This research article examines the content of heavy metals and mycotoxins, as well as the bioaccessibility of minerals in extracts from rainbow trout and sole by-products obtained through pressurized liquid extraction (PLE). The study evaluates the effect of in vitro gastrointestinal digestion on antioxidant capacity and mineral bioaccessibility. The results show that contaminant levels are below legal limits, while PLE enhances the recovery of antioxidants and certain minerals. Finally, the bioaccessibility of minerals after simulated digestion is analyzed, revealing variable effects depending on the type of mineral and fish species. DOI: https://doi.org/10.1016/j.foodchem.2023.136054
More info: https://juancastagnini.github.io/
This study examines the health impact on older Chilean adults of consuming healthy and sustainable foods made from fruit and vegetable by-products. A 60-day nutritional intervention study was conducted with two groups (control and intervention), evaluating nutritional and biochemical parameters. The results show a significant increase in fruit and vegetable intake in the intervention group, with changes observed in some blood parameters, although not all differences were statistically significant. The study highlights the importance of circular economy practices and reducing food waste to improve the nutrition of older adults. Finally, the study acknowledges its limitations and emphasizes the need for further research. DOI: https://doi.org/10.12873/444rodriguez
More info: https://juancastagnini.github.io/
This article provides a comprehensive review of edible insects as a sustainable and nutrient-rich food source. It highlights their nutritional benefits, including high-quality proteins and bioactive compounds with antioxidant and anti-inflammatory properties. The research explores innovative processing technologies, such as ultrasound, pulsed electric fields, and high hydrostatic pressure, to enhance the extraction of bioactive compounds and improve the quality of insect-based food products. Finally, it examines the culinary applications of insects in products like bread, pasta, and sausages, as well as the challenges and future trends in the sector. DOI: https://doi.org/10.1080/87559129.2024.2341725
More info: https://juancastagnini.github.io/
This study examines the acrylamide content in popcorn samples from the Spanish market, categorized by flavor and cooking method. The findings indicate that the microwave cooking method significantly increases acrylamide levels. A risk assessment for the Spanish population revealed a margin of exposure (MOE) below 10,000 in children for Harderian gland tumors under both realistic and pessimistic scenarios. The results highlight the need for stricter monitoring and regulation of acrylamide levels in commercial popcorn to minimize health risks. The study utilized liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) for analysis. DOI: https://doi.org/10.1016/j.fct.2024.115145
More info: https://juancastagnini.github.io/
This scientific article investigates the optimization of astaxanthin extraction, a potent antioxidant, from the by-products of two shrimp species (Aristeus antennatus and Melicertus kerathurus) using pulsed electric fields (PEF) and accelerated solvent extraction (ASE), both individually and in combination. The efficiency of both methods was evaluated using two different solvents (DMSO and ethanol), with astaxanthin content determined through spectrophotometry and HPLC, as well as the antioxidant capacity of the extracts. The results showed that the combination of PEF and ASE, particularly with DMSO, maximized astaxanthin extraction and enhanced antioxidant capacity, outperforming conventional methods. The study also identified various geometric isomers of astaxanthin in the extracts. DOI: https://doi.org/10.3390/antiox12020406
More info: https://juancastagnini.github.io/
This scientific article examines the effects of a novel herbal microemulsion, "Hair Rise™," on the treatment of androgenetic alopecia. The microemulsion, formulated with extracts from Thai plants such as rice, shallot, licorice, and corn, was shown to stimulate hair growth by activating key signaling pathways, inhibiting 5α-reductase, and reducing inflammation and oxidative stress. The findings suggest that Hair Rise™ offers an effective natural alternative to conventional synthetic treatments for hair loss. In vitro tests were conducted to evaluate cell viability, anti-inflammatory and antioxidant activity, and the regulation of gene expression. DOI: https://doi.org/10.3390/plants13192802
More info: https://juancastagnini.github.io/
This review article examines emerging physical technologies for postharvest processing of fruits and vegetables, focusing on techniques such as vacuum cooling and hydrocooling, microwave heating, pulsed electric fields, cold plasma, and high hydrostatic pressure. The effectiveness of each treatment in reducing microbial load and maintaining quality is evaluated, taking into account matrix variability. Additionally, hurdle technology approaches, which combine multiple techniques for synergistic effects, are explored. Finally, the article discusses future challenges in optimizing the final product quality using cost-effective and sustainable methods. DOI: https://doi.org/10.1016/j.tifs.2024.104619
More info: https://juancastagnini.github.io/
This study investigates the effectiveness of plasma-activated water (PAW), generated using a pinhole plasma jet with an argon-oxygen mixture, in degrading pesticide residues (carbendazim and chlorpyrifos) and decontaminating microorganisms (Escherichia coli and Colletotrichum gloeosporioides) on chili peppers. The results showed that PAW significantly reduces pesticide residues and microbial load compared to other treatments. The mechanism of action is attributed to reactive oxygen species (ROS) in PAW, which damage cell membranes and degrade pesticides. The study concludes that PAW holds great potential as a decontamination technology in the food industry, although further research is needed to optimize its application on an industrial scale. DOI: https://doi.org/10.3390/foods11182859
More info: https://juancastagnini.github.io/
This study examines the presence of mycotoxins and heavy metals in edible insects, specifically in cricket flour, mealworm flour, buffalo worms, and migratory locusts. The authors found that locusts had aflatoxin G2 levels exceeding legal limits, while mealworms contained ochratoxin A above permissible levels. High levels of cadmium were also detected in all the insects studied, surpassing regulatory thresholds. Additionally, supercritical fluid extraction was conducted to obtain proteins from the insects. The results showed that heavy metals remained in the solid residues from the extraction process, while mycotoxins were found at insignificant levels. DOI: https://doi.org/10.3390/foods13203233
More info: https://juancastagnini.github.io/
This study investigates the cytoprotective effects of extracts from fish by-products (specifically sea bass heads) and Spirulina microalgae in mitigating the toxicity of citrinin, a harmful mycotoxin, in SH-SY5Y cells. The results show that these natural extracts enhance cell viability and reduce citrinin-induced apoptosis, suggesting potential applications in food safety and health protection. However, further research is needed to fully understand the mechanisms underlying these protective effects. DOI: https://doi.org/10.3390/foods13121932
More info: https://juancastagnini.github.io/
This study examines the impact of plasma-activated water (PAW) treatment on arugula leaves. Researchers analyzed the phenolic profile, vitamin content, antioxidant activity, and enzymatic activity of arugula after exposure to PAW for varying time periods. They found that PAW is an effective technique for arugula decontamination, enhancing the retention of polyphenols and vitamins while reducing peroxidase activity. DOI: https://doi.org/10.3390/antiox12010028
More info: https://juancastagnini.github.io/
This research article examines the application of ultrasound technology for extracting specialized metabolites from nettle powder (Urtica dioica L.). The researchers compared conventional extraction methods with ultrasound-assisted extraction (using two different ultrasound systems) to evaluate their effectiveness in extracting specialized metabolites, including ascorbic acid, polyphenolic compounds, and pigments. The findings reveal that ultrasound-assisted extraction, particularly with a probe system, is significantly more efficient for obtaining higher yields of specialized metabolites in a shorter time compared to conventional and bath-ultrasound extraction. The study also found that ethanol concentration plays a critical role in extraction efficiency: 80% ethanol is more effective for extracting ascorbic acid and pigments, while 50% v/v is more effective for extracting polyphenolic compounds. DOI: https://doi.org/10.3389/fnut.2022.870923
More info: https://juancastagnini.github.io/
This article provides a comprehensive review of extraction and determination techniques for acrylamide (AA) in food matrices, focusing on innovative and sustainable methods. It analyzes the advantages and disadvantages of traditional methods, such as dispersive liquid-liquid microextraction (DLLME), QuEChERS, and solid-phase extraction (SPE), and introduces more efficient alternatives, including accelerated solvent extraction (ASE), headspace solid-phase microextraction (HS-SPME), and the use of supramolecular solvents and ionic liquids. Additionally, innovative detection techniques are discussed, such as supercritical fluid chromatography with tandem mass spectrometry (SFC/MS/MS), surface-enhanced Raman spectroscopy (SERS), and fluorescence spectroscopy. Finally, ideal methods for AA extraction from different food matrices are proposed, with a focus on sustainability and reducing the use of organic solvents. DOI: https://doi.org/10.1016/j.trac.2023.117267
More info: https://juancastagnini.github.io/
This research article explores the potential of pulsed electric field (PEF) technology for valorizing sea bass by-products. The study examines the protein content, bioactive peptides, minerals, and heavy metals in both solid matrices and liquid extracts obtained from the heads, skin, viscera, and muscle of sea bass treated with PEF. The authors found that PEF, in combination with various extraction solvents, can enhance the recovery of high-value compounds, such as bioactive peptides and minerals, from sea bass by-products, offering promising applications for a circular economy in the fishing industry. DOI: https://doi.org/10.1007/s11947-024-03553-3
More info: https://juancastagnini.github.io/
This study explores the use of sweet potato peels, a commonly discarded by-product, as a source of compounds that can promote the growth of specific Lactobacillus strains. Researchers used pulsed electric fields (PEF) to extract bioactive compounds from sweet potato peels, achieving a more efficient extraction compared to traditional methods. An increase in Lactobacillus growth was observed when cultivated in media supplemented with PEF extracts, particularly with the purple sweet potato variety. The research also revealed that PEF extracts enhanced the production of short-chain fatty acids (SCFAs) by Lactobacillus strains, suggesting a potential prebiotic effect. DOI: https://doi.org/10.1016/j.ifset.2024.103590
More info: https://juancastagnini.github.io/
This review article explores the use of two food processing technologies, high-pressure processing (HPP) and pulsed electric fields (PEF), as sustainable methods for extracting high-value-added compounds (HVAC) from agro-industrial by-products and underutilized waste. The paper highlights the environmental, economic, and social benefits of these technologies, as well as the challenges associated with their implementation on an industrial scale. DOI: https://doi.org/10.1016/j.trac.2023.117506
More info: https://juancastagnini.github.io/
This scientific article explores the use of pulsed electric fields (PEF) as a pre-extraction technology to obtain bioactive compounds from two microalgae, Chlorella vulgaris and Arthrospira platensis (Spirulina). The authors compare the efficiency of PEF with conventional aqueous extraction for recovering proteins, carbohydrates, pigments (chlorophyll a and b, carotenoids), phenolic compounds, and phycocyanin. The results demonstrate that PEF enhances the extraction of these compounds, especially from Spirulina, attributed to electroporation and increased cell membrane permeability in the microalgae. Additionally, PEF extracts exhibit higher antioxidant activity and promote the growth of Lactobacillus rhamnosus, a probiotic, suggesting that these extracts could serve as functional ingredients in food applications. The study concludes that PEF is a viable and promising extraction technology, offering advantages in efficiency, speed, and sustainability over traditional extraction methods. DOI: https://doi.org/10.1016/j.ifset.2022.103256
More info: https://juancastagnini.github.io/
This scientific article explores the use of pulsed electric fields (PEF) to extract biomolecules from the microalga *Chlorella*. The authors examined how PEF treatment conditions, solvent type (water or DMSO), and extraction time influence the recovery of proteins, polyphenols, chlorophyll, and carotenoids. They also assessed the mineral content and relative nutritional value (NRV) of the extracts. Using fluorescence microscopy and scanning electron microscopy (SEM), the authors analyzed the impact of PEF treatment on *Chlorella*’s cellular morphology. The results showed that PEF enhances biomolecule extraction, likely due to electroporation, which increases cell permeability. The study concludes that PEF-treated *Chlorella* extracts could be a promising source of antioxidants and minerals for various populations. DOI: https://doi.org/10.1016/j.foodchem.2022.134615
More info: https://juancastagnini.github.io/
This article investigates the use of pulsed electric fields (PEF) and osmotic dehydration (OD) as pretreatments for producing kiwi snacks from undersized fruits that do not meet commercial standards. The study evaluates how these treatments impact the drying kinetics, texture, color, and sensory qualities of the kiwi snacks, comparing various combinations of PEF, OD, and drying temperatures. The authors conclude that combining PEF and OD as a pretreatment offers a sustainable method to produce kiwi snacks with desirable nutritional and sensory properties. DOI: https://doi.org/10.1016/j.ifset.2022.102952
More info: https://juancastagnini.github.io/
This research article explores the sustainable development of an apple snack enriched with blueberry juice and trehalose. The study investigates the drying kinetics of apple slices vacuum-impregnated with blueberry juice and trehalose and modeled the air-drying kinetics using an image analysis approach to monitor the process. Additionally, it evaluates the impact of trehalose on the retention of anthocyanins during the drying process. The authors found that trehalose accelerates the drying kinetics and enhances anthocyanin retention in the apple slices, suggesting a more sustainable approach to producing fruit snacks. DOI: https://doi.org/10.3390/su13169204
More info: https://juancastagnini.github.io/
