Modelado matemático y simulación de la fenomenología física en los niños de Llullaillaco

En marzo de 1999 se produjo uno de los descubrimientos más importantes en el campo de la arqueología de alta montaña: el hallazgo de tres cuerpos de niños, con alto grado de conservación, pertenecientes a la filiación Incaica. Los cuerpos fueron hallados cubiertos por un manto compuesto de roca y hielo en la cumbre del volcán Llullaillaco ubicado en la provincia de Salta a más de 6700 m sobre el nivel del mar. Actualmente las momias se encuentran en el Museo de Arqueología de Alta Montaña de Salta y una de las principales tareas que se están llevando a cabo es establecer condiciones óptimas de preservación de los mismos. Con este fin resulta relevante determinar los fenómenos físicos y químicos que ocurrieron, ocurren y pueden ocurrir en los cuerpos de los Niños del Llullaillaco. En este trabajo se desarrolló un modelo matemático que describe los procesos de transferencia de calor y materia en los cuerpos para los diferentes estadios y condiciones a las cuales se han encontrado expuestas dichas momias. La resolución numérica de los modelos permitió entender e interpretar la dinámica física en dichos cuerpos, con el objetivo final de visualizar y establecer políticas de preservación.publishedVersio

Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60 90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage was modeled and coupled to a heat transfer model for conventional (CB) and ultrasonic-assisted blanching (UB). Cooking value and the integrated residual enzymatic activity were obtained through predicted temperatures and related to the hardness and color variations of mushrooms, respectively. The application of ultrasound led to an increase of shrinkage and heat transfer rates, being this increase more intense at low process temperatures. Consequently, processing time was decreased (30.7 46.0 %) and a reduction in hardness (25.2 40.8 %) and lightness (13.8 16.8 %) losses were obtained. The best retention of hardness was obtained by the UB at 60 °C, while to maintain the lightness it was the CB and UB at 90 °C. For enhancing both quality parameters simultaneously, a combined treatment (CT), which consisted of a CB 0.5 min at 90 °C and then an UB 19.9min at 60 °C, was designed. In this manner, compared with the conventional treatment at 60 °C, reductions of 39.1, 27.2, and 65.5 % for the process time, hardness and lightness losses were achieved, respectively. These results suggest that the CT could be considered as an interesting alternative to CB in order to reduce the processing time and improve the overall quality of blanched mushrooms.The authors acknowledge the financial support of Consejo Nacional de Investigaciones Cientificas y Tecnicas and Universidad Nacional de La Plata from Argentina, Erasmus Mundus Action 2-Strand 1 and EuroTango II Researcher Training Program and Ministerio de Economia y Competitividad (SPAIN) and the FEDER (project DPI2012-37466-CO3-03).Lespinard, A.; Bon Corbín, J.; Cárcel Carrión, JA.; Benedito Fort, JJ.; Mascheroni, RH. (2015). 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Mycological Research, 102, 1459–1483.Konanayakam, M., & Sastry, S. K. (1988). Kinetics of shrinkage of mushroom during blanching. Journal of Food Science, 53(5), 1406–1411.Kotwaliwale, N., Bakane, P., & Verma, A. (2007). Changes in textural and optical properties of oyster mushroom during hot air drying. Journal of Food Engineering, 78(4), 1207–1211.Leadley C. & Williams A. (2002). Power ultrasound—current and potential applications for food processing, Review No 32, Campden and Chorleywood Food Research Association.Lespinard, A. R., Goñi, S. M., Salgado, P. R., & Mascheroni, R. H. (2009). Experimental determination and modeling of size variation, heat transfer and quality indexes during mushroom blanching. Journal of Food Engineering, 92, 8–17.Lima, M., & Sastry, S. K. (1990). Influence of fluid rheological properties and particle location on ultrasound-assisted heat transfer between liquid and particles. Journal of Food Science, 55(4), 1112–1115.López, P., & Burgos, J. (1995). 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Journal of Food Science, 39, 1026–1028.Mohapatra, D., Bira, Z. M., Kerry, J. P., Frías, J. M., & Rodrigues, F. A. (2010). Postharvest hardness and color evolution of White button mushrooms (Agaricus bisporus). Journal of Food Science, 75(3), 146–152.Ohlsson, T. (1980). Temperature dependence of sensory quality changes during thermal processing. Journal of Food Science, 45(4), 836–847.Ortuño, C., Martínez-Pastor, M., Mulet, A., & Benedito, J. (2013). Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae. Food Research International, 51, 474–481.Peralta-Jimenez, L., & Cañizares-Macías, M. P. (2012). Ultrasound-assisted method for extraction of theobromine and caffeine from cacao seeds and chocolate products. Food and Bioprocess Technology, 6, 3522–3529.Rodríguez-López, J. N., Fenoll, N. G., Tudela, J., Devece, C., Sánchez-Hernández, D., De los Reyes, D., et al. (1999). 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Kinetic modeling of thermal degradation of color, Lycopene, and ascorbic acid in crushed tomato

The kinetics of the thermal degradation of color (L*, a*, and b* coordinates), lycopene (L), and L-ascorbic acid (AA) in crushed tomato were studied over a temperature range of 70 to 100 °C. These results showed that the changes in a*, L, and AA followed a first-order kinetic model (R2 > 0.91), while those for L* and b* did not fit any suitable kinetic models. The temperature effects on degradation rates were adequately compatible with the Arrhenius equation (R2 > 0.96) with the following activation energy values (Ea, kJ mol−1): a* (64.54), L (45.96) and AA (25.69). These Ea values indicated that a* was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that L had the highest degradation rate compared with the other parameters studied. A linear relationship between a* and L content was found, suggesting that a* measured instantaneously by tristimulus colorimeters can be used for the online determination of L degradation in crushed tomatoes during heat treatment. The knowledge gained from this study could be useful for improving the design and optimization of the thermal process of crushed tomato in order to preserve its nutritional value and sensory quality.Fil: Badin, Emiliano Emanuel. Universidad Nacional de Villa María; ArgentinaFil: Quevedo Leon, R.. Universidad de Los Lagos; ChileFil: 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

Preservation of protective capacity of hyperimmune anti-Stx2 bovine colostrum against enterohemorrhagic Escherichia coli O157:H7 pathogenicity after pasteurization and spray-drying processes

Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a major etiologic agent that causes bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). Shiga toxin (Stx) is the main virulence factor of EHEC responsible for the progression to HUS. Although many laboratories have made efforts to develop an effective treatment for Stx-mediated HUS, a specific therapy has not been found yet. Human consumption of bovine colostrum is known to have therapeutic effects against several gastrointestinal infections because of the peptide and proteins (including antibodies) with direct antimicrobial and endotoxin-neutralizing effects contained in this fluid. We have previously demonstrated that colostrum from Stx type 2 (Stx2)-immunized pregnant cows effectively prevents Stx2 cytotoxicity and EHEC O157:H7 pathogenicity. In this study we evaluated the preservation of the protective properties of hyperimmune colostrum against Stx2 (HIC-Stx2) after pasteurization and spray-drying processes by performing in vitro and in vivo assays. Our results showed that reconstituted HIC-Stx2 colostrum after pasteurization at 60°C for 60 min and spray-dried under optimized conditions preserved specific IgG that successfully neutralized Stx2 cytotoxicity on Vero cells. Furthermore, this pasteurized/dehydrated and reconstituted HIC-Stx2 preserved the protective capacity against EHEC infection in a weaned mice model. The consumption of hyperimmune HIC-Stx2 bovine colostrum could be effective for HUS prevention in humans as well as in EHEC control in calves. However, further studies need to be done to consider its use for controlling EHEC infections.Instituto de VirologíaFil: Garimano, Nicolás. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiología y Biofísica Bernardo Houssay. Departamento de Ciencias Fisiológicas. Laboratorio de Fisiopatogenia; ArgentinaFil: Garimano, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Diaz Vergara, Ladislao Iván. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Diaz Vergara, Ladislao Iván. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Kim, A. D. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiología y Biofísica Bernardo Houssay. Departamento de Ciencias Fisiológicas. Laboratorio de Fisiopatogenia; ArgentinaFil: Kim, A. D. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Badin, Emiliano Emanuel. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sodero, Sonia. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Sodero, Sonia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bernal, Alan Mauro. Academia Nacional de Medicina. Instituto de Medicina Experimental. Laboratorio de Patogénesis e Inmunología de Procesos Infecciosos; ArgentinaFil: Bernal, Alan Mauro. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gonzalez, Diego. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Virología; ArgentinaFil: Amaral, María Marta. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiología y Biofísica Bernardo Houssay. Departamento de Ciencias Fisiológicas. Laboratorio de Fisiopatogenia; ArgentinaFil: Amaral, María Marta. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lespinard, Alejandro R. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Lespinard, Alejandro R. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Porporatto, Carina. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Porporatto, Carina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Montenegro, Mariana A. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Montenegro, Mariana A. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palermo, Marina Sandra. Academia Nacional de Medicina. Instituto de Medicina Experimental. Laboratorio de Patogénesis e Inmunología de Procesos Infecciosos; ArgentinaFil: Palermo, Marina Sandra. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Larzabal, Mariano. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); ArgentinaFil: Larzabal, Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cataldi, Angel Adrian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); ArgentinaFil: Cataldi, Angel Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ibarra, Cristina Adriana. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiología y Biofísica Bernardo Houssay. Departamento de Ciencias Fisiológicas. Laboratorio de Fisiopatogenia; ArgentinaFil: Ibarra, Cristina Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sacerdoti, Flavia. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Fisiología y Biofísica Bernardo Houssay. Departamento de Ciencias Fisiológicas. Laboratorio de Fisiopatogenia; ArgentinaFil: Sacerdoti, Flavia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin