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
Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
(Elsevier, 2008) Angós Iturgaiz, Ignacio; Virseda Chamorro, Paloma; Fernández García, Teresa; Tecnología de Alimentos; Elikagaien Teknologia; Universidad Pública de Navarra / Nafarroako Unibertistate Publikoa
This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas combinations tested were 2.5/0, 2.5/5, 5/0, 5/10, 10/0, 10/10, 80/0, 80/10, 80/20, 90/0, and 90/10 (kPa O2/kPa CO2; N2 balance). Compared to the control atmosphere (synthetic air), minimally processed potatoes stored under the controlled atmosphere composed of 80 kPa O2/10–20 kPa CO2 afforded the best results in terms of reduced respiration rates (−68% RO2 and −84% RCO2), antibrowning activity (−35% in total surface color change), and mechanical properties (−37% potato hardening) after storage at 4 ◦C for 14 days. Significant decreases in acidity (higher pH values) compared to the fresh product were found at the end of the storage in the minimally processed potatoes stored under low O2/high CO2 and high O2/high–low CO2 conditions. In contrast, dry matter determinations showed no water losses in any of the experimental gas treatment batches.
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 Publikoa
Lycopene 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.
Open Access
Plant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?
(MDPI, 2025-02-01) González Peñalver, José Miguel; Martínez Aldaya, Maite; Villaño Valencia, Débora; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Ciencias; Zientziak; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO2e), followed by the hybrid patties (0.87 kg CO2e) and the meat patties (1.62 kg CO2e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator¿s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties.
Open Access
Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)
(Institute of Food Technologists, 2008) Petri, E.; Arroqui Vidaurreta, Cristina; Angós Iturgaiz, Ignacio; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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 Publikoa
Research 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.
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 - ISFOOD
Open Access
Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods
(Society of Chemical Industry Elsevier Applied Science Publishers, 2015) Bobo García, Gloria; Davidov Pardo, Gabriel; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Marín Arroyo, Remedios; Navarro Huidobro, Montserrat; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Open Access
Mild high hydrostatic pressure processing: effects on techno-functional properties and allergenicity of ovalbumin
(Elsevier, 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 Publikoa
The 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%).
Open Access
Antibrowning compounds for minimally processed potatoes: a review
(Taylor & Francis, 2020) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Merino Antón, Gorka; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes. Antibrowning agents are used in combination with other compounds and techniques to reduce browning such as physical treatments with modified atmospheres and cold temperatures in processing and storage. Due to increasing concerns involving toxicity from various traditional food preservatives, this review focuses on studies involving substances that have different mechanisms to control browning. These substances include reducing agents, acidulants, chelating agents, enzyme inhibitors, complexing agents or others, such as Maillard reaction products and natural extracts.