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Investigación



GRUPO NUEVAS TECNOLOGÍAS DE PROCESADO DE ALIMENTOS




Línea de Investigación

Nuevas tecnologías en el procesado de alimentos

    Tecnologías alternativas al calor: pulsos eléctricos,pulsos luminosos, atmósferas modificadas, combinación de técnicas.

    Aprovechamiento de subproductos de industrialización de vegetales. Obtención, caracterización y uso de componentes bioactivos./FONT>

    Recubrimientos comestibles.


GRUPO DE INVESTIGACIÓN TECNOLOGÍA DE PRODUCTOS VEGETALES (TPV). Grupo Consolidado de la Generalitat de Cataluña. Unidad de Tecnología de Productos Vegetales del Centro de Referencia de la Generalitat de Catalunya (CeRTA).


Personal Investigador

Olga Martín Belloso omartin@tecal.udl.cat
Vicente Gimeno Año gimeno@tecal.udl.cat
Joaquín Giner Seguí Chimog@tecal.udl.cat
RobertC. Soliva Fortuny rsoliva@tecal.udl.cat
Pedro Elez Martínez pelez@tecal.udl.cat
M. Alejandra Rojas Graü margrau@tecal.udl.cat
Javier Arántegui Jiménez arante@tecal.udl.cat


Personal académico en formación

Mariana Morales de la Peña
Ana Yndira Ramos Villarroel
M. Janeth Rodríguez Roque
M. Blanca Salinas Roca
Laura Salvia Trujillo
Rogelio Sánchez Vega
Carlos Guillermo Valdivia Najar

Personal técnico de apoyo a la investigación

Manel Andújar Moreno
Gemma Charles Godia
Magda Valls Sin

Publicaciones

Marco-Molés, M.A., Rojas-Graü, M.A., Hernando, I., Pérez-Munuera, I.,Soliva-Fortuny, R., Martín-Belloso, O. -"Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields". Journal of Food Science, 2: C257-C264 (2011)

Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice”. European Food Research and Technology, 231: 509-517 (2010)

Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Volatile compounds and changes in flavor-related enzymes during cold storage of high-intensity pulsed electric field or thermally-processed tomato juices”. Journal of the Science of Food and Agriculture, 90: 1597-1604 (2010)

Aguiló-Aguayo, I.; Soliva-Fortuny, R., Martín-Belloso, O.- Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice”. Lebensmittel Wissenschaft & Technologie, 43: 897-902 (2010)

Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“High-Intensity pulsed electric fields processing parameters affecting Polyphenoloxidase activity of strawberry juice”. Journal of Food Science, 7: C641-C646 (2010)

Aguiló-Aguayo,I., Montero-Calderón, M., Soliva-Fortuny, R., Martín-Belloso, O. -"Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat". Journal of Food Engineering, 100: 43-49 (2010)

Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat” . Innovative Food Science and Emerging Technologies, 11: 299-305 (2010)

Elez-Martínez,P., Soliva-Fortuny, R., Martín-Belloso, O.-“Preservation of fruit juices by Pulsed Electric Fields”. Llibre: Fruit Juices: Properties, Consumption and Nutrition. Cap. 3 pp 107-125. Editorial: Nova Science Publishers, Inc. Hauppauge, NY. USA – ISBN: 978-1-60741-505-3 (2010)

Gardner, E., Rojas-Graü, M.A., Martín-Belloso, O. –“The fresh-cut fruit and vegetables industry: current situation and marketing trends”. Llibre: Advances in fresh-cut fruits and vegetables processing. Cap. 1. Editors: Martín-Belloso, O., Soliva-Fortuny, R. . Editorial: Taylor and Francis, Boca Ratón, FL. USA. ISBN: 9781420071214 (2010)

Grigelmo-Miguel, N., Soliva-Fortuny, R., Barbosa-Cánovas, G.V., Martín-Belloso, O. – “Oscillating magnetic fields”. Llibre: Nonthermal processing technologies for food. Cap. 2.7. Editorial: Wiley-Blackwell Publishing, Ames, Iowa. USA. ISBN: 978-0-8138-1668-5 (2010)

Martín-Belloso, O., Soliva-Fortuny, R., Rojas-Graü, M.A.-Núm Revista “Edible coatings” . Stewart Postharvest Review, Vol. 6, núm. 5, ISBN: 1745-9656, setembre 2010

Martín-Belloso, O., Soliva-Fortuny, R. – Llibre: “Advances in fresh-cut fruits and vegetables processing”. Editorial: Taylor and Francis, Boca Ratón, FL, USA. ISBN: 9781420071214 (2010)

Martín-Belloso, O., Soliva-Fortuny, R. –“Pulsed electric fields processing basics”. Llibre: Nonthermal processing technologies for food. Cap. 2.1. Editorial: Wiley-Blackwell Publishing, Ames, Iowa. USA. ISBN: 978-0-8138-1668-5 (2010)

Martínez-Viedma, Pilar, Sobrino-López, Angel, Ben Omar, Nabil, Abriouel, Hikmate, Lucas-López, Rosario, Martín-Belloso, Olga, Gálvez, Antonio –“Increased inactivation of Exopolysaccharide-Producing Pediococcus parvulus in apple juice by combined treatment with Enterocin AS-48 and high-intensity pulsed electric field”.Journal of Food Produntion, 1: 39-43 (2010)

Montero-Calderón, M., Rojas-Graü, M.A., Martín-Belloso, O. –“Aroma profile and volatils odor activity along Gold cultivar pineapple flesh”. Journal of Food Science, 75: A506-S512 (2010)

Montero-Calderón, M., Rojas-Graü, M.A., Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus)”. Journal of Agricultural and Food Chemistry, 58: 5042-5049 (2010)

Montero-Calderón, M., Rojas-Graü, M. A., Martín-Belloso, O. –“Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus)”. European Food Research and Technology, 230: 675-686 (2010)

Montero-Calderón, M., Rojas-Graü, M. A., Martín-Belloso, O.-“Flavors for fruit commodities. Pineapple (Ananas comosus L.Merril)”. Llibre: Handbook of fruit and vegetable flavors. Part 4, Cap. 21 pp 391-414. Editorial: John Willey and Sons, Inc. Hoboken, NJ. USA. ISBN: 978-0-470-227221-3 (2010)

Morales-de la Peña, M., Salvia-Trujillo, L., Rojas-Graü, M.A., Martín-Belloso, O. –“Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigetarion”. Innovative Food Science and Emerging Technologies,11: 604-610 (2010)

Morales-de la Peña, M., Salvia-Trujillo, L., Rojas-Graü, M.A., Martín-Belloso, O. –“Impacto f high intensity pulsed electric fiel don antioxidante properties and quality parameters of a fruit juice-soymilk beverage in chilled storage”. Lebensmittel Wissenschaft & Technologie, 43: 872-881 (2010)

Odriozola-Serrano, I., Soliva-Fortuny, R., Martín-Belloso, O. –“Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres”. Journal of Food Composition and Analysis, 23: 37-43 (2010)

Odriozola-Serrano, I., Elez-Martínez, P., Soliva-Fortuny, R., Martín-Belloso, O. –“Pulsed electric field: opportunities for healthier tomato juice”. Food and Beverage International, desembre (2010)

Odriozola-Serrano, I., Soliva-Fortuny, R., Rojas-Graü, M.A., Martín-Belloso, O. –“Fruit and vegetables”. Llibre: Oxidation in foods and beverages and antioxidant applications. Editorial: Woodhead Publishing Limited, Cambridge, UK. ISBN: 978-1-84569-983-3 (2010) Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R. –“Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)”. Postharvest Biology and Technology, 56: 216-222 (2010)

Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R. –“Effects of pulsed Light treatments on quality and antioxidante properties of fresh-cut musrooms (Agaricus bisporus)”. Postharvest Biology and Technology, 56: 216-222 (2010)

Oms-Oliu, G., Rojas-Graü, M.A., Alandes, L.; Varela, P.; Soliva-Fortuny, R., Hernando, M.I., Pérez, I., Fiszman, S., Martín-Belloso, O.-“Recent approaches using Chemical treatments to preserve quality of fresh-cut fruit: A revew”. Postharvest Biology and Technology, 57: 139-148 (2010)

Oms-Oliu, G., Martín-Belloso, O., Soliva-Fortuny, R. –“Pulsed light treatments for food preservation. A review”. Food and Bioprocess Technology: An International Journal, 3: 13-23 (2010)

Ramos-Villarroel, A.Y., Soliva-Fortuny, R., Martín-Belloso, O. –“Natural antimicrobials for food processing”. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 5: 1-17 (2010)

Rojas-Graü, M.A., Soliva-Fortuny, R., Martín-Belloso, O. –“Use of edible coatings for fresh-cut fruits and vegetables”. Llibre: Advances in fresh-cut fruits and vegetables processing. Cap. 11. Editors: Martín-Belloso, O., Soliva-Fortuny, R. Editorial: Taylor and Francis, Boca Ratón, FL, USA. ISBN: 9781420071214 (2010)

Sobrino-López, A., Martín-Belloso, O. –“ Review: Potential of high-intensity pulsed electric field technology for milk processing”. Food Engineering Reviews. 2: 17-27 (2010)

Soliva-Fortuny, R.; Grigelmo-Miguel, N., Barbosa-Cánovas, G.V., Martín-Belloso, O. – “Nonthermal processes as hurdles with selected examples”. Llibre: Nonthermal processing technologies for food”. Cap. 4.2. Editorial: Wiley-Blackwell Publishing, Ames, Iowa. USA. ISBN: 978-0-8138-1668-5 (2010)

Soliva-Fortuny, R., Roijas-Graü, M.A., Martín-Belloso, O. –“Polysaccharide coatings”. Llibre: Edible films and coatings to improve food quality. Editorial: Taylor and Francis, Boca Ratón, FL, USA. (2010)

Aguiló-Aguayo, I.; Soliva-Fortuny,R.; Martín-Belloso,O.; -"Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices". Journal of Food Engineering, 92: 37-43 (2009)

Aguiló-Aguayo,I.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments". LWT-Food Science and Technology, 42: 813-818 (2009)

Aguiló-Aguayo,R.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat“. Food chemistry, 116: 59-65 (2009)

Aguiló-Aguayo,I,; Soliva-Fortuny,R.; Martín-Belloso,O.; –“Effects of high-intensity pulsed electric fields on Lypoxygenase and Hydroperoxide Lyase activities in tomato juice”. Journal of Food Science, 8: C595-C601 (2009)

Aguiló-Aguayo,I,; Soliva-Fortuny,R.; Martín-Belloso,O.; –“Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulses electric fields”. International Journal of Food Science and Technology, 44: 2268-2277 (2009)

Elez-Martínez,P.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods“. NPC Natural Product Communications, 5: 741-746 (2009)

Giner-Seguí,J.; Elez-Martínez,P.; Martín-Belloso,O. –“Modelling within the Bayesian framework the inactivation of pectinesterase in gazpacho by pulsed electric fields”. Food Engineering, 95(3): 446-452 (2009)

Grigelmo-Miguel,N.; Rojas-Graü,M.A.; Soliva-Fortuny,R.; Martín-Belloso,O.-“Methods of analysis of antioxidant capacity of phytochemicals”. Libro: Fruit and vegetable phytochemicals: Chemistry, Nutritional value and stability. Cap. 10: 271-307. Ed. Wiley-Blackwell. ISBN:978-0-8138-0320-3 (2009)

Marsellés-Fontanet,A.R.; Puig,A.; Olmos,P.; Minguez-Sanz,S.; Martín-Belloso,O. -"Optimising the inactivation of grape juice spoilage organisms by pulsed electric fields". International Journal of Food Microbiology, 130: 159-165 (2009)

Martín-Belloso,O.; Soliva-Fortuny,R.-“Postharvest safety of fresh and minimally-processed produce” Stewart Postharvest Review, Vol.5, no. 4. Ed.Stewart Postharvest Solutions, Londres, UK. ISSBN:1745-9656 (2009)

Martín-Belloso,O.; Soliva-Fortuny,R.; Oms-Oliu,G.-“Cambios microbiológicos, fisicoquímicos y sensoriales de fruta fresca cortada de origen templado” Ed. CIAD, Hermosillo, Sonora, México (2009)

Martín-Belloso,O.; Rojas-Graü,M.A.; Soliva-Fortuny,R.-“Delivery of flavour and active ingredients using edible films and coatings” Libro: Edible films for food applications, cap. 10: 295-313. Ed.Springer Science, NY. ISBN: 978-0-387-92823-4 (2009)

Martínez Viedma,P.; Abriouel,H.; Sobrino López,A.; Ben Omar,N.; Lucas López,R.; Valdivia,E.; Martín Belloso,O.; Gálvez,A. –“Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice“. – Food Microbiology, 26: 491-496 (2009)

Odriozola-Serrano,I.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Effect of high-oxiygen atmospheres on the antioxidante potencial of fresh-cut tomatoes”. Journal of Agricultural and Food chemistry, 57: 6603-6610 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso.O.-"Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice". LWT - Food Science and Technology, 42: 93-100 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Hernández-Jover,T.; Martín-Belloso,O.-" Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments". Food Chemistry, 112: 258-266 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O.-"Influence of storage temperature on the kinetics of the changes in Anthocyanins, Vitamin C, and antioxidant capacity in fresh-cut strawberries stored under High-Oxygen Atmospheres".Journal of Food Science, 2: 184-191 (2009)

Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O.-"Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments". European Food Research and Technology, 228: 239-248 (2009)

Oms-Oliu,G.; Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice". Food Chemistry, 115: 1312-1219 (2009)

Oms-Oliu,G.; Aguiló-Aguayo,I.; Soliva-Fortuny,R.; Martín-Belloso,O. -"Effect of ripness at processing on fresh-cut "Flor de Invierno" pears packaged under modified atmosphere conditions". International Journal of Food Science and Technology, 44: 900-909 (2009)

Oms-Oliu,G.; Odriozola-Serrano,I.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Use of Weibull distribution for describing the kinetics of the antioxidant potential changes in fresh-cut watermelon”. Journal of Food Engineering, 95(1): 99-105 (2009)

Quintão-Teixeira,L.J.; Odriozola-Serrano,I.;Soliva-Fortuny,R.; Mota-Ramos,A.; Martín-Belloso,O.-“Comparative study on antioxidant properties of carrot juice stabilized by high-intensity pulsed electric fields or heat treatment”. Journal of Science of Food and Agriculture, 89: 2636-2642 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Sobrino-López,A.; Soliva-Fortuny,R.; Martín-Belloso,O.- "Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "Fuji" apples by inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli 0157:H7". Journal of Food Safety, 29: 236-252 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Martín-Belloso,O. -"Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella, Enteridis and Eschirichia coli 0157:H7 in apple, pear and melon juices". Food Control, 20: 105-112 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Sobrino-López,A.; Martín-Belloso,O. –“Inactivation of Listeria Monocytogenes, Salmonella enteritidis and Escherichia coli 0157:H7 and shelf life extensión of fresh-cut pears using Malic acid and quality stabilizing compounds”. Journal of Food Quality, 32: 539-565 (2009)

Raybaudi-Massilia,R.M.; Mosqueda-Melgar,J.; Soliva-Fortuny,R.; Martín-Belloso, O. –“Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials: A review”. Comprenhensive Reviews in Food Science and Food Safety, 8(3): 157-180 (2009)

Robles-Sánchez,R.M.; Rojas-Graü,M.A.; Odriozola-Serrano,I.;González-Aguilar,G.A.; Martín-Belloso,O. -"Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut "Kent" mango (Mangifera indica L.)". Postharvest Biology and Technology, 51: 384-390 (2009)

Robles-Sánchez, R.M.; Islas-Osuna, M.A.; Astiazarán-García,H.; Vázquez-Ortiz,E.A.; Martín-Belloso,O.; Gorinstein,S.; González-Aguilar,G.A. – “Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo“ mangoes (Mangifera indica L.) as affected by low-temperature storage“. Sensory and Food Quality, 3: S126-S134 (2009)

Rojas-Graü,M.A.; Oms-Oliu,G.; Soliva-Fortuny,R.; Martín-Belloso,O. -"The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review". International Journal of Food Science and Technology, 44: 875-889 (2009)

Rojas-Graü,M.A.; Soliva-Fortuny,R.; Martín-Belloso,O. –“Edible coatings to incorporate active ingredients to fresh-cut fruits: a review”. Trends in Food Science & Technology, 20: 438-447 (2009)

Sobrino-Lopez,A.; Viedma-Martínez,P.; Abriouel,H.; Valdivia,E.; Gálvez,A.; Martin-Belloso,O. –“The effect of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by high-intensity pulsed-electric field”. Journal of Dairy Science, 92: 2514-2523 (2009)

Soliva-Fortuny,R.; Balasa,A.; Knorr,D.; Martín-Belloso,O.-“Effects of pulsed electric fields on bioactive compounds in foods: a revieu”. Trends in Food Science and Technology, 20: 544-556 (2009)

Proyectos y Convenios en curso

Títol: Grupo consolidado Tecnologías innovadoras para la obtención de ingredientes y productos alimentarios. Programa: AGRX - Ajuts de suport a la recerca de grups i xarxes
Investigador Principal: Olga Martín Belloso
Duración: 2009-2013FONT>
Institución financiadora: DIUE - Departament d'Innovació, Universitats i Empresa. DIUE (2009 SGR 683)

Títol: Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ)
Durada: 2006-2011
Coordinador: Hugo S.M. de Vries, Agrotechnology and Food Innovations B.V., Wageningen, The Netherlnds
Responsable UdL: Olga Martín Belloso
Entitat finançadora: UE (Integrated Project FP6-2004-FOOD-3-A 015710-2).

Títol: Desarrollo de recubrimientos comestibles nanoestructurados para el transportede compuestos activos. Responsable: Olga Martín
Duración: 2009-2012 (3 años).
Entidad participante: Universidad de Lleida
Empresas colaboradoras: Vega Mayor, S.L., Expafruit, S.A., Fundación Alicia.
Entidad financiadora: MICINN (AGL2009-11475 subprograma ALI)

Títol: Programa ICREA academia 2008.
Investigador: O. Martín
Durada: 2009-2013
Entitat finançadora: ICREA (Inst. Catalana de Recerca i Estudis Avançats)

Títol: Obtención de extractos ricos en componentes bioactivos como subproductos de la industria de transformación de zumos.
Responsable: Pedro Elez Martínez
Empresa finançadora: Indulleida, S.A.
Durada: 2010-2012

Títol: Desarrollo de un producto a base de yogur y fruta fresca cortada.
Durada: 2009 – 2010 (18 mesos).
Responsable: Olga Martín Belloso
Empresa finançadora: El pastoret de la Segarra, SL

Títol: Apoyo técnico en el desarrollo de actividades de I+D+i sobre recubrimientos comestibles.
Responsable: Olga Martín Belloso
Durada: 2010 – 2015.
Empresa finançadora: Production and Innovation on Edible Coatings, S.L.







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