The aim of this study was to evaluate whether dietary behaviours of the Spanish adult population were changed during the COVID-19 outbreak confinement. For that purpose, an online questionnaire, ...based on 44 items including socio-demographic data, Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, processed foods intake, changes in their usual food choices and weight gain was distributed using social media and snowball sampling. A total of 7514 participants (37% aged below 35 years, 70.6% female, 77.9% university-level education or higher) from all the Spanish territory completed the questionnaire. Results outlined healthier dietary behaviours during the confinement when compared to previous habits. Overall, the MEDAS score (ranging from 0 to 14, whereby higher a scoring reflects greater adherence to the MedDiet) increased significantly from 6.53 ± 2 to 7.34 ± 1.93 during the confinement. Multivariate logistic regression models, adjusted for age, gender, region and other variables, showed a statistically significant higher likelihood of changing the adherence to the MedDiet (towards an increase in adherence) in those persons who decreased the intake of fried foods, snacks, fast foods, red meat, pastries or sweet beverages, but increased MedDiet-related foods such as olive oil, vegetables, fruits or legumes during the confinement. COVID-19 confinement in Spain has led to the adoption of healthier dietary habits/behaviours in the studied population, as reflected by a higher adherence to the MedDiet. This improvement, if sustained in the long-term, could have a positive impact on the prevention of chronic diseases and COVID-19-related complications.
Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic ...non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The phenolic compounds were determined by HPLC-ESI-TOF-MS; the vitamin C content was quantified using HPLC-UV/VIS; and the antioxidant activity was analyzed by DPPH and FRAP. Among all of the ingredients of the smoothies, coconut and banana have shown a negative impact on the polyphenol content of the smoothies. In contrast, ingredients such as orange, mango, and passion fruit had a positive correlation with the vitamin C content. Moreover, apple and red fruits showed the highest positive correlations with most of the phenolic acids, flavonoids, total phenolic compounds, and antioxidant activities. In addition, a clustering analysis was performed, and four groups were clearly defined according to the bioactive composition determined here. This research is a precious step for the formulation of new smoothies and to increase their polyphenol quality.
Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, ...this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.
Total antioxidant capacity (TAC) and total polyphenol content (TPC) of 52 fruits sold in Spain were evaluated by FRAP, ABTS, DPPH and Folin-Ciocalteu. For berries, TAC was 9, 17 and 31 times greater ...than for oranges, bananas and apples, respectively. Consumption of unpeeled fruit increases TAC and TPC by 2.4 times. Oranges contribute most to TAC and TPC (33% and 32% respectively) in the Spanish diet. Oranges, strawberries, tangerines, grapes and bananas account for 76% of the TAC of fruits consumed in Spain. The consumption of fruit in Spain has remained stable for the last eight years, but falls below WHO recommendations for daily intake. Greater consumption of fruits is recommended, to increase TAC and TPC and to reduce the risk of developing chronic disease.
•Orange by-products pretreatments are very important to obtain high essential oil yields.•Essential oil extraction yield could be improved using several extraction methods.•Essential oil ...encapsulation is obtained by physic, chemical and physico-chemical techniques.•Encapsulates orange essential oil are a promising ingredient for food and cosmetic scope.
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of ...significant interest in supporting Spain's circular bioeconomy. Therefore, the aim of this study was to investigate the fermentation of orange peels by different lactic acid bacteria (LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB strains, two
, and one
were utilized. The phenolic compounds were measured by HPLC-ESI-TOF-MS, and antioxidant activity was assessed using DPPH and ABTS methods. The growth of the LAB strains varied, showing initial increases followed by gradual declines, with strain-specific patterns observed. Medium acidification occurred during fermentation. A phenolic analysis revealed an 11% increase in phenolic acids in peels fermented by
CECT 9567-C4 after 24 h, attributed to glycosylation by LAB enzymes. The flavonoid content exhibited diverse trends, with
showing an 8% increase. The antioxidant assays demonstrated strain- and time-dependent variations. Positive correlations were found between antioxidant activity and total phenolic compounds. The results underscore the importance of bacterial selection and fermentation time for tailored phenolic composition and antioxidant activity in orange peel extracts. LAB fermentation, particularly with
CECT 9567 and
, holds promise for enhancing the recovery of phenolic compounds and augmenting antioxidant activity in orange peels, suggesting potential applications in food and beverage processing.
Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and ...antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.
Avocado peel and seed are the main by-products of avocado processing and are considered as promising sources of phenolic compounds with biological activities. Thus, this research focuses on the ...establishment, for the first time, of ultrasound-assisted extraction of flavan-3-ols with high antioxidant activity from avocado peel and seed using a sonotrode. Indeed, 2 Box-Behnken designs were performed for 15 experiments, with each design having three independent factors (ratio ethanol/water (
/
), time (min) and amplitude (%)). In both models, the responses included total procyanidins (flavan-3-ols) measured via HPLC-FLD and antioxidant activity measured via DPPH, ABTS and FRAP. The results showed that applying the sonotrode extraction method could increase flavan-3-ols recovery by 54% and antioxidant activity by 62-76% compared to ultrasound bath technology. Therefore, this technology was demonstrated to be a non-thermal, low time-consuming and scalable method that allowed the recovery of flavan-3-ols from avocado by-products that could be used as functional ingredients.
Orange peel by-product is a known source of bioactive compounds with several health benefits. This study focuses on optimizing the conditions for pulsed electric field (PEF) technology as a ...pretreatment to obtain extracts rich in phenolic compounds from the orange peel. A Box-Behnken design of 15 experiments with 3 independent factors (field energy, number of pulses and pulse width) was performed. The phenolic content was extracted by ultrasound technology and analyzed by HPLC-ESI-TOF-MS. Optimum conditions were 1.4 kV/cm and 30 pulses of 110 μs achieving a recovery of 40.8 mg/g dry weight of phenolic compounds, 27.5% higher than obtained without PEF. Besides, hesperidin and narirutin content increased by 29.4 and 38.9%, respectively. For the antioxidant assays also significative increments (≥ 53%) were achieved. The combination of optimized PEF pre-treatment with ultrasound extraction has let to obtain orange peel enriched extracts in polyphenols with higher antioxidant activity.
•PEF pre-treatment of orange peels improves extraction of polyphenols by ultrasound technology.•PEF optimized conditios are an electric field of 1.4 kV/cm and 30 pulses of 110 μs.•Optimized PEF treatment increased 29.4% of narirutin and 38.9% hesperidin in the extract.•Optimum PEF conditions increased the antioxidant activity of the extract up to 56%.•PEF as a pre-treatment followed by ultrasound extraction is a potential alternative to obtain orange peel enriched extracts.
Apple pomace is the main by-product from apple processing in the juice industry and is considered a source of polyphenols with several health bioactivities. Thus, this research focuses on the ...establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant activity from apple pomace, using a sonotrode. We used a Box-Behnken design of 15 experiments with 3 independent factors (ethanol (%), time (min) and amplitude (%)). The responses evaluated were the sum of phenolic compounds, phloretin and phloridzin measured by HPLC-MS-ESI-TOF, and antioxidant activity measured by DPPH, ABTS and FRAP. The validity of the model was confirmed by ANOVA. Further, it was carried out using a comparison between different apple pomaces with or without seeds extracted by the optimal conditions. Phloretin and phloridzin accounted for 7 to 32% of the total phenolic compounds in the apple pomaces. Among all the apple pomace analyzed, that of the variety Gala had the highest phenolic content and antioxidant activity. The presence of the cyanogenic compound amygdalin was detected in apple pomaces that contained seeds accompanied with a higher content of phloretin and phloridzin but a lower content of flavan-3-ols.
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