Browsing by Author "79f7af74-70e8-42c5-93c2-cfa28209c388"
Now showing items 1-20 of 28
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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 ... -
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 ... -
Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces
Sójka, Michał; Kołodziejczyk, Krzysztof; Milala, Joanna; Abadias, Maribel; Viñas, Inmaculada; Guyot, Sylvain; Baron, Alain (Journal of Functional Foods, 2014-12-10) PostcollitaThe polyphenol composition of purified extracts obtained from plum pomace gathered from production lines of a modern fruit transformation plant was characterized. The extraction of polyphenols from ... -
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 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 Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
Hernández López , Israel; Alamprese, Cristina; Cappa, Carola; Prieto-Santiago, Virginia; Abadias, Maribel; Aguiló-Aguayo, Ingrid (Foods, 2023-10-10) PostcollitaConsumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina ... -
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 ... -
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. ... -
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 ... -
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
Iglesias, María Belén; López, María Luisa; Echeverría, Gemma; Viñas, Inmaculada; Zudaire, Lorena; Abadias, Maribel (Food Microbiology, 2018-04-27) PostcollitaThe application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol ... -
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
Zudaire, Lorena; Viñas, Inmaculada; Plaza, Lucía; Iglesias, María Belén; Abadias, Maribel; Aguiló‐Aguayo, Ingrid (Journal of the Science of Food and Agriculture, 2018-03-25) PostcollitaBACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of ... -
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
Ortiz-Solà, Jordi; Valero Díaz, Antonio; Abadias, Maribel; Nicolau-Lapeña, Iolanda; Viñas, Inmaculada (Journal of The Science of Food and Agriculture, 2022-04-04) PostcollitaBACKGROUND: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 109 CFU g−1), Listeria monocytogenes (50 ∼L; 109 CFU g−1), and murine norovirus (MNV-1; 50 ... -
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products
Hernández López , Israel; Abadias, Maribel; Prieto-Santiago, Virginia; Chic-Blanco, Ángela; Ortiz-Solà, Jordi; Aguiló-Aguayo, Ingrid (Foods, 2023-12-26) PostcollitaMicroalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its ... -
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 ... -
Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
Nicolau-Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Bobo, Gloria; Viñas, Inmaculada; Anguera, Marina; Abadias, Maribel (Postharvest Biology and Technology, 2022-01-13) PostcollitaListeria monocytogenes can grow under conditions at which fresh-cut fruit are stored, whereas Salmonella spp. has been associated with a number of outbreaks related to such products. It is therefore ...