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Méndez D, Fabra M, Odriozola-Serrano I, Martín-Belloso O, Salvia-Trujillo L, López-Rubio A, Martínez-Abad A. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107066] [Citation(s) in RCA: 4] [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: 12/16/2022]
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Morales-de la Peña M, Rábago-Panduro L, Martín-Belloso O, Welti-Chanes J. Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1961269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - L.M. Rábago-Panduro
- Escuela De Ingeniería Y Ciencias, Centro De Biotecnología FEMSA, Tecnológico De Monterrey, Monterrey, México
- Departamento De Tecnología De Alimentos – Centro AGROTECNIO, Universidad De Lleida, Lleida, España
| | - O. Martín-Belloso
- Escuela De Ingeniería Y Ciencias, Centro De Biotecnología FEMSA, Tecnológico De Monterrey, Monterrey, México
- Departamento De Tecnología De Alimentos – Centro AGROTECNIO, Universidad De Lleida, Lleida, España
| | - J. Welti-Chanes
- Escuela De Ingeniería Y Ciencias, Centro De Biotecnología FEMSA, Tecnológico De Monterrey, Monterrey, México
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Plazzotta S, Ibarz R, Manzocco L, Martín-Belloso O. Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110196] [Citation(s) in RCA: 6] [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: 01/04/2023]
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Plazzotta S, Ibarz R, Manzocco L, Martín-Belloso O. Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves. Ultrason Sonochem 2020; 63:104954. [PMID: 31945560 DOI: 10.1016/j.ultsonch.2019.104954] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [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: 10/21/2019] [Revised: 12/20/2019] [Accepted: 12/29/2019] [Indexed: 05/27/2023]
Abstract
The possibility to valorize peach juice waste, either frozen or air-dried, through microwave (MAE) and ultrasound assisted extraction (UAE) was evaluated. MAE power, UAE amplitude and time were optimized using a 22-factorial design. For frozen waste, optimal MAE (540 W, 50 s) and UAE (23%, 120 s) processes gave extracts presenting analogous content (on 100 g dry matter) of polyphenols (309-317 mg GAE), flavonoids (94-120 mg QE), anthocyanins (8-9 mg CGE), and similar antioxidant activity (2.1-2.2 mg TE). Extracts from dried waste resulted higher in polyphenols (630-670 mg GAE) but lower in flavonoids (75-90 mg QE), anthocyanins and vitamin C (not detectable). Although developing an energy density 2-fold higher than that of UAE, MAE more efficaciously extracted vitamin C (108 mg/100 g dm) and required half extraction time (50 s). MAE would also be less impactful than UAE in terms of greenhouse gas emission and energy requirements on industrial scale. The industrial valorization of peach waste through the application of microwave or ultrasound assisted extraction requires quantitative data, able to encourage company interest and investment. This study not only identifies optimal MAE and UAE parameters to assist the extraction of peach waste bioactive compounds but also provides a preliminary estimation of the potential economic and environmental impact on an industrial scale of these technologies.
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Affiliation(s)
- S Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy
| | - R Ibarz
- Department of Food Technology, University of Lleida, Agrotecnio Center, Spain
| | - L Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy
| | - O Martín-Belloso
- Department of Food Technology, University of Lleida, Agrotecnio Center, Spain.
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Rábago-Panduro L, Martín-Belloso O, Welti-Chanes J, Morales-de la Peña M. Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage. Rev Mex Ing Quim 2020. [DOI: 10.24275/rmiq/alim1149] [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] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Morales-de la Peña M, Martín-Belloso O, Welti-Chanes J. High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. Ultrason Sonochem 2018; 49:154-160. [PMID: 30077475 DOI: 10.1016/j.ultsonch.2018.07.044] [Citation(s) in RCA: 15] [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] [Received: 06/14/2018] [Revised: 07/13/2018] [Accepted: 07/30/2018] [Indexed: 06/08/2023]
Abstract
Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100%), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3-62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100 mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30 °C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.
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Affiliation(s)
- M Morales-de la Peña
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico.
| | - O Martín-Belloso
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico; University of Lleida, Department of Food Technology - Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - J Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico
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Teixé-Roig J, Oms-Oliu G, Velderrain-Rodríguez GR, Odriozola-Serrano I, Martín-Belloso O. The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2181-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Artiga-Artigas M, Guerra-Rosas M, Morales-Castro J, Salvia-Trujillo L, Martín-Belloso O. Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Salinas-Roca B, Soliva-Fortuny R, Welti-Chanes J, Martín-Belloso O. Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13591] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- B. Salinas-Roca
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
| | - R. Soliva-Fortuny
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
| | - J. Welti-Chanes
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; 64849 Monterrey Mexico
| | - O. Martín-Belloso
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; 64849 Monterrey Mexico
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Elez-Martínez P, Ramírez R. Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.022] [Citation(s) in RCA: 24] [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] [Indexed: 12/16/2022]
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. FOOD SCI TECHNOL INT 2017; 24:145-160. [PMID: 29020810 DOI: 10.1177/1082013217735965] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [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: 11/16/2022]
Abstract
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of purées. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in purées, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum purée was an important factor for the final quality of purées. The color and the bioactive compounds content were better preserved in purées with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability purées. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage.
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Affiliation(s)
- J García-Parra
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - F González-Cebrino
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - J Delgado-Adámez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - R Cava
- 2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain
| | - O Martín-Belloso
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - P Élez-Martínez
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - R Ramírez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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Artiga-Artigas M, Acevedo-Fani A, Martín-Belloso O. Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Salinas-Roca B, Elez-Martínez P, Welti-Chanes J, Martín-Belloso O. Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1969-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Guerra-Rosas M, Morales-Castro J, Cubero-Márquez M, Salvia-Trujillo L, Martín-Belloso O. Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.008] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Grigelmo-Miguel N, Carreras-Boladeras E, Martín-Belloso O. Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/fllh-k91m-1g34-y0el] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Muffins were made with 2, 3, 4, 5 or 10% peach DF to study the feasibility of developing reduced-fat baked products with peach. DF was substituted for oil in a standard muffin recipe, and the resulting products were compared to control muffins (100% oil). Reduced-fat muffins with peach DF had more moisture, protein and minerals as well as fewer calories than the control. The addition of peach DF darkened the muffins and increased their hardness and chewiness. However, springiness and cohesiveness were not different in muffins with or without DF. On the other hand, there were no differences between the acceptability of reduced-fat muffins with peach DF up to 4% and control muffins.
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Affiliation(s)
| | - E. Carreras-Boladeras
- Food Technology Department, UTPV-CeRTA, University of Lleida. Rovira Roure 177, 25198 Lleida, Spain
| | - O. Martín-Belloso
- Food Technology Department, UTPV-CeRTA, University of Lleida. Rovira Roure 177, 25198 Lleida, Spain
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Salinas-Roca B, Soliva-Fortuny R, Welti-Chanes J, Martín-Belloso O. Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [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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Mtaoua H, Sánchez-Vega R, Ferchichi A, Martín-Belloso O. Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13052] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- H. Mtaoua
- Laboratory of Oasis Crops and Dryland Cropping; Institute of Arid Lands of Medenine, Medenine; Tunisia
| | - R. Sánchez-Vega
- Department of Food Technology; University of Lleida; Lleida Spain
| | - A. Ferchichi
- Laboratory of Oasis Crops and Dryland Cropping; Institute of Arid Lands of Medenine, Medenine; Tunisia
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Ramos-Villarroel A, Martín-Belloso O, Soliva-Fortuny R. Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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García-García R, Escobedo-Avellaneda Z, Tejada-Ortigoza V, Martín-Belloso O, Valdez-Fragoso A, Welti-Chanes J. Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae
and Escherichia coli. Lett Appl Microbiol 2015; 60:558-64. [DOI: 10.1111/lam.12406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 01/27/2015] [Accepted: 02/15/2015] [Indexed: 11/25/2022]
Affiliation(s)
- R. García-García
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - Z. Escobedo-Avellaneda
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - V. Tejada-Ortigoza
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | | | - A. Valdez-Fragoso
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
| | - J. Welti-Chanes
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León Mexico
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Ramos-Villarroel A, Martín-Belloso O, Soliva-Fortuny R. Pulsos de luz intensa: inactivación microbiana en frutas y hortalizas. CyTA - Journal of Food 2013. [DOI: 10.1080/19476337.2012.728628] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements D. Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chem 2013; 139:878-84. [DOI: 10.1016/j.foodchem.2013.02.024] [Citation(s) in RCA: 170] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/21/2012] [Accepted: 02/12/2013] [Indexed: 11/24/2022]
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Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chem 2013; 141:1472-80. [PMID: 23790941 DOI: 10.1016/j.foodchem.2013.03.050] [Citation(s) in RCA: 403] [Impact Index Per Article: 36.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 03/06/2013] [Accepted: 03/14/2013] [Indexed: 11/24/2022]
Abstract
The interest in incorporating carotenoids, such as β-carotene, into foods and beverages is growing due to their potential health benefits. However, the poor water-solubility and low bioavailability of carotenoids is currently a challenge to their incorporation into many foods. The aim of this work was to study the influence of particle size on lipid digestion and β-carotene bioaccessibility using corn oil-in-water emulsions with different initial droplet diameters: large (d43≈23μm); medium (d43≈0.4μm); and small (d43≈0.2μm). There was a progressive increase in the mean particle size of all the emulsions as they passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases, which was attributed to droplet coalescence, flocculation, and digestion. The electrical charge on all the lipid particles became highly negative after passage through the GIT due to accumulation of anionic bile salts, phospholipids, and free fatty acids at their surfaces. The rate and extent of lipid digestion increased with decreasing mean droplet diameter (small≈medium≫large), which was attributed to the increase in lipid surface area exposed to pancreatic lipase with decreasing droplet size. There was also an appreciable increase in β-carotene bioaccessibility with decreasing droplet diameter (small>medium>large). These results provide useful information for designing emulsion-based delivery systems for carotenoids for food and pharmaceutical uses.
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Affiliation(s)
- L Salvia-Trujillo
- Department of Food Technology, University of Lleida, Lleida 25198, Spain
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Morales-de la Peña M, Salvia-Trujillo L, Garde-Cerdán T, Rojas-Graü M, Martín-Belloso O. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Morales-de la Peña M, Salvia-Trujillo L, Rojas-Graü M, Martín-Belloso O. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.015] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sobrino-López A, Martín-Belloso O. Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing. Food Eng Rev 2009. [DOI: 10.1007/s12393-009-9011-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Robles-Sánchez R, Islas-Osuna M, Astiazarán-García H, Vázquez-Ortiz F, Martín-Belloso O, Gorinstein S, González-Aguilar G. Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage. J Food Sci 2009; 74:S126-34. [DOI: 10.1111/j.1750-3841.2009.01104.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O. Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres. J Food Sci 2009; 74:C184-91. [DOI: 10.1111/j.1750-3841.2009.01075.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2008.01.007] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.2] [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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Rojas-Graü M, Soliva-Fortuny R, Martín-Belloso O. Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid. J Food Sci 2008; 73:S267-72. [DOI: 10.1111/j.1750-3841.2008.00794.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Sobrino-López A, Martín-Belloso O. Enhancing the Lethal Effect of High-Intensity Pulsed Electric Field in Milk by Antimicrobial Compounds as Combined Hurdles. J Dairy Sci 2008; 91:1759-68. [DOI: 10.3168/jds.2007-0979] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.08.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mosqueda-Melgar J, Raybaudi-Massilia R, Martín-Belloso O. Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials. J Food Sci 2008; 73:M47-53. [DOI: 10.1111/j.1750-3841.2007.00646.x] [Citation(s) in RCA: 36] [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] [Indexed: 11/30/2022]
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Oms-Oliu G, Raybaudi-Massilia Martínez R, Soliva-Fortuny R, Martín-Belloso O. Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.03.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen. J Food Sci 2007; 72:E456-63. [DOI: 10.1111/j.1750-3841.2007.00509.x] [Citation(s) in RCA: 13] [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]
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Larrigaudière C, Ubach D, Oms-Oliu G, Martín-Belloso O. OXIDATIVE BEHAVIOUR OF FRESH-CUT 'FUJI' APPLES TREATED WITH CHEMICAL STABILIZERS. ACTA ACUST UNITED AC 2007. [DOI: 10.17660/actahortic.2007.746.36] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rojas-Graü M, Grasa-Guillem R, Martín-Belloso O. Quality Changes in Fresh-Cut Fuji Apple as Affected by Ripeness Stage, Antibrowning Agents, and Storage Atmosphere. J Food Sci 2007; 72:S036-43. [DOI: 10.1111/j.1750-3841.2006.00232.x] [Citation(s) in RCA: 47] [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: 11/28/2022]
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Abstract
The inactivation kinetics of a lipase from Pseudomonas fluorescens (EC 3.1.1.3.) were studied in a simulated skim milk ultrafiltrate treated with high-intensity pulsed electric fields. Samples were subjected to electric field intensities ranging from 16.4 to 27.4 kV/cm for up to 314.5 micros, thus achieving a maximum inactivation of 62.1%. The suitability of describing experimental data using mechanistic first-order kinetics and an empirical model based on the Weibull distribution function is discussed. In addition, different mathematical expressions relating the residual activity values to field strength and treatment time are supplied. A first-order fractional conversion model predicted residual activity with good accuracy (A(f) = 1.018). A mechanistic insight of the model kinetics was that experimental values were the consequence of different structural organizations of the enzyme, with uneven resistance to the pulsed electric field treatments. The Weibull model was also useful in predicting the energy density necessary to achieve lipase inactivation.
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Affiliation(s)
- R Soliva-Fortuny
- Departament de Tecnologia d'Aliments, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain
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Abstract
Staphylococcus aureus is an important milk-related pathogen that is inactivated by high-intensity pulsed electric fields (HIPEF). In this study, inactivation of Staph. aureus suspended in milk by HIPEF was studied using a response surface methodology, in which electric field intensity, pulse number, pulse width, pulse polarity, and the fat content of milk were the controlled variables. It was found that the fat content of milk did not significantly affect the microbial inactivation of Staph. aureus. A maximum value of 4.5 log reductions was obtained by applying 150 bipolar pulses of 8 mus each at 35 kV/cm. Bipolar pulses were more effective than those applied in the monopolar mode. An increase in electric field intensity, pulse number, or pulse width resulted in a drop in the survival fraction of Staph. aureus. Pulse widths close to 6.7 micros lead to greater microbial death with a minimum number of applied pulses. At a constant treatment time, a greater number of shorter pulses achieved better inactivation than those treatments performed at a lower number of longer pulses. The combined action of pulse number and electric field intensity followed a similar pattern, indicating that the same fraction of microbial death can be reached with different combinations of the variables. The behavior and relationship among the electrical variables suggest that the energy input of HIPEF processing might be optimized without decreasing the microbial death.
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Affiliation(s)
- A Sobrino-López
- Department of Food Technology, University of Lleida, 25198 Lleida, Spain
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Giner-Seguí J, Bailo-Ballarín E, Gorinstein S, Martín-Belloso O. New Kinetic Approach to the Evolution of Polygalacturonase (EC 3.2.1.15) Activity in a Commercial Enzyme Preparation Under Pulsed Electric Fields. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00054.x] [Citation(s) in RCA: 15] [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: 11/27/2022]
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Odriozola-Serrano I, Bendicho-Porta S, Martín-Belloso O. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment. J Dairy Sci 2006; 89:905-11. [PMID: 16507684 DOI: 10.3168/jds.s0022-0302(06)72155-5] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of high-intensity pulsed electric fields (HI-PEF) processing (35.5 kV/cm for 1,000 or 300 micros with bipolar 7-micros pulses at 111 Hz; the temperature outside the chamber was always < 40 degrees C) on microbial shelf life and quality-related parameters of whole milk were investigated and compared with traditional heat pasteurization (75 degrees C for 15 s), and to raw milk during storage at 4 degrees C. A HIPEF treatment of 1,000 micros ensured the microbiological stability of whole milk stored for 5 d under refrigeration. Initial acidity values, pH, and free fatty acid content were not affected by the treatments; and no proteolysis and lipolysis were observed during 1 wk of storage in milk treated by HIPEF for 1,000 micros. The whey proteins (serum albumin, beta-lactoglobulin, and alpha-lactalbumin) in HIPEF-treated milk were retained at 75.5, 79.9, and 60%, respectively, similar to values for milk treated by traditional heat pasteurization.
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Affiliation(s)
- I Odriozola-Serrano
- Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain
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Grigelmo-Miguel N, Carreras-Boladeras E, Martín-Belloso O. Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. FOOD SCI TECHNOL INT 2001. [DOI: 10.1177/108201301772660484] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [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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Soliva-Fortuny RC, Grigelmo-Miguel N, Odriozola-Serrano I, Gorinstein S, Martín-Belloso O. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. J Agric Food Chem 2001; 49:3685-3690. [PMID: 11513648 DOI: 10.1021/jf010190c] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The color and polyphenol oxidase (PPO) activity of fresh-cut Golden delicious apples were evaluated throughout cold storage under modified atmospheres. The shelf life of cut apples was extended to several weeks, especially when an initial atmosphere of 90.5% N(2) + 7% CO(2) + 2.5% O(2) and plastic pouches of 30 cm(3)/cm(2) x bar x 24 h were used. Under these conditions, a maximum 62% PPO activity depletion was observed. In all cases, the faster the initial PPO activity decays, the less the color changes. A fractional conversion first-order model was proposed for predicting color changes in minimally processed apples. Browning was better described through lightness (L) (k(L) = 0.017 - 0.07 day(-1)) and color difference (Delta E*) values (k(Delta E) = 0.015 - 0.073 day(-1)), which fitted the model with enough accuracy.
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Affiliation(s)
- R C Soliva-Fortuny
- Department of Food Technology, UTPV-CeRTA, University of Lleida, Rovira Roure 177, 25198 Lleida, Spain
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Gorinstein S, Caspi A, Goshev I, Moncheva S, Zemser M, Weisz M, Libman I, Lerner HT, Trakhtenberg S, Martín-Belloso O. Beer consumption and changes in stability of human serum proteins. J Agric Food Chem 2001; 49:1441-1445. [PMID: 11312877 DOI: 10.1021/jf001262n] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The aim of this study was to evaluate the influence of beer consumption (BC) on the functional and structural properties of human serum proteins (HSP). Thirty-eight volunteers (after coronary bypass) were divided into two groups: experimental (EG) and control (CG). Nineteen volunteers of the EG consumed 330 mL per day of beer (about 20 g of alcohol) for 30 consecutive days. The CG volunteers consumed mineral water instead of beer. Blood samples were collected from EG and CG patients before and after the experiment. Albumin (Alb), globulin (Glo), and methanol-precipitable proteins (MPP) from human serum were denatured with 8 M urea. Fluorescence and electrophoresis were employed in order to elucidate urea-induced conformational changes and structural behavior of proteins. The measured fluorescence emission spectra were used to estimate the stability of native and denatured protein fractions before and after BC. It was found that before BC the fractions most stable to urea denaturation were Glo, Alb, and MPP fractions. After BC in most of the beer-consuming patients (EG) some changes in native and denatured protein fractions were detected: a tendency to lower stability and minor structural deviations. These qualitative changes were more profound in MPP than in Alb and Glo. Thus, Glo is more resistible to alcohol influence than Alb, which in turn is more resistible than MPP. No serum protein changes were detected in patients of CG.
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Affiliation(s)
- S Gorinstein
- Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University - Hadassah Medical School, P.O. Box 12065, Jerusalem 91120, Israel.
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Gorinstein S, Goshev I, Moncheva S, Zemser M, Weisz M, Caspi A, Libman I, Lerner HT, Trakhtenberg S, Martín-Belloso O. Intrinsic tryptophan fluorescence of human serum proteins and related conformational changes. J Protein Chem 2000; 19:637-42. [PMID: 11307947 DOI: 10.1023/a:1007192017291] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
The unfolding of human serum proteins (HSP) was studied by measuring the intrinsic fluorescence intensity at a wavelength of excitation corresponding to tryptophan's or typosine's fluorescence and surface hydrophobicity. The maxima emission wavelengths (lambdamax) of human serum albumin (HSA) and human serum globulin (HSG) before beer consumption (BC) were 336.0 and 337.0 nm and after BC shifted to 335.0 and 334.0 nm, respectively. The surface hydrophobicity slightly increased after BC. In a solution of 8 M urea the lambdamax of BSA shifted to 346.4 and that of BSG to 342.5 nm. In contrast, in the same solution but after BC the lambdamax positions of HSA and HSG shifted to 355.9 and 357.7 nm, respectively. A decrease in fluorescence intensity, a shift in the maximum of emission, and an increase in surface hydrophobicity which reflected unfolding of proteins were observed. Here we provide evidence that the loosening of the HSP structure takes place primarily in various concentrations of urea before and after beer consumption. Differences in the fluorescence behavior of the proteins are attributed to disruption of the structure of proteins by denaturants as well as by the change in their compactability as a result of ethanol consumption.
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Affiliation(s)
- S Gorinstein
- Department of Medicinal Chemistry, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, Israel.
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