Open Access
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
(Elsevier, 2022) Galarza Iriarte, Uxue; Iturmendi Vizcay, Nerea; García Amezketa, Arantza; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Gobierno de Navarra / Nafarroako Gobernua
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on the evolution of protein and microbial quality of microfiltered milk (MFM), liquid micellar casein concentrates (LMCC) and serum permeates (SP) during storage at 4 °C. This study was carried out with three different batches of milk using diafiltration. Samples were characterized by physicochemical properties; evolution of microbial load and protein (RP-HPLC). Ceramic MF (pore size 1.4 μm) did not change the protein profile, but reduced microbial load by up to 2 log CFU/mL. Polymeric MF (pore size 0.1 μm) was not a sterilizing process since all samples from the permeate presented bacterial growth after 6 days. Protein degradation was observed after 13 days at 4 °C in all studied products. Caseins (CN) were much more affected than whey proteins. β-CN A2 content was reduced by 25–50%, αs1-CN by 30% and β-CN A1 by 10–30%.; κ-CN was the most stable casein. The contents of the whey proteins remained unaltered for 21 days. Protein degradation was likely due to the action of endogenous and bacterial enzymes.
Open Access
Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives
(Elsevier, 2020) Zarandona, I.; Barba González-Albo, Carmen; Guerrero, Pedro; Caba, Koro de la; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa, 2018-04-INC
2-phenyl ethanol is a natural compound, which have many applications due to its nice fragrance, bacteriostatic and antifungal character. However, it is difficult to keep it stable and it is highly volatile. In this work, chitosan films with 2-phenyl ethanol were developed and inclusion complexes with cyclodextrins (CDs) were prepared in order to have a controlled release of 2-phenyl ethanol. β-CD was selected to develop the inclusion complex since it showed higher retention yield (45%, molar basis) than α- or γ-CDs. Chitosan films incorporated with β-CD:2- phenyl ethanol were homogeneous, transparent and colorless, and showed high mechanical resistance. Furthermore, the release results of the films without the inclusion complex indicated that 2-phenyl ethanol was evaporated during the film preparation, and only an 8% of the total bioactive was retained in the film, while more than 90% of 2-phenyl ethanol was retained in the films with the inclusion complex.
Open Access
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
(Elseiver, 2022) García Amezketa, Arantza; Iturmendi Vizcay, Nerea; Galarza Iriarte, Uxue; Maté Caballero, Juan Ignacio; Fernández García, Teresa; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 MPa for 5 min. The physicochemical and microbiological changes in the matrix were studied and compared with their untreated counterparts on the day of production and after storing the samples for 7 d at 10 °C. Slight changes in pH were correlated with pressurization; the higher the pressure the greater the decrease in pH. For the least concentrated sample, changes were more noticeable. Furthermore, changes in particle size mainly occurred as a consequence of pressurization but also depended on casein concentration: aggregation and disruption phenomena were observed in the most concentrated samples. In terms of microbial quality, 600 MPa was the only treatment capable of achieving effective microbial control.
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
Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Yang, Yi; Maté Caballero, Juan Ignacio; Caba, Koro de la; Kilmartin, Paul A.; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMAB; Agronomía, Biotecnología y Alimentación
To achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used to modify the properties of gelatin films, and to prepare active/intelligent films. The SeedT extract showed a higher phenolic content (~ 440 mg gallic acid (GA)/g extract) and antioxidant inhibition (~ 20 %) than the SkinT extract (14 mg GA/g extract, 2 % antioxidant inhibition), while both extracts presented colour variations with an increase of solution pH. The addition of extracts into the gelatin formulation resulted in coloured and transparent films with lower wettability (water contact angle increased up to 92°) and higher UV-light absorbance (secondary antioxidant function) properties. The films were capable of releasing tannins by up to 20 % which led to antioxidant inhibition values of up to 13 % (primary antioxidant function). The addition of SkinT tannins into the films provided the films with a pH indicator ability (intelligent function).
Open Access
Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
(Wiley, 2019) Otero Tuárez, Víctor Oswaldo; Fernández Pan, Idoya; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
Physical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased LAE content. However, pH 21 and surface tension increased. The incorporation of LAE into the formulation 22 increased moisture and solubility of the films. In addition, the presence of LAE 23 affected mechanical properties, making films stronger and more flexible; it had 24 no effect on water vapor permeability. Finally, films with LAE significantly 25 increased antimicrobial properties against Listeria innocua, Shewanella 26 putrefaciens and Pseudomonas fluorescens, but not against Aeromonas 27 hydrophila. These antimicrobial films could be a used as an alternative 28 technology for of fresh products.
Open Access
Aflatoxin B1 detoxification potentials of garlic, ginger, cardamom, black cumin, and sautéing in ground spice mix red pepper products
(MDPI, 2023) Hadero Medalcho, Tadewos; Abegaz, Kebede; Dessalegn, Engeda; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ¿, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.
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
Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development
(Elsevier, 2022) Etxabide Etxeberria, Alaitz; Kilmartin, Paul A.; Maté Caballero, Juan Ignacio; Gómez-Estaca, Joaquín; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers (CNWs) were prepared. CNWs were first prepared by acid hydrolysis of chitin from shrimps, and characterized (morphological and thermal properties), before their addition into film-forming formulations. The films were heat-treated to promote the chemical crosslinking Maillard reaction (MR), between glucose and gelatin. The films then became less soluble (from 100% to ∼10%), thermally more stable, had a notably improved UV–vis light absorption capacity, and presented significantly enhanced tensile strength (from 42 to 77 MPa) and Young's modulus (from 1476 to 2921 MPa), however, they also became less flexible (from 17% to 7%) and transparent. These property alterations were mainly related to changes in crystallinity, the MR and to a lesser extent, to the formation of noncovalent (electrostatic and hydrogen bonding) interactions between CNWs and gelatin. Furthermore, due to the formation of MR products, the films turned yellow/dark brown and released antioxidant compounds (inhibition ∼33%) while immersed in water, which gave the films their active properties (stabilization of free radicals). These films have considerable potential as reinforced active packaging films for renewable food packaging applications.
Open Access
Strategies to reduce purge losses in meat products stuffed in plastic casings
(Hindawi, 2023) Flores González, Tatiana; Rojas-Graü, Alejandra; Maté Caballero, Juan Ignacio; Esparza, Jesús; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.