An increased understanding of antioxidant properties in edible flowers, especially Hibiscus sabdariffa (Roselle), shows the importance of a rapid and reliable determination of phenolic compounds from Roselle. The present study reports in the development and validation of the analytical extraction method for phenolic compounds using microwave-assisted extraction (MAE). Prior to the optimization, a study for the identification of phenolic compounds revealed that chlorogenic acid, protocatechuic acid, caffeic acid, and rutin were presented in Roselle. Three factors affecting MAE, viz. temperature, solvent composition, and sample to solvent ratio were studied applying a Box-Behnken Design (BBD) in conjunction with response surface methodology (RSM) to optimized the MAE condition. The maximum extraction recovery can be achieved using the extraction temperature of 68 °C, solvent composition of 59% MeOH in water, and 1:20 of ratio sample to solvent. The kinetic experiment was studied, achieving full recoveries at 25 min. Subsequently, method validation showed a satisfactory result, including lower LOD and LOQ values ranging from 0.22 µg L^-1 (rutin) to 0.62 µg L^-1 (chlorogenic acid). Both precisions and accuracy met the acceptances by AOAC. Finally, the method was successfully applied to quantify phenolics in the two most common varieties of Roselle.

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. Microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic compounds from blueberries were obtained using orbital agitation (220 rpm) during 5h at 25°C of blueberries, previously destemmed and washed, with acidified ethanol (52.6% v/v; pH 2.0 with citric acid) at a mass solvent to fruits ratio 4.2. This phenolic extract was spray dried under different conditions of inlet air temperatures (140 and 160°C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content (by Folin-Ciocalteu), and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced on the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of total phenolic. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160°C inlet temperature. These powders rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous studies have demonstrated that a high-fat diet, in addition to exacerbating AD, aggravates anxiety. The relationship between diet and AD has generated a search for nutritional treatments that ameliorate the symptoms and consequences of AD. Hence, it has been demonstrated that peptides from sea cucumber, white egg, and soy can help to improve memory activity and anxiety. We have previously demonstrated that Lupinus angustifolius protein hydrolysates (LPHs) have anti-inflammatory and antioxidant effects, key risk factors for AD and anxiety. Thus, this study aimed to evaluate the potential effects of LPHs on spatial memory and anxiety of a preclinical model of Alzheimer's. ApoE^-/- mice fed with a western diet were intragastrically treated with LPHs (or vehicle) for 14 weeks. Spatial memory and anxiety were then assessed through Morris water and elevated plus maze, respectively. The results did not show significant differences in spatial memory between groups. However, a significantly increase (p<0.05) in time in open arms (Ctrl: 29.75s vs. LPHs: 54s), center time (Ctrl: 46.75s vs. LPHs: 77.25s), number of crossing (Ctrl: 2.5 vs LPHs: 5 times), and a reduction of anxiety behavior were observed in LPHs-treated mice in comparison to the control group. To summarize, this is the first study showing that a LPHs treatment for 14 weeks causes anxiolytic effects, pointing out LPHs as an effective component of future nutritional therapies.

The main purpose of this research was to evaluate the nutritional and functional properties of two different combination of vegetable fibres (FBPC combination of bamboo, Psyllium and citric fibre and FPESB combination of pea, cane sugar and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters of both samples, the following analysis were carried out: water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SWC), fat absorption capacity (FAC), solubility, particle size distribution, moisture (x_w), hygroscopicity (Hg), water activity (a_w), bulk density (ρb), porosity (ɛ), antioxidant activity (AOA), phenolic compounds (PC) and minerals content. In addition, the samples were dissolved in water at 25 and 65ºC for 20 min at concentrations 1, 2, 3, 4, 5, 6 and 7% and a back extrusion test was carried out to evaluate their thickening capacity, as well as the determination of pH and colour. In general, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level high values of PC and AOA were found in FPESB, 64 ± 7 mg galic/100 g sample and 19.7 ± 0.7 mg trolox /100 g sample, respectively. Moreover, FPESB was a source of minerals with an important content of Fe (4.2 ± 0.5 mg/100 g). Significant differences in their textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products.

Nutmeg (Myristica fragrans) and star anise (Illicium verum) are world popular spices originally from South East part of Asia. Apart as food condiment they have been used extensively in traditional medicine and lately as a subject of research in the field of pharmacology and medical sciences. Most of the research were done on the subject of essential oils, especially for the star anise, while the data on seed oil properties is much scarcer.

The main problems in oil extraction of nutmeg is hardness of the nut while for star anise seed is relatively low oil yield (around 10 %). This presents significant problem for screw press production and demands different methods of extraction for better oil yield and quality.

Aim of this research was to compare three different methods of oil extraction with n-hexane - cold extraction, the Soxhlet extraction and Accelerated Solvent Extraction (ASE) at 25 and 100 °C and to compare the processes on the basis of invested time, oil yield, fatty acid and sterol profile of the oils. The determination of fatty acid composition was carried out by GC-FID analysis of fatty acid methyl esters while sterols composition was determined with GC-MS. The highest yield of oil was obtained using the Soxhlet method while the best results combining time and yield were obtained with the ASE method at 100°C. The main fatty acid in star anise seed oil was lauric (average 61,85%) with significant differences between extraction methods (p<0,01) while myristic (average 63,20%) was the most abundant in all samples of nutmeg oil. The main sterol in most of the samples was β-sitosterol.

The main objective of this work was to gather evidence as to whether the yeasts present in ripe grapes before harvest and those found in spontaneous wine fermentations came from the vineyard soil which could then be regarded as a natural reservoir for these yeasts. Two types of management system were tested in each vineyard: conventional tillage (CT), and no-tillage with natural green cover vegetation (NV), both under semi-arid rainfed conditions. Bacteria isolated from the grapes all corresponded to three genera (Pseudomonas, Stenotrophomonas, and Bacillus) that were very abundant in soil samples taken just before grape harvest. The amounts of fermentative yeasts in vineyard soil increased significantly during the dates close to harvest. Some yeasts were isolated from soils and spontaneous fermentations (Saccharomyces and Lachancea), while others were only isolated from fermentations (Hanseniaspora, Metschnikowia, and Pichia) or from soils (Torulaspora). Saccharomyces yeasts were isolated from vineyard soil only after grape harvest. The analysis of sterile-must fermentations inoculated with soil samples showed that soil was not the origin of the most abundant fermentative yeasts in spontaneous grape fermentations (Saccharomyces and Hanseniaspora). In contrast, other fermentative wine yeasts such as Lachancea and Torulaspora seemed to be permanently resident in the vineyard soil, especially in the NV vineyard. The yeasts involved in spontaneous grape fermentation (mainly Hanseniaspora and Saccharomyces) must have reached ripe grapes by a process other than the mere accumulation of wind-borne soil dust. Conversely, vineyard soil did appear to be a permanent natural reservoir for Torulaspora and Lachancea yeasts, especially in the NV-vineyard.

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fibre. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Its incorporation into food is more and more frequent. Therefore it is necessary to study its possible effects on food matrix. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of orange pasteurized juice with or without pulp. RMD was added in different concentrations: 0 (standard sample), 2,5, 5 and 7,5%. This way, for a finished drink portion of 200 ml, 5, 10 and 15 grams of RDM would be ingested, sufficient quantities to display its prebiotic effect. Ascorbic acid and vitamin C were analysed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. The addition of RMD before pasteurization juice process protected phenols and carotenoids of juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, just as antioxidant capacity. Moreover, it was observed a higher protective effect of RMD when its concentration in orange juice was higher. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp.

Frankfurters, which are technologically defined as a cooked-smoked emulsion-type-sausage, are the most widespread type of emulsified meat product in the world. However, this type of meat product could be considered as unhealthy due to the high-fat content (15-30%) and the quality of these fats (mostly saturated fatty acids) used. The meat industry wishes to change the perception of these products reformulating them. One strategy is to increase the content of compounds considered to be beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical and sensorial properties of frankfurters-type sausages added with roselle (Hibiscus sabdariffa L.) extracts. Frankfurt-type sausages were made following the traditional formula with 70% pork meat and 30% pork backfat. Three different formulations were prepared: the original mixture was used as control sample (CS). The other samples were formulated adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between Frankfurt samples added with FRE4 and FRE8 and CS. However, the residual nitrite levels decreased (p<0.05) from 88.41 mg NaNO₂/kg in CS to 86.31 and 69.82 mg NaNO₂/kg in FRE4 and FRE8, respectively. Neither the emulsion stability of frankfurters nor the water activity were modified by the addition of roselle extracts at concentrations analyzed. Nevertheless, the pH decreased (p<0.05) from 6.04 in CS to 5.83 and 5.71 in FRE4 and FRE8. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the sensory parameters considered except for salty flavor for which scores were similar in all the samples. This study suggests that the reformulation of Frankfurt-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the final product without adversely affecting the technological properties.

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and cadence (%)). Quantitative analyses of TPC were performed by Folin method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and cadence 100%. The established method allows the extraction of 30.42 mg/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction.

Olive leaves are a waste by-product obtained during the olive oil production and pruning. They contain phenolic compounds that possess antioxidative, antimicrobial, anti-atherogenic and anti-inflammatory properties, among others. For that reason, a procedure based on ultrasound-assisted extraction via sonotrode was developed to evaluate the recovery of these phenolic compounds from olive leaves. To establish the sonotrode extraction, a Box-Behnken design based on response surface methodology (RSM) was used to optimize the effects of factors such as solvent composition (30-100% EtOH), extraction time (1-10 min) and amplitude (20-100%). Qualitative and quantitative analyses of phenolic compounds were performed using HPLC coupled to DAD and mass spectrometer detectors. The highest content of phenolic compounds was 35.52 mg/g d.w. obtained using 55:45 ethanol/water (v/v), 8 minutes and 100% of the amplitude. The optimal conditions selected for the sonotrode were compared with the result obtained by a conventional ultrasonic bath achieving similar concentrations. Therefore, sonotrode could be considered as an efficient extraction technique that allows a good recovery of phenolic substances from olive leaf that could be easily scale-up at industrial level.