Consejo Superior de Investigaciones Científicas-CSIC Instituto del Frío

Person in charge: M. Pilar Cano (pcano@if.csic.es)
Main tasks in the project: Leader of WP4, (WP6, WP7, WP8, WP9)
Description of Participant and Expertise:
The research group involved in the present project is working in
the Department of Science &Technology of Plant Products of CSIC
focusing the study of conventional and emerging technologies
for processing of plant foods. Important activities are:

• Design on new combined methods to process vegetable products, using non-thermal technologies as high hydrostatic pressures in order to improve their sensory, nutritional and safety characteristics.
• Characterisation, identification and evaluation of bioactive compounds and plant food constituents related to sensory and nutritional quality
• Quality modifications and antioxidant status changes in processed and stored plant products.

The Instituto del Frío (CSIC) has been involved in more than 4 EU-projects in the last 5 years.

Participating people                             

3 senior researchers:

• M. Pilar Cano - Research scientist, PhD Sciences. 20 years experienced in the field of Food Science & Technology ≥80 international published papers. Head of Phytochemistry and Minimal processing of plant foods research group of Instituto del Frío-CSIC.
• Begoña de Ancos - Research scientist, PhD Sciences. 12 years experienced in the Field of Foods Science & Technology. ≥60 published papers. Responsible of the research group laboratories and processing of plant foods.
• Concepción Sánchez-Moreno - Research scientist. PhD. Pharmacy. 8 years experienced in Food Science & Technology. ≥35 published papers. Responsible of the nutritional and antioxidant capacity evaluation.

and 1 junior researchers:

• Pedro Élez Martínez. - Research contract “Juan de la Cierva”. PhD. Agronomy Engineer. 5 years experienced in Food Science & Technology. ≥20 published papers. Responsible of the experimental design, modelling and emerging technologies applicantion in food processing. 

and 1 microbiologist (to be contracted), in charge of microbiological evaluation of vegetable foods submitted to non-thermal processing.

References relevant to the field of research:

• A. Hernández and M.P. Cano. High pressure and temperature effects on enzyme inactivation in tomato puree. Journal of the Agricultural and Food Chemistry. 46: 266-270 (1998)
• B. de Ancos, M. P. Cano and R. Gómez. Characteristics of stirred low-fat yoghurt as affected by high pressure. International Dairy Journal. 10: 105-111 (2000)   
• B. de Ancos, S. Sgroppo, L. Plaza and M.P. Cano. Possible nutritional and health-related value promotion in orange juice preserved by high pressure. Journal of Science of Food and Agriculture. 82 (8): 790- 796 (2002)
• C. Sánchez-Moreno, L. Plaza, B. de Ancos and M.P. Cano. Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis, L) during chilled storage. European Food Research and Technology. 216(1): 18-22 (2003)
• C. Sánchez-Moreno, L. Plaza, B. de Ancos and M.P. Cano. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.). European Food Research and Technology. 219: 151-160 (2004)