Dpto. Tecnología de Alimentos - Elikagaien Teknologia Saila

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Open Access
Andean blackberries (Rubus glaucus Benth) quality as affected by harvest maturity and storage conditions
(Elsevier, 2017) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Arozarena Martinicorena, Íñigo; Tecnología de Alimentos; Elikagaien Teknologia
Maturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color, firmness, pH, total soluble solids, titratable acidity), microbiological (total aerobic mesophiles, psychrotrophes, and yeasts and molds) and sensory quality of Andean blackberries harvested at two maturity stages and stored under room (18 ± 2 °C) and cold storage (8 ± 1 °C) was studied. Total phenolic compounds, anthocyanins and organic acids content, and antioxidant activity were also evaluated. The more mature fruit was classified as “big”, according to the Ecuadorian Standard and showed lower acidity and higher total soluble solids, anthocyanins content and sensory scores compared with the fruit harvested earlier, whilst maturity at harvest did not affect the microbial counts of any of the groups studied. Cold storage was effective in delaying weight loss, softening and microbial growth and also in maintaining a better sensory quality of the blackberries. What’s more, under refrigeration it was possible to extend the shelf-life of the fruit to up to 8 d. The main limiting factors for shelf-life were microbial growth and loss of firmness at room storage and cold storage, respectively. Based on these results, it would be advisable to harvest the fruit at maturity stage 5 in order to achieve an appropriate fruit size, a high anthocyanin concentration, a better sugars/ acids equilibrium, and a better sensory quality and the fruit should be maintained under refrigerated storage.
Open Access
Application of gibberellic acid to 'Sweetheart' sweet cherries: Effects on fruit quality at harvest and during cold storage
(ISHS, 2003) Horvitz Szoichet, Sandra Susana; Godoy, Carlos; López Camelo, Andrés; Yommi, Alejandra; Tecnología de Alimentos; Elikagaien Teknologia
Large cherry fruit are preferred by most consumers and gibberellic acid (GA) can be used to increase fruit size and firmness. The effects of a preharvest GA application on quality of 'Sweetheart' cherries at harvest and during cold storage were evaluated. Treated trees were sprayed with 10 and 30 ppm GA when fruit color was straw-yellow (approx. 74 °hue). When fruit reached their commercial color (approx. 21 °hue), samples of 20 fruit/tree were harvested and quality was evaluated in terms of: weight, size, color, firmness, flesh/stone ratio, pedicel aspect, soluble solids content (SSC) and cracking index. Additional samples of 20 units were placed in plastic trays, packed in LDPE bags and stored at 0 °C for 21 days. Fresh weight loss, firmness, color, SSC and pedicel condition were measured on a weekly basis. Treated fruit reached harvest maturity 5 days later than control fruit and were larger, heavier, and firmer compared with controls. 10 ppm GA-treated fruit had the highest flesh/stone ratio, followed by 30 ppm GA and untreated fruit, while no significant differences were found for SSC and cracking index. During cold storage, fruit treated with 30 ppm GA were significantly firmer than those given 10 ppm GA and these, in turn, were firmer than the controls. Fresh weight loss was negligible and firmness increased towards the end of the experiment in all the treatments. GA treatments did not affect color or SSC, but increased the percentage of cherries with commercial pedicels. The 5-day delay in the harvest date, extending the fruit growing period, may be responsible for the increase in size, weight and firmness obtained with GA. These differences were also maintained during the 21 days of cold storage when treated fruit maintained a superior quality to control fruit.
Open Access
Application of ozone for the postharvest treatment of fruits and vegetables
(Taylor & Francis , 2013-11-04) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Fruits and vegetables consumption has risen noticeably during recent decades, leading to a greater frequency of foodborne illnesses associated with fresh produce. Novel industrial applications and improvements in ozone technology together with new regulatory actions worldwide have emerged in recent years, making its use in the food industry easier. This technology has attracted considerable commercial interest, especially because ozone does not leave any residues on the treated produce and it is also accepted by many organic grower organizations. However, discrepancies regarding the efficacy of this technology are often found in the bibliography and further research is still needed. These differences could be attributed to a great variability in the conditions of the research work: method of ozone generation and application, O3 concentration and exposure time to the gas, as well as the way in which produce is packed. In this sense, standardization in the working conditions and in the units to measure ozone concentration will be useful to better understand the mode of action and the effects of ozone on food products. Consequently, it would be possible to improve its potential as a sanitizer in the food industry.
Open Access
An approach for the evaluation of efficiency of onion packinghouse operations
(Asociación Brasileña de Horticultura, 2003) Camelo, Andrés F. Lopes; Horvitz Szoichet, Sandra Susana; Gómez, Perla A.; Tecnología de Alimentos; Elikagaien Teknologia
The onion is a major export crop in Argentina and obtaining consistent quality is a matter of concern to remain competitive internationally. Grading is generally done according to Mercosur standards but quality assurance programs are necessary at the packinghouse level. The objective of this study was to develop a first approach for characterizing sorting and sizing efficiency. During the 1998 season five onion packinghouses located in the Valle Bonaerense del Río Colorado (Buenos Aires Province, Argentina) were randomly selected. In all of them, variables measured were: sorting table width, bulb transport and rotation speed as well as number of bulbs/sorter/hour. Before and after sorting, samples of 100 bulbs of each size category were randomly taken and closely inspected and their diameters were measured. Sizing efficiency was determined and a Chi-square test was performed to compare observed frequencies of defects with the expected ones within each category. All the studied packinghouses failed to meet the established limits for slight defects and only one of them was able to comply with the standards for basic requirements when preparing Extra class onions. Even when equipment and operational setup were different among packinghouses, the operational flux (bulbs/sorter/hour) was similar for all of them. Differences in sorting performance can be attributed mainly to the sequence of operations and speed of belt conveyors. Equipment and its calibration affected sizing efficiency, with better results obtained with the diverging roller system. The proposed methodology for characterizing efficiency could be considered as a simple and useful tool for monitoring quality at onion packinghouses.
Open Access
Bean moisture diffusivity and drying kinetics: a comparison of the liquid diffusion model when taking into account and neglecting grain shrinkage
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2007) Resende, O.; Correa, P. C.; Jarén Ceballos, Carmen; Moure Gil, José; Proyectos e Ingeniería Rural; Landa Ingeniaritza eta Proiektuak; Tecnología de Alimentos; Elikagaien Teknologia
El objetivo de este trabajo fue ajustar el modelo de difusión líquida para predecir las pérdidas de volumen de grano en el secado de judía (Phaseolus vulgaris L.). Se recolectaron granos de judía con una humedad del 0,92 y se sometieron a un proceso de secado, bajo condiciones controladas, a diferentes temperaturas entre 25 y 55°C y humedades relativas entre 20 y 75%. El volumen de cada grano, considerado como una esfera, fue obtenido utilizando como diámetro el promedio de las tres diagonales principales durante el proceso del secado. Las pérdidas de volumen de grano se determinaron por la relación entre el contenido de agua inicial y final. A partir de los resultados obtenidos, se concluye que el modelo de difusión representa satisfactoriamente la cinética del secado de la judía, y que tiene en cuenta las pérdidas de volumen del grano. El coeficiente de difusión, con valores comprendidos entre 10,8 × 10(-10) y 67,0 × 10(-10) m(2) s(-1), aumenta con la temperatura. La variación del coeficiente de difusión con la temperatura puede ser descrita por la expresión de Arrhenius, con una energía de activación de 40,08 kJ mol(-1).
Open Access
Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador
(Wiley, 2013) Ortiz, Jacqueline; Marín Arroyo, Remedios; Noriega Domínguez, María José; Navarro Huidobro, Montserrat; Arozarena Martinicorena, Íñigo; Tecnología de Alimentos; Elikagaien Teknologia
Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n=40) hadthe lowest TPC (608±86 mg/L) and AA (2.1±0.3 mM Trolox). Blueberry wines (n=12) had high TPC (1086±194 mg/L) and moderate AA (5.4±0.8 mM) but very low TMA (8±3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n=10) had the highest TPC (1265±91 mg/L) and AA (12±1 mM). Ellagitannins were the major phenolics (1172±115 mg/L) and correlated well with AA (r=0.88). Within anthocyanins (TMA73±16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n=8) showed intermediate characteristics (TPC 999±83 mg/L, AA 6.2±0.7 mM, TMA 35±22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries,particularly R. glaucus, are suitable raw materials to produce wines with anin vitroantioxidant capacity that is comparable to red grape wines.
Open Access
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
(Elsevier, 2016) Cantalejo Díez, María Jesús; Zouaghi, Ferdaous; Pérez Arnedo, María Irache; Tecnología de Alimentos; Elikagaien Teknologia
The effects of ozone on the shelf-life extension of freeze-dried chicken meat fillets stored at 21 ± 1 C were investigated. The samples were exposed to gaseous ozone with three ozone concentrations of 0.4, 0.6 and 0.72 ppm during 10, 30, 60 and 120 min. The shelf-life of the ozonated freeze-dried chicken meat samples was determined using both microbiological and sensory analyses during 8 months of storage. Ozone and lyophilisation (Combined treatments) were shown to be valid in retarding the growth of most microbial groups from the first month of storage. High microbial counts were found in frozen meat from month 6 onwards, with total aerobic mesophilic bacteria (TAMB) counts above 7 log cfu/g and lactic acid bacteria (LAB) counts above 5 log cfu/g, whereas decreases of 6.8 and 4.77 log cfu/g for TAMB and LAB counts were reported in combined treated samples when compared with untreated meat (frozen meat). Also, 3.26 and 1.41-log reductions were observed with respect to non-ozonated freeze-dried meat (trt-0). Regarding sensory characteristics, the combined use of ozone and lyophilisation would be useful in extending the shelf-life of raw chicken breast meat up to 8 months, whilst the samples treated only with lyophilisation showed a 4 month shelf-life.
Open Access
Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
(Elsevier, 2008) Angós Iturgaiz, Ignacio; Virseda Chamorro, Paloma; Fernández García, Teresa; Tecnología de Alimentos; Elikagaien Teknologia; Universidad Pública de Navarra / Nafarroako Unibertistate Publikoa
This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas combinations tested were 2.5/0, 2.5/5, 5/0, 5/10, 10/0, 10/10, 80/0, 80/10, 80/20, 90/0, and 90/10 (kPa O2/kPa CO2; N2 balance). Compared to the control atmosphere (synthetic air), minimally processed potatoes stored under the controlled atmosphere composed of 80 kPa O2/10–20 kPa CO2 afforded the best results in terms of reduced respiration rates (−68% RO2 and −84% RCO2), antibrowning activity (−35% in total surface color change), and mechanical properties (−37% potato hardening) after storage at 4 ◦C for 14 days. Significant decreases in acidity (higher pH values) compared to the fresh product were found at the end of the storage in the minimally processed potatoes stored under low O2/high CO2 and high O2/high–low CO2 conditions. In contrast, dry matter determinations showed no water losses in any of the experimental gas treatment batches.
Open Access
Development of a new fresh-like product from 'Lamuyo' red bell peppers using hurdle technology
(Elsevier, 2013-01-01) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
A new, fresh-like product from "Lamuyo" red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine nor blanching treatments affected the quality of the dehydrated product. The best results were obtained with peppers cut in eight longitudinal strips (2e3 cm width), washed with tap water and dried for 6 h at 80 C and 10% RH. After this treatment, peppers did not need to be rehydrated for consumption. Whereas N2 and air-packed samples were spoiled after 5 and 10 d of storage at 8 C, respectively, an atmosphere with 3 ml/100 ml O2 and 5 ml/100 ml CO2 yielded the best results during the storage period. Under these conditions, all the physicochemical parameters studied remained stable and the ready-to-eat pepper strips were found to keep good aroma, visual quality and global impression. At the same time, the shelflife was extended up to 18 days at 8 1 C, limited mainly by fungal growth and the development of offodors inside the packages.
Open Access
Development of active edible coatings to improve the microbiological quality and safety of fish and seafood products
(2015) Carrión Granda, Ximena; Maté Caballero, Juan Ignacio; Rovira Carballido, Jordi; Tecnología de Alimentos; Elikagaien Teknologia
Las películas y recubrimientos comestibles (PRCs) obtenidos a partir de polisacáridos, proteínas y lípidos se han convertido en una tecnología innovadora y prometedora con el objetivo de mejorar la calidad y seguridad alimentaria PRCs pueden ser usados como portadores de diferentes sustancias antimicrobianas y ser aplicados a pescado y marisco con la finalidad de mejorar su calidad microbiológica y extender su vida útil. El objetivo de este trabajo fue diseñar films y recubrimientos comestibles incorporando diferentes materiales antimicrobianos: extractos supercríticos (SCFEs), aceites esenciales (EOs) y bacterias ácido lácticas (LAB). La actividad antimicrobiana in vitro de los films desarrollados y su uso como una tecnología potencial de conservación para extender la vida útil de pescado y marisco fue evaluada. Con el propósito de seleccionar los agentes antimicrobianos para ser usados en nuestras aplicaciones, cuatro SCFEs y dos EOs fueron evaluados frente a 14 bacterias relacionadas con el deterioro y patogenicidad del pescado y marisco. El extracto de romero y los aceites esenciales de orégano y tomillo mostraron la mayor actividad antimicrobiana, inhibiendo el crecimiento de la mayoría de las bacterias evaluadas. Estos compuestos fueron incorporados a diferentes concentraciones en films de proteína de suero de leche (WPI) y quitosano y su actividad antimicrobiana fue evaluada. Los resultados mostraron que los films activos fueron capaces de inhibir el crecimiento de las diferentes bacterias, siendo esta actividad totalmente relacionada con la concentración de compuesto activo y de la bacteria objetivo. Las mejores formulaciones fueron usadas para evaluar su efectividad sobre el desarrollo microbiano de filetes de atún fresco, filetes de merluza fresca y colas peladas de langostinos. Se prepararon diferentes lotes de productos, envasados en presencia de aire o de atmósfera modificada (MAP) y almacenados en refrigeración durante diferentes periodos de tiempo. En todos los casos el uso de los recubrimientos antimicrobianos retardó el crecimiento microbiano e incrementó la vida útil de los productos tratados. Finalmente, films bioactivos en base a WPI que contenían bacterias ácido lácticas fueron evaluados exitosamente in vitro frente a L. monocytogenes. Los experimentos mostraron que las LAB se mantuvieron viables dentro de los films durante el almacenamiento bajo condiciones de refrigeración.
Open Access
Efecto del estado de madurez y atmósferas modificadas sobre la calidad de cerezas cv. Sweetheart
(Universidad Nacional de Cuyo, 2004) Horvitz Szoichet, Sandra Susana; Yommi, Alejandra; López Camelo, Andrés; Godoy, Carlos; Tecnología de Alimentos; Elikagaien Teknologia
Se estudió el efecto de cosechar cerezas en dos estados de madurez, así como el uso de atmósferas modificadas empleando PBD y PVC, sobre la calidad de fruta almacenada a 0 °C durante 21 y 42 días, respectivamente. La calidad fue evaluada en base a pérdida de peso (%), color (ángulo hue), firmeza, contenido de sólidos solubles, aspecto de los pedicelos y presencia de podredumbres. La fruta cosechada más madura presentó color, sólidos solubles y firmeza adecuados durante los 21 días a 0 °C, pero el almacenamiento estuvo limitado por la deshidratación de los pedicelos, que mantuvieron aspecto comercial sólo durante una semana. Para ambos estados de madurez, la pérdida de peso fue importante y se registró aumento del contenido de sólidos solubles y firmeza. Sin embargo, la fruta cosechada más inmadura no alcanzó en ningún momento la coloración ni contenido de azúcares de la fruta cosechada en estado de madurez más avanzado. Mediante el uso de las bolsas PBD se logró minimizar la deshidratación y mantener las características organolépticas de la fruta, así como un alto porcentaje de pedicelos con buen aspecto y color durante los 42 días de conservación en frío. El uso de PVC se vio limitado por el deterioro de los pedicelos que afectó alrededor del 50 % de la fruta analizada al término de la primera semana.
Open Access
Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) fillets
(Hindawi / Wiley, 2018) Carrión Granda, Ximena; Fernández Pan, Idoya; Rovira, Jordi; Maté Caballero, Juan Ignacio; Tecnología de Alimentos; Elikagaien Teknologia
The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO2/45% N2/5% O2).When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H2S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H2S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples.The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment.The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.
Open Access
Effect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from Nicaragua
(Wiley, 2014) Suazo Mercado, Yader Salvador; Davidov Pardo, Gabriel; Arozarena Martinicorena, Íñigo; Tecnología de Alimentos; Elikagaien Teknologia
The aim of this work was to quantify the changes in the total phenolic content (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao) beans of group Trinitario from Nicaragua after fermentation and roasting. Cocoa beans with three different grades of fermentation (nonfermented, poorly fermented and fermented) were put under three different roasting temperatures (110, 130 and 150C). The kinetics of the roasting at 130C for 60 min was also studied. After each treatment, TPC, AA and CH were determined. For all the quantified parameters, significant differences (P < 0.05) were found between fermentations and roasting conditions. TPC and AA showed decrease with fermentations and CH showed increases. Roasting decreased TPC except for the 150C treatment, while AA and CH increased. When studying the kinetics at 130C, TPC showed greater reductions with longer treatments while AA and CH showed increases.
Open Access
Effects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper strips
(Springer, 2015-05-26) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The efficacy of gaseous O3 (0.7 µl.l-1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 ºC. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O3-treated samples stored under a modified atmosphere of 5 kPa O2/5 kPa CO2. In effect, the reduction in the pH, the loss of lightness, red color and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O2. Based on these results, the shelf-life of the peppers held in 10 kPa O2/5 kPa CO2 was 42 days, whereas packing the peppers with 5 kPa O2/5 kPa CO2 extended the shelf-life of the samples up to 59 days. Thus, the combination of O3, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.
Open Access
Effects of modified atmosphere packaging on quality and shelf-life of partially dehydrated red bell pepper
(ISHS, 2015) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Open Access
Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers
(Oxford University Press, 2012-06-20) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The effects of chlorine (200 μL L¯¹), ozonated water (1 μL L¯¹) and gaseous ozone (0.7 μL L¯¹) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O2 continuously decreased and CO2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. By day 14, L* values decreased in all the fruits, with the greatest changes found in the chlorinated samples (approximately 12 units). Peppers treated with the aqueous solutions showed greater changes in the quality attributes with increasing washing times and especially when chlorine was used. The exposure for three min to gaseous O3 reduced the mesophiles, psychrotrophes and fungal populations of the fresh-cut peppers in 2.5, 3.3 and 1.8 log units, respectively. Combined with modified atmosphere, this could be an appropriate method to maintain the quality and extend the storage period of minimally processed red bell peppers.
Open Access
Effects of temperature and semi-permeable film on quality of stored artichokes (Cynara scolymus L.)
(ISHS, 2001) Yommi, Alejandra; Giletto, C.; Horvitz Szoichet, Sandra Susana; López Camelo, Andrés; Tecnología de Alimentos; Elikagaien Teknologia
Artichoke's shelf life at room temperature is limited to only a few days. Quick removal of field temperature and storage at 0-5°C with 90% RH contribute to maintain quality (Miccolis et al., 1988). Previous results (Yommi et al., 1996) indicate that packing with HDPE reduced weight loss and extended postharvest life of artichoke heads. To prevent internal browning, the equilibrium atmosphere inside the bags should be above 2% O2 and below 3% CO2 (Saltveit, 1989). The aim of this study was to evaluate quality changes of stored artichokes at 5°C or room temperature and packed with different semi-permeable films.
Open Access
Empleo de aceites esenciales como agentes antigerminantes en patata y su influencia sobre la calidad final
(2012) Gómez Castillo, David; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Tecnología de Alimentos; Elikagaien Teknologia
La patata es uno de los principales alimentos en el mundo y ocupa el cuarto lugar en importancia después del arroz, el trigo y el maíz. Tiene un gran valor como alimento básico a nivel mundial y por ello la FAO, a petición de la ONU, declaró 2008 como Año Internacional de la Patata. Uno de los factores críticos y de gran influencia en la calidad final del producto es el almacenamiento, en la que existe riesgo de brotación y pudrición por agentes patógenos como bacterias y hongos, por lo que resulta especialmente importante prestar atención a las condiciones en las que éste se efectúa. En la actualidad un producto químico (CIPC: Clorprofam) es el más utilizado para prevenir la brotación durante el almacenamiento de patata, pero con la agravante de las posibles disminuciones de las dosis permitidas en su uso por la legislación aplicable. La presión del mercado y del consumidor por buscar productos más saludables y a la vez más amigables con el ambiente, hacen que sea necesario buscar alternativas a los productos sintéticos utilizados para este efecto, y asegurando que las nuevas alternativas no alteran la calidad comercial, culinaria y tecnológica de la patata. El objetivo principal de este trabajo es determinar un tratamiento alternativo a base de aceites esenciales, al empleo de pesticidas sintéticos como supresores efectivos del brote en almacenamiento y que conserve los atributos de calidad de la patata. En este trabajo se estudia el efecto que pueda ocasionar la aplicación de aceites esenciales de menta, alcaravea, cilantro, eucalipto y clavo, así como el tratamiento químico CIPC, sobre la calidad global de la patata en cultivares de mesa (Agata y Monalisa) y cultivares industriales (Agria y Kennebec). Se aplicaron los tratamientos con aceites esenciales por volatilización sin contacto directo con la patata a 25 ºC durante 10 días, y luego se mantuvieron las patatas en almacenamiento durante 60 días más a 8 ºC y 85% HR. El tratamiento con CIPC se aplicó por espolvoreo siguiendo las recomendaciones comerciales y las patatas se mantuvieron durante 70 días a 8 ºC y 85% HR. Se estudiaron diferentes parámetros de calidad comercial (germinación, textura y color del tubérculo) y calidad culinaria y tecnológica (color y textura de las lonchas de patata, materia seca, sólidos solubles totales, azúcares reductores, análisis sensorial). Las evaluaciones se realizaron en los días 10, 25, 40, 55 y 70 en la mayoría de los parámetros estudiados. También se evaluó el efecto antimicrobiano de los aceites esenciales utilizados frente a algunos de los principales fitopatógenos del almacenamiento en patatas (P. carotovorum, C. coccodes, P. foveata, F. Solani, H. Solani, P. Pustulans). Se encontró alta capacidad antigerminante en los tratamientos con aceite esencial de cilantro (cultivares industriales) y aceite esencial de menta (cultivares industriales y de mesa). Además estos aceites esenciales demostraron un gran potencial inhibitorio frente a los principales problemas fitopatológicos estudiados. Todo ello hace que estos tratamientos sean una buena alternativa al uso del CIPC para el almacenamiento de patatas. Por otro lado, el aceite esencial de eucalipto por su alta capacidad antigerminante en cultivares de mesa, podría ser otra alternativa que podría disminuir las pérdidas postcosecha por problemas fitopatológicos si el tratamiento lleva a su vez aceite esencial de clavo, buscando así un efecto sinérgico y mejores resultados.
Open Access
Estudio de estrategias para la conservación de patatas (cv. Monalisa) mínimamente procesadas
(2014) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Tecnología de Alimentos; Elikagaien Teknologia
The use of sulfites was restricted by the FDA in fruits and vegetables for direct consumption, due to their potential hazard for consumers. However, sulfites are still allowed in minimally processed potatoes because they are eliminated during the cooking process. Nevertheless, the current trend to reduce or avoid its use, made necessary to carry out studies to find alternatives to this preservative. In this research work, different preservation techniques to maintain the quality of minimally processed potatoes (cv. Monalisa) stored for 14 days at 4 °C, were evaluated. On the one hand, the use of antibrowning compounds, natural solutions and its derivatives was studied whilst on the other hand, modifications of the preparation process, combined or not with antibrowning compounds, was also evaluated. In all the cases, the study was carried out on 5 mm thick sliced potatoes, packed under air and stored for 14 days at 4 °C. In the first block of experiments, the combined use of 4-hexylresorcinol with ascorbic acid and of N-acetyl-L-cysteine with citric acid was studied; in the second block, the combination of texture modifiers, such as calcium chloride or a heat shock, with an antibrowning solution was examined. Finally, in the third block, different extracts from spices, were evaluated for their ability to inhibit the enzyme PPO and their antibrowning potential. The results indicated that the antibrowning solution of 0.005 % HR + 2 % AA was able in maintaining the quality of the MPP for 14 days at 4 °C. Also, it was found that the application of a heat shock (between 50 and 65 ºC for 5 min) activated the PME enzyme, which in turn, provoked an increase in hardness after cooking the slices. This effect was more pronounced at the higher temperatures. At the same time, the heat shock activated the PPO, and this effect could be controlled by the application of an antibrowning solution containing 0.005 % HR + 2 % AA. Also, the addition of calcium chloride (2 %) in the water used for the heat shock had a greater effect on the visual quality of the slices than on the texture, except at the highest temperature. In effect, at 65 °C an increase in the hardness of the slices was observed after cooking. In general, the combination of a heat shock at 50 ºC for 5 min followed by the antibrowning solution was the best combination to maintain the visual quality of the minimally processed potatoes for at least 14 days. Among the 14 natural extracts evaluated in vitro, only those from green tea, garlic and wheat bran showed a positive effect in inhibiting the activity of the PPO above 50 %. For these species, optimization was developed for water extractions. However, when applied in vivo, only the green tea and garlic solutions were able to control the enzymatic browning of the potatoes during 14 days of storage at 4 °C. These results indicated that both, green tea and garlic have compounds with capacity to inhibit the reaction of the PPO, the main enzyme responsible for the enzymatic browning in potatoes.
Open Access
Innovation models in the agri-food sector. An example of development of a new raw meat product
(2016) Zouaghi, Ferdaous; Cantalejo Díez, María Jesús; Sánchez García, Mercedes; Tecnología de Alimentos; Elikagaien Teknologia; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Las principales aportaciones de esta tesis en el campo de la innovación en las industrias alimentarias se resumen en cuatro puntos: El primer estudio muestra la importancia de la innovación en los sectores agroalimentarios como mecanismo clave para su crecimiento e incluso para sobrevivir en tiempos económicos difíciles. Además, supone la influencia ejercida por diferentes fuentes de innovación para mejorar el desempeño innovador de las empresas en los próximos años. El segundo trabajo también contribuye a la Teoría de Recursos y Capacidades, destacando el papel de la capacidad de absorción de la empresa tales como los conocimientos y las habilidades, los cuales parecen ser factores clave para la utilización eficaz y la integración del conocimiento externo necesario para obtener mayores resultados de innovación. El tercer capítulo analiza las implicaciones de las técnicas de procesamiento de alimentos así como sus futuras aplicaciones o integración en la cadena de suministro de alimentos con el objetivo de producir alimentos seguros que respondan a las necesidades del mercado y a las expectativas del consumidor. El cuatro estudio agrega los beneficios de las innovaciones en las tecnologías de envasado en atmósfera modificada para proporcionar una mejor calidad sensorial de los nuevos productos cárnicos para llegar a mercados potenciales y satisfacer las demandas del consumidor.