Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

[EN] Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro, against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage.Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques. Food Bioscience. 42:1-7. https://doi.org/10.1016/j.fbio.2021.101114S174

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

[EN] Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a(w)), water release, pH, colour measurement, texture profile analysis (TPA), and Warner-Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.The authors acknowledge the financial support of the Generalitat Valenciana (programme FDEGENT 2018) and the company Productos Pilarica S.A. (Paterna, Spain).Noguerol-Meseguer, AT.; Larrea Santos, V.; Pagán Moreno, MJ. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. European Food Research and Technology. 248(10):2483-2496. https://doi.org/10.1007/s00217-022-04063-2248324962481

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

[EN] Sandwiches are the most common "casual-food" consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches' appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers' perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.García-Segovia, P.; Pagán Moreno, MJ.; Tárrega, A.; Martínez-Monzó, J. (2021). Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 10(5):1-14. https://doi.org/10.3390/foods10051102S11410

A Mathematical Model to Control the Prevalence of a Directly and Indirectly Transmitted Disease

[EN] In this paper, a mathematical model to describe the spread of an infectious disease on a farm is developed. To analyze the evolution of the infection, the direct transmission from infected individuals and the indirect transmission from the bacteria accumulated in the enclosure are considered.A threshold value of population is obtained to assure the extinction of the disease. When this size of population is exceeded, two control procedures to apply at each time are proposed. For each of them, a maximum number of steps without control and reducing the prevalence of disease is obtained. In addition, a criterion to choose between both procedures is established. Finally, the results are numerically simulated for a hypothetical outbreak on a farm.Cantó Colomina, B.; Coll, C.; Pagán Moreno, MJ.; Poveda, J.; Sánchez, E. (2021). A Mathematical Model to Control the Prevalence of a Directly and Indirectly Transmitted Disease. Mathematics. 9(20):1-15. https://doi.org/10.3390/math9202562S11592

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

[EN] The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmissuecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity. The main effect of microalgae addition was changes in bread color, crust, and crumb that implies an increase of browning and an evolution to more green-yellow tonalities. The textural parameters of breads such as hardness, chewiness, and resilience are not modified by microalgae addition.García-Segovia, P.; Pagán Moreno, MJ.; Lara, IF.; Martínez Monzó, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International. 23(5):437-447. doi:10.1177/1082013217700259S43744723

Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)

[EN] The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus caudatus) (squalene, linoleic acid, P, Ca, K, Mg, dietary fibre, etc.). However, from an industrial point of view, these new ingredients must be characterized in their techno-functional properties. The objective of this work was to analyze the techno-functional parameters of the amaranth and maca flours (NW) and whole (W) flours, in terms of water holding capacity (WHC, g/g), oil holding capacity (OHC, g/g), swelling capacity (SC, mL/g), foaming capacity (FC, %) and emulsifying capacity (EC, mL). The particle size of flours was also analyzed. The results indicated that the highest values for WHC were obtained in maca flour (NW) with 2.45 g of retained water/g of sample. The highest values of OHC were observed for NW flours (around 1.02 g of absorbed oil/g of sample). Meanwhile, for the variables FC and EC, the highest values were obtained for amaranth (NW) with 16.67% and amaranth (W) with 139.44 mL, respectively. Therefore, the results obtained allow us to consider the incorporation of these types of flours to different food products, knowing their effect on WHC, OHC, EC, and pH, and therefore being able to modify the processes concerning the traditional ones. This is especially interesting in the case of the meat products elaboration process in which these parameters could be critical, with the addition of these type of flours.Alarcon-Garcia, MA.; Perez-Alvarez, JA.; López-Vargas, JH.; Pagán Moreno, MJ. (2021). Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus). Proceedings. 70(1):1-7. https://doi.org/10.3390/foods_2020-07744S1770

Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food

[EN] In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks and meat snacks consumption, and to analyze which consumers¿ preferences of these products were considered as healthy. An online survey was conducted with 234 consumers where they were asked about which type of snacks they consumed, frequency of consumption, the main characteristics that they look for in these types of foods, and what they consider a healthy snack should have. The results showed that the most important motivations for acquisition and consumption of snacks were those related to convenience, while for meat snacks they were those related to acceptability, above convenience and sociability. The most consumed snacks were, in descending order: fruits, dairy, nuts/seeds, coffee, cookies, and meat snacks. More than 50% of the respondents consumed them from once a day to two to three times a week. As for meat snacks, the most consumed were dehydrated meats for most of those surveyed. For consumers, a healthy meat snack should be rich in protein and low in saltAlarcón-Garcia, MA.; Perez-Alvarez, JA.; López-Vargas, JH.; Pagán Moreno, MJ. (2021). Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food. Proceedings. 70(1):1-6. https://doi.org/10.3390/foods_2020-07738S1670

Spectral properties with application to epidemic models

[EN] In this paper, we address our study to analyze diseases whose transmission occurs through a contaminated environment. Moreover, the individuals are organized in compartments by age range. This epidemiological process with indirect transmission of the disease has a mathematical representation by means of a nonlinear discrete-time invariant system. A strategy to act when the system is unstable is proposed. As a consequence of it, the new system is N-periodic and its stability is given by the monodromy matrix of the system. The above matrix analysis is applied to establish some conditions over the number of steps that we can be without action and being the epidemiological process asymptotically stable.The authors would like to thank the referees and the editor for their comments and useful suggestions for improvement of the manuscript. This research was partially supported by Spanish Grant MTM2013-43678-P.Cantó Colomina, B.; Coll, C.; Pagán Moreno, MJ.; Poveda-Giner, JJ.; Sánchez, E. (2016). Spectral properties with application to epidemic models. International Journal of Complex Systems in Science. 6(1):1-7. http://hdl.handle.net/10251/81091S176

ECOTROPHELIA 2017: Una oportunidad para el enfoque interdisciplinar en el aprendizaje basado en proyectos

[EN] The present educational improvement project based on a real professional framework and developed by teams of interdisciplinary students, demonstrates that the use of active learning methodologies stimulate students motivation and their capacity for continuous learning, preparing them for the demanding of the dynamic and changing future professional world. The main objective of this teaching innovation consisted in the design of an eco-innovative food product from its concept and image to the business plan and to present it at the ECOTROPHELIA 2017 competition. The teams participating in the project belonged to two different degrees, students of ETSID (Degree in Design Engineering and Product Development) and ETSIAMN (Degree in Food Science and Technology). The interdisciplinary teamwork developed by our UPV students, was the winner of the Ecotrophelia Spain 2017 contest and represented our country in the European contest in London in November 2017[ES] El presente proyecto de innovación y mejora educativa basado en un marco real y desarrollado por equipos de alumnos interdisciplinares, demuestra que el uso de metodologías activas de aprendizaje, estimula la motivación del estudiante y su capacidad de aprendizaje continuo, preparándolo para las demandadas del exigente mundo profesional actual y futuro. El objetivo principal de la presente innovación docente consistió, en el diseño de productos alimentarios ecoinnovadores desde su concepto e imagen, hasta el plan de negocio, para su presentación posterior en el certamen ECOTROPHELIA 2017. Los equipos participantes en el proyecto pertenecían a dos titulaciones diferentes, alumnos de la ETSID (Grado en Ingenieria del Diseño y Desarrollo de Productos) y de la ETSIAMN (Grado en Ciencia y Tecnología de los Alimentos). El trabajo en equipo e interdisciplinar desarrollado por estos alumnos de la UPV, fue el ganador del certamen Ecotrophelia España 2017 y representó a nuestro país en el certamen Europeo en Londres en noviembre 2017.González Aurignac, E.; García Segovia, P.; Martínez Monzó, J.; García Martínez, G.; Pagán Moreno, MJ. (2018). ECOTROPHELIA 2017: Una oportunidad para el enfoque interdisciplinar en el aprendizaje basado en proyectos. En IN-RED 2018. IV Congreso Nacional de Innovación Educativa y Docencia en Red. Editorial Universitat Politècnica de València. 1477-1492. https://doi.org/10.4995/INRED2018.2018.87371477149

Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquímicas y sensoriales de mermelada de fresa mínimamente procesada

extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated to compare product quality. Different doses of plant extract were tested to select those with the greatest antibacterial potential. Before determining its antimicrobial potential, the behaviour of the microbiota present in the strawberry jam was analysed using predictive microbiology. Moreover, the samples were analysed for moisture content, soluble solids, pH, water activity, colour and consistency. Strawberry jams were sensorially analysed. Pomegranate extract showed the highest level of antimicrobial activity. Jams with pomegranate showed significantly lower values in colour parameters than the control jam. However, there were no significant colour differences between jams with different doses of pomegranate extract. Jams without extracts were more consistent. In the sensory analysis, tasters found the studied samples to be very similarLa adicio´n de extractos vegetales (granada, romero, limo´n, limo´n balsa´mico) ha sido utilizada para mermeladas de fresa obtenidas por deshidratacio´n osmo´tica con el fin de evitar su ra´pido deterioro. En este trabajo, se han evaluado los para´metros microbiolo´gicos, fı´sico-quı´micos y sensoriales del producto para su comparacio´n. Para ello, se testaron diferentes dosis de extractos vegetales en las muestras para seleccionar la de mayor potencial antibacteriano. Anteriormente, se analizo´ el comportamiento de la microbiota presente en la mermelada (meso´filos aerobios, bacterias a´cido la´cticas, coliformes, mohos y levaduras). Adema´s, las muestras se analizaron en cuanto a su contenido en humedad, so´lidos solubles, pH, actividad del agua, color y consistencia. La memelada de fresa con y sin extractos fue analizada sensorialmente mediante una prueba de comparacio´n pareada con un panel de 26 catadores. El extracto de granada mostro´ el mayor nivel de actividad antimicrobiana frente a la microbiota de la mermelada de fresa, establecie´ndose una concentracio´n mı´nima inhibitoria de 0,001 g / ml o 0,0005 g / ml si lo definimos como el nivel mı´nimo de concentracio´n de extracto natural que produce una reduccio´n del 90% en el crecimiento de colonias microbianas o una inhibicio´n completa del crecimiento visible, respectivamente. Las mermeladas con extracto de granada mostraron valores significativamente ma´s bajos en los para´metros de color que la muestra control. Sin embargo, no hubo diferencias significativas de color entre las mermeladas con diferentes dosis de extracto de granada. Las mermeladas sin extracto fueron ma´s consistentes. En el ana´lisis sensorial, las muestras estudiadas fueron muy similares para los catadoresThe authors wish to thank the Ministerio de Educacion y Ciencia for the financial support given throughout projects AGL 2005-05994. The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.Gómez, F.; Igual Ramo, M.; Camacho Vidal, MM.; Pagán Moreno, MJ. (2013). Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties. CyTA - Journal of Food. 11(2):171-178. https://doi.org/10.1080/19476337.2012.712058S171178112Alma, M. H., Nitz, S., Kollmannsberger, H., Digrak, M., Efe, F. T., & Yilmaz, N. (2004). Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (Pistacia veraL.). Journal of Agricultural and Food Chemistry, 52(12), 3911-3914. doi:10.1021/jf040014eBaranyi, J., & Roberts, T. A. (1994). A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23(3-4), 277-294. doi:10.1016/0168-1605(94)90157-0FARBOOD, M. I., MacNEIL, J. H., & OSTOVAR, K. (1976). Effect of Rosemary Spice Extractive on Growth of Microorganisms in Meats. Journal of Milk and Food Technology, 39(10), 675-679. doi:10.4315/0022-2747-39.10.675GACHKAR, L., YADEGARI, D., REZAEI, M., TAGHIZADEH, M., ASTANEH, S., & RASOOLI, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102(3), 898-904. doi:10.1016/j.foodchem.2006.06.035Garcı́a-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)00200-9Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M., & Kader, A. A. (2000). Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing. Journal of Agricultural and Food Chemistry, 48(10), 4581-4589. doi:10.1021/jf000404aHeredia, A., Barrera, C., & Andrés, A. (2007). Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. Journal of Food Engineering, 80(1), 111-118. doi:10.1016/j.jfoodeng.2006.04.056Heredia, A., Peinado, I., Barrera, C., & Grau, A. A. (2009). Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. Journal of Food Composition and Analysis, 22(4), 285-294. doi:10.1016/j.jfca.2008.11.018Holcroft, D. M., & Kader, A. A. (1999). Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit. 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Chemical Composition and Antioxidant, Antimicrobial Activities of the Essential Oils ofâ Thymus marschallianusâ Will. andâ Thymus proximusâ Serg. Journal of Food Science, 75(1), E59-E65. doi:10.1111/j.1750-3841.2009.01413.xKrishnamurthy, Y. L., & Shashikala, J. (2006). Inhibition of aflatoxin B1production ofAspergillus flavus, isolated from soybean seeds by certain natural plant products. Letters in Applied Microbiology, 43(5), 469-474. doi:10.1111/j.1472-765x.2006.02011.xMachado, T. de B., Leal, I. C. R., Amaral, A. C. F., Santos, K. R. N. dos, Silva, M. G. da, & Kuster, R. M. (2002). Antimicrobial Ellagitannin of Punica granatum Fruits. Journal of the Brazilian Chemical Society, 13(5), 606-610. doi:10.1590/s0103-50532002000500010Madrigal-Carballo, S., Rodriguez, G., Krueger, C. G., Dreher, M., & Reed, J. D. (2009). Pomegranate (Punica granatum) supplements: Authenticity, antioxidant and polyphenol composition. 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Journal of Agricultural and Food Chemistry, 58(1), 161-171. doi:10.1021/jf9026487Pérez-Vicente, A., Serrano, P., Abellán, P., & García-Viguera, C. (2004). Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage. Journal of the Science of Food and Agriculture, 84(7), 639-644. doi:10.1002/jsfa.1721Ponce, A. G., Fritz, R., del Valle, C., & Roura, S. I. (2003). Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. LWT - Food Science and Technology, 36(7), 679-684. doi:10.1016/s0023-6438(03)00088-4Prigent, S. V. E., Gruppen, H., Visser, A. J. W. G., van Koningsveld, G. A., de Jong, G. A. H., & Voragen, A. G. J. (2003). Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins. Journal of Agricultural and Food Chemistry, 51(17), 5088-5095. doi:10.1021/jf021229wRodov, V., Ben-Yehoshua, S., Fang, D. Q., Kim, J. 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Phytochemical composition and antimicrobial activities of the essential oils from Vis. growing in Croatia. Food Chemistry, 96(1), 20-28. doi:10.1016/j.foodchem.2005.01.051Tajkarimi, M. M., Ibrahim, S. A., & Cliver, D. O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9), 1199-1218. doi:10.1016/j.foodcont.2010.02.003Tepe, B., Akpulat, H. A., Sokmen, M., Daferera, D., Yumrutas, O., Aydin, E., … Sokmen, A. (2006). Screening of the antioxidative and antimicrobial properties of the essential oils of Pimpinella anisetum and Pimpinella flabellifolia from Turkey. Food Chemistry, 97(4), 719-724. doi:10.1016/j.foodchem.2005.05.045Torreggiani, D., Forni, E., Guercilena, I., Maestrelli, A., Bertolo, G., Archer, G. P., … Champion, D. (1999). Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices. 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Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control, 19(12), 1130-1138. doi:10.1016/j.foodcont.2007.12.003Voravuthikunchai, S., Lortheeranuwat, A., Jeeju, W., Sririrak, T., Phongpaichit, S., & Supawita, T. (2004). Effective medicinal plants against enterohaemorrhagic Escherichia coli O157:H7. Journal of Ethnopharmacology, 94(1), 49-54. doi:10.1016/j.jep.2004.03.036Voravuthikunchai, S. P., & Kitpipit, L. (2005). Activity of medicinal plant extracts against hospital isolates of methicillin-resistant Staphylococcus aureus. Clinical Microbiology and Infection, 11(6), 510-512. doi:10.1111/j.1469-0691.2005.01104.xXu, G., Liu, D., Chen, J., Ye, X., Ma, Y., & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 106(2), 545-551. doi:10.1016/j.foodchem.2007.06.046Yesil-Celiktas, O., Sevimli, C., Bedir, E., & Vardar-Sukan, F. (2010). Inhibitory Effects of Rosemary Extracts, Carnosic Acid and Rosmarinic Acid on the Growth of Various Human Cancer Cell Lines. Plant Foods for Human Nutrition, 65(2), 158-163. doi:10.1007/s11130-010-0166-4Zafrilla, P., Valero, A., & García-Viguera, C. (1998). Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales. Food Science and Technology International, 4(2), 99-105. doi:10.1177/10820132980040020