Cecilia Lupano - Academia.edu (original) (raw)

Papers by Cecilia Lupano

Vingt ans après son séjour dans notre laboratoire de Biochimie et Technologie Alimentaires de l’U... more Vingt ans après son séjour dans notre laboratoire de Biochimie et Technologie Alimentaires de l’Université de Montpellier, Cécilia Lupano m’a fait le plaisir de me présenter son tout récent livre électronique. L’ouvrage porte sur les modifications des constituants des aliments sous l’effet des traitements technologiques et de l’entreposage. Sont pris en compte les macro-constituants (protides, lipides, glucides), ainsi qu’un grand nombre de constituants minoritaires, dont les vitamines. Les réactions chimiques et biochimiques affectant ces constituants font l’objet d’une description très complète appuyée sur de nombreuses références bibliographiques. Les facteurs (température, temps, pH, teneur en oxygène, pression, activités enzymatiques…) qui influencent ces modifications chimiques sont examinés, ainsi que l’impact bénéfique ou néfaste de ces dernières sur les plans sensoriel, fonctionnel et nutritionnel. (del prólogo de J. Claude Cheftel)

No existe acuerdo sobre el tiempo y el lugar exactos del origen del trigo y de sus primeros culti... more No existe acuerdo sobre el tiempo y el lugar exactos del origen del trigo y de sus primeros cultivos, pero se sabe que desde épocas remotas tuvo un papel preponderante en la alimentación del hombre. Después de un período de progreso lento, el trigo pasó a ser comúnmente considerado como el mejor de los cereales comestibles, y la disponibilidad de trigo como alimento fue considerada un signo de alto nivel de civilización. La calidad del trigo para la producción de pan mejoró, y el pan hecho de una u otra forma llegó a ser un alimento importante para el mundo occidental. El trigo se convirtió en un símbolo mundial, que refleja la situación alimentaria de muchos millones de personas, y un índice de la condición económica y de la estabilidad política. Las naciones con un adecuado abastecimiento de trigo se han considerado por siglos, en buenas condiciones de nutrición (Shellenberger 1978). En la Argentina se produjeron en promedio, en las campañas 1979/80-1983/84, 29.712 miles de tonela...

Food Chemistry

The determination of the botanical/geographical origin of honey provides assurance of the product... more The determination of the botanical/geographical origin of honey provides assurance of the product's quality. In the present work, honeys from different ecoregions of Argentina were analysed, and the possible link between the complete pollen profile of honey samples and their volatile composition was evaluated by multivariate statistical tools. A total of 110 volatile compounds were found and semiquantified in honey samples. Redundancy analysis showed significant correlations between the volatile profile of honeys and their production region (P = .0002). According to the present results, 3,8-p-menthatriene; cyclopropylidenemethylbenzene; 1,1,6-trimethyl-1,2-dihydronaphthalene; 1,2,4-trimethylbenzene; α-pinene; isopropyl 2-methylbutanoate; cymene; 2,6-dimethyl-1,6-octadiene; 3-methyloctane; 1-(1,4-dimethyl-3-cyclohexen-1-yl)ethanone; terpinolene; ethyl 2-phenylacetate; naphthalene and 7 unknown compounds could be used to classify Argentinean honeys according to their geographical origin with a prediction success of 96%. Moreover, it could be concluded that honeys with Eucalyptus sp., Aristotelia chilensis and T. Baccharis pollen types presented some characteristic volatile compounds which could be used as floral markers.

Cogent Food & Agriculture

Chipá" is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked i... more Chipá" is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon "chipás" prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and in vitro starch digestibility of "chipás" were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The "chipá" made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the in vitro starch digestibility of "chipás" due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.

Food and Bioprocess Technology, 2012

ABSTRACT

Journal of Dairy Science, 1994

The effect of heat treatments of whey protein isolate was studied under very acidic conditions. D... more The effect of heat treatments of whey protein isolate was studied under very acidic conditions. Dispersions of whey protein isolate in .1 M HCl (PH 1.2 to 1.3) were heated at 90°C for 0 to 120 min, adjusted to pH 6.9, dialyzed, and freeze-dried. The resulting isolates were characterized for protein solubility at different pH and for the extent of protein deamidation. Electrophoretic and calorimetric behavior, light transmittance of heated dispersions, and gelling properties were also determined. Thermal treatments produced several protein alterations: protein denaturation, partial deamidation, and a decrease of 0-LG. a-LA, and BSA; protein species of low molecular weight and aggregates appeared at the same time. Gels prepared by dispersion of the isolate heated for 2 h in .1 M HCl exhibited very low elasticity, firmness, and water-holding capacity. However, texture characteristics of gels of whey protein isolate heated for 0 to 60 min in .l M HCl did not differ in spite of protein changes during treatment.

Journal of Food Measurement and Characterization, 2014

ABSTRACT This study was conducted in order to describe a proper method of extraction and quantifi... more ABSTRACT This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of the AACC method, in which the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p ≤ 0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits.

Starch - Stärke, 2007

ABSTRACT Araucaria angustifolia and Araucaria araucana are conifers that cover different areas of... more ABSTRACT Araucaria angustifolia and Araucaria araucana are conifers that cover different areas of South America. Their seeds have been consumed from prehistoric times until today in Brazil, Argentina and Chile. In this work, the starch of Araucaria angustifolia and Araucaria araucana seeds were analysed by light and environmental scanning electron microscopy, X-ray diffraction, and differential scanning calorimetry. The starch granules of A. angustifolia and A. araucana were round or slightly oval, with a central hilum. Both starches gave X-ray diffraction patterns compatible with the A-type, with strong peaks at 15°, 17°, and 23°. The gelatinisation temperature of A. angustifolia starch (68.5°C) was higher than that of A. araucana (66.6°C), probably due to the higher amylose content of the former (22.4 % and 17.3 %, respectively). The thermograms of A. araucana starch presented a minor peak at about 71°C, which was attributed to the fact that the starch granules population of A. araucana was heterogeneous, with large and small granules, whereas A. angustifolia starch contained mainly large granules.

Starch-starke - STARCH, 2008

ABSTRACT Araucaria angustifolia and Araucaria araucana are South American conifers; the former gr... more ABSTRACT Araucaria angustifolia and Araucaria araucana are South American conifers; the former grows in southern and south-eastern Brazil and north-eastern Argentina and the latter grows in mountainous region of southern Argentina and Chile. The seeds of the conifers have been consumed by the natives for a long time. Araucaria seed flour is used to prepare traditional dishes such as “alfajores”. In this work, the characteristics, proximate composition and in vitro starch digestibility of both seeds were studied. The main component of the seed is starch, with starch content higher in A. angustifolia. The disruption and collapse of the starch granules after boiling the seeds was much more evident in A. angustifolia, probably due to their lower fibre content. This can explain the higher digestibility of A. angustifolia starch with respect to A. araucana.

Journal of Agricultural and Food Chemistry, 1992

The effect of the water content on the formation and dissociation of the amylose-lipid complex wa... more The effect of the water content on the formation and dissociation of the amylose-lipid complex was analyzed by differential scanning calorimetry in wheat flour, starch, and isolated complex. At low and intermediate water contents (36-64%, wet basis) the ...

International Journal of Food Properties, 2011

ABSTRACT Araucaria angustifolia and Araucaria araucana are coniferous trees with large and nutrit... more ABSTRACT Araucaria angustifolia and Araucaria araucana are coniferous trees with large and nutritious seeds. The structure and nutritional properties of the proteins of these seeds were studied. About 70% of the proteins of the gametophyte were soluble in distilled water, although their solubility decreased drastically in raw seed flour. The protein components of both araucaria seeds were very similar; the main protein species have molecular weights of 14, 24, and 30 kDa. These proteins have a high nutritional quality, being triptophan the first limiting amino acid.

Food Research International, 1997

Non pasteurized, liquid and transparent honey containing very few and ®ne crystals was stored at ... more Non pasteurized, liquid and transparent honey containing very few and ®ne crystals was stored at 20, 10, 4 and À20 C. The crystal growth was analysed by dierential scanning calorimetry (DSC) and by measuring the absorbance intensity at 660 nm over a 6 mth period. In honey stored at 20 C coarse crystals were formed with melting temperatures (Tm) between 45 and 65 C, whereas honey stored at À20 C granulated as a ®nely-grained, fondant-like honey, with Tm between 25 and 45 C. In honeys stored at 10 and 4 C big and small crystals were produced having intermediate characteristics when compared with honeys stored at 20 and À20 C. The rates of honey granulation were calculated from ÁH values at the four temperatures. A linear relationship was found between the enthalpy of melting (ÁH) and the absorbance at 660 nm. The activation energy for the melting of coarse crystals was also determined with DSC.

Food Research International, 2000

Gels of whey protein concentrate (WPC)±gluten were prepared by heating WPC±gluten dispersions (10... more Gels of whey protein concentrate (WPC)±gluten were prepared by heating WPC±gluten dispersions (10% whey protein/0±5±10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in dierent extraction solutions, measures of water-holding capacity (WHC), ®rmness, elasticity and relaxation time, and light microscopy. Dierential scanning calorimetry (DSC) of WPC±gluten dispersions was also performed. Gluten increases the ®rmness and elasticity of gels, mainly at pH 4.2. The WHC also increases with gluten content, being higher at pH 3.75 than at pH 4.2. Solubility assays indicate that electrostatic forces, hydrophobic and H bindings would be involved in maintaining the gel structure of WPC gels at pH 3.75 and 4.2, whereas in mixed gels of WPC±gluten, the principal forces responsible for the maintenance of the gel structure at these pHs would be hydrophobic and H bindings, and in gels prepared at pH 4.2 also disul®de bonds, but in a minor extent. The presence of gluten shifts the apparent transition temperature for whey protein denaturation towards lower temperatures. Gels with gluten present a smooth network with gaps and a more elastic appearance, as observed by light microscopy.

Journal of agricultural …, 1992

Journal of Apicultural Science

Honey floral origin is determined by the harversting region, but anthropogenic factors as agricul... more Honey floral origin is determined by the harversting region, but anthropogenic factors as agriculture expansion might modify the environmental flora and consequently honey floral origin. Argentina is one of the most important honey producers worldwide which, since the 1990s, has undergone an important agriculture transformation by the adoption of transgenic crops like soybean (Glycine max). However, little is known about the effects of this anthropogenic activity on the floral origin of honey or the statistical tools that could be used to analyse it. The objective of the present study was to evaluate the impact that these environmental modifications have on the pollen spectrum of honey. In order to achieve this, thirty-two samples of blossom honey were collected from three different ecoregions of the Buenos Aires province: Parana Delta and Islands, Espinal and Pampa, in two different years: 1999 and 2014. The pollen spectrum of honey samples was determined and the data obtained was ...

International Journal of Food Science & Technology

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the ... more Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers' preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.