Open Access
Effect of fortification with eggshell powder on injera quality
(Elsevier, 2022) Fekadu, Tigist; Cassano, Angela; Angós Iturgaiz, Ignacio; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), a waste product, which contains a high amount of Ca. The objective of the current study was to enrich injera (Ethiopian flat bread from cereal teff) with EP to improve Ca content and to assess its effect on quality parameters. Injera was prepared by adding 4.5% and 9% EP to the teff flour (injera I4.5 and I9.0, respectively). The fortification resulted in significantly increased bioavailable Ca from 16.1 mg/100 g (control) to 742.7 mg/100 g (I4.5) and 1743.1 mg/100 g (I9.0). With the consumption of 200 g of injera, an adult could meet 60% of the recommended dietary allowance (RDA) of Ca from I4.5 and 140% of Ca RDA from I9.0. The addition of eggshell powder affected pH, titratable acidity, color and texture. However, there was no significant effect on moisture content, aw, viscosity, microbial quality, and eye characteristics. Current research revealed that fortification of injera with EP could be a good source of total and bioavailable Ca without significant deleterious effects on the key physico-chemical quality parameters of injera.
Open Access
Analysis of environmental conditions effect in the phytochemical composition of potato (Solanum tuberosum) cultivars
(MDPI, 2020) Samaniego, Iván Rodrigo; Espin, Susana; Cuesta, Xavier; Arias, Verónica; Angós Iturgaiz, Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Crop productivity and food quality are affected by environmental conditions. The objective of this work was to evaluate the effect of the environment on the concentration of phytochemical components in several potato (Solanum tuberosum) cultivars. The content of vitamin C (ascorbic acid, AA), the total carotenoids content (TCC), the total polyphenols content (TPC), and the total anthocyanins content (TAC) of 11 potatoes varieties grown in Ecuador (Cutuglahua, Pujilí, and Pilahuín) was measured by the spectrophotometric method. The antioxidant capacity (AC) of potato cultivars was evaluated by the ABTS method. The AA concentration ranged between 12.67 to 39.49 mg/100g fresh weight (FW), the TCC ranged between 50.00 and 1043.50 μg/100g FW, the TPC ranged between 0.41 and 3.25 g of gallic acid equivalents (GAE)/kg dry weight (DW), the TAC ranged between 2.74 and 172.53 μg/g FW and finally the AC ranged between 36.80 and 789.19 μg of trolox equivalents (TE)/g FW. Genotypes (G), location (L), and interaction (G x L) were significant at p < 0.01. The genotype (G) showed a greater variation in the phytochemical contents. AA and TPC showed the highest correlation with the AC. A selection of genotypes with these characteristics can be used to develop germplasms with a high AC.
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
Evaluación del contenido de acrilamida en chips de papa (Solanum tuberosum L.) elaborados por fritura convencional y al vacío
(Asociación Latinoamericana de la Papa, 2020) Villacrés-Poveda, Elena; Zurita-Sorrosa, Gabriela; Samaniego, Iván Rodrigo; Angós Iturgaiz, Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
La fritura es un método de cocción con mayor aceptación a nivel mundial, confiere a los alimentos y específicamente a la papa ciertas características únicas de aroma, sabor y textura, destruye los microorganismos e inactiva las enzimas. Sin embargo, este proceso a nivel doméstico y agroindustrial se realiza a temperaturas que superan los 120 ºC, lo que puede propiciar la formación de acrilamida, a niveles que superan los límites permisibles para el consumo humano. Por lo que el objetivo de este estudio fue determinar el contenido de acrilamida en siete variedades de papa procesadas por fritura convencional y al vacío. Esta investigación se desarrolló en el Departamento de Nutrición y Calidad de la Estación Experimental Santa Catalina, INIAP. Con el plan de experiencias de Doehler, se determinó las siguientes condiciones de tiempo y temperatura para la fritura convencional: variedades Diacol Capiro, INIAP-Rubí, Superchola e INIAP-Victoria (175 °C, 2.75 min), Josefina y Natividad (162 °C y 3.13 min) e INIAP-Libertad (175 °C, 2.00 min). La fritura al vacío se realizó 125 °C, 6 min y 11,30 kPa. El contenido de acrilamida varió dependiendo de la variedad de papa y las condiciones de fritura. En INIAP-Natividad y Superchola, procesadas por fritura convencional (162-175 ºC), sobre-fritura (188 ºC) y al vacío (125 ºC), la concentración de acrilamida no superó el límite de detección. Mientras que en Diacol Capiro, INIAP-Josefina, INIAP-Rubí e INIAP-Victoria fritas a 188 ºC, los niveles de acrilamida superaron el límite de detección (316.12 µg·kg-1), con valores de 2412.60, 1107.20, 1114.89, 1684 µg·kg-1, respectivamente. Se determinó un alto grado de correlación (0.79) entre el porcentaje de azúcares y el contenido de acrilamida, no así entre este parámetro y el contenido de proteína.
Open Access
Morphometry and textural surface properties of heat induced whey protein microparticles
(Elsevier, 2025-09-01) Angós Iturgaiz, Ignacio; Vele, Lenin; Espinosa Rábanos, Isabel; Iturmendi Vizcay, Nerea; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The present work focuses on the study of four key factors controlling the process of whey protein microparticulation: protein suspension concentration (%WPI 2.5 % vs. 5.0 %); medium acidity (pH 4.5 vs. 5.5); denaturation temperature (80◦C vs. 90◦C); and particle size reduction method (180 bar x 1, 2 or 3 cycle(s); 1800 bar x 1 cycle). The effects of the microparticulation process were studied by analysing the degree of protein aggregation, morphometry, and surface textural characteristics of the microparticles. The results obtained indicate that the most favourable treatments to achieve a higher proportion of particles within the optimal range required by the food industry (1–10 μm) can be obtained by gentle protein denaturation (80◦C) using a medium with a pH lower than the isoelectric point of β-lactoglobulin and moderate concentrations of whey protein (2.5–5.0 %). Under these premises, it is necessary to use a high intensity particle size reduction method (1800 bar) to achieve the average diameter and the adequate homogeneity in a consistent fashion.
Open Access
New thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusion
(Universiti Putra Malaysia, 2020) Faneite, A. M.; Parra, J.; Colón, W.; Ferrer, A.; Angós Iturgaiz, Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
In the present work, drying phenomenology of cassava root slices was studied at 55, 65, 75, 85, 95, 105 and 115 degrees C, and at 5- and 6-mm thicknesses. Chemical analysis, X-ray diffraction (XRD) measurements, and Fourier-Transform Infrared Spectroscopy (FTIR) of samples of cassava, dried at different temperatures, were carried out. Additionally, the performance of three new thin-layer drying kinetics models was analysed. Initial moisture in a wet basis and starch content in a dry basis were 62.4 and 74.8%, respectively. The drying curves showed a monotonic decrease in time and a progressive closeness as the drying temperature increased (with the exception of 115 degrees C), reaching a stage, so-called, dynamic pseudo-equilibrium, located between the typical storage moisture content, and the real equilibrium. Drying rate curves showed a single stage of decreasing drying rate with internal control, while desorption curves showed a sigmoidal characteristic shape of an anomalous diffusion type, confirmed by the potential behaviour of the effective diffusivity with respect to the material moisture content. The 115 degrees C drying curve behaviour was explained by the changes seen in XRD patterns and FTIR spectra. The new Modified-Faneite-Suarez model got an extraordinary performance modelling the cassava drying, while Faneite-Mosquera model got a very good performance and the most recommendable to be used in design and simulation of cassava dryers based on its sound theoretical basis and prediction capabilities in a broad spectrum of temperatures.
Open Access
New thin-layer drying models for the design and simulation of cassava root dryers and phenomenological study of interaction water-starch during diffusion
(Universiti Putra Malaysia, 2020) Faneite, A. M.; Parra, J.; Colón, W.; 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
Effects of vacuum pasteurization on the nutritional, sensory and microbiological properties of orange (Citrus × sinensis) and carrot (Daucus carota L.) nectar
(MDPI, 2024-04-28) Llerena Silva, Wilma Maribel; Burgos, José; Ortiz, Jacqueline; Samaniego, Iván Rodrigo; Marcia, Jhunior; Molina, José; Vallejo, Christian; Angós Iturgaiz, Ignacio; Yaday, Ajitesh; Santos Alemán, Ricardo; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
This study involved the evaluation of the effect of vacuum pasteurization on physicochemical characteristics (pH, total soluble solids, titratable acidity, chroma, tone, IO, vitamin C, 5-hydroxymethylfurfural), microbiological properties (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, total coliforms, total mesophilic aerobes, molds and yeasts) and sensory characteristics of orange and carrot nectar. The thermal treatments were designed based on the thermal lethality of two heat-resistant microorganisms typical of the product (Neosartorya fischeri and Zygosaccaromyces bailii). The evaluation was carried out on raw nectar and pasteurized nectar. The shelf life was estimated to be 30 days (6 °C). The most favorable results were obtained by applying a heat treatment at 88 °C for 32.68 min, managing to retain 85.87% of vitamin C and a microbiological stability of 12 days (6 ± 0.6 °C) with regard to total mesophilic aerobes. Likewise, the tasters established that this treatment resulted in the best flavor, texture and acceptability characteristics.
Open Access
Influence of the maturity stage on the phytochemical composition and the antioxidant activity of four Andean blackberry cultivars (Rubus glaucus benth) from Ecuador
(MDPI, 2020) Samaniego, Iván Rodrigo; Brito, Beatriz; Viera, William; Cabrera, Ana; Angós Iturgaiz, Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Andean blackberries (Rubus glaucus Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of four blackberry varieties at three maturity stages (E1-25%, E2-50%, and E3-100%) were measured. The antioxidant activity (AA) was evaluated using the 2,2’azinobis-(3-ethylbenzthiazolin 6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods. TPC and TFC content decreased with the increase in the maturity stage. The blackberry Brazos cultivar presented TPC values of 51.26, 38.16, and 31.59 mg of gallic acid equivalents (GAE)/g dry weight (DW) at E1, E2, and E3, respectively. The TAC and soluble solids increased with the increase in the maturity stage of the fruits. The Andimora variety at E3 presented a high TPC content, and the Colombiana variety presented a high TFC content. The blackberry Colombiana cultivar presented TAC values of 1.40, 2.95, and 12.26 mg cy-3-glu/100g DW at E1, E2, and E3, respectively. The blackberry Colombiana cultivar presented a high AA value at 1278.63 µmol TE/g DW according to the ABTS method and 1284.55 µmol TE/g DW according to the FRAP method. The TPC and TFC showed a high correlation with the AA according to the ABTS and the FRAP methods. The Pearson correlation between the TFC and AA/ABTS has a value of r = 0.92. The TFC and AA/FRAP present a value of r = 0.94.
Open Access
Effect of modified atmosphere packaging (MAP) in the antioxidant capacity of arazá (Eugenia stipitata McVaugh), naranjilla (Solanum quitoense Lam.), and tree tomato (Solanum betaceum Cav.) fruits from Ecuador
(Wiley, 2020) Llerena Silva, Wilma Maribel; Samaniego, Iván Rodrigo; Navarro Huidobro, Montserrat; Ortiz, Jacqueline; Angós Iturgaiz, Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
This study aimed to determine the effects of the modified atmosphere packaging (MAP) in the antioxidant capacity (AC) of arazá (Eugenia stipitata McVaugh), naranjilla (Solanum quitoense Lam.), and tree tomato (Solanum betaceum Cav.). AC was evaluated by ABTS and DPPH methods. Fruits were cold stored using three MAPs (MAP 1:2.5%2.5% O2: 5.0% CO2); (MAP 2:2.5% O2: 2.5% CO2); and (MAP 3:80% O2: 10% CO2) for 1, 4, 7, and 10 days. ABTS showed the highest AC values with respect to DPPH. Arazá fruit AC was correlated with total flavonoids content (TFC) (r >.8360) and total polyphenols content (TPC) (r >.7252). Naranjilla fruit (r >.8188) and tree tomato 2.5% O2: 2.5% CO2 (r >.7365), TPC and TFC showed significant correlations with the DPPH. When using the canonical correlation analysis, it was observed that TPC is responsible for AC of the three fruits, showing strong correlations (.9716) with DPPH. Practical applications: The present study has as practical applications to provide knowledge on the cold storage of araza Eugenia stipitata McVaugh), naranjilla (Solanum quitoense Lam.), and tree tomato (Solanum betaceum Cav.) fruits. It also describes the effect of modified atmosphere packaging (MAP) on the antioxidant capacity of the three fruits studied. This study provides knowledge about biological properties of these fruits during cold storage with modified atmosphere.