Browsing by Subject "Food industry"

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    Applications of cyclodextrins in food science. A Review
    (Elsevier, 2020-08-25) Matencio Durán, Adrián; Navarro Orcajada, Silvia; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A; Facultad de Biología
    Background: The food industry is constantly attempting to develop better products that will have a positive effect on health (commonly known as functional foods). In this respect, cyclodextrins (CDs) could be of interest because they are tasteless, non-caloric and odourless molecules with several valuable characteristics, such as a capacity to separate chiral compounds and solubilize or stabilize bioactive compounds (BaC). Scope and approach: This review represents a revision of the state-of-the-art of CDs and their uses in the food industry. Key findings and conclusions: We analysed their metabolism and regulatory aspects of current applications of CDs: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging. We study how inclusion complexed are formed referring to the most common techniques and parameters Moreover, how inclusion complexes are formed will be studied with reference to the most common techniques and parameters. In conclusion, their applications in the food and other industries will increase in the coming years without a doubt.
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    Applications of cyclodextrins in food science. A review
    (Elsevier, 2020-08-25) Navarro Orcajada, Silvia; Matencio Durán, Adrián; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A
    Background: The food industry is constantly attempting to develop better products that will have a positive effect on health (commonly known as functional foods). In this respect, cyclodextrins (CDs) could be of interest because they are tasteless, non-caloric and odourless molecules with several valuable characteristics, such as a capacity to separate chiral compounds and solubilize or stabilize bioactive compounds (BaC). Scope and approach: This review represents a revision of the state-of-the-art of CDs and their uses in the food industry. Key findings and conclusions: We analysed their metabolism and regulatory aspects of current applications of CDs: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging. We study how inclusion complexed are formed referring to the most common techniques and parameters Moreover, how inclusion complexes are formed will be studied with reference to the most common techniques and parameters. In conclusion, their applications in the food and other industries will increase in the coming years without a doubt.
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    Caracterización económica del sector productor de alimentos en España
    (Fundación de las Cajas de Ahorros (FUNCAS), 2024-03) Martínez Paz, José Miguel; Martínez-Carrasco Pleite, Federico; Colino Sueiras, José; Economía Aplicada
    Para entender y contextualizar la situación de un sistema alimentario es necesario conocer los rasgos definitorios de su sector productivo, de alimentos frescos y procesados, al ser el eslabón inicial del mismo y pieza angular de la seguridad alimentaria. Este es el objetivo de este trabajo, en el que se ofrece una caracterización económica agregada de la producción de alimentos en España, incluyéndose una descripción del sector primario –agricultura, ganadería y pesca–, la industria alimentaria y su comercio exterior, analizando su evolución en la última década y su relevancia en el contexto productivo nacional y de la Unión Europea. ------------
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    Encapsulation of piceatannol, a naturally occurring hydroxylated analogue of resveratrol, by natural and modified cyclodextrins
    (Royal Society of Chemistry, 2016-04-22) López Nicolás, José Manuel; Matencio Durán, Adrián; García Carmona, Francisco; Bioquímica y Biología Molecular A; Facultad de Biología
    In this work, an in-depth study of the interaction between piceatannol (a type of stilbene with high biological activity) and different natural and modified cyclodextrins (CDs) is made, using steady state fluorescence. This bioactive molecule forms a 1 : 1 complex with all the natural (α-CD, β-CD and γ-CD) and modified (HP-β-CD, HE-β-CD and M-β-CD) CDs tested. Among natural CDs, the interaction of piceatannol with β-CD was the most efficient. However, the modified CDs showed higher encapsulation constants (KF) than β-CD, except M-β-CD; the highest KF being found for HP-β-CD (14 048 ± 702 M−1). The encapsulation of piceatannol in the internal cavity of CDs showed a strong dependence on pH and temperature. The interaction between HP-β-CD and piceatannol was less effective in the pH region where the stilbene begins to suffer the deprotonation of its hydroxyl group. Moreover, the values of KF decreased as the system temperature increased. To obtain information on the mechanism involved in the piceatannol affinity for CD, the thermodynamic parameters of the complexation (ΔH°, ΔS° and ΔG°) were studied, the results showed a negative entropy (−3.7 ± 0.2 J mol−1 K−1), enthalpy (−24.6 ± 1.2 kJ mol−1) and Gibbs free energy change at 25 °C (−23.5 ± 1.2 J mol−1). Finally, molecular docking calculations provided further insights into how the different interactions influence the complexation constant. A high degree of correlation was observed between the computed scores and experimental values.
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    Esters in the Food and Cosmetic Industries: An Overview of the Reactors Used in Their Biocatalytic Synthesis
    (2024-01-04) Ortega Requena, Salvadora; Montiel, C.; Máximo, F.; Gómez, M.; Murcia, M.D.; Bastida, J.; Ingeniería Química
    Esters are versatile compounds with a wide range of applications in various industries due to their unique properties and pleasant aromas. Conventionally, the manufacture of these compounds has relied on the chemical route. Nevertheless, this technique employs high temperatures and inorganic catalysts, resulting in undesired additional steps to purify the final product by removing solvent residues, which decreases environmental sustainability and energy efficiency. In accordance with the principles of “Green Chemistry” and the search for more environmentally friendly methods, a new alternative, the enzymatic route, has been introduced. This technique uses low temperatures and does not require the use of solvents, resulting in more environmentally friendly final products. Despite the large number of studies published on the biocatalytic synthesis of esters, little attention has been paid to the reactors used for it. Therefore, it is convenient to gather the scattered information regarding the type of reactor employed in these synthesis reactions, considering the industrial field in which the process is carried out. A comparison between the performance of the different reactor configurations will allow us to draw the appropriate conclusions regarding their suitability for each specific industrial application. This review addresses, for the first time, the above aspects, which will undoubtedly help with the correct industrial implementation of these processes.