Ultrasound technique was used to produce native and acetylated cassava starch particles containing potassium sorbate (KS). In order to obtain an active packaging, films with addition of native starch particles containing KS (NKSPF) or... more
Ultrasound technique was used to produce native and acetylated cassava starch particles containing potassium sorbate (KS). In order to obtain an active packaging, films with addition of native starch particles containing KS (NKSPF) or added with acetylated starch particles containing KS (AKSPF) were formulated. As control systems, films without KS (CF) or added with KS that was not retained in particles (KSF), were produced. The NKSPF and AKSPF microstructure was consistent with composite materials. Tensile test revealed that CF and KSF were ductile and extensible (stress at break (σb) 2.8–2.5 MPa and strain at break (εb) 284–206%), while NKSPF and AKSPF were more resistant films with higher Young’s Modulus (148–477 MPa) and σb (3.6–17 MPa) but lower εb (40–11%). Moreover, NKSPF and AKSPF developed lower Yellowness Index (6.6–6.5) but higher opacity (19–23%) and solubility in water (31–35%) than KSF (9, 10.8% and 9%, respectively). It was observed that KSF and NKSPF moderately reduc...
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Cross‐linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross‐linking produced the opposite effect on... more
Cross‐linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross‐linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro‐ and nanoparticles by the dialysis technique. The nanoparticle fraction was around 1.8 g 100 g−1 and 12 g 100 g−1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23–255 nm with zeta potential extending from −4 to −44 mV, while the microscopic fractions ranged 5–87 µm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (≈1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starche...
Research Interests: Chemical Engineering, Chemistry, Nanoparticle, Nanoparticles, Starch, and 14 moreCassava, Ingenieria y ciencias de los Materiales, Potassium, Modified Starch, Solubility, Antimicrobial, Microparticles, Nanotecnología, Particle Size, Alimentos Y Bebidas, Potassium Sorbate, Food Sciences, Zeta Potential, and Native starch
Research Interests: Chemistry, Organic Chemistry, Rheology, Polysaccharides, Magnetic Resonance Spectroscopy, and 15 moreMedicine, Differential scanning calorimetry, Carrageenan, Food Sciences, Elastic Modulus, Quaternary Ammonium Compounds, Aqueous Solution, Cations, Galactose Binding, Carbohydrate Polymers, Sepharose, Cationization, Electrospray Ionization, Kappa carrageenan, and Ciencias Químicas
Go to AGRIS search. Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation. ...
Research Interests: Chemistry, Food Science, High Pressure, Heat Treatment, Biological Control, and 15 moreMagnetic field, High Frequency, SHELF LIFE, Sugar, Microwave Heating, Oscillations, Structural Change, Ascorbic Acid, Fruit Production, Microstructures, Modified atmosphere packaging, Electric Field, Gamma Irradiation, Blanching, and Springer Ebooks
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Research Interests: Chemistry, Food Science, Horticulture, Food Engineering, Food, and 15 moreCell Adhesion, Peroxidase, Low Dose, Sequential Extraction, Enzyme, Food Sciences, Cell Wall, Elsevier, Beta Vulgaris, Gamma Irradiation, Antioxidant Capacity, Chemical Modification, Phenylalanine ammonia lyase, READY TO EAT, and Gamma radiation
Research Interests: Engineering, Chemistry, Medicine, Browning, Permeability, and 15 moreFood Packaging, Agricultural, CHEMICAL SCIENCES, Glycerol, Ascorbic Acid, Fourier transform infrared spectroscopy, Conditioning, Food Additive, Agricultural and Food Chemistry, Pectin, Pectins, Molecular weight, Gellan Gum, Plasticizer, and Molecule
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Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used... more
Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity.
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ABSTRACT Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves... more
ABSTRACT Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems.
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Sorption behaviour of fresh and sucrose or glucose impreqnated strawberries in the a, ranqe 0.11-0.90 was determined at 28°C. For both- fresh and osmosed strawberries, the sorption isotherms displaved hysteresis Osmotic treatment produced... more
Sorption behaviour of fresh and sucrose or glucose impreqnated strawberries in the a, ranqe 0.11-0.90 was determined at 28°C. For both- fresh and osmosed strawberries, the sorption isotherms displaved hysteresis Osmotic treatment produced a complex influence on the fruit behaviour that might be explained in terms of the chemical complexity of the systems, sucrose hydrolysis, sugar supersaturation, kinetic impediment to
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Abstract The aim of this chapter is to present recent advances regarding chitosan and oregano essential oil as well as approaches of their combination for antimicrobial packaging. Materials currently utilized for the manufacture of food... more
Abstract The aim of this chapter is to present recent advances regarding chitosan and oregano essential oil as well as approaches of their combination for antimicrobial packaging. Materials currently utilized for the manufacture of food packaging can be replaced by biopolymers (including chitosan) because some of their properties are similar to those of synthetic polymers. Furthermore, there could be mixtures of different biopolymers or mixtures thereof with synthetic polymers; selection of mixtures depends on needed application and type of food product to be packaged. Barrier properties (water vapor, oxygen, and carbon dioxide permeability) and mechanical properties (tensile strength and elongation) will determine the feasibility of formed films to meet desired functionality for the product to be packed. Chitosan is, after cellulose, one of the most abundant biopolymers in nature, with antimicrobial, antioxidant, and antiviral properties. When combined with oregano essential oil that has antimicrobial and antioxidant activities, it may produce effective edible films and packaging materials.
Research Interests: Business, Materials Science, Chemistry, Food Science, Food Safety, and 15 moreChitosan, Adsorption, Lysozyme, Active Packaging, Antioxidant, Food Packaging, Edible Antimicrobial Additives for Food Packaging, Antifungal, Food Industry, Antimicrobial, Antibacterial activity, Fourier transform infrared spectroscopy, Nisin, Lactoferrin, and food spoilage
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The effect of different fractions enriched in soluble fiber obtained from artichoke using citric acid or citric acid/hemicellulase on the selective growth of Lactobacillus plantarum 8114 and Bifidobacterium bifidum ATCC 11863 was... more
The effect of different fractions enriched in soluble fiber obtained from artichoke using citric acid or citric acid/hemicellulase on the selective growth of Lactobacillus plantarum 8114 and Bifidobacterium bifidum ATCC 11863 was evaluated. Gompertz modeling of Lactobacillus plantarum 8114 growth showed a higher specific growth rate (μ: 0.16 h(-1)) in the presence of fractions isolated from stems using hemicellulase (fraction A) than in the presence of glucose (μ: 0.09 h(-1)). In the case of Bifidobacterium bifidum 11863, the highest μ was obtained for the microorganism grown in the presence of fraction A and for the fraction isolated from stems without hemicellulase, their rate being twice that observed for glucose (0.04 h(-1)). The positive prebiotic activity scores observed with respect to Escherichia coli 25922 indicated that fibers assayed are metabolized as well as glucose by Lactobacillus plantarum 8114 and Bifidobacterium bifidum ATCC 11863 and that they are selectively meta...
Research Interests: Food Science, Biology, Prebiotics, Medicine, Humans, and 14 moreFunctional Food, Lactobacillus, Ciencias Biológicas, Prebiotic, Probiotic, Dietary fiber, Cynara, Gastrointestinal Tract, Food Sciences, Enseñanza - Aprendizaje Ciencias Naturales Y Exactas, Bifidobacterium, Cynara scolymus, Food Function, and Artichoke
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... ND: not detectable. b Turgor pressure as it was calculated in earlier works11 (de Escalada Pla et al, unpublished). c ... Fraction, Recoverya (g kg −1 ), UAb,e (g kg −1 ), Methanolb,e (g kg −1 ), DMb (g kg −1 ), Glucoseb,c,f (g kg −1... more
... ND: not detectable. b Turgor pressure as it was calculated in earlier works11 (de Escalada Pla et al, unpublished). c ... Fraction, Recoverya (g kg −1 ), UAb,e (g kg −1 ), Methanolb,e (g kg −1 ), DMb (g kg −1 ), Glucoseb,c,f (g kg −1 ), Total HCb,d,e (g kg −1 ). ...
Research Interests: Engineering, Biophysics, Chemistry, Osmotic pressure, The, and 6 moreElongation, Osmosis, Pectin, Osmotic Stress, Cell Wall, and Tonicity
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Research Interests: Chemical Engineering, Chemistry, Organic Chemistry, Nanoparticle, Nanoparticles, and 13 moreStarch, Medicine, Amylose, Stabilization, Potassium, Modified Starch, Solubility, Nanotecnología, Physicochemical Characterization, Alimentos Y Bebidas, Potassium Sorbate, Food Sciences, and Carbohydrate Polymers
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The recuperation of valuable compounds from food wastes involves initially a stage of macroscopic pretreatment for the appropriate modification of the material to a form that is adequate for the following stages. Thermal or vacuum... more
The recuperation of valuable compounds from food wastes involves initially a stage of macroscopic pretreatment for the appropriate modification of the material to a form that is adequate for the following stages. Thermal or vacuum concentration, freeze drying, reduction of particle size, centrifugation, mechanical pressing, and microfiltration are operations that may be used for conventional macroscopic pretreatment. In the present chapter, these operations are summarized and particular examples are discussed with a final purpose of facilitating the addition of value to food wastes and to contribute to the sustainability of agro-industrial processes.
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Mixture design methodology was applied to study the effect of different levels of tapioca starch (TS), hydroxypropyl methylcelullose (HPMC), and glycerol (Gly) on the physical properties of biopolymeric films supporting potassium sorbate... more
Mixture design methodology was applied to study the effect of different levels of tapioca starch (TS), hydroxypropyl methylcelullose (HPMC), and glycerol (Gly) on the physical properties of biopolymeric films supporting potassium sorbate (KS; 0.3% w/w) with the goal of contributing to the development of materials for preventing food surface contamination. Mechanical properties, water vapour permeability (WVP), solubility in water (S) and colour attributes were evaluated on the films. HPMC addition produced an increase of elastic modulus (Ec), stress at break (σb) and S. It also decreased the yellow index (YI) values and the strain at break (εb). The study was deepened using the formulation containing 2.67 g/100g of TS, 0.67 g/100g of HPMC, 1.67 g/100g Gly and 0.3g/100g KS, observing that it behaved as an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination. Microstructural analysis allowed us to conclude that HPMC incorporation to a TS network decreased roughness of the films and it also increased permeability to oxygen (PO2).
Research Interests: Materials Science, Biomedical Engineering, Biofilms, Water, Starch, and 15 moreAtomic Force Microscopy, Medicine, Permeability, Biopolymers, Antimicrobial activity, HPMC, Edible Films, Solubility, Glycerol, Alimentos Y Bebidas, Potassium Sorbate, STEAM, Physical Properties, Methylcellulose, and Physical Phenomena
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Cell wall-enriched pumpkin ( Cucumis moschata Duch.) powder was submitted to enzymatic hydrolysis by cellulase or hemicellulase in order to evaluate the performance of these cell wall-degrading enzymes on that substrate. Different... more
Cell wall-enriched pumpkin ( Cucumis moschata Duch.) powder was submitted to enzymatic hydrolysis by cellulase or hemicellulase in order to evaluate the performance of these cell wall-degrading enzymes on that substrate. Different enzyme-substrate ratios were evaluated and the effect exerted by the buffer on cell wall polysaccharides. Cellulase produced the release of pectin macromolecules which include homogalacturonans side chains, the rhamnogalacturonan I core and rhamnogalacturonan II, in conjunction with xylogalacturonans. The content of galacturonic acid in product obtained ranged from 545 to 781 g/kg of fiber. Hemicellulases produced intense pectin hydrolysis leading to fiber-fractions with galacturonic acid contents ranging from 390 to 444 g/kg of fiber and enriched in glucose polymers as the enzyme proportion increased. Few rhamnogalacturonan-I was present.The acidic citrate buffer (pH 5.2) used for allowing enzyme activity could per se remove noncovalent cross-links like i...
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... 2008). Film casting and further storage at controlled relative humidity, resulted in the development of an amorphous matrix, which is a non-equilibrium state with time-dependent properties (Pittia &... more
... 2008). Film casting and further storage at controlled relative humidity, resulted in the development of an amorphous matrix, which is a non-equilibrium state with time-dependent properties (Pittia & Sacchetti, 2008). Polysaccharides ...