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Author: search.filters.author.Jordi SaldoHas files: Yes

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    Phytochemical profile and antioxidant potential of sea buckthorn leaves: A comprehensive analysis of nutrients and bioactive compounds
    (Wiley, 2026-02-12)
    Fatima Zohra Chenni
    ;
    Hedi Mighri
    ;
    Fatima Zohra Ghanemi
    ;
    Kahina Hamenni
    ;
    Naima Bennour
    Background: Sea buckthorn (Hippophae rhamnoides L.) is a valuable plant with diverse health benefits attributed to its rich phytochemical composition and medicinal properties. In this study, the chemical composition and antioxidant potential of sea buckthorn leaves were investigated using a hydroethanolic extract. Proximate analysis, mineral content determination, antioxidant assays (DPPH and ABTS), and antihemolytic activity were employed to assess the nutritional and functional properties of the extract. Results: Proximate analysis revealed significant amounts of carbohydrates (61.51 g/100 g), proteins (12.49 g/100 g), and fats (13.4 g/100 g). The mineral composition showed high calcium, sodium, and magnesium levels, with potassium being the lowest among the major minerals. The total phenolic content (TPC) was 131.34 mg GAE/g extract DW, and the total flavonoid content (TFC) was 43.00 mg CE/g extract DW. Antioxidant activities linked to the phenolic profile were notable, with DPPH and ABTS assays showing IC50 values of 2.10 mg/g DW and 0.46 mg/g DW, respectively. The phenolic profile, dominated by quinic and rutin, contributed to the observed strong antioxidant activity. Furthermore, the extract exhibited potent reducing power and anti-hemolytic activity. Conclusion: The findings of this study highlight the potential of sea buckthorn leaves as a valuable source of nutrients and bioactive compounds with potent antioxidant properties. Further research is warranted to explore the specific mechanisms of action and potential applications of these compounds in various health-promoting products.
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    Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques
    (MDPI AG, 2024-07-17)
    Rodrigo Jaime-Báez
    ;
    Jordi Saldo
    ;
    Rosalía América González-Soto
    Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.
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    Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk
    (MDPI AG, 2024-03-02)
    Ulises Alvarado
    ;
    Anna Zamora
    ;
    Oscar Arango
    ;
    Jordi Saldo
    ;
    Manuel Castillo
    Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as an alternative method for the quantification of four thermal damage markers at once (hydroxymethylfurfural, sulfhydryl groups, ascorbic acid, and riboflavin). The obtained prediction models using autofluorescent compounds (tryptophan, dityrosine, Maillard compounds, and riboflavin), validated with skimmed milk processed under several industrial conditions, granted the development of a portable and/or online system, allowing for the real-time monitoring of thermal damage and control of the heat treatment process. The results of this study will certainly contribute to the development of new process analytical technologies for the dairy industry, enabling quality control and adjustment of the manufacturing process to ensure safe and high-quality products.