Laboratorio de Investigación en Productos Agroindustriales (LIPA)

Experiencia formativa en economía circular: innovación alimentaria con bagazo cervecero

Thu, 01 Jan 2026 00:00:00 GMT

Objeto de conferencia XIX Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL) (Buenos Aires, 12 al 14 de noviembre de 2025); Libro de Resúmenes del Congreso XIX CYTAL 2025 El bagazo cervecero es un material fibroso y húmedo con alto contenido de proteínas, fibra, y restos de carbohidratos adsorbidos que comúnmente es desechado o usado en alimentación animal o generación de biogás. Sin embargo, su composición lo convierte en un insumo con potencial para ser incorporado en nuevos ciclos productivos en línea con los principios de la economía circular. La experiencia formativa tuvo como principal objetivo un ejercicio práctico en innovación, desarrollando productos alimenticios 100% vegetales en los que el bagazo sea el ingrediente principal.

Importancia de la formación en profesionalismo en los estudiantes de la Licenciatura en Tecnología de los Alimentos

Thu, 01 Jan 2026 00:00:00 GMT

Objeto de conferencia XIX Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL) (Buenos Aires, 12 al 14 de noviembre de 2025); Libro de Resúmenes del Congreso XIX CYTAL 2025 La incorporación de las carreras universitarias de tecnología de los alimentos dentro del artículo 43 de la Ley de Educación Superior, refuerza la necesidad de formar profesionales idóneos, capaces de responsabilidades directas en salud pública. Los planes de estudio tradicionales han priorizado la formación científico-tecnológica. Actualmente se reconoce que el éxito profesional también depende de capacidades blandas y la puesta en acto de atributos específicos del profesionalismo relacionados con ellas. Esta visión resalta una formación integral de los estudiantes, que abarque, además de la capacidad técnica, la adquisición de competencias socioafectivas en vínculo directo con las bases para el desarrollo de su identidad profesional. El objetivo de este trabajo es presentar los resultados de una revisión bibliográfica acerca de la formación en profesionalismo en carreras de grado científico-técnicas vinculadas con la salud pública.

Estrategias de elaboración de charqui para optimizar su aceptabilidad sensorial como snack

Thu, 01 Jan 2026 00:00:00 GMT

Objeto de conferencia XIX Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL) (Buenos Aires, 12 al 14 de noviembre de 2025); Libro de Resúmenes del Congreso XIX CYTAL 2025 La industria cárnica ha despertado un original interés en el charqui dado su alto contenido de proteínas y capacidad de conservación para potenciar su consumo como snack. En este sentido, se vincula su comercialización a nichos de mercado específicos como los deportistas de alto rendimiento (running, trekking, alpinismo, entre otros). La posibilidad de aumentar su difusión y crecimiento del mercado radica en generar estrategias para aumentar su aceptabilidad sensorial, sobre todo en términos de sabor y textura al tratarse de un producto listo para consumir (ready to eat) si se lo propone como snack. En este trabajo se evaluaron cuatro procesos de elaboración de charqui en base a carne vacuna a partir de i) el uso de carne vacuna entera (CE) o carne vacuna procesada (CP), y ii) la temperatura de secado en estufa con convección a 40 °C (CE40 o CP40) o 55 °C (CE55 o CP55).

Uso de aditivos antioxidantes naturales durante el procesamiento de harina de mijo germinado y tostado

Thu, 01 Jan 2026 00:00:00 GMT

Objeto de conferencia XIX Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL) (Buenos Aires, 12 al 14 de noviembre de 2025); Libro de Resúmenes del Congreso XIX CYTAL 2025 El mijo es un cereal con un contenido de lípidos que ronda el 5% p/p, rico en proteínas, fibra, minerales y vitaminas del complejo B. Suele emplearse para formular alimentos y bebidas libres de gluten y veganos. La obtención de harina en base a mijo germinado y luego secado (malteado) permite lograr un producto con mayor digestibilidad y biodisponibilidad de nutrientes, y con menor cantidad de factores anti-nutricionales. El secado permite obtener diferentes perfiles sensoriales de harina según la intensidad del tratamiento térmico, como lo es el tostado del grano previo a su molienda.

Cambios en los oligo- y polisacáridos del ajo (Allium sativum) durante la fermentación para la producción de ajo negro

Thu, 01 Jan 2026 00:00:00 GMT

Objeto de conferencia XIX Congreso Argentino de Ciencia y Tecnología de Alimentos (Buenos Aires, 12 al 14 de noviembre de 2025); Libro de Resúmenes del Congreso XIX CYTAL 2025 El ajo es una de las hortalizas de bulbo de mayor relevancia en la producción hortícola nacional. Dentro de sus principales componentes químicos se encuentran los compuestos fenólicos, los azufrados (alicina) y los hidratos de carbono, tanto de pared celular (pectinas y glicanos entreruzantes), como de reserva. En este último grupo se encuentran los fructanos, oligosacáridos con actividad prebiótica, antioxidante, entre otras. En diversos países se ha implementado un procesamiento basado en el envejecimiento térmico, mediante el cual se obtiene el "ajo negro”, que posee un sabor más dulce y menos pungente que el ajo fresco. El objetivo de este trabajo fue caracterizar los cambios en los hidratos de carbono de reserva y de pared celular del ajo fresco y del ajo negro obtenido mediante fermentación.

Estrategia para maximizar la calidad de dulce de frutilla

Sun, 01 Jan 2017 00:00:00 GMT

Objeto de conferencia I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha (Concordia, Entre Ríos, 25 al 27 de octubre de 2017); Libro de Resúmenes I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha Actualmente la industria alimentaria busca obtener productos con mejores propiedades nutricionales y sensoriales. La deshidratación osmótica (DO) es un proceso que extrae parte del agua de los alimentos por intercambio con una solución altamente concentrada de un osmolito. Este trabajo estudia la influencia de pretratamientos de DO sobre la calidad y nivel de compuestos bioactivos en dulces de frutilla. A la fecha los trabajos que han abordado esta metodología han obtenido confituras deshidratando osmóticamente pero sin tratamiento térmico posterior, afectando su estabilidad microbiana.

Efecto del patrón de irradiación UV-C sobre la actividad de enzimas y de polisacáridos de pared celular de frutilla

Sun, 01 Jan 2017 00:00:00 GMT

Objeto de conferencia I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha (Concordia, Entre Ríos, 25 al 27 de octubre de 2017); Libro de Resúmenes I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha El proceso de ablandamiento de frutos se asocia con la acción de diferentes enzimas capaces de participar en el desensamblaje de pared celular. Estudios previos en aplicaciones previas al almacenamiento han mostrado que la actividad enzimática puede ser modulada por la luz UV-C. Sin embargo, hasta la fecha no se ha estudiado si el momento de exposición a la radiación UV-C y número de aplicaciones, son variables de relevancia en la modulación de la degradación de paredes celulares y ablandamiento en frutos. El objetivo de este trabajo fue determinar la influencia que el patrón de irradiación UV-C posee sobre la retención de la firmeza, composición de pared celular y actividad de enzimas involucradas en su degradación en frutillas almacenadas.

Cambios en los niveles de antioxidantes de frutilla (Fragaria x ananassa Duch.) sometida a diferentes tratamientos de irradiación UV-C

Sun, 01 Jan 2017 00:00:00 GMT

Utilización de luz visible de diferentes longitudes de onda para la conservación de brócoli mínimamente procesado

Sun, 01 Jan 2017 00:00:00 GMT

Objeto de conferencia I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha (Concordia, Entre Ríos, 25 al 27 de octubre de 2017); Libro de Resúmenes I Congreso Argentino de Biología y Tecnología Poscosecha, IX Jornadas Argentinas de Biología y Tecnología Poscosecha Luego de la cosecha, el brócoli sufre un proceso de senescencia acelerado debido al estrés por el corte y la interrupción de la provisión de agua, hormonas y otros nutrientes que junto con la luz componen los factores necesarios para el normal desarrollo de la fotosíntesis en la inflorescencia. Si bien existen diferentes herramientas para retrasar la senescencia del producto, se hace cada vez más necesaria la búsqueda de alternativas amigables con el medio ambiente y cuyo costo no sea elevado para su uso en almacenamiento en las fincas previo a su comercialización y en comercios minoristas. En el presente trabajo se evaluó el efecto de la aplicación de diferentes longitudes de onda en el rango visible sobre la vida útil de brócoli mínimamente procesado almacenado a 11 ºC.

Use of LED light for Brussels sprouts postharvest conservation

Thu, 01 Dec 2016 00:00:00 GMT

Articulo Scientia Horticulturae; vol. 213 Yellowing is the most evident symptom of senescence in green vegetables during postharvest storage. As chlorophyll synthesis is promoted by blue light, illumination would be a clean alternative to maintain healthier vegetables for longer. In this paper was assessed the effect of white-blue light-emitting diodes (WB LED) on outer and inner leaves (OL, IL) of Brussels sprouts during 10 d storage at 22ºC. The treated sprouts showed lower respiration rate and remained greener with a better visual quality, with more than 10 times chlorophylls than controls in OL and 1.6 times in IL towards the end of the storage period. The OL had a higher content of antioxidants (DPPH• and ABTS•⁺ assays) than the IL, and the treatment increased the AOX only in the OL. Total flavonoids content was higher in OL than IL, and about 20% higher in treated samples at day 10 of storage. The storage of Brussels sprouts under continuous low intensity WB LED was effective in delaying the senescence. The effect of the treatment was visible not only in the leaves exposed to light (OL) but also in the IL. The WB LED lighting would be useful to maintain or improve the quality of Brussels sprouts for both storage and transport.

Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage

Fri, 01 Jul 2016 00:00:00 GMT

Articulo Postharvest Biology and Technology; vol. 117 Given the proscription of using chemicals from synthesis, the alternatives for postharvest management of organic produce are limited. Consequently, great interest is being devoted to develop and optimize alternative postharvest approaches. In this work we tested mild heat treatments for green and red fresh-cut peppers and evaluated their effect on quality maintenance under normal distribution and retail temperatures (4 °C). Pepper sticks (1 × 5 cm) at red and green ripening stages were heat-treated (HT) by immersion in water at 45, 50 or 55 °C (1, 3 or 5 min) and quality maintenance during storage was evaluated. Green peppers were more tolerant to HT than red fruit. Both green and ripe peppers subjected to hot water dips at 45 °C for 3 min showed lower spoilage than the control. The treatments markedly reduced soft rots (2 and 4 fold for red and green fruit respectively). Hot water dips also prevented shriveling, weight loss, color changes and contributed to maintain lower fruit respiration during storage. The treatments did not alter sugar content, acidity or antioxidant capacity. Despite of the effective control of soft rots only a slight reduction of microbial counts (<1 log CFU g⁻¹) was found. This suggests that other responses besides biocide effects or microbial wash-off are involved. The treatments delayed pectin solubilization and softening and prevented membrane leakage. Short mild heat treatments (45 °C, 3 min) may be a simple and appealing non-chemical approach to supplement the benefits of low temperature management, extending the shelf life of organic fresh-cut green and red peppers.

Postharvest senescence of florets from primary and secondary broccoli inflorescences

Mon, 01 Jun 2015 00:00:00 GMT

Articulo Postharvest Biology and Technology; vol. 104 The shelf-life of fresh-cut vegetables may be markedly affected by the type and quality of the raw materials. In this work we evaluated the influence of the type of inflorescence used for processing (primary and lateral) on the postharvest senescence of refrigerated fresh-cut broccoli. Florets from primary and lateral heads were cut and washed with chlorinated water, rapidly cooled to 4 °C, packed in plastic trays covered with perforated PVC and stored at 4 °C for 0, 14 or 21 d. During storage we evaluated floret deterioration, respiration rate, weight loss, color, chlorophyll content, sugars (glucose, fructose and sucrose), antioxidant capacity against ABTS•⁺ and DPPH•⁻ radicals, ascorbic acid and Folin–Ciocalteu-reacting substances. Florets from lateral inflorescences were more perishable than fresh-cut broccoli obtained from primary heads. Terminal florets retained higher chlorophyll levels and showed delayed yellowing. Already at harvest primary-broccoli showed lower respiration rate. Florets form terminal heads showed lower weight and sugar loss during storage and maintained higher visual quality throughout the storage period at 4 °C. The inflorescence type also had large impact in the initial level of antioxidants as well as in their metabolism during storage. This information may be useful for vegetable processors.

Continuous white-blue LED light exposition delays postharvest senescence of broccoli

Fri, 01 Jan 2016 00:00:00 GMT

Articulo LWT - Food Science and Technology; vol. 65 In this work, the impact of low intensity (20 mmol m⁻² s⁻¹) continue illumination with white and blue light-emitting diodes (WB LED) on the shelf life of broccoli heads stored at 5 °C or at 22 °C was assessed. At both temperatures, heads stored under WB LED showed the highest levels of chlorophylls, reflected in a higher Hue angle and lower L* values compared to controls stored in the darkness. Also, during storage at 22 °C the treated samples had a slower rate of sugar lost compared to dark stored controls. At 5 °C, glucose and fructose levels were maintained and sucrose was increased by the WB LED treatment. The dark stored controls showed the highest accumulation of antioxidant compounds, but there were no differences in ascorbic acid content except for the last storage day at 5 °C, being the WB LED samples which had a slightly higher level (p < 0.05). Finally, treated samples showed an increment in the total carotenoid content, mainly during storage at 22 °C. According to the results, WB LED treatment would be a feasible and low cost technology to enlarge the postharvest storage of whole broccoli heads.

UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

Tue, 01 Sep 2015 00:00:00 GMT

Articulo LWT - Food Science and Technology; vol. 63, no. 1 In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the most suitable treatment condition red peppers sticks (5 × 1 cm) were UV-C irradiated (1.5; 3; 5; 6; 10 and 20 kJ m⁻²) in the inner (I), outer (O) or both fruit surfaces (I + O). UV-C treatments with 10 kJ m⁻² I + O were the most effective to reduce spoilage and were used for further evaluations. The selected treatment caused no alterations in sugars, color, acidity or antioxidant capacity and markedly reduced decay, weight loss, softening and pectin solubilization. UV-treated fruit also showed lower respiration rate and electrolyte leakage, indicating improved quality maintenance. UV-C exposure did not exert large direct germicide effects. Instead, histochemical analyses showed that the treatments elicited the superficial accumulation of hydroxycinnamic acid-derivatives (OH-CinAD). Overall, results show that UV-C treatments (10 kJ m⁻² I + O) delay pectin solubilization and induce surface accumulation of phenolics and could be useful to complement low temperature storage and extend the shelf life of fresh-cut red peppers.

Short light exposure preserves broccoli head quality and nutrients during refrigerated storage

Fri, 01 Jan 2021 00:00:00 GMT

Articulo Journal of Food Processing and Preservation; vol. 45, no. 10 This work explored a short light treatment performance to improve postharvest life and nutrients of broccoli heads stored at 5°C and 93% RH up to 22 days. A white LED was used as a light source. The intensity and exposure times were 9.5 W/m2 and 3 hr per day. Compared to dark storage, the light treatment delayed color changes and preserved chlorophyll pigment levels. The weight loss, respiratory rate, and soluble proteins were not affected by light. After 13 days, the light-exposed broccoli had 40% more total sugars than those stored in the dark. At 13 and 22 days, the light-exposed broccoli had 40% and 70% higher ascorbic acid content, respectively, relating to dark-stored broccoli. Antioxidants and carotenoids in light-exposed broccoli were higher than in control. Three hours of white light per day exposure could be a useful technology to complement refrigerated storage of broccoli.

Advances in the use of white light on broccoli and kale postharvest shelf life

Sun, 01 Jan 2023 00:00:00 GMT

Articulo Innovative Food Science and Emerging Technologies; vol. 86 In this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m-2 s-1) and low (10 μmol m-2 s-1) LED intensity. Samples stored under mid-intensity (30 μmol m-2 s-1) significantly reduced the change of total color (ΔE), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P < 0.05), and about 30% more compared to the dark stored samples. These differences were even more evident in red kale. Mid-intensity illumination also markedly reduced sugar losses and improved carotenoid contents. As a whole, results show that the selected intensity of white light used for postharvest illumination has a key influence on treatment efficacy. Industrial relevance: Postharvest shelf life of green vegetables is very limited and there is a need to use environmentally friendly tools to extend it. The use of white light during storage has been proven to be a clean and non-chemical methodology to delay vegetable senescence, but the appropriate illumination conditions to maximize the quality of unprocessed vegetables are still unknown. In the present work, the effect of different lighting conditions on the visual and nutraceutical quality of refrigerated broccoli and green and purple kale was studied, and the best condition was defined. The selected light intensity may be considered for fresh market storage.

Postharvest illumination of alstroemeria: Effect of light quality on flower metabolism and shelf life

Sun, 01 Jan 2023 00:00:00 GMT

Articulo Postharvest Biology and Technology; vol. 201 Despite the good postharvest performance of alstroemeria flowers, leaf yellowing is one of the most important signs of senescence and decay, as well as the flower size and time to abscission. In this work, we tested the effect of 50 μmol m-2 s-1 white (WL, broad spectrum) and red-blue (RBL, 40:60, 630 + 465 nm) light-emitting diodes on cut alstroemeria stored at 20 ◦C, or WL on cut alstroemeria stored at 5 ◦C, on postharvest flower quality and vase life. The light-treated floral stems had higher water consumption throughout storage compared to the controls stored in the dark, with no variation in stem diameter. The tepal area was increased by the light treatment at both storage temperatures. The leaf color remained similar to that at harvest in the light-treated flower stems (WL and RBL), while there was a strong yellowing in the controls stored in the dark. Anthocyanins increased mostly in flowers stored under WL, although this was more evident at 20 ◦C. WL treatment strongly slowed chlorophyll degradation and increased sugar content in leaves and tepals by 3.4 and 1.8 times, respectively, at 20 ◦C, and by 6 and 2.9 times, respectively, at 5 ◦C. The increase in sugar levels in light-treated flowers may have caused the tepal expansion but also delayed the onset of leaf senescence, and consequently the tepal abscission. The WL was the most effective storage condition not only to extend cut alstroemeria shelf life, but also to improve the postharvest flower quality, both at room temperature and under refrigeration.

Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper

Sat, 01 Jan 2022 00:00:00 GMT

Articulo Postharvest Biology and Technology; vol. 188 Riboflavin (vitamin B2) generally is recognized as a safe (GRAS) additive. It is used in food to fortify products with low natural content or compensate for the possible vitamin losses during processing. In this work, we studied the effect of pre-storage riboflavin dips on the quality maintenance of fresh-cut pepper (Capsicum annum L). We initially tested the efficacy of different riboflavin concentrations (0, control; 1; 10 and 100 μmol L-1) to reduce spoilage in fresh-cut green sweet pepper sticks (5 × 1 cm). Treatments with 100 μmol L-1 riboflavin effectively controlled pepper spoilage and were therefore selected for further evaluation along with refrigerated storage. Riboflavin dips reduced soft-rot decay incidence and severity and prevented the increase in electrolyte leakage, and respiration during storage. Riboflavin treatments preserved textural properties by preventing tissue hardness, stiffness, and resistance to bend losses. Treated peppers also presented lower yeasts and molds and aerobic mesophilic bacteria counts. Finally, riboflavin-dips improved antioxidant and phenolics retention without alterations in color, weight loss, sugar, or organic acids. Taken together, results show, for the first time, that riboflavin may be used as a postharvest preservative agent to extend the shelf-life of fresh-cut vegetables.

La riboflavina (vitamina B2) reduce el deterioro de pimientos mínimamente procesados

Sat, 01 Jan 2022 00:00:00 GMT

Objeto de conferencia VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC) (Córdoba, 4 al 6 de octubre de 2022) La riboflavina (vitamina B2) generalmente se reconoce como un aditivo seguro (GRAS). Se utiliza en alimentos para fortificar ciertos productos con bajo contenido natural o compensar las posibles pérdidas de vitaminas durante la elaboración. En este trabajo, se estudió el efecto de tratamientos por inmersión en riboflavina, previos al almacenamiento, en el mantenimiento de la calidad de pimiento verde recién cortado (Capsicum annum L). Inicialmente se ensayó la eficacia de diferentes concentraciones de riboflavina (0, control; 1; 10 y 100 μmol L-1) para reducir el deterioro en los bastones de pimiento cortado (5 × 1 cm) almacenados en una condición de abuso térmico, 8 ºC. El tratamiento de imersión por 5 min en 100 μmol L−1 de riboflavina controló eficazmente el deterioro de los pimientos y, por lo tanto, fue seleccionado para una evaluación adicional en pimientos almacenados a 4 ºC por 0, 6, 9 y 12 d.

Gluten-Free Autochthonous Foodstuff (South America and Other Countries)

Thu, 01 Jan 2015 00:00:00 GMT

Capitulo de libro Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods Arranz, Eduardo; Fernández Bañares, Fernando; Rosell, Cristina M.; Amado, Luis Rodrigo; Peña, Salvador The conservation and sustainable use of biodiversity for agriculture and nutrition have been extensively pointed out as crucial elements for food security and nutrition. Likewise, the relevance of learning from traditional foods and applying indigenous knowledge for the development and production of innovative gluten-free foods has been referred. South and Central America have supplied a great quantity of plant foods for the sustenance of the humankind. Latin-America is by this time one of the World largest net food exporting area. However, its complete potential to expand agricultural production for regional consumption and global export has not yet been achieved. The region has a large number of skilled farmers that have preserved and transmitted their knowledge through generations. Feeding a rapidly growing global population without expanding farming into environmentally susceptible areas and reducing the productive ability of the land already cultivated is a challenge that presents an elevated complexity level. In a framework of a strong need for diet diversification, populations with special nutritional requirements, such as celiac patients, should be benefited with the offer of more balanced, rich and safe diet components. The possibility of learning to a great extent from traditional foods and spread on local and territorial knowledge for the development and production of innovative gluten-free foods appears as a promising alternative. This chapter collects information about several plant species from the American continent that are more extensively used for the production of gluten-free foods (e. g. maize, potato, cassava, sweet potato, quinoa, amaranth, some legume grains) as well as other species that could potentially be developed with the same purpose, such as the Andean root and tuber crops: achira, ahipa, arracacha, maca, mashua, mauka, oca, ulluco, and yacon. OmniaScience