Person: Arroqui Vidaurreta, Cristina
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Arroqui Vidaurreta
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Cristina
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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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0000-0002-0905-9549
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2551
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Publication Open Access Low gaseous ozone doses as an elicitor for health-promoting compounds in Andean blackberries (Rubus glaucus Benth)(Elsevier, 2024-07-01) Horvitz Szoichet, Sandra Susana; Urbano, Miryan; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOODAndean blackberries are appreciated for their unique flavor, high nutritional quality, and antioxidant properties. In this study, the effectiveness of low doses (0.4; 0.5; 0.6 and 0.7 µL L-1 for 3 min) of gaseous ozone as an elicitor for health-promoting compounds was evaluated during 10 d of storage at 6 ± 1 °C. The physicochemical and sensory quality of the fruit was also determined. Ozone was used in a single application before storage. Initially, regardless of the dose applied, no negative effects of the O3 treatments were observed in any of the parameters studied. In addition, the firmness, the antioxidant activity and the fructose, vitamin C and polyphenols contents were higher in the O3-treated fruit compared to the control. During storage, these differences were maintained except for the 0.7 µL L-1 dose. This indicates that low concentrations of gaseous O3 could promote the synthesis of biocompounds and be effective in maintaining the postharvest quality of blackberries for at least 4 days of refrigerated storage. However, more research is needed to maintain these advantages during longer storage periods.Publication Open Access Evaluación del efecto conservante de la miel de abejas liofilizada en polvo sobre la carne molida de ternera(Corporacion Colombiana de Investigación Agropecuaria, 2023) López Patiño, Carmenza; Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODEl interés por usar sustancias naturales con potencial antimicrobiano crece cada vez más, buscando lograr la conservación de alimentos por periodos más largos. La miel tiene propiedades antioxidantes y antimicrobianas comprobadas, sin embargo, dada su viscosidad y densidad, es necesario buscar alternativas para su aplicación. El objetivo de esta investigación fue obtener miel en polvo mediante liofilización y comprobar su efecto sobre las características fisicoquímicas y microbiológicas de la carne molida de ternera. La miel multifloral de romero y colza que fue utilizada se caracterizó para algunos componentes bioactivos, se mezcló con harina de trigo al 50 %, 60 % y 70 % p/p, se liofilizó y se pulverizó. La formulación al 50 % fue elegida por sus mejores características de humedad e higroscopicidad. Luego, fue aplicada a las carnes molidas al 10 % y al 20 % p/p. Las muestras se empacaron y almacenaron (4 ± 1 ºC) y durante los 0, 3, 7 y 10 días se midió pH, color y se hizo conteo de enterobacterias, aerobios mesófilos totales y psicrótrofos. Este análisis microbiológico arrojó que los tratamientos ralentizan el crecimiento de enterobacterias y aerobios mesófilos totales, siendo mayor el efecto con mayor concentración de miel. Además, la aplicación de los tratamientos afectó el color de las muestras con disminución en los valores de los parámetros: L* y a*. Se plantea que nuevos estudios podrían realizarse a partir de estos resultados para hacer seguimiento a una mayor cantidad de parámetros de calidad en carne molida.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 Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth)(MDPI, 2021) Horvitz Szoichet, Sandra Susana; Arancibia, Mirari; Arroqui Vidaurreta, Cristina; Chonata, Erika; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOODAndean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and yeasts and molds) and pathogenic (E. coli, S. enterica, and B. cinerea) microorganisms was evaluated during 10 days of storage at 6 ± 1◦ C. Respiration rate and mass loss were also determined. Ozone was applied prior to storage at 0.4, 0.5, 0.6, and 0.7 ppm, for 3 min. The best results were observed with the higher ozone dose, with initial maximum reductions of ~0.5, 1.09, and 0.46 log units for E. coli, S. enterica, and B. cinerea, respectively. For the native microflora, maximum reductions of 1.85, 1.89, and 2.24 log units were achieved on day 1 for the mesophiles, psychrotrophs, and yeasts and molds, respectively, and this effect was maintained throughout storage. In addition, the lower respiration rate and mass loss of the blackberries ozonated at 0.7 ppm indicate that this treatment did not induce physiological damage to the fruit. Gaseous O3 could be effective in maintaining the postharvest quality of blackberries throughout refrigerated storage but higher doses could be advisable to enhance its antimicrobial activity.Publication Open Access Mild high hydrostatic pressure processing: effects on techno-functional properties and allergenicity of ovalbumin(2024) Horvitz Szoichet, Sandra Susana; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThe effects of mild (250–350 MPa) high hydrostatic pressures (HHP) on the technological properties of ovalbumin were studied. Thermal gels were prepared using HHP-treated ovalbumin. Their characteristics and the efficacy of HHP processing to inhibit allergenicity were evaluated. The samples treated at 250 MPa/15 min, 350 MPa/10 min and 350 MPa/15 min showed the best results for solubility and water and oil absorption capacities, respectively. Regardless of treatment duration, foaming capacity increased with pressure. The foam stability only increased significantly in the samples subjected to 350 MPa for 10 and 15 min. On the contrary, the mildest treatment yielded the highest emulsifying activity index and emulsion stability. Improved gel strength and water holding capacity were observed, particularly under 300 MPa, resulting in a maximum inhibition of allergenicity (46.75%).Publication Open Access Recent technology and advances in fresh-cut products(CRC Press, 2023) Horvitz Szoichet, Sandra Susana; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODPublication Open Access Strategies to enhance propolis ethanolic extract's flavor for its use as a natural preservative in beef(Enviro Research Publishers, 2021) López Patiño, Carmenza; Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOODPropolis is rich in bioactive compounds like phenols and flavonoids, which make ft a promising alternative as a natural preservative. However, the use of propolis in the food industry is limited due to its strong, characteristic flavor. To overcome this problem, several strategies such as the combination with other ingredients or propolis microencapsulation have been studied. In this work, the addition of honeydew (no floral honey) to, and the elimination of the ethanol from, the propolis extract solution were used to mitigate this sensorial defect. Thus, the effect of these propolis solutions on beef quality during refrigerated storage were evaluated. Throughout storage, a decrease in the pH and the a*, indicative of microbial growth and oxidation, respectively, was observed in the control samples. Both deterioration processes were slowed down in the treated samples, demonstrating the antioxidant and antibacterial properties of the propolis and the honeydew. What is more, neither ethanol evaporation nor the addition of honeydew impaired the antimicrobial activity of the solutions, with the greatest microbial reductions observed in the former. With this solution, a reduction of 0.77 and 1.45 logarithmic units were observed for the mesophiles and the Enterobacteria, respectively. Finally, the propolis and honeydew solution presented the highest scores in all the sensory attributes analyzed. In conclusion, the strategies applied in this study were effective at enhancing propolis extract flavor whilst maintaining its antimicrobial and antioxidant properties. This could be a promising starting point for a wider use of propolis as a natural preservative in the food industry.