M.L González-SanJosé

Universidad de Burgos | UBU · Department of Biotechnology and Food Science

The use of wood species from Brazilian forests has not been the subject of studies on oenology. Thus, the main goal of this study was to carry out a comparative analysis of the impact of several different Brazilian wood species (Jequitibá, Jaqueira, Ipê, Amburana, and Grápia) on global phenolic parameters, chromatic characteristics, and sensory pro...

In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was complete...

White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, mod...

The use of wood species from Brazilian forests has not been the subject of studies on oenology. Thus, the main goal of this study was to carry out a comparative analysis of the impact of several different Brazilian wood species (Jequitibá, Jaqueira, Ipê, Amburana, and Grápia) on global phenolic parameters, chromatic characteristics, and sensory pro...

Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models w...

Wine aging with alternative systems consists of adding wood to wine so that it acquires certain properties recalling wine that is aged in barrels. In general, the increased use of these alternatives is mainly related to low investments and simplicity of use in the wineries. According to OIV and European Union rules the pieces of wood used for winem...

The objective of this study was to evaluate the antioxidant activity, total polyphenols, tannins and catechins of the leaves extract of nine genotypes of three Thymus species (Thymus hyemalis, Thymus satureioides and Thymus broussonetii) obtained from in vitro culture. Firstly, the extracts were analyzed for the total polyphenols, tannins and catec...

This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1mm), after gluten digestion, 10kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction...

The disaggregation of conventional soil maps is an active research line inside the Digital Soil Mapping framework that aims to generate new cartographies by disclosing the non-explicit soil distribution pattern within the polytaxic or multi-component cartographic units. This article shows a comprehensive review of methodologies found after a biblio...

Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP...

The functional renal epithelium is composed of differentiated and polarized tubular cells with a strong actin cortex and specialized cell-cell junctions. If, under pathological conditions, these cells have to resist higher kidney osmolarity, they need to activate diverse mechanisms to survive external nephrotoxic agents such as inflammation and oxi...

Endothelial dysfunction is associated with cardiovascular diseases and involves a chronic inflammatory process that together with oxidative stress increases the permeability of the vascular endothelium. The aim of this study was to evaluate the role of red and white wine pomace products (rWPPs and wWPPs) in the maintenance of endothelial integrity...

Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard die...

Vascular remodeling in hypertension and diabetes is characterized by a low-grade inflammation of the arterial wall and enhanced oxidative stress. Wine pomace products attenuate hyperglycemia and hypertension through reduction of oxidative stress and inflammation by their polyphenol composition. The aim of the study was to assess the influence of th...

Wine pomace by-products are an important source of phenolic acids with significant health benefits. However, phenolic acid bioavailability in vivo is not well studied and there are few comparative studies on bioavailability between red and white wine pomaces and the effect of different doses of intake. Qualitative and quantitative profiling of phen...

The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breast...

The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffin...

There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak,...

There is a restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak...

Wine by-products show great potential as source of bioactive compounds that protect the vascular endothelial function by the modulation of both Nrf2 and Nf-κB pathways. This study investigates the pathways involved in the effects of a red wine pomace product (rWPP) against inflammatory and oxidative damage in hyperglycemic EA.hy926 endothelial cell...

BACKGROUND There is a restricted knowledge about the potential impact of the use of different wood chip species on rosé wines aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in the contact with wood chips from oak...

Methodology of the Integrated Zoning of the Terroir involve the generation and management of a high volume of big size data that are interrelated conceptually and spatially, of which its analysis and storage is necessary. These actions are critical in the investigation process and, therefore, there is a special interest in an effectively and effici...

Methodology of the Integrated Zoning of the Terroir involve the generation and management of a high volume of big size data that are interrelated conceptually and spatially, of which its analysis and storage is necessary. These actions are critical in the investigation process and, therefore, there is a special interest in an effectively and effici...

Methodology of the Integrated Zoning of the Terroir involve the generation and management of a high volume of big size data that are interrelated conceptually and spatially, of which its analysis and storage is necessary. These actions are critical in the investigation process and, therefore, there is a special interest in an effectively and effici...

This chapter focuses on the use of bioactive compounds derived from grape pomace to develop innovative products that provide a source of health-promoting and “clean label” ingredients. It covers the growing interest in replacement of synthetic additives by natural compounds, due to both legal restrictions and consumer demand for natural foods. More...

The aim of present work was to investigate the impact of different oak (Q. alba, Q. robur and Q. pyrenaica), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and...

The aim of present work was to investigate the impact of different oak (Q. alba, Q. robur and Q. pyrenaica), acacia and cherry wood chips on evolution of individual anthocyanin content, chromatic characteristics and antioxidant capacity by the use of model wine solutions. According to the results obtained, model wine solutions containing acacia and...

Hypertension is associated with enhanced vascular oxidative stress and impaired endothelial function, which is related to an imbalance between reactive oxygen species and nitric oxide bioavailability. Short-term supplementation with a polyphenol-rich powdered red wine pomace seasoning (RWPS) was investigated for its effects on blood pressure and bi...

The food industry is constantly looking for natural alternatives to chemical additives. Recently, a new red wine pomace seasoning (RWPS) with flavoring, antioxidant, and antimicrobial activities has been obtained from red wine pomace, one of the most important byproduct from winemaking process. This study focused on the antimicrobial activity of a...

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning...

Beer is a drink with low alcohol content and is generally produced by fermenting wort aromatized with hops using selected yeast. The composition of beer is mainly determined by its raw materials (water, barley and other cereals, and hops). Beer has positive bioactive compounds and thus potential beneficial effects in humans, although these effects...

La cartografía realizada a partir de la información procedente de sensores remotos es un producto de actualidad que se ofrece con éxito gracias principalmente a su atractiva presentación y a su bajo coste. La información se obtiene mediante sensores instalados en satélites, aviones y otras aeronaves a alta, media o baja altura, tripuladas o no y en...

Existen bastantes evidencias para vincular la cultura del vino con el entorno y el desarrollo sostenible. En primer lugar, destaca que la cultura del vino es el reflejo del aprovechamiento vitivinícola del medio y, por tanto, refleja su efecto sobre el desarrollo social y económico de las regiones, lo que es plausible a través del devenir histórico...

This study evaluates the anti-proliferative and anti-genotoxic actions of powdered red wine pomace seasonings (Sk-S:seedless, W-S:whole, Sd-S:seeds). In vitro gastrointestinal digested and colonic fermented fractions of the seasonings were used as cell treatments. Phenolic acids from Sk-S showed the highest bioaccessibility in the small intestine w...

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecu...

This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 °C, 15 days) with high-oxygen atmosphere (...

There are two principal ways of plot/exploitation management: Traditional or Conventional Managing (MC) and Precision viticulture (VP). Even though the technological requirements from these systems are different, in both cases, the Zoning or Variability Map for the Terroir (MVT) is required. MVT is a detailed mapping of the plot and enables to know...

The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless:Sk-S; whole:W-S; seeds:Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols a...

Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food indu...

Type 1 diabetes mellitus (DM) is characterized by hyperglycemia resulting from insulin deficiency. This is usually accompanied by a pro-oxidative environment, dyslipidemia and endothelial dysfunction, thus leading to several micro- and macro-vascular complications. This study investigated the potential benefits of a seasoning obtained from seedless...

The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300mg/kg body weight) was administered to healthy Wistar rats (n=6) and several phenolic acids were determined post-RWPS intake in plasm...

New powdered seasonings, rich in natural antioxidant compounds, have successfully been applied recently in different food matrices. Once ingested, the antioxidants contained in these seasonings may exert protective effects against oxidative stress along the gastrointestinal tract. This fact was evaluated by submitting the different seasonings under...

Dietary antioxidants such as phenolic phytochemicals may prevent/improve endothelial function impairment observed in cardiovascular diseases. This study investigates the specific protective effects of a vegetal seasoning obtained from seedless wine pomace against hyperglycaemia-induced oxidative damage and dysfunction in human umbilical vein endoth...

Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and white skin wine pomaces as well as sulfites to inhibit protein oxidation were tested in beef pattie...

The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, being 2,5-dimethylpyrazine the most abundant. Although 2-ethyl...

The aim of present work was to investigate the phenolic and volatile composition of cherry, acacia, and oak (from different species) wood chips. By the use of HPLC-DAD 18 different phenolic compounds were detected and quantified while for volatile composition, 33 different compounds were detected by GC-MS. In general, wood samples from oak species...

During the last years, the use of commercial dry yeast derivative products has significantly increased in wineries. This fact is mainly due to their capacity to improve the technological and sensorial characteristics of wines. At the same time, different scientific papers, focused on the characterization of these type of products and on the knowled...

Evaluation of total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. In order to demonstrate and highlight the validity of QUENCHER (Q) methods,...

The introduction and spread of world-renowned varieties has caused a massive loss of indigenous grapevine varieties traditionally grown in various wine countries. In this point of view, Portugal is no exception to this situation. Thus, the aim of this study was to analyze seven traditional Portuguese red grape varieties cultivated at the same time...

Wheat bran oil (WBO) has been reported to have an important content of bioactive compounds, such as tocopherols, alkylresorcinols, steryl ferulates and other phenolic compounds; however, its poor solubility in water systems restricts its applications in the food industry. This study is focussed on the formulation of oil-in-water (O/W) nanoemulsions...

Wine pomace (WP) is one of the agricultural by-products that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities were obtained from WP by applying pro...

This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentation...

The supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at different extraction pressure (25, 40 and 55 MPa) and temperature (40, 70 and 95 °C) has been studied. Since wheat bran is characterized by having an important content of bioactive compounds such as alkylresorcinols (AR) and other phenolic compounds...

Decaffeinated beverages are rising in popularity among coffee and tea drinkers; however, little is known about the effect of the decaffeination process on the total antioxidant capacity (TAC). The aim of this work was to determine whether there is a significant difference between regular beverages and their decaffeinated equivalents in terms of the...

Gum of Acacia nilotica (L.) Willd.ex Delille was used in the traditional medicine in the region of Errachidia (South of Morocco) for the treatment of inflammatory conditions such as joint pain to rheumatoid arthritis and cancer. This study aims to evaluate the anti-inflammatory and antioxidant effect of the extract of Acacia nilotica gum and compar...

The supercritical fluid extraction (SFE) of wheat bran alkylresorcinols has been studied. Extractions were carried out at 40.0 MPa. The effect of particle size, static extraction pretreatment with supercritical CO2 (SC-CO2) and extraction temperature on the extraction kinetics was investigated. The extraction yield increased as the particle size de...

The potential of plant polyphenols, with their antioxidant and antimicrobial properties, as additives to preserve meat products are discussed. Plant polyphenols have been tested to resolve lipid oxidation and microbial spoilage, among other, problems that the meat industry faces. Polyphenyls decrease the lipid oxidation rate in the three main stage...

The supercritical fluid extraction of corn germ oil has been studied in this work. Extractions were carried out at different pressure, temperature and flow rate to analyze the influence of these variables on the extraction kinetics and the oil quality obtained. Extraction curves are initially linear with a slope close to the oil solubility value in...

In 2005, the European Union authorized the use of oak wood pieces in winemaking, and consequently, the addition of oak chips has been generalized. Thus, the antioxidant capacity, scavenger activity, and ellagitannins content from fourteen different commercial oak wood pieces (Quercus spp.) that can be found on the Portuguese market as alternatives...

The roasting process induces chemical changes in coffee beans that strongly affect the antioxidant activity of coffee. In this study, the polyphenol and melanoidin contents and the antioxidant activity of three instant coffees with different roasting degrees (light, medium, and dark) were assessed. Coffee brews were separated into fractions, and th...

Climate changes are inducing increased sugar levels of must, which produces negative effects on wine quality, as unbalanced wines with high degrees of alcohol. So, effective strategies to control the increase of sugar levels in must have been studied. One of them is the use of a membrane process, and this is applied in this work. The sugar level of...

The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carrie...

The present study characterises garden strawberry leaf extract and reports its effect on shelf life and quality characteristics of fish oil. Radical scavenging capacity of the extract in DPPH• and ABTS•+ assays was equivalent to 1207 and 1579 μmol g−1 of trolox equivalents, respectively, total phenolic content was 257 mg g−1 of gallic acid equivale...

The present study characterises garden strawberry leaf extract and reports its effect on shelf life and quality characteristics of fish oil. Radical scavenging capacity of the extract in DPPH• and ABTS•+ assays was equivalent to 1207 and 1579 μmol g−1 of trolox equivalents, respectively, total phenolic content was 257 mg g−1 of gallic acid equivale...

In recent years the alcohol content of wine increases mainly due to climate change. Moreover, at present, consumers are increasingly demanding more aromatic and less alcoholic wines, it is due to the greater social awareness in the alcohol consumption and the regulations of the alcoholic products. The aim of this work is the reduction of sugar in t...

Our aim here is to study the sugar reduction in musts to obtain wines with a slight alcohol reduction by nanofiltration. Specifically, sugar reduction is achieved by two successive nanofiltration steps. To test the method, we have worked with two types of musts: a white must from Verdejo grapes and a red one from Tinta de Toro grapes. The musts obt...

The main object of the present study was to investigate the different proanthocyanidin fraction (monomeric, oligomeric and polymeric fraction) contents, antioxidant capacity and scavenger activity of the most important and representative commercial sparkling wines available in Bairrada Portuguese Appellation of Origin. The white commercial sparklin...