Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel

This study aims to evaluate the impact of the sequential extraction system for phenolic compounds and pectin from waste ‘Granny Smith’ apple peel using ultrasound. The effects of solvent, formic acid concentration (CFA), and the number of extraction steps on the content of individual and total phenolic compounds (TPC), total flavonoids, and antioxidant capacity, were determined. Then, pectin was obtained from apple peel before (BE) and after (AE) phenolic compounds extraction, using conventional (TR) or ultrasound-assisted procedures (US). The two-steps 80% Acetone (0% CFA) extraction system had the highest TPC (3.47 g GAE/Kg). Procyanidin B2 (0.03–0.77 g/kg) was the major phenolic compound extracted from ‘Granny Smith’ apple peel. AE pectin extraction yield (6.38% for US and 4.92% for TR) was higher than BE. Pectin obtained had 57–60% DE, 9.3–10.3% Methoxyl content, and 436–460 equivalent weight. Wasted apple peel is a great low-cost source of phenolic compounds and pectin. Furthermore, it is possible to achieve the highest yields of both compounds through appropriate extraction sequences (AE: phenolic compound extraction followed by pectin extraction) and alternative technologies like ultrasound-assisted extraction.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentin

Kinetics of color development in fortified cookies

The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase

The ultrasound-assisted extraction of phenolic compounds from strawberry by-products was studied varying the solvent type (water, ethanol 80%, methanol 80%, and acetone 80%), the formic acid concentration (0 and 0.5%), and the number of extraction steps (1 and 2). Total phenolic and total flavonoid compounds were determined spectrophotometrically and analyzed by PAD-HPLC. The antioxidant capacity (DPPH and FRAP assays) and the ability of extracts to inhibit apple (Malus domestica cv. ‘Red Delicious’) polyphenol oxidase (PPO) were also investigated. Extracts with acidified methanol in two-steps yielded the highest phenolic compound concentration (15.01 g/kg), and the highest antioxidant capacity. Agrimoniin was the major polyphenol found, and the extraction with acetone in two-steps produced the highest yield (2.45 g/kg). This ellagitannin was the only polyphenol that correlated (R2 > 0.80, p < 0.05) with the antioxidant capacity. Water and ethanol showed the lowest phenolic compound yields. However, extraction with these green solvents (water or ethanol) in two-steps showed polyphenol contents similar to those obtained with methanol or acetone in one-step (≈9 g/kg). Additionally, extracted polyphenols (0.24 g/L) produced 30% apple PPO inhibition, in a reversible ‘uncompetitive’ inhibition. Results showed the high revalorization potential of strawberry by-products as a low-cost source of polyphenols, with antioxidant and anti-browning effects.Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

The post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental problem for local producers and industries. This study aimed to revalue these kinds of tissues through identifying and quantifying the genotype influence on the total phenolic content, phenolic profile, and the antioxidant activity of the by-products from three strawberry cultivars: ?Festival? (FE), ?San Andreas ? (SA), and ?Camino Real? (CR). The total phenolic content was determined by the Folin?Ciocalteu method, in-vitro antioxidant activity by the DPPH* radical scavenging method and the phenolic profile by PAD?HPLC. The different genotypes showed significant differences (p /Kg of by-product ), followed by SA and CR cultivars. The antioxidant capacity of the SA and FE tissues were similar (p > 0.05) and higher (15.1?16.3 mmol Trolox equivalents /Kg R) than CR. Eight main phenolic compounds were identified and quantified on the three cultivars. Agrimoniin was the principal polyphenol (0.38?1.56 g/Kg R), and the cultivar FE had the highest concentration. This compound showed the highest correlation coefficient with the antioxidant capacity (R2 0.87; p < 0.001). This study highlighted the impact of the multi-cultivar systems in strawberry production on the bioactive potential and the diversity of secondary metabolites obtained from strawberry agro-industrial by-products at a low cost.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Van de Velde, Franco. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral; Argentin

El uso de Nitratos y Nitritos en la Industria cárnica, lo bueno, lo malo y el modelado matemático para optimizar su uso: Una revisión

Los nitratos y nitritos son compuestos que se han empleado tradicionalmente en la elaboración de productos cárnicos curados para el control de microorganismos patógenos, como el Clostridium botulinum, y el desarrollo de diversas cualidades sensoriales. Sin embargo, su uso ha sido cuestionado debido a la posibilidad que tienen de generar compuestos N-nitrosaminados en el organismo. No obstante, a pesar de que los vegetales son la mayor fuente de nitratos y nitritos en la dieta del ser humano, los productos curados tienen una mayor asociación directa con enfermedades crónicas no trasmisibles debido a su contenido en dichos compuestos nitrogenados. En cada país se pueden encontrar diferencias en las concentraciones de nitritos residuales, así como en las concentraciones limites fijadas en sus respectivas legislaciones. Para controlar esto, se han realizado varios estudios, analizando los impactos negativos y positivos del uso de nitratos y nitritos, tanto de forma funcional como bioactiva. La industria también ha aplicado distintas estrategias para reducir y controlar su uso. Por ello, el objetivo de esta revisión es resaltar los beneficios del uso de nitratos y nitritos en la industria cárnica, tanto tecnológicos como para la salud, así como, sus contraindicaciones y riesgos para los consumidores de productos cárnicos curados. A su vez, se hace una revisión del uso del modelado matemático como alternativa de control del proceso de curado.Nitrates and nitrites are compounds that have traditionally been used in the production of cured meat products for the control of pathogenic microorganisms, such as Clostridium botulinum, and the development of various sensory qualities. However, their use has been questioned due to their potential to generate N-nitrosamine compounds in the body. Although, vegetables are the major source of nitrates and nitrites in the human diet, cured products have a greater direct association with chronic non-communicable diseases due to the content of these nitrogenous compounds. Differences in residual nitrite concentrations can be found in each country, as well as in the limit concentrations set in their respective legislation. To control this, several studies have been carried out, analyzing the negative and positive impacts of the use of nitrates and nitrites, both functional and bioactive. The industry has also applied different strategies to reduce and control their use. Therefore, the aim of this review is to highlight the technological and health benefits of the use of nitrates and nitrites in the meat industry, as well as their contraindications and risks for consumers of cured meat products. At the same time, a review of the use of mathematical modelling as an alternative for the control of the curing process is made.Fil: Villamil Galindo, Johan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Efecto del mínimo procesamiento y tratamiento con yerba mate sobre el potencial saludable y los atributos de calidad de manzanas Granny Smith = Effect of minimal processing and treatment with yerba mate on healthy potential and quality attributes of Granny Smith apples

Se estudió el efecto del mínimo procesamiento solo y con tratamiento con ácidos cítrico y ascórbico e infusión de yerba mate, sobre las características fisicoquímicas, bioactivas, microbiológicas y sensoriales de manzanas ‘Granny Smith’. El mínimo procesamiento (sin tratamiento químico) produjo un descenso en el contenido de sólidos solubles y compuestos polifenólicos, en el recuento de aerobios mesófilos totales y en los atributos sensoriales gusto ácido y pardeamiento, y una mejora en la apariencia general evaluada sensorialmente. Comparando los resultados obtenidos para las manzanas mínimamente procesadas tratadas químicamente y sin tratar (control), se observó que el tratamiento químico aplicado produjo una disminución del sabor característico de las manzanas y un incremento en el gusto ácido y olores y sabores extraños. Sin embargo, el tratamiento aplicado fue efectivo en controlar el desarrollo de pardeamiento (aumento de L* y mejora de la apariencia general sensorial y disminución de a* y del pardeamiento evaluado sensorialmente) y en aumentar el potencial saludable (mayor contenido de polifenoles y vitamina C y mayor capacidad antioxidante), manteniendo recuentos microbiológicos similares a los encontrados en la materia prima

Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds

Background: The revalorization of agro-industrial by-products by applying ultraviolet A (UVA) radiation to biofortify with phenolic compounds has been studied in recent times, showing improvements in the individual and total phenolic content and their bioactivity. Therefore, the main aim of this work was to optimize the biofortification process of phenolic compounds by UVA radiation to strawberry agro-industrial by-products (RF). Moreover, the effect of UVA radiation on the potential biological activity of the phenolics accumulated in RF due to the treatment was also determined. Methods: The assays followed a factorial design with three variables at three levels: UVA dose (LOW, MEDIUM, and HIGH), storage temperature (5, 10, and 15°C), and storage time (0, 24, 48, and 72 h). At each experimental condition, phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymatic activities, total phenolic compound content (TPC), phenolics profile (TPCHPLC), and agrimoniin content (AGN) were evaluated; and the optimal UVA dose, storage time, and temperature were determined. In vitro bioaccessibility of the accumulated phenolic compound was studied on RF tissue treated with UVA at optimal process conditions. The digested extracts were tested for antiproliferative activity in colorectal cancer cells, cellular antioxidant capacity, and anti-inflammatory activity. Results: The results showed that applying UVA-HIGH (86.4 KJ/m2) treatment and storing the tissue for 46 h at 15°C increased PAL activity (260%), phenolic content (240%), and AGN (300%). The biofortification process improves the bioaccessibility of the main phenolic compound of RF by 9.8 to 25%. The digested optimum extract showed an IC50 for HT29 and Caco-2 cells of 2.73 and 5.43 μg/mL, respectively, and presented 60% cellular antioxidant capacity and 30% inhibition of NOX production. Conclusion: The RF treated with UVA is an excellent source of phenolic compounds; specifically, ellagitannins and the UVA radiation proved to be efficient in biofortify RF, significantly improving the phenolic compounds content and their bioactive properties with adequate bioaccessibility, adding value to the strawberry agro-industrial by-products.Fil: Villamil Galindo, Johan Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Antunes Ricardo, Marilena. Instituto Tecnologico de Monterrey. Escuela de Ingenieria y Ciencias.; MéxicoFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Jacobo Velázquez, Daniel A.. Instituto Tecnologico de Monterrey. Escuela de Ingenieria y Ciencias.; Méxic

Efecto de la radiación UV-C sobre la calidad y la flora fúngica contaminante natural de arándanos (Vaccinium corymbosum L., variedad O’Neal)

Se estudió el efecto de la radiación ultravioleta (UV-C, 4 W m-2) sobre la calidad y los mohos aislados de arándanos. Se modeló el efecto de la radiación UV-C (ensayos in vitro: 4 W m-2, durante 20 minutos) sobre los conidios de cuatro de los mohos más frecuentes y abundantes aislados de arándanos (Aspergillus niger, Arthrinium phaeospermun, Penicillium decumbens y Eurotium repens). La reducción en los recuentos de los mohos se produjo hasta los 10 minutos de tratamiento. Se aplicó el tratamiento seleccionado sobre las muestras de arándanos inoculadas con los conidios de los dos mohos más resistentes (Aspergillus niger y Arthrinium phaeospermun). La radiación UV-C (dosis = 2,4 kJ m-2, 10 minutos) incrementó ligeramente el valor de pH sin modificar significativamente el contenido de los sólidos solubles, la firmeza y el color de los arándanos. El tratamiento con UV-C incrementó el contenido de fenoles totales (13%) y la capacidad antioxidante (8%) con respecto a los arándanos sin tratar. Es fundamental identificar la microflora contaminante para aplicar correctamente el tratamiento. La dosis de UV-C seleccionada mantuvo los atributos relacionados con la calidad sensorial, aumentando el contenido de compuestos fenólicos y la capacidad antioxidante de los arándanos

Impregnación por vacío de manzanas frescas cortadas con soluciones osmóticas que contienen miel

Manzanas frescas cortadas fueron impregnadas por vacío suave (Presión de vacío=67,7 mbar). Se emplearon tres soluciones osmóticas: M0 : solución osmótica de miel a 30 °Brix (HS); M0,5: HS+0,5% de ácido cítrico (AC)+0,5% de ácido ascórbico (AA); y M1 : HS+1% AC+1% AA. Se evaluaron los cambios en los sólidos solubles (SS), pH, firmeza, color (∆E*ab), fenoles totales, capacidad antioxidante y contenido de vitamina C en el día cero y después de 7 días de almacenamiento a 1,5 °C. Se calcularon los parámetros de transferencia de masa. La mejor alternativa fue el tratamiento M1 . Las manzanas impregnadas ganaron sólidos (3,3%), perdieron agua (1.8%) y ganaron peso (1.6%). El día cero, se incrementaron los SS (26%), se redujo la firmeza (14%), hubo un leve cambio en el color (∆E*ab=3,3) y un gran incremento en el contenido de vitamina C (31 veces más que la fruta sin tratar), con un aumento en el contenido de fenoles totales y capacidad antioxidante (27 y 77%, respectivamente). Después de 7 días de almacenamiento, hubo una reducción adicional de la firmeza, pero se mantuvieron o mejoraron otros atributos. El tratamiento M1 demostró ser una alternativa apropiada para el procesamiento de manzanas frescas cortadas que permite obtener un alimento más saludable.Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M1: HS+1% CA+1% AA were used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (∆E*ab ), total phenolic and vitamin C content, and antioxidant capacity were evaluated on days 0 and 7 of storage at 1.5 °C. Mass transfer parameters were calculated. The best results were obtained with the M1 treatment. Vacuum-impregnated fresh-cut apples gained solids (3.3%) and weight (1.6%) and lost water (1.8%). The following modifications were observed on day 0: an increase of SS (26%), a reduction in firmness (14%), a slight color change (∆E*ab =3.3), a great increase in vitamin C content (31 times higher than in fresh-cut fruits) and increases in total phenolic content and antioxidant capacity (27% and 77%, respectively). On day 7 of storage, an additional reduction of firmness was observed, but the other attributes were maintained or increased. The M1 treatment is an appropriate alternative for processing fresh-cut apples and obtaining improved healthy attributes.Fil: Faicán Benenaula, María Auxiliadora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Efeito da radiação UV-C na qualidade e contaminação da flora fúngica de mirtilos (Vaccinium corymbosum L., variedade O'Neal)

The effect of UV-C radiation (in vitro tests: 4 W m-2, for 20 min) on the conidia of the four more frequent and abundant molds isolated from blueberry (Aspergillus niger, Arthrinium phaeospermun, Penicillium decumbens, and Eurotium repens) was modeled. The reduction in mold counts occurred up to 10 minutes of treatment. The selected treatment was applied to the blueberry samples inoculated with the conidia of the two most resistant molds (in vivo tests: Aspergillus niger and Arthrinium phaeospermun). UV-C radiation (2,4 kJ m-2, 10 minutes) slightly increased the pH value without significantly modifying the soluble solids content, firmness, and color of blueberries. Treatment with UV-C increased the concentration of total phenols (13%) and the antioxidant capacity of blueberries (8%) compared to the untreated sample. It is essential to identify the contaminating microflora to correctly apply the treatment. The UV-C selected dose maintained the attributes related to sensory quality, increasing the content of phenolic compounds, and the antioxidant capacity of blueberries.Se estudió el efecto de la radiación ultravioleta (UV-C, 4 W m-2) sobre la calidad y los mohos aislados de arándanos. Se modeló el efecto de la radiación UV-C (ensayos in vitro: 4 W m-2, durante 20 minutos) sobre los conidios de cuatro de los mohos más frecuentes y abundantes aislados de arándanos (Aspergillus niger, Arthrinium phaeospermun, Penicillium decumbens y Eurotium repens). La reducción en los recuentos de los mohos se produjo hasta los 10 minutos de tratamiento. Se aplicó el tratamiento seleccionado sobre las muestras de arándanos inoculadas con los conidios de los dos mohos más resistentes (Aspergillus niger y Arthrinium phaeospermun). La radiación UV-C (dosis = 2,4 kJ m-2, 10 minutos) incrementó ligeramente el valor de pH sin modificar significativamente el contenido de los sólidos solubles, la firmeza y el color de los arándanos. El tratamiento con UV-C incrementó el contenido de fenoles totales (13%) y la capacidad antioxidante (8%) con respecto a los arándanos sin tratar. Es fundamental identificar la microflora contaminante para aplicar correctamente el tratamiento. La dosis de UV-C seleccionada mantuvo los atributos relacionados con la calidad sensorial, aumentando el contenido de compuestos fenólicos y la capacidad antioxidante de los arándanos.O efeito da radiação UV-C (testes in vitro: 4 W m-2, por 20 minutos) sobre os conidios dos quatro fungos mais frequentes e abundantes isolados de mirtilo (Aspergillus niger, Arthrinium phaeospermun, Penicillium decumbens e Eurotium repens) foi modelado. A redução na contagem de fungos ocorreu até 10 minutos depois do tratamento. O tratamento selecionado foi aplicado às amostras de mirtilo inoculadas com os conídios dos dois fungos mais resistentes (testes in vivo: Aspergillus niger e Arthrinium phaeospermun). A radiação UV-C (2,4 kJ m-2, 10 minutos) aumentou ligeiramente o valor do pH sem modificar significativamente o conteúdo de sólidos solúveis, firmeza e cor dos mirtilos. O tratamento com UV-C aumentou a concentração de fenóis totais (13%) e a capacidade antioxidante dos mirtilos (8%) em comparação com a amostra não tratada. É fundamental identificar a microbiota contaminante para aplicar corretamente o tratamento. A dose de UV-C selecionada manteve os atributos relacionados com à qualidade sensorial, aumentando o teor de compostos fenólicos, e a capacidade antioxidante dos mirtilos