Browsing by Subject "Storage"

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    Delays in processing and storage of pig seminal plasma alters levels of contained antioxidants
    (2021-03) Barranco, Isabel; Tvarijonaviciute, Asta; Padilla, Lorena; Rodríguez-Martínez, Heriberto; Roca, Jordi; Xiomara, Lucas; Medicina y Cirugía Animal
    Seminal plasma (SP) antioxidants are considered biomarkers of sperm function and fertility for AI-boars. The current protocol for their measurement implies the SP was harvested immediately after ejaculation and prompt stored at -80 °C until analysis. Such protocol may be impractical for AI-centers. This study evaluated how SP levels of antioxidants were influenced by delays in (1) SP-harvesting (0 [control], 2 or 24 h at 17 °C after ejaculate collection), in (2) SP-freezing (0 [control] or 24 h at 17 °C after SP-harvesting) or (3) the temperature of storage (-80 °C [control] or - 20 °C). The SP-antioxidants evaluated were: glutathione peroxidase [GPx], superoxide dismutase [SOD], paraoxonase-1 [PON-1], trolox equivalent antioxidant capacity [TEAC] and oxidative stress index [OSI]. A total of 120 aliquots from 10 entire ejaculates were handled in three trials. They were centrifuged (1500 g, 10 min) for harvesting SP and antioxidants were measured with an Automatic Chemistry Analyzer. A 24 h-delay in harvesting the SP led to an increase (p˂0.001) in TEAC and SOD SP-levels, and a decrease (p˂0.05) of OSI and PON-1. Similarly, a 24 h-delay to freeze the SP increased (p˂0.01) TEAC values and decreased (p˂0.01) PON-1 and GPx activity levels. Finally, storing the SP at -20 °C decreased (p˂0.001) SP-levels of TEAC, PON-1 and GPx, and increased (p˂0.01) OSI values. Strong positive relationships (p˂0.001) were found between antioxidant SP-levels in processed samples and their respective controls. In sum, handling and SP storage influence antioxidant measurements in AI-boars. Reliable levels of SP-antioxidants can only be warranted if a strict protocol for harvesting and SP storage is followed.
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    Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin
    (Elsevier, 2019-07-25) Navarro Orcajada, Silvia; Muñoz Sánchez, Iván; Laveda Cano, Lorena; Cano Yelo, Desiré; Matencio Durán, Adrián; Conesa Valverde, Irene; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A
    Despite being saturated, a huge quantity of “novel” functional food products reaches the food market every day and companies are looking for new products to catch consumers’ attention. In the present study, the inclusion complexes of oxyresveratrol with α-, β- and γ-CD are characterized using DSC, TGA, SEM and molecular docking and their complexing capacities arecompared. As β-CD showed the best results, i) 0.2mM oxyresveratrol alone, ii) 0.2mM oxyresveratrol complexed with 8mM β-CD and iii) 4mM oxyresveratrol solubilized with 8mM β-CD were used to fortify, juice and milk food models, and kept in typical storage conditions (darkness and/or refrigerated) conditions for one month. The results showed that CD supplementation leads to a higher oxyresveratrol concentration and antioxidant capacity than when not used. Oxyresveratrol/β-CD food models were stable for five weeks. The most typical variables measured were compared. In vitro digestion pointed to similar bioaccessibility. The bacteriostatic effect was also studied and the greater effectiveness of oversaturated solutions was demostrated. These results should be useful for the food industry for designing hydrophilic products containing oxyresveratrol.
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    High‑power ultrasounds as a tool for the formation of stable pigments during the aging of red wines
    (Springer Nature Link, 2025-06-06) Gomez-Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Osete Alcaraz, Lucía; Carrasco‑Palazón, María José; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
    Los ultrasonidos de alta potencia (US) se han consolidado como una herramienta útil para obtener vinos con altos niveles de compuestos fenólicos y aromáticos. Sin embargo, la falta de estudios a escala semiindustrial sobre el envejecimiento de estos vinos pone de manifiesto la necesidad de estudiar los posibles efectos de la sonicación de la uva en los procesos de evolución del vino. Se realizaron análisis de la composición fenólica en distintas etapas (embotellado, y tras 6 y 12 meses de envejecimiento en botella) en vinos elaborados mediante la aplicación de US sobre uvas estrujadas y con diferentes tiempos de maceración (48 h, 72 h y 7 días). Los resultados no solo muestran una mayor concentración de compuestos fenólicos en el momento del embotellado debido a la aplicación de US, sino que también demuestran un mayor potencial de envejecimiento en dichos vinos, atribuido a la presencia de reacciones de polimerización y a la formación de pigmentos estables. Esto se observó incluso en vinos con tiempos cortos de maceración, que además presentaron una mayor estabilidad de su composición fenólica. Así, el incremento en la concentración de compuestos polimerizados observado tras 6 meses en vinos elaborados a partir de uvas sonicadas fue aproximadamente un 35 % superior al del vino control y alrededor de un 42 % tras 12 meses.
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    The challenges of energy market reform:what can the Spanish Presidency achieve?
    (Universidad de Murcia, Servicio de Publicaciones., 2023) Hancher, Leigh
    The contribution examines the achievement of the three core objectives of European energy policy in the aftermath of the energy crisis of 2022. Energy security, sustainability and competitiveness have been at the root of European energy policy for many decades but progress in achieving them has been mixed. Member states can rely on their rights to choose their own energy mix. The European Union’s initial response to the energy crisis was to invoke a little used Article 122(1) of the Treatyon the Functioning of the European Union (TFEU)to adopt a series of rapidly enacted emergency legislation to promote solidarity between the 27member states.This article questions whether that response has led to an increased centralization of powers for the EU institutions at the expense of national governments? Can the EU institutions now set the policy agenda for the energy transition more efficiently? Are the EU state aid rules likely to be implemented more strictly to ensure a transition away from fossil fuels before 2050 or do national governments remain firmly in the driving seat? In the alternative, are there any emergent trends from the management of the crisis that are likely to be perpetuated in the longer term as Europe seeks to transitionas rapidly as possibleto a net zero carbon economy?
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    Vegetables antioxidant losses during industrial processing and refrigerated storage
    (Elsevier, 2009-10) Murcia, María Antonia; Jiménez Monreal, Antonia María; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
    Twenty-five vegetables (artichoke, asparagus, beetroot, broad bean, broccoli, Brussels sprout, carrot, cauliflower, celery, chicory, cucumber, eggplant, endive, garlic, green bean, leek, lettuce, maize, onion, pea, pepper, radish, spinach, Swiss chard and zucchini) were used to evaluate their antioxidant activity. All fresh vegetables studied were able to scavenge lipoperoxyl and hydroxyl radicals. All the vegetables also presented good total capacity antioxidant by TEAC assay except cucumber, endive, carrot and zucchini. Vegetables stored (7 days) in a home refrigerator recorded the same antioxidant activity as fresh samples, except cucumber and zucchini (lipid peroxidation) and broccoli, Brussels sprout and leek (TEAC). Canned vegetables showed a more pronounced loss of antioxidant activity than frozen vegetables compared with fresh vegetables. During the shelf life of the processed vegetables (8 months for frozen and 18 months for canned vegetables), some products showed losses (19–48%) of their lipoperoxyl radical scavenging capacity and total antioxidant activity