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
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
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
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
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
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.
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
Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice
(MDPI, 2024-12-15) Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Noriega Domínguez, María José; Fernández Pan, Idoya; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of Nuovo Maratelli rice, particularly when cooked by microwaving.
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 - ISFOOD
Andean 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.