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
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
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
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
Pressure shift freezing: congelación por cambio de fase
(Universidad Miguel Hernández, 2024) Angós Iturgaiz, Ignacio; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Sesión Plenaria 3: La congelación es uno de los métodos más antiguos y ampliamente utilizados en la conservación de alimentos. El crecimiento de la demanda de productos generados por la industria congeladora ha estimulado la necesidad de buscar nuevas tecnologías que incrementen su eficiencia, rebajen los costes y, por el lado del consumidor, mejoren la calidad de los alimentos y optimicen su vida útil. Todos estos aspectos hay que enmarcarlos dentro de un contexto en el que los esfuerzos de adaptación a condiciones climáticas cada vez más extremas e imprevisibles, van a ir de la mano con las iniciativas orientadas a la minimización del impacto ambiental que supone la producción de alimentos para una población mundial en crecimiento exponencial. En esta ponencia en primer lugar se dará una visión general del uso de las altas presiones en el ámbito agroalimentario, pasando a continuación a explicar los fundamentos de los procesos de congelación mediados o asistidos por el uso de altas presiones hidrostáticas, una tecnología emergente dentro del campo de la conservación de alimentos por congelación. Se ofrecerá una visión actual del estado del arte sobre esta tecnología, comprendiendo tanto los aspectos tecnológicos y de ingeniería, como los relacionados con la calidad de los productos alimentarios procesados con ella y las perspectivas de futuro que pueden extraerse, a la luz de los últimos avances científicos y técnicos.
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 polyols at low concentration on the release of sweet aroma compounds in model soda beverages
(Elsevier, 2024) Barba González-Albo, Carmen; Angós Iturgaiz, Ignacio; Maté Caballero, Juan Ignacio; Cornejo Ibergallartu, Alfonso; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
This study investigated the effect of polyols erythritol, D-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solidphase microextraction/gas chromatography and diffusion-ordered nuclear magnetic resonance techniques were used to obtain information on aroma–food matrix interaction. Results demonstrated that adding polyols at final low concentrations of 5% or 10% (w/w) to an aqueous solution of 2-phenylethanol reduced the release of vapor-phase aromas, except in the case of 3-methyl-1-butanol, which was not affected by the presence of polyols in the liquid matrix. Polyols also reduced the diffusion coefficients of all three aroma compounds, probably due to friction between the molecules. At low polyol concentrations, aroma compound volatility and diffusion coefficient values were altered compared to those of aromas released from pure water. This observation is related to the physicochemical properties of the aroma compounds. These insights may help guide the use of the combination of aroma compounds and polyols in the formulation of sugar-free and reduced-sugar beverages. Chemical compounds: γ-butyrolactone (PubChem CID: 7302), 3-methyl-1-butanol (PubChem CID: 31260), 2-phenylethanol (PubChem CID: 6054), erythritol (PubChem CID: 222285), D-mannitol (PubChem CID: 6251), maltitol (PubChem CID: 493591).
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