Open Access
Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
(Springer, 2023) Villaño Valencia, Débora; Fernández Pan, Idoya; Arozarena Martinicorena, Íñigo; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The efect of air-drying (60 °C or 80 °C) applied to feld residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same feld residues and to crop surpluses (broccoli whole plant). Thus, diferent broccoli fours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from feld residues showed high levels of dietary fbre (≈22% dry weight). Broccoli crop surpluses fours had relevant contents of glucosinolates (≈13 mg/g dry weight). Therefore, within the framework of the circular economy, these fours are proposed to revalorise the two main broccoli crop discarded fractions. Such fours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstufs, in a cost-efcient manner.
Open Access
Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef
(MDPI, 2021) Beriain Apesteguía, María José; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza; Ibáñez Moya, Francisco C.; Cord, Christine Leick; Carr, Tom R.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4◦ C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.
Open Access
Detection of minced lamb and beef fraud using NIR spectroscopy
(Elsevier, 2019) López Maestresalas, Ainara; Insausti Barrenetxea, Kizkitza; Jarén Ceballos, Carmen; Pérez Roncal, Claudia; Urrutia Vera, Olaia; Beriain Apesteguía, María José; Arazuri Garín, Silvia; Ingeniaritza; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería; Agronomía, Biotecnología y Alimentación; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The aim of this work was to investigate the feasibility of near-infrared spectroscopy (NIRS), combined with chemometric techniques, to detect fraud in minced lamb and beef mixed with other types of meats. For this, 40 samples of pure lamb and 30 samples of pure beef along with 160 samples of mixed lamb and 156 samples of mixed beef at different levels: 1-2-5-10% (w/w) were prepared and analyzed. Spectral data were pre-processed using different techniques and explored by a Principal Component Analysis (PCA) to find out differences among pure and mixed samples. Moreover, a PLS-DA was carried out for each type of meat mixture. Classification results between 78.95 and 100% were achieved for the validation sets. Better rates of classification were obtained for samples mixed with pork meat, meat of Lidia breed cattle and foal meat than for samples mixed with chicken in both lamb and beef. Additionally, the obtained results showed that this technology could be used for detection of minced beef fraud with meat of Lidia breed cattle and foal in a percentage equal or higher than 2 and 1%, respectively. Therefore, this study shows the potential of NIRS combined with PLS-DA to detect fraud in minced lamb and beef.
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 Publikoa
Lycopene 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.
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 Comunicación
Polycyclic 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.
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-14/000107-01
A 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.
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 - INARBE
Research 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.
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 - ISFOOD
The 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%.
Open Access
Effects of chitosan coating with green tea aqueous extract on lipid oxidation and microbial growth in pork chops during chilled storage
(MDPI, 2020) Montaño Sánchez, Eduardo; Torres Martínez, Brisa del Mar; Vargas Sánchez, Rey David; Huerta Leidenz, Nelson; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.
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 - ISFOOD
Para 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.