Food Technology and Innovation Lab

🔬 Original Research Article

“Gaseous Ozone as an Alternative to Sodium Hypochlorite for Extending the Shelf-Life of Blueberries (Vaccinium corymbosum L.): Process Optimization and Effects on Quality and Bioactive Compounds Under Refrigerated and Ambient Storage”

by Trejo-Nava, Castañeda-Rodríguez, Barajas-Díaz, Molina-Torres, Ramírez-Chávez & Ozuna (2026)
in Journal of Food Process Engineering 49, e70794

🔗 https://doi.org/10.1111/jfpe.70784](https://doi.org/10.1111/jfpe.70784

🫐🫧 Did you know that gaseous ozone can be used as an alternative postharvest treatment to help preserve blueberries while reducing microbial loads and maintaining important quality attributes?

This study continues our research on the application of ozone technology for food preservation. We optimized gaseous ozone concentration and exposure time for blueberry treatment and subsequently compared the selected conditions with sodium hypochlorite during storage at 4°C and 30°C, evaluating microbiological, physicochemical, bioactive, and antioxidant properties. The optimized treatment, 4.5 μmol/mol for 122 min, provided a balance between reducing molds and yeasts and minimizing changes in fruit color. During shelf-life evaluation, ozone reduced microbial loads at both storage temperatures, while refrigeration remained the most important factor for preserving the overall characteristics of the blueberries. These findings highlight the potential of gaseous ozone as a postharvest preservation strategy for highly perishable fruits and support its further application as an alternative to conventional chemical disinfection.

🎨 Artwork for social media by Jaqueline She

👩🏼‍🎓 Food Technology and Innovation Lab se enorgullece y felicita a la Ingeniera en Alimentos Gabriela Noemí Sosa Ortiz por la obtención de su grado de Maestra en Biociencias por la Universidad de Guanajuato.

📄 Título de tesis: Desarrollo, optimización y evaluación física, nutrimental y sensorial de panes de caja fortificados con harinas de flores e insectos comestibles.

👨🏻‍🔬👩🏻‍🔬 Directores: Dr. César Ozuna y Dra. Tannia Alexandra Quiñones Muñoz.

📆 Fecha de defensa: 07 de agosto de 2026.

En este par de años, Gabriela destacó por su productividad, realizando actividades como:

✅ Múltiples presentaciones en congresos internacionales.
✅ Impartición de talleres de panificación.
✅ Dos estancias nacionales en el Instituto Tecnológico y de Estudios Superiores de Monterrey.

¡Felicidades, Gabriela!

📄 🔍 Original Review Article

"Future Food Consumption Trends: Challenges for the Food Industry and Its Processes"

by Macías-Gallardo, Quiles, Luzardo-Ocampo, Hernando & Ozuna (2026)
in processes 14

🔗 https://doi.org/10.3390/pr14122026

Currently, food consumption is shifting toward natural, sustainable, and functional products driven by health and environmental awareness. However, the food industry faces significant hurdles in scaling these trends while ensuring safety and nutritional value. This review identifies future consumption trends and clinical trials relevant to evaluating their impact on metabolic health and cognitive function. Furthermore, it examines the industrial challenges of implementing these emerging technologies, providing a multidisciplinary perspective essential for aligning industrial production with modern consumer demands.

🎨 Artwork for social media by Jaqueline She

📖 Original Book Chapter

"Flower-based food and beverages"

by Castañeda-Rodríguez, Mulík & Ozuna (2026)
in Exploring Medicinal and Commercial
Uses of Flowers, CRC press 1st ed.

🔗 https://doi.org/10.1201/9781003520238

🌺 🧪 Our third chapter on edible flowers is finally here.

This chapter presents our laboratory’s perspective on edible flowers, marking our third contribution in the form of a book chapter on this topic. In “Flower-Based Foods and Beverages,” we explore the composition, classification, and various applications of edible flowers in the food and beverage industry. It also addresses the importance of sustainable cultivation practices, post-harvest handling, and food safety regulations. Finally, the chapter concludes with future prospects, emphasizing innovation, quality control, and the integration of edible flowers into functional foods and sustainable diets.

We would like to thank Dr. Stanislav Mulík for his valuable contribution.

🎨 Artwork for social media by Jaqueline She

📍 XXIII encuentro participación de la mujer en la ciencia

📄 "Estudio comparativo de dos variedades de uva (Syrah Cabernet Franc) sobre las propiedades cromática y bioactivas de vinos naturales producidos en Guanajuato, Mexico"

👩🏻‍🔬 Córdoba-Acevedo et al.

¡Felicidades a Cristina por su valiosa participación!

📍 Congreso de Alimentos 2026

Food Technology and Innovation Lab felicita a a María Azucena Rocha Mendoza por obtener, por segundo año consecutivo, el segundo lugar en la categoría de posgrado ponencia oral 🥈

Azucena es nuestra integrante de tercer año de doctorado, quien investiga subproductos de alimentos mexicanos de importancia económica y cultural 🌿🌾🌳

📍 Congreso de Alimentos 2026

"Caracterización fisicoquímica, bioactiva y antioxidante de bebidas fermentadas de uva Malbec (Vitis vinifera) y su mezcla con uvas de mesa"

👩🏻‍🔬 Córdoba-Acevedo et al.

¡Muchas felicidades a Cristina, nuestra estudiante de maestría, por su ponencia oral!

📍 Congreso de Alimentos 2026

📄 "Evolución de los compuestos bioactivos durante la producción de jarabes de xilitol a partir de residuos agroindustriales y agroflorales"

👩🏻‍🔬 Rocha-Mendoza et al.

Gran ponencia oral de nuestra estudiante de doctorado. ¡Felicidades, Azucena!

Conferencia

"Revalorización de sistemas agrícolas ancestrales para garantizar la diversidad biológica y la seguridad alimentaria" 🌽 🌱 🦗

Impartida por el Dr. César Ozuna a alumnos y profesores de la Escuela de Doctorado de la Universitat Politècnica de València. 🇪🇸🤝🏻 🇲🇽

¡Felicidades al sensei!