Relevant essential oil components: a minireview on increasing applications and potential toxicity

[EN] Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components. They are versatile molecules with wide-ranging potential applications whose use may substantially increase in forthcoming years. However, some in vitro and in vivo studies, and several case reports, have indicated that carvacrol, thymol, and eugenol may have potential toxicological effects. Oxidative stress has been described as the main mechanism underlying their cytotoxic behavior, and mutagenic and genotoxic effects have been occasionally observed. In vivo studies show adverse effects after acute and prolonged carvacrol and thymol exposure in mice, rats, and rabbits, and eugenol has caused pulmonary and renal damage in exposed frogs. In humans, exposure to these three compounds may cause different adverse reactions, including skin irritation, inflammation, ulcer formation, dermatitis, or slow healing. Toxicological vanillin effects have been less reported, although reduced cell viability after exposure to high concentrations has been described. In this context, the possible risks deriving from increased exposure to these components for human health and the environment should be thoroughly revised.The present work was financially supported by the Spanish Government (Project RTI2018-101599-B-C21 (MCUI/AEI/FEDER, EU)), and by a predoctoral program Valithornd (ACIF/2016/139) through the Generalitat Valenciana.Fuentes López, C.; Fuentes López, A.; Barat Baviera, JM.; Ruiz, MJ. (2021). Relevant essential oil components: a minireview on increasing applications and potential toxicity. Toxicology Mechanisms and Methods. 31(8):559-565. https://doi.org/10.1080/15376516.2021.1940408S55956531

Reconocimiento multimodal de emociones mediante el uso de redes neuronales artificiales

[ES] En este trabajo se desarrolla un reconocedor multimodal de emociones humanas mediante el uso de redes neuronales artificiales. Para ello, se diseñan y entrenan tres modelos capaces de reconocer emociones a partir de imágenes de la cara, audios y texto, por separado. Entonces, se combinan dichos sistemas para crear uno multimodal, más robusto y preciso que sus partes. Sin embargo, hay que tener en cuenta que la expresión de emociones es, en cierto grado, dependiente de la cultura y el idioma, por lo que se propone especializar nuestro sistema en el idioma español. Además, para completar este proyecto, se desarrolla una aplicación web en Django capaz de incorporar dicho sistema multimodal. Está aplicación es capaz de detectar emociones en directo a partir de las imágenes obtenidas de la webcam y del audio del micrófono. Asimismo, la aplicación permite grabar y descargar una sesión anotada de detección en directo. Por último, cabe destacar que la utilidad de este proyecto es muy variada, desde sesiones de terapia psicológica, hasta recomendaciones musicales personalizadas, pasando por la educación o el márquetin.[EN] In this project we develop a multimodal recognizer of human emotions using artificial neural networks. In order to accomplish it, we design and train three models, which are able to recognize emotions from facial images, audios and text, separately. Then we combine those systems to create one which is multimodal and more robust and precise than its parts. Despite this, we have to take into account that the expression of emotions is, to some extent, dependent on culture and language, and that is why we propose to specialize our system in the Spanish language. Moreover, to complete this Project, a web application in Django is developed, which is able to incorporate this multimodal system. This app can detect emotions either live from the images obtained from the webcam and the audio from the microphone, or from a video uploaded by the user, which is analyzed and returned to the user annotated via download. Likewise, the app allows the user to record and download an annotated session of live detection. Lastly, it should be noted that the applicability of this project is very diverse, from sessions of phycological therapy, to personalized musical recommendations, through education or marketing.Fuentes López, JM. (2019). Reconocimiento multimodal de emociones mediante el uso de redes neuronales artificiales. http://hdl.handle.net/10251/129137TFG

In vivo toxicity assessment of eugenol and vanillin-functionalised silica particles using Caenorhabditis elegans

[EN] The toxicological properties of different silica particles functionalised with essential oil components (EOCs) were herein assessed using the in vivo model C. elegans. In particular, the effects of the acute and long-term exposure to three silica particle types (SAS, MCM-41 micro, MCM-41 nano), either bare or functionalised with eugenol or vanillin, were evaluated on different biological parameters of nematodes. Acute exposure to the different particles did not reduce nematodes survival, brood growth or locomotion, but reproduction was impaired by all the materials, except for vanillin-functionalised MCM-41 nano. Moreover, long-term exposure to particles led to strongly inhibited nematodes growth and reproduction. The eugenol-functionalised particles exhibited higher functionalisation yields and had the strongest effects during acute and long-term exposures. Overall, the vanillin-functionalised particles displayed milder acute toxic effects on reproduction than pristine materials, but severer toxicological responses for the 96-hour exposure assays. Our findings suggest that the EOC type anchored to silica surfaces and functionalisation yield are crucial for determining the toxicological effects of particles on C. elegans. The results obtained with this alternative in vivo model can help to anticipate potential toxic responses to these new materials for human health and the environment.The authors are grateful to the Spanish Government (Project RTI2018-101599-B-C21 (MCUI/AEI/FEDER, EU)) and the Generalitat Valenciana (grant agreement no. ACIF/2016/139) for financial support. The authors appreciate the supporting help in providing nematodes from the Caenorhabditis elegans Center (CGC), which is funded by the NIH Office of Research Infrastructure Programs (P40 OD010440). Funding for open access charge: Universitat Politécnica de Valéncia.Fuentes López, C.; Verdú Amat, S.; Fuentes López, A.; Ruiz, MJ.; Barat Baviera, JM. (2022). In vivo toxicity assessment of eugenol and vanillin-functionalised silica particles using Caenorhabditis elegans. Ecotoxicology and Environmental Safety. 238:1-11. https://doi.org/10.1016/j.ecoenv.2022.11360111123

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

[EN] This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with minimal inhibitory and fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, no yeast growth was observed for any tested essential oil concentration. In the salad dressings, all the formulations were able to reduce Z. bailii growth compared to the control, and only those samples with 1.95 mg/g of essential oil were capable of inhibiting yeast development after 4 inoculation days. The sensory acceptance of the dressing containing the nanoemulsions was similar to the control dressing in appearance, consistency and colour terms. These results evidence the antifungal activity of oregano and clove nanoemulsions against Z. bailii.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry. 295:630-636. https://doi.org/10.1016/j.foodchem.2019.05.173S63063629

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777S162616421234Ariizumi, M., Kubo, M., Handa, A., Hayakawa, T., Matsumiya, K., & Matsumura, Y. (2017). Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Bioscience, Biotechnology, and Biochemistry, 81(4), 803-811. doi:10.1080/09168451.2017.1281725Bae, I. Y., Oh, I.-K., Lee, S., Yoo, S.-H., & Lee, H. G. (2008). Rheological characterization of levan polysaccharides from Microbacterium laevaniformans. International Journal of Biological Macromolecules, 42(1), 10-13. doi:10.1016/j.ijbiomac.2007.08.006Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022De Cássia da Fonseca, V., Haminiuk, C. W. I., Izydoro, D. R., Waszczynskyj, N., de Paula Scheer, A., & Sierakowski, M.-R. (2009). Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers. International Journal of Food Science & Technology, 44(4), 777-783. doi:10.1111/j.1365-2621.2008.01897.xDe Melo, A. N. F., de Souza, E. L., da Silva Araujo, V. B., & Magnani, M. (2015). Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer’s yeast. LWT - Food Science and Technology, 62(1), 771-774. doi:10.1016/j.lwt.2014.06.050Depree, J. ., & Savage, G. . (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12(5-6), 157-163. doi:10.1016/s0924-2244(01)00079-6Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482. doi:10.1016/j.foodhyd.2008.08.005Espert, M., Salvador, A., & Sanz, T. (2019). Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocolloids, 95, 454-461. doi:10.1016/j.foodhyd.2019.05.004Gavahian, M., Chen, Y.-M., Mousavi Khaneghah, A., Barba, F. J., & Yang, B. B. (2018). In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability. Food Hydrocolloids, 83, 79-87. doi:10.1016/j.foodhyd.2018.04.039Guerra-Rosas, M. I., Morales-Castro, J., Ochoa-Martínez, L. A., Salvia-Trujillo, L., & Martín-Belloso, O. (2016). Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids, 52, 438-446. doi:10.1016/j.foodhyd.2015.07.017Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of Food Engineering, 99(2), 115-120. doi:10.1016/j.jfoodeng.2010.02.005Izidoro, D. R., Scheer, A. P., Sierakowski, M.-R., & Haminiuk, C. W. I. (2008). Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41(6), 1018-1028. doi:10.1016/j.lwt.2007.07.009Kurt, A., Cengiz, A., & Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123. doi:10.1016/j.carbpol.2016.02.018Laneuville, S. I., Turgeon, S. L., & Paquin, P. (2013). Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment. Carbohydrate Polymers, 92(2), 2327-2336. doi:10.1016/j.carbpol.2012.11.077Ma, L., & Barbosa-Cánovas, G. V. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, 25(3), 409-425. doi:10.1016/0260-8774(94)00010-7Ma, Z., & Boye, J. I. (2013). Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours. Journal of Food Research, 2(2), 167. doi:10.5539/jfr.v2n2p167Ma, Z., Boye, J. I., Fortin, J., Simpson, B. K., & Prasher, S. O. (2013). Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours. Journal of Food Engineering, 116(4), 862-872. doi:10.1016/j.jfoodeng.2013.01.024Martínez, I., Angustias Riscardo, M., & Franco, J. M. (2007). Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends. Journal of Food Engineering, 80(4), 1272-1281. doi:10.1016/j.jfoodeng.2006.09.022Palanuwech, J., & Coupland, J. N. (2003). Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 223(1-3), 251-262. doi:10.1016/s0927-7757(03)00169-9Paraskevopoulou, D., Boskou, D., & Paraskevopoulou, A. (2007). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, 101(3), 1197-1204. doi:10.1016/j.foodchem.2006.03.022Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2020). Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. International Journal of Biological Macromolecules, 153, 215-223. doi:10.1016/j.ijbiomac.2020.02.331Primacella, M., Wang, T., & Acevedo, N. C. (2019). Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocolloids, 96, 529-536. doi:10.1016/j.foodhyd.2019.06.008Ribes, S., Fuentes, A., Talens, P., & Barat, J. M. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT, 78, 265-272. doi:10.1016/j.lwt.2016.12.047Ribes, S., Fuentes, A., & Barat, J. M. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry, 295, 630-636. doi:10.1016/j.foodchem.2019.05.173Román, L., Reguilón, M. P., & Gómez, M. (2018). Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. Journal of Food Engineering, 219, 93-100. doi:10.1016/j.jfoodeng.2017.09.024Santipanichwong, R., & Suphantharika, M. (2007). Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer’s yeast β-glucan as a fat replacer. Food Hydrocolloids, 21(4), 565-574. doi:10.1016/j.foodhyd.2006.07.003SMITTLE, R. B. (2000). Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review. Journal of Food Protection, 63(8), 1144-1153. doi:10.4315/0362-028x-63.8.1144Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855. doi:10.1016/j.foodhyd.2008.03.016Srinivasan, M. (2000). The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids, 14(5), 497-507. doi:10.1016/s0268-005x(00)00030-8Valduga, A. T., Gonçalves, I. L., Magri, E., & Delalibera Finzer, J. R. (2019). Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. 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Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

[EN] Consumers consider food products sold in transparent packaging to be trustworthy and of higher quality, but only if the contained product is visually attractive. However, at points of sale, the appearance of food products can change, which affects their perceived quality and purchase intention. Image analysis could mimic the visual evaluations made by humans, and data processing allows to establish models to predict changes in food quality. This study aimed to evaluate the feasibility of the image analysis to monitor the perceived quality of table olives during storage as a system model. For this purpose, the brine colour, sensory acceptance and image analysis of table olives packed in transparent pouches were evaluated at two different temperatures. The proposed system was able to predict brine browning and to assess product sensory perception. Therefore, image analysis proved a non-destructive and fast tool to predict consumer acceptance of table olives packed in transparent pouches.This study was funded by "Ministerio de Economia y Competitividad" within the State Program for I+D+i, aimed at the challenges of society (Retos-Colaboracion RTC-2015-3586-2).Fuentes López, A.; Verdú Amat, S.; Fuentes López, C.; Ginzel, M.; Barat Baviera, JM.; Grau Meló, R. (2022). Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches. European Food Research and Technology. 248(7):1859-1867. https://doi.org/10.1007/s00217-022-04011-018591867248

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smokeflavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031S222921

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher salt and moisture content than the salmon samples, which required a higher salt concentration to reach similar a(w) values. Process optimisation allowed the exudate to evaporate when the process lasted 72 and 96 h. The samples obtained with the 2% salt dose, 60% RH and 96 h gave the closest levels of moisture, salt and a(w) to commercial products. This new smoking-salting could substitute traditional procedures as it minimises product handling and brine wastes, reduces processing steps and can be applied to different fish types by adapting processing parameters. (C) 2016 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to Universitat Politecnica de Valencia for a FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Smoke-flavoured cod obtained by a new method using water vapour permeable bags. Journal of Food Engineering. 179:19-27. doi:10.1016/j.jfoodeng.2016.01.028S192717

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

[EN] Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, such as table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high quality.Ballester, E.; Ribes-Llop, S.; Barat Baviera, JM.; Fuentes López, A. (2022). Spoilage yeasts in fermented vegetables: conventional and novel control strategies. European Food Research and Technology. 248(2):315-328. https://doi.org/10.1007/s00217-021-03888-73153282482Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Folingné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid HEJ (2017) Health benefits of fermented foods: microbiota and beyond. 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Appl Environ Microbiol 78:1273–1284. https://doi.org/10.1128/AEM.06605-11Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A (2013) Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures. J Food Prot 76(11):1923–1932. https://doi.org/10.4315/0362-028X.JFP-12-504Khanna S (2019) Effects of salt concentration on the physicochemical properties and microbial safety of spontaneously fermented cabbage. Electronic Theses and Dissertations, 3013Arroyo-López FN, Bautista-Gallego J, Durán-Quintana MC, Garrido-Fernández A (2008) Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives. Food Microbiol 25:566–574. https://doi.org/10.1016/j.fm.2008.02.007Alves M, Esteves E, Quintas C (2015) Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food Packag Shelf Life 5:32–40. https://doi.org/10.1016/j.fpsl.2015.05.001Romero-Gil V, García-García P, Garrido-Fernández A, Arroyo-López FN (2016) Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives. Food Microbiol 54:72–79. https://doi.org/10.1016/j.fm.2015.10.014García-Serrano P, Romero C, Medina E, García-García P, de Castro A, Brenes M (2020) Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions. LWT Food Sci Technol 118:108870. https://doi.org/10.1016/j.lwt.2019.108870Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A (2011) Evaluating the effects of zinc chloride as a preservative in cracked table olive packing. 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