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The increase in consumer requirements for safe and high-quality food has promoted the development of active and edible packaging materials based on biopolymers. In this study, composite tapioca starch films by addition of processed rice bran (PRB) microparticles, containing or not the natural antimicrobials natamycin and nisin, were studied in relation to their physicochemical properties and antimicrobial activity. It was observed that the presence of PRB addition (0.1–0.3% w/w) increased yellowness proportionally to fiber content in films with or without antimicrobials but did not influence on thickness and water vapor permeability. Films with 0.2% PRB allowed the highest increase of tensile strength and strain at break and reduced the solubility in water, showing the optimal compatibility between PRB and starch matrix containing or not antimicrobials. Analysis by FTIR also suggested a good compatibility between filler and matrix through hydrophilic groups. Additionally, the analyzed composite films allowed the diffusion of the natural preservatives verified through zones of inhibition formed in the halo test against Saccharomyces cerevisiae and Listeria innocua. Consequently, the developed biocomposites can be used as an active packaging for food preservation.

Ultrasound technique was used to produce native and acetylated cassava starch particles containing potassium sorbate (KS). In order to obtain an active packaging, films with addition of native starch particles containing KS (NKSPF) or added with acetylated starch particles containing KS (AKSPF) were formulated. As control systems, films without KS (CF) or added with KS that was not retained in particles (KSF), were produced. The NKSPF and AKSPF microstructure was consistent with composite materials. Tensile test revealed that CF and KSF were ductile and extensible (stress at break (σb) 2.8–2.5 MPa and strain at break (εb) 284–206%), while NKSPF and AKSPF were more resistant films with higher Young’s Modulus (148–477 MPa) and σb (3.6–17 MPa) but lower εb (40–11%). Moreover, NKSPF and AKSPF developed lower Yellowness Index (6.6–6.5) but higher opacity (19–23%) and solubility in water (31–35%) than KSF (9, 10.8% and 9%, respectively). It was observed that KSF and NKSPF moderately reduced the Zygosaccharomyces bailii growth while AKSPF showed the highest yeast inhibition, three Log-cycles, compared to CF. Additionally, FTIR spectroscopy revealed intensified interactions between KS and modified starch. It was concluded that starch sonication and acetylation were useful modifications to produce particles carrier of KS that improved the physical and antimicrobial performance of active films.

The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures. Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos; Argentina

Micro/nanoparticles based on native (NTS), acetate (ATS) and oleate (OTS) tapioca starch were produced by dialysis technique as new materials with capacity to support the antimicrobial potassium sorbate (PS). The influence of NTS concentration (0.33, 3.33 and 33.33 mg NTS/mL DMSO) on the particle size and PS content (PSC) was analyzed. Dialysis promoted the disruption of granules and the re-association of the starch producing mainly nanometric particles (

Entre las tecnologías emergentes para la optimización de la preservación de alimentos surge como novedosa alternativa el empleo de películas o recubrimientos comestibles autosoportados que confieren propiedades funcionales específicas. Los trabajos desarrollados en este tema, conducen a incorporar agentes antimicrobianos de fuentes naturales en la formulación de películas, ya que la inclusión de aditivos podría considerarse como una nueva tendencia de envasado activo. Los films o recubrimientos comestibles son láminas delgadas elaboradas con materiales aptos para el consumo y que actúan como una barrera entre el alimento y el ambiente que los rodea, incrementando así la vida útil del producto. Los films obtenidos a partir de polisacáridos, especialmente de almidones, presentan un alto potencial ya que tienen un bajo costo, son transparentes, no confieren olor ni color, poseen una baja permeabilidad al O2 y son biodegradables. Estos sistemas altamente prometedores son capaces de mejorar la calidad, vida útil, seguridad y funcionalidad de los alimentos, y además pueden actuar como carriers de ingredientes activos. En el presente trabajo, se expone la formulación de recubrimientos comestibles a base de almidón de mandioca y adicionados de aceites esenciales (AE), y su posterior evaluación del efecto antimicrobiano frente a la levadura Zygosaccharomyces parabailii, como antecedente de la investigación realizada en el marco de mi tesis de maestría. Sobre la base de los resultados obtenidos en la misma, se propone el actual plan de tesis doctoral que consiste en desarrollar un envase comestible, activo y ecofriendly a base de almidón de mandioca, glicerol y agua, y analizar la viabilidad de la incorporación de pulpas o concentrados de frutas regionales del Nordeste Argentino (mango, guayaba y mamón), estudiando su influencia en las propiedades físicas, mecánicas, de barrera y como fuente natural de polifenoles, antimicrobianos y antioxidantes.

Fil: Berti, Sofia. Universidad de Buenos Aires. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologias y Ciencias de la Ingenieria "Hilario Fernandez Long". Universidad de Buenos Aires. Facultad de Ingenieria. Instituto de Tecnologias y Ciencias de la Ingenieria "Hilario Fernandez Long"; Argentina

The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”. Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina

Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm 2 : 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5 h-40 °C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40–47% of UA with low DM (24–49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives. Fil: Idrovo Encalada, Alondra Mariela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

Fil: Alzate Calderon, Paola Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina

The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality. Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina

Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers. Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

The effect on the physicochemical and mechanical properties of cassava starch films, of the addition of 1,5 % of beetroot powder (BP) as a filler and of the application of a corona treatment (T), was studied for films obtained through casting. Composite films showed an extensibility at break 36% lower than simple films. The water vapor permeability (WVP) decreased (54%) and the intensity of red and yellow colors and the hydrophobicity increased in the presence of BP. After treatment, a significant decrease in extensibility (56%), and an increase in stress (27%) were observed for composite films. A decrease in solubility (48%), WVP (58%) and hydrophilicity were observed for treated simple films. It can be concluded that the incorporation of BP and the T have potential for producing changes in the characteristics of these films and that some of that modifications can be beneficial in relation to films application in food.

Ultrasound technique was successfully used to obtain nanostructured particles from native and esterified starch, able to support the antimicrobial potassium sorbate (PS). The starch used (native, acetate or oleate) affected the nanoparticles morphology and size: globular or plate like shapes were observed for esterified and native starch respectively, while the hydrodynamic diameters were between 28 and 236 nm, with a trend towards smaller sizes for modified starches. The PS retention capacity ranged from 41.5 to 90 mg/g, showing acetylated particles the highest value. The particles were amorphous and had a low average molecular weight of 1.9-6.7 × 105 Da. Water retention capacity and solubility (S) were higher for modified starch particles. PS addition had minor effect, increasing S and reducing the apparent amylose content, with respect to particles without sorbate. These results demonstrated that starch modification combined with ultrasound were appropriate strategies to obtain novel and appropriate matrices to retain PS.

Okara and soybean extruded-expelled meals (EEM) were used for preparation of ingredients containing probiotics applying a sustainable technology as solid state fermentation. The effect of three factors: particle size of okara or EEM, cheese whey and water content on the growth of L. casei, pH and total titratable acidity was studied. The particle size did not show significant effect, while addition of cheese whey (0.32 g g−1) maximised the cell growth. L. casei grew with the highest rate (μmax = 7.3 ± 0.9 h−1) in the medium containing okara. The slowest rate was observed with EEM (μmax = 1.9 ± 0.3 h−1). The subsequent unit operations applied for stabilising the ingredient reduced the L. casei count 1 and 0.6 log cycles for okara and EEM respectively. The ingredients could be safety stored, at 25 °C, rendering a probiotic count above 106 CFU g−1 at 63 and 42 days of storage for okara and EEM correspondingly. Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Genevois, Carolina Elizabeth. Universidad Nacional de Entre Ríos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina

The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g, were observed in the pumpkin powder supporting L. casei as the result of the probiotic growth. Water and oil holding capacities (23 g/g and 4.55 g/g, respectively) were not modified substantially due to probiotic presence. High non cellulosic carbohydrates content, ≈60 g/100 g AIR, as well as porous microstructure, helps to explain the remarkable hydration properties. The shelf life was determined by a L. casei count >106 CFU g−1 after the in vitro gastrointestinal digestion resulting 28 days at 22 °C. The supplement was tested in a commercial hot drink showing an increase in the probiotic survival of almost 4 log cycles respect to the free cells after 90 min at 63 °C. It could represent a relevant advantage for probiotic supplementation in hot preparations. Therefore the process shows potentiality for adding value to pumpkin by-products. In addition, it was successfully scaled up in one order of magnitude. Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

Probiotic microorganisms are usually carried in dairy food matrices. New trends and the diversification of tastes in consumers have expanded the study of new matrices for probiotic vehicle. In this proposal, pumpkin by-products (peel and pulp) were used as substrate/support of Lactobacillus casei ATCC 393. Therefore, a new ingredient was developed containing L. casei immobilized in a pumpkin matrix. This new product was incorporated as a supplement into two different beverages: chocolate milk and soy milk containing apple juice. The two commercial beverages, supplemented with L. casei cells immobilized in the pumpkin tissue, presented a high percentage of the probiotic cell survival (≈ 80%) in simulated gastrointestinal digestion conditions compared to free L. casei cells. The rheology of the supplemented beverages was modified as a result of supplement incorporation. Sensory evaluation of supplemented beverages received scores > 6 on a 9-point hedonic scale in odor, texture, and overall acceptability.

New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>10 7 UFC mL -1 ) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI. Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina

The antimicrobial effectiveness of nisin and potassium sorbate, incorporated individual and combined, in films made with tapioca starch and its mixtures with hydroxypropyl methylcellulose were studied. The combination of antimicrobials was more effective against Listeria innocua and Zygosaccharomyces bailii than their individual incorporation, with the added advantage of providing greater inhibitory spectrum. The effect of the formulation on some physical properties was also evaluated. The blended biopolymers-based films showed an increase of stress (σr) and elastic modulus (E) but a decrease of the strain at break (er). In turn, the water vapour permeability and solubility in water were enhanced. In addition, these films were clearer than those made only with starch. It must be remark that, despite the antimicrobial agents modified films physical properties, producing a lower σr and E, a higher er, solubility and darker films, they maintained a suitable behaviour as a packaging material.

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products. Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina

Antimicrobial activity of edible coating solutions based on chitosan and blends of chitosan–tapioca starch with or without potassium sorbate (KS) addition was studied. The agar well diffusion assay showed an antagonist effect on the efficiency of chitosan against Lactobacillus spp. when KS and/or tapioca starch were present. A salmon slice coating assay showed that the chitosan solution was the best coating since aerobic mesophilic and psychrophilic cell counts were reduced, pH and weight loss remained acceptable throughout refrigerated storage, extending global quality to 6-days. Chitosan–tapioca starch based films reduced Zygosaccharomyces bailii external spoilage in a semisolid product but were not effective against Lactobacillus spp. The results suggest that antibacterial action depended on the application technique, due to the fact that chitosan is more available in a coating solution than in a film matrix. Interactions between chitosan–starch and/or KS could affect film physical properties and the antimicrobial activity of chitosan. The addition of chitosan reduced water vapor permeability and solubility of starch films.

The individual and interactive effects of glycerol and chitosan on tapioca starch-based edible film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch edible film properties, potentially affecting film performances.

A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of both Fe and AA in the vegetable matrix (control system) produced the browning of the product. The edible coatings application based on k-carrageenan or tapioca starch was proposed in order to improve the product stability. The AA degradation in the tissue was significantly reduced in the pumpkin with a starch-based coating. The result of an "in vitro" gastric and intestinal digestion assay indicated that when Fe was in the coating, Fe solubility at pH 2 was lower than control and tended to improve at pH 8. It was interpreted as a better accessibility of Fe at intestinal lumen level, and moreover, it could avoid gastric side effects. The products obtained were safe from microbiological view point and presented a satisfactory color and texture. Industrial relevance The formulation of food fortified with iron (Fe) represents a challenge from nutritional as well as technological view point because the reactivity of this mineral with other food matrix nutrients. This work proposes the elaboration of a vegetal refrigerated food, ready to eat, fortified with Fe and ascorbic acid (AA). The pumpkin was selected as raw material due its high consume and availability, proper nutritional characteristics and low cost. The dry infusion technique applied is sustainable, economic and with a minimal use of drinking water. In addition, biopolymer-based edible coatings were applied as an emerging technology for the carrying of micronutrients. It was demonstrated that when an edible coating was performed, the color and AA retention were improved and the Fe accessibility at pH of lumen intestinal trended to be higher. This study shows that the production of fortified pumpkin is simple and transferable to the food industry, and constituting a contribution from the food technology to the innovation of processes and formulation of a functional food fortified with Fe. Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

The release of potassium sorbate from tapioca starch-based edible films with glycerol as plasticizer was studied and modeled. Tapioca importance as a source of starch is growing rapidly, especially because its price in the world market is low when compared to starches from other sources. A semi-empirical approach was proposed to describe the diffusion of water molecules into the polymeric film, the counter diffusion of the antimicrobial compound and the polymeric matrix swelling kinetic. Despite the simplicity of the proposed model, it successfully fitted the experimental data. From the obtained results it was observed that casting technique, producing films with high amorphous degree, determined a greater contribution of matrix relaxation to sorbate release. The pH of the receiving media contributed slightly to antimicrobial release and its effects seem to be related to the influence of this variable on antimicrobial solubility.

Biofilms based on cassava starch and containing glycerol as a plasticizer were characterized with respect to the effect of potassium sorbate concentration and pH on color, crystallinity and mechanical performance al low temperature. It could be observed that a lower pH resulted in lower values of yellow index and tan δ and higher crystallinities. Crystallinity decreased with sorbate addition, which also resulted, in general, an increase in yellow index and moisture content and a decrease of storage modulus for temperatures higher than the glycerol glass transition. Increase in sorbate content displaced the glass transition temperature of a glycerol-rich phase toward lower temperatures and increased the difference between the value that E' took in the glassy region and the value that it took in the rubbery region. It is concluded that the physical properties of edible films can be affected by the antimicrobial agent, sorbate potentially compromising biofilm performance.

The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch–glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0–6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Filmmaking method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (a w = 0.980) semisolid product.

The antimicrobial activity of nisin supported in edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The effect of the edible film as antimicrobial barrier to external hazard as well as the diffusional characteristics of the nisin and its release characteristics were studied in parallel to antimicrobial inactivation. Studies were performed with L. innocua, after equilibration of edible films at a relative humidity (RH) of 57.5% and at 25 °C. Results obtained showed that nisin supported in starch-based films is active and that the film is a useful barrier to further product contamination. Gradual release of the antimicrobial from the edible film can also help to preclude microorganism proliferation better than nisin directly added because it seems to counterbalance, at least partially, the inactivation of nisin.

In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point. Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Mixture design methodology was applied to study the effect of different levels of tapioca starch (TS), hydroxypropyl methylcelullose (HPMC), and glycerol (Gly) on the physical properties of biopolymeric films supporting potassium sorbate (KS; 0.3% w/w) with the goal of contributing to the development of materials for preventing food surface contamination. Mechanical properties, water vapour permeability (WVP), solubility in water (S) and colour attributes were evaluated on the films. HPMC addition produced an increase of elastic modulus (Ec), stress at break (σb) and S. It also decreased the yellow index (YI) values and the strain at break (εb). The study was deepened using the formulation containing 2.67 g/100 g of TS, 0.67 g/100 g of HPMC, 1.67 g/100 g Gly and 0.3 g/100 g KS, observing that it behaved as an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination. Microstructural analysis allowed us to conclude that HPMC incorporation to a TS network decreased roughness of the films and it also increased permeability to oxygen (PO 2). Fil: Espinel Villacrés, Ricardo Alexander. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS–XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σb) and SW. It also raised the yellow index (YI) values and decreased the strain at break (εb). Edible film formulation was optimized with the goal of maximizing YM and εb and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation. Fil: Arismendi, Constancia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Chillo, Stefania. Università degli Studi di Foggia; Italia Fil: Conte, Amalia. Università degli Studi di Foggia; Italia Fil: del Nobile, Matteo Alessandro. Università degli Studi di Foggia; Italia Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Tapioca starch (TS), hydroxypropyl methylcellulose (HPMC) and glycerol (GLY) based edible films with the addition of potassium sorbate (KS) and carvacrol (CARV) were prepared by casting technique. The effect of antimicrobial concentrations on the color, mechanical properties, solubility in water (SW), water vapor permeability (WVP) and antimicrobial effectiveness of films was analyzed and the composition was optimized by using a response surface methodology (RSM). The films were transparent and slightly yellow but with high L* values (89-91). Potassium sorbate incorporation increased the color parameter values and presented an antagonistic interaction with CARV for b* and yellow index (YI). A higher amount of CARV drastically decreased the stress at break and increased the deformation and the SW of the films. The water vapor permeability (1.1 ± 0.1 × 10−9 g m−1 s−1 Pa−1) was not influenced by the different concentrations of antimicrobials. The film formulated with KS 0.30 g 100 g−1 and CARV 0.50 g 100 g−1 correctly satisfied the requests of mechanical strength, colorless and appropriate bioavailability of antimicrobials for Z. bailii. This optimized film showed a higher surface hydrophobicity and exerted a highly improved antimicrobial barrier against Z. bailii, L. plantarum and P. fluorescens in comparison with films containing only KS. The obtained results demonstrate the ability of films to act as an antimicrobial hurdle that can contribute to extend the shelf life of food.

The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics. Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile strength and elastic modulus and increased strain at break. XG produced a reinforcing effect on the films and also enhanced solubility in water and decreased moisture content. The analysis revealed significant interactions between components in the mixture. The water vapor permeability values ranged from 3.72 × 10- 10 to 6.4 × 10- 10 g/m s Pa. The PS concentration was not affected by the extrusion process and the preservative was available to act as an antimicrobial agent. Extruded films made from biopolymers showed a potential application in food technology as an active packaging. Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Costa, Daryne. Universidade Estadual de Londrina; Brasil Fil: Yamashita, Fabio. Universidade Estadual de Londrina; Brasil Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Grossmann, Maria Victoria. Universidade Estadual de Londrina; Brasil

An edible film to carry l-(+)-ascorbic acid (AA) was formulated for natural antioxidant food protection. Considering previous works where films based on the "rigid" structure of gellan (deacylated) or on a mixture of acylated-deacylated (more "disordered") gellan were used for network development, pectin was herein chosen by considering that the alternating presence of "disordered" (hairy) regions together with ordered (homogalacturonan) ones could sufficiently immobilize water for better AA retention and lower browning. High methoxyl pectin (HMP) was first investigated. AA stability and browning were studied during film storage at 33.3, 57.7, or 75.2% relative humidity (RH) and 25 degrees C; their dependence on water mobility determined through (1)H NMR analysis as well as the correlation between browning and AA degradation were again found. Network characteristics and glycerol (plasticizer) interactions were analyzed through X-ray diffraction and Fourier transform infrared spectroscopy as well as through uniaxial tensile assay. From all results obtained, it was hypothesized that browning development in solidlike systems may be directly related to the water molecules more closely adsorbed on the hydroxyl-polymeric (active) surfaces. The HMP film microstructure produced the best immobilization of water molecules except at 75.2% RH, where it showed lower AA stability than acylated-deacylated gellan film. It is suggested that disordered regions of this pectin network may not be adequately counterbalanced by more transient junction zones of alternating hydrophilic (water) and hydrophobic (methyl ester) interactions, also disturbed by glycerol molecules, for accomplishing enough water immobilization in the whole network at 75.2% RH.

Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos; Argentina