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Volume 54, XoveTIC 2020
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Proceedings, 2020, la ValSe-Food 2019

The 2nd International Conference of Ia ValSe-Food Network

Lisbon, Portugal | 21–22 October 2019

Volume Editors: Isabel Castanheira, Norma Sammán, Loreto Muñoz and Claudia Monika Haros

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Cover Story (view full-size image): This volume summarizes the Proceedings of the II International Ia ValSe-Food, Development of Food Ingredients from Iberoamerican Ancestral Crops and V Symposium of Chia-Kink Network held in the [...] Read more.
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Proceedings
Nutritional Value and Bioactive Compounds in Andean Ancient Grains
Proceedings 2020, 53(1), 1; https://doi.org/10.3390/proceedings2020053001 - 03 Aug 2020
Viewed by 910
Abstract
Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them [...] Read more.
Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them has increased considerably. The aim of this study was to study the bioactive compounds and nutritional compositions of different varieties/ecotypes of quinoa, kañiwa, kiwicha and tarwi. Proximate, mineral, dietary fibre, fatty acid and amino acid compositions were evaluated. The content of phenolic compounds, tocopherols and phytosterols, and the folic acid and antioxidant capacity, were determined as well. The protein content of the grains was between 13.00% and 20.00%. More important than protein quantity is protein quality, which is demonstrated by the composition of the amino acids. All analysed grains, and especially the kañiwa, had very high lysine content. This amino acid is especially important in vegetarian diets because it is the limiting amino acid in cereal protein. The content of the total phenolic compounds in the studied grains was 27–58 mg gallic acid/100 g of sample. In quinoa, the principal flavonoids found were quercetin and kaempferol, in kañiwa quercetin and isorhamnetin. In kiwicha, no detectable amounts of flavonoids were found. Plant sterols (phytosterols) were another group of biologically active compounds detected. Andean lupin, tarwi, is very rich in oil, which has a beneficial nutritional composition. In conclusion, all studied grains have a very high nutritional value, are interesting sources of bioactive compounds and could be used as ingredients in health-promoting functional foods. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Potential Beneficial Effects of Chenopodium quinoa and Salvia hispanica L. in Glucose Homeostasis in Hyperglycemic Mice Model
Proceedings 2020, 53(1), 2; https://doi.org/10.3390/proceedings2020053002 - 03 Aug 2020
Viewed by 522
Abstract
Impaired glucose homeostasis is associated with an increased risk of developing metabolic alterations. In this study, a model in which mice treated with streptozotocin were fed a high-fat diet was used to mimic early stages of the onset of metabolic disorders, and different [...] Read more.
Impaired glucose homeostasis is associated with an increased risk of developing metabolic alterations. In this study, a model in which mice treated with streptozotocin were fed a high-fat diet was used to mimic early stages of the onset of metabolic disorders, and different bread formulations were administrated to evaluate the effect of replacing wheat flour with Chenopodium quinoa (Q) (25%) and Salvia hispanica L. (Sh) (20%). Plasmatic glucose and insulin concentrations were quantified and the homeostasis model assessment (HOMAir) was calculated. Q and Sh showed a lower tendency to hyperglycemia compared to wheat bread (WB). Besides, these low glucose levels were accompanied by three-fold lower values of HOMAir respect to WB, suggesting an improved insulin sensitivity. Thus, inclusion of C. quinoa and S. hispanica into bread formulations could improve the control of glucose homeostasis, which could help to prevent/ameliorate metabolic glucose alterations. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease
Proceedings 2020, 53(1), 3; https://doi.org/10.3390/proceedings2020053003 - 04 Aug 2020
Viewed by 455
Abstract
In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied [...] Read more.
In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Variation of the Nutritional Composition of Quinoa According to the Processing Used
Proceedings 2020, 53(1), 4; https://doi.org/10.3390/proceedings2020053004 - 04 Aug 2020
Viewed by 466
Abstract
Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It [...] Read more.
Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the germinated quinoa provides the highest content (23.50 ± 0.01 g/100 g), whereas the hydrated quinoa the lowest content (8.71 ± 0.02 g/100 g). This shows how different preparations influence the nutritional contribution of quinoa. With this information, one can recommend different types of preparations depending on the type of nutrient that is wanted for consumption. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
Proceedings 2020, 53(1), 5; https://doi.org/10.3390/proceedings2020053005 - 05 Aug 2020
Viewed by 439
Abstract
Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated [...] Read more.
Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good long-lasting texture. Malted quinoa seeds’ quality indicators rose until 48 h of germination; after that, an unpleasant taste was developed. Muffins made with that flour showed acceptable taste. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
Proceedings 2020, 53(1), 6; https://doi.org/10.3390/proceedings2020053006 - 05 Aug 2020
Viewed by 460
Abstract
Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were [...] Read more.
Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Physicochemical and Techno-Functional Characterization of Native Corn Reintroduced in the Andean Zone of Jujuy, Argentina
Proceedings 2020, 53(1), 7; https://doi.org/10.3390/proceedings2020053007 - 05 Aug 2020
Viewed by 422
Abstract
The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. The breeds studied showed high variability in their [...] Read more.
The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. The breeds studied showed high variability in their chemical and techno-functional properties, which would indicate that their applications in the food industry will also be differentiated. The PCA analysis allowed us to group them into four groups, and the Capia Marron and Culli races showed unique properties, mainly in the formation of gels. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability
Proceedings 2020, 53(1), 8; https://doi.org/10.3390/proceedings2020053008 - 05 Aug 2020
Viewed by 623
Abstract
Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food matrices, such as bakery products, to improve their nutritional values. For that, the aim [...] Read more.
Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food matrices, such as bakery products, to improve their nutritional values. For that, the aim of this study was to replace the part of wheat flour with 1%, 2.5%, 5% and 10% of moringa leaf powder in cupcakes, assessing their antioxidant capacity, protein content and sensorial acceptability. The results showed that proteins and antioxidant capacity directly increased with moringa content. However, according to the tasters, these moringa-rich cupcakes were too dark. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Plinia peruviana “Yvapurũ” Fruits and Marmalade from Paraguay: Autochthon Products with Antioxidant Potential
Proceedings 2020, 53(1), 9; https://doi.org/10.3390/proceedings2020053009 - 06 Aug 2020
Viewed by 563
Abstract
In this study, we aimed to describe the antioxidant content and physicochemical characteristics of the marmalade and fruits of Plinia peruviana “Yvapurũ”, harvested in Paraguay. The morphological characteristics, moisture, pH, vitamin C, total phenols, and anthocyanins were analyzed in mature wild and cultivated [...] Read more.
In this study, we aimed to describe the antioxidant content and physicochemical characteristics of the marmalade and fruits of Plinia peruviana “Yvapurũ”, harvested in Paraguay. The morphological characteristics, moisture, pH, vitamin C, total phenols, and anthocyanins were analyzed in mature wild and cultivated fruit samples. The values of anthocyanins (282–288 mg of cyanidin 3-O-glucoside/100 g) and total phenols in fruits and marmalades (214–224 and 719–817 mg GAE/100 g, respectively) make this fruit and its marmalade byproduct potential sources of phenolic compounds of interest to the dye, flavoring, and antioxidant industries. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Sicana odorifera “Kurugua” from Paraguay, Composition and Antioxidant Potential of Interest for the Food Industry
Proceedings 2020, 53(1), 10; https://doi.org/10.3390/proceedings2020053010 - 06 Aug 2020
Cited by 1 | Viewed by 723
Abstract
Summary: The aim of this study was to evaluate the physicochemical characteristics, centesimal composition and antioxidants of the Sicana odorifera pulp and the antioxidant potential of the seeds and fruit peel harvested in a culture of the city of San Lorenzo, Paraguay. These [...] Read more.
Summary: The aim of this study was to evaluate the physicochemical characteristics, centesimal composition and antioxidants of the Sicana odorifera pulp and the antioxidant potential of the seeds and fruit peel harvested in a culture of the city of San Lorenzo, Paraguay. These fruits harvested in Paraguay present an antioxidant potential, interesting for food industry, especially in a ripe and semi-ripe state, where the highest content of vitamin C and total phenols was observed, as well as the total antioxidant capacity (ABTS). Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins
Proceedings 2020, 53(1), 11; https://doi.org/10.3390/proceedings2020053011 - 26 Aug 2020
Viewed by 538
Abstract
Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as [...] Read more.
Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ω-3 fatty acids. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Changes in the Antioxidant Activity of Peptides Released during the Hydrolysis of Quinoa (Chenopodium quinoa willd) Protein Concentrate
Proceedings 2020, 53(1), 12; https://doi.org/10.3390/proceedings2020053012 - 26 Aug 2020
Viewed by 525
Abstract
There is an increased interest in Andean crops as sources of nutritious compounds. This study evaluated changes in the antioxidant activity of quinoa protein hydrolysate with commercial enzymes. Aliquots at 0, 30, 60, 120 and 180 min were tested for DPPH (2,2′-diphenyl-1-picrylhydrazyl) and [...] Read more.
There is an increased interest in Andean crops as sources of nutritious compounds. This study evaluated changes in the antioxidant activity of quinoa protein hydrolysate with commercial enzymes. Aliquots at 0, 30, 60, 120 and 180 min were tested for DPPH (2,2′-diphenyl-1-picrylhydrazyl) and ABTS ((2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), antiradical activity. Initial DPPH inhibition rose from 9.2% ± 2.7% to 20.0% ± 4.0% (30 min) when employing alcalase and initial ABTS inhibition increased from 20.9 ± 0.2 to 105.1 ± 3.7 with ascorbic acid µg/mL (30 min). Protamex improved this to 75.7 ± 0.6 µg/mL (180 min). Alcalase and protamex are suitable enzymes for the production of rich peptides and hydrolysates as novel ingredients with antioxidant activity. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods
Proceedings 2020, 53(1), 13; https://doi.org/10.3390/proceedings2020053013 - 26 Aug 2020
Viewed by 428
Abstract
The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal [...] Read more.
The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, and solubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics were determined in fresh pure and rehydrated powders (RPs). The LD particles were smaller and homogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Different drying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensory evaluation of RPs. The best method to obtain dehydrated baby purees was extrusion. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
Proceedings 2020, 53(1), 14; https://doi.org/10.3390/proceedings2020053014 - 26 Aug 2020
Cited by 1 | Viewed by 490
Abstract
The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing [...] Read more.
The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toasted seeds presented high acceptability by the consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed for the selection of ingredients and processing technologies that increase the preference of consumers. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
Proceedings 2020, 53(1), 15; https://doi.org/10.3390/proceedings2020053015 - 26 Aug 2020
Viewed by 976
Abstract
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa [...] Read more.
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Nutritional Composition and Uses of Chia (Salvia hispanica) in Guatemala
Proceedings 2020, 53(1), 16; https://doi.org/10.3390/proceedings2020053016 - 10 Sep 2020
Viewed by 598
Abstract
Salvia hispanica L. (chia) is a seed native to Mexico and Central America; in Guatemala it is known as “chan”. It is cultivated in small quantities and sold in neighborhood markets in different areas of the country. Little information exists on the nutritional [...] Read more.
Salvia hispanica L. (chia) is a seed native to Mexico and Central America; in Guatemala it is known as “chan”. It is cultivated in small quantities and sold in neighborhood markets in different areas of the country. Little information exists on the nutritional composition of this seed, so chia samples were obtained in five regions of the country and studied for their macronutrients, minerals, and fatty acids, the form of consumption, and the adequate quantity to mix with water. We found an average of 22% for protein, 18.6% for fat, 67% for alpha-linoleic acid, 19% for raw fiber, and 9 mg/100 g of sodium, among other nutrients. The most frequent form of consumption is mixed with lemonade; the primary known benefits are to lose weight, improve digestion, and as a source of fiber; the adequate amount to mix with water is 0.8% of gel equivalent to 0.4% of seeds. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Chia (Salvia hispanica): Nutraceutical Properties and Therapeutic Applications
Proceedings 2020, 53(1), 17; https://doi.org/10.3390/proceedings2020053017 - 01 Sep 2020
Viewed by 506
Abstract
Chia seeds (Salvia hispanica L.) have high amounts of nutraceutical compounds and a great commercial potential. The aim of this work was to identify proximate composition, fatty acids profile, total phenolics and antioxidant capacity of chia, as well the protein fractions and [...] Read more.
Chia seeds (Salvia hispanica L.) have high amounts of nutraceutical compounds and a great commercial potential. The aim of this work was to identify proximate composition, fatty acids profile, total phenolics and antioxidant capacity of chia, as well the protein fractions and determine their antihypertensive potential. The seeds exhibited high content of protein, fiber, and lipids, mainly polyunsaturated fatty acids. Important amounts of phenols and a high antioxidant activity (DPPH and ABTS) were found. Globulins fraction showed the most abundant concentration followed by albumins. Peptides from albumins and globulins exhibited the strongest potential against the angiotensin-converting enzyme (ACE) activity. In brief, this study demonstrates that chia can be considered a seed with high nutritional content, antioxidant activity and as a novel antihypertensive agent; important factors for the frequent incorporation of chia in the human diet. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Effect of Chia Seed Oil (Salvia hispanica L.) on Cell Viability in Breast Cancer Cell MCF-7
Proceedings 2020, 53(1), 18; https://doi.org/10.3390/proceedings2020053018 - 01 Sep 2020
Viewed by 544
Abstract
Worldwide, cancer represents one of the main causes of mortality and morbidity, with breast cancer being the most diagnosed and the main cause of mortality among women. The purpose of this study is to evaluate the effect of chia seed oil on cell [...] Read more.
Worldwide, cancer represents one of the main causes of mortality and morbidity, with breast cancer being the most diagnosed and the main cause of mortality among women. The purpose of this study is to evaluate the effect of chia seed oil on cell viability in the breast cancer line MCF-7. Tumor cells were treated to various concentrations of chia seed oil (12.5–400 μg/mL), then cellular viability was evaluated by (3-(4,5-dimethyl thiazole-2yl)-2,5-diphenyl tetrazolium bromide) MTT assay. Cellular viability was increased in the highest concentration group. Chia seed oil in high concentrations could potentially increase the viability of breast cancer cells. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Spray-Air Contact in Tall and Short-Type Spray Dryers Affects Important Physicochemical Properties of Microencapsulated Chia Seed Oil
Proceedings 2020, 53(1), 19; https://doi.org/10.3390/proceedings2020053019 - 27 Aug 2020
Viewed by 537
Abstract
The aim of this work was to determine the influence of the spray dryer’s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = [...] Read more.
The aim of this work was to determine the influence of the spray dryer’s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = 1.65/1]. The former corresponded to a co-current flow, while the latter had a central air disperser in the chamber, and a rotary air flow. Emulsions were prepared by homogenization of CSO, and a mixture of soy protein isolate (SPI) and gum arabic (GA). The co-current contact in the tall-type dryer yielded greater oxidative stability indexes (OSI) (three times higher than CSO), which was possibly associated the reduced thermal degradation. It can be concluded that a co-current contact constitutes a better alternative for the protection of CSO. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products
Proceedings 2020, 53(1), 20; https://doi.org/10.3390/proceedings2020053020 - 01 Sep 2020
Viewed by 457
Abstract
Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein–carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin [...] Read more.
Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein–carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion
Proceedings 2020, 53(1), 21; https://doi.org/10.3390/proceedings2020053021 - 01 Sep 2020
Viewed by 542
Abstract
This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited pseudoplastic behavior, independent of the concentration and [...] Read more.
This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited pseudoplastic behavior, independent of the concentration and stage of digestion (oral, gastric or intestinal). The viscosity decreased from the oral to intestinal stage in all the concentrations, produced mainly by the “dilution effect” by the addition of digestive fluids. The particle size of xanthan gum increased drastically in the gastric stage mainly due to the decrease in pH, but at intestinal level returned to its original pattern, while particle size and pattern of mucilage during all the stages of digestion remained unchanged, maintaining its integrity. In general terms, since chia mucilage and xanthan gum maintain their viscosity and integrity through the gastrointestinal tract, they could be used as functional ingredients improving the functionality of foods. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Proceedings
Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices
Proceedings 2020, 53(1), 22; https://doi.org/10.3390/proceedings2020053022 - 01 Sep 2020
Viewed by 528
Abstract
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena [...] Read more.
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO. Full article
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
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