62 research outputs found
Valorization of Ferulic Acid from Agro-Industrial by-Products for Application in Agriculture
The use of bioplastic mulch in agriculture has increased dramatically in the last years throughout the world. Nowadays, biodegradable materials for mulching films strive to constitute a reliable and more sustainable alternative to classical materials such as polyethylene (PE). The main challenge is to improve their durability in the soil to meet the required service length for crop farming by using benign and sustainable antioxidant systems. Here, we report the design and fabrication of biodegradable materials based on polybutylene (succinate adipate) (PBSA) for mulching applications, incorporating a fully biobased polymeric antioxidant deriving from ferulic acid, which can be extracted from an industrial by-product. Poly-dihydro (ethylene ferulate) (PHEF) from ferulic acid was synthesized by a two-step polymerization process. It is characterized by improved thermal stability in comparison with ferulic acid monomer and therefore suitable for common industrial processing conditions. Different blends of PBSA and PHEF obtained by melt mixing or by reactive extrusion were prepared and analyzed to understand the effect of the presence of PHEF. The results demonstrate that PHEF, when processed by reactive extrusion, presents a remarkable antioxidant effect, even in comparison with commercial additives, preserving a high level of the mechanical properties of the PBSA matrix without affecting the biodegradable character of the blend
Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree
The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). 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Physical and Antimicrobial Properties of Compression-Molded Cassava Starch-Chitosan Films for Meat Preservation
[EN] Cassava starch-chitosan films were obtained by melt bending and compression molding, using glycerol and polyethylene glycol as plasticizers. Both the starch/chitosan and the polymer/plasticizer ratios were varied in order to analyze their effect on the physical properties of the films. Additionally, the antimicrobial activity of 70:30 polymer:plasticizer films was tested in cold-stored pork meat slices as affected by chitosan content. All film components were thermally stable up to 200 A degrees C, which guaranteed their thermostability during film processing. Starch and chitosan had limited miscibility by melt blending, which resulted in heterogeneous film microstructure. Polyethylene glycol partially crystallized in the films, to a greater extent as the chitosan ratio increased, which limited its plasticizing effect. The films with the highest plasticizer ratio were more permeable to water vapor, less rigid, and less resistant to break. The variation in the chitosan content did not have a significant effect on water vapor permeability. As the chitosan proportion increased, the films became less stretchable, more rigid, and more resistant to break, with a more saturated yellowish color. The incorporation of the highest amount of chitosan in the films led to the reduction in coliforms and total aerobic counts of cold-stored pork meat slices, thus extending their shelf-life.The authors acknowledge the financial support provided by the Spanish Ministerio de Economia y Competividad (Projects AGL2013-42989-R and AGL2016-76699-R). Author Cristina Valencia-Sullca thanks the Peruvian Grant National Program (PRONABEC Grant).Valencia-Sullca, CE.; Atarés Huerta, LM.; Vargas, M.; Chiralt, A. (2018). Physical and Antimicrobial Properties of Compression-Molded Cassava Starch-Chitosan Films for Meat Preservation. Food and Bioprocess Technology. 11(7):1339-1349. https://doi.org/10.1007/s11947-018-2094-5S13391349117Alves, V. 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Effect of chitosan essential oil films on the storage-keeping quality of pork meat products
Edible films based on chitosan were prepared, with
and without basil or thyme essential oils, with the aim of
assessing their protective ability against lipid oxidation and
their antimicrobial activity. Chitosan films had good oxygenbarrier
properties, which were worsened by essential oil addition,
especially when the film equilibrium moisture content
increased. Due to the oxygen-barrier effect, all the films
effectively protected pork fat from oxidation, in comparison
to unprotected samples. In spite of the worsening of the
oxygen-barrier properties, the films with essential oils were
more effective than those of pure chitosan, which points to the
chemical action of specific antioxidant compounds of the oils.
Films were effective to control microbial growth in minced
pork meat, although the incorporation of essential oils did not
improve their antimicrobial activity. Throughout the storage,
the films led to colour changes in minced pork meat associated
with the conversion of myoglobin into metmyoglobin due to
the reduction of the oxygen availability.The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (PAID-06-09-2834), Generalitat Valenciana (GV/2010/082) and Ministerio de Educacion y Ciencia (AGL2010-20694). Author J. Bonilla is deeply grateful to Generalitat Valenciana for a Santiago Grisolia Grant.Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt Boix, MA. (2014). Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food and Bioprocess Technology. 7(8):2443-2450. https://doi.org/10.1007/s11947-014-1329-3S2443245078ASTM D3985. (1995). Standard test method for oxygen gas transmission rate through plastic films and sheeting using a coulometric sensor. West Conshohocken: American Society for Testing and Materials.Atarés, L., Pérez-Masiá, R., & Chiralt, A. (2011). The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. 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Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films
In this study, antioxidant biodegradable films based
on pea protein and alpha-tocopherol were successfully developed
by solution casting. The effect of both the homogenization
conditions (rotor stator and microfluidizer) and the relative
humidity (RH) on the microstructure and physical properties
(transparency, tensile, oxygen and water vapour barrier
properties) of pea protein/alpha-tocopherol-based films was
evaluated. The addition of alpha-tocopherol produced minimal
changes in the films transparency, while providing them
with antioxidant properties and improved water vapour and
oxygen barrier properties (up to 30 % in both water vapour
and oxygen permeability) when films were at low and intermediate
RH. The addition of alpha-tocopherol in
microfluidized films gave rise to an increase in their resistance
to break and extensibility (up to 27 % in E values) at intermediate
and high RH. These results add a new insight into the
potential of employing pea protein and alpha-tocopherol in the
development of fully biodegradable antioxidant films which
are of interest in food packagingThe authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia throughout the project AGL2010-20694, co-funded by FEDER. Author M.J.Fabra is a recipient of a Juan de la Cierva contract from the Spanish Ministerio de Economia y Competitividad.Fabra, MJ.; Jiménez, A.; Talens Oliag, P.; Chiralt, A. (2014). Influence of homogenization conditions on physical properties and antioxidant activity of fully biodegradable pea protein-alpha-tocopherol films. Food and Bioprocess Technology. 7(12):3569-3578. https://doi.org/10.1007/s11947-014-1372-0S35693578712ASTM (1995). Standard test methods for water vapor transmission of materials. Standards Desingnations: E96-95. In: Annual Book of ASTM Standards (pp. 406-413); American Society for Testing and Materials: Philadelphia, PA.ASTM (2001). Standard test method for tensile properties of thin plastic sheeting. Standard D882. 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Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes
[EN] Multiple formulations of known biocontrol agent (BCA) Candida sake, containing different coatingforming
polymers and surfactants were tested at different polymer:BCA ratios, in order to improve control
of Botrytis cinerea on grapes. The BCA cell viability on the grape surface was analyzed and reduction in
disease incidence and severity was determined. Coating-forming solids improved the survival and effi-
cacy of C. sake as a BCA against B. cinerea, depending on the polymer type and ratio. The incorporation
of surfactants did not improve survival or disease control, although they promoted a better cell dispersion
on the grape surface. Cell growth of the antagonist during incubation led to the formation of aggregates,
even when surfactants were present. Sodium caseinate and starch were the most suitable polymers to
formulate C. sake preparations to obtain coating-forming systems with this BCA and to increase its survival
and efficacy at the minimum economic cost of the ingredients.
2016 Elsevier Inc. All rights reservedThe authors are grateful to the Spanish Government for the financial support from the national project RTA2012-00067-C02 (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Spain and FEDER founds) and to the Conselleria d'Educacio of the Generalitat Valenciana, (Spain) for A. Marin's PhD grant.Marín-Gozalbo, A.; Cháfer Nácher, MT.; Atarés Huerta, LM.; Chiralt, A.; Torres, R.; Usall, J.; Teixidó, N. (2016). Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes. Biological Control. 96:108-119. https://doi.org/10.1016/j.biocontrol.2016.02.012S1081199
On-line vs off-line electrical conductivity characterization. Polycarbonate composites developed with multiwalled carbon nanotubes by compounding technology
Material characterization is one of the key steps when conductive polymers are developed. The dispersion of carbon nanotubes (CNTs) in a polymeric matrix using melt mixing influence final composite properties. The compounding becomes trial and error using a huge amount of materials, spending time and money to obtain competitive composites. Traditional methods to carry out electrical conductivity characterization include compression and injection molding. Both methods need extra equipments and moulds to obtain standard bars. This study aims to investigate the accuracy of the data obtained from absolute resistance recorded during the melt compounding, using an on-line setup developed by our group, and to correlate these values with off-line characterization and processing parameters (screw/barrel configuration, throughput, screw speed, temperature profile and CNTs percentage). Compounds developed with different percentages of multi walled carbon nanotubes (MWCNTs) and polycarbonate has been characterized during and after extrusion. Measurements, on-line resistance and off-line resistivity, showed parallel response and reproducibility, confirming method validity. The significance of the results obtained stems from the fact that we are able to measure on-line resistance and to change compounding parameters during production to achieve reference values reducing production/testing cost and ensuring material quality. Also, this method removes errors which can be found in test bars development, showing better correlation with compounding parameters
ALIMENTOS FUNCIONALES: UNA HISTORIA CON MUCHO PRESENTE Y FUTURO FUNCTIONAL FOODS: A HISTORY WITH A LOT OF PRESENT AND FUTURE
La evolución de los hábitos nutricionales ha sido muy variable a través del tiempo, pero siempre soportada con el criterio básico de mantener la salud. Cada día las exigencias de los consumidores se dirigen más a la búsqueda de nuevos productos con propiedades funcionales que puedan proporcionar además del valor nutritivo, otros componentes con actividad fisiológica que permitan un mejor estado tanto físico como mental, reduciendo así el riesgo de enfermedades y alargando la vida al mismo tiempo que manteniendo su calidad. Esta revisión describe aspectos importantes de alimentos e ingredientes con características funcionales, a través del pasado, presente y futuro.The evolution of nutritional habits has experienced many changes through the time, but it has always been supported with the basic criterion to maintain the health. Every day the exigencies of the consumers go more to the search of new products with functional properties that can provide in addition to the nutritious value, other components with physiological activity that allow a better physical and mental state, reducing therefore the risk of diseases and extending the life at the same time that maintaining its quality. This review describes an overview about the most important aspects of the foods and ingredients with functional characteristics through the past, present and future
Influence of storage conditions on freeze-dried apple fortified with vitamin E Influencia de las condiciones de almacenamiento sobre manzana liofilizada fortificada con vitamina E
The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtaining functional foods. The vitamin"s quantification was carried out using gas chromatography. The color"s by coordinates CIE- L*a*b*, hue and chroma and texture by penetration test. Degradation of vitamin E was modeled using a first order kinetics. However the kinetic constants weren"t fitted by Arrhenius equation, due to an abrupt change in them between 4 and 20ºC, the effect of the transition from glassy to rubbery state in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºC and 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effect in the samples color, probably due to the mechanical effects. Textural changes, caused by progressive moisture gain, are related to permeability of packaging material, generating loss of crunch, which was well evaluated at the initial control time (30 day).El efecto de diferentes condiciones de almacenamiento (temperatura: 4, 20 y 30ºC; tiempo: 30, 60, 90 y 180 días; envasado: con y sin vacío), se evalúa en función de la estabilidad de la vitamina E, el color y la textura de manzana liofilizada fortificada con vitamina E, utilizando la ingeniería de matrices como metodología de obtención de alimentos funcionales. La vitamina se cuantifica por cromatografía de gases, el color a partir de las coordenadas CIE-L*a*b*, tono y croma y la textura por ensayos de punción. La degradación de la vitamina E modeliza a una cinética de primer orden; sin embargo, las constantes cinéticas no se ajustan a la ecuación de Arrhenius, debido a un cambio brusco de éstas entre 4 y 20ºC, por efecto de la transición del estado vítreo a gomoso en el producto. A 4ºC, el color fue aceptable a los 180 días, mientras que a 20 y 30ºC se observa pardeamiento, siendo mayor cuanto mayores son la temperatura y el tiempo. El envasado al vacío tiene un efecto negativo en el color de las muestras, debido a los efectos mecánicos. Los cambios texturales debidos a la progresiva ganancia de humedad, tienen que ver con la permeabilidad del material de empaque e inducen la pérdida de crujencia, la cual fue bien valorada a los 30 días
Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001
Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched dairy products is an effective strategy
of mitigating the symptoms of lactose intolerance. Lactobacillus rhamnosus HN001 (HN001) is a safe, immunity-stimulating probiotic. We have developed a
process to increase the hydrolysis of lactose and HN001 growth in yogurt versus ¿Â-galactosidase (¿ÂG) concentration and enzymatic hydrolysis time (EHT) before bacterial fermentation. The objective of this study was
to optimize the conditions by which yogurt is processed as a function of ¿ÂG and EHT using a multifactorial design, with lactose content, HN001 growth, process time, and sensory quality as dependent variables. Further,
the shelf life of the optimized yogurt was evaluated. In the optimization study, polynomials explained the dependent variables. Based on Pearson correlation coefficients, HN001 growth correlated positively with the hydrolysis of lactose. However, low lactose content and high HN001 count increased the fermentation time and lowered the sensory quality. The optimized conditions¡ª
using polynomials to obtain yogurt with >1 ¡Á 107 cfu of HN001/mL, <10 g of lactose/L, and a minimum overall sensory quality of 7 on the Karlsruhe scale¡ªyielded a theoretical value of 910 neutral lactose units/kg for
¿ÂG and 2.3 h for EHT, which were validated in an industrial-scale assay. Based on a shelf-life study at 3 temperatures, the hydrolysis of lactose and the growth of HN001 continue during storage. Arrhenius equations
were developed for the variables in the shelf-life study. Our results demonstrate that it is feasible to develop a low-lactose yogurt to which HN001 has been added for lactose-intolerant persons who wish to strengthen their
immune system.Financial support from the University of Chile (Santiago, Chile) and Soprole SA (Santiago, Chile) is gratefully acknowledged. Special thanks to Hernan Vega (Soprole, Chile) and Angelica Horst (Danisco, Chile) for supporting this study. The authors thank Sixto Ibarra and Maxine Bober (Universidad San Luis Gonzaga de Ica, Peru) for their help in this research work.Ibarra, SA.; Acha, R.; Calleja, MT.; Chiralt Boix, MA.; Wittig, E. (2012). Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001. Journal of Dairy Science. 95(7):3536-3548. doi:10.3168/jds.2011-5050S3536354895
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