Open Access
Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
(MDPI, 2023) Janardhanan, Rasmi; Olarte, Carmen; Sanz, Susana; Rota, Carmina; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage.
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 - ISFOOD
La 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).
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
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
Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy
(MDPI, 2020) Jáuregui López, Irati; Zulategui Beñarán, Fernando; Beriain Apesteguía, María José; Sarriés Martínez, María Victoria; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured to establish prediction models (calibration and validation) between them and classical quantification analysis of the compounds. Another objective was to ascertain whether a previous extraction of the marker compounds before executing their MIR analysis is preferable compared to direct MIR measurements on the raw meat samples. In this context, marker compound results (TBARS between 0.4387 and 2.1040, and carbonyls between 4.07 and 4.68) showed more consistent predictive models than the ones achieved using quantitative analysis of the spectra obtained from the raw meat. Lipid oxidation compounds predictive models obtained in this work offered an R-cv(2) of 63.18% and protein oxidation R-cv(2) obtained in this project showed a value of 54.24%. Thus, MIR technology arises as a promising tool to identify and quantify products derived from lipid and protein oxidation in fresh foal meat.
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
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 - ISFOOD
The 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.
Open Access
Los alimentos: clasificación y valor nutricional (3)
(Eunate, 2024) Salmerón Egea, Jesús; Barcina Angulo, Yolanda; Beriain Apesteguía, María José; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
En esta última parte sobre los alimentos se presentan dos grupos: el de las grasas y el misceláneo, un conjunto muy heterogéneo tanto en los tipos de alimentos que lo integran como en su composición química. El rasgo definitorio y común de este último grupo es que, desde el punto de vista de la nutrición, los correspondientes alimentos no tienen un aporte significativo de nutrientes (con la salvedad del agua) y por eso se puede prescindir de ellos en la dieta. No obstante, por razones culturales algunos están muy arraigados en la tradición gastronómica y, por tanto, se hará una revisión de los mismos.
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
The use of concentrates rich in orange by-products in goat feed and its effects on physico-chemical, textural, fatty acids, volatile compounds and sensory characteristics of the meat of suckling kids
(MDPI, 2020) Guzmán, José Luis; Delgado Pertíñez, M.; Beriain Apesteguía, María José; Pino, Rafael; Zarazaga, Luis Ángel; Horcada, Alberto; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.