Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

Immobilization is one of the most effective and powerful tools used in industry, which has been studied and improved since the last century. Various immobilization techniques and support materials have been used on both laboratory and industrial scale. Each immobilization technique is applicable for a specific production mostly depending on the cost and sensibility of process. Compared to free biocatalyst systems, immobilization techniques often offer better stability, increased activity and selectivity, higher resistance, improved separation and purification, reuse of enzymes, and consequently more efficient process. Recently, many reviews have been published about immobilization systems; however, most of them have focused on a specific application or not emphasized in details. This review focuses on most commonly used techniques in industry with many recent applications including using bioreactor systems for industrial production. It is also aimed to emphasize the advantages and disadvantages of the immobilization techniques and how these systems improve process productivity compared to non-immobilized systems.

Principles, techniques, and applications of biocatalyst immobilization for industrial application

http://repositorium.sdum.uminho.pt/bitstream/1822/64268/1/document_53360_1.pdf

Engineering aspects of hydrothermal pretreatment: From batch to continuous operation, scale-up and pilot reactor under biorefinery concept

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review.

https://repositorium.sdum.uminho.pt/bitstream/1822/11218/1/Vilanova_Microchemical%20Journal.pdf

Correlation between volatile composition and sensory properties in Spanish Albariño wines.

https://repositorium.sdum.uminho.pt/bitstream/1822/51880/1/document_47440_1.pdf

Electric field-based technologies for valorization of bioresources.

This study was supported by the Portuguese Foundation for
Science and Technology (FCT) under the scope of the strategic
funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-
0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-
FEDER-000004) funded by European Regional Development Fund
under the scope of Norte2020 e Programa Operacional Regional do
Norte. The authors Ricardo N. Pereira, H elder Oliveira and Rui M.
Rodrigues also thank to FCT their financial grants with references
SFRH/BPD/81887/2011, PD/BD/106062/2015 and SFRH/BD/110723/
2015, respectively.

/pdf/effects-of-ohmic-heating-on-extraction-of-food-grade-4kfp8z2hns.pdf

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles Pine extracts have attracted the researchers' attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc, and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics Phenolic compounds are responsible for many of these bioactivities However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications

/pdf/green-and-sustainable-valorization-of-bioactive-phenolic-23tsuo8147.pdf

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products.

https://repositorium.sdum.uminho.pt/bitstream/1822/52724/1/document_47179_1.pdf

Zlatina Genisheva

Papers

Correlation between volatile composition and sensory properties in Spanish Albariño wines.

Electric field-based technologies for valorization of bioresources.

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products.

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR).