- Contact mail: mdolores.delcastillo@csic.es
- Group leader: Mª Dolores del Castillo Bilbao
Group members
Research Staff
- Mª Dolores del Castillo Bilbao
Postdoctoral Staff
- Amaia Iriondo De Hond
Predoctoral Staff
- María Belén Gutiérrez
- Paula Gallego Barceló
- Fernanda do Carmo Machado Silva
- Jessica Brzezowska
Technical Staff
- Marta Beatriz López Parra
Research Summary
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
- Fernández-Fernández, A.M.; Dellacassa, E.; Nardin, T.; Larcher, R.; Ibañez, C.; Terán, D.; Gámbaro, A.; Medrano-Fernandez, A.; del Castillo, M.D. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022, 14, 419. https://doi.org/10.3390/nu14030419
- Demianová, A.; Bobková, A., Lidiková, J., Jurčaga, L.; Bobko, M.; Belej, L.; Kolek, E.; Poláková, K., Iriondo-DeHond, A..; del Castillo, M.D. 2022. Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L. Food control. 108869. https://doi.org/10.1016/j.foodcont.2022.108869
- Fernández-Fernández, A.M.; Dellacassa, E.; Nardin, T.; Larcher, R.; Gámbaro, A.; Medrano-Fernandez, A.; del Castillo, M.D. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules 2021, 26, 3480. https://doi.org/10.3390/molecules26123480
- Rodríguez Casas, A.; Iriondo-DeHond, A.; del Castillo, M.D. 2021. Interest of coffee melanoidins as sustainable healthier food ingredients. Frontiers in Nutrition. 8:730343. https://doi.org/10.3389/fnut.2021.730343
- Jacenik, D.; Bagüés, A.; López-Gómez, L.; López-Tofiño, Y.; Iriondo-DeHond, A.; Serra, C.; Banovcanová, L.; Gálvez-Robleño, C.; Fichna, J.; del Castillo, M.D.; Uranga, J.A.; Abalo, R. 2021. Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner. Nutrients, 13, 1864. https://doi.org/10.3390/nu13061864
Recent Research Projects
- Título: Nuevos conocimientos para la sostenibilidad del sector cafetero
Investigadoras responsables: Dra. Dolores del Castillo
Referencia: 201970E117
Organismo financiador: Consejo Superior de Investigaciones Científicas (CSIC)
Duración: 01/12/2019 – 30/11/2022 - Título: Nuevas bebidas de subproductos de café para una óptima salud del eje cerebro-intestinal (COFFEE4BGA)
Investigadoras responsables: Dra. Dolores del Castillo y Dra. Raquel Abalo
Referencia: PID2019-111510RB-I00
Organismo financiador: Ministerio de Ciencia e Innovación
Duración: 01/06/2020 – 31/05/2024 - Título: Online courses
Investigadoras responsables: Dra. Dolores del Castillo
Referencia: EIT21015
Organismo financiador: EIT FOOD (UE)
Duración: 01/01/2021 – 31/12/2022 - Título: RIS Professional Development
Investigadoras responsables: Dra. Dolores del Castillo
Referencia: EIT21324
Organismo financiador: EIT FOOD (UE)
Duración: 01/01/2021 – 31/12/2022
Recent Research Contracts
- Título: Generación de nuevos ingredientes y alimentos beneficiosos dirigidos a condiciones de riesgo y al bienestar global de personas con cáncer colorrectal (TERATROFO)
Investigadoras responsables: Dra. Dolores del Castillo
Empresa financiadora: Supracafé, S.A.
Duración: 01/07/2019 – 30/06/2023 - Título: Análisis de la composición y bioactividad de derivados de semillas de cáñamo
Investigadoras responsables: Dra. Dolores del Castillo
Empresa financiadora: COMA INVEST SLU y PIDEKA SAS
Duración: 22/02/2021 – 22/02/2022