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Pedro J. Fito
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

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Journal article
Published: 27 August 2021 in Sensors
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In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of identifying and quantifying the chemical species involved in these processes. Iron deficiency is the most common and widespread nutritional disorder that mainly affects the health of children and women. Iron from the diet may be available as heme or organic iron, or as non-heme or inorganic iron. The absorption of non-heme iron requires its solubilization and reduction in the ferric state to ferrous that begins in the gastric acid environment, because iron in the ferric state is very poorly absorbable. There are chemical species with reducing capacity (antioxidants) that also have the ability to reduce iron, such as ascorbic acid. This paper aims to develop a sensor for measuring the release of encapsulated active compounds, in different media, based on dielectric properties measurement in the radio frequency range. An impedance sensor able to measure the release of microencapsulated active compounds was developed. The sensor was tested with calcium alginate beads encapsulating iron ions and ascorbic acid as active compounds. The prediction and measurement potential of this sensor was improved by developing a thermodynamic model that allows obtaining kinetic parameters that will allow suitable encapsulation design for subsequent release.

ACS Style

Juan Angel Tomas-Egea; Pedro J. Fito; Ricardo J. Colom; Marta Castro-Giraldez. New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range. Sensors 2021, 21, 5781 .

AMA Style

Juan Angel Tomas-Egea, Pedro J. Fito, Ricardo J. Colom, Marta Castro-Giraldez. New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range. Sensors. 2021; 21 (17):5781.

Chicago/Turabian Style

Juan Angel Tomas-Egea; Pedro J. Fito; Ricardo J. Colom; Marta Castro-Giraldez. 2021. "New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range." Sensors 21, no. 17: 5781.

Journal article
Published: 15 February 2021 in Applied Sciences
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Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.

ACS Style

Juan Angel Tomas-Egea; Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito. Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences 2021, 11, 1730 .

AMA Style

Juan Angel Tomas-Egea, Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito. Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences. 2021; 11 (4):1730.

Chicago/Turabian Style

Juan Angel Tomas-Egea; Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito. 2021. "Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography." Applied Sciences 11, no. 4: 1730.

Journal article
Published: 04 August 2019 in Foods
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Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample.

ACS Style

Juan Angel Tomas-Egea; Pedro J. Fito; Marta Castro-Giraldez. Analysis of Apple Candying by Microwave Spectroscopy. Foods 2019, 8, 316 .

AMA Style

Juan Angel Tomas-Egea, Pedro J. Fito, Marta Castro-Giraldez. Analysis of Apple Candying by Microwave Spectroscopy. Foods. 2019; 8 (8):316.

Chicago/Turabian Style

Juan Angel Tomas-Egea; Pedro J. Fito; Marta Castro-Giraldez. 2019. "Analysis of Apple Candying by Microwave Spectroscopy." Foods 8, no. 8: 316.

Journal article
Published: 01 December 2018 in Journal of Food Engineering
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Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at α-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at β-dispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo model.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering 2018, 239, 1 -7.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering. 2018; 239 ():1-7.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2018. "Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality." Journal of Food Engineering 239, no. : 1-7.

Journal article
Published: 01 November 2018 in Journal of Food Engineering
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The trend in meat consumption has changed drastically in the last years, mainly due to the relationship of red and processed meats with cancer and cardiovascular diseases, which has caused a substantial growth in poultry meat consumption, 8% in 2016. Therefore, poultry production has suffered an intensification that has led to an increase in the incidence of internal malformations in chickens and turkeys for fattening, especially in the pectoral muscles, as Deep Pectoral Myopathy (DPM). Currently, industry is not able to detect DPM breasts when sold as whole carcasses. In this context, the use of dielectric spectroscopy, complemented by a deep study of the chemical, biochemical and microstructural transformations of the muscle and the effect that these changes have on the electrical dispersions in radiofrequency range, may become feasible for online DPM detection. For this paper, non-damaged and affected by DPM chicken breasts (pectoralis major and pectoralis minor) was analysed. Permittivity in radiofrequency and microwave ranges were measured in the different tissues: pectoralis minor, major and skin in order to characterize them. Moreover, proteins content, ion content and pH were measured. With this data, a sensor for measuring the permittivity of chicken whole carcass with skin was developed; it consists of two pairs of two flat plates sensor connected to an impedance Agilent analyzer 4294A and can measure the permittivity from 40 Hz to 1 MHz. The results demonstrated the feasibility of the permittivity in radiofrequency range as an potential identification technique of chicken breasts affected by DPM.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Vicente Herrero; Ricardo J. Colom; Pedro J. Fito. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. Journal of Food Engineering 2018, 237, 137 -145.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Vicente Herrero, Ricardo J. Colom, Pedro J. Fito. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. Journal of Food Engineering. 2018; 237 ():137-145.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Vicente Herrero; Ricardo J. Colom; Pedro J. Fito. 2018. "Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy." Journal of Food Engineering 237, no. : 137-145.

Conference paper
Published: 01 November 2018 in ICERI2018 Proceedings
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ACS Style

Juan Angel Tomas-Egea; Marta Castro-Giraldez; Pedro J. Fito. DIVISION OF LEARNING IN A PRACTICAL PROJECT THAT APPLIES THEORETICAL KNOWLEDGE. ICERI2018 Proceedings 2018, 6854 -6857.

AMA Style

Juan Angel Tomas-Egea, Marta Castro-Giraldez, Pedro J. Fito. DIVISION OF LEARNING IN A PRACTICAL PROJECT THAT APPLIES THEORETICAL KNOWLEDGE. ICERI2018 Proceedings. 2018; ():6854-6857.

Chicago/Turabian Style

Juan Angel Tomas-Egea; Marta Castro-Giraldez; Pedro J. Fito. 2018. "DIVISION OF LEARNING IN A PRACTICAL PROJECT THAT APPLIES THEORETICAL KNOWLEDGE." ICERI2018 Proceedings , no. : 6854-6857.

Journal article
Published: 01 May 2018 in Journal of Food Engineering
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The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the cheese salting treatment in order to relate it to water and salt transport. The salting treatment was carried out using 25% (w/w) sodium chloride brine at 4 °C. The samples were immersed in a vessel containing the osmotic solution with continuous stirring, for 0, 10, 20, 30, 40, 50, 60, 90, 120, 180, 240, 360, 480, 720, 900 and 1440 min. Samples were subsequently equilibrated in an isothermal chamber at 4 °C for 24 h. Mass, volume, surface water activity, moisture, ion content and permittivity were determined in fresh and salted samples. Permittivity was measured from 500 MHz to 20 GHz, using an open-ended coaxial probe connected to a Vector Network Analyzer. The results showed that measurements at 20 GHz explain the water loss and water flux in the overall product. The state of the electrolytes in cheese can be followed using the ionic conductivity at 500 MHz. A coupled measurement of permittivity at 20 GHz and 500 MHz can predict the chemical species involved in the cheese salting process, and its structural changes. In conclusion, the measurement of permittivity in the microwave range can be used to monitor the salting cheese process.

ACS Style

J. Velázquez-Varela; Marta Castro Giraldez; L. Cuibus; J.A. Tomas-Egea; C. Socaciu; Pedro J. Fito. Study of the cheese salting process by dielectric properties at microwave frequencies. Journal of Food Engineering 2018, 224, 121 -128.

AMA Style

J. Velázquez-Varela, Marta Castro Giraldez, L. Cuibus, J.A. Tomas-Egea, C. Socaciu, Pedro J. Fito. Study of the cheese salting process by dielectric properties at microwave frequencies. Journal of Food Engineering. 2018; 224 ():121-128.

Chicago/Turabian Style

J. Velázquez-Varela; Marta Castro Giraldez; L. Cuibus; J.A. Tomas-Egea; C. Socaciu; Pedro J. Fito. 2018. "Study of the cheese salting process by dielectric properties at microwave frequencies." Journal of Food Engineering 224, no. : 121-128.

Journal article
Published: 01 January 2018 in Carbohydrate Polymers
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Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito; Mercedes Perullini; Patricio R. Santagapita. Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers 2018, 179, 402 -407.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito, Mercedes Perullini, Patricio R. Santagapita. Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers. 2018; 179 ():402-407.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito; Mercedes Perullini; Patricio R. Santagapita. 2018. "Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS." Carbohydrate Polymers 179, no. : 402-407.

Original paper
Published: 27 December 2017 in Food and Bioprocess Technology
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Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 °C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.

ACS Style

Clara Talens; Marta Castro-Giraldez; Pedro J. Fito. Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel. Food and Bioprocess Technology 2017, 11, 723 -734.

AMA Style

Clara Talens, Marta Castro-Giraldez, Pedro J. Fito. Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel. Food and Bioprocess Technology. 2017; 11 (4):723-734.

Chicago/Turabian Style

Clara Talens; Marta Castro-Giraldez; Pedro J. Fito. 2017. "Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel." Food and Bioprocess Technology 11, no. 4: 723-734.

Journal article
Published: 01 December 2017 in Food Chemistry
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Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to analyze the effect of pulsed electric fields (PEF) in mass transfer as a pre-treatment of the OD using NMR. In this sense, PEF pre-treatments were done using three different voltages (100, 250 and 400V/cm) and 60 number of pulse. The OD of kiwifruit was carried out in 61.5% of sucrose solution at 25°C, for a contact period from 0 to 120min. The water distribution into the cellular tissue was studied by NMR relaxometry. In conclusion, NMR is an excellent technique for quantifying water molecules according to their interactions in the fruit tissue, obtaining the adsorbed water and opening the possibility to apply the BET model to fit the adsorbed isotherm over the whole range of water activity.

ACS Style

Maria Victoria Traffano-Schiffo; Luca Laghi; Marta Castro-Giraldez; Urszula Tylewicz; Pietro Rocculi; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry 2017, 236, 87 -93.

AMA Style

Maria Victoria Traffano-Schiffo, Luca Laghi, Marta Castro-Giraldez, Urszula Tylewicz, Pietro Rocculi, Luigi Ragni, Marco Dalla Rosa, Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry. 2017; 236 ():87-93.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Luca Laghi; Marta Castro-Giraldez; Urszula Tylewicz; Pietro Rocculi; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. 2017. "Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR." Food Chemistry 236, no. : 87-93.

Journal article
Published: 24 November 2017 in International Journal of Molecular Sciences
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Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.

ACS Style

Oana Lelia Pop; Francisc Vasile Dulf; Lucian Cuibus; Marta Castro Giraldez; Pedro J. Fito; Dan Cristian Vodnar; Cristina Coman; Carmen Socaciu; Ramona Suharoschi. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. International Journal of Molecular Sciences 2017, 18, 2513 .

AMA Style

Oana Lelia Pop, Francisc Vasile Dulf, Lucian Cuibus, Marta Castro Giraldez, Pedro J. Fito, Dan Cristian Vodnar, Cristina Coman, Carmen Socaciu, Ramona Suharoschi. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. International Journal of Molecular Sciences. 2017; 18 (12):2513.

Chicago/Turabian Style

Oana Lelia Pop; Francisc Vasile Dulf; Lucian Cuibus; Marta Castro Giraldez; Pedro J. Fito; Dan Cristian Vodnar; Cristina Coman; Carmen Socaciu; Ramona Suharoschi. 2017. "Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei." International Journal of Molecular Sciences 18, no. 12: 2513.

Original paper
Published: 08 November 2017 in Food and Bioprocess Technology
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The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial equipment for quality and process control. Nowadays, one of the main industrial issues is the detection of seeds inside the fruit, which could be possible with an electrical study of each tissue as a first step of the development of non-destructive sensors. In this context, a deep study of the dielectric properties of mandarin fruit tissues, coupled with aw, Xw, pH, maturity index, cryo-SEM, and optical measurements, was performed. Dielectric properties were studied in radiofrequency and microwave ranges. α-, β-, and γ-dispersions and their relaxation parameters were obtained, described, and related to the chemical parameters. Finally, a tool, based on the relaxation dielectric constant in γ-dispersion able to determine the moisture content of the mandarin fruit tissues, has been developed.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology 2017, 11, 399 -406.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology. 2017; 11 (2):399-406.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2017. "New Spectrophotometric System to Segregate Tissues in Mandarin Fruit." Food and Bioprocess Technology 11, no. 2: 399-406.

Journal article
Published: 01 October 2017 in Food Research International
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The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~40°C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08±0.09mm), higher circularity (reaching 0.78±0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03±0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.

ACS Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; Patricio R. Santagapita. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International 2017, 100, 296 -303.

AMA Style

Maria Victoria Traffano Schiffo, Marta Castro Giraldez, Pedro J. Fito, Patricio R. Santagapita. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International. 2017; 100 ():296-303.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; Patricio R. Santagapita. 2017. "Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods." Food Research International 100, no. : 296-303.

Journal article
Published: 01 June 2017 in Innovative Food Science & Emerging Technologies
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ACS Style

Maria Victoria Traffano Schiffo; Luca Laghi; Marta Castro Giraldez; Urszula Tylewicz; Santina Romani; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science & Emerging Technologies 2017, 41, 259 -266.

AMA Style

Maria Victoria Traffano Schiffo, Luca Laghi, Marta Castro Giraldez, Urszula Tylewicz, Santina Romani, Luigi Ragni, Marco Dalla Rosa, Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science & Emerging Technologies. 2017; 41 ():259-266.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; Luca Laghi; Marta Castro Giraldez; Urszula Tylewicz; Santina Romani; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. 2017. "Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR." Innovative Food Science & Emerging Technologies 41, no. : 259-266.

Research article
Published: 19 May 2017 in Biomacromolecules
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β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times.

ACS Style

Maria Victoria Traffano-Schiffo; Tatiana R. Aguirre Calvo; Marta Castro-Giraldez; Pedro J. Fito; Patricio R. Santagapita. Alginate Beads Containing Lactase: Stability and Microstructure. Biomacromolecules 2017, 18, 1785 -1792.

AMA Style

Maria Victoria Traffano-Schiffo, Tatiana R. Aguirre Calvo, Marta Castro-Giraldez, Pedro J. Fito, Patricio R. Santagapita. Alginate Beads Containing Lactase: Stability and Microstructure. Biomacromolecules. 2017; 18 (6):1785-1792.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Tatiana R. Aguirre Calvo; Marta Castro-Giraldez; Pedro J. Fito; Patricio R. Santagapita. 2017. "Alginate Beads Containing Lactase: Stability and Microstructure." Biomacromolecules 18, no. 6: 1785-1792.

Journal article
Published: 04 May 2017 in Sensors
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Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors 2017, 17, 1024 .

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 2017; 17 (5):1024.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2017. "Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses." Sensors 17, no. 5: 1024.

Journal article
Published: 01 April 2017 in LWT
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Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.

ACS Style

Clara Talens; Juan Carlos Arboleya; Marta Castro Giraldez; Pedro J. Fito. Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT 2017, 77, 110 -118.

AMA Style

Clara Talens, Juan Carlos Arboleya, Marta Castro Giraldez, Pedro J. Fito. Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT. 2017; 77 ():110-118.

Chicago/Turabian Style

Clara Talens; Juan Carlos Arboleya; Marta Castro Giraldez; Pedro J. Fito. 2017. "Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel." LWT 77, no. : 110-118.

Journal article
Published: 14 March 2017 in Waste and Biomass Valorization
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ACS Style

Claudia Conesa; Lucía Seguí; Pedro Fito. Hydrolytic Performance of Aspergillus niger and Trichoderma reesei Cellulases on Lignocellulosic Industrial Pineapple Waste Intended for Bioethanol Production. Waste and Biomass Valorization 2017, 9, 1359 -1368.

AMA Style

Claudia Conesa, Lucía Seguí, Pedro Fito. Hydrolytic Performance of Aspergillus niger and Trichoderma reesei Cellulases on Lignocellulosic Industrial Pineapple Waste Intended for Bioethanol Production. Waste and Biomass Valorization. 2017; 9 (8):1359-1368.

Chicago/Turabian Style

Claudia Conesa; Lucía Seguí; Pedro Fito. 2017. "Hydrolytic Performance of Aspergillus niger and Trichoderma reesei Cellulases on Lignocellulosic Industrial Pineapple Waste Intended for Bioethanol Production." Waste and Biomass Valorization 9, no. 8: 1359-1368.

Journal article
Published: 01 December 2016 in Innovative Food Science & Emerging Technologies
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ACS Style

Maria Victoria Traffano Schiffo; U. Tylewicz; Marta Castro Giraldez; Pedro J. Fito; L. Ragni; Marco Dalla Rosa. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science & Emerging Technologies 2016, 38, 243 -251.

AMA Style

Maria Victoria Traffano Schiffo, U. Tylewicz, Marta Castro Giraldez, Pedro J. Fito, L. Ragni, Marco Dalla Rosa. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science & Emerging Technologies. 2016; 38 ():243-251.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; U. Tylewicz; Marta Castro Giraldez; Pedro J. Fito; L. Ragni; Marco Dalla Rosa. 2016. "Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit." Innovative Food Science & Emerging Technologies 38, no. : 243-251.

Journal article
Published: 01 April 2016 in Journal of Food Engineering
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ACS Style

Clara Talens; Marta Castro Giraldez; Pedro J. Fito. A thermodynamic model for hot air microwave drying of orange peel. Journal of Food Engineering 2016, 175, 33 -42.

AMA Style

Clara Talens, Marta Castro Giraldez, Pedro J. Fito. A thermodynamic model for hot air microwave drying of orange peel. Journal of Food Engineering. 2016; 175 ():33-42.

Chicago/Turabian Style

Clara Talens; Marta Castro Giraldez; Pedro J. Fito. 2016. "A thermodynamic model for hot air microwave drying of orange peel." Journal of Food Engineering 175, no. : 33-42.