Mejora en la calidad del puré de tomate y gazpacho mediante tratamientos con altas presiones hidrostáticas. Aprovechamiento integral del subproducto de gazpacho.

Existe una necesidad actual en la industria agroalimentaria de investigar y conocer las actividades enzimáticas en los alimentos y su implicación en el deterioro de los mismos. Por este motivo, en la primera fase de la tesis doctoral, fueron extraídas y caracterizadas las enzimas peroxidasa, pectinmetilesterasa y poligalacturonasa de tomate. Una vez caracterizadas, fue escogida la peroxidasa como enzima modelo y se realizaron incubaciones con diferentes temperaturas, combinaciones de temperaturas frente a pH, y combinaciones de temperaturas/pH frente a ciclos de altas presiones hidrostáticas, obteniéndose las mejores condiciones para su inactivación en puré de tomate. En la segunda fase de la tesis doctoral, se desarrollaron estudios de vida útil en puré de tomate y gazpacho aplicando las mejores condiciones de inactivación enzimática encontradas con POD. En la tercera fase de la tesis doctoral, se obtuvieron subproductos de gazpacho que fueron analizados e incorporados en la formulación de grisines.Ciencias de la Alimentació

Assessing the Quality of Treated Wastewater for Irrigation: A Case Study of Ain Sefra Wastewater Treatment Plant

This study aimed to assess the water quality parameters in the wastewater treatment plant (WWTP) of Ain Sefra, southwestern Algeria. Various methods were employed to analyze the performance and suitability of the WWTP for irrigation. The results revealed effective removal of nitrates, with levels below the limit set for irrigation water. The dissolved oxygen content showed efficient biological processes and good degradation of organic matter. Phosphate levels were found to be within FAO and Algerian irrigation standards. However, elevated ammonia levels were observed, exceeding typical ranges for irrigation. The suitability of groundwater for irrigation was evaluated by calculating groundwater suitability indices. These indices categorized all samples as either excellent or good based on their Sodium Adsorption Ratio (SAR) and Kelly’s ratio. However, the sodium percentage values raised concerns about potential negative effects on the soil. Some samples were deemed unsuitable for irrigation because of high magnesium hazard and potential salinity values. These findings offer valuable insights into the performance and suitability of treated wastewater for irrigation in the Ain Sefra region. They can inform decision makers and stakeholders involved in agriculture and water management

Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties

The global cultivation of blood oranges is experiencing an increase due to their remarkable nutritional properties. Blood orange by-products, especially the peel, have a high concentration of bioactive compounds with exceptional antioxidant potential, making them an ideal choice for incorporation into various food products. This study aimed to determine the morphological parameters and primary and secondary metabolite content of peel of eight blood orange varieties using 1H NMR and HPLC-ESI-DAD-MSn. “Tarocco Meli” had the highest weight (367.83 g), caliber (94.13 mm and 88.87 mm), peel thickness (6.73 mm), and peel weight (155.0 g). “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” had the highest levels of total amino acids (25.57 g kg−1 DW), total organic acids (29.99 g kg−1 DW), and total sugars (68.56 g 100 g−1 DW), respectively. The peel of “Moro” had significantly higher concentrations of total anthocyanins, hydroxycinnamic acids, and flavones (650.67, 263.33, and 449.85 mg kg−1, respectively) compared to the other varieties. In conclusion, “Tarocco Meli” had the most interesting values for morphological parameters, “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” for primary metabolites, and “Moro” for secondary metabolites. With the increasing interest in utilizing co-products, these findings could be useful in developing functional food products that meet consumer demands for healthier and more sustainable food choice

Influence of Different Rootstocks on Fruit Quality and Primary and Secondary Metabolites Content of Blood Oranges Cultivars

Blood oranges have high concentrations of bioactive compounds that are beneficial to health. In Europe, the cultivation of blood oranges is increasing due to their excellent nutritional properties. In Citrus crops, rootstocks play an important role in juice and can increase the content of bioactive compounds. The morphological, qualitative and nutritional parameters were analyzed in cultivars ‘Tarocco Ippolito’, ‘Tarocco Lempso’, ‘Tarocco Tapi’ and ‘Tarocco Fondaconuovo’ grafted onto Citrus macrophylla and Citrus reshni. ‘Tarocco Lempso’ grafted onto Citrus macrophylla obtained the highest values of weight (275.78 g), caliber (81.37 mm and 76.79 mm) and juice content (162.11 g). ‘Tarocco Tapi’ grafted onto Citrus reshni obtained the most interesting qualitative parameters (15.40 °Brix; 12.0 MI). ‘Tarocco Lempso’ grafted onto Citrus reshni obtained the most intense red juice (a* = 9.61). Overall, the highest concentrations of primary metabolites were in proline, aspartate, citric acid, and sucrose. The results showed that ‘Tarocco Ippolito’ juice grafted onto Citrus reshni had the highest levels of total hydroxycinnamic acids (263.33 mg L−1), total flavones (449.74 mg L−1) and total anthocyanins (650.42 mg L−1). To conclude, ‘Tarocco Lempso’ grafted onto Citrus macrophylla obtained the best values of agronomic parameters, and the cultivars grafted onto Citrus reshni obtained significantly higher concentrations in primary and secondary metabolites

Comparative Analysis of Primary and Secondary Metabolites in the Peel of Eight Blood Orange Varieties

The global cultivation of blood oranges is experiencing an increase due to their remarkable nutritional properties. Blood orange by-products, especially the peel, have a high concentration of bioactive compounds with exceptional antioxidant potential, making them an ideal choice for incorporation into various food products. This study aimed to determine the morphological parameters and primary and secondary metabolite content of peel of eight blood orange varieties using 1H NMR and HPLC-ESI-DAD-MSn. “Tarocco Meli” had the highest weight (367.83 g), caliber (94.13 mm and 88.87 mm), peel thickness (6.73 mm), and peel weight (155.0 g). “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” had the highest levels of total amino acids (25.57 g kg−1 DW), total organic acids (29.99 g kg−1 DW), and total sugars (68.56 g 100 g−1 DW), respectively. The peel of “Moro” had significantly higher concentrations of total anthocyanins, hydroxycinnamic acids, and flavones (650.67, 263.33, and 449.85 mg kg−1, respectively) compared to the other varieties. In conclusion, “Tarocco Meli” had the most interesting values for morphological parameters, “Tarocco Rosso”, “Sanguinelli”, and “Tarocco Gallo” for primary metabolites, and “Moro” for secondary metabolites. With the increasing interest in utilizing co-products, these findings could be useful in developing functional food products that meet consumer demands for healthier and more sustainable food choices

Fruit Quality and Primary and Secondary Metabolites Content in Eight Varieties of Blood Oranges

In Europe, the cultivation of blood oranges for fresh consumption is increasing due to their excellent organoleptic and nutraceutical properties, which give this fruit the status of functional food. Blood orange has a higher content of bioactive compounds, which confer additional benefits for human health. The main morphological and qualitative parameters were studied together with the content of primary metabolites by 1H NMR and secondary metabolites by HPLC-ESI-DAD-MSn from eight varieties of blood orange grafted on Citrus macrophylla. Tarocco Dalmuso was the variety with the highest values of weight (350.6 g), caliber (86.4 mm and 88.6 mm) and juice content (214.2 g). Tarocco Gallo obtained the most interesting qualitative parameters (13.95 °Brix; 22.75 MI). The most intense red juice was in Sanguinelli (a* = 9.45) and, in crust, it was in Tarocco Scirè (a* = 40.13). The most abundant primary metabolites were proline, aspartate and asparagine, citric acid and sucrose. The results showed that the juice of the Moro had the highest levels of total flavones and flavanones (90.07 and 592.88 mg L−1, respectively), and Sanguinelli in total anthocyanins (101.06 mg L−1). To conclude, Tarocco Dalmuso obtained the best values of agronomic parameters, and Moro and Sanguinelli in the content of phenolic compounds