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223 results on '"Abadias, Maribel"'

1. List of contributors

Author

Abadias, Maribel, primary, Acién, Gabriel, additional, Aguiló-Aguayo, Ingrid, additional, Balmant, Wellington, additional, Benavente-Valdés, Juan Roberto, additional, Casado, María Isabel Sáez, additional, Deprá, Mariany Costa, additional, Dias, Rosangela Rodrigues, additional, Díaz, Alba Galafat, additional, Fawcett, Claire, additional, Gonçalves, Margarida, additional, González-Hernández, José, additional, Guo, Wangbiao, additional, Guzmán, José Luis, additional, Hernández-López, Israel, additional, Jacob-Lopes, Eduardo, additional, Krienke, Dominik, additional, Laamanen, Corey, additional, Lafarga, Tomás, additional, Lebrero, Raquel, additional, Limongi, Antonina Rita, additional, López, Francisco Javier Alarcón, additional, Mariano, André B., additional, Méndez-Zavala, Alejandro, additional, Montañez-Saénz, Julio César, additional, Morales-Oyervides, Lourdes, additional, Morillas-España, Ainoa, additional, Moya, Tomás Francisco Martínez, additional, Muñoz, Raul, additional, Niccolai, Alberto, additional, Nordio, Rebecca, additional, Ordonez, Juan C., additional, Ortiz-Sòla, Jordi, additional, Pechsiri, Joseph Santhi, additional, Piaton, Jean-Francois, additional, Piek, Alexander, additional, Porto-Hernández, Luis Ángel, additional, Prieto-Santiago, Virginia, additional, Rivera-Sánchez, Elia, additional, Rodríguez, Enrique, additional, Rodríguez-Zúñiga, Diana, additional, Salinas-García, Maria, additional, Sánchez-Zurano, Ana, additional, Schneider, Adriane Terezinha, additional, Scott, John, additional, Severi, Cristian Alfredo, additional, Severo, Ihana A., additional, Solís-Quiroz, Orlando, additional, Song, Yanmei, additional, Torres, Antonio Jesús Vizcaíno, additional, Vargas, José V.C., additional, Viegas, Catarina, additional, Villaró-Cos, Silvia, additional, Viviano, Emanuele, additional, and Zepka, Leila Queiroz, additional

Published
2024
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4. Introduction to emerging thermal food processes

Author

Aguiló-Aguayo, Ingrid, primary, Ortiz, Jordi, additional, Prieto-Santiago, Virginia, additional, Hernández, Israel, additional, Rodríguez-Roque, María Janeth, additional, Abadias, Maribel, additional, and Jafari, Seid Mahdi, additional

Published
2023
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5. List of contributors

Author

Abadias, Maribel, primary, Abdel-Hay, Madiha Mohamed, additional, Aga, Mohsin Bashir, additional, Aguiló-Aguayo, Ingrid, additional, Amin, Tawheed, additional, Arballo, Javier R., additional, Baeghbali, Vahid, additional, Barón, Ricardo Durán, additional, Barua, Sreejani, additional, Bashir, Iqra, additional, Bashir, Khalid, additional, Bashir, Omar, additional, Bhat, Shakeel Ahmad, additional, Campañone, Laura A., additional, Chakraborty, Runu, additional, Chaparro, José Reyes, additional, Dar, Aamir Hussain, additional, Fayaz, Ufaq, additional, Gani, Gousia, additional, Goñi, Sandro M., additional, Hedayati, Sara, additional, Hernández, Israel, additional, Jabeen, Abida, additional, Jafari, Seid Mahdi, additional, Jan, Bisma, additional, Jan, Nusrat, additional, Jassal, Dilpreet Kaur, additional, Joardder, Mohammad U.H., additional, Kamble, Dinkar B., additional, Khan, Shafat Ahmad, additional, Lespinard, Alejandro R., additional, Majid, Ishrat, additional, Mariadon Shanlang Pathaw, P., additional, Mascheroni, Rodolfo H., additional, Mercatante, María M., additional, Mukhim, C., additional, Ortiz, Jordi, additional, Prieto-Santiago, Virginia, additional, Ramaswamy, Hosahalli S., additional, Rani, Savita, additional, Rizvi, Qurat -ul-Eain- Hyder, additional, Rodríguez-Roque, María Janeth, additional, Roy, Sayanti, additional, Shahriar, Md Fahim, additional, Shams, Rafeeya, additional, Singh, Harsimar, additional, Srivastav, Prem Prakash, additional, Swer, Tanya Luva, additional, Therdthai, Nantawan, additional, and Vatankhah, Hamed, additional

Published
2023
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10. Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality.

Author

Abadias, Maribel, Bobo, Gloria, Anguera, Marina, Ortiz-Solà, Jordi, and Aguiló-Aguayo, Ingrid

Subjects
FERULIC acid, OXIDANT status, FRUIT juices, FOOD safety, LISTERIA monocytogenes, APPLE juice, ORANGE juice
Abstract

In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide spectrum of antimicrobial activities and a range of biomedical effects, including antioxidant, antiallergic, hepatoprotective, anticarcinogenic, anti-inflammatory, and antithrombotic, among others. The objective of this work was to study the antilisterial effect of ferulic acid (FA, 1500 mg/L) on fresh, ready-to-eat orange (FOJ) and apple (FAJ) juices and evaluate its effect on product quality. The results showed that FA reduced the Listeria monocytogenes population after 9 days of storage at 4 °C, but no effect on the indigenous microbiota was observed. The titratable acidity and color significantly changed. The antioxidant capacity and total phenolic content significantly increased with the addition of FA, being at least two times greater in fortified juices. FAJ and FOJ containing FA were scored lower (6.8 and 5.7 on a 9-point hedonic scale, respectively) than their respective controls. Overall, our results demonstrated that FA treatment could be a useful strategy to maintain the safety of fresh apple and orange juices and increase the antioxidant activity and phenolic content. The potential industrial applications and health benefits of the fortification of fruit juices with FA should be further explored. [ABSTRACT FROM AUTHOR]

Published
2024
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31. Promoting a circular economy by developing new gastronomic products from brassica non‐edible leaves.

Author

Martin‐Gómez, Helena, Diez, Mikel, Abadias, Maribel, Rivera, Ana, and Aguiló‐Aguayo, Ingrid

Subjects
CIRCULAR economy, FLAVOR, FERMENTED beverages, NEW product development, FOOD waste, KOMBUCHA tea, FERMENTATION
Abstract

Summary: This study aims to apply circular economy principles by reintroducing discarded Brassica leaves into the value chain as innovative products. Non‐edible leaves of three Brassica varieties were used to develop kombucha, a fermented beverage with health benefits. The fermentation time (9 days), temperature (25 °C), starter culture, and container shape (2 L round‐shape glass jar) influenced the beverage's physicochemical properties, including pH, vitamin content, polyphenols, and sugar levels. Different Brassica varieties showed various effects on antioxidant capacity and polyphenol content during fermentation, with potential implications for microbial engagement. Sensory analysis revealed differences in appearance, colour, aroma, and taste between black tea and Brassica samples, which are due to glucosinolates and volatile compounds, thus providing opportunities for improving consumer acceptability through flavour masking. Overall, this work showcases the potential of using non‐edible Brassica by‐products and highlights the potential of fermented beverages like kombucha to address food waste and promote value addition from otherwise discarded plant parts. [ABSTRACT FROM AUTHOR]

Published
2024
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36. Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products.

Author

Hernández-López, Israel, Abadias, Maribel, Prieto-Santiago, Virginia, Chic-Blanco, Ángela, Ortiz-Solà, Jordi, and Aguiló-Aguayo, Ingrid

Subjects
BAKED products, MICROALGAE, NUTRITIONAL value, FOOD preferences, BIOACTIVE compounds, LEUCINE, ALANINE, AMINO acids
Abstract

Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food processing. The aim of this study was to assess the suitability of different microalgae in baked products. Crackers and grissini were produced following a specific formulation, with percentages ranging from 1.5 to 3.5% of flour substituted with Spirulina, Chlorella, and Tetraselmis dry biomass in the formulas. Physico-chemical, nutritional, and sensorial characterization was carried out. The incorporation of microalgae led to increased nutritional values, including antioxidant capacity (AOX), total phenolic content (TPC) and protein content with an amino acids' identification and quantification. Grissini with Chlorella at 3.5% and crackers with Spirulina at 1.5% levels, showed a higher overall acceptance within the panelists. For amino acid content, Spirulina crackers were shown to be rich in alanine, aspartate, and tryptophan, while Chlorella grissini stood out for being particularly rich in isoleucine, leucine, lysine, and valine. Thus, Spirulina and Chlorella could be a sustainable ingredient to formulate baked goods with an enhanced nutrimental matrix without altering their acceptability to consumers. [ABSTRACT FROM AUTHOR]

Published
2024
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40. Pome Fruit Juices

Author

Aguiló-Aguayo, Ingrid, primary, Plaza, Lucía, additional, Bobo, Gloria, additional, Abadias, Maribel, additional, and Viñas, Inmaculada, additional

Published
2017
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49. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life

Author

Ortiz-Solà, Jordi, Valero Díaz, Antonio, Abadias, Maribel, Nicolau-Lapeña, Iolanda, Viñas, Inmaculada, Producció Vegetal, and Postcollita

Subjects
663/664, Emmagatzematge frigorífic, Sanitization, Fruit, Bacteris patògens, Pathogen reduction, Clor, Fruites, Chlorine, Cold storage
Abstract

The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g−1), Listeria monocytogenes (50 μL; 109 CFU g−1), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50) mL−1) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2O), chlorine 200 mg L−1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L−1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m−2 was used. RESULTS: When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g−1, respectively. The addition of 40 mg L−1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL−1). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION: The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. The authors are grateful to the Spanish government (Ministerio deEconomía y Competitividad, research project AGL2016-78086-R)and the Centres de Recerca de Catalunya (CERCA) Programmeof‘Generalitat de Catalunya’for itsfinancial support. J. Ortiz-Solàthanks the University of Lleida for its PhD grant (BOU186-243/2017 UdL) and M. Anguera thanks them for their techni-cal support. I. Nicolau-Lapeña is in receipt of a predoctoral grantawarded by the‘Ministerio de Economía, Industria y Competitivi-dad’(grant number BES-2017-079779). The authors gratefullyacknowledged the assistance of Gloria Sánchez and Susana Guixfor teaching them the methodologies related to MNV-1 andRAW 264.7 assays.

Published
2022
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