CEJUDO BASTANTE , María Jesús

El objetivo de esta innovación fue favorecer el carácter crítico en las prácticas mediante un cambio en el modelo metodológico, evitando su realización de manera automática sin plantearse su aplicabilidad. El ciclo de mejora docente se llevó a cabo en las prácticas de la asignatura Laboratorio de Farmacia, impartida en 4º curso del Grado...

New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully manufactured and characterized to develop bioactive packaging for food products. Two types of red beet (powder and extract) at different proportions (0.1, 0.5, 1.0, 1.5, 2.0 and 2.5 % (w/w)) were incorporated into EVOH...

A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii extracts in different pHs and temperatures over time has been scrutinized. Our attention was focused on differential tristimulus colorimetry and betalain content related to the color, not previously conducted in con-...

A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana followed by the first attempt to the anthocyanin and flavonol characterisation and identification by UHPLC-DAD-ESI-MS were developed. T. urvilleana exhibited a higher monomeric anthocyanin content, mainly due to the presence of the...

The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant...

The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape maceration/fermentation has been developed. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic composition. This technique was applied with an eye toward improving color stabilization...

A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic characterization by HPLC-DAD-ESI-MS were carried out. Several betalains and polyphenols have been identified, the majority of them not previously described in Opuntia dillenii: 17-decarboxybetanin and 17-decarboxyisobetanin,...

An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out. For that purpose, an in-depth chemical identification of each betalain fraction using HPLC-DAD-ESI-MS was developed. This procedure allowed to evaluate the fractionation efficiency and...

The potential use of ulluco (Ullucus tuberosus) extracts to be added as natural colorant to other products has been studied. The stability of ulluco extracts at different pHs and temperatures over time has been thoroughly conducted. Our attention was focused on the tristimulus colorimetry, differential colorimetry and betalains related to...

Wine industry produces annually a large amount of grape pomace by-products whose bioactive compounds are extracted and exploited for different technological purposes. In order to verify the efficiency of the extraction, the monitoring of each stage of the industrial processing of grape pomace, not previously considered, was carried out. For...

The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal protein source; their techno-functional properties could be exploited to improve the colour stabilisation and modulating the astringency of red wines in warm climates. This study aims to optimise the methodology of obtaining protein...

Se microoxigenó un vino Cencibel, variedad autóctona en la región de Castilla-La Mancha, de contenido polifenólico medio (IPTde50), durante dos meses después de la fermentación maloláctica, con una dosis de oxígeno total de 7mL/L, y se comparó con un vino control de elaboración tradicional. Se evaluaron los parámetros de compuestos volátiles...

The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and...

The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.05) influenced on all the studied parameters. On the basis of the betalain content,...

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of...

Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 purification and Sephadex LH-20 fractionation, the accurate anthocyanin and flavonol profile using UHPL-DAD-ESI-MS, total monomeric anthocyanin (TMA), polyphenols using Folin-Ciocalteau reduction capacity (FCRC), and...

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The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional...

This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations and two production years of the Chilean Maule valley. The chemical study was performed on polyphenolic composition (benzoic acids, hydroxycinnamic acid derivatives, stilbenes, flavan-3-ols, flavonols and anthocyanins)...

The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the vinification stage. Virtually, all the phenolic compounds showed significantly higher content in cold macerated wines, even more when...

The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid...

The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the...