Two types of inulins of different composition were investigated in the glassy and in the crystall... more Two types of inulins of different composition were investigated in the glassy and in the crystalline states, at relative humidities within 11 and 97%. The melting and glass transition temperatures (Tm, Tg), and their crystallinity indexes (CI) were determined by modulated differential-scanning calorimetry (MDSC) and wide-angle X-ray scattering (WAXS), respectively. In parallel assays, Fourier transform-infrared spectroscopy (FTIR) coupled to principal component analysis (PCA) enabled a physical-chemical and structural characterization of samples, explaining 90% of the total variance. Finally, partial least square (PLS) models were defined to determine Tg, Tm, and CI directly from the FTIR spectra, using the MDSC and WAXS results as reference methods. In all cases, the mean of predicted values fitted very well those of the reference methods (R > 0.961), thus supporting the use of the PLS models to investigate unknown samples. The robustness of the models underlines the usefulness ...
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus p... more The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
Los alimentos funcionales representan hoy en día, una de las áreas más ampliamente investigadas y... more Los alimentos funcionales representan hoy en día, una de las áreas más ampliamente investigadas y promovidas en las ciencias de la nutrición y Alimentación. Los avisos publicitarios que relacionan el consumo de alimentos funcionales e ingredientes alimentarios con beneficios para la salud requieren pruebas científicas sólidas. La publicidad basada en alegatos nutricionales o de salud engañosos o falsos puede afectar negativamente a la salud de los consumidores, ya sea animándolo o disuadiéndolo de consumir un determinado tipo de alimento. Aunque en los Estados Unidos, los alimentos funcionales no tienen una identidad de reglamentación como tales, los alegatos autorizados están incluidos en una lista homologable en la UE y cada reivindicación es definida utilizando valores precisos y cuantificables. Esta revisión aborda los requerimientos reglamentarios internacionales en lo que respecta a alimentos funcionales, haciendo especial hincapié en el estudio de casos sobre prebióticos y probióticos.Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Costa, María C.. Universidade Lusófona. Faculdade de Ciências e Tecnologias da Saúde; PortugalFil: Nogueira, Teresa. Sociedade Portuguesa de Fitoquímica e Fitoterapia; Portuga
Two types of inulins of different composition were investigated in the glassy and in the crystall... more Two types of inulins of different composition were investigated in the glassy and in the crystalline states, at relative humidities within 11 and 97%. The melting and glass transition temperatures (Tm, Tg), and their crystallinity indexes (CI) were determined by modulated differential-scanning calorimetry (MDSC) and wide-angle X-ray scattering (WAXS), respectively. In parallel assays, Fourier transform-infrared spectroscopy (FTIR) coupled to principal component analysis (PCA) enabled a physical-chemical and structural characterization of samples, explaining 90% of the total variance. Finally, partial least square (PLS) models were defined to determine Tg, Tm, and CI directly from the FTIR spectra, using the MDSC and WAXS results as reference methods. In all cases, the mean of predicted values fitted very well those of the reference methods (R > 0.961), thus supporting the use of the PLS models to investigate unknown samples. The robustness of the models underlines the usefulness ...
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus p... more The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
Los alimentos funcionales representan hoy en día, una de las áreas más ampliamente investigadas y... more Los alimentos funcionales representan hoy en día, una de las áreas más ampliamente investigadas y promovidas en las ciencias de la nutrición y Alimentación. Los avisos publicitarios que relacionan el consumo de alimentos funcionales e ingredientes alimentarios con beneficios para la salud requieren pruebas científicas sólidas. La publicidad basada en alegatos nutricionales o de salud engañosos o falsos puede afectar negativamente a la salud de los consumidores, ya sea animándolo o disuadiéndolo de consumir un determinado tipo de alimento. Aunque en los Estados Unidos, los alimentos funcionales no tienen una identidad de reglamentación como tales, los alegatos autorizados están incluidos en una lista homologable en la UE y cada reivindicación es definida utilizando valores precisos y cuantificables. Esta revisión aborda los requerimientos reglamentarios internacionales en lo que respecta a alimentos funcionales, haciendo especial hincapié en el estudio de casos sobre prebióticos y probióticos.Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Costa, María C.. Universidade Lusófona. Faculdade de Ciências e Tecnologias da Saúde; PortugalFil: Nogueira, Teresa. Sociedade Portuguesa de Fitoquímica e Fitoterapia; Portuga
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