Direct determination of parameters of activation of the unimolecular reaction of glutaraldehyde diperoxide by gas chromatography

Gas phase thermolysis reaction of glutaraldehyde acid diperoxide (3,6-dibutanoic -1,2,4,5-tetroxane,DPAG) was performed in an injection chamber of a gas chromatograph as a constant time thermal flow reactor, has been applied to obtain activation parameters.(DH#=13.07 ± 0.7 Kcal mol-1; DS#=-40,28 ± 0.4calmol-1 K-1; DG#=35.07 ± 0.7 Kcal mol-1) in the 453 – 553 K temperature range.Fil: Reguera, Mónica Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Galante, Nadia Soledad. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Varela, Noelia Melina. Universidad Nacional del Chaco Austral; ArgentinaFil: Profeta, Mariela Inés. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Jorge, Maria Josefa. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Jorge, Lilian Cristina. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias; ArgentinaFil: Romero, Jorge Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Departamento de Química; ArgentinaFil: Jorge, Nelly Lidia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Departamento de Química; Argentin

Kinetics and Mechanism of Thermal Decomposition of Malonaldehyde Peroxide (DPM) in Solution

In this paper, the kinetics of the thermal decomposition reaction of 3,6-diethanal-1,2,4,5 tetroxane (malonaldehydeperoxide, DPM) is investigated in methanol solvents at different temperatures. In the temperature range of 130.0-166.0 ° C studied and at the concentration of 2 x 10-2 M, it follows a first order kinetic law up to at least 60% DPM conversion. The organic products observed were malonaldehyde. A stepwise mechanism of decomposition was proposed where the first step is the homolytic unimolecular rupture of the O-O bond. The activation enthalpy and activation entropy for DPM in methanol were calculated (ΔH0# = 86.1 ± 2.7 kJ mol-1 y ΔS0# = -65.2 ± 6.0 J mol-1 K-1).Fil: Reguera, Mónica Beatriz. Universidad Nacional del Chaco Austral; ArgentinaFil: Galante, Nadia Soledad. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Investigaciones En Procesos Tecnologicos Avanzados. - Universidad Nacional del Chaco Austral. Instituto de Investigaciones En Procesos Tecnologicos Avanzados.; ArgentinaFil: Varela, Noelia Melina. Universidad Nacional del Chaco Austral; ArgentinaFil: Profeta, Mariela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Jorge, Maria Josefa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Jorge, Lilian Cristina. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias; ArgentinaFil: Romero, Jorge Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Jorge, Nelly Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentin

Towards a new generation of meat products

Diet and nutritional factors among growing and ageing populations worldwide give raise to economic and health problems that must be addressed. Chronic diseases such as cancer, cardiovascular, metabolic and neurodegenerative disorders, could be prevented following a balanced and multivariate diet regardless of people´s origin or living place. Meat and meat products comprise one of the best sources of protein within human food, taking into account not only protein density, but also considering various sensory, cultural, and aesthetics characteristics. Nevertheless, meat reputation has shown a downward trend lately based on health and environmental concerns. Last year, the EAT-Lancet Commission expressed its desire for a Great Food Transformation in a manifesto where red meat has been specifically labeled as an ?unhealthy food? (Willett et al., 2019). Besides, environmental impact and animal welfare have undermined consumers? will to purchase meat and meat products, mostly in Europe and Asia (Sánchez-Sabate & Sabaté, 2019). Given this scenario, it is mandatory to rethink the role of meat in human nutrition and to promote their benefits among their drawbacks. In this sense, bioactive compounds in foods have been gaining interest, and processes to consider them for public health recommendations are being discussed with scientific and medical consensus. Prebiotics (Pre) are ingredients that allow specific changes in the gastrointestinal microbiota that confers benefits upon host well-being and health. Probiotics (Pro) are defined as ?live microorganisms that, when administered in adequate amounts, confer a health benefit on the host?. Postbiotics (Post) have recently been defined as bioactive compounds produced during a fermentation process (including microbial cells, cell constituents and metabolites) that supports health and/or well-being (Malagón-Rojas et al., 2020). Several studies have shown that these bioactive compounds, together with novel technologies and ingredients, could be used to create a new generation of meat products geared towards the emerging needs of consumers. This chapter will review these expanding possibilities and their future perspectives for the meat industry.Fil: Galante, Nadia Soledad. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Herman, Cristian. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentin

Relevance of microbial cultures on the safety of fermented sausages

The production of fermented meat products relies on a great array of microbial cultures, from lactic acid bacteria (LAB), to coagulase negative staphylococci (CNS), to molds and yeasts. Fermented meat products have a long history within human kind; however, the use of industrial starter cultures for their production dates back to the previous century and it has been related to the need to enhance their safety, based upon this microbial multiplicity of functions. LAB are the starter cultures mostly involved in preventing or controlling microbiological hazards on account to the production of lactic acid, among other organic acids, and consequent reduction of pH. CNS, together with Kocuria, also play a role in preserving meat products mainly by synthesizing nitric oxide, a compound that comes from the reduction of nitrate to nitrite in meat made by nitrate reductase from staphylococci. Albeit molds and yeasts are less frequently used, their application as surface starter cultures partially contributes to an increased product safety. This chapter will review the hazards involved in dry fermented sausages production, i.e. microbiological and chemical risks, and the most useful strategies -comprising microbial cultures- to fight against them. Among these strategies, regular practices will be reviewed together with novel and promising applications. Studies regarding LAB and CNS contribution to: reduce biogenic amines content, exert functional properties, and consequently, enhance nutritional value of the end product, will be promptly addressed.Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Galante, Nadia Soledad. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Sanabria, Ernesto Osvaldo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentin

Lactic acid bacteria against spoilage and pathogenic microorganisms in food

Advances in the microbiological safety of foods have been largely driven by public demand in response to disease outbreaks. A vast array of possibilities has emerged straightforward, being biopreservation the most suitable alternative to please consumers claims for healthier and greener foods. Biopreservation uses microorganisms, generally lactic acid bacteria (LAB) as protective cultures (PC). LAB can be added not only to prolong the shelf-life but also to preserve the microbial and/or sensorial quality of food products. The microbial antagonism of LAB against undesirable microorganisms has been attributed in many cases to the effect of one or synergism between several mechanisms, such as competition for nutrients, and production of different metabolites, including bacteriocins. Having GRAS status, LAB-PC can be safely added to foods. Advantages of PC include additive-free preservation, natural image, and food safety improvements. Hundreds of strains from many LAB species have been extensively studied for the preservation of foods showing promising results. The objective of this chapter is to describe current methods and developing technologies for the application of LAB-PC in food products throughout the world. The benefits of new technologies and their industrial limitations are also presented and discussed. Information given will provide an integrated approach on this topic.Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cayré María E.. Universidad Nacional del Chaco Austral; ArgentinaFil: Schelegueda, Laura Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galante, Nadia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Delcarlo, Sofía Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin