Susana Simal - Academia.edu (original) (raw)

Papers by Susana Simal

Social Science Research Network, 2022

Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheolog... more Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheological and par cle charge inves ga ons. Structural changes in a managed and a natural site under pasture were compared based on physicochemical laboratory analyses, scanning electron microscopy, par cle charge density (PCD) measurements, and rheological tests. An uncul vated site located at the riparian zone of the Guadalquivir River showed a natural fl uvio-marine-aff ected development. A regular infl ux and exchange of salts in the groundwater, especially in the form of NaCl and calcite, dominate soil gene c processes. In contrast, drainage of the saline-sodic soils for cul va on, furrow irriga on, and phosphogypsum fer liza on have led to a modifi ca on of the salinity gradients throughout the reclaimed soil profi le. Sodium ions on the exchangers were released due to the Ca amendment, which led to a decreased exchangeable Na + concentra on (exchangeable Na percentage [ESP] < 15) in the topsoil. The soil microstructure of the carbonate-rich and clayey soil remained stable, and surface sealing and crus ng were reduced, par cularly in the Ap horizon. Results from PCD measurements, derived zeta poten al, ζ, and the rheological parameters loss factor tanδ and integral z were consistent. Comparing reclaimed and natural condi ons, the rheological parameters integral z and ζ poten al showed a linear correla on to ESP and the ca on ra o of soil structural stability. This was indicated by increased integral z values and ζ poten als, showing a trend toward stable agglomera on and increased microstructural strength in the case of the ameliorated reclaimed topsoil. Phosphogypsum ameliora on was appraisal as successful using approach. Abbrevia ons: CD, charge density; CEC, ca on exchange capacity; CROSS, ca on ra o of structural stability; CS, calculated surface area; DLVO, Derjaguin-Landau-Verwey-Overbeek; EC, electrical conduc vity; ESP, exchangeable sodium percentage; PCD, par cle charge density; SAR, sodium adsorp on ra o; SEM, scanning electron microscopy.

To better understand the influence of processing on the bioaccessibility of bioactive compounds d... more To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at-50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied.

Food Chemistry: X, Oct 1, 2022

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22, Aug 9, 2022

Pectin from lemon by-products was evaluated as a substitute of a commercial emulsifier in the ela... more Pectin from lemon by-products was evaluated as a substitute of a commercial emulsifier in the elaboration of emulsions for oil encapsulation by spray drying. Two oil-in-water emulsions with maltodextrin as wall material were prepared: one containing 0.14 % Tween® 20 and the other, 1.0 % of lemon pectin. Emulsion stability was tested by measuring the creaming index and the droplet size over time, determined by image analysis of optical microscope photographs. Emulsion containing pectin exhibited higher stability according to the creaming and the droplet size change. No effect on particle size, solubility and color of dried emulsion was observed.

Ultrasonics Sonochemistry, Aug 1, 2022

Drying Technology, Sep 11, 2018

Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70ºC) without and with (... more Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70ºC) without and with (20.5 kW/m 3 ; 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC) and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC and AA, this reduction being significantly smaller at 70ºC due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 ºC but produced greater degradation at 70 ºC, which points towards an optimal drying temperature when using ultrasound.

Food Chemistry, Dec 1, 2020

He thanks the department for the stimulating environment and hospitality. Thanks are also due to ... more He thanks the department for the stimulating environment and hospitality. Thanks are also due to Andreas Kyprianou for several useful comments. 2 Subordinators 2.1 Special subordinators and complete Bernstein functions Let S = (S t : t ≥ 0) be a subordinator, that is, an increasing Lévy process taking values in [0, ∞] with S 0 = 0. We remark that our subordinators are what some authors call killed subordinators. The Laplace transform of the law of S t is given by the formula E[exp(−λS t)] = exp(−tφ(λ)) , λ > 0.

Antioxidants, Feb 2, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Lebensmittel-Wissenschaft & Technologie, Dec 1, 2022

Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheolog... more Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheological and par cle charge inves ga ons. Structural changes in a managed and a natural site under pasture were compared based on physicochemical laboratory analyses, scanning electron microscopy, par cle charge density (PCD) measurements, and rheological tests. An uncul vated site located at the riparian zone of the Guadalquivir River showed a natural fl uvio-marine-aff ected development. A regular infl ux and exchange of salts in the groundwater, especially in the form of NaCl and calcite, dominate soil gene c processes. In contrast, drainage of the saline-sodic soils for cul va on, furrow irriga on, and phosphogypsum fer liza on have led to a modifi ca on of the salinity gradients throughout the reclaimed soil profi le. Sodium ions on the exchangers were released due to the Ca amendment, which led to a decreased exchangeable Na + concentra on (exchangeable Na percentage [ESP] < 15) in the topsoil. The soil microstructure of the carbonate-rich and clayey soil remained stable, and surface sealing and crus ng were reduced, par cularly in the Ap horizon. Results from PCD measurements, derived zeta poten al, ζ, and the rheological parameters loss factor tanδ and integral z were consistent. Comparing reclaimed and natural condi ons, the rheological parameters integral z and ζ poten al showed a linear correla on to ESP and the ca on ra o of soil structural stability. This was indicated by increased integral z values and ζ poten als, showing a trend toward stable agglomera on and increased microstructural strength in the case of the ameliorated reclaimed topsoil. Phosphogypsum ameliora on was appraisal as successful using approach. Abbrevia ons: CD, charge density; CEC, ca on exchange capacity; CROSS, ca on ra o of structural stability; CS, calculated surface area; DLVO, Derjaguin-Landau-Verwey-Overbeek; EC, electrical conduc vity; ESP, exchangeable sodium percentage; PCD, par cle charge density; SAR, sodium adsorp on ra o; SEM, scanning electron microscopy.

Food and Bioprocess Technology, Mar 15, 2019

The aim of this study was to assess the effects of ultrasonic assistance on low-temperature dryin... more The aim of this study was to assess the effects of ultrasonic assistance on low-temperature drying of mushroom. For this purpose, mushroom caps slices drying kinetics at 5, 10, and 15°C without and with ultrasound application (at 20.5 kW/m 3) were analyzed, together with the dried product microstructure and some quality parameters (ergosterol and total polyphenol contents, antioxidant activity, color, hydration properties, and fat adsorption capacity). Ultrasound application promoted drying time reductions of 41% at 5°C, 57% at 10°C, and 66% at 15°C, compared with drying without ultrasound. After drying at each temperature, mushroom microstructure presented remarkable tissue shrinkage. Moreover, when ultrasound was also applied, micro-channels were observed. When drying was carried out with ultrasound application, no significant (p ≥ 0.05) differences or significantly higher (p < 0.05) figures of quality parameters were observed, compared with drying without ultrasound application. Thus, mushroom drying process intensification was achieved by using ultrasound, particularly when drying at 15°C since drying kinetics was enhanced and significantly (p < 0.05) smaller changes in all quality parameters were observed, compared with drying without ultrasound.

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22, Aug 9, 2022

The 'magaya' is the by-product generated in the cider industry. It is a source of bioactive compo... more The 'magaya' is the by-product generated in the cider industry. It is a source of bioactive components as vitamins, antioxidant compounds and dietary fiber. Its stabilization by drying is key to subsequent revalorizationn processing. However, drying usually involves high temperatures that can affect some thermosensitive compounds. In this work the influence of the drying temperature (40-120 ºC) on the antioxidant and dietary fiber properties were studied. The results suggested that the best temperature range for preserving antioxidant properties was 80-100 ºC, while for fiber properties 40-60 ºC. So, it will be need to define the better drying temperature according to the later use of magaya .

Resumen El principal objetivo de este estudio fue evaluar el efecto de la aplicación de ultrasoni... more Resumen El principal objetivo de este estudio fue evaluar el efecto de la aplicación de ultrasonidos de potencia en las cinéticas de secado por aire caliente de manzana y en el contenido polifenólico y la capacidad antioxidante del producto seco. Para alcanzar este objetivo, se deshidrataron cubos (10 mm de arista) de manzana (Malus domestica cv. Granny Smith) en un secadero convectivo, a velocidad de aire constante (1 m/s), diferentes temperaturas (30, 50 y 70ºC), sin (0 W) y con la aplicación de ultrasonidos de potencia (45 W y 75 W). Tanto las altas temperaturas como la aplicación de ultrasonidos de potencia produjeron una significativa (p<0.05) reducción del tiempo de secado y aumentaron la difusividad efectiva. De manera general, se observó que la capacidad antioxidante y el contenido polifenólico de las muestras de manzana se conservaron mejor cuando se disminuyó el tiempo de secado. Por tanto, la aplicación de ultrasonidos se puede considerar una tecnología adecuada con la que se intensifica el secado convectivo de manzana y se conserva la capacidad antioxidante.

Foods

This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) an... more This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) and Tahiti lime (TLEO) on the physical, mechanical, and thermal properties of chitosan-based biodegradable films. Six film formulations were prepared: two controls with chitosan concentrations of 1% and 1.5% v/w, two formulations combining the two chitosan concentrations with 1% LEO v/v, and two formulations combining the two chitosan concentrations with 1% TLEO v/v. The films’ morphological, water affinity, barrier, mechanical, and thermal properties were evaluated. The films’ surface showed a heterogeneous morphology without cracks, whereas the cross-section showed a porous-like structure. Adding EO to the films promoted a 35–50% decrease in crystallinity, which was associated with an increase in the elasticity (16–35%) and a decrease in the tensile strength (9.3–29.2 MPa) and Young’s modulus (190–1555 MPa) on the films. Regarding the optical properties, the opacity of the films with TLE...

Foods

The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oi... more The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets’ diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein c...

International Journal of Biological Macromolecules

Foods

Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (on... more Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content ...

Proceedings of 21th International Drying Symposium, 2018

The great amount of waste produced by the food industry can be an interesting source of bioactive... more The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of dryin...

Journal of Food Engineering, 2021

Abstract A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polys... more Abstract A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polysaccharides and proteins, was used as an emulsifier (1.5–7.5% w/w) in oil-in-water emulsions. An emulsion stabilized with Tween®20 was used as control. MC (5 and 7.5% w/w) increased the emulsion viscosity and promoted shear-thinning behaviour. Median droplet diameters of 5 and 7.5% w/w MC emulsions (d50 ~2.8 and ~2.1 μm) were similar to that of control but larger (p

Food and Bioprocess Technology, 2022

This work explores the use of ultrasound (US) as a means of intensifying the impregnation of appl... more This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in ...

Social Science Research Network, 2022

Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheolog... more Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheological and par cle charge inves ga ons. Structural changes in a managed and a natural site under pasture were compared based on physicochemical laboratory analyses, scanning electron microscopy, par cle charge density (PCD) measurements, and rheological tests. An uncul vated site located at the riparian zone of the Guadalquivir River showed a natural fl uvio-marine-aff ected development. A regular infl ux and exchange of salts in the groundwater, especially in the form of NaCl and calcite, dominate soil gene c processes. In contrast, drainage of the saline-sodic soils for cul va on, furrow irriga on, and phosphogypsum fer liza on have led to a modifi ca on of the salinity gradients throughout the reclaimed soil profi le. Sodium ions on the exchangers were released due to the Ca amendment, which led to a decreased exchangeable Na + concentra on (exchangeable Na percentage [ESP] < 15) in the topsoil. The soil microstructure of the carbonate-rich and clayey soil remained stable, and surface sealing and crus ng were reduced, par cularly in the Ap horizon. Results from PCD measurements, derived zeta poten al, ζ, and the rheological parameters loss factor tanδ and integral z were consistent. Comparing reclaimed and natural condi ons, the rheological parameters integral z and ζ poten al showed a linear correla on to ESP and the ca on ra o of soil structural stability. This was indicated by increased integral z values and ζ poten als, showing a trend toward stable agglomera on and increased microstructural strength in the case of the ameliorated reclaimed topsoil. Phosphogypsum ameliora on was appraisal as successful using approach. Abbrevia ons: CD, charge density; CEC, ca on exchange capacity; CROSS, ca on ra o of structural stability; CS, calculated surface area; DLVO, Derjaguin-Landau-Verwey-Overbeek; EC, electrical conduc vity; ESP, exchangeable sodium percentage; PCD, par cle charge density; SAR, sodium adsorp on ra o; SEM, scanning electron microscopy.

To better understand the influence of processing on the bioaccessibility of bioactive compounds d... more To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at-50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied.

Food Chemistry: X, Oct 1, 2022

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22, Aug 9, 2022

Pectin from lemon by-products was evaluated as a substitute of a commercial emulsifier in the ela... more Pectin from lemon by-products was evaluated as a substitute of a commercial emulsifier in the elaboration of emulsions for oil encapsulation by spray drying. Two oil-in-water emulsions with maltodextrin as wall material were prepared: one containing 0.14 % Tween® 20 and the other, 1.0 % of lemon pectin. Emulsion stability was tested by measuring the creaming index and the droplet size over time, determined by image analysis of optical microscope photographs. Emulsion containing pectin exhibited higher stability according to the creaming and the droplet size change. No effect on particle size, solubility and color of dried emulsion was observed.

Ultrasonics Sonochemistry, Aug 1, 2022

Drying Technology, Sep 11, 2018

Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70ºC) without and with (... more Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70ºC) without and with (20.5 kW/m 3 ; 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC) and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC and AA, this reduction being significantly smaller at 70ºC due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 ºC but produced greater degradation at 70 ºC, which points towards an optimal drying temperature when using ultrasound.

Food Chemistry, Dec 1, 2020

He thanks the department for the stimulating environment and hospitality. Thanks are also due to ... more He thanks the department for the stimulating environment and hospitality. Thanks are also due to Andreas Kyprianou for several useful comments. 2 Subordinators 2.1 Special subordinators and complete Bernstein functions Let S = (S t : t ≥ 0) be a subordinator, that is, an increasing Lévy process taking values in [0, ∞] with S 0 = 0. We remark that our subordinators are what some authors call killed subordinators. The Laplace transform of the law of S t is given by the formula E[exp(−λS t)] = exp(−tφ(λ)) , λ > 0.

Antioxidants, Feb 2, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Lebensmittel-Wissenschaft & Technologie, Dec 1, 2022

Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheolog... more Salorthidic Fluvaquents origina ng from Seville, Andalusia, were sampled and subjected to rheological and par cle charge inves ga ons. Structural changes in a managed and a natural site under pasture were compared based on physicochemical laboratory analyses, scanning electron microscopy, par cle charge density (PCD) measurements, and rheological tests. An uncul vated site located at the riparian zone of the Guadalquivir River showed a natural fl uvio-marine-aff ected development. A regular infl ux and exchange of salts in the groundwater, especially in the form of NaCl and calcite, dominate soil gene c processes. In contrast, drainage of the saline-sodic soils for cul va on, furrow irriga on, and phosphogypsum fer liza on have led to a modifi ca on of the salinity gradients throughout the reclaimed soil profi le. Sodium ions on the exchangers were released due to the Ca amendment, which led to a decreased exchangeable Na + concentra on (exchangeable Na percentage [ESP] < 15) in the topsoil. The soil microstructure of the carbonate-rich and clayey soil remained stable, and surface sealing and crus ng were reduced, par cularly in the Ap horizon. Results from PCD measurements, derived zeta poten al, ζ, and the rheological parameters loss factor tanδ and integral z were consistent. Comparing reclaimed and natural condi ons, the rheological parameters integral z and ζ poten al showed a linear correla on to ESP and the ca on ra o of soil structural stability. This was indicated by increased integral z values and ζ poten als, showing a trend toward stable agglomera on and increased microstructural strength in the case of the ameliorated reclaimed topsoil. Phosphogypsum ameliora on was appraisal as successful using approach. Abbrevia ons: CD, charge density; CEC, ca on exchange capacity; CROSS, ca on ra o of structural stability; CS, calculated surface area; DLVO, Derjaguin-Landau-Verwey-Overbeek; EC, electrical conduc vity; ESP, exchangeable sodium percentage; PCD, par cle charge density; SAR, sodium adsorp on ra o; SEM, scanning electron microscopy.

Food and Bioprocess Technology, Mar 15, 2019

The aim of this study was to assess the effects of ultrasonic assistance on low-temperature dryin... more The aim of this study was to assess the effects of ultrasonic assistance on low-temperature drying of mushroom. For this purpose, mushroom caps slices drying kinetics at 5, 10, and 15°C without and with ultrasound application (at 20.5 kW/m 3) were analyzed, together with the dried product microstructure and some quality parameters (ergosterol and total polyphenol contents, antioxidant activity, color, hydration properties, and fat adsorption capacity). Ultrasound application promoted drying time reductions of 41% at 5°C, 57% at 10°C, and 66% at 15°C, compared with drying without ultrasound. After drying at each temperature, mushroom microstructure presented remarkable tissue shrinkage. Moreover, when ultrasound was also applied, micro-channels were observed. When drying was carried out with ultrasound application, no significant (p ≥ 0.05) differences or significantly higher (p < 0.05) figures of quality parameters were observed, compared with drying without ultrasound application. Thus, mushroom drying process intensification was achieved by using ultrasound, particularly when drying at 15°C since drying kinetics was enhanced and significantly (p < 0.05) smaller changes in all quality parameters were observed, compared with drying without ultrasound.

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22, Aug 9, 2022

The 'magaya' is the by-product generated in the cider industry. It is a source of bioactive compo... more The 'magaya' is the by-product generated in the cider industry. It is a source of bioactive components as vitamins, antioxidant compounds and dietary fiber. Its stabilization by drying is key to subsequent revalorizationn processing. However, drying usually involves high temperatures that can affect some thermosensitive compounds. In this work the influence of the drying temperature (40-120 ºC) on the antioxidant and dietary fiber properties were studied. The results suggested that the best temperature range for preserving antioxidant properties was 80-100 ºC, while for fiber properties 40-60 ºC. So, it will be need to define the better drying temperature according to the later use of magaya .

Resumen El principal objetivo de este estudio fue evaluar el efecto de la aplicación de ultrasoni... more Resumen El principal objetivo de este estudio fue evaluar el efecto de la aplicación de ultrasonidos de potencia en las cinéticas de secado por aire caliente de manzana y en el contenido polifenólico y la capacidad antioxidante del producto seco. Para alcanzar este objetivo, se deshidrataron cubos (10 mm de arista) de manzana (Malus domestica cv. Granny Smith) en un secadero convectivo, a velocidad de aire constante (1 m/s), diferentes temperaturas (30, 50 y 70ºC), sin (0 W) y con la aplicación de ultrasonidos de potencia (45 W y 75 W). Tanto las altas temperaturas como la aplicación de ultrasonidos de potencia produjeron una significativa (p<0.05) reducción del tiempo de secado y aumentaron la difusividad efectiva. De manera general, se observó que la capacidad antioxidante y el contenido polifenólico de las muestras de manzana se conservaron mejor cuando se disminuyó el tiempo de secado. Por tanto, la aplicación de ultrasonidos se puede considerar una tecnología adecuada con la que se intensifica el secado convectivo de manzana y se conserva la capacidad antioxidante.

Foods

This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) an... more This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) and Tahiti lime (TLEO) on the physical, mechanical, and thermal properties of chitosan-based biodegradable films. Six film formulations were prepared: two controls with chitosan concentrations of 1% and 1.5% v/w, two formulations combining the two chitosan concentrations with 1% LEO v/v, and two formulations combining the two chitosan concentrations with 1% TLEO v/v. The films’ morphological, water affinity, barrier, mechanical, and thermal properties were evaluated. The films’ surface showed a heterogeneous morphology without cracks, whereas the cross-section showed a porous-like structure. Adding EO to the films promoted a 35–50% decrease in crystallinity, which was associated with an increase in the elasticity (16–35%) and a decrease in the tensile strength (9.3–29.2 MPa) and Young’s modulus (190–1555 MPa) on the films. Regarding the optical properties, the opacity of the films with TLE...

Foods

The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oi... more The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets’ diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein c...

International Journal of Biological Macromolecules

Foods

Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (on... more Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content ...

Proceedings of 21th International Drying Symposium, 2018

The great amount of waste produced by the food industry can be an interesting source of bioactive... more The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of dryin...

Journal of Food Engineering, 2021

Abstract A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polys... more Abstract A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polysaccharides and proteins, was used as an emulsifier (1.5–7.5% w/w) in oil-in-water emulsions. An emulsion stabilized with Tween®20 was used as control. MC (5 and 7.5% w/w) increased the emulsion viscosity and promoted shear-thinning behaviour. Median droplet diameters of 5 and 7.5% w/w MC emulsions (d50 ~2.8 and ~2.1 μm) were similar to that of control but larger (p

Food and Bioprocess Technology, 2022

This work explores the use of ultrasound (US) as a means of intensifying the impregnation of appl... more This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in ...