María Dolores Ortolá

Universitat Politècnica de València

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María Luisa Castelló Gómez

Universitat Politècnica de València

Susana Rubio‐Arraez

Universitat Politècnica de València

Pedro José Fito Suñer

Marta Castro Giráldez

Francisco José García-Mares

Universitat Politècnica de València

JÁ

Juan Ángel Tomás Egea

Universitat Politècnica de València

P. Fito

Universitat Politècnica de València

Amparo Chiralt Boix

Universitat Politècnica de València

Juan V. Capella

Universitat Politècnica de València

Pedro Fito Maupoey

Universitat Politècnica de València

Cooperative Institutions

Universitat Politècnica de València

Universitat de València

Universidad Nacional de Asunción

Consejo Superior de Investigaciones Científicas

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Polytechnic University of Puerto Rico

Instituto Valenciano de Investigaciones Agrarias

Instituto de Agroquímica y Tecnología de Alimentos

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Long Term Osmotic Dehydration Processes of Orange Peel at Atmospheric Pressure and by Applying a Vacuum Pulse

Food Science and Technology International (2001)

M. Cháfer Chelo González‐Martínez María Dolores Ortolá Amparo Chiralt

Osmotic dehydration is a useful tool to obtain orange peel products with good sensory acceptance and stability. Osmodehydration of orange peel has been carried out in different osmotic solutions (65 Brix sucrose, 55 Brix glucose and concentrated rectified grape must) at 40 and 50 C for different durations (0–10 days), at atmospheric pressure and by applying a vacuum pulse at the beginning of the process. Changes in sample composition (water and soluble solid contents), weight, volume, density and porosity were analyzed. In all conditions, samples reached the same sample solute content as the osmotic solution at about 24 h of treatment, and the concentration rate was faster when vacuum pulse was applied. Mass transfer behavior showed that impregnation of the peel pores occurred to a great extent, not only when applying vacuum pulse, but also in treatments at normal pressure, due to the capillary effects and pressure gradients generated in the tissue associated with structural changes. Impregnation contributed to compositional changes and weight development of the sample. The greater the osmotic solution viscosity, the lower the impregnation level at equilibrium, which was always promoted by vacuum pulse.

Osmotic dehydration

Osmotic pressure

Orange juice

10.1106/f8kx-ylf2-hp5h-7mtl

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Citations (15)

Oxidación de lipidos en café tostado

Alimentaria (1997)

C.L. Gutiérrez Pedro Fito Maupoey María Dolores Ortolá Amparo Chiralt Boix

Deterioration kinetics of ground roast coffee Arabica from Colombia, stored at different conditions, has been studied. Rancidity was controlled through analysis, at 30 days intervals, of peroxide value. Moisture content, storage temperature and oxygen's partial pressure influence in the deterioration kinetics was determined. Experimental values were fitted with a kinetic model for lipid oxidation mechanism. Course of lipid oxidation is described by two kinetics, whose intensity changes with storage time. These imply a monomolecular and a bimolecular initiation mechanism for the first and second period respectively. The kinetic constants obtained show that water and CO 2 plastificant effect lead to an important change in the reactants mobility in the studied temperature interval. However, the rise in moisture content seems to protect the product from the peroxides formation. Furthermore, this effect is more important in the second step of the deteriorative process.

Lipid Oxidation

Water activity

Peroxide

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Citations (1)

Kinetic study of lipid oxidation in roasted coffee

Food Science and Technology International (1998)

María Dolores Ortolá C.L. Gutiérrez Amparo Chiralt P. Fito

The kinetics of lipid oxidation in ground roast Arabica coffee from Colombia stored under different conditions were studied. Rancidity was controlled by the analysis of the peroxide value at 30-day intervals. The influence of moisture content (26 and 43 g/kg), storage temperature (5, 25 and 35 °C) and packaging conditions (with non-sealed bags, under vacuum, 35 mbar, and packed under CO 2 atmosphere) on the kinetics was determined. Experimental values were fitted with a kinetic model for the mechanism of lipid oxidation. Lipid oxidation is described by two steps, which implies a monomolecular and a bimolecular initiation mechanism for the first and second period respectively. The kinetic constants showed that the plastificant effect of water and CO 2 lead to an important change in the reactants' mobility within the temperature range. However, the rise in moisture content seems to protect the product from formation of the peroxide. Furthermore, this effect is more important in the second step of the oxidation process.

Lipid Oxidation

Water activity

Peroxide

Peroxide value

10.1177/108201329800400109

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Citations (18)

Kinetics of osmotic dehydration of orange slices using healthy sweeteners

International Food Research Journal (2015)

Susana Rubio‐Arraez Juan Vicente Capella Hernández María Dolores Ortolá María Luisa Castelló Gómez

Osmotic dehydration

Orange juice

Osmosis

Source

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Citations (4)

Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality

Cogent Food & Agriculture (2023)

Amparo Baviera‐Puig Mónica García‐Melón Isabel López Cortés María Dolores Ortolá

The aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and nectarines. To this end, a multicriteria model based on the AHP is proposed, which could be used in any process of evaluation or selection of these fruits. It is compared with the Quantitative Descriptive Analysis (QDA) performed by trained panellists. The AHP results showed that gustatory phase was the most important attribute in both the positive (54%) and negative (80%) models. In the next level of attributes, the most important were sweetness and juiciness (63.1% of the weight for nectarines and 55.1% for peaches), while for rejection the most important attributes were the bitter, sour or astringent sensation of the gustatory phase (around 25% each attribute). The prioritisation obtained for the samples of fruits was the same as the QDA. AHP also provided the tasting profile of every panellist. With the AHP, time and costs are saved and accuracy of the results is improved. In the case of stone fruits, where variability is high throughout the season, the combination of QDA and AHP can help the food industry by matching consumer’s expectations better and faster.

Sweetness

Wine tasting

Astringent

10.1080/23311932.2022.2161184

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Citations (8)

Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil

Tomás Sesé Lourdes Cervera‐Chiner Francisco José García-Mares María Luisa Castelló Gómez María Dolores Ortolá

Moringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids. Furthermore, this plant has lower agronomic requirements, and it resists high temperatures. Given the current geopolitical and climatic situation, several commonly consumed oils have suffered a price increase, making them less affordable to the population. Therefore, the aim of this work was to compare the properties of French fries obtained with moringa oil or olive oil after several frying cycles, in addition to assessing their sensorial acceptance. Fried potatoes were characterized in terms of mass variation, moisture, water activity (aw), and optical and mechanical properties. The results showed that the potatoes fried with moringa oil lost less weight during frying, which was linked to the evaporation of water during the frying stage combined with the gain of oil. However, in all cases, the aw was similar. The color was not affected by the type of oil used, but luminosity was lower after the third frying cycle in the case of potatoes fried with moringa oil. Mechanical properties were not affected by the type of oil applied. Finally, at the sensory level, the judges evaluated all samples above 5 points, penalizing the attributes of the first-cycle moringa oil fries for being too low.

French fries

Moringa

10.3390/blsf2024037017

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Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon

Journal of Food Engineering (2007)

Marta Igual María Luisa Castelló Gómez María Dolores Ortolá Ana Andrés

Respiration rate

Browning

Brix

Osmotic dehydration

10.1016/j.jfoodeng.2007.06.002

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Citations (50)

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index

Food Science & Nutrition (2024)

Amparo Baviera‐Puig Isabel López Cortés María Dolores Ortolá Juan Manuel Buitrago Vera

Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: "Washington Navel," "Navelate," and "Lanelate" sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However,

Herbaceous plant

10.1002/fsn3.4133

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Citations (0)

Statement of Peer Review

Claudia Mónika Haros Loreto A. Muñoz María Dolores Ortolá

In submitting conference proceedings to the Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...]

Statement (logic)

10.3390/blsf2023025014

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Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services

Sensors (2020)

Oscar Urbano Àngel Perles César Pedraza Susana Rubio‐Arraez María Luisa Castelló Gómez

This paper presents the design and validation of a traceability system, based on radio frequency identification (RFID) technology and Internet of Things (IoT) services, intended to address the interconnection and cost-implementation problems typical in traceability systems. The RFID layer integrates temperature sensors into RFID tags, to track and trace food conditions during transportation. The IoT paradigm makes it possible to connect multiple systems to the same platform, addressing interconnection problems between different technology providers. The cost-implementation issues are addressed following the Data as a Service (DaaS) billing scheme, where users pay for the data they consume and not the installed equipment, avoiding the big initial investment that these high-tech solutions commonly require. The developed system is validated in two case scenarios, one carried out in controlled laboratory conditions, monitoring chopped pumpkin. Another case, carried out in a real scenario, monitors oranges sent from Valencia, Spain to Cork, Ireland.

Traceability

10.3390/s20041163

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Citations (62)