Gloria Lobo | Instituto Canario de Investigaciones Agrarias (original) (raw)

Papers by Gloria Lobo

Weswr 2000 Pags 25 44, 2000

Foods

The aim of the present work was to improve the stability and bioaccessibility of carotenoids from... more The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phase...

Fruits and Vegetable Wastes, 2022

Agriculture

Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly o... more Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly obesity, diabetes, cardiovascular disease, and cancer; however, the presence of spines and glochids in the species’ skin that easily stick into consumers’ fingers has limited their consumption. For this study, white and orange Opuntia ficus-indica fruits from the Canary Islands (Spain) were minimally processed, packed in a passive atmosphere, and stored at 7 °C. The effects of peeling (by hand or with an electric peeler) and two micro-perforated films (90PPlus and 180PPlus) were evaluated. Changes in the quality parameters, gas composition, bioactive compounds, sensory features, and microbial safety of fresh-cut prickly pears were examined during 10 days of cold storage. Both varieties, hand-peeled and electrically peeled, were microbiologically safe (aerobic mesophiles < 7 log(CFU/g fresh weight)) and retained suitable nutritional quality after 8 days of storage. The yield was greater...

Journal of the Science of Food and Agriculture, 1996

Journal of Food Science, 2008

Using storage conditions recommended for conventional chard (4 • C, 90% RH and 7 d), the chard tr... more Using storage conditions recommended for conventional chard (4 • C, 90% RH and 7 d), the chard treated with some organic preharvest treatments [effective microorganisms, a fermented mixture of effective microorganisms with organic matter (EM-Bokashi + EM), and an auxiliary soil product] lost considerable water (> 2%) and weight (> 25%). These results indicate that organic methods tested produce a vegetable that can not sustain its quality when commercialized through the conventional supply chain. Nevertheless, respiration, color, pH, and titratable acidity practically remained constant during conservation. Ascorbic acid content was constant in chard treated with the different preharvest treatments and collected at 8 wk after sowing (normal harvest). However, the ascorbic acid content of the control chard decreased 60% after 7 d of storage. This vitamin diminished (35%) in chard collected after 19 wk after sowing (late harvest) during the postharvest conservation. The greatest difference in chard quality was registered between sampling dates since chard collected during the late harvest had higher levels of dry matter, sugars, acids, proteins, and ascorbic acid than chard collected during the normal harvest.

Journal of Agricultural and Food Chemistry, 1996

Food Science and Technology International, 2005

The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage te... more The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composit...

Food Chemistry, 2010

Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scav... more Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline )-6-sulfonic acid (ABTS + ) free radicals, and they were also good lipid peroxidation ...

European Food Research and Technology, 2007

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997

Comprehensive Reviews in Food Science and Food Safety

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are c... more Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

Food Chemistry, Jun 1, 2006

Two analytical methods for extracting vitamin C (L-ascorbic and L-dehydroascorbic acids) in tropi... more Two analytical methods for extracting vitamin C (L-ascorbic and L-dehydroascorbic acids) in tropical fruits [banana, papaya, mango (at three maturity stages) and pineapple] were evaluated. These methods used ion-pair liquid chromatography (LC) for detecting ascorbic acid, but differed in the preparation of the sample (extraction with 3% metaphosphoric acid-8% acetic acid or 0.1% oxalic acid). Results were validated by comparison with ascorbic acid content obtained by the AOAC's official titrimetric method, by performing a recovery study and by the determination of within-day repeatability and inter-day reproducibility. There were differences in the efficiency of vitamin C extraction related to the fruit matrix and especially to the maturity stage in climacteric fruits. The LC-extraction method using 3% metaphosphoric acid-8% acetic acid shows high mean recoveries (99 ± 6%) for all matrices assayed, while the LC-extraction method with 0.1% oxalic acid proved to be unacceptable in some cases (unripe, half ripe and ripe banana and ripe mango) obtaining mean recoveries of 39.9 ± 9.1% and 72 ± 13% for banana and mango, respectively. The detection limit achieved with the metaphosphoric acid-acetic acid LC-extraction method for ascorbic acid (0.1 mg/l) allowed the determination of this vitamin in fruits analysed with good precision (5.94-12.8%), making its use as a routine analysis method perfectly valid. Recommendations about storage temperature, methods of thawing L-ascorbic acid extracts and the addition of antioxidants to extracts were made.

Journal of Food Science, Jul 1, 1995

Changes in peroxidase (POD) and polyphenoloxidas& (PPO) activities of papaya (Caricu papava), cv ... more Changes in peroxidase (POD) and polyphenoloxidas& (PPO) activities of papaya (Caricu papava), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14°C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at-18°C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4X initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14'C. Freezing and frozen storage (-18°C) produced an increase of POD activity while EPO activity was only slightly affected.

Eur Food Res Technol, 1996

An HPLC study of the carotenoid composition of fresh, frozen and canned papaya fruit slices was d... more An HPLC study of the carotenoid composition of fresh, frozen and canned papaya fruit slices was done. There were no qualitative differences between the carotenoid patterns of fresh and frozen papaya fruit slices (cultivar Sunrise). The major carotenoids found in papaya extracts were lycopene and carotenol fatty acid esters of beta-cryptoxanthin and beta-cryptoxanthin-5, 6-epoxide. Other xanthophylls detected were beta-cryptoxanthin, trans-zeaxanthin and cryptoflavin. It was possible to determine the quantitative losses of carotenoids in papaya slices as a result of the freezing process and frozen storage, since samples of these fruits were available before processing. The pigment pattern of the canned product showed lycopene as being a major pigment. Thermal treatment induced the degradation of carotenol fatty acid esters of xanthophylls. The freezing and canning processing of papaya slices led to significant decreases in the total carotenoids quantified by HPLC, with frozen female slices and canned samples showing lower amounts of pigments. Hunter colour values of frozen slices were similar to those of fresh papaya fruit slices.