Browsing by Author "Xiao, Jianbo"
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- Algal nutraceuticals: a perspective on metabolic diversity, current food applications, and prospects in the field of metabolomicsPublication . Garcia-Perez, Pascual; Cassani, Lucia; Garcia-Oliveira, Paula; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.; Lucini, LuigiThe current consumers’ demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
- 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.
- 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
- Pigment composition of nine brown algae from the iberian northwestern coastline: influence of the extraction solventePublication . García-Pérez, Pascual; Lourenço-Lopes, Catarina; Silva, Aurora; González Pereira, Antía; Fraga-Corral, Maria; Zhao, Chao; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Brown algae are ubiquitously distributed in the NW coastline of the Iberian Peninsula, where they stand as an underexploited resource. In this study, five solvents were applied to the extraction of pigments from nine brown algae, followed by their determination and quantification by HPLC-DAD. A total of 13 compounds were detected: Six were identified as chlorophylls, six were classified as xanthophylls, and one compound was reported as a carotene. Fucoxanthin was reported in all extracts, which is the most prominent pigment of these algae. Among them, L. saccharina and U. pinnatifida present the highest concentration of fucoxanthin (4.5–4.7 mg g-1 dry weight). Ethanol and acetone were revealed as the most efficient solvents for the extraction of pigments, showing a maximal value of 11.9 mg of total pigments per gram of dry alga obtained from the ethanolic extracts of H. elongata, followed by the acetonic extracts of L. ochroleuca. Indeed, ethanol was also revealed as the most efficient solvent according to its high extraction yield along all species evaluated. Our results supply insights into the pigment composition of brown algae, opening new perspectives on their commercial exploitation by food, pharmaceutical, and cosmeceutical industries.
- Plant alkaloids: production, extraction, and potential therapeutic propertiesPublication . Pereira, Antia Gonzalez; Cassani, Lucia; Garcia-Oliveira, Paula; Otero, Paz; Mansoor, Sepidar; Echave Álvarez, Javier; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Alkaloids are a type of secondary metabolites that can be found in different parts of plants. This group of compounds is diverse and can be divided into nine subgroups: pyridine, tropane, isoquinoline, phenanthrene, phenylethylamine, indole, purine, imidazole, and terpenoids. Most of these compounds are recognized for their anti-inflammatory, antitumor, antibacterial, antifungal, and antiviral activities, among others. Although more than 27,000 alkaloids have been described up to date, the search for novel compounds with promising therapeutic properties is a hot topic among researchers worldwide. In this line, the production of the currently marketed plant alkaloids including extraction methods, isolation, and purification is reviewed in this chapter. In addition, a deep description of different groups of alkaloids in terms of their chemical structure, plant source, and uses is also presented. Recent advances in the therapeutic potential and biological activities of this vast group of phytochemicals are also included.
- Recent advances in biological properties of brown algae-derived compounds for nutraceutical applicationsPublication . Silva, Aurora; Cassani, Lucia; Grosso, Clara; Garcia-Oliveira, Paula; Morais, Stephanie L.; Echave Álvarez, Javier; Carpena Rodríguez, María; Xiao, Jianbo; Barroso, Fátima; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The increasing demand for nutraceuticals in the circular economy era has driven the research toward studying bioactive compounds from renewable underexploited resources. In this regard, the exploration of brown algae has shown significant growth and maintains a great promise for the future. One possible explanation could be that brown algae are rich sources of nutritional compounds (polyunsaturated fatty acids, fiber, proteins, minerals, and vitamins) and unique metabolic compounds (phlorotannins, fucoxanthin, fucoidan) with promising biological activities that make them good candidates for nutraceutical applications with increased value-added. In this review, a deep description of bioactive compounds from brown algae is presented. In addition, recent advances in biological activities ascribed to these compounds through in vitro and in vivo assays are pointed out. Delivery strategies to overcome some drawbacks related to the direct application of algae-derived compounds (low solubility, thermal instability, bioavailability, unpleasant organoleptic properties) are also reviewed. Finally, current commercial and legal statuses of ingredients from brown algae are presented, considering future therapeutical and market perspectives as nutraceuticals.
- 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.
- Seaweed protein hydrolysates and bioactive peptides: extraction, purification, and applicationsPublication . Echave Álvarez, Javier; Fraga-Corral, Maria; Garcia-Perez, Pascual; Popović-Djordjević, Jelena; Avdović, Edina H.; Radulović, Milanka; Xiao, Jianbo; Prieto Lage, Miguel A.; Simal-Gandara, JesusSeaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic compounds with application in diverse fields. Nevertheless, their rich composition in fiber, minerals, and proteins, has pointed them as a useful source of these components. Seaweed proteins are nutritionally valuable and include several specific enzymes, glycoproteins, cell wall-attached proteins, phycobiliproteins, lectins, or peptides. Extraction of seaweed proteins requires the application of disruptive methods due to the heterogeneous cell wall composition of each macroalgae group. Hence, non-protein molecules like phenolics or polysaccharides may also be co-extracted, affecting the extraction yield. Therefore, depending on the macroalgae and target protein characteristics, the sample pretreatment, extraction and purification techniques must be carefully chosen. Traditional methods like solid–liquid or enzyme-assisted extraction (SLE or EAE) have proven successful. However, alternative techniques as ultrasound- or microwave-assisted extraction (UAE or MAE) can be more efficient. To obtain protein hydrolysates, these proteins are subjected to hydrolyzation reactions, whether with proteases or physical or chemical treatments that disrupt the proteins native folding. These hydrolysates and derived peptides are accounted for bioactive properties, like antioxidant, anti-inflammatory, antimicrobial, or antihypertensive activities, which can be applied to different sectors. In this work, current methods and challenges for protein extraction and purification from seaweeds are addressed, focusing on their potential industrial applications in the food, cosmetic, and pharmaceutical industries.
- 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.
- Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy modelPublication . Chamorro Rivo, Franklin Noel; Carpena Rodríguez, María; Fraga-Corral, María; Echave Álvarez, Javier; Riaz Rajoka, Muhammad Shahid; Barba, Francisco Jose; Cao, Hui; Xiao, Jianbo; Prieto Lage, Miguel A.; Simal-Gandara, JesusCurrently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.