Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; EspañaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Haros, Claudia Monika. Consejo Superior de Investigaciones Científicas; Españ

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimento

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels ≤10.0 mequiv O2/kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O2/kg were observed between 120–240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products

Emulsifiers and stabilizers play an important role in emulsion stability. Optical characterization and droplet size distribution of oil-in-water emulsions formulated with different types and concentrations of modified sunflower lecithin [phosphatidylcholine (PC) enriched lecithin and deoiled sunflower lecithin], with or without chia mucilage (0.75 % wt/wt), have been evaluated as a function of storage time at 4 ± 1 °C. Emulsions with PC-enriched lecithin (without chia mucilage) exhibited the highest stability at the different concentrations because of the high PC/phosphatidylethanolamine ratio in comparison to Control lecithin. The addition of 0.75 % wt/wt mucilage contributed to obtain stable emulsions for all type and concentrations of emulsifiers studied, mainly with PC-enriched lecithin due to the reduction of the mobility of oil particles by the formation of a tridimensional network.Facultad de Ciencias Exacta

Efecto de la composición y el pH del solvente de extracción en la obtención de fracciones enriquecidas en fosfatidilcolina a partir de lecitinas de girasol en polvo

Las lecitinas están compuestas principalmente por fosfolípidos tales como fosfatidilcolina (PC), fosfatidiletanolamina (PE) y fosfatidilinositol (PI). Cambios en la composición de fosfolípidos dan origen a lecitinas modificadas con diferentes propiedades fisicoquímicas y funcionales, útiles para diversas aplicaciones en la industria alimentaria. El objetivo del presente trabajo fue caracterizar las fracciones enriquecidas en PC, obtenidas mediante el fraccionamiento de lecitina de girasol en polvo con diferentes solventes de extracción, desde el punto de vista composicional y de su aptitud como aditivo alimentario. El fraccionamiento de la lecitina de girasol en polvo se llevó a cabo mediante el empleo de mezclas etanol: agua 90:10 y 96:4, a diferentes niveles de pH en un rango comprendido entre 3- 10. Los resultados experimentales fueron analizados estadísticamente mediante un ANOVA. A partir de la composición fosfolipídica -determinada mediante 31PNMR- y de los rendimientos de las fracciones enriquecidas en PC y PI, se calcularon los porcentajes de extracción de cada fosfolípido en dichas fracciones (%EPC, %EPE, %EPI). El coeficiente %EPC, presentó un incremento significativo (p < 0.05) en función del aumento de la concentración de agua en la mezcla etanólica, así como los resultados de %EPI evidenciaron la elevada insolubilidad de PI en la fracción soluble. Las propiedades emulsificantes de las fracciones enriquecidas en PC – determinadas mediante la caracterización óptica de las emulsiones con un analizador vertical de barrido (Quick Scan)- obtenidas a través de un proceso de fraccionamiento con mezclas 96:4 a las distintas condiciones de pH presentaron las emulsiones O/W de mayor estabilidad.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Elaboración y caracterización de panes libres de gluten a base de harina de trigo sarraceno y chía

El objetivo del presente trabajo fue obtener panes con diferentes formulaciones a base de harinas libres de gluten. Se elaboraron panes con harinas de trigo sarraceno blanca o integral (HTSB y HTSI, respectivamente) complementadas con harina de chía (HCh) (sin y con previa hidratación) procedente del proceso de extracción de aceite por prensado en frío de las semillas, en una relación 90:10 (p/p), manteniendo constante la adición de los demás ingredientes. Como sistema control se utilizó una premezcla libre de gluten comercial. Se determinó la caracterización proximal y las propiedades funcionales de las diferentes muestras de harinas. Los panes obtenidos fueron caracterizados en función de su contenido de humedad, volumen, color y análisis de perfil de textura (TPA). La HCh presentó un contenido de proteínas (31,0% b.s.), fibra cruda (24,6% b.s.), lípidos (10,4% b.s.) y cenizas (7,5% b.s.) significativamente superior (p&lt;0,05) al de las demás harinas. Las harinas de trigo sarraceno y el sistema control se destacaron por un elevado contenido de extracto libre de nitrógeno (carbohidratos digeribles) (82,1; 72,7 y 87,9% b.s., HTSB, HTSI y control, respectivamente). La HCh exhibió una capacidad para retener y absorber agua significativamente superior que las demás harinas. Las propiedades relacionadas con la afinidad por los componentes lipídicos fueron significativamente superiores en todas las harinas respecto del control. El pan control presentó un volumen (3,97 mL/g), elasticidad (0,97) y cohesividad (0,6) significativamente superiores que el resto de los panes, mientras que su dureza (0,88 N), gomosidad (0,50 N) y masticabilidad (0,48) fueron significativamente inferiores. Los panes conteniendo HCh registraron un volumen significativamente inferior (1,73 a 1,99 mL/g) que los elaborados únicamente con HTSB y HSTI, no detectándose diferencias significativas entre la utilización de HCh hidratada y sin hidratar ni entre HTSB y HTSI (2,40 mL/g). La incorporación de HCh a los panes elaborados con harina de trigo sarraceno aumentó la dureza de los mismos, sin embargo se logró disminuir este efecto al hidratar la harina de chía (10,71 vs. 8,66 N para HTSB-HCh sin y con hidratación, respectivamente). Todos los panes formulados con HTSB exhibieron mayor elasticidad que aquéllos con HTSI. Los panes con HCh (hidratada y sin hidratar) tuvieron una mayor gomosidad y masticabilidad que los panes elaborados únicamente con harinas de trigo sarraceno, siendo su masticabilidad significativamente inferior al emplear HCh hidratada. El pan control exhibió una coloración significativamente más blanca que el resto de las muestras, con valores de L más cercanos a 100 (74,45). Todos los panes formulados con HTSB exhibieron una tonalidad más blanca que los elaborados a base de HTSI; sin embargo, la incorporación de HCh a HTSB originó una disminución significativa en los valores de L, a diferencia de su incorporación a HTSI donde no se detectó un efecto significativo en este parámetro. El desarrollo de premezclas a base de harinas de trigo sarraceno y chía representa una alternativa de mayor valor nutricional aplicable a la formulación de panes libres de gluten, exhibiendo mejores propiedades tecnológicas los obtenidos a partir de premezclas de HTSB-HCh y HTSB-HCh hidratada.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Bacterial ligands as flexible and sensitive detectors in rapid tests for antibodies to SARS-CoV-2

Lateral flow immunoassay (LFIA) is widely employed as point-of-care tests (POCT) for the diagnosis of infectious diseases. The accuracy of LFIA largely depends on the quality of the immunoreagents used. Typical LFIAs to reveal the immune response to severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) employ anti-human immunoglobulin (hIG) antibodies and recombinant viral antigens, which usually are unstable and poorly soluble. Broad selective bacterial proteins, such as Staphylococcal protein A (SpA) and Streptococcal protein G (SpG) can be considered alternatives to anti-hIG to increase versatility and sensitivity of serological LFIAs because of their high binding capacity, interspecies reactivity, and robustness. We developed two colorimetric LFA devices including SpA and SpG linked to gold nanoparticles (GNP) as detectors and explored the use of a specific, stable, and soluble immunodominant fraction of the nucleocapsid protein from SARS-CoV-2 as the capturing agent. The optimal amount of SpA-GNP and SpG-GNP conjugates and the protein-to-GNP ratios were defined through a full factorial experimental design to maximize the diagnostic sensitivity of the LFIAs. The new LFA devices were applied to analyze 105 human serum samples (69 positive and 36 negatives according to reference molecular diagnostic methods). The results showed higher sensitivity (89.9%, 95% CI 82.7-97.0) and selectivity (91.7%, 82.6-100) for the SpA-based compared to the SpG-based LFA. In addition, 18 serum samples from cats and dogs living with COVID-19 patients were analyzed and 14 showed detectable levels of anti-SARS-CoV-2 antibodies, thus illustrating the flexibility of the SpA- and SpG-based LFAs

Head-to-head comparison of plasma cTnI concentration values measured with three high-sensitivity methods in a large Italian population of healthy volunteers and patients admitted to emergency department with acute coronary syndrome: A multi-center study

Abstract Background The study aim is to compare cTnI values measured with three high-sensitivity (hs) methods in apparently healthy volunteers and patients admitted to emergency department (ED) with acute coronary syndrome enrolled in a large multicentre study. Methods Heparinized plasma samples were collected from 1511 apparently healthy subjects from 8 Italian clinical institutions (mean age: 51.5 years, SD: 14.1 years, range: 18–65 years, F/M ratio:0.95). All volunteers denied chronic or acute diseases and had normal values of routine laboratory tests. Moreover, 1322 heparinized plasma sample were also collected by 9 Italian clinical institutions from patients admitted to ED with clinical symptoms typical of acute coronary syndrome. The reference study laboratory assayed all plasma samples with three hs-methods: Architect hs-cTnI, Access hs-cTnI and ADVIA Centaur XPT methods. Principal Component Analysis (PCA) was also used to analyze the between-method differences among hs-cTnI assays. Results On average, a between-method difference of 31.2% CV was found among the results of hs-cTnI immunoassays. ADVIA Centaur XPT method measured higher cTnI values than Architect and Access methods. Moreover, 99th percentile URL values depended not only on age and sex of reference population, but also on the statistical approach used for calculation (robust non-parametric vs bootstrap). Conclusions Due to differences in concentrations and reference values, clinicians should be advised that plasma samples of the same patient should be measured for cTnI assay in the same laboratory. Specific clinical studies are needed to establish the most appropriate statistical approach to calculate the 99th percentile URL values for hs-cTnI methods

Evaluation of 99th percentile and reference change values of a high-sensitivity cTnI method: A multicenter study

Abstract Background The Italian Society of Clinical Biochemistry (SIBioC) and the Italian Section of the European Ligand Assay Society (ELAS) have recently promoted a multicenter study (Italian hs-cTnI Study) with the aim to accurately evaluate analytical performances and reference values of the most popular cTnI methods commercially available in Italy. The aim of this article is to report the results of the Italian hs-cTnI Study concerning the evaluation of the 99th percentile URL and reference change (RCV) values around the 99th URL of the Access cTnI method. Materials and methods Heparinized plasma samples were collected from 1306 healthy adult volunteers by 8 Italian clinical centers. Every center collected from 50 to 150 plasma samples from healthy adult subjects. All volunteers denied the presence of chronic or acute diseases and had normal values of routine laboratory tests (including creatinine, electrolytes, glucose and blood counts). An older cohort of 457 adult subjects (mean age 63.0 years; SD 8.1 years, minimum 47 years, maximum 86 years) underwent also ECG and cardiac imaging analysis in order to exclude the presence of asymptomatic cardiac disease. Results and conclusions The results of the present study confirm that the Access hsTnI method using the DxI platform satisfies the two criteria required by international guidelines for high-sensitivity methods for cTn assay. Furthermore, the results of this study confirm that the calculation of the 99th percentile URL values are greatly affected not only by age and sex of the reference population, but also by the statistical approach used for calculation of cTnI distribution parameters