Recent advances on intelligent packaging as tools to reduce food waste

[EN] Food waste is one of the main issues for international organisms. It is not only an ethical and economic issue but it also depletes the environment of limited natural resources. Among strategies suitable for fighting such challenge, intelligent packaging is an interesting tool to reduce waste derived from households and retailers. A revision of 45 recent advances in the area of optical systems for freshness monitoring is reported herein. The study covers fruits, vegetables, fish products and meat since they are the most representative fields of application. Furthermore, a discussion about the main research challenges and opportunities that will be faced by intelligent packaging in the coming years is included. (C) 2017 Elsevier Ltd. All rights reserved.The authors thank financial support from the Spanish Government (project MAT2015-64139-C4-1-R) and the Generalitat Valenciana (project (Project PROMETEOII/2014/047).Poyatos-Racionero, E.; Ros-Lis, JV.; Vivancos, J.; Martínez-Máñez, R. (2018). Recent advances on intelligent packaging as tools to reduce food waste. Journal of Cleaner Production. 172:3398-3409. https://doi.org/10.1016/j.jclepro.2017.11.075S3398340917

Use of Silica Based Materials as Modulators of the Lipase Catalyzed Hydrolysis of Fats under Simulated Duodenal Conditions

The effect of silica materials and their functionalization in the lipase catalyzed fat hydrolysis has been scarcely studied. Fifteen silica materials were prepared and their effect on the fat hydrolysis was measured, under simulated duodenal conditions, using the pH-stat method. The materials are composed of the combination of three supports (Stöber massive silica nanoparticles, Stöber mesoporous nanoparticles and UVM-7) and four surface functionalizations (methyl, trimethyl, propyl and octyl). In addition, the non-functionalized materials were tested. The functional groups were selected to offer a hydrophobic character to the material improving the interaction with the fat globules and the lipase. The materials are able to modulate the lipase activity and their effect depending on the support topology and the organic covering, being able to increase or reduce the fat hydrolysis. Depending of the material, relative fat hydrolysis rates of 75 to 140% in comparison with absence of the material were obtained. The results were analyzed by Partial Least Square Regression and suggest that the alkyl modified mesopores are able to improve the fat hydrolysis, by contrast the non-porous nanoparticles and the textural pores tend to induce inhibition. The effects are more pronounced for materials containing long alkyl chains and/or in absence of taurodeoxycholate

A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks

[EN] The relevance of plant-based food alternatives to dairy products, such as vegetable milks, has been growing in recent decades, and the development of systems capable of classifying and predicting the sensorial profile of such products is interesting. In this context, a methodology to perform the sensorial analysis of vegetable milks (oat, soya, rice, almond and tiger nut), based on 12 parameters, was validated. An electronic tongue based on the combination of eight metals with pulse voltammetry was also tested. The current intensity profiles are characteristic for each non-dairy milk type. Data were processed with qualitative (PCA, dendrogram) and quantitative (PLS) tools. The PCA statistical analysis showed that when using three first principal components, which covered 77% of variance, the eight samples can be differentiated, and the preparation method (artisanal milks or commercial) is one of the main differentiation factors, together with raw material type. The PLS statistical analysis allowed models to be created to predict all 12 sensorial parameters. The goodness of the predictions depends on the parameter being particularly accurate for the body, the granularity in the wall of glass and homogeneity of colour. The results strongly suggest the potential feasibility of using electronic tongues as systems for easy, rapid and effective sensorial assessments of vegetable milks. (C) 2018 Elsevier B.V. All rights reserved.The authors thank the financial support from the Spanish Government (Project MAT2015-64139-C4-1-R) and the Generalitat Valenciana (Project PROMETEOII/2014/047).Pascual, L.; Gras Romero, ML.; Vidal Brotons, DJ.; Alcañiz Fillol, M.; Martínez-Máñez, R.; Ros-Lis, JV. (2018). A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks. Sensors and Actuators B Chemical. 270:231-238. https://doi.org/10.1016/j.snb.2018.04.151S23123827

Application of mesoporous silica materials for the immobilization of polyphenol oxidase

[EN] The ability of a number of mesoporous silica materials (SBA-15, SBA-3, and MCM-48) to immobilize polyphenol oxidase (PPO) at different pH has been tested. Pore size and volume are the structural characteristics with higher influence on the PPO immobilization. Mesoropous material SBA-15 adsorbs a larger quantity of PPO at pH 4.00 and offers an inhibition of enzymatic activity close the 50% in apple extracts.AEGB acknowledges support from the Swedish Research Council (Grant Number 621-2012-3375), the ARC Centre of Excellence for Nanoscale BioPhotonics (CE140100003), and an ARC Future Fellowship (FT150100342)Corell Escuin, P.; Garcia-Benett, A.; Ros-Lis, JV.; Argüelles Foix, AL.; Andrés Grau, AM. (2017). Application of mesoporous silica materials for the immobilization of polyphenol oxidase. Food Chemistry. 217:360-363. https://doi.org/10.1016/j.foodchem.2016.08.027S36036321

Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial

[EN] Darkening processed fruits and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action. Accordingly, we explored the potential of four silica-based materials (MCM-41 nanometric size, MCM-41 micrometric size, UVM-7 and aerosil), non-functionalised and functionalised with thiol groups, to inhibit PPO activity in the model system and apple juice. All materials showed relevant performance when immobilising and inhibiting PPO in model systems, and support topology is a main factor for enzyme immobilisation and inhibition. Thiol-containing silica UVM7-SH showed the greatest inactivation, and similar browning values to those obtained by acidification. The enzyme's kinetic parameters in the presence of UVM-7-SH suggested non-competitive inhibition, which indicated that the material interacted with the enzyme, but beyond the active centre. In real systems, UVM-7-SH completely inhibited enzymatic browning in apple juice (cv. Granny Smith and cv. Golden Delicious) up to 9 days after 5 min of contact.The authors thank the financial support obtained from the Spanish Government (Project MAT2015-64139-C4-1-R) and the Generalitat Valenciana (Project GVA/2014/13).Muñoz-Pina, S.; Ros-Lis, JV.; Argüelles Foix, AL.; Coll, C.; Martínez-Máñez, R.; Andrés Grau, AM. (2018). Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food Chemistry. 241:199-205. https://doi.org/10.1016/j.foodchem.2017.08.059S19920524

Study of fishmeal substitution on growth performance and shelf-life of giltheadsea bream (Sparusaurata)

[EN] In this work the effect of partial or total replacement of fishmeal by plant protein sources and krill and squid meal on growth performance and shelf-life of gilthead sea bream was evaluated. Plant protein dietswith 50 g kg(-1) of krill and 100 g kg(-1) of squid were supplemented with synthetic amino acidsand at the end of the growing period weight showed no significant differences. The spoilage process of the fish was followed by physicochemical and microbiological measurements together with a colorimetric sensor array (CSA) specially designed for that purpose. The changes in the physicochemical parameters and microbial growth showed that shelf-life of samples were in all cases lower than ninedays. The CSA was not able to show significant differences between both diets, confirming the physicochemical and microbiological results. The fact that the type of feed had no effect on the freshness parameters studied demonstrates that total fishmeal replacement with plant protein blends in the proportions used in this work could be an excellent alternative for feed formulation in aquaculture.We thanks to the financial support of the Universitat Politecnica de Valencia, Spain.Zaragozá, P.; Martínez-Llorens, S.; Fernández Segovia, I.; Vivancos, J.; Tomas-Vidal, A.; Fuentes López, A.; Ros-Lis, JV.... (2020). Study of fishmeal substitution on growth performance and shelf-life of giltheadsea bream (Sparusaurata). Fishes. 5(2):1-14. https://doi.org/10.3390/fishes5020015S11452Grigorakis, K. (2007). Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: A review. Aquaculture, 272(1-4), 55-75. doi:10.1016/j.aquaculture.2007.04.062Martínez-Llorens, S., Moñino, A. V., Tomás Vidal, A., Salvador, V. J. M., Pla Torres, M., & Jover Cerdá, M. (2007). Soybean meal as a protein source in gilthead sea bream (Sparus aurata L.) diets: effects on growth and nutrient utilization. Aquaculture Research, 38(1), 82-90. doi:10.1111/j.1365-2109.2006.01637.xSánchez Lozano, N. B., Tomás Vidal, A., Martínez-Llorens, S., Nogales Mérida, S., Blanco, J. E., Moñino López, A., … Cerdá, M. J. (2007). Growth and economic profit of gilthead sea bream (Sparus aurata, L.) fed sunflower meal. Aquaculture, 272(1-4), 528-534. doi:10.1016/j.aquaculture.2007.07.221Martínez-Llorens, S., Baeza-Ariño, R., Nogales-Mérida, S., Jover-Cerdá, M., & Tomás-Vidal, A. (2012). Carob seed germ meal as a partial substitute in gilthead sea bream (Sparus aurata) diets: Amino acid retention, digestibility, gut and liver histology. Aquaculture, 338-341, 124-133. doi:10.1016/j.aquaculture.2012.01.029Sánchez-Lozano, N. B., Martínez-Llorens, S., Tomás-Vidal, A., & Cerdá, M. J. (2009). Effect of high-level fish meal replacement by pea and rice concentrate protein on growth, nutrient utilization and fillet quality in gilthead seabream (Sparus aurata, L.). Aquaculture, 298(1-2), 83-89. doi:10.1016/j.aquaculture.2009.09.028Estruch, G., Tomás-Vidal, A., El Nokrashy, A. M., Monge-Ortiz, R., Godoy-Olmos, S., Jover Cerdá, M., & Martínez-Llorens, S. (2018). Inclusion of alternative marine by-products in aquafeeds with different levels of plant-based sources for on-growing gilthead sea bream (Sparus aurata, L.): effects on digestibility, amino acid retention, ammonia excretion and enzyme activity. Archives of Animal Nutrition, 72(4), 321-339. doi:10.1080/1745039x.2018.1472408Monge-Ortiz, R., Martínez-Llorens, S., Márquez, L., Moyano, F. J., Jover-Cerdá, M., & Tomás-Vidal, A. (2016). Potential use of high levels of vegetal proteins in diets for market-sized gilthead sea bream (Sparus aurata). Archives of Animal Nutrition, 70(2), 155-172. doi:10.1080/1745039x.2016.1141743Baeza-Ariño, R., Martínez-Llorens, S., Nogales-Mérida, S., Jover-Cerda, M., & Tomás-Vidal, A. (2014). Study of liver and gut alterations in sea bream,Sparus aurataL., fed a mixture of vegetable protein concentrates. Aquaculture Research, 47(2), 460-471. doi:10.1111/are.12507Sitjà-Bobadilla, A., Peña-Llopis, S., Gómez-Requeni, P., Médale, F., Kaushik, S., & Pérez-Sánchez, J. (2005). Effect of fish meal replacement by plant protein sources on non-specific defence mechanisms and oxidative stress in gilthead sea bream (Sparus aurata). Aquaculture, 249(1-4), 387-400. doi:10.1016/j.aquaculture.2005.03.031Estruch, G., Collado, M. C., Monge-Ortiz, R., Tomás-Vidal, A., Jover-Cerdá, M., Peñaranda, D. S., … Martínez-Llorens, S. (2018). Long-term feeding with high plant protein based diets in gilthead seabream (Sparus aurata, L.) leads to changes in the inflammatory and immune related gene expression at intestinal level. BMC Veterinary Research, 14(1). doi:10.1186/s12917-018-1626-6DE FRANCESCO, M., PARISI, G., PÉREZ-SÁNCHEZ, J., GÓMEZ-RéQUENI, P., MÉDALE, F., KAUSHIK, S. J., … POLI, B. M. (2007). Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (Sparus aurata) on growth and body/fillet quality traits. Aquaculture Nutrition, 13(5), 361-372. doi:10.1111/j.1365-2095.2007.00485.xHernández, M. D., López, M. B., Álvarez, A., Ferrandini, E., García García, B., & Garrido, M. D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry, 114(1), 237-245. doi:10.1016/j.foodchem.2008.09.045Matos, E., Silva, T. S., Colen, R., Dinis, M. T., & Dias, J. (2014). Plant protein and vegetable oil-based diets modulate gilthead seabream (Sparus aurata) muscle biochemical status and proteolytic enzymes at an early postmortem stage. Aquaculture Nutrition, 20(2), 153-162. doi:10.1111/anu.12061Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511-520. doi:10.1016/j.foodchem.2004.09.040Olafsdottir, G., Nesvadba, P., Di Natale, C., Careche, M., Oehlenschläger, J., Tryggvadóttir, S. V., … Jørgensen, B. M. (2004). Multisensor for fish quality determination. Trends in Food Science & Technology, 15(2), 86-93. doi:10.1016/j.tifs.2003.08.006Zaragozá, P., Fuentes, A., Fernández-Segovia, I., Vivancos, J.-L., Rizo, A., Ros-Lis, J. V., … Martínez-Máñez, R. (2013). Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose. Food Chemistry, 138(2-3), 1374-1380. doi:10.1016/j.foodchem.2012.10.114Gribbestad, I. S., Aursand, M., & Martinez, I. (2005). High-resolution 1H magnetic resonance spectroscopy of whole fish, fillets and extracts of farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses. Aquaculture, 250(1-2), 445-457. doi:10.1016/j.aquaculture.2005.02.031Folkestad, A., Wold, J. P., Rørvik, K.-A., Tschudi, J., Haugholt, K. H., Kolstad, K., & Mørkøre, T. (2008). Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.). Aquaculture, 280(1-4), 129-135. doi:10.1016/j.aquaculture.2008.04.037Olsen, S. H., Sørensen, N. K., Larsen, R., Elvevoll, E. O., & Nilsen, H. (2008). Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) — Measured chemically and by Visible and Near-infrared spectroscopy. Aquaculture, 284(1-4), 90-97. doi:10.1016/j.aquaculture.2008.07.042Chen, Q., Zhang, C., Zhao, J., & Ouyang, Q. (2013). Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety. TrAC Trends in Analytical Chemistry, 52, 261-274. doi:10.1016/j.trac.2013.09.007Salinas, Y., Ros-Lis, J. V., Vivancos, J.-L., Martínez-Máñez, R., Marcos, M. D., Aucejo, S., … Garcia, E. (2014). A novel colorimetric sensor array for monitoring fresh pork sausages spoilage. Food Control, 35(1), 166-176. doi:10.1016/j.foodcont.2013.06.043Salinas, Y., Ros-Lis, J. V., Vivancos, J.-L., Martínez-Máñez, R., Marcos, M. D., Aucejo, S., … Lorente, I. (2012). Monitoring of chicken meat freshness by means of a colorimetric sensor array. The Analyst, 137(16), 3635. doi:10.1039/c2an35211gPeres, H., & Oliva-Teles, A. (2009). The optimum dietary essential amino acid profile for gilthead seabream (Sparus aurata) juveniles. Aquaculture, 296(1-2), 81-86. doi:10.1016/j.aquaculture.2009.04.046Martínez-Llorens, S., Vidal, A. T., Moñino, A. V., Torres, M. P., & Cerdá, M. J. (2007). Effects of dietary soybean oil concentration on growth, nutrient utilization and muscle fatty acid composition of gilthead sea bream (Sparus aurata L.). Aquaculture Research, 38(1), 76-81. doi:10.1111/j.1365-2109.2006.01636.xMoragues, M. E., Esteban, J., Ros-Lis, J. V., Martínez-Máñez, R., Marcos, M. D., Martínez, M., … Sancenón, F. (2011). Sensitive and Selective Chromogenic Sensing of Carbon Monoxide via Reversible Axial CO Coordination in Binuclear Rhodium Complexes. Journal of the American Chemical Society, 133(39), 15762-15772. doi:10.1021/ja206251rZaragozá, P., Fernández-Segovia, I., Fuentes, A., Vivancos, J.-L., Ros-Lis, J. V., Barat, J. M., & Martínez-Máñez, R. (2014). Monitorization of Atlantic salmon (Salmo salar) spoilage using an optoelectronic nose. Sensors and Actuators B: Chemical, 195, 478-485. doi:10.1016/j.snb.2014.01.017Vyncke, W. (1970). Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity. Fette, Seifen, Anstrichmittel, 72(12), 1084-1087. doi:10.1002/lipi.19700721218Barat, J. M., Gil, L., García-Breijo, E., Aristoy, M.-C., Toldrá, F., Martínez-Máñez, R., & Soto, J. (2008). Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chemistry, 108(2), 681-688. doi:10.1016/j.foodchem.2007.10.034Fernández-Segovia, I., Fuentes, A., Aliño, M., Masot, R., Alcañiz, M., & Barat, J. M. (2012). Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method. Journal of Food Engineering, 113(2), 210-216. doi:10.1016/j.jfoodeng.2012.06.003ISO 4833:2003—Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Microorganisms—Colony-Count Technique at 30 Degrees Chttps://www.iso.org/standard/34524.htmlKaushik, S. J., Covès, D., Dutto, G., & Blanc, D. (2004). Almost total replacement of fish meal by plant protein sources in the diet of a marine teleost, the European seabass, Dicentrarchus labrax. Aquaculture, 230(1-4), 391-404. doi:10.1016/s0044-8486(03)00422-8Grigorakis, K., Taylor, K. D. ., & Alexis, M. . (2003). Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81(2), 263-268. doi:10.1016/s0308-8146(02)00421-1Bagni, M., Civitareale, C., Priori, A., Ballerini, A., Finoia, M., Brambilla, G., & Marino, G. (2007). Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Aquaculture, 263(1-4), 52-60. doi:10.1016/j.aquaculture.2006.07.049Fuentes, A., Masot, R., Fernández-Segovia, I., Ruiz-Rico, M., Alcañiz, M., & Barat, J. M. (2013). Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques. Innovative Food Science & Emerging Technologies, 19, 210-217. doi:10.1016/j.ifset.2013.05.001Kamal-Eldin, A. (2006). Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology, 108(12), 1051-1061. doi:10.1002/ejlt.200600090Adom, K. K., & Liu, R. H. (2002). Antioxidant Activity of Grains. Journal of Agricultural and Food Chemistry, 50(21), 6182-6187. doi:10.1021/jf0205099Tyug, T. S., Prasad, K. N., & Ismail, A. (2010). Antioxidant capacity, phenolics and isoflavones in soybean by-products. Food Chemistry, 123(3), 583-589. doi:10.1016/j.foodchem.2010.04.074López-Bote, C. J., Diez, A., Corraze, G., Arzel, J., Alvarez, M., Dias, J., … Bautista, J. M. (2001). Dietary protein source affects the susceptibility to lipid peroxidation of rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax) muscle. Animal Science, 73(3), 443-449. doi:10.1017/s1357729800058410Hosseini, S. V., Abedian-Kenari, A., Rezaei, M., Nazari, R. M., Feás, X., & Rabbani, M. (2010). Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage. Food Chemistry, 118(2), 341-348. doi:10.1016/j.foodchem.2009.04.131Ng, W. (2004). Replacement of dietary fish oil with palm fatty acid distillate elevates tocopherol and tocotrienol concentrations and increases oxidative stability in the muscle of African catfish, Clarias gariepinus. Aquaculture, 233(1-4), 423-437. doi:10.1016/j.aquaculture.2003.10.013Regost, C., Jakobsen, J. V., & Rørå, A. M. B. (2004). 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Highly active hydrogenation catalysts based on Pd nanoparticles dispersed along hierarchical porous silica covered with polydopamine as interfacial glue

New catalysts based on Pd(0) nanoparticles (Pd NPs) on a bimodal porous silica of the UVM-7/polydopamine (PDA) support have been synthesized following two preparative strategies based on the sequential or joint incorporation of two components of the composite (Pd and PDA). We analyzed the role played by the PDA as 'interfacial glue' between the silica scaffold and the Pd NPs. The catalysts were tested for the hydrogenation of 4-nitrophenol using (NEt4)BH4 as the hydrogenating agent. In addition to the palladium content, the characterization of the catalysts at the micro and nanoscale has highlighted the importance of different parameters, such as the size and dispersion of the Pd NPs, as well as their accessibility to the substrate (greater or lesser depending on their entrapment level in the PDA) on the catalytic efficiency. Staged sequential synthesis has led to better catalytic results. The most active Pd(0) centers seem to be Pd NPs of less than 1 nm on the PDA surface. The efficiency of the catalysts obtained is superior to that of similar materials without PDA. A comprehensive comparison has been made with other catalysts based on Pd NPs in a wide variety of supports. The TOF values achieved are among the best described in the literature

Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.0c02407[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 mu M). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.Financial support by the Spanish Ministerio de Ciencia, Innovacion y Universidades (project RTI2018-100910-B-C44), Ministerio de Economia y Competitividad (projects CTQ2016-78499-C6-1-R, Unidad de Excelencia MDM 2015-0038 and CTQ2017-90852-REDC), and Generalitat Valenciana (Project PROMETEOII2015-002) is gratefully acknowledged.Muñoz-Pina, S.; Ros-Lis, JV.; Delgado-Pinar, E.; Martínez-Camarena, Á.; Verdejo, B.; García-España, E.; Argüelles Foix, AL.... (2020). Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. Journal of Agricultural and Food Chemistry. 68(30):7964-7973. https://doi.org/10.1021/acs.jafc.0c02407796479736830Simpson, B. K. (Ed.). (2012). 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Fish Freshness Decay Measurement with a Colorimetric Array

The development of rapid non-destructive techniques to determine fish quality and shelf-life is vital to guarantee food safety. The aim of this study was to evaluate a new optoelectronic nose composed by eight sensing materials prepared by the incorporation of pH indicators and chromogenic reagents selective to metabolites into inorganic materials (aluminium oxide and silica gel) in the shelf-life assessment of fresh sea bream in cold storage. Physico-chemical and microbial analyses were carried out periodically throughout the cold storage, as well as colour measurements on the colorimetric array. The results obtained using the chromogenic array were in accordance with those obtained from physico-chemical and microbial analyses, which showed a clear loss of freshness from day 4 to day 7. This confirms the potential usefulness of colorimetric reagents for detection of sea bream spoilage.Zaragozá Torres, P.; Ribes, S.; Fuentes López, A.; Vivancos, J.; Fernández Segovia, I.; Ros-Lis, JV.; Barat Baviera, JM.... (2012). Fish Freshness Decay Measurement with a Colorimetric Array. Procedia Engineering. 47:1362-1365. doi:10.1016/j.proeng.2012.09.409S136213654

Generalized “one-pot” preparative strategy to obtain highly functionalized silica-based mesoporous spherical particles

In this work we present a synthesis strategy for the preparation of Stöber-type mesoporous particles functionalized with inorganic species. The procedure is based on a combination of the Atrane and the Stöber methods. Both as a source of silicon and of the incorporated heteroelements (Fe, Zn, Al, Ti) the corresponding atrane complexes are used as hydrolytic reagents. These complexes are easily formed by reaction with triethanolamine. Mesoporosity is achieved using surfactant micelles as templates. Obtaining uniform spherical particles is achieved by optimizing the amount of water-ethanol in the reaction medium. The particle sizes have been modulated by controlling simple parameters such as reaction time or temperature. The incorporation of inorganic species is on many occasions incompatible with the preservation of spherical morphology, resulting in heterogeneous particles in shape and size and even phase segregation for high functionalization degrees. The methodology that we propose makes it possible to achieve a high concentration of highly dispersed heteroelements (even at molecular level), maintaining, to a large extent, both sphericity and particle size homogeneity. The Si/M molar ratios achieved are significantly lower (greater functionalization) than those usually reported in the literature. The strategy is generalizable for the incorporation of a great variety of elements, and specially for first row transition elements