Martínez Inda, Blanca

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https://academica-e.unavarra.es/handle/2454/49532

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Martínez Inda

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Blanca

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Ciencias

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751508

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812159

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Now showing 1 - 6 of 6

Open Access
Reducing SO₂ doses in red wines by using grape stem extracts as antioxidants
(MDPI, 2020) Esparza Catalán, Irene; Martínez Inda, Blanca; Cimminelli, María José; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Zientziak; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias; Estadística, Informática y Matemáticas; Gobierno de Navarra / Nafarroako Gobernua, VARASVI PI022 and PI038
SO₂ is a very important wine preservative. However, there are several drawbacks associated with the use of SO₂ in wine. The aim of this work is to evaluate the effect of the partial substitution of SO₂ in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO₂ could lead to wines with good organoleptic properties, similar or even better to the control ones.
Open Access
Vegetable waste extracts as enhancers of baculovirus infections
(Elsevier, 2023) Martínez Inda, Blanca; Simón de Goñi, Oihane; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Caballero Murillo, Primitivo; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística, Informática y Matemáticas; Estatistika, Informatika eta Matematika; Institute for Multidisciplinary Research in Applied Biology - IMAB; Institute for Advanced Materials and Mathematics - INAMAT2
Vegetable waste extracts (VWE) contain a great variety of antioxidants such as polyphenols, which have shown to potentiate baculovirus infections, making them ingredients for pest control ingredients. In the present study, the mortality enhancement of different vegetable extracts obtained from food residues when combined with baculoviruses was evaluated. Extracts from spent coffee (E2), rosehip (E17), asparagus (E28), artichoke (E29), beet stalks (E32) and banana peel (E37) were selected as they increased mortality of Spodoptera littoralis nucleopolyhedrovirus (SpliNPV) in second instar S. littoralis larvae, when comparing with the virus inoculation alone. Extracts were assayed at 1 % w/v. In S. littoralis-SpliNPV system, the selected extracts reduced the median lethal concentration (LC50) of SpliNPV against second instar larvae. The E37 extract presented the highest potentiation, as it reduced the LC50 13.61 times, while the rest of the extracts presented LC50 reductions from 3.71 to 7.72-fold. In Spodoptera exigua-SeMNPV (Spodoptera exigua multiple nucleopolyhedrovirus) system, none of the extracts decreased the LC50 of SeMNPV. In contrast, in Spodoptera frugiperda-SfMNPV (Spodoptera frugiperda multiple nucleopolyhedrovirus) system, E2 showed the greatest potentiating effect. In the heterologous systems, none of the extracts tested increased the effective host range of SfMNPV, AcMNPV (Autographa californica multiple nucleopolyhedrovirus), and MbMNPV (Mamestra brassicae multiple nucleopolyhedrovirus) in second instar S. littoralis larvae. Thus, the viral enhancing effect of VWE was host-pathogen and instar dependent. However, the potentiation effect of the extracts could not be directly related with the antioxidants content of the extracts.
Open Access
Conservación de concentrados de proteínas lácteas mediante la aplicación de tratamientos térmicos.
(2018) Martínez Inda, Blanca; Barba González-Albo, Carmen; Arozarena Martinicorena, Íñigo; Escuela Técnica Superior de Ingenieros Agrónomos; Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa
La caseína constituye el 80 % del total de las proteínas de la leche de vaca, esta proteína se encuentra dispersa en la leche formando agregados coloidales denominados micelas. La caseína micelar tiene múltiples aplicaciones alimentarias debido a sus propiedades tecnológicas (retención de agua, propiedades emulsionantes y espumantes) y su alto valor nutricional. El objetivo de este trabajo es evaluar el efecto de dos tratamientos térmicos de pasteurización (High Temperature-Short Time y Low Temperature-Long Time) en dispersiones de caseína micelar a dos concentraciones, 4 % y 8 %. Se determinaran sus propiedades físico-químicas (pH, acidez, color, estabilidad de la dispersión) y su estabilidad microbiológica (mesófilos y psicrótrofos) para en último término aumentar su vida útil sin afectar significativamente a sus propiedades físico-químicas. El efecto de ambos tratamientos térmicos, tanto en la estabilidad físico-química como en la estabilidad microbiológica, es similar para las dos concentraciones de caseína micelar. Las propiedades físico-químicas apenas se ven afectadas tras los tratamientos manteniéndose estables tras 7 días de almacenamiento a 10 ºC. La carga microbiana de mesófilos disminuyó considerablemente en comparación con las muestras no tratadas termicamente obteniéndose valores inferiores a 105 UFC/ml tras 7 días de almacenamiento a 10 ºC. Respecto a los psicrótrofos no hubo apenas desarrollo en las muestras tratadas térmicamente.
Open Access
Efecto de la reducción de SO2 en la calidad de vino tempranillo
(2019) Martínez Inda, Blanca; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Escuela Técnica Superior de Ingenieros Agrónomos; Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa
El dióxido de azufre (SO2) es uno de los aditivos más utilizados durante la vinificación ya que posee importantes propiedades antioxidantes y antimicrobianas. Sin embargo, el empleo de este compuesto presenta algunos inconvenientes, por ejemplo, se ha asociado con la aparición de reacciones alérgicas en algunos consumidores. Por este motivo la legislación ha ido reduciendo progresivamente la concentración máxima de SO2 permitida en los distintos tipos de vino. En la actualidad existe un gran interés en la búsqueda de nuevas alternativas que permitan sustituir o al menos reemplazar parte del SO2 en el vino sin comprometer su calidad. El objetivo del trabajo consistió en estudiar la influencia de la sustitución parcial de la dosis de SO2 por un extracto de raspón de uva Mazuelo en vino tinto Tempranillo. Para ello se estudiaron algunos de los parámetros más determinantes en la calidad del vino durante los procesos de fermentación y hasta la fase de embotellado. Los resultados mostraron que la reducción del contenido de SO2 no tuvo un efecto significativo en ninguno de los parámetros analizados. La capacidad antioxidante de las muestras con extracto fue similar a la del control. Lo mismo ocurrió con la concentración de antocianinas, flavonoides y polifenoles totales. Respecto al color, las coordenadas cromáticas se mantuvieron prácticamente igual en todos los tratamientos sin observarse diferencias significativas. Por otro lado, la concentración de ácido gálico, ácido caftárico, quercetina y antocianinas siguió una evolución similar en todos los tratamientos. Las mayores diferencias se encontraron al inicio de la fermentación en donde se observa una mayor extracción de antocianinas por parte del control.
Open Access
Coffee and cocoa by-products as valuable sources of bioactive compounds: the influence of ethanol on extraction
(MDPI, 2025-01-01) Martínez Inda, Blanca; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Cocoa and coffee are two of the world’s most important crops. Therefore, their by-products are generated in large quantities. This work proposes a simple method for the valorization of these residues by obtaining phenolic compounds and melanoidins by solid–liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts of both by-products presented the highest antioxidant capacity and total phenolic and melanoidin content when using 50–75% ethanol in the solvent. Among all the extracts, those obtained from spent coffee grounds at 75% ethanol showed the highest concentrations of total phenolic compounds (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) and melanoidins (244.4 ± 20.1 mg/g dry matter). Moreover, the sun protection factor values of the coffee extracts obtained with 50 and 75% of ethanol as extraction solvent (7.8 ± 0.9 and 8.5 ± 0.7, respectively) showed their potential for use in the cosmetic sector. The most important phenolic compounds identified in the coffee by-products extracts were phenolic acids, and most of them were found in higher concentration in extracts obtained with lower percentages of ethanol (0–25%). Protocatechuic acid was the most abundant phenolic in cocoa extracts, with concentrations ranging from 18.49 ± 2.29 to 235.35 ± 5.55 µg/g dry matter, followed by 4-hydroxybenzoic acid, (-)-epicatechin and (+)-catechin. Esculetin was found in both coffee and cocoa extracts, which had not been reported to date in these residues. In summary, the use of 75% ethanol as an extraction solvent seems a good strategy to obtain extracts rich in phenolic compounds from food by-products rich in melanoidins, such as coffee and cocoa by-products. The high antioxidant potential of these extracts makes them of great interest for the cosmetic and nutraceutical industries.
Open Access
Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action
(Elsevier, 2023) Martínez Inda, Blanca; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística, Informática y Matemáticas; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.