Publications by authors named "Jordi Ortiz-Sola"

Article Synopsis
  • Growing consumer demand for healthier foods has sparked interest in natural ingredients like ferulic acid, which has various health benefits, including antimicrobial and antioxidant properties.
  • A study investigated the effectiveness of ferulic acid in reducing Listeria in ready-to-eat orange and apple juices, showing that it decreased microbial levels without affecting the natural bacteria present.
  • While ferulic acid improved antioxidant capacity and increased total phenolic content in the juices, it negatively influenced flavor, resulting in lower consumer satisfaction scores compared to control juices.
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Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen and the juice spoilage microorganism . Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 10 CFU/mL for 21 days at 4 °C and for 3 days at 37 °C.

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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.

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population.

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Background: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 10  CFU g ), Listeria monocytogenes (50 μL; 10  CFU g ), and murine norovirus (MNV-1; 50 μL; 10 50% tissue culture infectious dose (TCID ) mL ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H O), chlorine 200 mg L (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L 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.

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