
Arantzazu Valdés GarcíaUniversity of Alicante | UA · Analytical Chemistry, Nutrition and Bromatology
Arantzazu Valdés García
PhD in Chemistry
About
63
Publications
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Introduction
Dr. Arantzazu Valdés García currently works at the "Analytical Chemistry, Nutrition and Bromatology Department", University of Alicante,focused in the follow research lines: Oxidative stability study of food; Active packaging; Natural antioxidants and antimicrobials; Sustainable additives for polymers; Biodegradable composites reinforced with vegetable fibres; Revalorization of agricultural residues; Characterization of polymer materials: properties and degradation studies; Sensory analysis.
Additional affiliations
September 2016 - September 2016
September 2016 - September 2016
Publications
Publications (63)
To valorize the main five papaya (Carica papaya L. var. intenzza) wastes generated by the industry (pulp, skin, petiole, seeds and leaves), their lignocellulosic fraction, structural, chemical and mineral compositions, in vitro antioxidant activity, and phenolic profile were studied. Samples were directly analyzed for the chemical composition by th...
In this study, a pioneering cascade method involving ultrasound-assisted extraction (UAE) and Box–Behnken Design (BBD) was optimized to valorize pineapple core waste by the sequential extraction of, firstly phenolic compounds and, secondly, carotenoids. The effectiveness of the extraction was evaluated based on total polyphenol content (TPC) and an...
The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5–3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, commercial cured ewe’s milk cheese samples with a similar external appearance were analyzed, including fi...
Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due...
Blending Poly(lactic acid) (PLA) and Poly(ε-caprolactone) (PCL) is a promising strategy to enhance the properties of biodegradable materials. However, these compounds are thermodynamically immiscible and, consequently, compatibilization is required during polymer blending. Reinforced biocomposites can be obtained by adding agricultural wastes gener...
Almond (Prunus amygdalus) is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is industrially removed contributing approximately 35-75% of the total fruit weight. This residue is normally...
Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV...
This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity was optimized. An experimental design to optimize the MAE procedure through response surface method...
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmac...
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box-Behnken experimental d...
In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond shell antioxidant extract (ASE) was obtained by microwave-assisted extraction, while cellulose nanocr...
Nuts presence in diets has notably increased due to their composition. The presence of antioxi-dants and their unsaturated fatty acid profile have led to a considerable increase in their con-sumption. Volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences the raw material selection for compo...
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On th...
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as t...
Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among...
Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and fl...
Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation...
Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal propert...
Agricultural selection programmes are, today, working hard to obtain novel raspberry cultivars with higher nutritional and commercial quality. One of those cultivars is "Adelita". This study aims to provide novel tools for raspberry cultivar identification-more specifically, the differentiation of "Adelita" from other raspberry cultivars. To perfor...
En las ciencias sanitarias es importante el aprendizaje de las tecnologías de la información y comunicación, ya que es un sector en constante evolución y desarrollo. Por ello, el objetivo del presente trabajo fue implementar, dentro del proceso de enseñanza-aprendizaje en estudiantes del Grado en Nutrición Humana y Dietética, estrategias centradas...
Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total...
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also ob...
Polyhydroxyalkanoates (PHAs) are nowadays considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA materials exhibit unsatisfactory smells that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids,...
Poly(hydroxyalkanoates) (PHAs) are currently considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA grades exhibit unsatisfactory smell that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, c...
Background
Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificia...
The industrial interest for microencapsulation techniques to produce innovative materials has increased in the last years. Microencapsulation shows several advantages for textile industries since active compounds, such as vitamins, essential oils, antimicrobials and/or antibiotics can be isolated to protect them from environment factors (oxygen, li...
Nowadays, the goal of industries and governments to secure a sustainable future is the development of renewable resource-based polymeric biomaterials containing the maximum possible amount of renewable biomass-based derivatives. The search for potential bio-based alternatives from energy to plastics is directed toward the reduction of the petroleum...
The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the m...
Nanotechnologies have emerged to support advancements in production, packaging, and preservation of foods. One of the most important areas in the food sector where nanotechnology gained an innovative role is the food packaging industry. Multifunctional nanocomposites with desired properties can be tailored by combining reinforcement phases with ant...
The quality and safety of processed food strongly depend on their packaging and the protection that it provides. The increasing accumulation of non-biodegradable polymers in the environment represents a threat to the natural habitats and it raises the issue of municipal waste disposal. To overcome these drawbacks, new polymers obtained from natural...
Nanocellulose is considered a sustainable nanomaterial due to its availability, biodegradability, and biocompatibility. It exists in a number of forms, including nanofibrillated cellulose (NFC), nanocrystalline cellulose (NCC) or cellulose nanocrystals (CNCs), and bacterial cellulose (BC). Nanocellulose can be used to reinforce polymers, paper, and...
The primary function of packaging is to contain and protect the product from damage or degradation processes, maintaining its safety and quality and ensuring it reaches the consumer in the same condition as when it was produced and throughout its shelf life. This article describes new trends in packaging for drinks, focusing on different packaging...
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries becau...
Concerns on environmental issues have increased in the last decade, while the continuous fluctuations in fuel prices have conditioned the research and development of new bio-based materials to be used in food packaging. In this context, poly(ε-caprolactone) (PCL) is a biodegradable polymer that exhibits good mechanical properties and biocompatibili...
Growing interest in biomass valorisation in recent years has led to an increasing research focusing on its high content in phytochemicals showing high potential health benefits related to their antioxidant, anti-inflammatory and antibacterial properties, among others. On the other hand, the demand for natural antioxidants in industry is continuousl...
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries becau...
In this study we provide an overview of the latest developments on the extraction, production, modification and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible films. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by g...
Reinforced poly(ε-caprolactone) (PCL)/almond skin (AS) biocomposites were prepared by extrusion and injection moulding at different AS contents (0, 10, 20, 30 wt%) in order to revalorize this agricultural residue. AS particles were characterized by field emission scanning electron microscopy (FESEM), attenuated total reflectance infrared spectrosco...
The quality and safety of processed food strongly depend on their packaging and the
protection that it provides. The increasing accumulation of synthetic non-biodegradable plastics in
the environment represents a threat to the natural habitats. This has lead companies and researchers
to explore different ways to develop bio-based polymers made from...
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctio...
New trends in beverage packaging are focusing on the structure modification of
packaging materials and the development of new active and/or intelligent systems, which
can interact with the product or its environment, improving the conservation of beverages,
such as wine, juice or beer, customer acceptability, and food security. In this paper, the
m...
The accumulation of non-biodegradable plastics in the environment, raising the issue of waste disposal, joined to the growing concerns about the high dependence on petroleum-based materials has led to the development of new bio-based polymers obtained directly from biomass. Unlike the chemically synthesized polymers, bioplastics are produced by liv...
Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we...
A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin by-products was optimized. A three-level, three-factor Box-Behnken design was used to evaluate the effect of almond skin weight, microwave power and irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). Almond skin weight was t...
The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional pro...
In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxidative stability of almonds under normal storage and accelerated oxidation conditions were investigated. Fried almonds showed higher initial linoleic acid content due to oil frying medium migration to the samples. As oxidation time increased, a diffe...
Billion metric tons of agricultural residues are generated every year from industry worldwide that may be considered one of the most abundant, cheap and renewable resources on earth. However, they are normally incinerated or dumped causing environmental problems such as air pollution, soil erosion and decreasing soil biological activity. The reuse...
The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development i...
Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increa...
Unlabelled:
Three different almond cultivars (Spanish Guara, Marcona, and Butte from U.S.A.) were characterized by using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and thermal analysis techniques (differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). All samples were directly analyzed wi...
Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increa...
Tree nuts are characterized by high total lipid content, ranging from 45 to 75% depending on the nut type. Their lipid profile is composed mainly of heart-protective monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). In this sense, it is possible to distinguish a group of nuts rich in MUFAs (mainly oleic acid) such as haze...