Person:
Romero De Ávila Hidalgo, María Dolores

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First Name
María Dolores
Last Name
Romero De Ávila Hidalgo
URI
https://hdl.handle.net/20.500.14352/80433
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
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2019 - 201912020 - 20241
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Author: Segura Plaza, José Francisco × Subject: 641 ×

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    Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
    (Food Chemistry, 2019) Escudero Portugués, Rosa María; Segura Plaza, José Francisco; Velasco De Diego, Raquel; Valhondo Falcón, Margarita; Romero De Ávila Hidalgo, María Dolores; Ana Belén Garcia-Garcia; Cambero Rodríguez, María Isabel
    The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0–4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. Surprisingly, the ESR spectra of irradiated samples presented a new signal with g-factor of 2.0037 ± 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the radiolysis of proteins. Surface regression models (P < 0.0001) established the relationship among signal intensity, absorbed dose (0, 1, 2 and 4 kGy) and storage time (0–180 days) for the different types of cheese. Results suggested that the analysis by ESR (or electron paramagnetic resonance, EPR) is suitable to evaluate, either qualitatively or quantitatively, the irradiation treatment of different types of cheese.
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    A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept
    (Analytica, 2024) Castejón Ferrer, David; Segura Plaza, José Francisco; Cruz Díaz, Karen Paola; Remiro Yagüe, Víctor; Fernández Valle, María Encarnación; Romero De Ávila Hidalgo, María Dolores; Villa Valverde, Palmira; Cambero Rodríguez, María Isabel
    For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geographical Indication: Castellano) manufactured by two procedures (traditional/artisanal vs. industrial) and including the ewe’s raw milk. The NMR parameters were optimized to study the complex matrixes of this type of cheese. In addition, conventional overcrowded 1H-NMR-HRMAS spectra were selectively simplified by a Carr–Purcell–Meiboom–Gill (CPMG) sequence or a stimulated echo pulse sequence by bipolar gradients (DIFF), thus modulating spin–spin relaxation times and diffusion of molecular components, respectively. 1H-NMR-HRMAS spectroscopy displayed important information about cheese metabolites, which can be associated with different manufacturing processes (industrial vs. traditional) and ripening times (from 2 to 90 days). These results support that this spectroscopy is a useful technique to monitor the ripening process, from raw milk to commercial ripened cheese, using a minimum intact sample, implying the absence of time-consuming sample pretreatments.