnesium values of 1.4 g/kg and 0.59 g/kg corresponded to the seeds and extract, respectively. Regarding the polyphenol profile, the seeds mainly contained dihydroxybenzoic acid (42.580 mg/kg), catechin (81.05 mg/kg), quercetin (4856 mg/kg), and resveratrol (1 mg/kg) as the main phenols, while the oily extract mainly included oleacein (156.942 mg/kg), hydroxytyrosol (10.226 mg/kg), and Tyrosol (8644 mg/kg). Additionally, a profile of healthy fatty acids was obtained, with polyunsaturated fatty acids (PUFAs) representing the majority (71.4%), including oleic acids (16.868 mg/kg) and linoleic acid (82.606 mg/kg). The results obtained show that these by-products could be applied as part of the formulation of functional foods, nutraceuticals, and cosmetics, aimed at a broad yet niche population, for the prevention of different diseases. Full article

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil’s shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends. Full article

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed. Full article

Nowadays, cancer is one of the deadliest diseases in the world, which has been estimated to cause 9.9 million deaths in 2020. Conventional treatments for cancer commonly involve mono-chemotherapy or a combination of radiotherapy and mono-chemotherapy. However, the negative side effects of these approaches have been extensively reported and have prompted the search of new therapeutic drugs. In this context, scientific community started to look for innovative sources of anticancer compounds in natural sources, including traditional plants. Currently, numerous studies have evaluated the anticancer properties of natural compounds derived from plants, both in vitro and in vivo. In pre-clinical stages, some promising compounds could be mentioned, such as the sulforaphane or different phenolic compounds. On the other hand, some phytochemicals obtained positive results in clinical stages and were further approved for cancer treatment, such as vinca alkaloids or the paclitaxel. Nevertheless, these compounds are not exempt of limitations, such as low solubility, restricted effect on their own, negative side-effects, etc. This review aims to compile the information about the current phytochemicals used for cancer treatment and also promising candidates, main action mechanisms and also reported limitations. In this sense, some strategies to face the limitations have been considered, such as nano-based formulations to improve solubility or chemical modification to reduce toxicity. In conclusion, although more research is still necessary to develop more efficient and safe phytochemical drugs, more of these compounds might be used in future cancer therapies. Full article

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products. Full article