Percorrer por autor "Cao, Hui"
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- Application of fermentation for the valorization of residues from Cactaceae familyPublication . Carpena Rodríguez, María; Cassani, Lucia; Gomez-Zavaglia, Andrea; Garcia-Perez, Pascual; Seyyedi-Mansour, Sepidar; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpe-noids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest in-formation about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
- Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologiesPublication . Otero, Paz; Garcia-Oliveira, Paula; Carpena Rodríguez, María; Barral Martínez, Marta; Chamorro Rivo, Franklin Noel; Echave Álvarez, Javier; García-Pérez, Pascual; Cao, Hui; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.During the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technologies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reintegration in the food chain and their potential uses in the food and pharmaceutical industries. Scope and approach: This review encompasses all these aspects showing the advances achieved to date in the olive oil by-products valorization focusing on their biological properties, including cardioprotective, antioxidant, anticancer, anti-inflammatory and antidiabetic effects. Key findings and conclusions: The by-products derived from the Olea europaea L. processing industry are secondary but valuable products, from which different biologically active molecules can be recovered by green extraction technologies (PLE, SFE, etc.) and reused for food, pharmaceutical and cosmetic purposes following the circular economy policies. One of the main advantages on recovering valuable molecules from olive by-products is their incorporation to functional foods. A direct effect was proved between the use of olive by-products in human consumption and the heath claims. In this context, different food industries have used the phenolic fraction of olive by-products, holding mostly HT and OLE, as food additives and as preserving agents due to their antioxidant properties.
- Biological properties and potential of compounds extracted from red seaweedsPublication . Carpena Rodríguez, María; García-Pérez, Pascual; García-Oliveira, Paula; Chamorro Rivo, Franklin Noel; Otero, Paz; Lourenço-Lopes, Catarina; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Macroalgae have been recently used for different applications in the food, cosmetic and pharmaceutical industry since they do not compete for land and freshwater against other resources. Moreover, they have been highlighted as a potential source of bioactive compounds. Red algae (Rhodo- phyta) are the largest group of seaweeds, including around 6000 different species, thus it can be hypoth- esized that they are a potential source of bioactive compounds. Sulfated polysaccharides, mainly agar and carrageenans, are the most relevant and exploited compounds of red algae. Other potential molecules are essential fatty acids, phycobiliproteins, vitamins, minerals, and other secondary metabolites. All these compounds have been demonstrated to exert several biological activities, among which antioxidant, anti- inflammatory, antitumor, and antimicrobial properties can be highlighted. Nevertheless, these properties need to be further tested on in vivo experiments and go in-depth in the study of the mechanism of action of the specific molecules and the understanding of the structure–activity relation. At last, the extraction technologies are essential for the correct isolation of the molecules, in a cost-effective way, to facilitate the scale-up of the processes and their further application by the industry. This manuscript is aimed at describing the fundamental composition of red algae and their most studied biological properties to pave the way to the utilization of this underused resource.
- By-products of walnut (Juglans regia) as source of bioactive compounds for the formulation of nutraceuticals and functional foodsPublication . Chamorro Rivo, Franklin Noel; Carpena Rodríguez, María; Lourenço-Lopes, Catarina; Taofiq, Oludemi; Otero, Paz; Cao, Hui; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The scarcity of natural resources and a higher incidence of diseases related to inappropri-ate eating habits have focused research on the search for food and nutraceutical products with func-tional properties that are respectful of the environment. Agro-industrial by-products are a profitable source for obtaining bioactive compounds, with various biological properties, including antioxi-dant, anti-inflammatory, and anticancer properties, which contribute to immunity and reduce the negative effects of infections, inflammation, and oxidative stress. In the case of the walnut oil indus-try, various by-products are generated, among which we can mention pomace, green shell, shell, skin and leaves. Therefore, there is an opportunity for the recovery of waste, the recovery of target molecules and the formulation of new products, whether they are nutraceuticals, pharmaceuticals, or food additives, contributing to the circular economy and consumer health. The nut is commonly characterized by its high content of lipids (58–65%), mainly polyunsaturated fatty acids, tocopherols and phytosterols. In addition, the current literature states that its by-products are rich in phenolic compounds, mainly phenolic acids and flavonoids, for example total phenolic concentrations in the range 74 to 410 mg/g of GAE/FW are reported. In accordance, it is reported that the antioxidant potential of different extracts of nuts, shells and leaves was studied using different methods such as the reduction potency assay, scavenging effect of DPPH (2,2-diphenyl-1-picrylhydrazyl) and in-hibition of lipid oxidation by β-carotene linoleate system, with EC50 values less than 1 mg/mL. The results obtained showed that all walnut extracts have a strong antioxidant capacity against ROS species. For this reason, this work focuses on the bibliographic review of the bioactive compounds present in the by-products of the walnut (Juglans regia) industry, as well as mentioning their biolog-ical properties and possible applications in the food industry
- Camellia japonica: a phytochemical perspective and current applications facing its industrial exploitationPublication . González Pereira, Antía; García-Pérez, Pascual; Cassani, Lucia; Chamorro Rivo, Franklin Noel; Cao, Hui; Barba, Francisco Jose; Simal-Gandara, Jesus; Prieto Lage, Miguel A.In response to the increased popularity of medicinal plants, a number of conservation groups are recommending the investigation on poorly characterized and widely distributed species, as it is the case of camellias. In particular, Camellia japonica L. is a widespread species found in Galicia (NW Spain), where it has been largely exploited with ornamental purposes. Recent findings on its phytochemical characterization showed thousands of bioactive ingredients, mostly represented by phenolic compounds, together with terpenoids, and fatty acids. These molecules present associated biological activities, acting as antioxidant, antimicrobial, anti-inflammatory, and anticancer agents. This review is aimed at describing the main bioactive compounds of C. japonica, as well as the health-enhancing properties attributed to this medicinal plant. Novel strategies are needed to implement an efficient industrialization process for C. japonica, ranging from small-scale approaches to the establishment of large plantations, thus involving important sectors, such as the food, pharmaceutical and cosmetic industries.
- Challenges for future food systems: from the green revolution to food supply chains with a special focus on sustainabilityPublication . Soria‐Lopez, Anton; Garcia‐Perez, Pascual; Carpena, Maria; Garcia‐Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, JesusFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
- Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainabilityPublication . Soria-Lopez, Anton; Garcia-Perez, Pascual; Carpena, Maria; Garcia-Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal-Gandara, JesusFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers' demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
- Seaweed polysaccharides: emerging extraction technologies, chemical modifications and bioactive propertiesPublication . Otero, Paz; Carpena Rodríguez, María; Garcia-Oliveira, Paula; Echave Álvarez, Javier; Soria-Lopez, Anton; García-Pérez, Pascual; Fraga-Corral, Maria; Cao, Hui; Nie, Shaoping; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Nowadays, consumers are increasingly aware of the relationship between diet and health, showing a greater preference of products from natural origin. In the last decade, seaweeds have outlined as one of the natural sources with more potential to obtain bioactive carbohydrates. Numerous seaweed polysaccharides have aroused the interest of the scientific community, due to their biological activities and their high potential on biomedical, functional food and technological applications. To obtain polysaccharides from seaweeds, it is necessary to find methodologies that improve both yield and quality and that they are profitable. Nowadays, environmentally friendly extraction technologies are a viable alternative to conventional methods for obtaining these products, providing several advantages like reduced number of solvents, energy and time. On the other hand, chemical modification of their structure is a useful approach to improve their solubility and biological properties, and thus enhance the extent of their potential applications since some uses of polysaccharides are still limited. The present review aimed to compile current information about the most relevant seaweed polysaccharides, available extraction and modification methods, as well as a summary of their biological activities, to evaluate knowledge gaps and future trends for the industrial applications of these compounds. Key teaching points: Structure and biological functions of main seaweed polysaccharides. Emerging extraction methods for sulfate polysaccharides. Chemical modification of seaweeds polysaccharides. Potential industrial applications of seaweed polysaccharides. Biological activities, knowledge gaps and future trends of seaweed polysaccharides.
- Single-cell proteins obtained by circular economy intended as a feed ingredient in aquaculturePublication . González Pereira, Antía; Fraga-Corral, Maria; Garcia-Oliveira, Paula; Otero, Paz; Soria-Lopez, Anton; Cassani, Lucia; Cao, Hui; Xiao, Jianbo; Prieto Lage, Miguel A.; Simal-Gandara, JesusThe constant increment in the world's population leads to a parallel increase in the demand for food. This situation gives place the need for urgent development of alternative and sustainable resources to satisfy this nutritional requirement. Human nutrition is currently based on fisheries, which accounts for 50% of the fish production for human consumption, but also on agriculture, livestock, and aquaculture. Among them, aquaculture has been pointed out as a promising source of animal protein that can provide the population with high-quality protein food. This productive model has also gained attention due to its fast development. However, several aquaculture species require considerable amounts of fish protein to reach optimal growth rates, which represents its main drawback. Aquaculture needs to become sustainable using renewable source of nutrients with high contents of proteins to ensure properly fed animals. To achieve this goal, different approaches have been considered. In this sense, single-cell protein (SCP) products are a promising solution to replace fish protein from fishmeal. SCP flours based on microbes or algae biomass can be sustainably obtained. These microorganisms can be cultured by using residues supplied by other industries such as agriculture, food, or urban areas. Hence, the application of SCP for developing innovative fish meal offers a double solution by reducing the management of residues and by providing a sustainable source of proteins to aquaculture. However, the use of SCP as aquaculture feed also has some limitations, such as problems of digestibility, presence of toxins, or difficulty to scale-up the production process. In this work, we review the potential sources of SCP, their respective production processes, and their implementation in circular economy strategies, through the revalorization and exploitation of different residues for aquaculture feeding purposes. The data analyzed show the positive effects of SCP inclusion in diets and point to SCP meals as a sustainable feed system. However, new processes need to be exploited to improve yield. In that direction, the circular economy is a potential alternative to produce SCP at any time of the year and from various cost-free substrates, almost without a negative impact.
- Sulfur-containing compounds from plantsPublication . Castro, Vera; Carpena Rodríguez, María; Fraga-Corral, Maria; Lopez-Soria, A.; Garcia-Perez, Pascual; Barral Martínez, Marta; Perez-Gregorio, R.; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Sulfur (S) is an essential nutrient assimilated through the diet and incorporated into organic structures such as amino acids, coenzymes, and other bioactive compounds. Plants’ ability to regulate stress resistance via secondary metabolism has extended the interest in S-containing compounds, driven by their additional properties as bioactive molecules. Among plant families that produce S-compounds, the Brassicaceae, which includes broccoli, cabbage, and cauliflower, and the Liliaceae family, which includes garlic and onion, stand out. In recent years, the research has been focused on S-containing amino acids (mainly methionine and cysteine) and glucosinolates (GSLs) and their hydrolysis products like isothiocyanates but also in other S-containing compounds such as phytoalexins or cysteine sulfoxides. GSLs are becoming more popular because of their specific biological properties, including antioxidant, anti-inflammatory, or antimicrobial, among others. Accordingly, a diet rich in vegetables containing S-containing compounds has been associated with a lower risk of developing cancer, neurological diseases like Alzheimer’s, inflammatory bowel disease, cardiovascular diseases, several skin disorders, and obesity. Hence, S-metabolites can therefore be used as therapeutic and preventative components in functional foods and nutraceuticals, as well as cosmeceutical products. This chapter aims to revise the most important features related to sulfur metabolism and S-containing compounds from plant sources, with emphasis on their involvement in secondary metabolism, natural sources, structural classification, biological functions, and applications in human nutrition and health.