Tecnologia dels Aliments
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Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 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 ... -
In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers
(Elsevier, 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 ... -
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
(Wiley, 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 ... -
Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
(Springer, 2018)This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (e.g., chlorophyllin; CHL) and/or hydrophobic (e.g., lemongrass ... -
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach
(Elsevier, 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 ... -
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
(Elsevier, 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 ... -
Occurrence of Alternaria mycotoxins and quantification of viable Alternaria spp. during the food processing of tomato products in Spain
(Wageningen Academic Publishers, 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, ... -
Deoxynivalenol in cereal-based baby food production process. A review
(Elsevier, 2019-02)Deoxynivalenol (DON) is one of the highest occurring mycotoxin of Fusarium species. Its presence in cereal-based infant foods is extremely undesirable, especially considering the increased sensitivity of this population ... -
Incidence, legislations and strategies of control of mycotoxins in North African countries
(Faculty of Food Science & Technology, UPM (Universiti Putra Malaysia), 2018-12)Mycotoxins are natural food and feed contaminants mainly produced by filamentous and ubiquitous fungi of genera Aspergillus, Penicillium and Fusarium. Due to the high stability of mycotoxins, contamination can occurs in ... -
Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
(Royal Society of Chemistry, 2019-01-08)The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, ... -
Transfer of Fusarium mycotoxins from malt to boiled wort
(Elsevier, 2019-01-25)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) ... -
Differential contribution of the two major polygalacturonases from Penicillium digitatum to virulence towards citrus fruit
(Elsevier, 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 ... -
Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds
(Elsevier, 2018-01)In recent years, the consumption of minimally processed fruit has increased. However, unfortunately, these products could be an appropriate vehicle for the transmission of foodborne pathogens. In this study, the antagonistic ... -
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
(Elsevier, 2018)The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Springer, 2018-06)Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018)The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour ... -
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Springer, 2018)The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(Elsevier, 2018-06)This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant ... -
Postharvest heat and CO2 shocks induce changes in cuticle composition and cuticle-related gene expression in 'October Sun' peach fruit
(Elsevier, 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 ... -
Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
(Taylor & Francis, 2018-11-22)The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product ...