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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.
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 StyleArantzazu 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 StyleArantzazu 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.
Plastics are essential materials, but their extensive production poses a threat to the environment. Biobased plastics provide an alternative, that reduce, in many cases, their perdurability. The degradation of conventional (polyethylene (PE) / polyethylene terephthalate (PET) and polyamide (PA) / polypropylene (PP)- ethylene vinyl alcohol (EVOH)-PP) and polylactic acid (PLA)-based materials was evaluated through an in situ manipulative experiment for one year simulating different soil scenarios. The degradation of the materials was evaluated by means of weight loss, differential scanning calorimetry and infrared spectroscopy. Conventional materials showed values less than 2% of weight loss for all treatments after one year. The weight loss in PLA-based materials was notably enhanced at temperatures above 20°C and with high water availability, while soil texture showed a minor influence. The carbonyl and crystallization indices, as well as the enthalpy of fusion, detected early signs of degradation of biobased materials and confirmed the degradation detected by weight loss. This study highlights that the degradation of materials can be markedly different depending on the environmental conditions in terrestrial environmental compartments such as soil, where water availability and temperature can be more variable than in marine environments. Thus, the certification of material degradability needs to be linked to the specific environmental compartment and conditions in which the material has been tested.
Ana Beltrán-Sanahuja; Alba Benito-Kaesbach; Natalia Sánchez-García; Carlos Sanz-Lázaro. Degradation of conventional and biobased plastics in soil under contrasting environmental conditions. Science of The Total Environment 2021, 787, 147678 .
AMA StyleAna Beltrán-Sanahuja, Alba Benito-Kaesbach, Natalia Sánchez-García, Carlos Sanz-Lázaro. Degradation of conventional and biobased plastics in soil under contrasting environmental conditions. Science of The Total Environment. 2021; 787 ():147678.
Chicago/Turabian StyleAna Beltrán-Sanahuja; Alba Benito-Kaesbach; Natalia Sánchez-García; Carlos Sanz-Lázaro. 2021. "Degradation of conventional and biobased plastics in soil under contrasting environmental conditions." Science of The Total Environment 787, no. : 147678.
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.
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 StyleArantzazu 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 StyleArantzazu 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.
The aim of this study was to develop a double function active packaging material for nuts. The packaging solution, on the one hand, integrated polybutadiene (PB) as an oxygen scavenger and, on the other hand, it incorporated peanut aroma (PA) to improve customer’s sensorial experience. Different formulations based on low density polyethylene (LDPE), commercial PA (5 wt %) and PB at two levels (5 wt % and 13 wt %) were obtained by cast film extrusion. The obtained films were compared in terms of their mechanical, structural, optical and thermal properties confirming a plasticizing effect of PA and PB resulting in an increase in the ductility of the polymer and in a slight decrease in the thermal properties, maintaining their transparency. Regarding the oxygen capacity of the films, values of 4.4 mL and 2.7 mL O2 g−1 film were obtained for PE/PA/PB13 and PE/PA/PB5, respectively, after 6 days proving the suitability of the UV irradiation treatment in improving the oxygen absorption capacity of PB without the need of a metal catalyst. The aroma retention capacity into the polymer matrix was also evaluated in the developed formulations. The incorporation of PB in 13 wt % into a LDPE matrix improved the PA retention. This behavior was attributed to the ability of PB in enhancing cross-linking of LDPE as the concentration of PB increases. The results suggested the potential of PE/PB/PB13 films as oxygen scavenger and aromatic food packaging system to offer protection against lipid oxidation in nuts.
Adriana Juan-Polo; Salvador Maestre Pérez; María Monedero Prieto; Ana Tone; Carmen Sánchez Reig; Ana Beltrán Sanahuja. Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma. Polymers 2021, 13, 1310 .
AMA StyleAdriana Juan-Polo, Salvador Maestre Pérez, María Monedero Prieto, Ana Tone, Carmen Sánchez Reig, Ana Beltrán Sanahuja. Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma. Polymers. 2021; 13 (8):1310.
Chicago/Turabian StyleAdriana Juan-Polo; Salvador Maestre Pérez; María Monedero Prieto; Ana Tone; Carmen Sánchez Reig; Ana Beltrán Sanahuja. 2021. "Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma." Polymers 13, no. 8: 1310.
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.
Ana Beltrán Sanahuja; Arantzazu Valdés García. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers 2021, 13, 1053 .
AMA StyleAna Beltrán Sanahuja, Arantzazu Valdés García. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers. 2021; 13 (7):1053.
Chicago/Turabian StyleAna Beltrán Sanahuja; Arantzazu Valdés García. 2021. "New Trends in the Use of Volatile Compounds in Food Packaging." Polymers 13, no. 7: 1053.
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.
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 StyleAna 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 StyleAna 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.
Microplastics (MPs) are becoming an environmental growing concern, being the sewage sludge applied to agriculture fields one of the most important inputs to the environment. To date, there is no standardized protocol for their extraction and changes in vegetative growth and fruit maturation on cultivated plants induced by sludge containing MPs have not been studied yet. Sewage sludge from three different wastewater treatment plants located in Murcia, Spain, were studied. First, the microplastic concentration was estimated and, then, the effects of the sewage sludge in the development of tomato plants and fruit production was analyzed. The measured parameters in tomato plants were both, biomass and length, for shoot and root part, as well as, stem diameter and tomato production. The present work has developed and validated a protocol for the extraction and quantification of MPs comprising several shapes, materials and sizes from samples of sewage sludges, which offers a good compromise for the extraction of different types of microplastic. The protocol used for MPs extraction had a recovery efficiency of 80 ± 3 % (mean ± SE) and used bicarbonate, to maximize MPs extraction. The mean abundance of MPs in the studied sewage sludge samples was 30,940 ± 8,589 particles kg-1 dry weight. Soils with sludge containing MPs fostered the growth of tomato plants, while delaying and diminished fruit production. However, other factors or their interactions with MPs could have influenced the outcomes. Further studies are necessary to corroborate these findings and explain the mechanisms of possible effects of MPs on plants.
Ricardo Hernández-Arenas; Ana Beltrán-Sanahuja; Paula Navarro-Quirant; Carlos Sanz-Lazaro. The effect of sewage sludge containing microplastics on growth and fruit development of tomato plants. Environmental Pollution 2020, 268, 115779 .
AMA StyleRicardo Hernández-Arenas, Ana Beltrán-Sanahuja, Paula Navarro-Quirant, Carlos Sanz-Lazaro. The effect of sewage sludge containing microplastics on growth and fruit development of tomato plants. Environmental Pollution. 2020; 268 ():115779.
Chicago/Turabian StyleRicardo Hernández-Arenas; Ana Beltrán-Sanahuja; Paula Navarro-Quirant; Carlos Sanz-Lazaro. 2020. "The effect of sewage sludge containing microplastics on growth and fruit development of tomato plants." Environmental Pollution 268, no. : 115779.
Nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by adding thymol (8 wt.%) and a commercial montmorillonite (D43B) at different concentrations (2.5 and 5 wt.%). The antioxidant, antimicrobial, and disintegration properties of all films were determined. A kinetic study was carried out to evaluate the thymol release from the polymer matrix into ethanol 10% (v/v) as food simulant. The nanostructured networks formed in binary and ternary systems were of interest in controlling the release of thymol into the food simulant. The results indicated that the diffusion of thymol through the PLA matrix was influenced by the presence of the nanoclay. Disintegration tests demonstrated that the incorporation of both additives promoted the breakdown of the polymer matrix due to the presence of the reactive hydroxyl group in the thymol structure and ammonium groups in D43B. Active films containing thymol and D43B efficiently enhanced the antioxidant activity (inhibition values higher than 77%) of the nano-biocomposites. Finally, the addition of 8 wt.% thymol and 2.5 wt.% D43B significantly increased the antibacterial activity against Escherichia coli and Staphylococcus aureus 8325-4, resulting in a clear advantage to improve the shelf-life of perishable packaged food.
Marina Ramos; Elena Fortunati; Ana Beltrán; Mercedes Peltzer; Francesco Cristofaro; Livia Visai; Artur J.M. Valente; Alfonso Jiménez; Jose M. Kenny; María Carmen Garrigós. Controlled Release, Disintegration, Antioxidant, and Antimicrobial Properties of Poly (Lactic Acid)/Thymol/Nanoclay Composites. Polymers 2020, 12, 1878 .
AMA StyleMarina Ramos, Elena Fortunati, Ana Beltrán, Mercedes Peltzer, Francesco Cristofaro, Livia Visai, Artur J.M. Valente, Alfonso Jiménez, Jose M. Kenny, María Carmen Garrigós. Controlled Release, Disintegration, Antioxidant, and Antimicrobial Properties of Poly (Lactic Acid)/Thymol/Nanoclay Composites. Polymers. 2020; 12 (9):1878.
Chicago/Turabian StyleMarina Ramos; Elena Fortunati; Ana Beltrán; Mercedes Peltzer; Francesco Cristofaro; Livia Visai; Artur J.M. Valente; Alfonso Jiménez; Jose M. Kenny; María Carmen Garrigós. 2020. "Controlled Release, Disintegration, Antioxidant, and Antimicrobial Properties of Poly (Lactic Acid)/Thymol/Nanoclay Composites." Polymers 12, no. 9: 1878.
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.
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 StyleArantzazu 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 StyleArantzazu 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.
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.
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 StyleArantzazu 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 StyleArantzazu 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.
Thymol and silver nanoparticles (Ag-NPs) were used to develop poly(lactic acid) (PLA)-based films with antioxidant and antibacterial performance. Different amounts of thymol (6 and 8 wt%) and 1 wt% Ag-NPs were added to PLA to produce the active films. Ag-NPs and thymol were successfully identified in the nanocomposite structures using spectroscopic techniques. A kinetic study was performed to evaluate the release of thymol and Ag-NPs from the nanocomposites to an aqueous food simulant (ethanol 10%, v/v) at 40 °C. The diffusion of thymol from the polymer matrix was affected by the presence of non-migrating Ag-NPs, which showed non-Fickian release behavior. The ternary system including 1 wt% Ag-NPs and 8 wt% thymol showed clear antibacterial performance by reducing the cell viability of Escherichia coli and Staphylococcus aureus by around 40% after 3 and 24 h of storage at 4, 25, and 37 °C compared to neat PLA. Significant antioxidant behavior of all active films was also confirmed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The obtained nanocomposite films based on PLA and the addition of Ag-NPs and thymol were proven to have combined antioxidant and antibacterial performance, with controlled release of thymol. These formulations have potential applications in the development of innovative and customized active packaging systems to increase the shelf-life of food products.
Marina Ramos; Ana Beltran; Elena Fortunati; Mercedes A Peltzer; Francesco Cristofaro; Livia Visai; Artur J.M. Valente; Alfonso Jiménez; Jose M. Kenny; María Carmen Garrigós. Controlled Release of Thymol from Poly(Lactic Acid)-Based Silver Nanocomposite Films with Antibacterial and Antioxidant Activity. Antioxidants 2020, 9, 395 .
AMA StyleMarina Ramos, Ana Beltran, Elena Fortunati, Mercedes A Peltzer, Francesco Cristofaro, Livia Visai, Artur J.M. Valente, Alfonso Jiménez, Jose M. Kenny, María Carmen Garrigós. Controlled Release of Thymol from Poly(Lactic Acid)-Based Silver Nanocomposite Films with Antibacterial and Antioxidant Activity. Antioxidants. 2020; 9 (5):395.
Chicago/Turabian StyleMarina Ramos; Ana Beltran; Elena Fortunati; Mercedes A Peltzer; Francesco Cristofaro; Livia Visai; Artur J.M. Valente; Alfonso Jiménez; Jose M. Kenny; María Carmen Garrigós. 2020. "Controlled Release of Thymol from Poly(Lactic Acid)-Based Silver Nanocomposite Films with Antibacterial and Antioxidant Activity." Antioxidants 9, no. 5: 395.
In this study, we assessed plastic accumulation in marine sediments due to finfish aquaculture using floating net-pens. We studied plastic concentrations around three fish farms located at the Mediterranean coastline of Spain. The macroplastic categories and abundances were determined by video monitoring, detecting the majority of elements (78%), including ropes, nets and fibres, a basket trap and a cable tie, close to the facilities, which were not exclusively linked to fish farming but also to fishing activities. Concentrations of microplastics (<5 mm) ranged from 0 to 213 particles/kg dry weight sediment with higher values in sites directly under the influence of the fish farms. Most particles (27.8%) were within the size fraction from 1.1 to 2.0 mm and fibre was the most common shape with 62.2%. The Infrared spectroscopy analysis showed that PE and PP were the predominant types of polymers analysed. In addition, changes in the enthalpy of melting (ΔHm (J/g)) and the degree of crystallinity indicate degradation of the microplastics analysed. This study shows that, in the studied fish farms, levels of microplastic pollution can be one order of magnitude lower compared to other areas suffering other anthropogenic pressures from the same or similar regions. Nevertheless, more research effort is needed to get concluding results.
Lotte Krüger; Nuria Casado-Coy; Carlos Valle; Marina Ramos; Pablo Sánchez-Jerez; Jesús Gago; Olga Carretero; Ana Beltran-Sanahuja; Carlos Sanz-Lazaro. Plastic debris accumulation in the seabed derived from coastal fish farming. Environmental Pollution 2020, 257, 113336 .
AMA StyleLotte Krüger, Nuria Casado-Coy, Carlos Valle, Marina Ramos, Pablo Sánchez-Jerez, Jesús Gago, Olga Carretero, Ana Beltran-Sanahuja, Carlos Sanz-Lazaro. Plastic debris accumulation in the seabed derived from coastal fish farming. Environmental Pollution. 2020; 257 ():113336.
Chicago/Turabian StyleLotte Krüger; Nuria Casado-Coy; Carlos Valle; Marina Ramos; Pablo Sánchez-Jerez; Jesús Gago; Olga Carretero; Ana Beltran-Sanahuja; Carlos Sanz-Lazaro. 2020. "Plastic debris accumulation in the seabed derived from coastal fish farming." Environmental Pollution 257, no. : 113336.
The perdurability of plastics in the environment is one of the major concerns of plastic pollution and, as a consequence, oceans are accumulating large amounts of plastic. The degradation of conventional and biobased materials was evaluated through a laboratory experiment for a year simulating four different conditions in the marine environment. The water column environmental compartment was simulated under euphotic and aphotic (with and without light availability) conditions. The seafloor environmental compartment was simulated with sediment under non-polluted and polluted conditions. By combining weight loss (%), spectroscopic and thermal analyses, the degradation patterns regarding the polymer structure were assessed. The studied biobased materials were polylactic acid (PLA) based materials and showed higher degradability than conventional ones. The weight loss of conventional materials was not influenced by the water column or sediment, while in PLA-based materials, the degradation rates were ca. 5 times greater in the sediment than in the water column. The absorbance (Abs) value at 3400 cm−1 for polyethylene terephthalate (PET), and carbonyl (CO) index for PET and PLA could be useful to detect early signs of degradation. The crystallization index could be a useful parameter to discriminate degradation stages. The obtained results highlight the different degradability rates of materials depending on the specific environmental marine conditions.
Ana Beltrán-Sanahuja; Nuria Casado-Coy; Lorena Simó-Cabrera; Carlos Sanz-Lazaro. Monitoring polymer degradation under different conditions in the marine environment. Environmental Pollution 2019, 259, 113836 .
AMA StyleAna Beltrán-Sanahuja, Nuria Casado-Coy, Lorena Simó-Cabrera, Carlos Sanz-Lazaro. Monitoring polymer degradation under different conditions in the marine environment. Environmental Pollution. 2019; 259 ():113836.
Chicago/Turabian StyleAna Beltrán-Sanahuja; Nuria Casado-Coy; Lorena Simó-Cabrera; Carlos Sanz-Lazaro. 2019. "Monitoring polymer degradation under different conditions in the marine environment." Environmental Pollution 259, no. : 113836.
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.
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 StyleAna 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 StyleAna 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.
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.
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 StyleArantzazu 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 StyleArantzazu 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.
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.
Marina Ramos; Arantzazu Valdés; Ana Beltrán; María Del Carmen Garrigós. Gelatin-Based Films and Coatings for Food Packaging Applications. Coatings 2016, 6, 41 .
AMA StyleMarina 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 StyleMarina Ramos; Arantzazu Valdés; Ana Beltrán; María Del Carmen Garrigós. 2016. "Gelatin-Based Films and Coatings for Food Packaging Applications." Coatings 6, no. 4: 41.
In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxidative stability of almonds under normal storage and accelerated oxidation conditions were investigated. Fried almonds showed higher initial linoleic acid content due to oil frying medium migration to the samples. As oxidation time increased, a different trend in fatty acid composition was obtained depending on the oxidation conditions used. Samples processed at high temperatures presented an initial high PV, resulting in an advanced state of oxidation. A simultaneous formation of hydroperoxides and secondary oxidation compounds was observed in samples under normal storage, presenting raw samples of the lower PV and AV. Lower values of thermal parameters (DSC and TGA) were obtained with increasing oxidation time at 100°C. The most abundant volatile compounds (HS‐SPME‐GC‐MS) present in raw almonds were benzaldehyde, 1,3‐dimethyl‐benzene, 1,2‐dimethyl‐benzene, styrene, 3‐methyl‐1‐butanol, alpha‐pinene and limonene; whereas roasted almonds showed Maillard reaction volatiles such as pyrazines, pyrroles and furans; and fried almonds showed compounds derived from frying oil decomposition (trans,cis‐2,4‐decadienal and trans,trans‐2,4‐decadienal) and higher amounts of aldehydes (hexanal, octanal and nonanal). The generation of hydroperoxides, their degradation and the formation of secondary oxidation products were also investigated by FTIR analysis. Practical applications: Processing of almonds at high temperatures may result in quality deterioration, leading to oxidative rancidity. The studied techniques used in this paper can be useful for processors in order to monitor the oxidative degradation of nuts with storage time and to evaluate their acceptance on the market. In particular, the use of DSC, TGA and ATR‐FTIR could be suitable for studying the shelf life of processed almonds and saving time, which is very precious in quality control. The effect of different cooking processes (blanching, roasting and frying) on the oxidative stability of almonds under normal storage and accelerated oxidation conditions were investigated. Fatty acid composition, primary and secondary oxidation products, thermal parameters, volatiles and lipid degradation were assessed. Results indicate that processing and technological strategies should be used for almond production in order to obtain better oxidative stability and to assure preservation of their overall nutritional profile.
Arantzazu Valdés; Ana Beltrán; Ioannis Karabagias; Anastasia Badeka; Michael G. Kontominas; María Carmen Garrigós; Ana Beltrán Sanahuja. Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR. European Journal of Lipid Science and Technology 2015, 117, 1199 -1213.
AMA StyleArantzazu Valdés, Ana Beltrán, Ioannis Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós, Ana Beltrán Sanahuja. Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR. European Journal of Lipid Science and Technology. 2015; 117 (8):1199-1213.
Chicago/Turabian StyleArantzazu Valdés; Ana Beltrán; Ioannis Karabagias; Anastasia Badeka; Michael G. Kontominas; María Carmen Garrigós; Ana Beltrán Sanahuja. 2015. "Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR." European Journal of Lipid Science and Technology 117, no. 8: 1199-1213.
Antioxidant nanobiocomposites based on poly(ε-caprolactone) (PCL) were prepared by incorporating hydroxytyrosol (HT) and a commercial montmorillonite, Cloisite30B (C30B), at different concentrations. A full structural, thermal, mechanical, and functional characterization of the developed nanobiocomposites was carried out. The presence of the nanoclay and HT increased PCL crystallinity, whereas some decrease in thermal stability was observed. TEM analyses corroborated the good dispersion of C30B into the PCL macromolecular structure as already asserted by XRD tests, because no large aggregates were observed. A reduction in oxygen permeability and an increase in elastic modulus were obtained for films containing the nanoclay. Finally, the presence of the nanoclay produced a decrease in the HT release from films due to some interaction between HT and C30B. Results proved that these nanobiocomposites can be an interesting and environmentally friendly alternative for active food packaging applications with antioxidant performance.
Ana Beltrán Sanahuja; Artur J. M. Valente; Alfonso Jiménez; Marı́a Carmen Garrigós; María Del Carmen Garrigós. Characterization of Poly(ε-caprolactone)-Based Nanocomposites Containing Hydroxytyrosol for Active Food Packaging. Journal of Agricultural and Food Chemistry 2014, 62, 2244 -2252.
AMA StyleAna Beltrán Sanahuja, Artur J. M. Valente, Alfonso Jiménez, Marı́a Carmen Garrigós, María Del Carmen Garrigós. Characterization of Poly(ε-caprolactone)-Based Nanocomposites Containing Hydroxytyrosol for Active Food Packaging. Journal of Agricultural and Food Chemistry. 2014; 62 (10):2244-2252.
Chicago/Turabian StyleAna Beltrán Sanahuja; Artur J. M. Valente; Alfonso Jiménez; Marı́a Carmen Garrigós; María Del Carmen Garrigós. 2014. "Characterization of Poly(ε-caprolactone)-Based Nanocomposites Containing Hydroxytyrosol for Active Food Packaging." Journal of Agricultural and Food Chemistry 62, no. 10: 2244-2252.
Marina Ramos; Ana Beltrán Sanahuja; Arancha Valdes; Mercedes Peltzer; Alfonso Jimenez; Maria Garrigos; Gennady Zaikov. Active Packaging for Fresh Food Based on the Release of Carvacrol and Thymol. Chemistry & Chemical Technology 2013, 7, 295 -303.
AMA StyleMarina Ramos, Ana Beltrán Sanahuja, Arancha Valdes, Mercedes Peltzer, Alfonso Jimenez, Maria Garrigos, Gennady Zaikov. Active Packaging for Fresh Food Based on the Release of Carvacrol and Thymol. Chemistry & Chemical Technology. 2013; 7 (3):295-303.
Chicago/Turabian StyleMarina Ramos; Ana Beltrán Sanahuja; Arancha Valdes; Mercedes Peltzer; Alfonso Jimenez; Maria Garrigos; Gennady Zaikov. 2013. "Active Packaging for Fresh Food Based on the Release of Carvacrol and Thymol." Chemistry & Chemical Technology 7, no. 3: 295-303.
Three different almond cultivars (Spanish Guara, Marcona, and Butte from U.S.A.) were characterized by using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and thermal analysis techniques (differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). All samples were directly analyzed without the need of a previous oil extraction. Similar FTIR bands were observed for all studied cultivars corresponding to specific functional groups characteristics of almond ingredients (water, fat, protein, and carbohydrates). Significant differences were observed between cultivars according to absorbance and maximum wave number values of specific bands observed by FTIR and melting and crystallization parameters obtained by DSC. TGA showed that samples were stable up to around 220 °C. Different stages of degradation were observed with increasing temperature corresponding to the degradation of the complex matrix of the samples. Successful discrimination was obtained for all samples by applying multivariate stepwise linear discriminant analysis (LDA) separately to data obtained from FTIR and DSC. A satisfactory multidisciplinary approach was also performed by inserting together all parameters obtained from the 3 techniques as predictors ensuring higher reliability of the obtained model. The obtained results proved the suitability of the studied analytical techniques combined with LDA for an easy and fast discrimination among different almond cultivars in food processing. Practical Application: The study of spectroscopic and thermal parameters could be used as a control tool for the direct and fast assessment of almond samples in food processing, particularly for protected designation of origin products.Conselleria de Educación (Spain) for BAF/2010/005 and ACIF/2010/172 Predoctoral Research Training Grants
Arantzazu Valdés García; Ana Beltrán Sanahuja; María Del Carmen Garrigós Selva. Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques. Journal of Food Science 2013, 78, C138 -C144.
AMA StyleArantzazu Valdés García, Ana Beltrán Sanahuja, María Del Carmen Garrigós Selva. Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques. Journal of Food Science. 2013; 78 (2):C138-C144.
Chicago/Turabian StyleArantzazu Valdés García; Ana Beltrán Sanahuja; María Del Carmen Garrigós Selva. 2013. "Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques." Journal of Food Science 78, no. 2: C138-C144.