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Dr. Gema Nieto
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain

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0 Dairy Products
0 Food Preservation
0 Nutrients
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bioactive compounds
Bioavailability
Nutrients
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Development of healthier food products

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Journal article
Published: 20 August 2021 in Foods
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Plant-derived compounds have recently been gaining popularity as skincare factors due to their ability to absorb ultraviolet radiations and their anti-inflammatory, and antioxidant properties. In this light, this work aimed to evaluate in vitro the pharmacological activities of the butanolic extract prepared from the aerial parts of Astragalus gombiformis Pomel, an endemic species to southern Algeria. The sun protection factor was used to assess the photoprotective effect (SPF), the protein denaturation method to determine the anti-inflammatory activity, and brine shrimp nauplii and OxHLIA assay, respectively, to assess the cytotoxicity and antioxidant capacity of A. gombiformis. In addition, LC–ESI–MS analysis was employed for the characterization of the phenolic constituents of A. gombiformis. The results showed that A. gombiformis had high capacity for absorbing UV radiations with an SPF of 37.78 ± 0.85 and significant anti-inflammatory activity with a percentage inhibition of 75.38% which is close to that of diclofenac and ketoprofen. In addition, A. gombiformis was found to have effective cytotoxicity against Artemia nauplii with a DC50 value of about 44.7 µg/mL, but a weak hemolytic effect against human erythrocytes. LC–ESI–MS results detected the presence of 17 phenolic compounds with a predominance of cirsiliol, silymarin, quercitrin (quercetin-3-O-rhamnoside), and kaempferol. Taken together, these results suggest that A. gombiformis extract could be used as a skincare agent in cosmetic formulations, providing excellent antioxidant and anti-inflammatory protection, allowing the treatment of skin conditions, as well as a pharmaceutical agent with multidimensional applications.

ACS Style

Sabrina Lekmine; Samira Boussekine; Salah Akkal; Antonio Ignacio Martín-García; Ali Boumegoura; Kenza Kadi; Hanene Djeghim; Nawal Mekersi; Samira Bendjedid; Chawki Bensouici; Gema Nieto. Investigation of Photoprotective, Anti-Inflammatory, Antioxidant Capacities and LC–ESI–MS Phenolic Profile of Astragalus gombiformis Pomel. Foods 2021, 10, 1937 .

AMA Style

Sabrina Lekmine, Samira Boussekine, Salah Akkal, Antonio Ignacio Martín-García, Ali Boumegoura, Kenza Kadi, Hanene Djeghim, Nawal Mekersi, Samira Bendjedid, Chawki Bensouici, Gema Nieto. Investigation of Photoprotective, Anti-Inflammatory, Antioxidant Capacities and LC–ESI–MS Phenolic Profile of Astragalus gombiformis Pomel. Foods. 2021; 10 (8):1937.

Chicago/Turabian Style

Sabrina Lekmine; Samira Boussekine; Salah Akkal; Antonio Ignacio Martín-García; Ali Boumegoura; Kenza Kadi; Hanene Djeghim; Nawal Mekersi; Samira Bendjedid; Chawki Bensouici; Gema Nieto. 2021. "Investigation of Photoprotective, Anti-Inflammatory, Antioxidant Capacities and LC–ESI–MS Phenolic Profile of Astragalus gombiformis Pomel." Foods 10, no. 8: 1937.

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.

Review article
Published: 18 April 2021 in Current Opinion in Food Science
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Recent studies have put an emphasis on the development of low-fat products due to the relationship between fat and health and that consumer are demanding healthier meat products. From a technological point of view, fat is a necessary component in meat products, and its reduction may lead to alterations in sensory and technological aspects. Replacing animal fat by liquid oil to obtain healthier processed meat products causes negative changes in technological and sensorial properties of meat products. Therefore, to reduce this negative impact, the replacement of animal fat must be carried out by other oils that ending up giving the meat products proper characteristics. This review was structured in 4 parts: (1) the benefits of olive oil and aspects related with the total or partial substitution of animal fat to produce meat products healthier; (2) main systems for application of healthier oil in meat products (3) technological and sensory attributes affected (4) Future perspectives and conclusions. Based on this, the use of structured olive oil as fat replacement can be an essential strategy for the development of new meat products with healthier properties and with chances of success in the food industry.

ACS Style

Gema Nieto; José M Lorenzo. Use of olive oil as fat replacer in meat emulsions. Current Opinion in Food Science 2021, 40, 179 -186.

AMA Style

Gema Nieto, José M Lorenzo. Use of olive oil as fat replacer in meat emulsions. Current Opinion in Food Science. 2021; 40 ():179-186.

Chicago/Turabian Style

Gema Nieto; José M Lorenzo. 2021. "Use of olive oil as fat replacer in meat emulsions." Current Opinion in Food Science 40, no. : 179-186.

Journal article
Published: 04 April 2021 in Foods
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The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

ACS Style

Kristina Jonušaite; Petras Venskutonis; Gines Martínez-Hernández; Amaury Taboada-Rodríguez; Gema Nieto; Antonio López-Gómez; Fulgencio Marín-Iniesta. Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers. Foods 2021, 10, 776 .

AMA Style

Kristina Jonušaite, Petras Venskutonis, Gines Martínez-Hernández, Amaury Taboada-Rodríguez, Gema Nieto, Antonio López-Gómez, Fulgencio Marín-Iniesta. Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers. Foods. 2021; 10 (4):776.

Chicago/Turabian Style

Kristina Jonušaite; Petras Venskutonis; Gines Martínez-Hernández; Amaury Taboada-Rodríguez; Gema Nieto; Antonio López-Gómez; Fulgencio Marín-Iniesta. 2021. "Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers." Foods 10, no. 4: 776.

Review
Published: 06 February 2021 in Plants
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Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

ACS Style

Paula Milla; Rocío Peñalver; Gema Nieto. Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products. Plants 2021, 10, 318 .

AMA Style

Paula Milla, Rocío Peñalver, Gema Nieto. Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products. Plants. 2021; 10 (2):318.

Chicago/Turabian Style

Paula Milla; Rocío Peñalver; Gema Nieto. 2021. "Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products." Plants 10, no. 2: 318.

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.

Review
Published: 29 October 2020 in Antioxidants
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Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

ACS Style

Paulo Munekata; Gema Nieto; Mirian Pateiro; José Lorenzo. Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review. Antioxidants 2020, 9, 1061 .

AMA Style

Paulo Munekata, Gema Nieto, Mirian Pateiro, José Lorenzo. Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review. Antioxidants. 2020; 9 (11):1061.

Chicago/Turabian Style

Paulo Munekata; Gema Nieto; Mirian Pateiro; José Lorenzo. 2020. "Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review." Antioxidants 9, no. 11: 1061.

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.

Editorial
Published: 14 September 2020 in Medicines
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Consumers are concerned about the use of synthetic additives in foods and this has forced food processors to find ways to produce food products without the use of these additives

ACS Style

Gema Nieto. How Are Medicinal Plants Useful When Added to Foods? Medicines 2020, 7, 58 .

AMA Style

Gema Nieto. How Are Medicinal Plants Useful When Added to Foods? Medicines. 2020; 7 (9):58.

Chicago/Turabian Style

Gema Nieto. 2020. "How Are Medicinal Plants Useful When Added to Foods?" Medicines 7, no. 9: 58.

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.

Review
Published: 30 July 2020 in Plants
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Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

ACS Style

Gema Nieto. A Review on Applications and Uses of Thymus in the Food Industry. Plants 2020, 9, 961 .

AMA Style

Gema Nieto. A Review on Applications and Uses of Thymus in the Food Industry. Plants. 2020; 9 (8):961.

Chicago/Turabian Style

Gema Nieto. 2020. "A Review on Applications and Uses of Thymus in the Food Industry." Plants 9, no. 8: 961.

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.

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.

Journal article
Published: 16 April 2020 in Plants
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Hypochaeris laevigata var. hipponensis (Asteraceae) is an endemic plant from Algeria. In the current study, we analyzed for the first time its chemical composition, especially phenolic constituents of dichloromethane (DCM), ethyl acetate (EA), and n-butanol (BuOH) fractionsof the aerial parts of Hypochaeris laevigata var. hipponensis by liquid chromatography-mass spectrometry (LC-MS/MS). The number of phenolic compounds detected in DCM, EA, and BuOH fractions were found to be 9, 20, and 15, respectively. More specifically, 12 phenolic acids were detected. Among them, quinic acid, chlorogenic acid, and caffeic acid were the most abundant ones. Meanwhile, only seven flavonoids were detected. Among them, rutin, apigetrin, and isoquercitrin were the major ones. We also determined the total phenolic and flavonoid contents, and fraction EA showed the highest values, followed by BuOH, and DCM fractions. Furthermore, the antioxidant action was dictated by five methods and the tested plant fractions demonstrated a noteworthy antioxidant action.

ACS Style

Nabila Souilah; Zain Ullah; Hamdi Bendif; Kamel Medjroubi; Tahar Hazmoune; Tarek Hamel; Mehmet Öztürk; Gema Nieto; Salah Akkal. Phenolic Compounds from An Algerian Endemic Species of Hypochaeris laevigata var. hipponensis and Investigation of Antioxidant Activities. Plants 2020, 9, 514 .

AMA Style

Nabila Souilah, Zain Ullah, Hamdi Bendif, Kamel Medjroubi, Tahar Hazmoune, Tarek Hamel, Mehmet Öztürk, Gema Nieto, Salah Akkal. Phenolic Compounds from An Algerian Endemic Species of Hypochaeris laevigata var. hipponensis and Investigation of Antioxidant Activities. Plants. 2020; 9 (4):514.

Chicago/Turabian Style

Nabila Souilah; Zain Ullah; Hamdi Bendif; Kamel Medjroubi; Tahar Hazmoune; Tarek Hamel; Mehmet Öztürk; Gema Nieto; Salah Akkal. 2020. "Phenolic Compounds from An Algerian Endemic Species of Hypochaeris laevigata var. hipponensis and Investigation of Antioxidant Activities." Plants 9, no. 4: 514.

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.

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.

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.