Suchergebnisse

Ohmic heating (OH) encompasses interesting benefits towards thermal processing. Envisaging an increasing relevance of soybean protein as an alternative non-animal protein, it is important to understand how OH can contribute to the quality and immunoreactivity of soybean-derived products. This study describes, for the first time, the impact of OH when applied at different electrical frequencies (50 Hz20 kHz) and moderate electric field intensities (up to 20 V/cm), on the leakage of metals from the electrodes and immunoreactivity aspects of soybean protein isolate (SPI). This was achieved by monitoring the occurrence of electrochemical reactions and evaluating IgG-binding capacity. OH performed at 50 Hz and 95 °C induced significant alterations on the intrinsic fluorescence of SPI (p 0.05) and the release of detectable amounts of Fe/Ni, with a subsequent reduction of 36% in the immunoreactivity of Gly m TI. The occurrence of non-thermal effects, as well as the interaction between protein and trace metals, may result in a partial blockage of protein epitopes, thus impairing specific antibody binding. These findings present novel information about the importance of OH parameters, such as electrical frequency and occurrence of electrochemical reactions, which can affect the structure and immunoreactivity of SPI fractions. ; This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 and UID/QUI/50006/2020 with funding from FCT/MCTES through national funds, and AgriFood XXI R&D&I project, operation number NORTE-01-0145-FEDER-000041 and NORTE-01-0145-FEDER 000052, co-financed by the European Regional Development Fund (FEDER) through NORTE 2020 (Northern Regional Operational Pro gram 2014/2020). This work also received financial support from the European Union (FEDER funds through COMPETE POCI-01-0145- FEDER-031720) and National Funds (FCT) through project Alle Risk Assess PTDC/BAA-AGR/31720/2017. Caterina Villa and Luís ...

Olive pomace (OP) is the main residue that results from olive oil production. OP is richin bioactive compounds, including polyphenols, so its use in the treatments of diseases related tooxidative stress, such as cancer, could be considered. The present work aimed to study the biologicalproperties of different OP extracts, obtained by ohmic heating-assisted extraction and conventionalheating, using water and 50% ethanol, in the treatment and prevention of colorectal cancer throughCaco-2 cell models. Additionally, an in-silico analysis was performed to identify the phenolic intestinalabsorption and Caco-2 permeability. The extracts were chemically characterized, and it was found thatthe Ohmic-hydroethanolic (OH-EtOH) extract had the highest antiproliferative effect, probably dueto its higher content of phenolic compounds. The OH-EtOH induced potential modifications in themitochondrial membrane and led to apoptosis by cell cycle arrest in the G1/S phases with activationof p53 and caspase 3 proteins. In addition, this extract protected the intestine against oxidative stress(ROS) caused by H2O2. Therefore, the bioactive compounds present in OP and recovered by applying agreen technology such as ohmic-heating, show promising potential to be used in food, nutraceutical,and biomedical applications, reducing this waste and facilitating the circular economy. ; This work was supported by the Grants from MCIN, CIBEROBN (CB06/03/1012), RedMultimetdrugs (RED2018-102471-T), and the Government of Aragón (B16-20R), the Interreg SudoeProgram (REDVALUE, SOE1/P1/E0123) through the European Regional Development Fund (FEDER) and the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategicfunding of UIDB/04469/2020 unit.