Person: Cámara Hurtado, María De La Montaña
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First Name
María De La Montaña
Last Name
Cámara Hurtado
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
36 results
Search Results
Now showing 1 - 10 of 36
Item Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization(Nutrients, 2023) Bethencourt-Barbuzano, Elena; González-Weller, Dailos; Paz-Montelongo, Soraya; Gutiérrez-Fernández, Ángel J.; Hardisson, Arturo; Carrascosa, Conrado; Cámara Hurtado, María De La Montaña; Rubio-Armendáriz, CarmenProtein supplements (PS) are trendy foods, especially those made from whey. In addition to providing protein, these products are a source of metals, providing essential elements (Na, K, Mg, Ca, Mo, Mn, Fe, Co, Cu, and Zn) and other potentially toxic elements (Al, B, Sr, V Ba, and Ni). In this study, 47 whey PS samples were analyzed for mineral elements by ICP-OES, and their dietary exposures were assessed for three consumption scenarios. Elements found in higher concentrations were K (4689.10 mg/kg) and Ca (3811.27 mg/kg). The intake of 30 g PS (average recommended amount/day) provides about 20% of the established reference value (NRI) for Cr (18.30% for men and 25.63% for women) and Mo (26.99%). In a high daily consumption scenario (100 g PS/day) and when the maximum concentrations are considered, Cr, Zn, Fe, Mo, and Mg dietary intakes of these metals exceed the daily recommended intakes and could pose a risk. The daily intake of 30, 60, and 100 g of whey PS for 25 years does not pose a health risk since the hazard index (HI) is less than one in these consumption scenarios, and the essential elements contributing most to HI are Co, followed by Mo and Cr. It is recommended to improve the information to the consumers of these new products. Furthermore, to help in the management and prevention of these potential health risks, it would be advisable to improve the regulation of these dietary supplements and their labeling.Item Nutritional characterization of tomato fiber as a useful ingredient for food industry(Innovative Food Science and Emerging Technologies, 2010) García Herrera, Patricia; Sánchez Mata, María De Cortes; Cámara Hurtado, María De La MontañaTomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Item Percepción social de la Ciencia y la Tecnología en España, 2006(2007) Arroyo Menéndez, Millan; Cámara Hurtado, María De La Montaña; Luján López, José Luis; Moreno Castro, Carolina; Pérez Manzano, Antonio; Polino, Carmelo; Radl Philipp, Rita; Torres Albero, Cristobal; Zamora Bonilla, JuanTercera edición de la encuesta nacional de percepción social sobre ciencia y tecnología en España, realizada por la FECYT. El libro se ocupa de las principales explotaciones y análisis de dicha encuesta.Item Micronutrients in Food Supplements for Pregnant Women: European Health Claims Assessment(Nutrients, 2023) Domínguez Díaz, Laura; Fernández Ruiz, Virginia; Cámara Hurtado, María De La MontañaMicronutrients play a critical role in pregnant women, a vulnerable group with higher nutritional requirements. The first strategy to achieve adequate micronutrients intake should always be through a healthy and balanced diet. In the case where the diet is not enough to meet these requirements, food supplements should be prescribed under supervision to complement the diet, and these products must bear reliable information about the declared nutritional contents and health benefits. Based on the data provided by the Coordinated System of Fast Interchange of Information (SCIRI) and to know the current national situation, this work addresses the assessment of the content and the adequacy of health claims related to some micronutrients (vitamin C, vitamin B9, iron, copper, manganese, zinc, calcium, magnesium) contained in food supplements for pregnant women commercialized in Spain. Analytical results coincided with the declared values and were covered by the ranges of tolerances, and samples met the requirements to use health claims. Although the samples could even include more claims, manufacturers could have selected those which either best addressed pregnant women’s conditions or best aligned with marketing intentions. This study confirms an adequate use of health claims in food supplement samples, which could be interesting for strengthening consumers’ confidence in the benefits shown in the labeling and for encouraging the use of health claims as a useful tool for making better-informed purchasing decisions.Item Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours(Food and Function, 2018) Ciudad Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José De J.; Cámara Hurtado, María De La Montaña; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Ferreira, Isabel C. F. R.Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.Item A review of foods of plant origin as sources of vitamins with proven activity in oxidative stress prevention according to EFSA scientific evidence(Molecules, 2023) Ciudad Mulero, María; Domínguez Díaz, Laura; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Cámara Hurtado, María De La MontañaBeyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim "contribute to the protection of cells from oxidative stress". Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.Item Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties(Food Chemistry, 2023) Vega, Erika N.; Dias, Mª Ines; Tardío, Javier; Molina, María; Pinela, José; Pires, Tânia, C.S.P.; Barros, Lillian; García Herrera, Patricia; Ciudad Mulero, María; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Fernández Ruiz, Virginia; Morales Gómez, PatriciaWild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.Item Plant-based beverages as milk alternatives? nutritional and functional approach through food labelling(Food Research International, 2023) Pérez Rodríguez, María Luisa; Serrano-Carretero, Antonio; García Herrera, Patricia; Cámara Hurtado, María De La Montaña; Sánchez Mata, María De CortesPlant-based beverages (PBB) market is largely growing. In this study, 136 beverages made of soy, oat, almond, rice, tigernut, and others (mixtures of various plant materials), from the Spanish market were evaluated through labelling information. Energy value and fat content were intermediate between skimmed and whole cow milk; while fatty acids profile was quite different. Carbohydrate content was usually higher than cow milk, and highly dependent on the addition of sugars. All products provided some dietary fibre. With the exception of soy-based drinks, samples presented lower protein and calcium content than milk (1/3 samples studied were Ca-fortified), and 23% were vitamin D enriched. The claim “No added sugars” was in more than 50% samples. A right labelling and nutritional education of consumers is essential to make adequate choices, since the appearing of many claims is not always indicative of a better-quality product. Plant-based beverages cannot be considered as an alternative to milk, but as a different product, with their own nutritional and functional entity. Their inclusion in a diversified balanced diet can provide interesting functional components, such as soluble fibre or unsaturated fatty acids (mainly soybean and almond drink), which can help improve the health status of the population.Item Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity(Foods, 2015) Morales Gómez, Patricia; Cebadera Miranda, Laura; Cámara Hurtado, Rosa María; Reis, Filipa S; Barros, Lillian; Berrios, José de J.; Ferreira, Isabel CFR; Cámara Hurtado, María De La MontañaThe effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different fibre-enriched lentil flours, were evaluated before and after extrusion process. Total dietary fibre was partially decreased after extrusion, which correlated with a significant increase in the soluble fibre fraction. γ-tocopherol was the major isoform, before and after extrusion. Additionally, a marked decrease of 83–94% in total tocopherols content after extrusion was observed. Conversely, an increase in most polyphenolic fractions was found, probably due to the effect of extrusion in the hydrolysis of polyphenols bound to fibre and proteins, with an increase in antioxidant activity. Only flavonols presented an extensive decrease (62–82%) after treatment. The novel pulse-based flours, enriched with gluten-free soluble and insoluble fibres, provide snack-type products with a balanced nutritional and antioxidants composition.Item Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment(Foods, 2020) García Herrera, Patricia; Morales Gómez, Patricia; Cámara Hurtado, María De La Montaña; Fernánez-Ruiz, Virginia; Tardío, Javier; Sánchez Mata, María De CortesStudies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).