Open Access
Effects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper strips
(Springer, 2015-05-26) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The efficacy of gaseous O3 (0.7 µl.l-1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 ºC. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O3-treated samples stored under a modified atmosphere of 5 kPa O2/5 kPa CO2. In effect, the reduction in the pH, the loss of lightness, red color and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O2. Based on these results, the shelf-life of the peppers held in 10 kPa O2/5 kPa CO2 was 42 days, whereas packing the peppers with 5 kPa O2/5 kPa CO2 extended the shelf-life of the samples up to 59 days. Thus, the combination of O3, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.
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 - ISFOOD
Andean 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.
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
Application of gibberellic acid to 'Sweetheart' sweet cherries: Effects on fruit quality at harvest and during cold storage
(ISHS, 2003) Horvitz Szoichet, Sandra Susana; Godoy, Carlos; López Camelo, Andrés; Yommi, Alejandra; Tecnología de Alimentos; Elikagaien Teknologia
Large cherry fruit are preferred by most consumers and gibberellic acid (GA) can be used to increase fruit size and firmness. The effects of a preharvest GA application on quality of 'Sweetheart' cherries at harvest and during cold storage were evaluated. Treated trees were sprayed with 10 and 30 ppm GA when fruit color was straw-yellow (approx. 74 °hue). When fruit reached their commercial color (approx. 21 °hue), samples of 20 fruit/tree were harvested and quality was evaluated in terms of: weight, size, color, firmness, flesh/stone ratio, pedicel aspect, soluble solids content (SSC) and cracking index. Additional samples of 20 units were placed in plastic trays, packed in LDPE bags and stored at 0 °C for 21 days. Fresh weight loss, firmness, color, SSC and pedicel condition were measured on a weekly basis. Treated fruit reached harvest maturity 5 days later than control fruit and were larger, heavier, and firmer compared with controls. 10 ppm GA-treated fruit had the highest flesh/stone ratio, followed by 30 ppm GA and untreated fruit, while no significant differences were found for SSC and cracking index. During cold storage, fruit treated with 30 ppm GA were significantly firmer than those given 10 ppm GA and these, in turn, were firmer than the controls. Fresh weight loss was negligible and firmness increased towards the end of the experiment in all the treatments. GA treatments did not affect color or SSC, but increased the percentage of cherries with commercial pedicels. The 5-day delay in the harvest date, extending the fruit growing period, may be responsible for the increase in size, weight and firmness obtained with GA. These differences were also maintained during the 21 days of cold storage when treated fruit maintained a superior quality to control fruit.
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
Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers
(Oxford University Press, 2012-06-20) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The effects of chlorine (200 μL L¯¹), ozonated water (1 μL L¯¹) and gaseous ozone (0.7 μL L¯¹) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O2 continuously decreased and CO2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. By day 14, L* values decreased in all the fruits, with the greatest changes found in the chlorinated samples (approximately 12 units). Peppers treated with the aqueous solutions showed greater changes in the quality attributes with increasing washing times and especially when chlorine was used. The exposure for three min to gaseous O3 reduced the mesophiles, psychrotrophes and fungal populations of the fresh-cut peppers in 2.5, 3.3 and 1.8 log units, respectively. Combined with modified atmosphere, this could be an appropriate method to maintain the quality and extend the storage period of minimally processed red bell peppers.
Open Access
Microbial and sensory quality of an Andean blackberry (Rubus glaucus Benth) cultivar
(ISHS, 2020-04-07) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
The 'moras de Castilla' (Andean blackberries) are the blackberries most commonly cultivated in Ecuador. They are considered as non-climacteric fruit and thus, they are usually harvested at full maturity. They are also very perishable as rapid mold growth occurs during the postharvest period. The aim of this study was to evaluate the effects of harvest maturity and storage temperature on the microbiological and sensory quality of Andean blackberries. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) or cold storage (8±1°C). The analyses were performed on days 0, 3, 6, and 9 of storage for sensory (visual quality, color, aroma, firmness and overall impression) and microbiological quality (total aerobic mesophiles, psychrotrophes, and yeasts and molds). Molds and yeasts' growth was the main factor limiting blackberries shelf-life. The counts for this microbial group continuously increased during the storage period, mainly under room temperature. Psychrotrophes were detected only after 6 and 9 days of cold storage in the more immature fruit and, regardless of maturity stage, mesophiles counts were greater in the blackberries stored at 18°C. The more mature fruit received higher scores in the sensory analyses and were preferred by the panelists as the blackberries harvested at maturity stage 3 were ¿too firm¿ and did not develop their full color and characteristic aroma. Based on our results, and even when the Ecuadorian Quality Standard allows to harvest blackberries when they reach the maturity stage 3, the fruit should be harvested at maturity stage 5 and kept under cold storage as refrigeration was effective in delaying microbial growth and in extending the shelf-life period from 3 days at 18°C to 8 days in cold storage.
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
Effects of modified atmosphere packaging on quality and shelf-life of partially dehydrated red bell pepper
(ISHS, 2015) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Open Access
Postharvest handling of berries
(IntechOpen, 2017-09-13) Horvitz Szoichet, Sandra Susana; Tecnología de Alimentos; Elikagaien Teknologia
Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly flavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti¿inflammatory, anticancer, and cardioprotective effects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non¿climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic attributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the field, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modified and controlled atmospheres with up to 20-kPa CO2 and 5-10-kPa O2 reduce microbial growth and delay senescence but can affect bioactive compounds with a cultivar¿dependent response observed for these technologies.