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[ESP] El objetivo de este estudio fue evaluar muestras de uva de pulpa coloreada o sin color, y comparar los resultados de su capacidad antioxidante total y sus atributos de calidad. Las muestras corresponden a variedades tintoreras con pulpa roja y con semilla, y muestras de híbridos resultantes de poblaciones de variedades tintoreras y variedades de uva de mesa sin semilla. Con los resultados se distinguieron dos grupos en cuanto al porcentaje de capturación de radicales libres, correlativo y superior para pulpas tintas. La textura aumentó hasta tres veces en híbridos respecto a parentales tintoreros. Del estudio de apirenia se obtuvo que el 36,4% de los híbridos fueron sin semilla. Los híbridos han sido capaces de mejorar los atributos de calidad del fruto, manteniendo o incrementando los compuestos bioactivos de interés. En conclusión, los híbridos P1008, PF1001 y PF1006 continúan en líneas de mejora gracias a estas determinaciones. [ENG] The objective was to evaluate colored and non-colored flesh berry grapes, and to compare results of total antioxidant capacity and grapes quality analysis. Samples belong to seeded teinturier varieties with colored berry flesh, and hybrids of populations from cross of teinturier varieties and seedless table grape varieties. According to the percentage of scavenging activity, two groups were distinguished; higher results were obtained for color pulp samples. Texture was increased up to 3-fold in hybrids regarding teinturier varieties. Seedless study showed that 36.4% hybrids were no seeded. Hybrids have increased the quality attributes and maintained or increased the bioactive compounds. In conclusion, hybrids PF1008, PF1001 and PF1006 continue in breeding programs regarding these determinations. Se agradece a la Comunidad Autónoma de la Región de Murcia y al IMIDA la contratación de Pablo Crespo Ródenas (Cod. 583701) para el proyecto “Mejora genética de especies agrícolas de interés para la Región de Murcia” y con código “Feder 1420-21 Uva”. También se agradece la implicación en esta investigación al Grupo de Postrecolección y Refrigeración de la ETSIA-UPCT.

[SPA] El objetivo fue evaluar el contenido de compuestos fitoquímicos en brotes de brócoli mínimamente procesados iluminados durante 15 días a 5ºC con LEDs blancas, azules, verdes, rojas y rojas lejanas. Se utilizaron tratamientos de oscuridad y luz Fluorescente como controles. Los germinados bajo iluminación LED blanca, azul, verde, roja y roja lejana mejoraron la capturación de radicales libres tras 8 días a 5ºC en un 61, 58, 54, 68 y 36%, respectivamente, en comparación con la oscuridad. Todos los tratamientos LED mantuvieron dichos incrementos en el porcentaje de captación de radicales tras 15 días a 5ºC. Estos resultados están en concordancia con el aumento de los compuestos fenólicos, en los que los brotes iluminados con LEDs durante 15 días a 5ºC mostraron un aumento respecto a la luz fluorescente y la oscuridad. En conclusión, nuestros resultados sugieren que los germinados mínimamente procesados pueden beneficiarse de la iluminación LED durante su vida útil en términos de sus compuestos nutracéuticos, especialmente bajo iluminación roja. [ENG] The objective was to evaluate phytochemical content changes in minimally processed broccoli sprouts illuminated for 15 days at 5ºC with white, blue, green, red and far red LEDs. darkness and fluorescent light (FL) were used as controls. Sprouts under white, blue, green, red, and far red LED lighting improved the free radical scavenging after 8 days at 5ºC by 61, 58, 54, 68, and 36%, respectively, compared to darkness. All LED treatments maintained these increases in the percentage of radical scavenging after 15 days at 5ºC. Such results agree with the increase in phenolic compounds, where sprouts illuminated with LEDs for 15 days at 5ºC showed an increase compared to FL and darkness. In conclusion, our results suggest that minimally processed sprouts can benefit from LED illumination during their shelf life in terms of their nutraceutical compounds, especially under red illumination. Se agradece la financiación a la Comunidad Autónoma de la Región de Murcia a través del Programa Regional de Fomento de la Investigación Científica y Técnica de la Fundación Séneca-Agencia de Ciencia y Tecnología de la Región de Murcia (Proyecto Ref 20849/PI/18) y al Ministerio de Economía y Competitividad la concesión de un contrato predoctoral a Noelia Castillejo (FPU/04763).

[SPA] Los germinados de Brassicas poseen un elevado contenido de compuestos nutricionales y bioactivos tales como polifenoles, flavonoides, antioxidantes y glucosinolatos. La aplicación de luz UV-B a frutas y hortalizas estimula la biosíntesis de fitoquímicos. Por ello el objetivo fue determinar si diferentes estreses con UV-B durante la germinación de semillas de col roja perjudicaban su desarrollo. La luz UV-B se aplicó en 4 dosis iguales en los días 3, 5, 7 y 10 de germinación a 20 °C que sumaron un total de 0, 5, 10 y 15 kJ m-2. Se determinó la longitud del hipocótilo de los germinados y su velocidad de crecimiento. Los germinados bajo UV-B tuvieron una mayor longitud del hipocótilo y bajo 10 kJ m-2 crecieron más rápidos. Así pues, dosis controladas y aplicadas de forma discontinua pueden favorecer el crecimiento de los germinados. [ENG] Brassica sprouts are a source rich in nutritional and bioactive compounds such as polyphenols, flavonoids, antioxidants and glucosinolates. In addition, the application of UV-B to fruit and vegetables increases phytochemical biosynthesis. The aim of this work was to determine whether different UV-B stresses during red cabbage seeds germination influenced the development. The UV-B light was applied in 4 equal doses on days 3, 5, 7 and 10 of germination at 20 °C, with a total dose of 0, 5, 10 and 15 kJ m-2. The length of the hypocotyl of the sprouts was determined, as well as their growth rate. Sprouts under UV-B had a longer hypocotyl length and 10 kJ m-2 induced a faster growth. Our results show that controlled and discontinuously applied doses of UV-B can promote sprout growth. Se agradece la financiación a la Comunidad Autónoma de la Región de Murcia a través del Programa Regional de Fomento de la Investigación Científica y Técnica de la Fundación Séneca-Agencia de Ciencia y Tecnología de la Región de Murcia (Proyecto Ref 20849/PI/18). Se agradece al Ministerio de Economía y Competitividad la concesión de un contrato predoctoral a Noelia Castillejo (FPU/04763).

Background: Our objective was to evaluate carotenoid accumulation in bell peppers during shelf life under different light conditions. Methods: Fruit stored for 6 d at 7 °C received a 9 kJ m−2 UV-B treatment, while non-UV-treated were used as control (CTRL). Subsequently, all peppers were disposed for a retail sale period of 4 d at 20 °C with a photoperiod of 14 h under fluorescent light (FL) + 10 h under darkness (D), FL, or blue + red LEDs (BR LED). Results: Total antioxidant capacity (TAC) was increased by the UV-B treatment and the photoperiods supplemented with FL and BR LED, which was directly related to the carotenoid content. In fact, CTRL peppers (225 mg β-carotene kg−1) under FL+BR LED showed an increase of ~33% of 13-cis-β-carotene, ~24% of all-trans-β-carotene, and ~27.5% of 9-cis-β-carotene compared to FL + D and FL + FL. Capsaicinoids showed an increase by ~22%, ~38%, and ~27% in the content of capsanthin, capsanthin laurate, and capsanthin esters, respectively, after the UV-B treatment, which was even enhanced after the LED-supplemented photoperiod by ~18% compared to FL+D. Conclusions: Illumination with BR LEDs + UV-B during the retail sale period nights is recommended to increase the bioactive content of bell peppers via carotenoid accumulation to 270 mg β-carotene kg−1.

[SPA] Esta investigación estudiará las variables del transporte de productos hortofrutícolas frescos. El principal objetivo es el de diseñar modelos que permitan una optimización del transporte y una adecuada toma de decisiones, para en última instancia, mantener la calidad y la vida útil de los productos transportados. [ENG] This research will study the variables of transport of fresh fruit and vegetable products. The main objective is the design of models to optimize transport and help in the decision-making process. The overall objective is to preserve quality and shelf-life of the transported products.

Southern Spain has an optimal climate for growing fruits and vegetables. Over 39,534 ha are currently dedicated to the production of cauliflower and broccoli in Spain, 33% of which correspond to the Region of Murcia. This type of intensive agriculture causes environmental impacts which must be quantified and minimized as much as possible. This study details the Life Cycle Assessment (LCA) of cauliflower production with a cradle-to-farm-gate approach using precise and updated primary data from local producers. Foreground inventory data was collected for the nursery and on-field stages, including energy use, consumption, application and diffusion of fertilizers and pesticides, machinery and transport to the packaging center. Ecoinvent v3.6 datasets were adapted to the characteristics of the system for background inventory and the EF 3.0 method was used for evaluation. The carbon footprint of 1 kg of cauliflower was estimated at 91.2 g CO2eq. Impact values for the same functional unit in other categories were as follows: Photochemical ozone formation 3.33E-04 kg NMVOC eq., Acidification 3.41E-04 mol H+ eq., Freshwater eutrophication 2.27E-05 kg P eq. The mitigation practices in cauliflower production should focus on energy use during irrigation and reduced use of pesticides. This research was funded by the Fondo Europeo de Desarrollo Regional/Ministerio de Ciencia e Innovación-Agencia Estatal de Investigación (FEDER/MICINN-AEI), project RTI2018-099139-B-C21 (Karp0-LIFE). Laura Rasines acknowledges financial support from the Spanish Ministerio de Ciencia e Innovación through the “Ayudas para contratos predoctorales para la formación de doctores 2019” Program [PRE2019-090573].

The sensory, microbial and bioactive quality changes of untreated (CTRL) and mild heat−treated (HT; 90 ºC/45 s) smoothies were studied and modelled throughout storage (5, 15 and 25 ºC). The overall acceptability was better preserved in HT samples being highly correlated (hierarchical clustering) with the flavour. The sensory quality data estimated smoothie shelf−life (CTRL/HT) of 18/55 (at 5 ºC), 4.5/12 (at 15 ºC), 2.4/5.8 (at 25 ºC) days. The yeast and moulds growth rate was lower in HT compared to CTRL while a lag phase for mesophiles/psychrophiles was observed in HT−5/15 ºC. HT and 5 ºC−storage stabilized the phenolics content. FRAP reported the best correlation (R2=0.94) with the studied bioactive compounds, followed by ABTS (R2=0.81) while DPPH was the total antioxidant capacity method with the lowest adjustment (R2=0.49). Conclusively, modelling was used to estimate the shelf−life of a smoothie based on quality retention after a short time−high temperature heat treatment that better preserved microbial and nutritional quality during storage. The financial support of this research was provided by the Ministerio Español de Economía y Competitividad MINECO (Projects AGL2013−48830−C2−1−R and AGL2013−48993−C2−1−R) and by FEDER funds. G.A. González−Tejedor thanks to Panamá Government for the scholarship to carry out his PhD Thesis. A. Garre (BES−2014−070946) is grateful to the MINECO for awarding him a pre−doctoral grant. We are also grateful to E. Esposito and N. Castillejo for their skilful technical assistance.

The effect of a pasteurization treatment at 90 2 C for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 C was investigated. A better color retention of the microwave pasteurization- treated smoothie using high power/short time than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase and polygalacturonase were obtained under microwave heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial microwave using higher power and shorter time, such as 1600 W/206 s and 3600 W/93 s, resulted in better quality smoothies and greater enzyme reduction than conventional thermal treatment. The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors would like to thank the Spanish Ministry of Economy and Competitiveness and the European Regional Development Fund (MINECO-FEDER, AGL2013-48830- C2-1-R) for financial support

[SPA] El consumo de hortalizas puede incrementarse con la incorporación de nuevos productos como un pesto a base de kale, que es rico en compuestos bioactivos. Además, la revalorización de subproductos agrícolas permite aprovechar los generados diariamente. En este trabajo se presentan los resultados de dos salsas tipo ‘pesto’ de kale (una con hojas de brócoli y otra sin ellas -CTRL-) durante 21 a 5ºC. No hubo diferencias en el contenido de polifenoles/capacidad antioxidante en la Salsa+Subproducto con respecto a la salsa CTRL, salvo en el día 21 donde se observó una disminución del 30,66/55,22%. El análisis sensorial de ambas salsas obtuvo valores superiores a 3 (límite de comercialización) durante la conservación, destacando la Salsa+Subproducto. Por tanto, la revalorización del subproducto de brócoli para un pesto a base de kale no indujo diferencias en el contenido de compuestos bioactivos e incluso mejoró la calidad sensorial. [ENG] Vegetable consumption can be increased by the development of new products such as a pesto sauce including kale, because this vegetable has a high content of bioactive compounds. In addition, revalorization of broccoli by-products helps to manage the daily generated high agricultural wastes. This work presents data related to quality and bioactive contents changes of two kale-based sauces (including or not -CTRL- broccoli leaves) throughout 21 days at 5ºC. During storage no differences on total phenolics/ antioxidant capacity between sauces without or with broccoli by-product were found, except an 30.66/55.22% increase on day 21 on Sauce+Byproduct regarding CTRL. Sensory analyses of both pesto sauces showed scores higher than the limit of usability throughout the storage. Sauce+Byproduct pesto sauce was preferred by panelists. Therefore, the revalorization of broccoli by-product for a pesto sauce did not induce differences in the bioactive compounds content and even improved its sensory quality. Se agradece al Ministerio de Economía y Competitividad la concesión de un contrato predoctoral (FPU) a Noelia Castillejo y a SAKATA SEED IBÉRICA S.L.U. la financiación y aporte de material vegetal.

[SPA] La presente investigación abordará la elaboración de nuevos productos alimentarios obtenidos a partir de biorresiduos procedentes de la industria alimentaria. El objetivo principal es reducir el impacto ambiental de esta industria disminuyendo los residuos o revalorizando sus subproductos y aplicando técnicas eco-innovadoras, como las altas presiones hidrostáticas, como alternativa a los tratamientos térmicos convencionales utilizados en el procesado de alimentos. [ENG] This work will study the development of new food products obtained from food industry bio-waste. The main objective is to reduce the environmental impact of the agri-food industry by reducing waste or revaluing by-products and applying eco-innovative techniques, as high hydrostatic pressures, as an alternative to conventional heat treatments in food processing. A la Fundación Séneca, por la concesión de una beca predoctoral para la Formación del Personal Investigador.

Made available in DSpace on 2018-12-11T17:25:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-01-01. Added 1 bitstream(s) on 2019-10-09T18:32:13Z : No. of bitstreams: 1 S0101-20612015000300502.pdf: 1020008 bytes, checksum: e92087bc36fdc1ca1395cda2ed90a038 (MD5) There is a growing consumer demand for higher healthy foods such as berries which are a rich source of phenolic compounds. The current work evaluated blackberry cultivars: Cherokee, Tupy and Xavante; raspberry cultivars: Heritage, Fallgold and Black; and the hybrid Boysenberry. All berries were grown under homogenous subtropical conditions in Brazil. Black raspberry, Cherokee and Tupy blackberry cultivars showed the highest ratio between soluble solid contents and titratable acidity, and Fallgold and Heritage raspberry showed the highest titratable acidity. Total phenolic content ranged from 2.03 to 5.33 g kg−1 fresh weight and total anthocyanin content registered values from 0.41 to 1.81 g kg−1 fresh weight. The most common phenolic acids were gallic, p-coumaric and ellagic, and for anthocyanins: cyanidin-3-glucoside and malvinidin-3-glucoside. Antioxidant capacity ranged from 14.13 to 21.51 mol equivalent trolox kg−1 fresh weight. Black raspberry, all blackberry cultivars and the Boysenberry hybrid are appropriate to be consumed fresh, while Fallgold and Heritage raspberries are recommended to the food industry. Due to their phenolic richness and antioxidant properties, these fruits are of great interest to the fresh fruit market and to pharmaceutical industries. These results could help breeders and growers when planning the cultivar selection according to their foreseeable destination. Departmento de Horticultura, Universidade Estadual Paulista - UNESP Grupo de Postrecolección y Refrigeración, Departamento de Ingeniería de Alimentos, Universidad Politécnica de Cartagena - UPCT Departmento de Horticultura, Universidade Estadual Paulista - UNESP

[SPA] Los batidos vegetales son una fuente rica de vitaminas, folatos, glucosinolatos, polifenoles, antioxidantes y minerales, entre otros, que complementan la dieta si se eligen bien sus ingredientes. Las algas son ricas en polifenoles y antioxidantes con actividad biológica. En este trabajo se presentan los resultados de polifenoles y antioxidantes de 3 batidos verdes a base de uva (56,5%), pepino (25,8%) y brócoli Bimi (15,5%), dos de ellos con alga (2,2%) y uno Control. Tras 24 días de conservación a 5ºC, el batido con alga Dulse tuvo un mayor contenido en fenoles (72,82 mg equivalente de ácido clorogénico 100 g-1 pf) que el Control (64.53 mg equivalente de ácido clorogénico 100 g-1 pf), mientras que el batido con Musgo de Irlanda fue similar al Control. No se encontraron diferencias significativas en la capacidad antioxidante entre el batido Control y con Dulse (30,87 y 29,02 mg trolox equivalent 100 g-1 pf) mientras que en el batido con Musgo de Irlanda el contenido fue menor (11,87 mg trolox equivalent 100 g-1 fw). Por tanto, la adición del alga Dulse al batido indujo un aumento de compuestos bioactivos muy interesante como complemento para la dieta. [ENG] Many vegetable smoothies are commonly a rich source of vitamins, folates, glucosinolates polyphenols, antioxidants, and minerals, among others, which can complement the diet if ingredients are properly chosen. Algae are rich in polyphenols and antioxidants that have biological activity. In this work the levels of polyphenols and antioxidants of 3 green smoothies based on table grape (56.5%), cucumber (25.8%) and Bimi broccoli (15.5%), two of them with algae (2.2%) and one used as Control are reported. After 24 days of storage at 5ºC, it was found that the smoothie with Dulse algae had a higher phenols content (72.82 mg chlorogenic acid equivalent 100 g-1 fw) than Control (64.53 mg chlorogenic acid equivalent 100 g-1 fw), while in the smoothie with Irish Moss algae it was similar than in Control. No differences in the antioxidant capacity between Control and Dulse smoothies (about 30 mg trolox equivalent 100 g-1 fw) were found while Irish Moss smoothie showed a lower content (11.87 mg trolox equivalent 100 g-1 fw). Therefore, the addition of Dulse algae to a green smoothie lead to an increase in bioactive compounds, which is very interesting as a diet complement. Se agradece la financiación del Ministerio de Economía y Competitividad (AGL2013-48830-C2-1-R), de SAKATA SEED IBÉRICA S.L.U. y a los fondos FEDER de la UE.

[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 estudio

Background: The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurization (CP; 90 °C for 45 s) while unheated fresh blended samples were used as control (CTRL). Results: A procedure was developed to predict the temperature distribution in samples inside the MW oven with the help of numerical tools. MW-treated samples showed the highest sulforaphane formation after 20 days, regardless of the storage temperature, while its content was 2-fold reduced in CP samples. Storage of the smoothie at 5 °C is crucial for maximizing the levels of the bioactive compound S-methyl cysteine sulphoxide. Conclusion: The proposed MW treatment can be used by the food industry to obtain an excellent homogeneous heating of a green smoothie product retaining high levels of bioactive compounds during subsequent retail/domestic storage up to one month at 5 °C. The authors are grateful to Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER for financial support. We are also grateful to M. Otón for his skillful technical assistance

[SPA] Se ensayaron diversos agentes antipardeantes (ácido ascórbico, ácido peroxiacético y ácido etilen diamino tetra acético-EDTA) para prevenir el pardeamiento en semillas de haba mínimamente procesadas en fresco. En primer lugar, se aplicaron los diferentes antipardeantes descritos en una línea de procesado industrial, lavando 2 min a 5 °C y enjuagando 1 min, si era necesario, en combinación con 2 films a base de polipropileno (PP) para generar una atmósfera modificada (AM) durante 10 días a 4±1 °C. Dichos films fueron PP biorientado -BOPP- y PPlus®. Tras los resultados obtenidos, en un segundo ensayo, realizado en la UPCT, se usó un único film (BOPP) durante 9 días a 4±1 °C. En todos los casos la temperatura del agua de lavado fueron 5 °C. En el ensayo a escala industrial, la AM no fue adecuada, perjudicando la calidad de las habas. Sin embargo, en condiciones controladas en la UPCT existió una estabilización de la atmósfera y se mantuvo la calidad de las habas. Se necesitará profundizar en el control de parámetros a nivel industrial. [ENG] Several antibrowning agents (ascorbic acid, peroxyacetic acid and ethylene diamine tetra acetic-EDTA) were tested to prevent browning in the washing step of minimally processed Vicia faba seeds. In a first test, antibrowning agents were applied in an industrial process by washing for 2 min and rinsed for 1 min, if necessary, in combination with 2 polypropylene (PP) films to generate a modified atmosphere (MA) during 10 days at 4±1 °C. These films were bi-axially orientated PP -BOPP- and PPlus®. Considering the results of this test, a second test was made in the UPCT facilities. An OPP film was used for packaging after washing with the antibrowning agents during a shelf life of 9 days at 4±1 °C. The water temperature in all cases was 5 °C. At industrial scale, the MA generated was inadequate, which induced quality deterioration of the seeds. However under controlled conditions in the UPCT facilities, the atmosphere stabilization was enough to preserve the quality. It will be needed to control the parameters at industrial scale. Los autores agradecen a Frutas Esparza S.A. y al proyecto europeo EUROLEGUME FP7-BBBE.2013.1.2-02 la financiación recibida

[SPA] Los guisantes (Pisum sativum L.) son una fuente importante de proteínas, carbohidratos, vitaminas y minerales. Debido a su alta tasa respiratoria, se deterioran rápidamente. Existe muy poca información sobre las condiciones óptimas de almacenamiento de semillas de guisantes inmaduras, pese a su conveniencia para utilizarse como producto mínimamente procesado. El objetivo de este trabajo fue analizar la calidad microbiológica y los cambios en la vitamina C de semillas inmaduras almacenadas a 1 y 4 °C en atmósferas modificadas (PPO 25 μm). Las semillas se lavaron con hipoclorito sódico (HS) (100 ppm, pH 6,5) o con clorito sódico acidificado (CSA) (300 ppm, pH 1,8). Después de 14 días, la atmósfera alcanzada fue de 8 kPa CO2/12 kPa O2 y 11 kPa CO2/10 kPa O2 a 1 y 4 °C, respectivamente. El crecimiento de mesófilos se redujo con la conservación a 1 °C, independientemente del desinfectante utilizado, mientras que las enterobacterias decrecieron en todos los tratamientos. La vitamina C disminuyó desde ≅ 700 mg kg-1 pf hasta 250 o 450 mg kg-1 pf, para HS y CSA respectivamente. El lavado con CSA y almacenado a 1 °C ó 4 °C proporcionó un producto de buena calidad después de 14 días. [ENG] Peas (Pisum sativum L.) are an important source of protein, carbohydrates, vitamins and minerals. Due to their very high respiration rate, loss of quality is fast. There is very little information about the optimal storage conditions for immature pea seeds, which are well adapted to be prepared as a minimally processed product. The objective of this research was to analyze the microbial quality and changes in vitamin C of fresh pea seeds stored at 1 and 4 °C in modified atmosphere packaging (MAP) (OPP 25 μm). Seeds were disinfected with sodium hypochlorite (HS) (100 ppm, pH 6.5) or with acidified sodium chlorite (CSA) (300 ppm, pH 1.8). After 14 days, the atmospheres within the packages were 8 kPa CO2/12 kPa O2 and 11 kPa CO2/10 kPa O2 at 1 and 4 °C, respectively. Mesophilic growth was reduced when samples were stored at 1 °C, regardless of the disinfectant, while enterobacteria were reduced in all the treatments. Vitamin C decreased from ≅ 700 mg kg-1 fw to 250 or 450 mg kg-1 fw, for HS and CSA respectively. Disinfection with CSA and storage at 1 or 4 °C allowed to obtain a good quality product after 14 days. Al Proyecto EUROLEGUME (EU FP7 Research Project No. 613781) financiado por fondos de la Unión Europea dentro del 7º Programa Marco de Investigación, Desarrollo Tecnológico y Diseminación.

Background. Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. Results. The initial vitamin C content – 238.7–326.0 mg kg−1 fresh weight (FW) – of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50–60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg−1 FW, respectively), while brown algae showed fucose content of 141.1–571.3 mg kg−1 FW. These vitamin B12 and fucose contents were highly maintained during shelf life. Conclusion. The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life. The authors are grateful to Spanish Ministry of Economy and Competitiveness, Project AGL2013−48830−C2−1−R and FEDER for financial support. We would also like to thank SAKATA SEED IBERICA S.L. for providing Bimi® samples.

Carrots are worldwide highly consumed due to their sensory characteristics and health-promoting properties. However, their low phenolic/antioxidant levels may be greatly increased with abiotic stresses. Accordingly, phenolic/antioxidant enhancements and related phenylalanine ammonia-lyase (PAL) activity of carrot shreds under different treatments (UVc radiation and hyperoxia conditions) were studied after a pre-enrichment incubation of 72 h at 15ºC. Subsequently, a carrot smoothie prepared from enriched carrot shreds was heat-treated (90ºC for 30 s) and stored at 5ºC up to 14 days. Heat-treated smoothies showed a good physicochemical and microbiological quality (

Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15 °C after wounding (shredding), 9 kJ UV-C m−2 pretreatment and hyperoxia (80 kPa) conditions of carrots were studied. Shredding and hyperoxia storage induced the highest phenolic compounds and TAC enhancements. Accumulation of phenolic compounds in shredded carrots could be structured in the following phases: 1st phase (

BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. RESULTS All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. CONCLUSION MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industry This work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R).

A green fresh vegetables smoothie rich in health-promoting compounds was developed. Two thermal treatments to reduce microbial load and preserve quality were assayed: T1 (3 min at 80ºC) and T2 (45 s at 90ºC). Fresh blended unheated samples were used as control (CRL). The smoothie presented a viscoelastic behaviour. Thermal treatments reduced initial microbial loads by 1.3-2.4 and 1.4-3.1 log units, respectively. Samples were stored in darkness at 5 and 15ºC. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5ºC rather than at 15ºC. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15ºC were greatly reduced when they were stored at 5ºC. Initial total phenolics content (151.1 mg 29 kg-1 fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3-p-30 coumaroyl quinic and chlorogenic acids accounted the 84.7% and 7.1% relative 31 abundance, respectively. Total antioxidant capacity (234.2 mg Trolox equivalent kg-1 fw) remained constant after the thermal treatments and was better maintained during storage in thermal-treated samples. Glucobrassicin accounted the 81% of the initial total glucosinolates content (117.8 mg kg-1 fw) of the smoothie. No glucosinolates losses were observed after T2 treatment being better preserved in thermal-treated samples. Conclusively, a short time–high temperature mild thermal treatment (T2) showed better quality and bioactive compounds retention in a green fresh vegetable smoothie during low temperature storage. The authors are grateful to Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER for financial support. We are grateful to M. Otón for his skilful technical assistance.

[SPA] La aplicación de altas presiones de homogeneización (APH) en alimentos es reciente, limitada casi exclusivamente a zumos y leches. Hasta ahora, nunca se había utilizado en productos nutracéuticos, donde el mantenimiento de la calidad sensorial, microbiológica y, muy especialmente, funcional durante su periodo de vida útil es primordial para el consumidor. En el presente trabajo se analizó si la aplicación de APH (80 y 120 MPa) podrían ser un tratamiento sustitutivo de la pasteurización (80 ºC, 15 min) de un jarabe funcional rico en jalea real, fuente natural de aporte de ácido 10-hidroxi-2-trans-decenoico, y vitamina C. La evaluación se efectuó sobre los parámetros citados después de someter el producto a condiciones de estabilidad acelerada y a largo plazo. Como resultado cabe mencionar que la aplicación de APH redujo en un 60% las pérdidas de vitamina C frente a un tratamiento térmico convencional. El contenido en 10-hidroxi-2-decenoico también se vio afectado por el tratamiento térmico, consiguiéndose reducir las pérdidas totales de este compuesto en un 30 % mediante el empleo del tratamiento de APH. El empleo de APH logró mantener la calidad funcional del producto nutraceútico evaluado pudiéndose aplicar a escala industrial. [ENG] The application of high standardization pressures (APH) in food is recent and limited almost exclusively to juice and milk. Until now, it has never been used on nutraceutical products, where the maintenance of sensorial, microbiological and especially functional quality during their lifetime is essential for the consumer. During the current study, it was analysed the APH application (80 and 120 MPa) as a replacement treatment for pasteurization (80ºC, 15 min) of a functional syrup rich in royal jelly, natural source of 10-hydroxy-2-trans-decenoic acid, and vitamin C. The assessment was performed on the mentioned parameters after subjecting the product to accelerated stability conditions and in a long-term. As a result, we can mention that the APH application decreased in 60% the loss of vitamin C against a conventional thermal treatment. The 10-hydroxy-2-trans-decenoic content was also affected by the thermal treatment, leading to a decrease of the overall loss of this compound in 30% by using the APH treatment. APH use achieved to keep the functional quality of the assessed nutraceutical product, which can be applied at an industrial level. Se agradece a la empresa Martínez-Nieto S.A. el equipamiento y los productos facilitados para la realización de este experimento.