Artículos de Revistas

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https://repositorio.uft.cl/handle/20.500.12254/2470

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Estimating acrylamide and 5-hydroxymethylfurfural levels in crackers using computer vision: Effects on consumer acceptance
(MDPI, 2026-06-04) Pedreschi, Franco
Crackers are a popular and convenient snack; however, the baking process can produce neo-formed contaminants (NFCs), such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF), through non-enzymatic browning reactions. Conventional analytical methods for quantifying these NFCs are complex, labor-intensive, and require specialized personnel. The main objective of this study was to develop computer vision (CV) models based on surface digital image analysis for the rapid prediction of AA and HMF in crackers. Therefore, five baking temperatures (160, 170, 180, 190, and 200 ◦C) and times (15, 20, 25, 30, and 35 min) were tested and analyzed using CV alongside conventional analytical methods. CV estimates and analytical measurements for AA (4.35–829 μg kg−1) and HMF (0.004–105.4 mg kg−1) contents were compared using cross-validation with a “leave-onetreatment- out” approach. The average error for missing measurements was 3.10% for AA and 3.28% for HMF, validating CV as an efficient tool for the rapid estimation of these NFCs in crackers. Among the cracker samples with AA content below the EU benchmark of 400 μg/kg, evaluated using the Check-All-That-Apply (CATA) test, consumers preferred the samples baked at 180 ◦C for 25 min, which also exhibited the lowest levels of both AA and HMF.
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
(Elsevier, 2020-09-07) Isas, Ana Sofía
The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. Fermentation was carried out at 30 °C for 48 h followed by a 21 day-storage period at 4 °C. The assayed LAB grew well during fermentation (final count of 108 CFU/mL, ΔpH ca. 1 U) and survived after the storage period. All strains consumed fructose and glucose present in cherimoya juice as energy sources, with the consequent synthesis of lactic and/or acetic acids as final metabolic products. However, only two of the five evaluated strains were capable to produce fermented cherimoya juices with a perceptible color change. Due to lactic acid fermentation, a moderate reduction in the total phenolic content (between 13% and 43%) was observed in the majority of the samples, although no change in the antioxidant capacity was detected. The fermented cherimoya juices showed a weak antiplatelet activity when adenosine diphosphate agonist was used. The findings of this study evidenced the potential use of Annona cherimola Mill. fermented juice as a novel matrix for the formulation of stable functional beverages with appealing nutritional and functional properties.
In house validation for the direct determination of 5-hydroxymethyl-2- furfural (HMF) in “dulce de leche''
(Elsevier, 2020-10-01) Barrera, Josefina
In this work an HPLC-DAD determination method for free and total HMF in “dulce de leche” was developed and validated. The separation was carried out using a mobile phase of acetonitrile-water (4.5:95.5, v/v) on Acclaim™120 C18 (4.6 × 150 mm, 5 μm), at 30 °C and a flow rate of 1 mL/min. The detection was done at 284 nm.The method showed good selectivity and linearity (determination coefficient over 0.999). Low LOD and LOQ values were obtained (19.51 μg/L and 65.05 μg/L respectively). Relative standard deviation (RSD) for repeatability and intermediate precision was <4.12 % and <5.98 % respectively. Recovery rates were between 89.04 % and 91.89 %. In addition, the HMF contents in commercial “dulce de leche” from Chile was reported, ranging from 2.33 to 10.31 mg/kg for free HMF and 314.61–464.98 mg/kg for total HMF.
Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments
(Elsevier, 2025-08-26) García-Ríos, Diego
Potato chips are a dietary source of potentially carcinogenic neo-formed contaminants, including acrylamide, 5-HMF, and furan. To mitigate these compounds, an agronomic strategy was implemented by increasing the electrical conductivity (EC) of the fertigation solution (1.7 and 4.0 dS m⁻¹), considering two potato cultivars (Desiree and Michuñe negra) grown under controlled conditions across two seasons. Pre-frying treatments namely ultrasound (US) leaching and asparaginase (AW) application were applied before and after cold storage (5°C for 90days). Seasonality and storage significantly influenced contaminant levels. Increased EC reduced cold sweetening in Desiree but had limited effect on Michuñe negra. Combined with US, acrylamide levels decreased to below 750 µg kg⁻¹ in Desiree and 1000 µg kg⁻¹ in Michuñe negra. In addition, 5-HMF was reduced by 60% in Desiree and to undetectable levels in Michuñe negra, suggesting a synergistic effect of EC and US treatments. However, furan levels were not consistently reduced, likely due to distinct formation pathways.
Multi-response optimal hot pressurized liquid recovery of extractable polyphenols from leaves of maqui (Aristotelia chilensis [Mol.] Stuntz)
(Elsevier, 2021-03-29) Rivera-Tovar, Pamela Raquel
Multi-response optimization of hot pressurized liquid extraction (HPLE) was applied for the first time to obtain maqui (Aristotelia chilensis [Mol.] Stuntz) leaf extracts. The total polyphenol content (TPC), the antioxidant capacity (AC) as well as the total polyphenol purity of the maqui leaf extracts were accurately predicted (RSD < 8%) at the evaluated extraction scales. The optimum HPLE conditions that prioritized TPC and AC equally (OPT1) recovered ~3 times more TPC (205.14 mg GAE/g leaves) than maqui leaf extracts obtained by maceration, while the extract that prioritized purity over TPC and AC presented the highest purity (36.29%) and an EC50 ~3 times lower than currently reported values. It was found by multi-response optimization that maqui leaves and HPLE are among the best natural sources and extraction techniques, respectively, to recover protocatechuic acid, quercetin, and catechin.
Ultrasound-assisted extraction and microencapsulation of durvillaea incurvata polyphenols: toward a stable anti-inflammatory ingredient for functional foods
(MDPI, 2025-06-25) Muñoz-Molina, Nicolás
Durvillaea incurvata, a Chilean brown seaweed, exhibits high antioxidant activity and polyphenol content, positioning it as a promising candidate for developing bioactive food ingredients. This study evaluated the anti-inflammatory activity of an ethanolic extract of Durvillaea incurvata, produced via ultrasound-assisted extraction, and its subsequent microencapsulation to obtain a functional food-grade ingredient. The extract’s anti-inflammatory capacity was assessed in vitro through hyaluronidase inhibition, and its cytotoxicity was evaluated using gastrointestinal cell models (HT-29 and Caco-2). Microencapsulation was performed by spray-drying with maltodextrin, and encapsulation efficiency (EE) was optimized using response surface methodology. Characterization included scanning electron microscopy, differential scanning calorimetry, and X-ray diffraction. The extract exhibited low cytotoxicity (cell viability > 75%). Optimal encapsulation conditions (inlet temperature: 198.28 °C, maltodextrin: 23.11 g/100 g) yielded an EE of 72.7% ± 1.2% and extract recovery (R) of 45.9% ± 2.4%. The microparticles (mean diameter, 2.75 µm) exhibited a uniform morphology, shell formation, glassy microstructure, and suitable physicochemical properties (moisture, 3.4 ± 0.1%; water activity, 0.193 ± 0.004; hygroscopicity, 30.3 ± 0.4 g/100 g) for food applications. These findings support the potential of microencapsulated Durvillaea incurvata extract as an anti-inflammatory ingredient for functional food development.

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Examinando Artículos de Revistas por Materia "2.11.1 - Tecnología de los Alimentos"

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