Browsing by Author "Mariotti Celis, Maria Salome"

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    Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
    (2021) Barrios-Rodriguez, Yeison Fernando; Barrera Morelli, Josefina; Zuniga, Rommy N.; Pedreschi Plasencia, Franco; Mariotti Celis, Maria Salome
    This work assessed the effect of formulation and heat treatment on the formation of HMF, non-enzymatic browning and rheology of dulce de leche (DL). Laboratory scale trials were developed with different DL formulas: whole powdered milk, skimmed milk, and lactose-free skimmed milk, and added sucrose, subjected to different processing temperatures (110 degrees C, 120 degrees C, and 130 degrees C). Additionally, an alternative formulation was designed in which half the sucrose was replaced by 50% tagatose. DL samples were compared with three commercial products in terms of water activity, soluble solids content, pH, colour, apparent viscosity, and HMF concentration. HMF formation in DL was mitigated (35%) in a lactose-free formulation by lowering the process temperature. Moreover, HMF formation was reduced up to 80% replacing sucrose by tagatose without affecting the quality parameters (pH, soluble solids, colour, and apparent viscosity). Decrease in processing temperature and the use of tagatose are viable alternatives for HMF mitigation in DL.
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    Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers
    (2022) Pedreschi Plasencia, Franco Wilfredo; Matus, Joans; Bunger, Andrea; Pedreschi, Romina; Huaman Castilla, Nils Leander; Mariotti Celis, Maria Salome
    A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440-2560 mu g/mL of dough water) and NaCl (0.3-1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 degrees C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 mu g/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 mu g/kg and HMF: 1236 mu g/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 mu g/kg to 4239 mu g/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 mu g/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
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    Is the dietary acrylamide exposure in Chile a public health problem?
    (2021) Barrios-Rodriguez, Yeison Fernando; Pedreschi, Franco; Rosowski, Jaime; Gomez, Juan Pablo; Figari, Nicole; Castillo, Oscar; Mariotti Celis, Maria Salome
    This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed similar to 77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 mu g kg(bw)(-1) day(-1) and 0.22 mu g kg(bw)(-1) day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 mu g kg(bw)(-1) day(-1); 95th percentile, 3.90 mu g kg(bw)(-1) day(-1)). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.