Sensory analysis of heated sodium alginate film flavored with chicken stock

The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported to be the main cause of a considerable proportion of deaths associated to NCDs (World Health Organization (WHO), 2009; WHO, 2011). NCD Global Action Plan 2013?2020 proposes, among other objectives, to reduce the impact of diabetes, giving priority to actions to prevent overweight and obesity (WHO, 2016). For this reason, interventions aiming at encouraging people to engage in healthier eating habits have been identified as one of the top priorities for reducing the burden of NCD (Beaglehole et al., 2011). To assist in the achievement of these objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al. (2017). In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130 °C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity (Báez et al., 2017). However, sensory studies are needed before the product can be recommended.Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Busti, Pablo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Báez, Germán David. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Biología Molecular y Celular de Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Biología Molecular y Celular de Rosario; Argentin

Characterisation of beta‐lactoglobulin/sodium alginate dry films

Optimum beta-lactoglobulin/sodium alginate dry films (β-LG/SA(S)) formed from casting solutions containing β-LG 1.25% (w/v) and SA 1% (w/v) showed appropriate characteristics to be easily handled. SEM micrographs showed a less homogeneous microstructure of this films respect to sodium alginate dry films used as control (SA(F)). Tensile strength of 18 MPa and an elongation value of 5% were obtained for β-LG/SA(S). DSC thermograms did not demonstrate changes in thermal properties of SA in presence of β-LG. Studies based on fluorescence quenching by acrylamide did not show variations in the tertiary structure of β-LG when β-LG/SA(S) were dissolved in an aqueous environment. In addition, binding properties of the protein were similar to the native one when an alquilsulfonate compound was used as ligand. The maintenance of native binding properties of β-LG after the films’ dissolution would allow the development of new carriers for food bioactive compounds based on β-LG/SA(S) dry films.Fil: Báez, Germán David. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Llopart, Emilce Elina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Berino, Romina Paola. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Moro, Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: Verdini, Roxana Andrea. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Busti, Pablo Andres. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentin

Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts

The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.Fil: Rossi, Matías Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Revelant, Gilda Celina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentin

Formación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales = Nanocomplexes formation between polyphenols of apple peels and beta-lactoglobulin for their potential application in functional foods

Los polifenoles (PF) ejercen una importante in?uencia sobre la salud humana, principalmente por su capacidad antioxidante. Las manzanas poseen PF principalmente en su cáscara. La proteína mayoritaria del lactosuero, la beta-lactoglobulina (?-lg), puede unir compuestos anffílicos, como PF, protegiéndolos de agentes externos. Se estudió la posibilidad de vehiculizar PF de cáscara de manzanas rojas (Red Delicious), formando nanocomplejos (NC) con ?-lg. El contenido de PF de cáscara de manzana roja ensayada fue de 266 ± 2 mg AG/100 g. Por ultrafltración se determinó que el 57% formó NC con ?-lg. Por medidas de extinción de la ?uorescencia de los PF sobre ?-lg se confrmó la formación de un complejo estático entre PF y ?-lg. Las experiencias de extinción de la ?uorescencia con acrilamida no mostraron diferencia signifcativa ante la presencia de PF, indicando que los PF se unen a un sitio distinto al del bolsillo hidrofóbico de la proteína. El tamaño de partícula y el potencial ? de ?-lg no se modifcaron por agregado de PF. Se observó que la mayor parte de los PF forman NC con ?-lg. Son necesarios más estudios para caracterizar el complejo con la fnalidad de utilizarlo para enriquecer alimentos

Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles

Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Studying current-potential curves throughout a bipotentiometric iodometric back-titration for the determination of ascorbic acid in fruits and vegetables

A method for the determination of the ascorbic acid content in fruits and vegetables was used to introduce the principles of voltammetry. The procedure combines an iodometric back-titration with voltammetric (bipotentiometric) end point detection, which minimizes the risk of ascorbic acid oxidation, allowing for a rapid and efficient quantification of vitamin C in fruits and vegetables. A better understanding of the titration curve is achieved by analyzing the schematic current–potential curves of the anodic and cathodic half-cell reactions during the titration. Hence, not only theoretical principles of voltammetry are considered, but also the applications of these techniques to quantify a chemical species in a complex matrix. As a result, the laboratory experiment proposed is a valuable tool for analytical chemistry students to discuss electrochemistry techniques in the context of an interesting application.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Lagier, Claudia Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentin

Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese

The effect of freezing at -30 ºC, frozen storage at -22 ºC for 30 days and thawing at 5 1C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central andexternal). Moisture content, salt concentration andRP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increasedbreakd own of as1-casein and as1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including as1-CN (f1-23)) along with an early development of free amino acids.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage

The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone

Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage

Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) were studied. Derivatization with o-phtaldialdehyde and a C18 column were used for chromatographic separations. Principal component analysis reduced data to 2 dimensions where unripened cheeses (1 to 13 d) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 d) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin