Extracción de polifenoles de los subproductos del Caupí asistida por ultrasonido de alta intensidad

El caupí (Vigna unguiculata) pertenece a la familia de las leguminosas Fabaceae y es un cultivo muy nutritivo y ampliamente reconocido como fuente de proteínas y minerales, además de ser rico en compuestos bioactivos. Las vainas contienen azúcar polimerizada en forma de celulosa y hemicelulosa y poseen altas concentraciones de polifenoles, los cuales tienden a aumentar con la madurez de la planta mientras que disminuye la concentración en taninos. El objetivo del presente trabajo es optimizar la extracción de compuestos polifenólicos de la vaina (subproducto) del caupí, mediante la extracción asistida por ultrasonido de alta intensidad.Para la obtención de las harinas se utilizaron las vainas enteras y sanas del caupí (variedad Colorado) provista por la Estación Experimental Agropecuaria El Sombrero, Corrientes (INTA). Se realizó una molienda fina y se tamizó a través de una malla ASTM 60. Para la obtención de los extractos se utilizó una relación 1:15 (sólido/agua destilada) y luego de 10 minutos en agitación, las soluciones se sometieron a los distintos tratamientos asistidos por ultrasonido. Se llevó a cabo un diseño experimental hexagonal (red de Doehlert) de metodología de superficie de respuesta, teniendo en cuenta los siguientes factores: Amplitud (%) 20-80 y tiempo total de tratamiento (10-20 min), utilizando pulsos de 2 s ON y 4 s OFF y siendo las variables respuestas el contenido de polifenoles y la actividad antioxidante. Los extractos obtenidos se centrifugaron (6000 rpm) por 15 min a 25 ºC y el sobrenadante se filtró a vacío. El contenido de compuestos polifenólicos se determinó mediante el método de Folin-Ciocalteu, mientras que la actividad antioxidante se determinó mediante el radical libre ABTS˙+ [2,29-azinobis-(3-etilbenzo-tiazolina-6-ácido sulfónico)]. Los resultados obtenidos demuestran que la vaina del caupí presenta un alto contenido de polifenoles y que la extracción se logra optimizar mediante la aplicación de ultrasonido de alta intensidad durante 10 minutos y una amplitud del 36% obteniéndose, en el extracto un contenido de polifenoles totales de 0,35 (mgGA/mL) y una actividad antioxidante TEAC de 9,33 (mmol/L).El caupí (Vigna unguiculata) pertenece a la familia de las leguminosas Fabaceae y es un cultivo muy nutritivo y ampliamente reconocido como fuente de proteínas y minerales, además de ser rico en compuestos bioactivos. Las vainas contienen azúcar polimerizada en forma de celulosa y hemicelulosa y poseen altas concentraciones de polifenoles, los cuales tienden a aumentar con la madurez de la planta mientras que disminuye la concentración en taninos. El objetivo del presente trabajo es optimizar la extracción de compuestos polifenólicos de la vaina (subproducto) del caupí, mediante la extracción asistida por ultrasonido de alta intensidad.Para la obtención de las harinas se utilizaron las vainas enteras y sanas del caupí (variedad Colorado) provista por la Estación Experimental Agropecuaria El Sombrero, Corrientes (INTA). Se realizó una molienda fina y se tamizó a través de una malla ASTM 60. Para la obtención de los extractos se utilizó una relación 1:15 (sólido/agua destilada) y luego de 10 minutos en agitación, las soluciones se sometieron a los distintos tratamientos asistidos por ultrasonido. Se llevó a cabo un diseño experimental hexagonal (red de Doehlert) de metodología de superficie de respuesta, teniendo en cuenta los siguientes factores: Amplitud (%) 20-80 y tiempo total de tratamiento (10-20 min), utilizando pulsos de 2 s ON y 4 s OFF y siendo las variables respuestas el contenido de polifenoles y la actividad antioxidante. Los extractos obtenidos se centrifugaron (6000 rpm) por 15 min a 25 ºC y el sobrenadante se filtró a vacío. El contenido de compuestos polifenólicos se determinó mediante el método de Folin-Ciocalteu, mientras que la actividad antioxidante se determinó mediante el radical libre ABTS˙+ [2,29-azinobis-(3-etilbenzo-tiazolina-6-ácido sulfónico)].Los resultados obtenidos demuestran que la vaina del caupí presenta un alto contenido de polifenoles y que la extracción se logra optimizar mediante la aplicación de ultrasonido de alta intensidad durante 10 minutos y una amplitud del 36% obteniéndose, en el extracto un contenido de polifenoles totales de 0,35 (mgGA/mL) y una actividad antioxidante TEAC de 9,33 (mmol/L).Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaJornadas Exactas y el Agro: Aportes a la actividad agropecuaria y agroindustrialBuenos AiresArgentinaUniversidad de Buenos Aires. Facultad de Ciencias Exactas y Naturale

High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels

Currently and according to the growing worldwide interest in the revaluation of agricultural by-products, the use of legumes waste presents great potential to obtain bioactive compounds. In this context, an extract rich in phenolic compounds was obtained from Vigna unguiculata (cowpea) pods by optimizing the high-intensity ultrasound conditions (10 min and 36% of amplitude) using response surface methodology. Then, the extract was encapsulated in Ca(II)-alginate beads with the addition of arabic or guar gums or cowpea isolated proteins. A complete morphological study by image analysis and microstructural evaluation by SAXS has been carried out. Results showed that beads containing alginate and alginate-guar gum have the highest loading efficiency of total phenolic compounds (47 +/- 5%) and antioxidant activity (44 +/- 3%). However, the coupled effect of the cowpea extract and the isolated proteins (at it higher concentration) increased the antioxidant capacity of the beads due to the contribution of the phenolic compounds and the amino acids with anti-radical activity, reaching a value of 67 +/- 3 % of inhibition of ABTS.+. Finally, the microstructural analyses revealed that cowpea pod extract increased the interconnectivity of the rods due to the presence of trivalent cations, conferring versatility, and larger coordination to the network. Also, it was observed that the addition of cowpea proteins produced more interconnected bigger and fewer compacts rods than beads containing only alginate, increasing 12 and 49 % the interconnection and the size, respectively, and decreasing 10 % their compactness. This research demonstrated the use of cowpea sub-products as a source of bioactive compounds that further modulate the microstructure of the hydrogel network, and the outstanding potential for being incorporated in techno-functional foods by using Ca(II)-alginate as a carrier.Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Aguirre Calvo, Tatiana Rocio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentin

Development of a methodology to categorize poultry meat affected by deep pectoral myopathy

[EN] The growth of poultry production has led to an increase in the incidence of internal defects in chicken and turkey broilers, such as Deep Pectoral Myopathy (DPM). DPM is an ischemic hemorrhage or necrosis caused by the inadequate blood supply of Pectoralis minor and major muscles. Currently, visual appearance is the only parameter used to categorize the damage level. The aim of this research was to develop a scientific methodology to determine the level of damage in poultry breast tenders affected by this myopathy. For this purpose, microstructure, pH, protein and ion contents, and color were studied. Results allowed identifying three damage levels: normal, hemorrhagic samples with hematomas and blood clots, and necrotic tissues, based on significant variables (p < .05) measured in Pectoralis minor (pH, L* and a*), where muscles with myopathy presented L* values lower than 47, and necrotic muscles presented pH values higher than 6.05. Practical applications The appearance of defects in chicken meat is a growing problem due to the intensive genetic selection and the fast growth rate that the poultry industry demands. This research provides a scientific methodology, based on biochemical and physicochemical parameters of muscle tissue metabolism, and develops and validates a categorization for deep pectoral myopathy in broilers based on the level of muscle damage. This work, provides an objective and scientific methodology, and coupled with the work published in Traffano-Schiffo et al. (2018) and patented, will allow detecting, identifying, and characterizing chickens that have suffered deep pectoral myopathy and the degree of damage.Ministerio de Economia, Industria y Competitividad, Gobierno de Espana, Grant/Award Number: AGL2016-80643-R; European Regional Development FundTraffano-Schiffo, MV.; Chuquizuta, T.; Castro Giraldez, M.; Fito, PJ. (2021). Development of a methodology to categorize poultry meat affected by deep pectoral myopathy. Journal of Food Processing and Preservation. 45(3):1-9. https://doi.org/10.1111/jfpp.15226S1945

Isotermas de sorción de gomitas de batata: desarrollo del producto y análisis de estabilidad

El presente estudio trata sobre el desarrollo de una confitura (caramelo) tecno-funcional, en base a materias primas autóctonas de la región Chaqueña. A fin de analizar su vida útil, se determinaron las isotermas de sorción a 4, 20 y 30 ºC. Se aplicaron numerosos modelos matemáticos para ajustar el comportamiento de sorción, siendo el modelo de Peleg el que más se ajustó a los datos experimentales. Los resultados obtenidos en el presente estudio, abren una oportunidad para futuros trabajos en los que el alimento desarrollado pueda ser utilizado como portador de compuestos funcionales como fibras, proteínas, compuestos bioactivos y colorantes naturales, entre otros.The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its shelf life, the sorption isotherms were determined at 4, 20 and 30 °C. Several mathematical models were applied to adjust the sorption behavior with Peleg´s model being the one that best fit the experimental data. The results obtained in this study open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.Fil: Vergara, Liliana Edith. Universidad Tecnológica Nacional. Facultad Regional Resistencia; ArgentinaFil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentin

Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions

Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25◦C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25◦C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days.Fil: Giménez, Cecilia Gabriela. Universidad Tecnológica Nacional. Facultad Regional Resistencia; ArgentinaFil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sgroppo, Sonia Cecilia. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentin

Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

[EN] The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of beta-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for beta-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with T-g values similar to 40 degrees C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 +/- 0.09 mm), higher circularity (reaching 0.78 +/- 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 +/- 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.This work was supported by Universidad de Buenos Aires (UBACyT 20020130100610BA), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 n° 196). The author María Victoria Traffano Schiffo wants to thank Programa para la Formación de Personal Investigador (FPI) Pre-doctoral Program of the Universitat Politècnica de València (UPV) for support her PhD studies and also her mobility to Argentina.Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Santagapita, P. (2017). Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International. 100(1):296-303. https://doi.org/10.1016/j.foodres.2017.07.020S296303100

Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality

[EN] Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at ¿-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at ßdispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo modelThe authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional. The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support.Traffano-Schiffo, MV.; Castro Giraldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2018). Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering. 239:1-7. https://doi.org/10.1016/j.jfoodeng.2018.06.029S1723

Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

[EN] Previous works show that the addition of trehalose and gums in ß-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes in¿uence the di¿usional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modi¿cations at di¿erent scales were assessed by SAXS. The incorporation of gums as second excipients induces a signi¿cant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.This work was supported by the Brazilian Synchrotron Light Laboratory (LNLS, Brazil, proposal SAXS1-20160278), Universidad de Buenos Aires (UBACyT 20020130100610BA), Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 no 196), and Consejo Nacional de Investigaciones Cientificas y Tecnicas. The author Maria Victoria Traffano-Schiffo wants to thank "Programa para la Formacion de Personal Investigador (FPI)" Pre-doctoral Program of the Universitat Politecnica de Valencia (UPV) for support her PhD studies and also her mobility to Argentina.Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Perullini, M.; Santagapita, PR. (2018). Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers. 179:402-407. https://doi.org/10.1016/j.carbpol.2017.09.096S40240717

Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

[EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato's internal energy.The authors acknowledge the financial support from THE SPANISH MINISTERIO DE ECONOMÍA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás-Egea wants to thank the FPI Predoctoral Program of the Universitat Politècnica de València for its support.Tomas-Egea, JA.; Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ. (2021). Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. 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New Spectrophotometric System to Segregate Tissues in Mandarin Fruit

[EN] The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial equipment for quality and process control. Nowadays, one of the main industrial issues is the detection of seeds inside thefruit,whichcouldbepossiblewithanelectricalstudyof each tissue as a first step of the development of nondestructive sensors. In this context, a deep study of the dielectric properties of mandarin fruit tissues, coupled with aw, Xw, pH, maturity index, cryo-SEM, and optical measurements, was performed. Dielectric properties were studied in radiofrequency and microwave ranges. ¿-, ß-, and ¿-dispersions and their relaxation parameters were obtained, described, and related to the chemical parameters. Finally, a tool, based on the relaxation dielectric constant in ¿-dispersion able to determine the moisture content of the mandarin fruit tissues, has been developed.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+ D+ i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Maria Victoria Traffano-Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of cryo-SEM and also Multiscan Technologies S.L. for their support.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. 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Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering, 104(2), 227–233.Castro-Giráldez, M., Fito, P. J., Ortolá, M. D., & Balaguer, N. (2013). Study of pomegranate ripening by dielectric spectroscopy. Postharvest Biology and Technology, 86, 346–353.Gabriel, S., Lau, R. W., & Gabriel, C. (1996). The dielectric properties of biological tissues: III. Parametric models for the dielectric spectrum of tissues. Physics in Medicine and Biology, 41(11), 2271.Goldschmidt, E. E. (1988). Regulatory aspects of chloro-chromoplast interconversions in senescing Citrus fruit peel. Israel Journal of Botany, 37(2–4), 123–130.Kuang, W., & Nelson, S. O. (1998). Low-frequency dielectric properties of biological tissues: a review with some new insights. Transactions of the ASAE-American Society of Agricultural Engineers, 41(1), 173–184.Ladanyia, M. S. (2008). Citrus fruit: biology, technology and evaluation. USA: Academic Press.Liu, Y., Heying, E., & Tanumihardjo, S. A. (2012). History, global distribution, and nutritional importance of citrus fruits. Comprehensive Reviews in Food Science and Food Safety, 11(6), 530–545.Mateus-Cagua, D., & Orduz-Rodríguez, J. O. (2015). Mandarina Dancy: una nueva alternativa para la citricultura del piedemonte llanero de Colombia. Corpoica Ciencia y Tecnología Agropecuaria, 16, 105–112.Melgarejo, P., Legua, P., Pérez-Sarmiento, F., Martínez-Font, R., Martínez-Nicolás, J. J., & Hernández, F. (2017). Effect of a new remediated substrate on fruit quality and bioactive compounds in two strawberry cultivars. Journal of Food and Nutrition Research, 5, 579–586.Pérez-López, A. J., López-Nicolás, J. M., & Carbonell-Barrachina, A. A. (2007). Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice. European Food Research and Technology, 225(2), 255–260.Schwan, H. P. (1957). Electrical properties of tissue and cell suspensions. Advances in Biological and Medical Physics, 5, 147.Talens, C., Castro-Giraldez, M., & Fito, P. J. (2016). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT-Food Science and Technology, 66, 622–628.Traffano-Schiffo, M. V., Balaguer, N., Castro-Giráldez, M., & Fito, P. J. (2014). Emerging technologies in fruit juice processing. In A. Ibartz & V. Falguera (Eds.), Juice processing: quality, safety and value-added opportunities (pp. 197–212). Boca Raton: CRC Press.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering, 166, 285–290.Traffano-Schiffo, M. V., Tylewicz, U., Castro-Giraldez, M., Fito, P. J., Ragni, L., & Dalla Rosa, M. (2016). Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science and Emerging Technologies, 38, 243–251.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2017a). Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses. Sensors, 17(5), 1024.Traffano-Schiffo, M.V., Castro-Giraldez, M., Colom, R.J., Fito, P.J. (2017b). Innovative spectrophotometric system to determine chicken meat quality. Innovative Food Science and Emerging Technologies (in press).Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Rocculi, P., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017c). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry, 236, 87–93. https://doi.org/10.1016/j.foodchem.2017.02.046 .Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Romani, S., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017d). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science and Emerging Technologies, 41, 259–266