EFECTO DEL PROCESADO POR MICROONDAS EN LAS CARACTERÍSTICAS SENSORIALES DE UN PURÉ DE KIWI

En este trabajo se ha evaluado el efecto de las condiciones de procesado por microondas, aplicando tratamientos suaves, en las características del puré de kiwi. Se aplicaron diferentes combinaciones potencia de microondas - tiempo de proceso y se realizaron medidas sensoriales e instrumentales, con el objetivo de establecer una correlación entre ambas. Para las pruebas sensoriales, en primer lugar se entrenó a un panel de catadores con el objetivo de realizar un análisis sensorial descriptivo del producto. El análisis instrumental de las muestras consistió en medir la consistencia, viscosidad, color y características fisicoquímicas del puré fresco así como del puré tratado. La aplicación de microondas a niveles de potencia, tiempos o una combinación de estos dos factores que dé lugar a tratamientos de una cierta intensidad (600 W-340 s, 900 W-300 s y 1000 W-200 s), afecta principalmente al color y sabor del producto, de manera que se obtienen muestras más consistentes, con sabor atípico y con un color más diferente al del kiwi, consecuencia de un aumento de la claridad y de cambios hacia tonalidades más amarillo-verdosas. Para la evaluación instrumental del color y consistencia percibidos visualmente en este producto, los parámetros más indicados, entre los considerados en este estudio, serían las coordenadas de color L*, a* y el ángulo de tono y la distancia de avance medida con el consistómetro Bostwick.Benlloch Tinoco, M. (2010). EFECTO DEL PROCESADO POR MICROONDAS EN LAS CARACTERÍSTICAS SENSORIALES DE UN PURÉ DE KIWI. http://hdl.handle.net/10251/13665Archivo delegad

Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

[EN] The effect of both microwave (1000 W-340 s) and conventional heating (97 degrees C-30 s) on the quality and shelf-life of kiwifruit puree was investigated. The growth of microorganisms and the evolution of enzyme activity, colour, pH, bioactive compounds and antioxidant activity in the product during storage at 4, 10 and 22 degrees C were checked. The storage temperature had a significant (p < 0.05) impact on both the shelf-life and the nutritional and functional value of the samples: the higher the temperature, the significantly (p <0.05) faster the rate of both the sample spoilage and the loss of the bioactive compounds. On the other hand, thermal processing significantly (p < 0.05) reduced the growth of microorganisms and the degradation rate of some bioactive compounds in a 12-59%, as well as leading to enzyme and colour stabilization. A longer shelf-life (123 days at 4 degrees C) and a superior preservation of colour (Delta E-SE = 6.54) and bioactive compounds (57-67%) were obtained when microwave heating was the technology selected to process the kiwifruit puree. Microwave heating was considered a suitable means of preserving kiwifruit puree that might be successfully employed as an innovation tool with which to help safe, high-quality and minimally processed kiwifruit based-products reach the market.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the Generalitat Valenciana for the Grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2015). Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree. Food Control. 50:620-629. https://doi.org/10.1016/j.foodcont.2014.10.006S6206295

Curriculum mapping food science programs: An approach to quantification of professional competencies

It is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job applications and assessments but also draw on their experiences for use in the workplace. The aim of study was to ascertain if desirability of an element or competency as indicated by employers, was reflected in an equivalent level of program content, appropriately perceived by the student. A case study approach mapped elements of the previously developed Competencies for Food Graduate Careers framework against food sciences curricula at University of Nottingham. The mapping process facilitated evaluation of appropriate levels of inclusion of each element in degree programs, by recording types of content and experiences provided, in collaboration with teaching staff. Perspectives of the student experience were captured using an online survey. In addition, guidance from a prior industry survey provided context of the level of desirability for each element across the range of graduate roles in the United Kingdom. The results showed some areas of mismatch, where curricular content did not align with employer expectations or student perceptions. This has informed review of this curriculum, to best reflect “competency development” to meet the needs of the food industry. Recommendations were made to address gaps through enhancement of content, delivery, communication, or assessment. Additionally, the exercise has suggested a more informed development of curricula categorization and coding for future similar mapping activities

Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900 W) and conventional (97 C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples during processing were recorded at different positions. The coldest and hottest spots of the product were identified and the associated PU numbers were calculated. A significantly (p < 0.05) higher thermal load was necessary in order to stabilize the kiwifruit puree under conventional (19.27 min) than microwave heating mode (0.003e8 min) at any of the conditions studied. The higher effectiveness of microwave heating could be attributed to non-thermal effects associated with this technology.The authors thank the Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Martínez Navarrete, N.; Rodrigo Aliaga, MD. (2014). Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing. Food Control. 35(1):22-25. https://doi.org/10.1016/j.foodcont.2013.06.035S222535

Impact of heterogeneously crosslinked calcium alginate networks on the encapsulation of β-carotene-loaded beads

This study investigated the impact of heterogeneity of crosslinking on a range of physical and mechanical properties of calcium alginate networks formed via external gelation with 0.25–2% sodium alginate and 2.5 and 5% CaCl2. Crosslinking in films with 1–2% alginate was highly heterogeneous, as indicated by their lower calcium content (35–7 mg Ca·g alginate−1) and apparent solubility (5–6%). Overall, films with 1–2% alginate showed higher resistance (tensile strength = 51–147 MPa) but lower elasticity (Elastic Modulus = 2136–10,079 MPa) than other samples more homogeneous in nature (0.5% alginate, Elastic Modulus = 1918 MPa). Beads with 0.5% alginate prevented the degradation of β-carotene 1.5 times more efficiently than 1% beads (5% CaCl2) at any of the storage temperatures studied. Therefore, it was postulated that calcium alginate networks crosslinked to a greater extent and in a more homogeneous manner showed better mechanical performance and barrier properties for encapsulation applications

Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

The final publication is available at link.springer.com[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Igual Ramo, M.; Salvador Alcaraz, A.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2014). Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree. Food and Bioprocess Technology. 7(11):3282-3292. https://doi.org/10.1007/s11947-014-1315-9S32823292711Awuah, G. B., Ramaswamy, H. 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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of kiwifruit puree peroxidase, polyphenoloxidase and pectinmethylesterase and also themaintenance of the antioxidant capacity of the product, the effect of a microwave treatment with a conventional thermal treatment designed to cause the same level of peroxidase inactivation (90%). The microwave power and process time that best permitted the maximisation of both the enzyme inactivation and the antioxidant capacity of the product, were selected by means of the Response Surface Methodology. The results obtained point to microwave heating as an appropriate technology with which to produce a stable kiwifruit puree, since these treatments were more effective at enzyme inactivation and antioxidant capacity retention than the conventional thermal treatment.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 and the Grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies. 19:166-172. https://doi.org/10.1016/j.ifset.2013.05.007S1661721

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

[EN] Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and diets. The use of non-refined cane sugars in food formulation seems an interesting option since they provide natural antioxidants with sucrose still being the major sugar present, minimizing the loss of technological properties. However, substitution of refined sugar could imply an undesired impact on physicochemical and sensory properties, conditioning consumer's acceptance. Functional jams (strawberry and kiwifruit) with a larger fruit to sugar ratio than conventional ones, in which white sugar was replaced by granulated jaggery (0, 15, 30, 45, 60 y 75 % w/w) were obtained. Impact of sugar replacement was assessed by evaluating physicochemical properties (moisture, water activity, pH, total soluble sugars, sugar profile (glucose, fructose, sucrose), and optical, rheological, mechanical and antioxidant properties). Sensory properties and microbiological stability were also determined. Jaggery improved the antioxidant properties of jams (total phenolic content, total flavonoid content, antiradical activity by the DPPH and ABTS methods), proportionally to the amount of cane sugar incorporated and more significantly in the case of kiwifruit. Other physicochemical properties were not significantly affected by jaggery, except for color. However, these differences were not crucial in the acceptability tests, since acceptance of jams containing jaggery was generally good, very good when intermediate replacement percentages were used. Conclusions of the present work suggest that granulated jaggery can be used to formulate sugar-rich food products such as jams in order to increase their nutritional value, with little impact on physicochemical properties and good consumer acceptance.This work was supported by Universitat Politecnica de Valencia (PAID-06-10-2420) and Generalitat Valenciana (GV/2013/047), Spain.Cervera-Chiner, L.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2021). Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams. Heliyon. 7(1):1-8. https://doi.org/10.1016/j.heliyon.2021.e05963S1871Andrews, L. S., Godshall, M. A., & Moore, S. (2002). Sucrose Degradation Under Model Processing Conditions. Journal of Food Science, 67(5), 1621-1624. doi:10.1111/j.1365-2621.2002.tb08694.xBarrera, C., Betoret, N., & Seguí, L. (2020). Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties. Sugar Tech, 22(5), 798-811. doi:10.1007/s12355-020-00817-yBasu, S., Shivhare, U. S., & Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114(4), 465-476. doi:10.1016/j.jfoodeng.2012.08.035Basu, S., Shivhare, U. S., Singh, T. V., & Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503-512. doi:10.1016/j.jfoodeng.2011.03.014Battacchi, D., Verkerk, R., Pellegrini, N., Fogliano, V., & Steenbekkers, B. (2020). The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends. Trends in Food Science & Technology, 106, 434-444. doi:10.1016/j.tifs.2020.10.013Belović, M., Torbica, A., Pajić-Lijaković, I., & Mastilović, J. (2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry, 237, 1226-1233. doi:10.1016/j.foodchem.2017.06.045Benlloch-Tinoco, M., Igual, M., Salvador, A., Rodrigo, D., & Martínez-Navarrete, N. (2014). Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree. Food and Bioprocess Technology, 7(11), 3282-3292. doi:10.1007/s11947-014-1315-9Chaves, V. C., Calvete, E., & Reginatto, F. H. (2017). Quality properties and antioxidant activity of seven strawberry (Fragaria x ananassa duch) cultivars. Scientia Horticulturae, 225, 293-298. doi:10.1016/j.scienta.2017.07.013Contreras, C., Martín-Esparza, M. E., Chiralt, A., & Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88(1), 55-64. doi:10.1016/j.jfoodeng.2008.01.014Duarte-Almeida, J. M., Salatino, A., Genovese, M. I., & Lajolo, F. M. (2011). Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, 125(2), 660-664. doi:10.1016/j.foodchem.2010.09.059Maurício Duarte-Almeida, J., Novoa, A. V., Linares, A. F., Lajolo, F. M., & Inés Genovese, M. (2006). Antioxidant Activity of Phenolics Compounds From Sugar Cane (Saccharum officinarum L.) Juice. Plant Foods for Human Nutrition, 61(4), 187-192. doi:10.1007/s11130-006-0032-6Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. ., Martı́nez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2-3), 301-306. doi:10.1016/s0963-9969(01)00200-9Harish Nayaka, M. A., Sathisha, U. V., Manohar, M. P., Chandrashekar, K. B., & Dharmesh, S. M. (2009). Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry, 115(1), 113-118. doi:10.1016/j.foodchem.2008.11.067Lee, J. S., Ramalingam, S., Jo, I. G., Kwon, Y. S., Bahuguna, A., Oh, Y. S., … Kim, M. (2018). Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars. Food Research International, 109, 614-625. doi:10.1016/j.foodres.2018.04.047Liu, Y., Qi, Y., Chen, X., He, H., Liu, Z., Zhang, Z., … Ren, X. (2019). Phenolic compounds and antioxidant activity in red- and in green-fleshed kiwifruits. Food Research International, 116, 291-301. doi:10.1016/j.foodres.2018.08.038Payet, B., Shum Cheong Sing, A., & Smadja, J. (2006). Comparison of the Concentrations of Phenolic Constituents in Cane Sugar Manufacturing Products with Their Antioxidant Activities. Journal of Agricultural and Food Chemistry, 54(19), 7270-7276. doi:10.1021/jf060808oPeinado, I., Rosa, E., Heredia, A., Escriche, I., & Andrés, A. (2016). Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose. Food Bioscience, 14, 10-20. doi:10.1016/j.fbio.2016.02.001Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9, 47-59. doi:10.1016/j.fbio.2014.08.002Peinado, I., Rosa, E., Heredia, A., Escriche, I., & Andrés, A. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry, 138(1), 621-629. doi:10.1016/j.foodchem.2012.09.104Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113(3), 365-373. doi:10.1016/j.jfoodeng.2012.06.008Rice-Evans, C., Miller, N., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152-159. doi:10.1016/s1360-1385(97)01018-2Seguí, L., Calabuig-Jiménez, L., Betoret, N., & Fito, P. (2015). Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science & Technology, 50(12), 2579-2588. doi:10.1111/ijfs.1292

Listeria Monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600 1000 W) and three temperatures (50 60 °C) were obtained. Data were properly fitted by a first-order kinetic model. Processing times under both technologies were corrected to isothermal treatment for the kinetic study. Microwave heating was shown to effectively inactivate L. monocytogenes. In the range of microwave and conventional processing conditions assayed, the 5-log10 reductions of L. monocytogenes recommended by the FDA for pasteurized products were achieved. The level of microwave power applied had a considerable influence on the Listeria monocytogenes inactivation rate. The higher the power level, the faster the inactivation. The inactivation of Listeria monocytogenes under microwave heating at 900 W (D60°C=17.35 s) and 1000 W (D60°C=17.04 s) happened faster than in a conventional thermal process (D60°C=37.45 s). Consequently, microwave heating showed greater effectiveness for Listeria monocytogenes inactivation than conventional heating.The authors thank the Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the Generalitat Valenciana for the financial support given through Project ACOMP/2012/161 and the Grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Pina Pérez, MC.; Martínez Navarrete, N.; Rodrigo Aliaga, MD. (2014). Listeria Monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree. Innovative Food Science and Emerging Technologies. 22:131-136. https://doi.org/10.1016/j.ifset.2014.01.005S1311362

Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment

This is the peer reviewed version of the following article: García Martínez, Eva María, Andújar Pérez, Isabel, Yuste Del Carmen, Alberto, Prohens Tomás, Jaime, Martínez Navarrete, Nuria. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment..Journal of the Science of Food and Agriculture, 98, 8, 3076-3083. , which has been published in final form at http://doi.org/10.1002/jsfa.8807. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit is low. Freeze dried powdered grapefruit can be an alternative to promote this fruit consumption. To improve the quality and stability of the powdered fruit, the addition of encapsulating and anticaking agents can be used. In this work, different grapefruit powders obtained by freeze drying with addition of gum arabic (1.27 g/100 g), and bamboo fibre (0.76 g/100 g) with and without a pre-drying microwave treatment were compared with the fresh and freeze-dried fruit with no carriers added in order to evaluate the effect of these preservation processes on phenolics content and on its antioxidant (DPPH, ABTS and FRAP) and anti-inflamatory (evaluated in RAW 264.7 macrophages) capacities. RESULTS: Freeze drying and gum arabic and bamboo fibre addition significantly increased the total phenolics, and antioxidant and anti-inflammatory activities (by inhibiting NO production of LPS activated RAW 264.7 macrophages) of grapefruit. An additional increase in these parameters was obtained with a microwave pretreatment before freeze-drying. CONCLUSIONS: The combined addition of gum arabic and bamboo fibre to the grapefruit puree and the application of a microwave pretreatment improve the functional properties of the fruit without showing cytotoxicity in vitro.We thank the Ministerio de Economia y Competitividad and FEDER for financial support given through the Project AGL 2012-39103.García Martínez, EM.; Andújar Pérez, I.; Yuste Del Carmen, A.; Prohens Tomás, J.; Martínez Navarrete, N. (2018). Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment. Journal of the Science of Food and Agriculture. 98(8):3076-3083. https://doi.org/10.1002/jsfa.8807S3076308398