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The aim of this study was the production of a novel plant-based dairy alternative by fermentation of malted wheat prepared beverages with probiotic strains. The development of starter cultures tailored to different plant-based materials plays a crucial role in achieving better fermented plant-based dairy alternatives. Therefore, the isolation and study of new plant-based lactic acid bacteria (LAB) strains is essential. In the present study 6 different species were isolated from grains wheat samples and identified by 16S ribosomal DNA sequencing: Enterococcus durans, Enterococcus faecium, Lactobacillus coryniformis, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus. On the other hand, pulsed electric field (PEF) is a promising non-thermal food processing technology, which is used due to its benefits such as increasing the extraction of bioactive substances and shortening the fermentation time. This study also aimed to determine the effect of PEF pretreatment on the extraction of active ingredients such as sugars, proteins, and polyphenols, thus improving the yield and quality of fermented wheat beverages. For this purpose, PEF with 3 kV cm−1 of field strength was used as a pretreatment for the preparation of a malted fermented beverage. The effect of PEF pretreatment on the fermentation of two selected LAB species (P. acidilactici and P. pentosaceus) and Lactobacillus plantarum CECT 748 was studied at an incubation temperature of 37 ºC 24 h. The results showed that PEF treatment was able to promote the fermentation rate and reduce the acidity, which all improve the quality of wheat fermented beverages. The analysis of phenolic compounds indicated that both fermentation and specially PEF affected the presence ofphenolic compounds in wheat beverages. Some phenolic compounds present in the fermented beverages has potential in the fields of pharmaceuticals, nutraceuticals and food additives. Although more studies with new experimental designs shou

This study proposes a recognition model for different drying methods of grain using hyperspectral imaging technology (HSI) and multivariate analysis. Fresh harvested grain samples were dried using three different methods: rotating ventilation drying, mechanical drying, and natural drying. Hyperspectral images of the samples were collected within the 388-1065 nm band range. The spectral features of the samples were extracted using principal component analysis (PCA), while the texture features were extracted using second-order probability statistical filtering. Partial least squares regression (PLSR) drying models with different characteristics were established. At the same time, a BPNN (Back-propagation neural network, BPNN) based on spectral texture fusion features was established to compare the recognition effects of different models. Texture analysis indicated that the mean-image had the clearest contour, and the texture characteristics of mechanical drying were smaller than those of rotating ventilation drying and natural drying. The BPNN model established using spectral-texture feature variables showed the best performance in distinguishing grain in different drying modes, with a prediction model obtained based on the correlation coefficients of special variables. The spectral and texture feature values were fused for pseudo-color visualization expression, and the three drying methods of grain showed different colors. This study provides a reference for non-destructive and rapid detection of grain with different drying methods.

Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheological characteristic and preserve the network structure of the WS gel. In addition, MLP boosted the resistant starch and decreased the fast-digesting starch content in the freeze-thaw gel. Our findings suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease the starch digestibility, and be an effective component in improving the quality of wheat starch-based frozen food.

[ES] La actividad de innovación docente que se presenta se enmarca dentro del proyecto NutClinROLE con financiación del "Vicerrectorado de Formación Permanente, Transformació Docent i Ocupació" de la Universitat de València, (UV-SFPIE_PID-2075858). Se basa en la realización de entrenamientos de simulación en nutrición, como estrategia metodológica innovadora para la enseñanza de las ciencias de la nutrición y la dietética en la educación superior. El objetivo de este trabajo fue realizar unos vídeos de actividades de simulación para aprender y practicar habilidades en entrevistas nutricionales mediante el trabajo de casos clínicos. Los casos clínicos que se elaboraron en la simulación fueron sobre pacientes con enfermedad renal. Los alumnos trabajaron tras el visionado de los vídeos, estableciendo roles de paciente y nutricionista para la resolución de otros casos clínicos en nutrición. Durante la simulación y mediante unas fichas que incorporan información sobre el paciente y su patología, incluyendo datos antropométricos y analíticos, el estudiante-nutricionista debe desarrollar la anamnesis clínico-dietética, planificar la intervención nutricional y realizar la pauta dietética al estudiante-paciente. Durante la capacitación, los estudiantes adquirieron conocimientos sobre insuficiencia renal crónica, y pusieron en práctica entrevistas nutricionales y recomendaciones dietéticas. Se evaluó el impacto de la metodología de juego de roles en base a sus opiniones antes y después de la actividad, reportando una experiencia positiva y mayor conocimiento en nutrición. En cuanto a la resolución del caso clínico, se ha observado que el alumno tiene los conocimientos suficientes para resolverlo, pero presenta deficiencias en la organización de la información y habilidades comunicativas., [EN] The teaching innovation activity that is presented is part of the NutClinROLE project with financial support from the "Vicerectorado de Formación Permanente, Transformació Docent i Ocupació" of the University of Valencia, (UV-SFPIE_PID-2075858). It is based on carrying out simulation training in nutrition, as an innovative methodological strategy for teaching nutrition sciences and dietetics in higher education. The objective of this work was to make videos of simulation in clinical nutrition to learn and practice skills in nutritional interviews. The clinical cases that were developed in the simulation were about patients with kidney disease. The students worked after viewing the videos, establishing the roles of patient and nutritionist for the resolution of other clinical cases in nutrition. During the activity, it was incorporated information about the patient and his pathology, including anthropometric and analytical data, however the nutritionist does not have this information and must solve and guide the patient nutritionally during the simulation. During the training, the students acquired knowledge about chronic renal failure, and put into practice nutritional interviews and dietary recommendations. The impact of the role-play methodology was evaluated based on their opinions before and after the activity. It was reported a positive experience and greater knowledge in nutrition. Regarding the resolution of the clinical case, it has been observed that the student has sufficient knowledge to solve it, but presents deficiencies in the organization of information and communication skills.

Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.

Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.

Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in the world population, and outbreaks of new diseases, especially the COVID-19 pandemic. In response to these challenges, the agri-food industry has increased its efforts to shift to using more digital tools and other advanced technologies. The transition toward digital has been part of the fourth industrial revolution (called Industry 4.0) innovations that have and are reshaping most industries. This literature review discusses the potential of implementing digital technologies in the agri-food industry, focusing heavily on the role of the COVID-19 pandemic in fostering the adoption of greater digitalization of food supply chains. Examples of the use of these digital innovations for various food applications, and the barriers and challenges will be highlighted. The trend toward digital solutions has gained momentum since the advent of Industry 4.0 and implementations of these solutions have been accelerated by the outbreak of the COVID-19 pandemic. Important digital technology enablers that have high potential for mitigating the negative effects of both the current global health pandemic and the environmental crisis on food systems include artificial intelligence, big data, the Internet of Things, blockchain, smart sensors, robotics, digital twins, and virtual and augmented reality. However, much remains to be done to fully harness the power of Industry 4.0 technologies and achieve widespread implementation of digitalization in the agriculture and food industries.

The recovery of antioxidants and minerals as well as the content of contaminants of rainbow trout and sole side streams (head, skin and viscera) extracts obtained by pressurized liquid extraction (PLE) were evaluated. Then, the effect of the gastrointestinal digestion was tested. No mycotoxins were detected in the extracts, while heavy metals contents (mg/kg) were up to 2.9 (As), 0.054 (Cd), 0.16 (Hg) and 0.073 (Pb), being below maximum legislated limits. A positive effect of PLE was found for the antioxidant capacity recovery, being the oxygen radical capacity of sole head and skin extracts significantly enhanced after digestion (∼3.8 times). PLE significantly increased Mg, Fe, Zn, Se and P (KPLE > 1) contents of rainbow trout side streams, Zn (KPLE5.97) and Fe (KPLE 2.80) of head sole and Mg, Se and P of all samples. Moreover, Mg, Ca and Fe bioaccessibility was lower in all sole extracts compared to rainbow trout.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

This study investigated the effects of pulsed electric field (PEF) (3 kV/cm, 44 pulses, 99 kJ/kg), solvent (H2O or 50 % DMSO) and time (0, 10, 20, 30, 60, 90, 120 and 180 min) on the extraction of Chlorella antioxidant biomolecules and minerals. The results showed that PEF treatment increased the biomolecules recovery. For the extraction time of 120 min, more proteins and polyphenols were obtained using water, while more chlorophyll a and b, and carotenoids were obtained using 50 % DMSO as the extraction solvent. The extracts mineral concentration (PEF vs control) were analysed including Mg, P, Ca, Fe and Zn, and the Relative Nutrient Values results indicated that Chlorella H2O-extracts could be used as a mineral source for different populations. Finally, the fluorescence and scanning electron microscopy revealed the electroporation effect of PEF.

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack., Estudos in vivo e in vitro têm demonstrado que as antocianinas dos mirtilos exercem efeitos biológicos benéficos sobre a saúde dos consumidores. Existem métodos de análise in vitro que permitem avaliar a estabilidade das antocianinas em relação à interação dos diferentes componentes das matrizes alimentares, o pH, a temperatura, a presença de inibidores ou potenciadores de absorção e a presença de enzimas. O objetivo do trabalho foi ajustar a metodologia de digestão in vitro e avaliar a biodisponibilidade in vitro de antocianinas presentes em suco de mirtilos e um snack formulado com suco de mirtilos e maçã. Os resultados indicam que, embora haja uma perda de antocianinas durante o processo digestivo, elas são capazes de atravessar todos os estágios e chegar ao intestino, permitindo a liberação controlada destes antioxidantes presentes no suco de mirtilos e no snack desenvolvido, Estudios in vivo e in vitro han demostrado que las antocianinas provenientes de los arándanos ejercen efectos biológicos beneficiosos sobre la salud de los consumidores. Existen métodos de análisis in vitro que permiten evaluar la estabilidad de las antocianinas en relación con la interacción de los distintos componentes de las matrices alimentarias, el pH, la temperatura, presencia de inhibidores o potenciadores de absorción y presencia de enzimas. El objetivo del trabajo fue poner a punto la metodología de digestión in vitro y evaluar la biodisponibilidad in vitro de antocianinas presentes en jugo de arándanos y un snack formulado con jugo de arándanos y manzana. Los resultados indican que si bien hay una pérdida de antocianinas durante el proceso digestivo, éstas son capaces de atravesar todas las etapas y llegar al intestino, posibilitando la liberación controlada de estos antioxidantes presentes en el jugo de arándano y en el snack desarrollado.

In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack., Estudos in vivo e in vitro têm demonstrado que as antocianinas dos mirtilos exercem efeitos biológicos benéficos sobre a saúde dos consumidores. Existem métodos de análise in vitro que permitem avaliar a estabilidade das antocianinas em relação à interação dos diferentes componentes das matrizes alimentares, o pH, a temperatura, a presença de inibidores ou potenciadores de absorção e a presença de enzimas. O objetivo do trabalho foi ajustar a metodologia de digestão in vitro e avaliar a biodisponibilidade in vitro de antocianinas presentes em suco de mirtilos e um snack formulado com suco de mirtilos e maçã. Os resultados indicam que, embora haja uma perda de antocianinas durante o processo digestivo, elas são capazes de atravessar todos os estágios e chegar ao intestino, permitindo a liberação controlada destes antioxidantes presentes no suco de mirtilos e no snack desenvolvido, Estudios in vivo e in vitro han demostrado que las antocianinas provenientes de los arándanos ejercen efectos biológicos beneficiosos sobre la salud de los consumidores. Existen métodos de análisis in vitro que permiten evaluar la estabilidad de las antocianinas en relación con la interacción de los distintos componentes de las matrices alimentarias, el pH, la temperatura, presencia de inhibidores o potenciadores de absorción y presencia de enzimas. El objetivo del trabajo fue poner a punto la metodología de digestión in vitro y evaluar la biodisponibilidad in vitro de antocianinas presentes en jugo de arándanos y un snack formulado con jugo de arándanos y manzana. Los resultados indican que si bien hay una pérdida de antocianinas durante el proceso digestivo, éstas son capaces de atravesar todas las etapas y llegar al intestino, posibilitando la liberación controlada de estos antioxidantes presentes en el jugo de arándano y en el snack desarrollado.

[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have significant effect on the final volumetric deformation of the samples. During air drying two stages of changes were considered. The first one lasted until the saturation of the intracellular liquid phase, and the second one from the saturation of the intracellular liquid phase until the end of the drying process. Mass transfer has been analysed applying nonlinear irreversible thermodynamics. Water flux, water chemical potential and tissue shrinkage have been taken into account in order to accurately describe the mass transfer phenomena during air drying. A precise definition of chemical potential allowed estimating the partial molar energy needed for breakages and the reversible and irreversible deformations of tissue structure coupled with mass transfer during air drying of apple. 2014 Elsevier Ltd. All rights reserved.

El consumo de arándanos (Vaccinium corymbosum) despierta, actualmente, un gran interés debido a los efectos beneficiosos que tienen para la salud, relacionado con su alto contenido en componentes antioxidantes, principalmente, en antocianinas. Distintos autores le atribuyen propiedades farmacológicas y funcionales como anticarcinogénesis, reducción de enfermedades coronarias, tratamientos contra desórdenes en el tracto urinario y mejoramiento de la memoria. Si bien en España, la producción y consumo son reducidos, en Argentina, un excedente de producción obliga a considerarlo como ingrediente para la fabricación de nuevos productos. Por esta razón, en colaboración con la Facultad de Ciencias de la Alimentación de la Universidad Nacional de Entre Ríos de Argentina, se plantea el estudio de la elaboración de un zumo de arándanos con alto contenido en compuestos antioxidantes que pueda ser utilizado para el desarrollo de alimentos funcionales. En la elaboración de zumo de arándanos se plantea estudiar dos etapas importantes, la despectinización y la homogenización a altas presiones. Los arándanos poseen una alta concentración de pectinas que combinado con su bajo pH, provocan una rápida gelificación durante la etapa de triturado, impidiendo su posterior procesado. Por esta razón, es fundamental realizar una despectinización, utilizando enzimas pectolíticas. En el mercado existen distintos packs enzimáticos con actividad hidrolítica sobre las cadenas pécticas que actualmente se utilizan durante la maceración de vino; además también se plantea la utilización de levaduras con alta capacidad pectolítica que han sido seleccionadas genéticamente por el grupo de investigación en biotecnología del Instituto de Ingeniería de Alimentos para el Desarrollo. Una vez obtenido el zumo, se estudia el efecto de la aplicación de altas presiones de homogenización sobre las propiedades del zumo. Someter el zumo a procesos de altas presiones puede mejorar no solo sus características reológ

El consumo de arándanos (Vaccinium corymbosum) despierta, actualmente, un gran interés debido a los efectos beneficiosos que tienen para la salud, relacionado con su alto contenido en componentes antioxidantes, principalmente, en antocianinas. Distintos autores le atribuyen propiedades farmacológicas y funcionales como anticarcinogénesis, reducción de enfermedades coronarias, tratamientos contra desórdenes en el tracto urinario y mejoramiento de la memoria. Si bien en España, la producción y consumo son reducidos, en Argentina, un excedente de producción obliga a considerarlo como ingrediente para la fabricación de nuevos productos. Por esta razón, en colaboración con la Facultad de Ciencias de la Alimentación de la Universidad Nacional de Entre Ríos de Argentina, se plantea el estudio de la elaboración de un zumo de arándanos con alto contenido en compuestos antioxidantes que pueda ser utilizado para el desarrollo de alimentos funcionales. En la elaboración de zumo de arándanos se plantea estudiar dos etapas importantes, la despectinización y la homogenización a altas presiones. Los arándanos poseen una alta concentración de pectinas que combinado con su bajo pH, provocan una rápida gelificación durante la etapa de triturado, impidiendo su posterior procesado. Por esta razón, es fundamental realizar una despectinización, utilizando enzimas pectolíticas. En el mercado existen distintos packs enzimáticos con actividad hidrolítica sobre las cadenas pécticas que actualmente se utilizan durante la maceración de vino; además también se plantea la utilización de levaduras con alta capacidad pectolítica que han sido seleccionadas genéticamente por el grupo de investigación en biotecnología del Instituto de Ingeniería de Alimentos para el Desarrollo. Una vez obtenido el zumo, se estudia el efecto de la aplicación de altas presiones de homogenización sobre las propiedades del zumo. Someter el zumo a procesos de altas presiones puede mejorar no solo sus características reológ