Browsing by Author "Robert, Paz"

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    Alpha-tocopherol microspheres with cross-linked and acetylated inulin and their release profile in a hydrophilic model
    (2013) García, Paula; Vega, Juan; Jiménez, Paula; Santos Blanco, José Guillermo; Robert, Paz
    Alpha-tocopherol (AT) was encapsulated with native (NIn), acetylated (AIn) or cross-linked (CIn) inulin (two degrees each) by spray-drying. A face central composite experimental design for each system (AT–NIn, AT–AIn1, AT–AIn2, AT–CIn1, and AT–CIn2) was evaluated to determine the influence of inlet air temperature and AT/coating material ratio on the AT encapsulation percentage (EP). The AT microspheres obtained under optimal conditions were characterized determining the AT EP, morphology and their release profile in a hydrophilic system. The AT encapsulating percentage reached values above 86% in all the systems studied. The acetylation and cross-linking of inulin improved slight but significantly the AT encapsulating percentage respect to native inulin. The release profiles showed biphasic behavior, being the first and second zone attributed to uncovered and encapsulated AT, respectively. The AT release was <15% (0–540 min) from all AT-inulin microparticles, corresponding mainly to superficial AT release, following Higuchi model consistent with a diffusional mechanism. AT release rate constant from AT–NIn microspheres was significantly lower than those of AT–AIn and AT–CIn. The AT release pattern suggest that the microparticles could be applied in the design of functional foods, preserving the nutritional role of AT.
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    Drying and preservation of polyphenols
    (CRC Press, Taylor and Francis Group, 2017) Fredes González, Carolina Paz; García, Paula; Robert, Paz; Cuevas-Valenzuela, José et al.
    Polyphenol-rich species have long been thought to have considerable health benets mainly due to their total antioxidant activity against cellular oxidation reactions (Bouaziz et al., 2009; Janicsak et al., 2010; Xia et al., 2010). Moreover, cardioprotective (Cale et al., 2010; Xia et al., 2010), antimicrobial (Bouaziz et al., 2009; Xia et al., 2010), anticancer, and anti-inammatory (Xia et al., 2010) properties have also been reported in both animal and in vitro models. These benets have stimulated regular research regarding the phenolic status and antioxidant activity of various plant species and new ecotypes varieties in different countries.
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    Phytochemicals and Traditional Use of Two Southernmost Chilean Berry Fruits: Murta (Ugni molinae Turcz) and Calafate (Berberis buxifolia Lam.)
    (2020) Fredes González, Carolina Paz; Parada Daza, Alejandra Cristina; Salinas, Jaime; Robert, Paz
    Murta and calafate have been traditionally used by indigenous and rural peoples of Chile. Research on murta and calafate has gained interest due to their attractive sensory properties as well as a global trend in finding new fruits with potential health benefits. The objective of this review was to summarize the potential use of murta and calafate as sources of nutraceuticals regarding both the traditional and the up-to-date scientific knowledge. A search of historical documents recorded in the Digital National Library as well as scientific articles in the Web of Science database were performed using combinations of keywords with the botanical nomenclature. Peer-reviewed scientific articles did meet the inclusion criteria (n = 38) were classified in phytochemicals (21 papers) and biological activity (17 papers). Murta and calafate are high oxygen radical absorbance capacity (ORAC)-value fruits and promising sources of natural antioxidants, antimicrobial, and vasodilator compounds with nutraceutical potential. The bioactivity of anthocyanin metabolites in murta and calafate must continue to be studied in order to achieve adequate information on the biological activity and health-promoting effects derived for the consumption of murta and calafate fruit.
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    The powerful colour of the maqui (Aristotelia chilensis [Mol.] Stuntz) fruit
    (2014) Fredes, Carolina; Robert, Paz
    Over the past 10 years, the research interest on maqui has increased due to the potential health benefits of the fruit, which are largely attributed to the high anthocyanin content and high antioxidant capacity. Furthermore, maqui fruit has earned the name of ‘superfruit’, and several products based on the dehydrated fruit and maqui juice are available on the international market. Although the maqui fruit is not frequently consumed by the Chilean population from urban areas, its use is deeply rooted in rural and native cultures (Mapuche and Huilliche). This review summarises the validation of the traditional uses of maqui and new evidence highlighting the principal role of anthocyanins in the antioxidant, anti-inflammatory and anti-diabetic activity of maqui fruit. The identification of a particular anthocyanin (delphinidin-3-glucoside-5-sambubioside) in maqui fruit and its anti-diabetic effect in in vivo models, in addition to its presence at higher concentrations in some maqui genotypes, encourages investigation into maqui genotypes that may have higher contents of particular anthocyanins. However, information concerning maqui domestication is still deficient.