A process parameters dataset for the extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures

We report the parameter settings used in different 3D printing tests carried out to evaluate the production of nutraceutical oral forms by using mixtures of monoglycerides oleogels and phytosterols as printing materials. The printer employed was an ad-hoc extrusion 3D printing system adapted from a Prusa printer. The dataset here informed would serve as a starting point for the implementation of the 3D printing process to fabricate products using oleogels or printing materials with similar characteristics. This data is related to our recent research article entitled “Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures” [1].Fil: Cotabarren, Ivana María. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Cruces, Sofia. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Palla, Camila Andrea. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentin

Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures

Among the potential applications of 3D printing, the development of products with personalized characteristics in the area of food and nutraceuticals represents an important field that must still be explored. The aim of this work was to evaluate the production of nutraceutical oral forms by extrusion-based 3D printing (E3DP) using mixtures of monoglycerides (MG) oleogels and phytosterols (PS) as printing materials. These materials were obtained using MG (10 or 20 %wt), high oleic sunflower oil and variable amounts of PS (20 - 50 %wt PS/oleogel). An ad-hoc extrusion 3D printer composed of a heated syringe and a cooling build platform was used. Rheological tests were carried out to determine the mixtures gel point, in order to select appropriate printing temperatures, as well as the yield stress of the final materials. Hardness of printed forms was obtained by compression tests. Additionally, oral forms were produced by manual extrusion using molds for comparison. It was found that oral forms were successfully printed when using mixtures containing a maximum of 30 and 40 %wt PS/oleogel for oleogels formulated with 10 and 20 %wt of MG, respectively. Moreover, the best printed forms corresponded to the mixtures with the lowest gelation temperatures. These printed forms were structurally stable, with uniform weight and shape, and maximum hardness of 12.55 N. Hardness values of printed oral forms did not show a correlation with those obtained by manual extrusion using molds, indicating that this parameter was affected by solid composition, cooling rate and the fragility generated for layers superposition. In conclusion, it was demonstrated that mixtures of MG oleogels and PS can be used for E3DP production of nutraceutical oral forms suggesting that oleogels have excellent potential as materials able to incorporate liposoluble active ingredients to be used as extrusion printing materials.Fil: Cotabarren, Ivana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Cruces, Sofia. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentin

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS: FC formulated with 260 g kg−1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg−1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg−1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC. CONCLUSION: Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Wasinger, María Florencia. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentin

Towards a typology of social protection for migrants and refugees in Latin America during the COVID-19 pandemic

Marcia Vera Espinoza - ORCID: 0000-0001-6238-7683 https://orcid.org/0000-0001-6238-7683The COVID-19 health crisis has put to the test Latin America’s already precarious social protection systems. This paper comparatively examines what type of social protection has been provided, by whom, and to what extent migrant and refugee populations have been included in these programmes in seven countries of the region during the COVID-19 pandemic, between March and December 2020. We develop a typology of models of social protection highlighting the assemblages of actors, different modes of protection and the emerging migrants’ subjectification in Brazil, Chile, Colombia, Ecuador, Mexico, Peru, and Uruguay in relation to Non-Contributory Social Transfer (NCST) programmes and other actions undertaken by state and non-state actors. The analysis is based on 85 semi-structured interviews with representatives of national and local governments, International Organisations, Civil Society Organisations, and migrant-led organisations across 16 cities, and a systematic review of regulatory frameworks in the country-case studies. The proposed typology shows broad heterogeneity and complexity regarding different degrees of inclusion of migrant and refugee populations, particularly in pre-existing and new NCST programmes. These actions are furthering notions of migrant protection that are contingent and crisis-driven, imposing temporal limitations that often selectively exclude migrants based on legal status. It also brings to the fore the path-dependent nature of policies and practices of exclusion/inclusion in the region, which impact on migrants’ effective access to social and economic rights, while shaping the broader dynamics of migration governance in the region.https://doi.org/10.1186/s40878-021-00265-x9pubpu

O% Trans: interesterificación y fraccionamiento como estrategias tecnológicas

La industria alimentaria necesita disponer de tecnologías y procesos industriales acordes a las exigencias actuales en cuanto a calidad nutricional y cuidado del medio ambiente y que a su vez resulten económicamente convenientes. Desde hace décadas, las grasas sólidas y semisólidas se han producido a partir de la hidrogenación de aceites vegetales, sin embargo en los últimos años se ha demostrado que éstas contienen grandes cantidades de ácidos grasos trans que resultan perjudiciales para la salud del consumidor. En todo el mundo se están tomando medidas dirigidas a limitar el uso de las mismas en la elaboración de productos alimenticios, lo que obliga a buscar alternativas tecnológicas que permitan obtener productos con características físicas y organolépticas similares, pero que resulten saludables. En este artículo se analizan diversas estrategias que han sido objeto de numerosos estudios científicos, haciendo principal hincapié en las más prometedoras: fraccionamiento e interesterificación. Así mismo se muestran algunos de los desarrollos alcanzados en nuestro país por el Grupo de Ingeniería de Alimentos de PLAPIQUI (UNS- CONICET) en la obtención de grasas 0 % trans mediante un proceso amigable con el medio ambiente, la interesterificación enzimática, empleando como materias primas principales aceites de soja y girasol.Food industry needs technologies and industrial processes that meet the current demands regarding nutritional quality and environmental care and that are at the same time economically profitable. Over decades, solid and semisolid fats have been produced from hydrogenation of vegetable oils. However, in recent years, it has been demonstrated that hydrogenated vegetable oils contain high contents of trans fatty acids which are harmful for consumer health. Around the world, measures are being taken to reduce their use in food preparation, compelling the scientific community to search for technological alternatives that allow the obtainment of products with similar physical and organoleptic characteristics but healthy for consumers. This article discusses various strategies that have been the subject of numerous scientific studies, focusing particularly on the most promising: fractionation and interesterification. Likewise it shows some of the developments achieved in Argentina by Food Engineering Group of PLAPIQUI (UNS-CONICET) in obtaining zero trans fats through enzymatic interesterification, a friendly environment process, using as main raw materials soybean and sunflower oils.Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; ArgentinaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentin

Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-related affections

The antioxidant and antiinflammatory activities of nutraceuticals and functional foods are current research topics in the area of the management and prevention of oxidative stress and inflammation-related diseases (Peluso et al., 2018). This is of special interest since these natural products allow to treat inflammation without the need of the traditional nonsteroidal antiinflammatory drugs that can cause several side effects when used for long-term periods (Gupta et al., 2017).On the other hand, currently, there is a clear demand for healthy, safe, and natural foods that require a minimum effort and preparation time as well as personalized nutrient content. This concept of adapting food to the individual?s needs and health condition has given rise to the demand of new technological solutions that allow the ?tailor-made? production of food formulations. In this context, 3D printing emerges as a group of technologies capable of producing customized formulas with the desired shape, dimension, and microstructure. Particularly, 3D printing is an additivemanufacturing technique that involves the layer-by-layer deposition of materials to form a 3D structure that may not have been achievable with conventional manufacturing techniques, under the control of computer software (Godoi et al., 2016).Particularly, this chapter first exposes the currently available 3D printing technologies with application in the food industry. Then, an account of the most significant nutrients and their role, together with diet habits in the inflammatory and oxidative stress processes are presented. Furthermore, the early attempts that have been developed so far in order to achieve personalized foods with antioxidant and/or antiinflammatory functions by using 3D printing technologies aresummarized, as well as the attempts on the development of preventive or palliative foods. Finally, the current challenges this new fabrication method faces and the opportunities for the food sector are summarized.Fil: Cotabarren, Ivana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentin

Kinetics modeling of the acidolysis with immobilized Rhizomucor miehei lipases for production of structured lipids from sunflower oil

Sunflower oil modification for production of semisolid fats was carried out via acidolysis using palmitic and stearic acids (P+St), hexane and a developed biocatalyst from Rhizomucor mieheilipases. Its kinetic behavior was studied by employing three mathematical models proposed in the literature. Furthermore, a new model was proposed to describe not only the variation of triacylglycerols (TAG), diacylglycerols (DAG), and free fatty acids groups but also the acyl migration reaction occurrence. The effect of the reaction temperature on the kinetic and equilibrium parameters, as well as TAG and reaction intermediates profiles was analyzed. Increasing reaction temperature generated major changes in the overall composition of acylglycerols and gave rise to the highest composition of P+St in the obtained structured lipids (58%, 70 h, 60 °C). P+St incorporation was successfully adjusted by an empirical model (Model I) and a lumped parameter model (Model II) for all the studied reaction times, while the model based on a Ping Pong Bi Bi mechanism (Model III) was only able to describe the kinetics behavior (through the variation of reactant saturated fatty acids concentration) until 24 h. Experimental data were fit satisfactorily by the proposed model (Model IV), showing that the increment in the disaturated TAG formation achieved by the increment in temperature was principally related to the favored DAG formation from triunsaturated TAG.Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentin

Recent advances on food-based applications of monoglyceride oleogels

Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health-promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel-based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Dominguez, Martina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentin

Preparation and modification of chitosan particles for Rhizomucor miehei lipase immobilization

Chitosan particles, suitable as immobilization support, were prepared by precipitation and modified by reductive amination in order to graft linear aliphatic chains of 12 carbon atoms to their native amine groups. Their physical characterization was performed by different techniques: differential scanning calorimetry (DSC), X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), air-water contact angle analysis, among others. Lipases from Rhizomucor miehei (RM) were immobilized by adsorption at low ionic strength onto different modified chitosan microspheres. Their ability to catalyze the acidolysis reaction between sunflower oil and palmitic and stearic free fatty acids was evaluated in a solvent medium. Effects of modification conditions on the particles hydrophobic character, lipase adsorption and acidolysis activity were investigated. Modified particles were bigger and more hydrophobic than unmodified ones. The most active biocatalyst achieved a change in the composition of palmitic and stearic acid from a value of 9.6% in the original oil to 49.1% in the final structured lipids, representing an almost 3-fold enzyme hyperactivation. This high conversion was maintained during 7 reuse cycles (168 total hours). The results demonstrated that the chitosan modification was effective in order to adsorb and hyperactivate RM lipases.Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Pacheco, Consuelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentin