GIUV2021-494
The group has extensive experience in evaluating the impact of emerging/innovative processing technologies (high hydrostatic pressures, electrical pulses, high-voltage electrical discharges, ultrasound, microwaves and extraction in supercritical fluids, among others) in order to obtain new technological processes. These technologies can be used to better preserve nutritional characteristics, in particular, bioactive compounds and their organoleptic properties. In addition, the group also has extensive knowledge in the application of different unconventional technologies (electrotechnologies, supercritical fluids, accelerated solvent extraction, ultrasound, microwaves, etc.) for the recovery of compounds of nutritional interest and that can be used as potential food additives of natural origin and/or nutraceuticals. In this sense, one of the recent lines of publication has been to evaluate the antimicrobial, prebiotic and anti-inflammatory activity of extracts obtained from plants, agri-food by-products, etc., using conventional and innovative techniques, identifying the individual compounds responsible, with a subsequent evaluation of the extracts/compounds in their impact on the...The group has extensive experience in evaluating the impact of emerging/innovative processing technologies (high hydrostatic pressures, electrical pulses, high-voltage electrical discharges, ultrasound, microwaves and extraction in supercritical fluids, among others) in order to obtain new technological processes. These technologies can be used to better preserve nutritional characteristics, in particular, bioactive compounds and their organoleptic properties. In addition, the group also has extensive knowledge in the application of different unconventional technologies (electrotechnologies, supercritical fluids, accelerated solvent extraction, ultrasound, microwaves, etc.) for the recovery of compounds of nutritional interest and that can be used as potential food additives of natural origin and/or nutraceuticals. In this sense, one of the recent lines of publication has been to evaluate the antimicrobial, prebiotic and anti-inflammatory activity of extracts obtained from plants, agri-food by-products, etc., using conventional and innovative techniques, identifying the individual compounds responsible, with a subsequent evaluation of the extracts/compounds in their impact on the intestinal microbiota. The effect of these technologies on bioaccessibility and bioavailability of nutrients and bioactive compounds has also been evaluated. In recent years and thanks to collaboration with other leading national and international groups, the group has also worked on studying different alternative sources of nutrients, particularly focusing on proteins, healthy fats and antioxidants (microalgae, insects, chia, quinoa, fish by-products, etc.) either to be used as such or to develop new healthier food products (e.g. healthier meat products).Due to the group's extensive knowledge of innovative technologies, new processes for the mitigation of processing contaminants are also being developed and optimised, as well as new techniques for dehydration, thawing, extraction, etc. that are more effective and less aggressive for nutrients and bioactive compounds, a subject in which Dr. Berrada and Dr. Barba are experts. Dr. Berrada is a world-renowned expert in risk assessment and analysis of food contaminants through different advanced analysis technologies such as liquid and gas chromatography coupled to multiple detectors, participating in numerous national and international projects related to the subject. Likewise, Dr. Sacristán and Dr. Carbó have experience in the assessment of soil contamination by heavy metals, phytoremediation and use of phytoremediation plant products, taking into account that soil safety is a key issue linked to food and water security, as well as the UN Sustainable Development Goals. This includes the use of non-destructive techniques for the determination of total heavy metal contents, which has risen sharply in recent years. Dr. Sacristán also has extensive research experience in the sustainable management of soils for proper fertilisation as well as in the nutritional management of grains and cereals. They are currently working on the evaluation of different organic amendments (novel or traditional) to improve the quality and fertility of soil through the analysis of biodiversity and its nutritional status, and relate this improvement to the nutritional status of the plant and the quality/value of the product obtained (e.g. vines).
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- Valorizacion de subproductos de la industria alimentaria
- Impacto del procesado no convencional/ no termico en nutrientes y compuestos bioactivos
- Mitigacion de contaminantes mediante estrategias innovadoras
- Evaluacion de riesgos
- Evaluacion de la contaminacion de los suelos y su influencia en los cultivos
- Evaluation of the application of thermal and non-thermal technologies in food treatment.Study of the effect of different thermal and non-thermal technologies (e.g. high hydrostatic pressures, electrical pulses, etc.) on nutrients, bioactive compounds, contaminants, etc. in food.
- Extraction of nutrients and bioactive compounds from food, waste and agri-food by-products.Extraction of nutrients and bioactive compounds from food, residues and agri-food/aquaculture by-products, etc. (valorisation and sustainability) using conventional and innovative processing techniques.
- Risk assessment.Risk assessment.
- Soil quality.Soil quality. Study of soils in the Mediterranean environment and application of methodologies to evaluate their capacity and aptitude for different types of exploitation in the search for alternatives that do not cause proceses of degradation or destruction of soil resources.
- Soil health indicators.Soil health indicators. Studies on the different types of soil degradation (mainly erosion, salinisation, pollution, loss of biodiversity, loss of organic carbon and sealing) and their consequences (food insecurity, etc.).
- Importance of food safety, heavy metals and bioremediation.Importance of food safety, heavy metals and bioremediation.
- Evaluation of bioactive compounds and other nutrients in food using advanced analysis techniques.Evaluation of bioactive compounds and other nutrients in plant-based foods using advanced analysis techniques (liquid chromatography [HPLC] coupled to DAD, MS-MS, Triple-TOF-CLAR-MS-MS, gas chromatography (GC)-MS/MS, fluorometric methods, NIR, NMR, etc.).
- Evaluation of biological activity, bioaccessibility and bioavailability of nutrients and bioactive compounds.Bioavailability (in vitro digestion BA and Caco-2 cells as a validated model of intestinal epithelium BD). Anti-proliferative/anti-cancer activity and protection against oxidative stress in cell lines. Evaluation of anti-microbial, prebiotic and anti-inflammatory activity.
- Evaluation and use of alternative sources of nutrients and antioxidants.Evaluation and use of alternative sources of nutrients and antioxidants (microalgae, insects, fish by-products, etc.) for the development of new foods with a healthier profile.
- Development of new foods and shelf life studies.Determination of the nutritional profile and special characteristics of food and food innovation. Study of the shelf life of packaged foods.
| Name | Nature of participation | Entity | Description |
|---|---|---|---|
| FRANCISCO JOSE BARBA ORELLANA | Director | Universitat de València | |
| Research team | |||
| PEDRO V MARTINEZ CULEBRAS | Member | Universitat de València | |
| PATRICIA ROIG MONTOYA | Member | Universitat de València | |
| EMILIA FERRER GARCIA | Member | Universitat de València | |
| NOELIA PALLARES BARRACHINA | Member | Universitat de València | |
| DANIEL SACRISTAN MORAGA | Member | Universitat de València | |
| FRANCISCO JUAN MARTI QUIJAL | Member | Universitat de València | |
| JUAN MANUEL CASTAGNINI | Member | Universitat de València | |
| ALBERT SEBASTIA DUQUE | Member | Universitat de València | |
| MARA CALLEJA GOMEZ | Member | Universitat de València | |
| MIN WANG - | Member | Universitat de València - Estudi General | UVEG PhD student |
| ANA FLORENCIA ALANIS | Member | Universitat de València | |
| JOAQUIM CALVO LERMA | Member | Universitat de València | |
| MANUEL SALGADO RAMOS | Member | Universitat de València | |
| ESTER CARBO VALVERDE | Collaborator | Universitat de València | |
| HOUDA BERRADA RAMDANI | Collaborator | Universitat de València | |
| SERGIO MARTINEZ TEROL | Collaborator | Universitat de València | |
| Jianjun Zhou | Collaborator | Universitat de València - Estudi General | UVEG PhD student |
| MANUEL BERNABEU LORENZO | Collaborator | Universitat de Barcelona | researcher |
| YIXUAN LIU | Collaborator | Universitat de València - Estudi General | UVEG PhD student |
| KATARZYNA DAWIDOWICZ | Collaborator | Universitat de València | |
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- Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med.
- Tecnologías no térmicas;Compuestos bioactivos;Nutrientes;Altas Presiones Hidrostáticas; Pulsos eléctricos;Ultrasonidos
- Valorización;Green Extraction;Tecnologías innovadoras
- Evaluación de riesgos;seguridad alimentaria.
- Recursos edáficos;degradación suelo;calidad suelo.
- Degradación de los suelos;salinización;contaminación;pérdida de la biodiversidad;pérdida de carbono orgánico;sellado;inseguridad alimentaria
- Seguridad alimentaria;metales pesados;biorremediación
- Nutrientes;compuestos bioactivos;polifenoles;glucosinolatos;isotiocianatos;carotenoides;proteínas;aminoácidos;ácidos grasos;CG-MS/MS;LC-TOF-MS/MS
- Biodisponibilidad;Caco-2;actividad antiproliferativa/anticancerígena;actividad antimicrobiana;prebiótica;antiinflamatoria
- Microalgas;insectos;subproductos de pescado
- Desarrollo de alimentos;vida útil;envasado
