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Calabuig Jiménez Laura - One of the best experts on this subject based on the ideXlab platform.

  • Mejoras tecnológicas para el aumento de la funcionalidad de antioxidantes y probióticos. Contribución a la sostenibilidad de la industria agroalimentaria
    2019
    Co-Authors: Calabuig Jiménez Laura
    Abstract:

    En el sistema actual de producción intensiva de alimentos surge la necesidad de considerar la sostenibilidad de las industrias agroalimentarias. En esta tesis se estudia la forma en que algunas tecnologías contribuyen a la mejora de la funcionalidad de alimentos con alto contenido en antioxidantes y probióticos. El tema se aborda desde dos enfoques: por un lado, la aplicación de las tecnologías existentes para la mejora de la funcionalidad de los alimentos, ya sea mediante la incorporación de ingredientes o bien a partir de la formación de estructuras; y, por otro lado, el aprovechamiento de fuentes alternativas de ingredientes alimentarios con elevado contenido en compuestos bioactivos. Las tecnologías estudiadas en esta tesis han sido el tratamiento con altas presiones de homogeneización (HPH), la encapsulación mediante HPH, la impregnación a vacío (IV) y el secado por aire caliente. Se estudió el efecto combinado de la aplicación de HPH (20, 50, 100 y 150 MPa) y la adición de trehalosa (10, 20 y 30 g/ 100 g) en zumo de Mandarina con y sin Lactobacillus salivarius spp. salivarius sobre las principales propiedades fisicoquímicas y funcionales del zumo. Los resultados obtenidos mostraron que el tratamiento por HPH redujo el tamaño medio de la distribución de las partículas suspendidas en el zumo, mejoró la estabilidad de la nube y aumentó el contenido en fenoles totales y flavonoides. La incorporación de trehalosa en una cantidad de 20 g/100 g mejoró la actividad antioxidante determinada por el método ABTS. Los resultados en el zumo de Mandarina con L. salivarius constataron que, tanto la aplicación de presiones de homogeneización como la adición de trehalosa mejoraron la hidrofobicidad del probiótico y su supervivencia tras el almacenamiento. De forma adicional, la encapsulación de las células microbianas mediante presiones de homogenización permite mejorar la viabilidad de L salivarius en zumo de Mandarina. En los discos de manzana impregnados con el zumo de Mandarina con el probiótico encapsulado no se observó una mejora en la supervivencia del probiótico durante las operaciones de IV y de secado con aire a 40 ºC, aunque la encapsulación sí que mejoró su resistencia al proceso de digestión in vitro. Se estudió el almacenamiento del zumo y de los discos de manzana, determinándose en ambos casos el efecto de la encapsulación sobre la supervivencia de L. salivarius y sobre su resistencia al proceso de digestión in vitro. Los resultados muestran que el probiótico encapsulado presentó mayor supervivencia durante el almacenamiento y el proceso de digestión in vitro que el probiótico sin encapsular. En relación al aprovechamiento de otras fuentes para la obtención de nuevos ingredientes alimentarios con elevado contenido en compuestos bioactivos, se seleccionaron 11 azúcares de caña no refinados como alternativa al azúcar blanco y se analizaron sus propiedades fisicoquímicas y antioxidantes. Se confirmó que los azúcares de caña no refinados presentaron compuestos con actividad antioxidante y que su contenido guardaba relación con el grado de refinado del producto. Por último se aborda el aprovechamiento de subproductos para la obtención de polvos a partir de bagazo de arándano mediante secado por aire caliente y posterior triturado. Se ha analizado el efecto de la temperatura de secado (60 y 70 ºC) y de la intensidad del triturado sobre las propiedades fisicoquímicas y funcionales de los mismos. El secado disminuyó la capacidad antioxidante del bagazo de arándano pero no hubo un efecto significativo de la temperatura. La acción mecánica del triturado, redujo de manera significativa el contenido en fibra del polvo. Además, se demostró que el tamaño de partícula y el contenido en fibra de los polvos influyeron de forma decisiva en las propiedades de interacción con el agua y con el aceite, lo que condiciona en gran medida su estabilidad y su aplicación como ingrIn the current system of intensive food production, there is the need to consider sustainability in agri-food industries. In this thesis, the way in which some technologies can improve the functionality of food with a high content of antioxidants and probiotics are studied. This is addressed from two approaches: on the one hand, the application of existing technologies for the improvement of food functionality, either through the incorporation of ingredients or from the formation of structures; and, on the other hand, the use of alternative food ingredients sources with high content in bioactive compounds. The technologies studied in this thesis have been the treatment with high homogenization pressures (HPH), encapsulation by HPH, vacuum impregnation (VI) and hot air drying. Combined effect of HPH treatment (20, 50, 100 and 150 MPa) and the addition of trehalose (10, 20 and 30 g / 100 g) in Mandarin Juice with and without Lactobacillus salivarius spp. salivarius on the main physicochemical and functional properties were studied. It was obtained that HPH treatment reduced the particle size distribution of suspended particles in Juice, improved cloud stability and increased total phenols content and flavonoids. Trehalose addition in the amount of 20 g / 100 g increased the antioxidant activity determined by the ABTS method. Results of the Mandarin Juice with L. salivarius evidenced that both the application of homogenization pressures and the addition of trehalose improved the hydrophobicity of the probiotic and its survival after storage. Additionally, microbial cells encapsulation by means of homogenization pressures improved the L. salivarius survival in Mandarin Juice. In apple discs impregnated with Mandarin Juice including microbiane cells encapsulated, it was not observed an improvement in probiotic survival after vacuum impregnation and air drying at 40 ºC, although encapsulation does improve the resistance to in vitro digestion. Mandarin Juice and apple discs storage was studied, determining in both the effect of the encapsulation on L. salivarius survival and on its resistance to in vitro digestion. Results obtained in the Mandarin Juice show that the encapsulated probiotic had a greater survival than non- encapsulated one. In apple discs, the encapsulation had no effect on probiotic survival after IV and air drying at 40 °C, although it improved its resistance to the in vitro digestion process. In relation to the use of other sources to obtain new food ingredients with high content of bioactive compounds, 11 non-refined sugar cane were selected as alternatives to white sugar and their physicochemical and antioxidant properties were analyzed. It was confirmed that the no refined sugar cane presented compounds with antioxidant activity and that their content was related to the degree of refining of the product. Finally, the use of by-products to obtain powders from blueberry pomace by using hot air drying and subsequent grinding is considered. The effect of the drying temperature (60 and 70 °C) and grinding intensity on the physicochemical and functional properties was analyzed. Drying decreased the antioxidant capacity of the blueberry pomace regardless the temperature. The mechanical action of the grinding significantly reduced the fibre content of the powder. In addition, it was demonstrated that particle size and fibre content of powders had a decisive influence on interaction with water and oil properties, which largely conditioned its stability and its application as an ingredient for food formulations.En el sistema actual de producció intensiva d'aliments sorgeix la necessitat de considerar la sostenibilitat en les indústries agroalimentàries. En aquesta tesi s'estudia la forma en què algunes tecnologies contribueixen a la millora de la funcionalitat d'aliments amb alt contingut en antioxidants i probiótics. El tema s'aborda des de dos enfocaments: d'una banda, l'aplicació de les tecnologies existents per a la millora de la funcionalitat dels aliments, ja siga per mitjà de l'incorporació d'ingredients o bé a partir de la formació d'estructures; i d'altra banda, l'aprofitament de fonts alternatives d'ingredients alimentaris amb elevat contingut en compostos bioactius. Les tecnologies estudiades en aquesta tesi han sigut el tractament amb altes pressions d'homogeneïtzació (HPH), l'encapsulació per mitjà de HPH, la impregnació a buit (IV) i l'assecat per aire calent. Es va estudiar l'efecte combinat de l'aplicació de HPH (20, 50, 100 i 150 MPa) i l'addició de trehalosa (10, 20 i 30 g/ 100 g) en suc de Mandarina amb i sense Lactobacillus salivarius spp. salivarius sobre les principals propietats fisicoquímiques i funcionals del mateix. Es va obtindre que el tractament per HPH va reduir la distribució de la grandària de partícula de la polpa, va millorar l'estabilitat del núvol i va augmentar el contingut en fenols totals i flavonoids i a més, que la trehalosa va millorar l'activitat antioxidant determinada pel mètode ABTS quan es va afegir 20 g/100 g. Els resultats en el suc de Mandarina amb L. salivarius van constatar que, tant l'aplicació de pressions d'homogeneïtzació com l'addició de trehalosa van millorar l'hidrofobicitat del probiòtic i la seua supervivència després de l'emmagatzenament. De forma addicional, l'encapsulació de les cèl¿lules microbianes mitjançant pressions d'homogenización permet millorar la viabilitat de L. salivarius en suc de Mandarina. En els discos de poma impregnats amb el suc de Mandarina incloent les cèl¿lules microbianes encapsulades no es va observar una millora en la supervivència del probiótic durant les operacions d'IV i d'assecat amb aire a 40 °C, encara que l'encapsulació si que va millorar la seua resistència al procés de digestió in vitro. Es va estudiar l'emmagatzematge del suc i dels discs de poma, determinant-se en tots dos casos l'efecte de l'encapsulació sobre la supervivència de L. salivarius i sobre la seua resistència al procés digestiu in vitro. Els resultats obtinguts mostren que el probiótic encapsulat va presentar major supervivència durant l'emmagatzematge i el procés de digestió in vitro que el probiótic sense encapsular. En relació a l'aprofitament d'altres fonts per a l'obtenció de nous ingredients alimentaris amb elevat contingut en compostos bioactius, es van seleccionar 11 sucres de canya no refinats com a alternativa al sucre blanc i es van analitzar les seues propietats fisicoquímiques i antioxidants. Es va confirmar que els sucres de canya no refinats presentaren compostos amb activitat antioxidant i que el seu contingut guardava relació amb el grau de refinat del producte. Finalment s'aborda l'aprofitament de subproductes per a l'obtenció de pols a partir de bagàs de nabiu per mitjà d'assecat per aire calent i posterior triturat. S'ha analitzat l'efecte de la temperatura d'assecat (60 i 70 ºC) i de la intensitat del triturat sobre les propietats fisicoquímiques i funcionals dels mateixos. L'assecat va disminuir la capacitat antioxidant del bagàs de nabiu però no va haver-hi un efecte significatiu de la temperatura. L'acció mecànica del triturat, va reduir de manera significativa el contingut en fibra de la pols. A més, la grandària de partícula i el contingut en fibra de les pols van influir de forma decisiva en les propietats d'interacció amb l'aigua i amb l'oli, que condicionen en gran manera la seua estabilitat i la seua aplicació com a ingredient en la formulació d'aliments.Calabuig Jiménez, L. (2018). Mejoras tecnológicas para el aumento de la funcionalidad de antioxidantes y probióticos. Contribución a la sostenibilidad de la industria agroalimentaria [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/111829TESI

  • Mejoras tecnológicas para el aumento de la funcionalidad de antioxidantes y probióticos. Contribución a la sostenibilidad de la industria agroalimentaria
    2019
    Co-Authors: Calabuig Jiménez Laura
    Abstract:

    [ES] En el sistema actual de producción intensiva de alimentos surge la necesidad de considerar la sostenibilidad de las industrias agroalimentarias. En esta tesis se estudia la forma en que algunas tecnologías contribuyen a la mejora de la funcionalidad de alimentos con alto contenido en antioxidantes y probióticos. El tema se aborda desde dos enfoques: por un lado, la aplicación de las tecnologías existentes para la mejora de la funcionalidad de los alimentos, ya sea mediante la incorporación de ingredientes o bien a partir de la formación de estructuras; y, por otro lado, el aprovechamiento de fuentes alternativas de ingredientes alimentarios con elevado contenido en compuestos bioactivos. Las tecnologías estudiadas en esta tesis han sido el tratamiento con altas presiones de homogeneización (HPH), la encapsulación mediante HPH, la impregnación a vacío (IV) y el secado por aire caliente. Se estudió el efecto combinado de la aplicación de HPH (20, 50, 100 y 150 MPa) y la adición de trehalosa (10, 20 y 30 g/ 100 g) en zumo de Mandarina con y sin Lactobacillus salivarius spp. salivarius sobre las principales propiedades fisicoquímicas y funcionales del zumo. Los resultados obtenidos mostraron que el tratamiento por HPH redujo el tamaño medio de la distribución de las partículas suspendidas en el zumo, mejoró la estabilidad de la nube y aumentó el contenido en fenoles totales y flavonoides. La incorporación de trehalosa en una cantidad de 20 g/100 g mejoró la actividad antioxidante determinada por el método ABTS. Los resultados en el zumo de Mandarina con L. salivarius constataron que, tanto la aplicación de presiones de homogeneización como la adición de trehalosa mejoraron la hidrofobicidad del probiótico y su supervivencia tras el almacenamiento. De forma adicional, la encapsulación de las células microbianas mediante presiones de homogenización permite mejorar la viabilidad de L salivarius en zumo de Mandarina. En los discos de manzana impregnados con el zumo de Mandarina con el probiótico encapsulado no se observó una mejora en la supervivencia del probiótico durante las operaciones de IV y de secado con aire a 40 ºC, aunque la encapsulación sí que mejoró su resistencia al proceso de digestión in vitro. Se estudió el almacenamiento del zumo y de los discos de manzana, determinándose en ambos casos el efecto de la encapsulación sobre la supervivencia de L. salivarius y sobre su resistencia al proceso de digestión in vitro. Los resultados muestran que el probiótico encapsulado presentó mayor supervivencia durante el almacenamiento y el proceso de digestión in vitro que el probiótico sin encapsular. En relación al aprovechamiento de otras fuentes para la obtención de nuevos ingredientes alimentarios con elevado contenido en compuestos bioactivos, se seleccionaron 11 azúcares de caña no refinados como alternativa al azúcar blanco y se analizaron sus propiedades fisicoquímicas y antioxidantes. Se confirmó que los azúcares de caña no refinados presentaron compuestos con actividad antioxidante y que su contenido guardaba relación con el grado de refinado del producto. Por último se aborda el aprovechamiento de subproductos para la obtención de polvos a partir de bagazo de arándano mediante secado por aire caliente y posterior triturado. Se ha analizado el efecto de la temperatura de secado (60 y 70 ºC) y de la intensidad del triturado sobre las propiedades fisicoquímicas y funcionales de los mismos. El secado disminuyó la capacidad antioxidante del bagazo de arándano pero no hubo un efecto significativo de la temperatura. La acción mecánica del triturado, redujo de manera significativa el contenido en fibra del polvo. Además, se demostró que el tamaño de partícula y el contenido en fibra de los polvos influyeron de forma decisiva en las propiedades de interacción con el agua y con el aceite, lo que condiciona en gran medida su estabilidad y su aplicación como ingr[EN] In the current system of intensive food production, there is the need to consider sustainability in agri-food industries. In this thesis, the way in which some technologies can improve the functionality of food with a high content of antioxidants and probiotics are studied. This is addressed from two approaches: on the one hand, the application of existing technologies for the improvement of food functionality, either through the incorporation of ingredients or from the formation of structures; and, on the other hand, the use of alternative food ingredients sources with high content in bioactive compounds. The technologies studied in this thesis have been the treatment with high homogenization pressures (HPH), encapsulation by HPH, vacuum impregnation (VI) and hot air drying. Combined effect of HPH treatment (20, 50, 100 and 150 MPa) and the addition of trehalose (10, 20 and 30 g / 100 g) in Mandarin Juice with and without Lactobacillus salivarius spp. salivarius on the main physicochemical and functional properties were studied. It was obtained that HPH treatment reduced the particle size distribution of suspended particles in Juice, improved cloud stability and increased total phenols content and flavonoids. Trehalose addition in the amount of 20 g / 100 g increased the antioxidant activity determined by the ABTS method. Results of the Mandarin Juice with L. salivarius evidenced that both the application of homogenization pressures and the addition of trehalose improved the hydrophobicity of the probiotic and its survival after storage. Additionally, microbial cells encapsulation by means of homogenization pressures improved the L. salivarius survival in Mandarin Juice. In apple discs impregnated with Mandarin Juice including microbiane cells encapsulated, it was not observed an improvement in probiotic survival after vacuum impregnation and air drying at 40 ºC, although encapsulation does improve the resistance to in vitro digestion. Mandarin Juice and apple discs storage was studied, determining in both the effect of the encapsulation on L. salivarius survival and on its resistance to in vitro digestion. Results obtained in the Mandarin Juice show that the encapsulated probiotic had a greater survival than non- encapsulated one. In apple discs, the encapsulation had no effect on probiotic survival after IV and air drying at 40 °C, although it improved its resistance to the in vitro digestion process. In relation to the use of other sources to obtain new food ingredients with high content of bioactive compounds, 11 non-refined sugar cane were selected as alternatives to white sugar and their physicochemical and antioxidant properties were analyzed. It was confirmed that the no refined sugar cane presented compounds with antioxidant activity and that their content was related to the degree of refining of the product. Finally, the use of by-products to obtain powders from blueberry pomace by using hot air drying and subsequent grinding is considered. The effect of the drying temperature (60 and 70 °C) and grinding intensity on the physicochemical and functional properties was analyzed. Drying decreased the antioxidant capacity of the blueberry pomace regardless the temperature. The mechanical action of the grinding significantly reduced the fibre content of the powder. In addition, it was demonstrated that particle size and fibre content of powders had a decisive influence on interaction with water and oil properties, which largely conditioned its stability and its application as an ingredient for food formulations.[CA] En el sistema actual de producció intensiva d'aliments sorgeix la necessitat de considerar la sostenibilitat en les indústries agroalimentàries. En aquesta tesi s'estudia la forma en què algunes tecnologies contribueixen a la millora de la funcionalitat d'aliments amb alt contingut en antioxidants i probiótics. El tema s'aborda des de dos enfocaments: d'una banda, l'aplicació de les tecnologies existents per a la millora de la funcionalitat dels aliments, ja siga per mitjà de l'incorporació d'ingredients o bé a partir de la formació d'estructures; i d'altra banda, l'aprofitament de fonts alternatives d'ingredients alimentaris amb elevat contingut en compostos bioactius. Les tecnologies estudiades en aquesta tesi han sigut el tractament amb altes pressions d'homogeneïtzació (HPH), l'encapsulació per mitjà de HPH, la impregnació a buit (IV) i l'assecat per aire calent. Es va estudiar l'efecte combinat de l'aplicació de HPH (20, 50, 100 i 150 MPa) i l'addició de trehalosa (10, 20 i 30 g/ 100 g) en suc de Mandarina amb i sense Lactobacillus salivarius spp. salivarius sobre les principals propietats fisicoquímiques i funcionals del mateix. Es va obtindre que el tractament per HPH va reduir la distribució de la grandària de partícula de la polpa, va millorar l'estabilitat del núvol i va augmentar el contingut en fenols totals i flavonoids i a més, que la trehalosa va millorar l'activitat antioxidant determinada pel mètode ABTS quan es va afegir 20 g/100 g. Els resultats en el suc de Mandarina amb L. salivarius van constatar que, tant l'aplicació de pressions d'homogeneïtzació com l'addició de trehalosa van millorar l'hidrofobicitat del probiòtic i la seua supervivència després de l'emmagatzenament. De forma addicional, l'encapsulació de les cèl¿lules microbianes mitjançant pressions d'homogenización permet millorar la viabilitat de L. salivarius en suc de Mandarina. En els discos de poma impregnats amb el suc de Mandarina incloent les cèl¿lules microbianes encapsulades no es va observar una millora en la supervivència del probiótic durant les operacions d'IV i d'assecat amb aire a 40 °C, encara que l'encapsulació si que va millorar la seua resistència al procés de digestió in vitro. Es va estudiar l'emmagatzematge del suc i dels discs de poma, determinant-se en tots dos casos l'efecte de l'encapsulació sobre la supervivència de L. salivarius i sobre la seua resistència al procés digestiu in vitro. Els resultats obtinguts mostren que el probiótic encapsulat va presentar major supervivència durant l'emmagatzematge i el procés de digestió in vitro que el probiótic sense encapsular. En relació a l'aprofitament d'altres fonts per a l'obtenció de nous ingredients alimentaris amb elevat contingut en compostos bioactius, es van seleccionar 11 sucres de canya no refinats com a alternativa al sucre blanc i es van analitzar les seues propietats fisicoquímiques i antioxidants. Es va confirmar que els sucres de canya no refinats presentaren compostos amb activitat antioxidant i que el seu contingut guardava relació amb el grau de refinat del producte. Finalment s'aborda l'aprofitament de subproductes per a l'obtenció de pols a partir de bagàs de nabiu per mitjà d'assecat per aire calent i posterior triturat. S'ha analitzat l'efecte de la temperatura d'assecat (60 i 70 ºC) i de la intensitat del triturat sobre les propietats fisicoquímiques i funcionals dels mateixos. L'assecat va disminuir la capacitat antioxidant del bagàs de nabiu però no va haver-hi un efecte significatiu de la temperatura. L'acció mecànica del triturat, va reduir de manera significativa el contingut en fibra de la pols. A més, la grandària de partícula i el contingut en fibra de les pols van influir de forma decisiva en les propietats d'interacció amb l'aigua i amb l'oli, que condicionen en gran manera la seua estabilitat i la seua aplicació com a ingredient en la formulació d'aliments.Calabuig Jiménez, L. (2018). Mejoras tecnológicas para el aumento de la funcionalidad de antioxidantes y probióticos. Contribución a la sostenibilidad de la industria agroalimentaria [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/111829TESI

  • Effect of high pressure processing and trehalose addition on functional properties of Mandarin Juice enriched with probiotic microorganisms
    2016
    Co-Authors: Betoret Valls, María Ester, Calabuig Jiménez Laura, Patrignani Fancesca, Lanciotti Rosalba, Dalla Rosa Marco
    Abstract:

    [EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of Mandarin Juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and structural properties of Mandarin Juice were evaluated and related with quantity and stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing, affected functional properties of L. salivarius spp. salivarius. Homogenization pressures and trehalose addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa with 100 g/kg of trehalose allowed obtaining 106 colony forming units (CFU)/ml Mandarin Juice after ten storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values in range 67e98%. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under stress growth conditions, cell hydrophobicity values were in a range 30e84%. In samples no homogenized, addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in those samples with 100 g/kg of trehalose addition. © 2016 Elsevier Ltd. All rights reserved.This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the Universitat Politecnica de Valencia FPI 2014 programme.Betoret Valls, ME.; Calabuig Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M. (2016). Effect of high pressure processing and trehalose addition on functional properties of Mandarin Juice enriched with probiotic microorganisms. Food Science and Technology. 85:418-422. https://doi.org/10.1016/j.lwt.2016.10.036S4184228

Antonio J Perezlopez - One of the best experts on this subject based on the ideXlab platform.

  • effects of farming practices on the quality of ultra frozen Mandarin Juice
    2012
    Co-Authors: Patricia Navarro, Antonio J Melendezmartinez, Francisco J Heredia, Jose Antonio Gabaldon, Antonio J Perezlopez
    Abstract:

    ABSTRACT The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, carotenoids composition, color and antioxidant activity) of freshly squeezed, nonpasteurized, ultra-frozen Mandarin Juices were studied during a shelf life of 145 days. The vitamin C content was reduced from 540 and 470 mg/L to 515 and 447 mg/L in organic and conventional Juices, respectively. Carotenoids were stable during the storage time (decreases being in the range 5–10%), with β-cryptoxanthin (7.21 ± 0.31 mg/L) being the most abundant compound, followed by lutein and zeaxanthin. The Juices color was not affected by thermal treatment and these data were provided by both instrumental Commission internationale de l'eclairage L*, a*, b* data and the sensory studies conducted. The antioxidant activity was 0.04 and 0.06 mMT/mL, at day 0, for the organic and conventional Juices; the losses during the storage were below 18%. The addition of cyclodextrins did not have any significant effect on the parameters under study. This study showed that the nutritional and organoleptic quality of ultra-frozen Juices is quite stable during the storage period. PRACTICAL APPLICATIONS The application of cyclodextrins in the food industry is very important as solubilizing agents, stabilizers and emulsifiers. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavors, vitamins, colorants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf life, accelerated and long-term storage stability.

  • effects of cyclodextrin type on vitamin c antioxidant activity and sensory attributes of a Mandarin Juice enriched with pomegranate and goji berries
    2011
    Co-Authors: Patricia Navarro, Angel A Carbonellbarrachina, Tamara San Nicolas, Jose Antonio Gabaldon, Maria Teresa Mercaderros, Angel Calinsanchez, Antonio J Perezlopez
    Abstract:

    The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of Mandarin Juices enriched with pomegranate extract and goji berries Juice, was studied. Juices were prepared and after their thermal treatment (98 ◦ C, 30 s) they were stored at 4 ◦ C during 75 d. Vitamin C content, CIE L ∗ a ∗ b ∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for Juices with β-CD than Juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in Juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in Juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in Juices treated with HP-β-CD. Finally, the overall sensory quality of Juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control Juice (without CD addition), the benefits of adding HP-β-CD to this particular Juice were shown in almost all parameters under study. Practical Application: The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-β-CD treated Mandarin Juice enriched with pomegranate extract and Juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control Juices, with no CD addition.

  • antioxidant activity color carotenoids composition minerals vitamin c and sensory quality of organic and conventional Mandarin Juice cv orogrande
    2011
    Co-Authors: Patricia Navarro, Antonio J Perezlopez, Angel A Carbonellbarrachina, M T Mercader, Jose Antonio Gabaldon
    Abstract:

    The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande Mandarin Juices were studied. Independent of the farming type, Mandarin Juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of Mandarins resulted in Juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande Juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional Juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional Juices, respectively. A trained panel stated that organic Orogrande Juices had higher i...

  • effect of packaging materials on color vitamin c and sensory quality of refrigerated Mandarin Juice
    2008
    Co-Authors: Felipe Beltrangonzalez, Antonio J Perezlopez, Jose Manuel Lopeznicolas, Angel A Carbonellbarrachina
    Abstract:

    ABSTRACT Refrigerated Mandarin Juice was packed in four different containers, three cartons with different composition and one polyethylene terephthalate transparent bottle, and was stored at 4C for 90 days. During the storage of these Juices, changes in the headspace gas composition, vitamin C, and CIE L*, a* and b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color, fresh Mandarin flavor and presence of off-flavors in the Juices. Experimental data indicated that the deterioration of Mandarin Juices (ascorbic acid degradation and darkening of color) was triggered by the rise in oxygen in the headspace of the storage containers. The type of container played a predominant role in determining the Juice quality, with carton containers with an inner layer of aluminum foil providing the Juices with the best quality throughout their storage. PRACTICAL APPLICATIONS Results from this study will provide manufacturers of Mandarin Juice with information dealing with the storage and quality of Juices packed in different containers. In this way, if manufacturers want to use transparent polyethylene terephthalate (PET) bottles showing the color and appearance of the Juice, they will be aware that the shelf life of the Juice will be much shorter than in packed cartons; this reduction will be from more than 90 to 36 days (PET bottle). On the other hand, if manufacturers want to use carton for their packaging, they will be aware that using a container with a thick inner layer of aluminum foil will maintain the quality of the Juice for a longer time (over 90 days) compared with a shelf life of about 54 days from cartons with an inner layer of ethylene vinyl alcohol copolymers.

  • effects of Mandarin cultivar on quality of Mandarin Juice
    2008
    Co-Authors: Felipe Beltran, Antonio J Perezlopez, Jose Manuel Lopeznicolas, Angel A Carbonellbarrachina
    Abstract:

    Eight Mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compoun...

Jose Antonio Gabaldon - One of the best experts on this subject based on the ideXlab platform.

  • detection of Mandarin in orange Juice by single nucleotide polymorphism qpcr assay
    2014
    Co-Authors: Miriam Aldeguer, Jose Antonio Gabaldon, Maria Lopezandreo, Antonio Puyet
    Abstract:

    Abstract A dual-probe real time PCR (qPCR) DNA-based analysis was devised for the identification of Mandarin in orange Juice. A single nucleotide polymorphism at the trnL–trnF intergenic region of the chloroplast chromosome was confirmed in nine orange (Citrus sinensis) and thirteen commercial varieties of Mandarin, including Citrus reticulata and Citrus unshiu species and a Mandarin × tangelo hybrid. Two short minor-groove binding fluorescent probes targeting the polymorphic sequence were used in the dual-probe qPCR, which allowed the detection of both species in single-tube reactions. The similarity of PCR efficiencies allowed a simple estimation of the ratio Mandarin/orange in the Juice samples, which correlated to the measured difference of threshold cycle values for both probes. The limit of detection of the assay was 5% of Mandarin in orange Juice, both when the Juice was freshly prepared (not from concentrate) or reconstituted from concentrate, which would allow the detection of fraudulently added Mandarin Juice. The possible use of the dual-probe system for quantitative measurements was also tested on fruit Juice mixtures. qPCR data obtained from samples containing equal amounts of Mandarin and orange Juice revealed that the Mandarin target copy number was approximately 2.6-fold higher than in orange Juice. The use of a matrix-adapted control as calibrator to compensate the resulting CT bias allowed accurate quantitative measurements to be obtained.

  • effects of farming practices on the quality of ultra frozen Mandarin Juice
    2012
    Co-Authors: Patricia Navarro, Antonio J Melendezmartinez, Francisco J Heredia, Jose Antonio Gabaldon, Antonio J Perezlopez
    Abstract:

    ABSTRACT The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, carotenoids composition, color and antioxidant activity) of freshly squeezed, nonpasteurized, ultra-frozen Mandarin Juices were studied during a shelf life of 145 days. The vitamin C content was reduced from 540 and 470 mg/L to 515 and 447 mg/L in organic and conventional Juices, respectively. Carotenoids were stable during the storage time (decreases being in the range 5–10%), with β-cryptoxanthin (7.21 ± 0.31 mg/L) being the most abundant compound, followed by lutein and zeaxanthin. The Juices color was not affected by thermal treatment and these data were provided by both instrumental Commission internationale de l'eclairage L*, a*, b* data and the sensory studies conducted. The antioxidant activity was 0.04 and 0.06 mMT/mL, at day 0, for the organic and conventional Juices; the losses during the storage were below 18%. The addition of cyclodextrins did not have any significant effect on the parameters under study. This study showed that the nutritional and organoleptic quality of ultra-frozen Juices is quite stable during the storage period. PRACTICAL APPLICATIONS The application of cyclodextrins in the food industry is very important as solubilizing agents, stabilizers and emulsifiers. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavors, vitamins, colorants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf life, accelerated and long-term storage stability.

  • effects of cyclodextrin type on vitamin c antioxidant activity and sensory attributes of a Mandarin Juice enriched with pomegranate and goji berries
    2011
    Co-Authors: Patricia Navarro, Angel A Carbonellbarrachina, Tamara San Nicolas, Jose Antonio Gabaldon, Maria Teresa Mercaderros, Angel Calinsanchez, Antonio J Perezlopez
    Abstract:

    The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of Mandarin Juices enriched with pomegranate extract and goji berries Juice, was studied. Juices were prepared and after their thermal treatment (98 ◦ C, 30 s) they were stored at 4 ◦ C during 75 d. Vitamin C content, CIE L ∗ a ∗ b ∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for Juices with β-CD than Juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in Juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in Juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in Juices treated with HP-β-CD. Finally, the overall sensory quality of Juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control Juice (without CD addition), the benefits of adding HP-β-CD to this particular Juice were shown in almost all parameters under study. Practical Application: The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-β-CD treated Mandarin Juice enriched with pomegranate extract and Juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control Juices, with no CD addition.

  • antioxidant activity color carotenoids composition minerals vitamin c and sensory quality of organic and conventional Mandarin Juice cv orogrande
    2011
    Co-Authors: Patricia Navarro, Antonio J Perezlopez, Angel A Carbonellbarrachina, M T Mercader, Jose Antonio Gabaldon
    Abstract:

    The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande Mandarin Juices were studied. Independent of the farming type, Mandarin Juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of Mandarins resulted in Juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande Juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional Juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional Juices, respectively. A trained panel stated that organic Orogrande Juices had higher i...

E Betoret - One of the best experts on this subject based on the ideXlab platform.

  • high pressures homogenization hph to microencapsulate l salivarius spp salivarius in Mandarin Juice probiotic survival and in vitro digestion
    2019
    Co-Authors: Laura Calabuigjimenez, E Betoret, Noelia Betoret, Francesca Patrignani, Rosalba Lanciotti, Cristina Barrera, Lucia Segui, Marco Dalla Rosa
    Abstract:

    This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the FPI-UPV programme and the FPI-mobility grant of the Universitat Politecnica de Valencia.

  • effect of high pressure processing and trehalose addition on functional properties of Mandarin Juice enriched with probiotic microorganisms
    2017
    Co-Authors: E Betoret, Laura Calabuigjimenez, Francesca Patrignani, Rosalba Lanciotti, Dalla M Rosa
    Abstract:

    Abstract This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of Mandarin Juice enriched with Lactobacillus salivarius spp. salivarius . Physicochemical and structural properties of Mandarin Juice were evaluated and related with quantity and stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing, affected functional properties of L. salivarius spp. salivarius . Homogenization pressures and trehalose addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa with 100 g/kg of trehalose allowed obtaining 10 6 colony forming units (CFU)/ml Mandarin Juice after ten storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values in range 67–98%. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under stress growth conditions, cell hydrophobicity values were in a range 30–84%. In samples no homogenized, addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in those samples with 100 g/kg of trehalose addition.

  • metabolomic studies after high pressure homogenization processed low pulp Mandarin Juice with trehalose addition functional and technological properties
    2017
    Co-Authors: E Betoret, Cinzia Mannozzi, Nicolo Dellarosa, Luca Laghi, Pietro Rocculi, Dalla M Rosa
    Abstract:

    Abstract This work aimed to determine the effect of homogenization pressures (HPH) and addition of trehalose on the functional and technological properties of low pulp Mandarin Juice (LPJ). A set of experiments was designed, combining a non-targeted metabolomic 1 H NMR based approach together with suspended pulp and transmittance, hesperidin, vitamin C and antioxidant activity analysis. Suspended pulp increased with HPH and trehalose addition. Flavonoid hesperidin initially decreased with HPH but trehalose addition resulted in less flavonoid degradation during storage, increasing the effect with the HPH. Vitamin C was not affected by trehalose and pressure treatment but more Vitamin C degradation was observed in trehalose samples during storage. Antiradical activity improvement by trehalose was conditioned by homogenization pressures and specific bioactive compounds. 1 H NMR based approach highlighted the HPH effect on the microbiological aspects of low pulp Mandarin Juice by the identification of key molecules responsible of the microorganism profile evolution during storage.

  • dried apple enriched with Mandarin Juice counteracts tamoxifen induced oxidative stress in rats
    2013
    Co-Authors: Pilar Codonerfranch, Ana B Lopezjaen, E Betoret, Noelia Betoret, Pedro Fito, Victoria Vallsbelles
    Abstract:

    We appreciate the support of the Ministerio de Ciencia e Innovacion of Spain for its contribution through project PET2008_0015.

  • dried apples enriched with Mandarin Juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children
    2013
    Co-Authors: Pilar Codonerfranch, Ana B Lopezjaen, E Betoret, Noelia Betoret, Victoria Vallsbelles, Pedro Fito
    Abstract:

    Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with Mandarin Juice by vacuum impregnation. Methods: A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-body mass index). Participants were instructed to follow their usual diet supplemented with 40 g/day of the developed product. Anthropometric parameters were determined including body mass index, waist circumference and estimations of body fat percentage using bioelectrical impedance. Dietary intake was assessed by questionnaire. Metabolic risk factors (blood pressure, lipid profile, glucose and insulin resistance) were recorded. To determine oxidant status, plasma total antioxidant capacity and 8hydroxydeoxyguanosine, as marker of oxidative damage to DNA, were investigated. High-sensitive C-reactive protein, tumor necrosis factor-α, and interleukins 6 and 1-α were measured as inflammatory markers. Measurements were collected at baseline and at the end of the intervention period. Results: Significant improvement in systolic blood pressure and lipid profile after intervention period was noted. A significant increase in the antioxidant capacity of plasma (ABTS and FRAP assays) and reductions in DNA oxidative damage and inflammatory markers were also found. Conclusion: Overall, adding the product to the diet contributes to ameliorate oxidant and inflammatory status in obese children and several risk factors for athe rosclerosis.

Angel A Carbonellbarrachina - One of the best experts on this subject based on the ideXlab platform.

  • effects of cyclodextrin type on vitamin c antioxidant activity and sensory attributes of a Mandarin Juice enriched with pomegranate and goji berries
    2011
    Co-Authors: Patricia Navarro, Angel A Carbonellbarrachina, Tamara San Nicolas, Jose Antonio Gabaldon, Maria Teresa Mercaderros, Angel Calinsanchez, Antonio J Perezlopez
    Abstract:

    The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of Mandarin Juices enriched with pomegranate extract and goji berries Juice, was studied. Juices were prepared and after their thermal treatment (98 ◦ C, 30 s) they were stored at 4 ◦ C during 75 d. Vitamin C content, CIE L ∗ a ∗ b ∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for Juices with β-CD than Juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in Juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in Juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in Juices treated with HP-β-CD. Finally, the overall sensory quality of Juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control Juice (without CD addition), the benefits of adding HP-β-CD to this particular Juice were shown in almost all parameters under study. Practical Application: The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-β-CD treated Mandarin Juice enriched with pomegranate extract and Juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control Juices, with no CD addition.

  • antioxidant activity color carotenoids composition minerals vitamin c and sensory quality of organic and conventional Mandarin Juice cv orogrande
    2011
    Co-Authors: Patricia Navarro, Antonio J Perezlopez, Angel A Carbonellbarrachina, M T Mercader, Jose Antonio Gabaldon
    Abstract:

    The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande Mandarin Juices were studied. Independent of the farming type, Mandarin Juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of Mandarins resulted in Juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande Juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional Juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional Juices, respectively. A trained panel stated that organic Orogrande Juices had higher i...

  • effect of packaging materials on color vitamin c and sensory quality of refrigerated Mandarin Juice
    2008
    Co-Authors: Felipe Beltrangonzalez, Antonio J Perezlopez, Jose Manuel Lopeznicolas, Angel A Carbonellbarrachina
    Abstract:

    ABSTRACT Refrigerated Mandarin Juice was packed in four different containers, three cartons with different composition and one polyethylene terephthalate transparent bottle, and was stored at 4C for 90 days. During the storage of these Juices, changes in the headspace gas composition, vitamin C, and CIE L*, a* and b* color coordinates were evaluated. In addition, a consumer panel evaluated the sensory color, fresh Mandarin flavor and presence of off-flavors in the Juices. Experimental data indicated that the deterioration of Mandarin Juices (ascorbic acid degradation and darkening of color) was triggered by the rise in oxygen in the headspace of the storage containers. The type of container played a predominant role in determining the Juice quality, with carton containers with an inner layer of aluminum foil providing the Juices with the best quality throughout their storage. PRACTICAL APPLICATIONS Results from this study will provide manufacturers of Mandarin Juice with information dealing with the storage and quality of Juices packed in different containers. In this way, if manufacturers want to use transparent polyethylene terephthalate (PET) bottles showing the color and appearance of the Juice, they will be aware that the shelf life of the Juice will be much shorter than in packed cartons; this reduction will be from more than 90 to 36 days (PET bottle). On the other hand, if manufacturers want to use carton for their packaging, they will be aware that using a container with a thick inner layer of aluminum foil will maintain the quality of the Juice for a longer time (over 90 days) compared with a shelf life of about 54 days from cartons with an inner layer of ethylene vinyl alcohol copolymers.

  • effects of Mandarin cultivar on quality of Mandarin Juice
    2008
    Co-Authors: Felipe Beltran, Antonio J Perezlopez, Jose Manuel Lopeznicolas, Angel A Carbonellbarrachina
    Abstract:

    Eight Mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compoun...

  • effects of organic farming on minerals contents and aroma composition of clemenules Mandarin Juice
    2007
    Co-Authors: Antonio J Perezlopez, Jose Manuel Lopeznicolas, Angel A Carbonellbarrachina
    Abstract:

    Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules Mandarin Juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified by GC–MS. In general, organic farming produced a Mandarin Juice with a higher quality than that produced by conventional agricultural practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic Juice, while the formation of off-flavors was higher in the conventional Juice, although threshold values were not reached.