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
Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
(Taylor & Francis, 2019) Ibáñez Moya, Francisco C.; Gómez Bastida, Inmaculada; Merino Antón, Gorka; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s(-1) and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s(-1) and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients.
Open Access
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
(Elsevier, 2023) Fernández Pan, Idoya; Merino Antón, Gorka; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered deglutition (AD) issues. The aim of the present research was to evaluate the HPP potential as an alternative to the use of texturizing agents currently added to AD-targeted food products. First, formulation and experimental conditions of treatments were established, and 2 types of chickpea protein pur´ees, one containing corn starch (PS) and the other chicory inulin (PI), were developed. Second, the pur´ees were, in one case HPP-treated (300–400 MPa; 3–9 min) and in the other texturized with agar-agar and xanthan gum. Overall, HPP did not significantly affect the proximate composition of the purées and improved their microbiological quality, and, most importantly, they caused beneficial texture changes on both PS and PI purées. In addition, HPP-treatments conferred similar instrumental texture values to texturized purées. These texture values come within the given specific range data supplied by the literature for AD suitability. The present study provides the basis for applying HPP in the development of texturizer-free AD-oriented purées.
Open Access
Stabilization and valorization of tomato byproduct: a case study for the bakery industry
(Wiley, 2023) Fernández Pan, Idoya; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Arozarena Martinicorena, Íñigo; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze-drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia-type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60ºC was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%- 15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish-brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork.
Open Access
Nutrición clínica: soporte nutricional
(Eunate, 2017-03-01) Oria Mundín, Eugenio José; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Ciencias de la Salud; Osasun Zientziak; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Cuando se establecen las medidas de tratamiento en el paciente hospitalizado, con independencia de su enfermedad y gravedad, debe valorarse la necesidad de iniciar un soporte nutricional adecuado, si es necesario oral, enteral o parenteral, como una medida más de ese tratamiento. El tipo y las características del soporte nutricional dependerán del grado de desnutrición previa, la gravedad de la enfermedad aguda y el tiempo estimado en recuperar la ingesta por vía oral. El aporte adecuado de nutrientes es de gran importancia en el manejo nutricional del paciente hospitalizado, ya que la malnutrición1 puede agravar su estado clínico. El cálculo de los requerimientos energéticos y proteicos que deben administrarse depende de factores como la superficie corporal, la edad, el sexo, la actividad física y el factor de estrés relacionado con la enfermedad subyacente. El objetivo del soporte nutricional artificial2 en el paciente hospitalizado debe centrarse en el mantenimiento del equilibrio energético y de la síntesis proteica, más que en la ganancia de peso corporal. Mientras que un individuo sano requiere diariamente 0,8-1,0 g de proteína/kg de peso corporal, un paciente hospitalizado, cuyo metabolismo esté exacerbado por su enfermedad, puede necesitar 1,2-1,7 g de proteína/kg, con un aporte energético diario del orden de 25-30 kcal/kg.
Open Access
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review
(Wiley, 2022) Ibáñez Moya, Francisco C.; Merino Antón, Gorka; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the 'Preferred Reporting Items for Systematic Reviews and Meta-Analyses' (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
Open Access
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
(Elsevier, 2023) Janardhanan, Rasmi; Huerta Leidenz, Nelson; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK technique on physicochemical characteristics of veal, plant-based, and hybrid patties were investigated. Samples of the different formulations were subjected to three pressures (350–600 MPa) for 5–15 min, followed by SVCOOK (55–65 ◦C for 15 min). The color of the HPP treated plant-based and hybrid patties tended to be of less reddish color tone and conformed more towards a yellowish shade. The dual technology treated hybrid patties were like veal patties in color and texture parameters, whereas the physicochemical parameters of plantbased patties were different from veal and hybrid patties. Conversely, the effect of HPP on hybrid patties was not comparable to veal patties. The dual (HPP–SVCOOK) technology has the potential to develop novel hybrid products with physicochemical characteristics comparable to those of veal-based patties.
Open Access
Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
(MDPI, 2021) Merino Antón, Gorka; 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
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by nondysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
Open Access
Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement
(MDPI, 2022) Janardhanan, Rasmi; González Díez, Mikel; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.
Open Access
Hamburguesas más saludables: ¿cuál es la respuesta del consumidor bajo diferentes escenarios de información?
(Estrategias Alimentarias, 2021) Gómez, I.; Beriain Apesteguía, María José; Sánchez García, Mercedes; Insausti Barrenetxea, Kizkitza; Sarriés Martínez, María Victoria; Ibáñez Moya, Francisco C.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Una estrategia para conseguir mejorar los perfiles nutricionales de los productos cárnicos es la reformulación, aunque la respuesta de los consumidores podría verse afectada por diferentes factores. Por ello el presente estudio investigó la aceptabilidad sensorial y la disposición a pagar de una hamburguesa elaborada con carne de ternera de una raza local que fue enriquecida con una mezcla de aceites vegetales y vitamina D3. El experimento se realizó bajo dos escenarios de información: ciego, sin información; completo, con información de los ingredientes usados para enriquecer las hamburguesas con ácidos grados poliinsaturados (AGP) n-3 y vitamina D3. Un total de 180 consumidores participaron en un test que realizaban en casa para evaluar dos hamburguesas (convencional y modificada). Los parámetros sensoriales de las hamburguesas mostraron valores similares independientemente del escenario de información. La información proporcionada a los consumidores sobre la composición del producto influenció en su respuesta. Asimismo, a mayor nivel de educación del consumidor, se obtuvieron mayores puntuaciones para las hamburguesas modificadas en el escenario ciego.