Listar INAMAT2 - Institute for Advanced Materials and Mathematics por autor UPNA "Esparza Catalán, Irene"
Mostrando ítems 1-11 de 11
-
Antioxidant properties of bioactive compounds in fruit and vegetable waste
Jiménez Moreno, Nerea
; Esparza Catalán, Irene ; Ancín Azpilicueta, Carmen (MDPI, 2023)
Artículo / Artikulua 
In recent years, great interest has arisen in the study of compounds with antioxidant activity present in agri-food residues. The growing demand from consumers for antioxidants of natural origin, the continuous growth ... -
Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles
Moriones, Jennifer; Jiménez Moreno, Nerea ; Ancín Azpilicueta, Carmen ; Fernández de Ara, Jonathan; Navarcorena, Beatriz; Almandoz Sánchez, Eluxka ; Esparza Catalán, Irene (Elsevier, 2023)
Artículo / Artikulua
Flint bottles make ros´e wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this ... -
Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
Pires Nogueira, Danielle; Jiménez Moreno, Nerea ; Esparza Catalán, Irene ; Moler Cuiral, José Antonio ; Ferreira-Santos, Pedro; Sagüés Sarasa, Ana; Teixeira, José António; Ancín Azpilicueta, Carmen (Elsevier, 2023)
Artículo / Artikulua
Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement ... -
Grape stems as preservative in Tempranillo wine
Pires Nogueira, Danielle; Jiménez Moreno, Nerea ; Esparza Catalán, Irene ; Moler Cuiral, José Antonio ; Ancín Azpilicueta, Carmen (2022)
Contribución a congreso / Biltzarrerako ekarpena
SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine, such as, its toxicity and the unpleasant odor in case of excess [1]. These reasons ... -
Impact of extraction conditions on the phenolic composition and antioxidant capacity of grape stem extracts
Jiménez Moreno, Nerea ; Volpe Sainz, Francesca ; Moler Cuiral, José Antonio ; Esparza Catalán, Irene ; Ancín Azpilicueta, Carmen (MDPI, 2019)
Artículo / Artikulua
The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different ... -
Phenolic composition of grape stems from different Spanish varieties and vintages
Esparza Catalán, Irene; Moler Cuiral, José Antonio ; Arteta, Maite; Jiménez Moreno, Nerea ; Ancín Azpilicueta, Carmen (MDPI, 2021)
Artículo / Artikulua
Grape stems are a by‐product from the wine industry that has been underused to date despite having great potential for the agro‐food and cosmetic industries. The aim of the present work was to characterize grape stem ... -
Reducing SO₂ doses in red wines by using grape stem extracts as antioxidants
Esparza Catalán, Irene; Martínez Inda, Blanca ; Cimminelli, María José ; Moler Cuiral, José Antonio ; Jiménez Moreno, Nerea ; Ancín Azpilicueta, Carmen (MDPI, 2020)
Artículo / Artikulua
SO₂ is a very important wine preservative. However, there are several drawbacks associated with the use of SO₂ in wine. The aim of this work is to evaluate the effect of the partial substitution of SO₂ in the Tempranillo ... -
Stability and bioaccessibility of phenolic compounds in rosehip extracts during in vitro digestión
Odriozola-Serrano, Isabel; Pires Nogueira, Danielle; Esparza Catalán, Irene; Vaz, Ana A.; Jiménez-Moreno, Nerea; Martín-Belloso, Olga; Ancín Azpilicueta, Carmen (MDPI, 2023)
Artículo / Artikulua
Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by ... -
Stability of phenolic compounds in grape stem extracts
Esparza Catalán, Irene; Cimminelli, María José ; Moler Cuiral, José Antonio ; Jiménez Moreno, Nerea ; Ancín Azpilicueta, Carmen (MDPI, 2020)
Artículo / Artikulua
Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of ... -
Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action
Martínez Inda, Blanca; Esparza Catalán, Irene ; Moler Cuiral, José Antonio ; Jiménez Moreno, Nerea ; Ancín Azpilicueta, Carmen (Elsevier, 2023)
Artículo / Artikulua
The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For ... -
Valorization of onion waste by obtaining extracts rich in phenolic compounds and feasibility of its therapeutic use on colon cancer
Paesa, Mónica; Pires Nogueira, Danielle; Velderrain-Rodríguez, Gustavo; Esparza Catalán, Irene; Jiménez Moreno, Nerea ; Mendoza, Gracia; Osada, Jesús; Martín-Belloso, Olga; Rodríguez Yoldi, María Jesús; Ancín Azpilicueta, Carmen (MDPI, 2022)
Artículo / Artikulua
In this study, the total phenolic content, the antioxidant and antiproliferative activities of onion waste extracts were characterized. Some phenolic compounds present in the extracts were also identified and quantified ...
