Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol−1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol−1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.Fil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Ibarz, A.. Universidad de Lleida; EspañaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentin

Obtención de compuestos con actividad antioxidante a partir de tegumento de maní para su incorporación en productos funcionales

Fil: Rossi, Yanina Estefanía. Universidad Nacional de Villa María; Argentina.Fil: Vanden Braber, Noelia Luciana. Universidad Nacional de Villa María; Argentina.Fil: Manavella, David Arnaldo. Universidad Nacional de Villa María; Argentina.Fil: Lanteri, Mario Nicolás. Universidad Nacional de Villa María; Argentina.Fil: Gatani, Mariana Pilar. Universidad Nacional de Villa María; Argentina.Fil: Maestri, Damián Modesto. Universidad Nacional de Villa María; Argentina

Fumigant toxicity of Citrus sinensis essential oil on Musca domestica L. adults in the absence and presence of a P450 inhibitor

Essential oils (EOs) are potential tools for controlling Musca domestica L. In a fumigant assay, M. domestica adults treated with Citrus sinensis EO (LC50 = 3.9 mg/dm3), with (4R)(+)-limonene (95.1%) being its main component, died within 15 min or less. The terpenes absorbed by the flies and their metabolites, analyzed using SPME fiber, were (4R)(+)-limonene (LC50 = 6.2 mg/dm3), α-pinene (LC50 = 11.5 mg/dm3), β-pinene (LC50 = 6.4 mg/dm3), and two new components, carveol (LC50 = 1122 mg/dm3) and carvone (LC50 = 19 mg/dm3), in a proportion of 50, 6.2, 12.5, 6.3 and 25%, respectively. Carveol and carvone were formed by oxidation of (4R)(+)-limonene mediated by cytochrome P450, as was suggested by a fumigation assay on flies previously treated with piperonyl butoxide, a P450 inhibitor. In this experiment, an increase in the toxicity of the EO and (4R)(+)-limonene was observed, as well as a lower production of carveol and carvone.Fil: Rossi, Yanina Estefanía. Universidad Católica de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palacios, Sara Maria. Universidad Católica de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Insecticidal toxicity of Eucalyptus cinerea essential oil and 1,8-cineole against Musca domestica and possible uses according to the metabolic response of flies

In a fumigant assay, Musca domestica adults treated with Eucalyptus cinerea EO [LC50 = 5.5 mg/dm3; majority component by SPME–GC: 1,8-cineole (88.5%), α-pinene (2%), α-terpineol (9%)], died within 15 min or less. The terpenes absorbed by the flies and their metabolites, analyzed using SPME fiber, were 1,8-cineole (LC50 = 3.3 mg/dm3), α-pinene (LC50 = 11.5 mg/dm3), α-terpineol (LC50 = 36.8 mg/dm3) and a new component 2,3-dehydro-1,8-cineole, in proportions of 74%, 0.1%, 24.7% and 1.2% respectively. 2,3-Dehydro-1,8-cineole and α-terpineol were formed by oxidation of 1,8-cineole mediated by cytochrome P450, as demonstrated by a fumigation assay on flies previously treated with piperonyl butoxide, a P450 inhibitor, which showed an increase in toxicity of the EO and 1,8-cineole, supporting its participation in the formation of metabolites. We also demonstrated that 1,8-cineole acts as a P450 inhibitor-like compound, improving the toxicity of other xenobiotics such as deltamethrin.Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Católica de Córdoba; ArgentinaFil: Palacios, Sara Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Católica de Córdoba; Argentin

Molecular response of Musca domestica L. to Mintostachys verticillata essential oil, (4R)(+)-pulegone and menthone

Intense applications of synthetic insecticides for the control of adult Musca domestica have led to the insects developing resistance to most of them. In consequence, there is interest in new active ingredients as alternatives to conventional insecticides. Essential oils (EO) are potential tools for controlling M. domestica because of their effectiveness and their minimal environmental effects. In a fumigant assay, M. domestica adults treated with Minthostachys verticillata EO [LC50 = 0.5 mg/dm3; majority components by SPME-GC: (4R)(+)-pulegone (67.5%), menthone (22.3%) and (4R)(+)-limonene (3.8%)], died within 15 min or less. The terpenes absorbed by the flies and their metabolites, analyzed using SPME fiber, were (4R)(+)-limonene (LC50 = 6.2 mg/dm3), menthone (LC 50 = 1.9 mg/dm3), (4R)(+)-pulegone (LC50 = 1.7 mg/dm3) and a new component, menthofuran (LC50 = 0.3 mg/dm3), in a relative proportion of 12.4, 6.5, 35.9 and 44.2% respectively. Menthofuran was formed by oxidation of either (4R)(+)-pulegone or menthone mediated by cytochrome P450, as demonstrated by a fumigation assay on flies previously treated with piperonyl butoxide, a P450 inhibitor, which showed a decrease in toxicity of the EO, (4R)(+)-pulegone and of menthone, supporting the participation of the P450 oxidizing system in the formation of menthofuran. The enzymatic reaction of isolated fly microsomes with the EO or the (4R)(+)-pulegone produced menthofuran in both cases. Contrary to expectations, the insect detoxification system contributed to enhance the toxicity of the M. verticillata EO. Consequently, resistant strains overexpressing P450 genes will be more susceptible to either M. verticillata EO or (4R)(+)-pulegone and menthone.Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Canavoso, Lilian Etelvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaFil: Palacios, Sara Maria. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Insecticidal effect of Cryptocarya alba essential oil on the housefly, Musca domestica L.

The composition of the essential oil (EO) from Cryptocarya alba obtained by hydro distillation of fresh leaves was analyzed using gas chromatography (GC) and gas chromatography/mass spectrosmetry (GC/MS). The insecticidal effect of the oil on the house fly Musca domestica was evaluated by placing flies in a sealed glass jar containing a piece of EO-treated cotton yarn. The dose necessary to kill 50% of flies (LC50) in 0.5 and 1 h was determined at 26 ± 1 °C. The essential oil from Cryptocarya alba showed significant insecticidal properties [33.56 (7.06-159.50) mg/dm3 (0.5 h) and 15.07 (5.29-42.91) mg/dm3 (1 h)]. According to GC and GC/MS analysis a total of 38 compounds were identified. The composition of the Cryptocarya alba essential oil reported in this study is different to that reported in other publications with 4-terpineol (17.48%) ; 4- (3,3-dimethyl-but-1-ynyl) -4-hydroxy-2,6,6-trimethylcyclohex-2-enone (12.84%); 1,8-cineole (7.90%); p-cymene (7.11%) and sabinene (6.80%), accounting for 52.13% of the EO. The EO from Cryptocarya alba appears promising as a natural insecticide against houseflies. Keywords: Musca domestica; Cryptocarya alba; essential oil composition; GC-MS; NMR; natural insecticide.Fil: Di Cosmo, Dania. Universidad de Santiago de Chile; ChileFil: Santander, Rocio. Universidad de Santiago de Chile; ChileFil: Urzúa, Alejandro. Universidad de Santiago de Chile; ChileFil: Palacios, Sara Maria. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; ArgentinaFil: Rossi, Yanina Estefanía. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentin

Extraction of antioxidant polyphenolic compounds from peanut skin using water-ethanol at high pressure and temperature conditions

This study evaluates the feasibility of using sub-critical water extraction (SWE) processes to obtain antioxidant phenolic compounds from peanut skins. Theoretical models were tested against experimental data in order to optimize extraction conditions and antioxidant activity of target compounds. The maximum concentration of total phenolics was achieved by using 60.5% ethanol as co-solvent, at 220 °C extraction temperature and 7 g/min solvent flow. Under these extraction conditions, a large number and variety of polyphenols were identified. Phenolic profile was dominated largely by monomeric and condensed flavonoids, particularly procyanidin and proanthocyanidin oligomers. Extracts obtained under those conditions also gave the best radical scavenging capacities, which were higher to those reached by using a synthetic antioxidant (BHT, butylhydroxytoluene). Kinetic studies showed a high extraction rate of polyphenols until the first 30 min of extraction, and it was in parallel with the highest antioxidant activity.Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa Maria. Universidad Nacional de Villa Maria. Centro de Investigaciones y Transferencia de Villa Maria; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa Maria. Universidad Nacional de Villa Maria. Centro de Investigaciones y Transferencia de Villa Maria; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Velez, Alexis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentin

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- And Nanoencapsulation

The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Vanden Braber, Noelia Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentin

An overview on extraction, composition, bioactivity and food applications of peanut phenolics

Peanuts contain a diverse and vast array of phenolic compounds having important biological properties. They are allocated mostly in the seed coat (skin), an industrial waste with minor and undervalued applications. In the last few years, a considerable amount of scientific knowledge about extraction, composition, bioactivities and health benefits of peanut skin phenolics has been generated. The present review was focused on four main aspects: a) extraction methods and technologies for obtaining peanut skin phenolics with an emphasis on green-solvent extraction processes; b) variations in chemical profiles including those due to genetic variability, extraction methodologies and process-related issues; c) bioactive properties, especially antioxidant activities in food and biological systems; d) update of promising food applications. The revision was also aimed at identifying areas where knowledge is insufficient and to set priorities for further research.Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Cittadini, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Velez, Alexis. Universidad Nacional de Córdoba; Argentina. Universidad Nacional de Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada; ArgentinaFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; ArgentinaFil: Martínez, Marcela. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentin

Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic-based extract

With a view to its potential application as a food antioxidant, this study evaluated the impact of storage conditions (ReTD: darkness, 4 °C; RoTD: darkness, 25 °C; RoTL: light, 25 °C) on the composition and antioxidant activity of a peanut skin phenolic-based extract (PSE). Results showed that the composition and several selected antioxidant capacities of PSE were preserved when stored in ReTD. Under these conditions, most of the identified compounds did not show significant losses in concentration at the final storage time (12 months). When tested in a highly unsaturated lipid system, this extract also showed the same antioxidant efficacy as the original extract (t0). Meanwhile, reducing power and radical scavenging activities of PSE stored in darkness were virtually retained; irrespective of the temperature condition, the parameters analysed remained almost constant over all the storage time. Overall, the results highlight the importance of the dark condition as a key factor for the PSE's composition and antioxidant activity preservation. In conclusion, the research findings suggest simple and low-cost conditions that guarantee the conservation of the PSE composition and the continuity of its antioxidant properties during prolonged storage.Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Velez, Alexis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Martínez, Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica - Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentin