1,721,031 research outputs found
Kinetics of color development in fortified cookies
Full text linkThe objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
Kinetic modeling of valuable phenolic compounds extraction from strawberry and apple agro‐industrial by‐products
No full textExtracting valuable compounds from waste plant tissues is a challenging process. To better understand this process, kinetic modeling was used to study the extraction of phenolic compounds from the waste tissues of industrial strawberry (RF) and apple (GS) processing using green solvents. The experimental design variables included type of solvent (W: water, EtOH: ethanol 80%), solid–liquid ratio (1:20, 1:30, 1:40), and temperature (20, 70°C). The model of Peleg (MI) and an empirical model (MII) were applied to determine the kinetic constants for total phenolic compounds (TPC) and antioxidant capacity (AC). The phenolic compound profile was determined at each experimental assay. The extraction variables affected (p < 0.001) TPC and AC of RF and GS extracts. Using EtOH increased TPC extraction yields from both tissues (up to 62% for RF). The highest AC was determined in EtOH extracts at 20°C (119 and 25 μmol TE/g for RF and GS, respectively). Temperature, extraction ratio, and solvent type significantly affected the kinetic constants of both models. The study identified nine phenolic compounds from both waste tissues, with Agrimoniin being the main compound in RF (0.49 g/kg) and quercetin pentoxide being the main compound in GS (0.23 g/kg). There was no significant increase in TPC and AC of the extracts after 90 min at 20°C and 60 min at 70°C. The kinetic modeling of phenolic compound extraction from strawberry and apple agro-industrial by-products using green solvents enabled the determination of the best extraction conditions, promoting the use of these waste tissues by obtaining bioactive compounds with antioxidant potential.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin
Conservation of ready to used vegetables by combined factors methodology
No full textFil: Piagentini, Andrea Marcela. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina.Teniendo en cuenta la calidad de los vegetales listos para usar, no es conveniente realizar un único tratamiento de conservación en condiciones extremas. La tecnología de factores combinados propone usar una combinación sinérgica o aditiva de diversos tratamientos individualmente subinhibitorios. Por ello, el objetivo fue desarrollar modelos matemáticos que permitan analizar y predecir el efecto combinado de ácido cítrico y ascórbico, tipo de envase y tiempo de almacenamiento sobre el desarrollo de flora aerobia mesófila (FAM), pH espinaca, concentración CO2 y O2 en atmósfera desarrollada en envase y atributos sensoriales. Las atmósferas en envases de polipropileno monoorientado (OPP) y polietileno de baja densidad (LDPE), no afectaron FAM, que disminuyó con aumento de ácido cítrico y ascórbico. La FAM de muestras tratadas químicamente fue inferior al de las lavadas solamente, presentando recuentos inferiores al límite establecido. El pH disminuyó con aumento de concentración de ácido cítrico y ascórbico. El pH espinaca envasada en OPP fue mayor al de LDPE. Para ambos envases, %CO2 aumentó y %O2 disminuyó durante el almacenamiento. En los envases de OPP, se alcanzaron %CO2 superiores y %O2 inferiores a los obtenidos en los envases de LDPE. La calidad sensorial disminuyó con el tiempo de conservación refrigerada. El tipo de film afectó significativamente el desarrollo de off-odors, pero no afectó los atributos sensoriales visuales. El desarrollo de FAM, off-odors ó la apariencia general, serían los factores que limitan la vida útil de espinaca mínimamente procesada, dependiendo del tipo de envase y tratamiento químico.Taking into account the quality of ready to use vegetables, it is not advisable to make a single conservation treatment in extreme conditions. The combined factors methodology proposes to use an additive or synergistic combination of various individually subinhibitory treatments. Therefore, the objective was to develop mathematical models to analyze and predict the combined effect of citric and ascorbic acid, type of packaging and storage time on the development of mesophilic aerobic population (FAM), spinach pH, CO2 and O2 concentration in different type of packages and sensory attributes. The atmospheres in packages of monoorientado polypropylene (OPP) and low density polyethylene (LDPE) have not affected FAM, which decreased with the increase of citric acid and ascorbic acid. The FAM of chemically treated samples was lower than in the only washed one, showing counts below the proposed microbiological criterion at production stage. The pH decreased with increasing concentration of citric and ascorbic acid. The pH of spinach packaged in OPP was higher than LDPE. For both packages, %CO2 increased and %O2 decreased during storage. In OPP packages,%CO2 were higher and %O2 lower than those obtained in LDPE packages. The sensory quality decreased with time of refrigerated storage. The type of film significantly affected the development of off-odors, but did not affected visual sensory attributes. Shelf life of ready to use spinach was dependent on an increase in microbiological counts, off odors development or a decrease in general appearance, depending on the type of packaging and chemical treatment used.Universidad Nacional del Litora
Conservation of ready to used vegetables by combined factors methodology
No full textFil: Piagentini, Andrea Marcela. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina.Teniendo en cuenta la calidad de los vegetales listos para usar, no es conveniente realizar un único tratamiento de conservación en condiciones extremas. La tecnología de factores combinados propone usar una combinación sinérgica o aditiva de diversos tratamientos individualmente subinhibitorios. Por ello, el objetivo fue desarrollar modelos matemáticos que permitan analizar y predecir el efecto combinado de ácido cítrico y ascórbico, tipo de envase y tiempo de almacenamiento sobre el desarrollo de flora aerobia mesófila (FAM), pH espinaca, concentración CO2 y O2 en atmósfera desarrollada en envase y atributos sensoriales. Las atmósferas en envases de polipropileno monoorientado (OPP) y polietileno de baja densidad (LDPE), no afectaron FAM, que disminuyó con aumento de ácido cítrico y ascórbico. La FAM de muestras tratadas químicamente fue inferior al de las lavadas solamente, presentando recuentos inferiores al límite establecido. El pH disminuyó con aumento de concentración de ácido cítrico y ascórbico. El pH espinaca envasada en OPP fue mayor al de LDPE. Para ambos envases, %CO2 aumentó y %O2 disminuyó durante el almacenamiento. En los envases de OPP, se alcanzaron %CO2 superiores y %O2 inferiores a los obtenidos en los envases de LDPE. La calidad sensorial disminuyó con el tiempo de conservación refrigerada. El tipo de film afectó significativamente el desarrollo de off-odors, pero no afectó los atributos sensoriales visuales. El desarrollo de FAM, off-odors ó la apariencia general, serían los factores que limitan la vida útil de espinaca mínimamente procesada, dependiendo del tipo de envase y tratamiento químico.Taking into account the quality of ready to use vegetables, it is not advisable to make a single conservation treatment in extreme conditions. The combined factors methodology proposes to use an additive or synergistic combination of various individually subinhibitory treatments. Therefore, the objective was to develop mathematical models to analyze and predict the combined effect of citric and ascorbic acid, type of packaging and storage time on the development of mesophilic aerobic population (FAM), spinach pH, CO2 and O2 concentration in different type of packages and sensory attributes. The atmospheres in packages of monoorientado polypropylene (OPP) and low density polyethylene (LDPE) have not affected FAM, which decreased with the increase of citric acid and ascorbic acid. The FAM of chemically treated samples was lower than in the only washed one, showing counts below the proposed microbiological criterion at production stage. The pH decreased with increasing concentration of citric and ascorbic acid. The pH of spinach packaged in OPP was higher than LDPE. For both packages, %CO2 increased and %O2 decreased during storage. In OPP packages,%CO2 were higher and %O2 lower than those obtained in LDPE packages. The sensory quality decreased with time of refrigerated storage. The type of film significantly affected the development of off-odors, but did not affected visual sensory attributes. Shelf life of ready to use spinach was dependent on an increase in microbiological counts, off odors development or a decrease in general appearance, depending on the type of packaging and chemical treatment used.Universidad Nacional del Litora
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase
Full text linkThe ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects.Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin
Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity
Full text linkThe post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental problem for local producers and industries. This study aimed to revalue these kinds of tissues through identifying and quantifying the genotype influence on the total phenolic content, phenolic profile, and the antioxidant activity of the by-products from three strawberry cultivars: ?Festival? (FE), ?San Andreas ? (SA), and ?Camino Real? (CR). The total phenolic content was determined by the Folin?Ciocalteu method, in-vitro antioxidant activity by the DPPH* radical scavenging method and the phenolic profile by PAD?HPLC. The different genotypes showed significant differences (p /Kg of by-product ), followed by SA and CR cultivars. The antioxidant capacity of the SA and FE tissues were similar (p > 0.05) and higher (15.1?16.3 mmol Trolox equivalents /Kg R) than CR. Eight main phenolic compounds were identified and quantified on the three cultivars. Agrimoniin was the principal polyphenol (0.38?1.56 g/Kg R), and the cultivar FE had the highest concentration. This compound showed the highest correlation coefficient with the antioxidant capacity (R2 0.87; p < 0.001). This study highlighted the impact of the multi-cultivar systems in strawberry production on the bioactive potential and the diversity of secondary metabolites obtained from strawberry agro-industrial by-products at a low cost.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Van de Velde, Franco. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral; Argentin
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel
Full text linkThis study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentin
Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
Full text linkThe aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0–100 mg L−1), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Güemes, Daniel Raul. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentin
Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
Full text linkThe effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Salsi, Maria Sara. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin
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