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| 2. |
- Del juncal-Guzmán, Diana, et al.
(författare)
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In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
- 2021
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Ingår i: LWT. - : Elsevier BV. - 0023-6438. ; 138
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Tidskriftsartikel (refereegranskat)abstract
- Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared to the gastric phase, a change that indicates how many of the PCs cross the intestinal barrier. Twenty-six different compounds, including flavonoids, hydroxycinnamic and phenolic acids were identified in the digested samples. The non-digestible fraction submitted to colonic fermentation, was rich in flavonoids, mostly gallocatechin. This compound was degraded and biotransformed by the gut microbiota producing different compounds, including 3-hydroxybenzoic and 4-hydroxyphenylacetic acids. The study of the bioconversion of PCs present in different food matrices stress the relevance of the metabolites produced during the colonic fermentation.
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| 3. |
- Hernández-Maldonado, Luz M, et al.
(författare)
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In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) "Ataulfo"-Based Fruit Bars
- 2019
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643. ; 11:7
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Tidskriftsartikel (refereegranskat)abstract
- Mango (Mangifera indica L.) is a tropical fruit which is considered to be a source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based fruit bars were developed from whole mango (peel and pulp). The bars were evaluated for their nutritional composition, the bioaccesibility of PCs during gastrointestinal digestion, and the PCs metabolites profile after in vitro colonic fermentation. The amount of DF in a 30 g portion of mango bars was 9.5 g, i.e., 35% of the recommended daily intake. Phenolic acids such as gallic acid; cinnamic acids, such as ferulic, coumaric, and caffeic acids; flavonoids such as quercertin; and xanthones such as mangiferin and mangiferin gallate, were identified as the main PCs in the bars. The antioxidant capacity associated with the PCs profile, together with the high DF content are indicative of the potential functional features of these natural fruit bars. The bioaccesibility of PCs in the mango bar was 53.78%. During fermentation, the PCs were bioconverted mainly to hydroxyphenolic acids and the main short-chain fatty acid produced was acetic acid. The xanthone norathyriol was identified after 12 h of fermentation. This study on the digestion and colonic fermentation of mango-based bars using in vitro models provides hints of the potential physiological behavior of PCs associated with DF, which constitutes relevant information for further development of natural and health-promoting fruit-based bars.
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| 4. |
- Ayerdi, J., et al.
(författare)
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Towards a Taxonomy for Eliciting Design-Operation Continuum Requirements of Cyber-Physical Systems
- 2020
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Ingår i: Proceedings of the IEEE International Conference on Requirements Engineering. - : IEEE Computer Society. - 9781728174389 ; , s. 280-290
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Software systems that are embedded in autonomous Cyber-Physical Systems (CPSs) usually have a large life-cycle, both during its development and in maintenance. This software evolves during its life-cycle in order to incorporate new requirements, bug fixes, and to deal with hardware obsolescence. The current process for developing and maintaining this software is very fragmented, which makes developing new software versions and deploying them in the CPSs extremely expensive. In other domains, such as web engineering, the phases of development and operation are tightly connected, making it possible to easily perform software updates of the system, and to obtain operational data that can be analyzed by engineers at development time. However, in spite of the rise of new communication technologies (e.g., 5G) providing an opportunity to acquire Design-Operation Continuum Engineering methods in the context of CPSs, there are still many complex issues that need to be addressed, such as the ones related with hardware-software co-design. Therefore, the process of Design-Operation Continuum Engineering for CPSs requires substantial changes with respect to the current fragmented software development process. In this paper, we build a taxonomy for Design-Operation Continuum Engineering of CPSs based on case studies from two different industrial domains involving CPSs (elevation and railway). This taxonomy is later used to elicit requirements from these two case studies in order to present a blueprint on adopting Design-Operation Continuum Engineering in any organization developing CPSs.
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| 5. |
- Ramirez-Maganda, James, et al.
(författare)
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Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product
- 2015
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969. ; 73, s. 117-123
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Tidskriftsartikel (refereegranskat)abstract
- Wheat flour and cane sugar were partially substituted (50 and 75%) by a mango-processing by-product (MPB) as an added-value food ingredient in muffins. Their sensory analysis, chemical composition, antioxidant activity and in vitro starch hydrolysis properties were studied. Sensory analysis showed statistically significant difference (p < 0.05) between control and muffins 75% MPB substituted level (p < 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p < 0.05) higher moisture, ash, soluble, insoluble and total indigestible fraction contents but lower total soluble carbohydrates and available starch contents than a non-substituted (control) muffin. Total soluble polyphenol (TSP) content increased about three times (from 1.86 to 5.36 g GAE/100 g dw) with MPB substitution. Chlorogenic, caffeic, gallic, hydroxycinnamic and ferulic acids were identified as major TSP. Muffins with MPB, exhibited better antioxidant properties (104.0 to 108.5 mu mol TE/g dw for DPPH assay and 34.1 to 19.1 mmol TE/g dw for FRAP assay) than the control formulation. The presence of high phenolic and insoluble indigestible fraction contents, which may be responsible of the lower rate of starch hydrolysis observed in muffins prepared with MPB, might modulate the postprandial glucose response in vivo. MPB may be used as an ingredient in foods with add-value with potential health-promoting features, besides providing a solution to the environmental problems associated with the disposal of mango by-products. (C) 2015 Elsevier Ltd. All rights reserved.
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| 6. |
- Zamora-Gasga, Victor M., et al.
(författare)
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Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
- 2014
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 56:2, s. 309-314
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Tidskriftsartikel (refereegranskat)abstract
- The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30 g/100 g) as soluble dietary fiber (DF) and ground-agave-fiber (70 g/100 g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAP, ADF) on the proximate composition, in vitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03 g/100 g) was the main component in ADF, with 22.8 g/100 g soluble DF. Granola bars were prepared by substituting honey and wheat flour by AS and ADF. A sensory test was used to select the level of sugar substitution by NAF, where 62 g NAF/100 g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 2(3-1) fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAP and ADF) was 23.35 g/100 g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food. (C) 2013 Elsevier Ltd. All rights reserved.
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| 7. |
- Zamora-Gasga, Victor M., et al.
(författare)
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Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
- 2018
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Ingår i: Cereal Chemistry. - : Wiley. - 0009-0352. ; 95, s. 399-410
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Tidskriftsartikel (refereegranskat)abstract
- Background and objectives: Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short-chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings: The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43-4,181.47 mM), propionic (1,904.78-2,975.18 mM), and butyric acid (1,458.14-2,873.47 mM) at 12 hr of fermentation. Forty-six volatile compounds were also detected by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions: Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty: The study of traditional corn products will facilitate a better understanding of the potential health-promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites.
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