Person: Bobo García, Gloria
Loading...
Email Address
Birth Date
Research Projects
Organizational Units
Job Title
Last Name
Bobo García
First Name
Gloria
person.page.departamento
Tecnología de Alimentos
ORCID
person.page.upna
8631
Name
4 results
Search Results
Now showing 1 - 4 of 4
Publication Open Access Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods(Society of Chemical Industry Elsevier Applied Science Publishers, 2015) Bobo García, Gloria; Davidov Pardo, Gabriel; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Marín Arroyo, Remedios; Navarro Huidobro, Montserrat; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODPublication Open Access Estudio de estrategias para la conservación de patatas (cv. Monalisa) mínimamente procesadas(2014) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Tecnología de Alimentos; Elikagaien TeknologiaThe use of sulfites was restricted by the FDA in fruits and vegetables for direct consumption, due to their potential hazard for consumers. However, sulfites are still allowed in minimally processed potatoes because they are eliminated during the cooking process. Nevertheless, the current trend to reduce or avoid its use, made necessary to carry out studies to find alternatives to this preservative. In this research work, different preservation techniques to maintain the quality of minimally processed potatoes (cv. Monalisa) stored for 14 days at 4 °C, were evaluated. On the one hand, the use of antibrowning compounds, natural solutions and its derivatives was studied whilst on the other hand, modifications of the preparation process, combined or not with antibrowning compounds, was also evaluated. In all the cases, the study was carried out on 5 mm thick sliced potatoes, packed under air and stored for 14 days at 4 °C. In the first block of experiments, the combined use of 4-hexylresorcinol with ascorbic acid and of N-acetyl-L-cysteine with citric acid was studied; in the second block, the combination of texture modifiers, such as calcium chloride or a heat shock, with an antibrowning solution was examined. Finally, in the third block, different extracts from spices, were evaluated for their ability to inhibit the enzyme PPO and their antibrowning potential. The results indicated that the antibrowning solution of 0.005 % HR + 2 % AA was able in maintaining the quality of the MPP for 14 days at 4 °C. Also, it was found that the application of a heat shock (between 50 and 65 ºC for 5 min) activated the PME enzyme, which in turn, provoked an increase in hardness after cooking the slices. This effect was more pronounced at the higher temperatures. At the same time, the heat shock activated the PPO, and this effect could be controlled by the application of an antibrowning solution containing 0.005 % HR + 2 % AA. Also, the addition of calcium chloride (2 %) in the water used for the heat shock had a greater effect on the visual quality of the slices than on the texture, except at the highest temperature. In effect, at 65 °C an increase in the hardness of the slices was observed after cooking. In general, the combination of a heat shock at 50 ºC for 5 min followed by the antibrowning solution was the best combination to maintain the visual quality of the minimally processed potatoes for at least 14 days. Among the 14 natural extracts evaluated in vitro, only those from green tea, garlic and wheat bran showed a positive effect in inhibiting the activity of the PPO above 50 %. For these species, optimization was developed for water extractions. However, when applied in vivo, only the green tea and garlic solutions were able to control the enzymatic browning of the potatoes during 14 days of storage at 4 °C. These results indicated that both, green tea and garlic have compounds with capacity to inhibit the reaction of the PPO, the main enzyme responsible for the enzymatic browning in potatoes.Publication Open Access Antibrowning compounds for minimally processed potatoes: a review(Taylor & Francis, 2020) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Merino Antón, Gorka; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes. Antibrowning agents are used in combination with other compounds and techniques to reduce browning such as physical treatments with modified atmospheres and cold temperatures in processing and storage. Due to increasing concerns involving toxicity from various traditional food preservatives, this review focuses on studies involving substances that have different mechanisms to control browning. These substances include reducing agents, acidulants, chelating agents, enzyme inhibitors, complexing agents or others, such as Maillard reaction products and natural extracts.Publication Open Access Natural plant extracts as inhibitors of potato polyphenol oxidase: the green tea case study(Elsevier, 2022) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; 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; Gobierno de Navarra / Nafarroako GobernuaNatural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various plant extracts on potato polyphenol oxidase (pPPO) and to optimize the extraction conditions for preventing browning in fresh-cut potatoes (cv. Monalisa). Fifteen aqueous plant extracts were characterized by their total phenolic content (TPC), antioxidant activity (AA) and their pPPO. Clove extract showed the highest TPC and AA among all plant extracts. Garlic, green tea and wheat bran and, clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L1 extract) range of TPC, respectively. The green tea extract was selected for further evaluation due to its high capacity to inhibit pPPO activity regardless of the solution concentration. The optimum extraction conditions and treatment concentration were 55 °C, 7 min and 50 mL L1 of original extract solution. These conditions guaranteed the conservation of fresh-cut potato colour mainly preventing the reduction of luminosity parameter. Green tea extract controlled browning in fresh-cut potatoes (cv. Monalisa) for 14 days when stored at 4 °C.