Moisture migration during a tempering time after the heat treatment step in yerba maté processing

The aim of this research was to study the effect of applying a tempering time to the branches of yerba maté after the heat treatment stage (or sapecado). Assays were carried out in three industrial producers of Misiones Argentina. Branches were obtained from the sapecador outlet and then, they were put in rest in order to form a bed. First, moisture content of leaves and twigs, separately, and then losses of mass of whole branches were measured. When the branches were put in rest in a bed during 30 min, 8.60 kg of water/100 kg of dry matter were transferred from the twigs to the leaves and 5.17 kg of water/ 100 kg of dry matter were lost by evaporation.Fil: Lovera, Nancy Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Kolomiejec, Gabriela Carolina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentin

Comparative study: drying of yerba mate with wood forest implanted vs wood chip

En cumplimiento de la normativa vigente en la provincia de Misiones, las industrias yerbateras han sustituido en sus procesos el uso de leña de bosque nativo por leña de bosque implantado y en menor medida por chip de madera del mismo origen. Cada tipo de combustible tiene una tecnología específica de quemado. El objetivo del presente trabajo fue comparar los dos métodos de secado, para evaluar la incidencia de cada uno sobre los parámetros de calidad del producto final y la eficiencia económica del proceso. Se han encontrado diferencias significativas en las propiedades fisicoquímicas al comparar los métodos utilizados. Se determinó en muestras procesadas con chip menor dispersión de valores de cada variable fisicoquímica. Los costos de producción se redujeron un 29,73% respecto de la leña de bosque implantado. Se determinó que con chip se logra un producto con mejores atributos de calidad y procesos productivos económicamente más eficientesIn compliance with the regulations in force in the province of Misiones, the yerba mate industries have replaced their processes using native wood for firewood planted forest and to a lesser extent chip of wood of the same origin. Each type has a specific fuel burning technology. In compliance with current regulations in the province of Misiones, the yerba mate industries have substituted in their processes the use of native forest firewood by implanted forest firewood and to a lesser extent by wood chip of the same origin. Each type has a specific fuel burning technology. The aim of this study was to compare the two methods of drying, to assess the impact of each on the parameters of product quality and economic efficiency of the process. We found significant differences in physicochemical properties by comparing the methods used. It was determined less dispersion of values of each physicochemical variable in samples processed with chip. Production costs were reduced by 29.73% compared to forest firewood. It was determined that with chip a product of better quality and more efficient economically productive processes is achieved.Fil: Holowaty, Santiago Alexi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaFil: Martinez, Mirta C.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Brignardello, Adriana E.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentin

Modeling of a double pass belt conveyer dryer of yerba mate

Yerba mate is an herbal tea produced in the central part of South America. One of the main steps of the process is drying. Among the different types of dryers which are used at present, the double pass belt conveyer dryer is the most energy efficient. The increase in wood prizes used as fuel, has generated a demand from industrial producers to improve the thermal efficiency of the process. In order to do this, a numerical model of a double deck dryer of yerba mate has been developed to study the way of improving the energy efficiency and propose modifications to the present working conditions in industry. The good of fitness of the model was determined using experimental data from two industrial dryers. The results of the model were that using hot air at 100 °C and a solid mass flow rate of 4,000 kg/h, the energy efficiency was of 40.60%. Simulating the process at different drying conditions, it was found that the energy efficiency of the dryer could be improved by recirculating 15% of the exhaust air (63.70%), or drying at 120 °C and using a higher solids mass flow rate of 6,200 kg/h with an energy efficiency of 46.21%.Fil: Holowaty, Santiago Alexi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaFil: Schvezov, Carlos Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentin

Polycyclic aromatic hydrocarbons (PAHs) in yerba maté (Ilex paraguariensis St. Hil) traditional infusions (mate and tereré)

Este estudio describe la presencia de hidrocarburos aromáticos policíclicos (HAP) en las infusiones tradicionales frías y calientes de yerba mate ( mate y tereré ), mediante el seguimiento del contenido de benz [a] antraceno, criseno, benzo [b] fluoranteno, benzo [k] fluoranteno , benzo [a] pireno, dibenz [ah] antraceno, benzo [ghi] perileno e indeno [1,2,3-cd] pireno (PAH8), que han sido elegidos como indicadores de la presencia y toxicidad de los HAP en los alimentos por la Agencia Europea de Seguridad Alimentaria. El contenido de PAH8 en mate y tereré se determinó mediante cromatografía líquida de alta resolución utilizando detección de fluorescencia (HPLC-FLD). El contenido de PAH8 en infusiones de yerba mate calientes y frías osciló entre 371,2 y 2438,8 ng / L y entre 19,2 y 937,3 ng / L, respectivamente. El contenido de benzo [a] pireno varió entre 37,0 y 373,9 ng / L en infusiones de yerba mate caliente y entre 7,0 y 92,1 ng / L en infusiones de yerba mate fría. Ninguna de las muestras analizadas excedió los criterios de la Organización Mundial de la Salud para el agua potable, ya que el nivel máximo permitido de benzo [a] pireno es de 700 ng / L.This study describes the occurrence of polycyclic aromatic hydrocarbons (PAHs) in traditional yerba maté hot and cold infusions ( mate and tereré), by monitoring the content of benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[ah]anthracene, benzo[ghi]perylene and indeno[1,2,3-cd]pyrene (PAH8), that have been chosen as indicators for the occurrence and toxicity of PAHs in food by the European Food Safety Agency. PAH8 content in mate and tereré was determined by high performance liquid chromatography using fluorescence detection (HPLC-FLD).PAH8 contents in hot and cold maté infusions ranged from 371.2 to 2438.8 ng/L and from 19.2 to 937.3 ng/L, respectively. Benzo[a]pyrene contents varied between 37.0 and 373.9 ng/L in hot yerba maté infusions and between 7.0 and 92.1 ng/L in cold yerba maté infusions. None of the samples analyzed exceeded the World Health Organization criteria for drinking water, since the maximum level allowed for benzo[a]pyrene is 700 ng/L.Fil: Thea, Ana Eugenia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Ferreyra, Dario Jorge. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentin

Differences in physicochemical properties of yerba maté (Ilex paraguariensis) obtained using traditional and alternative manufacturing methods

The aim of this study was to determine the drying kinetics and physicochemical properties of yerba maté obtained using three different alternative manufacturing methods and to compare these products with those of the yerba maté produced using the traditional process. Additionally, triangle tests were performed to establish whether there were sensory differences between the products studied. The assayed alternative manufacturing methods included the following: (a) zapecado using boiling water (BWZ) and (b) zapecado using steam water (SWZ), both followed by a final hot air drying step, and (c) an integral manufacturing method (zapecado + drying) using high-frequency radiation (HFR). The HFR integral method yielded a product with a higher caffeine content (>30%; p 10%; p .05) when compared to the traditional product. Practical applications: During traditional yerba maté manufacturing, freshly harvested branches of Ilex paraguariensis come into direct contact with combustion gases from the burning of forest biomass. This contributes to the formation of polycyclic aromatic hydrocarbons and their subsequent deposition in yerba maté leaves and stems. Polycyclic aromatic hydrocarbons have been proved to be carcinogenic, in addition to having other toxic effects on humans. The elimination of combustion gases as a direct source of heat in the manufacturing process of yerba maté is an emerging need. The development of alternative manufacturing methods that avoid the contact of the raw material with the products of the incomplete combustion of forest biomass burning and the subsequent implementation of these methods in the industry will guarantee a higher quality product from a food safety point of view.Fil: Holowaty, Santiago Alexi. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaFil: Thea, Ana Eugenia. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Alegre, Carolina. Universidad Nacional de Misiones; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the highest polyphenol content (PC = 3.7 ± 0.3 mg GAE/ml) and total antioxidant activity (TAA) by DDPH (573 ± 4 mg Trolox Eq/ml) while possessed the lowest minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations in culture media against E. coli and S. Enteritidis. Additionally, its MBC value was validated in a green juice. Moreover, aged-canchada YME addition (0.04%wt/vol) doubled PC, TAADPPH, and TAAABTS in the juice blend. Transmission electron microscopy images of E. coli cells exposed to the aged-canchada extract revealed severe cell damage encompassing direct rupture of outer structures with efflux of inner cell content, formation of vacuoles, vesicles, and swollen cell walls. In conclusion, the aged-canchada YME may be used as a food additive with the main purpose of increasing the concentration of bioactive compounds and contributing to the overall antimicrobial activity in the food product. Practical applications: There is an increasing demand for the use of plant-based antimicrobials and/or antioxidant properties as a total or partial replacement of synthetic preservatives which are usually related to the appearance of allergies and other health issues. The present work investigated the potential use of an aged-canchada yerba mate extract, obtained by ultrasound, as a food additive. This extract exhibited the highest antimicrobial activity against relevant bacteria compared to other extracts obtained from different industrial stages. The extract added to a green juice doubled its concentration of antioxidants, thus positively contributing to the daily intake of these health-promoting compounds.Fil: Schenk, Marcela Liliana. 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; ArgentinaFil: Ferrario, Mariana Inés. 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; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Taravini, Irene Rita Eloisa. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. 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