Maribel Abadias’s research while affiliated with IRTA Institute of Agrifood Research and Technology and other places

Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluating its probiotic viability, nutritional, volatile, and sensory profile before and after fermentation and digestion over 12 days of storage at 5 °C. Thus, PGJ containing inulin (PGJI) was inoculated with L. casei (10⁷ CFU/mL) and stored for 12 days at 5 °C, either as non-fermented (PGJI_PRO) or fermented for 48 h at 37 °C (PGJI_FER). Afterward, probiotic viability, physicochemical and nutritional properties, sensory attributes, and the volatile profile were evaluated over storage time. L. casei remained viable throughout storage (7.6 log CFU/mL) and even proliferated after fermentation (8.4 log CFU/mL) without decreasing after digestion. Nutritional properties were favorably affected after fermentation, providing lactic acid (1 g/L), vitamin B12 (1.05 µg/100 mL), and enhanced antihypertensive activity. Digestion boosted polyphenol content and antioxidant capacity by 64 % and 54 %, respectively. Regarding the volatile profile, fermentation greatly impacted delivering compounds related to lactic-butter attributes (e.g., acetoin, butanoic acid) and fermentation attributes (e.g., 3-pentanone, acetic acid). Nevertheless, storage time further affected the volatile profile, particularly after six days, increasing rancid flavor-related compounds. Sensory evaluation showed high acceptance of the synbiotic juice (90 %), reaching lower rates after fermentation (50 %). This study confirms the stability and health potential of L. casei in a fruit-based synbiotic beverage, highlighting its nutritional, functional, and sensory attributes.

The growing demand for fresh foods, as well as the rise in ready-to-eat foods, is leading the food industry to study edible coatings to maintain the quality of fresh-cut fruit. The objective of this work was, first, to determine the antimicrobial activity of a commercial anti-browning solution (A), chitosan (CH), and nanochitosan (NCH) both in vitro and in vivo and, secondly, to assess the effects of those coatings on the quality of fresh-cut nectarines. Antimicrobial activity was studied against Listeria monocytogenes and Saccharomyces cerevisiae, which were used as models of a foodborne pathogen and a spoilage microorganism, respectively. After evaluating their effect against both microorganisms, including in nectarines (Prunus persica L. cv Nectagala), the fruit was treated with commercial anti-browning alone (A), anti-browning with chitosan (A + CH), and anti-browning with nanochitosan (A + NCH). The slices were then sealed in polyethylene plastic trays and stored at 5 °C for 6 days. pH, titratable acidity, soluble solids content, firmness, color, visual acceptance, and microbiological evolution were assessed. Total color difference (TCD) results demonstrated higher value in the fresh-cut fruit without coating. The chitosan coating controlled microbial growth during cold storage without causing significant alterations to the fruit’s quality, while it had the highest overall visual acceptance of the final product. Chitosan demonstrated clear advantages as an edible biocoating for fresh-cut nectarines, whereas nanochitosan did not perform as effectively as expected, indicating the need for further optimization to realize its potential benefits. The combination of chitosan and anti-browning agents presents a sustainable method for enhancing the quality and safety of fresh-cut nectarines, which may contribute to the extension of their shelf life

This tender, developed under a self‐task mandate from the BIOHAZ Panel, analysed the characteristics of the water and the practices followed by the European food business operators (FBOs) to maintain process water quality used during the post‐harvest handling and processing operations for fresh and frozen fruits, vegetables and herbs (ffFVHs) using: information and data obtained from FBOs, experimental data extracted from literature and dynamic mass balance modelling. Quantitative data were obtained from 61 FBO scenarios (29 from the fresh‐whole sector, 19 from the fresh‐cut sector, and 13 from the frozen sector). The impact of no water treatment was evaluated in 17 scenarios, while in 44, the challenges of maintaining the microbiological quality with water disinfection agents were examined, including chlorine, peroxyacetic acid, and hydrogen peroxide. The findings highlighted that when no water disinfection treatment was used Listeria monocytogenes was detected in some scenarios of the fresh‐whole and frozen FVH sectors as well as Salmonella, pathogenic Escherichia coli and norovirus in the fresh‐cut and frozen FVH sector. Additionally, inadequate or improper monitoring systems resulted in either excessively high or insufficient disinfectant concentrations in the water, which, when too low, failed to sufficiently reduce the microbial load. The literature review revealed a tendency to: focus on leafy greens, use chlorine‐based disinfectants, and employ chemical oxygen demand (COD) as the primary physico‐chemical parameter, with total dissolved solids (TDS) and turbidity considered to a lesser extent, as indicators of water quality. Additionally, dynamic mass balance modelling was used to interpret experimental data from literature and FBOs. The model was fundamental to estimate key unknown parameters, predict the microbial contamination and accumulation of organic matter and allowing to simulate “what‐if scenarios.”

The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces anti-nutrients, and enhances nutrient bioavailability. This study investigates the potential of combining corn flour with peach peel flour, derived from Royal Summer peachs (RSF), at different concentrations (0%, 5%, and 15%). A factorial experimental design was utilized to evaluate the impact of RSF incorporation on the proximate composition, antioxidant capacity, and functional properties of the flour. The results indicate that flours containing 15% RSF demonstrated significant improvements in terms of the dietary fiber content (5.90 g per 100 g⁻¹) and antioxidant capacity (ABTS•+ 745.33 µmol TE per 100 g⁻¹), meeting the “source of fiber” labelling requirements. The glycemic index of the 15% RSF flour was reduced to 78.09 compared to non-enriched flours. The functional properties of the flour, such as swelling and gelation capacities, were also enhanced with RSF incorporation. These findings highlight the potential of RSF-enriched flours in regard to the development of sustainable, health-promoting, plant-based, and gluten-free flours.

In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide spectrum of antimicrobial activities and a range of biomedical effects, including antioxidant, antiallergic, hepatoprotective, anticarcinogenic, anti-inflammatory, and antithrombotic, among others. The objective of this work was to study the antilisterial effect of ferulic acid (FA, 1500 mg/L) on fresh, ready-to-eat orange (FOJ) and apple (FAJ) juices and evaluate its effect on product quality. The results showed that FA reduced the Listeria monocytogenes population after 9 days of storage at 4 °C, but no effect on the indigenous microbiota was observed. The titratable acidity and color significantly changed. The antioxidant capacity and total phenolic content significantly increased with the addition of FA, being at least two times greater in fortified juices. FAJ and FOJ containing FA were scored lower (6.8 and 5.7 on a 9-point hedonic scale, respectively) than their respective controls. Overall, our results demonstrated that FA treatment could be a useful strategy to maintain the safety of fresh apple and orange juices and increase the antioxidant activity and phenolic content. The potential industrial applications and health benefits of the fortification of fruit juices with FA should be further explored.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf‐life characterization were investigated in hazelnut omelette (gluten and gluten‐free) and chestnut pudding (sugar and sugar‐free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as “creamy,” “smooth,” and “handmade.” In addition, the texture obtained with the hazelnut omelette gluten‐free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (−0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf‐life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%–43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP (“toasted,” “fluffy,” and “sweet”), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten‐free and sugar‐free developed products, offering attractive organoleptic and textural characteristics.

Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition suggests its use as raw materials that can potentially be valued by different techniques and used as resources for new food additives, leading to economic and environmental benefits. In this work, the extraction and production of microfibrillated cellulose (MFC) as the way forward to valorise agroindustrial residues. The high surface area and aspect ratio, rheological behaviour, water absorption and absence of cytotoxic and genotoxic properties of MFC studied in the present study facilitate its use in food applications as stabilizing and texturizer agent. This work has two main goals: The first goal is the production of MFC using a method based on the combination of green chemical and mechanical pre-treatment of the feedstock followed by a disintegration process of the cellulose obtained from agroindustrial residues. The results revealed that the different MFC obtained have a quality comparable with commercial MFC, which is reported by the determination of the Quality Index (QI). QI values between 50 and 63 are obtained with the agroindustrial subproducts tested. The MFC was also characterized using several techniques such as FTIR, SEM and TGA. The second goal is the MFC validation as thickener agent in food (mayonnaise, peach nectar, strawberry syrup and puree apple). First, a rheological study was carried out to observe the MFC thixotropic behaviour. Second, to evaluate techno-functional properties in-vivo, MFC was compared in terms of functionality with the seven additives commonly used in the industry: tare gum, xanthan gum, guar gum, carrageenan, pectin, agar and gelatine. The results revealed that the sample with 0.1% MFC exhibited a reduced thixotropic behavior compared to the other samples (1, 1.5 and 2%). Compared with commercial gums, MFC exhibits the highest water activity (0.87 ± 0.00) and the most alkaline pH value (10.10 ± 0.01). In the in vivo dietary models, thermal stabilization values after 15 min at 85 °C indicate that gums perform better than MFC and carrageenan in mayonnaise stabilization. This study also reveals that gums are more effective in stabilizing the cloud, while gelatine or MFC-containing samples exhibit a higher cloud volume after 30 min of stabilization. Notably, the cloud suspension of peach nectar with MFC-containing samples compares favorably to the control without gums (20 to 40%). This comprehensive study underscores the potential of MFC as a versatile and eco-friendly alternative in food applications, aligning with the broader goals of sustainable waste management and environmentally conscious practices in the agroindustrial sector. Graphical Abstract

Nectarines, a popular pit fruit closely related to peaches, are renowned for their nutritional value and associated health benefits. However, challenges arise in maintaining optimal organoleptic properties during harvest and handling, eventually leading to production waste and heterogeneous quality in the fruit that arrives to the consumer. This study investigates the impact of nectarine position on trees during the whole ripening process using non-destructive near-infrared (NIR) spectroscopy. Nectarines exposed to more sunlight mature faster and this influences sugar content and acidity, emphasising the significance of considering height, prominence and orientation in ripening dynamics of the fruit. Different data unfolding strategies were compared, using ANOVA-Simultaneous Component Analysis (ASCA) to reveal the significance of in-tree position factors at different ripening stages, and observing high significance at harvest. This underscores the necessity for growers and handlers to consider these factors for reducing waste. NIR spectroscopy, with adequate data analysis, is a valuable tool for the holistic analysis of fruit ripening, providing crucial insights for maintaining optimal fruit organoleptic properties from harvest to consumer.