Isabel Cambero - Academia.edu (original) (raw)

Papers by Isabel Cambero

Animals

The metaphylactic use of antimicrobials in swine farms contributes to the emergence of antibiotic... more The metaphylactic use of antimicrobials in swine farms contributes to the emergence of antibiotic-resistant bacteria, which constitutes a major challenge for public health. Alternative strategies are required to eradicate their routine use. In a previous study, metaphylactic antimicrobials were replaced by the administration of Ligilactobacillus salivarius MP100 to sows and piglets for two years. This practice positively modified the fecal microbiota and metabolic profiles in the farm. In this work, the farm dataset was used to compare the productivity-related parameters between a 2-year period of routine metaphylactic antibiotherapy and the first 2 years of a replacement with the probiotic strain. The probiotic period improved these productivity-related parameters, from litter size to growth performance. In addition, samples of Longissimus lumborum, including skin and subcutaneous fat, were obtained from the animals ingesting the probiotic strain and controls (metaphylactic antibio...

Table S1. Data and clinical characteristics of both groups of individuals (patients with cholelit... more Table S1. Data and clinical characteristics of both groups of individuals (patients with cholelithiasis and liver donors as controls) from whom bile samples were analyzed in this study. (DOCX 19 kb)

LWT

Abstract The effects of E-beam radiation on microbiota, colour, texture and sensorial properties ... more Abstract The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was required to detect bacterial growth in cheese treated at 3 kGy. Moreover, the effects of the dose on the hardness, springiness, cohesiveness and colour parameters were interdependent of the storage conditions. According to the combined effects of E-beam treatment and storage conditions, multivariate cluster analysis allowed treated cheeses irradiated at 0–1 kGy (cluster 1) to be distinguished from those irradiated at 2–3 kGy (cluster 2), which were stored at 4 °C for 28 days. Cluster 3 included irradiated cheeses (1–3 kGy) stored at a higher temperature (14 °C). Although off-odour and off-flavours arose immediately after treatment, they disappeared progressively during storage at doses lower than 2 kGy. Nevertheless, consumers could detect changes in the colour derived from the radiation at 2 kGy, however, those changes may be unimportant because of the wide colour ranges of commercial annatto-coloured cheeses.

Food Analytical Methods

The culinary oils, sunflower and olive, and the oil from the cultivated cardoon (Cynara carduncul... more The culinary oils, sunflower and olive, and the oil from the cultivated cardoon (Cynara cardunculus L.) were submitted to deep-fat frying during 36 h. The heterospectroscopy analysis by nuclear magnetic resonance (NMR) and electron paramagnetic resonance (EPR) allowed to control oil quality through the monitor of (1) the percentage of fatty acid types (increase of saturated and decrease of polyunsaturated fatty acids), (2) the new compounds formed (aldehydes and peroxides), and (3) the oil oxidative stability during the deep-fat frying. The aldehyde content was much higher in sunflower and cynara oils than in olive; however, the epoxides increased more in this oil. Oxidative stability measured by EPR was correlated (p < 0.05) with the aldehyde formation measured by NMR. The multivariate analysis of the NMR data allowed classifying the oils depending on (a) the oxidation degree (PC1) and (b) the fatty acid composition (PC2). Moreover, the favorable behavior of cynara oil suggests the potential use as frying edible oil.

Journal of Food Protection

The combined effects of simultaneous application of ultrasonic waves and heat treatment (thermoul... more The combined effects of simultaneous application of ultrasonic waves and heat treatment (thermoultrasonication) on the survival of a strain of Salmonella enterica Enteritidis was studied in both distilled water and intentionally contaminated intact eggs immersed in water. Although minor differences were observed between parameters obtained for thermoultrasonic treatment of bacteria suspended in water and those attached to the shell egg, the thermoultrasonication effects were considered to be of the same level in the range of temperatures assayed (52 to 58°C). This combined process presented a clearly higher killing effect than the heat treatment alone. It decreased the decimal reduction times (D-values) by 80 to 55%, respectively, in the range of temperatures for heat treatment when the organism was suspended in water, which means a 99.5% reduction (5D to >2D) of the original bacterial load versus a 90% reduction for the heat treatment alone. The practical implications of the phe...

LWT - Food Science and Technology, 2016

Abstract The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric para... more Abstract The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences ( p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences ( p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the food safety objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.

Meat Science, 2015

Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected phy... more Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional distribution of FA. When C16:0 was in Sn-2, the SP depended on the FA present in Sn-1,3. Hardness was related to the FA concentration in external positions of TG. A significant direct linear correlation between hardness against C18:0, SFA and average chain length (ACL) and inverse against C18:1, C18:2 and PUFA and unsaturation index (UI) in external positions was found. Adhesiveness was related to SFA, C16:0, C18:0, C18:1, MUFA, UI and ACL exclusively in Sn-2 position. A different role of FA in Sn-2 and Sn-1,3 positions on SP and texture properties of fat was found.

Nutrition Research, 2002

The effect of linseed oil and ␣-tocopheryl acetate on fatty acid composition and susceptibility t... more The effect of linseed oil and ␣-tocopheryl acetate on fatty acid composition and susceptibility to oxidation in pig liver was studied. The ␣-tocopherol content of liver from pigs fed diets supplemented with ␣-tocopheryl acetate (200 mg/kg feed) was significantly greater (P Ͻ 0.001) than that of liver from pigs receiving a basal diet of 20 mg/kg feed. The concentration of C12:0, C16:0, C18:0 and total saturated fatty acids was higher in liver lipids from pigs fed the control diet than in the other groups (P Ͻ 0.05). No effect of dietary linseed administration was observed on monounsaturated fatty acid concentration. Adding linseed oil to pig diets either as the only source of dietary fat or in combination with olive oil produced a higher (P Ͻ 0.0001) C18:3 (n-3), C20:4 (n-3) and C22:5 (n-3) concentration in liver lipids. However, no significant effect of dietary treatment was observed on C20:5 (n-3) and C22:6 (n-3). For C20:4 (n-3), a marked effect of dietary linseed concentration was observed, while for C22:5 (n-3) there were no differences between pigs receiving a moderate or a high dietary level of linseed oil. Oxidation was higher in hepatic tissue homogenates from pigs fed linseed oil-enriched diets (P Ͻ 0.05), but 200 mg/kg dietary ␣-tocopheryl acetate supplementation reduced oxidation, reaching similar values to those of the control group.

Meat Science, 2014

The breaking strength (σ) and stress-strain relation of several muscles [biceps femoris (BF), sem... more The breaking strength (σ) and stress-strain relation of several muscles [biceps femoris (BF), semitendinosus (ST) and semimembranosus (SM)] and the subcutaneous fat (SF) from a Spanish dry cured ham (Protected Designation of Origin of white ham from "Teruel") have been analysed by the uniaxial tensile test in order to predict the mechanical behaviour of this meat product. Thirty pieces were analysed and the stress-strain curves were obtained. A great dispersion of the σ values was observed. This leads to the necessity of employing statistical analyses to illustrate the extent to which strength values may vary. The Weibull analysis was applied to estimate the fracture probability. SM and SF showed the highest characteristic strength. The low values of the Weibull modulus indicate that dry-cured ham tissues behave as brittle materials. The stress-strain curves present characteristic forms for BF, ST and SM, which may be associated with their composition and the extent to which they are affected by the curing process.

Meat Science, 1992

A study on volatile compounds from three batches of dry hams from Iberian pigs ('montaner... more A study on volatile compounds from three batches of dry hams from Iberian pigs ('montanera', fed on acorns and pasture; 'recebo', fed on acorns, pasture and a commercial diet; and 'pienso', fed on a commercial diet) has been made. Over 64 compounds were identified in the headspace volatiles from all three batches, including aldehydes, alcohols, short-chain fatty acids, furan derivatives, lactones and other miscellaneous compounds. Significant differences were found between batches at several levels (P<0·0005, P<0·005, P<0·05) for many volatile compounds, mainly between 'montanera' and 'pienso' batches. Overall quantitative differences, but not qualitative ones, were observed between batches.

Journal of the Science of Food and Agriculture, 2000

Journal of Food Science, 1988

Page 1. Ceramide Hexosides in Rabbit MeaU MARIA ISABEL CAMBERO, LORENZO DE LA HOZ, BERNABE SANZ, ... more Page 1. Ceramide Hexosides in Rabbit MeaU MARIA ISABEL CAMBERO, LORENZO DE LA HOZ, BERNABE SANZ, and JUAN A. ORDOhEZ ... When the hexoses were ana-lyzed, glucose and galactose were found in a molar ratio (N:hexose) of 1:1.85. ...

Journal of Food Safety, 1995

GROWTH/SURVIVAL OF NATURAL FLORA AND LZSTERlA MONOCYTOGENES ON REFRIGERATED UNCOOKED PORK AND TUR... more GROWTH/SURVIVAL OF NATURAL FLORA AND LZSTERlA MONOCYTOGENES ON REFRIGERATED UNCOOKED PORK AND TURKEY PACKAGED UNDER MODIFIED ATMOSPHERES SB MANO, GD GARCIA DE FERNANDO', D. LOPEZ-GALVEZ, MD SELGAS, ...

Journal of Food Protection, 2012

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh po... more The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

Journal of Food Composition and Analysis, 1994

ABSTRACT

Journal of Agricultural and Food Chemistry, 2007

Magnetic resonance imaging (MRI) and textural and physicochemical analyses were carried out to ev... more Magnetic resonance imaging (MRI) and textural and physicochemical analyses were carried out to evaluate the effect of fibrinogen and thrombin (Fibrimex) addition to meat systems formulated with and without NaCl. For this purpose, different model systems were elaborated: fibrinogen and thrombin (FT), meat emulsion (ME), and meat emulsion with fibrinogen and thrombin (MEFT), with 0, 1, and 2% of NaCl. The addition of fibrinogen-thrombin to meat emulsions results in a gel network with modified physicochemical and textural characteristics, increasing the hardness and springiness. The addition of NaCl at 2% to FT and MEFT systems reduced the gel hardness. MRI parameters (T2, T1, and apparent diffusion coefficient) indicated that systems with fibrinogen and thrombin (FT and MEFT) presented a structure with many and large pores, bulk water, and higher translational motion of water. Significant correlations were found between MRI, texture, and physicochemical parameters.

Journal of Agricultural and Food Chemistry, 1999

The inhibitory effect of nine fruit and vegetable ethanolic extracts against the mutagenicity of ... more The inhibitory effect of nine fruit and vegetable ethanolic extracts against the mutagenicity of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosodibutylamine (NDBA), and N-nitrosopiperidine (NPIP) was evaluated by means of the Ames test. Licorice ethanolic extract was the only one that showed an inhibitory effect (ranging from moderate to strong) against mutagenicity of all N-nitrosamines tested. This ethanolic extract showed the greatest inhibition effect against NPIP (72%), NDMA (45%), and NPYR (39%). The greatest inhibition effect (51%) of the mutagenicity of NDBA was shown by kiwi ethanolic extract. Vegetable and fruit ethanolic extracts that exhibited an antimutagenic effect (at the range 50-2000 microg/plate), in decreasing order, against NDMA and NPYR were as follows: licorice > kiwi > carrot and licorice > broccoli > pineapple > kiwi, respectively. Decreasing orders against NDBA and NPIP were, respectively, kiwi > onion > licorice = garlic > green pepper > carrot and licorice > garlic > pineapple > carrot.

Foodborne Pathogens and Disease, 2011

The radioresistance of Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and S. en... more The radioresistance of Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and S. enterica serovar Typhimurium has been studied in a complex matrix like mayonnaise potato salad. D(10)-values of 0.56, 0.32-0.35, and 0.41-0.42 kGy were calculated for each organism, respectively. Keeping in mind these values, the microbiological criteria, the characteristics of the microorganisms, and a shelf life of the products of 20 days stored at 4°C, an irradiation treatment of 1 kGy was calculated to reach the food safety objectives. A duplication of the shelf life is also achieved with a dose of 1 kGy. Mayonnaise potato salad radiated with doses of up to 2 kGy showed negligible off-sensory characteristics.