1
|
Carrera-Beltrán L, Gavilanes-Terán I, Idrovo-Novillo J, Valverde VH, Rodríguez-Pinos A, Paredes C, Signes-Pastor AJ, Carbonell-Barrachina ÁA. Environmental pollution by heavy metals within the area influenced by the Tungurahua volcano eruption - Ecuador. Ecotoxicol Environ Saf 2024; 270:115919. [PMID: 38176183 DOI: 10.1016/j.ecoenv.2023.115919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/21/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Volcanic eruptions can have long-lasting negative effects on nearby environments and communities, especially those relying on agriculture. The Tungurahua and Sangay volcanoes in Ecuador's highlands pose a significant risk to the region's agricultural economy and inhabitants. The most recent eruption of the Tungurahua volcano spanned from September 1999 to March 2016. Volcanic ash is known to contain both non-essential and essential elements for plant growth, but excessive amounts of the latter can also be toxic and disrupt physiological processes. Additionally, the use of pesticides and fertilizers introduces additional elements to agricultural soils, which can potentially transfer to edible plants and raise health concerns for consumers. Despite this, little is known about the impact of the Tungurahua volcano's latest eruption on soil deposition of micronutrient and heavy metals and their potential transfer to the food chain. To address this knowledge gap, we conducted a study to explore the impact of the Tungurahua volcano's latest eruption on soil deposition of Cd, Cr, Ni, Pb, As, Fe, Cu, Mn, and Zn, as well as the physicochemical characteristics of cultivated and uncultivated soil samples and vegetables in the cantons most affected by volcanic ash. According to our findings, the physicochemical properties, micronutrient, and heavy metal concentrations of both cultivated and uncultivated soils differ and, in some cases, exceeded the maximum limits established, which could affect the health of the soil as well as of human beings through the trophic chain. This study provides valuable information for monitoring the chemical and physical properties of soil and vegetables in areas affected by the Tungurahua volcanic activity and agriculture, aiding in understanding their impact on the environment, agriculture, and potential health risks associated with locally grown crops in rural Ecuadorian communities.
Collapse
Affiliation(s)
- Lourdes Carrera-Beltrán
- Facultad de Ciencias. Escuela Superior Politécnica de Chimborazo (ESPOCH) EC060155-Riobamba (Chimborazo), Ecuador
| | - Irene Gavilanes-Terán
- Facultad de Ciencias. Escuela Superior Politécnica de Chimborazo (ESPOCH) EC060155-Riobamba (Chimborazo), Ecuador
| | - Julio Idrovo-Novillo
- Facultad de Ciencias. Escuela Superior Politécnica de Chimborazo (ESPOCH) EC060155-Riobamba (Chimborazo), Ecuador
| | - Victor Hugo Valverde
- Facultad de Ingeniería, Universidad Nacional de Chimborazo, Riobamba 060108, Chimborazo, Ecuador
| | - Adrián Rodríguez-Pinos
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon S7N5A9, Canada
| | - Concepción Paredes
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, EPSO-Orihuela, Ctra. Beniel km 3.2, Orihuela, Alicante 03312, Spain
| | - Antonio J Signes-Pastor
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, EPSO-Orihuela, Ctra. Beniel km 3.2, Orihuela, Alicante 03312, Spain; Unidad de Epidemiología de la Nutrición. Universidad Miguel Hernández, Alicante, Spain; CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Instituto de Investigación Sanitaria y Biomédica de Alicante (ISABIAL), Spain.
| | - Ángel A Carbonell-Barrachina
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, EPSO-Orihuela, Ctra. Beniel km 3.2, Orihuela, Alicante 03312, Spain.
| |
Collapse
|
2
|
Kwaśnica A, Pachura N, Carbonell-Barrachina ÁA, Issa-Issa H, Szumny D, Figiel A, Masztalerz K, Klemens M, Szumny A. Effect of Drying Methods on Chemical and Sensory Properties of Cannabis sativa Leaves. Molecules 2023; 28:8089. [PMID: 38138578 PMCID: PMC10745367 DOI: 10.3390/molecules28248089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/06/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Hemp is used as a source of fiber, oil and bioactive substances including volatile and cannabinoid-containing substances. This paper presents, for the first time, results on the evaluation of drying methods (convective, vacuum-microwave and combined convective pre-drying and vacuum-microwave finishing drying) of hemp leaves on the qualitative and quantitative changes in secondary metabolites, including essential oils, cannabinoids and sterols. A ranking and descriptive test of hemp leaves was also performed. Drying kinetics was presented using three models, including logarithmic, Midilli and modified Page. The SPME-Arrow technique was used to determine 41 volatile compounds, of which caryophyllene, β-myrcene and α-humulene were dominant in dried and fresh leaves. Regarding the essential oils obtained, 64 were identified, with caryophyllene, humulene epoxide II and limonene being the dominant ones. For preserving the highest amount of oils, the best method was the convective pre-drying followed by vacuum-microwave finishing drying (CD60-VMD) combined method, where the retention of volatile compounds was 36.08%, whereas the CD70 and 240-VMD methods resulted in the highest loss of 83%. The predominant cannabinoids in fresh hemp leaves were CBDA 6.05 and CBD 2.19 mg g-1. Drying caused no change in the cannabinoid profile of the plant material. β-Sitosterol, campesterol and lupeol were dominant in the phytosterol and triterpene fractions. No changes in either quality or quantity were observed in any of the variants found.
Collapse
Affiliation(s)
- Andrzej Kwaśnica
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | - Natalia Pachura
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | | | - Hanán Issa-Issa
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Spain
| | - Dorota Szumny
- Department of Pharmacology, Wrocław Medical University, ul. Jana Mikulicza-Radeckiego 2, 50-345 Wrocław, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskego 37a, 51-630 Wrocław, Poland
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskego 37a, 51-630 Wrocław, Poland
| | - Marta Klemens
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland (A.S.)
| |
Collapse
|
3
|
Łyczko J, Kiełtyka-Dadasiewicz A, Issa-Issa H, Skrzyński M, Galek R, Carbonell-Barrachina ÁA, Szumny A. Chemistry behind Quality-Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality. Foods 2023; 12:foods12102057. [PMID: 37238875 DOI: 10.3390/foods12102057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
The quality of food, considering increasing consumer demands and competition among producers, is a highly important issue. Quality concerns are also applicable to the odor quality of herbs and spices (HSs). Meanwhile, HSs commonly are graded based on their essential oils (EOs) content and analysis; but does the instrumental analysis really provide general information about the HSs sensory quality? Three chemotypes of Mentha spp. were used in the present study. From samples diversified by convective drying at different temperatures, EOs were hydrodistillated and analyzed by enantioselective GC-MS; moreover, the source plant material's volatile profile was analyzed by the HS-SPME technique. The instrumental analysis was confronted with the results of the sensory panel. Changes in enantiomeric composition were observed during the drying process, although no clear correlations or trends could be found for individual chiral components. Furthermore, even with significant differences in particular volatiles' contribution to plants' EOs and their volatile profiles, judges were not able to match the sample EOs and plant samples with sufficient effectiveness (~40%). Based on those results, we suggest that volatile enantiomeric distribution does not have an actual influence on odor quality and that the sensory analysis should not be replaced with instrumental analysis, which cannot predict general sensory quality.
Collapse
Affiliation(s)
- Jacek Łyczko
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Anna Kiełtyka-Dadasiewicz
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, 20-950 Lublin, Poland
- Garden of Cosmetic Plants and Raw Materials, Research and Science Innovation Center, 20-819 Lublin, Poland
| | - Hanán Issa-Issa
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain
| | - Mariusz Skrzyński
- Department of Plant Breeding and Seed Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland
| | - Renata Galek
- Department of Plant Breeding and Seed Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| |
Collapse
|
4
|
Uysal RS, Issa-Issa H, Sendra E, Carbonell-Barrachina ÁA. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04256-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
AbstractThe studied red wines, which are Fondillón, reserva, crianza, and young, are prepared from exclusive “Monastrell” grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to show the effect of aging period on the amount of anthocyanin pigments, trans-resveratrol, and the colorimetric characteristics (color intensity, color density, and tonality) of Fondillón and other Monastrell wines (young, crianza, and reserva) which have different aging periods, and (ii) to propose a new traceability method for the determination of the Fondillón originality. Identification of anthocyanin compounds and determination of trans-resveratrol content were performed using LC–MS/MS. Correlation analysis was performed among anthocyanin compounds and color parameters. A sharp decrease in the anthocyanins content was observed in Fondillón wine. Besides, statistically significant changes were found in all colorimetric parameters between young and Fondillón samples. A significant change from red hue to brick red/yellow hue was observed between the colors of young and Fondillón wines, respectively. A significant decrease in the content of trans-resveratrol was also observed as a result of the aging period of these “Monastrell” wines. In this study, anthocyanin compounds of Fondillón wine were identified for the first time and their effects on the colorimetric parameters of the wine were revealed. Consequently, the authenticity of Fondillón wines can be determined by monitoring of anthocyanin compounds and trans-resveratrol.
Collapse
|
5
|
Clemente-Villalba J, Burló F, Hernández F, Carbonell-Barrachina ÁA. Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value. Foods 2023; 12:foods12051012. [PMID: 36900530 PMCID: PMC10001278 DOI: 10.3390/foods12051012] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/20/2023] [Accepted: 02/23/2023] [Indexed: 03/08/2023] Open
Abstract
(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwide.
Collapse
Affiliation(s)
- Jesús Clemente-Villalba
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Francisco Burló
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Francisca Hernández
- Grupo de Investigación en Fruticultura y Técnicas de Producción, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
- Correspondence: ; Tel.: +34-96-674-97-54
| |
Collapse
|
6
|
Sánchez-Bravo P, Noguera-Artiaga L, Gómez-López VM, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 2022; 11:foods11233891. [PMID: 36496699 PMCID: PMC9739324 DOI: 10.3390/foods11233891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.
Collapse
Affiliation(s)
- Paola Sánchez-Bravo
- Laboratory of Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, University of Murcia, 25, 30100 Murcia, Spain
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Luis Noguera-Artiaga
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Vicente M. Gómez-López
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | | | - José A. Gabaldón
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | - Antonio J. Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, 30107 Murcia, Spain
- Correspondence: ; Tel.: +34-968-278-622
| |
Collapse
|
7
|
Issa-Issa H, Noguera-Artiaga L, Mora M, Carbonell-Barrachina ÁA, López-Lluch D. Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine. Foods 2021; 10:foods10112651. [PMID: 34828931 PMCID: PMC8618339 DOI: 10.3390/foods10112651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/19/2021] [Accepted: 10/26/2021] [Indexed: 11/29/2022] Open
Abstract
Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: (i) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, (ii) an affective test using wine consumers (n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42–52 year-old man, with a higher education level, with a 25,000–50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón.
Collapse
Affiliation(s)
- Hanán Issa-Issa
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
| | - María Mora
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain;
- Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
- Correspondence: ; Tel.: +34-6-0530-2372
| | - David López-Lluch
- Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), UMH, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| |
Collapse
|
8
|
Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Sendra E, Hernández F, Corell M, Moriana A, Carbonell-Barrachina ÁA. How does water stress and roasting temperature affect the physicochemical parameters of almonds? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
9
|
Phaeon N, Chapanya P, Mueangmontri R, Pattamasuwan A, Lipan L, Carbonell-Barrachina ÁA, Sriroth K, Nitayapat N. Acrylamide in non-centrifugal sugars and syrups. J Sci Food Agric 2021; 101:4561-4569. [PMID: 33460464 DOI: 10.1002/jsfa.11098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/01/2021] [Accepted: 01/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non-centrifugal sugars (NCSs), which have been promoted as 'non-chemical' natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80 o Brix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined. RESULTS The acrylamide content of these 32 products ranged from < 15 to 4011 μg kg-1 . The raw saps and juice were mildly acidic (pH 5.14-5.66) and similar values were observed for their syrups (4.73-5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867-1564 μg kg-1 ) in the syrups prepared from these materials. CONCLUSION The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Nuchnicha Phaeon
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Mitr Phol Sugarcane Research Center Co., Ltd, Chaiyaphum, Thailand
| | | | | | | | - Leontina Lipan
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Alicante, Spain
| | | | - Nuttakan Nitayapat
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| |
Collapse
|
10
|
Lipan L, Cano-Lamadrid M, Collado-González J, Wojdyło A, López-Lluch D, Moriana A, Carbonell-Barrachina ÁA. Correlation between water stress and phenolic compounds of hydroSOStainable almonds. J Sci Food Agric 2021; 101:3065-3070. [PMID: 33135800 DOI: 10.1002/jsfa.10896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/23/2020] [Accepted: 11/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water scarcity is currently affecting many areas of the world, reaching worrying levels in drought areas such as southern Spain. To cope with this issue, researchers in the agricultural sector have implemented deficit irrigation strategies intended to reduce water consumption by increasing fruit quality. Almond is among the most popular tree nuts worldwide and also the most nut cultivated in Spain. Almond consumption, together with other nuts, has been widely associated with improvements in cardiovascular health, metabolic syndrome and diabetes owing to their bioactive compounds such as polyphenols. Water deficit strategies generate hydroSOStainable almonds, raised under water stress conditions, with high content of bioactive compounds. The aim of this work was to study the relationship between water stress, color and polyphenols in hydroSOStainable almonds. For this, instrumental color, total phenolic content and phenolic compounds were measured and correlated using Pearson's correlation. RESULTS The results showed a strong relationship between water stress, color and polyphenols of almonds, showing that increasing water stress in plants up to ~100 MPa × day values of stress integral increase the polyphenols in almonds, leading to a reddish color. CONCLUSION Finally, this research demonstrated that implementing water-saving strategies help to improve the phenolic content and color of hydroSOStainable almonds and also that isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside and kaempferol-3-O-glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, hydroSOStainable almonds could be an important source of phenols, providing 25% of the estimated total polyphenolic daily intake. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
| | - Jacinta Collado-González
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), University Campus of Espinardo, Murcia, Spain
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - David López-Lluch
- Department of Agroenvironmental Economics, EPSO, UMH, Orihuela, Spain
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Seville, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
| |
Collapse
|
11
|
Clemente-Villalba J, Cano-Lamadrid M, Issa-Issa H, Hurtado P, Hernández F, Carbonell-Barrachina ÁA, López-Lluch D. Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110606] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
Cano-Lamadrid M, Tkacz K, Turkiewicz IP, Nowicka P, Hernández F, Lech K, Carbonell-Barrachina ÁA, Wojdyło A. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree. J Sci Food Agric 2021; 101:2294-2303. [PMID: 33006384 DOI: 10.1002/jsfa.10850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/27/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar ('Mollar de Elche' and 'Wonderful') of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α-amylase, α-glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (colour coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content. RESULTS DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α-amylase and α-glucosidase half maximal inhibitory concentration (IC50 , in mg mL-1 ) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC50 < 5 mg mL-1 ), acetylcholinesterase (ranged 9.15-22.2%) and butyrylcholinesterase (ranged 20.6-48.6%) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off-flavour notes, supporting the high quality of the products. CONCLUSION DS can be an innovative supplement to a diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Departament Food Technology, Research Group 'Grupo Calidad y Seguridad Alimentaria', Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Alicante, Spain
| | - Karolina Tkacz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences (UPWr), Wrocław, Poland
| | - Igor P Turkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences (UPWr), Wrocław, Poland
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences (UPWr), Wrocław, Poland
| | - Francisca Hernández
- Department of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', EPSO, Universidad Miguel Hernández de Elche (UMH), Alicante, Spain
| | - Krzystof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences (UPWr), Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Departament Food Technology, Research Group 'Grupo Calidad y Seguridad Alimentaria', Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Alicante, Spain
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences (UPWr), Wrocław, Poland
| |
Collapse
|
13
|
Łyczko J, Masztalerz K, Lipan L, Iwiński H, Lech K, Carbonell-Barrachina ÁA, Szumny A. Coriandrum sativum L.-Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021; 10:foods10020403. [PMID: 33673038 PMCID: PMC7918196 DOI: 10.3390/foods10020403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 01/02/2023] Open
Abstract
Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques-convective, vacuum-microwave, and a combination of convective and vacuum-microwave-were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.
Collapse
Affiliation(s)
- Jacek Łyczko
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
- Correspondence: ; Tel.: +48-71-320-5257
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Leontina Lipan
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Hubert Iwiński
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Ángel A. Carbonell-Barrachina
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Antoni Szumny
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
| |
Collapse
|
14
|
Calín-Sánchez Á, Carbonell-Barrachina ÁA. Flavor and Aroma Analysis as a Tool for Quality Control of Foods. Foods 2021; 10:224. [PMID: 33499019 PMCID: PMC7912021 DOI: 10.3390/foods10020224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 12/23/2022] Open
Abstract
The aroma composition of foods has been the subject of considerable research in recent years [...].
Collapse
Affiliation(s)
- Ángel Calín-Sánchez
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain;
| | | |
Collapse
|
15
|
Pérez-López AJ, Rodríguez-López MI, Burló F, Carbonell-Barrachina ÁA, Gabaldón JA, Gómez-López VM. Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods 2020; 9:foods9121903. [PMID: 33352670 PMCID: PMC7766888 DOI: 10.3390/foods9121903] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/11/2020] [Accepted: 12/17/2020] [Indexed: 12/30/2022] Open
Abstract
Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.
Collapse
Affiliation(s)
- Antonio J. Pérez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - María I. Rodríguez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Francisco Burló
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - José A. Gabaldón
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Vicente M. Gómez-López
- Cátedra Alimentos para la Salud, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain
- Correspondence: ; Tel.: +34-968-278-638
| |
Collapse
|
16
|
Cano-Lamadrid M, Girona D, García-García E, Dominguis-Rovira V, Domingo C, Sendra E, López-Lluch D, Carbonell-Barrachina ÁA. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
17
|
Sánchez-Bravo P, Chambers E, Noguera-Artiaga L, López-Lluch D, Chambers E, Carbonell-Barrachina ÁA, Sendra E. Consumers' Attitude towards the Sustainability of Different Food Categories. Foods 2020; 9:foods9111608. [PMID: 33167450 PMCID: PMC7694482 DOI: 10.3390/foods9111608] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022] Open
Abstract
Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers’ perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers’ perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An online survey was carried out in countries in Europe, America and Asia. Consumers were asked questions organized into food categories. The results showed that consumers’ attitude towards sustainability is understood differently in each country, even within the same food category. Consumers with lower education level showed the lowest knowledge and concern about food sustainability. Older generations were less aware of sustainability and its related problems. While income level presented unclear results, gender did not affect attitude towards food sustainability. Therefore, to achieve a sustainable future, raising awareness among the population is increasingly necessary. Consequently, segmenting training campaigns according to the group they are aimed at will provide a greater impact and, therefore, greater awareness.
Collapse
Affiliation(s)
- Paola Sánchez-Bravo
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - David López-Lluch
- Department of Agro-Environmental Economics, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain;
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Esther Sendra
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
- Correspondence:
| |
Collapse
|
18
|
Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. J Food Sci 2020; 85:3969-3980. [PMID: 33051880 DOI: 10.1111/1750-3841.15481] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/17/2020] [Accepted: 09/10/2020] [Indexed: 11/27/2022]
Abstract
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. PRACTICAL APPLICATION: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees.
Collapse
Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Gipuzkoa, 20009, Spain.,Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastián, Gipuzkoa, 20009, Spain
| | - Jacek Łyczko
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, 50375, Poland
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, 41013, Spain.,Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Sevilla, 41013, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, UMH, EPSO, Research Group "Plant Production and Technology", Orihuela, Alicante, 03312, Spain
| | - Elena García-García
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| |
Collapse
|
19
|
Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020; 9:E1261. [PMID: 32916839 PMCID: PMC7554907 DOI: 10.3390/foods9091261] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/27/2020] [Accepted: 09/04/2020] [Indexed: 01/09/2023] Open
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
Collapse
Affiliation(s)
- Ángel Calín-Sánchez
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Leontina Lipan
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Abdolreza Kharaghani
- Thermal Process Engineering, Otto von Guericke University, P.O. 4120, 39016 Magdeburg, Germany;
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| | - Ángel A. Carbonell-Barrachina
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| |
Collapse
|
20
|
Sánchez-Bravo P, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Sendra E. Fermented beverage obtained from hydroSOStainable pistachios. J Food Sci 2020; 85:3601-3610. [PMID: 32882070 DOI: 10.1111/1750-3841.15408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/29/2022]
Abstract
Currently, consumers increasingly demand healthy foods, such as "vegetable drinks" made from nuts and cereals. In this scenario, the potential use of pistachios, grown under conventional and regulated deficit irrigation conditions (hydroSOStainable), to prepare fermented beverages was evaluated. This work addressed three important aspects: (i) water savings, (ii) use of noncommercial products, and (iii) expansion of the offer of vegetable drinks. Two commercial cultures of lactic acid bacteria (MA400 and MY800) and two sugars (glucose and fructose) were tested. Fermented drinks were evaluated by analyzing the following parameters: microbial counts, pH, titratable acidity, CIE (L* , a* , and b* ) color, and total fatty acid, volatile and sensory profiles; all parameters were evaluated at 1, 15, and 30 days of cold storage (4 °C). Pistachio-based beverages proved to be excellent substrates for the growth and survival of lactic acid bacteria. The fatty acid profile was not affected by the studied factors. However, the volatile profile was more complex for the treatments conventional-MY800 (80 µg/L) and hydroSOS-MA400 (72 µg/L). HydroSOS beverages fermented with MA400 culture were less sour and had higher intensity of umami and pistachio flavor; however, hydroSOS pistachios fermented with MY800 culture had lower pistachio odor intensity. All tested factors can be considered suitable for the preparation of fermented pistachios-based beverages, considering both technological and quality aspects.
Collapse
Affiliation(s)
- Paola Sánchez-Bravo
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Luis Noguera-Artiaga
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Industrialización de Productos de Origen Animal (IPOA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| |
Collapse
|
21
|
Andreu-Coll L, Cano-Lamadrid M, Noguera-Artiaga L, Lipan L, Carbonell-Barrachina ÁA, Rocamora-Montiel B, Legua P, Hernández F, López-Lluch D. Economic estimation of cactus pear production and its feasibility in Spain. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Cano-Lamadrid M, Tkacz K, Turkiewicz IP, Clemente-Villalba J, Sánchez-Rodríguez L, Lipan L, García-García E, Carbonell-Barrachina ÁA, Wojdyło A. How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? Foods 2020; 9:foods9091213. [PMID: 32883021 PMCID: PMC7555974 DOI: 10.3390/foods9091213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/24/2020] [Accepted: 08/28/2020] [Indexed: 01/25/2023] Open
Abstract
The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping®, descriptive sensory analysis, and consumer studies were conducted. Napping® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Karolina Tkacz
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Igor Piotr Turkiewicz
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Jesús Clemente-Villalba
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Lucía Sánchez-Rodríguez
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Leontina Lipan
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Elena García-García
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
| | - Aneta Wojdyło
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| |
Collapse
|
23
|
Collado-González J, Cano-Lamadrid M, Pérez-López D, Carbonell-Barrachina ÁA, Centeno A, Medina S, Griñán I, Guy A, Galano JM, Durand T, Domínguez-Perles R, Torrecillas A, Ferreres F, Gil-Izquierdo Á. Effects of Deficit Irrigation, Rootstock, and Roasting on the Contents of Fatty Acids, Phytoprostanes, and Phytofurans in Pistachio Kernels. J Agric Food Chem 2020; 68:8915-8924. [PMID: 32683865 DOI: 10.1021/acs.jafc.0c02901] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Pistachio (Pistacia vera L.) is a drought-tolerant species grown under the semiarid conditions of the Mediterranean basin. For this reason, it is essential to make an exhaustive quantification of yield and quality benefits of the kernels because the regulated deficit irrigation will allow significant water savings with a minimum impact on yield while improving kernel quality. The goal of this scientific work was to study the influence of the rootstock, water deficit during pit hardening, and kernel roasting on pistachio (P. vera, cv. Kerman) fruit yield, fruit size, and kernel content of fatty acids phytoprostanes (PhytoPs) and phytofurans (PhytoFs) for the first time. Water stress during pit hardening did not affect the pistachio yield. The kernel cultivar showed a lower oleic acid and a higher linoleic acid contents than other cultivars. Kernels from plants grafted on the studied rootstocks showed very interesting characteristics. P. integerrima led to the highest percentage of monounsaturated fatty acids. Regarding the plant oxylipins, P. terebinthus led to the highest contents of PhytoPs and PhytoFs (1260 ng/100 g and 16.2 ng/100 g, respectively). In addition, nuts from trees cultivated under intermediate water deficit during pit hardening showed increased contents of the 9-series F1-phytoprostanes and ent-16(RS)-9-epi-ST-Δ14-10-phytofuran. However, roasting of pistachios led to PhytoP degradation. Therefore, plant cultivar, deficit irrigation, rootstock, and roasting must be considered to enhance biosynthesis of these secondary metabolites. New tools using agricultural strategies to produce hydroSOS pistachios have been opened thanks to the biological properties of these prostaglandin-like compounds linking agriculture, nutrition, and food science technology for further research initiatives.
Collapse
Affiliation(s)
- Jacinta Collado-González
- Department of Agro-Food Technology, Research Group ″Food Quality and Safety, CSA", Miguel Hernández University of Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO), Carretera de Beniel, km 3,2, Orihuela, Alicante 03312, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group ″Food Quality and Safety, CSA", Miguel Hernández University of Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO), Carretera de Beniel, km 3,2, Orihuela, Alicante 03312, Spain
| | - David Pérez-López
- Department of Agricultural Production, School of Agricultural Engineering, Technical University of Madrid, Ciudad Universitaria s/n, Madrid 28040, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group ″Food Quality and Safety, CSA", Miguel Hernández University of Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO), Carretera de Beniel, km 3,2, Orihuela, Alicante 03312, Spain
| | - Ana Centeno
- Department of Agricultural Production, School of Agricultural Engineering, Technical University of Madrid, Ciudad Universitaria s/n, Madrid 28040, Spain
| | - Sonia Medina
- Research Group on Quality, Safety and Bioactivity of Plant Foods. Food Science and Technology Dept., CEBAS-CSIC, Campus de Espinardo 25, Espinardo 30100, Spain
| | - Isabel Griñán
- Department of Plant Production and Microbiology. Plant Production and Technology Research Group, Miguel Hernández University of Elche, Carretera. de Beniel, km 3,2, Orihuela, Alicante E-03312, Spain
| | - Alexandre Guy
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, Montpellier 34093, France
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, Montpellier 34093, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, Montpellier 34093, France
| | - Raúl Domínguez-Perles
- Research Group on Quality, Safety and Bioactivity of Plant Foods. Food Science and Technology Dept., CEBAS-CSIC, Campus de Espinardo 25, Espinardo 30100, Spain
| | - Arturo Torrecillas
- Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, Orihuela 03312, Spain
| | - Federico Ferreres
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, Universidad Católica de Murcia (UCAM), Campus Los Jerónimos, s/n, Murcia 30107, Spain
| | - Ángel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods. Food Science and Technology Dept., CEBAS-CSIC, Campus de Espinardo 25, Espinardo 30100, Spain
| |
Collapse
|
24
|
Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. Molecules 2020; 25:E3648. [PMID: 32796548 PMCID: PMC7463549 DOI: 10.3390/molecules25163648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 01/27/2023] Open
Abstract
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids' content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.
Collapse
Affiliation(s)
- Lucia Godočiková
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Grzegorz Zaguła
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Miroslava Kačániová
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| |
Collapse
|
25
|
Clemente-Villalba J, Ariza D, García-Garví JM, Sánchez-Bravo P, Noguera-Artiaga L, Issa-Issa H, Hernández F, Carbonell-Barrachina ÁA. Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03501-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
26
|
Lipan L, Rusu B, Sendra E, Hernández F, Vázquez-Araújo L, Vodnar DC, Carbonell-Barrachina ÁA. Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties. J Sci Food Agric 2020; 100:3697-3708. [PMID: 32248520 DOI: 10.1002/jsfa.10409] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 02/11/2020] [Accepted: 04/05/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months' storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray-drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Bogdan Rusu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Esther Sendra
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Spain
- Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastián, Spain
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| |
Collapse
|
27
|
Cano-Lamadrid M, Calín-Sánchez Á, Clemente-Villalba J, Hernández F, Carbonell-Barrachina ÁA, Sendra E, Wojdyło A. Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice " Mollar de Elche". Foods 2020; 9:foods9040516. [PMID: 32325998 PMCID: PMC7230151 DOI: 10.3390/foods9040516] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/17/2023] Open
Abstract
There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Ángel Calín-Sánchez
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Jesús Clemente-Villalba
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Francisca Hernández
- Research Group “Plant Production and Technology”, Department of Plant Sciences and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Esther Sendra
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
- Correspondence: ; Tel.: +48-71-320-7706
| |
Collapse
|
28
|
Aguilar-Hernández MG, Sánchez-Bravo P, Hernández F, Carbonell-Barrachina ÁA, Pastor-Pérez JJ, Legua P. Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock. Foods 2020; 9:foods9020241. [PMID: 32102291 PMCID: PMC7074183 DOI: 10.3390/foods9020241] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/13/2020] [Accepted: 02/18/2020] [Indexed: 11/16/2022] Open
Abstract
Citrus limon (L.) Burm is an important crop that grows between latitudes 30° North and 30° South, the main producers being China, the USA, Mexico, India, Brazil, and Spain. In Spain, lemon grows mainly in Mediterranean areas such as Murcia, Valencia, and Andalucía. The most cultivated varieties are “Fino” and “Verna”. In this study, five varieties of lemon, “Verna”, “Bétera”, “Eureka”, “Fino 49”, and “Fino 95” were evaluated on different rootstocks: three new Forner-Alcaide (“FA13”, “FA5”, “FA517”), Citrus macrophylla, Wester, and Citrus aurantium L. Hydrodistillation was used to obtain essential oil from fresh peels and then the volatile profile was studied by gas chromatography-mass spectrometry (GC-MS). A total of 26 volatile compounds were identified, limonene being the main one followed by β-pinene, γ-terpinene, sabinene, and α-pinene. The results revealed that Forner-Alcaide rootstocks (“FA5” > “FA517” > “FA13”) proved to be the best rootstocks for the aroma quality as they led to high volatile contents, followed by C. aurantium and C. macrophylla. Among the other varieties, the most aromatic one was “Eureka”. The whole trend was as follows (in decreasing order): “Eureka” > “Bétera” > “Fino 95” > “Verna” > “Fino 49”.
Collapse
Affiliation(s)
| | - Paola Sánchez-Bravo
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (Á.A.C.-B.)
| | - Francisca Hernández
- Departamento de Producción Vegetal y Microbiología, Grupo Producción Vegetal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain;
- Correspondence: ; Tel.: +34-966-749-702
| | - Ángel A. Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (Á.A.C.-B.)
| | - Joaquín J. Pastor-Pérez
- Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain;
| | - Pilar Legua
- Departamento de Producción Vegetal y Microbiología, Grupo Producción Vegetal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain;
| |
Collapse
|
29
|
Andreu-Coll L, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Legua P, Hernández F. Volatile composition of prickly pear fruit pulp from six Spanish cultivars. J Food Sci 2020; 85:358-363. [PMID: 31961949 DOI: 10.1111/1750-3841.15001] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/12/2019] [Accepted: 11/19/2019] [Indexed: 01/19/2023]
Abstract
This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.
Collapse
Affiliation(s)
- Lucía Andreu-Coll
- Dept. of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Luis Noguera-Artiaga
- Dept. of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Pilar Legua
- Dept. of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Francisca Hernández
- Dept. of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| |
Collapse
|
30
|
Noguera-Artiaga L, Salvador MD, Fregapane G, Collado-González J, Wojdyło A, López-Lluch D, Carbonell-Barrachina ÁA. Functional and sensory properties of pistachio nuts as affected by cultivar. J Sci Food Agric 2019; 99:6696-6705. [PMID: 31350759 DOI: 10.1002/jsfa.9951] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/20/2019] [Accepted: 07/22/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatography-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel. RESULTS A combination of LC-PDA-MS-QTof (liquid chromatography photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g-1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g-1 dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg-1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars. CONCLUSION The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Luis Noguera-Artiaga
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain
| | - María D Salvador
- Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - Giuseppe Fregapane
- Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - Jacinta Collado-González
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - David López-Lluch
- Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, EPSO, UMH, Orihuela, Spain
| | - Ángel A Carbonell-Barrachina
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain
| |
Collapse
|
31
|
Sánchez-Rodríguez L, Cano-Lamadrid M, Carbonell-Barrachina ÁA, Sendra E, Hernández F. Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives. Foods 2019; 8:foods8100470. [PMID: 31658778 PMCID: PMC6835984 DOI: 10.3390/foods8100470] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/23/2019] [Accepted: 10/08/2019] [Indexed: 01/18/2023] Open
Abstract
HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; ntotal = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35–1.75 € and 32% 1.75–2.50 € as compared to the regular price of 1.25 € for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives.
Collapse
Affiliation(s)
- Lucía Sánchez-Rodríguez
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Marina Cano-Lamadrid
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Ángel A Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Esther Sendra
- Departamento Tecnología Agroalimentaria, Grupo Industrialización de Productos de Origen Animal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Francisca Hernández
- Departamento de Producción Vegetal y Microbiología, Grupo Producción Vegetal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
| |
Collapse
|
32
|
Lipan L, Moriana A, Lluch DBL, Cano-Lamadrid M, Sendra E, Hernández F, Vázquez-Araújo L, Corell M, Carbonell-Barrachina ÁA. Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies. Molecules 2019; 24:E2646. [PMID: 31330924 PMCID: PMC6680691 DOI: 10.3390/molecules24142646] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 07/19/2019] [Indexed: 01/08/2023] Open
Abstract
The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.
Collapse
Affiliation(s)
- Leontina Lipan
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
| | - David B López Lluch
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Environmental Economics, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Marina Cano-Lamadrid
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Francisca Hernández
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
- Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
| | - Mireia Corell
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
- Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Crta de Utrera km 1, 41013 Sevilla, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain..
| |
Collapse
|
33
|
Reche J, Almansa MS, Hernández F, Carbonell-Barrachina ÁA, Legua P, Amorós A. Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit. Food Chem 2019; 295:247-253. [PMID: 31174755 DOI: 10.1016/j.foodchem.2019.05.147] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 03/07/2019] [Accepted: 05/21/2019] [Indexed: 11/29/2022]
Abstract
The fatty acid methyl esters (FAMEs) profiles of fruit peel and pulp of 4 Spanish cultivars of Ziziphus jujuba were studied. The FAMEs profile of the cultivar 'GAL' was studied under two farming practices, (i) organic, 'GAL-E' and conventional, 'GAL-T'. Eleven FAMEs were identified, the predominant ones were cis-palmitoleic acid (pulp) and oleic and palmitic acid (peel). When comparing the FAMEs profiles between organic and conventional 'GAL' peel jujube fruits, the 'GAL-E' (organic) presented a higher unsaturated/saturated ratio than the 'GAL-T' cultivar (conventional), while this relationship in the pulp was the opposite. The 'DAT' cultivar was interesting for its high palmitoleic acid content while the 'GAL-E' and 'GAL-T' cultivars had high contents of oleic, palmitic and linoleic acids. The LDA (linear discriminant analysis) model showed that the FAMEs contents could be used to discriminate the studied cultivars, and the agricultural practice, because all groups were clearly separated with no overlaps.
Collapse
Affiliation(s)
- Juana Reche
- Department of Plant Sciences and Microbiology, Research Group in Plant Production and Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - M Soledad Almansa
- Department of Applied Biology, EPSO, UMH, Ctra. de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - Francisca Hernández
- Department of Plant Sciences and Microbiology, Research Group in Plant Production and Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain
| | | | - Pilar Legua
- Department of Plant Sciences and Microbiology, Research Group in Plant Production and Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - Asunción Amorós
- Department of Applied Biology, EPSO, UMH, Ctra. de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain.
| |
Collapse
|
34
|
Gavilanes-Terán I, Cano-Lamadrid M, Idrovo-Novillo J, García-García E, Veloz-Mayorga N, Erazo-Arrieta R, Burló F, Cruz-Paca F, Carbonell-Barrachina ÁA. Inorganic arsenic content in Ecuadorian rice-based products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:922-928. [PMID: 31009318 DOI: 10.1080/19440049.2019.1595744] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Arsenic intake in the world is linked with drinking water and food; the main sources of inorganic As (i-As) exposure in food are rice and rice-based products. The consumption of rice in Ecuador is 53.2 kg year-1 and it is the most commonly used cereal for the preparation of many popular dishes especially for subjects with celiac disease. Objectives of this research were: (i) to determine the content of i-As in foods widely consumed by Ecuadorians with celiac disease, (ii) to calculate the i-As dietary intake, and (iii) to model and predict the health risks of the population under study as a result of their exposure to i-As from rice-based food. The estimated daily intakes of Ecuadorian children (below 3 years of age) and adults were established at 0.52 and 0.55 μg kg-1 body weight d-1, respectively. These values were above the lower BMDL01 value established for i-As established by the EFSA; consequently, it can be concluded that health risk cannot be excluded for the Ecuadorian population with celiac disease.
Collapse
Affiliation(s)
- I Gavilanes-Terán
- a Facultad de Ciencias , Escuela Superior Politécnica De Chimborazo , Riobamba , Ecuador
| | - M Cano-Lamadrid
- b Departamento de Tecnología Agroalimentaria, Grupo de Calidad y Seguridad Alimentaria , Universidad Miguel Hernández de Elche , Alicante , Spain
| | - J Idrovo-Novillo
- a Facultad de Ciencias , Escuela Superior Politécnica De Chimborazo , Riobamba , Ecuador
| | - E García-García
- c Instituto de Bioingenieria, Grupo Calidad y Seguridad Alimentaria , Alicante , Spain
| | - N Veloz-Mayorga
- a Facultad de Ciencias , Escuela Superior Politécnica De Chimborazo , Riobamba , Ecuador
| | - R Erazo-Arrieta
- d Centro de Servicios Técnicos y Transferencia Tecnológica Ambiental , Escuela Superior Politécnica de Chimborazo , Riobamba , Ecuador
| | - F Burló
- b Departamento de Tecnología Agroalimentaria, Grupo de Calidad y Seguridad Alimentaria , Universidad Miguel Hernández de Elche , Alicante , Spain
| | - F Cruz-Paca
- a Facultad de Ciencias , Escuela Superior Politécnica De Chimborazo , Riobamba , Ecuador
| | - Ángel A Carbonell-Barrachina
- b Departamento de Tecnología Agroalimentaria, Grupo de Calidad y Seguridad Alimentaria , Universidad Miguel Hernández de Elche , Alicante , Spain
| |
Collapse
|
35
|
Zapata PJ, Martínez-Esplá A, Gironés-Vilaplana A, Santos-Lax D, Noguera-Artiaga L, Carbonell-Barrachina ÁA. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
36
|
Sánchez-Rodríguez L, Corell M, Hernández F, Sendra E, Moriana A, Carbonell-Barrachina ÁA. Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives. J Sci Food Agric 2019; 99:1804-1811. [PMID: 30255627 DOI: 10.1002/jsfa.9373] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 08/21/2018] [Accepted: 09/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. RESULTS HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. CONCLUSIONS HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lucía Sánchez-Rodríguez
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Food Quality and Safety", Alicante, Spain
| | - Mireia Corell
- Departamento de ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Plant Production and Technology", Alicante, Spain
| | - Esther Sendra
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "IPOA", Alicante, Spain
| | - Alfonso Moriana
- Departamento de ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Food Quality and Safety", Alicante, Spain
| |
Collapse
|
37
|
Issa-Issa H, Ivanišová E, Noguera-Artiaga L, Kántor A, López-Lluch D, Kačániová M, Szumny A, Carbonell-Barrachina ÁA. Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03247-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
38
|
Sánchez-Rodríguez L, Cano-Lamadrid M, Carbonell-Barrachina ÁA, Wojdyło A, Sendra E, Hernández F. Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing. J Agric Food Chem 2019; 67:661-670. [PMID: 30571919 DOI: 10.1021/acs.jafc.8b06392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Reducing water consumption on agriculture is a worldwide goal toward sustainability. In this scenario, two experiments of regulated deficit irrigation (RDI) were carried out on olive trees, cultivar Manzanilla. With regard to experiment A, three RDI techniques were applied during the olive pit hardening period (stage II), while in experiment B, two RDI treatments were applied during the rehydration phase (stage III). Table olives under RDI are so-called hydroSOStainable. The effect of water deficit and Spanish-style processing was studied on the polyphenol profile, antioxidant capacity, and total polyphenol content (TPC) of both raw olives (RO) and table olives (TO). The TPC decreased after processing of TO. It could be due to osmotic mechanisms. However, many individual polyphenols, such as oleuropein (main polyphenol) or oleoside diglucoside, increased their concentrations in hydroSOStainable TO. Additionally, the TPC content was correlated to the phenological stage of the fruit when the stress is applied. A moderate stress during pit hardening and an intense stress during the rehydration phase were the treatments that best improved the polyphenol profile.
Collapse
Affiliation(s)
| | | | | | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology , Wrocław University of Environmental and Life Sciences , 37 Chełmoñskiego Street , 51-630 Wroclaw , Poland
| | | | | |
Collapse
|
39
|
Cano-Lamadrid M, Vázquez-Araújo L, Sánchez-Rodríguez L, Wodyło A, Carbonell-Barrachina ÁA. Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions. J Food Sci 2018; 83:3085-3091. [PMID: 30451285 DOI: 10.1111/1750-3841.14390] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 08/20/2018] [Accepted: 10/11/2018] [Indexed: 11/29/2022]
Abstract
Consumers' preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers' insight to recommend the best drying methodology for pomegranate arils. With the aim of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers' responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid-phase microextraction and gas chromatography-mass spectrometry. Partial least square regression (PLS) results indicated that consumers overall liking was positively correlated with "pom ID", "sweet", and "fruity" attributes, and also volatile compounds of the esters family. Overall liking was negatively correlated with the "off-flavor" and "burnt" attributes, related to the furan compounds family. Penalty analysis indicated that the sample corresponding with the current commercial product needed improvement on the "pom ID", "fruity", and "sweetness" parameters. All the samples processed using the proposed new drying techniques were more liked than the commercial sample, highlighting a sample dried using pre-osmotic dehydration in Wonderful concentrate pomegranate juice. PRACTICAL APPLICATION: Consumers' preference is essential to improve processed food products quality, but small companies sometimes lack knowledge or tools to conduct consumer studies. The present study provides useful information to understand consumers' preferences of a healthy product such as pomegranate dehydrated arils. Also, the link of physico-chemical and sensory tools is clearly described, providing information about possible sensory quality indicators.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Juan Avelino Barriola 101, 20009, Donostia-San Sebastián, Gipuzkoa, Spain.,Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009, Donostia-San Sebastián, Gipuzkoa, Spain
| | - Lucía Sánchez-Rodríguez
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Aneta Wodyło
- Department of Fruit and Vegetable Processing, Wroclaw Univ. of Environmental and Life Science, 37 Chełmońskiego Street, 51-630, Wroclaw, Poland
| | - Ángel A Carbonell-Barrachina
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| |
Collapse
|
40
|
Noguera-Artiaga L, Pérez-López D, Burgos-Hernández A, Wojdyło A, Carbonell-Barrachina ÁA. Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment. Food Chem 2018; 261:240-245. [DOI: 10.1016/j.foodchem.2018.04.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 04/06/2018] [Accepted: 04/12/2018] [Indexed: 10/17/2022]
|
41
|
Szychowski PJ, Lech K, Sendra-Nadal E, Hernández F, Figiel A, Wojdyło A, Carbonell-Barrachina ÁA. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chem 2018; 255:157-164. [DOI: 10.1016/j.foodchem.2018.02.075] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/05/2018] [Accepted: 02/13/2018] [Indexed: 11/17/2022]
|
42
|
Cano-Lamadrid M, Galindo A, Collado-González J, Rodríguez P, Cruz ZN, Legua P, Burló F, Morales D, Carbonell-Barrachina ÁA, Hernández F. Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates. J Sci Food Agric 2018; 98:3098-3108. [PMID: 29210466 DOI: 10.1002/jsfa.8810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 11/30/2017] [Accepted: 11/30/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND The working hypothesis of the present study was that, by proper simultaneous control of irrigation (hydroSOStainable products) and crop load (thinning), it is possible to promote the accumulation of bioactive compounds and improve fruit appearance (size and weight). The effects of (i) irrigation status [T0, 120% ETc (estimated crop evapotranspiration); T1, 60% ETc during fruit growth and ripening] and (ii) crop load (A0, no thinning; A1, thinning) on yield and fruit quality were evaluated in two pomegranate cultivars (Wonderful, Wond and Mollar de Elche, ME). RESULTS Thinning was effective in increasing the size and weight of fruits. Unfortunately, neither punicalagin, nor total polyphenolic content were positively affected by irrigation and thinning. T1A1 Wond fruits were characterized by high sugar content (glucose and fructose), together with high fruit size and weight. Furthermore, T1A1 ME fruits were characterized by high contents of alcohols and monoterpenoids (providing vegetal and citric flavor notes) and key sensory attributes (color, fruity and fresh pomegranate). CONCLUSION The final recommendation was to use the treatment T1A1 [simultaneous combination of deficit irrigation during fruit growth and ripening (T1) and thinning (A1)], although the positive results were cultivar-dependent. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Alejandro Galindo
- Departamento of Water Engineering & Management, Faculty of Engineering Technology, University of Twente, AE, Enschede, The Netherlands
| | - Jacinta Collado-González
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Pedro Rodríguez
- Centro de Investigación Obonuco. Corporación Colombiana de Investigación Agropecuaria (CORPOICA), Pasto, Nariño, Colombia
| | - Zulma N Cruz
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Pilar Legua
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
| | - Francisco Burló
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Donaldo Morales
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Ángel A Carbonell-Barrachina
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Francisca Hernández
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
| |
Collapse
|
43
|
Politowicz J, Lech K, Lipan L, Figiel A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. J Sci Food Agric 2018; 98:1511-1521. [PMID: 28802017 DOI: 10.1002/jsfa.8622] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/06/2017] [Accepted: 08/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD). RESULTS The volatile composition of fresh and dried shiitake mushrooms was analysed by SPME, GC-MS and GC-FID, and showed the presence of 71 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh shiitake were 1-octen-3-ol (20.2%), 2-octanone (20.7%), 1,2,4-trithiolane (9.8%), and 1,2,3,5,6-pentathiepane (8.2%). Drying of shiitake mushrooms caused significant losses of C8 compounds and cyclic sulfur compounds, such as 1,2,4-trithiolane (V31) and 1,2,4,5-tetrathiane (V57). Samples dried at CD 80 °C implied a relative short drying time (120 min), had the highest contents of total volatiles (1594 μg 100 g-1 ) and cyclic sulfur compounds (e.g. V57 126 μg 100 g-1 ), and the highest intensity of most of the key positive sensory attributes, such as inner colour (7.0), fresh shiitake flavour (6.7), and sponginess (6.2). CONCLUSION The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 °C (for companies with vacuum and liquid nitrogen facilities). © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Joanna Politowicz
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Leontina Lipan
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| |
Collapse
|
44
|
Cano-Lamadrid M, Lech K, Calín-Sánchez Á, Rosas-Burgos EC, Figiel A, Wojdyło A, Wasilewska M, Carbonell-Barrachina ÁA. Quality of pomegranate pomace as affected by drying method. J Food Sci Technol 2018; 55:1074-1082. [PMID: 29487450 PMCID: PMC5821666 DOI: 10.1007/s13197-017-3022-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2017] [Accepted: 12/26/2017] [Indexed: 01/29/2023]
Abstract
During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green-red coordinate, a*, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g-1 dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g-1 dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante Spain
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37/41 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Ángel Calín-Sánchez
- Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante Spain
| | - Ema Carina Rosas-Burgos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Apartado Postal 1658, C.P. 83000 Hermosillo, Sonora Mexico
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37/41 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit and Vegetable Processing, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Malwina Wasilewska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37/41 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Ángel A. Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante Spain
| |
Collapse
|
45
|
Andreu L, Nuncio-Jáuregui N, Carbonell-Barrachina ÁA, Legua P, Hernández F. Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits. J Sci Food Agric 2018; 98:1566-1573. [PMID: 28833143 DOI: 10.1002/jsfa.8628] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 08/14/2017] [Accepted: 08/14/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Recent studies have demonstrated that consumption of Opuntia ficus-indica Mill. has an important positive health benefit, mainly due to antioxidant properties, which justifies this research. This study examined antioxidant activity, organic acid and sugar profile, total phenolic, and physicochemical characteristics of six O. ficus-indica cultivars growing in the Spanish Mediterranean. It should be noted that, in this study, both cladodes (young and adult) and fruits (peel and pulp) were analyzed. RESULTS The antioxidant activity (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl methods) was higher in fruit peel than in cladodes. The young cladodes presented an important antioxidant activity by the ferric-reducing ability of plasma method as well as a higher total phenolic content (18.90 g gallic acid equivalent per kilogram). High-performance liquid chromatography (HPLC) with diode-array detector analysis revealed the absence of sucrose and the presence of glucose and fructose, which the values were higher in pulp fruits. HPLC with refractive index detector analysis showed that citric, malic, and succinic acids were the main organic acids in all cultivars, with a significant higher content in old cladodes. CONCLUSION These investigations valorize O. ficus-indica fruits in comparison with cladodes. In general, this plant can be considered as an ingredient for the production of health-promoting food, highlighting mainly in the antioxidant activity and total polyphenols content found in young cladodes and peel fruits. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lucía Andreu
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', Carretera de Beniel, 03312-Orihuela, Alicante, Spain
| | - Nallely Nuncio-Jáuregui
- INNOFOOD I+D+i Company, Research and Development Projects of Agro-Food Industry, c/ Fernandez Arroyo 43, E-03312 La Zubia, Granada, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group 'Food Quality and Safety', Carretera de Beniel, 03312-Orihuela, Alicante, Spain
| | - Pilar Legua
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', Carretera de Beniel, 03312-Orihuela, Alicante, Spain
| | - Francisca Hernández
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', Carretera de Beniel, 03312-Orihuela, Alicante, Spain
| |
Collapse
|
46
|
Politowicz J, Lech K, Sánchez-Rodríguez L, Szumny A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. J Sci Food Agric 2017; 97:5223-5232. [PMID: 28466491 DOI: 10.1002/jsfa.8406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/26/2017] [Accepted: 04/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). RESULTS Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). CONCLUSION The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Joanna Politowicz
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Lucía Sánchez-Rodríguez
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
| | - Antoni Szumny
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
| |
Collapse
|
47
|
El-Zaeddi H, Calín-Sánchez Á, Nowicka P, Martínez-Tomé J, Noguera-Artiaga L, Burló F, Wojdyło A, Carbonell-Barrachina ÁA. Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley. Food Chem 2017; 226:179-186. [DOI: 10.1016/j.foodchem.2017.01.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 12/23/2016] [Accepted: 01/13/2017] [Indexed: 01/11/2023]
|
48
|
Cano-Lamadrid M, Lipan L, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA. A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products. J Food Sci 2017. [DOI: 10.1111/1750-3841.13788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Marina Cano-Lamadrid
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Leontina Lipan
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Ángel Calín-Sánchez
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Francisca Hernández
- Dept. of Vegetal Production, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Ángel A. Carbonell-Barrachina
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| |
Collapse
|
49
|
Rosas-Burgos EC, Burgos-Hernández A, Noguera-Artiaga L, Kačániová M, Hernández-García F, Cárdenas-López JL, Carbonell-Barrachina ÁA. Antimicrobial activity of pomegranate peel extracts as affected by cultivar. J Sci Food Agric 2017; 97:802-810. [PMID: 27173758 DOI: 10.1002/jsfa.7799] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 04/30/2016] [Accepted: 05/06/2016] [Indexed: 05/20/2023]
Abstract
BACKGROUND Some studies have reported that different parts of the pomegranate fruit, especially the peel, may act as potential antimicrobial agents and thus might be proposed as a safe natural alternative to synthetic antimicrobial agents. The high tannin content, especially punicalagin, found in pomegranate extracts, has been reported as the main compound responsible for such antimicrobial activity. Because the pomegranate peel chemical composition may vary with the type of cultivar (sweet, sour-sweet and sour), pomegranates may also differ with respect to their antimicrobial capacity. RESULTS The extract from PTO8 pomegranate cultivar peel had the highest antimicrobial activity, as well as the highest punicalagins (α and β) and ellagic acid concentrations. In the results obtained from both antibacterial and antifungal activity studies, the sour-sweet pomegranate cultivar PTO8 showed the best antimicrobial activity, and the highest ellagic acid concentrations. CONCLUSION The results of the present study suggest that ellagic acid content has a significant influence on the antimicrobial activity of the pomegranate extracts investigated. The pomegranate peel of the PTO8 cultivar is a good source of antifungal and antibacterial compounds, and may represent an alternative to antimicrobial agents of synthetic origin. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ema C Rosas-Burgos
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Armando Burgos-Hernández
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Luis Noguera-Artiaga
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Miroslava Kačániová
- Department of Microbiology, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, Slovak University of Agriculture in Nitra, 949 76, Nitra, Slovak Republic
| | - Francisca Hernández-García
- Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, EPSO, UMH, Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - José L Cárdenas-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd Luis Encinas y Rosales s/n, Col. Centro, CP 83000, Hermosillo, Sonora, México
| | - Ángel A Carbonell-Barrachina
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| |
Collapse
|
50
|
El-Zaeddi H, Martínez-Tomé J, Calín-Sánchez Á, Burló F, Carbonell-Barrachina ÁA. Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.). J Sci Food Agric 2017; 97:427-433. [PMID: 27392118 DOI: 10.1002/jsfa.7890] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 06/06/2016] [Accepted: 07/04/2016] [Indexed: 05/08/2023]
Abstract
BACKGROUND Two independent field experiments were carried out to investigate the influence of (i) three irrigation treatments (ID0 = 1585 m3 ha-1 , considered as a control; ID1 = 1015 m3 ha-1 ; and ID2 = 2180 m3 ha-1 ) and (ii) three plant density treatments (PD0 = 5.56 plants m-2 , considered as a control; PD1 = 4.44 plants m-2 ; and PD2 = 7.41 plants m-2 ) on the production, volatile composition of essential oil, and sensory quality of dill. RESULTS The highest plant yield was obtained with intermediate conditions of both irrigation dose (ID0) and plant density (PD0). The main compounds of the essential oil were α-phellandrene, dill ether and β-phellandrene. The highest irrigation dose (ID2) produced the highest concentrations of most of the main compounds: α-phellandrene (49.5 mg per 100 g), β-phellandrene (6.89 mg per 100 g) and limonene (2.49 mg per 100 g). A similar pattern was found for the highest plant density (PD2): α-phellandrene (71.0 mg per 100 g), dill ether (16.7 mg per 100 g) and β-phellandrene (9.70 mg per 100 g). The use of descriptive sensory analysis helped in reaching a final decision, and the dill plants with the highest sensory quality were those of the ID2 and PD0 treatments. CONCLUSION The final recommendation is to use the irrigation dose ID2 and the plant density PD2 if the objective is to produce dill samples with the highest aromatic and sensory quality; however, if the only objective is to produce high amounts of dill, the best options are ID0 and PD0. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hussein El-Zaeddi
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Juan Martínez-Tomé
- Department of Plant Sciences and Microbiology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Ángel Calín-Sánchez
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Francisco Burló
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| |
Collapse
|