Functional food of vegetable origin and health (ALIVEFSA)

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

Link

http://www.campusmoncloa.es/alivef/

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