Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine

Water-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim–Anderson–de Boer (GAB) and Generalized D'Arcy and Watt (GDW) models were applied to describe the sorption behavior and thermodynamic properties of the studied gum. The study of the relationship between relative humidity, water content and thermal transitions allowed to characterize the material in terms of water plasticizing susceptibility as well as define the suitable storage conditions that guarantee the quality, safety and physical stability of P. alba gum. Obtained results contribute to the characterization of a non-conventional exudate gum with great potential for its use in different food industry applications.Fil: Vasile, Franco Emanuel. 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: Judis, Maria Alicia. 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: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentin

Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system

In this work, a bottom-up approach based on the study of polyelectrolyte interactions was performed in order to evaluate the effect of Prosopis alba exudate gum as novel excipient for fish oil encapsulation in composed calcium-alginate-chitosan beads. Emulsion and beads properties such as oil distribution, encapsulation efficiency, yield, microstructure and thermo-oxidative protection were evaluated. Alginate and gum exert a synergistic effect on emulsion stability properties, which conducted to better oil distribution in the beads and higher encapsulation efficiencies (98%) and yield (89%). The positive effect of including the gum as wall material was observed in terms of a higher oil retention capacity of the alginate beads, improved oxidative thermal stability and better microstructural features. Present results are promising and allowed considering P. alba gum as a novel non-conventional polyelectrolyte for improving Ca-alginate beads microstructure and stability with the added benefit of taking advantage of an available resource currently untapped.Fil: Vasile, Franco Emanuel. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; ArgentinaFil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin

The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.Fil: Bustos Shmidt, Mariela Cecilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous solutions as no-contaminant technology and Response Surface Methodology to obtain thyme extracts with the maximum antioxidant capacity. The optimal extraction conditions were: a solution of β-ciclodextrin 15 mM, an ultrasonic treatment time of 5.9 min at a temperature of 36.6 °C. They resulted in an extract with a polyphenolic content of 189.3 mg GAE/mL, an antioxidant activity (DPPH[rad]) of 14.8 mg GAE/mL, and ferric reducing/antioxidant power (FRAP) of 3.3 mg GAE/mL. Interestingly, the extract demonstrated to inhibit the production of Maillard browning products and can be considered a potential antiglycant agent. The obtained data is important for developing eco-friendly technologies in order to obtain natural antioxidant extracts with a potential inhibitory capacity of Maillard glycation reaction.Fil: Favre, Leonardo Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: dos Santos, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; ArgentinaFil: Lopez Fernandez, Maria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; ArgentinaFil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin

Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid

Present work evaluates the content and bioaccessibility of iron in vacuum-cooked pumpkin discs (VCPD) impregnated with ferrous gluconate (FeGlu) solutions added with β-cyclodextrin (BCD) and/or ascorbic acid (AA). The stability of Fe2+, AA and color of the VCPD after refrigerated storage were also studied. Pumpkin discs treated with any of the FeGlu studied solutions reached a total iron content between 17 and 20 mg Fe2+/100 g. Addition of BCD or AA to FeGlu solution improved Fe2+ of VCPD compared to control fortified only with FeGlu. After in vitro digestion, soluble Fe2+ was also significantly higher in pumpkins impregnated with BCD and AA solutions. Both BCD and AA probably exert their positive effect favoring the solubility of iron and/or the stability of the ferrous iron form, being the bioaccessibility of Fe2+ approximately 17 and 20% w/w respectively, and 10% for the FeGlu-impregnated discs. Although BCD did not have the impact observed for AA, a synergistic effect was observed in BCD-FeGlu-AA systems, where the proportion of Fe2+ was approximately 50% higher than in FeGlu after 21 days of refrigerated storage. The use of BCD and AA also allowed to better maintain the color of the fortified pumpkin discs after cooking and refrigerated storage.Fil: Lencina, María Sabrina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Gomez, Maria Beatriz. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentin

Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances

The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Pereyra Gonzales, Adriana. Medex d.o.o; EsloveniaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Ulrih, Natasha Poklar. University of Ljubljana; EsloveniaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin

High molecular weight chitosan based particles for insulin encapsulation obtained via nanospray technology

The objective of this work was to obtain Chitosan (CS) based particles for Insulin (INS) encapsulation, via nanospray drying of a feeding solution containing equal amounts of both components (0.1% w/v total solids content). The process was performed at pH 3 which is out of the range for electrostatic interactions to occur. The analysis involved the nanoparticles (NP) characterization in the solution before drying (pH 3) by dynamic light scattering (DLS) and after re-hydration at different pHs (3< pH < 11). The dried product was characterized by Fourier-transform spectroscopy (FTIR), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). FTIR allowed detecting the chemical groups involved in INS-CS interactions. The encapsulation efficiency of the glassy NP was 62.3 ± 0.32% as determined by HPLC. Upon powder re-hydration, NP of diameter <200 nm were obtained, with a minority of them exceeding the micron. The change in the shape and temperature of the main endothermic DSC peak and the higher Tg value of the NP would confirm the increase in INS thermal stability when entrapped in a CS matrix. In terms of biological activity an in-vitro system was assayed. 3T3-L1 fibroblasts were exposed to INS and InsulinChitosan nanoparticles (INS-CS NP). Both treatments showed AKT phosphorylation, which is an indication of AKT activation. The activity of AKT plays an essential role in cell metabolism (lipid and glucose), growth, proliferation, polarity, among others. This activity is a measure of the upstream cell signals, i.e. INS’s receptor activity. Phosphorylated AKT was detected during the assay time for INS-CS NP, showing remarkable differences respect to single INS. Nanodrying technology could be used to trap INS into CS matrix keeping the specific hormone functions and protecting it from the hostile conditions of the body.Fil: Prudkin Silva, Cecilia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Martinez, Jimena Hebe. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Quiroz Reyes, Cinthya. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Fisica.; MéxicoFil: San Juan, Erwin. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Fisica.; Méxic

Phenolic Compounds in Extracts from Eucalyptus globulus Leaves and Calendula officinalis Flowers

Selection of the optimal solvent system for extraction of the phenolics from Eucalyptus globules leaves and Calendula officinalis flowers, determination of the reducing potential and identification of the phenolics in these extracts was performed. The highest content of phenolics was obtained for methanol: water extracts from both sources. All of the Eucalyptus leaf extracts had higher reducing potential than those from the Calendula flowers. Solid-phase purification of the crude extracts removed 57% to 78% of the compounds in the crude extracts. The reducing potential of the purified extracts varied from 0.17 to 2.92 mg caffeic acid/g dry weight. The extracts from Eucalyptus leaves and Calendula flowers both contained chlorogenic acid, rutin and quercetin 3-glucuronide. Ellagic acid derivatives were identified only in the leaves of Eucalyptus, while beside caffeic acid and salicylic acid, quercetin 3-glucuronide, and pinobanksin 3-acetate was found in the Calendula flower extract for the first time.Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pereyra, A.. University of Ljubljana. Biotechnical Faculty; EsloveniaFil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Polak, T.. University of Ljubljana. Biotechnical Faculty; EsloveniaFil: Abram, V.. University of Ljubljana. Biotechnical Faculty; EsloveniaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Poklar Ulrih, N.. University of Ljubljana. Biotechnical Faculty; Esloveni

Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation

This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource.Fil: Vasile, Franco Emanuel. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentin

Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

Background: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such as cholesterol, off-flavors or bitter components) present in foods. Although many patents account for the use of cyclodextrins for removal of cholesterol from dairy foods, there is no available information on the effect of water on encapsulation efficiency and on the stability of sterols in CDs. The aim of this work was to study the inclusion properties and the factors affecting the encapsulation and stability of cholesterol in β-cyclodextrin (BCD). The optimum encapsulation conditions (ligand-CD molar ratio, stirring time and temperature), and stability of the complexes as a function of storage time and water content were analyzed. Results: Phase solubility study pointed out the formation of 1:1 stoichiometric complexes between cholesterol and β-cyclodextrin, which was influenced by temperature variations. The process was shown to be exothermic and energetically favored. The presence of cholesterol greatly modified the BCD water sorption curves, being the amount of adsorbed water smaller in the combined systems. The principal 'driving force' for complex formation is the substitution of the high-enthalpy water molecules by an appropriate hydrophobic ligand. The freeze-dried complexes probed to be stable at different storage conditions. Conclusion: The phase solubility and stability data obtained could be essential for selecting the most suitable conditions when CDs are employed either for removing cholesterol or to incorporate functional ingredients (i.e. sitosterol) in the development of innovative food products.Fil: dos Santos, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentin