Ana Cristina Sánchez Gimeno

Ana Cristina Sánchez Gimeno
University of Zaragoza | UNIZAR · Department of Animal Production and Food Sciences

About

51
Publications
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1,149
Citations
Citations since 2016
15 Research Items
556 Citations
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2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
2016201720182019202020212022020406080100

Publications

Publications (51)
Article
Full-text available
Introduction Pulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet. Materials and methods EVOO oils from Empeltre variety were prepared by standard (S...
Article
Full-text available
Sterol composition is used as a “fingerprint” to demonstrate the authenticity of olive oils. Our study’s objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period in 2017, 2018, and 2019. We likewise assessed the influence of crop year, fruit ripening, and clonal select...
Article
Full-text available
The adaptation of liquids for patients with dysphagia requires precision and individualization in the viscosities used. We describe the variations of viscosity in water at different concentrations and evolution over time of the three compositions of commercial thickeners that are on the market (starch, starch with gums, and gum). By increasing the...
Poster
Several studies have shown that sterols composition changes with the cultivar, ripening of olive fruit and pedoclimatic factors (soil, climate, water). As a consequence, sterol content could exceed or not reach the regulatory limits. The main aim was to study the effect of olive ripening, clone type and crop year on sterols composition in Empeltre...
Article
Full-text available
Background: In this study, the effects of crop year, harvest date and clone on the fruit characteristics and chemical composition of Empeltre olive oils were evaluated. For this purpose, the weight and oil content of fruit and the fatty acid composition, polyphenol content and oxidative stability of the olive oil was analysed throughout ripening d...
Chapter
The ability of pulsed electric field (PEF) technology to improve extraction in the industrial olive oil process is reviewed in this chapter. Potential benefits of PEF are associated with the electroporation of olive pulp cells, which contain the oil. PEF has been evaluated at different locations in the processing line: upstream of the crushing stag...
Article
Full-text available
Background: The prevalence of dysphagia is very high in institutionalized elderly. Knowledge of the rheological and sensory characteristics of the various thickeners in elderly is limited, although it has been seen that there are differences between the rheological behaviors of gum-based thickeners with different composition. Moreover, we have not...
Article
Manosonication process’s potential for astaxanthin extraction from fresh biomass of Xanthophyllomyces dendrorhous ATCC 74219 in an aqueous medium has been demonstrated. The efficacy of manosonication to extract the lipid-soluble astaxanthin was attributed to the ultrasound's capability to break the cells and form a monodisperse and stable emulsion...
Article
A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation). The inco...
Article
Full-text available
The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depe...
Article
The potential of pulsed electric fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow rate of 2500kgh−1, and wines obtained from untreated and PEF-treated (4.0kVcm−1) grapes after 3 and...
Article
Full-text available
Algeria has several genetic resources on olive trees, mainly made up of small indigenous cultivars, and a very important wild heritage. We characterized 20 olive samples including eight cultivars and twelve wild trees from the province of Bejaia (Algeria), by combining molecular data (13 SSRs), fruit and pit morphological traits, fatty acids compos...
Article
Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic conc...
Article
Full-text available
Industrial relevance: Benefits from PEF treatment of the grapes before the maceration step in the vinification process have been demonstrated. Nevertheless, the characteristics of the grapes may change in different vintages and grape varieties. Therefore, it is of high importance to be able to determine the optimum PEF conditions in order to obtai...
Article
Full-text available
Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stabili...
Article
Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid-liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste....
Article
Full-text available
The objective of this work was to follow the maturity of the olives in a commercial Arbequina super-high density orchard and to study the evolution of the olive oil quality. For this objective, the physicochemical, nutritional and sensory parameters were studied. The free acidity was found to be similar during ripening whereas the peroxide index an...
Article
A high density olive orchard represents a new planting system that requires cultivars with low vegetative vigor, such as Arbequina and Arbosana varieties. Different cultivars provide different performances in such orchards. This research was performed in order to determine the behavior of the new olive variety Tosca 07® in a commercial, high densit...
Article
Background: The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high-density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physicochemical, nutritional and sensory parameters were studied. In addition, the oxidative stability, pi...
Article
Full-text available
The effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26 °C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF...
Article
Phenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from Arbequina olives from the harvesting in a super-intensive orchard under a linear irrigation system. In addition, phenolic content, c...
Article
Verdeña Olive oil variety is most important cultivar grown in the Huesca Somontano area where it reaches more than 50% of the production of olive oil. It is used as a table oil and for oil extraction, usually being blended with other varieties, however the properties of monovarietal olive oils have not been studied. In this work the physicochemical...
Article
Full-text available
The shortening of harvest time attained in hedgerow olive (Olea europaea L.) orchards represents an advantage for the adoption of this cropping system in areas that are prone to suffer frost during the harvest period. To establish an optimal harvesting window, we carried out a study of the fruit ripening process on a hedgerow orchard of 'Arbequina'...
Article
Extra virgin olive oil is obtained from olives using only mechanical processing steps under slight thermal conditions. Although this oil is a high-quality oil, its shelf life during storage is limited due to oxidative and hydrolytic degradations. The main factors involved in oxidation are high temperatures and light, accelerating rancidity and cata...
Article
Full-text available
The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupage...
Article
The aromatic composition of two different species of truffles (black and summer) was evaluated by gas chromatography–olfactometry (GC–O). Volatiles released by the truffles at 25 °C for 7.5 h were collected in a trapping system consisting of 400 mg of LiChrolut EN kept at 0 °C and further eluted with dichloromethane/methanol (95:5). The extract was...
Article
Full-text available
The aim of this work was to study how the delay time between harvesting and processing affects the physicochemical and nutritional parameters of Racimilla olive ( Olea europaea L.) oil. The physicochemical parameters (titratable acidity, peroxide value, coefficients of specific extinction and pigments content) changed remarkably. The nutritional pa...
Article
This study focuses on the effect of temperature on the rheological properties of white guava puree. The results of the textural analysis on the whole guava as well as the rheological analysis on the puree made from it showed different behaviors depending on whether the fruit was unripened or ripened. A relationship was observed between the textural...
Article
Changes of viscosity, transmittance spectra and colour of Bajo Aragón extra virgin olive oil, during the frying process, were studied, comparing them to the changes that occur during the frying process of high oleic sunflower oil. The studied oil was obtained from Empeltre variety olives. These changes, due to the deterioration of the oil during th...
Article
The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles. After different frying cycles physico-chemical modifications were monitored through the determination of several chemical...
Article
Full-text available
The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles. After different frying cycles physico-chemical modifications were monitored through the determination of several chemical...
Article
Full-text available
Ovalbumin is a key ingredient in many food products due to its ability to form a three-dimensional network after heat denaturation, that is, to form gels. We have explored two ways of modifying gels based on ovalbumin: (1) the addition of carrageenans, and (2) manothermosonication (MTS) treatments of ovalbumin suspensions prior to gelation. Ovalbum...
Article
The effects of temperature and several chemicals on gelation time and strength of gels formed by heating (pH 8) 5% solutions of trypsin hydrolyzed sunflower proteins were studied by dynamic rheological methods. The storage modulus reached a maximum at 80°C. Ca2Cl (and NaCl at > 0.2M) accelerated gelation and weakened the gel. NaCOCH3Na2SO4 and NaSC...
Article
Full-text available
IGF2, insulin-like growth factor 2, is implicated in myogenesis and lean meat content. A mutation in a single base (A for G substitution) of the gene for IGF2 (position 3072 in intron 3) has been recently described as the cause of a major QTL effect on muscle growth in pigs [Van Laere, A. S, Nguyen, M., Braunschweig, M., Nezer, C., Collete, C., & M...
Article
Full-text available
The discovery of the causal mutation of malignant hyperthermia in pigs, a T for C substitution in base 1843 of the ryanodine receptor gene, opened the door to selection procedures based on the analysis of ryanodine receptor genotype based on PCR amplification of the region containing base 1843, subsequent digestion with specific restriction enzymes...
Article
The effect of manothermosonication (MTS), the simultaneous application of heat and high energy ultrasound waves under moderate pressure, on tomato juice rheology and on tomato pectinmethylesterase (PME) and polygalacturonase (PG) activity in tomato juice was examined. Tomato juice was subjected to MTS treatments (20 kHz, 2 kg pressure, 117 μm ampli...
Chapter
The potential of wheat gluten proteins in the preparation of protein-based films in alkaline conditions has already been demonstrated [1], [2]. However, little information is available concerning protein network formation and polypeptide interactions in the film. The aim of this study was then to obtain basic informations about the modification of...
Article
Full-text available
Films were prepared by casting alkaline solutions of gliadin, a major wheat storage protein fraction. Their compositions and mechanical and surface properties were analyzed. Five polyols of the ethylene glycol series and glycerol were compared as plasticizers. The plasticized film-forming solutions exhibited viscosities almost independent of shear...
Article
 The resistance of tomato pectic enzymes to manothermosonication (MTS), a combined treatment of heat and ultrasound under moderate pressure, was studied. Pectinmethylesterase (PMF) and polygalacturonases (PG) I and II were inactivated much more efficiently by MTS than by simple heating. In MTS inactivation of these enzymes, the effect of heat and u...
Article
Full-text available
The structure and the rheology of systems resulting from heating at 80°C isoelectric solutions of bovine serum albumin (BSA) in the concentration range 10–200mg/ml were studied. Small-angle neutron scattering measurements view the systems as being formed of large aggregates of micrometric size with a close packed arrangement of denatured protein mo...
Article
Trypsin hydrolysates of sunflower globulins gel when heated. Gelation time and gel strength are exponentially related to concentration. Critical concentration is <1%. Sunflower globulins and their tryptic hydrolysis products have a high thermal stability, compared to most plant proteins, that is slightly affected by pH in the range 6−11. Activation...
Article
 The kinetic parameters of heat-induced inactivation of tomato fruit pectic enzymes in a partially purified form have been calculated. Polygalacturonase I (PGI), polygalacturonase II (PGII) and pectinmethylesterase (PME) were separated by means of gel permeation chromatography and their thermoresistance in 50 mM citrate buffer, pH 4.0, 0.4 M NaCl c...
Article
The influence of several parameters on the gelation properties of trypsin hydrolysates of sunflower proteins was studied by dynamic rheological methods. The degree of hydrolysis has very little effect on either storage modulus or gelation time. Sunflower protein gelation is strongly pH dependent. Gelation is only possible in the pH range 7−11. The...

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Projects

Projects (2)
Archived project
Project
Introduction and implementation of the PEF technology in the food industries. Identification of the PEF parameters for the inactivation of microorganisms in juices, peeling of tomatoes, juice expression, olive oil extraction, red wine polyphenol extraction. Development of low cost PEF generators in order to facilitate the access of PEF technology for the industries. For more information about the FieldFOOD project, please visit http://fieldfood.eu/default.aspx