Virseda Chamorro, Paloma
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Virseda Chamorro
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Paloma
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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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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 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 PublikoaResearch 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.