Entity

Time filter

Source Type


Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Luna P.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Stateva R.P.,Bulgarian Academy of Science
Journal of Supercritical Fluids | Year: 2010

The relevant applications that supercritical fluid extraction (SFE) has attained in the food industry in the last decades increased the interest in the development of thermodynamic models to represent the phase equilibria of systems comprising food-related substances and supercritical carbon dioxide (SCCO 2). The targets are twofold: (i) calculation of solid solubilities in SCCO 2 pure or with polar co-solvents (mainly ethanol in food applications), what directly affects the selectivity of one of the most applied processes, e.g. the semi-batch SFE of plant material, and (ii) calculation of vapor-liquid equilibrium compositions of liquid raw materials processed in countercurrent packed columns, what is straightforwardly related with the number of theoretical stages necessary to achieve the desired separation. Cubic equations of state derived from the equation proposed by van der Waals (vdW-type EoSs, e.g. Peng-Robinson and Soave-Redlich-Kwong EoS) are the most common thermodynamic models applied to achieve these objectives. In this work, the application of vdW-type EoSs to food-type substance + SCCO 2 is reviewed. More than 100 systems, comprising lipids, antioxidants, pigments, alkaloids, vitamins, etc. were investigated from 2003 up today. Even though phase equilibria modeling of SCCO 2 + food-related systems involves serious difficulties, the extensive and, in many cases, successful application of vdW-type EoSs demonstrates that though developed 100 years ago the van der Waals equation is lively and younger than before. © 2010 Elsevier B.V. All rights reserved. Source


Gamboa-Santos J.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Cristina Soria A.,Institute Quimica Organica General IQOG CSIC | Perez-Mateos M.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Carrasco J.A.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | And 2 more authors.
Food Chemistry | Year: 2013

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 °C and by US-probe at temperatures up to 60 and 70 °C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis. © 2012 Elsevier Ltd. All rights reserved. Source


Vicente G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Garcia-Risco M.R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Fornari T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Reglero G.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Chemical Engineering and Technology | Year: 2012

A supercritical CO 2 pilot plant was employed to extract rosemary (Rosmarinus officinalis L.) leaves and to thoroughly study the effect of time on the yield, composition and antioxidant activity of the different fractions produced. Six extraction assays were carried out, varying the fractionation procedure using a two-stage depressurization system coupled to the extractor vessel. The concentration of the main antioxidant compound in rosemary, i.e. carnosic acid, and the DPPH test were employed to evaluate the antioxidant power of the different fractions obtained. The goal was to develop a new fractionation scheme comprising two different periods of time, in which exhaustive extraction of the essential oil from the plant matrix was achieved while recovery of the antioxidant compounds was maximized. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source


Garcia-Cayuela T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Gomez de Cadinanos L.P.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Pelaez C.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Requena T.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
International Journal of Food Microbiology | Year: 2012

Formation of cheese aroma compounds by Lactococcus lactis from amino acid catabolism depends on a complex network of reactions, which involve enzymes such as aminotransferases, dehydrogenases, lyases, and decarboxylases, among others. Based on the ability of some L. lactis strains to grow with low requirements of amino acids, we have studied in L. lactis IFPL730 the effect of the branched chain amino acid (BCAA) content on the expression of functional genes related to amino acid catabolism and aroma compound formation (araT, bcaT, kivD, ytjE and panE). L. lactis IFPL730 growth rate decreased under leucine, valine or isoleucine starvation but the strain reached similar viable counts at the stationary phase in all culture conditions studied. The level of expression of some genes encoding enzymes involved in amino acid catabolism changed significantly (P< 0.05) when those conditions were compared. Specially, α-ketoisovalerate decarboxylase (kivD), BCAA-specific aminotransferase (bcaT) and C-S lyase (yjtE) gene expressions increased markedly by both isoleucine and valine starvation. In addition to gene expression, formation of volatile compounds was determined in all growth conditions. The results showed that BCAA starvation conditions caused a significant increase (P< 0.05) in the formation of metabolic end products related to cheese aroma, such as 3-methylbutanal and 3-methylbutanol. © 2012 Elsevier B.V. Source


Jimenez-Saiz R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Lopez-Exposito I.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Molina E.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam | Lopez-Fandino R.,Institute Investigacion En Ciencias Of La Alimentacion Cial Csic Uam
Food Hydrocolloids | Year: 2013

This work studies the IgE-binding and in vitro gastrointestinal digestibility of the main egg allergens, ovalbumin (OVA) and ovomucoid (OM), in the presence of pectin (P), gum arabic (G) and xylan (X), functional biopolymers commonly used in the food industry. To this aim, solutions of OVA or OM and P, G or X were digested by using a model that mimics physiological conditions. Gastric and duodenal digests were analysed by SDS-PAGE, RP-HPLC and SEC and the specific human-IgE binding capacity was assessed by immunoblotting and ELISA using sera from egg-sensitized patients. The reactivity towards human IgE of OVA and OM was considerably increased in the presence of the polysaccharides and their susceptibility to digestion was diminished when compared with the isolated proteins. As a result, the duodenal digests obtained in the presence of polysaccharides retained more IgE-binding than the isolated protein digests. Overall, the present results underline the importance of the food matrix in the digestibility of food allergens and in their potential to trigger an immune response. © 2012 Elsevier Ltd. Source

Discover hidden collaborations