Concepción Pérez-Lamela

University of Vigo | UVIGO · Department of Analytical and Food Chemistry

Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines...

Thermal treatments can cause undesirable sensory quality and nutritional changes in food, whereas high-quality retention has been widely reported for high-pressure processing (HPP). The aim of this study was to assess the retention of whole-fat milk vitamins after pressure-assisted thermal processing (PATP). The retention of ascorbic acid (AA), ret...

Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to signi...

Algae are organisms of high ecological value and also present an important economic value, since they have been demonstrated to contain interesting compounds with potential application in the nutrition, cosmetic and pharmaceutical industry for their antioxidant, antibacterial or anti-inflammatory properties, among others. Examples of these compound...

With the increase in global population, getting new sources of food is essential. One of the solutions can be found in the oceans due to algae. Microalgae are aquatic photosynthetic organisms largely used due to their variety of bioactive compounds. The consumption of microalgae has been carried out for centuries and is recommended by organizations...

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes...

The growing evidence supporting a link between exposure to the naturally occurring toxin β-N-methylamino-l-alanine (BMAA) and progressive neurodegenerative diseases, has recently arisen the interest of the scientific community. Latest investigations suggest that dietary exposure to this algal toxin may have been largely underestimated. This paper r...

an improved extraction and HPlC method for the simultaneous extraction and quantitation of retinol, α-tocopherol, α-tocotrienol, and β-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transparent plastic/glass bot- tles and Tetra Brik™ containers. The sample preparation method required pr...

An improved extraction and HPLC method for the simultaneous extraction and quantitation of retinol, alpha-tocopherol, alpha-tocotrienol, and beta-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transparent plastic/glass bottles and Tetra Brik (TM) containers. The sample preparation method req...

An improved extraction (2.5% HPO3, 5 mm dithiothreitol) and HPLC quantification methodology using a C–18 column at 35 °C and 0.1 m acetic acid (98%) and acetonitrile (2%) mobile phase was developed to quantify total ascorbic acid (AA) in commercial whole/semi-skim/skim raw/pasteurised/UHT milk packaged in opaque bags, transparent plastic, cardboard...

As bottled mineral water market is increasing in the world (especially in emergent and developed countries), the development of a simple protocol to train a panel to evaluate sensory properties would be a useful tool for natural drinking water industry. A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carb...

A suitable option for exploiting kiwifruit is to develop a processed product. High pressure treatment (HPT) was applied to kiwi purée and chill-stored for two months. Measurements during storage were: °Brix, pH, color, vitamin C, citric and malic acids, glucose, fructose, sucrose, microbial levels and sensory tests. HPT reduced the initial microbia...

The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and abiotic contaminants as affected by high-pressure processing (HPP) and pressure-assisted thermal processing (PATP). Substantially more research will be required to determine th...

Monte Carlo procedures can be used to evaluate the uncertainty of food safety and quality estimations caused by the variability in model parameters. This study describes shelf-life predictions based on the growth of Lactobacillus sakei in meat using Ratkowsky-type models, considering the effect of temperature, water activity (Aw) and modified atmos...

In response to recent requirements in food regulations, new procedures are now necessary to evaluate the impact of the variability in the parameters of food engineering models used for decisions of safe processing, packaging, storage and distribution conditions. The variability of these parameters generates an uncertainty in the estimations of prod...

The exponential growth of the pressure-processing industry and the many products found all over the world illustrate the commercial success of the high pressure processing (HPP) technology. The previous chapter described the essential elements of pressure processing including the mechanisms and inactivation kinetics of microorganisms and enzymes. A...

Pressure-assisted thermal processing (PATP) at T < 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T > 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases...

The purpose of this work was to examine the relationship of the total polyphenol index (TPI) as measured spectrophotometrically and individual phenols as determined by HPLC to antioxidant activity in red wines made from two Vitis vinifera grape varieties grown in NW Spain (viz. Mencía and Brancellao) during bottled storage in the dark for 12 months...

Part 1 of this article described the essential elements and opportunities of high pressure processing (HPP) and pressure-assisted thermal processing (PATP). Also covered were the worldwide growth of the pressure-processing food industry and the advantages of PATP over conventional thermal treatments. Part 2 will cover advances in microbial inactiva...

High pressure processing (HPP) effects are uniform and nearly instantaneous throughout foods and thus independent of the geometry and size of the product and equipment. This facilitated the scale-up of laboratory findings to full-scale production explaining the rapid commercialization of HPP technology. Many produds in worldwide markets and the exp...

En docencia virtual es más difícil elaborar una guía docente adaptada al sistema ECTS (European Credit Transfer System). Un aspecto especialmente complejo es la evaluación. En este sentido, es necesario diseñar y realizar un proceso de evaluación continua y personalizada del alumno.

The short shelf life of wines from the Northwest of the Iberian Peninsula requires careful control of their colour characteristics. In this work, we studied such characteristics in wines made from three different Vitis vinifera red grape varieties grown in northwestern Spain (viz. Sousón, Mencía and Brancellao, in sequence of decreasing colour inte...

Various analytical methods based on the HPLC-DAD technique were used to determine 38 phenolic compounds in red wines. While anthocyanins and hydroxycinnamic acids were determined by direct injection of wine samples, hydroxybenzoic acids, catechins, procyanidins and flavonols required an analytical pretreatment involving liquid–liquid partitioning w...

A method based on solid-phase extraction (on silica cartridges) and high-performance liquid chromatography (HPLC) followed by diode array UV detection is presented as an analytical tool for screening diquat (DQ) and paraquat (PQ) in drinking waters. The method is useful for quality control laboratories of water companies and beverage industries. Ab...

This study was aimed to evaluate the diet of the population of rural Galicia (NW Spain) to detect groups at risk and thereby aid the development of nutritional and dietary education policy.Design was cross-sectional assessment of diet from representative sample of rural Galician population, using triple 24-h dietary recall questionnaires (in three...

Simple, rapid, and inexpensive methods have been developed for the determination of polycyclic aromatic hydrocarbons (PAHs) in drinking waters without interferences from other chemical contaminants by use of two different extraction techniques and analysis by an optimized reverse-phase (RP) high-performance liquid chromatography followed by fluores...

The objective of this study was to optimize and characterise extraction methods to examine the effects of wood ash application on polycyclic aromatic hydrocarbons (PAHs) concentrations in run-off waters for the evaluation of their distribution by storage in the different compartments (free and bound to dissolved organic matter, DOM), what influence...

Wort as well as end-processing beer from barley were pressurised and different parameters related to the beer quality were measured to assess the influence of High Pressure Treatment (HPT) along the brewing process. Bitterness, iso-a-acids, and total a-acids were reduced in wort after applying high pressures. Foam, haze and chill haze, and saturate...

Una vez recopiladas y clasificadas las disposiciones legales vigentes que afectan al etiquetado de productos ecológicos en España, se estudió la adecuación a esta normativa, de la información presentada en las etiquetas de 109 alimentos ecológicos envasados, recogidos en establecimientos comerciales de Galicia. Se observaron irregularidades en el 6...

REQUERIMIENTOS PARA EL BUEN FUNCIONAMIENTO DE ESTA WEB: Internet Explorer I(nternet Explorer) y abrir los Métodos Oficiales de Análisis de la AOAC, que deberán estar instalados en el PC; ejecutar el link Nota los demás métodos son: RECOGIDOS POR PANREAC RECOPILADOS DE LA LEGISLACIÓN LABORATORIO AGROALIMENTARIO PRESENTACIÓN (en PowerPoint sobre méto...

A fluorimetric-detection RP-HPLC method is developed for the separation and quantification of bisphenol A diglycidyl ether (BADGE), bisphenol F diglycidyl ether (BFDGE), its hydrolysis and chlorohydroxy derivatives, and NOGE and BADGE oligomers. This method was applied to test an epoxy resin used as a coating for food contact packaging materials wi...

Methods of analysis for four additives (two antioxidants, IRGANOX 245 and 1035; an ultraviolet absorber, CHIMMASORB 81; and an optical brightening agent, UVITEX OB) in olive oil are reported. These additives have the potential to migrate from food-contact materials into the European Union fatty food simulant olive oil, which is the most difficult m...

A simple, rapid, sensitive and inexpensive method has been developed for the determination of ethylenediamine (EDA) in European Union food simulants. The method involves precolumn derivatization with ortho-phthaldehyde (OPA) and 2-mercaptoethanol (ME) to obtain a fluorescent derivative. Liquid chromatographic (HPLC) elution was achieved with methan...

REQUERIMIENTOS PARA EL BUEN FUNCIONAMIENTO DE ESTA WEB: Internet Explorer I(nternet Explorer) y abrir los Métodos Oficiales de Análisis de la AOAC, que deberán estar instalados en el PC; ejecutar el link Nota los demás métodos son: RECOGIDOS POR PANREAC RECOPILADOS DE LA LEGISLACIÓN LABORATORIO AGROALIMENTARIO PRESENTACIÓN (en PowerPoint sobre méto...

Heating a suspension of Bisphenol A diglycidyl ether (BADGE) in 20 : 80 tetrahydrofuran/water at 70°C and subsequent passage of the resulting solution through C18 columns allowed isolation and purification to > 97% of each of the two hydrolysis products 2-[4-(2,3-dihydroxypropoxy) phenyl]-2-[4-(2,3-epoxypropoxy)phenyl]propane (1HP) and 2,2-bis[4-(2...

In this study, high-pressure treatment (HPT) was applied to the mashing stage of beer production, which involves drying and milling of white malt and subsequent mixing with water. The following parameters were evaluated after pressurisation: β-glucanase activity, starch gelatinisation and sugar extraction. Evaluation of starch hydrolysis from the m...

Colistin (COL) and tiamulin (TML) are antibiotics used in veterinary practice. Diseases in animals are usually treated by adding the drug (liquid and/or solid medicated premix) to animal feed. Two simple, inexpensive, and rapid methods have been developed for quantification of COL and TML in liquid and solid medicated premixes by HPLC with diode-ar...

Different techniques and methods have been used to preserve foods. As long as scientific knowledge and technology have improved, new systems were discovered and applied in order to preserve foods. Pressurisation is a very recent technology in the food industry. It has been applied by this purpose since 1990. In this review after a brief historic de...

Two alternative RP-HPLC methods with fluorescence detection have been applied to quantify bisphenoL A diglycidyL ether (BADGE: CAS No. 1675-54-3) in three different types of epoxy resins formulations, based on this monomer, used as a coating for food-contact packaging materials. Chloroform was chosen as a swelling solvent to extract BADGE from the...

Two alternative RP-HPLC methods with fluorescence detection have been applied to quantify bisphenoL A diglycidyL ether (BADGE: CAS No. 1675-54-3) in three different types of epoxy resins formulations, based on this monomer, used as a coating for food-contact packaging materials. Chloroform was chosen as a swelling solvent to extract BADGE from the...

Resumen Resumo Two HPLC-UV methods with fluorescence detection have been applied to quantify and identify bisphenol A diglycidyl ether (BADGE: a monomer of epoxy resins used as a coating in packaging materials that contact food), in olive oil (official fatty food simulant in European Union legislation) and in food coatings. Through an extraction pr...

EU Directive 90/128/EEC prescribes a specific migration limit (SML) of 0.05 mg kg−1 for the aliphatic diaminem-xylylenediamine (XDA) into food or food simulants, but there is no generally accepted method of analysis available for testing compliance with this restriction.m-XDA has been determined in olive oil (EU food simulant for fatty foods) by hi...

European Union directive 90/128/EEC prescribes a specific migration limit of 0.05 mg/kg for the aliphatic diamine m-xylylenediamine (m-XDA) into food or food simultants, but there is no generally accepted method of analysis available for compliance testing with the given restriction. A method is described for the determination of m-XDA monomer in t...

To establish the stability of Ultranox 626 (an antioxidant added to plastics) in food simulants under migration conditions, migrations tests have been performed. A method has been developed for the determination of Ultranox 626 in the aqueous food simulants distilled water, 3% (w/v) acetic acid, and 15% (v/v) ethanol and in the fatty food simulants...

Two RP-HPLC with fluorescence detection alternative methods have been proposed to quantify and identify bisphenol A diglycidyl ether (BADGE), a monomer of epoxy resins used as a coating for food packaging materials, and its hydrolysis products (HPs) in three aqueous food liquid simulants:  15% (v/v) ethanol, 3% (w/v) acetic acid, and distilled wate...

The chemical structure of an aliphatic epoxy resin was studied by using gel permeation chromatography (GPC), Fourier transform infrared (FTIR), FTIR-TGA (thermogravimetric analysis), mass spectrometry in fast atom bombardment (FAB) mode, and wet analysis. We found that when trimethylolpropane is used as starting monomer, only two OH groups are epox...

Il existe beaucoup d'agents durcisseurs utilisables à température ambiente dans les systèmes époxydiques. Parmi eux, les bases de Mannich possèdent de bonnes propriétés durcissantes et présentent l'avantage d'avoir une faible viscosité. Cependant, la synthèse de la plupart des durcisseurs de ce type, disponibles sur le marché, utilise du phénol. Bi...