Search

The shelf life of fresh chilled and ice-preserved fish is relatively short. For this reason, different techniques have been studied in order to maintain the freshness characteristics of the fish for as long as possible. The work that is now presented analyses the interest of using filtered air curtains through HEPA filters in combination with antimicrobial ice to maintain the freshness characteristics of fresh fish in open displays for longer. The sea bass preserved in the control conditions (without antimicrobial ice or air from HEPA filters) presented higher counts of Pseudomonas and total mesophilic aerobic microorganisms, than those preserved with antimicrobial ice (T1) or with control ice with a filtered air curtain (T2). We observed a synergistic effect of the use of antimicrobial ice and air curtain filtered in HEPA filters (T3), achieving a better control of the proliferation of the spoilage microbiology, and of the evolution of the freshness characteristics of the fish, in such a way that it could reach a shelf life of up to 23 days. This research was funded by European program H2020-SMEINST-08-2016-2017 (Project ICE2LAST; Grant agreement ID: 804493)

Essential oils (EOs) are highly appreciated plant products in the food industry as sustainable alternative preservatives due to their high antimicrobial activity. For this reason, active packaging with EOs is a strategy with high potential for the preservation of fresh fruit and vegetables. In this work, the evolution of the physicochemical quality of lemons (var. Verna) in boxes with active paper sheets (EOs encapsulated in β-cyclodextrins) was studied for 5 weeks at 8 ºC, with supplementary commercialization simulation periods (5 days at room temperature). Lemons with active packaging showed less weight loss (1.3 %) compared to control samples (2.1 %), and maintained 30 % more firmness after 5 weeks, while color was not affected (p >0.05). In conclusion, the packaging of lemons with active paper sheets can be considered as an excellent conservation alternative, since it releases EO in a controlled manner preserving the lemon quality during both refrigerated and commercialization periods.

Refrigeration systems currently use 20% of the total electrical energy, and this consumption is expected to increase by more than 30% between now and 2050. The optimization of these systems makes it possible to minimize CO2 emissions, increase energy efficiency and reduce costs. However, refrigeration system optimization problems are complex and time consuming. This is where sensorization and artificial intelligence come into play. Not many years ago, refrigeration systems were controlled with analog thermostats, and centralized supervision by SCADA systems using the data from sensors. Currently, we are in a completely digitized world thanks to massive sensorization, which is possible due to the development of the IoT (Internet of Things). The fundamental premise of the IoT is to connect the unconnectable by enabling new services and experiences. Complex machines and systems such as refrigeration systems can be measured comprehensively, down to the component level, and their data streams studied in real-time analysis systems. In this case, artificial intelligence can take the data to drive decision-making.

The aim of this study was evaluate the effect of an innovative new technology (NT), including cyclodextrin (CD)-encapsulated extra-virgin olive oil (EVOO) within the breadcrumbs with subsequent baking in hot-air oven (frying-free), in combination with processing and packaging under clean-room conditions, on the product shelf-life. Two breaded products were used: chicken nuggets and croquettes. Prepared samples were packaged within a modified atmosphere of 30 % CO2 and 70 % N2 under either clean-room or normal conditions. Instrumental color, nutritional attributes, and microbiological characteristics were assessed during refrigerated storage at 4 °C for 14-21 days. Total oil uptake during processing of samples was reduced by 90 % when NT was used; and fiber content increased by 1.5-4 times. Processing and packaging under clean-room reduced bacterial populations and significantly extended the product’s shelf-life. In conclusion, the refrigerated shelf life of the studied breaded products was improved with this innovative new processing technology combined with packaging under clean- room conditions. This research has received funding from the Centre for the Development of Industrial Technology (CDTI, Madrid, Spain) through the project “New process technologies for healthy breaded products (Ref. IDI- 20190627)”.

Consumer’s health awareness increasement towards convenience foods is compromising refrigerated pre-fried breaded products demand. Thus, this study aimed to obtain chicken nuggets incorporating encapsulated extra-virgin olive oil (EVOO) (as α-cyclodextrin complex) during the breading phase (mixing breadcrumbs and complex in a ratio of 2:1 w/w) to obtain a product by infrared baking (new technology, NT) with similar, or even higher, quality than deep pre-fried ones (CTRL). Evaluation of the obtained products (MAP packaged under 30 % CO2 / 70 % /N2) stored at 4 ºC was conducted for up to 14 days. NT samples maintained their fresh appearance throughout conservation and showed (p > 0.05) similar color values of pre-fried nuggets. Fat levels were reduced by 84.5 %, and sensory scores showed similar results as CTRL samples. Furthermore, NT nuggets reduced microbial growth, extending refrigerated shelf life from 2 to 4 weeks. In conclusion, encapsulated EVOO in the breading phase combined with infrared baking allowed to obtain healthier, higher quality nuggets with longer shelf life. This research has received funding from the Centre for the Development of Industrial Technology (CDTI, Madrid, Spain) through the project “New process technologies for healthy breaded products (Ref. IDI- 20190627)”.

Active packaging with essential oils (EOs) encapsulated in β-cyclodextrins is a strategy to achieve a controlled EOs release, whose antimicrobial and antioxidant properties are widely known. The microbial loads of lemons (cv. Verna) packaged in a box including an active paper sheet (EOs encapsulated in β-cyclodextrins) was studied during refrigerated storage (8 ºC) with supplementary commercialization periods (5 days at room temperature). Lemons preserved with active sheets showed 0.5 and ≈3 log CFU cm -2 lower mesophilic loads than control samples after 5 weeks of refrigeration and their respective commercialization periods. In addition, the active sheets reduced Enterobacteriaceae and yeasts/molds growth by ≈1, 1.23, and 0.1 log CFU cm -2, respectively. On the other side, the physicochemical quality (soluble solid content, pH and titratable acidity) of lemons was not affected by the active packaging. In conclusion, the active packaging preserved the microbial quality in lemon while physicochemical quality was not affected.

[SPA] El champiñón (Agaricus bisporus) laminado, envasado y conservado en refrigeración, tiene una vida útil corta que puede verse reducida debido al pardeamiento. La oxidación de los tejidos y pardeamiento puede verse reducida mediante el tratamiento con aceites esenciales (AEs), incluso a bajas concentraciones. En este trabajo se ha estudiado el efecto de la aplicación de vapores de AEs en la conservación del champiñón fresco laminado. El champiñón laminado tratado con vapores de AEs presentó mejor control de la microbiología alterante (principalmente de Pseudomonas spp. con 1,7 unidades logarítmicas menos), menor pardeamiento y mayor firmeza (30% superior) durante la vida útil. El producto tratado con AEs fue muy apreciado por los panelistas, que no detectaron una alteración significativa del sabor debido a los AEs. [ENG] The packaged fresh sliced mushroom (Agaricus bisporus) stored in refrigeration has a short shelf life that can be reduced due to browning. Tissue oxidation and browning can be reduced through essential oils (EOs) treatment, even at low concentrations. In this work, the effect of essential oils vapors treatment on fresh sliced mushroom preservation has been studied. The sliced mushroom treated with EOs vapors showed better control of the spoilage microbiology, mainly of Pseudomonas spp. (approximately 1.7 log unit lower), less browning, greater firmness (30% higher) during the shelf life and a good sensory evaluation by the panelists. The product treated with EOs was highly appreciated by the panelists, without detecting significant alteration of the taste due to the EOs. Se agradece a la empresa Champinter por ceder las muestras para este experimento. La alumna Alejandra Navarro también agradece al Grupo de Ingeniería del Frío y de la Seguridad Alimentaria por la beca predoctoral de la que disfruta.

The proper design of the container for fresh fruits and vegetables is very important for the correct and rapid cooling of these packaged foods. Both the bulk packaging and the primary packaging must have adequate openings, such as macro-perforations in the film that closes the primary packaging or ventilation windows as in the case of bulk packaging crates (whether cardboard or plastic). Consequently, the heat transfer coefficient will be increased, and a significant reduction in cooling time can be achieved, thus reducing the specific energy consumption (in kWh/kg of produce) in the refrigeration installation during the pre-cooling process, and during storage and transport at marketing temperature. On the other hand, the active packaging of fresh fruits and vegetables can achieve a significant decrease in respiratory activity and, therefore, a reduction in the heat produced (in kWh/kg of produce) by respiration during pre-cooling, cold storage and refrigerated transport. The authors are grateful for the grant PID2020-119882RB-I00 funded by MCIN/AEI/ 10.13039/501100011033.

Este año 2022 se han cumplido 20 años desde la fundación de la Sociedad Española de Ciencias y Técnicas del Frío (SECYTEF; http://secytef.upct.es/), que tuvo lugar precisamente en la Universidad Politécnica de Cartagena, durante la celebración en esta Universidad del primer congreso CYTEF en 2002. Fue el Primer Congreso Español de Ciencias y Técnicas del Frío de esta serie de congresos CYTEF. Posteriormente, los congresos CYTEF han tenido lugar cada 2 años, y de su organización se ha encargado especialmente la SECYTEF, ya que es su principal cometido Los trabajos de investigación presentados en los Congresos CYTEF han sido publicados en los libros de actas correspondientes que constituyen una serie denominada Avances en Ciencias y Técnicas del Frío. Contando con este libro de Actas del CYTEF 2022, ya son 11 números de esta serie de libros los publicados. Representan una valiosa fuente de información científico-técnica para los investigadores, técnicos y profesionales interesados en las Ciencias y Técnicas del Frío, tanto en lo que se refiere a tecnologías de producción de frío, como a las tecnologías de su aplicación en los distintos sectores.

[SPA] Los fructooligosacáridos decadena corta (scFOS) son oligosacáridos que tienen gran interés como prebióticos. La producción de scFOS mediante hidrólisis enzimática de la sacarosa es catalizada, entre otras, por la enzima fructosiltransferasa (FTasas). Estos productos seusancomo ingredientes de alimentos funcionalesasí como por sus propiedades tecnológicas. Al ser incluidos como parte de otros alimentos los scFOS pueden ser sometidos a diferentes pH y tratamientos térmicos durante el procesado o conservación. En este escenario, es interesante conocer la estabilidad de los scFOS producidos bajo diferentes condiciones de temperatura y pH. [ENG] The short-chain fructooligosaccharides (scFOS) are oligosaccharides that have a great interest as prebiotics. Fructosyltransferase enzymes (FTases) carry out the production of scFOS by enzymatic hydrolysis of sucrose. These products are used as functional food ingredients and also because of their technological properties. As a part of other foods, they can be included in matrices of different pH and be subjected to different heat treatments during processing or preservation. Therefore, it becomes necessary to study the stability of the scFOS produced under different conditions of temperature and pH. Este trabajo forma parte del Proyecto CDTI (ref. IDI-20141129), llevado a cabo en colaboración con la empresa Zukan S.L., que ha financiado estas investigaciones.

[SPA] El brócoli es una inflorescencia cuya vida útil puede verse altamente reducida durante su conservación postcosecha debido a la alta sensibilidad de esta Brassica al etileno. El efecto visual más evidente debido al etileno es el amarilleamiento de esta hortaliza. La producción de etileno del brócoli podría ser reducida con aceites esenciales (AEs), incluso a bajas concentraciones. En esta Tesis se estudiará el efecto de aceites esenciales (complejos de inclusión formados con β-ciclodextrina) liberados de un envase activo sobre la producción de etileno del brócoli. Los resultados esperados son: un descenso en la producción de etileno (y conocimiento de la expresión génica de las enzimas claves en la ruta de biosíntesis del etileno) y un aumento de la vida útil del brócoli con el envase activo con aceites esenciales. [ENG] Broccoli is an inflorescence whose useful life can be highly reduced during its post-harvest storage due to the high sensitivity of this Brassica to ethylene. The most obvious visual effect due to ethylene is the yellowing of this vegetable. The ethylene production in broccoli could be reduced with essential oils (EOs), even at low concentrations. In this Thesis, the effect of encapsulated essential oils (inclusion complexes formed with β-cyclodextrin) released from an active package will be studied on the ethylene production of broccoli. The expected results are: decrease of the ethylene production (understanding the gene expression of the key enzymes of the ethylene biosynthesis pathway) and extension of the broccoli shelf life with the active packaging with EOs.

[SPA] Esta Tesis doctoral tiene por objetivo desarrollar una innovación tecnológica en la elaboración de alimentos empanados refrigerados que consiste en la eliminación de la operación de pre-fritura en aceite, y la introducción de aceite de oliva virgen extra (AOVE) microencapsulado en la etapa de empanado o rebozado. La microencapsulación del AOVE se estudiará usando dos “carriers” o agentes de encapsulación (∝-ciclodextrinas y -ciclodextrinas) usando el proceso de microencapsulación por amasado y liofilización. El estudio de esta nueva metodología que será desarrollada a escala de laboratorio y planta piloto (sin operación de pre-fritura con aceite) está orientado a satisfacer las necesidades actuales de los consumidores, ya que tratará de lograr un producto (sin freír) mucho más saludable y con las mismas características sensoriales del producto empanado frito. [ENG] This PhD Thesis aims to develop an innovative technology for manufacturing refrigerated pre-fried breaded foods avoiding the (deep) pre-frying operation. This technology incorporates extra virgin olive oil (EVOO) microencapsulated in cyclodextrins in the breading or battering step. EVOO microencapsulation will be studied with two carriers or encapsulation agents (∝-cyclodextrin & -cyclodextrin) using the microencapsulation process of kneading. This study plans on fulfilling today’s consumer’s needs, through the development and execution of a new technology at laboratory and pilot plant scale (without deep pre-frying operation in oil) that obtains a healthier breaded food with the same sensory characteristics of a fried breaded food. Estos trabajos son financiados por la empresa FRIPOZO S.A. a través del Proyecto CDTI Ref.: IDI-20190627, y del contrato correspondiente con la Universidad Politécnica de Cartagena, que financia la beca predoctoral de Marta Barón.

[SPA] La demanda de lubina fresca (Dicentrarchus labrax) se ha incrementado en la última década debido a su características sensoriales y propiedades saludables. El uso de hielo para la conservación en pescado fresco está muy extendido. A pesar de ello, su vida útil es relativamente corta. El objetivo de este estudio fue evaluar la influencia del uso de hielo antimicrobiano, que contiene aceites esenciales (EOs) encapsulados en β-ciclodextrinas (β-CD), en la evolución de la calidad de lubinas frescas. Se llevaron a cabo análisis microbiológicos, físico-químicos y sensoriales para determinar la evolución de la calidad de las lubinas a lo largo de su conservación en hielo y a temperatura ambiente simulando las condiciones de exposición en la pescadería. El uso de hielo antimicrobiano en estas condiciones de conservación mejora la calidad de las lubinas. [ENG] The demand for fresh seabass (Dicentrarchus labrax) has increased over the past decade due to its sensorial and healthy properties. Storage on ice is widely used to preserve fresh fish. However, its shelf-life is relatively short. The aim of this work was to study the influence of use of antimicrobial ice containing essential oils (EOs) encapsulated in β-cyclodextrin (β-CD) on quality of farmed fresh sea bass. Microbiological, physical-chemical and sensorial analyses were carried out to determine the quality changes of sea bass stored at room temperatures (20ºC) simulating conditions of show periods in fish market. The use of antimicrobial ice in these conditions improves quality of sea bass. Este trabajado forma parte del proyecto ICE2LAST (Innovative technology based on the integration of natural substances in ice to improve welfare and extend shelf-life of farmed fish) realizado con en colaboración con la empresa CubiPlaya S.L. y Pescados de Acuicultura de Murcia S.L. (San Pedro del Pinatar, Murcia).