Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic

Paterna, Spain

Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic

Paterna, Spain
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Marcano J.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Varela P.,Nofima AS | Fiszman S.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food and Function | Year: 2015

Since proteins have been shown to have the highest satiation-inducing effects of all the macronutrients, increasing the protein level is one of the main strategies for designing foods with enhanced satiating capacity. However, few studies analyze the effect that protein addition has on the texture and flavor characteristics of the target food item to relate it to the expected satiating capacity it elicits. The present work studied cheese pies with three levels of soy and whey proteins. Since the protein level altered the rheological behavior of the batters before baking and the texture of the baked pies, the feasibility of adding several protein levels for obtaining a range of final products was investigated. A check-all-that-apply questionnaire containing 32 sensory and non-sensory characteristics of the samples was given to consumers (n = 131) who also scored the perceived samples' satiating capacity. The results showed that the type and content of protein contributed distinctive sensory characteristics to the samples that could be related to their satiating capacity perception. Harder and drier samples (high protein levels) were perceived as more satiating with less perceptible sweet and milky cheese pie characteristic flavors. Soy contributed an off-flavour. These results will contribute to a better understanding of the interrelation of all these factors, aiding the development of highly palatable solid foods with enhanced satiating capacities. This journal is © The Royal Society of Chemistry 2015.


Ahrazem O.,University of Castilla - La Mancha | Gomez-Gomez L.,University of Castilla - La Mancha | Rodrigo M.J.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Avalos J.,University of Seville | Limon M.C.,University of Seville
International Journal of Molecular Sciences | Year: 2016

Apocarotenoids are carotenoid-derived compounds widespread in all major taxonomic groups, where they play important roles in different physiological processes. In addition, apocarotenoids include compounds with high economic value in food and cosmetics industries. Apocarotenoid biosynthesis starts with the action of carotenoid cleavage dioxygenases (CCDs), a family of non-heme iron enzymes that catalyze the oxidative cleavage of carbon-carbon double bonds in carotenoid backbones through a similar molecular mechanism, generating aldehyde or ketone groups in the cleaving ends. From the identification of the first CCD enzyme in plants, an increasing number of CCDs have been identified in many other species, including microorganisms, proving to be a ubiquitously distributed and evolutionarily conserved enzymatic family. This review focuses on CCDs from plants, algae, fungi, and bacteria, describing recent progress in their functions and regulatory mechanisms in relation to the different roles played by the apocarotenoids in these organisms. © 2016 by the authors; licensee MDPI, Basel, Switzerland.


PubMed | University of Castilla - La Mancha, Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic and University of Seville
Type: Review | Journal: International journal of molecular sciences | Year: 2016

Apocarotenoids are carotenoid-derived compounds widespread in all major taxonomic groups, where they play important roles in different physiological processes. In addition, apocarotenoids include compounds with high economic value in food and cosmetics industries. Apocarotenoid biosynthesis starts with the action of carotenoid cleavage dioxygenases (CCDs), a family of non-heme iron enzymes that catalyze the oxidative cleavage of carbon-carbon double bonds in carotenoid backbones through a similar molecular mechanism, generating aldehyde or ketone groups in the cleaving ends. From the identification of the first CCD enzyme in plants, an increasing number of CCDs have been identified in many other species, including microorganisms, proving to be a ubiquitously distributed and evolutionarily conserved enzymatic family. This review focuses on CCDs from plants, algae, fungi, and bacteria, describing recent progress in their functions and regulatory mechanisms in relation to the different roles played by the apocarotenoids in these organisms.


Tarrega A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Martinez M.,Universidad de Las Americas Puebla | Velez- Ruiz J.F.,Universidad de Las Americas Puebla | Fiszman S.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food Hydrocolloids | Year: 2014

The objective of this study was to discover which rheological profiles are related to greater expected satiety in semi-solid milk-based snacks. Chocolate flavoured snacks were prepared with four different hydrocolloids (alginate, carrageenan, hydroxypropyl methylcellulose -HPMC- and xanthan gum) at three different concentrations. Rheological measurements were carried out in a controlled stress rheometer using a parallel-plates sensor system. Flow curves were obtained at increasing shear rates (0-200s-1) and viscoelastic properties were measured using small amplitude oscillatory shear tests. The results showed that, in general, increasing the hydrocolloid concentration resulted in greater yield stress, viscosity, thixotropy and viscoelastic moduli, with differences depending on the type of hydrocolloid. For HPMC and alginate, increasing the concentration mainly increased the viscosity, thixotropy and yield stress, while for xanthan gum and carrageenan the most important changes were rises in elastic modulus values and decreased tanδ. The expected satiety delivered by the different samples was evaluated by 50 participants. The snacks were presented physically, sampled and assessed in relation to picture scales of four "comparison foods": apple, chocolate bar, sandwich (ham and cheese) and doughnut. The results indicated that the effect on expected satiety of increasing the thickness of the snack differed according to the type of thickener used. Expected satiety increased with higher concentration in the alginate and HPMC samples but not in those prepared with carrageenan or xanthan gum. PLS regression showed that viscosity, not solidity (elasticity), determined the expected satiety of semi-solid milk-based snacks. © 2013 Elsevier Ltd.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Journal of Cereal Science | Year: 2012

Breadmaking achievement using grains alternative to wheat and rye is a challenging task for cereal technologists, since most of the available innovative breads are characterised by poor crumb and crust characteristics, slight flavour and fast staling. To improve texture, mouth-feel, acceptability and shelf-life of breads prepared by using minor and/or under-utilised cereals, gluten and/or polymeric substances that mimic the viscoelastic properties of gluten, are required. Recent studies reported that high hydrostatic pressure (HP) treatment may represent an efficient non-thermal technique to promote the dough structure formation of composite cereal matrices. In the present study the effects of HP on the techno-functional and nutritional properties of oat-, millet-, and sorghum- based breads were evaluated compared to their unpressured- and gluten-added conventionally made counterparts. HP-treated (350 MPa, 10 min) wheat, oat, millet and sorghum batters were added to the bread recipe, replacing 50%, 60% and 40% of untreated wheat flour, respectively. Data from bread analyses revealed non significant physico-chemical impairment, and superior nutritional and sensory profiles in most quality features when HP treatment was applied to dough batters, compared with conventional/gluten-added samples. Specifically, HP breads deserved better sensory scores and exhibited higher antiradical activities despite a reduction in specific volume (wheat and oat) and faster staling kinetics (millet and sorghum) that were explicit in some composite samples. © 2012 Elsevier Ltd.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Journal of Food Engineering | Year: 2012

The impact of high hydrostatic pressure (HP) treatment on dough viscoelastic reinforcement of highly-replaced wheat cereal matrices has been investigated. The gelatinisation/pasting and gelling profiles of HP hydrated oat, millet, sorghum and wheat flours, and the small and large deformation rheological parameters of blended wheat/non-wheat doughs were determined. Oat, millet, sorghum and wheat hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 500 MPa. Regardless the nature of the cereal, HP changes flour viscometric features, particularly in softer doughs (DY 200), leading to increased values for viscosity parameters, concerning pasting and paste cooking. Incorporation of 350 MPa pressure-treated flours into bread dough formulation provided increased dynamic moduli values, particularly for wheat and oat/wheat blends, associated to a reinforced dough structure. Highly-replaced composite dough samples treated at 500 MPa proved to be extremely stiff, resistant to stretch, low cohesive and low extensible, and thus not suitable for breadmaking. © 2012 Elsevier Ltd. All rights reserved.


Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Food and Bioprocess Technology | Year: 2013

The impact of high hydrostatic pressure (HP) treatment on protein aggregation and rheological properties of legume batters has been investigated. Gelatinisation/pasting and gelling profiles, rheological parameters and protein solubility of HP-hydrated chickpea (CP), green pea (GP) and soybean (SB) flours were determined. CP, GP and SB hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 450 MPa. Pressures of ≥350 MPa downward shifts gelatinisation temperatures in CP and GP regardless the hydration level. For all legume batters, HP provokes changes on the rheology of hydrated samples, particularly in softer batters (DY 200), leading to an increased stiff/solid character. Analysis of proteins extracted in different buffers revealed that pressures of >200 MPa induced the formation of urea-insoluble complexes, disulphide bonds and/or other strong protein aggregates. Although the extent of protein modification was dependent on the applied pressure, the results collected so far show that high HP can be used to improve the breadmaking functionality of CP, GP and SB batters. © 2012 Springer Science+Business Media New York.


Benlloch-Tinoco M.,Polytechnic University of Valencia | Pina-Perez M.C.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic | Martinez-Navarrete N.,Polytechnic University of Valencia | Rodrigo D.,Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Innovative Food Science and Emerging Technologies | Year: 2014

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600-1000 W) and three temperatures (50-60 °C) were obtained. Data were properly fitted by a first-order kinetic model. Processing times under both technologies were corrected to isothermal treatment for the kinetic study. Microwave heating was shown to effectively inactivate L. monocytogenes. In the range of microwave and conventional processing conditions assayed, the 5-log10 reductions of L. monocytogenes recommended by the FDA for pasteurized products were achieved. The level of microwave power applied had a considerable influence on the L. monocytogenes inactivation rate. The higher the power level, the faster the inactivation. The inactivation of L. monocytogenes under microwave heating at 900 W (D60 °C = 17.35 s) and 1000 W (D60 °C = 17.04 s) happened faster than in a conventional thermal process (D60 °C = 37.45 s). Consequently, microwave heating showed greater effectiveness for L. monocytogenes inactivation than conventional heating. Industrial relevance Consumers' desires are oriented towards new foods that are convenient, easy to preserve and ready-to-eat products, being consumption of fresh fruit replaced with processed fruit products. Food industry is currently focused on the development of novel and minimally processed products with improved quality. Thus, a variety of new processing technologies are being explored as alternative to traditional thermal processing. In this work, the thermal and microwave inactivation kinetics of Listeria monocytogenes in a ready-to-eat kiwifruit puree were investigated so as to assess the suitability of microwave processing as an alternative to thermal processing. The results of this study point out that more than conventional heating, microwave technology can be an appropriate means of fruit product pasteurization with the possibility of offering the required safety by using a lower process time, when microwave power of a certain level is applied. © 2014 Elsevier Ltd.


PubMed | Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic
Type: Journal Article | Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional | Year: 2015

The objective of this study was to characterize naturally fermented dry sausages produced without the use of microbial starters and to determine which odour-active compounds are responsible for their aroma. The traditional manufacture was responsible for different chemical characteristics and consumers acceptance. The volatile compounds detected in the headspace comprised a complex mixture of volatile compounds derived from bacterial metabolism (mainly esterase activity of Staphyloccoci), spices and lipid auto-oxidation. The odour-active volatile compounds were identified using gas chromatography coupled to olfactometry (GC-O) using the detection frequency method. The aroma profile was characterized by the presence of several compounds such as acetic acid, ethyl butanoate, hexanal, methional, 1-octen-3-ol, benzeneacetaldehyde and 4-methyl-phenol. However, naturally fermented sausages were also characterized by numerous esters, both ethyl and methyl esters, which impart a wide variety of fruity notes.


PubMed | Institute Agroquimica Y Tecnologia Of Alimentos Iata Csic and University of Milan
Type: Journal Article | Journal: Journal of applied microbiology | Year: 2015

A glutathione (GSH) yeast-based biomass (Saccharomyces cerevisiae) was used to investigate GSH stability, solubilization during gastrointestinal digestion and GSH intestinal transport.A postgrowing procedure was applied to improve intracellular GSH yeast content. The presence of adenine (ADE) in the biotransformation solution (CYS-GLY-GLU mixture) and alternatively, a glucose shot after 4-h incubation, allowed to obtain cells containing about GSH 1.6-1.7% dcw (dry cell weight) (control 0.5%). Yeast samples were subjected to in vitro gastrointestinal digestion and absorption assays employing Caco-2 and HT29-MTX cell lines in different proportions (100/0, 70/30 and 50/50). Trials were also performed to verify intestinal cell viability.At least 87% of ingested GSH is available in reduced form for intestinal absorption. In vitro GSH transport assays indicated that GSH is poorly absorbed (<20%). Nevertheless, studies in response to oxidative stress induced by H2 O2 demonstrated a protective role of the GSH-enriched biomass towards intestinal cell viability.An enriched GSH yeast-based biomass has been obtained using a postgrowing procedure. Although GSH present in enriched yeasts is poorly absorbed by intestinal cells, this biomass showed an intestinal local protective effect, improving cells viability when a simulated oxidative stress was applied.

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