Int. J. Gastron. Food Sci. 31, 100670, 2023
Thursday, 11 May 2023
Exploration of Indian Traditional recipe “Tarvaani” from the drained rice gruel for nutritional and probiotic potential
Friday, 28 April 2023
Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions
Saturday, 22 April 2023
Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS
Thursday, 20 April 2023
Jesús Simal incorpórase ao comité internacional mixto FAO/OMS que avalía a seguridade dos aditivos alimentarios
Fonte: DUVI
Wednesday, 19 April 2023
Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent
Biomass & Bioenergy, 173, 106786, 2023
Tuesday, 11 April 2023
A UVigo participa nunha investigación europea para desentrañar o potencial do microbioma do trigo e desenvolver alimentos e pensos máis sans e sostibles
Xunto á UVigo, a Universitat de València e as empresas Contactica, Isanatur Spain e Editorial Agrícola Española conforman a representación española no proxecto que ten como obxectivo principal comprender de que modo a microbiota impacta, dunha banda, o cultivo do trigo e a calidade nutricional de forma xeral e específica, respecto ás proteínas causantes la enfermidade celíaca; a produción de novos alimentos para humanos e animais usando microbiota autóctona con carácter probiótico, así como outros microorganismos con coñecida capacidade probiótica; a percepción de sabor a través do estudo da interacción composición alimento-microbiota, alimento-microbiota humana, e o impacto na saúde a través dos estudo da interacción composición alimento microbiota, alimento-microbiota humana.
“Contamos con expertos das áreas de edafoloxía e química agrícola, ciencia e tecnoloxía dos alimentos e nutrición, alimentación animal e ciencias veterinarias, bioloxía molecular e celular e nutrixenómica e estudos clínicos”, detalla a coordinadora de Wheatbiome, que engade que este traballo será complementado con expertos en transferencia de coñecemento (formación ao sector primario), a industria alimentaria (encargada dos prototipos de alimentos a testar en humanos) e un equipo de bioinformáticos, para desenvolver unha ferramenta de toma de decisións nunha perspectiva transnacional para modelizar os datos obtidos para predicir comportamentos futuros.
En canto ao papel que a UVigo desenvolve no proxecto Wheatbiome, o catedrático Jesús Simal sinala que “se centra en investigar os efectos dos novos produtos derivados do trigo, fermentados ou non, na súa calidade hixiénico-sanitaria e nutricional e a riqueza en compostos bioactivos, realizando estudos de proteómica e metabolómica, así como estudos de interacción entre proteínas e compostos bioactivos, determinando a súa bioaccesibilidade e a bioctividade de propiedades antioxidante, prebiótica e antiinflamatoria en ensaios in vitro, para entender os potenciais efectos dietéticos do seu consumo animal e humano”, detalla o docente e investigador o Departamento de Química analítica e alimentaria. Estes traballos serán realizados na área de Nutrición e Bromatoloxía, da calidade hixiénico-sanitaria e nutricional e a riqueza en compostos bioactivos encargarase o grupo de investigación AA1, liderado polo catedrático Jesús Simal e os estudos de interacción molecular, bioaccesibilidade e a bioctividades serán desenvolvidos no CF1, baixo a dirección de Rosa Pérez.
Con 5 millóns de euros de orzamento, a investigación prolongarase ata decembro de 2026
Fonte: DUVI
Tuesday, 4 April 2023
Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells
Food Science and Human Wellness, 12 (6), 1991-2000 (2023)
Monday, 27 March 2023
Most Recent Research Progress in Moringa oleifera: Bioactive Phytochemicals and Their Correlated Health Promoting Effects
Food Reviews International, 2023
Friday, 24 March 2023
Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination
Food Control, 145, 109474, 2023
Thursday, 23 March 2023
Statistics of our website
Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies
Wednesday, 22 March 2023
Fumonisin B1 Biosynthesis Is Associated with Oxidative Stress and Plays an Important Role in Fusarium proliferatum Infection on Banana Fruit
Friday, 17 March 2023
Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability
Food Frontiers, 4(1), 9-20, 2023
Oxidation of Aldehydes Used as Food Additives by Peroxynitrite
Thursday, 16 March 2023
Machine Learning to Predict the Adsorption Capacity of Microplastics
Nanomaterials 2023, 13(6), 1061
Wednesday, 15 March 2023
Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives
Critical Reviews in Food Science and Nutrition, 2023
Monday, 13 March 2023
Recent advances in Zizania latifolia: A comprehensive review on phytochemical, health benefits and applications that maximize its value
Critical Review in Food Science and Nutrition (2023)
Sunday, 12 March 2023
Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels
Saturday, 11 March 2023
AA1 group in two new CYTED networks
AA1 group participates in two new international cooperation networks with Latin America under the protection of CYTED.
The first of them with the acronym GENOPSYSEN deals with the development of genosensors for pharmacogenomic targets of the central nervous system. The second is Ibero-Circular. It is an Ibero-American innovation network for the sustainability of the food value chain. Both initiatives will be developed between 2023 and 2026.
Friday, 10 March 2023
Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus
Crit. Rev. Food Sci. Nut. 2023
Lipopeptides, a class of compounds consisting of a peptide ring and a fatty acid chain, are secondary metabolites produced by Bacillus spp. As their hydrophilic and oleophilic properties, lipopeptides are widely used in food, medicine, environment and other industrial or agricultural fields. Compared with artificial synthetic surfactants, microbial lipopeptides have the advantages of low toxicity, high efficiency and versatility, resulting in urgent market demand and broad development prospect of lipopeptides. However, due to the complex metabolic network and precursor requirements of synthesis, the specific and strict synthesis pathway, and the coexistence of multiple homologous substances, the production of lipopeptides by microorganisms has the problems of high cost and low production efficiency, limiting the mass production of lipopeptides and large-scale application in industry. This review summarizes the types of Bacillus-produced lipopeptides and their biosynthetic pathways, introduces the versatility of lipopeptides, and describes the methods to improve the production of lipopeptides, including genetic engineering and optimization of fermentation conditions.
Thursday, 9 March 2023
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
Food Chemistry (2023) 406, 135097
Wednesday, 8 March 2023
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
Food Chemistry: X (2023) 18, 100623
2nd European Symposium on Phytochemicals in Medicine and Food
June 27 – July 2, 2023, Vigo, Spain
On behalf of the Organizing Committee, we are delighted to invite you to attend the 2nd European Symposium on Phytochemicals in Medicine and Food, June 27 – July 2, 2023, Vigo, Spain (2-EuSPMF). 2-EuSPMF is organized by the International Association of Dietetic Nutrition and Safety (IADNS) and the University of Vigo. 2-EuSPMF aims to explore the recent advances in the area of phytochemicals in medicine and food. We hope to bring together scientists of all ages to provide an excellent platform for exchanging ideas, discussing challenges, sharing success stories and setting up new research collaborations. Your active participation will certainly make 2-EuSPMF symposium a great success.
Vigo is an often forgotten coastal city in the north of Spain. Besides its walkable cultural centre, this city benefits from its proximity to the beach, such as Playa del Vao and Playa de Samil. Vigo is also the main getaway to the heavenly Illas Cíes, the remote islands you can only access by boat. The Old Town, also known as Casco Vello, is the city’s heart, packed with lively bars and restaurants serving delicious Galician dishes. Vigo is only 30km from Portugal, allowing you to enjoy day trips across both countries.
Welcome to beautiful Vigo!
Tuesday, 7 March 2023
Toxins 2022 Young Investigator Award
The scientist Paz Otero Fuertes, from the Agricultural and Food Research Group of the University of Vigo, has just been distinguished by Toxins magazine as the best young researcher of the year 2022. This award, the Toxins 2022 Young Investigator Award, is given each year to a scientist or junior scientist in recognition of her excellence in the field of toxinology, the branch of toxicology that studies biological toxins, that is, produced by animals, plants or microorganisms.
The jury values that the candidates have developed innovative research and made an important contribution to the advancement of toxinology and knowledge about all types of toxins and, in the case of Paz Otero, they emphasize that he has participated in multiple research projects and published 56 scientific articles, from which 20 are as first author or corresponding author; ten book chapters, four of them as main author; ten conference proceedings, as well as having a Hirsch index of 27.
This award is a recognition of his entire professional career, developed first at the University of Santiago de Compostela, then at the Limerick Institute of Technology and the Autonomous University of Madrid and, finally, at UVigo. His work focuses on the field of food safety, toxinology, pharmacology, marine bioactive compounds, microalgae, purification or phycotoxins, cyanotoxins and mycotoxins. Although this is the first distinction she has received since she arrived at the University of Vigo, she was previously the recipient, during her stay in Ireland, of an award from the Irish Research Council.
At UVigo since 2020
Paz Otero has been, since December 2020, a researcher in the Department of Analytical and Food Chemistry, specifically in the Agricultural and Food Research Group (AA1), where they are managing "a new laboratory to be able to continue growing as a research group and being able to develop new projects and lines of research", as the scientist reports.
Before his arrival at UVigo, Otero worked on two European projects of the Espazo Atlántico Program focused on discovering new marine compounds on the Atlantic coast (Pharmatlantic 2009-1/117 and Atlantox 2008-1/), both at the University of Santiago de Compostela. In addition, she was selected by the Irish Research Council (IRC) with the project Dettox: Production, extraction, and detection systems for new marine phycotoxins in Europe, of which she was the main researcher, focused on the detection of marine toxins.
He is currently working on the development of a sustainable and profitable production process for the recycling of by-products of olives, grapes and almonds into four natural and healthy ingredients for nutraceutical and cosmetic applications, in the context of the "ambitious" European project UP4Health. This initiative is driven by a consortium of ten European institutions, in which, in addition to UVigo, Isanatur (coordinator), Contactica, Laboratorios Amerex, Aurora Intelligent Nutrition and Indukern, from Spain, participate; Zade Vital, from Turkey; Biozoon, from Germany; the Polytechnic Institute of Bragança, from Portugal, and the Technological University Dublin, from Ireland. As the researcher explains, "the by-products generated as a result of the processing of these foods are a valuable source of bioactive compounds and have demonstrated interesting antioxidant, anti-inflammatory and antimicrobial properties". These four ingredients that researchers look for in these products are natural polyphenol-rich aqueous fruit extract, polyphenol-enriched dietary fiber, natural fruit oil extracts, and oligosaccharides.
Impact of climate change on food security
Paz Otero values the reception of this award as "something very positive to give visibility in society to the impact of natural toxins" and, in general, to put the focus "on the research that is carried out in the area of toxinology", since from his point of view in view "there is a lack of knowledge about mycotoxins, biotoxins and how they reach seafood and crops and their impact on health". In this sense, Otero points out that climate change is expected to "affect the safety of food and feed, including the appearance of new emerging natural toxins", so this is precisely "a 'trending topic' in the area of nutrition and technology of food”.
Receiving this award means for the UVigo researcher a cash prize of 2000 Swiss francs as well as the publication of a work in the journal Toxins after peer review before the end of December 2023 and an electronic certificate.
Apigenin alleviates diabetic endothelial dysfunction through activating AMPK/PI3K/Akt/eNOS and Nrf2/HO-1 signaling pathways
Food Frontiers, 4(1) 420-431 (2023)
Monday, 6 March 2023
Single-Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols
Mol. Nut. Food Res. 2023, 2200811
Sunday, 5 March 2023
Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review
Saturday, 4 March 2023
Current trends in natural products for the treatment and management of dementia: Computational to clinical studies
Neuroscience & Biobehavioral Reviews, 147, 105106 (2023)
Friday, 3 March 2023
Current trends in natural products for the treatment and management of dementia: Computational to clinical studies
Neurosci. Biobehav. Rev. 147, 105106 (2023)
Thursday, 2 March 2023
Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost
Wednesday, 1 March 2023
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)
Critical Reviews in Food Science and Nutrition, 63(5), 657-673 (2023)
Tuesday, 28 February 2023
Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications
Trends Food Sci. Technol. 134, 29-40 (2023)
Monday, 27 February 2023
Green preparation of bract extract (Musa acuminate) doped magnesium oxide nanoparticles and their bioefficacy
App. Org. Chem. 37 (5), e7063 (2023)
Sunday, 26 February 2023
Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
Saturday, 25 February 2023
A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness
Int. J. Biol. Macromol. 235, 123706 (2023)
Wednesday, 22 February 2023
Plant Alkaloids: Production, Extraction, and Potential Therapeutic Properties
Natural Secondary Metabolites. Springer, Cham. (2023)
Sulfur-Containing Compounds from Plants
Natural Secondary Metabolites. Springer, Cham. (2023)
Tuesday, 21 February 2023
Health-Promoting Properties and Potential Application in the Food Industry of Citrus medica L. and Citrus × clementina Hort. Ex Tan. Essential Oils and Their Main Constituents
Citrus is an important genus in the Rutaceae family, with high medicinal and economic value, and includes important crops such as lemons, orange, grapefruits, limes, etc. The Citrus species is rich sources of carbohydrates, vitamins, dietary fibre, and phytochemicals, mainly including limonoids, flavonoids, terpenes, and carotenoids. Citrus essential oils (EOs) consist of several biologically active compounds mainly belonging to the monoterpenes and sesquiterpenes classes. These compounds have demonstrated several health-promoting properties such as antimicrobial, antioxidant, anti-inflammatory, and anti-cancer properties. Citrus EOs are obtained mainly from peels, but also from leaves and flowers, and are widely used as flavouring ingredients in food, cosmetics, and pharmaceutical products. This review focused on the composition and biological properties of the EOs of Citrus medica L. and Citrus clementina Hort. Ex Tan and their main constituents, limonene, γ-terpinene, myrcene, linalool, and sabinene. The potential applications in the food industry have been also described.