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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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Alvarez Gaona IJ, Fanzone ML, Galmarini MV, Chirife J, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Iglesias HA, Baeza R, Chirife J. A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Baeza R, Chirife J. Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review. International Journal of Food Engineering 2021. [DOI: 10.1515/ijfe-2021-0184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices.
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Affiliation(s)
- Rosa Baeza
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA) , Av. Alicia Moreau de Justo 1300 (C1107AAZ), C.A.B.A. , Buenos Aires , Argentina
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA) , Av. Alicia Moreau de Justo 1300 (C1107AAZ), C.A.B.A. , Buenos Aires , Argentina
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Baeza R, Sánchez V, Salierno G, Molinari F, López P, Chirife J. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents. FOOD SCI TECHNOL INT 2020; 27:135-144. [PMID: 32659122 DOI: 10.1177/1082013220937867] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluate the storage stability of total monomeric anthocyanins, cyanidin-3-glucoside (one of two major anthocyanins in elderberry), and color parameters in freeze-dried elderberry encapsulated with a low proportion of different carriers (Maltodextrin, Capsul™, Promitor ™, and κ-carrageenan). Encapsulated samples were stored at two different water activities (aw) 0.10-0.20 and 0.43 at 38 ℃ for 90 days and evaluated for the content of monomeric anthocyanins, cyanidin-3-glucoside, color parameters, and physical characteristics. Freeze-dried powders remained free-flowing during storage at 38 ℃ with aw 0.12-0.20, but agglomeration occurred at aw = 0.43. Total anthocyanins and color parameter a* (redness) remained unchanged during storage at the lower aw. Glass transition temperatures (Tg) were determined and mostly correlated with observed physical phenomena. The powders had a very high total monomeric anthocyanin contents as high as 13 mg/g (cyanidin-3-glucoside). The addition of encapsulants in low proportions allowed the researchers to obtain elderberry powders with a very high concentration of total monomeric anthocyanins. aw plays a key role in all stability parameters studied.
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Affiliation(s)
- Rosa Baeza
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
| | - Virginia Sánchez
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
| | - Gabriel Salierno
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | | | - Paula López
- Universidad de Buenos Aires (UBA), Facultad de Farmacia y Bioquímica, Cátedra de Farmacognosia, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Química y Metabolismo del Fármaco (IQUIMEFA), Buenos Aires, Argentina
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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Alvarez Gaona IJ, Fanzone M, Sari S, Assof M, Pérez D, Chirife J, Zamora MC. Spray-dried Ancellotta red wine: natural colorant with potential for food applications. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03375-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Santos MV, Sansinena M, Chirife J, Zaritzky N. Convective heat transfer coefficients of open and closed Cryotop ® systems under different warming conditions. Cryobiology 2018; 84:20-26. [PMID: 30114383 DOI: 10.1016/j.cryobiol.2018.08.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 08/08/2018] [Accepted: 08/11/2018] [Indexed: 11/29/2022]
Abstract
The warming of cryopreserved samples supported by small volume devices is governed by heat transfer phenomena which are mathematically described by the solution of the transient heat conduction partial differential equations; the convective heat transfer coefficient (h) is an important parameter involved in the boundary condition which is related to the fluid dynamic behavior at the interface device-warming fluid (water, sucrose solution or air). Unfortunately, h values for small volume devices (i.e. Cryotop®) have not been experimentally determined. Moreover, heat transfer coefficients during warming of Cryotop® cannot be obtained through classical dimensionless correlations expressed in terms of Nusselt vs. Reynolds and Prandtl numbers that are available for regular geometries and single materials. It is the purpose of present work to determine the convective heat transfer coefficients (h) by numerically solving the heat transfer equation applying the finite element method. Numerical simulations allowed to predict time-temperature histories and warming rates under different protocols in Cryotop® system which were compared with literature warming rates reported for this device. The h values were calculated considering the heterogeneous structure of the domain (microdrop, plastic-support) and the irregular three-dimensional geometry. The warming conditions analyzed were: a) open system in contact with air and sucrose solution at 23 °C) and b) closed system in contact with air and water at 23 °C. The h values of the Cryotop® open system immersed in sucrose solution (23 °C), that according to literature achieved a survival in the order of 80%, are in the range of 1800-2200 W/m2K. The h values obtained in this work for warming conditions are critical parameters for cryobiologists when studying heat transfer rate in this small volume device.
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Affiliation(s)
- M V Santos
- Depto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata (Chemical Engineering Department, Faculty of Engineering, University of La Plata), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Center of Research and Development of Food Cryotechnology CIDCA, CONICET-UNLP-CIC PBA), Calle 47 y 116, La Plata, 1900, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (National Scientific and Technical Research Council, Argentina), Godoy Cruz 2290, CABA, 1425, Argentina.
| | - M Sansinena
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina), C.A.B.A., Argentina, Av. A.M. de Justo, 1500, CABA, C1107AAZ, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (National Scientific and Technical Research Council, Argentina), Godoy Cruz 2290, CABA, 1425, Argentina
| | - J Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina), C.A.B.A., Argentina, Av. A.M. de Justo, 1500, CABA, C1107AAZ, Argentina
| | - N Zaritzky
- Depto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata (Chemical Engineering Department, Faculty of Engineering, University of La Plata), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Center of Research and Development of Food Cryotechnology CIDCA, CONICET-UNLP-CIC PBA), Calle 47 y 116, La Plata, 1900, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (National Scientific and Technical Research Council, Argentina), Godoy Cruz 2290, CABA, 1425, Argentina
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Rocha-Parra D, Chirife J, Zamora C, de Pascual-Teresa S. Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. Molecules 2018; 23:molecules23040842. [PMID: 29642422 PMCID: PMC6017672 DOI: 10.3390/molecules23040842] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 03/23/2018] [Accepted: 03/23/2018] [Indexed: 11/16/2022] Open
Abstract
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
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Affiliation(s)
- Diego Rocha-Parra
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
| | - Jorge Chirife
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
| | - Clara Zamora
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
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Alvarez Gaona IJ, Bater C, Zamora MC, Chirife J. Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13457] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias AgrariasPontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516–1560 Ciudad Autónoma de Buenos Aires (CABA) C1107AFF, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires (CABA), Argentina
| | - Caterina Bater
- Facultad de Ingeniería y Ciencias AgrariasPontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516–1560 Ciudad Autónoma de Buenos Aires (CABA) C1107AFF, Argentina
| | - María C. Zamora
- Facultad de Ingeniería y Ciencias AgrariasPontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516–1560 Ciudad Autónoma de Buenos Aires (CABA) C1107AFF, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires (CABA), Argentina
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias AgrariasPontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516–1560 Ciudad Autónoma de Buenos Aires (CABA) C1107AFF, Argentina
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Santos MV, Sansinena M, Zaritzky N, Chirife J. Experimental determination of surface heat transfer coefficient in a dry ice-ethanol cooling bath using a numerical approach. Cryo Letters 2017; 38:119-124. [PMID: 28534055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
UNLABELLED BACKGROUND: Dry ice-ethanol bath (-78 degree C) have been widely used in low temperature biological research to attain rapid cooling of samples below freezing temperature. The prediction of cooling rates of biological samples immersed in dry ice-ethanol bath is of practical interest in cryopreservation. The cooling rate can be obtained using mathematical models representing the heat conduction equation in transient state. Additionally, at the solid cryogenic-fluid interface, the knowledge of the surface heat transfer coefficient (h) is necessary for the convective boundary condition in order to correctly establish the mathematical problem. OBJECTIVE The study was to apply numerical modeling to obtain the surface heat transfer coefficient of a dry ice-ethanol bath. MATERIALS AND METHODS A numerical finite element solution of heat conduction equation was used to obtain surface heat transfer coefficients from measured temperatures at the center of polytetrafluoroethylene and polymethylmetacrylate cylinders immersed in a dry ice-ethanol cooling bath. The numerical model considered the temperature dependence of thermophysical properties of plastic materials used. RESULTS A negative linear relationship is observed between cylinder diameter and heat transfer coefficient in the liquid bath, the calculated h values were 308, 135 and 62.5 W/(m2K) for PMMA 1.3, PTFE 2.59 and 3.14 cm in diameter, respectively. CONCLUSION The calculated heat transfer coefficients were consistent among several replicates; h in dry ice-ethanol showed an inverse relationship with cylinder diameter.
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Affiliation(s)
- M V Santos
- Depto. de Ingenieria Química, Facultad de Ingenieria, Universidad Nacional de La Plata and Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), La Plata; Consejo Nacional de Investigaciones Científicas y Tecnicas, CABA, Argentina.
| | - M Sansinena
- Facultad de Ciencias Agrarias, Pontificia Universidad Catolica Argentina, CABA; Consejo Nacional de Investigaciones Científicas y Tecnicas, CABA, Argentina
| | - N Zaritzky
- Depto. de Ingenieria Química, Facultad de Ingenieria, Universidad Nacional de La Plata and Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), La Plata; Consejo Nacional de Investigaciones Científicas y Tecnicas, CABA, Argentina
| | - J Chirife
- Facultad de Ciencias Agrarias, Pontificia Universidad Catolica Argentina, CABA, Argentina
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Rocha-Parra D, García-Burgos D, Munsch S, Chirife J, Zamora MC. Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rocha-Parra DF, Lanari MC, Zamora MC, Chirife J. “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Santo MV, Sansinena M, Chirife J, Zaritzky N. DETERMINATION OF HEAT TRANSFER COEFFICIENTS FOR FRENCH PLASTIC SEMEN STRAW SUSPENDED IN STATIC NITROGEN VAPOR OVER LIQUID NITROGEN. Cryo Letters 2015; 36:413-423. [PMID: 26963888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
BACKGROUND The use of mathematical models describing heat transfer during the freezing process is useful for the improvement of cryopreservation protocols. A widespread practice for cryopreservation of spermatozoa of domestic animal species consists of suspending plastic straws in nitrogen vapor before plunging into liquid nitrogen. Knowledge of surface heat transfer coefficient (h) is mandatory for computational modelling; however, h values for nitrogen vapor are not available. OBJECTIVE In the present study, surface heat transfer coefficients for plastic French straws immersed in nitrogen vapor over liquid nitrogen was determined; vertical and horizontal positions were considered. MATERIALS AND METHODS Heat transfer coefficients were determined from the measurement of time-temperature curves and from numerical solution of heat transfer partial differential equation under transient conditions using finite elements. The h values experimentally obtained for horizontal and vertically placed straws were compared to those calculated using correlations based on the Nusselt number for natural convection. RESULTS For horizontal straws the average obtained value was h=12.5 ± 1.2 W m(2) K and in the case of vertical straws h=16 ± 2.48 W m(2) K. The numerical simulation validated against experimental measurements, combined with accurate h values provides a reliable tool for the prediction of freezing curves of semen-filled straws immersed in nitrogen vapor. CONCLUSION The present study contributes to the understanding of the cryopreservation techniques for sperm freezing based on engineering concepts, improving the cooling protocols and the manipulation of the straws.
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Affiliation(s)
- M V Santo
- Depto. de Ingenieria Quimica, Facultad de Ingenieria, Universidad Nacional de La Plata and Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas, CABA.
| | - M Sansinena
- Facultad de Ciencias Agrarias, Pontificia Universidad Catolica Argentina, Argentina. Consejo Nacional de Investigaciones Científicas y Tecnicas, CABA.
| | - J Chirife
- Facultad de Ciencias Agrarias, Pontificia Universidad Catolica Argentina, Argentina
| | - N Zaritzky
- Depto. de Ingenieria Quimica, Facultad de Ingenieria, Universidad Nacional de La Plata and Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), Argentina. Facultad de Ciencias Agrarias, Pontificia Universidad Catolica Argentina, Argentina
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Parra DR, Galmarini M, Chirife J, Zamora MC. Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Santos MV, Sansinena M, Zaritzky N, Chirife J. How important are internal temperature gradients in french straws during freezing of bovine sperm in nitrogen vapor? Cryo Letters 2013; 34:158-165. [PMID: 23625084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The subject of present work was to predict internal temperature gradients developed during freezing of bovine sperm diluted in extender, packaged in 0.5 ml French plastic straws and suspended in static liquid nitrogen vapor at -100 degree C. For this purpose, a mathematical heat transfer model previously developed to predict freezing times (phase change was considered) of semen/extender packaged in straw was extended to predict internal temperature gradients during the cooling/freezing process. Results showed maximum temperature differences between the centre and the periphery of semen/extender "liquid" column was 1.5 degree C for an external heat transfer coefficient, h = 15 W per (m(2) K), and only 0.5 degree C for h = 5 W per (m(2) K). It is concluded that if a thermocouple wire were inserted in a 0.5 ml plastic straw to monitor the freezing process in nitrogen vapor, its radial position would have little importance since expected internal gradients may be safely neglected. This finding facilitates the interpretation of freezing rates in 0.5 ml plastic straws immersed in nitrogen vapor over liquid nitrogen, a widely used method for cryopreservation of bovine spermatozoa.
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Affiliation(s)
- M V Santos
- Depto. de Ingenieria Quimica, Facultad de Ingeniera, Universidad Nacional de La Plata and Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), La Plata, Argentina
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Santos M, Sansinena M, Zaritzky N, Chirife J. Mathematical prediction of freezing times of bovine semen in straws placed in static vapor over liquid nitrogen. Cryobiology 2013; 66:30-7. [DOI: 10.1016/j.cryobiol.2012.10.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 09/26/2012] [Accepted: 10/01/2012] [Indexed: 11/26/2022]
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Galmarini MV, Maury C, Mehinagic E, Sanchez V, Baeza RI, Mignot S, Zamora MC, Chirife J. Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1035-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Sansinena M, Santos M, Zaritzky N, Chirife J. 45. Effect of heat transfer coefficient on cooling rates during oocyte vitrification in liquid and slush nitrogen. Cryobiology 2012. [DOI: 10.1016/j.cryobiol.2012.07.046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Sansinena M, Santos M, Zaritzky N, Chirife J. Comparison of heat transfer in liquid and slush nitrogen by numerical simulation of cooling rates for French straws used for sperm cryopreservation. Theriogenology 2012; 77:1717-21. [DOI: 10.1016/j.theriogenology.2011.10.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Revised: 10/25/2011] [Accepted: 10/25/2011] [Indexed: 10/14/2022]
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Sansinena M, Santos MV, Zaritzky N, Chirife J. 42 COMPARISON OF COOLING RATES IN OOCYTE VITRIFICATION SYSTEMS USING A NUMERICAL SIMULATION. Reprod Fertil Dev 2012. [DOI: 10.1071/rdv24n1ab42] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Interest in oocyte cryopreservation has increased due to the application of assisted reproductive technologies and the need for the establishment of ova/gene banks worldwide. In order to maintain cell viability, biological functions must be halted, inducing a suspended animation state by cooling it into a solid phase. Compared to cryopreservation of male gametes, oocytes represent a greater challenge due to their low surface area:volume. Vitrification, the solidification into an amorphous, glassy state while maintaining absence of intra- and extracellular ice crystals, requires high concentrations of cryoprotectants and extremely rapid cooling rates. Several vitrification devices such as open pulled straws (OPS), ultra fine pipette tips, nylon loops and polyethylene films have been introduced to manipulate minimal volumes and achieve high cooling rates. However, experimental comparison of cooling rates presents difficulties mainly because of the reduced size of these systems. To circumvent this limitation, a numerical simulation of cooling rates of various vitrification systems immersed in liquid nitrogen was conducted, solving the non-stationary heat transfer partial differential equation using the finite element method. Three external heat transfer coefficients (h = 200, 1000 and 2000 W m–2 K) were considered. The Cryotip® and OPS were approached as 2 concentric finite cylinders; differential equations representing heat transfer in cylindrical coordinates were described considering radial and axial coordinates and were numerically solved as a 1-dimensional heat conduction problem in an infinite cylinder. The Cryoloop® was approximated as a 1-dimensional heat flow system in Cartesian coordinates and Cryotop® was numerically described as an irregular bi-dimensional axial-symmetric problem. All differential equations were numerically solved using the finite element method in COMSOL Multiphysics 3.4. The domain was discretized in triangular (Cryotip®, OPS and Cryotop®) and linear elements (Cryoloop®) in order to obtain accurate numerical approximations. In each case, the warmest point of the system was identified to determine the time-temperature curve that allows the evaluation of the slowest cooling rate (worst condition). Results indicate the nylon loop (Cryoloop®) is the most efficient heat transfer system analysed, with a predicted cooling rate of 180 000°C min–1 for an external heat transfer coefficient h = 1000 W m–2 K when cooling from 20 to –130°C; in contrast, the pipette tips (Miniflex® showed the lowest performance with a cooling rate of 6164°C min–1 at same value of external heat transfer coefficient. Predicted cooling rates of OPS and Cryotop® (polyethylene film) were 40 909 and 37 500°C min–1, respectively for the same heat transfer coefficient. It can be concluded that in oocyte cryopreservation systems, in which experimental comparison of cooling rates presents difficulties due to the reduced size of the vitrification devices, the numerical simulations and the analysis of the predicted thermal histories could contribute to determine the performance of the different techniques.
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Santos MV, Sansinena M, Zaritzky N, Chirife J. Assessment of external heat transfer coefficient during oocyte vitrification in liquid and slush nitrogen using numerical simulations to determine cooling rates. Cryo Letters 2012; 33:31-40. [PMID: 22434120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In oocyte vitrification, plunging directly into liquid nitrogen favor film boiling and strong nitrogen vaporization. A survey of literature values of heat transfer coefficients (h) for film boiling of small metal objects with different geometries plunged in liquid nitrogen revealed values between 125 to 1000 W per per square m per K. These h values were used in a numerical simulation of cooling rates of two oocyte vitrification devices (open-pulled straw and Cryotop), plunged in liquid and slush nitrogen conditions. Heat conduction equation with convective boundary condition was considered a linear mathematical problem and was solved using the finite element method applying the variational formulation. COMSOL Multiphysics was used to simulate the cooling process of the systems. Predicted cooling rates for OPS and Cryotop when cooled at -196 degree C (liquid nitrogen) or -207 degree C (average for slush nitrogen) for heat transfer coefficients estimated to be representative of film boiling, indicated lowering the cooling temperature produces only a maximum 10 percent increase in cooling rates; confirming the main benefit of plunging in slush over liquid nitrogen does not arise from their temperature difference. Numerical simulations also demonstrated that a hypothetical four-fold increase in the cooling rate of vitrification devices when plunging in slush nitrogen would be explained by an increase in heat transfer coefficient. This improvement in heat transfer (i.e., high cooling rates) in slush nitrogen is attributed to less or null film boiling when a sample is placed in slush (mixture of liquid and solid nitrogen) because it first melts the solid nitrogen before causing the liquid to boil and form a film.
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Affiliation(s)
- M V Santos
- Depto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata and Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CONICET-UNLP), La Plata, Argentina
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Sosa N, Zamora MC, Chirife J, Schebor C. Spray-drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02721.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Galmarini MV, van Baren C, Zamora MC, Chirife J, Di Leo Lira P, Bandoni A. Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02598.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Sansinena M, Santos MV, Zaritzky N, Chirife J. Numerical simulation of cooling rates in vitrification systems used for oocyte cryopreservation. Cryobiology 2011; 63:32-7. [PMID: 21540134 DOI: 10.1016/j.cryobiol.2011.04.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2010] [Revised: 03/26/2011] [Accepted: 04/12/2011] [Indexed: 11/18/2022]
Abstract
Oocyte cryopreservation is of key importance in the preservation and propagation of germplasm. Interest in oocyte cryopreservation has increased in recent years due to the application of assisted reproductive technologies in farm animals such as in vitro fertilization, nuclear transfer and the need for the establishment of ova/gene banks worldwide. However, the cryopreservation of the female gamete has been met with limited success mainly due to its small surface-area:volume ratio. In the past decade, several vitrification devices such as open pulled straws (OPS), fine and ultra fine pipette tips, nylon loops and polyethylene films have been introduced in order to manipulate minimal volumes and achieve high cooling rates. However, experimental comparison of cooling rates presents difficulties mainly because of the reduced size of these systems. To circumvent this limitation, a numerical simulation of cooling rates of various vitrification systems immersed in liquid nitrogen was conducted solving the non-stationary heat transfer partial differential equation using finite element method. Results indicate the nylon loop (Cryoloop®) is the most efficient heat transfer system analyzed, with a predicted cooling rate of 180,000°C/min for an external heat transfer coefficient h= 1000 W/m(2)K when cooling from 20 to -130°C; in contrast, the open pulled straw method (OPS) showed the lowest performance with a cooling rate of 5521°C/min considering the same value of external heat transfer coefficient. Predicted cooling rates of Miniflex® and Cryotop® (polyethylene film system) were 6164 and 37,500°C/min, respectively, for the same heat transfer coefficient.
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Affiliation(s)
- M Sansinena
- Pontificia Universidad Católica Argentina, Cap. Gral. Ramón Freire, Buenos Aires, Argentina.
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25
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Sanchez V, Baeza R, Ciappini C, Zamora M, Chirife J. Comparison between Karl Fischer and refractometric method for determination of water content in honey. Food Control 2010. [DOI: 10.1016/j.foodcont.2008.08.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Sansinen M, Santos MV, Zaritzky N, Baez R, Chirife J. Theoretical prediction of the effect of heat transfer parameters on cooling rates of liquid-filled plastic straws used for cryopreservation of spermatozoa. Cryo Letters 2010; 31:120-129. [PMID: 20687454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Heat transfer plays a key role in cryopreservation of liquid semen in plastic straws. The effect of several parameters on the cooling rate of a liquid-filled polypropylene straw when plunged into liquid nitrogen was investigated using a theoretical model. The geometry of the straw containing the liquid was assimilated as two concentric finite cylinders of different materials: the fluid and the straw; the unsteady-state heat conduction equation for concentric cylinders was numerically solved. Parameters studied include external (convection) heat transfer coefficient (h), the thermal properties of straw manufacturing material and wall thickness. It was concluded that the single most important parameter affecting the cooling rate of a liquid column contained in a straw is the external heat transfer coefficient in LN2. Consequently, in order to attain maximum cooling rates, conditions have to be designed to obtain the highest possible heat transfer coefficient when the plastic straw is plunged in liquid nitrogen.
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Affiliation(s)
- M Sansinen
- Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Cap. Gral. Ramón Freire 183, (1426) Buenos Aires, Argentina.
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Galmarini MV, Schebor C, Zamora MC, Chirife J. The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01890.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Baeza R, Rossler C, Mielnicki D, Zamora MC, Chirife J. Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities. Ciênc Tecnol Aliment 2009. [DOI: 10.1590/s0101-20612009000100013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Pérez A, Sánchez V, Baeza R, Zamora MC, Chirife J. Literature Review on Linear Regression Equations for Relating Water Activity to Moisture Content in Floral Honeys: Development of a Weighted Average Equation. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0193-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Galmarini MV, Zamora MC, Baby R, Chirife J, Mesina V. Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01592.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Chirife J, Alzamora S, Fontan CF. Microbial growth at reduced water activities: studies ofawprediction in solutions of compatible solutes. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1983.tb02626.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Baeza R, Pérez A, Sánchez V, Zamora MC, Chirife J. Evaluation of Norrish’s Equation for Correlating the Water Activity of Highly Concentrated Solutions of Sugars, Polyols, and Polyethylene Glycols. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-007-0052-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Baeza R, Mielnicki D, Zamora MC, Chirife J. Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Baeza R, Rössler CE, Mielnicki DM, Zamora MC, Chirife J. Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates. Rev Argent Microbiol 2007; 39:237-242. [PMID: 18390161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/26/2023] Open
Abstract
In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time) in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month of the year) day, and literature data on the kinetics of S. aureus growth inoculated in a pasteurized meat product were used for calculations. As shown by results, if a cooked meat product is left exposed to environmental temperature at diurnal time, predictions made when using a constant temperature value (i.e. average daily) may not be accurate. Growth estimations in contaminated food left under ambient conditions during diurnal time, should consider the changing environmental temperature for correct results.
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Affiliation(s)
- R Baeza
- Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Ciudad Autónoma de Buenos Aires, Argentina
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36
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Chirife J, Zamora MC, Motto A. The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2004.12.009] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Espinosa L, Schebor C, Buera P, Moreno S, Chirife J. Inhibition of trehalose crystallization by cytoplasmic yeast components. Cryobiology 2006; 52:157-60. [PMID: 16332364 DOI: 10.1016/j.cryobiol.2005.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2005] [Revised: 10/10/2005] [Accepted: 10/19/2005] [Indexed: 10/25/2022]
Abstract
The influence of different yeast (Saccharomyces cerevisiae) cellular fractions was studied in an attempt to gain knowledge on the feasibility of trehalose crystallization in yeast cells. Certain constituents of S. cerevisiae cells inhibited/delayed trehalose crystallization upon humidification at high relative humidities.
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Affiliation(s)
- Luis Espinosa
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
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Abstract
The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the a(w) values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The a(w) of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have a(w) and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30 degrees C).
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Affiliation(s)
- C Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
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45
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46
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Mazzobre MF, Schebor C, Burin L, Chirife J. [Survey of pH and water activity in acidified bottled vegetables and meats (home processed) in relation to the potential growth of Clostridium botulinum]. Rev Argent Microbiol 2000; 32:63-70. [PMID: 10885005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
The water activity (aw) and pH of acidified (vinegar) bottled vegetables and meat with vegetables--mostly home-canned--was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the "per se" inhibitory limit (aw < 0.95) for growth of C. botulinum. Regarding pH, 96% of canned vegetables had a pH lower than 4.6, but 81% of the canned meat with vegetables had a pH above 4.6. This was attributed to the well known buffer effect of food proteins, which makes it difficult to lower food pH during acidification with vinegar. It is concluded that most bottled meat with vegetables constitute a potential hazard since these foods are marketed at room temperature, and botulism toxin may be produced if spores are present.
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Affiliation(s)
- M F Mazzobre
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
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47
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Schebor C, Galvagno M, del Pilar Buera M, Chirife J. Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts. Biotechnol Prog 2000; 16:163-8. [PMID: 10753440 DOI: 10.1021/bp990147y] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed glass curve was similar to that of pure trehalose, which is known to accumulate in large amounts in baker's yeast. The effect of heat treatment at various temperatures on the fermentative activity (as measured by the metabolic production of CO(2)) of dry yeast was studied. First-order plots were obtained representing the loss of fermentative activity as a function of heating time at the various temperatures assayed. Significant losses of fermentative activity were observed in vitrified yeast samples. The dependence of rate constants with temperature was found to follow Arrhenius behavior. The relationship between the loss of fermentative activity and glass transition was not verified, and the glass transition was not reflected on the temperature dependence of fermentative activity loss.
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Affiliation(s)
- C Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
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48
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49
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Buera MP, Jouppila K, Roos YH, Chirife J. Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State. Cereal Chem 1998. [DOI: 10.1094/cchem.1998.75.1.64] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. P. Buera
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
- Member of CONICET, Argentina
| | - K. Jouppila
- Department of Food Technology, PO Box 27 (Latokartanonkaari 7), FIN-00014 University of Helsinki, Helsinki, Finland
| | - Y. H. Roos
- Department of Food Technology, PO Box 27 (Latokartanonkaari 7), FIN-00014 University of Helsinki, Helsinki, Finland
| | - J. Chirife
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
- Corresponding author. E-mail:
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50
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Schebor C, Burin L, Buera MP, Aguilera JM, Chirife J. Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices. Biotechnol Prog 1997; 13:857-63. [PMID: 9413144 DOI: 10.1021/bp970093x] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The thermal stability of enzymes lactase and invertase in dried, amorphous matrices of sugars (trehalose, maltose, lactose, sucrose, raffinose) and some other selected systems (casein, PVP, milk) was studied. The glass transition temperature (Tg) was limited as a threshold parameter for predicting enzyme inactivation because (a) enzyme inactivation was observed in glassy matrices, (b) a specific effect of enzyme stabilization by certain matrices particularly trehalose was observed, and (c) enzyme stability appeared to depend on heating temperature (T) "per se" rather than (T-Tg). For these reasons, a protective mechanism by sugars related to the maintenance of the tertiary structure of the enzyme was favored. A rapid loss of enzyme (lactase) activity was observed in heated sucrose systems at T > Tg, and this was attributed to sucrose crystallization since it is known that upon crystallization the protective effect of sugars is lost. Thus, the stabilizing effect could be indirectly affected by the Tg of the matrix, since crystallization of sugars only occurs above Tg. Trehalose model systems (with added invertase) showed an exceptional stability toward "darkening" (e.g., non-enzymatic browning) when heated in the dried state to elevated temperatures and for long periods of time.
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Affiliation(s)
- C Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
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