Open Access
Methodology for design of suitable dishes for dysphagic people
(Elsevier, 2020) Merino Antón, Gorka; Gómez Bastida, Inmaculada; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua, PEP E-14/000107-01
A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between −3.9(0.3) N and −9.2(1.3) N, and Fmin/Fmax ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat. Industrial relevance: This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.
Open Access
Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
(MDPI, 2021) Merino Antón, Gorka; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by nondysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
Open Access
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review
(Wiley, 2022) Ibáñez Moya, Francisco C.; Merino Antón, Gorka; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the 'Preferred Reporting Items for Systematic Reviews and Meta-Analyses' (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
Open Access
Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA 2022)
(Universidad Nacional de Colombia, 2022) González Bonilla, Sofía Marcela; Marín Arroyo, Remedios; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
El lulo o naranjilla (Solanum quitoense Lam.) es una fruta tropical con un gran potencial debido a su contenido de compuestos antioxidantes, biofuncionales y características sensoriales. Actualmente las diferentes formas de clasificación por estado de maduración del fruto de lulo son propensas a sesgos y dificultan una adecuada caracterización de la madurez del fruto ya que no utilizan un método de medida. El objetivo de esta investigación fue proponer un método para clasificar los frutos de lulo por estado de madurez a partir de parámetros no destructivos y determinar las principales características según su madurez. Se realizaron análisis de clúster jerárquicos para clasificar los frutos según el índice de madurez (MI), en dos (MI2) y tres (MI3) grupos homogéneos de individuos. Mediante análisis discriminante por mínimos cuadrados parciales (PLS-DA), con los parámetros no destructivos que mostraron diferencias significativas entre grupos, se establecieron funciones de clasificación según su grado de madurez. El PLS-DA clasificó correctamente el 89.47% de los frutos en la clasificación MI2 y el 78.95% en la clasificación MI3. El poder predictivo de los modelos se comprobó con frutos distintos a los utilizados para establecer las ecuaciones de predicción, obteniendo una clasificación correcta en el 75% de los casos. Es posible clasificar frutos de lulo de forma objetiva con un número limitado de parámetros no destructivos, lo que constituye una herramienta útil desde la cosecha de los frutos hasta su consumo.
Open Access
Cubierta vegetal bajo las cepas: una alternativa al control de las malas hierbas en los viñedos
(INTIA (Tecnologías e Infraestructuras Agroalimentarias), 2023) Abad Zamora, Francisco Javier; Cibriain Sabalza, Félix; Sagüés Sarasa, Ana; Santesteban García, Gonzaga; Lezáun San Martín, Juan Antonio; Fabo Boneta, Jesús María; Virto Quecedo, Íñigo; Imbert Rodríguez, Bosco; Marín Arroyo, Remedios; Garbisu Crespo, Carlos; Ciencias; Zientziak; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
En este artículo se presentan los resultados obtenidos con una cubierta vegetal de trébol sembrada bajo las cepas para competir con las malas hierbas, de manera que no sea necesario recurrir al empleo de herbicidas o laboreos intercepas.
Open Access
Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves
(AIMS Press, 2022) Filgueira Garro, Itxaso; González Ferrero, Carolina; Mendiola, Diego; Marín Arroyo, Remedios; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with high total antioxidant capacity (TAC) associated with total phenolic content (TPC) and biophenols such as hydroxytyrosol (HC) and oleuropein (OC), which could be used as nutraceuticals or as natural substitutes for synthetic antioxidants. However, studies that characterize specific cultivars, interannual variability, and different drying methods are lacking. This work investigates the TAC, TPC, HC and OC in olive (Olea europaea L.) leaves under four drying methods (vacuum-drying, oven-drying, freeze-drying and air-drying). Leaves were collected from cultivars 'Arbequina' grown under organic methods and from 'Arroniz', 'Empeltre', 'Arbosana', Picuar and 'Arbequina' grown under conventional systems. Among fresh samples, 'Arbosana' leaves presented the highest TPC (34.0 +/- 1.1 mg gallic acid equivalents/g dry weight (DW)) and TAC (146 +/- 20 mu mol Trolox equivalents/g DW) and the lowest interannual variability of the TPC (3.2%). The four tested drying methods were also compared as the effect on TPC, TAC, HC and OC. Freeze-drying and air-drying best preserved TPC and TAC in olive leaves. However, air-drying maintained greater OC (14-40 mg/g DW) than freeze-drying (3-20 mg/g DW). Air-dried ecological 'Arbequina' leaves exhibited the highest TPC and TAC. Consequently, this cultivar presented more valorization opportunities as a source of nutraceuticals or natural antioxidants.
Open Access
Sensory characterization and acceptability of a new lulo (solanum quitoense lam.) powder-based soluble beverage using rapid evaluation techniques with consumers
(MDPI, 2022) Marín Arroyo, Remedios; González Bonilla, Sofía Marcela; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.