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10 NOVIEMBRE 2017
JORNADAS DE INNOVACIÓN Y CREATIVIDAD EN
LA INDUSTRIA ALIMENTARIACENTRO TECNOLÓGICO DE LA RIOJA
I JORNADA INCREACOMPITIENDO EN MERCADOS TURBULENTOS
VALOR Y DIFERENCIACIÓNLanzadera de proyectos y nuevos productos
transformados vegetales
2
Estudio de tecnologías aplicadas a transformados vegetales
RETOS Y OPORTUNIDADES DE I+D
Dra. Gloria Bobo y Dr. Tomás Lafarga
Grupo de Frutas y Hortalizas ProcesadasIRTA Fruitcentre, Lleida, España
MÉTODOS CONVENCIONALES:INCONVENIENTES Y LIMITACIONES
NUEVOS METODOS FÍSICOS DE CONSERVACIÓN
TRATAMIENTO QUÍMICO: MAS ALLA DEL NaClO
CONTROL BIOLÓGICO
INDICE
MÉTODOS CONVENCIONALES
INACTIVACIÓN MICROBIANA
INACTIVACIÓN ENZIMATICA: PPO, POD, PG, PME, ETC.
MODIFICACIÓN DE PROPIEDADES NUTRICIONALES
Reducir la flora microbiana de los alimentos: seguridad alimentaria
Evitar alteraciones producidas por microorganismos y enzimas
Degradación de compuestos de interés
Alto coste energético y medioambiental
NUEVAS TECNOLOGÍAS APLICADAS A LA INDUSTRIA ALIMENTARIA
TRATAMIENTOS TÉRMICOS CONVENCIONALES
NUEVAS TECNOLOGÍAS DE CONSERVACION
TRATAMIENTOS TÉRMICOS
TRATAMIENTOS NO TÉRMICOS
MICROONDAS
CALENTAMIENTO OHMICO
TERMOSONICACIÓN
COMBINACIÓN DE METODOS TÉRMICOS Y VACÍO
METODOS FÍSICOS METODOS QUÍMICOSCONTROL BIOLÓGICO
ATMOSFERAS MODIFICADAS
ALTAS PRESIONES HIDROSTÁTICAS
LUZ ULTRAVIOLETA
LUZ PULSADA INTENSA
PLASMA FRÍO
ULTRASONIDOS
CAMPOS ELÉCTRICOS PULSADOS
NaClO
AGUA ELECTROLIZADA
OZONO
ÁCIDOS ORGÁNICOS
ACEITES ESENCIALES
ALCOHOLES
MICROBIOTA NATURAL
BACTERIAS ACIDO-LÁCTICAS
PROBIÓTICOS
BACTERIOCINAS
BACTERIÓFAGOS
NUEVAS TECNOLOGÍAS DE CONSERVACIÓN
MÉTODOS FÍSICOS (TÉRMICOS Y NO TÉRMICOS) EN LA INDUSTRIA ALIMENTARIA
EJEMPLOS
CONCLUSIONES:
“The results presented in this work indicates that UV-Birradiation was indeed effective for obtainingflavonoid- and hydroxycinnamic-enriched tomatofruits…”
CONCLUSIONES:
“… mango juice samples subjected to UV-C exposurefor 15 and 30min exhibited significant improvement inantioxidant activities and extractability of carotenoids,phenolic compounds, and flavonoids… In addition,UV-C treatment showed significant reduction inmicrobial count. Thermal treatment was moreeffective in completely inactivating microbial growthin the juice, but detrimental effects on quality wereobserved.”
CONCLUSIONES:
“The results of this study show that the UV-C treatmentis able to inactivate PPO and suppress browningreactions in juices during cold storage. UV-Ctreatment could be an emerging technology toprevent microbial and enzymatic spoilage… However,the UV-C energy required for microbial and enzymaticinactivation depends on the food product and on theUV-C sensitivity of its inherent microorganisms andenzymes.”
LUZ ULTRAVIOLETA (UV)
LUZ ULTRAVIOLETA (UV-B)
CONCLUSIONES:
“PPO resistance and processing conditions arehighly dependent on the fruit/cultivar, pear PPObeing the most resistant, followed by apple PPOand lastly strawberry PPO. Our results showed thatultrasound at 32 ºC was effective in reducing thePPO activity in Taylor’s Gold pear, Royal Galaapple and Camarosa strawberry purees.”
CONCLUSIONES:
“Ultrasound technology was used for the first time toextract polysaccharides from mulberry fruits... Thus, theoverall findings specify that the polysaccharides frommulberry fruit in Xinjiang could be explored as anatural food with significant antioxidant andhypoglycemic activities applying in health careproducts...”
CONCLUSIONES:
“The results of this study showed that the application ofultrasound at a frequency of 40 kHz is valid forinactivating aerobic mesophiles, molds and yeasts.Moreover, ultrasound treatment in combination withchlorinated water, hydrogen peroxide, peracetic acidand chlorine dioxide contributes to a greaterreduction in microbial contaminants compared withtreatments in which only sanitizer solutions are used.”
ULTRASONIDOS (US)
ULTRASONIDOS (US)
CONCLUSIONES:
“Treatments with IPL allowed a significant reduction incontaminating microflora on spinach leaves, even whenlow doses were applied, being effective for bothinnoculated Gram positive (Listeria innocua) and Gramnegative (Escherichia coli)… IPL applied on spinach lead toan increase in the total phenolics concentration andantioxidant capacity, thereby improving the initial health-related characteristics of the product…”
CONCLUSIONES:
“Data from this work demonstrate that pulsed light mayallow non-thermal decontamination of the surface of fresh-cut apple slices with negligible changes in fresh-likeappearance of the product. However, the possibility ofexploiting this technology to increase product safety andquality strictly depends on the application of pulsed light atproper fluences.
LUZ INTENSA PULSADA (IPL)
LUZ INTENSA PULSADA (IPL)
CONCLUSIONES:
“HIPEF can preserve the initial color and reducebrowning of strawberry juice throughout storagecompared to heat-treated juices… Theapplication of HIPEF to strawberry juice canassure HMF content and BI levels similar to thosefound in fresh juices…”
CONCLUSIONES:
“Orange juice POD is a thermoresistant, but HIPEF-sensitive,enzyme. This work has proved that the activity of orange juicePOD can be dramatically reduced by HIPEF treatment. PODwas completely inactivated when orange juice wasprocessed at 35 kV/cm for 1500 µs with bipolar pulses of 4 µsat 200 Hz with a temperature lower than 35 ºC”
CONCLUSIONES:
“HIPEF treatment at 35 kV/cm and 200 Hz for1,000 μs of total treatment time and 6 μs pulsewidth in bipolar mode were the appropriatedconditions to reduce POD activity from carrotjuice to a 27% RA. The carrot juice with a pHadjusted to 3.8 did not present PPO activityand there were no changes in the colorcoordinates caused by HIPEF treatments…”
CAMPOS ELÉCTRICOS PULSADOS (PEF)
CAMPOS ELÉCTRICOS PULSADOS (PEF)
CONCLUSIONES:
“The current study suggests that HPP up to 600 MPa at≤60 °C can be considered as a factor of greatinterest in order to obtain a better retention ofbioactive compounds and physicochemicalcharacteristics of pineapple puree…”
CONCLUSIONES:
“HPP may be advantageous since smoothiespreserve most of their natural bioactive compoundsand antioxidant activity compared to heatprocessing. Both pressure processing conditionschosen (450 MPa/3 min/20 C and 600 MPa/3min/20 C) show that treatment at 450 MPa issufficient and satisfactory, as it produces minimumsensorial changes compared to the fresh smoothiein terms of colour, easier extractability of lycopene,b-carotene and polyphenols, high retention ofascorbic acid, and high antioxidant activity inthese beverages…”
CONCLUSIONES:
“At 400 MPa HHP treatment at 8 °C, the TPC wasreduced by about 2 logs, but the combination of thetreatment with 10 days of refrigeration resulted ininactivation of the population below the limit ofdetection. The physical properties of cantaloupe pureesuch as pH and soluble solid content (°Brix) remainedunaffected by the high pressure treatments… Theresults presented in this study indicated HHP as analternative to traditional thermal processing forcantaloupe puree…”
ALTAS PRESIONES HIDROSTÁTICAS (HPP)
ALTAS PRESIONES HIDROSTÁTICAS (HPP)
ALTAS PRESIONES HIDROSTÁTICAS (HPP)
ALTAS PRESIONES HIDROSTÁTICAS (HPP)
ATMOSFERAS MODIFICADAS (MAP)
ATMOSFERAS MODIFICADAS (MAP)
METODOS TÉRMICOS ALTERNATIVOS
MÉTODOS QUÍMICOS DE DESINFECCIÓN:
ALTERNATIVAS AL NaClOEJEMPLOS
CONCLUSIONES:
”We found that AcW strongly affected the sensory qualities and the volatile compounds of persimmon wine. Compared withPW, AcW significantly improved the flavour of persimmon wine, which was attributed to the fact that AcW was capable ofextracting more amino acids from the persimmon fruit than PW or AlW. In addition, these amino acids were converted intovolatiles, mainly alcohols and esters, that affected the flavour of the resulting persimmon wine. We conclude that EFW maybe suitable for applications in food processing, particularly in the making of persimmon wine. However, the mechanism ofEFW’s effects on flavour should be studied further.
CONCLUSIONES:
“In the current study, the effects of ultrasound on the properties of SAEW have been investigated, and theavailable chlorine was not decomposed. The results indicated that ultrasound enhanced the bactericidalefficacy of SAEW and the combined treatment resulted in greater reduction of natural microflora of thefresh fruits. However, it should be recognized that the firmness of cherry tomatoes was reduced. Thefirmness of the strawberries did not change after the ultrasonic treatment. In order to promote the use ofultrasound in the pre-treatment of minimally processed fruits and vegetables, it is necessary to optimize theultrasonic treatment of fresh produce in the future studies. The most efficient and effective combination ofSAEW with ultrasound treatment to improve the food safety of fresh produce by inactivating foodbornepathogens should be studied in more detail.”
AGUA ELECTROLIZADA (EW)
CONCLUSIONES:
“Ozone treatment impacted papayafruit in this study in different ways.Increased concentration of ozoneexposure for 96 h increased the totalphenolic content, antioxidant activity,ascorbic acid content, b-Carotene,lycopene and soluble solidsconcentration.… higher concentrations of 3.5–5 ppmozone have a negative effect…”
CONCLUSIONES:
“The highest flavonoid conc. weredetected in fruits ozonated for 3 h andstored for 10 days (T1), whereas totalphenolic compound levels were thehighest after 20 days (T2) of storingfruits treated with ozone for 1 h. Thepericarps were richer in the phenoliccompounds and exhibited a higherantiradical activity than theplacentae…”
OZONO (O3)
CONCLUSIONES:
“In conclusion, immersion for 40 s in 200mg/L of PAA at 40 ºC may provide analternative treatment to control recentinfections of Monilinia spp. whatever theirconcentration, without generally affectingfruit quality. Moreover, under semi-commercial conditions brown rot wastotally controlled when conidia remained incontact with 250 mg L−1 PAA for 5 min”
CONCLUSIONES:
The innovative method of the combination of wax-Eos (essential oils) coatingreported in this paper was able to reduce lemon decay with efficacy beingsimilar to the imazalil. In addition, lemons coated with waxEOs showedmoisture retention and thus lower weight losses and maintaining fruit qualitythrough lower colour changes and firmness retention with respect to controlfruits. With this technology the use of chemical fungicides could be reduced…”
CONCLUSIONES:
“Ethanol (70%) was the most effective sanitizer when exposure times were 30 or 120 min, it also best preservedphysicochemical properties (color, texture, and titratable acidity) of “chile de árbol” pepper fruits. Exposure oftested pepper fruits for 120 min is a very long time, but it eliminated almost the entire initial microbial load. Highsodium hypochlorite tested concentrations increased mold inactivation. Nisin had a poor antimicrobial effect on“chile de árbol” pepper fruits. Greenness and texture (peel’s break force and peel’s hardness) of tested pepperfruits were affected by studied hydrogen peroxide treatments…”
ALCOHOLES, ÁCIDOS Y OTROS COMPUESTOS
CONTROL BIOLÓGICOEJEMPLOS
CONCLUSIONES:
“The data presented herein showedthat the interaction pathogenantagonist-food matrix was associatedto the reduction of the virulencefeatures of the pathogens.
The invasiveness of S. enterica subsp.enterica ser. Enteritidis CECT 4300 and L.monocytogenes CECT 4032 to Caco-2cells were reduced after seven days ofco-incubation with P. graminis CPA-7…”
CONCLUSIONES:
“The antagonist treatment retainedantioxidant properties and was notdetrimental to nutritional quality of fresh-cut melon during refrigerated storage.MAP preserved better than air thephysical parameters and visual qualityof fresh-cut melon, above all at 5 ◦C.Interestingly, at 5 ºC, POD activityincreased as response to theapplication of the antagonistic strain ofP. graminis CPA-7 whereas PPO activitywas not affected by this treatment.”
PSEUDOMONAS GRAMINIS CPA-7
OTRAS OPORTUNIDADES DE INNOVACIÓN
EJEMPLOS
REVALORIZACIÓN DE SUBPRODUCTOS
REVALORIZACIÓN DE SUBPRODUCTOS
ENVASES INTELIGENTES
ENVASES INTELIGENTES
MUCHAS GRACIAS
Dra. Gloria Bobo
Dr. Tomás Lafarga
Grupo de Frutas y Hortalizas Procesadas
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