Mercedes M Pedrosa

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Dr. Mercedes Martín Pedrosa. A Senior researcher at the Food Technology Department at INIA Biochemistry and safety of the Plant Food Group, experienced on the nutritional evaluation of legumes by means of the characterization of nutritive compounds and bioactive factors and their involvement in nutrition and health. Experienced in bioprocessing and technological processes are applied to remove/reduce toxic and /or bioactive compounds from different legume species.
I have been involved/coordinator in several national/international projects, both regarding the beneficial effect of the pulse consumption on human health and the novel uses of legumes in human foods by developing extruded snacks fortified with legumes.
Member of the organizing committee of the “4th International Workshop on Antinutritional Factors in Legume Seeds and Oilseed” (2004, Toledo, Spain). And the 5th Workshop Action COST´98. Member of the Spanish Network NUTRISALUD, and scientific societies as Legume Society (LS) and the Spanish Legume Association (AEL)
Address: INIA
Food Technology Departement
Carretera de La Coruña Km 7.5
28040 Madrid
Spain

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Papers by Mercedes M Pedrosa

FOODS-50098-SUPPLEMENTARY

Chemical composition of a new Lupinus species found in Spain, Lupinus mariae-josephi H. Pascual (Fabaceae)

Spanish Journal of Agricultural Research, 2011

Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Plant Foods for Human Nutrition

Recently, legume protein isolates are increasingly of interest as ingredients for the food indust... more Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α-galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry.

Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

Food Chemistry

The food industry is increasingly innovating and applying new processing technologies and ingredi... more The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers' demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Food Hydrocolloids

Abstract The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentratio... more Abstract The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to get PPI gels with textural properties enough to make meat and seafood analogues. The first PPI (-A-), was made by alkaline solubilization and isoelectric precipitation from pea flour. The second one (-B-), was obtained by aqueous dispersion of the pea flour and concentration of the soluble protein. The water and oil holding capacities of PPI-A suggested a higher degree of protein denaturation which was assessed by Dynamic thermo mechanical analysis (DMTA) and Fourier transform infrared spectroscopy (FTIR). FTIR data showed lower intermolecular β-sheet aggregates in PPI-B gels than in PPI-A. This result was consistent with the reticulated and well-interconnected network from scanning electron microscopy (SEM) of PPI-B gels in line with the higher strain amplitude (γmax), and the lower loss factor (tanδ) in PPI-B gels vs PPI-A gels. The MTGase enzyme significantly improved the structural quality of the PPI-B gels (high Q-factor) at 20% and 23% PPI. For all these reasons PPI B is more suitable for achieving consistent gels as bases for meat and seafood analogues.

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Food Chemistry

Rice and legumes have great potential in the development of novel gluten-free snacks that are hea... more Rice and legumes have great potential in the development of novel gluten-free snacks that are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50-80%, beans: 20-40% and carob: 5-10%) were analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioactive properties were evaluated. The total concentration of organic acids was not significantly affected by extrusion, while tocopherols showed a significant reduction. Extrusion did not produce an increase of the total phenolic content. For the bioactivity assays, commercial extruded rice, carob and most of the extruded samples showed anti-proliferative activity, which was higher than in the non-extruded samples, while for the anti-inflammatory activity, the extrusion process did not show a significant effect. Regarding the antimicrobial activity, low potential was observed with extruded and non-extruded samples showing high values of MIC and MBC as the microorganisms tested were multi-resistant isolated clinical strains.

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Iieal digestibility of defatted soybean, lupin and chickpea seed meals in cannulated Iberian pigs I. Proteins

Journal of the Science of Food and Agriculture, 2005

Studies on the Influence of Different Nitrogen Forms on the Chemical Composition of Various Cultivars of Lupinus albus L

Communications in Soil Science and Plant Analysis, Jun 29, 2009

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Chemical stability of a lichen depside, evernic acid, in buffered solutions, analyzed by high performance liquid chromatography

Life Science Advances, 1991

Papel de las leguminosas en la alimentaci�n actual

Estudio de compuestos no nutricionales en cultivos vegetales (lupinos, judías y habas) destinados a la alimentación

Actas Simposio Iberoamericano Sobre Proteina Para Alimentos Buenos Aires 1996 1998 Pags 251 266, 1998

Se ha estudiado la composición y contenido de sustancias no nutritivas (alcaloides, saponinas, ct... more

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Chapter 6 Carbohydrates, Polymeric Sugars and their Constituents

High-performance liquid chromatographic determination of sugars and polyols in extracts of lichens and sugarcane juice

Purification andPartial Characterization ofa Fructanase whichHydrolyzes Natural Polysaccharides from Sugarcane Juice1

Anewsugarcane (Saccharum officinarum L.) fructanase which hydrolyzes bothhighmolecular weightpoly... more Anewsugarcane (Saccharum officinarum L.) fructanase which hydrolyzes bothhighmolecular weightpolysaccharides IFructose4:Galactitol5l,, (SP) andmoderate-sized carbohydrates IFructose2:Galactitol33l,, (MMWC) hasbeenpurified fromsugar- canejuice. TheKm,valuehasbeenestimated tobe33.7micro- gramspermilliliter and20micrograms permilliliter forSPand MMWC,respectively. Theoptimal pHandtemperature values are 6.0and300C, respectively. Purified protein hasapivalue of6.35 andamolecular weight of13.2kilodaltons. Fructanase activity appears tobeMn2-dependent.

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Purificación y caracterización de alergenos de altramuz (" Lupinos albus L.)

Información del artículo Purificación y caracterización de alergenos de altramuz ("Lupinos a... more