Artículos TECNOFOODhttp://hdl.handle.net/10259/42932024-03-28T17:52:19Z2024-03-28T17:52:19ZBread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food modelsDiaz Morales, NoeliaCavia Saiz, MónicaRivero Pérez, Maria DoloresGómez Bastida, InmaculadaSalazar Mardones, GonzaloJaime Moreno, IsabelGonzález San José, Mª Luisahttp://hdl.handle.net/10259/80532023-11-18T01:05:27Z2023-01-01T00:00:00ZBread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Diaz Morales, Noelia; Cavia Saiz, Mónica; Rivero Pérez, Maria Dolores; Gómez Bastida, Inmaculada; Salazar Mardones, Gonzalo; Jaime Moreno, Isabel; González San José, Mª Luisa
Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery
products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food
models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective
control; the fat-free models with melanoidins showed higher values of hardness than the control, while
no significant effect was observed in the fat models; the water activity did not change compared to the
control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products.
2023-01-01T00:00:00ZInfluence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meatGutiérrez González, VíctorRivero Pérez, Maria DoloresGerardi, GiselaMuñiz Rodríguez, PilarGonzález San José, Mª LuisaJaime Moreno, IsabelCavia Saiz, Mónicahttp://hdl.handle.net/10259/79532023-11-23T12:20:43Z2023-01-01T00:00:00ZInfluence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
Gutiérrez González, Víctor; Rivero Pérez, Maria Dolores; Gerardi, Gisela; Muñiz Rodríguez, Pilar; González San José, Mª Luisa; Jaime Moreno, Isabel; Cavia Saiz, Mónica
White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content. The contact of the seasoning with the meat can be considered safe as it does not show cytotoxicity in the Caco-2 cells. Additionally, the ability to modulate the cell oxidative stress of the bioaccessible fractions and the potential benefits on microbiota by the colonic fermentation fraction, suggest its potential use as a functional ingredient, without being affected by storage. These results are novel and may help to establish the value of this product as a functional ingredient.
2023-01-01T00:00:00ZAntimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish ProductsReyes, Jorge F.Diez Mate, Ana MªMelero Gil, BeatrizRovira Carballido, JordiJaime Moreno, Isabelhttp://hdl.handle.net/10259/75872023-03-24T01:05:15Z2022-08-01T00:00:00ZAntimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
Reyes, Jorge F.; Diez Mate, Ana Mª; Melero Gil, Beatriz; Rovira Carballido, Jordi; Jaime Moreno, Isabel
The objective of this work was to evaluate the antimicrobial potential of different extracts of
Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative.
Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were
obtained under different processes. Initially, their antimicrobial activities were evaluated against a
wide group of microorganisms consisting of 20 pathogenic and spoilage microbial strains found in
foods through the agar diffusion method. Then, the extracts with the best yields and antimicrobial
properties against microorganisms of greatest interest were selected to determine their effect on
model foods preserved under normal commercial conditions through challenge tests. Spray-dried
and ethanol-water extracts were tested for their ability to inhibit C. jejuni in chicken model products,
where is a common pathogen and Shew. putrefaciens in fish model products as it is a spoilage
microorganism frequently found in fish. One solid and one liquid were chosen as model foods:
burger and broth, respectively. Campylobacter jejuni and Shewanella putrefaciens were effectively
inhibited by the four extracts with minimum inhibitory concentration (MIC) of 80 mg/mL. Bacillus
cereus, Yersinia enterocolitica, Clostridium perfringens, and Leuconostoc mesenteroides were also inhibited
by ethanolic extract. The ethanol-water extract showed greater antimicrobial activity in fish products,
whereas spray-dried extract had low growth inhibition of C. jejuni in chicken burgers; however, it
was quite effective on C. jejuni in broth. The spray-dried extract significantly decreased the pH of the
chicken burgers, while the ethanolic extract had a slight impact on the pH of the fish burgers. The
presence of antibacterial effects revealed that the S. ecuadorensis extracts could be potentially used in
food preservation and as a natural antimicrobial.
2022-08-01T00:00:00ZPolímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesadaGonzález Ceballos, LaraGuembe García, MartaArnáiz Alonso, AnaFernández Muiño, Miguel ÁngelSancho Ortiz, María TeresaOsés Gómez, Sandra MaríaIbeas Cortes, SaturninoRovira Carballido, JordiMelero Gil, BeatrizRepresa Pérez, CésarGarcía Pérez, José MiguelVallejos Calzada, Saúlhttp://hdl.handle.net/10259/74582023-02-16T01:05:21Z2022-12-01T00:00:00ZPolímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesada
González Ceballos, Lara; Guembe García, Marta; Arnáiz Alonso, Ana; Fernández Muiño, Miguel Ángel; Sancho Ortiz, María Teresa; Osés Gómez, Sandra María; Ibeas Cortes, Saturnino; Rovira Carballido, Jordi; Melero Gil, Beatriz; Represa Pérez, César; García Pérez, José Miguel; Vallejos Calzada, Saúl
Los nitritos son aditivos muy utilizados en alimentación, principalmente en productos cárnicos crudos curados y cocidos. Se emplean para prolongar su vida útil, debido a que inhiben el crecimiento de diversos patógenos, destacando su acción sobre la bacteria Clostridium botulinum. La legislación actual establece la cantidad permitida de nitritos en matrices alimentarias de origen cárnico, por lo que su cuantificación es necesaria. Sin embargo, el método de análisis de este grupo de especies resulta tedioso y supone un coste económico y de tiempo muy elevado. Por ello, en este trabajo se describe un nuevo método de análisis basado en un polímero inteligente, concretamente en un sensor colorimétrico para la detección de nitritos en muestras de carne procesada. Este material permite determinar la concentración de estos aditivos a partir del cambio de color del propio material sensor al contacto directo con la matriz alimentaria. Esta variación cromática se puede analizar de manera rápida y sencilla a partir de una simple fotografía tomada con la cámara de un teléfono al polímero sensor. Además, se ha desarrollado una aplicación para teléfonos inteligentes que facilita todo el proceso, obteniendo directamente el resultado de la concentración de nitritos que contiene el producto a partir de la mencionada fotografía. El nuevo método de análisis se ha validado comparando los resultados obtenidos con un método de referencia (ISO 2918: 1975). Esta validación se ha llevado a cabo analizando 26 muestras de productos cárnicos de diferente naturaleza y procedencia (8 de ellas corresponden a jamones cocidos de elaboración propia en las instalaciones de la Universidad de Burgos, con concentraciones conocidas de nitritos, y otras 18 son muestras comerciales de concentraciones de nitritos desconocidas, entre las que se encuentran carnes frescas envasadas, jamones y salchichas cocidos). Como resultado principal, cabe indicar que no se han observado diferencias estadísticas significativas entre los resultados obtenidos con el método de referencia de medida de nitritos y el nuevo método que se propone en este trabajo, por lo que se puede considerar como una alternativa viable que supone un ahorro significadito de costes y de tiempo.
2022-12-01T00:00:00Z