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/
17 Dec 2024
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/
12 Dec 2024
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/
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