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Browsing by Author "Muñoz Pina, Sara"

Now showing items 1-17 of 17

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-01-15)

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
Age-related gastrointestinal alterations of legumes and cereal grains digestibility

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2021-06)

[EN] Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some ...
Aplicación de materiales mesoporosos a la inhibición de la actividad polifenoloxidasa procedente de Lacasa de Trametes

Camino Pérez, Nerea (Universitat Politècnica de València, 2022-10-18)

[ES] El pardeamiento del vino, debido principalmente a la oxidación enzimática y química de los compuestos fenólicos, representa uno de los procesos más temidos que pueden surgir durante la vinificación. En la viticultura, ...
Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ruiz De Assín David, Elia; Ros-Lis, José V.; Amorós, Pedro; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-12)

[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised ...
Estudio de las interacciones tirosinasa-sustrato en presencia de nanomateriales

Muñoz Pina, Sara (Universitat Politècnica de València, 2016-09-05)

[ES] La apariencia de un alimento es el primer factor que condiciona al consumidor a la hora de escoger un producto. El oscurecimiento en frutas y verduras cortadas se debe fundamentalmente al pardeamiento enzimático, ...
Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Coll, Carmen; Martínez-Máñez, Ramón; Andrés Grau, Ana María (Elsevier, 2018)

[EN] Darkening processed fruits and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action. Accordingly, we explored the potential of four silica-based materials (MCM-41 nanometric size, ...
Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

Hernández-Olivas, Ever; Muñoz-Pina, Sara; García Hernández, Jorge; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2022-04)

[EN] This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, in four different meats (chicken, turkey, ...
Impact of cooking preparation on in vitro digestion of eggs simulating some gastrointestinal alterations in elders

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (American Chemical Society, 2021-04-21)

[EN] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) ...
Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: proteolysis, lipolysis and bioaccessibility of calcium and vitamins

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2020-10-01)

[EN] This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. For this purpose, ...
Impacto de la magnetización del material UVM-7 funcionalizado sobre los compuestos bioactivos del zumo de manzana y su posible reutilización

Ruiz de Assin David, Elia (Universitat Politècnica de València, 2021-10-13)

[ES] Las frutas y hortalizas son alimentos muy demandados actualmente gracias a los beneficios que poseen. Sin embargo, en estos productos el pardeamiento enzimático producido por la enzima polifenoloxidasa (PPO), conlleva ...
Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Martínez-Máñez, Ramón; Andrés Grau, Ana María (Elsevier, 2020-04-25)
Influencia de las alteraciones digestivas de la población sénior sobre la digestibilidad in-vitro de productos lácteos

Sánchez García, Janaina (Universitat Politècnica de València, 2019-10-08)

[ES] El envejecimiento es un proceso biológico que desencadena en una serie de cambios estructurales y funcionales, provocando alteración y deterioro a nivel del tracto digestivo, lo cual provoca maldigestión y malnutrición ...
Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Delgado-Pinar, Estefanía; Martínez-Camarena, Álvaro; Verdejo, B.; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (American Chemical Society, 2020-07-29)

[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of ...
Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

Muñoz Pina, Sara (Universitat Politècnica de València, 2021-10-18)

[ES] El oscurecimiento de los tejidos de frutas y verduras dañados puede provocar cambios indeseables y el rechazo por parte del consumidor. Este deterioro, conocido como pardeamiento enzimático, es causado principalmente ...
Microwave-Assisted Synthesis of Covalent OrganicFrameworks: A Review

Díaz de Greñu, Borja; Torres, Juan; García-González, Javier; Muñoz-Pina, Sara; De los Reyes, Ruth; Costero, Ana M.; Amorós, Pedro; Ros-Lis, Jose V. (John Wiley & Sons, 2021-01-07)

[EN] Covalent organic frameworks (COFs) are relatively recent materials. They have received great attention due to their interesting properties. However, the application of microwaves in their synthesis, despite its ...
Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Sánchez-García, Janaina; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2020-11)

[EN] This study aimed to evaluate the effect of some elderly in vitro gastrointestinal (GI) conditions on proteolysis and lipolysis extent, calcium, vitamins A and D bioaccessibility and lactose release in milk, yogurt, ...
Use of Silica Based Materials as Modulators of the Lipase Catalyzed Hydrolysis of Fats under Simulated Duodenal Conditions

Muñoz-Pina, Sara; Amorós, Pedro; El Haskouri, Jamal; Andrés Grau, Ana María; Ros-Lis, José V. (MDPI AG, 2020-10)

[EN] The effect of silica materials and their functionalization in the lipase catalyzed fat hydrolysis has been scarcely studied. Fifteen silica materials were prepared and their effect on the fat hydrolysis was measured, ...