Publications by authors named "I Delgadillo"
Article Synopsis
- Consumers increasingly seek natural, minimally processed foods due to health awareness, prompting research into safe food processing methods that maintain nutritional quality.
- The study evaluated the effects of high-pressure processing (HPP) on a fruit salad over 35 days, finding HPP significantly improved microbiological stability compared to raw samples while slightly increasing browning and not affecting antioxidant activity.
- HPP processing resulted in nearly a 4-log reduction in microbial load and a noted increase in polyphenol oxidase activity, with changes in the volatile profiles of the fruit salad indicating alterations in flavor and aroma compounds.
Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed.
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- A study compared the preservation of raw milk stored under hyperbaric conditions (high pressure) at room temperature with traditional refrigeration methods over 60 days.
- After 14 days, both storage methods showed similar milk degradation, but hyperbaric storage resulted in slower degradation after 60 days, keeping many quality parameters intact.
- The research suggests that using hyperbaric storage could enhance the shelf life and preservation of raw milk and other perishable foods compared to refrigeration.
The changes in microbiological, physiochemical, and textural properties in fresh cheeses made from either cow or goat milk were observed under hyperbaric storage (HS, 50-100 MPa) at room temperature (RT) and compared with refrigerated storage under normal atmospheric pressure for 60 days. An initial microbial growth inhibition was observed for both cheese types, as well as a considerable inactivation of all endogenous microbiota under HS/RT (75-100 MPa/RT). This contributed to a higher stability of pH and color values, especially at the higher pressure at room temperature (100 MPa/RT) throughout 60 days storage.
View Article and Find Full Text PDFA new nonthermal food pasteurization approach is here presented for the first time, proposed to be called low-pressure long-time (LPLT) pasteurization or moderate pressure pasteurization (MPP) by hyperbaric inactivation (HI). To test this novel pasteurization process on raw milk, MPP by HI was carried out at three different pressure levels (150, 200 and 250 MPa), over 24 h, at naturally variable uncontrolled room temperature (≈20 °C) and compared with high pressure processing (HPP) at 600 MPa (one cycle for 90 s and a second cycle of 120 s) followed by storage under refrigeration for 21 days. Based on the results obtained, MPP at 250 MPa over 24 h caused higher microbial inactivation on total aerobic mesophiles (TAM), lactic acid bacteria (LAB) and Enterobacteriaceae (ENT) (of at least 2.
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