Roberto Avena - Academia.edu (original) (raw)
Papers by Roberto Avena
Food Hydrocolloids, 2015
ABSTRACT Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits... more ABSTRACT Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
Journal of Food Science, 1983
ABSTRACTMango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as swee... more ABSTRACTMango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.
North American Journal of Aquaculture, 2011
... 3. Argue, BJ, Arce, SM, Lotz, JM and Moss, SM 2002. Selective breeding of Pacific white shrim... more ... 3. Argue, BJ, Arce, SM, Lotz, JM and Moss, SM 2002. Selective breeding of Pacific white shrimp (Litopenaeus vannamei) for growth and resistance to Taura Syndrome virus. ... [Taylor & Francis Online], [Web of Science ®]; 6. Crapo, C. and Bechtel, PJ 2003. ...
The present study was conducted to investigate the effect garbanzo containing diet on cholesterol... more The present study was conducted to investigate the effect garbanzo containing diet on cholesterol in hamster fed cholesterol containing high fat diet. It was hypothesized that garbanzo diet would lower cholesterol in hamsters, based on previous observation of the bile acid binding potential of garbanzo. Garbanzo (Cicer arietinum), Bengal gram (Cicer arietinum), lentils (Lens culinaris), soy protein isolate (SPI) or casein (control) diets were fed to hamsters for three weeks. Initial and final animal weights, feed intakes and plasma triglycerides values were similar among all the treatments. Garbanzo containing diet significantly lowered total plasma cholesterol (TC) compared with casein control. There was 17% reduction in low density lipoprotein cholesterol (LDL-C) in hamsters fed the garbanzo diet; this difference was not significant due to high variability in within treatment values. Plasma cholesterol values with lentils diet were similar those with the control diet. Liver lipid and liver cholesterol values with lentils diet were higher than all the other treatments. Data suggest that garbanzo diet has the potential to lower the risk of atherosclerosis and improve human health.
ACS National Meeting Book of Abstracts
Food Hydrocolloids, 2015
Free radical induced oxidation Oxygen Zein colloidal particle Oil-in-water emulsion Fluorescence ... more Free radical induced oxidation Oxygen Zein colloidal particle Oil-in-water emulsion Fluorescence spectroscopy a b s t r a c t Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
Journal of Food Research, 2015
Transactions of the ASABE, 2008
Salmon oils separated from salmon processing waste and hydrolysate and their derived methyl ester... more Salmon oils separated from salmon processing waste and hydrolysate and their derived methyl esters were analyzed and compared with corn oil and its methyl ester. These materials were characterized for their fatty acid profiles, viscosity, volatility, thermal properties, low temperature properties, oxidative stability, and heating value. The salmon oil methyl esters contained 26.64% saturated fatty acid methyl esters compared to 13.68% for corn oil methyl ester. Salmon oil methyl esters also contained relatively high concentrations of eicosapentaenoic acid (C20:5) and docosahexaenoic (C22:6) acid methyl esters. Despite these differences in fatty acid composition, salmon and corn oil methyl esters had comparable physical properties. In addition, the methyl esters produced from salmon oils extracted from fish processing by-products and hydrolysate showed little difference in their physical properties.
Journal of Food Science and Technology, 2015
This e-offprint is for personal use only and shall not be self-archived in electronic repositorie... more This e-offprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".
Bioresource Technology, 2015
Torrefied apple, grape, olive, and tomato pomaces as well as almond and walnut shells. Used respo... more Torrefied apple, grape, olive, and tomato pomaces as well as almond and walnut shells. Used response surface methodology (RSM) to examine mass and energy yields. Raw tomato pomace had the largest gross calorific value. RSM models showed mass and energy yields depended more on temperature than time. Energy yields could be predicted from mass loss.
Food Packaging and Shelf Life, 2014
Antimicrobial activity Physical properties Optimization a b s t r a c t This work aimed to develo... more Antimicrobial activity Physical properties Optimization a b s t r a c t This work aimed to develop edible films based on pectin and aç aí. Films were incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) according to the central composite design. Antimicrobial optimal formulation was determined using the response surface methodology and desirability function approach for multi-response optimization.
Postharvest Biology and Technology, 1994
White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this l... more White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this lightly processed, ready-to-eat product. The loss of quality is exacerbated by surface dehydration. To maintain good appearance, edible coatings consisting of emulsions incorporating caseinates with beeswax, stearic acid or acetylated monoglyceride were tested. All except the latter increased water vapor resistance. Sodium caseinate-stearic acid was particularly effective in ameliorating the disorder.
A Global Challenge, Second Edition, 2011
Edible Coatings and Films to Improve Food Quality, 2011
Transactions of the ASAE, 1993
ABSTRACT. Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot ... more ABSTRACT. Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot pieces is a major factor reducing consumer acceptance of minimally processed carrot products. The optimization of sodium caseinate I stearic acid emulsion coating ...
Microbial Safety of Fresh Produce, 2009
A Sustainable Future: Fish Processing Byproducts, 2010
... by Roberto Avena-Bustillos, Bor-Sen Chiou, Carl Olsen, Peter Bechtel, Tara ... George Ninan, ... more ... by Roberto Avena-Bustillos, Bor-Sen Chiou, Carl Olsen, Peter Bechtel, Tara ... George Ninan, JoseJoseph, Zynudheen Abubacker in Journal of Food Science (2010). Save reference to library · Related research 1 reader. Dehydration of pollock skin prior to gelatin production. ...
Food Hydrocolloids, 2015
ABSTRACT Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits... more ABSTRACT Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
Journal of Food Science, 1983
ABSTRACTMango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as swee... more ABSTRACTMango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.
North American Journal of Aquaculture, 2011
... 3. Argue, BJ, Arce, SM, Lotz, JM and Moss, SM 2002. Selective breeding of Pacific white shrim... more ... 3. Argue, BJ, Arce, SM, Lotz, JM and Moss, SM 2002. Selective breeding of Pacific white shrimp (Litopenaeus vannamei) for growth and resistance to Taura Syndrome virus. ... [Taylor & Francis Online], [Web of Science ®]; 6. Crapo, C. and Bechtel, PJ 2003. ...
The present study was conducted to investigate the effect garbanzo containing diet on cholesterol... more The present study was conducted to investigate the effect garbanzo containing diet on cholesterol in hamster fed cholesterol containing high fat diet. It was hypothesized that garbanzo diet would lower cholesterol in hamsters, based on previous observation of the bile acid binding potential of garbanzo. Garbanzo (Cicer arietinum), Bengal gram (Cicer arietinum), lentils (Lens culinaris), soy protein isolate (SPI) or casein (control) diets were fed to hamsters for three weeks. Initial and final animal weights, feed intakes and plasma triglycerides values were similar among all the treatments. Garbanzo containing diet significantly lowered total plasma cholesterol (TC) compared with casein control. There was 17% reduction in low density lipoprotein cholesterol (LDL-C) in hamsters fed the garbanzo diet; this difference was not significant due to high variability in within treatment values. Plasma cholesterol values with lentils diet were similar those with the control diet. Liver lipid and liver cholesterol values with lentils diet were higher than all the other treatments. Data suggest that garbanzo diet has the potential to lower the risk of atherosclerosis and improve human health.
ACS National Meeting Book of Abstracts
Food Hydrocolloids, 2015
Free radical induced oxidation Oxygen Zein colloidal particle Oil-in-water emulsion Fluorescence ... more Free radical induced oxidation Oxygen Zein colloidal particle Oil-in-water emulsion Fluorescence spectroscopy a b s t r a c t Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
Journal of Food Research, 2015
Transactions of the ASABE, 2008
Salmon oils separated from salmon processing waste and hydrolysate and their derived methyl ester... more Salmon oils separated from salmon processing waste and hydrolysate and their derived methyl esters were analyzed and compared with corn oil and its methyl ester. These materials were characterized for their fatty acid profiles, viscosity, volatility, thermal properties, low temperature properties, oxidative stability, and heating value. The salmon oil methyl esters contained 26.64% saturated fatty acid methyl esters compared to 13.68% for corn oil methyl ester. Salmon oil methyl esters also contained relatively high concentrations of eicosapentaenoic acid (C20:5) and docosahexaenoic (C22:6) acid methyl esters. Despite these differences in fatty acid composition, salmon and corn oil methyl esters had comparable physical properties. In addition, the methyl esters produced from salmon oils extracted from fish processing by-products and hydrolysate showed little difference in their physical properties.
Journal of Food Science and Technology, 2015
This e-offprint is for personal use only and shall not be self-archived in electronic repositorie... more This e-offprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".
Bioresource Technology, 2015
Torrefied apple, grape, olive, and tomato pomaces as well as almond and walnut shells. Used respo... more Torrefied apple, grape, olive, and tomato pomaces as well as almond and walnut shells. Used response surface methodology (RSM) to examine mass and energy yields. Raw tomato pomace had the largest gross calorific value. RSM models showed mass and energy yields depended more on temperature than time. Energy yields could be predicted from mass loss.
Food Packaging and Shelf Life, 2014
Antimicrobial activity Physical properties Optimization a b s t r a c t This work aimed to develo... more Antimicrobial activity Physical properties Optimization a b s t r a c t This work aimed to develop edible films based on pectin and aç aí. Films were incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) according to the central composite design. Antimicrobial optimal formulation was determined using the response surface methodology and desirability function approach for multi-response optimization.
Postharvest Biology and Technology, 1994
White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this l... more White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this lightly processed, ready-to-eat product. The loss of quality is exacerbated by surface dehydration. To maintain good appearance, edible coatings consisting of emulsions incorporating caseinates with beeswax, stearic acid or acetylated monoglyceride were tested. All except the latter increased water vapor resistance. Sodium caseinate-stearic acid was particularly effective in ameliorating the disorder.
A Global Challenge, Second Edition, 2011
Edible Coatings and Films to Improve Food Quality, 2011
Transactions of the ASAE, 1993
ABSTRACT. Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot ... more ABSTRACT. Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot pieces is a major factor reducing consumer acceptance of minimally processed carrot products. The optimization of sodium caseinate I stearic acid emulsion coating ...
Microbial Safety of Fresh Produce, 2009
A Sustainable Future: Fish Processing Byproducts, 2010
... by Roberto Avena-Bustillos, Bor-Sen Chiou, Carl Olsen, Peter Bechtel, Tara ... George Ninan, ... more ... by Roberto Avena-Bustillos, Bor-Sen Chiou, Carl Olsen, Peter Bechtel, Tara ... George Ninan, JoseJoseph, Zynudheen Abubacker in Journal of Food Science (2010). Save reference to library · Related research 1 reader. Dehydration of pollock skin prior to gelatin production. ...