Instituto de la Grasa

Black ripe olives are considered a 'low-acid canned food' and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the influence of packing conditions on the acrylamide production in black olives. A reduction in acrylamide content of up to 20-30% was achieved by raising the pH of the fruit before packing above 7. Lactic acid improved color and addition of calcium chloride to the cover brine enhanced firmness. Sodium bicarbonate decreased acrylamide by up to 35%, although severe softening occurred. Packaging under CO2 atmosphere increased acrylamide relative to air or nitrogen, indicating its unsuitability for packing this product. Likewise, no effect on acrylamide levels was observed among pitted and sliced olives, unlike in whole fruits, in which a higher concentration of acrylamide was detected, attributable to precursor localization in the seed, which produced significantly more acrylamide than the flesh or woody endocarp during isolated sterilization. The study identifies pH modulation as an effective mitigation strategy for acrylamide in black olives, but highlights trade-offs between reduction efficacy, texture quality and packaging conditions. The proposal does not solve the problem completely, but it may be viable on an industrial scale and will therefore provide the table olive industry with new tools to mitigate the presence of acrylamide in black olives. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Carotenoids are plant-derived antioxidants that contribute to human health and represent key quality traits in wheat-based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage. This study investigated carotenoid retention throughout the bread-making process, with particular focus on the potential protective effect of esterification. Six genotypes with contrasting carotenoid content and esterification capacity, including bread wheat, tritordeum, and Hordeum chilense-wheat chromosome substitution lines, were analyzed. Carotenoids were quantified by high-performance liquid chromatography (HPLC) at sequential processing stages: grain, flour, dough, freshly baked bread, and bread stored for 48 h. Lutein, present in both free and esterified forms, was the predominant carotenoid in all the genotypes evaluated, with slight genotype-dependent differences. Esterified carotenoids consistently showed higher retention compared to their free forms. Baking was identified as the most detrimental step for carotenoid degradation in our study, whereas storage after baking resulted in only minor additional changes. Our results indicated that carotenoid esterification may continue during the early stages of bread-making. Carotenoid esterification represents a promising strategy to enhance carotenoid preservation during bread-making. This approach could complement both technological optimizations in processing and the genetic selection and improvement of wheat varieties with elevated carotenoid content. These optimizations should focus primarily on baking, as this was the step that had the most detrimental effect on carotenoid retention. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Hydrogen sulfide is a gasotransmitter with biological functions, including roles in antioxidant defenses, mitochondrial bioenergetics, and cellular signaling via cysteine persulfidation. Several longevity-promoting interventions enhance endogenous hydrogen sulfide generation. However, whether enhanced hydrogen sulfide generation extends healthspan and lifespan in mammals remains unknown. Here, we investigated the in vivo effects of the non-enzymatic hydrogen sulfide generation promoted by natural diallyl sulforated compounds. Diallyl sulforated compounds extended lifespan and improved the main aspects of healthspan, including glucoregulation, locomotor function, and neurocognition in wild-type male mice across their lifespan. At the histological and molecular levels, we observed reductions in hepatic lipid-droplet size, attenuation of transcriptional and proteomic signatures associated with mTOR and immune-related pathways, and increased cysteine persulfidation in proteins. In humans, greater protein persulfidation in individuals with polypathological conditions was associated with increased muscle strength and lower triglyceride levels, supporting its physiological relevance. Our findings uncover the potential of enhanced hydrogen sulfide generation to promote healthy aging.

Metals are critical in anaerobic digestion, but their co-occurrence effects on microbiome structure and function are underexplored. This study hypothesized that exposure of methanogenic granules to a trace element (TE) mixture alongside molybdenum (Mo), tungsten (W) or selenium (Se)-would alter (i) extracellular polymeric substances (EPS) protein and carbohydrate content, (ii) microbial composition and function (iii) methanogenic pathways.To test this, anaerobic batch reactors (n = 35) were set up in a fed batch mode, with sacrificial reactors (n = 14) used to collect biomass for analyses, including DNA: RNA co-extraction, amplicon sequencing, and determination of the concentrations of total and soluble metals, Scanning Electron Microscopy- Energy Dispersive X-ray (SEM-EDX) and EPS extraction over a 24-day period.The results reveal that, Mo and W increased the concentration of soluble Fe in abiotic controls, enhancing Fe and S retention. The presence of W, Mo, W + Se, and Se had a positive effect on methane production, with W + Se and W enhancing acetoclastic methanogenesis. Additionally, Se increased EPS protein and carbohydrate contents in the biomass. Shifts in the microbiome composition were mainly driven by Mo and Se, with typically dominant Anaerolineacaeae, Capriciproducens, Macelibacteroides and Clostridium sensu stricto 5 taxa. Functional potential suggested an enrichment of nucleotide metabolism and, importantly, Vitamin (B12, B6 and B9) metabolic potential.These finding inform Anaerobic digestion (AD) stakeholders about the impacts of Fe, W, Mo, and Se co-dosing on process performance and microbiome structure and function, offering insights to optimize biogas production through tailored metal supplementation combinations, given demonstrations at lab and pilot scales.

The consumption of virgin olive oil has been associated with a broad spectrum of beneficial effects. These health outcomes are attributed not only to its high monounsaturated fatty acid content but also to its bioactive components. Nowadays, the flavoring of olive oil has gained popularity to improve its antioxidant properties, modify its sensory characteristics, and enhance its oxidative stability. This study explores spectrofluorometry as a fast, non-destructive, and eco-friendly tool to monitor oxidation and predict shelf life in virgin olive oils (VOOs). Both unflavored and flavored rosemary and basil samples were studied. Over nine months of storage, monthly autofluorescence measurements at 330 nm excitation revealed dynamic spectral changes. These changes were mapped into three distinct emission zones (I, II, and III), providing a spectral fingerprint of oil freshness and stability. Autofluorescence analysis revealed that oxidation-related emission increased while pigment-related emission decreased over time, especially within the first five months. Rosemary and basil flavoring slowed degradation due to antioxidant migration from the herbs. It is proposed that a ratio between the fluorescence intensity of Zone III/Zone II of the spectrum of less than 0.6 indicates oils stored for more than three months.

Acclimation of Photosynthesis to Environment 1 (APE1) has been identified as a protein involved in the adaptation of plants to high illumination. Several studies indicate its association with PSII, but its specific function in photosynthesis has not yet been determined. In this study, we used biochemical and molecular biology approaches to identify the function of APE1 in Arabidopsis (Arabidopsis thaliana) and the cyanobacterium Synechocystis sp. PCC 6803. APE1 elimination in the plant altered various, seemingly unrelated, photosynthetic processes, such as maximum quantum efficiency of PSII, non-photochemical quenching (NPQ), and state transitions. The levels of PSII core proteins were reduced in the ape1 mutant. Our results indicated that APE1 is involved in the formation or stabilization of the RC47 complex of PSII, in both plants and cyanobacteria. The alterations in NPQ and state transitions of the plant were a consequence of the lesion in PSII. These alterations were observed only when the mutant was stressed by high-light (HL) treatment, confirming that APE1 is necessary for optimal PSII performance under HL stress.

This study aims toprovide a first step into understandingthedigestion process and potential bioactivity of fresh cheese made fromultrafiltered milk (UFC), focusing on the effects of enrichment withω-3 polyunsaturated fatty acids (FAs) and a milk fat globulemembrane (MFGM) concentrate. To this end, simulated gastrointestinaldigestion following the harmonized INFOGEST protocol was carried outon four types of UFC (C: control, W: ω-3 FA enriched, M: MFGMconcentrate enriched, and WM: enriched in both ω-3 FA and MFGMconcentrate). Neither protein nor lipid digestibility was negativelyaffected by ω-3 FA or MFGM enrichment, as bioaccessible nutrientswere detected after gastrointestinal digestion. Among the cheesesstudied, WM exhibited the highest antioxidant capacity, which wasassociated with the total number of small size peptides and ω-3FA. Overall, enrichment with ω-3 FA and MFGM concentrate producescheeses with digestibility similar to that of the control but significantlyenhances their antioxidant capacity.