Research Center sarrollo En Criotecnologia Of Alimentos Cidca

Yataity Calle, Argentina

Research Center sarrollo En Criotecnologia Of Alimentos Cidca

Yataity Calle, Argentina
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Demarchi S.M.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Quintero Ruiz N.A.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | De Michelis A.,CONICET | Giner S.A.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Giner S.A.,National University of La Plata
LWT - Food Science and Technology | Year: 2013

The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples. © 2013 Elsevier Ltd.


Londero A.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Quinta R.,Controlvet | Abraham A.G.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Sereno R.,Controlvet | And 2 more authors.
Journal of Food Protection | Year: 2011

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms. Copyright ©, International Association for Food Protection.


Demarchi S.M.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Quintero Ruiz N.A.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Concellon A.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Concellon A.,National University of La Plata | And 2 more authors.
Food and Bioproducts Processing | Year: 2013

Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the "saccharide-acid-high methoxyl pectin" gelation mechanism. Leathers were produced at 50, 60 and 70 C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified. © 2012 The Institution of Chemical Engineers.


Diosma G.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Diosma G.,National University of La Plata | Romanin D.E.,National University of La Plata | Rey-Burusco M.F.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | And 2 more authors.
World Journal of Microbiology and Biotechnology | Year: 2014

Kefir-a traditional beverage whose consumption has been associated with health benefits-is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment-length polymorphisms). We identified 4 species belonging to 3 genera-Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)-and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods. © 2013 Springer Science+Business Media Dordrecht.


Marchetti L.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Andres S.C.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Califano A.N.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca
Journal of Food Processing and Preservation | Year: 2016

Storage stability of cooked meat sausages with 50g marine oil/kg and two salt combinations: (1) 14.00g NaCl/kg and 2.0g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08g NaCl/kg, 4.92g KCl/kg and 5.00g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (≤5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15-18g of this product would cover the recommended daily intake of EPA+DHA. Practical Applications: In previous works, we developed formulations replacing the beef fat with preemulsified and deodorized marine oil. We also study an alternative formulation with low sodium content. These characteristics are a necessity for the consumers who are demanding better nutritional quality products, and the producers must attend that demand. Other authors have studied different low fat and/or low sodium meat systems or meat emulsions with different fat sources to enhance the nutritional quality. Nevertheless there is not much knowledge of the stability of these new meat systems, containing more water, and more PUFA. Thus, the aim of this research was to study the storage stability of different cooked meat sausages with fish oil from different approaches (microbial, physicochemical and oxidative). Assuring the stability of these products is essential to the producers to maximize the shelf-life. © 2016 Wiley Periodicals, Inc.


Salinas M.V.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Carbas B.,Instituto Nacional Of Investigacao Agraria E Vetrinaria Iniav | Brites C.,Instituto Nacional Of Investigacao Agraria E Vetrinaria Iniav | Puppo M.C.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca
Food and Bioprocess Technology | Year: 2015

The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological properties (farinograph, rheometry, texture) of wheat dough. Bread quality (specific volume (Vs), protein content, crumb texture, and moisture) was also analyzed. Farinogram shape of G and P samples were different. Water absorption of control flour (C) was lower than that obtained for carob germ-wheat flour blends, presenting wheat flour the highest development time. Dough hardness and adhesiveness increased with carob flour, mainly with G. Cohesiveness and springiness of C were higher than those observed for wheat-carob dough. Differences in dough microstructure for the different formulations were predicted by a G’ versus G” plot; heterogeneity in polymer morphology was detected with high contents of carob flours. Even though breads with increasing levels of carob flour presented lower Vs and higher crumb firmness and chewiness than wheat bread, protein content for G breads was higher, converting this flour in an interesting ingredient for increasing protein nutrition. Protein value was slightly low for breads with pulp carob flour; nevertheless, fiber contribution would be high. © 2015, Springer Science+Business Media New York.


Coll Cardenas F.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Andres S.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Giannuzzi L.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca | Zaritzky N.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca
Food Control | Year: 2011

The effects of gaseous ozone treatment at refrigeration temperatures, on microbial counts (total aerobic mesophilic heterotrophic microorganisms and inoculated Escherichia coli) in culture media and in beef samples were analyzed. The influence of ozone on beef quality properties such as surface color and rancidity was measured. The effect of gaseous ozone (154 × 10 -6 kg m -3) in culture media inoculated with E. coli after 3- or 24-h treatment at 0° and 4 °C caused a total inactivation of this microorganism. For beef samples treated with the same gaseous ozone concentration, the highest microbial inhibition was observed at 0 °C and after 24-h exposure, producing a decrease of 0.7 and 2.0 log 10 cycles in E. coli and total aerobic mesophilic heterotrophic microorganism counts respectively; however, both the surface color and lipid oxidation of these beef samples were unacceptable. Shorter exposure times (3 h) to the tested ozone concentration at both temperatures (0-4 °C), reduced 0.5 log 10 cycles the counts of total aerobic mesophilic heterotrophic microorganisms and 0.6-1.0 log 10 cycles the counts of E. coli, without changing the color or producing rancidity in beef. © 2011.


PubMed | Research Center sarrollo En Criotecnologia Of Alimentos Cidca and National University of La Plata
Type: Journal Article | Journal: Plant foods for human nutrition (Dordrecht, Netherlands) | Year: 2016

Cardiovascular disease (CVD) is a major cause of disability and premature death throughout the world. Diets with antithrombotic components offer a convenient and effective way of preventing and reducing CVD incidence. The aim of the present work was to assess in vivo and ex vivo effects of Amaranthus hypochondriacus proteins on platelet plug formation and coagulation cascade. Amaranth proteins were orally administrated to rats (AG, 8 animals) and bleeding time was determined showing no significant difference compared with control rats (CG, 7 animals). However, results show a strong tendency, suggesting that amaranth proteins are involved in the inhibition of thrombus formation. Non-anticoagulated blood extracted from animals was analyzed with the hemostatometer, where AG parameters obtained were twice the values showed by CG. The clotting tests, thrombin time (TT) and activated partial thromboplastin time (APTT), presented a 17 and 14% clotting formation increase respectively when comparing AG with CG. The ex-vivo assays confirm the hypothesis inferring that amaranth proteins are a potential antithrombotic agent.


PubMed | Research Center sarrollo En Criotecnologia Of Alimentos Cidca and National University of La Plata
Type: Journal Article | Journal: Plant foods for human nutrition (Dordrecht, Netherlands) | Year: 2016

Ingestion of diets with antithrombotic and antioxidant components offer a convenient and effective way to prevent and reduce the incidence of cardiovascular diseases. The aim of the present work was to obtain an amaranth hydrolysate by the activation of an endogenous aspartic protease, to establish adequate experimental conditions, and to evaluate its antithrombotic and antioxidant activity in order to assess its potential application as an ingredient in functional foods. The results obtained not only confirmed the presence of an endogenous protease in the amaranth isolate, but also allowed us to select an adequate incubation conditions (pH2, 40C, 16h). The hydrolysate obtained (degree of hydrolysis 5.30.4%) showed potential antithrombotic activity (IC50=5.90.1mg soluble protein/mL) and had more antioxidant activity than the isolate, indicating that the activation of the protease released bioactive peptides from amaranth proteins. Decreasing the pH is a simple and cheap process and is another way to obtain potential functional ingredients with bioactive compounds.


PubMed | Research Center sarrollo En Criotecnologia Of Alimentos Cidca
Type: Journal Article | Journal: World journal of microbiology & biotechnology | Year: 2014

Kefir-a traditional beverage whose consumption has been associated with health benefits-is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment-length polymorphisms). We identified 4 species belonging to 3 genera-Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)-and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods.

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