Browsing by Author "Uribe Elsa"
Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice
(MDPI, 2023/09/01) Torres-Ossandon Maria Jose; Castillo Luis; Uribe Elsa; Bilbao-Sainz Cristina; Ah-Hen Kong Shun; Vega-Galvez Antonio
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 degrees Brix with a water activity (a(w)) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 +/- 0.51 and 240.40 +/- 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 +/- 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.
Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods
(MDPI, 2023/09/01) Vega-Galvez Antonio; Uribe Elsa; Pasten Alexis; Camus Javiera; Rojas Michelle; Garcia Vivian; Araya Michael; Valenzuela-Barra Gabriela; Zambrano Angara; Goni Maria Gabriela
Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.
Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product
(AMER CHEMICAL SOC, 2023/02/17) Uribe Elsa; Pasten Alexis; Mejias Nicol; Vega-Galvez Antonio
Large amounts of sweet cherries (Prunus avium) are annually discarded in Chile because they do not meet exportation standards, and these cherries are sold as fresh fruit in local markets at a low price. To increase the valorization of this important fruit and avoid environmental problems, different drying methods to process this fruit are proposed in this work. Five techniques were used: freeze-drying (FD)