Articles publicats (Tecnologia dels Aliments)
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El papel de las micotoxinas en un entorno global cambiante (y II)
(Asís Veterinaria, 2020-09)En la primera parte de este artículo se abordaron distintos aspectos en relación con presencia de micotoxinas en la cadena alimentaria y su prevalencia en un mundo globalizado. A continuación, se analiza cómo el cambio ... -
Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes
(Elsevier, 2019-11-09)The impact of pulsed electric fields (PEF) and post-treatment time on the phenolic content and quality attributes of carrots was studied. Additionally, their influence on cellular permeability and viability was analyzed. ... -
Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
(Elsevier, 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 ... -
Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part I: Phenolic acids and flavonoids
(Wiley Periodicals, 2017)The effects of high intensity pulsed electric fields (HIPEF) or thermal pasteurization (TP) over phenolic compounds in mixed beverages were evaluated after processing and during chilled storage, having untreated beverage ... -
Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part II: Carotenoids
(Wiley Periodicals, 2017)Effects of high intensity pulsed electric fields (HIPEF) or thermal treatments over carotenoids of mixed beverages were evaluated after processing and during refrigerated storage. Nine carotenoids were identified in all ... -
Factors affecting the formation of highly concentrated emulsions and nanoemulsions
(Elsevier, 2019-10-05)Highly concentrated (HC) emulsions and or submicron emulsions arise as an interesting strategy to encapsulate and transport labile lipophilic bioactive compounds such as curcumin to be further incorporated into food ... -
Characterization of Fungal Surface Contaminants of the Small Maltese June Pear, Pyrus communis var. bambinella
(International Association for Food Protection, 2020-08-01)Fungal pathogens cause surface contamination and potential premature fruit spoilage of bambinella, a fruit endemic to the Maltese islands, leading to the loss of fruit during the postharvest phase. The objective of this ... -
Protein/polysaccharide complexes to stabilize decane-in-water nanoemulsions
(Springer Science+Business Media, LLC, part of Springer Nature, 2020-01-30)Protein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ... -
Design and characterization of corn starch edible films including beeswax and natural antimicrobials
(Springer Science+Business Media New York, 2017)The effectiveness of edible films (EFs) used as coatings to maintain the quality and safety of fresh produce for long time depends on their functional properties characterization. This study was aimed to design and evaluate ... -
Layer-by-layer assembly of food-grade alginate/chitosan nanolaminates: formation and physicochemical characterization
(Springer Science+Business Media New York, 2017)The alternate deposition of oppositely charged materials (layer-by-layer technique) is an effective approach to functionalize materials. Biopolymer-based nanolaminates obtained by the layer-by-layer technique can also be ... -
Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration
(Elsevier, 2017)The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment (TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) beverages was assessed after processing and during ... -
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
(Elsevier, 2017)Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound ... -
Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
(Elsevier, 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 ... -
Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays
(Elsevier, 2016)The antioxidant activity of strawberry or mango juice [untreated or treated by high intensity pulsed electric fields (HIPEF) or heat] has been studied on a Saccharomyces cerevisiae yeast strain exposed to different oxidants ... -
Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates
(Elsevier, 2018)The formation, characterization, photo-protective properties and release profiles of folic acid-loaded nanolaminated films were investigated by UV-visible spectroscopy, FTIR, Raman and SEM microscopy. Food-grade alginate/chitosan ... -
Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage
(Elsevier, 2017)The antimicrobial activity against Escherichia coli and Listeria innocua of nanoemulsions containing oregano, thyme, lemongrass or mandarin essential oils and high methoxyl pectin was assessed during a long-term storage ... -
Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions
(Elsevier, 2017-05-29)There is a lack of knowledge about how soluble fiber used as stabilizer may influence physicochemical properties of nanoemulsions during the lipid digestion process. In this study, different concentrations of mandarin fiber ... -
High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content
(Elsevier, 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 ... -
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
(Elsevier, 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 ... -
In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
(The Royal Society of Chemistry, 2019-09-03)Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate ...