Francisco Artés

• Prof. Dr.
• Professor Emeritus at Technical University of Cartagena

Figs are an important constituent of the Mediterranean diet, widely consumed fresh. Due to their very short shelf life, postharvest techniques to preserve quality and safety should be implemented. The current work aimed to study the combined effect of a postharvest UV–C treatment (5 or 10 kJ m⁻²) followed by packaging under passive modified atmosph...

Radish and broccoli are very rich in bioactive compounds, especially in their early growth stages after germination. Therefore, the objective of this work was to increase the functional properties of their 10-day sprouts at 20 ℃, by applying ultraviolet radiation-UV-(9 kJ/m2 UV-C or 15 kJ/m2 UV-B) as a post-harvest abiotic stress. A shelf life of 1...

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The...

The popularity of date palm (Phoenix dactylifera) fruit is increasing, therefore the demand for high-quality date palm fruit with less or no chemical treatment is the topic of interest for date producers and consumers. The quality of date palm fruit is much dependent on its postharvest handling and processing. For preventing the degradation and mai...

The effect of a UV-C (0, 2.4, 4.8 and 7.2 kJ m−2) pre-treatment was studied during storage at 5 °C on quality changes of fresh-cut watermelon cylinders with different cut intensities (2.7 cm Ø; 1, 2, 4 or 8 cm length). The steady state of the modified atmosphere was reached on day 4 with 4.5–9.6 kPa CO2 + 14 kPa O2. UV-C treatments were more effect...

An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide...

Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m ⁻² ), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Mu...

This study addresses the development of unpollinated and pollinated flowers of date palm (Phoenix dactylifera L.). cv. Deglet Noor in three successive seasons (2015–2017), focusing on the physico-chemical characterization and functional properties of fruits at Kimri stage. Results showed for the first time that dropped fruits at Kimri stage have a...

Preharvest low UV-C doses applied during spinach growth in the field as a preharvest tool could improve the antioxidant status, increasing the antioxidant compounds content and improving the resistnce to fungal damage. This physical treatment could replace or decrease the use of chemical treatments to control fungal diseases, which may leave unplea...

Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids,...

This study reports the main phenolic compounds, as well as phenolic profiles and antioxidant activity in nine sun-dried fig cultivars with different skin color, originating from SouthEastern and Middle-Eastern Tunisia. For all evaluated parameters, a considerable variability with high significant differences was observed among the cultivars studied...

17 This study reports the main phenolic compounds, as well as phenolic profiles and antioxidant 18 activity in nine sun-dried fig cultivars with different skin color, originating from South-19 Eastern and Middle-Eastern Tunisia. For all evaluated parameters, a considerable variability 20 with high significant differences was observed among the cult...

There is increasing interest in healthy and ready-to-eat natural horticultural products. In this sense, fresh-cut and then microwaved cowpea can be considered a good option to stimulate legume consumption, since they are a source of proteins and bioactive compounds. The objective of this work was to evaluate the quality of fresh-cut cowpea prepared...

The present study evaluated the effect of different sanitizers (an edible coating (EC) based on sucrose fatty acid esters, and UV-C (3 kJ m-2), compared with a control consisting of a conventional NaOCl washing (CTRL)) on the quality changes of fresh-cut (FC) faba (Vicia faba L.) seeds stored for 10 d at 4 °C. Additionally, domestic cooking of samp...

The effect of storage at 0 and 20°C for 30 days with and without a passive Modified Atmosphere Packaging (MAP) and the effect of a freezing storage at-20,-40 and-80°C for 10 months followed by 1 week at 5°C on overall quality of Deglet Nour dates were studied. After the storage time, the physicochemical properties and sensory quality, microbial dev...

BACKGROUND Kale is a vegetable that contains a high proportion of health‐promoting compounds although its consumption as a beverage is very limited due to its bitter flavor. Nonetheless, the bitter flavor of Brassica may be masked by sweetening. The effects were studied of different stevia extracts (CTRL, S0.5 (g L⁻¹), S1.25 and S2.5) added to a ka...

Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health‐promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α‐ (10, 30 and 40 mmol L⁻¹), β‐ (3, 6 and 10 mmol L⁻...

In the recent years food safety has become a target for the fresh-cut industry. Several outbreaks of foodborne illness caused by pathogens as Escherichia coli and Salmonella spp., among other enteric pathogens, have been widely reported in fruits and vegetables. Chlorine is the most widely used sanitizing agent for reducing pathogens on whole and f...

Two innovative broccoli (53% either cv. Parthenon or Bimi) hummuses were formulated. Semi-continuous microwave treatment (MW; 9 kW/40 s) or high-pressure processing (HPP; 550 MPa/10 min/23 °C) were applied to study hummus quality (microbiological/ physicochemical/sensory/bioactive compounds) during 28 days (5 °C). The initial mesophilic, psychrophi...

Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous mi...

The main nutritional/bioactive compounds (protein; aminoacids, AA; fucose; minerals; vitamins B12 and C; and total phenolic content, TPC) of nine commercial algae powders, used as food supplements, were studied. Undaria pinnatifida showed the highest protein/aminoacid contents (51.6/54.4 g 100 g–1). Among brown macroalgae, Himanthalia elongata show...

Background: Some algae are an excellent source of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetables beverages like smoothies. Nevertheless, the algae supplementation of smoothies may lead to possible quality changes during smoothie shelf life that needs to be studied. Therefore, the q...

Background: The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at...

Background: Extra early nectarine cultivars such as 'VioWhite 5' could present a lack of organoleptic and nutritional quality. Heat treatments (HT) can be applied to improve their primary characteristics. In this experiment, Control [non-treated], HT1 [3 h; 45 °C] and HT2 [2 h; 50 °C] were studied. Fruit were stored [10 days; 0 ± 0.5 °C; 90-95% RH...

UV-B radiation (5, 10 and 15 kJ m− 2) treatments, single or combined with UV-C (9 kJ m− 2), were hereby firstly studied as bioprocessing tools to enhance bioactive compounds of broccoli byproducts (leaves and stalks) compared to edible florets during storage (72 h/15 °C). Leaves showed similar total phenolic content (TPC) and antioxidant capacity (...

Physiological and pathological disorders of lemons (Citrus limon (L.) Osbeck) are the main causes of quality losses during shelf life leading to high economic losses. This experiment studied the effect of innovative postharvest chemical treatments [Fortisol Ca (1%; FoCa), Fortisol CaPlus (1.5%; FoCaPlus), Philabuster (0.2%; PHI) and Ortocil (1%; OR...

Background: Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth. Results: the combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modifi...

The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer’s desire for healthy, convenient, fresh, and ready-to-eat plant food-derived commodities. Fresh-cut fruits and vegetables are usually packaged under active- or passive-modified atmosphere packaging, while its shelf life must be under refrigera...

Background: Food industry is continuously innovating to fulfill the consumer´s demand of healthy new ready to eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this...

The elaboration of fresh-cut vegetables needs a disinfection step to reduce the growth of spoilage and pathogenic microorganisms.In general, this requires the addition of sanitizers such as chlorine or hypochlorites. However, due to the fact that chlorinereacts with other organic compounds, leading to the formation of halogenated by-products that a...

La elaboración de hortalizas de IV Gama requiere de una etapa de desinfección que reduzca el crecimiento de microorganismos alterantes y patogénicos. En general, esta desinfección requiere de la adición de productos sanitizantes como el cloro o sus hipocloritos. Debido a que el cloro reacciona con otros compuestos orgánicos, dando lugar a la formac...

A vitamin B12-fortified (0.25 mg L⁻¹) chitosan (10 g L⁻¹) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blendin...

Carrots are worldwide highly consumed due to their sensory characteristics and health-promoting properties. However, their low phenolic/antioxidant levels may be highly increased with abiotic stresses. Accordingly, phenolic/antioxidant enhancements and related phenylalanine ammonia-lyase (PAL) activity of carrot shreds under different treatments (U...

Watermelon (Citrullus lanatus) is usually minimally processed as cubes, edgecut damage being a remarkable defect. To avoid such disorder, processing as cylinders and using UV-C as sanitizing tool can be an interesting alternative to preserve quality during shelf life. The effect of UV-C radiation on overall quality, microbial growth, phenolics cont...

The single and combined effects of UV-B (1.5 kJ/m2) and UV-C (4.0 kJ/m2) radiation treatments were studied on the phenylalanine ammonia-lyase (PAL) activity, phenolic content and antioxidant capacity (TAC) of shredded fresh-cut carrots during 72 h at 15 ºC. Non-irradiated samples were used as control (CTRL). PAL activity of UV-B and CTRL samples wa...

We investigated the alterations on bioactive compounds after treatments with ozonated water during the storage of organically and conventionally cultivated mangoes, cv. Palmer. Mangoes were stored in a cold chamber (14 ± 2 °C) for 15 d and evaluated after the harvest and sanitization treatments (chlorine and ozonated water—10 and 20 min) at 7 and 1...

Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 ± 2 °C for 35 s, provided by continuous semi-industrial microwave (MW) under different conditions (high power/short time and low power/long time) or conventional pasteurization (CP)...

Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity,...

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving ver...

Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titrata...

The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 ℃ was investigated. A better color retention of the microw...

Background: Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency, and high overall quality of the final product. The main quality changes of tomato...

Se ha estudiado el efecto de la desinfección con agua electrolizada neutra (AEN) y la aplicación de dos recubrimientos comestibles sobre el contenido de vitamina C y el perfil fenólico durante la vida comercial de dos variedades de brócoli mínimamente procesadas en fresco (MPF), la convencional Parthenon y el nuevo híbrido Bimi. El brócoli se desin...

The effect of long-term regulated deficit irrigation (RDI) strategies on bioactive compounds and enzymes at harvest, during cold storage [0 °C, 90% to 95% relative humidity (RH)] and after a simulated retail sale period (15 °C, 70% to 75% RH) of extra-early nectarine ‘VioWhite 5’ [Prunus persica (L.) Batsch] was evaluated for 3 consecutive years. R...

This study investigated the influence of sustained deficit irrigation (SDI, 78% less water supply than the reference evapotranspiration, ET0) compared to a control (100% ET0) on the physicochemical and sensory qualities and health-promoting compounds of pomegranate arils stored for 14 days at 5 °C. Prior to processing, the fruits were stored for 0,...

This study was carried out during two successive seasons 2011 and 2012 at the Aridlands and Oases Cropping Laboratory, Institute of the Arid Regions Medenine. The effect of several levels of partial vacuum (PV) and gas composition in modified atmosphere packaging (MAP) on overall quality of Deglet Nour date palm at Tamar stage during storage for 30...

The effect of postharvest vapor heat treatments at 95℃ (4, 7, and 10 s) regarding a conventional sanitizing treatment with 100 mg NaClO l(-1) on enzyme activities (phenylalanine ammonia lyase, polyphenol oxidase, and peroxidase), phenolic content, and total antioxidant capacity of fresh-cut pomegranates arils throughout 18 days at 5℃ was studied. F...

Changes in the polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) and phenylalanine ammonia-lyase (PAL) activities, total phenolics content (TPC) and total antioxidant capacity (TAC) on two red fresh vegetable smoothies (R1 and R2) based on tomato, red pepper, broccoli and carrot stored at 5 and 20 °C were monitored. A convention...

Nowadays, Spain is the fourth largest producer of nectarine and peach with an average annual volume of 1,219,780.50 tonnes. This quantity has increased in recent years due to the new varieties obtained which are adapted to each geographical area and specific soil conditions. Also, it is due to advances in irrigation and fertilization strategies, as...

Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40...

There is currently a high demand for natural and fresh-cut fruits. In this study, natural additives were applied to fresh-cut nectarines: (1) control, nontreated; (2) wedges were dipped in an antibrowning solution containing calcium ascorbate (AB); (3) and (4) wedges were dipped in an AB plus natural antimicrobial agents (vanillin or cinnamic acid,...

A comparative study of fresh extra early ‘VioWhite 5’ nectarines, cultivated under long-term regulated deficit irrigation (RDI) strategies and stored under cold conditions, combined or not with a controlled atmosphere (CA; 3–4 kPa O2 and 12–14 kPa CO2) or 1-methylcyclopropene (1-MCP; 1.25 μL L−1, 24 h, 0 °C), was performed. These strategies were: (...

The effect of natural antimicrobials such as vanillin (1 or 2 g/L) or cinnamic acid (0.15 and 0.3 g L−1) in an aqueous solution or the use of cinnamic vapors through a filter paper placed inside a container (active modified atmosphere packaging-MAP), on the quality of fresh-cut melon stored 10 days at 5°C was assayed. Immersion in water was used as...

Water scarcity makes necessary the use of tools for increasing water productivity such as regulated deficit irrigation strategies (RDI). The effect of RDI on fresh-cut white flesh extra-early nectarine was studied. Initially, the soluble solids content of nectarines from RDI was higher than in control and over-irrigated fruits (9.72 ± 0.20 vs. 8.57...

There is a growing consumer demand for higher healthy foods such as berries which are a rich source of phenolic compounds. The current work evaluated blackberry cultivars: Cherokee, Tupy and Xavante; raspberry cultivars: Heritage, Fallgold and Black; and the hybrid Boysenberry. All berries were grown under homogenous subtropical conditions in Brazi...

Biochemical and enzymatic responses to long-term regulated deficit irrigation (RDI) at harvest, during cold storage and after retail sale period of 'Flordastar' early peaches were evaluated. Irrigation strategies were Control, and two RDI applied during postharvest period (RDI1 : severe; RDI2 : moderate), based on different thresholds of maximum of...

Among the vast insect pest attacks suffered by date palm, the carob moth (Ectomyeloisceratoniae) is the most destructive causing the largest damages every season. Methyl bromide is the most effective insecticide for date palm but its use will be shortly forbidden and sustainable alternatives must be found. The current work firstly evaluated the eff...

The severe drought in the southeast Spanish Mediterranean agricultural ecosystems, has led to the implementation of deficit irrigation strategies (DI). In this work the effect of combined DI and controlled atmosphere (CA) storage on the quality parameters and shelf-life of Chinese jujube (Ziziphus jujuba) was studied. Three different irrigation tre...

Agriculture in semi-arid areas faces the scarcity of water resources. The effect of deficit irrigation (DI) on quality of 'Flordastar' peach slices stored in modified atmosphere packaging was studied. The DI was programmed according to signal intensity (SI) of the maximum daily trunk shrinkage (MDS); DI plants were irrigated to maintain MDS SI valu...