Browsing PUBLICACIONS CIENTÍFIQUES by Author "Aguiló-Aguayo, Ingrid"
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau-Lapeña, Iolanda; Colás-Medà, Pilar; Alegre, Isabel; Aguiló-Aguayo, Ingrid; Muranyi, Peter; Viñas, Inmaculada (Progress in Organic Coatings, 2020-11-20) PostcollitaAloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention ... -
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Nicolau-Lapeña, Iolanda; Abadias, Maribel; Bobo, Gloria; Lafarga, Tomás; Viñas, Inmaculada; Aguiló-Aguayo, Ingrid (Journal of Food Processing and Preservation, 2021-10-06) PostcollitaGinseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP), were investigated for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration ... -
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Abadias, Maribel; Colás-Medà, Pilar; Viñas, Inmaculada; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Food Microbiology, 2020-08-30) PostcollitaWe aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity ... -
Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves
Collazo, Cyrelys; Noguera, Violeta; Aguiló-Aguayo, Ingrid; Abadias, Maribel; Colás-Medà, Pilar; Nicolau, Iolanda; Viñasa, Inmaculada (International Journal of Food Microbiology, 2019-03-01) PostcollitaThe effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat ‘Iceberg ... -
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
Lafarga, Tomas; Villaró, Silvia; Rivera, Ana; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2019-09-14) PostcollitaModern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture ... -
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
Lafarga, Tomás; Álvarez, Carlos; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2018-08-17) PostcollitaThis study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound ... -
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Nicolau-Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Kramer, Bernd; Abadias, Maribel; Viñas, Inmaculada; Muranyi, Peter (Food Packaging and Shelf Life, 2021-01-07) PostcollitaWeight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera ... -
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau-Lapeña, Iolanda; Bobo, Gloria; Abadias, Maribel; Viñas, Inmaculada; Aguiló-Aguayo, Ingrid (Journal of Food Processing and Preservation, 2021-04-12) PostcollitaTwo antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal ®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ... -
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
Collazo, Cyrelys; Lafarga, Tomás; Aguiló-Aguayo, Ingrid; Marín-Sáez, Jesús; Abadias, Maribel; Viñas, Inmaculada (Food Control, 2018-05-29) PostcollitaThe effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ... -
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
Collazo, Cyrelys; Charles, Florence; Aguiló-Aguayo, Ingrid; Marín-Sáez, Jesús; Lafarga, Tomás; Abadias, Maribel; Viñas, Inmaculada (Innovative Food Science and Emerging Technologies, 2019-02-08) PostcollitaThe efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria ... -
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Lafarga, Tomás; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Villaró, Silvia; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-05-09) Postcollita; Qualitat i Tecnologia AlimentàriaThe aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ... -
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
Zudaire, Lorena; Viñas, Inmaculada; Simó, Joan; Sans, Silvia; Abadias, Maribel; Aguiló-Aguayo, Ingrid (Scientia Horticulturae, 2019-01-30) PostcollitaPre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Lafarga, Tomás; Viñas, Inmaculada; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (Innovative Food Science and Emerging Technologies, 2018-04-12) PostcollitaThis study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. ... -
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
Lafarga, Tomas; Ruiz-Aguirre, Isabel; Abadias, Maribel; Viñas, Inmaculada; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2018-10-24) PostcollitaThe aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing ... -
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
Zudaire, Lorena; Lafarga, Tomás; Viñas, Inmaculada; Abadias, Maribel; Brunton, Nigel; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2018-12-03) PostcollitaThe effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ... -
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
Lafarga, Tomás; Rodríguez-Roque, Maria Janeth; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Food Science and Biotechnology, 2019-05-09) PostcollitaUltrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to ... -
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
Zudaire, Lorena; Viñas, Inmaculada; Abadias, Maribel; Lafarga, Tomás; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (Food Science and Technology International, 2019-12-23) PostcollitaCalçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
Lafarga, Tomás; Bobo, Gloria; Viñas, Inmaculada; Collazo, Cyrelys; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2018-04-16) PostcollitaBrassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ... -
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
Zudaire, Lorena; Viñas, Inmaculada; Abadias, Maribel; Simó, Joan; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2018-05-04) PostcollitaCalçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment ... -
Exploring thermosonication as non-chemical disinfection technology for strawberries
Nicolau-Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Anguera, Marina; Viñas, Inmaculada; Abadias, Maribel (European Food Research and Technology, 2021-11-27) PostcollitaThe scope of this work was to study the efcacy of the combination of sonication at 35 or 130 kHz with three temperature treatments: 20, 50 and 55 ºC, on the population of artifcially inoculated Listeria ...