Technological innovations in fresh -cut melon and tomato

[SPA] Los cambios socioculturales de los últimos años han multiplicado la demanda de alimentos naturales frescos, nutritivos, ya preparados y de consumo fácil y rápido como las frutas y hortalizas mínimamente procesadas en fresco. En este ámbito, las grandes zonas productoras del arco mediterráneo español, donde existe una potente y competitiva agricultura, consideramos que disponen de excelentes oportunidades para elaborar este nuevo tipo de productos. El tomate y el melón, son dos cultivos de gran relevancia en dichas zonas, con importantes cualidades para ser procesados en esta modalidad. Sin embargo, hasta nuestros trabajos, se conocía poco acerca del comportamiento fisiológico y bioquímico de ambos productos una vez procesados en fresco, así como, sobre las técnicas idóneas para asegurar al consumidor unos elaborados con óptima calidad tanto sensorial como microbiológica. Por ello, se ha considerado de interés el estudio de técnicas combinadas, en la estrategia de la tecnología de barreras frente a la alteración, como la aplicación de atmósferas controladas (AC) y envasado en atmósfera modificada (EAM) pasivo o activo, con el concurso de coadyuvantes innovadores como la ozonización y los baños cálcicos para preservar la calidad y prolongar la vida útil de los elaborados. Todos los estudios se efectuaron a temperaturas de refrigeración (0 y/ó 5ºC) para reducir la intensa actividad metabólica que manifiestan tras el procesado. Inicialmente, se determinaron las actividades respiratorias y las emisiones de C2H4 de distintos tipos varietales (Galia, Cantaloupe, Amarillo y Piel de Sapo en melón, y hasta 16 variedades en tomate), procesados en diferentes formatos y a las citadas temperaturas, seleccionando aquellos con mejor aptitud para el procesado en fresco, el melón Amarillo y el tomate Thomas (de larga duración). A continuación, se estudió el comportamiento de ambos frutos en AC para seleccionar la atmósfera idónea y posteriormente generarla a través de un EAM diseñado específicamente. Además, por la elevada susceptibilidad de los productos procesados a la contaminación microbiológica y al ablandamiento, se ensayaron la aplicación de NaClO y O3 (como agente alternativo al cloro por los riesgos que entraña para los consumidores alérgicos) y la adición de sales cálcicas y ácido cítrico que permitan limitar ambos fenómenos. Se ha estudiado la calidad de estos productos durante su conservación, a través de la evolución de parámetros físicos (color, firmeza y pérdida de peso), químicos (contenido en sólidos solubles, pH, acidez, azúcares y ácidos orgánicos), microbiológicos (bacterias mesófilas y psicrotrofas, mohos y levaduras), presencia de alteraciones y atributos sensoriales (apariencia, textura, sabor, aroma y calidad global). Igualmente se ha estudiado el rendimiento en el procesado de ambos frutos, para distintos tipos de corte (tajadas, cilindros y secciones en melón, y rodajas y cascos en tomate). Entre los principales resultados destacan los siguientes. Se ha cuantificado el incremento de la actividad respiratoria y emisión de C2H4 durante el estrés de herida, que indujo cada tipo de procesado respecto al producto entero. Se ha confirmado que la calidad de ambos productos procesados dependió estrechamente de la temperatura utilizada y de la duración de la conservación. A 5ºC, la actividad metabólica fue entre 1,5 y 2,4 veces superior a la correspondiente a 0ºC. La conservación a esta temperatura, combinada con AC o EAM (empleando diferentes tipos de propileno), permitió alcanzar una prolongada vida comercial, de hasta 14 días, mientras a 5ºC sólo alcanzó 10 días. En ambos productos el tipo de corte manifestó una gran influencia en la apariencia y calidad global para los consumidores. En el melón, la aplicación de AC (4 kPa O2 + 15 kPa CO2) redujo la tasa respiratoria y emisión de C2H4 en 2,1 veces y frenó el ablandamiento respecto al testigo en aire. En el tomate,la AC de 4 kPa O2 y 5 kPa CO2 logró disminuir entre 4,6 y 5,1 veces la emisión de C2H4 a 5ºC. En el caso del melón, la aplicación de calcio en baños a 60ºC en forma de cloruro, propionato o lactato cálcico fue tremendamente efectiva para reducir el ablandamiento (tan sólo el 8% frente al 30% del testigo después de 8 días de conservación a 5ºC), al incrementarse el contenido del calcio fijado en la pared celular. Además, el propionato de calcio inhibió el crecimiento microbiano. La aplicación de lavados con agua ozonizada a concentraciones de 6,5 ppm O3 en secciones trapezoidales de melón y de 3,8 ppm en rodajas de tomate indujo un ligero aumento en la emisión de CO2 y C2H4 durante el estrés de herida. Sin embargo, estos lavados fueron efectivos para frenar el crecimiento microbiano con tiempos de lavado de 3 y 5 min, aunque conforme se prolongó la conservación, este efecto se inhibió, sin duda debido a su característica de fungistático. No obstante, cuando el O3 se aplicó en forma gaseosa (4 ppm O3 en aire durante 30 min), con exposiciones cíclicas, resultó más efectivo para reducir el crecimiento microbiano al prolongarse la conservación o si se incrementa la concentración de O3 (7 ppm). Con ambas formas de aplicación del O3, se redujo el consumo de fructosa y glucosa por las piezas de frutos, indicando que también contribuyeron a frenar la senescencia. En ningún momento el O3 causó daños visibles en ambos productos procesados en sus diferentes presentaciones, ni transmitió sabores o aromas extraños o desagradables.[ENG] During the last years cultural changes have increased the demand of ready to eat food like fresh processed fruit and vegetables. Perspectives for Spanish market, particularly for the Murcia's Region are highly promising. Tomato and melon, two very important crops for Murcia's economy, are suitable for fresh processing. Controlled atmospheres (CA) as well as modified atmosphere packaging (MAP) and ozonized or calcium baths could be considered as useful tools to avoid both the loss of firmness and the microbial growth and increase their shelf life. Quality was described by using physical, chemical, microbiological and sensory parameters. ‘Amarillo’ melon and ‘Thomas’ tomato were selected as the best cultivar for the fresh processed. Wounding stress increased CO2 and C2H4 emission when compared to intact product. Quality of fresh processed tomato and melon was highly dependent on storage temperature. At 5°C metabolic activity was 1.5 to 2.4 times higher than at 0°C. At this temperature shelf life was up to 14 days. However, at 5°C even when CA and MAP were used, the products were marketable only until the tenth day of storage. For melon the use of CA (4 kPa O2 + 15 kPa CO2) produced a 2.1 times decrease in the respiration rate, ethylene emission and the loss of firmness. For tomato atmospheres of 4 kPa O2 and 5 kPa CO2 decreased 4.6 to 5 times de ethylene emission. Calcium baths at 60°C with chloride, propionate or lactate calcium highly reduced melon softness (which was only 8%). Microbial growth was also avoided by the use of calcium propionate. During the wound-induced stress ozonized baths slightly increased the CO2 and C2H4 emission. Baths (3 to 5 min) were effective to inhibit the microbial growth, however, that effect decreased as the storage time increased. Applied as a gas (4 ppm O3 during 30 min), cyclic expositions and O3 concentrations over the mentioned were more effective for reducing microbial growth during storage. Both, O 3 applied as a gas or a solution, prevented fructose and glucose depletion. Use of neither O3 neither produced visible injuries nor transfer any strange flavour to the product.Universidad Politécnica de CartagenaPrograma de doctorado en Tecnología Agraria y Alimentari

Producto cosmético basado en un cremogenado hortofrutícola

Número de publicación:1 243 821 Número de solicitud: 201931774Producto cosmético basado en un cremogenado hortofrutícola, que es un producto para el cuidado personal que se caracteriza por que comprende los siguientes componentes expresados en porcentaje en peso: - 20 - 45% de cremogenado hortofrutícola; - 30 - 40% de mezcla de tensoactivos iónicos y no iónicos derivados del coco; - 5 - 30% fase acuosa de hidrolatos de frutas o plantas; - 5 - 10% de fase oleosa, donde esta fase es una mezcla de aceites vegetales, aceites esenciales de frutas o plantas y vitaminas liposolubles; - 0,1 - 6% de fase acuosa de compuestos hidratantes para la piel; - 0,1 - 5% de conservantes naturales; y - 1 - 5% de emulsionantes. Producto cosmético basado en un cremogenado hortofrutícola, según la reivindicación 1, donde los tensoactivos iónicos y no iónicos derivados del coco es una mezcla que comprende decyl glucosa, coco glucoside y cocamidopropil betaine. Producto cosmético basado en un cremogenado hortofrutícola, según la reivindicación 1, donde los aceites vegetales son seleccionados de entre aceite de almendras, aceite de aguacate, aceite germen de trigo, aceite de avellana, aceite de zanahoria, aceite oliva y aceite caprílico. Producto cosmético basado en un cremogenado hortofrutícola, según la reivindicación 1, donde los compuestos hidratantes para la piel son seleccionados de entre urea, glicerina, hidrovitón y derivado ácido láctico. Producto cosmético basado en un cremogenado hortofrutícola, según la reivindicación 1, donde los conservantes naturales son seleccionados de entre el ácido ascórbico, ácido salicílico, levulinato o anisato de sodio, alcohol bencílico, sorbato potásico y benzoato sódico. Producto cosmético basado en un cremogenado hortofrutícola, según la reivindicación 1, donde los emulsionantes son seleccionados de entre el cloruro de sodio, la goma de guar y la goma de xantana. Uso del producto cosmético basado en un cremogenado hortofrutícola según cualquiera de las reivindicaciones anteriores como gel de ducha.Universidad Politécnica de Cartagen

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40–100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.This research was funded by RTI2018-099139-B-C21 project from Ministry of Science and Innovation (Spain)—National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the European Union and by 21645/PDC/21 project from “Fundación Séneca” of Murcia Region (Spain). José Angel Salas-Millán acknowledges financial support for “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation and JimboFresh International Company. The authors declare that they have no known competing financial interest or personal relationship that could have appeared to influence the work reported in this paper

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was added (6% w/v), and two dressings were studied: garlic, and mustard seeds. No dressing was used as control. Natural fermentation was carried out at 25 ◦C for 6 days followed by a further 6 days storage at 4 ◦C. The identification of individual glucosinolates and phenolic compounds was performed by LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional compounds such as glucoerucin and indolic glucosinolates as glucobrassicin, 4-methoxy-glucobrassicin and 4- hidroxy-glucobrassicin, and phenolic acids and flavonoids as sinapic acid, 4-O-feruloyl quinic acid and quercetin-3-O-diglucoside was found. At day 6, the broccoli stalks reached the maximum counts in lactic acid bacteria (>8 log cfu g- 1), remaining stable until day 12 at 4 ◦C, including as the main genera Lactobacillus and Leuconostoc. Metagenomic analysis identified 1009 bacteria genera; Latilactobacillus sakei was the most predominant lactic acid bacteria species, followed by Lactobacillus curvatus, Leuconostoc kimchi and Leuconostoc carnosum. This is an example of a vegan and functional food product, based on a circular economy model, using broccoli by-products.This research was funded by RTI2018-099139-B-C21 from Ministry of Science and Innovation - National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the “European Union”. José-Angel Salas-Millán acknowledges financial support from an “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation and JimboFresh International SLL

Continuous microwave heating effects on quality of carrot and tomato smoothie

The effect of conventional and microwave pasteurization on the lycopene and β-carotene content and on the physicochemical quality attributes (TSS, pH, TA and color) of pasteurized orange smoothie were evaluated. The smoothie was elaborated with tomato, carrot, pumpkin, lemon juice, mineral water and marine salt. The conventional pasteurization (CP) was made by mean of a semi-industrial thermomix, while for microwave pasteurization (MWP) an innovative semi-industrial continuous microwave oven was used. After both pasteurization methods no significant changes in TSS, pH and TA were found while the carotenoids content was enhanced. MWP provided the highest lycopene and β-carotene content, showing MW equipment as a tool to pasteurize and improve the bioavailability of carotenoids of the smoothie.Thanks are due to Instituto de Biotecnología Vegetal (IBV-UPCT) for providing MW equipment. This work was financially supported by Spanish Ministry of Economy and competitiveness MINECO (AGL2013-48830-C2-1- R) and FEDER

Continuous and Conventional Microwave Heating Effects on the Antioxidant Capacity of Tomato Juice

Thermal processing extends the shelf life of fruits and vegetables by inactivating microorganisms and enzymes. The efficacy of heating depends on the properties of the food and mainly on the processing parameters. The microwave (MW) oven offers several advantages for keeping overall quality and safety of the foods products. A continuous MW oven is a new tool which can make the cooking process of plant products shorter. The present work evaluates the effect of a new industrial continuous MW oven at different heating powers (750, 900 and 1050 W) and times (from 120 to 420 s) on the antioxidant capacity of tomato juice. This treatment was compared to other tomato juice heated in a conventional MW oven (750 and 900 during 60 to 150 s). As control non heated juice was used. The results showed that the antioxidant capacity was lowered by the heating. In general, as longer the duration and higher the power applied the lower antioxidant capacity was found. However, a moderate high power dose (900 W) combined with shorter duration (120 or 150 s) kept better the antioxidant capacity than low power MW dose (750 W) combined with high treatment duration (360 or 420 s). At similar doses (time/power) the industrial MW provided a slightly lower antioxidant capacity than conventional MW. As main conclusion, when comparing the efficacy of the continuous MW oven versus the conventional one no advantage for keeping the antioxidant capacity of tomato juice was found.Thanks are due to Instituto de Biotecnología Vegetal (IBV‐UPCT) for providing some of the equipments. This work was financially supported by the Postharvest and Refrigeration Group of the Universidad Politécnica de Cartagena

Competitiveness of palm dates fruit of Tunisia in the Mediterranean region

The date-palm cultivation and your trade are questions of clear strategic importance in terms of economic, social and environmental development in Tunisia. However, the globalization of markets has had a huge impact on the traditional concept of the comparative advantage enjoyed by Tunisia in date exports. In fact, an analysis of the competitive advantage of the Tunisian date industry in the Mediterranean area and Iran over the last 20 years shows that Tunisia is still the main supplier of dates to the EU. The Deglet-Nour variety puts to Tunisia ahead of traditional competitors such as Algeria and Iran, with average of competitiveness indices as BIS 6405.99, DI 17.38, CMS 41.04 and TBI 99.50 are more stable than those countries during the studied period. But it is currently facing new competitors like Israel and re-exporting countries like France. New business strategies (conditioning, new non-chemical treatments, packing, opening new markets, new distribution channels) would be positive responses to tackle current market limitations, the emergence of new producers and restrictive EU policies.We gratefully acknowledge the Erasmus Mundus program, for their support and scholarship, without which the present work could not have been completed

Designing a Diffusion Membrane System for Modified Atmosphere Storage of Fruit and Vegetables at Pallet Scale. The case of Bell Pepper

Industrial shipment of horticultural crops needs a cheaper alternative to controlled atmosphere reefer containers for transportation from Europe to markets of America or Asia. The diffusion membrane system patented by Marcellin thirty years ago has been recently developed in France. In this work the design of a model for packaging low quantity of products, and the extrapolation of results to pallets or bins scale has been restudied. Essentially, at chilling storage temperature the O2 and CO2 diffusion through the silicone membrane interacts with respiratory activity of the product within the sealed pack, to allow to an optimum equilibrium atmosphere. The size of a membrane of known O2 and CO2 permeabilities, able to generate and stabilise recommended atmospheres was calculated. Finally, packages made of an impermeable polymeric sheet with a silicone diffusion window of 1 and 1.5 dm2 were applied on 5 kg of ‘Cornabo’ peppers for 21 days at 8ºC, to generate about 5-6%O2 and 4-5%CO2 at the steady sate. Results were compared to air atmosphere at 95% RH. Cold storage was followed by a shelf life of 4 days at 15ºC and 60-70% RH. The gas composition changes within packages, sensorial quality, decay and disorders were monitored. After storage with 1 dm2 membrane the desired atmosphere was achieved, although no equilibrium was reached. However with 1.5 dm2, gas composition equilibrated at about 7%O2 and 4%CO2, being adequate for design purposes. Slightly better sensorial quality and lower decay, without disorders, in modified atmospheres packaged than in control peppers were found. Key words: Packaging design, silicone membrane

Procedimiento para la obtención de un extracto de L-citrulina a partir de plantas curcubitáceas

Número de publicación: 2 394 250 Número de solicitud: 201231818La presente invención se refiere a un procedimiento para la obtención de un extracto rico en L-citrulina a partir de plantas cucurbitáceas que comprende los siguientes pasos: a) corte y molienda de la planta o de la parte de la misma b) separación del extracto rico en L-citrulina a partir del producto obtenido en el paso a) mediante agitación, centrifugado y filtrado c) secado por aspersión del producto obtenido en el paso b).Universidad Politécnica de Cartagen

Functionality of a watermelon juice enriched in L-citrulline in athletes of a half-marathon race

[SPA] La sandía es una fuente natural rica en L-citrulina (L-cit). Este aminoácido (aa) no esencial se sintetiza endógenamente en la mucosa intestinal. En los últimos años, L-cit ha despertado un especial interés por ser precursor de la biosíntesis de L-arginina, sustrato para la producción endógena de óxido nítrico (NO) al cual se le ha atribuido un efecto positivo en el rendimiento deportivo. Además, L-cit es un aa intermediario metabólico del ciclo de la urea hepático que contribuye a la eliminación del ión amonio en forma de urea. La acumulación de amonio ha sido relacionada con la aparición de la fatiga muscular y, por ello, con la disminución del rendimiento deportivo. El objetivo de este estudio consiste en evaluar la influencia del zumo de sandía enriquecido en L-cit (ZSEC) en la mejora del rendimiento deportivo y recuperación posterior, tras una media maratón. Con este fin, se determinó la percepción subjetiva del esfuerzo realizado al finalizar el ejercicio y la percepción subjetiva del dolor muscular al finalizar la carrera y a las 24, 48 y 72 horas post-carrera. Después de la carrera, los voluntarios que ingireron ZSEC aumentaron las concentraciones plasmáticas de arginina un 27% respecto a placebo. [ENG] Watermelon is a rich natural source of L-citrulline (CIT). This is a non-essential amino acid (aa) synthesized endogenously in the intestinal mucus. In recent years, L-cit has aroused a special interest in being a precursor of L-arginine biosynthesis, a substrate for the endogenous production of nitric oxide (NO), which has been attributed a positive effect on sports performance. In addition, L-cit is a metabolic intermediate to the hepatic urea cycle that contributes to the removal of the ammonium ion in the form of urea. The accumulation of ammonium has been related to the appearance of muscular fatigue and, therefore, with the decrease of the sporty performance. The aim of this study is to evaluate the influence of watermelon juice enriched in L-cit (ZSEC) on improving sports performance and recovering after a half-marathon. Subjective perception of the effort and of muscle pain and arginine and lactate in plasma were evaluated. As results, we found that after the race, volunteers who took ZSEC increased plasma arginine concentrations by 27% compared to placebo.A la Asociación Grupo Fashion (AGF) la financiación recibida para realizar este estudi