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This article belongs to the Special Issue The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)., The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions., M.A.M.C. thanks COCARDIOLAC (grant number RTI 2018-097504-B-I00) project, and the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019-2023).

This research aimed to assess the impact of an aqueous extract from the cocoa shell and its major phytochemicals on preventing oxidative stress and mitochondrial dysfunction in hepatocytes using an in vitro model of nonalcoholic fatty liver disease (NAFLD). The phytochemicals from cocoa shell were extracted using water and characterized by UPLC-MS/MS analysis. HepG2 cells were cotreated with either the aqueous extract from cocoa shell (CAE, 20–100 µg mL−1) or 10–50 µmol L−1 of pure theobromine, protocatechuic acid, procyanidin B2, epicatechin, and catechin in the presence or absence of palmitic acid (PA, 500 µmol L−1) to mimic NAFLD conditions in vitro. Biomarkers of mitochondrial function and oxidative stress were evaluated 24 h after the cotreatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. CAE and the phytochemicals therein significantly (p < 0.05) protected mitochondrial content (15–100%) and preserved mitochondrial function, promoting O2 consumption (1.2- to 1.8-fold) and ATP production (1.3- to 2.1-fold). Phytochemicals from cocoa shell significantly (p < 0.05) decreased PA-triggered oxidative stress. The mitochondrial membrane potential was maintained (62–100%), and the production of mitochondrial superoxide (26–100%) and total ROS (17–100%) was abrogated. CAE significantly (p < 0.05) modulated cell signaling pathways associated with ROS production and mitochondrial dysfunction, including an increase in the phosphorylation of ERK1/2 (2.8-fold), protein kinase B (AKT) (2.8-fold), GSK3 (2.3-fold), Raf-1 (1.9-fold), and mTOR (1.7-fold). In conclusion, results suggested that the cocoa shell’s phytochemicals could protect mitochondrial liver function and alleviate oxidative stress by modulating key pathways involved in their regulation.

This work’s objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical products., This work was supported by UAM-Santander (grant number 2017/EEUU/01) and COCARDIOLAC (grant number RTI 2018-097504-B-I00) projects, and Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238).

This work is aimed to evaluate the nutritional composition, and the techno-functional and in vitro physiological properties of flours made using six different insect species and the sensorial feasibility of including them in bakery products. The insect flours exhibited high protein and fat contents as their main components, highlighting the presence of chitin in ant samples. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all the analysed insect flours, whereas their bulk density, hydration properties, and foaming capacity showed average values and no gelation capacity. Moreover, these edible insect flours exhibited effective hyperglycaemia and hyperlipidaemia properties, which together with their high antioxidant capacity are associated with beneficial in vitro physiological effects. The beetle and caterpillar flours stand out in these properties, and thus were selected to make a cupcake. The sensory evaluation confirmed that the edible beetle powder can be successfully included in baked goods to provide excellent sensory properties and very high acceptance. Thus, these insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties, and with a potential role in the prevention of diseases associated with hyperglycaemia and hyperlipidaemia., The Universidad Autónoma de Madrid supported this work through a grant from the Faculty of Sciences (academic year 2019/20). M. Rebollo-Hernanz received funding from the Ministry of Universities FPU program for his pre-doctoral fellowship (FPU15/04238). M. A. Martín-Cabrejas thanks to the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019–2023).

This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits., This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products., This research was funded by the Spanish Ministry of Science and Innovation, SUSCOFFEE (grant number AGL2014–57239-R), COCARDIOLAC (grant number RTI 2018-097504-B-I00) projects, and the Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238).

Cognitive maternal adaptation during pregnancy may influence biological variables, maternal psychological, and neonatal health. We hypothesized that pregnant women with numerous general resources and less negative emotions would have a better coping with a positive influence on neonatal birth weight and maternal psychological health. The study included 131 healthy pregnant women. A blood sample was obtained in the first trimester to assess biological variables (polyphenols, hematological and biochemical parameters). Psychological variables (negative affect, anxiety, optimism, resilience, family–work conflicts, pregnancy concerns, general resources, and life satisfaction) were evaluated at several time points along gestation, and birth weight was recorded. Hierarchical linear regression models were used to associate the above parameters with maternal psychological outcome at the end of gestation (depression, resilience, and optimism) and neonatal outcome (birth weight). Maternal depression was associated with leukocytes (β = 0.08 ± 0.03, p-value = 0.003), cholesterol (β = 0.01 ± 0.002, p-value = 0.026), and pregnancy concerns (β = 0.31 ± 0.09, p-value = 0.001). Maternal resilience was associated with leukocytes (β = −0.14 ± 0.09, p-value = 0.010) and life satisfaction (β = 0.82 ± 0.08, p-value = 0.001), and maternal optimism was associated with polyphenol levels (β = 0.002 ± 0.001, p-value = 0.018) and life satisfaction (β = 0.49 ± 0.04, p-value = 0.001). Birth weight was associated with maternal resilience (β = 370.2 ± 97.0, p-value = 0.001), red blood cells (β = 480.3 ± 144.4, p-value = 0.001), and life satisfaction (β = 423.3 ± 32.6, p-value = 0.001). We found associations between maternal psychological, blood variables, and birth weight and maternal depression. This study reveals the relevance of psychological health during pregnancy for maternal and neonatal outcome, and it emphasizes the need to consider it in preventive policies in the obstetric field.

This chapter compiled references from the scientific literature to understand the role of anthocyanins in oxidative stress and the potential prevention of gastrointestinal cancer. The types of cancer searched were present in the esophagus, stomach, small intestine, colon, rectum, anus, liver, gallbladder, and pancreas. It is well known that chronic inflammation can induce reactive oxygen species, and these are a source of oxidative stress; therefore, potential induction of active mucosal lesions. For instance, oxidative stress is a key factor related to the development of gastrointestinal cancer. There are some epidemiological studies and few intervention human trials that demonstrate the important role of anthocyanin-based foods in lowering inflammation, oxidative stress, and polyps or tumors in parts of the gastrointestinal system. The foods that have demonstrated positive results are black raspberries, bilberries, and strawberries associated with a decrease of oxidative stress and markers of inflammation. There is a clear need for long-term, placebo-control, double-blind, cross-over, clinical studies on the efficacy of anthocyanins, their metabolites, and their effect on oxidative stress and gastrointestinal cancer prevention.

The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160–175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products., This work was supported by SUSCOFFEE (AGL2014-57239-R) and COCARDIOLAC (RTI 2018-097504-B-I00) projects. M. Rebollo-Hernanz thanks the FPU predoctoral program of the Ministry of Universities (FPU15/04238).

The cocoa shell is a by-product generated by the cocoa processing industry that could be used as a nutraceutical owing to the significant amounts of bioactive compounds it contains. Nonetheless, determining the biological potential of the cocoa shell by evaluating the bioaccessibility of the phenolics present therein and their potential antioxidant capacity is still necessary. This work aimed to study the bioaccessibility of phenolic compounds present in the flour (CSF) and an aqueous extract (CSE) from cocoa shells through an in vitro simulated digestion and to assess their antioxidant capacity in vitro and by using intestinal and hepatic cell culture models (IEC-6 and HepG2 cells). A simulated in vitro digestion model (INFOGEST) was used to determine the bioaccessibility of phenolic compounds. Total phenolic compounds and in vitro antioxidant activity were measured by the Folin-Ciocalteu and ABTS assays, respectively. Reactive oxygen species (ROS) were evaluated in IEC-6 and HepG2 cells upon stimulation with t-BOOH. Phenolic compounds present in CSE were more bioaccessible than phenolic compounds present in CSF. During digestion, the bioaccessibility of phenolic compounds from CSF fluctuated in the gastric (2.8 mg/g), intestinal phase (7.6 mg/g), and the colonic (5.7 mg/g) phases. Similarly, for the phenolics of CSE, the bioaccessibility increased from 50.6 mg/g (gastric) to 53.4 mg/g (intestinal) and decreased in the colonic phase (37.2 mg/g). The in vitro antioxidant capacity followed a similar behavior, increasing throughout the digestion in CSF (8.8 to 10.6-fold) and CSE (6.0 to 7.4-fold). Digested CSF and CSE were not cytotoxic for IEC-6 and HepG2 cells and protected their viability under oxidative stress conditions (93-100%). t-BOOH-induced ROS were prevented by CSF (72-88 %) and CSE (81-94 %) bioaccessible fractions in both intestinal and hepatic cells. In conclusion, cocoa shells are a source of potentially bioavailable antioxidant phenolic compounds that may protect cells from oxidative stress.

This study aimed to assess the effect of the primary phytochemicals from coffee by-products and two aqueous extracts from the coffee husk and silverskin on lipid and glucose metabolism regulation in hepatocytes using an in vitro model of non-alcoholic fatty liver disease. Coffee husk and silverskin were used to prepare two aqueous extracts (CHE and CSE, respectively) using water. The phytochemical composition was determined using UPLC-MS/MS analysis. HepG2 cells were co-treated with 10–50 µmol L‒1 of either pure caffeine, chlorogenic acid, caffeic acid, protocatechuic acid, or gallic acid, and kaempferol, CHE, or CSE (20–100 µg mL‒1) in the presence or absence of palmitic acid (PA, 500 µmol L‒1). Different biomarkers of cell metabolism were assessed 24 h after the co-treatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. Phytochemicals from coffee by-products decreased PA-triggered lipid accumulation (16–94%, p < 0.05) by reducing fatty acid synthase activity and stimulating lipolysis (8–83%, p < 0.05). CHE, CSE, and therein-bioactive compounds promoted glucose uptake (13–45%) via the increase in the phosphorylation of the insulin receptor (1.9- to 2.7-fold), protein kinase B (AKT) (1.4- to 3.1-fold), AMPKα (1.6- to 2.4-fold), and PTEN (2.0- to 4.2-fold). In conclusion, our results proved that phytochemicals from coffee by-products, mainly caffeine and chlorogenic acid, could regulate hepatic lipid and glucose metabolism. Overall, our results generate new insights into the use of coffee by-products as a sustainable food ingredient to encounter non-alcoholic fatty liver disease.

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed.

Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutraceuticals to manage some chronic diseases. Metabolic disorders associated with dysregulated energy and cellular processes, such as obesity and hyperlipidemia, contribute to non-alcoholic fatty liver disease (NAFLD). In this sense, the main objective of this study was to evaluate the impact of an in vitro simulated digestion on the hypolipidemic properties of coffee pulp flour and the biological activity of the digested fractions of its flour and extract in HepG2 cells. The hypolipidemic properties of coffee pulp flour were tested by measuring the capacities of the residual fraction of each digestion to bind cholesterol and bile salts and to inhibit the lipase activity after simulated gastric, intestinal, and colonic in vitro digestion. The results exhibited that coffee pulp residual fraction had up to 58% (p < 0.05) more capacity to bind cholesterol, 1.9-fold (p < 0.05) higher bile salts binding capacity, and 1.5-fold (p < 0.05) higher ability to reduce the lipase activity than control residues. Likewise, the digested fractions of coffee pulp flour and extract (50–250 µg/mL) significantly (p < 0.05) alleviated the accumulation of fat (14–35%), triglycerides (5–27%), and cholesterol (9–48%) triggered by the stimulation of HepG2 cells with palmitic acid (500 µM) to simulate NAFLD. In conclusion, simulated gastrointestinal and colonic digestion improves coffee pulp hypolipidemic properties, enhancing its biological activity in cell culture models. Therefore, this coffee by-product could be an interesting potential ingredient to be used to prevent hyperlipidemia and regulate lipid metabolism.

Twin pregnancies are considered a risk factor for preeclampsia, an obstetric complication with high maternal and infant morbi-mortality. We hypothesize that alterations in maternal hematocrit, plasma lipid peroxidation and nitrates in the first trimester of pregnancy are associated with preeclampsia development in twin pregnancies. Blood samples were extracted from 102 healthy women with twin pregnancies at tenth week of gestation to assess hematological parameters and plasma levels of malondialdehyde and nitrates. Logistic regression model showed an association between red blood cells (OR = 38.8; p-value = 0.009), hematocrit (OR = 1.6; p-value = 0.017), malondialdehyde (OR = 1.5; p-value = 0.002), and nitrates (OR = 1.1; p-value = 0.045) and preeclampsia development. These parameters are potential biomarkers for early preeclampsia detection in twin pregnancies. Future research is needed to assess their value in predictive algorithms., This work was supported by Multidisciplinary Research Project [CEMU, 2013-10], Universidad Autónoma de Madrid) and collaborative project Universidad Autónoma de Madrid-Khon Kaen University [KKU: 0514.7.I.12-1948].

OBJECTIVES: To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. METHODS: Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. RESULTS: Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. CONCLUSIONS: Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. FUNDING SOURCES: Ministry of Science and Innovation.

OBJECTIVES: To evaluate the effect of selected bioactive compounds from cocoa shell and its aqueous extract on the activation of fibroblast growth factor 21 (FGF21) signaling in hepatocytes and the resulting modulation of lipid and glucose metabolism, oxidative stress, and mitochondrial function. METHODS: The bioactive compounds from cocoa shells were extracted using water and characterized by UPLC-MS/MS. An in vitro model of non-alcoholic fatty liver disease was used: HepG2 cells were co-treated with either pure theobromine (TH), protocatechuic acid (PCA), procyanidin B2 (PB2), epicatechin (EPI), catechin (CAT) (10–50 µmol L(−1)), or the aqueous extract from cocoa shells (CAE, 20–100 µg mL(−1)) in the presence or absence of palmitic acid (PA, 500 µmol L(−1)). FGF21 receptor interaction with cocoa shell phytochemical was evaluated in silico. Biomarkers of cell metabolism were assessed 24 h after the co-treatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. RESULTS: Phytochemicals from cocoa shell were able to interact in silico with FGF21 receptor (biding energies from −6.0 to −11.0 kcal mol(−1)) denoting a potential interaction causing FGF21 receptor response. FGF21 hepatic signaling was activated (1.1 to 2.3-fold enhance in ERK1/2 phosphorylation). CAE, TH, PCA, PB2, EPI, and CAT diminished PA-elicited lipid accumulation (5–86%, P

Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs., This research was supported by funding from Ministerio de Ciencia y Tecnología – Spain (AGL2003-09138-C04-01).

Male fetal sex associates with higher rates of materno-fetal complications. Inflammation and inadequate vasoactive responses are mechanisms implicated in obstetric complications, and alterations in maternal plasma cytokine profile and nitric oxide (NO) metabolites are potential predictive biomarkers. We aimed to assess if these parameters are influenced by fetal sex. A prospective, observational study was carried out in 85 healthy pregnant women with singleton pregnancies in the first trimester of gestation. A blood sample was extracted at the tenth week of gestation. In plasma, we assessed: 1) cytokines (micro-array): pro-inflammatory (IL1α, IL1 β, IL6, TNFα), anti-inflammatory (IL4, IL10, IL13), and chemoattractant (IL8, MCP1, IFNγ), and 2) NO metabolites (liquid chromatography–tandem mass spectrometry and Griess reaction): L-arginine, ADMA, SDMA, nitrates (NOx). Women with a male fetus (n = 50) exhibited, compared with those with a female (n = 35): higher IL1β (OR = 1.09 with 95% CI: 0.97–1.28), and lower IL13 (OR = 0.93 with 95% CI: 0.87–0.99), and higher plasma NOx (OR = 1.14 with 95% CI: 1.03–1.31). Our data suggest that fetal sex influences maternal plasma cytokine profile and NO in early pregnancy. Women with a male fetus may have a worse capacity to counteract an inflammatory response. They may have better vasodilator capacity, but in the presence of an oxidative environment, a higher nitrosative damage may occur. These data reinforce the need to include sex as variable in predictive models., This research was funded by Universidad Autónoma de Madrid; Multidisciplinary Research Project (CEMU, 2013-10; Spain), Ministerio de Economía y Competitividad (FEM2015-63631-R; Spain) and Ministerio de Ciencia y Universidades (RTI2018-097504-B-I00; Spain), co-founded by FEDER funds.

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). Bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity were measured. In vitro antioxidant capacity was measured by the direct ABTS method. Hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) and hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) were investigated using in vitro methods. Insect flours exhibited a high content of protein (39.4%–58.1%) and fat (17.7%–50.1%) as main components, although the presence of chitin in ant samples was also highlighted. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all insect flours analyzed, besides bulk density, hydration properties, and foaming capacity showing average values and no gelation capacity. Insects showed high antioxidant capacity (179–221 mg Trolox equivalents/g). Moreover, these edible insect flours revealed effective hyperglycemic and hyperlipidemic properties. Insect flours inhibited α-amylase activity (47.1%–98.0%) and retarded glucose diffusion (17.2%–29.6%) and starch hydrolysis (18.2%–88.1%). Likewise, they bound cholesterol and bile salts (8.4%–98.6%) and inhibited lipase activity (8.9%–47.1%). Hence, these insect flours might be of great interest to the food industry, being a healthy source of protein, exerting a positive impact on functional food properties, and potentially preventing the development of diseases associated with hyperglycemia and hyperlipidemia.

This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presence or absence of pure phytochemicals (chlorogenic acid (CGA), genistein, and melatonin) and CSE were employed. Glucose was used to evaluate the effect on the formation of glycation products formed mainly in the early stage of the reaction, while methylglyoxal was employed for looking at the formation of advanced products of the reaction, also called methylglyoxal-derivative advanced glycation end products (AGE) or glycoxidation products. CGA inhibited the formation of fructosamine, while genistein and melatonin inhibited the formation of advanced glycation end products and protein glycoxidation. It was also observed that phenolic compounds from CSE inhibited protein glycation and glycoxidation by forming BSA&ndash, phytochemical complexes. CSE showed a significant antiglycative effect (p &lt, 0.05). Variations in the UV-Vis spectrum and the antioxidant capacity of protein fractions suggested the formation of protein&ndash, phytochemical complexes. Fluorescence quenching and in silico analysis supported the formation of antioxidant&ndash, protein complexes. For the first time, we illustrate that isoflavones and melatonin may contribute to the antiglycative/antiglycoxidative properties associated with CSE. CGA, isoflavones, and melatonin composing CSE seem to act simultaneously by different mechanisms of action.

This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro. We characterized the phytochemical profile of extracts from coffee husk, coffee silverskin, and cocoa shell and evaluated their in vitro biological activity in RAW264.7 macrophages and 3T3-L1 adipocytes. Pearson correlations and principal component regressions were performed to find the contribution of phytochemicals and underlying mechanisms of action. Coffee husk and silverskin extracts were mainly composed of caffeine and chlorogenic acid. Major components in cocoa shell included theobromine and protocatechuic acid. Both coffee and cocoa by-product extracts effectively reduced inflammatory markers in macrophages and adipocytes (NO, PGE2, TNF-&alpha, MCP-1, and IL-6) and the production of reactive oxygen species (21.5&ndash, 66.4%). Protocatechuic and chlorogenic acids, together with caffeine, were suggested as main contributors against inflammation and oxidative stress. Furthermore, extracts reduced lipid accumulation (4.1&ndash, 49.1%) in adipocytes by regulating lipolysis and inducing adipocyte browning. Gallic and chlorogenic acids were associated with reduced adipogenesis, and caffeine with adipocyte browning. Extracts from coffee and cocoa by-products also modulated the phosphorylation of insulin receptor signaling pathway and stimulated GLUT-4 translocation (52.4&ndash, 72.9%), increasing glucose uptake. The insulin-sensitizing potential of the extracts was mainly associated with protocatechuic acid. For the first time, we identified the phytochemicals from coffee and cocoa by-products and offered new insights into their associations with biomarkers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.

OBJECTIVES: The objective was to evaluate the effect of an aqueous phenolic extract from cocoa shell (CAE) and its main phenolic compounds to prevent the adipogenesis-induced loss of mitochondrial function and insulin sensitivity, targeting the inflammatory interplay macrophages-adipocytes in vitro. METHODS: CAE and its main phenolic compounds (protocatechuic acid, procyanidin B2, and epicatechin) were tested in cell culture of RAW264.7 macrophages and 3T3-L1 mature adipocytes. Macrophages were stimulated with lipopolysaccharide (LPS, 1 µg/mL). Adipocytes were treated with the conditioned media (CM) from LPS-stimulated macrophages. Biomarkers for inflammation, mitochondrial function, and insulin sensitivity were determined after 24 h co-treatment with CAE and LPS/CM using chemical and immunochemical techniques. RESULTS: LPS-stimulated macrophages showed reduced inducible nitric oxide synthase and cyclooxygenase-2 expression and lowered NO and pro-inflammatory cytokines release when treated with CAE and pure phenolics. Inflammatory crosstalk created by stimulating adipocytes with CM was arrested; CAE diminished tumor necrosis factor-α (67%, p

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers’ preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes., This study was funded by SUSCOFFEE (AGL2014-57239-R) project. The present research is part of the PhD. Thesis of Martinez-Saez, N. FPI-predoc fellow belongs to Autonomous University of Madrid (UAM), Spain. Rebollo-Hernanz, M. thanks the JAE Intro fellowship (JAEINT_15_00086) and the FPU predoctoral program of the Ministry of Education, Culture and Sports (FPU15/04238).

This study examined the effects of high hydrostatic pressure (HHP) processing on dietary fiber, cell wall sugars, cell wall-modifying enzymes, and techno-functional properties of astringent and non-astringent persimmon flesh. The fruits were subjected to 200 and 400 MPa for 1, 3, and 6 min, at 25 °C. Dietary fiber and alcohol insoluble residue (AIR) were affected significantly (p ≤ 0.05). Soluble fraction of fiber (SDF) decreased, and AIR content increased up to 46% after application of high pressure. HHP reduced total sugar content of AIRs and promoted changes in the contribution of uronic acids (UA) and glucose, obtaining pectin-enriched materials (from 45 to 61% UA) in astringent persimmons treated by pressure. Pectinmethylesterase (PME) activity increased independently of the astringency level of persimmons (from 1.7- to 2.0-fold), while polygalacturonase (PG) activity was highly dependent on pressure and time conditions of HHP treatments. The application of HHP enhanced techno-functional properties of persimmon AIRs. Great water-absorption (21–31 mL/g AIR) and oil-holding (10–14 mL/g AIR) capacities were obtained for HHP-treated astringent and non-astringent persimmons, respectively, which showed the potential of HHP technology to add value to persimmons., The authors gratefully acknowledge the financial support of Spanish Ministry of Science and Innovation through project AGL2008-04798-C02-01/ALI, and “Agrupación Nacional de Exportación de Cooperativas Citrícolas” (ANECOOP) for providing the persimmon samples. Rodríguez-Garayar is also grateful to Department of Education, Universities and Research of the Basque Government for the FPI fellowship awarded.

Breast milk (BM) is beneficial due to its content in a wide range of different antioxidants, particularly relevant for preterm infants, who are at higher risk of oxidative stress. We hypothesize that BM antioxidants are adapted to gestational age and are negatively influenced by maternal age. Fifty breastfeeding women from two hospitals (Madrid, Spain) provided BM samples at days 7, 14 and 28 of lactation to assess total antioxidant capacity (ABTS), thiol groups, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase activities, lipid peroxidation (malondialdehyde, MDA + 4-Hydroxy-Trans-2-Nonenal, HNE), protein oxidation (carbonyl groups) (spectrophotometry) and melatonin (ELISA). Mixed random-effects linear regression models were used to study the influence of maternal and gestational ages on BM antioxidants, adjusted by days of lactation. Regression models evidenced a negative association between maternal age and BM melatonin levels (&beta, = &minus, 7.4 &plusmn, 2.5, p-value = 0.005), and a negative association between gestational age and BM total antioxidant capacity (&beta, 0.008 &plusmn, 0.003, p-value = 0.006), SOD activity (&beta, 0.002 &plusmn, 0.001, p-value = 0.043) and protein oxidation (&beta, 0.22 &plusmn, 0.07, p-value = 0.001). In conclusion, BM antioxidants are adapted to gestational age providing higher levels to infants with lower degree of maturation, maternal ageing has a negative influence on melatonin, a key antioxidant hormone.

Legumes are one of the most nutritious foods in the world and combined with other products are the basis of the diet of a large part of the world's population, especially in developing countries. Since they must be processed before consumption, selection of the thermal method to employ becomes vital to maintain or even increase the potential benefits of legumes. The changes that take place during the thermal treatment of legumes depend not only on the processing carried out but also on the type of seed treated. This chapter presents an overview of the thermal treatments (cooking, roasting, autoclaving, and extrusion) and their effects on the nutritional quality of legumes. In general, thermal processing improves the nutritional value of legumes, decreasing the content of non-nutritional factors, and improving the flavour and the overall acceptability of the legumes prepared. Nevertheless, heat treatments can also destroy some nutritional components of legumes or modify them, or affect their functional and physiological properties, depending on several factors, such as the temperature and time employed. The processing of legumes could enlarge their markets and enhance their utilization by making legumes more convenient and sometimes more nutritionally and functionally efficient.

In this work, melatonin (MEL), an indoleamine identified in plants, was studied as a natural powerful antioxidant also present in legumes. The formation of MEL and its isomers seems to be complex in plants, additional in vivo assays being necessary to characterize the biosynthetic pathway genes. Melatonin plays multiple roles in plants, including as a regulator and modulator of growth and reproductive development. Moreover, the presence of melatonin has been described in several seeds, processed food and fermented beverages, with reports of increments in physiological blood levels of melatonin after consumption of foods containing this molecule. Despite the low melatonin levels detected in legumes, the different adverse situations and processes that might increase the final seed melatonin concentration have been studied. The main environmental stresses are drought, light (UV-B radiation), presence of heavy metals, low temperatures and salinity–alkalinity stress, with germination standing out as the process that causes the greatest increase in MEL levels. The possible enhancement of MEL in plant foods, such as legumes, could improve its health-promoting benefits by increasing the MEL blood levels in humans thereby improving antioxidative defense mechanisms.

The SUSCOFFEE Project (AGL2014-57239-R): Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients funded this work. Fernandez-Gomez, B. is a fellow of the FPI predoctoral program of MINECO (BES-2011-046827). Martinez-Saez, N. thanks the Autonomous University of Madrid (UAM), Spain, for her FPI-predoc fellowship. Iriondo-DeHond, A. is a fellow of the FPI predoctoral program of the Ministry of Economy and Competitiveness (BES-2015-072191). Rebollo-Hernanz, M. thanks the JAE Intro fellowship (JAEINT_15_00086) and the FPU predoctoral program of the Ministry of Education, Culture and Sports (FPU15/04238).

Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L−1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L−1), absorption (3.0 mg L−1) and swelling (14 mg L−1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50–200 mmol L−1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g−1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient., This study was funded by SUSCOFFEE (AGL2014-57239-R) project. M. Rebollo-Hernanz, thanks to the FPU predoctoral program of the Ministry of Education, Culture, and Sports (FPU15/04238).

Preterm birth is an increasing worldwide problem. Prematurity is the second most common cause of death in children under 5 years of age. It is associated with a higher risk of several pathologies in the perinatal period and adulthood. Maternal milk, a complex fluid with several bioactive factors, is the best option for the newborn. Its dynamic composition is influenced by diverse factors such as maternal age, lactation period, and health status. The aim of the present review is to summarize the current knowledge regarding some bioactive factors present in breastmilk, namely antioxidants, growth factors, adipokines, and cytokines, paying specific attention to prematurity. The revised literature reveals that the highest levels of these bioactive factors are found in the colostrum and they decrease along the lactation period; bioactive factors are found in higher levels in preterm as compared to full-term milk, they are lacking in formula milk, and decreased in donated milk. However, there are still some gaps and inconclusive data, and further research in this field is needed. Given the fact that many preterm mothers are unable to complete breastfeeding, new information could be important to develop infant supplements that best match preterm human milk., This work was supported by Ministerio de Economia y Competitividad (grant number FEM2015-63631-R) to SMA and the Ministerio de Ciencia, Innovación y Universidades (Spain) (grant number RTI2018-097504-B-100) to SMA and MAM-C. Both grants were co-financed with FEDER funds.

Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box–Behnken design was used to maximise the recovery of total phenolic compounds, total flavonoids, total flavanols, total phenolic acids, and total ortho-diphenols, and the antioxidant capacity of coffee parchment extracts. The main factor influencing phenolic compound extraction was temperature, followed by solid-to-solvent ratio and acidity. Optimised heat-assisted extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g mL−1 solid-to-solvent ratio. Under these conditions, the concentrations of phenolic compounds and antioxidant capacity were equivalent to those expected, allowing us to validate the model. The UPLC-ESI-MS/MS phenolic profile exhibited the occurrence of 13 phenolic compounds, with those shown in higher concentrations being chlorogenic acid, vanillic acid, protocatechuic acid, and p-coumaric acid. The findings of this study provide valuable insights into the potential application of a useful, clean, environmentally friendly and cost-effective method to recover phenolic compounds from coffee parchment and, thus, to revalorize the by-product by converting it into high-added value new products to be used in the food and cosmetic industries., This study was funded by COCARDIOLAC (RTI 2018-097504-B-I00) project. M. Rebollo-Hernanz thanks the FPU program Ministerio de Ciencia, Innovación y Universidades for his predoctoral fellowship (FPU15/04238).