Person:
Barba González-Albo, Carmen

Profile Picture

Email Address

Birth Date

Research Projects

Organizational Units

Job Title

Last Name

Barba González-Albo

First Name

Carmen

person.page.departamento

Tecnología de Alimentos

ORCID

0000-0001-6084-9725

person.page.upna

810384

Name

Filters

2018 - 20205
Reset filters

Settings

Search Results

Now showing 1 - 5 of 5
  • Thumbnail Image
    PublicationOpen 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.
  • Thumbnail Image
    PublicationOpen Access
    Improving enantiomeric resolutions by avoiding peak distortion effects in on-line coupled liquid chromatography to gas chromatography
    (Wiley, 2019) Martínez, Rosa M.; Barba González-Albo, Carmen; Robredo, Sergio; Herraiz, Marta; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    In this work, we study the effect of different variables affecting elution profile distortion on the enantiomeric resolution eventually achievable when working with on-line coupled liquid chromatography to gas chromatography (LC-GC). Specifically, the proposed configuration combines achiral reversed-phase liquid chromatography (RPLC) and chiral gas chromatography (enantio-GC), with heptakis-(2,3,6-tri-O-methyl)-beta-cyclodextrin as enantioselective stationary phase to analyse target fractions transferred (from LC to GC) via the through oven transfer adsorption desorption (TOTAD) interface. The high degree of orthogonality resulting from the combination of two chromatographic columns having very different separation mechanisms (and also requiring mobile phases in distinct physical states), as well as integration of the sample preparation step in the first dimension of the system, significantly contributed to exploit the performance of the proposed two-dimensional approach. Occasional adverse effects, which may result in severe peak distortions during LC-GC analysis and could be explained by flow instabilities due to viscous fingering, are circumvented by using the outstanding capacity of the TOTAD interface for achieving effective elimination of the eluent arriving from the LC preseparation.
  • Thumbnail Image
    PublicationOpen Access
    Multivariate statistical analysis and odor taste network to reveal odor taste associations
    (ACS, 2020) Guichard, Elisabeth; Barba González-Albo, Carmen; Thomas-Gaudin, Thierry; Tromelin, Anne; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Odor−taste association has been successfully applied to enhance taste perception in foods with low sugar or lowsalt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look forodors able to enhance some specific taste, we tested different multivariate analyses tofind links between taste descriptors andodor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, andsourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odorsdescribed as either fruity, sweet, strawberry, candy,floral, or orange are associated with sweetness, while odors described aseither toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization ofthe links between odor and taste descriptors. As an example, a positive association was found between butter odor and bothsaltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could beused to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors.
  • Thumbnail Image
    PublicationOpen Access
    Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
    (Elsevier, 2018) Barba González-Albo, Carmen; Beno, Noelle; Guichard, Elisabeth; Thomas-Gaudin, Thierry; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
  • Thumbnail Image
    PublicationOpen Access
    Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates
    (Elsevier, 2020) Iturmendi Vizcay, Nerea; García Amezqueta, Arantza; Galarza Iriarte, Uxue; Barba González-Albo, Carmen; 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