2024-03-29T11:28:55Zhttps://repositori.udl.cat/server/oai/requestoai:repositori.udl.cat:10459.1/490232017-03-10T13:02:10Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Tarrado-Castellarnau, M.
author
Domínguez Ortega, J. M.
author
Tarrado-Castellarnau, A.
author
Pleite Gutiérrez, R.
author
2014
En este artículo se describe por primera vez a nivel industrial el aumento de temperatura que se produce en el interior de los tanques de elaboración durante la etapa de cocido. A partir del estudio de las características térmicas de la etapa de cocido se han podido determinar relaciones entre las variables que definen el proceso. Se ha demostrado que la temperatura al inicio del tratamiento de cocido influye en otras de las características del proceso como la duración de éste o la pendiente del aumento lineal de temperatura durante la etapa. El estudio establece que esta generación de calor puede provenir principalmente de las reacciones de hidrólisis alcalina que ocurren en el interior del fruto y, en menor proporción, de la dilución de la solución de hidróxido de sodio con el agua presente en la pulpa
de las aceitunas.
https://doi.org/10.3989/gya.010413
0017-3495
http://hdl.handle.net/10459.1/49023
Aceitunas de mesa
Cocido
Estilo sevillano
Estudio de la transferencia de calor en la etapa de cocido en la elaboración de aceitunas verdes al estilo sevillano
oai:repositori.udl.cat:10459.1/832762023-03-23T09:39:12Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Femenias, Antoni
author
Gatius, Ferran
author
Ramos Girona, Antonio J.
author
Teixido Orries, Irene
author
Marín Sillué, Sònia
author
2022
One of the most common concerns in the cereal industry is the presence of fungi and their associated mycotoxins. Hyperspectral Imaging (HSI) has been proposed recently as one of the most potent tools to manage fungal associated contamination. The introduction of a spatial dimension to the spectral analysis allows the selection of the specific regions of the sample for further screening. Single kernel analysis would enable the discrimination of the highly contaminated kernels to establish a mitigation strategy, overcoming the contamination heterogeneity of cereal batches. This document is a detailed review of the HSI recently published studies that aimed to discriminate fungi and mycotoxin contaminated single cereal kernels. The most relevant findings showed that fungal infection and mycotoxins levels discrimination accuracies were above 90% and 80%, respectively. The results indicate that NIR-HSI is suitable for the detection of fungal-related contamination in single kernels and it has potential to be applied at food industry stages.
https://doi.org/10.1016/j.foodres.2022.111102
032530
0963-9969
http://hdl.handle.net/10459.1/83276
Cereal sorting
Mycotoxins
Fungal infections
Hyperspectral imaging
Single-kernel analysis
Hyperspectral imaging for the classification of individual cereal kernels according to fungal and mycotoxins contamination: A review
oai:repositori.udl.cat:10459.1/629512022-09-20T15:35:58Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
García Cela, Esther
author
Marín Sillué, Sònia
author
Reyes, Mónica
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
2016
Bio-geographical differences in fungal infection distribution have been observed around the world, confirming that the climatic conditions are decisive in colonization. This research is focused on the impact of ultraviolet radiation (UV) on Aspergillus species, based on the consideration that an increase in UV-B radiation may have large ecological effects. Conidia of six mycotoxigenic Aspergillus species isolated from vineyards located in the Northeast and South of Spain were incubated for 15 days under light/dark cycles and temperatures between 20 to 30 °C per day. Additionally, six hours of exposure to UV-A or UV-B radiation per day were included in the light exposure. UV irradiance used were 1.7 ± 0.2 mW·cm(-2) of UV-A (peak 365 nm) and 0.10 ± 0.2 mW·cm(-2) of UV-B (peak 312 nm). The intrinsic decrease of viability of conidia along time was accentuated when they were UV irradiated. UV-B radiation was more harmful. Conidial sensitivity to UV light was marked in A. section Circumdati. Conidia pigmentation could be related to UV sensitivity. Different resistance was observed within species belonging to sections Flavi and Nigri. An increase in UV radiation could lead to a reduction in the Aspergillus spp. inoculum present in field (vineyards, nuts, cereal crops). In addition, it could unbalance the spore species present in field leading to a higher predominance of dark pigmented conidia.
https://doi.org/10.1002/jsfa.7343
024229
0022-5142
http://hdl.handle.net/10459.1/62951
Climate change
Fungi
Mycotoxins
Pigments
Conidia survival of Aspergillus section Nigri, Flavi and Circumdati under UV-A and UV-B radiation with cycling temperature/light regime
oai:repositori.udl.cat:10459.1/657632022-09-20T15:54:48Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Aldars García, Laila
author
Ramos Girona, Antonio J.
author
Sanchís Almenar, Vicente
author
Marín Sillué, Sònia
author
2015
Human exposure to aflatoxins in foods is of great concern. The aim of this work was to use predictive mycology as a strategy to mitigate the aflatoxin burden in pistachio nuts postharvest. The probability of growth and aflatoxin B1 (AFB1) production of aflatoxigenic Aspergillus flavus, isolated from pistachio nuts, under static and non-isothermal conditions was studied. Four theoretical temperature scenarios, including temperature levels observed in pistachio nuts during shipping and storage, were used. Two types of inoculum were included: a cocktail of 25 A. flavus isolates and a single isolate inoculum. Initial water activity was adjusted to 0.87. Logistic models, with temperature and time as explanatory variables, were fitted to the probability of growth and AFB1 production under a constant temperature. Subsequently, they were used to predict probabilities under non-isothermal scenarios, with levels of concordance from 90 to 100% in most of the cases. Furthermore, the presence of AFB1 in pistachio nuts could be correctly predicted in 70-81 % of the cases from a growth model developed in pistachio nuts, and in 67-81% of the cases from an AFB1 model developed in pistachio agar. The information obtained in the present work could be used by producers and processors to predict the time for AFB1 production by A. flavus on pistachio nuts during transport and storage.
https://doi.org/10.1016/j.fm.2015.05.013
022704
0740-0020
http://hdl.handle.net/10459.1/65763
Predictive mycology
Aspergillus flavus
Food safety
Pistachio
An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions in pistachio nuts
oai:repositori.udl.cat:10459.1/834552022-10-24T19:43:35Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291col_10459.1_44504
00925njm 22002777a 4500
dc
Chavez Angel, Emigdio
author
Puertas, Blanca
author
Kreuzer, Martin
author
Soliva-Fortuny, Robert
author
Ng, Ryan C.
author
Castro-Álvarez, Alejandro
author
Sotomayor Torres, Clivia M.
author
2022
he substitution of extra virgin olive oil with other edible oils is the primary method forfraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the qualityand authenticity of olive oils is a major strategy towards combatting food fraud. Current methodsused to detect such adulterations require complicated time- and resource-intensive preparation steps.In this work, a comparative study incorporating Raman and infrared spectroscopies, photolumines-cence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented.The potential of each characterization technique to detect traces of adulteration in extra virgin oliveoils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman,infrared, and photoluminescence spectra. Small changes in thermal conductivity were also foundfor varying amounts of adulterants. While each of these techniques may individually be unableto identify impurity adulterants, the combination of these techniques together provides a holisticapproach to validate the purity and authenticity of olive oils.
https://doi.org/10.3390/foods11091304
2304-8158
http://hdl.handle.net/10459.1/83455
Edible oils
Raman
Photoluminescence
FTIR
Thermal conductivity
PCA
2DCOS
Spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils
oai:repositori.udl.cat:10459.1/682542023-01-18T20:40:38Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291col_10459.1_44504
00925njm 22002777a 4500
dc
Wang, Junjing
author
Martínez-Hernández, Andrea
author
De Lamo Castellví, Sílvia
author
Romero Fabregat, Mª Paz
author
Kaade, Wael
author
Ferrando, Montse
author
Güell, Carme
author
2020-02-25
Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of 40 °C resulted in the fastest concentration and the highest polyphenol yield. Moreover, FO at 35 °C enabled to concentrate up to about 20 times in 3 h using a pilot scale unit of 0.5 m2 of membrane area. Phenolic compounds were subsequently encapsulated in the inner water phase (W1) of water-in-oil-in-water (W1/O/W2) emulsions produced with DMTS, which enabled to obtain emulsions with a monomodal droplet size distribution (span<1, d3,2 ≤20 μm), and polyphenol encapsulation efficiencies ranging between 87.0 ± 0.2% and 77.4 ± 0.4%. To extend the shelf-life of the encapsulated polyphenols, solid microcapsules were produced by spray drying. After rehydrating the solid microcapsules, the structure of the W1/O/W2 emulsion was partially recovered.
https://doi.org/10.1016/j.jfoodeng.2020.109996
030571
0260-8774
http://hdl.handle.net/10459.1/68254
Forward osmosis
Membrane emulsification
Multilayer emulsions
Carob polyphenols
Agri-food valorization
Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp
oai:repositori.udl.cat:10459.1/844252023-01-13T00:08:11Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Molet Rodríguez, Anna
author
Torcello-Gómez, Amelia
author
Salvia Trujillo, Laura
author
Martín Belloso, Olga
author
Mackie, Alan R.
author
2022
Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly of water. The colloidal stability of β-carotene-loaded O/W emulsion incorporated into whole milk, oatmeal and whole milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility and β-carotene retention during in vitro gastrointestinal digestion were evaluated using a semi-dynamic gastric model followed by a static small intestinal model. The dispersed particles within the meals, lipid droplets, casein micelles as well as protein and β-glucan aggregates, were responsible for the bigger average particle sizes of both O/W-oatmeal and O/W-whole milk-oatmeal (13.07 ± 1.81 and 7.60 ± 1.21 μm, respectively) compared to the O/W emulsions and O/W-whole milk (0.56 ± 0.03 and 0.44 ± 0.04 μm, respectively). Semi-dynamic in vitro gastric digestion of O/W-whole milk showed lipid droplets embedded into an insoluble protein network emptied earlier than the O/W emulsion. Conversely, O/W-oatmeal and O/W-whole milk-oatmeal had delayed lipid emptying, probably because of the gelation of the β-glucan from oats. During the in vitro small intestinal digestion, the rate of the FFA release was linked to the gastric emptying rate. Indeed, both O/W emulsion and O/W-whole milk presented an exponential increase in the FFA release, whereas the O/W-oatmeal and O/W-whole milk-oatmeal followed a stepwise trend. The β-carotene retention during in vitro gastrointestinal digestion depended on the lipid amount at each digestion time moment. Hence, this work provides valuable insight into the behaviour of O/W emulsions incorporated into meals and during their subsequent in vitro gastrointestinal digestion.
https://doi.org/10.1016/j.foodhyd.2022.108121
032921
0268-005X
http://hdl.handle.net/10459.1/84425
Emulsions
Food matrix
Oatmeal
Semi-dynamic digestion
Whole milk
β-carotene
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
oai:repositori.udl.cat:10459.1/580032023-03-27T12:30:23Zcom_10459.1_57925com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57926col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Yara Varón, Edinson
author
Eras i Joli, Jordi
author
Torres i Grifo, Mercè
author
Sala i Martí, Núria
author
Villorbina Noguera, Gemma
author
Méndez, Jonh Jairo
author
Canela i Garayoa, Ramon
author
2012
The ability of diverse commercial lipases and whole cells (fungal resting cells) to synthesise allyl and dichloropropyl acrylate from allyl dodecanoate through an interesterification process is presented. The process was carried out without solvent in a conventional batch system. The best biocatalyst among those studied was the commercial enzyme CALB (Candida antarctica lipase B immobilised onto a macroporous acrylic resin). The reaction was sensitive to water activity, and a decrease in the yield was observed at the highest activity studied. CALB could also be applied to diverse acrylic derivatives, although the yields decreased using either ethyl methacrylate or acrylic acid.
https://doi.org/10.1016/j.cattod.2012.02.055
018389
0920-5861
http://hdl.handle.net/10459.1/58003
Solvent-free biocatalytic interesterification of acrylate derivatives
oai:repositori.udl.cat:10459.1/590832021-08-30T15:04:26Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Aldars García, Laila
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
Marín Sillué, Sònia
author
2017
The objective of the present study was to assess the differences in modeled growth/AFB1 production probability
and kinetic growth parameters for Aspergillus flavus inoculated as single spores or in a concentrated inoculation
point (~500 spores). The experiment was carried out at 25 °C and at two water activities (0.85 and 0.87) on pistachio
extract agar (3%). Binary data obtained from growth and AFB1 studies were modeled using linear logistic
regression analysis. The radial growth curve for each colonywas fitted to a linear model for the estimation of the
lag phase for growth and the mycelial growth rate. In general, radial growth rate and lag phase for growth were
not normally distributed and both of them were affected by the inoculation type, with the lag phase for growth
being more affected. Changing from the multiple spore to the single spore inoculation led to a delay of approximately
3–5 days on the lag phase and higher growth rates for the multiple spore experiment were found. The
same trend was observed on the probability models, with lower predicted probabilities when colonies came
up from single spores, for both growth and AFB1 production probabilities. Comparing both types of models, it
was concluded that a clear overestimation of the lag phase for growth occurred using the linear model, but
only in the multiple spore experiment. Multiple spore inoculum gave very similar estimated time to reach
some set probabilities (t10, t50 and t100) for growth or AFB1 production due to the abruptness of the logistic
curve developed. The observed differences suggest that inoculum concentration greatly affects the outcome of
the predictive models, the estimated times to growth/AFB1 production being much earlier for the concentrated
inoculum than for a single spore colony (up to 9 days). Thus the number of spores used to generate data in predictive
mycology experiments should be carefully controlled in order to predict as accurately as possible the fungal
behavior in a foodstuff.
https://doi.org/10.1016/j.ijfoodmicro.2016.11.026
025100
0168-1605
http://hdl.handle.net/10459.1/59083
Inoculum
Predictive models
Probability
Logistic regression
Single vs multiple-spore inoculum effect on growth kinetic parameters and modeled probabilities of growth and aflatoxin B1 production of Aspergillus flavus on pistachio extract agar
oai:repositori.udl.cat:10459.1/586152021-08-30T14:56:38Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Serra Maqueda, Aida
author
Macià i Puig, Ma Alba
author
Romero Fabregat, Mª Paz
author
Piñol Felis, Carme
author
Motilva Casado, Mª José
author
2011
Rapid, selective and sensitive methods were developed and validated to determine procyanidins, anthocyanins
and alkaloids in different biological tissues, such as liver, brain, the aorta vein and adipose tissue.
For this purpose, standards of procyanidins (catechin, epicatechin, and dimer B2), anthocyanins (cyanidin-
3-glucoside and malvidin-3-glucoside) and alkaloids (theobromine, caffeine and theophylline) were used.
The methods included the extraction of homogenized tissues by off-line liquid–solid extraction, and then
solid-phase extraction to analyze alkaloids, or microelution solid-phase extraction plate for the analysis
of procyanidins and anthocyanins. The eluted extracts were then analyzed by ultra-performance liquid
chromatography-electrospray ionization-tandem mass spectrometry, using a triple quadrupole as the
analyzer. The optimum extraction solution was water/methanol/phosphoric acid 4% (94/4.5/1.5, v/v/v).
The extraction recoveries were higher than 81% for all the studied compounds in all the tissues, except the
anthocyanins, which were between 50 and 65% in the liver and brain. In order to show the applicability of
the developed methods, different rat tissues were analyzed to determine the procyanidins, anthocyanins
and alkaloids and their generated metabolites. The rats had previously consumed 1 g of a grape pomace
extract (to analyze procyanidins and anthocyanins) or a cocoa extract (to analyze alkaloids) per kilogram
of body weight. Different tissues were extracted 4 h after administration of the respective extracts. The
analysis of the metabolites revealed a hepatic metabolism of procyanidins. The liver was the tissue which
produced a greater accumulation of these metabolites.
https://doi.org/10.1016/j.jchromb.2011.03.042
016517
1570-0232
http://hdl.handle.net/10459.1/58615
Anthocyanins
Biological tissues
Procyanidins
Theobromine
Rapid methods to determine procyanidins, anthocyanins, theobromine and caffeine in rat tissues by liquid chromatography-tandem mass spectrometry
oai:repositori.udl.cat:10459.1/487492023-01-31T14:46:06Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Acevedo Fani, Alejandra
author
Salvia Trujillo, Laura
author
Rojas Grau, María Alejandra
author
Martín Belloso, Olga
author
2015-05-01
Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from degradation, nano-sized emulsions emerge as a viable alternative. Nanoemulsions containing EOs and polysaccharides could be used to form edible films with functional properties. This study was focused on the evaluation of physical, mechanical and antimicrobial properties of alginate-based edible films formed from nanoemulsions of EOs. Nanoemulsions containing thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO) oil as dispersed phase and sodium alginate solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization treatment exhibiting multimodal size distributions. The zeta-potentials of nanoemulsions were between 41 mV and 70 mV depending on the type of EO used. The lowest whiteness index was found in SG-EO nanoemulsions, whereas those containing TH-EO showed the highest value. Films formed from SG-EO nanoemulsions exhibited higher transparency, water vapor resistance and flexibility than films formed from TH-EO or LG-EO. Edible films containing TH-EO were those with the strongest antimicrobial effect against inoculated Escherichia coli, achieving up to 4.71 Log reductions after 12 h. Results obtained in the present work evidence the suitability of using nanoemulsions with active ingredients for the formation of edible films, with different physical and functional properties. (C) 2015 Elsevier Ltd. All rights reserved
https://doi.org/10.1016/j.foodhyd.2015.01.032
023163
0268-005X
http://hdl.handle.net/10459.1/48749
Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
oai:repositori.udl.cat:10459.1/677672019-12-21T00:12:29Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Gomes, Andreia
author
Oudot, Carole
author
Macià i Puig, Ma Alba
author
Foito, Alexandre
author
Carregosa, Diogo
author
Stewart, Derek
author
Wiele, Tom van de
author
Berry, David
author
Motilva Casado, Mª José
author
Brenner, Catherine
author
Nunes dos Santos, Cláudia
author
2019-11-03
Diets rich in (poly)phenols are associated with a reduced reduction in the incidence of cardiovascular disorders. While the absorption and metabolism of (poly)phenols has been described, it is not clear how their metabolic fate is affected under pathological conditions. This study evaluated the metabolic fate of berry (poly)phenols in an in vivo model of hypertension as well as the associated microbiota response. Dahl salt-sensitive rats were fed either a low-salt diet (0.26% NaCl) or a high-salt diet (8% NaCl), with or without a berry mixture (blueberries, blackberries, raspberries, Portuguese crowberry and strawberry tree fruit) for 9 weeks. The salt-enriched diet promoted an increase in the urinary excretion of berry (poly)phenol metabolites, while the abundance of these metabolites decreased in faeces, as revealed by UPLC–MS/MS. Moreover, salt and berries modulated gut microbiota composition as demonstrated by 16S rRNA analysis. Some changes in the microbiota composition were associated with the high-salt diet and revealed an expansion of the families Proteobacteria and Erysipelotrichaceae. However, this effect was mitigated by the dietary supplementation with berries. Alterations in the metabolic fate of (poly)phenols occur in parallel with the modulation of gut microbiota in hypertensive rats. Thus, beneficial effects of (poly)phenols could be related with these interlinked modifications, between metabolites and microbiota environments.
https://doi.org/10.3390/nu11112634
2072-6643
http://hdl.handle.net/10459.1/67767
Polyphenols
Cardiovascular
Dysbiosis
Gut metabolism
High salt intake
Berry-enriched diet in salt-sensitive hypertensive rats: metabolic fate of (poly)phenols and the role of gut microbiota
oai:repositori.udl.cat:10459.1/697232020-10-29T00:25:12Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Zhong, Siqiong
author
Vendrell Pacheco, Mariona
author
Heskitt, Brian
author
Chitchumroonchokchai, Chureeporn
author
Failla, Mark
author
Sastry, Sudhir K.
author
Francis, David M.
author
Martín Belloso, Olga
author
Elez Martínez, Pedro
author
Kopec, Rachel E.
author
2019
This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure processing (HPP) and PEF on the same attributes from kale-based juices, as compared with raw (nonprocessed) and conventional thermally treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using high-performance liquid chromatography (HPLC)-diode array detection and in Caco-2 cells using HPLC-tandem mass spectrometry. Tomato juice results were as follows: PEF increased lycopene bioaccessibility (1.5 ± 0.39%) by 150% (P = 0.01) but reduced β-carotene bioaccessibility (28 ± 6.2%) by 44% (P = 0.02), relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results were as follows: TT and PEF degraded β-carotene and lutein in the juice. No difference in bioaccessibility or cell uptake was observed. Total delivery, i.e., the summation of bioaccessibility and cell uptake, of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells as well as TT, and may produce a more desirable product due to other factors (i.e., conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved the carotenoid content and color of kale-based juice and merits further consideration.
https://doi.org/10.1021/acs.jafc.9b03666
029337
0021-8561
http://hdl.handle.net/10459.1/69723
Pulsed electric field
Ohmic heating
High-pressure processing
Lycopene
B-Carotene
Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices
oai:repositori.udl.cat:10459.1/664012024-01-10T09:15:18Zcom_10459.1_244com_10459.1_2col_10459.1_363oai:repositori.udl.cat:10459.1/489262023-01-31T14:52:16Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Motilva Casado, Mª José
author
Macià i Puig, Ma Alba
author
Mosele, Juana
author
2015
Phenolic compounds represent a diverse group of phytochemicals whose intake is associated with a wide spectrum of health benefits. As consequence of their low bioavailability, most of them reach the large intestine where, mediated by the action of local microbiota, a series of related microbial metabolites are accumulated. In the present review, gut microbial transformations of non-absorbed phenolic compounds are summarized. Several studies have reached a general consensus that unbalanced diets are associated with undesirable changes in gut metabolism that could be detrimental to intestinal health. In terms of explaining the possible effects of non-absorbed phenolic compounds, we have also gathered information regarded their influence on the local metabolism. For this purpose, a number of issues are discussed. Firstly, we consider the possible implications of phenolic compounds in the metabolism of colonic products, such as short chain fatty acids (SCFA), sterols (cholesterol and bile acids), and microbial products of non-absorbed proteins. Due to their being recognized as affective antioxidant and anti-inflammatory agents, the ability of phenolic compounds to counteract or suppress pro-oxidant and/or pro-inflammatory responses, triggered by bowel diseases, is also presented. The modulation of gut microbiota through dietetic maneuvers including phenolic compounds is also commented on. Although the available data seems to assume positive effects in terms of gut health protection, it is still insufficient for solid conclusions to be extracted, basically due to the lack of human trials to confirm the results obtained by the in vitro and animal studies. We consider that more emphasis should be focused on the study of phenolic compounds, particularly in their microbial metabolites, and their power to influence different aspects of gut health.
https://doi.org/10.3390/molecules200917429
023226
1420-3049
http://hdl.handle.net/10459.1/48926
Colon metabolites
Gut fermentation
Microbiota
Metabolic and Microbial Modulation of the Large Intestine Ecosystem by Non-Absorbed Diet Phenolic Compounds: A Review
oai:repositori.udl.cat:10459.1/666532020-09-16T13:41:43Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Lafarga, Tomás
author
Mayre, Erika
author
Echeverría Cortada, Gemma
author
Viñas Almenar, Inmaculada
author
Villaró, Silvia
author
Acién Fernández, Francisco Gabriel
author
Castellari, Massimo
author
Aguiló-Aguayo, Ingrid
author
2019-07
The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or 2.0% for breads containing Nannochloropsis or Tetraselmis, respectively. No major differences were observed in the physicochemical properties of the end products besides an expected darker and greener colour. Microalgae incorporation led to increased phenolic content and in vitro antioxidant capacity in both matrices. For example, the total phenolic content of crackers increased from 24.6 ± 1.5 mg/100 g in the control to 32.4 ± 0.4 or 34.2 ± 1.0 mg/100 g in crackers containing Tetraselmis or Nannochloropsis, respectively. The amount of bioaccessible polyphenols after a simulated gastrointestinal digestion was also higher in microalgae-containing goods than in the controls. Sensory evaluation showed that microalgae-containing products were competitive with the controls with the added advantage of having an improved nutritional value and a "trendy" ingredient. Moreover, microalgae-containing products showed an increased emission of some volatile compounds such as p-cymene and (Z)-2-heptenal, which are responsible for fresh, citrus, terpenic, woody, and spicy or fatty, oily, and fruity odours, respectively.
https://doi.org/10.1016/j.lwt.2019.108439
028805
0023-6438
http://hdl.handle.net/10459.1/66653
Crackers
Nannochloropsis
Tetraselmis
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
oai:repositori.udl.cat:10459.1/4648072024-01-15T10:55:54Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
López Fructuoso, Mª Luisa
author
Larrigaudière, Christian
author
Giné-Bordonaba, Jordi
author
Echeverria, Gemma
author
2023
To induce differences in sensorial characteristics, ‘Early Bigi’ cherries were exposed to various storage scenarios, including modified atmosphere packaging, 1-methylcyclopropene and methyl jasmonate treatments. Three classes of consumer acceptance (high, medium, and low) were defined and related to changes in standard quality, flavour perception and volatile organic compounds (VOCs) emissions. Consumer satisfaction in ‘Early Bigi’ cherries strongly depended on the acidity levels of the fruit and how the storage scenario modulated this parameter. Multivariate data analysis also revealed a clear relationship between acidity, VOCs emissions and flavour perception that determined fruit acceptance. In this cultivar, flavour perception and consumer satisfaction were also linked to specific volatile compounds. At harvest and during the first 15 d of cold storage, consumer satisfaction was found to mainly depend on high levels of ethyl butanoate, (Z)-3-hexen-1-ol and benzaldehyde and on the other side on low levels of ethyl acetate and ethanol, which were probably perceived as off-flavours or unpleasant compounds. Consumer satisfaction was also related to low levels of 2-methylbutyl butanoate, (Z)-2-hexenyl acetate, linalool and 3-methyl-2-butanol. It is, therefore, possible to envisage the use of these specific volatile compounds as markers for consumer satisfaction in ‘Early Bigi’ cherries and perhaps also in other cherry cultivars.
https://doi.org/10.1016/j.postharvbio.2022.112117
032826
1873-2356
https://repositori.udl.cat/handle/10459.1/464807
Sweet cherry
Consumer satisfaction
Volatile compounds
Acidity
Defining key parameters and predictive markers of ‘Early Bigi’ cherry consumer satisfaction by means of differential storage scenarios
oai:repositori.udl.cat:10459.1/655622019-01-19T01:56:42Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Estiarte, Núria
author
Crespo Sempere, Ana
author
Marín Sillué, Sònia
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
2018-05-15
The occurrence of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME) and the presence of conidia from Alternaria spp., were investigated throughout the food production chain of two businesses, one which uses organic fruit and the other non-organic. For this purpose, a propidium monoazide (PMA) treatment followed by a quantitative Real Time PCR (qPCR) was used to detect and quantify viable conidia exclusively. Results demonstrated that 68.4% of the total raw fruit analysed was contaminated with viable Alternaria spp. Regarding the mycotoxin occurrence, only a few samples were contaminated with AME, while 35% of raw tomatoes tested positive for AOH in the organic producer and 21% in the non-organic producer. AOH was present in samples analysed before heat treatment, while almost no mycotoxins were found in the final products of the organic producer. However, in the non-organic producer, 47% of the tomato concentrates were contaminated.
https://doi.org/10.3920/WMJ2017.2282
027947
1875-0710
http://hdl.handle.net/10459.1/65562
Alternaria
Alternaria sp.
Alternariol
Propidium monoazide
tomato sauces
Occurrence of Alternaria mycotoxins and quantification of viable Alternaria spp. during the food processing of tomato products in Spain
oai:repositori.udl.cat:10459.1/587332021-08-30T15:04:30Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Aguiló-Aguayo, Ingrid
author
Soliva-Fortuny, Robert
author
Martín Belloso, Olga
author
2009
The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of
high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin
methylesterase (PME) and polygalacturonase (PG) activities were evaluated using a response surface
methodology. Second-order expressions were accurate enough to fit experimental results. Tomato juice
apparent viscosity increased within the range of the assayed conditions, achieving the highest values at
250 Hz and 7.0 ls in bipolar mode. At the same conditions the lowest residual PME (RAPME = 10%) and
PG (RAPG = 45%) activities were observed in the juice. Apparent viscosity of strawberry juices slightly rose
when frequencies higher than 100 Hz and 1-ls monopolar pulses were applied to the juice. Treatments
causing the greatest increase in strawberry juice apparent viscosity also led to the lowest RAPME (10%) and
RAPG (75%) values. In contrast, viscosity loss was promoted under the rest of assayed HIPEF conditions
despite the low RAPME values (<20%) achieved. Moreover, RAPG did not decrease below 75% throughout
the range of studied conditions.
https://doi.org/10.1111/j.1365-2621.2009.02068.x
014376
0950-5423
http://hdl.handle.net/10459.1/58733
Pulsed electric fields
Pectolytic enzymes
Tomato and strawberry juices
Viscosity
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
oai:repositori.udl.cat:10459.1/678252022-10-14T19:43:12Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Rodríguez Blanco, María
author
Ramos Girona, Antonio J.
author
Sanchís Almenar, Vicente
author
Marín Sillué, Sònia
author
2019-08-21
Silages constitute a major component of the feed ration for dairy cows, being a potential source of mycotoxins due to the possible contamination by filamentous fungi capable of producing these toxic compounds. In this study, samples of different kinds of silages collected from farms located in four regions of Spain, were analysed to evaluate the occurrence of aflatoxins (AFs) and Fusarium mycotoxins. Lactic acid bacteria and fungal populations as well as pH and water activity were also studied. Penicillium, Geotrichum and Monascus were the main fungi identified in all the silages examined. The incidence of AFs was low (10 % of positive samples). Fusarium mycotoxins were detected in 40 % of the samples and fumonisins (FBs) were the most commonly detected. Maize silage was the most heavily contaminated type of silage. Levels of mycotoxins detected in positive samples did not exceed the EU guidance values. The lack of relationship between Fusarium counts and its mycotoxin concentrations suggested that mycotoxin production possibly occurred pre-ensiling or immediately post-ensiling. Outcomes showed that mould growth and mycotoxin contamination in silages should be regularly monitored in order to minimize the exposure of dairy cows to contaminated feed.
https://doi.org/10.1016/j.funbio.2019.08.006
029460
1878-6146
http://hdl.handle.net/10459.1/67825
Animal feed
Fungi
Multi-mycotoxin analysis
Mycotoxins occurrence and fungal populations in different types of silages for dairy cows in Spain
oai:repositori.udl.cat:10459.1/658262022-05-26T13:07:13Zcom_10459.1_56965com_10459.1_2com_10459.1_227com_10459.1_241com_10459.1_244col_10459.1_57707col_10459.1_314col_10459.1_30324col_10459.1_363col_10459.1_44504
00925njm 22002777a 4500
dc
Granado-Serrano, Ana Belén
author
Martín Garí, Meritxell
author
Sánchez, Virginia
author
Riart Solans, Marissa
author
Berdún Hernández, Rebeca
author
Ludwig, Iziar A.
author
Rubió Piqué, Laura
author
Vilaprinyo Terré, Ester
author
Portero Otín, Manuel
author
Serrano Casasola, José Carlos Enrique
author
2019
Gut microbiota has been suggested to affect lipid metabolism. The objective of this study was to characterize the faecal microbiota signature and both short chain fatty acids (SCFAs) and bile acids (BA) profile of hypercholesterolemic subjects. Microbiota composition, SCFAs, BA and blood lipid profile from male volunteers with hypercholesterolemia (HC) and normocholesterolemia (NC) were determined by 16S rDNA sequencing, HPLC, GC and NMR, respectively. HC subjects were characterized by having lower relative abundance of Anaeroplasma (0.002% vs 0.219%, p-value = 0.026) and Haemophilus (0.041% vs 0.078%, p-value = 0.049), and higher of Odoribacter (0.51% vs 0.16%; p-value = 0.044). Correlation analysis revealed that Anaeroplasma and Haemophilus were associated to an unfavourable lipid profile: they correlated negatively to cholesterol and triglycerides related biomarkers and the ratio total to high density lipoprotein (HDL) cholesterol, and positively to HDL size. Odoribacter displayed an opposite behaviour. Faecal SCFAs profile revealed higher abundance of isobutyric (2.76% vs 0.82%, p-value = 0.049) and isovaleric acid (1.32% vs 0.06%, p-value = 0.016) in HC. Isobutyric acid correlated positively with Odoribacter and lipid parameters indicative of an unfavourable profile. BA profile did not show differences between groups. It was concluded that HC subjects showed a particular faecal bacterial signature and SCFAs profile associated with their lipid profile.
https://doi.org/10.1038/s41598-019-38874-3
028252
2045-2322
http://hdl.handle.net/10459.1/65826
Hypercholesterolemia
Faecal bacteria
short chain fatty acids
Branched short chain fatty acids
Bile acids
Faecal bacterial and short-chain fatty acids signature in hypercholesterolemia
oai:repositori.udl.cat:10459.1/625802018-01-31T00:35:40Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Vidal Corominas, Arnau
author
Bendicho, Jordi
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
Marín Sillué, Sònia
author
2016
The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40 %) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extend of the transfer. A DON leaching model was fitted to data with a high goodness fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making, however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.
https://doi.org/10.1016/j.foodres.2016.04.037
024449
0963-9969
http://hdl.handle.net/10459.1/62580
Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Boiling
Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
oai:repositori.udl.cat:10459.1/592172021-08-30T15:04:32Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_44504
00925njm 22002777a 4500
dc
Lahouar, Amani
author
Marín Sillué, Sònia
author
Crespo Sempere, Ana
author
Saïd, Salem
author
Sanchís Almenar, Vicente
author
2017
The major objective of this study was to describe the effect of water activity and temperature on radial growth
and production of ochratoxin A (OTA) and zearalenone (ZEA) on sorghum grains of three Aspergillus tubingensis
and three Fusarium incarnatum isolates. The water activity range was 0.91–0.99 aw for F. incarnatum isolates and
0.88–0.99 aw for A. tubingensis isolates. Temperatures of incubation were 15, 25 and 37 °C for both species. Mycotoxin
production was determined after 7, 14, 21 and 28 days depending on the growth rate of the six isolates.
Maximum growth rates (mm/day) were observed at 37 °C and 0.99 aw for A. tubingensis isolates and at 0.99 aw
and 25 °C for F. incarnatum isolates. A. tubingensis was able to grow at 15 °C only at the highest aw levels (0.97
and 0.99 aw). However, at this temperature F. incarnatum grew at 0.94 aw. Optimum ochratoxin A production
was observed at 0.97 aw × 37 °Cwhereas optimal conditions for ZEA production varied fromone isolate to another.
Moreover, isolates of F. incarnatum from Tunisia do not require high aw and temperature levels to yield maximum
levels of ZEA. In general, our results showed that there is no correlation between the growth and
production of ZEA in the case of F. incarnatum. This is the first study on the water activity and temperature effect
on growth rate and ZEA production of F. incarnatum. Our results show that sorghum grains not only support
growth but also OTA and ZEA production by A. tubingensis and F. incarnatum, respectively.
https://doi.org/10.1016/j.ijfoodmicro.2016.11.015
024949
0168-1605
http://hdl.handle.net/10459.1/59217
Aspergillus tubingensis
Fusarium incarnatum
Ochratoxin A
Zearalenone
Influence of temperature, water activity and incubation time on fungal growth and production of ochratoxin A and zearalenone by toxigenic Aspergillus tubingensis and Fusarium incarnatum isolates in sorghum seeds
oai:repositori.udl.cat:10459.1/720442022-10-20T20:29:40Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Velderrain Rodríguez, Gustavo R.
author
Quero, Javier
author
Osada, Jesús
author
Martín Belloso, Olga
author
Rodríguez Yoldi, María Jesús
author
2021
In this study, the total phenolic compounds content and profile, the nutritional value, the antioxidant and antiproliferative activities of avocado peel, seed coat, and seed extracts were characterized. Additionally, an in-silico analysis was performed to identify the phenolic compounds with the highest intestinal absorption and Caco-2 permeability. The avocado peel extract possessed the highest content of phenolic compounds (309.95 ± 25.33 mMol GA/100 g of extract) and the lowest effective concentration (EC50) against DPPH and ABTS radicals (72.64 ± 10.70 and 181.68 ± 18.47, respectively). On the other hand, the peel and seed coat extracts had the lowest energy densities (226.06 ± 0.06 kcal/100 g and 219.62 ± 0.49 kcal/100 g, respectively). Regarding the antiproliferative activity, the avocado peel extract (180 ± 40 µg/mL) showed the lowest inhibitory concentration (IC50), followed by the seed (200 ± 21 µg/mL) and seed coat (340 ± 32 µg/mL) extracts. The IC50 of the extracts induced apoptosis in Caco-2 cells at the early and late stages. According to the in-silico analysis, these results could be related to the higher Caco-2 permeability to hydroxysalidroside, salidroside, sakuranetin, and luteolin. Therefore, this study provides new insights regarding the potential use of these extracts as functional ingredients with antioxidant and antiproliferative properties and as medicinal agents in diseases related to oxidative stress such as cancer.
https://doi.org/10.3390/biom11070977
032334
2218-273X
http://hdl.handle.net/10459.1/72044
Polyphenols
Bioactive compounds
Functional Ingredients
Cancer
Caco-2 cells
Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties
oai:repositori.udl.cat:10459.1/664702022-09-27T15:38:50Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291col_10459.1_44504
00925njm 22002777a 4500
dc
Sandoval-Ramírez, Berner Andrée
author
Catalán Santos, Úrsula
author
Fernandez-Castillejo, Sara
author
Rubió Piqué, Laura
author
Macià i Puig, Ma Alba
author
Solà, Rosa
author
2018-10-22
Anthocyanins (ACNs) are promising health-enhancing phenolic compounds. We focus on ACN animal tissue bioavailability to provide an evidentiary link between tissue ACNs and their associated health properties. We performed a systematic review of electronic libraries; 279 results were retrieved, and 13 publications met inclusion criteria. Extracted information included animal model employed, administration route, doses, analysis method, and ACN concentration values in tissues. Total ACN concentrations were detected in mice kidney (2.17 × 105 pmol/g), liver (1.73 × 105 pmol/g), heart (3.6 × 103 pmol/g), and lung (1.16 × 105 pmol/g); and in pig brain (6.08 × 103 pmol/g). ACNs showed a predominance of parent
ACNs in long-term experiments versus an ACN metabolite predominance in short-term experiments. ACNs detected in animal tissues, such as cyanidin-3-glucoside, suggest it may have an important role in human health. This information could be useful to determine proper ACN-intake biomarkers in biological samples in futures studies.
https://doi.org/10.1021/acs.jafc.8b04014
029955
1520-5118
http://hdl.handle.net/10459.1/66470
Compostos fenòlics
Tissue bioavailability
Animal studies
Anthocyanin tissue bioavailability in animals: possible implications for human health. A systematic review
oai:repositori.udl.cat:10459.1/650352022-10-14T19:40:41Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Pascari, Xenia
author
Gil-Samarra, Sonia
author
Marín Sillué, Sònia
author
Ramos Girona, Antonio J.
author
Sanchís Almenar, Vicente
author
2019-01
Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three contamination levels were prepared, every process being carried out in triplicate. A significant washout effect on DON was observed by the end of the first water phase (between 22.4 and 34% reduction) with an even more pronounced reduction (up to 75% decrease) by the end of the steeping process. ZEA content remained almost unchanged (no significant difference between the initial and the final concentration). Germination was characterized by an increase in all the three toxins (ZEA, DON and DON-3-G) concentrations, however showing a decreasing trend in the last 24 h of the stage, compared to the first day of germination. Kilning lead to a significant reduction of DON in the naturally contaminated batch (46.6 and 78.8%), nevertheless an increase in all other toxins and contamination levels was observed.
https://doi.org/10.1016/j.lwt.2018.10.030
027468
0023-6438
http://hdl.handle.net/10459.1/65035
Deoxinivalenol
cebada malteado
Deoxynivalenol-3-glucoside
Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process
oai:repositori.udl.cat:10459.1/483682021-08-30T15:04:32Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Mosele, Juana
author
Macià i Puig, Ma Alba
author
Romero Fabregat, Mª Paz
author
Motilva Casado, Mª José
author
Rubió Piqué, Laura
author
2015
Pomegranate fruit contains a wide range of phenolic compounds that have been related to several health benefits. The stability of pomegranate phenols during digestion was tested by the application of in vitro gastrointestinal digestion (GID) to different pomegranate products: juice (PJ), pulp (PP) and peel extract (PE). The resulting non-absorbable fractions were submitted to in vitro colonic fermentation with human faeces to monitor the generation of microbial metabolites. During the duodenal step, we observed a low stability of anthocyanins and flavonoids and an important release of ellagic acid, especially after PE digestion. The poor potential absorption of the studied phenolic compounds led to their high exposure to colonic metabolism. After colonic fermentation, PE appeared to be the best source of microbial substrates leading to a larger generation of gut microbial catabolites in terms of absolute amounts. We suggest that using PE might be a good strategy to enrich food products with potential health benefits in the prevention of chronic diseases
https://doi.org/10.1016/j.jff.2015.02.026
022578
1756-4646
http://hdl.handle.net/10459.1/48368
pomegranate juice
colonic fermentation
in vitro digestion
Polyphenols
Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds
oai:repositori.udl.cat:10459.1/693762022-10-20T20:08:55Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Ribas‐Agustí, Albert
author
Martín Belloso, Olga
author
Soliva-Fortuny, Robert
author
Elez Martínez, Pedro
author
2019
Pulsed electric fields (PEF) have arisen as a promising tool for enhancing plant-based food bioactive compounds, although side effects on quality attributes might compromise consumer acceptance. This work was aimed at filling the gap in the understanding of whole effects of PEF on apple phenolic compounds profile and quality parameters. Treatment specific energy was a critical factor affecting phenolic profile and quality attributes, which in turn varied from 0 to 24 h after treatment. Treatments at 1.8 and 7.3 kJ kg−1 (140 and 260 μs total treatment times, respectively) induced important quality changes, mainly discoloration and firmness loss, while overall phenolic contents decreased, except those of flavonols. However, 24 h after treatment at 0.01 kJ kg−1 (20 μs total treatment time), the main apple phenolic compounds as determined by HPLC-DAD-MS had enhanced contents (28% 5-caffeoylquinic acid; 35% procyanidin B2). Accordingly, total phenolics and total flavan-3-ols contents increased (26% and 35%, respectively), while physicochemical quality attributes were not affected. Therefore, 0.01 kJ kg−1 PEF treatment is proposed for obtaining apples with optimal quality and enhanced functional value.
https://doi.org/10.1016/j.foodres.2018.11.057
029275
0963-9969
http://hdl.handle.net/10459.1/69376
Apple
Pulsed Electric Fields
Phenolic compounds
Antioxidant capacity
Quality attributes
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
oai:repositori.udl.cat:10459.1/595822017-05-10T11:00:34Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Ibarz Ribas, Alberto
author
Falguera Pascual, Víctor
author
2010
Els tractaments que reben els aliments s’enfoquen principalment a
obtenir uns productes amb unamajor vida comercial, però que abans de res
siguin segurs per al consumidor.
Les tecnologies tèrmiques són les quemés àmpliament s’han aplicat per
aconseguir aquestes finalitats; no obstant això, aquest tipus de tractaments
incideix negativament sobre certs components delmateix aliment, disminuint
el seu contingut en vitamines i altres nutrients, així comen característiques
sensorials, que el fanmenys atractiu quant al color i a les propietats texturals.
Les tecnologies no tèrmiques són una alternativa als tractaments tèrmics,
amb la finalitat d’obtenir un producte final demillor qualitat sensorial, però
sense deixar de banda la seguretat.Aquestes tecnologies alternatives a la
tèrmica poden produir aliments sense la presència demicroorganismes
perillosos,mantenint almateix temps les característiques sensorials i
nutritives.
https://doi.org/10.2436/20.2005.01.48
017173
1137-7976
http://hdl.handle.net/10459.1/59582
Tecnologies emergents
Irradiació ionitzant
Escalfament IR
Escalfament dielèctric
Escalfament òhmic
Innovacions en l’enginyeria d’aliments
oai:repositori.udl.cat:10459.1/723522021-11-19T00:12:47Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Riahi, Insaf
author
Ramos Girona, Antonio J.
author
Raj, Jog
author
Jakovčević, Zdenka
author
Farkas, Hunor
author
Vasiljević, Marko
author
Pérez-Vendrell, Anna Maria
author
2021-11-10
The contamination of feed with mycotoxins is a global concern, resulting in adverse effects on productivity and animal health and, therefore, a great economic loss. Ochratoxin A and T-2 mycotoxins are among the mycotoxins that contaminate animal feed. These mycotoxins could adversely affect the health of broilers, and the most effective method to mitigate the toxic effects of mycotoxins is the use of detoxifying agents. In the present experiment, broiler chickens were allotted into five groups. Group 1 received a non-contaminated diet; group 2 received a non-contaminated diet + 3 g/kg of a mycotoxin binder (MMDA); group 3 received a non-contaminated diet + 0.5 mg/kg OTA + 1 mg/kg T-2 toxin; group 4 received a non-contaminated diet + 0.5 mg/kg OTA + 1 mg/kg T-2 toxin + 1 g/kg MMDA; and group 5 received a non-contaminated diet + 0.5 mg/kg OTA + 1 mg/kg T-2 toxin + 3 g/kg MMDA for 35 days. The results revealed that OTA and T-2 toxin negatively affected the productive parameters and some blood and carcass characteristics of broiler chickens. The addition of the detoxifying agent (MMDA at 1 or 3 g/kg feed) to contaminated diets alleviated the adverse effects observed on productivity and the broilers heath related parameters.
https://doi.org/10.3390/ani11113205
031779
2076-2615
http://hdl.handle.net/10459.1/72352
Ochratoxin A
T-2 mycotoxin
Broiler chickens
Mycotoxin binder
Effect of a Mycotoxin Binder (MMDA) on the Growth Performance, Blood and Carcass Characteristics of Broilers Fed Ochratoxin A and T-2 Mycotoxin Contaminated Diets
oai:repositori.udl.cat:10459.1/484612021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Rubió Piqué, Laura
author
Macià i Puig, Ma Alba
author
Motilva Casado, Mª José
author
2014
Several epidemiological studies throughout the years have suggested that polyphenols from fruits and vegetables promote health and reduce the risk of certain chronic and neurodegenerative diseases. Yet, it has been proved to be extremely difficult to quantitatively establish the benefit afforded by polyphenols, principally due to the limited understanding of the extent of its absorption and metabolic fate. Pharmacokinetics includes the study of the mechanisms of absorption and distribution of an ingested polyphenol, its chemical changes in the body (e.g. by metabolic enzymes), and the effects and routes of excretion of the metabolites. In recent years, there have been major advances in our knowledge of polyphenol absorption and metabolism, and it is apparent that most classes of polyphenols are sufficiently absorbed to have the potential to exert biological effects. The pharmacokinetics of polyphenols includes the same steps as those for orally ingested drugs (LADME) and faces some of the same challenges, including transporters and enzymes. However, unraveling the bioavailability of polyphenols is even more challenging than with drugs, since many other factors, such as the variety in the chemical structure, the food matrix and the gut microbiota, can affect bioavailability of polyphenols during digestion. This review focuses on the most relevant factors that influence polyphenol pharmacokinetics, and also on the most recent technological strategies developed to overcome the poor bioavailability of phenolic compounds and thus increase their potential for greater health benefits.
https://doi.org/10.2174/1389200214666131210144115
020758
1389-2002
http://hdl.handle.net/10459.1/48461
Bioavailability
food matrix
phenol metabolism
food processing
Impact of Various Factors on Pharmacokinetics of Bioactive Polyphenols: An Overview.
oai:repositori.udl.cat:10459.1/694002020-07-30T00:18:45Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Salinas-Roca, Blanca
author
Soliva-Fortuny, Robert
author
Welti-Chanes, Jorge
author
Martín Belloso, Olga
author
2016
The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected to PL (20 pulses at fluence of 0.4 J·cm−2/pulse), ALC (2 %) or MA (2 %) treatments. Moreover, different combinations of PL, ALC and MA were assayed to evaluate possible synergisms among treatments. Microbial stability and quality parameters (colour, pH, soluble solids and firmness) of fresh-cut mango were examined throughout 14 days of storage at 4 °C. Results show that MA-PL and PL-ALC-MA treatments additively reduced L. innocua counts by 4.5 and 3.9 logs, respectively. Microbial population in fresh-cut mango remained below 6 log CFU/g over 14 days. Differences between firmness values of untreated and treated fresh-cut mangoes were evident throughout storage. Namely, firmness of alginate-coated slices sharply increased and progressively decreased over storage. Colour parameters and total soluble solids content decreased in all treated mango slices throughout 14 days, while pH was kept similar to that of the fresh tissue. An optimal combination of different treatments enables to ensure safety of fresh-cut mango with minimal quality deterioration throughout storage.
https://doi.org/10.1016/j.foodcont.2016.02.005
024072
0956-7135
http://hdl.handle.net/10459.1/69400
Fresh-cut mango
Combined treatments
Pulsed light
Edible coatings
Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
oai:repositori.udl.cat:10459.1/657112022-10-18T20:43:36Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Artiga Artigas, María
author
Guerra-Rosas, María Inés
author
Morales-Castro, Juliana
author
Salvia Trujillo, Laura
author
Martín Belloso, Olga
author
2018
A pseudo-ternary phase experimental approach was used to model the influence of the mixture components concentration on the nanoemulsions properties as ternary systems. For this, several types of essential oils (EO) were used as lipid phase, being oregano (OR-EO), thyme (TH-EO), lemongrass (LG-EO) and mandarin (MN-EO), while pectin and Tween 80 were studied as emulsifiers. All formulations were processed by microfluidization at 150 MPa and 5 cycles. Polynomial models were fitted to experimental data and their adjusted R2 and p-values were obtained. Remarkably, a pectin concentration of 1% (w/w) allowed the formation of submicron emulsions between 350 and 850 nm in the absence of Tween 80 for all the studied EOs, thus confirming its emulsification capacity. In general, increasing the pectin concentration up to 2% (w/w) enlarged the particle size of emulsions and their viscosity thus suggesting decreased emulsification efficiency during microfluidization. Nonetheless, nanoemulsions with particle sizes below 500 nm were obtained when a minimum Tween 80 concentration of 1.8% (w/w) was used, regardless the pectin or EO concentrations. The modest decrease in the ζ-potential that was observed depending on the type of EO at increasing pectin concentrations indicated that pectin is not or weakly adsorbed at the oil-water interface. All nanoemulsions were transparent at high surfactant and low EO concentrations due to a weak light scattering of the nano-sized oil droplets. Thus, this work contributes in elucidating the role of pectin and small molecule non-ionic surfactants on the formation of submicron emulsions and nanoemulsions containing essential oils.
https://doi.org/10.1016/j.foodhyd.2018.03.001
027268
0268-005X
http://hdl.handle.net/10459.1/65711
Nanoemulsions
Essentials oils
Droplet size
ζ-potential
Pseudo-ternary phase diagram
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach
oai:repositori.udl.cat:10459.1/603172017-10-19T00:20:27Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Fritsch, Caroline
author
Staebler, Andreas
author
Happel, Anton
author
Cubero Márquez, Miguel Angel
author
Aguiló-Aguayo, Ingrid
author
Abadias i Sero, Mª Isabel
author
Gallur, Miriam
author
Cigognini, Ilaria Maria
author
Montanari, Angela
author
López, Maria Jose
author
Suárez-Estrella, Francisca
author
Brunton, Nigel
author
Luengo, Elisa
author
Sisti, Laura
author
Ferri, Maura
author
Belotti, Gianluca
author
2017
The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.
https://doi.org/10.3390/su9081492
2071-1050
http://hdl.handle.net/10459.1/60317
agricultural waste
food waste
valorization technologies
food additives
Processing, valorization and application of bio-waste derived compounds from potato, tomato, olive and cereals: a review
oai:repositori.udl.cat:10459.1/663772021-07-28T10:33:06Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Collazo Cordero, Cyrelys
author
Noguera, Violeta
author
Aguiló-Aguayo, Ingrid
author
Abadias i Sero, Mª Isabel
author
Colás Medà, Pilar
author
Nicolau Lapeña, Iolanda
author
Viñas Almenar, Inmaculada
author
2019
The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for theinactivation and inhibition ofL. monocytogenesandS. entericain ready-to-eat'Iceberg lettuce'and baby spinachleaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). The inhibition ofpathogen's growth by sequential pretreatments with UV-C in PAA and then biocontrol usingPseudomonas gra-minisCPA-7 was assessed during MAP storage at 5 °C and upon a breakage of the cold-storage chain. In fresh-cutlettuce, 0 1 kJ/m2UV-C, in water or in 40 mg/L PAA, inactivated both pathogens by up to 2.1 ± 0.7 log10,which improved the efficacy of water-washing by up to 1.9 log10and showed bacteriostatic effects on bothpathogens. In baby spinach leaves, the combination of 0 3 kJ/m2UV-C and 40 mg/L PAA reducedS. entericaandL. monocytogenespopulations by 1.4 ± 0.2 and 2.2 ± 0.3 log10respectively, which improved water-washing by0.8 ± 0.2 log10. Combined treatments (0.1 or 0 3 kJ/m2WUV and 40 mg/L PAA) inactivated both pathogens inthe process solution from lettuce or spinach single sanitation, respectively. Pretreating lettuce with UV-C in PAAreducedL. monocytogenesandS. enterica's growth by up to 0.9 ± 0.1 log10with respect to the PAA-pretreatedcontrol after 6 d at 5 °C in MAP. Upon a cold-chain breakage, CPA-7 preventedS. entericagrowth in PAA-pretreated lettuce, whereas showed no effect onL. monocytogenesin any of both matrices. Low-dose UV-C in PAAis a suitable preservation strategy for improving the safety of ready-to-eat leafy greens and reducing the risk ofcross contamination.
https://doi.org/10.1016/j.ijfoodmicro.2019.02.024
028595
0168-1605
http://hdl.handle.net/10459.1/66377
Listeria
fresh-cut fruits and vegetables
Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves
oai:repositori.udl.cat:10459.1/701362023-01-13T20:04:49Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Femenias, Antoni
author
Bainotti, Maria Belén
author
Gatius Cortiella, Ferran
author
Ramos Girona, Antonio J.
author
Marín Sillué, Sònia
author
2020-11-28
The spatial recognition feature of near infrared hyperspectral imaging (HSI-NIR) makes it potentially suitable for Fusarium and deoxynivalenol (DON) management in single kernels to break with heterogeneity of contamination in wheat batches to move towards individual kernel sorting and provide more quick, environmental-friendly and non-destructive analysis than wet-chemistry techniques. , and to replace commonly used time-consuming and destructive techniques. The aim of this study was to standardize HSI-NIR for individual kernel analysis of Fusarium damage and DON presence, to predict the level of contamination and classify grains according to the EU maximum limit (1250 µg/kg). Visual inspection on Fusarium infection symptoms and HPLC analysis for DON determination were used as reference methods. The kernels were scanned in both crease-up and crease-down position and for different image captures. The spectra were pretreated by Multiplicative Scatter Correction (MSC) and Standard Normal Variate (SNV), 1st and 2nd derivatives and normalisation, and they were evaluated also by removing spectral tails. The best fitted predictive model was on SNV pretreated data (R2 0.88 and RMSECV 4.8 mg/kg) in which 7 characteristic wavelengths were used. Linear Discriminant Analysis (LDA), Naïve Bayes and K-nearest Neighbours models classified with 100 % of accuracy 1st derivative and SNV pretreated spectra according to symptomatology and with 98.9 and 98.4 % of correctness 1st derivative and SNV spectra, respectively. The starting point results are encouraging for future investigations on HSI-NIR technique application to Fusarium and DON management in single wheat kernels to overcome their contamination heterogeneity.
https://doi.org/10.1016/j.foodres.2020.109925
030713
0963-9969
http://hdl.handle.net/10459.1/70136
Hyperspectral imaging
Deoxynivalenol
Single kernel
Near infrared
Cereal sorting
Standardization of near infrared hyperspectral imaging for wheat single kernel sorting according to deoxynivalenol level
oai:repositori.udl.cat:10459.1/631112020-12-16T09:35:51Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_44504
00925njm 22002777a 4500
dc
Gotor Vila, Amparo María
author
Usall i Rodié, Josep
author
Torres Sanchis, Rosario
author
Abadias i Sero, Mª Isabel
author
Teixidó i Espasa, Neus
author
2017
The present work focuses on the assessment and comparison of three different formulation technologies and the effect of protectants on cell viability, storage stability and antagonistic activity of the biocontrol agent Bacillus amyloliquefaciens CPA-8. Cultures were concentrated with different protective substances such as MgSO4, sucrose and skimmed milk (SM) and subjected to liquid formulation, freeze-drying and fluid-bed spray-drying. Results showed that CPA-8 freeze-dried cells without protectants or amended with SM suffered the highest losses in cell viability (0.41−0.48 log). Moreover, the cell viability of the tested freeze-dried products decreased after four months of storage at both tested temperatures (4 and 22 °C). Otherwise, liquid and fluid-bed spray-dried products were stable for four months at 4 °C and for 12 months at 22, 4 and −20 °C, respectively, and no effect of the protectants was observed. The most suitable CPA-8 products were then tested against Monilinia laxa and M. fructicola in artificially wounded nectarines and in all cases the antagonistic activity was maintained similar to fresh cells. The efficacy results revealed that the formulation process did not affect the biocontrol potential of CPA-8. This work led us to conclude that effective formulations with final concentrations ranging from 1.93 × 109–2.98 × 109 CFU ml−1 and from 4.76 × 109–1.03 × 1010 CFU g−1 were obtained for liquid and dried products, respectively. Additionally, the suitability of the fluid-bed spray drying technology should be taken into account to develop a stable and effective CPA-8 product for practical applications to control brown rot in stone fruit.
https://doi.org/10.1007/s10526-017-9802-3
030136
1386-6141
http://hdl.handle.net/10459.1/63111
Bacillus spp.
Protectants
Shelf-life
Monilinia spp.
Biocontrol efficacy
Formulation of the biocontrol agent Bacillus amyloliquefaciens CPA-8 using different approaches: liquid, freeze-drying and fluid-bed spray-drying
oai:repositori.udl.cat:10459.1/485922021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Ibarz Martínez, Raquel
author
Garvín, Alfonso
author
Falguera Pascual, Víctor
author
Pagan i Gilabert, Jordi
author
Garza Garza, Salvador
author
Ibarz Ribas, Alberto
author
2014
In this paper, a newmechanism is proposed to describe the degradation of patulin using UVradiation froma midpressure lamp with emission wavelengths between 250 and 740 nm. The mechanism consists of three stages:excitation of the patulin molecule that can desorb the energy to its fundamental state or degrade to photoproducts.It is shown that this mechanism is in line with a first-order kinetic that best describes the process.Considering the linear spherical emission model and using the Simpson integration method, the spectral radiant power absorbed by the whole solution is evaluated, and also its dependence on patulin concentration and the incident spectral radiant power at different depths. Previous works studied the degradation of patulin using UV radiation, but using exclusively the germicidalwavelength of 254 nm. Moreover, none of them proposed a reaction mechanism, nor evaluated the spectral radiant power absorbed by the whole solution. First of all, the absorption spectrumof patulinwas obtained. Itwas concluded that both the absorption by patulin and emission from the lamp coexist in the range between 255 and 350 nm. The kinetic constants for aqueous solutions of 500 μg/L of patulin at pH=4 and pH=7 and temperatures of 8, 25, 45, and 65 °C were obtained. In order to know the effect of the juice matrix on the photodegradation process,the kinetic constants for clarified 12 °Brix apple juice containing 500 μg/L of patulinwere obtained at the same pH and temperature values. ©
https://doi.org/10.1016/j.foodres.2014.09.006
021580
0963-9969
http://hdl.handle.net/10459.1/48592
Modelling of patulin photo-degradation by a UV multi-wavelength emitting lamp
oai:repositori.udl.cat:10459.1/482762021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Burón Moles, Gemma
author
López-Pérez, M.
author
González-Candelas, Luis
author
Viñas Almenar, Inmaculada
author
Teixidó i Espasa, Neus
author
Usall i Rodié, Josep
author
Torres Sanchis, Rosario
author
2012
Penicillium digitatum and Penicillium expansum are responsible for green and blue molds in citrus and pome fruits, respectively, which result in major monetary losses worldwide. In order to study their infection process in fruits, we successfully introduced a green fluorescent protein (GFP) encoding gene into wild type P. digitatum and P. expansum isolates, using Agrobacterium tumefaciens-mediated transformation (ATMT), with hygromycin B resistance as the selectable marker. To our knowledge, this is the first report describing the transformation of these two important postharvest pathogens with GFP and the use of transformed strains to study compatible and non-host pathogen interactions. Transformation did not affect the pathogenicity or the ecophysiology of either species compared to their respective wild type strains. The GFP-tagged strains were used for in situ analysis of compatible and non-host pathogen interactions on oranges and apples. Knowledge of the infection process of apples and oranges by these pathogens will facilitate the design of novel strategies to control these postharvest diseases and the use of the GFP-tagged strains will help to determine the response of P. digitatum and P. expansum on/in plant surface and tissues to different postharvest treatments.
https://doi.org/10.1016/j.ijfoodmicro.2012.10.005
022566
0168-1605
http://hdl.handle.net/10459.1/48276
ATMT
Population monitoring
Ecophysiology
Pathogenicity
Apple and orange
Use of GFP-tagged strains of Penicillium digitatum and Penicillium expansum to study host-pathogen interactions in oranges and apples.
oai:repositori.udl.cat:10459.1/586982023-03-27T12:30:25Zcom_10459.1_239com_10459.1_2com_10459.1_244col_10459.1_10984col_10459.1_363
00925njm 22002777a 4500
dc
Graell i Sarle, Jordi
author
López Fructuoso, Mª Luisa
author
Fuentes, T.
author
Echeverría Cortada, Gemma
author
Lara Ayala, Isabel
author
2008
Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene
production, and aroma volatile emission were recorded weekly during on-tree maturation of ‘Mondial
Gala’ apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular
atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 : 2% CO2, 1% O2 : 1% CO2 and 1%
O2 : 3% CO2). After each storage period plus 0 and 7 days at 20 8C, color, firmness, TA, SSC, aroma
volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At
orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or
slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless
of storage period, led to better preservation of standard quality. CA-stored fruit also received higher
acceptability scores, although aroma volatile emission was decreased in response to these storage
conditions. At the end of long storage (plus shelf life period), fruit stored in 1 : 1 atmosphere showed a good
retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA
conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had
no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit
stored in 2 : 2 atmosphere immediately upon removal from storage. No significant differences in sensory
acceptability were found either for fruit stored under different CA conditions during 3.5 months
immediately after transfer to 20 8C. In contrast, fruit stored in either 1 : 1 or 2 : 2 atmospheres during 6.5
months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold
storage. However, these differences disappeared after 7 days of shelf-life at 20 8C.
https://doi.org/10.1177/1082013208094119
011771
1082-0132
http://hdl.handle.net/10459.1/58698
apple fruit
Quality
aroma volatiles
acetaldehyde
Quality and volatile emission changes of ‘Mondial Gala’ apples during on-tree maturation and postharvest storage in air or controlled atmosphere
oai:repositori.udl.cat:10459.1/4652862024-03-12T03:00:20Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291col_10459.1_44504
00925njm 22002777a 4500
dc
Manthei, Alina
author
Elez Martínez, Pedro
author
Soliva-Fortuny, Robert
author
Murciano-Martínez, Patricia
author
2024
Apple and orange bagasse were subjected to ultrasonication (US) and subsequent enzymatic hydrolysis (EH) with a cellulase-pectinase mixture. US did not affect oligosaccharide profile and water and oil holding capacities (WHC/OHC) in both substrates but enhanced bile acid adsorption capacity (BAC) and total phenolic content (TPC) in orange bagasse. EH increased glucose/xylose and xylobiose (XOS-2) contents and caused the release of cellobiose (COS-2) and pectin derived oligosaccharides (POS), mainly methylated oligogalacturonides with degree of polymerization (DP) 3–4. Hydrolyzed orange bagasse exhibited higher total POS content (31.56 g/100 g bagasse) than apple bagasse (21.13 g/100 g bagasse), but apple bagasse showed higher diversity in methylated and acetylated POS. After combined treatment, POS quantities in apple bagasse were enhanced whereas in orange bagasse COS-2 and POS-2 formation significantly increased, making physical opening before enzymatic degradation an effective strategy for maximizing oligosaccharide concentrations. EH decreased techno-functional properties and TPC but led to a 24.9 % increase of BAC in apple bagasse and a 7.8 % increase in orange bagasse, highlighting that the efficacy of US and EH depends on the applied DF substrate. This study offers guidance for selecting modification technologies for fruit by-products to obtain ingredients with elevated oligosaccharide content, improved techno-functional and health-related properties.
https://doi.org/10.1016/j.lwt.2024.115816
0023-6438
https://repositori.udl.cat/handle/10459.1/465286
Antioxidants
Enzymes
Fruit by-products
Oligosaccharides
Ultrasonication and enzymatic treatment of apple and orange bagasses: Molecular characterization of released oligosaccharides and modification of techno-functional and health-related properties
oai:repositori.udl.cat:10459.1/583712023-03-27T12:30:25Zcom_10459.1_56965com_10459.1_2com_10459.1_57925com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_57926col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Villorbina Noguera, Gemma
author
Tomàs, Albert
author
Escribà i Gelonch, Marc
author
Oromí Farrús, Mireia
author
Eras i Joli, Jordi
author
Balcells Fluvià, Mercè
author
Canela i Garayoa, Ramon
author
2009
We describe here the first example in which glycerol has been transformed into chlorohydrin esters using an ionic liquid and hydrated aluminium chloride. The method avoids using Crown-18 ether, which was needed to obtain a similar yield when KCl was used. Alkyl and aryl acids can be used, although yields are very dependent on the carboxylic acid used.
https://doi.org/10.1016/j.tetlet.2009.03.183
013887
0040-4039
http://hdl.handle.net/10459.1/58371
[BMIM][PF6]
Chlorohydrin esters
Glycerol
Hydrated aluminium chloride
Ionic liquid
Substitution
Combining AlCl3·6H2O and an ionic liquid to prepare chlorohydrin esters from glycerol
oai:repositori.udl.cat:10459.1/586702021-08-30T15:04:37Zcom_10459.1_239com_10459.1_2com_10459.1_244col_10459.1_10984col_10459.1_363
00925njm 22002777a 4500
dc
Echeverría Cortada, Gemma
author
Correa, Eva
author
Ruiz-Altisent, Margarita
author
Graell i Sarle, Jordi
author
Puy Llorens, Jaume
author
López Fructuoso, Mª Luisa
author
2004
Volatile compounds in Fuji apples harvested at two different maturities were measured at harvest
and after 5 and 7 months of cold storage (1 °C) in four different atmospheres. When the samples
were characterized by both chromatographic measurements of volatiles and responses of an electronic
nose, the analyses showed a clear separation between fruits from different storage conditions (a
normal cold atmosphere and three controlled atmospheres). During poststorage, the apples were
left to ripen for 1, 5, and 10 days at 20 °C before analytical measurements were done involving
headspace-gas chromatography methods and electronic nose type quartz crystal microbalances.
Electronic nose responses registered by seven different sensors were used to classify the apples
using principal component analysis. It was possible to identify the samples from different storage
periods, days of shelf life, and harvest dates, but it was not possible to differentiate the fruits
corresponding to different cold storage atmospheres.
https://doi.org/10.1021/jf035271i
002012
0021-8561
http://hdl.handle.net/10459.1/58670
Fuji apples
Volatile compounds
Cold storage
Gas chromatography
Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose
oai:repositori.udl.cat:10459.1/657302021-04-21T14:40:38Zcom_10459.1_56965com_10459.1_2com_10459.1_59571com_10459.1_244col_10459.1_57707col_10459.1_59572col_10459.1_363
00925njm 22002777a 4500
dc
Zudaire Villanueva, Lorena
author
Viñas Almenar, Inmaculada
author
Simó Cruanyes, Joan
author
Sans, Silvia
author
Abadias i Sero, Mª Isabel
author
Aguiló-Aguayo, Ingrid
author
2019-01-23
Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation site and planting time on the storability and quality of whole fresh and roasted calçots (Allium cepa L.) was investigated. Moreover, the suitability for fresh-cut processing of four different calçots was studied. Samples from 'Montferri' onion cultivar presented the best storability. Overall, postharvest storage time had no remarkable effect on the quality of whole calçots but produced an increase on the antioxidant properties of all samples. In relation to the aptitude to minimal processing, 'Montferri' onion cultivar cultivated at Viladecans in August showed the best results in terms of quality throughout their postharvest storage time. Therefore, cultivar and postharvest storage time could have more effect than cultivation site and planting time on the quality of whole and fresh-cut calçots.
https://doi.org/10.1016/j.scienta.2019.01.043
028276
0304-4238
http://hdl.handle.net/10459.1/65730
Poscosecha
Allium
Storage
Cultivation
Planting
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
oai:repositori.udl.cat:10459.1/687702022-10-11T19:40:30Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Ortiz Solà, Jordi
author
Valero, A.
author
Viñas Almenar, Inmaculada
author
Colás Medà, Pilar
author
Abadias i Sero, Mª Isabel
author
2019-12-14
The microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.
https://doi.org/10.1016/j.ijfoodmicro.2019.108489
029976
0168-1605
http://hdl.handle.net/10459.1/68770
Seguridad Alimentaria
Botrytis cinerea
Rhizopus stolonifer
Metabiotic association
Survival
Microbial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit
oai:repositori.udl.cat:10459.1/693772020-09-16T13:44:23Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
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Morales de la Peña, Mariana
author
Martín Belloso, Olga
author
Welti-Chanes, Jorge
author
2018-07-31
Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100%), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3-62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100 mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30 °C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.
https://doi.org/10.1016/j.ultsonch.2018.07.044
027272
0041-624X
http://hdl.handle.net/10459.1/69377
Ultrasound
Soymilk
Isoflavones
Response surface methodology
Box-Behnken design
High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content
oai:repositori.udl.cat:10459.1/838662022-09-27T00:11:16Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Femenias, Antoni
author
Llorens-Serentill, Enric.
author
Ramos Girona, Antonio J.
author
Sanchís Almenar, Vicente
author
Marín Sillué, Sònia
author
2022-07-19
Fusarium is a DON producing filamentous fungi which commonly infects small grain cereals. Near-Infrared Hyperspectral Imaging (HSI-NIR) is considered for its potential to manage this contamination, as it uses spatial recognition, which may be able to deal with the heterogeneity inside the batches for cereal sorting implementation. The focus of this study was the application of HSI-NIR for Fusarium Damaged Kernels (FDK) detection and DON prediction and discrimination of wheat kernels over EU limits. After the HSI scanning of 300 individual grains, the reference values were obtained attributing categories for typical fungal symptoms and analyzing DON from individual grains by HPLC. Several spectral preprocessing methods selected valuable information before model calibration. Externally validated PLS predictions showed RMSEP of 6.65 mg/kg, an R2 of 0.88 and an RPD of 3.21. However, the classification models managed wheat contaminations more appropriately, obtaining discrimination accuracies of 85.8% and 76.9% for fungal symptoms and DON at the EU limit, respectively. These findings suggest that HSI-NIR can be a suitable tool to sort DON contaminated kernels at EU limits.
https://doi.org/10.1016/j.foodcont.2022.109239
032625
0956-7135
http://hdl.handle.net/10459.1/83866
Fusarium
Food safety
Fungi
Prediction
Wheat
Near-infrared hyperspectral imaging evaluation of Fusarium damage and DON in single wheat kernels
oai:repositori.udl.cat:10459.1/482892021-08-30T15:04:32Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Burón Moles, Gemma
author
Torres Sanchis, Rosario
author
Teixidó i Espasa, Neus
author
Usall i Rodié, Josep
author
Vilanova, Laura
author
Viñas Almenar, Inmaculada
author
2015
Penicillium digitatum and Penicillium expansum are the main postharvest pathogens of orange and applefruit, respectively. These wound pathogens can infect through injuries caused during harvest and posthar-vest handling, which lead to large economic losses. Susceptibility of fruit to mechanical damage orinfection increases during ripening. However, few studies have been focussed on the fruit wound-induceddefence responses, such as H2O2production. In this study, the characterisation of H2O2production inorange (C. sinensis cv Valencia) and apple (M. domestica L. cv Golden Smoothee) fruit in response toabiotic (wounding) and biotic (pathogen and non-host pathogen) stresses at different maturity stageswas investigated. The effect of H2O2on the ecophysiology of P. digitatum and P. expansum at differenttemperatures was also studied. The potential antifungal effect of H2O2in both pathogens depends onthe temperature. P. expansum was more susceptible to higher levels of H2O2than P. digitatum, espe-cially at 25◦C. The lesion diameter in compatible interactions increased significantly with fruit maturityin apples and oranges. Fruit maturity also increased susceptibility to non-host pathogen interactions,especially reducing apple resistance to P. digitatum in the over-mature stage. H2O2production showeddifferent patterns depending on the fruit. In apples, the higher resistance of immature harvested fruit topathogen infection correlated with an increase in H2O2production (biphasic oxidative burst), whereasin oranges, immature and commercial harvests exhibited a similar pattern of H2O2production amongtreatments. Production of H2O2in oranges and apples following abiotic (wounding) and biotic (pathogenand non-host pathogen) stresses depended on the harvest date.
https://doi.org/10.1016/j.postharvbio.2014.07.013
022620
0925-5214
http://hdl.handle.net/10459.1/48289
Ecophysiology
Penicillium digitatum
penicillium expansum
hydrogen peroxide
wounding
Characterisation of H2O2 production to study compatible and non-host pathogen interactions in orange and apple fruit at different maturity stages.
oai:repositori.udl.cat:10459.1/579032017-03-10T09:57:44Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Salvia Trujillo, Laura
author
Martín Belloso, Olga
author
McClements, David Julian
author
2016
The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.
https://doi.org/10.3390/nano6010017
023890
2079-4991
http://hdl.handle.net/10459.1/57903
Excipient
Nanoemulsions
Bioactive
Delivery
Excipient nanoemulsions for improving oral bioavailability of bioactives
oai:repositori.udl.cat:10459.1/579902017-03-10T09:57:29Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Augusto, Pedro E. D.
author
Falguera Pascual, Víctor
author
Cristianini, Marcelo
author
Ibarz Ribas, Alberto
author
2011
Tomato is one of the most important vegetables for the food industry. Rheological characterization of tomato products is important for products, equipments and unit operations design and evaluation. It is necessary for process optimization and high quality products assurance. However, the works in literature present variable data, and some rheological characterization, as viscoelastic properties are still scarce. The present work has evaluated the viscoelastic properties of tomato juice, as well as the applicability of the Cox-Merz rule. The obtained data are potentially useful for future studies on food properties and process design.
https://doi.org/10.1016/j.profoo.2011.09.089
017647
2211-601X
http://hdl.handle.net/10459.1/57990
Food properties
Rheology
Viscoelastic properties
Viscoelastic properties of tomato juice
oai:repositori.udl.cat:10459.1/579972021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Augusto, Pedro E. D.
author
Ibarz Ribas, Alberto
author
Cristianini, Marcelo
author
2013
High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely studied, the rheological changes occurring in fruit products need better describing. The present work evaluated the effect of HPH (up to 150 MPa) on the creep and recovery properties of tomato juice. The mechanical Burger's model explained juice creep compliance well, and its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the homogenization pressure. HPH processing increased both tomato juice elastic and viscous behaviours, which could be attributed to the disruption of suspended particles during processing. Moreover, each Burger's model constituent could be related to the product internal structure. The results obtained highlighted the possible applications of the HPH process as a valuable tool to promote physical changes in food products.
https://doi.org/10.1016/j.foodres.2013.06.027
019789
0963-9969
http://hdl.handle.net/10459.1/57997
Creep–recovery characterization
Compliance
High pressure homogenization
Rheology
Tomato juice
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
oai:repositori.udl.cat:10459.1/657242022-09-27T14:43:14Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Yuste, Silvia
author
Macià i Puig, Ma Alba
author
Ludwig, Iziar A.
author
Romero Fabregat, Mª Paz
author
Fernández Castillejo, Sara
author
Catalán Santos, Úrsula
author
Motilva Casado, Mª José
author
Rubió Piqué, Laura
author
2018
Scope: The application of dried blood spot (DBS) cards for the study in human blood of dietary polyphenol bioavailability has been poorly studied.
Methods and results: An analytical method based on blood sampling with DBS cards combined with LC–MS/MS has been developed and validated. To test the method validation, the phenolic metabolites are determined in human
blood and plasma obtained after an acute intake of a red-fleshed apple snack in ten volunteers. Capillary blood by finger prick is compared to venous blood by venipuncture and whole blood is also compared to their corresponding
venous plasma samples. Moreover, the venous plasma results using DBS cards are compared to those obtained by microElution solid phase extraction (μSPE). The main phenolic metabolites detected in blood and plasma samples are phloretin glucuronide, dihydroxyphenylpropionic acid sulphate, (methyl) catechol sulphate, catechol glucuronide, and hydroxyphenyl-γ -valerolactone glucuronide. No significant differences are observed between capillary blood, venous blood, and plasma samples using DBS, and neither between plasma samples analyzed by DBS or μSPE.
Conclusions: Finger-prick blood sampling based on DBS appears to be a suitable alternative to the classic invasive venipuncture for the determination of circulating phenolic metabolites in nutritional postprandial studies.
https://doi.org/10.1002/mnfr.201800623
027551
1613-4125
http://hdl.handle.net/10459.1/65724
MS/MS
Dried blood spot cards
Phenolic metabolites
Plasma
Validation of dried blood spot cards to determine apple phenolic metabolites in human blood and plasma after an acute intake of red-fleshed apple snack
oai:repositori.udl.cat:10459.1/596812023-01-31T15:12:35Zcom_10459.1_56965com_10459.1_2com_10459.1_59571com_10459.1_244col_10459.1_57707col_10459.1_59572col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Torres Sanchis, Rosario
author
Solsona Aixalà, Cristina
author
Viñas Almenar, Inmaculada
author
Usall i Rodié, Josep
author
Plaza Portolés, Ma. Pilar
author
Teixidó i Espasa, Neus
author
2014
AIMS: This study aimed to evaluate different packaging strategies to extend the shelf life of a freeze-dried formulation of the biocontrol agent Pantoea agglomerans strain CPA-2. METHODS AND RESULTS: Different materials and atmosphere packaging conditions (vacuum and air) were analysed on formulated P. agglomerans cells stored at 25, 5 and -20°C. Results showed the viability of CPA-2 cells stored at 5 or -20°C was significantly higher than when stored at 25°C. The highest viabilities were observed with the plastic material designated as Bottle 1, in nonvacuum packaging in all storage temperatures: 50% after 3 months at 25°C, 100% after 8 months at 5°C and 100 and 74% after 12 and 18 months, respectively, at -20°C; the final concentration was 10(12) CFU g(-1), a good concentration for a commercial product. The efficacy to control blue and green mould on apples and oranges, respectively, of these packed and stored cells was similar to fresh CPA-2 cells. CONCLUSIONS: This work showed a suitable packaging strategy for a freeze-dried formulation of the CPA-2, providing a good shelf life and efficacy against the major postharvest diseases of apples and citrus based on a plastic bottle stored at cold or frozen storage conditions. SIGNIFICANCE AND IMPACT OF THE STUDY: The last phase of the commercial development process for biocontrol agents is presented in this work. A bacterium-based product that ensures the efficacy, stability and easy application of the antagonist to control postharvest fungal diseases on fruit was successfully obtained.
https://doi.org/10.1111/jam.12511
021228
1364-5072
http://hdl.handle.net/10459.1/59681
Apples
Biological control
Oranges
Packaging conditions
Optimization of packaging and storage conditions of a freeze-dried Pantoea agglomerans formulations for controlling postharvest diseases in fruit
oai:repositori.udl.cat:10459.1/657082022-10-18T20:44:25Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Artiga Artigas, María
author
Acevedo Fani, Alejandra
author
Martín Belloso, Olga
author
2017
The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween 20 as dispersed phase and sodium alginate solution as continuous phase. In order to obtain nanoemulsion A (NA), both phases were microfluidized together. On the other hand, coarse emulsion without sodium alginate was microfluidized and mixed with a microfluidized (MA) or non-microfluidized (N-MA) sodium alginate solution leading to nanoemulsions B(MA) and B(N-MA), respectively. NA exhibited the smallest particle size (261 nm) and monomodal distributions with a polydispersity index of 0.25. The ζ-potential, viscosity and WI of NA were −37 mV, 22.7 mPa s and 57.28, respectively. Spectroscopic, chromatographic and electron microscopic techniques were used to evaluate changes in microfluidized alginate molecules when they were within emulsions. After microfluidization, alginates suffered depolymerization and further rearrangement, changing the disposition of polymer chains around oil droplets and nanoemulsions characteristics. Thus, these results evidence the significant impact of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions and how it can affect to the stability of the resulting systems which are going to be used as functional ingredients in food matrices.
https://doi.org/10.1016/j.foodhyd.2017.04.006
025572
0268-005X
http://hdl.handle.net/10459.1/65708
Sodium alginate
Microfluidization
Nanoemulsion
Infrared spectroscopy
Corn oil
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
oai:repositori.udl.cat:10459.1/4634102023-12-21T10:36:09Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Teixé-Roig, Júlia
author
Oms Oliu, Gemma
author
Odriozola Serrano, Isabel
author
Martín Belloso, Olga
author
2023
n recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
https://doi.org/10.3390/foods12071502
033768
2304-8158
https://repositori.udl.cat/handle/10459.1/463410
Emulsions
Delivery systems
Bioactive compounds
Plant-based
Sustainability
Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources
oai:repositori.udl.cat:10459.1/852922023-09-04T12:04:25Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Ruiz de Azua, Ma. Josefina
author
Cruz-Carrión, Álvaro
author
Muguerza, Begoña
author
Aragonès, Gerard
author
Arola-Arnal, Anna
author
Romero Fabregat, Mª Paz
author
Bravo, Francisca Isabel
author
Suarez, Manuel
author
2023
Tomatoes are widely consumed worldwide at any time of the year. However, depending on the variety, they have a characteristic season. We evaluated the consequences metabolic of consumption of Ekstasis tomatoes from different geographical origin and in different seasons in Fischer 344 rats. The hepatic gene expression of key enzymes in lipid metabolism was also evaluated. Animals were classified in three photoperiods (L6, L12, and L18) and in three treatments (vehicle: VH; local tomato: LT; and non-local tomato: nLT). We measured serum metabolic parameters and the gene expression of liver enzymes related to lipid metabolism (Acc1, Cpt1a, Had, Fas1, Srebp-1c, Fatp5, Cd36). LT consumption in season decreased cardiovascular risk 1 and coefficient atherogenic by 1.81 (p = 0.031) and in L6 decreased TAG and glucose (p = 0.046; p = 0.024). The L18-LT animals had decreased total cholesterol (p = 0.029) and gene expression of Srebp1-c (p = 0.022) but increased expression of Acc1 (p = 0.032). The treatments significantly affected the expression of Acc1 and Fas1 in the liver and the levels of serum TAG and glucose. A significant effect of photoperiod on serum concentration of glucose, insulin, HOMA index, and on the hepatic expression of Srep1-c, Fas1, and Acc1 was observed.
https://doi.org/10.3390/nu15010043
033378
2072-6643
http://hdl.handle.net/10459.1/85292
Cardiovascular risk
Lycopene
Phenolic compounds
Season
Tomato
Xenohormesis
In-season consumption of locally produced tomatoes decreases cardiovascular risk indices
oai:repositori.udl.cat:10459.1/483882021-08-30T15:04:37Zcom_10459.1_239com_10459.1_2com_10459.1_244col_10459.1_10984col_10459.1_363
00925njm 22002777a 4500
dc
Villatoro Gonzàlez, Carmen
author
López Fructuoso, Mª Luisa
author
Echeverría Cortada, Gemma
author
Graell i Sarle, Jordi
author
Lara Ayala, Isabel
author
2009
ACKGROUND: ‘Pink Lady®’ (Malus × domestica Borkh.) apples were harvested at commercial maturity and stored at 1 °C under either air or controlled atmosphere (CA) conditions (2.5 kPa O2: 3 kPa CO2 and 1 kPa O2: 2 kPa CO2) for 15 or 28 weeks. Standard quality parameters, consumer acceptance and volatile compound emission were evaluated after cold storage plus shelf life period at 20 °C.
RESULTS: A shelf life period of 17 days after long-term storage in controlled atmosphere allowed the regeneration of the characteristic esters associated to the aroma of this variety. Sixty-five per cent of consumers preferred apples with higher emissions of aroma-active volatile compounds, despite the fact that these apples displayed lower values for standard quality attributes. The most accepted samples corresponded to fruit stored in air for 15 weeks regardless of post-storage period, in air for 28 weeks plus 1 day at 20 °C, and in 2.5 kPa O2: 3 kPa CO2 for 15 weeks plus 7 days at 20 °C.
CONCLUSIONS: Concentrations of specific aroma volatile compounds are suggested to be more important than total aroma emission for consumer acceptance of ‘Pink Lady®’ apples. Copyright © 2009 Society of Chemical Industry
https://doi.org/10.1002/jsfa.3550
013404
0022-5142
http://hdl.handle.net/10459.1/48388
Frigoconservación
Effect of controlled atmospheres and shelf life period on concentrations of volatile substances released by 'Pink Lady' apples and on consumer acceptance
oai:repositori.udl.cat:10459.1/585732021-08-30T15:04:29Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Alegre Vilas, Isabel
author
Viñas Almenar, Inmaculada
author
Usall i Rodié, Josep
author
Anguera, Marina
author
Figge, Marian J.
author
Abadias i Sero, Mª Isabel
author
2012
Currently, chlorine is the most widely used decontaminant in the minimally processed (MP) food industry. However, it does not achieve more than a 1–2 log reduction in bacterial populations. Efficient decontamination of MP produce could create a less competitive environment in which pathogens can multiply without restriction. Therefore, our objective was to test the efficacy of the biopreservative bacterial strain CPA-6 isolated from MP apples to control a non-pathogenic strain of Escherichia coli O157:H7, Salmonella and Listeria innocua on MP apples and peaches. Apple and peach plugs were co-inoculated with a suspension containing one of the pathogens (105 colony forming units (cfu) plug−1) and CPA-6 (106 cfu plug−1) and incubated at 20 °C or 5 °C. CPA-6 effectively inhibited the growth of, or reduced, in some cases to below the limit of detection, pathogen populations on both fruit incubated for 2 days at 20 °C and of E. coli on both fruit incubated at 5 °C, compared with the pathogen inoculated alone. The minimum effective dose required to inhibit any of the pathogens tested was 106 cfu plug−1 on both fruit and at both temperatures and it did not cause a hypersensitive reaction on tobacco plants. Finally, CPA-6 could not be assigned to any of the recognised species within the family Enterobacteriaceae based on phenotypic and 16S rRNA results. Therefore, this strain may be a suitable microorganism to use as a biopreservative culture to control the growth of food borne pathogens on MP fruit.
https://doi.org/10.1016/j.postharvbio.2012.07.004
019158
0925-5214
http://hdl.handle.net/10459.1/58573
Escherichia coli O157
H7
Salmonella
Listeria innocua
An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches
oai:repositori.udl.cat:10459.1/630622018-09-05T10:53:43Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Salinas-Roca, Blanca
author
Elez Martínez, Pedro
author
Welti-Chanes, Jorge
author
Martín Belloso, Olga
author
2017-07-31
The effect of high-intensity pulsed electric fields (HIPEF) processes on Listeria innocua inhibition, physicochemical parameters and activity of oxidative enzymes of mango juice was evaluated to set the optimal HIPEF treatment time. Quality parameters, microbial population and bioactive compounds of HIPEF-treated (35 kV/cm, 1800 μs) and thermally treated (TT) (90 °C, 60 s) mango juices were studied and compared with those non-treated during 75 days of storage at 4 °C. HIPEF treatment for 800 μs ensured 5 log reductions of L. innocua. Polyphenoloxidase (PPO), lipoxygenase (LOX) and peroxidase (POD) residual activities were significantly reduced to 70, 53 and 44%, respectively, at treatment times of 1800 μs. Similar sensory properties compared with fresh mango juice were attained from product treated at 1800 μs. Moreover, fresh mango juice colour (L* = 38.79, h° = 106.57) was preserved after HIPEF treatment throughout storage. Moulds and yeasts and psychrophilic bacteria counts in HIPEF-treated (1800 μs) mango juice remained below 6 log cycles CFU/mL up to 2 months of refrigerated storage. The content of total phenolic compounds in those HIPEF-treated increased from 333 to 683 μg of GAE/mL from day 0 to the end of storage. Hence, the application of HIPEF may be a feasible treatment in order to ensure microbiological stability, high bioactive compound content and fresh-like characteristics of mango juice.
https://doi.org/10.1007/s11947-017-1969-1
026495
1935-5130
http://hdl.handle.net/10459.1/63062
Mango juice
L. innocua
High-intensity pulsed electric fields
Thermal treatment
Quality changes in mango juice treated by high-intensity pulsed electric fields throughout the storage
oai:repositori.udl.cat:10459.1/677032022-10-20T20:25:34Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Ojeda, Gonzalo A.
author
Sgroppo, Sonia C.
author
Martín Belloso, Olga
author
Soliva-Fortuny, Robert
author
2019-06-24
Enzymatic browning is the main deleterious phenomenon affecting the quality of minimally processed mushrooms. Nano-encapsulation of antibrowning agents provides a new strategy to prevent discoloration in minimally processed commodities. In this study, coatings containing AA-loaded chitosan/tripolyphosphate nanoaggregates were applied to evaluate the postharvest preservation of minimally processed mushrooms during 16 d of storage at 5 °C. Package headspace composition, browning index, firmness, phenolic and ascorbic content, antioxidant capacity and polyphenol oxidase activity were evaluated as quality indicators. The results indicate that nanostructured coatings can effectively alleviate browning development (browning index was significantly reduced) and maintain firmness. Higher levels of phenolic compounds, ascorbic acid, as well as improvement in antioxidant capacity were achieved with the application of nano-encapsulated ascorbic acid. Polyphenol oxidase activity was partially inhibited as a consequence of the high AA concentration maintained during storage. The results allow concluding that AA-loaded chitosan/tripolyphosphate nanoaggregates are an interesting alternative to prevent browning of fresh-cut mushrooms and maintain high ascorbic acid concentrations through refrigerated storage.
https://doi.org/10.1016/j.postharvbio.2019.110934
029277
0925-5214
http://hdl.handle.net/10459.1/67703
Fresh-cut produce
Mushrooms
Nanoaggregates
Browning
Edible coatings
Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices
oai:repositori.udl.cat:10459.1/4634572023-09-07T09:13:45Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Sentís-Moré, Pau
author
Ortega-Olivé, Nàdia
author
Egea-Vilches , Cristina
author
Romero Fabregat, Mª Paz
author
2023
The malting industry produces a large quantity of by-products, and these have barely been explored in the research into their valorisation. Malt rootlets are rich in protein, and that content can be extracted to generate ingredients with a range of functionalities. Our study confirms that the extraction conditions for the type of enzyme and concentration, as well as the temperature, can affect the production yield and properties from malt rootlets protein hydrolysates. The pH effect was also studied, and it has only shown an effect on technological properties. Alcalase® can generate protein hydrolysates with higher protein content, reaching 33.2%, which in turn implies a higher emulsifying activity (up to 33.9% greater). On the other hand, Protamex® ensures a higher weight yield (up to 49.8%) and higher emulsifying stability, reaching 53.6%. In any case, protein hydrolysates do not improve foaming capacity on malt rootlets mainly due to relative low values of total protein content needed for these properties. All protein hydrolysates showed a high angiotensin-converting enzyme (ACE) inhibitory activity attributed to the similar amount of low molecular fraction (500–200 Da) present in all samples.
https://doi.org/10.1016/j.lwt.2023.114864
033380
0023-6438
https://repositori.udl.cat/handle/10459.1/463457
Malting by-products
Emulsifying properties
Proteases
Foaming properties
Protein molecular weight distribution
Screening of protein hydrolysates from malt rootlets and their relationship with technological properties
oai:repositori.udl.cat:10459.1/4652212024-03-05T09:20:46Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Marín-Sáez, Jesús
author
Hernández-Mesa, Maykel
author
Ramos Girona, Antonio J.
author
Gámiz-Gracia, Laura
author
García-Campaña, Ana M.
author
2024
Humans are exposed to an increasing number of contaminants, with diet being one of the most important exposure routes. In this framework, human biomonitoring is considered the gold standard for evaluating human exposure to chemicals. Pesticides and mycotoxins are chemicals of special concern due to their health implications. They constitute the predominant border rejection notifications for food and feed in Europe and the USA. However, current biomonitoring studies are focused on a limited number of compounds and do not evaluate mycotoxins and pesticides together. In this study, an analytical method has been developed for the determination of 30 pesticides and 23 mycotoxins of concern in urine samples. A salting-out liquid–liquid extraction (SALLE) procedure was optimized achieving recoveries between 70 and 120% for almost all the compounds and limits as lower as when QuEChERS was applied. The compounds were then determined by liquid chromatography coupled to triple quadrupole mass spectrometry. Different chromatographic conditions and analytical columns were tested, selecting a Hypersild gold aQ column as the best option. Finally, the method was applied to the analysis of 45 urine samples, in which organophosphate and pyrethroid pesticides (detection rates (DR) of 82% and 42%, respectively) and ochratoxin A and deoxynivalenol (DR of 51% and 33%, respectively) were the most detected compounds. The proposed analytical method involves the simultaneous determination of a diverse set of pesticides and mycotoxins, including their most relevant metabolites, in human urine. It serves as an essential tool for biomonitoring the presence of highly prevalent contaminants in modern society. Graphical Abstract: (Figure presented.)
https://doi.org/10.1007/s00216-024-05191-2
1618-2642
https://repositori.udl.cat/handle/10459.1/465221
Biomonitoring
Mycotoxins
Pesticides
SALLE
Assessing human exposure to pesticides and mycotoxins: optimization and validation of a method for multianalyte determination in urine samples
oai:repositori.udl.cat:10459.1/691522021-12-13T13:06:02Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Salvia Trujillo, Laura
author
Artiga Artigas, María
author
Molet Rodríguez, Anna
author
Turmo Ibarz, Ana
author
Martín Belloso, Olga
author
2018-11-26
This review aims at presenting recent advancements on the design of novel emulsion-based nanostructures for an effective incorporation of active ingredients into foods. The specific characteristics of nanoemulsions, solid lipid nanoparticles, and double emulsions are highlighted. Nanoemulsions are oil-in-water emulsion with droplet sizes below 200 nm that are known to present high stability over time. Moreover, due to their reduced droplet size and therefore maximized active surface area, they are capable of enhancing the interactions with biological systems, such as foods. For instance, nanoemulsions present an improved functionality of active ingredients and a fast digestibility under gastrointestinal conditions leading to an optimal absorption of bioactive ingredients contained within them. Solid lipid nanoparticles are particularly effective for protecting lipophilic active ingredients in their lipid inner core, since the crystalline state of the lipid droplets can reduce the oxidative and degradation processes occurring in aqueous systems. Nevertheless, their formulation should be carefully selected in order to obtain the desired effect. Lastly, double emulsions are defined as emulsions of an emulsion. Therefore, their formation consists on the formation of a primary water-in-oil emulsion and its subsequent further emulsification in a secondary aqueous system. This allows the encapsulation of hydrophilic active compounds in the inner aqueous phase. Their stabilization remains as a scientific challenge yet they present promising applications. The main key aspects for the formation, stabilization and their behavior during gastrointestinal conditions are addressed.
https://doi.org/10.3389/fsufs.2018.00079
030048
2571-581X
http://hdl.handle.net/10459.1/69152
Nanoemulsions
Solid lipid nanoparticles
Double emulsions
Bioactives
Foods
Emulsion-based nanostructures for the delivery of active ingredients in foods
oai:repositori.udl.cat:10459.1/585892023-03-27T12:30:26Zcom_10459.1_57925com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57926col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Yara Varón, Edinson
author
Eras i Joli, Jordi
author
Torres i Grifo, Mercè
author
Balcells Fluvià, Mercè
author
Villorbina Noguera, Gemma
author
Canela i Garayoa, Ramon
author
2013
The synthesis of dichloropropyl acrylates from dichloropropyl dodecanoates through a transesterification process using diverse commercial lipases and whole cells (fungal resting cells) is presented. The synthesis was carried out in a solvent-free media using a conventional batch system and a packed bed reactor (PBR). The effect of water activity on the process depended on the lipase used. The commercial enzyme CALB (Candida antarctica lipase B immobilized onto a macroporous acrylic resin) showed the best performance as a biocatalyst, achieving a yield of 50% and productivity of 7.2 μmol min−1 g−1 in the batch reactor and 33% and 35.8 μmol min−1 g−1 in the PBR. Finally, polymeric material was prepared by suspension polymerization of the dichloropropyl acrylates synthesized using PBR. Particles with diameters between 170 and 380 μm were obtained with a yield of 85% after 18 h reaction.
https://doi.org/10.1016/j.molcatb.2013.03.005
019316
1381-1177
http://hdl.handle.net/10459.1/58589
Biocatalytic transesterification
Dichloropropyl acrylates
CALB
Packed bed reactor
Poly(dichloropropyl acrylate)
Biocatalytic preparation of dichloropropyl acrylates. Application to the synthesis of poly(dichloropropyl acrylates)
oai:repositori.udl.cat:10459.1/657282021-04-19T10:23:32Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Yuste, Silvia
author
Ludwig, Iziar A.
author
Rubió Piqué, Laura
author
Romero Fabregat, Mª Paz
author
Pedret, Anna
author
Valls, Rosa M.
author
Solà, Rosa
author
Motilva Casado, Mª José
author
Macià i Puig, Ma Alba
author
2019
The aim of this study was to investigate comprehensively the metabolic pathways and human bioavailability of anthocyanins and other phenolic compounds in apple matrix, and to elucidate potential intake biomarkers. After the acute intake of a red-fleshed apple snack, plasma and urine were collected and analyzed by UPLC-MS/MS. A total of 37 phase-II and microbial phenolic metabolites were detected in plasma and urine. Among these, phloretin glucuronide, cyanidin-3-O-galactoside (plasma and urine) and peonidin-3-O galactoside (urine) were the only metabolites detected in all the volunteers and not detected at basal conditions. The maximum urine excretion was detected at 2-4 h, and the main increase in plasma of phloretin glucuronide and cyanidin-3-O-galactoside was observed at 2h post-intake (61.0 6.82 and 10.3 1.50 nM, respectively). These metabolites could be selected as the best intake biomarkers of red-fleshed apple that might be useful in human intervention studies when studying the bioactivity of red-fleshed apple.
https://doi.org/10.1016/j.jff.2019.02.013
028288
1756-4646
http://hdl.handle.net/10459.1/65728
Anthocyanins
Metabolic pathways
Phenolic compounds
Red-fleshed apple
UPLC-MS/MS
In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers
oai:repositori.udl.cat:10459.1/585972021-08-30T14:56:38Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Rojas Grau, María Alejandra
author
Oms Oliu, Gemma
author
Soliva-Fortuny, Robert
author
Martín Belloso, Olga
author
2009
Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and
off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in
fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out
among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and
vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different
fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely
explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use
of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and
vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a
complement or alternative to MAP.
https://doi.org/10.1111/j.1365-2621.2009.01911.x
013808
0950-5423
http://hdl.handle.net/10459.1/58597
Edible coatings
fresh-cut fruits and vegetables
modified atmosphere packaging
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review
oai:repositori.udl.cat:10459.1/652922023-02-02T12:22:10Zcom_10459.1_56965com_10459.1_2com_10459.1_59571com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_59572col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Vilanova Torren, Laura
author
López-Pérez, M.
author
Ballester, Ana-Rosa
author
Teixidó i Espasa, Neus
author
Usall i Rodié, Josep
author
Lara Ayala, Isabel
author
Viñas Almenar, Inmaculada
author
Torres Sanchis, Rosario
author
González-Candelas, Luis
author
2018-10
The fungus Penicillium digitatum is the causal agent of the citrus green mould, the major postharvest diseases of citrus fruit. Lesions on the surface of infected fruits first appear as soft areas around the inoculation site, due to maceration of fruit. The macerating activity has been associated with pectinases secreted by the fungus during infection. In order to evaluate the contribution to virulence and macerating activity of the two major polygalacturonases (PGs) secreted by P. digitatum, we have obtained and characterized mutants lacking either pg1 or pg2, the genes encoding PG1 and PG2, respectively. Disease incidence of deletants in either gene was not different from that of the parental strain or ectopic transformants. However, disease progressed more slowly in deletants, especially in those lacking the pg2 gene. The lesions originated by the Δpg2 deletants were not as soft and the pH was not as acid as those originated by either the wild type strain or the ectopic transformants. Total PG activity in the macerated tissue was also lower in fruits infected with the Δpg2 deletants. Interestingly, the macerated tissue of oranges infected with Δpg2 deletants showed around 50% reduction in galacturonic acid content with respect to lesions caused by any other strain.
https://doi.org/10.1016/j.ijfoodmicro.2018.05.031
027149
0168-1605
http://hdl.handle.net/10459.1/65292
Postharvest pathology
Green mould
Galacturonic acid
pH
Differential contribution of the two major polygalacturonases from Penicillium digitatum to virulence towards citrus fruit
oai:repositori.udl.cat:10459.1/693832022-10-20T20:06:01Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Avalos Llano, Karina R.
author
Martín Belloso, Olga
author
Soliva-Fortuny, Robert
author
2018
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.
https://doi.org/10.1016/j.foodchem.2018.05.028
027269
0308-8146
http://hdl.handle.net/10459.1/69383
Pulsed light
Fresh-cut strawberry
Antioxidant properties
Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
oai:repositori.udl.cat:10459.1/650092018-11-01T00:22:09Zcom_10459.1_56965com_10459.1_2com_10459.1_47453com_10459.1_241com_10459.1_244col_10459.1_57707col_10459.1_59998col_10459.1_30324col_10459.1_363
00925njm 22002777a 4500
dc
Collazo Cordero, Cyrelys
author
Abadias i Sero, Mª Isabel
author
Colás Medà, Pilar
author
Iglesias Valenzuela, María Belén
author
Granado-Serrano, Ana Belén
author
Serrano Casasola, José Carlos Enrique
author
Viñas Almenar, Inmaculada
author
2017
To further gain insight into the mechanism by which the biopreservative bacterium Pseudomonas graminis CPA-7 develops its antimicrobial activity, we have examined the effect that the prior interaction stablished by this bacterium and two foodborne pathogens on fresh-cut pear, has on their capacity to colonize human epithelial cells (Caco-2 cell line) which is crucial for establishing infection. CPA-7 inhibited the growth of L. monocytogenes and S. enterica subsp. enterica ser. Enteritidis by 5.5 and 3.1 log10, respectively, after 7 d of interaction at 10 °C. Furthermore, CPA-7 attenuated the adherence of S. enterica to Caco-2 cells by 0.8 log10 regardless of the pre-adaptation on the fruit. Conversely, the adhesiveness of L. monocytogenes was not influenced by the interaction with the antagonist but it was reduced by 0.5 log10 after incubation on the food matrix. Pathogen-antagonist-food matrix interaction was associated to a significant reduction of the relative invasiveness of both pathogens, by 1.3 log10 in the case of L. monocytogenes and to an undetectable level (below 5 CFU/g fruit) for S. enterica. CPA-7 can adhere to and internalize into intestinal epithelium which enables it for competition. Its adherence positively correlates to the multiplicity of infection (MOI) with respect to Caco-2 cells, increasing by 0.6 log10 in an MOI range of 0.1:1 to 100:1. For the same levels of inoculum, internalized cells could only be detected after 7 d of pre-adaptation in the fruit (pH 4.5–5.0). However, the combination of gastrointestinal digestion and habituation on the fruit resulted in a significant reduction of CPA-7 populations (by 2 log10 more after 7d of incubation than on inoculation day) as well as in the decrease of its adhesiveness (by 0.8 log10) and invasiveness (to undetectable levels).
https://doi.org/10.1016/j.ijfoodmicro.2017.09.003
025933
0168-1605
http://hdl.handle.net/10459.1/65009
Adhesion Invasion
Gastrointestinal simulation
Antagonist
Biological control
Effect of Pseudomonas graminis strain CPA-7 on the ability of Listeria monocytogenes and Salmonella enterica subsp. enterica to colonize Caco-2 cells after pre-incubation on fresh-cut pear
oai:repositori.udl.cat:10459.1/631082020-12-16T09:28:16Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_44504
00925njm 22002777a 4500
dc
Gotor Vila, Amparo María
author
Teixidó i Espasa, Neus
author
Usall i Rodié, Josep
author
Dashevskaya, Svetlana
author
Torres Sanchis, Rosario
author
2016
In this work, reliable tools were developed to detect and identify the biocontrol
strain CPA-8 using DNA amplification techniques. As a first approach, the
RAPD (random amplified polymorphic DNA) technique was applied to a
collection of 77 related Bacillus species. Among the primers tested, the primer
pair OPG1/OPG6 amplified a 668 bp specific product to the strain CPA-8 that
was sequenced and used to design SCAR (sequence-characterised amplified
regions) primer pairs. The SCAR-4 marker amplified a semi-specific fragment
of 665 bp not only for the strain CPA-8 but also for other 12 strains whose
morphology was completely different from CPA-8. Another approach was
developed to obtain a strain-specific genomic marker related to ecological
adaptations of Bacillus amyloliquefaciens species. The primer pair F2/R2 obtained
from RBAM 007760, a gene involved in surface adhesion, amplified a 265 bp
fragment unique for strain CPA-8. Our results revealed that these two molecular
markers, SCAR-4 and RBAM 007760 F2/R2 provide suitable monitoring
tools to specifically identify the biocontrol CPA-8 when applied against brown
rot caused by Monilinia spp. in stone fruit. Moreover, our findings demonstrate
that the strain CPA-8 is affiliated with B. amyloliquefaciens species that was
formerly designated as Bacillus subtilis.
https://doi.org/10.1111/aab.12298
030138
0003-4746
http://hdl.handle.net/10459.1/63108
Bacillus spp
Biological control
Molecular marker
Monitoring
SCAR
Development of a SCAR marker and a strain-specific genomic marker for the detection of the biocontrol agent strain CPA-8 Bacillus amyloliquefaciens (formerly B. subtilis)
oai:repositori.udl.cat:10459.1/578352021-08-30T15:04:30Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Guynot, M. Elena
author
Marín Sillué, Sònia
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
2005
Mould growth was modelled on fermented bakery product analogues (FBPA) of two different pH (4.5 and 5.5), different
water activity (aw) levels (0.80–0.90) and potassium sorbate concentrations (0–0.3%) by using seven moulds commonly
causing spoilage of bakery products (Eurotium spp., Aspergillus spp. and Penicillium corylophilum). For the description of
fungal growth (growth rates) as a function of aw, potassium sorbate concentration and pH, 10-terms polynomial models were
developed. Modelling enables prediction of spoilage during storage as a function of the factors affecting fungal growth. At pH
4.5 the concentration of potassium sorbate could be reduced to some extent only at low levels of aw, whereas at pH 5.5 fungal
growth was observed even by adding 0.3% of potassium sorbate. However, this preservative could be a valuable alternative as
antifungal in such bakery product, of slightly acidic pH, if a long shelf life has not to be achieved.
https://doi.org/10.1016/j.ijfoodmicro.2004.11.002
002509
0168-1605
http://hdl.handle.net/10459.1/57835
Potassium sorbate
Bakery product
Mould
An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth
oai:repositori.udl.cat:10459.1/717232022-10-11T19:41:37Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Nicolau Lapeña, Iolanda
author
Abadias i Sero, Mª Isabel
author
Viñas Almenar, Inmaculada
author
Bobo, Gloria
author
Lafarga, Tomás
author
Ribas‐Agustí, Albert
author
Aguiló-Aguayo, Ingrid
author
2020
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
https://doi.org/10.1016/j.ijfoodmicro.2020.108887
030718
0168-1605
http://hdl.handle.net/10459.1/71723
Sanitization
Organic acids
Listeria innocua
Salmonella Typhimurium
UV-C light
Fruit
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
oai:repositori.udl.cat:10459.1/698662022-10-20T20:43:42Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Bars-Cortina, David
author
López de las Hazas Mingo, María del Carmen
author
Benavent Vallès, Alfred
author
Motilva Casado, Mª José
author
2018-01-22
A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these (5 mg per kg rat weight per day) on the α-tocopherol concentrations in the muscle and liver of healthy adult Wistar rats over 21 days was conducted. In addition, the excretion of α-tocopherol through the faeces was examined. The results demonstrated that the diet supplemented with some phenolic compounds of olive and thyme increased α-tocopherol (P < 0.05) in the liver of female rats, although the α-tocopherol content in the diet of all groups was identical. In addition, a synergic effect between the olive phenols and thyme was observed. Therefore, our study indicates a protective effect of olive and thyme phenols supplemented in the diet on α-tocopherol, resulting in a higher concentration of endogenous α-tocopherol in the rat liver.
https://doi.org/10.1039/C7FO01533J
026802
2042-6496
http://hdl.handle.net/10459.1/69866
Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats
oai:repositori.udl.cat:10459.1/488872021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Rubió Piqué, Laura
author
Farràs, Marta
author
De la Torre, Rafael
author
Macià i Puig, Ma Alba
author
Romero Fabregat, Mª Paz
author
Valls, Rosa M.
author
Solà, Rosa
author
Farré, Magí
author
Fitó, Montserrat
author
Motilva Casado, Mª José
author
2014
An understanding of causal relations between phenol intake and its beneficial effects on health is hindered by the lack of robust biological markers of its exposure. This is particularly relevant in mid/long-term nutritional intervention studies. An analytical methodology based on UPLC<br>MS/MS has been developed to determine the metabolites of the phenolic compounds from olive oil and thyme in biological fluids after a sustained intake of two phenol-enriched olive oils for their further use as compliance biomarkers. In a randomized, double-blind, controlled, cross-over trial, 33 hypercholesterolemic volunteers received during 3 weeks 25 mL/day of (1) raw Virgin Olive Oil with a low phenolic content as a control (80 mg total phenols / kg oil; VOO), (2) Functional Virgin Olive Oil enriched with its own phenolics (500 mg total phenols / kg oil; FVOO), and (3) Functional Virgin Olive Oil enriched with its own phenolics plus complementary phenolics from Thyme (500 mg total phenols / kg oil, 50% from olive oil and 50% from thyme respectively; FVOOT). Plasma and 24 h-urine samples were collected. The results showed that somehydroxytyrosol (HT)metabolites presented lowspecificity as biomarkers of intake. However, hydroxytyrosol sulfate and hydroxytyrosol acetate sulfate appeared to be suitable biomarkers for monitoring compliancewith olive oil intake as their values in plasmaor/and 24-h urinewere significantly higher after FVOO compared to baseline pre-intervention concentrations. They were also significantly correlated with the monitored level of compliance. On the other hand, metabolites derived from thyme were more specific, thymol sulfate and hydroxyphenylpropionic acid sulfate being the metabolites with the largest increase in both plasma and 24-h urine, whereas urinary p-cymene-diol glucuronide presented the greatest increase post-treatment. Their urinary excretion values also displayed significant correlations with the level of compliance and they were defined as FVOOT compliance biomarkers. This study enabled robust quantitative and qualitative compliance biomarkers after the ingestion of two phenol-enriched olive oils to be determined and provided a thorough analysis of the true phenolic exposure after a sustained consumption that could be further related to expected biological effects.
https://doi.org/10.1016/j.foodres.2014.05.009
022727
0963-9969
http://hdl.handle.net/10459.1/48887
hydroxytyrosol
thyme phenols
olive oil phenols
phenolic human plasma metabolites
urine
Metabolite profiling of olive oil and thyme phenols after a sustained intake of two phenol-enriched olive oils by humans: Identification of compliance markers
oai:repositori.udl.cat:10459.1/488542022-11-28T19:29:50Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Oms Oliu, Gemma
author
Raybaudi Massilia, Rosa M.
author
Soliva-Fortuny, Robert
author
Martín Belloso, Olga
author
2007-02
The physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O-2 + 7 kPa CO2, 21 kPa O-2 and 70 kPa O-2 atmospheres was studied. Initial low O-2 levels combined with moderate CO2 co ncentrations reduced in-package ethylene concentration whereas high O-2 levels avoided anaerobic metabolism. Both 2.5 kPa O-2 + 7 kPa CO2 and 70 kPa O-2 atmospheres significantly reduced the growth of microorgan isms for 14 days of storage at 5 degrees C. Rhodotorida mucilaginosa was initially the dominant yeast, and prevailed during the subsequent storage of fresh-cut 'Piel de Sapo' melon although high O-2 levels as well as low O-2 and high CO2 conditions were found to have a certain inhibitory effect oil its growth. Therefore, a 70 kPa O-2 atmosphere prevented fermentation and significantly improved the quality of fresh-cut melon, while preserving its microbiological stability
https://doi.org/10.1016/j.foodcont.2007.03.009
011301
0956-7135
http://hdl.handle.net/10459.1/48854
Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon
oai:repositori.udl.cat:10459.1/487602021-09-08T09:52:06Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Aguilar-Rosas, S. F.
author
Ballinas-Casarrubias, M. L.
author
Nevarez-Moorillon, G. V.
author
Martín Belloso, Olga
author
Ortega-Rivas, E.
author
2007-11-01
Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric field (PEF) treatment and compared with a conventional high temperature-short time (HTST) method. The PEF treatment was carried out using a PEF laboratory unit, set with a bipolar pulse (4 mu s wide), an intensity of 35 kV/cm, and a frequency of 1200 pulses per second (pps). The thermal pasteurization was performed at 90 degrees C for 30 s with an adapted laboratory set-up. Effects of variables of both treatments on pH, total acidity, phenolics content, and volatile compounds were investigated. While minimal variability was observed in pH and no significant changes were detected in acidity, phenolics content and volatile compounds concentration showed statistical significant differences between treatments. In general, these measured variables were less affected by the PEF treatment than by the thermal pasteurization
https://doi.org/10.1016/j.jfoodeng.2006.12.011
011295
0260-8774
http://hdl.handle.net/10459.1/48760
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
oai:repositori.udl.cat:10459.1/664062019-07-02T10:30:03Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Lafarga, Tomás
author
Bobo, Gloria
author
Viñas Almenar, Inmaculada
author
Zudaire Villanueva, Lorena
author
Simó Cruanyes, Joan
author
Aguiló-Aguayo, Ingrid
author
2018-05-28
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100 g; p<0.05). Cavolo Nero di Toscana, also known as “black cabbage”, showed the highest content of vitamin C, calculated as 290.6 mg/100 g (p<0.05). The concentration of total antioxidants, phenols, and vitamin C was significantly reduced after both steaming and sous-vide processing (p<0.05). Overall, no differences were oberved between both cooking strategies. However, for some of the studied vegetables, sous-vide processing resulted in higher losses when compared to steaming (p<0.05). Uncommon Brassica vegetables such as Grelo can be as nutritious and healthy as commonly consumed ones. However, the effect of cooking on the content of nutritious compounds should be considered when calculating their dietary intake from cooked crucifers.
https://doi.org/10.1016/j.ijgfs.2018.05.007
028596
1878-450X
http://hdl.handle.net/10459.1/66406
Thermal processing
Sous vide
Antioxidant activity
Vitamin C
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
oai:repositori.udl.cat:10459.1/591912017-02-07T01:17:43Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Duarte Augusto, Pedro Esteves
author
Cristianini, Marcelo
author
Ibarz Ribas, Alberto
author
2012
The rheological characterization of food is important for efficient product and process design.
Although its importance in semi-arid regions, there are only a few studies regarding the rheological
properties of cactus pear products in the literature. The present work has used the Mitschka-Briggs-
Steffe method for evaluation of the rheological behavior of cactus pear concentrated pulps. The
pulps have shown pseudoplastic behavior. The flow behavior index (n) shows a constant value
in the evaluated conditions, and its average value was considered in the evaluated temperature
and concentration range. The consistency index (k) has shown dependency of concentration and
temperature, being well modeled by a modified Arrhenius equation. Thus, the rheological
parameters of cactus pear concentrated pulps can be obtained using a single equation, related with
temperature, concentration and shear rate. The obtained data are potentially useful for future studies
on product development, food properties and process design.
https://doi.org/10.1515/1556-3758.2151
017651
1556-3758
http://hdl.handle.net/10459.1/59191
Food properties
Rheology
Viscosity
Using the Mitschka-Briggs-Steffe method for evaluation of cactus pear concentrated pulps rheological behavior
oai:repositori.udl.cat:10459.1/623442022-10-14T19:20:56Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Vidal Corominas, Arnau
author
Ambrosio, Asier
author
Sanchís Almenar, Vicente
author
Ramos Girona, Antonio J.
author
Marín Sillué, Sònia
author
2016-10
The stability of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-glucoside) during the breadmaking process was studied. Some enzymes used in the bakery industry were examined to evaluate their effects on DON and DON-3-glucoside. The level of DON in breads without added enzymes was reduced (17-21%). Similarly, the addition of cellulase, protease, lipase and glucose-oxidase did not modify this decreasing trend. The effect of xylanase and alpha-amylase on DON content depended on the fermentation temperature. These enzymes reduced the DON content by 10-14% at 45 degrees C. In contrast, at 30 degrees C, these enzymes increased the DON content by 13-23%. DON-3-glucoside levels decreased at the end of fermentation, with a final reduction of 19-48% when no enzymes were used. However, the presence of xylanase, alpha-amylase, cellulase and lipase resulted in bread with greater quantities of DON-3-glucoside when fermentation occurred at 30 degrees C. The results showed that wheat bran and flour may contain hidden DON that may be enzymatically released during the breadmaking process when the fermentation temperature is close to 30 degrees C.
https://doi.org/10.1016/j.foodchem.2016.04.003
024230
0308-8146
http://hdl.handle.net/10459.1/62344
Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Baking process
Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
oai:repositori.udl.cat:10459.1/702502021-07-29T09:43:54Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_44504
00925njm 22002777a 4500
dc
Nicolau Lapeña, Iolanda
author
Aguiló-Aguayo, Ingrid
author
Kramer, Bernd
author
Abadias i Sero, Mª Isabel
author
Viñas Almenar, Inmaculada
author
Muranyi, Peter
author
2021
Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) and sodium alginate cross-linked with calcium lactate (AC), with the addition of 10 mg/mL ferulic acid (FA) as a functional ingredient, were developed in order to prolong the quality and safety of fresh-cut apple discs. Texture parameters, pH and Brix values and water activity did not undergo relevant changes related to the treatments. Except for weight loss, which was significantly lower for the coated samples, the addition of FA was found to be the most relevant factor for the other investigated parameters, including the total phenolic content and the antioxidant activity measured by ferric reducing antioxidant power (FRAP). Browning was delayed by the addition of FA and also by the AV coating, while non-coated and alginate coated samples showed the highest values in early stages. Although no effect on Saccharomyces cerevisiae was observed, FA treatments and alginate were effective in reducing Listeria monocytogenes populations by 2.3 ± 0.4 log CFU / g, which contributes to an enhanced product safety.
https://doi.org/10.1016/j.fpsl.2020.100620
031372
2214-2894
http://hdl.handle.net/10459.1/70250
Edible coatings
Listeria monocytogenes
Browning
Weight loss
Preservation
Fresh-cut fruit
Ferulic acid
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
oai:repositori.udl.cat:10459.1/717762021-12-09T12:40:06Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Ramos Girona, Antonio J.
author
Sanchís Almenar, Vicente
author
Molino Gahete, Francisco
author
Marín Sillué, Sònia
author
2021-05
Los efectos tóxicos que estos compuestos pueden ejercer son muy variados y dependen, entre otros factores, de la dosis ingerida, de la duración de la exposición al tóxico, de la especie animal afectada y de su edad. Por lo general, en intoxicaciones crónicas, suelen repercutir en la disminución de los parámetros productivos y en un estatus inmunitario deprimido que hace proclive a los animales a sufrir otras enfermedades.
031314
1889-0776
http://hdl.handle.net/10459.1/71776
Las micotoxinas en la alfalfa y sus ensilados: todo un mundo aún por explorar
oai:repositori.udl.cat:10459.1/490402021-08-30T14:56:38Zcom_10459.1_244com_10459.1_2col_10459.1_363col_10459.1_49291col_10459.1_44504
00925njm 22002777a 4500
dc
Fernane, F.
author
Sanchís Almenar, Vicente
author
Marín Sillué, Sònia
author
Ramos Girona, Antonio J.
author
2010
Mycotoxin contamination of pistachios represents a serious food safety hazard. The aim of this study was to evaluate fungal contamination and aflatoxin (AF) and ochratoxin A (OTA) occurrence in pistachio sampled in Algeria and to study the mycotoxigenic capacities of the isolates. A total of 31 pistachio samples were collected from retail outlets from different regions of Algeria. The most frequently found fungi were Penicillium spp. (38%), Aspergillus section Nigri (30%) and A. flavus (22%). A total of 56.5% of A. flavus isolates were able to produce AFB1 and AFB2. No A. section Nigri uniseriate isolate was OTA producer, whereas OTA production capacity was detected in 33.3% of the A. section Nigri biseriate. At least one of the potentially ochratoxigenic species was found in 64.5% of samples. Despite the high number of pistachio samples containing AFs and OTA-producing isolates, only two samples contained AFs (always below the EU maximum tolerable level) and only one sample showed OTA contamination. This is the first report on the occurrence of toxigenic moulds and mycotoxins in pistachios from Algerian market.
https://doi.org/10.1007/s11046-010-9332-3
015956
0301-486X
http://hdl.handle.net/10459.1/49040
Mycotoxins
Aflatoxins
Ochratoxin A
Pistachio
First Report on Mould and Mycotoxin Contamination of Pistachios Sampled in Algeria
oai:repositori.udl.cat:10459.1/492552021-04-29T14:33:52Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Ibarz Martínez, Raquel
author
Garvín, Alfonso
author
Pagan i Gilabert, Jordi
author
Ibarz Ribas, Alberto
author
2015
En muchos zumos de frutas y soluciones acuosas aparecen
restos de plaguicidas que pueden resultar peligrosos
para la salud de los consumidores, por lo que es necesario
realizar tratamientos de eliminación de estos compuestos
tóxicos. En el presente trabajo se presenta la aplicación de
un tratamiento fotoquímico con radiación UV para eliminar
benomilo (metil-1-[butilcarbamoil]-2-benzimidazol-carbamato)
en solución acuosa a pH = 4, utilizando una lámpara
de mercurio de media presión. Se presenta una modelización
cinética de la fotodegradación, obteniendo que los
resultados experimentales se ajustan de modo adecuado
a una ecuación de primer orden. Se ha observado que la
concentración inicial de benomilo en la solución acuosa
no influye en la constante global de fotodegradación. A
pesar de que el benomilo puede hidrolizarse para formar
benzimidazol-2-il carbamato de metilo (MBC), la etapa fotoquímica
predomina sobre la de hidrólisis en la desaparición
de benomilo del medio acuoso.
023201
0001-9704
http://hdl.handle.net/10459.1/49255
Benomilo
Fotodegradación
Plaguicida
Radiación UV
Modelización cinética de la degradación fotoquímica de benomilo
oai:repositori.udl.cat:10459.1/4637952023-09-01T13:58:45Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Teixido Orries, Irene
author
Molino Gahete, Francisco
author
Gatius Cortiella, Ferran
author
Sanchís Almenar, Vicente
author
Marín Sillué, Sònia
author
2023-11
Oat and oat-based products are expected to present the highest levels of some Fusarium mycotoxins, such as T-2 and HT-2 toxins. The content of these trichothecenes has been increasing in oats in the last few years. Moreover, oat and oat-based products consumption is expanding, so it is even more relevant to control their mycotoxin content at the reception of the food and feed companies. Near-infrared hyperspectral imaging (NIR-HSI) is considered a promising technique for determining mycotoxins in cereals because it is quicker, cheaper and more sustainable than conventional techniques. However, it has never been used to assess T-2 and HT-2 toxins content. In the present study, NIR-HSI has been applied in 119 oat naturally contaminated samples to quantify T-2+HT-2 toxins and classify samples according to the EU indicative level for unprocessed oats (1000 μg/kg). Hyperspectral images were taken for unground and ground samples and the sum of T-2 and HT-2 toxins content was analysed by ELISA as the reference method. The data were pre-treated and analysed by multivariate tools, applying PLS regression for quantification and four classification models. The best-fitted T-2+HT-2 toxins prediction model was for unground samples and SNV plus 1st derivative pre-treatment (R2 = 0.64 and RMSECV = 157.80 μg/kg). The correlation between the predicted and observed T-2+HT-2 toxins values was 0.80, and the most characteristic wavelengths were 1038, 1110 and 1393 nm. The maximum classification accuracy was 94.1% for whole and milled samples according to the EU indicative level. These findings suggest that T-2 and HT-2 toxins detection by NIR-HSI is possible in oat grains, even if further investigations are needed.
https://doi.org/10.1016/j.foodcont.2023.109952
033355
0956-7135
https://repositori.udl.cat/handle/10459.1/463795
T-2 toxin
HT-2 toxin
Near-infrared
Hyperspectral imaging
Near-infrared hyperspectral imaging as a novel approach for T-2 and HT-2 toxins estimation in oat samples
oai:repositori.udl.cat:10459.1/483112021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Cano Salazar, Jaime Andres
author
López Fructuoso, Mª Luisa
author
Crisosto, Carlos H.
author
Echeverría Cortada, Gemma
author
2013-06-18
Pre-storage at 20 °C before cold storage was used to improve volatile compound emissions of"Big Top" nectarine and"Early Rich" peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20 °C for 0, 10, 24, or 36 h and then stored at −0.5 °C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20 °C for up to three days."Big Top" nectarines given 10 h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit."Early Rich" peaches given 36 h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit.
https://doi.org/10.1016/j.postharvbio.2012.10.001
022582
0925-5214
http://hdl.handle.net/10459.1/48311
Frigoconservación
Nectarina
Compuestos volátiles
Análisis sensorial
qualitat de la fruita
Volatile compound emissions and sensory attributes of 'Big Top' nectarine and 'Early Rich' peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life
oai:repositori.udl.cat:10459.1/481192021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Motilva Casado, Mª José
author
Macià i Puig, Ma Alba
author
Romero Fabregat, Mª Paz
author
Labrador, Agustín
author
Domínguez, Alba
author
Peiró, Lluís
author
2014
In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis andtrans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v).The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC<br>MS/MS), and lycopene (cis- andtrans-forms) was analysed using high-performanceliquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory
https://doi.org/10.1016/j.foodchem.2014.04.096
021181
0308-8146
http://hdl.handle.net/10459.1/48119
hydroxytyrosol
lycopene
quercetin
tomato sauces
Optimization and validation of analytical methods for the simultaneous determination of antioxidants: Application to the analysis of tomato sauces.
oai:repositori.udl.cat:10459.1/482752021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Burón Moles, Gemma
author
Torres Sanchis, Rosario
author
Amoako-Andoh, F.
author
Viñas Almenar, Inmaculada
author
Teixidó i Espasa, Neus
author
Usall i Rodié, Josep
author
Keulemans, W.
author
Davey, MW.
author
2014
The apple (Malus×domestica Borkh.) cultivar (cv)"Golden Delicious" is one of the most important apple varieties worldwide, and is widely cultivated for export of fruit to Europe and other countries. However, if damaged, the fruit becomes susceptible to opportunistic infection by postharvest phytopathogens such as Botrytis cinerea (gray mould) and Penicillium expansum (blue mould), which annually lead to large economic losses. Therefore, the study of fruit responses to wounding at the proteome level can contribute to a better understanding of the physiological mechanisms underlying fruit stress responses. In this study we report the first systematic description of the changes in protein abundance following wounding of"Golden Delicious" apples, using 2D-PAGE and MS. At the proteome level, the dominant biological process in wounding response was"response to stress", whereas proteins without abundance changes were found to be mainly involved in"metabolism","response to stress", and"oxidation-reduction processes". We speculate that fruit respond to wound stress by modulating the abundance of appropriate proteins and to react to mechanical damage by synthesizing a broad range of PR proteins. Therefore, increasing the information on apple fruit proteins after wounding will be a useful resource in developing strategies to minimize postharvest losses.
https://doi.org/10.1016/j.postharvbio.2013.07.039
022565
0925-5214
http://hdl.handle.net/10459.1/48275
MALDI-TOF
Malus x domestica
Phenol-based method
abiotic stress
Mechanical damage
Analysis of changes in protein abundance after wounding in"Golden Delicious" apples.
oai:repositori.udl.cat:10459.1/703182023-03-27T12:30:27Zcom_10459.1_56965com_10459.1_2com_10459.1_57925com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_57926col_10459.1_10984col_10459.1_363
00925njm 22002777a 4500
dc
Aguilera-Oviedo, Johanna
author
Yara Varón, Edinson
author
Torres i Grifo, Mercè
author
Canela i Garayoa, Ramon
author
Balcells Fluvià, Mercè
author
2021-01-13
The search for economic and sustainable sources of polyunsaturated fatty acids (PUFAs) within the framework of the circular economy is encouraged by their proven beneficial effects on health. The extraction of monkfish liver oil (MLO) for the synthesis of omega-3 ethyl esters was performed to evaluate two blending systems and four green solvents in this work. Moreover, the potential solubility of the MLO in green solvents was studied using the predictive simulation software COnductor-like Screening MOdel for Realistic Solvents (COSMO-RS). The production of ethyl esters was performed by one or two-step reactions. Novozym 435, two resting cells (Aspergillus flavus and Rhizopus oryzae) obtained in our laboratory and a mix of them were used as biocatalysts in a solvent-free system. The yields for Novozym 435, R. oryzae and A. flavus in the one-step esterification were 63, 61 and 46%, respectively. The hydrolysis step in the two-step reaction led to 83, 88 and 93% of free fatty acids (FFA) for Novozym 435, R. oryzae and A. flavus, respectively. However, Novozym 435 showed the highest yield in the esterification step (85%), followed by R. oryzae (65%) and A. flavus (41%). Moreover, selectivity of polyunsaturated fatty acids of R. oryzae lipase was evidenced as it slightly esterified docosahexaenoic acid (DHA) in all the esterification reactions tested.
https://doi.org/10.3390/catal11010100
031315
2073-4344
http://hdl.handle.net/10459.1/70318
Omega-3 ethyl esters
Monkfish liver oil
COSMO-RS
Fungal resting cells
Selectivity
Sustainable Synthesis of Omega-3 Fatty Acid Ethyl Esters from Monkfish Liver Oil
oai:repositori.udl.cat:10459.1/596592023-01-02T18:47:29Zcom_10459.1_56965com_10459.1_2com_10459.1_59571com_10459.1_244col_10459.1_57707col_10459.1_59572col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Abadias i Sero, Mª Isabel
author
Altisent Rosell, Rosa
author
Usall i Rodié, Josep
author
Torres Sanchis, Rosario
author
Sousa Oliveira, Márcia Patrícia de
author
Viñas Almenar, Inmaculada
author
2014
The use of biopreservation is a promising technique to ensure microbial safety of fresh-cut produce. The objective of this work was to test the effectiveness of the strain CPA-7 of Pseudomonas graminis against a cocktail of Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and evaluate its effect on its quality during shelf-life when tested in conditions simulating commercial application. Fresh-cut melon was artificially inoculated with Salmonella spp. and L. monocytogenes and with or without the biopreservative strain at different concentrations and stored at 20, 10 and 5 °C. Moreover, the effect of the strain was tested in conditions simulating commercial application. Fresh-cut melon was packaged using passive modified atmosphere (MAP) and AIR conditions and stored at 5 and 10 °C. Quality of fresh-cut melon was evaluated in CPA-7 treated and untreated samples. At laboratory scale trials, P. graminis reduced Salmonella and L. monocytogenes growth on fresh-cut melon stored at 5, 10 and 20 °C. Effectiveness depended on their concentration and on storage temperature. At low pathogen concentration and 20 °C, L. monocytogenes growth was reduced between 2.1 and 5.3 log cfu g−1 units after 2 days of storage and Salmonella growth between 2.0 and 7.3 log cfu g−1 depending on CPA-7 dose. At 10 °C, similar reductions of pathogens were observed after 5 days of storage. In studies simulating commercial conditions, packaging atmosphere and temperature influenced P. graminis effectiveness, with better results in samples packaged under AIR conditions and 10 °C. Reduction of pathogen growth was <1-log unit in fresh-cut melon stored in MAP whilst it was >4-log units in AIR. Soluble solids content, titratable acidity, pH and firmness of fresh-cut melon were not significantly different in CPA-7 treated and untreated (control) melon. In general, lightness, chroma and hue values of fresh-cut melon stored in AIR decreased faster in CPA-7 samples than on control ones. At 5 °C, CPA-7 treated melon was visually scored lower than untreated melon. P. graminis has demonstrated promising results at 10 °C, which is a temperature more compromised for safety. Nevertheless more detailed studies on the modified atmosphere are required because AIR packaging is not recommended due to the rapid loss of quality.
https://doi.org/10.1016/j.postharvbio.2014.05.010
021320
0925-5214
http://hdl.handle.net/10459.1/59659
Foodborne pathogens
Antagonist
Microbial safety
Salmonella
Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7
oai:repositori.udl.cat:10459.1/664222020-04-02T17:28:20Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Zudaire Villanueva, Lorena
author
Lafarga, Tomás
author
Viñas Almenar, Inmaculada
author
Abadias i Sero, Mª Isabel
author
Brunton, Nigel
author
Aguiló-Aguayo, Ingrid
author
2018-12-03
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10,25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepaL.) was evaluated. Moreover, the effect of roasting (270 °C, 8 min) and in vitro simulated digestion on the antioxidant properties was studied. Overall, US treatment had no effect of the physical quality and antioxidant properties of calçots regardless the treatment time, while thermal processing produced an increase on the TAC and maintenance in TPC. Furthermore, the digestion process caused a remarkable decrease on the TAC and TPC, but that decrease was higher in roasted than in fresh samples. The microbial load of all US-treated fresh samples was below 6 log (cfu g−1) and a decrease of 1-log reduction was observed after treating for 45 min. Those results indicated that US pre-treatment had no negative effects on the quality of calçot while produced a decrease on the microbial load at high processing times.
https://doi.org/10.1007/s11947-018-2217-z
028593
1935-5130
http://hdl.handle.net/10459.1/66422
Thermal processing
Antioxidant capacity
Novel technologies
Gastrointestinal digestion
Effect of ultrasound pre-treatment on the physical, microbiological, and antioxidant properties of calçots
oai:repositori.udl.cat:10459.1/580092023-03-27T12:30:27Zcom_10459.1_57925com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57926col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Yara Varón, Edinson
author
Eras i Joli, Jordi
author
Balcells Fluvià, Mercè
author
Torres i Grifo, Mercè
author
Canela i Garayoa, Ramon
author
2012
A miniaturized, packed-bed, continuous-flow reactor to carry out the enzymatic interesterification of ethyl acrylate with diverse allyl aliphatic esters is described. CALB (lipase B from Candida antarctica immobilized on a macroporous acrylic resin) was used as a biocatalyst in a solvent-free system. Allyl acrylate was produced with a conversion of 45% and productivity of 48.3 mg (g biocatalyst)−1 min−1. Then, polymeric materials were prepared from mixtures of acrylate esters. Copolymerization was achieved both in bulk and using water as the solvent. Depending on the polymerizing system used, polymerization yields were 83% and 70% after 2 h and 18 h, respectively. Successful synthesis in a miniaturized continuous-flow reactor allows the use of allyl esters obtained from renewable sources as starting materials.
https://doi.org/10.1039/c2ra21503a
018129
2046-2069
http://hdl.handle.net/10459.1/58009
Synthesis of poly(ethyl acrylate-co-allyl acrylates) from acrylate mixtures prepared by a continuous solvent-free enzymatic process
oai:repositori.udl.cat:10459.1/652272023-03-27T12:30:27Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Belge, Burcu
author
Goulao, Luis F.
author
Comabella, Eva
author
Graell i Sarle, Jordi
author
Lara Ayala, Isabel
author
2019
Fruit cuticles influence greatly postharvest quality of produce. Yet, few published studies have addressed changes in cuticle composition and related gene expression from a postharvest perspective, particularly for fruit species within the Rosaceae family. Because physical treatments have proved effective in improving postharvest potential in some commodities, we were interested in assessing whether such benefits could arise, at some extent, from treatment-related alterations in cuticular components. In this work, commercially ripe 'October Sun' peaches were submitted to heat or CO2 shocks, and then stored at 0 °C for two weeks followed by five days at 20 °C. Wax and cutin composition was analyzed from cuticle samples isolated enzymatically from fruit skin, and expression of selected genes PpCER1, PpLACS1 and PpLipase, putatively involved in cuticle deposition, was quantified by quantitative real-time PCR. The amount (g m−2) of the main cuticular wax families identified was higher in treated fruit in comparison with the controls, particularly after the shelf life period. Treatment influence on cutin composition was less clear. Gene expression was generally impaired under cold storage, to recover to a variable extent upon transfer to 20 °C. The differential gene expression shown in response to treatments may relate to the observed compositional changes in the cuticle.
https://doi.org/10.1016/j.postharvbio.2018.11.005
027830
0925-5214
http://hdl.handle.net/10459.1/65227
cuticle
Gene expression
heat shock
Peach
Postharvest
Postharvest heat and CO2 shocks induce changes in cuticle composition and cuticle-related gene expression in 'October Sun' peach fruit
oai:repositori.udl.cat:10459.1/664922023-03-27T12:30:27Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Belge, Burcu
author
Comabella, Eva
author
Graell i Sarle, Jordi
author
Gatius Cortiella, Ferran
author
Guillén, Pere
author
Llovera i Arcas, Montserrat
author
Lara Ayala, Isabel
author
2017
'Somerset' is a dark-red, sweet cherry (Prunus avium L.) cultivar displaying remarkable firmness levels, with concomitantly longer shelf-life potential in comparison to other varieties. It is generally accepted that fruit firmness depends mainly on the composition, structure and interconnections among cell wall polysaccharides. However, the biochemical mechanisms involved in cell wall disassembly vary widely among species, and the understanding of the processes underlying firmness loss in cherry fruit is particularly poor, although a critical role for β-galactosidase (β-Gal) activity has been suggested. In this study, 'Somerset' fruit were hand-collected at commercial maturity, and kept at 0 ºC for 14 or 28 days plus 3 additional days at 20 ºC to simulate commercial shelf life. Firmness, weight loss and juiciness were assessed in each case as indicators of fruit texture. Soluble and insoluble cell wall materials were extracted from lyophilized tissue, and a number of cell wall-modifying enzyme activities were also assessed therein. While β-xylosidase (β-Xyl), α-L-arabinofuranosidase (AFase) and pectin methylesterase (PME) activities were apparently connected to ripening-related firmness changes in this cherry cultivar, data obtained do not support a role for β-Gal in this process.
https://doi.org/10.17660/ActaHortic.2017.1161.86
019695
0567-7572
http://hdl.handle.net/10459.1/66492
Cell integrity pathway
Prunus avium L.
Postharvest storage
postharvest quality
Cell wall metabolism in cold-stored 'Somerset' sweet cherry fruit
oai:repositori.udl.cat:10459.1/645232019-05-01T00:16:14Zcom_10459.1_56965com_10459.1_2com_10459.1_239com_10459.1_244col_10459.1_57707col_10459.1_10984col_10459.1_363
00925njm 22002777a 4500
dc
Moggia Lucchini, Claudia
author
González, Carla
author
Lobos, Gustavo A.
author
Bravo, Carolina
author
Valdés, Marcelo
author
Lara Ayala, Isabel
author
Graell i Sarle, Jordi
author
2018
Fresh Chilean blueberries take in average 20-50 days to reach overseas markets,
so a better knowledge of their postharvest behavior would help maintaining their
quality for longer periods. Quality of highbush blueberries (Vaccinium corymbosum L.
‘Duke’ and ‘Brigitta’) was assessed at six stages based on color: 100% green (100G),
75% green + 25% pink (25P), 50% green + 50% pink (50P), 25% green + 75% pinkblue
(75B), 90-100% blue (100B), 100% blue+5 extra days on plant (100B+5). Also,
75P, 100B and 100B+5 fruit were evaluated after storage at 2°C for 45 days + 1 d at
18°C. Over berry maturation from 100G to 100B, color developed steadily while
firmness and TA decreased. Respiration and ethylene production rates peaked early,
at 25P and 50P, respectively, and were higher for ‘Duke’ than for ‘Brigitta’. After
harvest, cultivar- and maturity-related differences were found. ‘Brigitta’ fruit retained
higher firmness and had lower weight loss than ‘Duke’. In general, 100B+5 fruit were
over-ripe and showed low quality. Additional physiological, morphological and
biochemical studies for a wider range of cultivars will be needed.
https://doi.org/10.17660/ActaHortic.2018.1194.209
027006
0567-7572
http://hdl.handle.net/10459.1/64523
Ethylene
Respiration
Firmness
Weight loss
Chroma
Hue angle
Changes in quality and maturity of ‘Duke’ and ‘Brigitta’ blueberries during fruit development: postharvest implications
oai:repositori.udl.cat:10459.1/488442021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Gorinstein, Shela
author
Drzewiecki, Jerzy
author
Sivan, Ami
author
Trakhtenberg, Simon
author
Katrich, Elena
author
Giner, Joaquim
author
Soliva-Fortuny, Robert
author
Elez Martínez, Pedro
author
Martín Belloso, Olga
author
2005-07
Some biochemical characteristics of Israeli Jaffa Star Ruby ( red) and blond grapefruits were defined using atomic absorption spectrometry, antioxidant tests and the protein electrophoretic technique. It was found that the contents of dietary fibers, major and minor minerals, phenolic and ascorbic acids in both grapefruits were without significant differences. The contents of total polyphenols, anthocyanins and flavonoids were higher in red grapefruits, but also these differences were not significant. The antioxidant capacity was determined by two modified antioxidant methods, 2,2'-azinobis(3-ethylbenzothiazoline-6- sulfonate) radical cation (ABTS(+)) and scavenging activity against nitric oxide, and was compared with the Folin-Ciocalteu assay. The two antioxidant assays used have shown that the antioxidant potential of the Star Ruby ( red) grapefruit is higher than of the blond (P < 0.05) grapefruit. Proteins were extracted and separated. Some small differences were found in the sodium dodecyl sulfate-protein bands in the region of 36 kDa. Antioxidants and proteins can be used for characterization of the quality of grapefruits as a fruit diet
https://doi.org/10.1007/s00217-004-1124-x
006891
1438-2377
http://hdl.handle.net/10459.1/48844
Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruit
oai:repositori.udl.cat:10459.1/844022023-12-21T10:57:05Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Talens, Clara
author
Llorente, Raquel
author
Simó Boyle, Laura
author
Odriozola Serrano, Isabel
author
Tueros, Itziar
author
Ibargüen, Mónica
author
2022
The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner–Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.
https://doi.org/10.3390/foods11213396
033766
2304-8158
http://hdl.handle.net/10459.1/84402
Hybrid meat
Sustainable nutrition
Brewer’s spent grain
Insects
Hybrid sausages: modelling the effect of partial meat replacement with broccoli, upcycled brewer's spent grain and insect flours
oai:repositori.udl.cat:10459.1/488432021-08-30T15:04:37Zcom_10459.1_244com_10459.1_2col_10459.1_363
00925njm 22002777a 4500
dc
Elez Martínez, Pedro
author
Escolà Hernández, Joan
author
Soliva-Fortuny, Robert
author
Martín Belloso, Olga
author
2005-08
High-intensity pulsed electric fields (HIPEF) is a non-thermal preservation method which is believed to be able to inactivate spoilage micro-organisms such as Lactobacillus brevis. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) and heat pasteurization (90 degreesC/1 min) were evaluated on samples of orange juice inoculated with L. brevis (10(8) cfu/ml). HIPEF as well as heat treatments were carried out in continuous flow equipments. Electron microscopy was performed in order to observe L. brevis cell damage induced by HIPEF treatment. HIPEF processing of orange juice was more effective in inactivating L. brevis than thermal processing. The extent of microbial inactivation depended on the processing parameters (p < 0.01). L. brevis destruction was greater when the electric field strength and the treatment time increased, and also when the pulse frequency and the pulse width decreased. L. brevis was inactivated to a maximum of 5.8 log reductions when inoculated orange juice was processed at 35 kV/cm for 1000 mus using 4 mus pulse width in bipolar mode and 200 Hz at less than 32degreesC. Mechanical breakdown of cell walls was observed in L. brevis when orange juice was processed by HIPEF
https://doi.org/10.1016/j.fm.2004.09.005
007079
0740-0020
http://hdl.handle.net/10459.1/48843
Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
oai:repositori.udl.cat:10459.1/599742023-01-02T18:42:00Zcom_10459.1_56965com_10459.1_2com_10459.1_59571com_10459.1_244col_10459.1_57707col_10459.1_59572col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Iglesias Valenzuela, María Belén
author
Abadias i Sero, Mª Isabel
author
Anguera, Marina
author
Sabata, J.
author
Viñas Almenar, Inmaculada
author
2017-08
The use of probiotics as biopreservation agents of foodborne pathogens in food is becoming increasingly known. The aim of this work was to investigate the effectiveness of Lactobacillus rhamnosus GG (L rham. GG) and Lactobacillus acidophilus LA-5 (L. acidophilus LA-5) against Salmonella and Listeria monocytogenes in minimally processed pears during storage at 5, 10 and 20 degrees C at conditions simulating commercial application. Pear wedges were artificially inoculated with a suspension containing Salmonella, L. monocytogenes and/or the probiotic strains L rham. GG or L. acidophilus LA-5, packaged and stored at 5, 10 and 20 degrees C. Microorganisms were periodically enumerated. L acidophilus LA-5 did not shown any effect against pathogens. Salmonella was affected by co-inoculation with L. than GG at 10 and 20 C, which reduced the population approximately 2-log units. Moreover, L. monocytogenes population was reduced approximately 3-log units at each temperature in presence of L rham. GG. Probiotic populations were maintained throughout the experiment around 10(7)-10(8) CFU g(-1), which is in the range known to develop its probiotic role (10(6)-10(9) CFU g(-1)). Our results demonstrated that L. rham. GG is able to control Salmonella and L monocytogenes growth on fresh-cut pear.
https://doi.org/10.1016/j.lwt.2017.03.057
025684
0023-6438
http://hdl.handle.net/10459.1/59974
Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear
oai:repositori.udl.cat:10459.1/629872022-09-20T15:40:27Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363col_10459.1_49291
00925njm 22002777a 4500
dc
Moreira, María R.
author
Álvarez, M. V.
author
Martín Belloso, Olga
author
Soliva-Fortuny, Robert
author
2017
BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples. RESULTS: Dipping of fresh-cut apples in ascorbic acid/chloride calcium solution, prior to pectin coating and PL treatments, was effective to minimize browning and softening in apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL-control samples. At the end of storage, the combination of both treatments resulted into almost a 2 log CFU g-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples. CONCLUSIONS: Results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product.
https://doi.org/10.1002/jsfa.7723
024668
0022-5142
http://hdl.handle.net/10459.1/62987
Pulsed light
Fresh-cut fruit
Dietary fiber
Edible coatings
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
oai:repositori.udl.cat:10459.1/697412020-10-30T00:23:37Zcom_10459.1_56965com_10459.1_2com_10459.1_244col_10459.1_57707col_10459.1_363
00925njm 22002777a 4500
dc
Gomes, Andreia
author
Godinho-Pereira, Joana
author
Oudot, Carole
author
Sequeira, Caterina O.
author
Macià i Puig, Ma Alba
author
Carvalho, F.
author
Motilva Casado, Mª José
author
Pereira, S. A.
author
Matzapetakis, Manolis
author
Brenner, Catherine
author
Santos, C. N.
author
2020-05-08
Berries are rich sources of (poly)phenols which have been associated with the prevention of cardiovascular diseases in animal models and in human clinical trials. Recently, a berry enriched diet was reported to decrease blood pressure and attenuate kidney disease progression on Dahl salt-sensitive rats. However, the relationship between kidney function, metabolism and (poly)phenols was not evaluated. We hypothesize that berries promote metabolic alterations concomitantly with an attenuation of the progression of renal disease. For that, kidney and urinary metabolomic changes induced by the berry enriched diet in hypertensive rats (Dahl salt-sensitive) were analyzed using liquid chromatography (UPLC-MS/MS) and 1H NMR techniques. Moreover, physiological and metabolic parameters, and kidney histopathological data were also collected. The severity of the kidney lesions promoted in Dahl rats by a high salt diet was significantly reduced by berries, namely a decrease in sclerotic glomeruli. In addition, was observed a high urinary excretion of metabolites that are indicators of alterations in glycolysis/gluconeogenesis, citrate cycle, and pyruvate metabolism in the salt induced-hypertensive rats, a metabolic profile counteracted by berries consumption. We also provide novel insights that relates (poly)phenols consumption with alterations in cysteine redox pools. Cysteine contribute to the redox signaling that is normally disrupted during kidney disease onset and progression. Our findings provide a vision about the metabolic responses of hypertensive rats to a (poly)phenol enriched diet, which may contribute to the understanding of the beneficial effects of (poly)phenols in salt-induced hypertension.
https://doi.org/10.1016/j.freeradbiomed.2020.05.002
0891-5849
http://hdl.handle.net/10459.1/69741
Hypertension
Renal damage
(Poly)phenols
Metabolic alterations
Cysteine catabolism
Berry fruits modulate kidney dysfunction and urine metabolome in Dahl salt-sensitive rats
marc///col_10459.1_363/100