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Papers by Juliana Gamboa Santos

Research paper thumbnail of Hacia Una Argentina Libre De Grasas Trans

Revista chilena de nutrición, 2016

INTRODUCCIÓN Las enfermedades crónicas no transmisibles (ECNT)-las enfermedades cardiovasculares ... more INTRODUCCIÓN Las enfermedades crónicas no transmisibles (ECNT)-las enfermedades cardiovasculares y respiratorias, el cáncer y la diabetes mellitus, entre otras, constituyen la causa principal de muerte prematura y discapacidad tanto en los países desarrollados como en los países en desarrollo y su amenaza sigue creciendo. En el 2012, las ECNT causaron más de 68% de las muertes en el mundo, lo que representa un aumento de 8% comparado con el año 2000 (1). En Argentina, en el año 2013, 22% de las muertes correspondieron a enfermedades del corazón (159,4 cada 100.000 hombres y 154,0 cada 100.000 mujeres), siendo la causa más importante de muertes del país para todas las edades. Las enfermedades cerebrovasculares representaron 6,2% de las muertes el año 2013 (44,6 cada 100.000 en hombres y 44,1 cada 100.00 en mujeres) (2). Gran parte de esta realidad sanitaria se ARTÍCULOS DE ACTUALIZACIÓN Hacia una Argentina libre de grasas trans Towards a trans fat free Argentina

Research paper thumbnail of Aplicación de tecnologías emergentes al procesamiento de frutas con elevada calidad nutricional. – Una revisión

Revista colombiana de investigaciones agroindustriales

El incremento a nivel mundial del procesamiento de frutas, debido a la mejora en las técnicas de ... more El incremento a nivel mundial del procesamiento de frutas, debido a la mejora en las técnicas de preservación, transporte y a los sistemas de comercialización y distribución, permite ofrecer al consumidor un abanico cada vez más amplio de alimentos saludables, en creciente demanda. Sin embargo, la mayoría de los constituyentes de interés de los alimentos son sensibles a la temperatura y vulnerables a cambios químicos, físicos ymicrobiológicos. Los tratamientos convencionales aplicados en la industria suelen facilitar las pérdidas de compuestos, a la vez que consumen altos niveles de energía, tiempo y agua. Es por ello que en los últimos años un gran número de tecnologías alternativas que permiten el procesamiento a temperaturas bajas o medias surgieron como potenciales tratamientos para inactivar enzimas y microorganismos con mínimos efectos perjudiciales sobre los parámetros de calidad de los alimentos. Los estudios enfocados al procesamiento de frutas permiten obtener una amplia i...

Research paper thumbnail of Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

Journal of Food Processing and Preservation, 2022

Research paper thumbnail of Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

Journal of Berry Research, 2021

BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry... more BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes af...

Research paper thumbnail of Análisis digital de imágenes para evaluar el encogimiento de fresas sometidas a tecnologías emergentes de procesamiento

Revista Colombiana de Investigaciones Agroindustriales, Jul 1, 2018

In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance... more In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance, which can be defined by color, shape, size and visual texture, not only determines the degree of maturation or the presence or absence of impurities, but also indicates the application of technological processes or prolonged storage conditions. In most cases, an excessive shrinkage of fruits negatively affects the preference and acceptance of these products by consumers. Particularly, in the case of dehydrated fruits, the geometric modifications (shape and size) caused by the process are a matter of great concern to the industry. Traditional techniques for monitoring physical and physico-chemical parameters of quality usually are time consuming, costly, laborious, invasive and impracticable during in-line monitoring at the industry. Computer vision techniques and digital image analysis are an attractive and economical alternative to evaluate the appearance changes of foodstuffs during processing. Therefore, the present work aims the evaluation and correlation of morphological characteristics area (A), by digital image analysis techniques, and thickness (L) measured by caliber in strawberries subjected to combined treatments that include application of edible coatings (alginate-lactate), osmotic dehydration (sucrose, 60ºBx, 40ºC, 4h) and microwave assisted drying (1,2 W/g). Related to thickness, reductions of 60% (retention 40%) were obtained for fresh (FR+MW) and fresh coated (FR_R+MW) samples. OD pre-treated samples (DO+MW and DO_R+MW) reached values of 37% (retention 63%). The digital processing of images showed cross sectional area reductions up to 56% for FR+MW and FR_R+MW samples, being significatively higher (up to 18%) for samples previously osmo-dehydrated (DO+MW and DO_R+MW). By correlating the L and A percentage retention, during MW-drying, excellent correlations were attained for FR+MW and FR_R+MW samples (R 2 : 97 and 98%).

Research paper thumbnail of Modelado matemático del secado con aire y microondas de Café Pergamino

Revista Colombiana de Investigaciones Agroindustriales, 2019

En este trabajo se resolvió numéricamente el secado de Café Pergamino (género coffea, especie ará... more En este trabajo se resolvió numéricamente el secado de Café Pergamino (género coffea, especie arábica, variedad Castillo) a través de la resolución de los balances microscópicos de energía y materia. En el modelado fueron consideradas condiciones convectivas que tienen en cuenta el efecto del flujo de aire en la geometría

Research paper thumbnail of Application of osmotic dehydration and microwave drying to strawberries coated with edible films

Drying Technology, 2018

Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of vegetab... more Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of vegetables and fruits. However, the operating conditions can adversely affect the organoleptic and nutritional quality of fresh products due to the high sugar uptake during processing and the loss of water-soluble constituents to the osmotic medium. The application of edible films has attracted interest due to their ability to reduce the entry of solutes and simultaneously increase the removal of water during OD treatments. Microwave (MW) is one of the most effective emerging technologies to accelerate dehydration processes in vegetable matrices. This aspect is particularly relevant in strawberries, given its high content in bioactive and nutritional compounds. Thus, the aim of this paper was to assess the influence of edible film application (alginate-lactate) in strawberry slabs during combined OD-microwaves dehydration processes. Samples of 1 cm thickness were treated with sucrose solution (60 Bx, 40 C, 4 h) and then were dehydrated in a microwave oven (1.2 W/g). The application of alginate-lactate edible films resulted in similar weight and water losses but lower solids gain compared to uncoated samples during OD treatment. OD pre-treated MWdried strawberry slabs with moisture contents up to 0.15 kg dry basis were obtained after 100 min of MW drying. Besides, the effective diffusional coefficient (D e) was estimated for MW drying process, values ranged from 4.5 to 8.8 10 À10 m 2 /s when shrinkage effect was considered, and from 1.1 to 2.3 10 À9 m 2 /s for constant thickness assumption.

Research paper thumbnail of Impacto de los ultrasonidos de potencia en la calidad de vegetales y frutas durante el proceso de deshidratación

V Listado de abreviaturas y acrónimos I. ABREVIATURAS/ABREVIATIONS 2-FM-AA: 2-furoilmetil aminoác... more V Listado de abreviaturas y acrónimos I. ABREVIATURAS/ABREVIATIONS 2-FM-AA: 2-furoilmetil aminoácidos 2-FM-Arg: 2-furoilmetil arginina 2-FM-GABA: 2-furoilmetil ácido gamma aminobutírico 2-FM-Lys: 2-furoilmetil lisina (furosina) ANOVA: análisis de varianza API-ES positive: Atmospheric Pressure and positive polarity a w : actividad de agua CCD: Central Composite Design CFU: Colony Forming Units DE: Desviación Estándar D e : difusividad efectiva de materia

Research paper thumbnail of Analysis of quality indicators in crunchy vegetable snacks

Resumen del poster presentado al XII Scientific Meeting of the Spanish Society of Chromatography ... more Resumen del poster presentado al XII Scientific Meeting of the Spanish Society of Chromatography and Reated Techniques (Reunion Cientifica de la Sociedad Espanola de Cromatografia y Tecnicas Afines) celebrado en Tarragona del 14 al 16 de noviembre de 2012.

Research paper thumbnail of Air-borne ultrasound application in the convective drying of strawberry

Journal of Food Engineering, 2014

The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying ... more The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying of thermolabile food materials. Thereby, the airborne ultrasonic application as a means of improving the convective drying of strawberry has been explored in this work. Experiments were conducted by setting the acoustic power applied (0, 30 and 60 W) and the air temperature (40, 50, 60 and 70 ºC). The desorption isotherms and the shrinkage pattern were also experimentally determined. In order to describe the drying kinetics, a diffusion model considering both convective transport and shrinkage was used. The increase in both the applied acoustic power and temperature gave rise to a significant reduction of drying time (13-44%). The application of power ultrasound involved a significant (p<0.05) improvement in the effective moisture diffusivity and the mass transfer coefficient, the effect being less intense at high temperatures. The results reported here highlight the fact that ultrasonic application during convective drying is a promising supporting technology with which to reduce the drying time needed for heat sensitive products, such as strawberry.

Research paper thumbnail of Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

Journal of Agricultural and Food Chemistry, 2010

The preservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) un... more The preservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) under different experimental conditions including prior blanching have been evaluated for the first time by measuring the evolution of the Maillard reaction and the changes in soluble sugars, proteins, total polyphenols, antioxidant activity and rehydration ability. This study also includes a comparison with a freeze-dried sample and data of commercial dehydrated carrots. The synergic effect of US and temperature (60 ºC) increased the dehydration rate of carrots (90 % moisture loss in only 75 minutes), while still providing carrots with a level of 2-furoylmethyl-amino acids significantly lower than that of dehydrated commercial samples. Whereas a decrease in the content of reducing soluble sugars was observed with processing temperature, minor carbohydrates (scyllo-and myo-inositol and sedoheptulose) were rather stable irrespective of the US dehydration parameters. Blanching significantly improved the rehydration ability of US-dehydrated carrots, without increasing the loss of soluble sugars by leaching. As supported by the similarity of most quality indicators studied in both US-treated and freeze-dried carrots, the mild processing conditions employed in US dehydration gave rise to premium quality dehydrated carrots.

Research paper thumbnail of Optimisation of convective drying of carrots using selected processing and quality indicators

International Journal of Food Science & Technology, 2013

The effect of drying temperature (40-65°C) and air rate (2-6ms À1) on the formation of Maillard r... more The effect of drying temperature (40-65°C) and air rate (2-6ms À1) on the formation of Maillard reaction indicators and vitamins content of carrots dehydrated by convection has been investigated. The range of assayed processing conditions, based on a previous central composite face design (CCD), led to moderate changes in the studied parameters, even under the most severe conditions. In addition, the drying kinetic of the process was studied taking into account the experimental quantitation of shrinkage, which allowed the determination of a first drying period with a constant rate of water evaporation per unit of exchange surface. The slope of the first drying period, the moisture loss during first hour of drying and the level of quality parameters (Maillard reaction indicators and vitamins) were correlated with processing conditions with high accuracy. For the prototype here used, the optima temperature and air rate to maximise the desirability function (0.77) were 46°C and 4.9 m s À1 .

Research paper thumbnail of Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

Food Chemistry, 2014

A study on the quality parameters of strawberries dehydrated by convection assisted by power ultr... more A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 °C and 30 and W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 °C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg/100 g protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convective treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates the convective drying, allowing the obtainment of dried strawberries with premium quality.

Research paper thumbnail of Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound

Food Chemistry, 2013

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously su... more Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60°C and by US-probe at temperatures up to 60 and 70°C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis.

Research paper thumbnail of Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Food Chemistry, 2014

In this paper, a study on the usefulness of the determination of vitamin C together with indicato... more In this paper, a study on the usefulness of the determination of vitamin C together with indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acid, 2-FM-AA) during the convective drying of strawberries has been carried out for the first time, paying special attention to the kinetics of degradation and formation, respectively, of both parameters. Formation of 2-FM-AA of Lys, Arg and GABA and vitamin C loss increased with time and temperature following, respectively, a zero and first-order kinetics. As supported by its lower activation energy, 2-FM-GABA (55.9 kJ/mol) and 2-FM-Lys + 2-FM-Arg (58.2 kJ/mol) were shown to be slightly more sensible indicators than vitamin C (82.1 kJ/mol). The obtained results, together with a complementary study on the rehydration ability and sensorial attributes of samples, pointed out the suitability of the convective drying system to obtain dried strawberries of high nutritive quality and bioactivity and good consumer acceptance.

Research paper thumbnail of Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment

Food Chemistry, 2013

The effect of previous ultrasound and conventional treatments on drying and quality parameters (f... more The effect of previous ultrasound and conventional treatments on drying and quality parameters (furosine-as indicator of lysine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent furosine formation during drying, probably due to changes in the protein structure. The highest values of furosine were found in carrots conventionally blanched with water at 95 ºC for 5 min. However, samples previously treated by ultrasound presented intermediate values of furosine and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their TPC and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of furosine as an indicator of the damage suffered by carrots during their blanching and subsequent drying.

Research paper thumbnail of Survey of quality indicators in commercial dehydrated fruits

Food Chemistry, 2014

Physical and chemical quality parameters (dry matter, a w , protein, carbohydrates, vitamin C, 2-... more Physical and chemical quality parameters (dry matter, a w , protein, carbohydrates, vitamin C, 2-furoylmethyl amino acids, rehydration ratio and leaching loss) have been determined in 30 commercial dehydrated fruits (strawberry, blueberry, raspberry, cranberry, cherry, apple, grapefruit, mango, kiwifruit, pineapple, melon, coconut, banana and papaya). For comparison purposes, strawberry samples processed in the laboratory by freeze-drying and by convective drying were used as control samples. Overall quality of dehydrated fruits seemed to be greatly dependent on processing conditions and, in a cluster analysis, samples which were presumably subjected to osmotic dehydration were separated from the rest of fruits. These samples presented the lowest concentration of vitamin C and the highest evolution of Maillard reaction, as evidenced by its high concentration of 2-furoylmethyl amino acids. This is the first study on the usefulness of this combination of chemical and physical indicators to assess the overall quality of commercial dehydrated fruits.

Research paper thumbnail of Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

European Food Research and Technology, 2012

There is a growing interest in the use of ultrasound (US) as an alternative to conventional proce... more There is a growing interest in the use of ultrasound (US) as an alternative to conventional processes. Although US have previously been applied as a pretreatment of fruits and vegetables, no investigation has been done on the usefulness of US for carrot blanching, paying special attention to its effect on enzyme inactivation and leaching losses. In the present paper, the influence of US (in bath and with probe) on peroxidase (POD) and pectinmethylesterase (PME) inactivation and on the loss of total soluble solids and carbohydrates by leaching has been evaluated. Results of this preliminary study have also been compared with those obtained after conventional (hot water and steam) blanching of carrots. The highest enzyme inactivation was obtained with the conventional treatments performed at high temperatures and with the US-probe treatments with heat generation. Carrots blanched by US-probe for 10 min at a temperature up to 60ºC, showed similar characteristics than those conventionally treated at 60ºC for 40 min. Although the efficiency of US was limited for total inactivation of POD and PME activity, this treatment resulted to be advantageous in terms of time for blanching at mild temperatures. US-probe treatments could also be considered as an advantageous alternative to low temperature-long time conventional treatments for those applications in which partial inactivation of PME is required for better preservation of carrot structure.

Research paper thumbnail of Review characterization of edible films formulated with sodium alginate and low‐methoxyl pectin in osmotic dehydration applications

International Journal of Food Science & Technology, 2021

The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low me... more The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.Instituto de Investigación de Tecnología de AlimentosFil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Gamboa Santos, Juliana. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Gamboa Santos, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía.Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Research paper thumbnail of Hacia Una Argentina Libre De Grasas Trans

Revista chilena de nutrición, 2016

INTRODUCCIÓN Las enfermedades crónicas no transmisibles (ECNT)-las enfermedades cardiovasculares ... more INTRODUCCIÓN Las enfermedades crónicas no transmisibles (ECNT)-las enfermedades cardiovasculares y respiratorias, el cáncer y la diabetes mellitus, entre otras, constituyen la causa principal de muerte prematura y discapacidad tanto en los países desarrollados como en los países en desarrollo y su amenaza sigue creciendo. En el 2012, las ECNT causaron más de 68% de las muertes en el mundo, lo que representa un aumento de 8% comparado con el año 2000 (1). En Argentina, en el año 2013, 22% de las muertes correspondieron a enfermedades del corazón (159,4 cada 100.000 hombres y 154,0 cada 100.000 mujeres), siendo la causa más importante de muertes del país para todas las edades. Las enfermedades cerebrovasculares representaron 6,2% de las muertes el año 2013 (44,6 cada 100.000 en hombres y 44,1 cada 100.00 en mujeres) (2). Gran parte de esta realidad sanitaria se ARTÍCULOS DE ACTUALIZACIÓN Hacia una Argentina libre de grasas trans Towards a trans fat free Argentina

Research paper thumbnail of Aplicación de tecnologías emergentes al procesamiento de frutas con elevada calidad nutricional. – Una revisión

Revista colombiana de investigaciones agroindustriales

El incremento a nivel mundial del procesamiento de frutas, debido a la mejora en las técnicas de ... more El incremento a nivel mundial del procesamiento de frutas, debido a la mejora en las técnicas de preservación, transporte y a los sistemas de comercialización y distribución, permite ofrecer al consumidor un abanico cada vez más amplio de alimentos saludables, en creciente demanda. Sin embargo, la mayoría de los constituyentes de interés de los alimentos son sensibles a la temperatura y vulnerables a cambios químicos, físicos ymicrobiológicos. Los tratamientos convencionales aplicados en la industria suelen facilitar las pérdidas de compuestos, a la vez que consumen altos niveles de energía, tiempo y agua. Es por ello que en los últimos años un gran número de tecnologías alternativas que permiten el procesamiento a temperaturas bajas o medias surgieron como potenciales tratamientos para inactivar enzimas y microorganismos con mínimos efectos perjudiciales sobre los parámetros de calidad de los alimentos. Los estudios enfocados al procesamiento de frutas permiten obtener una amplia i...

Research paper thumbnail of Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

Journal of Food Processing and Preservation, 2022

Research paper thumbnail of Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

Journal of Berry Research, 2021

BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry... more BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes af...

Research paper thumbnail of Análisis digital de imágenes para evaluar el encogimiento de fresas sometidas a tecnologías emergentes de procesamiento

Revista Colombiana de Investigaciones Agroindustriales, Jul 1, 2018

In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance... more In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance, which can be defined by color, shape, size and visual texture, not only determines the degree of maturation or the presence or absence of impurities, but also indicates the application of technological processes or prolonged storage conditions. In most cases, an excessive shrinkage of fruits negatively affects the preference and acceptance of these products by consumers. Particularly, in the case of dehydrated fruits, the geometric modifications (shape and size) caused by the process are a matter of great concern to the industry. Traditional techniques for monitoring physical and physico-chemical parameters of quality usually are time consuming, costly, laborious, invasive and impracticable during in-line monitoring at the industry. Computer vision techniques and digital image analysis are an attractive and economical alternative to evaluate the appearance changes of foodstuffs during processing. Therefore, the present work aims the evaluation and correlation of morphological characteristics area (A), by digital image analysis techniques, and thickness (L) measured by caliber in strawberries subjected to combined treatments that include application of edible coatings (alginate-lactate), osmotic dehydration (sucrose, 60ºBx, 40ºC, 4h) and microwave assisted drying (1,2 W/g). Related to thickness, reductions of 60% (retention 40%) were obtained for fresh (FR+MW) and fresh coated (FR_R+MW) samples. OD pre-treated samples (DO+MW and DO_R+MW) reached values of 37% (retention 63%). The digital processing of images showed cross sectional area reductions up to 56% for FR+MW and FR_R+MW samples, being significatively higher (up to 18%) for samples previously osmo-dehydrated (DO+MW and DO_R+MW). By correlating the L and A percentage retention, during MW-drying, excellent correlations were attained for FR+MW and FR_R+MW samples (R 2 : 97 and 98%).

Research paper thumbnail of Modelado matemático del secado con aire y microondas de Café Pergamino

Revista Colombiana de Investigaciones Agroindustriales, 2019

En este trabajo se resolvió numéricamente el secado de Café Pergamino (género coffea, especie ará... more En este trabajo se resolvió numéricamente el secado de Café Pergamino (género coffea, especie arábica, variedad Castillo) a través de la resolución de los balances microscópicos de energía y materia. En el modelado fueron consideradas condiciones convectivas que tienen en cuenta el efecto del flujo de aire en la geometría

Research paper thumbnail of Application of osmotic dehydration and microwave drying to strawberries coated with edible films

Drying Technology, 2018

Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of vegetab... more Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of vegetables and fruits. However, the operating conditions can adversely affect the organoleptic and nutritional quality of fresh products due to the high sugar uptake during processing and the loss of water-soluble constituents to the osmotic medium. The application of edible films has attracted interest due to their ability to reduce the entry of solutes and simultaneously increase the removal of water during OD treatments. Microwave (MW) is one of the most effective emerging technologies to accelerate dehydration processes in vegetable matrices. This aspect is particularly relevant in strawberries, given its high content in bioactive and nutritional compounds. Thus, the aim of this paper was to assess the influence of edible film application (alginate-lactate) in strawberry slabs during combined OD-microwaves dehydration processes. Samples of 1 cm thickness were treated with sucrose solution (60 Bx, 40 C, 4 h) and then were dehydrated in a microwave oven (1.2 W/g). The application of alginate-lactate edible films resulted in similar weight and water losses but lower solids gain compared to uncoated samples during OD treatment. OD pre-treated MWdried strawberry slabs with moisture contents up to 0.15 kg dry basis were obtained after 100 min of MW drying. Besides, the effective diffusional coefficient (D e) was estimated for MW drying process, values ranged from 4.5 to 8.8 10 À10 m 2 /s when shrinkage effect was considered, and from 1.1 to 2.3 10 À9 m 2 /s for constant thickness assumption.

Research paper thumbnail of Impacto de los ultrasonidos de potencia en la calidad de vegetales y frutas durante el proceso de deshidratación

V Listado de abreviaturas y acrónimos I. ABREVIATURAS/ABREVIATIONS 2-FM-AA: 2-furoilmetil aminoác... more V Listado de abreviaturas y acrónimos I. ABREVIATURAS/ABREVIATIONS 2-FM-AA: 2-furoilmetil aminoácidos 2-FM-Arg: 2-furoilmetil arginina 2-FM-GABA: 2-furoilmetil ácido gamma aminobutírico 2-FM-Lys: 2-furoilmetil lisina (furosina) ANOVA: análisis de varianza API-ES positive: Atmospheric Pressure and positive polarity a w : actividad de agua CCD: Central Composite Design CFU: Colony Forming Units DE: Desviación Estándar D e : difusividad efectiva de materia

Research paper thumbnail of Analysis of quality indicators in crunchy vegetable snacks

Resumen del poster presentado al XII Scientific Meeting of the Spanish Society of Chromatography ... more Resumen del poster presentado al XII Scientific Meeting of the Spanish Society of Chromatography and Reated Techniques (Reunion Cientifica de la Sociedad Espanola de Cromatografia y Tecnicas Afines) celebrado en Tarragona del 14 al 16 de noviembre de 2012.

Research paper thumbnail of Air-borne ultrasound application in the convective drying of strawberry

Journal of Food Engineering, 2014

The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying ... more The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying of thermolabile food materials. Thereby, the airborne ultrasonic application as a means of improving the convective drying of strawberry has been explored in this work. Experiments were conducted by setting the acoustic power applied (0, 30 and 60 W) and the air temperature (40, 50, 60 and 70 ºC). The desorption isotherms and the shrinkage pattern were also experimentally determined. In order to describe the drying kinetics, a diffusion model considering both convective transport and shrinkage was used. The increase in both the applied acoustic power and temperature gave rise to a significant reduction of drying time (13-44%). The application of power ultrasound involved a significant (p<0.05) improvement in the effective moisture diffusivity and the mass transfer coefficient, the effect being less intense at high temperatures. The results reported here highlight the fact that ultrasonic application during convective drying is a promising supporting technology with which to reduce the drying time needed for heat sensitive products, such as strawberry.

Research paper thumbnail of Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

Journal of Agricultural and Food Chemistry, 2010

The preservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) un... more The preservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) under different experimental conditions including prior blanching have been evaluated for the first time by measuring the evolution of the Maillard reaction and the changes in soluble sugars, proteins, total polyphenols, antioxidant activity and rehydration ability. This study also includes a comparison with a freeze-dried sample and data of commercial dehydrated carrots. The synergic effect of US and temperature (60 ºC) increased the dehydration rate of carrots (90 % moisture loss in only 75 minutes), while still providing carrots with a level of 2-furoylmethyl-amino acids significantly lower than that of dehydrated commercial samples. Whereas a decrease in the content of reducing soluble sugars was observed with processing temperature, minor carbohydrates (scyllo-and myo-inositol and sedoheptulose) were rather stable irrespective of the US dehydration parameters. Blanching significantly improved the rehydration ability of US-dehydrated carrots, without increasing the loss of soluble sugars by leaching. As supported by the similarity of most quality indicators studied in both US-treated and freeze-dried carrots, the mild processing conditions employed in US dehydration gave rise to premium quality dehydrated carrots.

Research paper thumbnail of Optimisation of convective drying of carrots using selected processing and quality indicators

International Journal of Food Science & Technology, 2013

The effect of drying temperature (40-65°C) and air rate (2-6ms À1) on the formation of Maillard r... more The effect of drying temperature (40-65°C) and air rate (2-6ms À1) on the formation of Maillard reaction indicators and vitamins content of carrots dehydrated by convection has been investigated. The range of assayed processing conditions, based on a previous central composite face design (CCD), led to moderate changes in the studied parameters, even under the most severe conditions. In addition, the drying kinetic of the process was studied taking into account the experimental quantitation of shrinkage, which allowed the determination of a first drying period with a constant rate of water evaporation per unit of exchange surface. The slope of the first drying period, the moisture loss during first hour of drying and the level of quality parameters (Maillard reaction indicators and vitamins) were correlated with processing conditions with high accuracy. For the prototype here used, the optima temperature and air rate to maximise the desirability function (0.77) were 46°C and 4.9 m s À1 .

Research paper thumbnail of Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

Food Chemistry, 2014

A study on the quality parameters of strawberries dehydrated by convection assisted by power ultr... more A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 °C and 30 and W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 °C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg/100 g protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convective treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates the convective drying, allowing the obtainment of dried strawberries with premium quality.

Research paper thumbnail of Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound

Food Chemistry, 2013

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously su... more Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60°C and by US-probe at temperatures up to 60 and 70°C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis.

Research paper thumbnail of Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Food Chemistry, 2014

In this paper, a study on the usefulness of the determination of vitamin C together with indicato... more In this paper, a study on the usefulness of the determination of vitamin C together with indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acid, 2-FM-AA) during the convective drying of strawberries has been carried out for the first time, paying special attention to the kinetics of degradation and formation, respectively, of both parameters. Formation of 2-FM-AA of Lys, Arg and GABA and vitamin C loss increased with time and temperature following, respectively, a zero and first-order kinetics. As supported by its lower activation energy, 2-FM-GABA (55.9 kJ/mol) and 2-FM-Lys + 2-FM-Arg (58.2 kJ/mol) were shown to be slightly more sensible indicators than vitamin C (82.1 kJ/mol). The obtained results, together with a complementary study on the rehydration ability and sensorial attributes of samples, pointed out the suitability of the convective drying system to obtain dried strawberries of high nutritive quality and bioactivity and good consumer acceptance.

Research paper thumbnail of Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment

Food Chemistry, 2013

The effect of previous ultrasound and conventional treatments on drying and quality parameters (f... more The effect of previous ultrasound and conventional treatments on drying and quality parameters (furosine-as indicator of lysine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent furosine formation during drying, probably due to changes in the protein structure. The highest values of furosine were found in carrots conventionally blanched with water at 95 ºC for 5 min. However, samples previously treated by ultrasound presented intermediate values of furosine and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their TPC and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of furosine as an indicator of the damage suffered by carrots during their blanching and subsequent drying.

Research paper thumbnail of Survey of quality indicators in commercial dehydrated fruits

Food Chemistry, 2014

Physical and chemical quality parameters (dry matter, a w , protein, carbohydrates, vitamin C, 2-... more Physical and chemical quality parameters (dry matter, a w , protein, carbohydrates, vitamin C, 2-furoylmethyl amino acids, rehydration ratio and leaching loss) have been determined in 30 commercial dehydrated fruits (strawberry, blueberry, raspberry, cranberry, cherry, apple, grapefruit, mango, kiwifruit, pineapple, melon, coconut, banana and papaya). For comparison purposes, strawberry samples processed in the laboratory by freeze-drying and by convective drying were used as control samples. Overall quality of dehydrated fruits seemed to be greatly dependent on processing conditions and, in a cluster analysis, samples which were presumably subjected to osmotic dehydration were separated from the rest of fruits. These samples presented the lowest concentration of vitamin C and the highest evolution of Maillard reaction, as evidenced by its high concentration of 2-furoylmethyl amino acids. This is the first study on the usefulness of this combination of chemical and physical indicators to assess the overall quality of commercial dehydrated fruits.

Research paper thumbnail of Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

European Food Research and Technology, 2012

There is a growing interest in the use of ultrasound (US) as an alternative to conventional proce... more There is a growing interest in the use of ultrasound (US) as an alternative to conventional processes. Although US have previously been applied as a pretreatment of fruits and vegetables, no investigation has been done on the usefulness of US for carrot blanching, paying special attention to its effect on enzyme inactivation and leaching losses. In the present paper, the influence of US (in bath and with probe) on peroxidase (POD) and pectinmethylesterase (PME) inactivation and on the loss of total soluble solids and carbohydrates by leaching has been evaluated. Results of this preliminary study have also been compared with those obtained after conventional (hot water and steam) blanching of carrots. The highest enzyme inactivation was obtained with the conventional treatments performed at high temperatures and with the US-probe treatments with heat generation. Carrots blanched by US-probe for 10 min at a temperature up to 60ºC, showed similar characteristics than those conventionally treated at 60ºC for 40 min. Although the efficiency of US was limited for total inactivation of POD and PME activity, this treatment resulted to be advantageous in terms of time for blanching at mild temperatures. US-probe treatments could also be considered as an advantageous alternative to low temperature-long time conventional treatments for those applications in which partial inactivation of PME is required for better preservation of carrot structure.

Research paper thumbnail of Review characterization of edible films formulated with sodium alginate and low‐methoxyl pectin in osmotic dehydration applications

International Journal of Food Science & Technology, 2021

The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low me... more The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.Instituto de Investigación de Tecnología de AlimentosFil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Gamboa Santos, Juliana. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Gamboa Santos, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía.Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina