DNB - Artículos

Establishment of a sonotrode extraction of antioxidant phenolic compounds from avocado leaf agri-food residues

2026-04-08T10:19:25Z

Establishment of a sonotrode extraction of antioxidant phenolic compounds from avocado leaf agri-food residues Martín García, Beatriz; Razola Díaz, María del Carmen; Aznar Ramos, María José; Verardo, Vito; Gómez Caravaca, Ana María This study aimed to optimize ultrasonic-assisted extraction of phenolic compounds from avocado leaves using a sonotrode. A Box-Behnken design with response surface methodology (RSM) was employed to optimize factors such as amplitude, extraction time, and solvent composition to maximize phenolic content and in-vitro antioxidant activity (DPPH and FRAP assays) in ‘Hass’ avocado leaves. Optimal extraction conditions were 60% amplitude, 10 minutes, and 50% ethanol/water (v/v), which resulted in a 47-52% increase in total phenolic content and antioxidant activities compared to ultrasonic bath extraction. These conditions were applied to both ‘Hass’ and ‘Fuerte’ cultivars, yielding 37 phenolic compounds and 14 proanthocyanidins, determined by HPLC-ESI-TOF-MS and HPLC-FLD, respectively. Compounds such as p-coumaric acid glucoside, octylgallate, 3-feruloylquinic acid, and kaempferol 3-O-(2"-O-hexosyl)-hexoside-7-O-rhamnoside were identified for the first time in avocado leaves by HPLC-MS. The 'Fuerte' avocado leaves exhibited 1.7 times higher sum of phenolic compounds, twice the sum of proanthocyanidins, and 1.3-1.6 times higher antioxidant activities (DPPH and FRAP) compared to 'Hass' leaves. This higher phenolic content in ‘Fuerte’ correlated with its stronger antioxidant power. Additionally, very strong positive correlations were observed between antioxidant activities and both the sum of flavonoids (r > 0.971 for DPPH, r > 0.996 for FRAP) and proanthocyanidins (r > 0.924 for DPPH, r > 0.937 for FRAP). These findings emphasize the key role of flavonoids and proanthocyanidins, particularly quercetin derivatives and proanthocyanidin dimers and trimers, which are most concentrated in avocado leaves and likely drive their strong antioxidant properties, indicating their potential for nutraceutical use.

Upcycling Pomegranate Peel into Bioactive Microparticles to Improve Antimicrobial Potential in Apple Juice During Refrigerated Storage

2026-04-06T08:35:46Z

Upcycling Pomegranate Peel into Bioactive Microparticles to Improve Antimicrobial Potential in Apple Juice During Refrigerated Storage Coca, Elida; Fredes, Carolina; Robert, Paz; Jiménez, Paula; Pando, Maria Elsa; Vergara, Cristina; Bustamante, Andrés; Lozano Sánchez, Jesús; García, Paula Unpasteurized fruit juices are prone to microbiological spoilage by bacteria, yeasts, and molds, creating a need for natural preservatives to extend shelf life without compromising quality. Pomegranate peel extract (PPE) exhibits antimicrobial activity primarily against pathogenic microorganisms; however, its effect on spoilage microorganisms in fruit juices has not been previously studied. This work aimed to compare the microbiological stability of unpasteurized apple juice when adding non-encapsulated PPE or PPE microparticles produced by spray drying with inulin (PPE-IN), inulin combined with sodium alginate (PPE-(IN+SA)), or inulin combined with carrageenan (PPE-(IN+CR)) as encapsulating agents. All microparticle systems showed high encapsulation efficiency (>90%), with PPE-IN reaching 94.08%. For the stability study, PPE microparticles (0.018 to 0.023 g/mL) or PPE (0.009 g/mL) were added to 70 mL of juice and stored at 4 °C for 9 days. MAB, molds, and yeasts were then quantified. At 3, 6, and 9 days, the J+PPE-(IN+CR) treatment showed the lowest MAB, molds, and yeast counts in relation to the non-encapsulated PPE and the other microparticle system. These results indicate that PPE-(IN+CR) microparticles provide superior microbiological stability of apple juice up to day 9, suggesting that the combination of encapsulating agents (IN+CR) could control the release of PPE into the juice.

A Preliminary Study on Vitamin-Enhanced Extra-Virgin Olive Oil: Functional Food Design via Advanced Emulsion Systems

2026-03-20T11:21:35Z

A Preliminary Study on Vitamin-Enhanced Extra-Virgin Olive Oil: Functional Food Design via Advanced Emulsion Systems Montoro-Alonso, Sandra; Duque Soto, Carmen; Martínez-Martí, Joana; Reina-Manuel, José; Rueda-Robles, Ascensión; Lozano Sánchez, Jesús Micronutrient deficiencies, particularly of vitamins A, D3, and folic acid, remain a significant global health challenge despite established dietary recommendations. This study proposes a novel fortification strategy using advanced emulsion technology to enrich extra-virgin olive oil (EVOO) with these essential micronutrients. Water-in-oil (W/O) and double oil-in-water-in-oil (O/W/O) emulsions were designed to enable the simultaneous encapsulation of lipophilic (A and D3) and hydrophilic (folic acid) vitamins within a single functional food matrix. Vitamin concentrations were quantified using high-performance liquid chromatography (HPLC) coupled with a photodiode detector (PDA) to evaluate retention during processing. Bioaccessibility was assessed by subjecting vitamin-enriched emulsions to a standardized in vitro digestion model simulating gastrointestinal conditions. Results showed significantly higher incorporation efficiency in the O/W/O system compared to conventional W/O emulsions, regardless of the physicochemical properties of the vitamins. Both lipophilic (A and D3) and hydrophilic (folic acid) compounds exhibited a satisfactory retention, highlighting the versatility of the double-emulsion approach. This study represents the first report of simple and multiple oil-continuous emulsions that simultaneously incorporate vitamins A, D3, and folic acid, providing preliminary evidence of their stability and gastrointestinal release under simulated digestion conditions.

Intergenerational Mealtimes in Adult Day Care Settings: Impact of a Pilot Randomised Control Study on the Well-Being, Health, and Food Intake of Older Adults

2026-03-03T13:13:28Z

Intergenerational Mealtimes in Adult Day Care Settings: Impact of a Pilot Randomised Control Study on the Well-Being, Health, and Food Intake of Older Adults López López, Raúl Alfonso; Artacho Martín-Lagos, Reyes; Rodríguez Pérez, Celia; Justicia García, Judith; Carrillo, Alicia; Sánchez Martínez, Mariano Background/Objectives: Empirical evidence on intergenerational commensality in institutional care settings remains scarce. This pilot and feasibility study evaluated the preliminary impact of an innovative intergenerational mealtime model on older adults’ subjective well-being, self-esteem, perceived health, and food consumption in an adult day care setting. Methods: A 16-week wait-list randomised controlled pilot trial with a sequential explanatory mixed-methods design was conducted in an intergenerational centre in southern Spain. Twenty-two older adults who reside in a community living setting and attend a day care service were randomly assigned to two intergenerational dining intervention/waiting-list groups or a control group. Participants in the intervention/waiting-list groups had lunch four times per week with children 2–3 years of age, following a structured protocol. The quantitative outcomes examined included subjective well-being (WHO-5 Well-Being Index), self-esteem (Rosenberg scale), perceived health (EuroQol EQ-5D), and objective assessment of plate leftovers using photographic records and the Comstock visual estimation method. Qualitative data were collected through semi-structured interviews and ethnographic observation. The trial was registered at ClinicalTrials.gov (NCT06996418). Results: Across the study period, intervention, waiting-list, and control groups showed preliminary improvements in subjective well-being and self-esteem, but with no significant group-by-time interaction. In contrast, mixed-effects models revealed an encouraging significant reduction in plate leftovers among older adults during intergenerational meals, particularly in second courses. The reduction was consolidated during the post-intervention follow-up. Qualitative findings showed perceived improvements in emotional well-being, motivation, and appetite, thus highlighting potential relational and affective mechanisms underlying changes in eating behaviour. Conclusions: This pilot study shows promise for intergenerational commensality in adult day care settings and provides preliminary evidence of its potential to promote well-being and self-esteem and reduce food waste among older adults. Larger, multi-centre, appropriately powered trials are warranted to validate these findings.

Protective effect of extra virgin olive oil (EVOO) consumption on the physical component of health-related quality of life in aging adults

2026-02-13T07:00:17Z

Protective effect of extra virgin olive oil (EVOO) consumption on the physical component of health-related quality of life in aging adults Conde Pipó, Javier; Molina García, Cristina; Arense, Julian; Jiménez García, José Daniel; Martínez Amat, Antonio; Mariscal Arcas, Miguel Background/Objectives The Mediterranean dietary pattern (MedDiet) is associated with numerous health benefits, particularly in preventing chronic diseases and promoting well-being. Extra virgin olive oil (EVOO), a key component of the MedDiet, is rich in monounsaturated fatty acids (MUFAs), polyphenols, and antioxidants, which may help slow age-related physical decline. Health-related quality of life (HRQoL) is a crucial indicator of population health, and with an aging population, it is essential to assess whether dietary habits influence the physical component (Comp-P) of HRQoL. This study examines this association in older adults to provide evidence supporting dietary recommendations for healthy aging. Methods A cross-sectional study was conducted on 180 physically active adults aged 41–80, all adhering to the MedDiet. Data were collected using the MEDAS, RAPA-Q, and SF-36 questionnaires. Participants were classified into two groups based on EVOO consumption: MT4 (≥4 tablespoons/day) and LT4 (<4 tablespoons/day). Results In the LT4 group, Comp-P and age showed a moderate, negative, and significant correlation (r=−0.349, p=0.009), while in the MT4 group, the correlation was weak, negative, and not significant (r=−0.007, p=0.431). Similarly, bodily pain correlated negatively with age in the LT4 group (r=−0.328, p=0.014), whereas no significant association was found in the MT4 group (r=0.102, p=0.234). Conclusions Among adults aged 41–80, higher EVOO consumption (≥4 tablespoons/day) may have a protective effect, mitigating the impact of aging on self-perceived physical health and functional capacity. Funding for open access publishing: Universidad de Granada/CBUA. The funding sponsors had no role in the design of the study, in the collection, analyses, or interpretation of the data; in the writing of the manuscript; or in the decision to publish the results. This study was funded by the High Council for Sports (CSD), Spanish Ministry of Culture and Sport, through the NESA NETWORK “Spanish Network of Sports Care at Altitude (RADA)” Ref. 19/UPB/23. This work was carried out thanks to the support of the University of Granada (Own Research Plan-P. 10) through research stays granted to M.M.-A. at the Institute for Biomedical Research of Murcia, IMIB-Arrixaca under the responsibility and supervision of J.A.