Maté Caballero, Juan Ignacio
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Maté Caballero
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Juan Ignacio
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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Publication Open Access Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates(Elsevier, 2020) Iturmendi Vizcay, Nerea; García Amezketa, Arantza; Galarza Iriarte, Uxue; Barba González-Albo, Carmen; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y AlimentaciónPublication Open Access Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development(Elsevier, 2021) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicators, color stability and variability of curcumin (E−100), betanin (E−162), and anthocyanin (E−163) containing food colorants were studied in solution under different food storage conditions and pHs by light absorbance, color, pH and turbidity measurements. E−100 provided color variations (yellow/brown-yellow) at pH > 9 and was particularly photosensitive since a color loss of 67% was observed after 1 day of storage. E−162 and E−163 colorants, however, were thermosensitive and showed significant lower loss of color (30%) after 28 days of storage. E−163, especially, presented a broader color response (red-purple-blue-green) over a wider pH range. Furthermore, color variations at different pHs were dependent upon colorant type and concentration.Publication Open Access Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions(Wiley, 2019) Otero Tuárez, Víctor Oswaldo; Carrión Granda, Ximena; Fernández Pan, Idoya; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraTwo distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) or carvacrol (CV) and (ii) the reduction of initial microbial load by good handling practise and the use of sodium hypochlorite (NaOCl). The action of antimicrobial coatings alone retarded the growth of Enterobacteriaceae, lactic acid bacteria (LAB) and H2S producing bacteria on fish samples. The reduction of initial microbial load by itself only affected the evolution of LAB, but not the rest of the bacterial groups. When using both techniques combined, edible antimicrobial coatings were significantly more effective with additional and significant delays in the growth of mesophilic, psychrotrophic and Pseudomonas bacteria. Thus, the use of both strategies combined resulted in a reduction of the counts of all bacterial groups after 12 days of storage which ranged from 1.5 log and 8 log, in Pseudomonas and H2S producing bacteria, respectively. Moreover, no significant differences were observed when comparing the microbiological evolution of samples treated with OEO compared to those only treated with CV.Publication 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 TeknologiaThe 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.Publication Open Access Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Gómez-Estaca, Joaquín; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraTo find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers (CNWs) were prepared. CNWs were first prepared by acid hydrolysis of chitin from shrimps, and characterized (morphological and thermal properties), before their addition into film-forming formulations. The films were heat-treated to promote the chemical crosslinking Maillard reaction (MR), between glucose and gelatin. The films then became less soluble (from 100% to ∼10%), thermally more stable, had a notably improved UV–vis light absorption capacity, and presented significantly enhanced tensile strength (from 42 to 77 MPa) and Young's modulus (from 1476 to 2921 MPa), however, they also became less flexible (from 17% to 7%) and transparent. These property alterations were mainly related to changes in crystallinity, the MR and to a lesser extent, to the formation of noncovalent (electrostatic and hydrogen bonding) interactions between CNWs and gelatin. Furthermore, due to the formation of MR products, the films turned yellow/dark brown and released antioxidant compounds (inhibition ∼33%) while immersed in water, which gave the films their active properties (stabilization of free radicals). These films have considerable potential as reinforced active packaging films for renewable food packaging applications.Publication Open Access Strategies to reduce purge losses in meat products stuffed in plastic casings(Hindawi, 2023) Flores González, Tatiana; Rojas-Graü, Alejandra; Maté Caballero, Juan Ignacio; Esparza, Jesús; Institute on Innovation and Sustainable Development in Food Chain - ISFOODTwo different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.Publication Open Access Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages(Elsevier, 2024) Barba González-Albo, Carmen; Angós Iturgaiz, Ignacio; Maté Caballero, Juan Ignacio; Cornejo Ibergallartu, Alfonso; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThis study investigated the effect of polyols erythritol, D-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solidphase microextraction/gas chromatography and diffusion-ordered nuclear magnetic resonance techniques were used to obtain information on aroma–food matrix interaction. Results demonstrated that adding polyols at final low concentrations of 5% or 10% (w/w) to an aqueous solution of 2-phenylethanol reduced the release of vapor-phase aromas, except in the case of 3-methyl-1-butanol, which was not affected by the presence of polyols in the liquid matrix. Polyols also reduced the diffusion coefficients of all three aroma compounds, probably due to friction between the molecules. At low polyol concentrations, aroma compound volatility and diffusion coefficient values were altered compared to those of aromas released from pure water. This observation is related to the physicochemical properties of the aroma compounds. These insights may help guide the use of the combination of aroma compounds and polyols in the formulation of sugar-free and reduced-sugar beverages. Chemical compounds: γ-butyrolactone (PubChem CID: 7302), 3-methyl-1-butanol (PubChem CID: 31260), 2-phenylethanol (PubChem CID: 6054), erythritol (PubChem CID: 222285), D-mannitol (PubChem CID: 6251), maltitol (PubChem CID: 493591).Publication Open Access Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development(Elsevier, 2021) Etxabide Etxeberria, Alaitz; Maté Caballero, Juan Ignacio; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y AlimentaciónAbout 52 Mt of food waste is generated annually at the household level. Almost a quarter of this waste is related to packaging issues such as inaccurate data labelling systems. This shows the crucial need to replace or improve food data labels in order to reduce food waste. Gelatin films with different concentrations of curcumin, betanin and anthocyanin containing colourants were prepared by casting. The effect of different concentrations of colourants on the optical, barrier, physicochemical, structural and colour response properties of films was investigated. The addition of colourants altered the colour, light barrier, and wettability of the films. Although the colourant retention capacity of films varied as a function of colourant type, no changes were observed in infrared spectra, and likewise the similar results were obtained by X-ray diffraction, mechanical testing and scanning electron microscopy pointed to retention of tertiary and inner structural properties of the films. The addition of colourants provided films with the capacity to sense pH changes before and after immersion in a fatty food simulant. These properties establish the suitability of the films for intelligent fatty food packaging applications.Publication Open Access Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments(Elseiver, 2022) García Amezketa, Arantza; Iturmendi Vizcay, Nerea; Galarza Iriarte, Uxue; Maté Caballero, Juan Ignacio; Fernández García, Teresa; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODMicrofiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 MPa for 5 min. The physicochemical and microbiological changes in the matrix were studied and compared with their untreated counterparts on the day of production and after storing the samples for 7 d at 10 °C. Slight changes in pH were correlated with pressurization; the higher the pressure the greater the decrease in pH. For the least concentrated sample, changes were more noticeable. Furthermore, changes in particle size mainly occurred as a consequence of pressurization but also depended on casein concentration: aggregation and disruption phenomena were observed in the most concentrated samples. In terms of microbial quality, 600 MPa was the only treatment capable of achieving effective microbial control.Publication Open Access Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives(Elsevier, 2020) Zarandona, I.; Barba González-Albo, Carmen; Guerrero, Pedro; Caba, Koro de la; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa, 2018-04-INC2-phenyl ethanol is a natural compound, which have many applications due to its nice fragrance, bacteriostatic and antifungal character. However, it is difficult to keep it stable and it is highly volatile. In this work, chitosan films with 2-phenyl ethanol were developed and inclusion complexes with cyclodextrins (CDs) were prepared in order to have a controlled release of 2-phenyl ethanol. β-CD was selected to develop the inclusion complex since it showed higher retention yield (45%, molar basis) than α- or γ-CDs. Chitosan films incorporated with β-CD:2- phenyl ethanol were homogeneous, transparent and colorless, and showed high mechanical resistance. Furthermore, the release results of the films without the inclusion complex indicated that 2-phenyl ethanol was evaporated during the film preparation, and only an 8% of the total bioactive was retained in the film, while more than 90% of 2-phenyl ethanol was retained in the films with the inclusion complex.