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Pieroni V, Ottaviano FG, Sosa M, Gabilondo J, Budde C, Colletti AC, Denoya G, Polenta G, Bustamante C, Müller G, Pachado J, Andres SC, Cardinal P, Rodriguez G, Garitta L. Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars. J Sci Food Agric 2023; 103:6362-6372. [PMID: 37199063 DOI: 10.1002/jsfa.12712] [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: 02/07/2023] [Revised: 04/25/2023] [Accepted: 05/17/2023] [Indexed: 05/19/2023]
Abstract
BACKGROUND The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars - 'Forastero' (FT) and 'Ruby Prince' (RP) - and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I- irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography-mass spectrometry. RESULTS Irradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample. CONCLUSION The applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Victoria Pieroni
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Instituto Superior Experimental de Tecnología Alimentaria - Comisión de Investigaciones Científicas de la Provincia de Buenos aires (ISETA-CICPBA), Buenos Aires, Argentina
| | - Fernanda Gugole Ottaviano
- Instituto Superior Experimental de Tecnología Alimentaria - Comisión de Investigaciones Científicas de la Provincia de Buenos aires (ISETA-CICPBA), Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
| | - Miriam Sosa
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
| | - Julieta Gabilondo
- Estación Experimental Agropecuaria INTA San Pedro, Buenos Aires, Argentina
| | - Claudio Budde
- Estación Experimental Agropecuaria INTA San Pedro, Buenos Aires, Argentina
| | - Analía C Colletti
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto de Tecnología de Alimentos (ITA), Castelar, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | - Gabriela Denoya
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto de Tecnología de Alimentos (ITA), Castelar, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | - Gustavo Polenta
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto de Tecnología de Alimentos (ITA), Castelar, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | - Claudia Bustamante
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Centro de estudios Fotosintéticos y Bioquímicos (CEFOBI), (CONICET), Rosario, Argentina
| | - Gabriela Müller
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Centro de estudios Fotosintéticos y Bioquímicos (CEFOBI), (CONICET), Rosario, Argentina
| | - José Pachado
- Gerencia Aplicaciones y Tecnología de las Radiaciones, CNEA, Ezeiza, Argentina
| | - Silvina C Andres
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA - Fac. Cs. Exactas UNLP, La Plata, Argentina
| | - Paula Cardinal
- Instituto Superior Experimental de Tecnología Alimentaria - Comisión de Investigaciones Científicas de la Provincia de Buenos aires (ISETA-CICPBA), Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
| | - Graciela Rodriguez
- Instituto Superior Experimental de Tecnología Alimentaria - Comisión de Investigaciones Científicas de la Provincia de Buenos aires (ISETA-CICPBA), Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
| | - Lorena Garitta
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
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Cormick G, Romero IB, Matamoros N, Sosa M, GugoleOttaviano MF, Garitta L, Belizán JM, Gibbons L. Calcium concentration of drinking water to improve calcium intake: A simulation study. Ann N Y Acad Sci 2023. [PMID: 37026582 DOI: 10.1111/nyas.14986] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Abstract
The risk of inadequate calcium intake is a worldwide problem. We performed a simulation exercise on the impact, effectiveness, and safety of increasing calcium levels in drinking water using the 2019 Health and Nutrition National Survey of Argentina, which provides water intake and water sources data at the individual level. We simulated the distribution of calcium intake assuming a calcium concentration of 100 mg of calcium per liter of tap water and 400 mg of calcium per liter of bottled water. After the simulation, all population groups had a slightly improved calcium intake. Higher impacts were observed in adults, as reported water intake was higher in adults 19-51 years old. In young adult women, the estimated calcium intake inadequacy decreased from 91.0% to 79.7% when calcium was increased in tap water and to 72.2% when calcium was increased in tap and bottled water. The impact was lower in adolescents and older adults who have higher calcium recommendations and reported lower water intake. Increased calcium concentration of water could improve calcium intake in Argentina, especially in adults as their reported water intake is higher. Combining more than one strategy to improve calcium intake might be required for countries like Argentina with low calcium intake.
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Affiliation(s)
- Gabriela Cormick
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), CONICET, Buenos Aires, Argentina
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
- Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina
| | - Iris B Romero
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
- Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina
| | - Natalia Matamoros
- Instituto de Desarrollo e Investigaciones Pediátricas (IDIP) "Prof. Dr. Fernando Viteri", Hospital Interzonal de Agudos Especializado en Pediatría Sor Ma. Ludovica., Ministerio de Salud/Comisión de Investigaciones Científicas (CIC) de La Provincia de Buenos Aires, La Plata, Argentina
| | - Miriam Sosa
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - M Fernanda GugoleOttaviano
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
| | - Lorena Garitta
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - José M Belizán
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), CONICET, Buenos Aires, Argentina
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
| | - Luz Gibbons
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2022; 5:151. [PMID: 35071994 PMCID: PMC8753188 DOI: 10.12688/gatesopenres.13361.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/15/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Affiliation(s)
- Gabriela Cormick
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Natalia Matamoros
- Instituto de Desarrollo E Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños "Sor María Ludovica de La Plata (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, 1900, Argentina
| | - Iris B. Romero
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Surya M. Perez
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Cintia White
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Dana Z. Watson
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - José M. Belizán
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
| | - Miriam Sosa
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - M. Fernanda Gugole Ottaviano
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la provincia de Buenos Aires (CIC), Buenos Aires, Argentina
| | - Eliana Elizagoyen
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Lorena Garitta
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2021; 5:151. [DOI: 10.12688/gatesopenres.13361.1] [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] [Accepted: 10/06/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Elizagoyen ES, Hough G, Garitta L, Fiszman S, Bravo Vasquez JE. Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish)
appearance evaluated on two occasions: Purchase and home consumption. J SENS STUD 2017. [DOI: 10.1111/joss.12278] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eliana S. Elizagoyen
- Departamento de Evaluación Sensorial de Alimentos; Instituto Superior Experimental de Tecnología Alimentaria; H. Irigoyen 931 Nueve de Julio, Buenos Aires Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos aires; Nueve de Julio Argentina
| | - Guillermo Hough
- Departamento de Evaluación Sensorial de Alimentos; Instituto Superior Experimental de Tecnología Alimentaria; H. Irigoyen 931 Nueve de Julio, Buenos Aires Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos aires; Nueve de Julio Argentina
| | - Lorena Garitta
- Departamento de Evaluación Sensorial de Alimentos; Instituto Superior Experimental de Tecnología Alimentaria; H. Irigoyen 931 Nueve de Julio, Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas; Nueve de Julio Argentina
| | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Catedrático Agustín Escardino 7 Paterna Valencia 46980 Spain
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Esmerino E, Paixão J, Cruz A, Garitta L, Hough G, Bolini H. Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse. J Dairy Sci 2015; 98:7544-51. [DOI: 10.3168/jds.2015-9651] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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Garitta L, Hough G, Chaves A. Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.02.001] [Citation(s) in RCA: 11] [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: 10/27/2022]
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Østli J, Esaiassen M, Garitta L, Nøstvold B, Hough G. How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.05.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Garitta L, Hough G, Hulshof E. Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2008.03.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.
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Affiliation(s)
- L Garitta
- Instituto Superior Experimental de Tecnología Alimentaria, (6500) Nueve de Julio, Buenos Aires, Argentina.
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Santa Cruz M, Garitta L, Hough G. Sensory Descriptive Analysis of Yerba Mate (Ilex Paraguariensis Saint Hilaire), a South American Beverage. FOOD SCI TECHNOL INT 2002. [DOI: 10.1177/1082013202008001942] [Citation(s) in RCA: 10] [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: 11/15/2022]
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