Alimentos irradiados

La industria alimentaria y las administraciones públicas realizan grandes esfuerzos para mejorar el mantenimiento de las condiciones higiénicas y evitar la contaminación de alimentos. Pese a estos esfuerzos siguen produciéndose un gran numero de procesos patológicos relacionados con los alimentos. Las buenas prácticas higiénicas pueden reducir el nivel de contaminación, pero algunos microorganismos patógenos resulta imposible eliminarlos, especialmente de aquellos alimentos que se comercializan crudos y con procesado mínimo. La irradiación se presenta como un método de descontaminación posible para este grupo de alimentos, especialmente válido como método de descontaminación final. Dosis de irradiación inferiores a 10 kGy (dependiendo del alimento y condiciones) son efectivas para eliminar posibles patógenos no esporulados, inactivar parásitos, tratar especias, condimentos y otros ingredientes secos, fruta fresca y productos de cuarta gama (vegetales frescos, limpios y envasados, listos para consumo). Respecto a la seguridad de los alimentos irradiados, está plenamente demostrado que no provoca la aparición de compuestos especiales y provoca una ligera reducción en el contenido de algunas vitaminas, que es equiparable a la producida por otros tratamientos tecnológicos. Se ha visto también que microorganismos que han sido sometidos a radiaciones y han sobrevivido a ellas se muestran más sensibles a las condiciones ambientales de estrés que aquellos que nunca han sido irradiados. Pese a que los organismos internacionales FAO y OMS presentan la irradiación como un método seguro, eficaz, limpio con el medio ambiente y energéticamente eficiente, los consumidores siguen estando desinformados y mostrándose reticentes a su utilización. En la actualidad se están llevando a cabo muchos sondeos, de los que se deriva que una correcta in formación al consumidor es el único método válido para conseguir la aceptación de esta tecnología. Las investigaciones actuales en este sector se centran en la optimización de su aplicación a alimentos concretos y en los posibles efectos sobre los materiales de envasado. Por lo que respecta a la aplicación industrial, se tiende a crear centros de tratamiento donde diferentes productores llevan sus materias a tratar. Se espera que esta tecnología presente una fuerte tendencia creciente en los próximos año

Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the ‘Fino 49’ lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L1) and an increase in polyunsaturated fatty acids (254 mg 100 g1) and monounsaturated fatty acids (37.61 mg 100 g1). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L1 for ABTS+, DPPH , and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed

Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review

In this review, a selection of studies was carried out that evaluated the influence of organic agronomic practices on the cultivation of pomegranate; specifically, the influence of these practices on improving soil health and pomegranate fruit quality. Studies were selected (n = 39) in which organic treatments were applied to different cultivars of pomegranate and which evaluated fruit and soil quality parameters. These studies showed that exclusively organic manure and organic manure in combination with mineral fertilizers are suitable to fulfill the requirements of pomegranate crop and reduce the amount of mineral fertilizers. Moreover, the soil health improved with organic manures, as well as growth, and yield in the pomegranate crop. Pomegranate fruits grown under organic conditions showed high levels of fruit quality parameters, such as total soluble solids and fruit juice, and additionally presented high concentrations of bioactive compounds such as anthocyanins and total phenols. Data from these studies endorsed the fact that pomegranates cultured under organic conditions may have a better fruit quality and nutraceutical content than those grown under conventional conditions, although more scientific evidence is required to confirm this.This research was funded by Project AICO/2021/326, financed by the Autonomous Community of the Comunidad Valenciana through Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital.The author Leontina Lipan was founded by the “Ministerio de Universidades” and Europe Union-Next Generation EU in the framework “Ayudas para la Recualificación del Sistema Universitario Español”, in the modality “MARGARITA SALAS”. Marina Cano-Lamadrid contract has been co-financed by Juan de la Cierva-Formación (FJC2020-043764-I) from the Spanish Ministry of Education.info:eu-repo/semantics/publishedVersio

Localización de centros de tratamiento de residuos: una propuesta metodológica basada en un SIG.

Sin resume

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 ◦C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.This research was funded by (1) The Office of the Ministry of Higher Education, Science, Research and Innovation of the Government of Thailand, the Thailand Science Research and Innovation Project administered by the Kasetsart University Reinventing University Program 2021 (Grant Number RUP1/Con(1.3)-CASAF08); (2) Research and Researchers for Industries (RRI) of the Thailand Science Research and Innovation Office and the Mitr Phol Innovation & Research Center (Grant Number PHD60I0033); (3) LC-MS/MS equipment at UMH has been financed by Grant EQC2018-004170-P funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe and (4) the consumables at UMH have been financed by AICO/2021/326, Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana.info:eu-repo/semantics/publishedVersio

Un procedimiento para elaborar mapas de riesgos naturales aplicado a Honduras

A method based on the theory of Evidence of Dempster-Shafer to build risk maps is proposed. Procedures to create maps of flooding exposition and to measure territorial vulnerability are explained. The analysis are carried out using IDRISI software GIS and the area under study is Honduras.Se plantea un método, basado en la Teoría de la Evidencia de Dempster-Shafer, para construir mapas de riesgos. Se explican procedimientos para la creación de mapas de exposición a inundaciones y para medir la vulnerabilidad del territorio. Para llevar a cabo los análisis se emplea el programa SIG IDRISI. El área analizada es Honduras

Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?

Mango is one of the most cultivated tropical fruits worldwide and one of few drought-tolerant plants. Thus, in this study the effect of a sustained deficit irrigation (SDI) strategy on mango yield and quality was assessed with the aim of reducing irrigation water in mango crop. A randomized block design with four treatments was developed: (i) full irrigation (FI), assuring the crop’s water needs, and three levels of SDI receiving 75%, 50%, and 33% of irrigation water (SDI75, SDI50, and SDI33). Yield, morphology, color, titratable acidity (TA), total soluble solids (TSS), organic acids (OA), sugars, minerals, fiber, antioxidant activity (AA), and total phenolic content (TPC) were analyzed. The yield was reduced in SDI conditions (8%, 11%, and 20% for SDI75, SDI50, and SDI33, respectively), but the irrigation water productivity was higher in all SDI regimes. SDI significantly reduced the mango size, with SDI33 generating the smallest mangoes. Peel color significantly changed after 13 days of ripening, with SDI75 being the least ripe. The TA, AA, and citric acid were higher in SDI75, while the TPC and fiber increased in all SDI levels. Consequently, SDI reduced the mango size but increased the functionality of samples, without a severe detrimental effect on the yield

Dairy Fat and Cardiovascular Health

Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods, current knowledge points to the more appropriate recommendation of moderate consumption of full-fat dairy foods within a healthy lifestyle. Fermented dairy products seem to be the best option as a source of nutrients and cardiovascular health benefits. Previous recommendations were based on cholesterol, saturated fat, and caloric contents, in dairy fat, and their potential impact on serum cholesterol, fasting sugar levels, and blood pressure. However, experimental data point to a more complex scenario in which other actors may play major roles: calcium, bioactive lipids and peptides, and even the food-matrix effect from the dairy food side, and human genetics and environmental factors all impact dairy food-related health issues. Furthermore, cardiovascular health does not rely solely on serum cholesterol levels and blood pressure but also on inflammatory biomarkers. At present, little is known on the true mechanisms underlying the cardioprotective mechanism of dairy fats, and further research in needed to elucidate them

Congelación de cuajadas de leche de oveja

El trabajo propone la congelación de cuajadas para desestacinalizar la producción de queso duro y semi-duro de leche de oveja. Se aplican como variables de estudio, las condiciones de envasado (en bolsas de polietileno y con cierre manual, en envase barrera bb4.1 de cryovac y al vacío y en el mismo envase barrera en atmósfera de dióxido de carbono), la velocidad de congelación (lenta 1,5 cm/h, media 5 cm/h y rapida 10 cm/h) y el tiempo de conservación en congelación (4 y 10 meses de mantenimiento). Finalmente se evalua el efecto de las fluctuaciones de temperatura durante el almacenamiento en congelación. Los quesos obtenidos de cuajadas congeladas no presentaron modificaciones de composición global, fracción lípidica y ph, vieron aumentado el contenido en fracciones nitrogenadas y disminuida la actividad del agua. Presentaron mayor dureza e intensidad de color pero características sensoriales similares a los controles. A partir de los resultados obtenidos del trabajo se propone envasar las cuajadas en polietileno, congelar a velocidad entre 1,5 y 8 cm/h y esto nos permite mantener la calidad del producto por un tiempo de hasta 10 meses. Las fluctuaciones de temperatura efectuadas sobre las cuajadas en este estudio no afectaron a la calidad del queso final