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Prof. Gaspar Ros
Universidad de Murcia (Spain)

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0 Bioavailability
0 Functional Foods
0 Gastronomy
0 Infant Nutrition
0 plant extract

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Bioavailability
folate
Infant Nutrition
Satiety
Functional Foods
Meat quality
Food and nutrition security
plant extract
nutrition and health

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Review
Published: 26 May 2021 in Plants
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Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products.

ACS Style

Gema Nieto; Juana Fernández-López; José Pérez-Álvarez; Rocío Peñalver; Gaspar Ros-Berruezo; Manuel Viuda-Martos. Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. Plants 2021, 10, 1069 .

AMA Style

Gema Nieto, Juana Fernández-López, José Pérez-Álvarez, Rocío Peñalver, Gaspar Ros-Berruezo, Manuel Viuda-Martos. Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. Plants. 2021; 10 (6):1069.

Chicago/Turabian Style

Gema Nieto; Juana Fernández-López; José Pérez-Álvarez; Rocío Peñalver; Gaspar Ros-Berruezo; Manuel Viuda-Martos. 2021. "Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products." Plants 10, no. 6: 1069.

Journal article
Published: 12 March 2021 in Foods
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Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, this type of foods must be included as part of a healthy diet. With regard to this, it is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health, providing an adequate intake of micronutrients and active compounds. With this background, the main aim of this research was to identify MD foods with a high satiating potential capacity. For this purpose, three typical foods of the Mediterranean region, mainly based on vegetables, were selected: hummus, ajoblanco and gazpacho. As a control, white bread was used. Twenty-four human healthy volunteers consumed a standard breakfast followed by the different typical Mediterranean foods, and then the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VAS) during 3 h. Subsequently, volunteers had ad libitum access to a standard meal. The results indicate that gazpacho showed the highest satiating scores, despite the fact that it was not the food that provided the highest protein or fibre amount. More studies of this type are needed to determine the proportion and/or combination of ingredients from these classical Mediterranean recipes that could enhance human satiety.

ACS Style

David Planes-Muñoz; Carmen Frontela-Saseta; Gaspar Ros-Berruezo; Rubén López-Nicolás. Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study. Foods 2021, 10, 606 .

AMA Style

David Planes-Muñoz, Carmen Frontela-Saseta, Gaspar Ros-Berruezo, Rubén López-Nicolás. Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study. Foods. 2021; 10 (3):606.

Chicago/Turabian Style

David Planes-Muñoz; Carmen Frontela-Saseta; Gaspar Ros-Berruezo; Rubén López-Nicolás. 2021. "Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study." Foods 10, no. 3: 606.

Journal article
Published: 27 January 2021 in Antioxidants
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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.

ACS Style

Lorena Martínez Zamora; Rocío Peñalver; Gaspar Ros; Gema Nieto. Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”. Antioxidants 2021, 10, 180 .

AMA Style

Lorena Martínez Zamora, Rocío Peñalver, Gaspar Ros, Gema Nieto. Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”. Antioxidants. 2021; 10 (2):180.

Chicago/Turabian Style

Lorena Martínez Zamora; Rocío Peñalver; Gaspar Ros; Gema Nieto. 2021. "Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”." Antioxidants 10, no. 2: 180.

Journal article
Published: 27 October 2020 in Food Research International
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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.

ACS Style

Lorena Martínez-Zamora; Rocío Peñalver; Gaspar Ros; Gema Nieto. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo. Food Research International 2020, 139, 109835 .

AMA Style

Lorena Martínez-Zamora, Rocío Peñalver, Gaspar Ros, Gema Nieto. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo. Food Research International. 2020; 139 ():109835.

Chicago/Turabian Style

Lorena Martínez-Zamora; Rocío Peñalver; Gaspar Ros; Gema Nieto. 2020. "Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo." Food Research International 139, no. : 109835.

Journal article
Published: 10 September 2020 in Antioxidants
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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.

ACS Style

Gema Nieto Martínez; Gaspar Ros; Gema Nieto. Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers. Antioxidants 2020, 9, 851 .

AMA Style

Gema Nieto Martínez, Gaspar Ros, Gema Nieto. Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers. Antioxidants. 2020; 9 (9):851.

Chicago/Turabian Style

Gema Nieto Martínez; Gaspar Ros; Gema Nieto. 2020. "Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers." Antioxidants 9, no. 9: 851.

Paper
Published: 05 August 2020 in Food & Function
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Milk whey is effective in enhancing the production of satiety hormones as GLP-1 and CCK depending on the phase of digestion and origin of milk whey.

ACS Style

T. Sánchez-Moya; D. Planes-Muñoz; C. Frontela-Saseta; G. Ros-Berruezo; R. López-Nicolás. Milk whey from different animal species stimulates the in vitro release of CCK and GLP-1 through a whole simulated intestinal digestion. Food & Function 2020, 11, 7208 -7216.

AMA Style

T. Sánchez-Moya, D. Planes-Muñoz, C. Frontela-Saseta, G. Ros-Berruezo, R. López-Nicolás. Milk whey from different animal species stimulates the in vitro release of CCK and GLP-1 through a whole simulated intestinal digestion. Food & Function. 2020; 11 (8):7208-7216.

Chicago/Turabian Style

T. Sánchez-Moya; D. Planes-Muñoz; C. Frontela-Saseta; G. Ros-Berruezo; R. López-Nicolás. 2020. "Milk whey from different animal species stimulates the in vitro release of CCK and GLP-1 through a whole simulated intestinal digestion." Food & Function 11, no. 8: 7208-7216.

Journal article
Published: 21 July 2020 in Antioxidants
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Oxidative damage and chronic inflammation have been proven as one of the major factors associated with obesity, which increases the incidence of non-communicable chronic diseases. In this sense, the development of new functional products aiming at the palliation of oxidative stress and inflammatory disruption can be a determining factor for public health as seen in previous researches. In this study, a blend of potentially bioavailable dietary phenolics was added to low sodium and low-fat cooked ham. A diet-induced obesity model in C57/BL6J mice has been used for testing the effectiveness of the phenolic blend and the new functionalized product, which bioavailability was tested by UPLC-ESI-QTOF-MS. After obesity induction, different oxidative and inflammatory biomarkers were evaluated. Results in the murine induced obesity model, demonstrate a robust statistically significant improvement in key parameters related with obesity risk in the groups feed with a phenolic-enriched diets (P) + high-fat diet (HFD) and phenolic enriched cooked ham (PECH) + HFD. In both groups there was an improvement in body composition parameters, inflammatory biomarkers and antioxidant enzymes levels. Specifically in the group feed with the phenolic enriched cooked ham (PECH + HFD) there was an improvement of total fat volume (23.08% reduction), spleen index (22.04% of reduction), plasmatic MCP-1 (18% reduction), IL-6 (38.94% reduction), IL-10 (13.28% reduction), TNF-α (21.32% reduction), gut IL-1β (10.86% reduction), gut IL-6 (13.63% reduction) and GPx (60.15% increase) and catalase (91.37% increase) enzymes. Thus, the functionalized ham could be considered an appropriate dietary polyphenol source, which might improve the oxidative and inflammatory status and could finally result in the potential decrease of the risk of certain non-communicable chronic diseases.

ACS Style

Antonio Serrano; Antonio González-Sarrías; Francisco A. Tomás-Barberán; Antonio Avellaneda; Amadeo Gironés-Vilaplana; Gema Nieto; Gaspar Ros-Berruezo. Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice. Antioxidants 2020, 9, 639 .

AMA Style

Antonio Serrano, Antonio González-Sarrías, Francisco A. Tomás-Barberán, Antonio Avellaneda, Amadeo Gironés-Vilaplana, Gema Nieto, Gaspar Ros-Berruezo. Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice. Antioxidants. 2020; 9 (7):639.

Chicago/Turabian Style

Antonio Serrano; Antonio González-Sarrías; Francisco A. Tomás-Barberán; Antonio Avellaneda; Amadeo Gironés-Vilaplana; Gema Nieto; Gaspar Ros-Berruezo. 2020. "Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice." Antioxidants 9, no. 7: 639.

Review
Published: 20 July 2020 in Antioxidants
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High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet–gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.

ACS Style

Adrián Macho-González; Alba Garcimartín; María Elvira López-Oliva; Sara Bastida; Juana Benedí; Gaspar Ros; Gema Nieto; Francisco José Sánchez-Muniz. Can Meat and Meat-Products Induce Oxidative Stress? Antioxidants 2020, 9, 638 .

AMA Style

Adrián Macho-González, Alba Garcimartín, María Elvira López-Oliva, Sara Bastida, Juana Benedí, Gaspar Ros, Gema Nieto, Francisco José Sánchez-Muniz. Can Meat and Meat-Products Induce Oxidative Stress? Antioxidants. 2020; 9 (7):638.

Chicago/Turabian Style

Adrián Macho-González; Alba Garcimartín; María Elvira López-Oliva; Sara Bastida; Juana Benedí; Gaspar Ros; Gema Nieto; Francisco José Sánchez-Muniz. 2020. "Can Meat and Meat-Products Induce Oxidative Stress?" Antioxidants 9, no. 7: 638.

Journal article
Published: 01 July 2020 in Foods
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Legumes are a rich source of a wide range of compounds that may represent an important tool to overcome gut dysbiosis. In this work, the prebiotic potential of two cooked legumes (cowpea and black bean) was investigated in comparison with potato:beef mixture, as substrates in batch faecal culture fermentation. Prior to the fermentation, all the samples were in vitro digested, passing through three phases, namely mouth, gastric and small intestine simulation, and then in vitro fermented for 6, 24 and 48 h. The shift of pH, production of gas and short-chain fatty acids (SCFAs) and changes in gut microbiota were evaluated along the fermentation time. The pH decreased significantly over time in all media with fermentable sources when compared with the negative control. Gas production was higher in the media containing fermentable source than in the negative control and decreased with fermentation time. The concentration of SCFAs increased over time and it was significantly higher for both legumes than in inulin (positive control) and potato:beef meal. Acetate was the major SCFAs produced during fermentation, particularly in media containing legumes. Both legumes presented a strong prebiotic effect on gut microbiota, showing a significant increase in Bifidobacterium and Lactobacillus. These results suggest that consumption of cooked cowpea and black bean, used alone or as an ingredient of novel functional foods, may contribute to improving intestinal health and therefore human health promotion.

ACS Style

Catarina Teixeira-Guedes; Tereza Sánchez-Moya; Cristina Pereira-Wilson; Gaspar Ros-Berruezo; Rubén López-Nicolás. In VitroModulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean. Foods 2020, 9, 861 .

AMA Style

Catarina Teixeira-Guedes, Tereza Sánchez-Moya, Cristina Pereira-Wilson, Gaspar Ros-Berruezo, Rubén López-Nicolás. In VitroModulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean. Foods. 2020; 9 (7):861.

Chicago/Turabian Style

Catarina Teixeira-Guedes; Tereza Sánchez-Moya; Cristina Pereira-Wilson; Gaspar Ros-Berruezo; Rubén López-Nicolás. 2020. "In VitroModulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean." Foods 9, no. 7: 861.

Journal article
Published: 08 June 2020 in The Journal of Nutrition
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Background The composition of diets consumed following weight loss (WL) can have a significant impact on satiety and metabolic health. Objective This study was designed to test the effects of including a nondigestible carbohydrate to achieve weight maintenance (WM) following a period of WL. Methods Nineteen volunteers [11 females and 8 males, aged 20–62 y; BMI (kg/m2): 27–42] consumed a 3-d maintenance diet (15%:30%:55%), followed by a 21-d WL diet (WL; 30%:30%:40%), followed by 2 randomized 10-d WM diets (20%:30%:50% of energy from protein:fat:carbohydrate) containing either resistant starch type 3 (RS-WM; 22 or 26 g/d for females and males, respectively) or no RS (C-WM) in a within-subject crossover design without washout periods. The primary outcome, WM after WL, was analyzed by body weight. Secondary outcomes of fecal microbiota composition and microbial metabolite concentrations and gut hormones were analyzed in fecal samples and blood plasma, respectively. All outcomes were assessed at the end of each dietary period. Results Body weight was similar after the RS-WM and C-WM diets (90.7 and 90.8 kg, respectively), with no difference in subjectively rated appetite. During the WL diet period plasma ghrelin increased by 36% (P < 0.001), glucose-dependent insulinotropic polypeptide (GIP) decreased by 33% (P < 0.001), and insulin decreased by 46% (P < 0.001), but no significant differences were observed during the RS-WM and C-WM diet periods. Fasting blood glucose was lower after the RS-WM diet (5.59 ± 0.31 mmol/L) than after the C-WM diet [5.75 ± 0.49 mmol/L; P = 0.015; standard error of the difference between the means (SED): 0.09]. Dietary treatments influenced the fecal microbiota composition (R2 = 0.054, P = 0.031) but not diversity. Conclusions The metabolic benefits, for overweight adults, from WL were maintained through a subsequent WM diet with higher total carbohydrate intake. Inclusion of resistant starch in the WM diet altered gut microbiota composition positively and resulted in lower fasting glucose compared with the control, with no apparent change in appetite. This trial was registered at clinicaltrials.gov as NCT01724411.

ACS Style

Alexandra Johnstone; Jennifer Kelly; Sheila Ryan; Reyna Romero-Gonzalez; Hannah McKinnon; Claire Fyfe; Erik Naslund; Ruben Lopez-Nicolas; Douwina Bosscher; Angela Bonnema; Carmen Frontela-Saseta; Gaspar Ros; Graham Horgan; Xiaolei Ze; Jo Harrold; Jason Halford; Silvia W Gratz; Sylvia H Duncan; Soraya Shirazi-Beechey; Harry J Flint. Nondigestible Carbohydrates Affect Metabolic Health and Gut Microbiota in Overweight Adults after Weight Loss. The Journal of Nutrition 2020, 150, 1859 -1870.

AMA Style

Alexandra Johnstone, Jennifer Kelly, Sheila Ryan, Reyna Romero-Gonzalez, Hannah McKinnon, Claire Fyfe, Erik Naslund, Ruben Lopez-Nicolas, Douwina Bosscher, Angela Bonnema, Carmen Frontela-Saseta, Gaspar Ros, Graham Horgan, Xiaolei Ze, Jo Harrold, Jason Halford, Silvia W Gratz, Sylvia H Duncan, Soraya Shirazi-Beechey, Harry J Flint. Nondigestible Carbohydrates Affect Metabolic Health and Gut Microbiota in Overweight Adults after Weight Loss. The Journal of Nutrition. 2020; 150 (7):1859-1870.

Chicago/Turabian Style

Alexandra Johnstone; Jennifer Kelly; Sheila Ryan; Reyna Romero-Gonzalez; Hannah McKinnon; Claire Fyfe; Erik Naslund; Ruben Lopez-Nicolas; Douwina Bosscher; Angela Bonnema; Carmen Frontela-Saseta; Gaspar Ros; Graham Horgan; Xiaolei Ze; Jo Harrold; Jason Halford; Silvia W Gratz; Sylvia H Duncan; Soraya Shirazi-Beechey; Harry J Flint. 2020. "Nondigestible Carbohydrates Affect Metabolic Health and Gut Microbiota in Overweight Adults after Weight Loss." The Journal of Nutrition 150, no. 7: 1859-1870.

Review
Published: 05 June 2020 in Marine Drugs
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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

ACS Style

Rocío Peñalver; José M. Lorenzo; Gaspar Ros; Ryszard Amarowicz; Mirian Pateiro; Gema Nieto. Seaweeds as a Functional Ingredient for a Healthy Diet. Marine Drugs 2020, 18, 1 .

AMA Style

Rocío Peñalver, José M. Lorenzo, Gaspar Ros, Ryszard Amarowicz, Mirian Pateiro, Gema Nieto. Seaweeds as a Functional Ingredient for a Healthy Diet. Marine Drugs. 2020; 18 (6):1.

Chicago/Turabian Style

Rocío Peñalver; José M. Lorenzo; Gaspar Ros; Ryszard Amarowicz; Mirian Pateiro; Gema Nieto. 2020. "Seaweeds as a Functional Ingredient for a Healthy Diet." Marine Drugs 18, no. 6: 1.

Journal article
Published: 22 May 2020 in Plants
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The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (

ACS Style

Lorena Martínez-Zamora; Gaspar Ros; Gema Nieto. Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. Plants 2020, 9, 659 .

AMA Style

Lorena Martínez-Zamora, Gaspar Ros, Gema Nieto. Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. Plants. 2020; 9 (5):659.

Chicago/Turabian Style

Lorena Martínez-Zamora; Gaspar Ros; Gema Nieto. 2020. "Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts." Plants 9, no. 5: 659.

Original article
Published: 18 March 2020 in Journal of Food Science and Technology
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Several studies demonstrated that protein from whey milk could be a new strategy to reduce energy intake and increase satiety. Sheep whey has high protein content, but it is also rich in lactose. The aim of this study was to screening different ultrafiltration membranes to separate protein and lactose from sheep whey in one step. Protein was recovered in the concentrate feed, and lactose passed through three membranes and was recovered in the permeate feed. Membranes with different chemical composition and molecular weight cut-offs were assayed, and the influence of operating pressure and lactose concentration feed in the permeate flux and lactose rejection coefficients were studied. Lactose separation was not affected by pressure in GR60PP or GR90PP, and 85% and 80%, respectively of the lactose was separated into permeate feed. When the feed concentration increased, lactose separation remained stable in all three membranes, being GR60PP the most efficient, as 90% of the disaccharides were separated. In all cases 100% of the protein was recovered. Finally, the Spiegler–Kedem–Katchalsky model perfectly fitted the results obtained about lactose rejection coefficients.

ACS Style

Teresa Sánchez-Moya; Asunción M. Hidalgo; Gaspar Ros-Berruezo; Rubén López-Nicolás. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: application of simplified model. Journal of Food Science and Technology 2020, 57, 3193 -3200.

AMA Style

Teresa Sánchez-Moya, Asunción M. Hidalgo, Gaspar Ros-Berruezo, Rubén López-Nicolás. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: application of simplified model. Journal of Food Science and Technology. 2020; 57 (9):3193-3200.

Chicago/Turabian Style

Teresa Sánchez-Moya; Asunción M. Hidalgo; Gaspar Ros-Berruezo; Rubén López-Nicolás. 2020. "Screening ultrafiltration membranes to separate lactose and protein from sheep whey: application of simplified model." Journal of Food Science and Technology 57, no. 9: 3193-3200.

Journal article
Published: 01 March 2020 in Food Research International
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A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2'-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2'-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork.

ACS Style

Lorena Martínez; Sisse Jongberg; Gaspar Ros; Leif H. Skibsted; Gema Nieto. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation. Food Research International 2020, 129, 108789 .

AMA Style

Lorena Martínez, Sisse Jongberg, Gaspar Ros, Leif H. Skibsted, Gema Nieto. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation. Food Research International. 2020; 129 ():108789.

Chicago/Turabian Style

Lorena Martínez; Sisse Jongberg; Gaspar Ros; Leif H. Skibsted; Gema Nieto. 2020. "Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation." Food Research International 129, no. : 108789.

Journal article
Published: 01 March 2020 in Poultry Science
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This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

ACS Style

Lorena Martínez; Gaspar Ros; Gema Nieto. Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet. Poultry Science 2020, 99, 1491 -1501.

AMA Style

Lorena Martínez, Gaspar Ros, Gema Nieto. Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet. Poultry Science. 2020; 99 (3):1491-1501.

Chicago/Turabian Style

Lorena Martínez; Gaspar Ros; Gema Nieto. 2020. "Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet." Poultry Science 99, no. 3: 1491-1501.

Review
Published: 01 January 2020 in Nutrición Hospitalaria
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Revista oficial de la Sociedad Española de Nutrición Parenteral y de la Sociedad Española de Nutrición. Está dedicada al estudio y divulgación de temas relacionados con la nutrición.

ACS Style

Gema Nieto; Irene De La Calle; Gaspar Ros; Rocío Peñalver Miras. Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review. Nutrición Hospitalaria 2020, 1 .

AMA Style

Gema Nieto, Irene De La Calle, Gaspar Ros, Rocío Peñalver Miras. Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review. Nutrición Hospitalaria. 2020; ():1.

Chicago/Turabian Style

Gema Nieto; Irene De La Calle; Gaspar Ros; Rocío Peñalver Miras. 2020. "Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review." Nutrición Hospitalaria , no. : 1.

Research article
Published: 26 December 2019 in Food Science and Technology International
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Clostridioides difficile reservoirs other than humans are becoming increasingly recognized, and the occurrence of the pathogen in shellfish raises concern because spores can survive cooking temperature and edible bivalve mollusks are often consumed raw or poorly cooked. This study was conducted to determine the occurrence of pathogenic C. difficile in retail bivalve mollusks. The microbiological quality of samples was also checked through the isolation of Salmonella spp. and Escherichia coli. We analyzed 129 mollusk samples from different fishmongers and grocery stores in Murcia. C. difficile was isolated from 8.53% (11/129) of the mollusks investigated. Four C. difficile isolates harbored genes for the production of toxin A and B. Salmonella spp . were not isolated from any sample and E. coli was isolated from 1.55% (2/129) of the samples, in both cases in accordance with the current legal requirements for consumption. Our findings indicate that the intake of raw or poorly cooked contaminated bivalve mollusks could be a potential source of C. difficile, leading to a risk for human health.

ACS Style

Carmen Candel-Pérez; Elvira Zapata-Galián; Ruben López-Nicolás; Gaspar Ros; Carmen Martínez-Graciá. Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain. Food Science and Technology International 2019, 26, 413 -419.

AMA Style

Carmen Candel-Pérez, Elvira Zapata-Galián, Ruben López-Nicolás, Gaspar Ros, Carmen Martínez-Graciá. Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain. Food Science and Technology International. 2019; 26 (5):413-419.

Chicago/Turabian Style

Carmen Candel-Pérez; Elvira Zapata-Galián; Ruben López-Nicolás; Gaspar Ros; Carmen Martínez-Graciá. 2019. "Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain." Food Science and Technology International 26, no. 5: 413-419.

Journal article
Published: 01 November 2019 in Foodborne Pathogens and Disease
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Subclinical Clostridioides difficile colonization in piglets could be a potential source of this bacterium for community-acquired C. difficile infection. The purposes of this study were to assess the effect of specimen type and processing on C. difficile isolation, culture, and detection by polymerase chain reaction (PCR), and to determine the occurrence of C. difficile in piglets of different ages. We compared different culture procedures—direct plating, ethanol shock, and an enrichment step—to isolate C. difficile from swine feces and rectal swabs. DNA was isolated directly from feces, processed feces, and bacterial isolates to detect the triose phosphate isomerase (tpi) gene and identify the toxins A and B genes. The results show that ethanol shock increased the C. difficile isolation from feces, while it decreased it for rectal swabs, in comparison with direct plating. The use of the enrichment broth gave the highest C. difficile recovery from both types of specimen. Our findings show low sensitivity for tpi gene detection after the DNA extraction directly from feces and an increase in PCR-positive samples when feces were processed before the DNA extraction. The overall prevalence of C. difficile was 16.9% (22/130), of which 100% were found to be toxigenic as assessed by the enrichment culture of fecal samples. The rate of isolation of positive samples decreased with the animal age, regardless of the presence or absence of diarrhea. Our results demonstrate the persistent reservoir of toxigenic C. difficile in fecal samples of piglets and support the impact of specimen processing on its isolation.

ACS Style

Carmen Candel-Pérez; Silvia Martinez Miro; Gaspar Ros; Carmen Martínez Graciá. Effect of Specimen Type and Processing on the Detection ofClostridioides [Clostridium] difficilein Piglet Fecal Samples. Foodborne Pathogens and Disease 2019, 16, 731 -737.

AMA Style

Carmen Candel-Pérez, Silvia Martinez Miro, Gaspar Ros, Carmen Martínez Graciá. Effect of Specimen Type and Processing on the Detection ofClostridioides [Clostridium] difficilein Piglet Fecal Samples. Foodborne Pathogens and Disease. 2019; 16 (11):731-737.

Chicago/Turabian Style

Carmen Candel-Pérez; Silvia Martinez Miro; Gaspar Ros; Carmen Martínez Graciá. 2019. "Effect of Specimen Type and Processing on the Detection ofClostridioides [Clostridium] difficilein Piglet Fecal Samples." Foodborne Pathogens and Disease 16, no. 11: 731-737.

Original research
Published: 28 October 2019 in Food Science & Nutrition
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The objective of this study was to determine the antioxidant capacity of a Mediterranean diet consisting typical dishes from southern Spain. For that, a 5‐day diet was developed with typical dishes of Murcia. The antioxidant capacity of the diet was measured using ORACHF, FRAP, and DPPH methods, and the total phenolic compound content of this diet was estimated by Folin–Ciocalteu. About 50% of the antioxidant capacity and 29% of the phenolic compounds per day came from sample 14 (artichokes with ham), whereas only 1% and a 4%, respectively, proceed from sample 16 (gypsy pot). The total antioxidant capacity of the diet was estimated as 9,506.33 ET/100 g/person/day by the ORACHF method, and the total phenolic consume was estimated as 1,839.05 mg GAE/person/day. The proposed diet can be considered an excellent strategy for improving the nutritional status of the population because of its high antioxidant activity and phenolic compound content.

ACS Style

Carmen Maria González; Gema Nieto Martínez; Gaspar Ros; Gema Nieto. Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain. Food Science & Nutrition 2019, 7, 3853 -3862.

AMA Style

Carmen Maria González, Gema Nieto Martínez, Gaspar Ros, Gema Nieto. Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain. Food Science & Nutrition. 2019; 7 (12):3853-3862.

Chicago/Turabian Style

Carmen Maria González; Gema Nieto Martínez; Gaspar Ros; Gema Nieto. 2019. "Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain." Food Science & Nutrition 7, no. 12: 3853-3862.

Journal article
Published: 01 October 2019 in Antioxidants
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Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4‐O‐caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.

ACS Style

Hafedh Hajlaoui; Soumaya Arraouadi; Hedi Mighri; Mouna Chaaibia; Néji Gharsallah; Gaspar Ros; Gema Nieto; And Adel Kadri; Adel Kadri; Ros. Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants 2019, 8, 442 .

AMA Style

Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Mouna Chaaibia, Néji Gharsallah, Gaspar Ros, Gema Nieto, And Adel Kadri, Adel Kadri, Ros. Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants. 2019; 8 (10):442.

Chicago/Turabian Style

Hafedh Hajlaoui; Soumaya Arraouadi; Hedi Mighri; Mouna Chaaibia; Néji Gharsallah; Gaspar Ros; Gema Nieto; And Adel Kadri; Adel Kadri; Ros. 2019. "Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage." Antioxidants 8, no. 10: 442.