MORENO GUERRERO, CARLOTA MARTINA

Preferred name
MORENO GUERRERO, CARLOTA MARTINA
Main Affiliation
CIAL - Centro de Investigación de Alimentos
Web Site
ORCID
0000-0002-9877-9432
Scopus Author ID
57193384378

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    Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment
    (Hindawi Limited, 2017)
    María J. Andrade-Cuvi
    ;
    MORENO GUERRERO, CARLOTA MARTINA  
    ;
    María J. Zaro
    ;
    Ariel R. Vicente
    ;
    Analía Concellón
    <jats:p>Three Andean fruits naranjilla (<jats:italic>Solanum quitoense</jats:italic>Lam.), uvilla (<jats:italic>Physalis peruviana</jats:italic>L.), and mortiño (<jats:italic>Vaccinium floribundum</jats:italic>Kunth) were subjected to prestorage UV-C treatments (0, 8, or 12.5 kJ m<jats:sup>−2</jats:sup>) and evaluated weekly to select the most suitable dose for fruit quality maintenance during storage (21 days at 6°C). The highest dose retains quality through lower deterioration index for all three fruits and was selected to further analyze the effects on physicochemical and antioxidant properties during storage. UV-C exposure delayed softening in naranjilla and increased soluble solid content in uvilla. UV-C also improved the maintenance of antioxidant capacity (AC) in mortiño and uvilla. Overall, results indicate that short prestorage UV-C exposure may be an effective nonchemical approach to supplement low temperature storage, maintain quality, and extend the postharvest life of Andean naranjilla, uvilla, and mortiño fruit.</jats:p>
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    Vegetable and fruit consumption during the COVID-19 lockdown: eating habits in Ecuador
    (Springer Science and Business Media LLC, 2023-09-19)
    Maria Jose Andrade-Cuvi
    ;
    Cesar Montalvo
    ;
    MORENO GUERRERO, CARLOTA MARTINA  
    This study identifies changes in fruit and vegetable (FV) consumption habits during the COVID-19 pandemic in Quito-Ecuador and observe relationships regarding household income and the relevance of FV nutritional value. The study used an online survey among urban residents (n = 1093) in Quito-Ecuador, regarding FV consumption patterns during the lockdown along with household socioeconomic status. A multiple response logistic model was used to analyse changes in FV eating habits across four income categories. Income had a statistically significant effect over the healthy food consumption of FV for the low- and high-income category. Families did not change eating habits nor decide to maintain a diet based on differences of income. Further, approximately two thirds of the families increased FV consumption during the lockdown. Eating habits changed during the lockdown of urban households in Ecuador. Income explained changes in FV consumption for low- and high-income households but did not for the middle-income group. Households that purchased more FV had a higher perception of their own healthy eating habits. The consumption of FV with high content of vitamin C increased, however, families did not purchase products with the highest vitamin-C content.
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    Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
    (Hindawi Limited, 2017)
    MORENO GUERRERO, CARLOTA MARTINA  
    ;
    María J. Andrade-Cuvi
    ;
    María J. Zaro
    ;
    Magali Darre
    ;
    Ariel R. Vicente
    <jats:p>In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m<jats:sup>−2</jats:sup>) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m<jats:sup>−2</jats:sup> UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.</jats:p>