Aditivos edulcorantes: Polialcoholes

En el presente artículo se presentan los aditivos edulcorantes de carga o polialcoholes y sus principales características.Larrea Santos, V.; Quiles Chuliá, MD. (2021). Aditivos edulcorantes: Polialcoholes. http://hdl.handle.net/10251/167344DE

High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

[EN] Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds. High hydrostatic pressures (HHP) not only increase shelf-life but also maintain nutritional and organoleptic properties better in a number of food products. The aim of this work was to measure the effect of HHP and a thermal treatment, pasteurization (PA) in a water bath at 70 °C for 10 min, on some bioactive compounds (fibre, carotenoids and antioxidant activity) and on the texture (TPA; firmness and shear force) of red Lamuyo-type sweet peppers, in order to discover the relationship between treatment (HHP and PA), tissue microstructure and bioactive compound extractability. The results show that HHP at 500 MPa and PA treatments had less impact on the microstructure, bioactive compound content (fibre and antioxidant activity) and texture of red sweet peppers, than when low pressures were used. Consequently, new functional foods could be developed using red sweet pepper tissues treated with high pressures (500 MPa) and/or PA. Industrial relevance Today¿s consumers demand foods that are rich in bioactive compounds with beneficial health effects and safer, more natural, minimally-processed food products. Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds such as carotenoids and fibre. High hydrostatic pressure (HHP) processing is considered one of the most economically viable of the non-thermal technologies that helps to preserve red sweet peppers with high nutritional and quality parameters. Therefore, it would be interesting to study the microstructure of HHP-treated red sweet pepper tissues in order to discover whether this treatment promotes the extractability of bioactive compounds, and to compare the results with those obtained by pasteurizing the red sweet pepper. Thus, these enhanced red sweet peppers could be used as ingredients in the formulation of new functional foods.The authors wish to thank the Spanish Ministry of Science and Innovation for financial support (project AGL2011-30064-C02-02) and the Universitat Politecnica de Valencia (UPV) for the FPI grant awarded to Maria Hernandez Carrion. The authors also wish to thank Mary Georgina Hardinge for assistance with the English manuscriptHernández Carrión, M.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2014). High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. Innovative Food Science & Emerging Technologies. 26:76-85. https://doi.org/10.1016/j.ifset.2014.06.004S76852

Oleogeles, una alternativa saludable a las grasas sólidas tradicionales

Los oleogeles se presentan como una alternativa saludable para el reemplazo de las grasas sólidas industriales, ricas en ácidos grasos saturados y trans, empleadas de forma tradicional en la formulación de los alimentos. es. Existen distintas estrategias de oleogelificación para desarrollar oleogeles estables con un perfil lipídico de alta calidad nutricional y capaces de mimetizar las propiedades texturales y organolépticas de las grasas sólidas tradicionales, y las características del oleogel diseñado dependerán del alimento al que se quiera incorporar.Quiles Chuliá, MD.; Larrea Santos, V.; Hernando Hernando, MI.; Morell Esteve, P. (2022). Oleogeles, una alternativa saludable a las grasas sólidas tradicionales. http://hdl.handle.net/10251/181711DE

Alimentos funcionales: Fitoquímicos

En el presente artículo docente se presentan algunos de los compuestos bioactivos fitoquímicos mas importantes de los alimentos. Se describen sus características y propiedades.Larrea Santos, V.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Morell Esteve, P. (2024). Alimentos funcionales: Fitoquímicos. Universitat Politècnica de València. http://hdl.handle.net/10251/20522

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

[EN] The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2 (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript.Borreani, JAA.; Espert, M.; Salvador Alcaraz, A.; Sanz, MT.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function. 8(4):1547-1557. https://doi.org/10.1039/c7fo00159bS154715578

Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as well as soy protein to obtain sauces suitable for celiac and lactose intolerant consumers. Light microscopy was used to visualize the swollen starch granules dispersed in a protein-amylopectin-inulin phase. Inulin seemed to limit protein network development, which was related with a higher dispersion of starch granules within the sauce matrix. Therefore, the sauces made with inulin had a lower apparent viscosity (¿app) values (P < 0.05) in comparison with oil sauces. The sauces made with rice starches also exhibited a lower viscosity (P < 0.05) since these granules did not swell as corn granules do. All the sauces had a remarkable physical stability since there were no syneresis phenomena and color did not change significantly (P < 0.05) after 15 d of refrigeration storage (4 °C). Finally, the sensory test suggests that oil could be substituted by inulin in the preparation of low-fat sauces since no significant differences (P < 0.05) in texture and flavor were found. These results encourage further research to optimize the formulations of these types of alternative white sauces. Practical Application: Nowadays there is a great demand of ready-to-eat products due to new consumptions habits. In this context, it would be interesting to develop low-fat sauces with inulin that could be used in this type of products improving their nutritional profile. The requirement of processed food for specific groups of population, such as celiac and lactose intolerant consumers, makes it necessary to use gluten free starches and soy protein in the formulation of sauces. The characterization of structural, physical and sensory properties is required to understand the product acceptability and its behavior during its shelf life. © 2012 Institute of Food Technologists®.The authors are grateful for the FPU grant awarded to L. M. Guardeno and the economic support received from Univ. Politecnica de Valencia-project PAID-06-09-2871 and Generalitat Valenciana-project GV-2010/038.Guardeño Expósito, LM.; Hernando Hernando, MI.; Llorca Martínez, ME.; Hernández Carrión, M.; Quiles Chuliá, MD. (2012). Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces. Journal of Food Science. 77(8):859-865. https://doi.org/10.1111/j.1750-3841.2012.02798.xS85986577

Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion

[EN] The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at 4°C. Electron microscopy techniques and light microscopy were used for the microstructural study. Total soluble phenolics, soluble protein percentage, and shear force were also studied. HHP treatments affected the cell wall and membrane permeability, favouring the diffusion of soluble material to the apoplast. Storage at 4°C also caused important structural degradation in the HHP-treated samples, which was higher when 400 MPa at 25°C were applied and led to physico-chemical changes during the first week of storage. Interactions between phenolics and solubilised cell wall material or proteins could explain the decrease in soluble phenolics and proteins during storage.Supported by the Spanish Government, Grant No. AGL2008-04-798-C02-02, and the Spanish Government and the UPV for two predoctoral grants.Vázquez Gutiérrez, JL.; Hernández Carrión, M.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2014). Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion. Czech Journal of Food Sciences. 32(1):96-101. https://doi.org/10.17221/471/2012-CJFSS9610132

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

[EN] In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the spreads can be improved by totally or partially replacing the coconut butter used in their preparation. Structural behaviour was analysed using confocal laser scanning microscopy (CLSM), small amplitude oscillatory rheology, and a spreadability test. A Free Choice Profile analysis was performed by consumers to determine the sensorial attributes that described the chocolate spreads. The results showed that the oleogels conferred consistency to the spreads because of the network formed by HPMC and XG. However, while coconut butter replacement at 50% gave a similar structure to the control spread, 100% replacement resulted in less homogeneous spreads. This trend might be attributed to the chemical compatibility between the oleogel-coconut butter, which led to stronger systems. Sensory evaluation showed that chocolate spread replaced by sunflower oleogel at 50% presented sensory attributes like the control spread with "creamy appearance", "creamy texture", and "cocoa flavour". Therefore, using oleogels can be a viable and healthy alternative to replace the saturated fat present in chocolate spreads.The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades'.Bascuas-Véntola, SM.; Espert, M.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Salvador Alcaraz, A.; Hernando Hernando, MI. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT - Food Science and Technology. 135:1-8. https://doi.org/10.1016/j.lwt.2020.1102281813

Effect of the different postharvest treatments on the microstructure of persimmon cv. ‘Rojo Brillante’

SPA] El caqui cv. ‘Rojo Brillante’ es un fruto astringente en el momento de la recolección. En la actualidad el tratamiento para eliminar la astringencia consiste en introducir los frutos en cámaras estancas y en condiciones constantes de 95-98% de CO2, 20ºC, 90% H.R., durante 24 horas. El 1-Metilciclopropano (1-MCP) es un inhibidor de la acción del etileno y se ha demostrado que reduce los síntomas del daño por frío en el almacenamiento a 1ºC, retrasando el ablandamiento de la pulpa del fruto. No se han encontrado estudios que relacionen la microestructura del caqui cv. ‘Rojo Brillante’ con tratamientos postcosecha como el de la eliminación de la astringencia con CO2 o el almacenamiento con 1-MCP para retrasar los daños por frío. El objetivo de este trabajo fue estudiar el efecto de distintos tratamientos sobre la microestructura del caqui cv. ‘Rojo Brillante’, mediante SEM y Cryo-SEM. La estructura celular de la pulpa de caqui, tras la eliminación de la astringencia, muestra material insoluble en el interior de las vacuolas, lo que se relacionaría directamente con la precipitación de los taninos en el interior de las células tánicas. El efecto de altas concentraciones de CO2 sobre la estructura celular se refleja en una degradación más importante de membranas y paredes celulares. Respecto al tratamiento con 1-MCP, se ha observado que este agente preserva la integridad de las estructuras celulares cuando la fruta es transferida a temperaturas de comercialización tras el almacenamiento en frío. Este efecto es debido, probablemente, a la inhibición de actividades enzimáticas relacionadas principalmente con la degradación de los cementos que mantienen unidas las paredes celulares. [ENG] The persimmon cv. ‘Rojo Brillante’ is astringent at the time of harvesting. A postharvest deastringency treatment is applied before the fruit is marketed. The current method used to remove astringency from the persimmon while maintaining a high degree of firmness consists on introducing the fruit in airtight chambers for 24 hours under the following conditions: 95-98% of CO2, 20ºC, 90% R.H. The 1-MCP is an inhibitor of the ethylene action and it has been shown that it reduces the chilling injury symptoms in the cold storage of persimmon. This agent has the capacity to delay the softening of the persimmon. No studies have been found which relate the persimmon cv. ‘Rojo Brillante’ microstructure to postharvest treatments as CO2 to remove the astringency or 1-MCP to delay the typical symptoms of the ageing of this fruit. The aim of this paper was to study the effect of the different treatments on the microstructure of persimmon cv. ‘Rojo Brillante’, by SEM and Cryo-SEM. Cell structure from persimmon flesh, shows after removing astringency non soluble material inside of some vacuoles. This fact would be directly related to the precipitation of tannins inside of some cells. The effect of high concentrations of CO2 over the cell structure is shown upon a more important degradation of the membrane and cell walls. Regarding to the treatment with 1-MCP, it has been observed that this agent preserves the integrity of cell structures after the commercialization simulation. This effect is probably due to the inhibition of enzymatic activities, mainly those related to the degradation of the chemicals that keep the cell walls together.Los autores quieren agradecer al Ministerio de Educación y Ciencia por el apoyo económico (CIT-060000-2005-19) y al Departamento de Postcosecha del Instituto Valenciano de Investigaciones Agrarias de Valencia por proporcionar las muestras que se estudian en este trabajo

Microstructural changes in persimmon cv. ‘Rojo Brillante’ flesh during storage at 15ºC

SPA] El caqui cv. ‘Rojo Brillante’ se comercializa, en su mayor parte, tras ser sometido a tratamientos de eliminación de la astringencia con CO2 que permiten excluir los taninos solubles, responsables de su carácter astringente cuando el fruto presenta todavía una consistencia elevada. El tratamiento con altas concentraciones de CO2 en condiciones estándar no resulta totalmente efectivo cuando es aplicado a fruta que previamente ha sido conservada a 15ºC. El objetivo de este trabajo fue el estudio microestructural por Cryo-SEM de la pulpa de caqui cv. ‘Rojo Brillante’ sometido al tratamiento de eliminación de la astringencia con altas concentraciones de CO2 y el análisis de la pérdida de eficacia de este tratamiento durante la conservación a 15ºC. Los cambios microestructurales que sufre la pulpa del fruto durante el almacenamiento a 15 ºC muestran que, a medida que avanza la conservación a 15ºC, existe una progresiva degradación de la estructura celular y que los espacios intercelulares van siendo ocupados por material soluble e insoluble. Los cambios estructurales observados podrían relacionarse con la pérdida de eficacia del tratamiento de eliminación de astringencia con CO2 en condiciones estándar. [ENG] Persimmon cv. ‘Rojo Brillante’ is mostly marketed after being submitted to deastringency treatments which enable removal of the soluble tannins, that cause the astringency. Treatment with high amounts of CO2 in standard conditions is not fully effective when it has been applied on the fruit that has been previously stored at 15º C. The aim of this paper was to study by Cryo-SEM the microstructure of the persimmon flesh which had been submitted to a treatment for removing astringency with high concentrations of CO2. The loss of efficiency of this treatment after preserving at 15º C has been studied. The structural changes at cell level that the fruit flesh undergoes during storage at 15ºC show that a progressive degradation takes place. The intercellular spaces are progressively occupied by soluble and non soluble material. The structural changes observed could be related to a loss of efficiency of the treatment for removing astringency with CO2.Los autores quieren agradecer al Ministerio de Educación y Ciencia por el apoyo económico (CIT-060000-2005-19) y al Departamento de Postcosecha del Instituto Valenciano de Investigaciones Agrarias de Valencia por proporcionar las muestras que se estudian en este trabajo