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
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.
Open Access
Influence of organic and inorganic fertilizer regimes on growth patterns and antioxidants capacity of strawberry (Fragaria × ananassa Duch.) cv. Chandler
(Hindawi, 2022) Zahid, Noosheen; Maqbool, Mehdi; Tahir, Majid Mahmood; Horvitz Szoichet, Sandra Susana; Hamid, Abdul; Khalid, Muhammad Shafique; Ejaz, Shaghef; Jawad, Rashid; Awan, Shahid Iqbal; Rehman, Abdur; Ali, Asgar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Fertilization, either in the form of organic or inorganic, always affects plant growth, yield, and nutritional quality of fruit crops. Further, the efficacy of fertilizers depends on various factors, including the area, climatic conditions, and cultivars. Rawalakot has ideal climatic conditions for growing strawberries. However, no studies related to the impact of different soil amendments on the growth habit and fruit quality of strawberries have been conducted so far. Therefore, in this study, different combinations of organic (farmyard manure (FYM) and poultry manure (PM)) and inorganic (urea) (N 150 kg/ha) fertilizers were used for comparison of growth pattern and postharvest quality of strawberry cv. Chandler. The organic and inorganic fertilizer regimes showed comparatively better results in terms of all the parameters studied. However, plants grown on soils amended with FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha and FYM equivalent to 50 kg N per ha + PM equivalent to 50 kg N per ha + urea 50 kg N per ha showed 41% and 28% more survival percentage compared to control. Furthermore, the number of leaves, number of flowers, number of fruits, and yield were significantly high in plants grown on amended soil. Moreover, a significantly high amount of total soluble solids (10.0°Brix), titratable acidity (1.18%), ash (0.84%), fiber (3.03%), total phenols (7.61 μg gallic acid/g fresh weight), total flavonoids (7.93 mmol quercetin/100 g fresh weight), and total antioxidants (0.60 activity of FeSO4 mg/g fresh weight) was noted in comparison with control. Similarly, a combined treatment of FYM, PM, and urea also showed good results in terms of all the growth and fruit quality parameters as compared with other fertilizer regimes as well as control. However, the overall results of this study revealed that strawberries grown on soil amended with a combined dose of FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha could be a potential dose for maximum yield and better quality fruits of strawberry.
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
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
Development of a new fresh-like product from 'Lamuyo' red bell peppers using hurdle technology
(Elsevier, 2013-01-01) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
A new, fresh-like product from "Lamuyo" red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine nor blanching treatments affected the quality of the dehydrated product. The best results were obtained with peppers cut in eight longitudinal strips (2e3 cm width), washed with tap water and dried for 6 h at 80 C and 10% RH. After this treatment, peppers did not need to be rehydrated for consumption. Whereas N2 and air-packed samples were spoiled after 5 and 10 d of storage at 8 C, respectively, an atmosphere with 3 ml/100 ml O2 and 5 ml/100 ml CO2 yielded the best results during the storage period. Under these conditions, all the physicochemical parameters studied remained stable and the ready-to-eat pepper strips were found to keep good aroma, visual quality and global impression. At the same time, the shelflife was extended up to 18 days at 8 1 C, limited mainly by fungal growth and the development of offodors inside the packages.
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 - ISFOOD
El 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.
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
Efecto del estado de madurez y atmósferas modificadas sobre la calidad de cerezas cv. Sweetheart
(Universidad Nacional de Cuyo, 2004) Horvitz Szoichet, Sandra Susana; Yommi, Alejandra; López Camelo, Andrés; Godoy, Carlos; Tecnología de Alimentos; Elikagaien Teknologia
Se estudió el efecto de cosechar cerezas en dos estados de madurez, así como el uso de atmósferas modificadas empleando PBD y PVC, sobre la calidad de fruta almacenada a 0 °C durante 21 y 42 días, respectivamente. La calidad fue evaluada en base a pérdida de peso (%), color (ángulo hue), firmeza, contenido de sólidos solubles, aspecto de los pedicelos y presencia de podredumbres. La fruta cosechada más madura presentó color, sólidos solubles y firmeza adecuados durante los 21 días a 0 °C, pero el almacenamiento estuvo limitado por la deshidratación de los pedicelos, que mantuvieron aspecto comercial sólo durante una semana. Para ambos estados de madurez, la pérdida de peso fue importante y se registró aumento del contenido de sólidos solubles y firmeza. Sin embargo, la fruta cosechada más inmadura no alcanzó en ningún momento la coloración ni contenido de azúcares de la fruta cosechada en estado de madurez más avanzado. Mediante el uso de las bolsas PBD se logró minimizar la deshidratación y mantener las características organolépticas de la fruta, así como un alto porcentaje de pedicelos con buen aspecto y color durante los 42 días de conservación en frío. El uso de PVC se vio limitado por el deterioro de los pedicelos que afectó alrededor del 50 % de la fruta analizada al término de la primera semana.