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Quilaqueo Gutierrez M.,Fundacion de Desarrollo Educacional y Tecnologico la Araucania FUDEAUFRO | Echeverria I.,Research Center sarrollo En Criotecnologia Of Alimentos | Ihl M.,Fundacion de Desarrollo Educacional y Tecnologico la Araucania FUDEAUFRO | Ihl M.,University of the Frontier | And 2 more authors.
Carbohydrate Polymers | Year: 2012

The functionality of nanocomposite films based on carboxymethylcellulose (CMC) and montmorillonite (MMT) activated with murta (Ugni molinae Turcz) leaves extract was studied. Films were prepared by casting from film-forming dispersions containing CMC, glycerol (used as plasticizer) and different concentrations of MMT, using water or murta extract as solvent. The addition of MMT increased the tensile strength and the elasticity modulus of the films, and decreased their permeabilities to water vapor, oxygen and carbon dioxide. Besides the antioxidants properties provided to the films, the addition of murta leaves extract changed the gas permeability in different forms according to the MMT content, and plasticized the nanocomposite matrix. © 2011 Elsevier Ltd. All rights reserved.


Lopes S.,University of Coimbra | Nunes C.M.,University of Coimbra | Gomez-Zavaglia A.,University of Coimbra | Gomez-Zavaglia A.,Research Center sarrollo En Criotecnologia Of Alimentos | And 2 more authors.
Tetrahedron | Year: 2011

(Z)-3-Azido-3-methoxycarbonyl-2-chloro-acrylophenone (MACBP) has been synthesized, isolated in low temperature argon and xenon matrices and studied by FTIR spectroscopy, complemented by DFT(B3LYP)/6-311++G(d,p) calculations. The molecule was characterized both structurally and spectroscopically, and its photochemistry used to probe the mechanism of photo-induced conversion of 3-azido-acrylophenones into oxazoles. In situ UV irradiation (λ = 235 nm) of matrix-isolated MACBP yielded as primary photoproduct a 2H-azirine, which undergoes subsequent photoisomerization to methyl 4-chloro-5-phenyl-1,3-oxazole- 2-carboxylate. In a competitive process, a ketenimine is also formed upon photolysis of MACBP. The reported results indicate that this ketenimine must be formed from the starting 3-azido-acrylophenone via a Curtius type concerted rearrangement. © 2011 Elsevier Ltd. All rights reserved.


Massolo J.F.,Research Center sarrollo En Criotecnologia Of Alimentos | Concellon A.,Research Center sarrollo En Criotecnologia Of Alimentos | Chaves A.R.,Research Center sarrollo En Criotecnologia Of Alimentos | Vicente A.R.,Research Center sarrollo En Criotecnologia Of Alimentos | Vicente A.R.,National University of La Plata
CYTA - Journal of Food | Year: 2013

To elucidate the role of ethylene in summer squash [Cucurbita maxima var. Zapallito (Carr.) Millan] postharvest responses, harvested fruit was treated with the inhibitor of ethylene action 1-methylcyclopropene (1-MCP, 1 μL L-1) and stored at 10 or 0°C for 14 or 19 days, respectively. Deterioration, chilling injury (CI), weight loss, surface color, firmness, respiration rate, acidity, sugars, and antioxidants were determined. At 10°C 1-MCP treated fruit showed lower deterioration and weight loss. The inhibition of ethylene action delayed yellowing, softening, and respiration, and prevented the increase of acidity. Chilling injury, manifested as shrunken areas and surface depressions, yellowing and softening were reduced in 1-MCP-treated fruit stored at 0°C. Sugars and antioxidants were not affected. Results suggest that ethylene is involved in senescence and CI development in summer squash. Inhibition of its action by 1-MCP could be useful to prevent deterioration and maintain quality. © 2012 Taylor & Francis.


Anon M.C.,Research Center sarrollo En Criotecnologia Of Alimentos | De Lamballerie M.,ONIRIS | Speroni F.,Research Center sarrollo En Criotecnologia Of Alimentos
Innovative Food Science and Emerging Technologies | Year: 2011

In the present work the effect of high pressure (HP) treatment in the presence of NaCl on the thermal behavior of soybean proteins was analyzed by differential scanning calorimetry. The thermograms obtained have shown that NaCl addition increased the thermal stability - increase in temperatures of denaturation (Td) - of both glycinin and β-conglycinin. HP treatments increased thermal stability of glycinin, but decreased that of β-conglycinin. High NaCl concentrations decreased (in glycinin) or inverted (in β-conglycinin) the effects of HP on thermal stability. Cooperativity of denaturation of glycinin was enhanced by NaCl and HP. Cooperativity of denaturation of β-conglycinin was enhanced by HP and also by NaCl at 0.2 mol/L but decreased with the combination of treatments. Salt addition increased the enthalpy, ΔH, of denaturation of glycinin and β-conglycinin, being this effect stronger on glycinin. HP treatment provoked the denaturation of both protein fractions. The presence of NaCl protected glycinin against HP-denaturation at any assayed salt concentration and pressure level, while β-conglycinin was only protected at 200 and 400 MPa, but was more denaturated at 600 MPa in the presence of 0.6 mol/L of NaCl. Industrial relevance: The knowledge provided by this work may be useful in the handling of high pressure-treated food with high NaCl content (e.g. meat emulsions, smallgoods) where soybean proteins are used as additives, in order to choose high pressure values to achieve their denaturation or predict the effects of ulterior thermal treatments. Thus, this knowledge may be useful to increase the use of high pressure in food industry. © 2011 Elsevier Ltd. All rights reserved.


Gomez A.V.,Research Center sarrollo En Criotecnologia Of Alimentos | Gomez A.V.,National University of La Plata | Ferrer E.G.,National University of La Plata | Anon M.C.,Research Center sarrollo En Criotecnologia Of Alimentos | And 2 more authors.
Journal of Molecular Structure | Year: 2013

Changes in the secondary structure of gluten proteins due to emulsifiers were analyzed by Raman Spectroscopy. The protein folding induced by 0.25% SSL (Sodium Stearoyl Lactylate) (GS0.25, Gluten + 0.25% SSL) included an increase in α-helix conformation and a decrease in β-sheet, turns and random coil. The same behavior, although in a less degree, was observed for 0.5% gluten-DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides) system. The low burial of Tryptophan residues to a more hydrophobic environment and the low percentage area of the C-H stretching band for GS0.25 (Gluten + 0.25% SSL), could be related to the increased in α-helix conformation. This behavior was also confirmed by changes in stretching vibrational modes of disulfide bridges (S-S) and the low exposure of Tyrosine residues. High levels of SSL (0.5% and 1.0%) and DATEM (1.0%) led to more disordered protein structures, with different gluten networks. SSL (1.0%) formed a more disordered and opened gluten matrix than DATEM, the last one being laminar and homogeneous. © 2012 Elsevier B.V. All rights reserved.


Minnaard J.,Research Center sarrollo En Criotecnologia Of Alimentos | Rolny I.S.,National University of La Plata | Perez P.F.,Research Center sarrollo En Criotecnologia Of Alimentos | Perez P.F.,National University of La Plata
Journal of Food Protection | Year: 2013

Bacillus cereus interaction with cultured human enterocytes and the signaling pathways responsible for the biological effects of the infection were investigated. Results demonstrate that calcium depletion increases the ability of strains T1 and 2 to invade cells. Bacteria associated in greater extent to undifferentiated enterocytes and extracellular factors from strain 2 increased its own association and invasion. Inhibitors of signaling pathways related to phosphorylated lipids (U73122 and wortmannin) were able to significantly reduce cytoskeleton disruption induced by B. cereus infection. Adhesion of strain T1 decreased in the presence of U73122 and of wortmannin, as well as when those inhibitors were used together. In contrast, invasion values were diminished only by U73122. Results show that different factors are involved in the interaction between B. cereus and cultured human enterocytes. Following infection, disruption of the cytoskeleton could facilitate invasion of the eukaryotic cells. Copyright ©, International Association for Food Protection.


Araujo-Andrade C.,Autonomous University of Zacatecas | Giuliano B.M.,University of Coimbra | Gomez-Zavaglia A.,Research Center sarrollo En Criotecnologia Of Alimentos | Gomez-Zavaglia A.,University of Coimbra | Fausto R.,University of Coimbra
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy | Year: 2012

In this work, a combined matrix isolation FTIR and theoretical DFT(B3LYP)/6-311++G(d,p) study of 2-furaldehyde dimethylhydrazone (2FDH) was performed. According to calculations, two E and two Z conformers exist, the E forms having considerably lower energy than the Z forms. The absence of relevant sterical hindrance between the two substituents around the CN bond (dimethylamino and 2-furyl) in the E structures and an extended π-p electron delocalization in the hydrazone moiety determines the higher stability of these species relatively to the Z structures. In the lowest energy form (E-AG) the O-C-CN and CN-N-Lp (Lp = lone electron pair of amine nitrogen atom) dihedral angles are predicted by the calculations to be -177.2° and 93.7°, respectively. The weak (NC)-H⋯O hydrogen bond type interaction (H⋯O distance: 252.2 pm) in form E-AG, together with the absence in this form of the destabilizing interaction between the lone electron pairs of the oxygen and nitrogen atoms existing in E-SG, explains its lower energy in comparison with this latter form. Both E-AG and E-SG conformers could be trapped from room temperature gas phase in low temperature argon and xenon matrices. The high E-SG → E-AG energy barrier (>25 kJ mol-1) explains that, upon increasing the temperature of the matrices no conformational isomerization could be observed. After irradiation of 2FDH with UV-light at λ > 328 and λ > 234 nm, two different photochemistries were observed. Irradiation at lower energy (λ > 328 nm) induced the E-AG → E-SG isomerization. Further irradiation at higher energy (λ > 234 nm) led to a quick consumption of 2FDH and production of furan and dimethylisocyanide. © 2012 Elsevier B.V. All rights reserved.


Ferrer E.G.,National University of La Plata | Gomez A.V.,Research Center sarrollo En Criotecnologia Of Alimentos | Anon M.C.,Research Center sarrollo En Criotecnologia Of Alimentos | Puppo M.C.,Research Center sarrollo En Criotecnologia Of Alimentos | Puppo M.C.,National University of La Plata
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy | Year: 2011

Food protein product, gluten protein, was chemically modified by varying levels of sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity mainly after the addition of the 0.25% of SSL to wheat flour to produced modified gluten protein, pointing the formation of a more ordered structure. Side chain vibrations also confirmed the observed changes. © 2010 Elsevier B.V. All rights reserved.


Araujo-Andrade C.,Autonomous University of Zacatecas | Gomez-Zavaglia A.,Research Center sarrollo En Criotecnologia Of Alimentos | Gomez-Zavaglia A.,University of Coimbra | Reva I.D.,University of Coimbra | Fausto R.,University of Coimbra
Journal of Physical Chemistry A | Year: 2012

The infrared spectra of furfuryl alcohol (2-furanmethanol, FFA) were investigated for FFA monomers isolated in low-temperature argon matrices. The structural interpretation of the obtained experimental spectra was assisted by analysis of the molecule's conformational landscape. According to the DFT(B3LYP)/6-311++G(d,p) calculations, five different minimum energy structures were found on the potential energy surface of the molecule. They can be defined by the orientation of the OCCO and CCOH dihedral angles: GG′, GG, TG, TT, GT (G = +gauche, G′ = -gauche, T = trans) and have a symmetry equivalent configuration: GG′ = G′G, GG = G′G′, TG = TG′, GT = G′T. When zero-point energies are taken into account, only three (GG′, GG, and TT) out of the five unique minima correspond to stable structures. The most stable conformer GG′ (OCCO, 72.7°; CCOH, -59.3°), which in gas phase at room temperature accounts for ∼65% of the total population, was the only form isolated in the argon matrices at 14 K. The other two relevant forms convert into conformer GG′ during matrix deposition. The low temperature glassy and crystalline states of FFA were also obtained and their infrared spectra assigned, suggesting the sole existence of the GG′ conformer also in these phases. The photochemical behavior of FFA induced in situ, by tunable UV-laser, was also studied. The longest wavelength resulting in photochemical changes in the structure of the irradiated sample was found to be λ = 229 nm. Such UV irradiation of the matrix-isolated FFA led to production of formaldehyde and different isomeric C 4H 4O species. Cycloprop-2-ene-1-carbaldehyde and buta-2,3-dienal (two conformers) are the main initial C 4H 4O photoproducts formed upon short-time excitation at λ = 229 nm. But-3-ynal (two conformers) was the principal photoproduct resulting from prolonged excitation at λ= 229 nm, being consumed upon irradiation at shorter wavelengths (λ < 227.5 nm). Vinyl ketene is produced from FFA in the trans conformation and undergoes isomerization to the cis form upon irradiation at λ < 227.5 nm. Cyclopropene, propyne, allene, and CO were also identified in the irradiated matrices (in particular at the later stages of irradiation), suggesting that the photoproduced aldehydes partially decarbonylate during the performed photochemical experiments. © 2012 American Chemical Society.


Galati S.,Research Center sarrollo En Criotecnologia Of Alimentos | Giannuzzi L.,Research Center sarrollo En Criotecnologia Of Alimentos | Giner S.A.,Research Center sarrollo En Criotecnologia Of Alimentos
Journal of Stored Products Research | Year: 2011

A full factorially designed experiment including storage temperature (10, 20, 30 and 37 °C) and water activity (0.88, 0.92 and 0.96) was undertaken to study the growth of Aspergillus parasiticus in maize samples. Kinetic parameters such as specific growth rate (μ), lag phase duration and maximum logarithmic increase were determined by fitting the Modified Gompertz equation to the viable mould count data (N in CFU/g) as a function of time collected in twelve experiments. The average coefficient of determination (R2) was 0.987, being the mean standard deviation of the estimate of 0.216 in units of log10N. In the practical range of 10-30 °C, the relationship of the three kinetic parameters with temperature was described by second order polynomial expressions, whose parameters, in turn, depended on water activity. The combined or full model i.e., the Modified Gompertz model with its parameters expressed as a function of temperature and water activity, was able to predict log10N with an average percentage error of 4.3, so agreement with the experimental data was highly satisfactory.In a simulation exercise, the full model was able to predict the viable mould count, given an initial value and grain temperature and water activity histories, with promising results for maize storage. © 2010 Elsevier Ltd.

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