This page has only limited features, please log in for full access.

Unclaimed
Ingrid Aguiló-Aguayo
IRTAPostharvest Programme, Edifici FruitcentreParc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia25003Spain

Basic Info

Basic Info is private.

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Original article
Published: 15 June 2021 in International Journal of Food Science & Technology
Reads 0
Downloads 0

Proteins isolated from Ganxet common beans (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008, respectively. The oil- and water-holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g/g of GPI, respectively (p<0.05). Foaming and emulsifying properties were found to be pH-dependent (p<0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30 and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (p<0.05). Results obtained in the current study demonstrate the potential applications of Ganxet-derived proteins as techno-functional ingredients for the development of novel foods.

ACS Style

Ingrid Aguiló‐Aguayo; Carlos Álvarez; Montse Saperas; Ana Rivera; Maribel Abadias; Tomás Lafarga. Proteins isolated from Ganxet common bean ( Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties. International Journal of Food Science & Technology 2021, 1 .

AMA Style

Ingrid Aguiló‐Aguayo, Carlos Álvarez, Montse Saperas, Ana Rivera, Maribel Abadias, Tomás Lafarga. Proteins isolated from Ganxet common bean ( Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Ingrid Aguiló‐Aguayo; Carlos Álvarez; Montse Saperas; Ana Rivera; Maribel Abadias; Tomás Lafarga. 2021. "Proteins isolated from Ganxet common bean ( Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties." International Journal of Food Science & Technology , no. : 1.

Original article
Published: 12 April 2021 in Journal of Food Processing and Preservation
Reads 0
Downloads 0

Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal ®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound (US) at two frequencies (35 and 130 kHz) was also evaluated, but no significant enhancement of the effects was detected with US. In MV‐treated samples, respiration rate and dry matter (19.7 %) were higher than they were in the control (CK) (17.3 %) or GT‐treated samples (16.8 %). Neither membrane integrity nor malondialdehyde content were significantly affected by the addition of MV or GT, but in MV‐samples the antioxidant activity was increased 6‐fold at the beginning of the storage (39.1 mmol ascorbic acid equivalents/kg), but decreased after 9 days. A yellowish coloration on the surface of GT samples was observed (L*a*b* values being 68.3, ‐6.4, and 25.3, respectively), attributed to the coloration of the tea concentrate. In the conditions studied, GT was not able to delay browning in potato slices. Contrarily, MV solution preserved the original colour of the sliced potatoes (69.6, ‐6.7, 27.7 for L*a*b*, respectively) during the 9‐day storage at 4 ºC.

ACS Style

Iolanda Nicolau‐Lapeña; Gloria Bobo; Maribel Abadias; Inmaculada Viñas; Ingrid Aguiló‐Aguayo. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). Journal of Food Processing and Preservation 2021, 45, e15552 .

AMA Style

Iolanda Nicolau‐Lapeña, Gloria Bobo, Maribel Abadias, Inmaculada Viñas, Ingrid Aguiló‐Aguayo. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). Journal of Food Processing and Preservation. 2021; 45 (6):e15552.

Chicago/Turabian Style

Iolanda Nicolau‐Lapeña; Gloria Bobo; Maribel Abadias; Inmaculada Viñas; Ingrid Aguiló‐Aguayo. 2021. "Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa)." Journal of Food Processing and Preservation 45, no. 6: e15552.

Review article
Published: 20 November 2020 in Progress in Organic Coatings
Reads 0
Downloads 0

Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its interesting antioxidant and antimicrobial properties. Also, the food industry encounters the need to preserve safety and quality of fresh produce; fruits and vegetables are in high demand due to their reported health benefits, and fresh-cut products are a new trend that meets the restless needs of the society. Edible coatings are an effective way to maintain freshness of these products, extend their shelf life, and even act as an alternative to modified atmosphere packaging to be used in conventional packaging. Aloe vera gel is a natural hydrocolloid, composed mainly by polysaccharides, that has been applied in the last years on fruits and vegetables. It can act as a semipermeable barrier for gases and water vapor, decreasing the respiration and ripening processes of the fruit, thus maintaining weight, firmness and valuable compounds. Its antioxidant and antimicrobial properties make it also an interesting material for increasing the shelf-life of fruits and vegetables. This review aims to describe the preparation and preservation of Aloe vera gel as well as the properties and compounds that are effective against oxidation and microbial growth. Moreover, the recent findings of its use – with or without additives – as an edible coating on fruits and vegetables have been widely detailed, showing that Aloe vera gel is a promising preservative method in this industry.

ACS Style

Iolanda Nicolau-Lapeña; Pilar Colàs-Medà; Isabel Alegre; Ingrid Aguiló-Aguayo; Peter Muranyi; Inmaculada Viñas. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables. Progress in Organic Coatings 2020, 151, 106007 .

AMA Style

Iolanda Nicolau-Lapeña, Pilar Colàs-Medà, Isabel Alegre, Ingrid Aguiló-Aguayo, Peter Muranyi, Inmaculada Viñas. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables. Progress in Organic Coatings. 2020; 151 ():106007.

Chicago/Turabian Style

Iolanda Nicolau-Lapeña; Pilar Colàs-Medà; Isabel Alegre; Ingrid Aguiló-Aguayo; Peter Muranyi; Inmaculada Viñas. 2020. "Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables." Progress in Organic Coatings 151, no. : 106007.

Journal article
Published: 11 September 2020 in International Journal of Food Microbiology
Reads 0
Downloads 0

Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.

ACS Style

Iolanda Nicolau-Lapeña; Maribel Abadias; Inmaculada Viñas; Gloria Bobo; Tomás Lafarga; Albert Ribas-Agustí; Ingrid Aguiló-Aguayo. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. International Journal of Food Microbiology 2020, 335, 108887 .

AMA Style

Iolanda Nicolau-Lapeña, Maribel Abadias, Inmaculada Viñas, Gloria Bobo, Tomás Lafarga, Albert Ribas-Agustí, Ingrid Aguiló-Aguayo. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. International Journal of Food Microbiology. 2020; 335 ():108887.

Chicago/Turabian Style

Iolanda Nicolau-Lapeña; Maribel Abadias; Inmaculada Viñas; Gloria Bobo; Tomás Lafarga; Albert Ribas-Agustí; Ingrid Aguiló-Aguayo. 2020. "Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries." International Journal of Food Microbiology 335, no. : 108887.

Research article
Published: 23 December 2019 in Food Science and Technology International
Reads 0
Downloads 0

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

ACS Style

Lorena Zudaire; Inmaculada Viñas; Maribel Abadias; Tomás Lafarga; Gloria Bobo; Joan Simó; Ingrid Aguiló-Aguayo. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.). Food Science and Technology International 2019, 26, 403 -412.

AMA Style

Lorena Zudaire, Inmaculada Viñas, Maribel Abadias, Tomás Lafarga, Gloria Bobo, Joan Simó, Ingrid Aguiló-Aguayo. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.). Food Science and Technology International. 2019; 26 (5):403-412.

Chicago/Turabian Style

Lorena Zudaire; Inmaculada Viñas; Maribel Abadias; Tomás Lafarga; Gloria Bobo; Joan Simó; Ingrid Aguiló-Aguayo. 2019. "Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)." Food Science and Technology International 26, no. 5: 403-412.

Original article
Published: 14 September 2019 in Journal of Food Science and Technology
Reads 0
Downloads 0

Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture of fresh-cut salads. The current study evaluated the phenolic content and antioxidant activity of ten fresh and minimally processed lettuce varieties. The phenolic content of selected lettuce samples varied significantly among varieties. Although a higher phenolic content was observed in modern lettuce varieties, when compared to the traditional ones (except for the landrace Francès 219/855), the antioxidant capacity of modern and traditional lettuce varieties was similar. Minimal processing followed by storage for a 7-day period led to an increased phenolic content in varieties Rutilaï RZ, Abago RZ, Maravilla LS044, Francès 219/855, Negre borratger 386/935, and D’hivern LS008, supporting the hypothesis that wounding can induce the accumulation of phenolic compounds in lettuce leaves. For example, the total phenolic content of Francès 219/855 after processing and storage increased from 8.3 to 11.3 mg/100 g (p < 0.05). Accumulation of phenolic compounds after minimal processing was not observed in all the studied samples, suggesting that this effect could be matrix-dependant. The amount of bioaccessible polyphenols was higher after minimal processing and storage. Indeed, the amount of bioaccessible polyphenols after a simulated gastrointestinal digestion of fresh or minimally processed Pelikan lettuce was calculated as 32.6 or 43.3 mg/100 g respectively (p < 0.05), suggesting that the increased amount of polyphenols caused by processing and storage can also lead to a higher amount of bioaccessible phenolic compounds.

ACS Style

Tomás Lafarga; Silvia Villaró; Ana Rivera; Gloria Bobo; Ingrid Aguiló-Aguayo. Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties. Journal of Food Science and Technology 2019, 57, 754 -763.

AMA Style

Tomás Lafarga, Silvia Villaró, Ana Rivera, Gloria Bobo, Ingrid Aguiló-Aguayo. Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties. Journal of Food Science and Technology. 2019; 57 (2):754-763.

Chicago/Turabian Style

Tomás Lafarga; Silvia Villaró; Ana Rivera; Gloria Bobo; Ingrid Aguiló-Aguayo. 2019. "Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties." Journal of Food Science and Technology 57, no. 2: 754-763.

Journal article
Published: 30 August 2019 in International Journal of Gastronomy and Food Science
Reads 0
Downloads 0

Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the pH and the cooking conditions needed to improve the foaming and emulsifying capacity of aquafaba, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.

ACS Style

Tomás Lafarga; Silvia Villaró; Gloria Bobo; Ingrid Aguiló-Aguayo. Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science 2019, 18, 100177 .

AMA Style

Tomás Lafarga, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-Aguayo. Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science. 2019; 18 ():100177.

Chicago/Turabian Style

Tomás Lafarga; Silvia Villaró; Gloria Bobo; Ingrid Aguiló-Aguayo. 2019. "Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology." International Journal of Gastronomy and Food Science 18, no. : 100177.

Review
Published: 12 August 2019 in Food and Bioprocess Technology
Reads 0
Downloads 0
ACS Style

Iolanda Nicolau-Lapeña; Tomás Lafarga; Inmaculada Viñas; Maribel Abadias; Gloria Bobo; Ingrid Aguiló-Aguayo. Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review. Food and Bioprocess Technology 2019, 12, 1452 -1471.

AMA Style

Iolanda Nicolau-Lapeña, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo. Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review. Food and Bioprocess Technology. 2019; 12 (9):1452-1471.

Chicago/Turabian Style

Iolanda Nicolau-Lapeña; Tomás Lafarga; Inmaculada Viñas; Maribel Abadias; Gloria Bobo; Ingrid Aguiló-Aguayo. 2019. "Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review." Food and Bioprocess Technology 12, no. 9: 1452-1471.

Journal article
Published: 24 July 2019 in LWT
Reads 0
Downloads 0

The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or 2.0% for breads containing Nannochloropsis or Tetraselmis, respectively. No major differences were observed in the physicochemical properties of the end products besides an expected darker and greener colour. Microalgae incorporation led to increased phenolic content and in vitro antioxidant capacity in both matrices. For example, the total phenolic content of crackers increased from 24.6 ± 1.5 mg/100 g in the control to 32.4 ± 0.4 or 34.2 ± 1.0 mg/100 g in crackers containing Tetraselmis or Nannochloropsis, respectively. The amount of bioaccessible polyphenols after a simulated gastrointestinal digestion was also higher in microalgae-containing goods than in the controls. Sensory evaluation showed that microalgae-containing products were competitive with the controls with the added advantage of having an improved nutritional value and a “trendy” ingredient. Moreover, microalgae-containing products showed an increased emission of some volatile compounds such as p-cymene and (Z)-2-heptenal, which are responsible for fresh, citrus, terpenic, woody, and spicy or fatty, oily, and fruity odours, respectively.

ACS Style

Tomás Lafarga; Erika Mayre; Gemma Echeverria; Inmaculada Viñas; Silvia Villaró; F. Gabriel Acien Fernandez; Massimo Castellari; Ingrid Aguiló-Aguayo. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods. LWT 2019, 115, 108439 .

AMA Style

Tomás Lafarga, Erika Mayre, Gemma Echeverria, Inmaculada Viñas, Silvia Villaró, F. Gabriel Acien Fernandez, Massimo Castellari, Ingrid Aguiló-Aguayo. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods. LWT. 2019; 115 ():108439.

Chicago/Turabian Style

Tomás Lafarga; Erika Mayre; Gemma Echeverria; Inmaculada Viñas; Silvia Villaró; F. Gabriel Acien Fernandez; Massimo Castellari; Ingrid Aguiló-Aguayo. 2019. "Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods." LWT 115, no. : 108439.

Journal article
Published: 22 July 2019 in International Journal of Food Science & Technology
Reads 0
Downloads 0
ACS Style

Tomás Lafarga; Carlos Álvarez; Silvia Villaró; Gloria Bobo; Ingrid Aguiló‐Aguayo. Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions. International Journal of Food Science & Technology 2019, 55, 475 -481.

AMA Style

Tomás Lafarga, Carlos Álvarez, Silvia Villaró, Gloria Bobo, Ingrid Aguiló‐Aguayo. Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions. International Journal of Food Science & Technology. 2019; 55 (2):475-481.

Chicago/Turabian Style

Tomás Lafarga; Carlos Álvarez; Silvia Villaró; Gloria Bobo; Ingrid Aguiló‐Aguayo. 2019. "Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions." International Journal of Food Science & Technology 55, no. 2: 475-481.

Journal article
Published: 15 May 2019 in Food Microbiology
Reads 0
Downloads 0

The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid (PA) at three concentrations (20, 40 and 80 ppm) and washing times (1 and 2 min) was compared to sodium hypochlorite (200 ppm) (NaClO) treatments and a water control, and its influence on the physico-chemical, biochemical and nutritional quality of strawberries was also studied. Counts on total aerobic mesophilic microorganisms were comparable between NaClO and PA. For yeasts and molds, only NaClO and 80 ppm PA reduced contamination in washing water, but no differences wereobserved in strawberries. Artificially inoculated L. innocua was reduced by at least 4 log cfu/g in strawberry by all the PA treatments, except at 20 ppm PA for 1 min. Total soluble solids, pH, titratable acidity, antioxidant activity and total phenolic content values were maintained after all treatments. Only anthocyanin content was affected. Treatments of 20 and 40 ppm PA did not significantly affect fruit color, and there were no losses on strawberry firmness. PA, as a GRAS substance that has shown potential to reduce microorganisms present in strawberries without any major physicochemical or sensorial alteration, could be a suitable alternative to chlorine disinfection.

ACS Style

Iolanda Nicolau-Lapeña; Maribel Abadias; Gloria Bobo; Ingrid Aguiló; Tomas Lafarga; Inmaculada Viñas. Strawberry sanitization by peracetic acid washing and its effect on fruit quality. Food Microbiology 2019, 83, 159 -166.

AMA Style

Iolanda Nicolau-Lapeña, Maribel Abadias, Gloria Bobo, Ingrid Aguiló, Tomas Lafarga, Inmaculada Viñas. Strawberry sanitization by peracetic acid washing and its effect on fruit quality. Food Microbiology. 2019; 83 ():159-166.

Chicago/Turabian Style

Iolanda Nicolau-Lapeña; Maribel Abadias; Gloria Bobo; Ingrid Aguiló; Tomas Lafarga; Inmaculada Viñas. 2019. "Strawberry sanitization by peracetic acid washing and its effect on fruit quality." Food Microbiology 83, no. : 159-166.

Journal article
Published: 09 May 2019 in LWT
Reads 0
Downloads 0

The aim of this paper was to develop a broccoli soup enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).

ACS Style

Tomás Lafarga; F. Gabriel Acien Fernandez; Massimo Castellari; Silvia Villaró; Gloria Bobo; Ingrid Aguiló-Aguayo. Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT 2019, 111, 167 -174.

AMA Style

Tomás Lafarga, F. Gabriel Acien Fernandez, Massimo Castellari, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-Aguayo. Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT. 2019; 111 ():167-174.

Chicago/Turabian Style

Tomás Lafarga; F. Gabriel Acien Fernandez; Massimo Castellari; Silvia Villaró; Gloria Bobo; Ingrid Aguiló-Aguayo. 2019. "Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup." LWT 111, no. : 167-174.

Article
Published: 09 May 2019 in Food Science and Biotechnology
Reads 0
Downloads 0

Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts.

ACS Style

Tomás Lafarga; Maria Janeth Rodríguez-Roque; Gloria Bobo; Silvia Villaró; Ingrid Aguiló-Aguayo. Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Science and Biotechnology 2019, 28, 1713 -1721.

AMA Style

Tomás Lafarga, Maria Janeth Rodríguez-Roque, Gloria Bobo, Silvia Villaró, Ingrid Aguiló-Aguayo. Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Science and Biotechnology. 2019; 28 (6):1713-1721.

Chicago/Turabian Style

Tomás Lafarga; Maria Janeth Rodríguez-Roque; Gloria Bobo; Silvia Villaró; Ingrid Aguiló-Aguayo. 2019. "Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables." Food Science and Biotechnology 28, no. 6: 1713-1721.

Journal article
Published: 01 March 2019 in International Journal of Food Microbiology
Reads 0
Downloads 0

The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat ‘Iceberg lettuce’ and baby spinach leaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). The inhibition of pathogen's growth by sequential pretreatments with UV-C in PAA and then biocontrol using Pseudomonas graminis CPA-7 was assessed during MAP storage at 5 °C and upon a breakage of the cold-storage chain. In fresh-cut lettuce, 0 1 kJ/m2 UV-C, in water or in 40 mg/L PAA, inactivated both pathogens by up to 2.1 ± 0.7 log10, which improved the efficacy of water-washing by up to 1.9 log10 and showed bacteriostatic effects on both pathogens. In baby spinach leaves, the combination of 0 3 kJ/m2 UV-C and 40 mg/L PAA reduced S. enterica and L. monocytogenes populations by 1.4 ± 0.2 and 2.2 ± 0.3 log10 respectively, which improved water-washing by 0.8 ± 0.2 log10. Combined treatments (0.1 or 0 3 kJ/m2 WUV and 40 mg/L PAA) inactivated both pathogens in the process solution from lettuce or spinach single sanitation, respectively. Pretreating lettuce with UV-C in PAA reduced L. monocytogenes and S. enterica's growth by up to 0.9 ± 0.1 log10 with respect to the PAA-pretreated control after 6 d at 5 °C in MAP. Upon a cold-chain breakage, CPA-7 prevented S. enterica growth in PAA-pretreated lettuce, whereas showed no effect on L. monocytogenes in any of both matrices. Low-dose UV-C in PAA is a suitable preservation strategy for improving the safety of ready-to-eat leafy greens and reducing the risk of cross contamination.

ACS Style

Cyrelys Collazo; Violeta Noguera; Ingrid Aguiló; Maribel Abadias; Pilar Colás-Medà; Iolanda Nicolau; Inmaculada Viñas. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves. International Journal of Food Microbiology 2019, 297, 11 -20.

AMA Style

Cyrelys Collazo, Violeta Noguera, Ingrid Aguiló, Maribel Abadias, Pilar Colás-Medà, Iolanda Nicolau, Inmaculada Viñas. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves. International Journal of Food Microbiology. 2019; 297 ():11-20.

Chicago/Turabian Style

Cyrelys Collazo; Violeta Noguera; Ingrid Aguiló; Maribel Abadias; Pilar Colás-Medà; Iolanda Nicolau; Inmaculada Viñas. 2019. "Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves." International Journal of Food Microbiology 297, no. : 11-20.

Journal article
Published: 08 February 2019 in Innovative Food Science & Emerging Technologies
Reads 0
Downloads 0

The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria innocua in fresh-cut broccoli were evaluated. Water-assisted UV-C (WUV) (0.3 and 0.5 kJ/m2) reduced L. innocua initial populations by 1.7 and 2.4 log10 CFU/g, respectively; the latter dose also inhibited their growth for 8 d at 5 °C. Replacing water with 40 or 80 mg/L peroxyacetic acid did not improve this efficacy. Pulsed light (5, 10, 15, and 20 kJ/m2) showed no effect on native microbiota. Neither did 15 kJ/m2 PL inactivate L. innocua or inhibit its growth. Nonetheless, 24-h post-processing, PL (15 kJ/m2) increased total phenolic content by 25% in respect of chlorine-sanitation, and enhanced total antioxidant capacity by 12 and 18% compared to water and chlorine controls, respectively. Unlike dry-PL, WUV appears to be a suitable technology for controlling L. monocytogenes populations in fresh-cut broccoli. The present work provides relevant information to the fresh-cut food industry regarding a suitable decontamination alternative to chlorine sanitation. Low-dose immersion-assisted UV-C allows inactivation and inhibition of native and pathogenic microbiota while generates non-toxic byproducts and allows reusing the process water thereby enabling savings in water consumption. The results obtained herein provide new tools to ensure both quality and safety of minimally processed products, contributing to the so-called “smart green growth” addressed to provide a more innovative and sustainable future for the food industry.

ACS Style

Cyrelys Collazo; Florence Charles; Ingrid Aguiló; Jesús Marín-Sáez; Tomas Lafarga; Maribel Abadias; Inmaculada Viñas. Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. Innovative Food Science & Emerging Technologies 2019, 52, 438 -449.

AMA Style

Cyrelys Collazo, Florence Charles, Ingrid Aguiló, Jesús Marín-Sáez, Tomas Lafarga, Maribel Abadias, Inmaculada Viñas. Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. Innovative Food Science & Emerging Technologies. 2019; 52 ():438-449.

Chicago/Turabian Style

Cyrelys Collazo; Florence Charles; Ingrid Aguiló; Jesús Marín-Sáez; Tomas Lafarga; Maribel Abadias; Inmaculada Viñas. 2019. "Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light." Innovative Food Science & Emerging Technologies 52, no. : 438-449.

Journal article
Published: 30 January 2019 in Scientia Horticulturae
Reads 0
Downloads 0

Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation site and planting time on the storability and quality of whole fresh and roasted calçots (Allium cepa L.) was investigated. Moreover, the suitability for fresh-cut processing of four different calçots was studied. Samples from ‘Montferri’ onion cultivar presented the best storability. Overall, postharvest storage time had no remarkable effect on the quality of whole calçots but produced an increase on the antioxidant properties of all samples. In relation to the aptitude to minimal processing, ‘Montferri’ onion cultivar cultivated at Viladecans in August showed the best results in terms of quality throughout their postharvest storage time. Therefore, cultivar and postharvest storage time could have more effect than cultivation site and planting time on the quality of whole and fresh-cut calçots.

ACS Style

Lorena Zudaire; Inmaculada Viñas; Joan Simó; Silvia Sans; Maribel Abadias; Ingrid Aguiló-Aguayo. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.). Scientia Horticulturae 2019, 249, 110 -119.

AMA Style

Lorena Zudaire, Inmaculada Viñas, Joan Simó, Silvia Sans, Maribel Abadias, Ingrid Aguiló-Aguayo. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.). Scientia Horticulturae. 2019; 249 ():110-119.

Chicago/Turabian Style

Lorena Zudaire; Inmaculada Viñas; Joan Simó; Silvia Sans; Maribel Abadias; Ingrid Aguiló-Aguayo. 2019. "Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)." Scientia Horticulturae 249, no. : 110-119.

Original article
Published: 07 January 2019 in Journal of Food Processing and Preservation
Reads 0
Downloads 0

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste. Practical applications In recent decades, functional foods have gained increased consumer interest and are currently one of the hot trends in the food industry. In addition, sustainable food production and waste valorization are becoming important issues in the food industry, where high amounts of co‐products are generated. A large percentage of the total mass of broccoli plants is discarded as waste or used for low‐value purposes. Broccoli co‐products are rich in bioactive compounds. Therefore, enrichment of bread with bioactive compounds obtained from broccoli co‐products is both an economic and environmentally attractive option for food processors.

ACS Style

Tomás Lafarga; Eimear Gallagher; Ariadna Bademunt; Inmaculada Viñas; Gloria Bobo; Silvia Villaró; Ingrid Aguiló-Aguayo. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. Journal of Food Processing and Preservation 2019, 43, e13861 .

AMA Style

Tomás Lafarga, Eimear Gallagher, Ariadna Bademunt, Inmaculada Viñas, Gloria Bobo, Silvia Villaró, Ingrid Aguiló-Aguayo. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. Journal of Food Processing and Preservation. 2019; 43 (2):e13861.

Chicago/Turabian Style

Tomás Lafarga; Eimear Gallagher; Ariadna Bademunt; Inmaculada Viñas; Gloria Bobo; Silvia Villaró; Ingrid Aguiló-Aguayo. 2019. "Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products." Journal of Food Processing and Preservation 43, no. 2: e13861.

Original article
Published: 04 January 2019 in International Journal of Food Science & Technology
Reads 0
Downloads 0

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.

ACS Style

Tomás Lafarga; Silvia Villaró; Gloria Bobo; Joan Simó; Ingrid Aguiló‐Aguayo. Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses. International Journal of Food Science & Technology 2019, 54, 1816 -1823.

AMA Style

Tomás Lafarga, Silvia Villaró, Gloria Bobo, Joan Simó, Ingrid Aguiló‐Aguayo. Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses. International Journal of Food Science & Technology. 2019; 54 (5):1816-1823.

Chicago/Turabian Style

Tomás Lafarga; Silvia Villaró; Gloria Bobo; Joan Simó; Ingrid Aguiló‐Aguayo. 2019. "Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses." International Journal of Food Science & Technology 54, no. 5: 1816-1823.

Review
Published: 03 January 2019 in Innovative Food Science & Emerging Technologies
Reads 0
Downloads 0

Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing cross-contamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.

ACS Style

Tomás Lafarga; Pilar Colás-Medà; Maribel Abadías; Ingrid Aguiló-Aguayo; Gloria Bobo; Inmaculada Viñas. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. Innovative Food Science & Emerging Technologies 2019, 52, 197 -212.

AMA Style

Tomás Lafarga, Pilar Colás-Medà, Maribel Abadías, Ingrid Aguiló-Aguayo, Gloria Bobo, Inmaculada Viñas. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. Innovative Food Science & Emerging Technologies. 2019; 52 ():197-212.

Chicago/Turabian Style

Tomás Lafarga; Pilar Colás-Medà; Maribel Abadías; Ingrid Aguiló-Aguayo; Gloria Bobo; Inmaculada Viñas. 2019. "Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review." Innovative Food Science & Emerging Technologies 52, no. : 197-212.

Research article
Published: 13 December 2018 in Food Science and Technology International
Reads 0
Downloads 0

Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears. After harvest, whole pears were dipped in calcium chloride solution (1%, w/v) or water (control) for 10 min at 25 ℃ and stored for five months at temperatures ranging from 0 to −0.5 ℃. Both batches of fruit were minimally processed and dipped in a solution containing CPA-7 and an antioxidant solution or kept untreated, and both groups were stored at 4 ℃ for six days. The postharvest calcium treatment had no remarkable effect on the quality of the whole and fresh-cut pears. The enzymatic activities (PPO, PME and PG) related to browning and softening were constant in fresh-cut pears after storage, and the application of P. graminis CPA-7 had a positive effect on the activity of PPO. Finally, a combined effect of the biocontrol agent and calcium treatment was not demonstrated.

ACS Style

Lorena Zudaire; Inmaculada Viñas; María Belén Iglesias; Lucía Plaza; Maribel Abadias; Ingrid Aguiló-Aguayo. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality. Food Science and Technology International 2018, 25, 271 -281.

AMA Style

Lorena Zudaire, Inmaculada Viñas, María Belén Iglesias, Lucía Plaza, Maribel Abadias, Ingrid Aguiló-Aguayo. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality. Food Science and Technology International. 2018; 25 (4):271-281.

Chicago/Turabian Style

Lorena Zudaire; Inmaculada Viñas; María Belén Iglesias; Lucía Plaza; Maribel Abadias; Ingrid Aguiló-Aguayo. 2018. "Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality." Food Science and Technology International 25, no. 4: 271-281.