Browsing by Author "Bustamante, Andrés"

Now showing 1 - 5 of 5
  • Thumbnail Image
    Item
    A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
    (2023) García, Paula; Bustamante, Andrés; Echeverría González, Francisca Cecilia; Encina, Cristian; Palma, Manuel; Sanhueza, Leyla; Sambra, Verónica; Pando, Maria Elsa; Jiménez, Paula
    The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread’s glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread’s nutritional quality through its contribution to DF and antioxidants.
  • Thumbnail Image
    Item
    Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product
    (John Wiley and Sons Inc, 2024) Valle, Consuelo; Echeverría González, Francisca Cecilia; Chávez, Vilma; Valenzuela, Rodrigo; Bustamante, Andrés
    During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.
  • Thumbnail Image
    Item
    Impact of pomegranate peel extract on gut microbiota composition and metabolic health parameters in high-fat diet-fed mice
    (2024) Duarte, Lissette; Bustamante, Andrés; Orellana, Juan Francisco; Valenzuela, Rodrigo; Magne, Fabien; Fuentes, Jocelyn; Speisky, Hernán; Echeverria Gonzalez, Francisca Cecilia
    Background: Gut microbiota (GM) plays a crucial role in obesity pathophysiology and is heavily influenced by dietary factors. Polyphenols have shown a positive effect in preventing and treating obesity, which is blunted in the absence of GM. Pomegranate peel, known for its high content of polyphenols (ellagitannins), has been found to exhibit favorable metabolic effects in obesity. Interestingly, ellagitannins are metabolized by the action of GM. However, the specific impact of pomegranate peel extract (PPE) on GM and metabolism remains unclear.Objective: to evaluate the effect of a PPE (microencapsulated or not) on the composition of GM in high-fat diet (HFD)-fed mice and analyze its association with metabolic parameters.Methods: Male C57BL/6J mice (n = 40) were randomly distributed into five groups: control diet (CD), HFD, HFD + inulin (IN), HFD + PPE (50 mg/kg/d of total polyphenols; TP), and HFD + MPPE (50 mg/kg/d TP), for 14 weeks. Liver and serum antioxidant status were assessed. GM composition, further relative abundances, and biodiversity were calculated from cecal content samples. The bacterial community clustering was analyzed using a canonical-correlation analysis (CCA). GM parameters and metabolic outcomes were evaluated for correlation (Spearman’s correlation), p < 0.05.Results: PPE and MPPE showed increased energy expenditure, reduced liver arachidonic acid content, elevated antioxidant capacity, and higher GM alpha diversity compared to HFD alone.Conclusion: PPE, regardless of encapsulation, ameliorated metabolic alterations induced by HFD, potentially through modulation of GM. These findings provide data on the therapeutic potential of PPE in managing obesityrelated metabolic dysfunction.
  • Thumbnail Image
    Item
    Metabolic Benefits of Phytosterols: Chemical, Nutritional, and Functional Aspects
    (2023) Jiménez, Paula; Bustamante, Andrés; Francisca Echeverría, Verónica Sambraa, Miguel Ángel Rincón-Cerverac,d, Camila Faríasa, and Rodrigo Valenzuela
    Plant sterols encompass phytosterols and phytostanols, with over 250 iden-tified types. They’ve garnered attention in the food industry due to their potential hypocholesterolemic effects. This manuscript offers a current view phytosterols content in foods, their bioaccessibility, bioavailability, and meta-bolic benefits based on existing preclinical and clinical data. Published articles from 2016 to 2023 regarding the effect of sitosterol, sitostanol, campesterol, campestanol, stigmasterol, and mixed phytosterols on preclini-cal models and clinical trials were included. Food and technology-related issues were also discussed. Phytosterols’s bioavailability in food is limited, exhibiting vulnerability to oxidation, low water solubility, and a distinctive taste. Nevertheless, various technological approaches have been devised to enhance its inclusion in food, ensuring adequate doses for harnessing its cholesterol-lowering potential. This effect has been extensively researched, alongside its hypoglycemic and anti-inflammatory properties. There’s a need to create novel functional foods enriched with phytosterols to attain the daily dosage required to leverage its hypercholesterolemic, hypoglycemic, anti- inflammatory, and other ongoing beneficial effects.
  • Thumbnail Image
    Item
    Revalorización de residuos de arándano: Extracción polifenólica con tecnologías emergentes y convencionales
    (2024) Reinoso, Yessenia; Herrera, Edgar; Ortiz, Jaime; Echeverría González, Francisca Cecilia; Bustamante, Andrés
    The blueberry juice industry generates residues after processing the fruit that could negatively impact the environment. However, blueberry by-products are rich in phenolic compounds, especially anthocyanins, which have shown positive health effects. Therefore, its revalorization for the formulation of functional ingredients becomes interesting. However, obtaining bioactive compounds from blueberry waste depends mainly on technology. Our objective is to discuss the effect of different conventional and emerging extraction technologies, such as ultrasound-assisted extraction, accelerated solvent extraction, and supercritical-CO2 extraction, in obtaining polyphenolic compounds from blueberry residues. As result, both conventional and emerging methods effectively recover polyphenolic compounds from the blueberry residue (Vaccinium spp.). However, extraction with emerging methods has other advantages since they are considered friendly to the environment by consuming less energy and using suitable solvents for the food industry.