Ángel Calín-Sánchez

Ángel Calín-Sánchez
Universidad Miguel Hernández de Elche | UMH · Department Agro-food Technology

PhD

About

87
Publications
50,721
Reads
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1,703
Citations
Introduction
1. Dehydration of fruits, vegetables and aromatic herbs. 2. Evaluation of volatile compounds and sensory quality of fruits, vegetables and derived products. 3. Evolution of functional and sensory properties of different fruits and vegetables as affected by different cultural practices.
Additional affiliations
February 2015 - March 2020
Universidad Miguel Hernández de Elche
Position
  • Honorary collaborator
Description
  • Honorary collaborator of research group "Food Quality and Safety"
July 2013 - July 2013
Otto-von-Guericke-Universität Magdeburg
Position
  • DAAD PhD Scholarship
Description
  • Assessment of internal structure of dried fruits and vegetables.
November 2010 - present
Consejería de Educación Región de Murcia
Position
  • Teacher of vocational education
Description
  • Teacher of vocational education - Departament of Agricultural Activities
Education
October 2006 - January 2009
October 2002 - January 2007

Publications

Publications (87)
Research Proposal
Full-text available
Nowadays, scientific research and the food industry are working on novel products based on fruits and vegetables, due to the preference of consumers on sustainable, healthy and ready-to-eat products. Current research challenges are focused on the study of the biological activity of processed foods. As a result of this, the present Special Issue is...
Article
Full-text available
Tomato (Solanum lycopersicum L.) is a well-known plant that belongs to the Solanaceae family. It is a widely consumed vegetable, either fresh or industrially processed. The aim of this study was to characterize and compare the morphology, main physicochemical parameters, volatile composition, and sensory quality of 8 cherry tomato cultivars: 4 pear...
Cover Page
Full-text available
The aroma composition of foods has been the subject of considerable research in recent years [...]
Article
Full-text available
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within...
Article
BACKGROUND Scanning electron microscopy was assayed and linked with previous data for obtaining a new combined sensory‐instrumental tool for pomegranate seed hardness determination. The aim of this research was to develop an effective tool for the prediction of sensory properties through instrumental determinations. RESULTS Simple regression analy...
Article
Full-text available
To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also o...
Article
Full-text available
There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juice...
Article
Most of the studies concerning the optimal harvest date of aromatic herbs have dealt with different parts of plant such as flowers, leaves, stems, roots and seeds, but none have evaluated the effect of different harvest date at different vegetative stages on shoots (leaves and stems). Therefore, the main objective was to investigate the effects of...
Article
Full-text available
Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootst...
Research Proposal
Full-text available
The aroma composition of foods has been the subject of considerable research in recent years. It is well known that the presence of volatile compounds and their composition determine the specific aroma of foods and the flavor of the resulting products. On the other hand, sensory analysis is used to quantitatively determine the intensities of the ma...
Article
During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (V...
Article
Pomegranate (Punica granatum L.) is a drought tolerant crop, which thrives in the face of scarce water resources, this fact underlines the importance of determining the optimum harvest time to improve the quality of pomegranate fruits. This research was focused on the crop responses to drought stress during the phenological period of fruit ripening...
Article
Manufacturers are deeply involved in the development of new pomegranate-based products, which have acquired great prestige due to many studies proving their potential health benefits. Commercial pomegranate products including capsules and supplements and juices and nectars were assayed. The contents of the key phytochemical compounds (punicalagin,...
Conference Paper
Durante la maduración del limón se produce su cambio de color, virando de tonalidades verdes a amarillas (envero). Durante este periodo se producen cambios en la concentración de pigmentos responsables de estas tonalidades, resultando de interes conocer su evolución y concentración. En este trabajo se ha estudiado la evolución de las coordenadas ca...
Article
Background: Two independent field experiments were carried out to investigate the influence of (i) 3 irrigation treatments (ID0 =1585 m(3) ha(-1) , considered as a control; ID1 = 1015 m(3) ha(-1) ; and, ID2 = 2180 m(3) ha(-1) ), or (ii) 3 plant density treatments (PD0 = 5.56 plants m(-2) , considered as a control; PD1= 4.44 plants m(-2) ; and, PD2...
Research
Full-text available
Product quality of dehydrated fruits, vegetables, and aromatic herbs is a key feature in the innovation of future drying technology, which is closely related to the development of novel drying techniques and process optimization. One of the main aims of food processing or preservation is to transform perishable foods, such as fruits, vegetables, an...
Conference Paper
Full-text available
El carácter no climatérico de las granadas (Punica granatum L.) induce a estudiar el momento más adecuado de su recolección para favorecer la calidad del fruto. A este fin se estudió el efecto de diferentes niveles de déficit hídrico durante el periodo de maduración para determinar si este periodo fenológico es crítico o no crítico desde el punto d...
Conference Paper
Full-text available
The non-climateric character of pomegranate (P. granatum) fruit underlines the importance of determining the optimum harvest time to improve fruit quality. The effect of irrigation withholding during 6, 15, 25 and 36 d before harvest was evaluated in order to clarify whether fruit ripening is critical or non-critical from the yield, fruit character...
Article
Full-text available
Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed...
Article
The present study was conducted to determine the fatty acids composition of Spanish pomegranate arils by gas chromatography. Nine fatty acids were identified and quantified in 20 different pomegranate cultivars. The predominant fatty acids were punicic, conjugated linolenic acid (C18:3), oleic (C18:1), linoleic (C18:2), palmitic (C16:0), arachidic...
Poster
Full-text available
Introducción En numerosos agrosistemas del mundo se está produciendo una creciente competencia por el uso del agua, debido a la proliferación de nuevas áreas urbanas, turísticas y recreativas, al desarrollo industrial y a la imperiosa necesidad de preservar el medioambiente. A esto hay que añadir que en muchas de estas zonas la aridez del clima y l...
Article
Full-text available
Excessive seed hardness and wood perception will drastically limit consumer’s acceptance for pomegranate. To classify pomegranate cultivars, easy-to-measure instrumental texture parameters and consumer satisfaction degree were assayed. Twenty pomegranate cultivars (sweet, sour-sweet and sour tastes) with a wide range of seed hardness were used. The...
Chapter
Full-text available
Actualmente la granada (Punica granatum L.) es un fruto que destaca por tener propiedades beneficiosas para la salud y un alto poder antioxidante. La mayoría de los estudios en granada se centran en el análisis de la composición química y actividad antioxidante de los arilos, cáscara y zumo, cuando el fruto está en maduración comercial. Sin embargo...
Article
Full-text available
Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant capacity, punicalagin isomers and sensory analysis...
Conference Paper
Regulated deficit irrigation (RDI) is a system of managing water supply by imposing some water deficits in different phenological stages that allows us to decrease the amount of water to apply without significantly affecting yield and fruit quality. The influence of these treatments was evaluated on the quality of different fruits, such as pi...
Conference Paper
Full-text available
It is well known that arsenic (As) exposure, particularly to inorganic species (i-As), has adverse effects on humans. The European Union (EU) has still not regulated the maximum residue limit of As in commercial samples of rice and rice-based products, although it is actively working on the topic. The European Food Safety Authority (EFSA) is...
Article
Full-text available
Drying kinetics and microstructural (porosity and total pore volume) and sensory properties of chokeberries dried by different techniques and routes were investigated in this study. Porosity and total pore volume were assessed by X-ray microtomography, while sensory profiles were generated using a trained panel. Page model was successfully used to...
Article
Full-text available
Actualmente existen numerosas publicaciones científicas que estudian las propiedades beneficiosas y composición química de la granada (Punica granatum). Sin embargo, hay pocos estudios que correlacionen los análisis instrumentales con la percepción que tiene el consumidor a nivel sensorial. El análisis sensorial está íntimamente ligado a la opinión...
Chapter
Pomegranates are a well-known source of valuable substances with high antioxidant capacity. The manufacturing of pomegranate juices and their storage produce relevant changes on physical, chemical, and phytochemical composition of pomegranates. Pasteurization (thermal treatment) is the most popular preservation technique; however, new approaches (n...
Conference Paper
Full-text available
Microstructural and sensory properties of chokeberries dried by different techniques and routes are investigated. Bulk density of dried samples was affected by drying treatments. Vacuum-microwave dried samples showed lower values, except freeze dried samples. Freeze dried products were the most porous samples followed by vacuum-microwave dried ones...
Article
Pomegranate (PG) is a drought resistant crop, thriving well with scarce water resources. The non-climateric character of PG remarks the importance of determining the optimum harvest time to improve quality and phytochemical properties of PG. The influence of two different irrigation treatments on physicochemical and phytochemical parameters of PG w...
Article
Full-text available
The objective of this study was to evaluate the drying kinetics and energy requirements during convective drying (CD) (50, 60 or 70 °C), vacuum-microwave drying (VMD) (240, 360 or 480 W) and a combined method of convective pre-drying a nd vacuum-microwave fini shing d rying (CPD -VMFD) while processing pomegranate arils and rind. Drying kinetics of...
Article
Full-text available
Purpose: Sage, Salvia officinalis L (Lamiaceae), is widely cultivated medicinal plant for its economic importance and large content of bioactive components; therefore, in the present study, the active components (volatile compounds) and the anti-inflammatory effect of S. officinalis have been investigated. Methods: Salvia officinalis samples we...
Article
Pomegranate juice has gained high reputation due to its healthy properties and consequently it is now a highly demanded product. Due to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence, it is imperative to establish criteria for detecting adulteration. Addition of grape juic...
Article
Full-text available
Garlic slices were dehydrated by convective drying (CD) and by a combined method consisting of convective pre-drying followed by vacuum-microwave finishing drying (CPD-VMFD). Drying of garlic using VMFD led to samples with high values of lightness and slightly lower values of the coordinates a* and b*. The treatment CPD-VMFD significantly decreased...
Article
The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of their main physicochemical characteristics in eight Spanish clones. The results showed significantly different characteristics between the black and white mulberry species. Fruit weight of mul-berry species ranged from 2.10 to 4.15...
Article
Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as w...
Article
Full-text available
The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of main phytochemical, volatile composition and sensory profile characteristics in eight Spanish clones. The results showed that black and white mulberry species displayed significant different characteristics. PLS analysis has all...
Article
Full-text available
T. García-Ortuño, A.A. Carbonell-Barrachina, J. Andreu-Rodríguez, M.T. Ferrández-García, A. Calín-Sanchez, M. Ferrández-Villena, and C.E. Ferrández-García. 2013. Turning waste into a resource: Study of the effect of containers made of giant reed weeds on the shelf life and quality of tomatoes and strawberries. Cien. Inv. Agr. 40(1): 149-159. Giant...
Article
Full-text available
The influence of drying method on aroma compounds of thyme (Thymus vulgaris L.) was evaluated. The drying methods tested were convective drying, vacuum–microwave drying, and freeze drying, as well as a combination of convective predrying and VM finish drying. Thyme's convective drying kinetics are described by a two-term exponential model, and VM d...
Article
Full-text available
The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70 °C), (3) vacuum–microwave drying (240, 360, or 480 W), and (4) a combined method of convective pre-drying and vacuum–microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study inclu...
Article
Full-text available
Giant reed (Arundo donax L.) is currently one of the greatest invasive threats to Mediterranean-type river ecosystems worldwide and can be easily transformed into a cheap and sustainable material that can be used in the manufacturing of containers for the fruit and vegetable industry. Simple trays were prepared using giant reed, and their behavior...
Article
Pistachios have been roasted following the Iranian traditional method (soaking in salty water, drying and roasting at 135 °C). Three Iranian pistachio cultivars (Ahmad Aghaei, Akbari and Kaleghouchi) were compared for their volatile compositions, colour and odour intensity. Lightness decreased in the course of roasting, which resulted from Maillard...
Data
The influence of drying method on aroma compounds of sweet basil (Ocimum basilicum L.) was evaluated. The drying methods tested were convective (CD) and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD–VMFD). Sweet basil's drying kinetics for CD was de-scribed by a two term exponential model, while...
Article
Full-text available
Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and ana...
Article
The aim of this study was to contribute to the chemical, functional and qualitative characterisation of Japanese plum (Prunus salicina L., cv. Red Beaut, genotype “606”) cultivated with and without a mulching plastic by investigating the organic acids and sugars profiles, the total antioxidant activity and total polyphenols content, the volatile co...