Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)

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    Open Access
    High added value products from agroindustrial residues: study on microfibrillated cellulose for food applications
    (Springer Science and Business Media, 2024) Aguiló-Aguayo I.; Albaladejo P.; Gallur M.; Abadias M.; Ortiz J.; Viñas Almenar, Inmaculada; Lafarga T.
    Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition suggests its use as raw materials that can potentially be valued by different techniques and used as resources for new food additives, leading to economic and environmental benefits. In this work, the extraction and production of microfibrillated cellulose (MFC) as the way forward to valorise agroindustrial residues. The high surface area and aspect ratio, rheological behaviour, water absorption and absence of cytotoxic and genotoxic properties of MFC studied in the present study facilitate its use in food applications as stabilizing and texturizer agent. This work has two main goals: The first goal is the production of MFC using a method based on the combination of green chemical and mechanical pre-treatment of the feedstock followed by a disintegration process of the cellulose obtained from agroindustrial residues. The results revealed that the different MFC obtained have a quality comparable with commercial MFC, which is reported by the determination of the Quality Index (QI). QI values between 50 and 63 are obtained with the agroindustrial subproducts tested. The MFC was also characterized using several techniques such as FTIR, SEM and TGA. The second goal is the MFC validation as thickener agent in food (mayonnaise, peach nectar, strawberry syrup and puree apple). First, a rheological study was carried out to observe the MFC thixotropic behaviour. Second, to evaluate techno-functional properties in-vivo, MFC was compared in terms of functionality with the seven additives commonly used in the industry: tare gum, xanthan gum, guar gum, carrageenan, pectin, agar and gelatine. The results revealed that the sample with 0.1% MFC exhibited a reduced thixotropic behavior compared to the other samples (1, 1.5 and 2%). Compared with commercial gums, MFC exhibits the highest water activity (0.87 ± 0.00) and the most alkaline pH value (10.10 ± 0.01). In the in vivo dietary models, thermal stabilization values after 15 min at 85 °C indicate that gums perform better than MFC and carrageenan in mayonnaise stabilization. This study also reveals that gums are more effective in stabilizing the cloud, while gelatine or MFC-containing samples exhibit a higher cloud volume after 30 min of stabilization. Notably, the cloud suspension of peach nectar with MFC-containing samples compares favorably to the control without gums (20 to 40%). This comprehensive study underscores the potential of MFC as a versatile and eco-friendly alternative in food applications, aligning with the broader goals of sustainable waste management and environmentally conscious practices in the agroindustrial sector.
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    Open Access
    Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
    (Elsevier, 2024) Bravo-Núñez, Ángel; Salvia Trujillo, Laura; Halimi, Charlotte; Martín Belloso, Olga; Reboul, Emmanuelle
    The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween 80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4% LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 μm vs 0.59 μm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween 80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower.
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    Open Access
    Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
    (Elsevier, 2024) Ramezani, Mohsen; Martín Belloso, Olga; Salvia Trujillo, Laura
    This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery. © 2024 The Authors
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    Open Access
    Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)
    (Elsevier, 2020-09-01) Costa, Jean Carlos Correia Peres; Floriano Pardal, María Belén; Bascón Villegas, Isabel; Rodriguez Ruiz, Juan Pablo; Posada-Izquierdo, Guiomar Denisse; Zurera, Gonzalo; Pérez-Rodríguez, Fernando
    This study was aimed at characterizing microbiologically Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) produced in two estuarine ecosystems in Andalusia (Spain): the estuary of the river Guadalquivir (La Puebla del Río, Sevilla) (A), and the estuary of the river Guadiana (Ayamonte, Huelva) (B). The collected fish individuals and water were analysed for hygiene indicator microorganisms and pathogens. The statistical analysis of results revealed that microbial counts for the different microbiological parameters were not statistically different for fish type. On the contrary, considering anatomic part, viscera showed significantly higher concentrations for Enterobacteriaceae, total coliforms and for Staphylococcus spp. coagulase +. Furthermore, location A showed in water and fish higher levels for lactic acid bacteria, aerobic mesophilic bacteria, Enterobacteriaceae, total coliforms and Staphylococcus spp. coagulase +. Neither Listeria monocytogenes, nor Salmonella spp. were detected, though Vibrio parahaemolyticus was identified, molecularly, in estuarine water in location B. The predictive analysis demonstrated that the initial microbiological quality could have an impact on product shelf-life, being longer for location B, with better microbiological quality. Results stress the relevance of preventing the microbiological contamination of water in estuary production systems in order to assure the quality and safety of Gilthead sea bream and Sea bass.
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    Open Access
    Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
    (Elsevier, 2021-04-01) Bolívar, Araceli; Costa, Jean Carlos Correia Peres; Posada-Izquierdo, Guiomar Denisse; Bover-Cid, Sara; Zurera, Gonzalo; Pérez-Rodríguez, Fernando
    In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three microbial competition interaction models to describe the inhibitory effect of L. sakei CTC494 on L. monocytogenes was assessed based on the Jameson effect and Lotka-Volterra approaches. A sensory analysis was performed to evaluate the spoiling capacity of L. sakei CTC494 on the smoked fish product at 5 °C. Based on the sensory results, the bioprotection strategy against the pathogen was established by inoculating the product at a 1:2 ratio (pathogen:bioprotector, log CFU/g). The kinetic growth parameters of both microorganisms were estimated in mono-culture at constant storage (5 °C). In addition, the inhibition function parameters of the tested interaction models were estimated in co-culture at constant and dynamic temperature storage using as input the mono-culture kinetic parameters. The growth potential (δ log) of L. monocytogenes, in mono-culture, was 3.5 log on smoked sea bream during the experimental period (20 days). In co-culture, L. sakei CTC494 significantly reduced the capability of L. monocytogenes to grow, although its effectiveness was temperature dependent. The LAB strain limited the growth of the pathogen under storage at 5 °C (<1 log increase) and at dynamic profile 2 (<2 log increase). Besides, under storage at dynamic profile 1, the growth of L. monocytogenes was inhibited (<0.5 log increase). These results confirmed the efficacy of L. sakei CTC494 for controlling the pathogen growth on the studied fish product. The Lotka-Volterra competition model showed slightly better fit to the observed L. monocytogenes growth response than the Jameson-based models according to the statistical performance. The proposed modelling approach could support the assessment and establishment of bioprotective culture-based strategies aimed at reducing the risk of listeriosis linked to the consumption of RTE hot-smoked sea bream.