FOOD BIOSCIENCE GROUP

 

Group members

Research Staff

  • Mª Dolores del Castillo Bilbao

Predoctoral Staff

  • Amaia Iriondo De Hond
  • Maite Iriondo de Hond
  • Adriana Fernández

Research Summary

Logo del grupo de Biocencia

Food Bioscience uses Food Science & Technology knowledge as a tool to achieve an optimal health and nutrition for the population with a strong base in biochemistry. The group tries to find out the links between physics and chemistry of foods and nutrition and health. Food Bioscience works in the design and improvement of food formulations and nutritional supplements for reducing the risk of non-communicable chronic diseases. These diseases, such as obesity, diabetes and metabolic syndrome are considered an epidemic of the XXI century associated to aging, oxidative stress and protein glycation. The group aims to produce high sensorial quality foods for people with particular nutritional requirements and also for medical propose with the final aim to satisfy consumers’ preferences and to achieve the transfer of knowledge from the academia to the industry.  The main innovation of the research carried out by Bioscience is based on the application of concepts such as bio-refinery and sustainability in the design of new foods and nutritional supplements. The valorization of food waste, principally with a vegetal origin, into health promoting products for humans is one of the priority research lines of the group. Food Bioscience bases its research in the philosophy of zero food waste. The group employs green easy to scale up processes because of their low cost and simple technological requirements. The group uses in the formulation of innovative products ingredients with known nutritional and health claims focusing the attention on the study of the mechanism of action of those food ingredients which is still unclear (phytochemicals, hypocaloric sweeteners, dietary fiber, vegetable proteins, advanced glycation end products also called glycotoxins). In order to find out any cause effect relationship of their consumption in the pathogenesis of chronic diseases and the subsequent authorization of health claims by regulatory organs. Food Bioscience runs the research at different experimental levels including in vitro, cell culture and in vivo studies.  Food Bioscience performs a multidisciplinary research in collaboration with other national and international scientists.

Highlighted publications

  • Iriondo-DeHond, A., Haza, A.I., Avalos, A., del Castillo, M.D., Morales, P. Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity. Food Research International (2017), 100 (1), 791-797.
  • Martinez-Saez, N., Tamargo García, A., Domínguez Pérez, I., Rebollo-Hernanz, M., Mesías, M., Morales, FJ., Martín-Cabrejas, M.A. & del Castillo, M.D. Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry (2017), 216, 114–122.
  • Martinez-Saez N, Hochkogler C, Somoza V, del Castillo M. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion. Nutrients. 2017;9(7):694.
  • Martinez-Saez N, Hochkogler CM, Somoza V, del Castillo MD. Efecto de la formulación de galletas en la secreción de hormonas de saciedad. Effect of biscuit formulations in the release of satiety hormones. Rev del Lab Tecnológico del Uruguay. 2016;11:65–72.
  • M.D. del Castillo, A. Iriondo-DeHond, N. Martinez-Saez, B. Fernandez-Gomez, M. Iriondo-DeHond, J.R. Zhou. Applications of recovered compounds in food products. In: Handbook of Coffee Processing By-Products.Edited by C. Galanakis, American Press, 2017.
  • M.D. del Castillo, B. Fernandez-Gomez, N. Martinez-Saez, A. Iriondo-DeHond, D.M. Martirosyan, M.D. Mesa. Coffee silverskin extract for aging and chronic diseases. In Functional Foods for Chronic Diseases. Edited by D.M. Martirosyan, CreateSpace Independent Publishing Platform, 2016.

Recent Research Projects

  1. Producción y consumo sostenibles del café: validación de subproductos como ingredientes alimentarios (SUSCOFFEE, AGL2014-57239-R)
  2. Investigación, desarrollo e innovación en alimentos multifuncionales para síndrome metabólico (METASIN) (http://metasin.eu/) CDTI, Programa Estratégico CIEN
  3. Valorization of food wastes. Strategy for the sustainability of agricultural and health (MHE2000003)