HCR 2020

Cuatro investigadores vinculados a nuestro grupo de investigación [AA1] (Grupo de Investigaciones Agro-ambientales y Alimentarias de la Universidad de Vigo)   -Jesús Simal, Francisco J. Barba, Seid Mahdi Jafari e Jian Bo Xiao - han sido reconocidos como HCR (High Cited Researcher) por Clarivate.

Esta mención como HCR implica un reconocimiento a los investigadores como los más influyentes del mundo, como lo demuestra la producción de varios artículos altamente citados citados que se ubican en el primer percentil según las citas por campo en el último decenio (2011-2020) según Web of Science™.

Este hecho situaría a la Universidade de Vigo en el terceiro lugar en el ranking correspondiente, solamente por detrás de la Universidad de Barcelona, la Universidad de Granada, y pondría al grupo de investigación como uno de los referentes en materia de investigaciones agroalimentarias.

Recordemos que la Universidad de Vigo, también aparece en el Ranking de Shanghai, dentro del apartado de Ciencia y Tecnología de los Alimentos (en el que se encuentra encuadrada la actividad investigadora de nuestro grupo) en el rango 51-75 del mundo. Así la Ciencia y Tecnología de los Alimentos es el ámbito de conocimiento mejor situado en todo el Sistema Universitario de Galicia este año 2020.

Up4Health

El proyecto Europeo Up4Health se basa en el aprovechamiento de biomasa generada en procesos que se llevan a cabo en la industria, por ejemplo en bodegas, almazaras, o plantas de procesamiento de frutos secos, de los que se obtienen ingredientes funcionales que pueden usarse en otras industrias de diversa índole, como pueden ser la alimentaria, nutracéutica o cosmética.

En Up4Health, además de aprovechar esta materia prima residual rica en compuestos bioactivos, se optimiza la cadena de valor de las industrias productivas del sector alimenticio persiguiendo el objetivo de “residuo cero”, lo que hace que además de ser un proyecto innovador, sea sostenible.

Los ingredientes funcionales de los que hablamos son los siguientes: agua de fruta natural rica en polifenoles, fibra dietética rica en polifenoles, extractos oleosos naturales de frutas y xilooligosacáridos prebióticos. Las aplicaciones en las que se podrán utilizar estos compuestos bioactivos van desde los alimentos funcionales, como productos cárnicos, barritas snack saludables, alimentos suaves para personas mayores, soluciones bebibles en forma de gel, aceite de oliva, bebidas naturales, yogurt, hasta los suplementos nutracéuticos e incluso los cosméticos.

En este proyecto, financiado por el programa H2020, colaboran nueve organizaciones de cinco países distintos  se realiza en colaboración con la empresa AMEREX, que aplicará diversos polifenoles extraídos de harina de fibra de oliva y uva en algunos productos de la industria alimentaria, con el objetivo de retrasar los procesos oxidativos y aumentar la vida útil del producto final.

(blog del proyecto aqui)

Jesús Simal, medalla de la Real Academia Galega de Ciencias

Una das Medallas de Investigación que a Real Academia Galega de Ciencias terá como destinatario o coordinador do grupo AA1,  Jesús Simal, en particular na sección de Química e Xeoloxía. A entrega das medallas será lugar o día 8 de octubre no Colexio de Fonseca (USC) 

Poderá seguirse a retransmisión da entrega de premios en directo a través de @RAGalegaCiencia en Twiter ou ben a través de este enlace

Enlaces de Prensa:

• Diario da Universidade de Vigo
• GCiencia
• El Faro de Vigo
• Atlántico Diario
• La Región
• Galicia Press
• Galicia Conficencial
• Vigo Hoy

Extraction, Properties, and Applications of Bioactive Compounds Obtained from Microalgae

 Current Pharmaceutical Design, 2020, 26, 1929-1950

DOI: 10.2174/1381612826666200403172206

With the increase in the global population, getting new sources of food is essential. One of the solutions can be found in the oceans due to algae. Microalgae are aquatic photosynthetic organisms used mainly due to their variety of bioactive compounds. The consumption of microalgae has been carried out for centuries and is recommended by organizations, such as OMS and FAO, due to its nutritional value and its properties. Based on the existing literature, there is substantial evidence of the nutritional quality of the algae as well as their functional elements. However, much quantification is still necessary, as well as studying possible adverse effects. The present review describes the compounds of alimentary interest present in these algae as well as different extraction techniques assisted by different energetic mechanisms (such as heat, supercritical-fluid, microwave, ultrasound, enzymes, electric field, high hydrostatic pressure, among others). The most challenging and crucial issues are reducing microalgae growth cost and optimizing extraction techniques. This review aimed a better understanding of the uses of microalgae for new researches in nutrition. Since the use of microalgae is still a field in which there is much to discover, it is likely that more benefits will be found in its consumption.

Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

 Food Chemistry, 2020, 341, 128262

DOI:10.1016/j.foodchem.2020.128262

Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated with really promising properties and bioactivities. The objective of this work was to classify the major phenolic compounds, compare the effectiveness of the different extractive techniques used for their extraction, from traditional systems (like heat assisted extraction) to the most advance ones (such as ultrasound, microwave or supercritical fluid extraction); the available methods for identification and quantification; the stability of the enriched extract in phenolic compounds and the main bioactivities described for these secondary metabolites, to offer an overview of the situation to consider if it is possible and/or convenient an orientation of phenolic compounds from algae towards an industrial application.

Edible flowers as functional raw materials: A review on anti-aging properties

 Trends in Food Science & Technology, 2020, 106, 30-47

DOI:10.1016/j.tifs.2020.09.023

Background

Diet is a major determinant of aging and lifespan. Development and utilization of food resources with potential anti-aging activity have attracted increasing attention from researchers. Because of their peculiar flavour, aroma and colour, as well as enriched nutrients and phytochemicals, edible flowers have emerged as a new trend for human nutrition. More importantly, a growing body of evidence suggests flowers have potential effects against aging. However, these properties have yet to be systematically understood.

Scope and approach

In this review, we used comprehensive literature retrieval to summarize the major aspects of edible flowers’ anti-aging properties, including effects, active components, and applications. Relevant research articles published in English with no restrictions on publication date have been considered.

Key findings and conclusions

This review found evidence that edible flowers are promising raw materials for prevention or amelioration of skin aging, immunosenescence, neurodegeneration, and even extension of lifespan. Active ingredients in these flowers, including flavonoids, phenolic acids, carotenoids, phenylethanoid glycosides, polysaccharides, etc. may function through the inhibition of oxidative stress, inflammation, apoptosis and regulation of the insulin/insulin-like growth factor-1 (IIS) pathway. In addition to their use in traditional food and medicine, some flower extracts or main components have been developed for health care food or skin care products. These findings suggest that despite the partial restriction of harvest, storage and safety, edible flowers are worthy of further investigation to promote healthy aging.

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

 Antibiotics 2020, 9(10), 642

 DOI:10.3390/antibiotics9100642

In the last few decades, attention on new natural antimicrobial compounds has arisen due to a change in consumer preferences and the increase in the number of resistant microorganisms. Macroalgae play a special role in the pursuit of new active molecules as they have been traditionally consumed and are known for their chemical and nutritional composition and their biological properties, including antimicrobial activity. Among the bioactive molecules of algae, proteins and peptides, polysaccharides, polyphenols, polyunsaturated fatty acids and pigments can be highlighted. However, for the complete obtaining and incorporation of these molecules, it is essential to achieve easy, profitable and sustainable recovery of these compounds. For this purpose, novel liquid–liquid and solid–liquid extraction techniques have been studied, such as supercritical, ultrasound, microwave, enzymatic, high pressure, accelerated solvent and intensity pulsed electric fields extraction techniques. Moreover, different applications have been proposed for these compounds, such as preservatives in the food or cosmetic industries, as antibiotics in the pharmaceutical industry, as antibiofilm, antifouling, coating in active packaging, prebiotics or in nanoparticles. This review presents the main antimicrobial potential of macroalgae, their specific bioactive compounds and novel green extraction technologies to efficiently extract them, with emphasis on the antibacterial and antifungal data and their applications.

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

 Antioxidants 2020, 9(9), 882

DOI:10.3390/antiox9090882

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

 Food Research International, 2020, 137, 109683

DOI:10.1016/j.foodres.2020.109683

Background

In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector.

Aim of the review

This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods.

Conclusion

Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers’ health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods.

Future perspective

Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.

Non-invasive biomonitoring of organic pollutants using feather samples in feral pigeons (Columba livia domestica)

 Environmental Pollution, 2020, 267, 115672

DOI:10.1016/j.envpol.2020.115672

A large portion of organic pollutants (OPs) represent a potential hazard to humans and living beings due to their toxic properties. For several years, birds have been used as biomonitor species of environmental pollution. Polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), polybrominated biphenyl ethers (PBDEs), organophosphate pesticides (OPPs), polycyclic aromatic hydrocarbons (PAHs) and pyrethroids (PYRs) were assessed in body feather samples of 71 feral pigeons (Columba livia domestica) collected from Asturias and Galicia (NW Spain). The percentage of detection for all chemical groups were above 90% in studied birds. The general pattern was dominated by PAHs (mean value ± standard deviation (SD) 32 ± 15 ng/g) followed by OCPs (3.8 ± 1.1 ng/g), PYRs (3.4 ± 3.8 ng/g), PCBs (1.6 ± 1.0 ng/g), OPPs (1.3 ± 0.70 ng/g) and PBDEs (0.80 ± 0.30 ng/g). Significant differences were observed between age, location and gender suggesting different sources of exposure and accumulation pathways.

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

 Molecules 2020, 25(18), 4227

From ancient times, the medicinal properties of the different Eucalyptus species are well known. In fact, plants from this family have been used in folk medicine as antiseptics, and to treat different ailments of the upper respiratory tract such as sinus congestion, common cold, or influenza. Moreover, other biological activities were described for Eucalyptus species such as antioxidant and antimicrobial properties. In the last few decades, numerous investigations revealed that the compounds responsible for these properties are secondary metabolites that belonging to the group of phenolic compounds and are present in different parts of the plants such as leaves, bark, wood, fruits, and stumps. The increasing demand for natural compounds that can substitute synthetic antioxidants and the increase in resistance to traditional antibiotics have boosted the intense search for renewable natural sources containing substances with such bioactivities, as well as greener extraction technologies and avant-garde analytical methods for the identification of the target molecules. The literature data used in this paper were collected via Scopus (2001–2020) using the following search terms: Eucalyptus, extraction methods, phenolic compounds, and biological activities. This review collects the main studies related to the recovery of value-added compounds from different Eucalyptus species, as well as their biofunctional applications.

Biological Evaluation, DFT Calculations and Molecular Docking Studies on the Antidepressant and Cytotoxicity Activities of Cycas pectinata Buch.-Ham. Compounds

 Pharmaceuticals 2020, 13(9), 232

https://doi.org/10.3390/ph13090232

Cycas pectinata Buch.-Ham. is commonly used in folk medicine against various disorders. The present study investigated the antidepressant and cytotoxicity activity of methanol extract of C. pectinata (MECP) along with quantitative phytochemical analysis by GC-MS method. Here, the GC-MS study of MECP presented 41 compounds, among which most were fatty acids, esters, terpenoids and oximes. The antidepressant activity was assessed by the forced swimming test (FST) and tail suspension test (TST) models. In contrast, MECP (200 and 400 mg/kg) exhibited a significant and dose-dependent manner reduction in immobility comparable with fluoxetine (10 mg/kg) and phenelzine (20 mg/kg). MECP showed a weak toxicity level in the brine shrimp lethality bioassay (ED50: 358.65 µg/mL) comparable to the standard drug vincristine sulfate (ED50: 2.39 µg/mL). Three compounds from the GC-MS study were subjected to density functional theory (DFT) calculations, where only cyclopentadecanone oxime showed positive and negative active binding sites. Cyclopentadecanone oxime also showed a good binding interaction in suppressing depression disorders by blocking monoamine oxidase and serotonin receptors with better pharmacokinetic and toxicological properties. Overall, the MECP exhibited a significant antidepressant activity with moderate toxicity, which required further advance studies to identify the mechanism.

Special Issue about the “Artificial Intelligence (AI) in Agriculture”

 

For the past few years, the increasing world population has given place to an increase in the demand for food products.

A large number of variables (agronomic, climatic, political, economic, etc.) can influence on agricultural production. All these features give rise to a large database that can be used to develop tools aimed at improving the management practices, production, harvesting, processing, conservation, selling and subsequent waste treatment that could solve the future challenges related to the climate variation, proliferation of diseases, crops improve and supply.

These tools, from the simplest (regression) to the most complex (neural networks, vector support machines, among others) allow to expand the existing knowledge to the entire agricultural process (from cradle to cradle).

The aim of this Special Issue about the “Artificial Intelligence (AI) in Agriculture” is to collect the most recent research using any kind of AI model related (but not limited) to: machine learning, remote sensing, machine vision, modelling, prediction, optimization, decision support, food authenticity, big data, blockchain, etc.

You are welcome to send research articles, reviews, communications and concept papers. Manuscripts should be submitted online at www.mdpi.com

Keywords

• Artificial Intelligence
• Machine learning
• Deep learning
• Image Analysis/Processing
• Computer Vision
• Internet of Things (IoT)
• Big Data/Cloud Computing
• Remote Sensing
• Modelling/Prediction/Optimization
• Decision support

Jesús Simal, Académico de Número en la Real Academia de Farmacia de Galicia

 

El coordinador del grupo AA1, Jesús Simal Gándara, entrará a formar parte de la Real Academia de Farmacia de Galicia, RAFG, como miembro numerario. Centrará su discurso en la sostenibilidad del sistema de producción y consumo de alimentos -La ceremonia, pendiente del Covid-19.

Special Issue on “The Application of Artificial Intelligent in Hydrology”

Over the last few decades, the use of artificial intelligence (AI) has experienced a high increase in a wide variety of research fields. This kind of models are characterized as powerful tools to obtain information which would otherwise be very complicated or impossible to get. AI models, together with the large amount of hydrologycal data currently available, provide the ideal conditions to create tools aimed at managing water supply, predicting flood and drought, monitoring water quality, optimizing irrigation schemes, managing dams, determining carbonate saturation, evaluating the sedimentation process, and modeling the contaminant transport, among others. All the AI models, from the simplest to the most complex, such as random forest or neural networks, therefore allow expanding the existing knowledge about the complex water system.

The aim of this Special Issue on “The Application of Artificial Intelligent in Hydrology” is to present the state-of-the-art related (but not limited) to the study of movements, distribution, and management of water in nature.

We invite authors to submit research articles, reviews, communications, and concept papers that demonstrate the high potential of artificial intelligence in the hydrological field.

Keywords

• Artificial intelligence
• Machine learning
• Big data/Cloud computing
• Monitoring/Modelling/Prediction/Optimization
• Flow prediction
• Water quality
• Water supply
• Management
• Risk assessment
• Multidisciplinary research

Manuscripts should be submitted online at www.mdpi.com.

Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Book Chapter in: 

Winemaking - Stabilization, Aging Chemistry and Biochemistry

DOI: 10.5772/intechopen.92973

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

Metabolites from Macroalgae and Its Applications in the Cosmetic Industry: A Circular Economy Approach

 Resources 2020, 9(9), 101

DOI:10.3390/resources9090101

Marine macroalgae are a suitable source of ingredients due to their huge diversity, availability and nutritional and chemical composition. Their high content in proteins, carbohydrates and vitamins, but also in secondary metabolites such as phenolic compounds, terpenoids or pigments, make them great candidates for industrial applications. The cosmetic industry is one of the biggest in the world and the search for new ingredients is constantly growing as the consumer trend now is going back to those traditional cosmetics with a more natural composition. Moreover, the concept of a circular economy is also gaining importance due to the unsustainable situation of the natural resources. Although macroalgae are already used in cosmetics, especially as thickening and gelling agents, they possess an unexplored potential, not only as excipients and additives but also as a source of new active ingredients. In this context, macroalgae are considered in many cases as resources still underexploited and they could even be obtained from the waste of other industrial sectors and be used for recovering active molecules. Therefore, the aim of this review is to compile information about the different macroalgae metabolites and their possible applications in the cosmetic industry, which could employ circular economy models. 

Wine Aging Technology: Fundamental Role of Wood Barrels

 Foods 2020, 9(9), 1160

DOI:10.3390/foods9091160

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging. 

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

 Foods 2020, 9(8), 1113

DOI:10.3390/foods9081113

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.

Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation

 Food Research International, 2020, 137, 109623

DOI:10.1016/j.foodres.2020.109623

HER2-positive breast cancer is one of the most aggressive subtypes accounting for nearly 30% of diagnosed cases. It is associated with reduced disease-free survival, tumor invasiveness, and a poor overall prognosis. Unfortunately, numerous patients develop resistance to conventional therapies; therefore, many ongoing clinical trials are testing new possible treatments. Polyphenols are the main bioactive components of the Mediterranean diet with multiple beneficial properties playing a key role in cancer prevention through epigenetic regulation. Aberrant variations in microRNAs levels regulating oncogenes or tumor suppressor genes expression may lead to tumor development. Evidence has shown that dietary polyphenols modulate HER2-positive breast cancer-associated microRNAs, resulting in a reduction of tumor growth and metastatic potential, and chemosensitivity restoration without displaying toxicity-derived adverse effects. These beneficial properties make polyphenols a potential therapeutic approach for HER2-positive breast cancer patients in the clinical setting, alone or in combination with conventional therapies.