Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)

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    Open Access
    Near infrared hyperspectral imaging as a sorting tool for deoxynivalenol reduction in wheat batches
    (Elsevier, 2024) Sanchís Almenar, Vicente; Pascari, Xenia; Molino Gahete, Francisco; Ramos Girona, Antonio J.; Marín Sillué, Sònia
    The present study aimed to evaluate the feasibility of using near-infrared hyperspectral imaging (NIR-HSI) and chemometrics for classification of individual wheat kernels according to their deoxynivalenol (DON) level. In total, 600 wheat kernels from samples naturally contaminated over the maximum EU level were collected, and the DON content in each individual wheat kernel was analyzed by UHPLC. Linear discriminant analysis (LDA) was employed for building classification models of DON using the EU maximum level as cut off level, and they were tested on balanced and imbalanced test sets. The results showed that the models presented a balanced accuracy of 0.71, that would allow to obtain safe batches from contaminated batches once the unsafe kernels had been rejected, but often more than 30% of the batch would be rejected. The work confirmed that NIR-HSI could be a feasible method for monitoring DON in individual kernels and removing highly contaminated kernels prior to food chain entry.
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    Embargo
    Defining key parameters and predictive markers of ‘Early Bigi’ cherry consumer satisfaction by means of differential storage scenarios
    (Elsevier, 2023) López Fructuoso, Mª Luisa; Larrigaudière, Christian; Giné-Bordonaba, Jordi; Echeverria, Gemma
    To induce differences in sensorial characteristics, ‘Early Bigi’ cherries were exposed to various storage scenarios, including modified atmosphere packaging, 1-methylcyclopropene and methyl jasmonate treatments. Three classes of consumer acceptance (high, medium, and low) were defined and related to changes in standard quality, flavour perception and volatile organic compounds (VOCs) emissions. Consumer satisfaction in ‘Early Bigi’ cherries strongly depended on the acidity levels of the fruit and how the storage scenario modulated this parameter. Multivariate data analysis also revealed a clear relationship between acidity, VOCs emissions and flavour perception that determined fruit acceptance. In this cultivar, flavour perception and consumer satisfaction were also linked to specific volatile compounds. At harvest and during the first 15 d of cold storage, consumer satisfaction was found to mainly depend on high levels of ethyl butanoate, (Z)-3-hexen-1-ol and benzaldehyde and on the other side on low levels of ethyl acetate and ethanol, which were probably perceived as off-flavours or unpleasant compounds. Consumer satisfaction was also related to low levels of 2-methylbutyl butanoate, (Z)-2-hexenyl acetate, linalool and 3-methyl-2-butanol. It is, therefore, possible to envisage the use of these specific volatile compounds as markers for consumer satisfaction in ‘Early Bigi’ cherries and perhaps also in other cherry cultivars.
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    Open Access
    Edible wax‑based nanoparticles as novel stabilizers for oil‑in‑water pickering emulsion
    (Springer Nature, 2023) Shirvani, Atefe; Hossein Goli, Sayed Amir; Varshosaz, Jaleh; Salvia Trujillo, Laura; Martín Belloso, Olga
    Edible solid lipid nanoparticles (SLNs) made of beeswax (BW) and propolis wax (PW) were applied to stabilize oil-in-water (O/W) emulsion. To produce emulsions, the optimum levels of SLNs-to-oil ratio (SOR), oil content, and homogenization speed were obtained based on minimum mean droplet size (D4,3), span, and creaming index (CI). The influence of thermal treatment, pH, and ionic strength were investigated on the physical properties of optimal formulations in comparison with polysorbate 80 stabilized emulsion. The microscopic images demonstrated the presence of wax-based nanoparticles on the oil droplets surface. The long-term storage had no significant effect on D4,3 of all produced emulsions. The conventional emulsion had the maximum CI (4.5%), while PW and BW stabilized emulsions depicted a CI of 4.1 and 3.3% after 60-day storage, respectively. The conventional stabilized emulsion showed the highest peroxide value (2.7 meq O2/kg oil) compared to Pickering ones (ca. 1.8 meq O2/kg oil) at the end of 30-day storage.
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    Open Access
    Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage
    (Elsevier, 2023) Alencar Luciano, Winnie; Colombo Pimentel , Tatiana; França Bezerril, Fabrícia; Eduardo Barão, Carlos; Aparecida Marcolino, Vanessa; Siqueira Ferraz Carvalho, Rafaela de; Santos Lima , Marcos dos Santos; Martín Belloso, Olga
    This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) μL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.
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    Embargo
    Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
    (Elsevier, 2023) Gulzar, Saqib; Oñate Narciso, Joan; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert
    This review summarizes recent research on the use of novel food processing techniques to modify starch for additive manufacturing or 3D food printing applications. It provides an overview of the current state of knowledge on the effects of these techniques on the properties of starch-based materials and their suitability for 3D printing. The findings suggest that physical techniques, including high-pressure processing, pulsed electric field, ultrasonication, and microwave heating, can significantly improve the rheological and mechanical properties of starch-based materials for 3D printing. Moreover, cold plasma, ozone, and enzymatic treatments can also be used to modify starches to have suitable properties for 3D printing, including good flow behavior, high resolution, and adequate strength. Nevertheless, there is a sizable research gap in this area, and much more work has to be done.