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Papers by Erica Hynes

Food Research International

Los Sistemas de Ciencia Tecnología e Innovación (SCTI) pueden ser analizados en función de sus di... more Los Sistemas de Ciencia Tecnología e Innovación (SCTI) pueden ser analizados en función de sus diferentes modelos de gobernanza. Es decir, según las modalidades institucionales que los diferentes agentes articulan para planificar el sistema, regular el conflicto distributivo y definir su estructura territorial/estatal. En este marco, el trabajo se propone como objetivo, identificar acuerdos institucionales de la gobernanza del SCTI de la Provincia de Santa Fe, poniendo énfasis en la funcionalidad de su estatalidad, identificando ventanas de oportunidad para la intervención del Estado subnacional que le permitan ganar grados de autonomía, tener incidencia en la planificación del sistema y favorecer su desarrollo bajo finalidades estratégicas. El trabajo concluye, con ejemplos de política científica implementados desde el MINCTIP de la Provincia de Santa Fe, entre el período 2017-2019, que se basaron en esta lectura e intentaron vislumbrar un camino a seguir con esta orientación.Fil: ...

El trabajo presenta resultados de un relevamiento realizado con el fin de sistematizar las princi... more El trabajo presenta resultados de un relevamiento realizado con el fin de sistematizar las principales características de los instrumentos de promoción de la I+D que se implementan en el núcleo de Universidad de la AUGM. Tal caracterización persigue un doble objetivo, por un lado conocer la diversidad de modalidades de promoción de la I+D que se da entre las universidades, y por el otro establecer el origen de los fondos que se canalizan en los diversos instrumentos. Con el primero de los objetivos se busca conocer la heterogeneidad de instrumentos que existen entre las Universidades del grupo, teniendo en cuenta la diversidad de los objetivos que los mismos persiguen, su modalidad de implementación y los mecanismos de evaluación previstos. Con el segundo de los objetivos, se pretende establecer las distintas fuentes de financiamientos que utilizan las Universidades para la promoción de la I+D. Para ello, el trabajo se divide en tres secciones y unas breves conclusiones. En la prime...

El enfoque de género en ciencia considera la diversidad de necesidades según características como... more El enfoque de género en ciencia considera la diversidad de necesidades según características como el sexo, la edad, el grupo social, entre otras, proporcionando un marco para mejorar la representación y participación en la generación del conocimiento y la innovación para atender estas necesidades e identificar intervenciones y soluciones apropiadas. Sin embargo, esto no resulta sencillo ya que la exclusión radica en esos sesgos, prejuicios y estereotipos, muchas veces inconscientes. Este número proporciona una cobertura temática incluyendo la epistemología, la historia y casos de desigualdad de género, estadísticas y motivos de las brechas, y propuestas de políticas públicas, dando cuenta del avance en el desarrollo metodológico y conceptual y en el debate actual sobre el género en ciencia.The gender approach in science considers the diversity of needs according to characteristics such as sex, age, social group, among others, providing a framework to improve representation and parti...

Cuestiones de género: de la igualdad y la diferencia, 2020

ResumenEl enfoque de género en ciencia considera la diversidad de necesidades según característic... more ResumenEl enfoque de género en ciencia considera la diversidad de necesidades según características como el sexo, la edad, el grupo social, entre otras, proporcionando un marco para mejorar la representación y participación en la generación del conocimiento y la innovación para atender estas necesidades e identificar intervenciones y soluciones apropiadas. Sin embargo, esto no resulta sencillo ya que la exclusión radica en esos sesgos, prejuicios y estereotipos, muchas veces inconscientes. Este número proporciona una cobertura temática incluyendo la epistemología, la historia y casos de desigualdad de género, estadísticas y motivos de las brechas, y propuestas de políticas públicas, dando cuenta del avance en el desarrollo metodológico y conceptual y en el debate actual sobre el género en ciencia.The gender approach in science considers the diversity of needs according to characteristics such as sex, age, social group, among others, providing a framework to improve representation an...

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]

Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initi... more Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either cheese-isolated or commercial starters, including fifteen mesophilic lactobacilli, four thermophilic lactobacilli, and two streptococci. The strains of Streptococcus thermophilus showed the highest glutamate dehydrogenase activity, which was significantly elevated compared with the lactobacilli. Aspartate aminotransferase prevailed in most strains tested, while the levels and specificity of other aminotransferases were highly strain- and species-dependent. The knowledge of enzymatic profiles of these starter and cheese-isolated cultures is helpful in proposing appropriate combinations of strains for improved or increased cheese flavor.

C heese flavour development is a dynamic and complex process which primarily depends on the enzym... more C heese flavour development is a dynamic and complex process which primarily depends on the enzymatic activities of lactic acid bacteria (LAB). The aim of the present work was to evaluate the volatile profiles of hard cheeses made with different strains of L. helveticus as starter culture: Two commercial strains (A and B) and two strains belonging to the collection of our Institute (C and D). The volatile fraction was analyzed by solid-phase microextraction (SPME) coupled to gas chromatography (GC). Compounds identified by FID (flame ionization detector) and MS (mass spectrometry) were grouped by chemical families (aldehydes, ketones, alcohols, acids and esters). Relative amounts of each group of volatile components were expressed as percentages of total area. A total of 33 compounds were identified. Cheeses made with strain A were characterized by a predominance of alcohols accounting for approximately 50% of the total volatiles detected. Acids and esters represented around 20%. Th...

Journal of Dairy Science, 2007

The objective of the present study was to investigate the influence of stretching temperature, fa... more The objective of the present study was to investigate the influence of stretching temperature, fat content, and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments (batches) were carried out on an industrial scale on successive days, following the standard procedure with some modifications. Fat content of cheese milk, temperature at the stretching step, and time of brining varied from one batch to another as required by the experimental design, outlined by a surface response model. Proteolysis was assessed during ripening of samples, which was prolonged for at least 3 mo, by means of electrophoresis, nitrogen fractions, and soluble peptide mapping. The amount of soluble nitrogen at pH 4.6 was not significantly different in cheeses obtained by diverse procedures, but it increased during ripening of all samples. This result was coincident with the breakdown of α s1-and β-caseins evidenced by electrophoresis, which reached similar extents at late stages of ripening, regardless of the cheese-making process. Multivariate analysis on soluble peptide profiles obtained by liquid chromatography also detected sample grouping according to ripening time, but did not evidence any separation caused by the cheese-making technology. We concluded that the changes in the cheese-making process assayed in this work were insufficient to produce significant differences in proteolysis of the cheeses. Ripening time had more influence on proteolysis of Mozzarella cheeses than any other assayed variable.

+E, 2012

Las diversas formas de vinculación y articulación entre la universidad, como institución generado... more Las diversas formas de vinculación y articulación entre la universidad, como institución generadora de conocimiento científico y desarrollo tecnológico, y los problemas productivos y sociales que acontecen en la región configuran un debate actual. En los países desarrollados, sectores importantes de la sociedad demandan un papel más activo en la discusión de las agendas que determinan el curso de la ciencia y la tecnología. En América Latina, aunque no se logró aún tal nivel de avance en la discusión de estas agendas, se han desarrollado varios programas exitosos para promover investigaciones orientadas a problemas.

LWT - Food Science and Technology, 2007

A new miniature cheese model obtained under controlled microbiological conditions was proposed, c... more A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening time. Miniature cheeses were obtained with batch pasteurized milk (65 1C, 30 min) and ripened at 5 1C. Lactic and nonlactic microbial populations were monitored by plate counts. Proteolysis was assessed by nitrogen fractions, electrophoresis and liquid chromatography, and a sniffing test was applied to evaluate aroma. Coliform bacteria decreased during ripening but moulds and yeasts increased up to 10 4 cfu/g after 60 d, which defined the end of ripening period. Starter population remained constant during all ripening (10 9 cfu/g), while nonstarter lactic acid bacteria increased from $10 2 to 10 4 cfu/g. Soluble nitrogen levels at pH 4.6, in trichloracetic acid (0.73 mol/l) and in phosphotungtic acid (0.009 mol/l) were 151, 67, and 10 g/1000 g of the total nitrogen, respectively, after 60 d of ripening, which are usual values for soft cheeses. Proteolytic patterns as measured by electrophoresis were also similar to those of standard cheeses, as well as the aroma of the products. Peptide profiles revealed that the areas of most peaks increased with ripening time. The proposed model showed to be suitable for the production of mini cheese specimens for laboratory testing of cultures and enzymes in similar conditions to their real environment in the food matrix.

Food Research International, 2009

The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-star... more The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-starter lactobacilli strains was assessed in two different models: soft and semi-hard cheeses. All the strains were able to grow in both types of cheese, where they maintained high levels during ripening. Overall, adjunct cultures of Lactobacillus rhamnosus showed the strongest influence in peptidolysis, which was verified by changes in peptide profiles and increase of free amino acids concentration. Nevertheless, some cheeses treated with L. rhamnosus also showed post-acidification during ripening and decreased sensory characteristics compared to controls. Cheeses with adjunct cultures of Lactobacillus casei I90 and Lactobacillus plantarum I91 exhibited, in general, an intermediate level of peptidolysis between control and L. rhamnosus-added cheeses; their sensory characteristics were preserved or improved, and they did not show any defects. Adjunct cultures showed similar trends in both models, confirming L. casei I90 and L. plantarum I91 as the most performing adjunct cultures for cheese-making among the strains.

Food Microbiology, 2012

The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability a... more The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added lactobacilli, which was evidenced by a higher free amino acid content. Overall, the acceptability of the cheeses was good: 65%e80% of the consumers said that they "liked very much" or "liked" the cheeses. Cheeses with L. plantarum I91 showed the highest changes in composition and proteolysis and were the most accepted ones. On the contrary, composition of cheeses with L. paracasei I90 was similar to that of the controls, but these samples were less accepted than cheeses without lactobacilli. The oral administration of cheese containing L. plantarum I91 or L. paracasei I90 proved to be safe and able to enhance the number of IgA þ cells in the small intestine lamina propria of mice. The use of selected strains of NSLAB exerted a technological and probiotic role: it contributed to the standardization of cheese quality and induced benefic health effects at the gut mucosa in vivo.

Journal of Dairy Science, 2016

The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripe... more The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400 MPa and 20°C for 5 or 10 min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90 d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400 MPa than in controls and cheeses treated at 100 MPa. Cheeses treated at 400 MPa for 10 min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400 MPa) also resulted in cheeses with increased breakdown of α S1-and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400 MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90 d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10 min showed higher values than those treated for 5 min, at both levels of pressure assayed. We concluded that HHP treatments at 400 MPa applied 1 d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.

Proteolysis is a major event during cheese ripening Milk-clotting enzyme play an important role i... more Proteolysis is a major event during cheese ripening Milk-clotting enzyme play an important role in the proteolysis process. The objective of the present work was to investigate the ripening of Cremoso Argentino cheese, a soft variety with high moisture content. Two types of cheese were manufactured: control and experimental rennet-free cheese. Proteolysis was markedly higher in control cheese than in rennet-free cheese. The nitrogen content of soluble fractions at pH 4.6 and in 2% trichloracetic acid for control cheese at the end of ripening (21 days) was twice as high as that of experimental cheese. The soluble nitrogen in 12% trichloracetic acid was also significantly higher for control cheese. On the other hand, the amount of soluble nitrogen in phosphotungstic acid (amino acids and oligopeptides) was very similar for both types of cheeese. Urea-PAGE electrophoretic patterns showed an extensive degradation of α s1 -casein in control cheese giving the α s1 -1 fraction. A such hydr...

Australian Journal of Dairy Technology, 1999

Hard and acid body is a common texture defect in soft cheeses like Italian Crescenza and Cremoso,... more Hard and acid body is a common texture defect in soft cheeses like Italian Crescenza and Cremoso, a popular Argentine soft cheese. It results from poor texture development during maturation, such that the cheese body remains acid, hard and crumbly. A study of the causes of this phenomena is reported in the present work. Cheesemaking was performed using either a direct starter of Streptococcus salivarius ssp. thermophilus strains (control) or a natural milk culture (experimental). The curd was allowed to reach pH 5.2 for control cheeses and 4.7 for experimental ones before salting. Proteolysis characterisation was performed by nitrogen fraction analysis, Urea-PAGE, RP-HPLC and free amino acid analysis. Texture and appearance were very different. Control cheeses were soft and creamy, while experimental cheeses exhibited defective texture. Proteolysis in both of them was nevertheless similar. It is concluded that texture defect can be related, in this case, to the large influence of pH...

Milk-Based Beverages, 2019

Abstract The interest of consumers in preserving health and increasing their quality of life thro... more Abstract The interest of consumers in preserving health and increasing their quality of life through an appropriate diet has grown steadily since the turn of the century. A considerable corpus of research has focused on new functional foods. Among them, fermented milk-based beverages were the first developed and most marketable. Milk-based fermented beverages are valuable and versatile due to their safety, shelf stability, nutritional value, and sensory properties, and they certainly offer a delivery system for a diversity of functional principles. New generation products have been successfully developed through intervention in the traditional fermentation or manufacture processes to include live microorganisms, such as probiotics, and bioactive compounds such as prebiotics, lipids, peptides, or antioxidants. This chapter reports the current knowledge on the technological approaches applied to obtain functional milk-based beverages, with special emphasis in the more recent technologies and focus on the quality and functional properties of the products. Results obtained by our research group are included.

Journal of Food Protection, 2006

Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characteriz... more Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L. perolens. All ...

International journal of food microbiology, Jan 16, 2017

Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercia... more Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained a...

Food Research International, 2017

Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread a... more Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90 days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90 days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses.