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Seeburger P, Herdenstam A, Kurtser P, Arunachalam A, Castro-Alves V, Hyötyläinen T, Andreasson H. Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality. Food Chem 2023; 404:134545. [DOI: 10.1016/j.foodchem.2022.134545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/13/2022] [Accepted: 10/05/2022] [Indexed: 11/22/2022]
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Collado-González J, Piñero MC, Otalora G, Lopez-Marín J, Del Amor FM. Unraveling the nutritional and bioactive constituents in baby-leaf lettuce for challenging climate conditions. Food Chem 2022; 384:132506. [PMID: 35231710 DOI: 10.1016/j.foodchem.2022.132506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/12/2022] [Accepted: 02/16/2022] [Indexed: 11/23/2022]
Abstract
The isolated effects of heat stress, fertilization and elevated CO2 on the content of several health-promoting compounds in plants have been quite studied. However, few studies have focused on two of these three factors together. This work provides information on how two different levels of CO2, four different NO3-/NH4+ ratios in the nutrient solution, and a short-term heat stress affect the biomass and nutritional quality of baby-leaf lettuce cv Derbi. Furthermore, the nutritional quality of the inner and outer leaves was also studied and compared. Results indicated that the strategy used led to a bigger and healthier baby-leaf lettuces. So, this lettuces contained a higher content of sugars, minerals and phenolic compounds and showed an enhanced antioxidant activity. On the other hand, results exhibited that whilst in inner leaves the biosynthesis of antioxidant compounds were favored, in outer leaves was favored the biosynthesis of sugars and mineral content.
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Affiliation(s)
- Jacinta Collado-González
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain.
| | - María Carmen Piñero
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Ginés Otalora
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Josefa Lopez-Marín
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Francisco M Del Amor
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain.
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Enhancement of Bioactive Constituents in Fresh Cauliflower By-Products in Challenging Climate Conditions. Antioxidants (Basel) 2022; 11:antiox11050958. [PMID: 35624822 PMCID: PMC9137807 DOI: 10.3390/antiox11050958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/05/2022] [Accepted: 05/11/2022] [Indexed: 11/28/2022] Open
Abstract
In order to mitigate the detrimental impact that climate change is having on plants, the study of new practices that allow for the reduction of such effects has become imperative. In addition, the revaluation of the promotion of healthy plant by-products has also markedly increased in importance in recent years. In this work, the modifications in biomass and some antioxidant compounds of cauliflower by-products treated with putrescine under extreme temperatures in two different CO2 scenarios (the control (400 ppm) and a high concentration of CO2 (1000 ppm)) were studied. Additionally, the compositions of inner and outer leaves were also compared. According to results found in this work, cauliflower grown under elevated CO2 and treated with putrescine (2.5 mM) prior to heat stress showed the highest biomass accumulation (20%) compared to the control. Moreover, in the outer leaves from cauliflower grown under elevated CO2 and treated with putrescine prior to high temperature exposure, the highest biosynthesis of sugars (20%) was recorded. Although cauliflower by-products turned out to be rich in polyamines (208.6 nmoles g−1 fresh weight (FW) and 124.3 nmoles g−1 FW for outer and inner leaves, respectively) and phenolic compounds (1070.2 mg gallic acid equivalents ( (GAE) 100 g−1 FW in outer leaves and 772.0 mg GAE 100 g−1 FW in inner leaves), it was the outer leaves that after applying the new strategy showed the greatest increase in polyamines (68%) and phenolic compounds (39%), obtaining here the highest increase in antioxidant activity (3%). Thus, they should no longer be regarded as mere by-products and should be used for pharmaceutical or nutraceutical purposes. The novel strategy presented in this work may allow us to take advantage of both the continued increase in CO2 and heat waves that are becoming more frequent.
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Effects of Selenium on the Chlorophylls, Gas Exchange, Antioxidant Activity and Amino Acid Composition of Lettuce Grown under an Aquaponics System. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae8010030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Aquaponics is a sustainable technique that is respectful to the environment, as it reuses products and minimizes the consumption of new materials. The combination of this technique with the foliar application of selenium (as Na2SeO4) could lead to healthier and more sustainable products, which are increasingly requested by consumers. Lettuce (Lactuca sativa L.) plants were grown in an aquaponics system (fish water) as compared with a control (conventional soilless fertigation), and sprayed with different concentrations of selenium (0, 4, 8, and 16 µmol L−1). The results showed a reduction in the dry weight and N content of lettuce plants irrigated with the fish water mixture treatment. However, the application of Se relieved this stress, increasing the photosynthetic rate and ABTS, and reducing the content of chlorophylls, β-carotene, and several of the measured amino acids. The best results were observed with the highest concentration of Se (16 µmol L−1), as an increase in nitrogen content was observed, as shown by a greater weight of the plant. Furthermore, this treatment produced the greatest increase in ABTS and the least reduction in amino acid content. This novel study highlights the possibility of improving the efficiency of N utilization in lettuce by applying foliar selenium in combination with an aquaponics system.
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Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01997-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Collado-González J, Piñero MC, Otálora G, López-Marín J, del Amor FM. The Effect of Foliar Putrescine Application, Ammonium Exposure, and Heat Stress on Antioxidant Compounds in Cauliflower Waste. Antioxidants (Basel) 2021; 10:antiox10050707. [PMID: 33946858 PMCID: PMC8147109 DOI: 10.3390/antiox10050707] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 11/18/2022] Open
Abstract
This work has been focused on the study of how we can affect the short heat stress on the bioactive compounds content. Some recent investigations have observed that management of nitrogen fertilization can alleviate short-term heat effects on plants. Additionally, the short-term heat stress can be also ameliorated by using putrescine, a polyamine, due to its crucial role in the adaptation of plants to heat stress Therefore, different NO3−/NH4+ ratios and a foliar putrescine treatment have been used in order to increase tolerance to thermal stress in order to take advantage of the more frequent and intense heat waves and make this crop more sustainable. So, other objective of this work is to make the cauliflower waste more attractive for nutraceutical and pharmaceutical preparations. Thus, the effect of a thermal stress combined with a 50:50 NO3−/NH4+ ratio in the nutrient solution, and the foliar application of 2.5 mM putrescine increased in the content of various sugars (inositol, glucose, and fructose), total phenolic compounds and polyamines, as well as in the antioxidant activity. The greatest accumulation of these compounds was observed in young leaves. Our results show from a physiological and agronomic point of view, that the foliar application of putrescine and the 50:50 NO3−/NH4+ treatment managed to alleviate the negative effects of the abiotic stress suffered at high temperature, yielding plants with higher antioxidant compounds content.
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Affiliation(s)
- Jacinta Collado-González
- Correspondence: (J.C.-G.); (F.M.d.A.); Tel.: +34-968-36-67-48 (F.M.d.A.); Fax: +34-968-366-733 (F.M.d.A.)
| | | | | | | | - Francisco M. del Amor
- Correspondence: (J.C.-G.); (F.M.d.A.); Tel.: +34-968-36-67-48 (F.M.d.A.); Fax: +34-968-366-733 (F.M.d.A.)
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7
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Lipan L, Rusu B, Simon EL, Sendra E, Hernández F, Vodnar DC, Corell M, Carbonell-Barrachina Á. Chemical and sensorial characterization of spray dried hydroSOStainable almond milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1372-1381. [PMID: 32833243 DOI: 10.1002/jsfa.10748] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. RESULTS The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. CONCLUSION Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Bogdan Rusu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Elemer L Simon
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Esther Sendra
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Dan C Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Mireia Corell
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Sevilla, Spain
| | - Ángel Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
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8
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Collado-González J, Piñero MC, Otálora G, López-Marín J, del Amor FM. Merging Heat Stress Tolerance and Health-Promoting Properties: The Effects of Exogenous Arginine in Cauliflower ( Brassica oleracea var. botrytis L.). Foods 2020; 10:E30. [PMID: 33374354 PMCID: PMC7823419 DOI: 10.3390/foods10010030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/16/2020] [Accepted: 12/22/2020] [Indexed: 11/16/2022] Open
Abstract
In the last decades, cauliflower consumption has increased due to its observed beneficial effects on human health, especially on chronic diseases. Furthermore, the use of arginine has been shown to improve the heat stress tolerance of plants by increasing the polyamine content. Thus, we aimed to investigate the effects of the exogenous application of arginine on the physical and chemical quality parameters of cauliflower florets under heat stress. For this, we applied two concentrations of arginine (1 and 4 mM) to the leaves of cauliflower (Brassica oleracea var. botrytis L.) plants grown in three different temperatures (ambient, elevated, and extreme). Our data show that potassium and phosphate, as well as iron were the most abundant macro- and micronutrients, respectively. The combination of high temperature and exogenous application of arginine increased the antioxidant activity, total content of phenolic compounds, polyamines, and proteins. The data presented herein indicate that the combination of an adequate heat stress and the appropriate foliar arginine treatment may be a useful strategy that could be used to increase the number of valuable plant compounds in our diet.
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Affiliation(s)
- Jacinta Collado-González
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain; (M.C.P.); (G.O.); (J.L.-M.); (F.M.d.A.)
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9
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The effect of irrigation and harvest time on bioactive properties of olive fruits issued from some olive varieties grown in Mediterranean region. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03599-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Deficit Irrigation as a Suitable Strategy to Enhance the Nutritional Composition of HydroSOS Almonds. WATER 2020. [DOI: 10.3390/w12123336] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Mediterranean region is one of the most water-scarce areas worldwide and is considered a climate-change hotspot. To assure the viability and competitiveness of irrigated agriculture, it is vital to implement strategies that can maximize water saving without compromising yield. Deficit irrigation (DI) for cultivating drought-tolerant species such as almond (Prunus dulcis (Mill.) D.A. Webb) can help in achieving this goal, while at the same time improving fruit chemical composition. This work evaluated the effect of DI techniques and cultivars on the chemical composition of almonds (cvs. Marta, Guara, and Lauranne) in order to elucidate the most suitable irrigation dose under water-scarcity scenarios. Three irrigation regimes were imposed: a control treatment (FI), which was fully irrigated, receiving 100% of the irrigation requirement (IR), and two sustained-deficit irrigation (SDI) strategies that received 75% (SDI75) and 65% (SDI65) of IR. Significant differences among cultivars and irrigation treatments were observed for antioxidant activity and organic acid, sugar, and fatty acid content, which were increased by the SDI strategies. In addition, highly significant correlations were found between leaf-water potential and components such as fumaric acid, sugars, and fatty acids. In terms of the cultivars, cv. Marta showed the highest antioxidant activity, cv. Guara was the richest in organic acids, and cv. Lauranne had the highest fatty acid content. Consequently, SDI strategies improved almond quality parameters related to their nutritional and sensory composition, with significant water savings (reductions of 25–35%) and without important yield loss.
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Sánchez-Bravo P, Chambers E, Noguera-Artiaga L, López-Lluch D, Chambers E, Carbonell-Barrachina ÁA, Sendra E. Consumers' Attitude towards the Sustainability of Different Food Categories. Foods 2020; 9:foods9111608. [PMID: 33167450 PMCID: PMC7694482 DOI: 10.3390/foods9111608] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022] Open
Abstract
Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers’ perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers’ perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An online survey was carried out in countries in Europe, America and Asia. Consumers were asked questions organized into food categories. The results showed that consumers’ attitude towards sustainability is understood differently in each country, even within the same food category. Consumers with lower education level showed the lowest knowledge and concern about food sustainability. Older generations were less aware of sustainability and its related problems. While income level presented unclear results, gender did not affect attitude towards food sustainability. Therefore, to achieve a sustainable future, raising awareness among the population is increasingly necessary. Consequently, segmenting training campaigns according to the group they are aimed at will provide a greater impact and, therefore, greater awareness.
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Affiliation(s)
- Paola Sánchez-Bravo
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - David López-Lluch
- Department of Agro-Environmental Economics, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain;
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Esther Sendra
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
- Correspondence:
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Metabolome classification via GC/MS and UHPLC/MS of olive fruit varieties grown in Egypt reveal pickling process impact on their composition. Food Chem 2020; 339:127861. [PMID: 32836025 DOI: 10.1016/j.foodchem.2020.127861] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 08/07/2020] [Accepted: 08/15/2020] [Indexed: 02/06/2023]
Abstract
The role of variety and effects of pickling on Egyptian olive fruit metabolome was determined using mass spectrometry-based metabolomics targeting nutrients and bioactive metabolities. The analyzed fresh olive fruit varieties included Manzanilo, Picual, Koroneiki, and Coratina, while the pickled samples included the Manzanilo and Picual varieties. Profiling of primary and secondary metabolites resulted in the detection of 201 metabolites. Variation between varieties was mostly observed among sugars, sugar alcohols, secoiridoids, and flavonoids. An abundance of carbohydrates and O-glycosides in Picual and Manzanilo versus enrichment of secoiridoids in Picual and Coratina olives viz. dehyro-oleuropein could account for the difference in palatability and health benefits among varieties. Herein, 13 new compounds are reported in the tested varieties, of which 10 appeared exclusively in pickled samples. Generally, pickled samples were characterized by the relative abundance of secoiridoids regarded as important markers for the pickling process. Metabolites profiling provided greater insight into the pickling process as a preservation method and accounted for the improved organoleptic characters in pickled fruits.
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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods 2020; 9:foods9040514. [PMID: 32325961 PMCID: PMC7231206 DOI: 10.3390/foods9040514] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 12/17/2022] Open
Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
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Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives. J FOOD QUALITY 2020. [DOI: 10.1155/2020/6348194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This was the first study investigating the polyphenol content, antioxidant potential, and polyphenol bioaccessibility after in vitro digestion of table olives grown using regulated deficit irrigation (RDI) treatments to save irrigation water. Two experiments were carried out: (i) experiment A, where RDI was applied during the pit hardening stage and (ii) experiment B, where RDI was applied during the rehydration stage. Only slight differences among irrigation treatments were observed in two antioxidant assays (ABTS+• and DPPH•) and on TPC for the soluble fraction after in vitro digestion. An average of 1 g gallic acid equivalents kg−1 of table olives were found after digestion. Approximately, 12% of the polyphenols of table olives were bioaccessible for human absorption. Saving water techniques influence neither the final polyphenol content and antioxidant potential of table olives nor the bioaccessibility of polyphenols. The consumption of 40 g of table olives will provide 40 mg of bioaccessible polyphenols able to provide associated health benefits (∼7% of the daily polyphenols intake recommendation).
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Lipan L, García-Tejero IF, Gutiérrez-Gordillo S, Demirbaş N, Sendra E, Hernández F, Durán-Zuazo VH, Carbonell-Barrachina AA. Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2316-2328. [PMID: 31995376 DOI: 10.1021/acs.jafc.9b06854] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The climate change is already affecting many agricultural systems and human environments, and the implementation of adaptation strategies, especially those related to irrigated agriculture in semiarid regions, is urgent. In this regard, deep knowledge about the effects that irrigation has on the food quality parameters will allow us to estimate the potential benefits of deficit irrigation (DI) strategies. This work presents the effects on the quality parameters of three almond cultivars (Marta, Guara, and Lauranne) subjected to three irrigation doses: (i) full-irrigated treatment (FI) at 100% crop evapotranspiration (ETC), (ii) an overirrigated treatment at 150% ETC (150% ETC), and (iii) regulated deficit irrigation (RDI65) treatment, in which irrigation was done as in FI, expect during the kernel-filling period when this treatment received 65% ETC. According to experimental findings, the cultivar most sensitive to water stress was Marta, having the most significant improvements for RDI65. In general, the effects of the irrigation dose on the morphological and physicochemical parameters were not huge but some improvements were observed in key parameters such as the color and contents of specific sugars, organic acids, and unsaturated fatty acids. Thus, it can be concluded that the irrigation dose did not drastically affect the fruit almond quality, although it is possible to improve several key parameters when a moderate RDI strategy is applied.
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Affiliation(s)
- L Lipan
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - I F García-Tejero
- Centro IFAPA "Las Torres" , Instituto Andaluz de Investigación y Formación Agraria , Ctra. Sevilla-Cazalla, km 12.2, 41200 Alcalá del Río , Sevilla , Spain
| | - S Gutiérrez-Gordillo
- Centro IFAPA "Las Torres" , Instituto Andaluz de Investigación y Formación Agraria , Ctra. Sevilla-Cazalla, km 12.2, 41200 Alcalá del Río , Sevilla , Spain
| | - N Demirbaş
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
- Department of Food Engineering, Faculty of Agriculture , Çukurova University , 01330 Adana , Turkey
| | - E Sendra
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - F Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - V H Durán-Zuazo
- Centro IFAPA "Camino de Purchil" , Instituto Andaluz de Investigación y Formación Agraria , Camino de Purchil s/n , 18004 Granada , Spain
| | - A A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
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Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives. WATER 2020. [DOI: 10.3390/w12020555] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.
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Sánchez-Rodríguez L, Cano-Lamadrid M, Carbonell-Barrachina ÁA, Sendra E, Hernández F. Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives. Foods 2019; 8:foods8100470. [PMID: 31658778 PMCID: PMC6835984 DOI: 10.3390/foods8100470] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/23/2019] [Accepted: 10/08/2019] [Indexed: 01/18/2023] Open
Abstract
HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; ntotal = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35–1.75 € and 32% 1.75–2.50 € as compared to the regular price of 1.25 € for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives.
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Affiliation(s)
- Lucía Sánchez-Rodríguez
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Marina Cano-Lamadrid
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Ángel A Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Esther Sendra
- Departamento Tecnología Agroalimentaria, Grupo Industrialización de Productos de Origen Animal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain.
| | - Francisca Hernández
- Departamento de Producción Vegetal y Microbiología, Grupo Producción Vegetal, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
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18
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Lipan L, Moriana A, Lluch DBL, Cano-Lamadrid M, Sendra E, Hernández F, Vázquez-Araújo L, Corell M, Carbonell-Barrachina ÁA. Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies. Molecules 2019; 24:E2646. [PMID: 31330924 PMCID: PMC6680691 DOI: 10.3390/molecules24142646] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 07/19/2019] [Indexed: 01/08/2023] Open
Abstract
The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.
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Affiliation(s)
- Leontina Lipan
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
| | - David B López Lluch
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Environmental Economics, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Marina Cano-Lamadrid
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Francisca Hernández
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
- Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
| | - Mireia Corell
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
- Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Crta de Utrera km 1, 41013 Sevilla, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain..
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Sánchez-Rodríguez L, Corell M, Hernández F, Sendra E, Moriana A, Carbonell-Barrachina ÁA. Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1804-1811. [PMID: 30255627 DOI: 10.1002/jsfa.9373] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 08/21/2018] [Accepted: 09/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. RESULTS HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. CONCLUSIONS HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lucía Sánchez-Rodríguez
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Food Quality and Safety", Alicante, Spain
| | - Mireia Corell
- Departamento de ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Plant Production and Technology", Alicante, Spain
| | - Esther Sendra
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "IPOA", Alicante, Spain
| | - Alfonso Moriana
- Departamento de ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Food Quality and Safety", Alicante, Spain
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20
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Sensory Profile and Acceptability of HydroSOStainable Almonds. Foods 2019; 8:foods8020064. [PMID: 30759818 PMCID: PMC6406937 DOI: 10.3390/foods8020064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 02/07/2019] [Accepted: 02/08/2019] [Indexed: 11/16/2022] Open
Abstract
Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain). Consumers' willingness to pay for hydroSOS almonds was also evaluated. The four irrigation strategies evaluated were a control sample, two samples grown under regulated deficit irrigation strategies (RDI), and a sample grown under a sustained deficit irrigation strategy (SDI). The main conclusion was that neither descriptive nor affective sensory results showed significant differences among treatments. These findings should encourage farmers to reduce their water usage by demonstrating that sensory quality was not significantly affected by any of the studied treatments, compared to the control. Regarding willingness to pay, both Spanish and Romanian consumers were willing to pay a higher price for the hydroSOS almonds.
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21
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Griñán I, Morales D, Galindo A, Torrecillas A, Pérez‐López D, Moriana A, Collado‐González J, Carbonell‐Barrachina ÁA, Hernández F. Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1425-1433. [PMID: 30129039 PMCID: PMC6587789 DOI: 10.1002/jsfa.9324] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/14/2018] [Accepted: 08/14/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND This report studied the response of pomegranate fruit under full irrigation (FI) and water stress conditions to bagging with externally glossy, single-layer, cellulosic paper bags, open at the bottom, from the end of fruit thinning to harvest time. RESULTS Bagging decreased fruit size and the maturity index, and increased antioxidant activity in FI conditions. Moreover, fruit bagging substantially reduced the incidence of peel sunburn in both irrigation conditions. CONCLUSION The delay in fruit growth and ripening as a result of pomegranate fruit bagging is outweighed by the very important commercial benefit in terms of the reduced incidence of peel sunburn and the increase in fruit antioxidant activity. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Isabel Griñán
- Departamento de Producción Vegetal y Microbiología, Grupo de Investigación de Producción Vegetal y TecnologíaUniversidad Miguel Hernández de Elche, Ctra. de Beniel, km 3.2E‐03312 OrihuelaAlicanteSpain
| | - Donaldo Morales
- Departamento de Fisiología y BioquímicaInstituto Nacional de Ciencias Agrícolas (INCA)Ctra. de Tapaste, km 3.5, San José de Las LajasMayabequeCuba
| | - Alejandro Galindo
- Department of Water Engineering & ManagementFaculty of Engineering Technology, University of Twente7500 AE EnschedeThe Netherlands
| | - Arturo Torrecillas
- Departamento de RiegoCentro de Edafología y Biología Aplicada del Segura (CSIC)E‐30100 EspinardoMurciaSpain
| | - David Pérez‐López
- Departamento de Producción Vegetal, Fitotecnia, ETSIAABUniversidad Politécnica de Madrid, Ciudad Universitaria s/nE‐28040 MadridSpain
| | - Alfonso Moriana
- Departamento de Ciencias AgroforestalesETSIA, Universidad de Sevilla, Crta de Utrera km 1E‐41013 SevillaSpain
| | - Jacinta Collado‐González
- Department of Agrofood Technology, Food Quality and Safety Research GroupUniversidad Miguel Hernández de Elche, Ctra. de Beniel, km 3,2E‐03312 OrihuelaAlicanteSpain
| | - Ángel A Carbonell‐Barrachina
- Department of Agrofood Technology, Food Quality and Safety Research GroupUniversidad Miguel Hernández de Elche, Ctra. de Beniel, km 3,2E‐03312 OrihuelaAlicanteSpain
| | - Francisca Hernández
- Departamento de Producción Vegetal y Microbiología, Grupo de Investigación de Producción Vegetal y TecnologíaUniversidad Miguel Hernández de Elche, Ctra. de Beniel, km 3.2E‐03312 OrihuelaAlicanteSpain
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22
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Sánchez-Rodríguez L, Cano-Lamadrid M, Carbonell-Barrachina ÁA, Wojdyło A, Sendra E, Hernández F. Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:661-670. [PMID: 30571919 DOI: 10.1021/acs.jafc.8b06392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Reducing water consumption on agriculture is a worldwide goal toward sustainability. In this scenario, two experiments of regulated deficit irrigation (RDI) were carried out on olive trees, cultivar Manzanilla. With regard to experiment A, three RDI techniques were applied during the olive pit hardening period (stage II), while in experiment B, two RDI treatments were applied during the rehydration phase (stage III). Table olives under RDI are so-called hydroSOStainable. The effect of water deficit and Spanish-style processing was studied on the polyphenol profile, antioxidant capacity, and total polyphenol content (TPC) of both raw olives (RO) and table olives (TO). The TPC decreased after processing of TO. It could be due to osmotic mechanisms. However, many individual polyphenols, such as oleuropein (main polyphenol) or oleoside diglucoside, increased their concentrations in hydroSOStainable TO. Additionally, the TPC content was correlated to the phenological stage of the fruit when the stress is applied. A moderate stress during pit hardening and an intense stress during the rehydration phase were the treatments that best improved the polyphenol profile.
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Affiliation(s)
| | | | | | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology , Wrocław University of Environmental and Life Sciences , 37 Chełmoñskiego Street , 51-630 Wroclaw , Poland
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Cano-Lamadrid M, Nowicka P, Hernández F, Carbonell-Barrachina AA, Wojdyło A. Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5731-5741. [PMID: 29737517 DOI: 10.1002/jsfa.9120] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 04/30/2018] [Accepted: 05/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Daily intake of fruits and vegetables as suggested by the World Health Organization is lower than the recommended dietary intake (RDI). A good option to increase the intake of fruit and vegetables is the consumption of smoothies. This work evaluated the effect of adding fig, jujube or quince purée to pomegranate juice (cultivars 'Wonderful' and 'Mollar de Elche') in preparing smoothies at two ratios of purée:juice (40:60 and 60:40) on the composition of minerals, sugars, organic acids, vitamin C, antioxidant activity and polyphenols. RESULTS Smoothies composition was mainly affected by the addition of the fruit purée. Twenty-eight polyphenolic compounds were found in the pomegranate smoothies (quadrupole time-of-flight liquid chromatography-mass spectrometry). The highest total content of polyphenolic compounds (ultra-performance liquid chromatography with photodiode array and fluorescence detection) was found in smoothies with quince purée, 501 mg 100 g-1 fresh weight (FW), followed by jujube and figs, with 374 and 320 mg 100 g-1 FW, respectively. Fig smoothies were rich in anthocyanins, while the jujube ones had high content of flavonols and vitamin C; finally, the quince smoothies were rich in hydroxycinnamic acids. CONCLUSION A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Marina Cano-Lamadrid
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Alicante, Spain
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Francisca Hernández
- Research Group 'Plant Production and Technology', Department of Plant Sciences and Microbiology, EPSO, UMH, Alicante, Spain
| | - Angel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Alicante, Spain
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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24
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Development and characterization of liquors prepared with an underutilized citrus by-product, the peel. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3138-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Cano-Lamadrid M, Galindo A, Collado-González J, Rodríguez P, Cruz ZN, Legua P, Burló F, Morales D, Carbonell-Barrachina ÁA, Hernández F. Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3098-3108. [PMID: 29210466 DOI: 10.1002/jsfa.8810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 11/30/2017] [Accepted: 11/30/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND The working hypothesis of the present study was that, by proper simultaneous control of irrigation (hydroSOStainable products) and crop load (thinning), it is possible to promote the accumulation of bioactive compounds and improve fruit appearance (size and weight). The effects of (i) irrigation status [T0, 120% ETc (estimated crop evapotranspiration); T1, 60% ETc during fruit growth and ripening] and (ii) crop load (A0, no thinning; A1, thinning) on yield and fruit quality were evaluated in two pomegranate cultivars (Wonderful, Wond and Mollar de Elche, ME). RESULTS Thinning was effective in increasing the size and weight of fruits. Unfortunately, neither punicalagin, nor total polyphenolic content were positively affected by irrigation and thinning. T1A1 Wond fruits were characterized by high sugar content (glucose and fructose), together with high fruit size and weight. Furthermore, T1A1 ME fruits were characterized by high contents of alcohols and monoterpenoids (providing vegetal and citric flavor notes) and key sensory attributes (color, fruity and fresh pomegranate). CONCLUSION The final recommendation was to use the treatment T1A1 [simultaneous combination of deficit irrigation during fruit growth and ripening (T1) and thinning (A1)], although the positive results were cultivar-dependent. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marina Cano-Lamadrid
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Alejandro Galindo
- Departamento of Water Engineering & Management, Faculty of Engineering Technology, University of Twente, AE, Enschede, The Netherlands
| | - Jacinta Collado-González
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Pedro Rodríguez
- Centro de Investigación Obonuco. Corporación Colombiana de Investigación Agropecuaria (CORPOICA), Pasto, Nariño, Colombia
| | - Zulma N Cruz
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Pilar Legua
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
| | - Francisco Burló
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Donaldo Morales
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Ángel A Carbonell-Barrachina
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Francisca Hernández
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
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Cano-Lamadrid M, Lipan L, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA. A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products. J Food Sci 2017. [DOI: 10.1111/1750-3841.13788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Marina Cano-Lamadrid
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Leontina Lipan
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Ángel Calín-Sánchez
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Francisca Hernández
- Dept. of Vegetal Production, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
| | - Ángel A. Carbonell-Barrachina
- Dept. of Agro-Food Technology, Food Quality and Safety Group, Univ. Miguel Hernández de Elche; Escuela Politécnica Superior de Orihuela; Carretera de Beniel, km 3.2 03312 Orihuela Alicante Spain
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Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1902-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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