Papers by Juan Carlos Arboleya
Frontiers in sustainable food systems, May 25, 2021
Olive trees are the oldest known cultivated trees in the world and present-day cultivation is wid... more Olive trees are the oldest known cultivated trees in the world and present-day cultivation is widespread, with an estimated magnitude of 9 million hectares worldwide. As the olive oil industry has continued to grow, so has the environmental impact of olive oil production, such as the energy and water consumption, gas emissions and waste generation. The largest contributor to waste generation are the olive leaves, an abundant and unavoidable byproduct of olive-oil production due to the necessity of tree-pruning. It is estimated that an annual 1.25 million tons of olive leaf waste are generated in Spain alone, around 50% of the total world production. The leaves are currently used for biomass production or animal feed. However, because of their polyphenolic composition, olive leaves have potential in numerous other applications. In this review we analyze the chemical composition of olive leaves, and discuss current processing methods of the olive leaf waste, including thermochemical, biochemical, drying, extraction and condensation methods. We also examine current applications of the treated olive leaves in sectors relating to cattle feed, fertilizers, novel materials, energy generation, and food and pharmaceutical products. The aim of this review is to provide a resource for producers, policy makers, innovators and industry in shaping environmentally sustainable decisions for how olive leaf waste can be utilized and optimized.
Delivering Functionality in Foods
Frontiers in Sustainable Food Systems
Olive trees are the oldest known cultivated trees in the world and present-day cultivation is wid... more Olive trees are the oldest known cultivated trees in the world and present-day cultivation is widespread, with an estimated magnitude of 9 million hectares worldwide. As the olive oil industry has continued to grow, so has the environmental impact of olive oil production, such as the energy and water consumption, gas emissions and waste generation. The largest contributor to waste generation are the olive leaves, an abundant and unavoidable byproduct of olive-oil production due to the necessity of tree-pruning. It is estimated that an annual 1.25 million tons of olive leaf waste are generated in Spain alone, around 50% of the total world production. The leaves are currently used for biomass production or animal feed. However, because of their polyphenolic composition, olive leaves have potential in numerous other applications. In this review we analyze the chemical composition of olive leaves, and discuss current processing methods of the olive leaf waste, including thermochemical, ...
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science
Innovative Food Science & Emerging Technologies
Abstract Reduced-fat mayonnaise-like emulsions with varying oil (1.5, 20 and 52 wt%) and inulin (... more Abstract Reduced-fat mayonnaise-like emulsions with varying oil (1.5, 20 and 52 wt%) and inulin (0, 6 and 12 wt%) contents were produced by rotor-stator (RS) homogenisation or additional high pressure homogenisation at 103 MPa (HPH). Emulsions were stored (180 days) and assessed by visual observation and by backscattering, rheological, colour and particle size distribution determinations. Results showed that long-term stable reduced-fat emulsions can be achieved by inulin addition. RS homogenisation is only able to produce stable emulsions (non-creaming and/or non-sedimenting) for the highest tested oil (52 wt%) or inulin (12 wt%) concentrations. When emulsions stability allowed the comparison among RS and HPH samples (non-creamed or sedimented samples), the latest showed increased viscosities and solid-like behaviours. These patterns are similar to the ones showed by commercial and traditional full-fat mayonnaises. The combination of oil and inulin concentrations with HPH can be used to develop stable reduced-fat mayonnaise with a range of rheological properties. Industrial relevance High pressure homogenisation (HPH) is an emerging technology with potential application for pasteurisation/sterilisation of liquid products. The results obtained in this study demonstrate this technology could also be suitable for the development of stable reduced-fat emulsions with a range of textures and including functional ingredients such as inulin. HPH also allows a significant reduction in the added inulin which could decrease the costs of production.
International Journal of Gastronomy and Food Science
Abstract Recent years has seen an increase in collaboration between academics and artisans in the... more Abstract Recent years has seen an increase in collaboration between academics and artisans in the field of gastronomy. Accounts have been given both in research reports and elsewhere, often as recurring stories framed as best-practice examples or stories of success and innovation. In the work herein, we have sought to study the conditions, possibilities, and limitations of such collaborations in depth. Theoretically, the work is framed in various forms of disciplinarity (inter-, multi- and transdisciplinarity), seeking to shed light on collaboration between, or across, disciplines and professions. The empirical material consists of answers received from 43 food professionals from Finland (9), Norway (8), Spain (15), USA (11), to an online survey concerning their views of interaction/collaboration between chefs and researchers, i.e., gastronomy and sciences. The study follows a mixed-methods design in data collection and analysis, featuring both quantitative survey data and written accounts. The results indicate that the chefs, most of which already have experience with such collaboration, are knowledge-oriented, innovation-oriented, and expressly positive to cross-discipline/cross-profession collaboration. Furthermore, they believe that both chefs and researchers may benefit from such collaboration, and the majority believe they would personally be able to contribute to the work of researchers. Lack of time and resources are stated as main obstacles, but not unanimously. Other barriers to collaboration are getting in touch with researchers, disruption in a hectic and high-paced workday, and domain-specific language/discourse. The results are discussed in relation to modes of collaboration across and between disciplines as well as existing research on science and gastronomy.
LWT - Food Science and Technology
Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical ... more Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT-Food Science and Technology. 77:110-118.
The Kitchen as Laboratory, 2012
International Journal of Gastronomy and Food Science, 2016
Reflections on the Science of Food and Cooking, 2013
Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countrie... more Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in Molecular Gastronomy as a scientific discipline, but also in the use of ingredients, technologies and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.
Food Hydrocolloids, 2015
ABSTRACT The impact of different high pressure homogenisation (HPH) treatments on long-chain inul... more ABSTRACT The impact of different high pressure homogenisation (HPH) treatments on long-chain inulin gelling properties was investigated. Magnetic stirred inulin-water dispersions (6, 9 and 12 wt% inulin) were subjected to rotor-stator homogenisation at 5000 rpm during 5 minutes and high pressure homogenised at 103, 207 or 296 MPa with two different homogeniser configurations and for a single cycle. The results obtained from backscattering, water holding capacity and rheological measurements demonstrated HPH reduced the critical minimum concentration needed to obtain homogeneous gel structures to 9 wt% inulin. The ability of HPH processing to disperse inulin particles and reduce agglomerates sizes with increasing pressures improved the inulin crystallisation behaviour, inducing the development of stronger interactions and consequently improving the development of the particulate gel. However, the application of very high homogenisation pressures at 296 MPa, negatively affected the gel structure and yielded weaker gels with poorer water retention capacities. The after-valve homogenising cell (HC) configuration had also an impact on the inulin-water dispersions gelling properties. The HC lengthening produced, in general, stronger and more water retaining gels. The combination of processing parameters (pressure level and HC configurations) could be used to obtain gels with specific rheological properties.
International Journal of Gastronomy and Food Science, 2014
This work shows a practical way to design satiating new products by a real interaction of science... more This work shows a practical way to design satiating new products by a real interaction of science and cooking. From the initial idea of the chef, a highly aerated product was designed to prove that the feeling of fullness starts before food is eaten, at the point when the food is just being viewed by the consumer. Mixtures of food-grade silica particles, methylcellulose (MC) and ovalbumin (OA) were used to get better distribution of air and to increase volume. Silica particles at a concentration of 0.3 wt% , mixed with MC (0.5 wt%) and OA (1 wt%) showed higher surface activity and viscoelasticity at the surface than the isolated ingredients. This mixture also showed the highest foam capacity and foam stability compared to the mixtures with none or 0.4 wt% of silica. Highly aerated structures were made by using the mentioned results. To verify the idea of having higher expected satiety with a highly aerated product, consumer study was performed. Subjects reduced their intake when a moreaerated sample was served compared to a less aerated sample.
Journal of Agricultural and Food Chemistry, 2005
International Journal of Food Microbiology, 2012
The effect of β-lactoglobulin and β-casein on the pulsed light (PL) inactivation of Listeria inno... more The effect of β-lactoglobulin and β-casein on the pulsed light (PL) inactivation of Listeria innocua was evaluated. For low protein concentrations (β-lactoglobulin and β-casein up to 10 mg/mL), the lowest fluences applied (0.2 J/cm 2) induced more than 7 Log reductions in cell counts. However, higher fluences were needed to induce similar reduction in L. innocua counts when this bacterium was suspended in solutions of higher protein concentration. The fluence required to induce similar microbial inactivation was lower in β-casein than in β-lactoglobulin solutions. For all protein solutions, the inactivation curves followed first order kinetics. The specific inactivation rate for L. innocua inactivation in protein solutions depended on the quantity of light transmitted in the range 230-290 nm by protein solutions. This work shows that PL technology could be used for the decontamination of high protein content solutions like whey or even higher protein concentration solutions.
Food Hydrocolloids, 2012
Pulsed-light processing was used to treat b-lactoglobulin (BLG) solutions. The impact of pulsed l... more Pulsed-light processing was used to treat b-lactoglobulin (BLG) solutions. The impact of pulsed light (PL) on the structural properties of this protein was explored through far-UV, CD spectral analysis, size exclusion chromatography, surface hydrophobicity and NMR spectroscopy. Changes on these physicochemical properties were related to surface rheology, surface tension, foam stability and foam capacity of the non-treated and treated BLG to elucidate adsorption mechanism and consequences on foaming capacity. Conformational modification of BLG was related with PL total fluence as important conformational changes increased when total fluence was higher. Consequently, adsorption rate of treated BLG at the air/water interface was faster than native BLG. Additionally, treated BLG formed highly elastic interfaces. This was found to have an impact on the foam stability. Pulsed-light treatment seemed to enhance the overall strength of the interface, resulting in more stable foams.
Food Hydrocolloids, 2009
ABSTRACT The interactions between emulsion droplets containing solid fat are important for the rh... more ABSTRACT The interactions between emulsion droplets containing solid fat are important for the rheology and functionality of the emulsion as a whole, particularly for aerated emulsion systems where partial coalescence plays a role in the overall structure of the product. In this study, the interactions between emulsion droplets appeared to be sensitive to the relative amounts of solid fat and liquid oil, thus changing the rheology of the whole system. Incorporation of air had a major effect on these interactions as it appeared to force the emulsion to adopt a stronger structure by encouraging partial coalescence. The rheological behaviour of a non-aerated emulsion and an aerated emulsion was compared. Non-aerated samples did not show major changes in viscosity with increasing temperature. In contrast, the aerated emulsion seemed to be considerably more temperature sensitive, showing a dramatic increase of viscosity as the temperature was increased above a critical value. The effect of temperature ramp rates was investigated. Higher temperature ramp rates resulted in delayed changes in viscosity. The phase behaviour of the fat is both time and temperature dependent; therefore, a faster temperature ramp means that a higher temperature could be reached before critical phase changes in the fat could take place. The rheological behaviour of the emulsions was also dependent on the shear rate applied during the experiment.
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Papers by Juan Carlos Arboleya