Browsing Articles publicats (Tecnologia dels Aliments) by Author "Nicolau Lapeña, Iolanda"
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau Lapeña, Iolanda; Colás Medà, Pilar; Alegre Vilas, Isabel; Aguiló-Aguayo, Ingrid; Muranyi, Peter; Viñas Almenar, Inmaculada (Elsevier, 2021)Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its ... -
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
Collazo Cordero, Cyrelys; Noguera, Violeta; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada (Elsevier, 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, ... -
Bacterial Spore inactivation in orange juice and orange peel by ultraviolet-C light
Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada; Neggazi, Isma; Alegre Vilas, Isabel (2021-04-15)Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus ... -
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Nicolau Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Kramer, Bernd; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Muranyi, Peter (Elsevier, 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 ... -
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau Lapeña, Iolanda; Bobo, Gloria; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid (Wiley, 2021)Abstract. Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound ... -
Control de patógenos de transmisión alimentaria en fresas congeladas y listas para el consumo
Viñas Almenar, Inmaculada; Valero, A.; Gimeno Añó, Vicente; López Fructuoso, Mª Luisa; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Alegre Vilas, Isabel; Colás Medà, Pilar; Bobo, Gloria; Lafarga, Tomás; Posada, G. D.; Vallesquino, P.; Cejudo, M.; Ortiz Solà, Jordi; Nicolau Lapeña, Iolanda; Pérez-Lavalle, L. (SPE3 s.l., 2020-03-11)Estrategias de mitigación de los problemas asociados a la presencia de patógenos de transmisión alimentaria para la mejora de la calidad e inocuidad en la obtención de fresas congeladas y listas para el consumo. -
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas Almenar, Inmaculada (Elsevier, 2019-05-15)The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection ... -
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
Nicolau Lapeña, Iolanda; Lafarga, Tomás; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer Nature, 2019-08-12)Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a ... -
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Bobo, Gloria; Lafarga, Tomás; Ribas‐Agustí, Albert; Aguiló-Aguayo, Ingrid (Elsevier, 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 ...