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Castro-Alija MJ, Albertos I, Pérez Íñigo C, López M, Jiménez JM, Cao MJ, Trayling M, Ruiz-Tovar J. Association between Anxiety Status and Hydration Status in Spanish University Students. Nutrients 2023; 16:118. [PMID: 38201948 PMCID: PMC10781082 DOI: 10.3390/nu16010118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/17/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
Anxiety disorders are a very common psychiatric pathology among young university students, and the strategies for its mitigation are limited to the consumption of anxiolytic substances. Adequate hydration is essential for staying healthy, as water is the main component of the human body and of several physiological processes. A state of dehydration, in addition to a negative water balance, has serious consequences on health status. We aimed to determine the association between the degree of anxiety and the level of hydration in Spanish university students. A cross-sectional, observational research study with a sample of 65 female university students was conducted. Over 90% of the study population shows anxiety levels above the 95th percentile. The individuals with anxiety above the 95th percentile showed a negative water balance. The consumption of coffee and herbal teas shows correlations with state anxiety and trait anxiety.
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Affiliation(s)
- María José Castro-Alija
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - Irene Albertos
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - Claudia Pérez Íñigo
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - María López
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - José María Jiménez
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - María José Cao
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain; (M.J.C.-A.); (C.P.Í.); (M.L.); (J.M.J.); (M.J.C.)
| | - Megan Trayling
- Department of Biomedicin, Universidad Alfonso X, 28691 Madrid, Spain;
| | - Jaime Ruiz-Tovar
- EUEF San Juan de Dios, Universidad Pontificia de Comillas, 28036 Madrid, Spain;
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Albertos I, Romero J, Piqueras‐Picón A, García S, López M, Jiménez JM, Alija MJC. Market research of infant formula milks in Spain. Food Sci Nutr 2023; 11:7957-7966. [PMID: 38107113 PMCID: PMC10724587 DOI: 10.1002/fsn3.3712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 12/19/2023] Open
Abstract
There are circumstances in which breastfeeding is not possible and formula milk feeding has to be resorted to. In these cases, it is difficult to choose among the multitude of brands on the market for infant feeding. Although the composition of formula milk is largely regulated by legislation, there are certain nutrients whose presence in breast milk is beneficial. This circumstance will help us to establish some criteria to choose formula milk for a healthy infant. Among all the formula milks which can be found in different shops (pharmacies, supermarkets, etc.), market research has been carried out based on the nutritional criteria: the lipid and protein profile, certain carbohydrates, amino acids, and vitamins, as well as the presence of nucleotides, prebiotics, and probiotics. Based on these results, it can be established which formula milk we would give to a healthy infant. Thus, within the analyzed formula milks, it has been concluded that the most complete milk in this would be formula milk D and the least formula milk J. Although more studies are needed to confirm this, it is foreseeable that, as the scientific evidence is greater, the legislation will be updated and considering these nutrients for a correct formula milk.
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Affiliation(s)
- Irene Albertos
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
| | - Janira Romero
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
| | | | - Sara García
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
| | - María López
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
| | - José María Jiménez
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
| | - María José Castro Alija
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of ValladolidValladolidSpain
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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. Adv Food Nutr Res 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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Vicente-Sánchez ML, Castro-Alija MJ, Jiménez JM, María LV, María Jose C, Pastor R, Albertos I. Influence of salinity, germination, malting and fermentation on quinoa nutritional and bioactive profile. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 36960631 DOI: 10.1080/10408398.2023.2188948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2023]
Abstract
The depletion of freshwater resources, as well as climate change and population growth, are threatening the livelihoods of thousands of people around the world. The introduction of underutilized crops such as quinoa may be important in countries with limited productivity and/or limited access to water due to its resistance to different abiotic stresses and its high nutritional value. The aim of this review is to assess whether techniques such as germination, malting and fermentation would improve the nutritional and bioactive profile of quinoa. The use of nitrogen oxide-donating, oxygen-reactive and calcium-source substances increases germination. The ecotype used, temperature, humidity and germination time are determining factors in germination. The presence of lactic acid bacteria of the rust-type phenotype can improve the volume and texture during baking of the doughs, increase the fiber content and act as a prebiotic. These techniques produce a significant increase in the content of proteins, amino acids and bioactive compounds, as well as a decrease in anti-nutritional compounds. Further studies are needed to determine which conditions are the most suitable to achieve the best nutritional, functional, technological, and organoleptic quinoa properties.
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Affiliation(s)
| | - María José Castro-Alija
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - José María Jiménez
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - López-Valdecillo María
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - Cao María Jose
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - Rosario Pastor
- Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), Ávila, Spain
| | - Irene Albertos
- Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
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Romero J, Cruz RMS, Díez-Méndez A, Albertos I. Valorization of Berries' Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon ( Salmo salar) Shelf-Life Monitoring. Int J Mol Sci 2022; 23:8970. [PMID: 36012231 PMCID: PMC9409061 DOI: 10.3390/ijms23168970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 12/13/2022] Open
Abstract
The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3) was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.
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Affiliation(s)
- Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Alexandra Díez-Méndez
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Irene Albertos
- Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
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Pastor R, Bouzas C, Albertos I, García C, García Á, Prieto T, Velázquez J, Sánchez-Jiménez E, Rodríguez R, Martín FJ, Campón AM, Tur JA. Health-Related Quality of Life in Spanish Schoolchildren and Its Association with the Fitness Status and Adherence to the Mediterranean Diet. Nutrients 2022; 14:2322. [PMID: 35684122 PMCID: PMC9182729 DOI: 10.3390/nu14112322] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 11/19/2022] Open
Abstract
Background: Health-related quality of life (HRQoL) allows knowing the subject’s feelings in distress and well-being, as well as perception of current and future health. Objective: To assess associations between health-related quality of life, fitness status, and adherence to the Mediterranean diet in Spanish children and adolescents. Methods: A cross-sectional study was carried out in a sample of 305 (47.2% women) children and adolescents aged between 8 and 16 years, in the primary and secondary schools of the province of Ávila (central Spain) (NCT05380674). Subjects were classified according to their quality of life: group 1 (highest quality of life) > group 2 (medium quality of life) > group 3 (lowest quality of life). Results: More participants in group 1 showed higher adherence to Mediterranean diet (70.8%) than other groups (group 2: 55.0%; group 3: 43.4%). It was less likely to find optimal levels of muscle strength as quality of life decreased (OR; 95% CI: group 2: 0.535; 0.303−0.955; and group 3: 0.424; 0.234−0.768). Similar trends were found for speed and agility, but only group 3 showed significant results (OR; 95% CI: group 3: 0.297; 0.162−0.545). Flexibility was also the worst in groups 2 and 3 (OR; 95% CI: G2: 0.403; 0.213−0.762; and group 3: 0.520; 0.282−0.958). Conclusion: High fitness status and adherence to the Mediterranean diet were associated with improved health-related quality of life in schoolchildren of central Spain.
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Affiliation(s)
- Rosario Pastor
- Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain; (R.P.); (C.B.)
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Cristina Bouzas
- Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain; (R.P.); (C.B.)
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
- CIBEROBN (Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Foundation Health Research Institute of the Balearic Islands (IDISBA), 07120 Palma de Mallorca, Spain
| | - Irene Albertos
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Carolina García
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Ángela García
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Teresa Prieto
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Jorge Velázquez
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Elena Sánchez-Jiménez
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Rocío Rodríguez
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Francisco Javier Martín
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Angélica María Campón
- Faculty of Health Sciences, Catholic University of Avila, 05005 Avila, Spain; (I.A.); (C.G.); (Á.G.); (T.P.); (J.V.); (E.S.-J.); (R.R.); (F.J.M.); (A.M.C.)
| | - Josep A. Tur
- Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands-IUNICS, 07122 Palma de Mallorca, Spain; (R.P.); (C.B.)
- CIBEROBN (Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Foundation Health Research Institute of the Balearic Islands (IDISBA), 07120 Palma de Mallorca, Spain
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Albertos I, López M, Jiménez JM, Cao MJ, Corell A, Castro-Alija MJ. Characterisation of Zamorano-Leonese Donkey Milk as an Alternative Sustainably Produced Protein Food. Front Nutr 2022; 9:872409. [PMID: 35464015 PMCID: PMC9024328 DOI: 10.3389/fnut.2022.872409] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 03/16/2022] [Indexed: 11/18/2022] Open
Abstract
The Zamorano-Leonese donkey is the local breed of the Castilla y León region of Spain and is a protected endangered species. The best way to preserve it is to explore viable alternatives such as milk production. Unlike other donkey breeds, this one has not been previously characterised. The aim of this work is the complete nutritional characterisation of its milk for human consumption, either directly or as an ingredient, to meet the new consumer expectations of sustainability and health concerns. This breed did not differ from others in terms of amino acid and protein profile. Its low concentration of β-lactoglobulin may be correlated to a low allergenicity. The presence of lactozyme and lactoferrin, which are potent antimicrobials, stand out among the proteins. This milk presented a higher content of unsaturated fatty acids, being oleic fatty acid the main one. Zamorano-Leonese donkey milk did have a higher content of vitamin C, riboflavin, folic acid and vitamin E than the other donkey breeds. It also had a high concentration of vitamin D despite its low-fat content. However, its mineral concentration was lower than other donkey breeds in line with its lower ash content. In terms of micronutrients, it had a high amount of zinc and selenium. Based on these results we can conclude that donkey milk is a food and/or ingredient with beneficial effects on cardiovascular health and the proper functioning of the immune system, as well as being a good source of protein. Therefore, donkey milk from this local species from Spain is a food and/or ingredient with beneficial nutritional properties and sustainable from an environmental point of view.
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Affiliation(s)
| | - María López
- Recognized Research Group, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
- *Correspondence: María López,
| | - José-María Jiménez
- Recognized Research Group, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - María José Cao
- Recognized Research Group, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
| | - Alfredo Corell
- Department of Immunology, University of Valladolid, Valladolid, Spain
| | - María José Castro-Alija
- Recognized Research Group, University of Valladolid, Valladolid, Spain
- Faculty of Nursing, University of Valladolid, Valladolid, Spain
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Rico D, Albertos I, Martinez-Alvarez O, Lopez-Caballero ME, Martin-Diana AB. Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers. Molecules 2020; 25:molecules25225260. [PMID: 33187370 PMCID: PMC7696230 DOI: 10.3390/molecules25225260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 11/21/2022] Open
Abstract
The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
- Correspondence: ; Tel.: +34-983-415307
| | - Irene Albertos
- Santa Teresa de Jesús Catholic University of Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain;
| | - Oscar Martinez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - M. Elvira Lopez-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - Ana Belen Martin-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
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Albertos I, Rico D, Martin‐Diana AB. Improving the texture of healthy apple snacks by combining processing and technology (high pressure and vacuum frying). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14352] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Irene Albertos
- Agricultural Technological Institute of Castile and León (ITACyL) Government of Castile and León Valladolid Spain
| | - Daniel Rico
- Agricultural Technological Institute of Castile and León (ITACyL) Government of Castile and León Valladolid Spain
| | - Ana B. Martin‐Diana
- Agricultural Technological Institute of Castile and León (ITACyL) Government of Castile and León Valladolid Spain
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Albertos I, Martin-Diana A, Burón M, Rico D. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100382] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Albertos I, Martin-Diana A, Cullen P, Tiwari B, Ojha KS, Bourke P, Rico D. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.09.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Albertos I, Martín-Diana AB, Jaime I, Avena-Bustillos RJ, McHugh TH, Takeoka GR, Dao L, Rico D. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus
) minced muscle. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13397] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Irene Albertos
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Ana B. Martín-Diana
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n, Burgos, 09001 Spain
| | - Roberto J. Avena-Bustillos
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Tara H. McHugh
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Gary R. Takeoka
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Lan Dao
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Daniel Rico
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
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Albertos I, Martin-Diana A, Jaime I, Diez A, Rico D. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Martin-Diana AB, Izquierdo N, Albertos I, Sanchez MS, Herrero A, Sanz MA, Rico D. Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12770] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ana Belen Martin-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Nuria Izquierdo
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
- Department of Chemistry; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Irene Albertos
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Maria S. Sanchez
- Department of Chemistry; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Ana Herrero
- Department of Mathematics and Computation; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Miguel A. Sanz
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
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Albertos I, Martin-Diana A, Sanz M, Barat J, Diez A, Jaime I, Rico D. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Albertos I, Jaime I, Diez AM, González-Arnáiz L, Rico D. Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Albertos I, Rico D, Diez AM, González-Arnáiz L, García-Casas MJ, Jaime I. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets. J Sci Food Agric 2015; 95:2858-2865. [PMID: 25428758 DOI: 10.1002/jsfa.7026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 11/10/2014] [Accepted: 11/23/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. RESULTS The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. CONCLUSION The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.
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Affiliation(s)
- Irene Albertos
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | - Ana María Diez
- Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain
| | - Lucía González-Arnáiz
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | | | - Isabel Jaime
- Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain
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