Encapsulación de aceite esencial de lemongrass en el desarrollo de ingredientes naturales en polvo para preservación de alimentos: Una revisión

Debido a la percepción negativa de los consumidores por el uso de aditivos sintéticos en los alimentos ante los constantes riesgos de enfermedades transmitidas por alimentos, como en el desarrollo de tras- tornos agudos y enfermedades crónicas, además de los riesgos ambientales asociados, el uso de aceites esenciales se presenta como una alternativa para el desarrollo de preservantes naturales. El objetivo de este trabajo fue revisar los aspectos más importantes para el desarrollo de preservantes a base de aceite esencial de lemongrass encapsulado. En particular, este aceite ha mostrado actividad antimicrobiana frente a un amplio espectro de microorganismos. Sin embargo, los aceites esenciales no pueden ser incorporados directamente en un alimento, debido a que son insolubles en agua, volátiles, y sensibles al oxígeno, a la temperatura y a la luz, además de generar sabores y olores ajenos al alimen- to. Una opción para evitar dichos problemas es la tecnología de encapsulación, que consiste en conte- ner un compuesto activo dentro de un material encapsulante, generando partículas de tamaños micro y nanométricos, lo cual permite una liberación prolongada del compuesto. Así, es posible desarrollar un ingrediente, en base a aceite esencial de lemongrass encapsulado, para extender la vida útil de los alimentos.Palabras claves: Nanoencapsulación, microencapsulación, aceite esencial de lemongrass, preservación de alimentos

Estudio comparativo de las propiedades fisicoquímicas entre una salsa vegana tipo mayonesa con respecto a las mayonesas comerciales tradicionales

The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.La industria alimentaria ha desarrollado salsas tipo mayonesa veganas debido a los nuevos requerimientos de los consumidores. El objetivo de este trabajo fue comparar tres tipos de mayonesas comerciales (receta casera, cremosa y ligera) con una salsa vegana tipo también comercial, midiendo sus propiedades fisicoquímicas. Se midió actividad de agua, color, tamaño de gota, propiedades reológicas, análisis estructural y estabilidad oxidativa. Una gran diferencia de color fue observada entre la muestra vegana en comparación con las otras muestras debido a la presencia de proteínas de garbanzo. El tamaño y distribución de gotas y la estabilidad oxidativa de esta salsa fueron mayores en comparación con las otras muestras. Las propiedades reológicas indicaron que todas las muestras son fluidos pseudoplásticos no newtonianos. Los resultados de FT-IR indicaron que el pico más alto de la salsa vegana corresponde a grasas monoinsaturadas por esto mostró la menor estabilidad oxidativa. En conclusión, la formulación de cada tipo de salsa afectó sus propiedades fisicoquímicas

Perspectivas de las tecnologías aplicadas en productos IV-Gama

Debido al actual ritmo de vida y los cambios en los hábitos de alimentación de lapoblación, ha aumentado la demanda de productos frescos, saludables y listospara consumir, como los productos (vegetales y frutas) mínimamente procesados,comercialmente denominados IV-gama. Así, la oferta de productos IV-gamaha aumentado, aportando al desarrollo de nuevos productos y tecnologíasque permitan garantizar la calidad nutricional, sensorial e inocuidad, así comoaumentar su vida útil.En este trabajo se definirán los productos de IV-gama, sus tendencias de mercadoen Chile y en el mundo, se describirán los procesos o tecnologías utilizadaspara su conservación, sus ventajas y desventajas, para finalmente entregar unresumen de los principales problemas de estos productos, además de las posiblesalternativas junto a las tendencias y perspectivas de este creciente mercado.Palabras claves: Tecnología, alimentos IV gama, recubrimientos comestible

Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH

Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance toincrease the shelf-life of fresh foods. However, environmental conditions and intrinsic properties of films influence their release.The aim of this study was to investigate the effect of the concentration and type of encapsulating agent and pH of emulsions on thephysical and antimicrobial properties of alginate-carvacrol films. Films containing alginate, carvacrol as antimicrobial agent, andTween 20 or trehalose (0.25 and 0.75% w/w) as encapsulating agents were obtained from suspensions at pH 4 and pH 8. Physicalcharacterization of emulsions and films and antimicrobial properties (E. coli and B. cinerea) was evaluated. Results showed thatdroplets size depended on trehalose concentration, but emulsion stability depended on pH and type of encapsulating agent, beingmore stable samples with trehalose at pH 4. Although films with Tween 20 presented the highest opacity, they showed the bestantimicrobial properties at initial time; however, during storage time, they lost their activity before samples with trehalose andrelative humidity (RH) was the principal factor to influence their release. Therefore, sample formulated with 0.25% trehalose at pH4 and stored at 75% RH had the best potential as edible film for fresh fruits.Fil: Matiacevich, Silvia Beatriz. Universidad de Santiago de Chile; ChileFil: Riquelme, Natalia. Universidad de Santiago de Chile; ChileFil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentin

Dietary Advanced Glycation End Products and Aging

Advanced glycation end products (AGEs) are a heterogeneous, complex group of compounds that are formed when reducing sugar reacts in a non-enzymatic way with amino acids in proteins and other macromolecules. This occurs both exogenously (in food) and endogenously (in humans) with greater concentrations found in older adults. While higher AGEs occur in both healthy older adults and those with chronic diseases, research is progressing to both quantify AGEs in food and in people, and to identify mechanisms that would explain why some human tissues are damaged, and others are not. In the last twenty years, there has been increased evidence that AGEs could be implicated in the development of chronic degenerative diseases of aging, such as cardiovascular disease, Alzheimer’s disease and with complications of diabetes mellitus. Results of several studies in animal models and humans show that the restriction of dietary AGEs has positive effects on wound healing, insulin resistance and cardiovascular diseases. Recently, the effect of restriction in AGEs intake has been reported to increase the lifespan in animal models. This paper will summarize the work that has been published for both food AGEs and in vivo AGEs and their relation with aging, as well as provide suggestions for future research

Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra

Oleoresin of Capsicum sp. is considered a food additive due to its color and pungency, and its active compound, capsaicin, is characterized by antimicrobial and antioxidant properties. However, Chilean variety of Capsicum sp. has not been characterized yet. The purpose of this study was to characterize the oleoresin of Capsicum annuum var. Cacho de cabra (OCc). Solvent extraction of OCc was carried out with hexane and physical properties of the OCc obtained were determined. Antimicrobial and antioxidant properties of OCc were compared with its active compound, capsaicin. Results showed that OCc has good optical properties compared with other commercial oleoresins and better antimicrobial properties than pure capsaicin. Due to the good optical properties obtained for OCc, this oleoresin could have a higher commercial value to be used as a coloring and flavor of various products, giving an added value to this variety of pepper

Caracterization and photostability of fluorescent and pigment compounds from enzimatic and non-enzimatic reactions. Implicances on the conservation of organic material

Las reacciones de pardeamiento no enzimático (reacción de Maillard) y enzimático (polimerización de polifenoles oxidados) generan productos fluorescentes y pigmentos pardos que contribuyen a las características físico-químicas de materiales orgánicos (biomoléculas, alimentos, fármacos). El objetivo de esta tesis fue analizar las características cromáticas y de fluorescencia y la fotoestabilidad de los compuestos generados por la reacción de Maillard y de pigmentos polifenólicos, para dilucidar mecanismos de deterioro y control. Se estudiaron sistemas modelo susceptibles de desarrollar productos pardos: pigmentos de Maillard (aminoácidos ó proteínas con azúcares) y polifenólicos (extraídos de té) y semillas sometidas a envejecimiento acelerado. Los distintos tipos de pigmentos pardos tienen similares características cromáticas y fluorescentes. La observación más notable es la elevada fotoestabilidad de compuestos fluorescentes y pigmentos generados en la reacción de Maillard comparada con los polifenólicos. La irradiación en presencia del sensibilizante rosa de bengala produjo degradación tanto del colorante como de los pigmentos y permitió establecer diferencias en el mecanismo de fotodegradación de ambos tipos de pigmentos. El agregado de MgCl2 afectó la cinética de desarrollo de pigmentos de Maillard pero no tuvo efecto sobre sus características espectroscópicas ni sobre su fotoestabilidad. El conocimiento del efecto de la luz y de la interacción de los pigmentos con distintos agentes es relevante para controlar y predecir la estabilidad de diferentes materiales orgánicos y ofrecer alternativas para modular la cinética de su generación.Non-enzymatic (Maillard) and enzymatic (polymerisation of oxidized polyphenols) browning reactions generate fluorescent products and brown pigments that contribute to the physico-chemical properties of organic materials (biomolecules, foods, pharmaceuticals). The objective of this Thesis was to analyse chromatic and fluorescent characteristics and photostability of brown products generated by Maillard reaction and of polyphenolic pigments, in order to elucidate deteriorative and controlling mechanisms. Model systems susceptible to develop brown pigments were analysed: Maillard pigments (systems aminoacids or proteins with sugars) and polyphenolics (extracted from tea) and seeds submitted to accelerated aging. The different types of brown pigments have similar chromatic and fluorescent characteristics. The most noticeable observation was the high photostability of fluorescent compounds and pigments from the Maillard reaction, in comparison to that of polyphenolic compounds. The irradiation in presence of the sensitizer rose bengal promoted colorant degradation and allowed to establish differences in the photodegradative mechanisms of both types of pigments. MgCl2 addition affected the kinetics of brown pigments development by the Maillard reaction but it had no effect on the spectroscopic properties or on its photostability. The knowledge of the effects of light and of the interactions of pigments with different agents is relevant for controlling and predicting the stability of organic materials in order to offer alternatives to modulate the kinetics of its generation.Fil:Matiacevich, Silvia Beatriz. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina

Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Antimicrobial active films are studied to increase fresh food shelf life. The aim of this study was to evaluate the effect of process and storage conditions on physical properties and antimicrobial activity of alginate-based films with encapsulated lemongrass essential oil. Films were obtained from film forming emulsions with different droplet sizes (2.9 ± 0.2 μm and 0.43 ± 0.02 μm), containing 1%w/w alginate, 1%w/w sorbitol, 0.75%w/w?1.35%w/w sodium caseinate, 0.5%w/v lemongrass essential oil and 0.02%w/w calcium carbonate. Each film was characterized by physical properties and antimicrobial activity against Escherichia coli and Botrytis cinerea. Films were evaluated in different storage conditions (75%RH, 4 °C; 75%RH, 20 °C; 11%RH, 4 °C; 11%RH, 20 °C). Droplet sizes of film forming emulsions affected significantly the physical properties and antimicrobial activity of films, being more effective large droplet size. Particularly, high concentration of sodium caseinate affected optical properties of films. Moreover, storage conditions affected antimicrobial activity of films. The greatest inhibition of microbial growth was observed at 4 °C, reaching the highest percentages, after 15 days of storage, demonstrating the release of the active agent in a prolonged manner. In conclusion, differences in sustained release of the antimicrobial depended mainly on the processing and storage conditions of active film.Fil: Riquelme, Natalia. Universidad de Santiago de Chile; ChileFil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; ArgentinaFil: Matiacevich, Silvia Beatriz. Universidad de Santiago de Chile; Chil