Description
Objetives
Study of the health effects of different vegetable food components such as indigestible carbohydrates (dietary fibre and oligosaccharides), among other prebiotics.
Research Lines
- Nutritional evaluation of prebiotics (oligosaccharides and fibre) as a source of functional ingredients
- High hydrostatic pressure (HHP) treatment to optimize nutrient bioavailability.
- Value enhancement of vegetable byproducts from the food industry.
- Edible seaweeds as a source of biologically active compounds.
Skills
- Development of national funded research projects
- Development of patents for the utilization of vegetable byproducts from agrofood industry
- Optimization of methods and techniques for the development and nutritional evaluation of new functional food ingredients
- Contracts with industry, scientific and technological support or technology transfer to agrofood industries
- Training of scientific researchers in Nutrition and health
Patents
- Método para la obtención de oligosacáridos vegetales. Nº de solicitud: P200930375. No licenciada. 2009. Pérez-Cózar M.L., Redondo-Cuenca A, Villanueva-Suárez M.J. y Rupérez P.
- Producto alimentario ligero de configuración esférica hueca a base de gluten inflado por vapor de agua y procedimiento de obtención/ Light, hollow and spherical food product made of inflated gluten and method of preparation. Secreto Industrial nº 4.754 de 2019 Titularidad: 100% CSIC Fecha prioridad: 29-12-2019, registro ante Notario Inventores: Dres. Antonio Diego Molina García y Pilar Rupérez Antón (ICTAN-CSIC) Licenciado a la empresa: TERWICK DIELLOR 2021 S.L. Fecha contrato de licencia: 14-8-2020.
Personnel
Group Leader:
- Pilar Rupérez
Members:
- Pilar Rupérez (Investigador Científico)
- Ana Mª Veses Alcobendas – (Technician)
- Elena Pérez López – (Predoctoral fellow)
Contact:
- +34 915492300
- pruperez@ictan.csic.es
Keywords
Prebiotics, Indigestible carbohydrates, Oligosaccharides, Dietary fibre, Vegetable byproducts, Soybean okara
Articles
- Pérez-López E, Veses AM, Redondo N, Tenorio-Sanz MD, Villanueva MJ, Redondo-Cuenca A, Marcos A, Nova E, Mateos-Aparicio I, Rupérez P. Soybean Okara modulates gut microbiota in rats fed a high-fat diet. Bioactive Carbohydrates & Dietary Fibre 16, 100–107 (2018) DOI:10.1016/j.bcdf.2018.09.002 2.
- Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. Innov Food Sci Emerg Technol 42, 197-203 (2017) DOI:10.1016/j.ifset.2017.07.012 3.
- Arshadi M, Mateos-Aparicio I, Rupérez P, et al. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agro-food chain. Green Chem 18, 6160-6204 (2016) DOI: 10.1039/c6gc01389a 4.
- Pérez-López E, Cela D, Costabile A, Mateos-Aparicio I, Rupérez P. In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota. Br J Nutr 116, 1116-1124 (2016) DOI:10.1017/S0007114516002816 5.
- Pérez-López E, Mateos-Aparicio I, Rupérez P. Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre. Innov Food Sci Emerg Technol 33, 32-37 (2016) DOI:10.1016/j.ifset.2015.12.017 6.
- Pérez-López E, Mateos-Aparicio I, Rupérez P. Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure. Innov Food Sci Emerg Technol 38, 76-82 (2016) DOI:10.1016/j.ifset.2016.09.014
