Person: Beriain Apesteguía, María José
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Beriain Apesteguía
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María José
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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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0000-0002-6662-6394
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105
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Publication Open Access Metageometries for polycyclic aromatic hydrocarbons detection at THz range in food systems(IEEE, 2021) Jáuregui López, Irati; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Ingeniaritza Elektrikoa, Elektronikoaren eta Telekomunikazio Ingeniaritzaren; Institute of Smart Cities - ISC; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería Eléctrica, Electrónica y de ComunicaciónPolycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and identification is of vital importance. Nowadays, there are different methodologies for this purpose, but they consist of expensive and time-consuming processes. Due to their enhanced sensitivity and more accurate detection capability, metageometries operating in the terahertz band arise as a new methodology to identify and detect different chemical or biological substances. In this work, we propose a labyrinth metageometry able to detect different polycyclic aromatic hydrocarbons collected in European regulations as the most critical compounds with high experimental sensitivity. Our design is also capable to distinguish between different compounds at the same concentration. This work leads the way to the design of new metastructures able to improve the current detection limits, and thus obtain a new methodology, easier and less time-consuming that the actual methods.Publication Open Access Methodology for design of suitable dishes for dysphagic people(Elsevier, 2020) Merino Antón, Gorka; Gómez Bastida, Inmaculada; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua, PEP E-14/000107-01A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between −3.9(0.3) N and −9.2(1.3) N, and Fmin/Fmax ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat. Industrial relevance: This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.Publication Open Access Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards(MDPI, 2020) Beriain Apesteguía, María José; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza; Sarriés Martínez, María Victoria; Gómez Bastida, Inmaculada; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*a*and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18 38%.Publication Open Access Chistorra de Navarra: un embutido tradicional enraizado en expansión(Estrategias Alimentarias, 2022) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; Institute on Innovation and Sustainable Development in Food Chain - ISFOODLa chistorra es un producto cárnico de tradición gastronómica navarra. Para la defensa y promoción de este producto, el Gremio de Carniceros organiza periódicamente un concurso donde se elige la mejor chistorra de Navarra. Esta elección es llevada a cabo de manera rigurosa por un panel de expertos que evalúa sensorialmente las chistorras elaboradas por diferentes artesanos de la comunidad. Durante años, fruto de la colaboración entre la Universidad Pública de Navarra (UPNA) y el Gremio de Carniceros, se han realizado estudios para contribuir al reconocimiento y desarrollo e incentivar la mejora de la calidad y del consumo de la chistorra que se produce en Navarra. Estos estudios se han realizado sobre muestras representativas de las chistorras participantes en los concursos, en las que se han evaluado además de la calidad sensorial, parámetros físicoquímicos y nutricionales. La necesidad de adaptarse a las tendencias actuales del mercado podría poner en peligro la fórmula tradicional, alejando así a la chistorra de las características propias tradicionales que la definen. Por ello es importante determinar los estándares de la chistorra actual y crear una marca de calidad como la Indicación Geográfica Protegida (IGP).Publication Open Access Indicators and recommendations for assessing sustainable healthy diets(MDPI, 2021) Martínez Aldaya, Maite; Ibáñez Moya, Francisco C.; Domínguez Lacueva, Paula; Murillo Arbizu, María Teresa; Rubio Varas, María del Mar; Soret Lafraya, Beatriz; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Research in Business and Economics - INARBEResearch coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to 'sustainable healthy diets' published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.Publication Open Access Extra-virgin olive oil enriched with lycopene: from industrial tomato by-products to consumer(Wiley, 2024) Fernández Pan, Idoya; Horvitz Szoichet, Sandra Susana; Ibáñez Moya, Francisco C.; Arroqui Vidaurreta, Cristina; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaLycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction. Three dosages of tomato by-product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra-virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by-product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by-product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by-product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by-product.Publication Open Access Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds(MDPI, 2024) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; García Murillo, Susana; Urroz Unzueta, José Carlos; Diéguez Elizondo, Pedro; Ibáñez Moya, Francisco C.; Ingeniería; Ingeniaritza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ciencias; ZientziakThe effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.Publication Open Access Calidad de la canal y de la carne caballar de raza Burguete(Asociación Interprofesional para el Desarrollo Agrario, 2001) Sarriés Martínez, María Victoria; Larrea Reta, Izaskun; Induráin Báñez, Gregorio; Goñi Turumbay, Virginia; Eguinoa Ancho, Paola; Gorraiz, C.; Martín, M.; Alzueta Aldunate, María Jesús; Beriain Apesteguía, María José; Pérez de Muniáin, A.; Producción Agraria; Nekazaritza EkoizpenaLa raza caballar Burguete es una raza autóctona de Navarra que en el pasado disfrutó de gran prestigio como animal de trabajo en la Comunidad Foral y zonas limítrofes. Hoy en día por su clara aptitud cárnica es importante mantener dicho patrimonio genético y mejorar los productos obtenidos para la promoción de esta raza estableciendo criterios de tipificación (Pérez de Muniáin et al, 2000). Se trata de un producto poco conocido en el mercado de la carne, aunque en la actualidad está despertando interés debido a sus reconocidas cualidades nutritivas (producto natural y sano) como consecuencia del bajo contenido en grasa. El objetivo del presente trabajo ha sido la caracterización de la canal y de la carne caballar de raza Burguete.Publication Open Access Efecto de la maduración en la conservación de la carne de potro(Asociación Interprofesional para el Desarrollo Agrario, 2018) Ruiz Darbonnens, Marta; Beriain Apesteguía, María José; Insausti Barrenetxea, Kizkitza; Cantalejo Díez, María Jesús; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOODPara el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros de calidad de la carne de potro. Se emplearon músculos madurados 24 horas en la canal procedentes de ocho potros quincenos de raza Burguete. Cada lomo se dividió en dos partes iguales. Una parte no fue madurada, y la segunda fue madurada 7 días. Posteriormente, ambas partes fueron fileteadas y los filetes fueron conservados durante 9 días en bandejas cubiertas con film permeable al oxígeno en un expositor. No hubo interacción entre la maduración en el lomo y el tiempo de conservación posterior del filete. Los valores de textura fueron bajos desde el comienzo siendo considerada 'tierna'. Debido a la maduración, el enrojecimiento (a*) fue intenso y el contenido de metamioglobina fue bajo, pero la oxidación de los lípidos y la degradación del olor aumentaron. Cuando la maduración se llevó a cabo en filete, el tiempo de conservación y la atmósfera rica en oxígeno hicieron que la carne de potro se deteriorara rápidamente. La oxidación de los lípidos y la mioglobina y la degradación del color aumentaron día a día. Además, cuanto más tiempo estuvo expuesta la carne al oxígeno, peores fueron las valoraciones de color y olor sensorial de la carne de potro. El tiempo de conservación de la carne de potro fue inferior a 3 días, siendo el color característico el factor limitante.Publication Open Access Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study(MDPI, 2020) Ruiz Darbonnens, Marta; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Lorenzo, José M.; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR) with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm-1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm-1 showed good results for classification purposes.