Juan Castagnini - Food Science and Technology

E28: Sustainable Seafood Solutions: Bioaccessibility and Safety of Fish Extracts

This research article examines the content of heavy metals and mycotoxins, as well as the bioaccessibility of minerals in extracts from rainbow trout and sole by-products obtained through pressurized liquid extraction (PLE). The study evaluates the effect of in vitro gastrointestinal digestion on antioxidant capacity and mineral bioaccessibility. The results show that contaminant levels are below legal limits, while PLE enhances the recovery of antioxidants and certain minerals. Finally, the bioaccessibility of minerals after simulated digestion is analyzed, revealing variable effects depending on the type of mineral and fish species. DOI: https://doi.org/10.1016/j.foodchem.2023.136054 More info: https://juancastagnini.github.io/

E27: From Leftovers to Longevity: Circular Nutrition for Older Adults

This study examines the health impact on older Chilean adults of consuming healthy and sustainable foods made from fruit and vegetable by-products. A 60-day nutritional intervention study was conducted with two groups (control and intervention), evaluating nutritional and biochemical parameters. The results show a significant increase in fruit and vegetable intake in the intervention group, with changes observed in some blood parameters, although not all differences were statistically significant. The study highlights the importance of circular economy practices and reducing food waste to improve the nutrition of older adults. Finally, the study acknowledges its limitations and emphasizes the need for further research. DOI: https://doi.org/10.12873/444rodriguez More info: https://juancastagnini.github.io/

E26: From Bugs to Gourmet: Innovations in Insect-Based Foods

This article provides a comprehensive review of edible insects as a sustainable and nutrient-rich food source. It highlights their nutritional benefits, including high-quality proteins and bioactive compounds with antioxidant and anti-inflammatory properties. The research explores innovative processing technologies, such as ultrasound, pulsed electric fields, and high hydrostatic pressure, to enhance the extraction of bioactive compounds and improve the quality of insect-based food products. Finally, it examines the culinary applications of insects in products like bread, pasta, and sausages, as well as the challenges and future trends in the sector. DOI: https://doi.org/10.1080/87559129.2024.2341725 More info: https://juancastagnini.github.io/

E25: Popping Concerns: Acrylamide Risks in Commercial Popcorn

This study examines the acrylamide content in popcorn samples from the Spanish market, categorized by flavor and cooking method. The findings indicate that the microwave cooking method significantly increases acrylamide levels. A risk assessment for the Spanish population revealed a margin of exposure (MOE) below 10,000 in children for Harderian gland tumors under both realistic and pessimistic scenarios. The results highlight the need for stricter monitoring and regulation of acrylamide levels in commercial popcorn to minimize health risks. The study utilized liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) for analysis. DOI: https://doi.org/10.1016/j.fct.2024.115145 More info: https://juancastagnini.github.io/

E24: Optimizing Astaxanthin Extraction with Cutting-Edge Techniques

This scientific article investigates the optimization of astaxanthin extraction, a potent antioxidant, from the by-products of two shrimp species (Aristeus antennatus and Melicertus kerathurus) using pulsed electric fields (PEF) and accelerated solvent extraction (ASE), both individually and in combination. The efficiency of both methods was evaluated using two different solvents (DMSO and ethanol), with astaxanthin content determined through spectrophotometry and HPLC, as well as the antioxidant capacity of the extracts. The results showed that the combination of PEF and ASE, particularly with DMSO, maximized astaxanthin extraction and enhanced antioxidant capacity, outperforming conventional methods. The study also identified various geometric isomers of astaxanthin in the extracts. DOI: https://doi.org/10.3390/antiox12020406 More info: https://juancastagnini.github.io/