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Prof. Dr. Arantzazu Valdés García
University of Alicante

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0 Chemistry
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Biopolymers

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Review
Published: 12 July 2021 in Foods
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The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.

ACS Style

Arantzazu Valdés García; Raquel Sánchez Romero; Adriana Juan Polo; Soledad Prats Moya; Salvador Maestre Pérez; Ana Beltrán Sanahuja. Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods 2021, 10, 1611 .

AMA Style

Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador Maestre Pérez, Ana Beltrán Sanahuja. Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods. 2021; 10 (7):1611.

Chicago/Turabian Style

Arantzazu Valdés García; Raquel Sánchez Romero; Adriana Juan Polo; Soledad Prats Moya; Salvador Maestre Pérez; Ana Beltrán Sanahuja. 2021. "Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification." Foods 10, no. 7: 1611.

Journal article
Published: 26 April 2021 in Foods
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The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.

ACS Style

Arantzazu Valdés García; Ana Beltrán Sanahuja; Ioannis Karabagias; Anastasia Badeka; Michael Kontominas; María Garrigós. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods 2021, 10, 944 .

AMA Style

Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis Karabagias, Anastasia Badeka, Michael Kontominas, María Garrigós. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods. 2021; 10 (5):944.

Chicago/Turabian Style

Arantzazu Valdés García; Ana Beltrán Sanahuja; Ioannis Karabagias; Anastasia Badeka; Michael Kontominas; María Garrigós. 2021. "Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions." Foods 10, no. 5: 944.

Review
Published: 27 March 2021 in Polymers
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In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

ACS Style

Ana Beltrán Sanahuja; Arantzazu Valdés García. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers 2021, 13, 1053 .

AMA Style

Ana Beltrán Sanahuja, Arantzazu Valdés García. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers. 2021; 13 (7):1053.

Chicago/Turabian Style

Ana Beltrán Sanahuja; Arantzazu Valdés García. 2021. "New Trends in the Use of Volatile Compounds in Food Packaging." Polymers 13, no. 7: 1053.

Review
Published: 13 January 2021 in Foods
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Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin.

ACS Style

Ana Beltrán Sanahuja; Salvador E. Maestre Pérez; Nuria Grané Teruel; Arantzazu Valdés García; María Soledad Prats Moya. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods 2021, 10, 153 .

AMA Style

Ana Beltrán Sanahuja, Salvador E. Maestre Pérez, Nuria Grané Teruel, Arantzazu Valdés García, María Soledad Prats Moya. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods. 2021; 10 (1):153.

Chicago/Turabian Style

Ana Beltrán Sanahuja; Salvador E. Maestre Pérez; Nuria Grané Teruel; Arantzazu Valdés García; María Soledad Prats Moya. 2021. "Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins." Foods 10, no. 1: 153.

Journal article
Published: 22 September 2020 in Foods
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Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1, 1-Dipheny l-2-picrylhydrazyl) DPPH, 2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young´s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

ACS Style

Arantzazu Valdés García; Olga B. Álvarez-Pérez; Romeo Rojas; Cristobal N. Aguilar; María Carmen Garrigós. Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications. Foods 2020, 9, 1339 .

AMA Style

Arantzazu Valdés García, Olga B. Álvarez-Pérez, Romeo Rojas, Cristobal N. Aguilar, María Carmen Garrigós. Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications. Foods. 2020; 9 (9):1339.

Chicago/Turabian Style

Arantzazu Valdés García; Olga B. Álvarez-Pérez; Romeo Rojas; Cristobal N. Aguilar; María Carmen Garrigós. 2020. "Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications." Foods 9, no. 9: 1339.

Journal article
Published: 07 September 2020 in Foods
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Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.

ACS Style

Jorge Trujillo Sánchez; Arantzazu Valdés García; Antonio Martínez-Abad; Francisco Vilaplana; Alfonso Jiménez; María Carmen Garrigós. Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel. Foods 2020, 9, 1248 .

AMA Style

Jorge Trujillo Sánchez, Arantzazu Valdés García, Antonio Martínez-Abad, Francisco Vilaplana, Alfonso Jiménez, María Carmen Garrigós. Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel. Foods. 2020; 9 (9):1248.

Chicago/Turabian Style

Jorge Trujillo Sánchez; Arantzazu Valdés García; Antonio Martínez-Abad; Francisco Vilaplana; Alfonso Jiménez; María Carmen Garrigós. 2020. "Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel." Foods 9, no. 9: 1248.

Journal article
Published: 17 July 2020 in Antioxidants
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Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.

ACS Style

Arantzazu Valdés García; Nerea Juárez Serrano; Ana Beltrán Sanahuja; María Carmen Garrigós. Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds. Antioxidants 2020, 9, 629 .

AMA Style

Arantzazu Valdés García, Nerea Juárez Serrano, Ana Beltrán Sanahuja, María Carmen Garrigós. Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds. Antioxidants. 2020; 9 (7):629.

Chicago/Turabian Style

Arantzazu Valdés García; Nerea Juárez Serrano; Ana Beltrán Sanahuja; María Carmen Garrigós. 2020. "Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds." Antioxidants 9, no. 7: 629.

Journal article
Published: 06 July 2020 in Antioxidants
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Agricultural selection programmes are, today, working hard to obtain novel raspberry cultivars with higher nutritional and commercial quality. One of those cultivars is “Adelita”. This study aims to provide novel tools for raspberry cultivar identification—more specifically, the differentiation of “Adelita” from other raspberry cultivars. To perform this study, five “Adelita” samples were analysed—four cultivated in Spain and one, in Morocco—and they were compared to seven samples from six raspberry cultivars (“P04”, “Lupita”, “Enrosadira”, “P10”, “Quanza” and “Versalles”). The physical parameters (mass, length, equatorial diameter and firmness) combined with the Total Phenolic Content (TPC); the antioxidant capacity according to the antioxidant activity tested with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods; and the main target volatile compounds were used as independent variables. Principal component and cluster analysis showed that the target volatiles and physical parameters together with the TPC and DPPH values could be useful to classify Adelita cultivars separately from the rest of the cultivars included in the work. Those results proved that the developed methodology could be proposed as a reliable approach for the identification of cultivar fraud in the supply chain.

ACS Style

Arantzazu Valdés García; Salvador E. Maestre Pérez; Mikita Butsko; María Soledad Prats Moya; Ana Beltrán Sanahuja. Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile. Antioxidants 2020, 9, 593 .

AMA Style

Arantzazu Valdés García, Salvador E. Maestre Pérez, Mikita Butsko, María Soledad Prats Moya, Ana Beltrán Sanahuja. Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile. Antioxidants. 2020; 9 (7):593.

Chicago/Turabian Style

Arantzazu Valdés García; Salvador E. Maestre Pérez; Mikita Butsko; María Soledad Prats Moya; Ana Beltrán Sanahuja. 2020. "Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile." Antioxidants 9, no. 7: 593.

Journal article
Published: 31 December 2019 in Molecules
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Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

ACS Style

Arantzazu Valdés; Arantzazu Valdés García; Antonio Martínez-Abad; Francisco Vilaplana; Alfonso Jimenez; María Carmen Garrigós. Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product. Molecules 2019, 25, 166 .

AMA Style

Arantzazu Valdés, Arantzazu Valdés García, Antonio Martínez-Abad, Francisco Vilaplana, Alfonso Jimenez, María Carmen Garrigós. Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product. Molecules. 2019; 25 (1):166.

Chicago/Turabian Style

Arantzazu Valdés; Arantzazu Valdés García; Antonio Martínez-Abad; Francisco Vilaplana; Alfonso Jimenez; María Carmen Garrigós. 2019. "Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product." Molecules 25, no. 1: 166.

Journal article
Published: 14 November 2019 in Antioxidants
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In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.

ACS Style

Ana Beltrán Sanahuja; Saray López De Pablo Gallego; Salvador E. Maestre Pérez; Arantzazu Valdés García; María Soledad Prats Moya. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants 2019, 8, 551 .

AMA Style

Ana Beltrán Sanahuja, Saray López De Pablo Gallego, Salvador E. Maestre Pérez, Arantzazu Valdés García, María Soledad Prats Moya. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants. 2019; 8 (11):551.

Chicago/Turabian Style

Ana Beltrán Sanahuja; Saray López De Pablo Gallego; Salvador E. Maestre Pérez; Arantzazu Valdés García; María Soledad Prats Moya. 2019. "Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito." Antioxidants 8, no. 11: 551.

Journal article
Published: 31 May 2019 in Polymers
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Polyhydroxyalkanoates (PHAs) are nowadays considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA materials exhibit unsatisfactory smells that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, coming from Gram-negative production strains, which remain frequently attached to PHAs granules after the extraction stage. The aim of this research is the development of customised PHA bio-nano-composites for industrial applications containing organomodified nanoclays with high adsorbance properties able to capture volatile compounds responsible for the displeasing fragrance. To this end, a methodology for the detection and identification of the key volatiles released due to oxidative degradation of PHAs has been established using a headspace solid-phase microextraction technique. We report the development of nine bio-nano-composite materials based on three types of commercial PHA matrices loaded with three species of nanoclays which represent a different polar behaviour. It has been demonstrated that although the reached outcoming effect depends on the volatile nature, natural sepiolite might result in the most versatile candidate for any the PHA matrices selected.

ACS Style

Arantzazu Valdés García; Arantzazu Valdés; Ángel Fernández Cuello; Alfonso Jiménez; María Del Carmen Garrigós; Pere Castell. Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays. Polymers 2019, 11, 945 .

AMA Style

Arantzazu Valdés García, Arantzazu Valdés, Ángel Fernández Cuello, Alfonso Jiménez, María Del Carmen Garrigós, Pere Castell. Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays. Polymers. 2019; 11 (6):945.

Chicago/Turabian Style

Arantzazu Valdés García; Arantzazu Valdés; Ángel Fernández Cuello; Alfonso Jiménez; María Del Carmen Garrigós; Pere Castell. 2019. "Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays." Polymers 11, no. 6: 945.

Preprint
Published: 03 May 2019
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Poly(hydroxyalkanoates) (PHAs) are currently considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA grades exhibit unsatisfactory smell that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, coming from Gram negative production strains, which remain frequently attached to PHAs granules after extraction. The aim of this research is the development of customised PHA nano-biocomposites for industrial applications containing organo-modified nanoclays with high adsorption properties able to capture volatile compounds responsible of the displeasing fragrance in PHAs. To this end, a methodology for the detection and identification of the key volatiles released due to oxidative degradation of PHAs has been established using a headspace solid-phase microextraction technique. We report the development of nine nano-biocomposite materials based on three types of commercial PHA matrices loaded with three species of nanoclays which represent a different polar behaviour. It has been demonstrated that although the reached outcome effect depends on the volatile nature, natural sepiolite (T2) might result in the most versatile candidate for all PHA matrices selected.

ACS Style

Lidia García-Quiles; Arantzazu Valdés; Ángel Fernández-Cuello; María Del Carmen Garrigós; Alfonso Jiménez; Pere Castell. Reducing Off-Flavour in Commercial Polyhydroxyalkanoates Grades Induced by Autoxidation Through the Introduction of Modified Nanoclays. 2019, 1 .

AMA Style

Lidia García-Quiles, Arantzazu Valdés, Ángel Fernández-Cuello, María Del Carmen Garrigós, Alfonso Jiménez, Pere Castell. Reducing Off-Flavour in Commercial Polyhydroxyalkanoates Grades Induced by Autoxidation Through the Introduction of Modified Nanoclays. . 2019; ():1.

Chicago/Turabian Style

Lidia García-Quiles; Arantzazu Valdés; Ángel Fernández-Cuello; María Del Carmen Garrigós; Alfonso Jiménez; Pere Castell. 2019. "Reducing Off-Flavour in Commercial Polyhydroxyalkanoates Grades Induced by Autoxidation Through the Introduction of Modified Nanoclays." , no. : 1.

Journal article
Published: 01 July 2018 in Trends in Food Science & Technology
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Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Targeted approaches, such as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.

ACS Style

Arantzazu Valdés; Ana Beltrán; Cristina Mellinas; Alfonso Jiménez; María Carmen Garrigós. Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content. Trends in Food Science & Technology 2018, 77, 120 -130.

AMA Style

Arantzazu Valdés, Ana Beltrán, Cristina Mellinas, Alfonso Jiménez, María Carmen Garrigós. Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content. Trends in Food Science & Technology. 2018; 77 ():120-130.

Chicago/Turabian Style

Arantzazu Valdés; Ana Beltrán; Cristina Mellinas; Alfonso Jiménez; María Carmen Garrigós. 2018. "Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content." Trends in Food Science & Technology 77, no. : 120-130.

Review
Published: 19 April 2017 in Coatings
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The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

ACS Style

Arantzazu Valdés; Marina Ramos; Ana Beltrán; Alfonso Jiménez; María Del Carmen Garrigós. State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. Coatings 2017, 7, 56 .

AMA Style

Arantzazu Valdés, Marina Ramos, Ana Beltrán, Alfonso Jiménez, María Del Carmen Garrigós. State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. Coatings. 2017; 7 (4):56.

Chicago/Turabian Style

Arantzazu Valdés; Marina Ramos; Ana Beltrán; Alfonso Jiménez; María Del Carmen Garrigós. 2017. "State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications." Coatings 7, no. 4: 56.

Review
Published: 01 October 2016 in Materials Science Forum
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Growing interest in biomass valorisation in recent years has led to an increasing research focusing on its high content in phytochemicals showing high potential health benefits related to their antioxidant, anti-inflammatory and antibacterial properties, among others. On the other hand, the demand for natural antioxidants in industry is continuously increasing to avoid the harmless character of some chemical additives and, also, to limit oxidation processes in the final material, such as in food and cosmetics; increasing consumer acceptance. However, the majority of them are usually sensitive to several factors such as oxygen, light, heat, enzymes, salts, and acid or alkali mediums which lead to losses of their activity and beneficial effects. As a consequence, microencapsulation technique has been proposed in last years as a way to enhance the stability, solubility and bioavailability of these compounds. In this chapter, phytochemical compounds classification followed by their main characteristics and properties are summarized. Also, microencapsulation techniques for phytochemicals are reviewed including processes for preparing microparticles, mainly focused on spray-drying method, for industry applications.

ACS Style

Arantzazu Valdés García; María Del Carmen Garrigós Selva. Microencapsulation of Natural Antioxidant Compounds Obtained from Biomass Wastes: A Review. Materials Science Forum 2016, 875, 112 -126.

AMA Style

Arantzazu Valdés García, María Del Carmen Garrigós Selva. Microencapsulation of Natural Antioxidant Compounds Obtained from Biomass Wastes: A Review. Materials Science Forum. 2016; 875 ():112-126.

Chicago/Turabian Style

Arantzazu Valdés García; María Del Carmen Garrigós Selva. 2016. "Microencapsulation of Natural Antioxidant Compounds Obtained from Biomass Wastes: A Review." Materials Science Forum 875, no. : 112-126.

Review
Published: 28 September 2016 in Coatings
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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

ACS Style

Marina Ramos; Arantzazu Valdés; Ana Beltrán; María Del Carmen Garrigós. Gelatin-Based Films and Coatings for Food Packaging Applications. Coatings 2016, 6, 41 .

AMA Style

Marina Ramos, Arantzazu Valdés, Ana Beltrán, María Del Carmen Garrigós. Gelatin-Based Films and Coatings for Food Packaging Applications. Coatings. 2016; 6 (4):41.

Chicago/Turabian Style

Marina Ramos; Arantzazu Valdés; Ana Beltrán; María Del Carmen Garrigós. 2016. "Gelatin-Based Films and Coatings for Food Packaging Applications." Coatings 6, no. 4: 41.

Journal article
Published: 02 March 2016 in Polymer Degradation and Stability
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Reinforced poly(ε-caprolactone) (PCL)/almond skin (AS) biocomposites were prepared by extrusion and injection moulding at different AS contents (0, 10, 20, 30 wt%) in order to revalorize this agricultural residue. AS particles were characterized by field emission scanning electron microscopy (FESEM), attenuated total reflectance infrared spectroscopy (ATR-FTIR) and thermogravimetric analysis (TGA). Hemicelluloses were the first compound thermally degraded (263 ± 2 °C) followed by cellulose (330 ± 5 °C) and lignin (401 ± 3 °C) with a remaining residue of 20% which was associated to the fibre content present in AS. Mechanical, morphological, thermal, and water absorption properties; and enzymatic degradation using Pseudomonas lipase were evaluated for the obtained biocomposites. A significant improvement in Young's modulus with a gain of 73% at 30 wt% AS loading was obtained compared to neat PCL. An increase in Shore D hardness and decrease in elongation at break and impact energy were also observed with increasing AS content caused by the reinforcement effect. Lower DSC thermal enthalpies and higher crystallinity were obtained for the biocomposites. Some decrease in thermal stability and higher water absorption values were also found with AS addition. Finally, the presence of AS retarded the enzymatic degradation of PCL, showing neat PCL higher weight loss after 25 days of study followed by PCL with 10 wt% AS.

ACS Style

Arantzazu Valdés; Octavio Fenollar; Ana Beltrán; Rafael Balart; Elena Fortunati; José María Kenny; María Carmen Garrigós. Characterization and enzymatic degradation study of poly(ε-caprolactone)-based biocomposites from almond agricultural by-products. Polymer Degradation and Stability 2016, 132, 181 -190.

AMA Style

Arantzazu Valdés, Octavio Fenollar, Ana Beltrán, Rafael Balart, Elena Fortunati, José María Kenny, María Carmen Garrigós. Characterization and enzymatic degradation study of poly(ε-caprolactone)-based biocomposites from almond agricultural by-products. Polymer Degradation and Stability. 2016; 132 ():181-190.

Chicago/Turabian Style

Arantzazu Valdés; Octavio Fenollar; Ana Beltrán; Rafael Balart; Elena Fortunati; José María Kenny; María Carmen Garrigós. 2016. "Characterization and enzymatic degradation study of poly(ε-caprolactone)-based biocomposites from almond agricultural by-products." Polymer Degradation and Stability 132, no. : 181-190.

Book chapter
Published: 01 January 2016 in Reference Module in Food Science
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The accumulation of non-biodegradable plastics in the environment, raising the issue of waste disposal, joined to the growing concerns about the high dependence on petroleum-based materials has led to the development of new bio-based polymers obtained directly from biomass. Unlike the chemically synthesized polymers, bioplastics are produced by living organisms, such as plants, fungi, or bacteria. This article describes the structure, properties, and sources of the main bio-based polymers, in particular, polysaccharides, proteins, lipids, and polyesters. Their application for the development of new biomass-based advanced biomaterials is reviewed with particular interest in food technologies.

ACS Style

Arantzazu Valdés; Marina Ramos; Esther Garcia-Serna; María Del Carmen Garrigós; Alfonso Jiménez. Polymers Extracted from Biomass. Reference Module in Food Science 2016, 1 .

AMA Style

Arantzazu Valdés, Marina Ramos, Esther Garcia-Serna, María Del Carmen Garrigós, Alfonso Jiménez. Polymers Extracted from Biomass. Reference Module in Food Science. 2016; ():1.

Chicago/Turabian Style

Arantzazu Valdés; Marina Ramos; Esther Garcia-Serna; María Del Carmen Garrigós; Alfonso Jiménez. 2016. "Polymers Extracted from Biomass." Reference Module in Food Science , no. : 1.

Review
Published: 16 November 2015 in Coatings
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The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

ACS Style

Arantzazu Valdés; Nuria Burgos; Alfonso Jiménez; María Carmen Garrigós. Natural Pectin Polysaccharides as Edible Coatings. Coatings 2015, 5, 865 -886.

AMA Style

Arantzazu Valdés, Nuria Burgos, Alfonso Jiménez, María Carmen Garrigós. Natural Pectin Polysaccharides as Edible Coatings. Coatings. 2015; 5 (4):865-886.

Chicago/Turabian Style

Arantzazu Valdés; Nuria Burgos; Alfonso Jiménez; María Carmen Garrigós. 2015. "Natural Pectin Polysaccharides as Edible Coatings." Coatings 5, no. 4: 865-886.

Review
Published: 08 October 2015 in Beverages
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New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

ACS Style

Marina Ramos; Arantzazu Valdés; Ana Cristina Mellinas; María Carmen Garrigós. New Trends in Beverage Packaging Systems: A Review. Beverages 2015, 1, 248 -272.

AMA Style

Marina Ramos, Arantzazu Valdés, Ana Cristina Mellinas, María Carmen Garrigós. New Trends in Beverage Packaging Systems: A Review. Beverages. 2015; 1 (4):248-272.

Chicago/Turabian Style

Marina Ramos; Arantzazu Valdés; Ana Cristina Mellinas; María Carmen Garrigós. 2015. "New Trends in Beverage Packaging Systems: A Review." Beverages 1, no. 4: 248-272.