DSpace Comunidad :

Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("mateur" and "Achoury")

2026-06-03T14:27:40Z

Título : Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("mateur" and "Achoury") Autor : Ouni, Samiha; Chelli-Chaabouni, Azza; Noguera-Artiaga, Luis; Hernández, Francisca; Ben-Hamda, Hmida; Ouerghui, Imen; Carbonell-Barrachina, Ángel A.; Rhouma, Ali Resumen : The low diversification of rootstocks can be a problem in reducing the adaptation of pistachio to the Tunisian climatic and soil conditions. Nowadays, the most used rootstock is Pistacia vera; however, the autochthonous Pistacia atlantica could be a good alternative.The aim of this work was to study the effect of two different rootstocks Pistacia veraand Pistacia atlanticaon the quality and functionality of two pistachio cultivars (the local variety “Mateur” and the Syrian one “Achoury”). The different parameters studied were: morphological (size, weight), chemical (minerals and fatty acids) and functional (total phenolic content, and antioxidant activity: ABTS+, DPPH•, and FRAP). The pistachios are a good source of minerals (especially Ca and K 19.9 and9.8 g kg-1, respectively, and Fe 54.5 mg kg-1), polyunsaturated fatty acids (oleic and linoleic acids), and phenolic compounds (16.0 g GAE kg-1). The combination P. atlanticaand variety “Mateur” led to proper values of tree yield, nut dehiscence, morphology (length and width), and oleic acid content. Thus, it can be concluded that the use of the local rootstock P. atlanticaled to promising results and can be a good option due to its higher adaptation to the local climatic and soil conditions.

Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L.

2026-06-03T14:02:59Z

Título : Chemical composition, mineral content and antioxidant capacity of phenolic extracts and essential oils of Lavandula stoechas L. Autor : Asmaa, Noureddine; Abdelaziz, Gherib; Boulanouar, Bakchiche; Carbonell-Barrachina, Ángel Antonio; Cano-Lamadrid, Marina; Noguera-Artiaga, Luis Resumen : Lavandula stoechas L. from the west of Algeria were analyzed for their chemical composition, mineral content, total phenol and flavonoid contents, and also the antioxidant activity of the essential oils and methanol extract. Many essential minerals including potassium, magnesium, sodium and trace elements, such as iron, zinc, copper and manganese were determined. The total phenol and flavonoid contents in Lavandula stoechas were determined spectrophotometrically as 9.74 mg ± 0.48 gallic acid equivalents / gram of plant, and 4.615 mg ± 0.18 rutin equivalents / gram of plant for polyphenols and flavonoids respectively. The essential oils extracted by water distillation leads to extract 1.36 % dw, its composition identified by the GC-MS analysis was characterized by high proportions of α-fenchone (39.0 %), camphor (18.5 %), bornyl acetate (7.79 %), viridiflorol (4.55 %), and myrtenyl acetate (3.32 %). Our results show, in all tests of antioxidant capacity, that methanol extract has power to scavenging free radicals and reducing metals, better than Lavandula stoechas essential oils.

Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis

2026-06-03T13:55:20Z

Título : Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis Autor : Clemente-Villalba, Jesús; Ariza, David; García-Garví, José Miguel; Sánchez-Bravo, Paola; Noguera-Artiaga, Luis; Issa-Issa, Hanán; Hernández, Francisca; Carbonell-Barrachina, Ángel A. Resumen : Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to commercial mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces.

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

2026-06-03T13:51:18Z

Título : Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement Autor : Castro-Delgado, Mauricio; Chambers IV, Edgar; Carbonell-Barrachina, Ángel; Noguera-Artiaga, Luis; Vidal-Quintanar, Reyna; Burgos-Hernández, Armando Resumen : In the last decade, consumer perception of protein as an important nutrient has increased exponentially andfocused on alternative sources such as plant- or insect-based protein and microalgae. However, many consumers indicatethat they do not consider insect ingredients, a potential source of high quality protein, to be a good choice in foodproducts. But is it because of the sensory aspects? This consumer study was conducted in the United States of America,Mexico, and Spain to compare acceptability of a familiar product, chocolate chip cookies, in three “blind” variations: acontrol 100% wheat ﬂour chocolate chip cookie, and two versions substituting 15% and 30% cricket ﬂour for an equivalentamount of wheat ﬂour. Two hundred consumers from each country were recruited and scored overall acceptability andacceptability of different sensory attributes for the three cookies. Acceptance was measured using a nine-point hedonicscale and a similar format was used for each attribute. US consumers did not ﬁnd signiﬁcant differences in liking betweenthe control and 15% sample. The 30% cricket powder cookie showed a decrease in consumer acceptance. Mexican andSpanish consumers liked the 15% sample signiﬁcantly more than the control and 30% sample. Spanish consumers also likethe control more than the 30% sample. The substitution of 15% cricket powder does not negatively impact liking in thisproduct and, in fact, may improve both liking and protein content. Further research is necessary to determine whetherthis ﬁnding can help to mitigate the impact of insect-containing ingredients

Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts

2026-06-03T13:48:41Z

Título : Influence of regulated deficit irrigation and rootstock on the functional, nutritional and sensory quality of pistachio nuts Autor : Noguera-Artiaga, Luis; Sánchez-Bravo, Paola; Hernández, Francisca; Burgos-Hernández, Armando; Pérez-López, David; Carbonell-Barrachina, Ángel A. Resumen : The aim of this study was to determine the influence of rootstock and regulated deficit irrigation (RDI) on pistachio nuts, by studying their size, weight, color, fatty acids (gas chromatography with mass spectrometer detector), minerals (atomic absorption), total polyphenol content (TPC), antioxidant activity (ABTS, FRAP, and DPPH), and sensory properties (trained panel). Three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) and three irrigation treatments (T0: fully irrigation, 100 % ETc; T1: during phenological phase II the stem water potential, SWP, was maintained around −1.5 MPa; and T2: during phase II, SWP < −2.0 MPa) were used. Pistachios obtained from P. terebinthus had the highest size, weight and oleic acid content (main fatty acid), while P. integerrima nuts had the best sensory profile. The use of moderate RDI (T1) led to pistachio nuts with higher weight, smaller size, similar fatty acid profile, higher TPC (1284 and 1192 g GAE kg−1 dry weigh, respectively), and similar (no statistically differences) antioxidant activity (AA) and sensory profile than control samples. Thus, moderate RDI produces nuts with a good functional quality (high values of TPC and AA), without affecting their sensory quality, but being environmental friendly and having reduced economic cost due to a lower use of irrigation water.

Quality attributes of pistachio nuts as aﬀectedby rootstock and deﬁcit irrigation

2026-06-03T13:45:33Z

Título : Quality attributes of pistachio nuts as aﬀectedby rootstock and deﬁcit irrigation Autor : Carbonell-Barrachina, Ángel A; Memmi, Houssem; Noguera-Artiaga, Luis; Gijón-López, María del Carmen; Ciapa, Rafał; Pérez-López, David Resumen : BACKGROUND: In this work, the inﬂuence of two regulated deﬁcit irrigation (RDI) treatments and three diﬀerent rootstocks onthe quality of pistachios was evaluated by analyzing diﬀerent parameters: morphological analysis, physicochemical analysisand sensory analysis.RESULTS: The results obtained in terms of the choice of rootstock revealed that Pistacia atlantica had increased production yields,nut weight, mineral content, higher intensities of characteristic sensory attributes and a higher degree of consumer satisfaction,than the other rootstocks studied. Moreover, the results established that the application of RDI on pistachio cultivation had nosigniﬁcant inﬂuence on production yield, weight, size, colour, water activity or mineral composition. Furthermore, T1 treatment(stem water potential < −1.3 MPa) resulted in higher intensities of characteristic sensory attributes and a greater level ofsatisfaction among international consumers.CONCLUSION: These results conﬁrm that the application of deﬁcit irrigation (T1) contributes to an increase in overall productquality. Furthermore, Pistacia atlantica rootstock provided better yield and quality than the other rootstocks studied.

Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes

2026-06-03T01:04:03Z

Título : Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes Autor : Pęksa, Anna; Nemś, Agnieszka; Sendra-Nadal, Esther; Noguera-Artiaga, Luis; Issa-Issa, Hanán; Tajner-Czopek, Agnieszka; Carbonell-Barrachina, Ángel A.; Kita, Agnieszka Resumen : The study evaluated the effect of organic acids (citric, lactic, L-ascorbic, malic, and L-tartaric) on the stabilization of the color of third-generation potato snacks obtained from dried potatoes of varieties with “red” (Mulberry Beauty) and “purple” (Double Fun) flesh. Descriptive and affective sensory analyses were conducted using trained and consumer panels, respectively. The use of organics acids was successful in avoiding the degradation of the main anthocyanins especially in purple (petunidine-3-p-cumaroylrutinoside-5-glucoside and malwidine-3- p-cumaroylrutinoside-5-glucoside) snacks. Organic acids slightly changed the sensory profile of the potato snacks by increasing some key attributes such as sourness, aftertaste, hardness and crispiness. Red snacks were considered as having a more natural color than purple ones and this perception resulted in higher liking, preference and willingness to buy. The consumer segment more interested in consuming this type of snacks were the young ones, age 18–24. A pretreatment with organic acids (L-ascorbic or malic acids) is strongly recommended when preparing third-generation snacks from colored flesh potatoes.

Rapid discrimination of beef, pork and rabbit meat using HS-SPME coupled with GC-MS and chemometric analysis

2026-06-03T01:04:00Z

Título : Rapid discrimination of beef, pork and rabbit meat using HS-SPME coupled with GC-MS and chemometric analysis Autor : Pourmoradian, Amir; Barzegar, Mohsen; Carbonell-Barrachina, Ángel A.; Noguera-Artiaga, Luis Resumen : Species adulteration in meat products remains a persistent challenge for food safety, regulatory compliance, and consumer confidence, especially in products labeled as rabbit, pork, or beef. This study developed and validated a rapid, non-targeted volatilomic strategy based on headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) for the authentication of minced samples from these three species. A total of 28 volatile compounds (VOCs), predominantly aldehydes and fatty acids associated with lipid oxidation pathways, exhibited statistically significant interspecies differences and distinct species-specific distribution patterns. Multivariate data exploration using t-Distributed Stochastic Neighbor Embedding (tSNE) demonstrated complete cluster separation among rabbit, pork, and beef samples. Supervised machinelearning algorithms, including Random Forest (RF), eXtreme Gradient Boosting (XGBoost), and Artificial Neural Network (ANN), achieved high classification performance, with overall accuracies ranging from 90.3 to 94.4%; the ANN model yielded the best predictive performance. Rabbit meat was distinguished with near-perfect precision, primarily attributable to distinctive fatty acid-derived volatile markers. The proposed method requires less than 60 min per sample, involves minimal sample preparation, and relies on widely available analytical instrumentation, supporting its applicability as a practical, cost-effective tool for routine meat authenticity assessment in both raw and processed products.

Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation

2026-06-03T01:03:57Z

Título : Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation Autor : Romeo-Arroyo, Elena; Giacalone, Davide; Birke-Rune, Christina J.; Kita, Agnieszka; Michalska-Ciechanowska, Anna; Korzeniowska, Malgorzata; Carbonell-Barrachina, Ángel A.; Noguera-Artiaga, Luis; Mora, María; Vázquez-Arújo, Laura Resumen : The term ‘hackathon’ derives from the words ‘hacking’ and ‘marathon’ and refers to an event in which participants collaborateand compete to solve a challenge or problem during a relatively short period of time. Originally related to a tech domain, theconcept has now extended across fields as a tool to encourage innovation, creativity, and problem-solving within a short time-frame. This paper is based on the experience of an international sensory science hackathon conducted within the frameworkof the European project SEASONED. A 12-h hackathon was developed to face the sensory-related challenge “The flavors of theworld: new trends. How can we be agile researching new flavor trends in different parts of the world?” All proposed solutionsshould include sensory science methods combined with different disciplines. A total of 26 young researchers with differentbackgrounds and from different countries, organized in 9 teams, collaborated to propose interdisciplinary research methods tostudy flavor trends in different cultures, providing interesting ideas to food or ingredients companies. A diverse panel of speakersfrom various disciplines engaged with participants, enriching the challenge theme with a multitude of perspectives. Beyond thetangible results linked to the challenge, the hackathon encouraged networking, learning, interdisciplinary collaboration, andidea generation. An exit-survey used to collect data from participants proved the high level of engagement and the usefulnessof this kind of activity to stimulate innovative thinking and creativity, learn about sensory science, and promote teamwork andinterdisciplinary research.

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

2026-06-03T01:03:56Z

Título : Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception Autor : Romeo-Arroyo, Elena; Mora, María; Noguera-Artiaga, Luis; Vázquez-Araújo, Laura Resumen : Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general purpose of this study was to further investigate the perception of teas and butter cookies with and without aromatic congruence, deepening in sweetness perception. The experimental included: 1) a projective mapping test (30 semi-trained panelists) to group tea samples and choose representatives of each aromatic group; 2) the determination of the main volatile organic compounds using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GC-MS) to prove the aromatic congruence of the designed tea-cookie pairings; 3) a consumer study (n = 89) to assess liking, sweetness perception, of the single samples and pairings, and the pairing principles of the congruent and non-congruent parings. Results of the projective mapping showed that the tea samples could be grouped into 3 main categories by their herbal, fruitysweet, and brown-sweet notes, results also supported by the GCMS data. Harmony was positively correlated to liking, and Balance and Similarity seemed to be related to aromatic “congruence”, although all pairings were similarly liked. Sugar content was similar in all the cookie samples and pairings, but sweetness perception was significantly influenced by the aroma of the samples, being the samples and pairings made with spearmint the least sweet ones. Pairing a tea with sweet aromas with the spearmint cookie, independently of the kind of sweet aromatics (e.g.: coconut, almond, vanilla, fruity, tropical), seemed to slightly increase sweetness perception, although significant differences were not detected with other spearmint cookie pairings. Findings of the present research sum knowledge to the food pairing area, but further research is needed in recommending appropriate methodologies for pairing assessment, as well as the potential uses of driven pairings in specific food cultures.