A5038868054- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Postharvest Quality and Shelf Life Management
- Botanical Research and Applications
- Antioxidant Activity and Oxidative Stress
- Meat and Animal Product Quality
- Magnetic and Electromagnetic Effects
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Garlic and Onion Studies
- Plant Physiology and Cultivation Studies
- Vitamin C and Antioxidants Research
- Proteins in Food Systems
- Papaya Research and Applications
- Potato Plant Research
- Radiation Effects and Dosimetry
- Listeria monocytogenes in Food Safety
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Pharmacology and Obesity Treatment
- Food composition and properties
- Dye analysis and toxicity
- Pineapple and bromelain studies
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
Instituto de Investigación en Ciencias de la Alimentación
2015-2025
Universidad Autónoma de Madrid
2015-2025
Universidad de Granada
2025
Tecnológico de Monterrey
2017-2021
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
1997-2021
Consejo Superior de Investigaciones Científicas
2003-2020
Asociación de Investigación de la Industria Textil
2012
National Research Council
2007-2010
Unidades Centrales Científico-Técnicas
1993-2010
New York University Press
2009
Bioactive compounds (vitamin C, carotenoids, and flavanones) DPPH• radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kVcm-1/750 μs), low pasteurization (LPT) (70 °C/30 s), high (HPT) (90 HPT plus freezing (HPT+F) (−38 °C/15 (F) studied. Among the treatments assayed, even though losses total vitamin C <9%, with higher temperatures tended show decrease content of...
The ellagic acid, total phenolic, and vitamin C contents in four raspberry cultivars (Heritage, Autumn Bliss, Rubi, Zeva) grown Spain were detected quantified by HPLC fresh, just frozen, stored fruits at −20 °C for a one year period. Ellagic acid [207−244 mg kg-1 of fresh weight (fw)], phenolic (137−1776 fw), (221−312 fw) raw material higher the late Zeva Rubi than early Bliss Heritage. freezing process slightly affected values extracted content. At end long-term frozen storage (12 months),...
ABSTRACT High hydrostatic pressure treatment (50‐400 MPa) combined with heat (20–60°C) effects on peroxidase (POD), polyphenoloxidase (PPO) and pectin methylesterase (PME) activities of fruit‐derived products were studied. Assays carried out fresh orange juice strawberry puree. Pressurization/depressurization treatments caused a significant loss PPO (60%) up to 250 MPa POD activity (25%) 230 MPa, while some activation was observed for in 250–400 range both enzymes. Optimal inactivation using...
Abstract Effects of high‐pressure treatment on the orange juice carotenoids (β‐carotene, α‐carotene, zeaxanthin, lutein and β‐cryptoxanthin) associated with nutritional (vitamin A) health‐related (radical‐scavenging capacity) values were investigated. Various treatments (50–350 MPa) combined different temperatures (30 60 °C) times (2.5, 5 15 min) assayed. The carotenoid content was analysed by HPLC‐UV, vitamin A value determined as retinol equivalents (RE) free radical‐scavenging capacity...
Abstract Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive have been implicated reduction degenerative human diseases, mainly due their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) flavonoids carotenoids. Commercial orange main dietary source developed countries. The qualitative...
Abstract Bioactive compounds (carotenoids and vitamin C) 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH • ) scavenging activity [50% depletion of initial DPPH (EC 50 antiradical efficiency (AE)], in aqueous (AQ) organic (OR) fractions, were measured tomato purée subjected to high‐pressure (HP) (400 MPa/25 °C/15 min), low pasteurisation (LPT) (70 °C/30 s), high (HPT) (90 °C/1 freezing (F) (−38 HPT plus F (HPT + F). In addition, physical physicochemical parameters evaluated. CIELab uniform colour...
The impact of different processing technologies, including non-thermal on bioactive compounds orange juice was investigated. Freshly squeezed treated by high pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kV cm−1/750 μs) and low pasteurization (LPT) (70 °C/30 s). stability main carotenoids flavanones studied just after treatment during 40 days refrigerated storage at 4 °C. Just treatment, HP showed a significant increase total carotenoid flavanone content extracted...
A study was made of the effect high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, ascorbic acid) in 12 fruit juice-milk beverages how food matrix [whole milk (JW), skimmed (JS), soy (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease carotenoid acid all three maintained tocopherols JW JS while decreasing it JSy. TT (90 °C/30 s) tocopherol increased acid. With regard to matrix,...
The quantitative and qualitative evolution of the anthocyanins volatile compounds four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, Rubi) growing in Spain were analyzed raw, just frozen, during long-term frozen storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS HPLC techniques employed to study compouds individual anthocyanins, respectively. aroma composition changes produced by freezing process minimal. Only significant increase extraction capacity was obtained...
Vitamin C, provitamin A carotenoids, and other carotenoids were measured in freshly squeezed juices from oranges (Citrus sinensis L. var. Valencia late) that subjected to high-pressure (HP) treatment. Also, the stability of these compounds was studied during refrigerated storage at 4 degrees C. HP treatment is an alternative heat preservation methods for foods; therefore, it essential assess impact on bioactive compounds. Several processes combine with various time periods assayed: T0, fresh...
The carotenoid composition of persimmon fruit purees two cultivars, cvs. Rojo Brillante and Sharon, grown in Spain was determined by HPLC to assess the effects high-pressure processing on some sensory (carotenoids), nutritional (provitamin A value), health-related (radical-scavenging capacity) parameters. Total content higher untreated puree (22.11 μg g-1) than Sharon (15.22 g-1). Purees both cultivars showed similar patterns after saponification with β-cryptoxanthin, β-carotene, zeaxanthin...