Ciencias Agrícolas
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Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures
(MDPI, 2023/09/01) Vega-Galvez Antonio; Gomez-Perez Luis S.; Zepeda Francisca; Vidal Rene L.; Grunenwald Felipe; Mejias Nicol; Pasten Alexis; Araya Michael; Ah-Hen Kong Shun
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of alpha-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 C-degrees, with TPC = 1544.04 +/- 11.4 mg GAE/100 g, TFC = 690.87 +/- 4.0 mg QE/100 g and TGC = 5244.9 +/- 260.2 mu mol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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.
Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice
(MDPI, 2023/02/01) Malga Jose M.; Roco Teresa; Silva Alfonso; Tabilo-Munizaga Gipsy; Perez-Won Mario; Aubourg Santiago P.
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP
Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying
(SPRINGER, 2023/10/01) Pizarro-Oteiza Sebastian; Giovagnoli-Vicuna Claudia; Briones-Labbarca Vilbett; Salazar Fernando
The aim of this work was to analyze the quality of red abalone dehydrated under osmotic vacuum impregnation (OVI) as a pretreatment to the convection drying process. Response surface methodology was used to optimize osmotic impregnation conditions. Then, diffusional parameters of salt (D-se) and water (D-we), the drying kinetics, and quality characteristics were analyzed. According to the RSM, the optimized impregnation conditions were 92 mbar at 20% NaCl for 14 min. The D-se and D-we diffusion parameters for OVI were 7.72 and 4.14 x 10(-10) (m(2)/s), respectively. The drying kinetics of the OVI sample obtained a higher D-we value than conventional impregnation. The quality showed a more tenderness product, higher rehydration and water holding capacity and less non-enzymatic browning and color change. Therefore, OVI is a promising alternative to conventional impregnation, the method currently used for pretreatment seafood which requires a long processing time.
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.
Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin's physicochemical and functional properties
(SPRINGER, 2023/06/01) Quispe-Fuentes Issis; Uribe U. Elsa; Vega-Galvez Antonio; Poblete G. Jacqueline; Olmos C. Antu; Pasten C. Alexis
Five different pretreatment strategies for the drying Flame seedless raisins were used: ultrasound, freezing, dipping in 0.05% NaOH solution, blanching, and enzymatic pretreatment. Results showed that the drying period for dipping pretreated grapes was reduced to less than half compared to Control grapes. The ultrasound pretreatment preserved the total phenolic content better
Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery
(MDPI, 2023/02/01) Gil Noelia; Quinteros Gisela; Blanco Monica; Samsuri Shafirah; Amran Nurul Aini; Orellana-Palma Patrico; Schwinden Elane; Hernandez Eduardo
Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 degrees Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 degrees Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70% or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70% of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey.
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)