Open Access
Mathematical modeling of thin layer drying of green plantain (Musa paradisiaca L.) peel
(Universiti Putra Malaysia, 2016) Faneite, A. M.; Rincón, A.; Ferrer, A.; Angós Iturgaiz, Ignacio; Argüello, G.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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
Biocompounds content prediction in Ecuadorian fruits using a mathematical model
(MDPI, 2019) Llerena Silva, Wilma Maribel; Samaniego, Iván Rodrigo; Angós Iturgaiz, Ignacio; Brito, Beatriz; Ortiz, Bladimir; Carrillo, Wilman; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex methods and techniques. The aim of this study was to develop a mathematical prediction model to relate the internal color parameters of the Amazonic fruits araza (Eugenia stipitata Mc Vaugh), Andean fruit blackberry (Rubus glaucus Benth), Andean blueberry (Vaccinium floribundum Kunth), goldenberry (Physalis peruviana L.), naranjilla (Solanum quitoense Lam.), and tamarillo (Solanum betaceum Cav.) to their respective anthocyanins, carotenoids and polyphenols contents. The mathematical model was effective in predicting the total anthocyanins content (TAC), the total carotenoids content (TCC) and finally the total phenolic content (TPC) of fruits assayed. Andean blueberry presented a TPC with an experimental value of 7254.62 (mg GAE/100 g sample) with respect to a TPC prediction value of 7315.73 (mg GAE/100 g sample). Andean blackberry presented a TAC with an experimental value of 1416.69 (mg chloride cyanidin 3-glucoside/100 g) with respect to a prediction TAC value of 1413 (mg chloride cyanidin 3-glucoside/100 g).
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
Zebrafish model used in food science and technology: antioxidant and anti-inflammatory activities and inhibition of lipid peroxidation
(Nova Science Publishers, 2019) Vilcacundo, R.; Barrio, D.; Piñuel, L.; Boeri, P.; Morales, D.; Angós Iturgaiz, Ignacio; Pinto, A.; Castro, A.; Reyes, W.; Carrillo, Wilman; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD