IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link最新文献

Preface of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link 第四届中国食品科技论坛暨第七届中国食品科技论坛序言

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-12-20 DOI: 10.3390/blsf2022017027

N. Sammán, M. Tomás, Loreto Muñoz, C. Haros

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Variations in the Composition of “Algarrobas” (Prosopis sp.) Flours from Paraguayan Chaco 巴拉圭查科产“Algarrobas”(Prosopis sp.)面粉成分的变化

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-11-16 DOI: 10.3390/blsf2022017025

R. Villalba, Juan Denis Ibars, Karen Martínez, E. Coronel, Adeline Friesen, L. Mereles

{"title":"Variations in the Composition of “Algarrobas” (Prosopis sp.) Flours from Paraguayan Chaco","authors":"R. Villalba, Juan Denis Ibars, Karen Martínez, E. Coronel, Adeline Friesen, L. Mereles","doi":"10.3390/blsf2022017025","DOIUrl":"https://doi.org/10.3390/blsf2022017025","url":null,"abstract":": Prosopis alba and Prosopis chilensis , popularly called carob trees in the South American Chaco, are arboreal species. Carob fruits are an ancestral food for human consumption, mainly in the form of ﬂour. In recent years, the study of carob trees in Paraguay has been based on the development of silvo-pastoral systems for livestock or as animal feed; very little is known about the compositional characteristics of the different varieties of carob that are part of the food systems, and that are used for the production of ﬂours. Samples of ﬂour from three autochthonous varieties of carob trees from the Central Chaco are evaluated for human consumption as a potential food ingredient in processed foods. They are evaluated for nutritional contribution, antioxidant potential and the preliminary evaluation of safety at the microbiological level. Ofﬁcial AOAC methods were used. The carob ﬂour samples presented low humidity (less than 6%) and water activity (less than 0.45). The ﬂours of the three species analyzed presented signiﬁcant differences in their content of carbohydrates, lipids, proteins, dietary ﬁber and, consequently, in their caloric value, with a high content of polyphenols and antioxidant potential detected by ABTS. Presence of mesophilic aerobes, total coliforms and yeasts in the samples was observed. These results demonstrate the great food potential of carob ﬂour from the Paraguayan Chaco, and indicate the need to address the food safety aspects of this type of wild-harvested food, to enhance their added value as ingredients for foodstuffs in the diet of regional populations. criteria for raw materials or Prosopis ﬂour. However, the quantiﬁed levels of yeasts and Mesophilic Aerobes indicate the need to address the safety aspects of this type of wild food in future studies, to improve their added value as food ingredients in the diet of regional populations. These results demonstrate the nutritional potential of the analyzed samples, and suggest evaluating safety criteria in current production, to enhance their added value as food ingredients in the diet of regional populations.","PeriodicalId":377295,"journal":{"name":"IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123847759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Characterization of Three-Layer Microcapsules of Chia Seed Oil Obtained for Electrostatic Deposition Technology 静电沉积法制备三层奇亚籽油微胶囊的表征

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-11-10 DOI: 10.3390/blsf2022017023

C. Copado, L. Julio, B. Diehl, V. Ixtaina, M. Tomás

{"title":"Characterization of Three-Layer Microcapsules of Chia Seed Oil Obtained for Electrostatic Deposition Technology","authors":"C. Copado, L. Julio, B. Diehl, V. Ixtaina, M. Tomás","doi":"10.3390/blsf2022017023","DOIUrl":"https://doi.org/10.3390/blsf2022017023","url":null,"abstract":": Oils with high omega-3 fatty acids are known for their multiple health beneﬁts. For this reason, new strategies have been developed to protect these fatty acids from lipid oxidation to incorporate them into foods. Microencapsulation is an attractive alternative for protecting and incorporating chia oil in food matrices. A three-layer microencapsulation process was performed using a layer-by-layer technique with the addition of sunﬂower lecithin, chitosan, and chia mucilage by spray-drying. The microcapsules obtained were studied and stored in darkness at a controlled temperature and relative humidity for 90 days. The ζ -potential evidenced the electrostatic deposition of the layers in powders through the change of the values in the electric charge. Microcapsules showed a high microencapsulation efﬁciency and low moisture content and water activity levels. Microencapsulated chia oil presented low oxidation values (<10 meq hydroperoxides/kg oil) and high omega-3 fatty acid content after storage. These results suggest that the three-layer microcapsules studied are suitable to provide high stability against the oxidative deterioration of functional lipid components in chia oil and constitute a promising application in the food industry.","PeriodicalId":377295,"journal":{"name":"IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131738493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Molecular Encapsulation of Hydrolyzed Chia Seed Oil by Ultrasonically Treated Amylose Inclusion Complexes 超声处理直链淀粉包合物对水解奇亚籽油的分子包封

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-11-10 DOI: 10.3390/blsf2022017024

A. D. Di Marco, V. Ixtaina, M. Tomás

{"title":"Molecular Encapsulation of Hydrolyzed Chia Seed Oil by Ultrasonically Treated Amylose Inclusion Complexes","authors":"A. D. Di Marco, V. Ixtaina, M. Tomás","doi":"10.3390/blsf2022017024","DOIUrl":"https://doi.org/10.3390/blsf2022017024","url":null,"abstract":": Chia ( Salvia hispanica L.) seed oil is a naturally rich source of α -linolenic (~65%) and linoleic (~20%) essential fatty acids, which are known for their beneﬁcial effects on health. However, they are highly susceptible to oxidative deterioration. Amylose, the linear component of starch, has the ability to form inclusion complexes with hydrophobic molecules (ligand), which may act as delivery systems of sensitive bioactive compounds, including essential omega-3 and omega-6 fatty acids. In the present work, the hydrolytic effectiveness of Candida rugosa and porcine pancreatic lipases to obtain chia seed oil-free fatty acids was compared, which were complexed with high-amylose starch through the alkaline method with and without the incorporation of ultrasonic treatment. The highest level of free fatty acids released (>80%) was reached with Candida rugosa lipase. The inclusion complexes formed with this hydrolysate displayed a typical V-type X-ray diffraction pattern (peaks at ~7.5, 13, and 20 ◦ (2 θ )), which conﬁrmed an effective complexation. Moreover, ultrasonically treated complexes displayed a small peak at ~21 ◦ , from crystallized saturated fatty acids. Through attenuated total reﬂectance Fourier-transform infrared spectroscopy, the presence of typical bands of fatty acids in the complexes was veriﬁed, whose intensity increased after the application of ultrasonic treatment. The dissociation temperature determined using differential scanning calorimetry was >90 ◦ C. According to this, Candida rugosa lipase showed better hydrolytic effectiveness on chia seed oil, and the fatty acids released were able to form amylose inclusion complexes with high thermal stability, whose properties varied after ultrasonic treatment.","PeriodicalId":377295,"journal":{"name":"IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128534807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Obtaining Integral Kurugua Flour with Antioxidant Potential as Ingredient Foodstuffs 具有抗氧化潜力的整体库鲁瓜粉作为配料食品的制备

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-11-10 DOI: 10.3390/blsf2022017022

Laura Correa, Marcia Gamarra, Kattya Sanabria, E. Coronel, M. Martínez, E. Calandri, S. Caballero, L. Mereles

{"title":"Obtaining Integral Kurugua Flour with Antioxidant Potential as Ingredient Foodstuffs","authors":"Laura Correa, Marcia Gamarra, Kattya Sanabria, E. Coronel, M. Martínez, E. Calandri, S. Caballero, L. Mereles","doi":"10.3390/blsf2022017022","DOIUrl":"https://doi.org/10.3390/blsf2022017022","url":null,"abstract":": The aim of the present work was to study the effect of the drying process conditions on the antioxidant properties of the integral fruit of kurugua ( Sicana odorifera Naud.). The experiments showed that the antioxidant activity of fresh samples of whole kurugua could vary signiﬁcantly depending on the fruit batch used. The statistical analyses showed no signiﬁcant differences in antioxidant activity among the drying conditions studied. However, it is important to highlight that the drying process conducted at 80 ◦ C and at an average air speed of 5.8 m/s presented the lowest cost (2.2 USD kW/h), and after 10 h, the raw material reached an aw level of 0.297, which is enough to inhibit the growth of microorganisms. As it is known, a low aw allows for a longer shelf-life of a product and prevents the proliferation of molds and yeasts. There was no signiﬁcant difference in the concentration of β -carotene between drying times; nevertheless, the resulting ﬂour showed a decrease in luminosity and color variation (b*) with respect to the fresh samples, with a typical browning due to the effects of temperature and air drying. The inﬂuence of the drying conditions on the integral kurugua ﬂour is discussed in order to obtain the best dry product. A ﬁeld of work has opened for future research on the sensory proﬁle and its potential applications.","PeriodicalId":377295,"journal":{"name":"IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131111831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Chaco Prickly Pear (Cereus forbesii Otto ex C.F. Först): An Ancient Source of Antioxidants and Dietary Fiber in the Diet of Indigenous Populations and Its Potential Application as an Ingredient in Derived Products 查科仙人掌(Cereus forbesii Otto ex C.F. Först):土著居民饮食中抗氧化剂和膳食纤维的古老来源及其作为衍生产品成分的潜在应用

IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link Pub Date : 2022-11-10 DOI: 10.3390/blsf2022017021

Jennifer López, R. Villalba, S. Caballero, E. Coronel, P. Piris, Adeline Friesen, L. Mereles

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