María Dolores del Castillo

María Dolores del Castillo
Spanish National Research Council | CSIC · Instituto de Investigación en Ciencias de la Alimentación (CIAL)/Institute of Food Science Research

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About

166
Publications
58,192
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4,941
Citations
Additional affiliations
March 2010 - present
Institute of Food Science Research
Position
  • Senior Researcher

Publications

Publications (166)
Article
Full-text available
This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature...
Article
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Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans...
Article
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Editorial: Food Melanoidins: Chemistry and Nutrition
Article
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Traceability of geographical origin is a challenging matter for producers and consumers. This research focuses on identifying green Coffea arabica from Africa, South and Central America using volatiles and aqueous-soluble chemical compounds for the first time. Using Linear Discriminant Analysis, we created two models. The first one focused on aqueo...
Article
Full-text available
In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactiv...
Article
Full-text available
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is...
Article
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The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces...
Chapter
The reduction of the environmental impact represents an important challenge for the winemaking industry. Red grape by-products are composed of several health-promoting components such as polyphenols and dietary fiber, which may be employed as sustainable food ingredients. Although the bioactive properties of red grape pomace, one of the most abunda...
Article
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Dietary modifications, including those affecting dietary fat and its fatty acid (FA) composition, may be involved in the development of brain–gut axis disorders, with different manifestations in males and females. Our aim was to evaluate the impact of three purified diets with different FA composition on the brain–gut axis in rats of both sexes. Ma...
Article
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The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it c...
Chapter
The industrialization of processes dealing with the recovery of compounds from food wastes includes numerous issues such as laboratory research, transfer to pilot plan and full-scale production, protection of intellectual properties, and development of definite applications. These parameters are necessary in order to ensure the sustainability of th...
Article
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Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body sy...
Article
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Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out t...
Article
Full-text available
Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges...
Article
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The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory paramet...
Article
Full-text available
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingr...
Article
Full-text available
We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B)...
Article
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This review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s AGE/ALE pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhi...
Article
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Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara...
Article
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Cannabis sativa is an aromatic annual flowering plant with several botanical varieties, used for different purposes, like the production of fibers, the production of oil from the seeds, and especially for recreational or medical purposes. Phytocannabinoids (terpenophenolic compounds derived from the plant), include the well-known psychoactive canna...
Article
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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certi...
Article
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The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastroi...
Chapter
Herbs and spices have been widely used from ancient times for both food and medicinal purposes. In culinary practices, they are employed as preservatives, flavor enhancers, colorants, and flavor substitution for salt and sugar. In medicine, they can be used to reduce the risk or treat noncommunicable chronic diseases associated to oxidative stress...
Chapter
Coffee silverskin (CS) is a thin tegument of the outer layer of the coffee bean and it is the only by‐product of the roasting process. CS and its derivatives are a source of bioactive compounds, such as chlorogenic acid (CGA), caffeine, melanoidins, and dietary fiber, among others, with putative health benefits. To date, the health‐promoting proper...
Chapter
Citrus by‐products possess many bioactive compounds, such as polyphenols and dietary fiber, making them an abundant bioactively rich waste, which by contrast also causes growing environmental problems. These by‐products are potential functional ingredients because of their components' biological activities when incorporated into food products. Ther...
Article
Full-text available
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, f...
Article
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This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presenc...
Article
Full-text available
Winemaking industry produces large amounts of by-products (grape pomace or marc) every year, making necessary a sustainable management of such waste. Among red wines, Tannat variety possesses a unique polyphenolic profile. Consequently, the study of the bioactive properties of its by-product and the extraction optimization of its bioactive compound...
Article
Full-text available
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repe...
Article
Full-text available
Coffee is one of the main sources of dietary melanoidins. Coffee melanoidins have antioxidant properties and are associated with protective effects against oxidative damage. The aim of this research was to study the potential of melanoidins obtained from coffee byproducts as functional ingredients to improve gastrointestinal health using normal hum...
Article
The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chronic diseases. The new formulation combines well-kno...
Article
Full-text available
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obta...
Chapter
Oxidative stress is associated to the risk of developing chronic diseases. A diet rich in antioxidants has been proposed as a habit to achieve an effective reduction of chronic diseases. Coffee is one of the most consumed beverages worldwide. The regular intake of coffee (three cups per day) may provide 0.5–1 g of chlorogenic acid, which is a power...
Chapter
Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added...
Article
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, b...
Article
Full-text available
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used...
Article
Full-text available
The present study aimed to obtain novel information regarding the pathways of a polyphenol-rich coffee silverskin extract (CSE) for inhibiting the formation of advanced glycation products (AGE). Chlorogenic acid (CGA) is the main phenol present in coffee beans. The contribution of CGA to the antiglycoxidative properties of CSE was also evaluated by...
Article
This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were test...
Article
The consumption of teas and herbal infusions has increased in Europe and the USA in recent years. The goal of this work was to provide new knowledge on the contents of melatonin and other bioactive non-nutrient compounds of nineteen highly consumed herbal infusions. Melatonin was previously assessed in some medicinal plants alcoholic extracts but n...
Chapter
Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. This chapter summarizes applications of coffee by-products as novel ingredients possessing biological, nutritional, and technological functions. Coffee cherries and their derivatives have potential as superfoods because they are composed of sev...
Article
Full-text available
Almond shell is a major waste from the almond processing industry. Its feasibility as natural source of health-promoting components was examined. The by-product was fractionated under basic conditions following an easy scale-up process. The chemical composition of the recovered fraction and its antioxidant and antidiabetic properties were evaluated...
Article
Full-text available
In the last decade, the valorization of food wastes has become a priority research line in order to achieve a sustainable food industry. Large amounts of by-products are generated during the coffee industrial processing. Coffee Silverskin (CS) is a thin tegument of the outer layer of the coffee bean and it is the only by-product of the roasting pro...
Article
Nε-carboxymethyl-lysine (CML) is measured in food, but there is a controversy concerning the most convenient yet reliable method(s) for this task. This work compares three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of CML in several food items. The four methods showed the same decreasing order of CML concentration: beef, bacon > c...
Article
The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose or fructose or high fructose corn syrup (HCFS)) were tested. Intestinal simple amino acid systems were also ana...
Article
The aim of the present study was to validate the food safety of CSE, by studying its effect on cytotoxicity (100–20000 μg/ml) and genotoxicity (10, 100 and 1000 μg/ml) and also to investigate its preventive potential (1, 10 and 100 μg/ml) against B(a)P induced DNA damage. Prior to analyses, the antioxidant capacity and the microbiological quality o...
Article
Full-text available
This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant cap...
Poster
The aim of the present study was to develop sustainable yogurt formulations possessing high nutritional and sensorial quality for reducing the risk of chronic diseases. UHT cow milk; inulin, as a source of soluble fiber; oligofructose, for its prebiotic activity, and maltitol as a hypocaloric sweetener, were employed as ingredients. Extracts from c...
Presentation
Full-text available
Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. Several applications of coffee by-products as novel ingredients possessing biological, nutritional and technological functions have been so far proposed. Coffee cherries and their derivatives have a potential as superfoods because of their comp...
Article
The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural...
Poster
La comercialización de un nuevo ingrediente y/o alimento en la Comunidad Económica Europea implica la aportación de un dosier de evidencias científicas suficientes que demuestren su inocuidad y beneficios para la salud. En este contexto entre los principales ensayos a realizar para certificar su seguridad alimentaria destaca la evaluación de su efe...
Poster
.Antioxidant dietary fiber from spent coffee grounds is a safety ingredient that could be applied in food formulations. During the digestion of the ingredient some compounds may be released in the small intestine able to exert a positive control in the metabolism of sugars and making foods friendly for diabetics. Moreover, the ASCGDF may reach the...
Poster
Background: Benzo(a)pyrene also called B(a)P is a chemical carcinogen present in cigarette smoke and in thermally processed foods. B(a)P acts as a genotoxic carcinogen by forming DNA adducts. Several scientific reports have showed the usefulness of plant extracts in the prevention of B(a)P induced cancer in animals by various mechanisms including t...
Chapter
Full-text available
Coffee silverskin (CS) is the by-product generated when roasting coffee, which is very abundant worldwide. Its potential as a functional food ingredient was for the first time proposed at the beginning of 2000. However, to the best of our knowledge its use as a functional food ingredient is not commercially available. Initially, CS was proposed as...
Article
The bioaccessibility of chlorogenic acid (CGA) and caffeine in coffee silverskin extracts (CSE) and the contribution of these substances to the prophylactic effect of CSE on the pathogenesis of diabetes have not been reported. This study aimed to evaluate the bioaccessibility, bioavailability and bioactivity of CGA and caffeine alone and in CSE in...
Poster
Full-text available
To reduce the glycaemic index of gluten free foods maintaining their nutritional and sensory characteristics is nowadays a scientific challenge and the aim of the present investigation. To achieve the goal the formulation of a commercial gluten-free pre-mix was improved by adding as novel ingredients concentrated rice protein, inulin and robusta co...
Research
Full-text available
Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products. Coffee silverskin is the by-product generated during roasting, and because of its powerful antioxidant capacity, coffee silverskin aq...