Mario M. Martinez

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Verified

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• Professor (Associate) at University of Valladolid

A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain...

Hawthorn berries present high pectin content with good ability to form and stabilize oil-in-water emulsions. However, successful applications are determinant of high yield and purity as well as good surfactant properties based on their molecular structure. In this work, pectins from one of the most common Crataegus pinnatifida cultivars (Dajinxing,...

Polyphenol partitioning during mechanical (cold-pressing) and physiological (digestion) extraction at the individual polyphenol and subclass level was investigated. UHPLC-ESI-QTOF-MS/MS analysis yielded a comprehensive identification of 45 polyphenols whose semi-quantification revealed a hierarchical clustering strongly determined by polyphenol str...

Starch derivatizations require harsh chemicals as solvents or catalysts, which can negate the green nature of starch-based materials. Often, these reaction systems require several hours to achieve moderate degrees of substitution (DS), drastically reduce molar mass and can result in undesired crosslinking compromising solubility. Here, we report an...

This study aims to enhance the understanding of the structure of maize phytoglycogen nanoparticles, and the effect of shear scission on their architecture, radius, stiffness, and deformability. Compared to amylopectin, phytoglycogen had a lower A:B chain ratio, a lower number of chains per B chain, and a much higher number of Afingerprint chains. P...

The influence of citric acid (CA) on the properties of films fabricated from stale bread materials via solvent casting (SC) and extrusion/hot-pressing (HP) was investigated. Wheat starch, wheat flour (WF), stale bread particles (BFc), decrusted stale bread particles (BF), and a blend of BF and deep eutectic solvent-acetylated bread flour (AcBF) wer...

This study explored the extraction of pectin from garlic peels and its potential application as a food hydrocolloid due to its liquid-holding, emulsifying, thickening, and gelling properties. A Box-Behnken optimization of microwave-assisted hydrothermal extraction (MAHE) was performed to examine the effects of pH, temperature, and irradiation time...

Background Starch is the predominant carbohydrate in our diets and its impact on human health is intricately linked with its digestive process. However, despite major advancements in the field, important inconsistencies in how starch digestion is described and studied in vitro still persist. Scope and Approach Our main objective was to provide up-t...

The INFOGEST semi-dynamic digestion model more closely aligns the kinetics of nutrient digestion with structural changes in the food matrix during gastric digestion, which can significantly influence polyphenol bioaccessibility. In this study, the static and semi-dynamic INFOGEST models were compared to assess polyphenol bioaccessibility across var...

Building up from our previous findings on deep eutectic solvents (DES) as reaction promoters for the acetylation of pure wheat starch, the current work explored combinations of reaction time, temperature and acetic anhydride: bread molar ratios to acetylate macromolecules within bread particles relying solely on macromolecule solvation and the slig...

This work explores the upcycling of stale bread into bio-based, low-density porous materials with partial mesoporosity, produced through gelatinization and drying, using either supercritical CO2 (aerogels) or low-vacuum conditions (xerogels). Cryogels were also fabricated via freeze-drying for comparison purposes. Stale bread particles (Bread) were...

Most polyphenols are glycosylated, affecting their uptake, metabolism, and biological activity. However, the attached sugar must be removed before absorption and functionality can take place. Yet, despite the biological and chemical implications of polyphenol (de-)glycosylation, most in vitro digestion assays omit the utilization of intestinal brus...

Brown macroalgae represent a sustainable and abundant source of lipids with acknowledged functional and health benefits. Nonetheless, macroalgae lipidome has been poorly unraveled due to lipids complex structural and chemical diversity. In this study, a comprehensive lipidomic analysis was performed in four macroalgae: Saccharina latissima, Fucus v...

The bulk incorporation of phloroglucinol (2%, 4%, 6% and 8%, w/v), a naturally occurring seaweed benzenetriol, into pea starch coatings was investigated to extend the shelf life of salmon cuts. Phloroglucinol increased the in vitro antioxidant activity of the starch matrix, bringing IC50 down by up to 90% with 8% (w/v) phloroglucinol. All coating s...

This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the Mw of amylopectin (51.8 × 106 vs 425.1 × 106 g/mol) and water extractable arabinoxylans WEAX (1.79 × 105 vs 7.63 × 105 g...

Bread staling is a complex phenomenon in which multiple interconnected mechanisms involving water operate, including the formation of amylopectin crystallites sequestering water, crumb-to-crust moisture migration, and the escalating immobilization of water reducing gluten plasticization. Considering the pivotal role of water-gluten-starch interacti...

Instrumental parameters frequently utilized to evaluate whether plant-based products can mimic meat texture include Warner-Bratzler Shear Force (WBSF), tensile strength (TS), and water distribution (WD). However, the extent to which these relate to sensory texture and mouthfeel attributes, giving insights to actual perception, remains unclear. This...

Acetylated starch shows enhanced thermal stability and moisture resistance, but its compatibilization with other more hydrophilic polysaccharides remains poor or unknown. In this study, the feasibility of thermomechanically compounding organocatalytically acetylated pea starch (APS), produced at two different degrees of substitution with alkanoyl g...

In this work, the formation of anisotropic, layered structures from milk protein concentrates was investigated using high moisture extrusion. These structures were obtained in combination with three concentrations of starch (0 %, 14 %, and 33 %, d.b), and at three different moisture levels: 58 %, 63 %, and 68 %. Two different temperature profiles w...

Algae are a rich but unexplored source of fibers with the potential to contribute to the next generation prebiotics. The sulfated brown algae polysaccharide, fucoidan, is mainly composed of the deoxy-hexose L-fucose, which can be metabolized to 1,2-propanediol (1,2-PD) or lactate by gut microbes as precursors of propionate and butyrate. It was the...

The original cellular structure and the presence of starch are known to reduce quinoa protein digestibility. Here, we aimed at optimizing an integrated single-step process exploiting the synergisms of amylolysis (<0.42%, starch basis) and extrusion (at different temperature profiles) to enhance protein digestibility in saponin-free quinoa flour whi...

Pectin structure-miscibility-functionality relationships in starch films remain unknown. In this study, five citrus pectins (CPs) with 17 to 63 % of degree of methyl esterification (DM) and sugar beet pectin (SBP, rich in acetyl moieties and rhamnogalacturonan-I domains) were investigated for composition and structure and, further, blended with pea...

Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in th...

The chemical safety of representative polysaccharide films made with pea starch, organocatalytic acetylated pea starch and pectin was investigated at different migration conditions (20°C/10days, 70°C/2h) using two official simulants signifying hydrophilic (simulant A, 10% ethanol) or lipophilic (simulant D1, 50% ethanol) foods. Migrating semi-volat...

The development of plant-based foods has emerged as a promising strategy to decrease meat consumption. Using predominantly globular plant proteins challenge the crafting of cohesive, viscoelastic, and anisotropic structures similar to animal meat. In this study, we investigated the effect of incorporating low concentrations (<1%, w/w) of the polar...

Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch digestion. Thermal properties (differential scanning calorime...

Baked goods are at the top of the categories of food waste that most negatively contribute to the environmental footprint. The distribution scheme of bread favors opportunities for redistribution pathways that are not always viable for mixed waste or microbiologically contaminated fractions. This review approaches the redistribution of surplus brea...

Plant protein fractions are complex systems that could represent a versatile platform of building blocks for novel foods. The objective of this work was to evaluate potential common principles leading to anisotropy formation during wet extrusion by comparing different protein concentrates/isolates. Commercially available protein fractions (>63% pro...

Oilseed cakes obtained by cold-pressing are rich in lipids susceptible to degradation, which could challenge their handling and nutritional, safety, and sensory requirements, especially during long-storage. Although extrusion is effective at reducing antinutritional factors, its effect on the lipid stability of oilseed cakes remains unknown. In thi...

Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received littl...

Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DSacyl) and tartaryl groups (DStar) on thermal and moisture resistivity, and film-forming properties was investigated. Pea starch with DSacyl from 0.03 to 2.8 was successfully developed at m...

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time‐consuming and energy‐demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low‐cost single‐screw extruder....

The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this study was to remove polyphenols, and especially sinapic and chrologenic acid derivatives in canola and...

Hemp seeds stand as a rich source of globulins and albumins with all the essential amino acids and a balanced amino acid profile. Nevertheless, the potential of dry- and wet-extracted hemp protein concentrates to create plant-based, fibrous High Moisture Meat Analogues (HMMAs) remains unknown. In this study, five distinct hemp seed protein concentr...

Background The esterification of carbohydrate polymers for food applications has been extensively investigated and reviewed. Despite this, the ability of esterified carbohydrate polymers as dietary fiber, as well as bio-based food packaging material makes this research area still of great interest. However, many of the reagents used during esterifi...

Starch from bananas/plantains, belonging to the genus Musa spp, is gaining prominence given its great potential as a healthy food ingredient made from an inexpensive raw material. Recent works highlight the outstanding potential of Musa starch to develop enzyme-resistant structures upon retrogradation. However, despite the wide variety of Musa cult...

Unripe mango contains an important amount of starch that has been conventionally isolated by the wet milling of pulp/pomace. Nevertheless, wet milling is costly and requires a vast amount of water that leads to an increased environmental footprint. In this project, mango starch was isolated using centrifugal sedimentation of cold-pressed juice or w...

This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion...

The quantification of α-Galacto-oligosaccharides (GOS) in beans has been increasingly approached through different methodologies. However, reported GOS contents revealed up to 8-times disparity, which cannot be only attributed to the bean cultivar and underlines the need of using validated analytical methodologies. This study aimed to optimize and...

The potential anti-staling property of starches with slow-retrograding amylopectin was studied in soft wheat bread and cake model systems. Normal rice, waxy rice, and wheat starches were processed by drum drying or extrusion, and native starch was used as a comparator. Extrusion processing causing amylopectin fragmentation can reduce intermolecular...

The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C,...

The gluten-free bread (GFB) market is steadily growing. Nonetheless, GFB-making still remains more of an art than a science. Although there are studies showing the effect of certain starchy materials on the final GFB quality, mechanistic understanding on the fundamental principles governing the mesoscale structural changes and interactions of starc...

This study provides fundamental insight and offers a promising catalytic hydrothermal method to harness cranberry pomace as a potential bioenergy and/or hydrochar source. The physical and chemical properties of Canadian cranberry pomace, supplied by Fruit d'Or Inc., were examined and the optimum operational conditions, in terms of biocrude yield, w...

Starch plays a major structural role in many foods and it is responsible for a large portion of daily dietary caloric intake. However, the stress on the body caused by the high demand for insulin after high-glycemic starch-rich meals is a major contributor in the development of type-2 diabetes. Recently, positive benefits from the consumption of in...

Folin-Ciocalteu and the more recent Fast Blue BB (FBBB) reactions are used for the quantification of total phenolics in food matrices. Despite its known interferences, Folin-Ciocalteu is still widely employed, considering Solid Phase Extraction (SPE) as clean-up step only in a few cases. Meanwhile, FBBB has shown no interferences for the determinat...

Treating fibrous feed ingredients with exogenous feed enzymes may improve their utilization in monogastric animals. An in vitro study was conducted to determine the effects of steeping corn distillers dried grains with solubles (DDGS) or wheat middlings (WM) with exogenous feed enzymes. Four treatments were arranged as follows: 1) co-product steepe...

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions result...

The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseol...

Gluten-free breads are characterized by a rapid staling and short shelf-life, therefore increasing bread waste. To reduce staling, physically and/or chemically modified starches were incorporated at 10 and 20% levels in gluten-free breads. Di-starch phosphate (DP), acetylated di-starch adipate (ADA), and pregelatinized acetylated di-starch phosphat...

Blends of cereals and nutrient dense plant materials are increasingly being explored as a strategy for food-to-food fortification in areas of Sub-Saharan Africa, where processing is often applied to enhance product attributes, shelf life and safety. However, little is known regarding the potential impact of these strategies on micronutrient retenti...

This work investigates the effect of drying okra pods by different techniques [freeze-drying (FD), sun-drying (SD), oven-drying (OD) and microwave-drying (MD)] on the molecular structure, physicochemical and antioxidant properties of the subsequently extracted OP. Remarkably, although the degree of methyl esterification (∼41.1 %) remained similar a...

While it is known that salivary amylase changes perceived thickness in starch-based foods, the dynamics of oral breakdown of starch has not been related to that of sensory perception. This work examines the associations between in-mouth oral breakdown of starch by α-amylase and thickness of a semisolid product measured instrumentally and using a se...

The outstanding amount of phenolics and pectins of okra seeds and seedless pods, respectively, is well-known. However, their impact on bread nutritional quality, and particularly on slowing down α-amylase activity during crumb digestion, has never been studied. In this work, the phenolic and carbohydrate fractions of developed fine and coarse flour...

Five commercially available starches modified with octenyl succinic anhydride (OSA) are characterized at a molecular, physicochemical and bulk level providing useful data for designing pharmaceutical products. The degree of substitution (DS) of the starches range from 0.017 to 0.032 and their molecular weights (Mw) and radius of gyration (Rz) are l...

Consumption of traditional West African pearl millet (Pennisetum glaucum) couscous delayed gastric emptying in our recent human study compared to other starch-based foods (white rice, boiled potatoes, pasta). The objective of this study was to determine whether physical properties of pearl millet couscous affect particle breakdown and starch hydrol...

Consumers of Gluten Free Bread (GFB) seek soft, cohesive and resilient crumbs. However, the combined effect of amylose (AM) content and fine structure, as opposed to only AM content, on crumb hardness have not been studied, neither the synergies of multiple starch molecular features (i.e., amylopectin, AP, and AM fine structure) are understood. In...

We previously reported that waxy potato and corn starch amylopectin pastes undergo a shear-thickening behavior that occurs at a low shear rate range of 5 to 25 s−1, and that the effect did not occur for waxy rice starch. Here, we show that the same gelatinized potato amylopectin subjected to a prolonged shear rate of 20 s−1 for 24 h at 5 °C forms a...

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, p...

The term “baked goods” encompasses multiple food products made from flour (typically wheat flour) [...]

Background: Glucose transport across the intestinal brush border membrane plays a key role in the metabolic regulation. Depending on the luminal glucose concentration, glucose is mainly transported by the sodium-dependent glucose transporter (SGLT1) and facilitated-transporter glucose transporter (GLUT2). SGLT1 is apical membrane-constitutive and i...

Some fruit phenolics are reported to attenuate intestinal glucose transport through inhibitory action at the luminal brush border membrane. This effect may contribute, in part, to the ability of flavonoid-rich foods to regulate glucose homeostasis of meals rich in available carbohydrates. For the first time, the potential of green banana flours to...

Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining...

Use of banana flours as functional ingredients is growing due to their nutritional benefits derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and extrusion on the phenolic compounds or starch digestibility is not understood. In this work, phenolic acids (gallic acid, caffeic acid), flavan-3-ols (epicatechin, c...

The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie sho...

This work provides information on the feasibility of molecular shear scissions that promote interactions resulting in slowly digestible foods. Extrusion using nine different Specific Mechanical Energy (SME) was performed to obtain amylose and amylopectin with different hydrodynamic radius (Rh) and molecular weight (Mw) from banana starch. The work...

Starch is the major glycemic carbohydrate related to postprandial glycaemia and it naturally exists in the form of partially crystalline starch granules. Interestingly, the microstructural and granular features of banana starch have been reported to be inherently resistant to enzyme digestion. Converse to bread, sugar-snap cookie dough undergoes mi...

The role of native (NB) and extruded (EB) banana starch, and a 1:1 native:extruded banana starch composite (MB), in slowing down the starch digestibility of bread crumb and crust was investigated. During extrusion, the molecular weight of banana starch was reduced from 2.75x108 to 4.48x106 g/mol (HPSEC-MALS-RI). Results showed a slowly digestible s...

The behavior of starch during processing and its performance in products is influenced by the surface energetics/structure of the constituent particles. This work investigates the effect of enzymatically-produced porous maize starch particles on their energetic surface properties using inverse gas chromatography-based surface energy analysis (SEA)....

The starch retrogradation behavior of native and extruded maize, wheat and rice flours were compared to better understand the efficacy of extrusion to decrease the propensity of different starches to form inter-molecular interactions. In all flour pastes, the increase of the storage modulus (G′) during a 7-day storage (representing inter-molecular...

The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during stor...

Specific volume and crumb hardness, cohesiveness and porosity of gluten-free breads (GFBs) are still far from consumers’ expectations. Since additives are increasingly avoided by the consumers, a quality improvement of GFBs through the optimization of the starch source may provide important benefits. In this study, the effect of five different Ato...

Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were...

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incor...

Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wi...

The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is c...

The freezing of wheat bread before aroma analyses is a common practice in order to preserve loss of the volatile profile. However, the impact of the frozen storage time on the aroma profile has not been studied. For this purpose, the volatile profiles of wheat bread frozen for 1, 2 and 4 weeks were analysed employing solvent extraction and static h...

Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate thei...

Practical applications: This study showed that the type and quantity of fat added in rice based breads affect the bread quality in a different way. In general, it can be said that the incorporation of up to 20% oil improved rice based breads. Oil increased the specific volume, the a* and b* parameters of the crust and the cell density. It also dec...

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels...

The partial substitution of wheat flour (WF) by apricot kernel flour (AKF) in the range of 4–24 % was made. Physicochemical, hydration and pasting properties of WF–AKF blends were studied. The effect of AKF addition on the rheological and textural behaviours, respectively, of composite pastes and gels was also investigated. Flours blend exhibits hi...

The influence of the physical structure of cereal endosperm on the natural structural integrity (intact cells) and starch bioaccessibility of the resultant flours was studied using maize as example. Endosperm hardness, defined by its intracellular (protein matrix) and extracellular (cell walls) constituents, affected the granular and molecular dama...

Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the evolution of 31 principal vola...

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary,...

High-pressure processing (HPP) is a novel non-thermal method that has shown great potential for reducing microbial loads, at temperatures below sterilization conditions. The aim of the present study was to investigate microbial, physical and structural changes in highly pressured batters and their layer cakes as a function of pressure level (300–60...

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing th...

It is common to fall back on the use of gluten-free flour from cereal, or from other grains, such as legumes or pseudocereals for gluten-free products development. Traditionally, the industry has approached the use of native flours, without modification, whose properties depend on grain characteristics and composition as well as the milling system...