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-INC
2-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.
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 - ISFOOD
Microfiltration 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.
Open Access
Effect of fortification with eggshell powder on injera quality
(Elsevier, 2022) Fekadu, Tigist; Cassano, Angela; Angós Iturgaiz, Ignacio; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), a waste product, which contains a high amount of Ca. The objective of the current study was to enrich injera (Ethiopian flat bread from cereal teff) with EP to improve Ca content and to assess its effect on quality parameters. Injera was prepared by adding 4.5% and 9% EP to the teff flour (injera I4.5 and I9.0, respectively). The fortification resulted in significantly increased bioavailable Ca from 16.1 mg/100 g (control) to 742.7 mg/100 g (I4.5) and 1743.1 mg/100 g (I9.0). With the consumption of 200 g of injera, an adult could meet 60% of the recommended dietary allowance (RDA) of Ca from I4.5 and 140% of Ca RDA from I9.0. The addition of eggshell powder affected pH, titratable acidity, color and texture. However, there was no significant effect on moisture content, aw, viscosity, microbial quality, and eye characteristics. Current research revealed that fortification of injera with EP could be a good source of total and bioavailable Ca without significant deleterious effects on the key physico-chemical quality parameters of injera.
Open Access
Morphometry and textural surface properties of heat induced whey protein microparticles
(Elsevier, 2025-09-01) Angós Iturgaiz, Ignacio; Vele, Lenin; Espinosa Rábanos, Isabel; Iturmendi Vizcay, Nerea; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The present work focuses on the study of four key factors controlling the process of whey protein microparticulation: protein suspension concentration (%WPI 2.5 % vs. 5.0 %); medium acidity (pH 4.5 vs. 5.5); denaturation temperature (80◦C vs. 90◦C); and particle size reduction method (180 bar x 1, 2 or 3 cycle(s); 1800 bar x 1 cycle). The effects of the microparticulation process were studied by analysing the degree of protein aggregation, morphometry, and surface textural characteristics of the microparticles. The results obtained indicate that the most favourable treatments to achieve a higher proportion of particles within the optimal range required by the food industry (1–10 μm) can be obtained by gentle protein denaturation (80◦C) using a medium with a pH lower than the isoelectric point of β-lactoglobulin and moderate concentrations of whey protein (2.5–5.0 %). Under these premises, it is necessary to use a high intensity particle size reduction method (1800 bar) to achieve the average diameter and the adequate homogeneity in a consistent fashion.
Open Access
Aflatoxin B1 detoxification potentials of garlic, ginger, cardamom, black cumin, and sautéing in ground spice mix red pepper products
(MDPI, 2023) Hadero Medalcho, Tadewos; Abegaz, Kebede; Dessalegn, Engeda; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ¿, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.
Open Access
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
(Elsevier, 2022) Galarza Iriarte, Uxue; Iturmendi Vizcay, Nerea; García Amezketa, Arantza; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Gobierno de Navarra / Nafarroako Gobernua
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on the evolution of protein and microbial quality of microfiltered milk (MFM), liquid micellar casein concentrates (LMCC) and serum permeates (SP) during storage at 4 °C. This study was carried out with three different batches of milk using diafiltration. Samples were characterized by physicochemical properties; evolution of microbial load and protein (RP-HPLC). Ceramic MF (pore size 1.4 μm) did not change the protein profile, but reduced microbial load by up to 2 log CFU/mL. Polymeric MF (pore size 0.1 μm) was not a sterilizing process since all samples from the permeate presented bacterial growth after 6 days. Protein degradation was observed after 13 days at 4 °C in all studied products. Caseins (CN) were much more affected than whey proteins. β-CN A2 content was reduced by 25–50%, αs1-CN by 30% and β-CN A1 by 10–30%.; κ-CN was the most stable casein. The contents of the whey proteins remained unaltered for 21 days. Protein degradation was likely due to the action of endogenous and bacterial enzymes.
Open Access
Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Yang, Yi; Maté Caballero, Juan Ignacio; Caba, Koro de la; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB; Agronomía, Biotecnología y Alimentación
To achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used to modify the properties of gelatin films, and to prepare active/intelligent films. The SeedT extract showed a higher phenolic content (~ 440 mg gallic acid (GA)/g extract) and antioxidant inhibition (~ 20 %) than the SkinT extract (14 mg GA/g extract, 2 % antioxidant inhibition), while both extracts presented colour variations with an increase of solution pH. The addition of extracts into the gelatin formulation resulted in coloured and transparent films with lower wettability (water contact angle increased up to 92°) and higher UV-light absorbance (secondary antioxidant function) properties. The films were capable of releasing tannins by up to 20 % which led to antioxidant inhibition values of up to 13 % (primary antioxidant function). The addition of SkinT tannins into the films provided the films with a pH indicator ability (intelligent function).
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 Elikadura
Two 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.
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
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 Elikadura
To 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.