Laboratorio de Tecnologías Emergentes y Tradicionales de Conservación de Alimentos

Directora

Dra. Stella Maris Alzamora

Integrantes

Dra. Andrea B. Nieto
Dra. Paula Gómez
Dr. Lucas González
Dra. M. Bernarda Coronel
Eunice Contigiani
Silvia Raffellini
Gabriela Jaramillo

Descripción:
Grupo interdisciplinario con formación en Ingeniería y Tecnología de Alimentos, Microbiología de Alimentos, Biotecnología.

Investigadores responsables: 3 doctores en Química, orientación Química Industrial.

El grupo actualmente cuenta con subsidios de investigación PICT-ANPCyT; 4 UBACyT-UBA; 2 PIP-CONICET.

Area Temática: Tecnología de Alimentos
Subareas: Tecnología de Alimentos
Lineas De Investigación:
Conservación de alimentos por métodos tradicionales y emergentes (UV-C, ultrasonido, pulsos de luz, antimicrobianos naturales).
Procesamiento mínimo de frutas.
Estabilidad físico-química y microbiológica de alimentos, vida útil.
Ultra y microestructura de alimentos y su relación con los procesos de transporte y los factores de calidad.
Reología de alimentos.
Microbiología predictiva.
Desarrollo de matrices vegetales funcionales.
Equipamiento de Investigación:
Equipo de pulsos de luz STERIPULSE XL de XENON Corp.
Estufas de circulación forzada (0-50ºC) SANYO
Medidor de actividad de agua DECAGON
Colorímetro HUNTER-LAB y MINOLTA
Reómetro dinámico PAAR PHYSICA
Estufas de vacío
Microscopio óptico CARL ZEISS con fluorescencia, polarización y contraste de fases, con Platina térmica LINKAM para observación de transformaciones térmicas in situ (rango de T:(-185) – +250ºC), con máquina fotográfica Reflex y con cámara AXIOSCAN para adquisición de imágenes, con su correspondiente monitor, PC y software
Equipo UHT/HTST MICROMERITICS para alimentos líquidos y cremogenados
Cabina de seguridad biológica clase II NUAIRE
Sonicador VIBRACELL 600w
Cuentacolonias
Equipos de tratamiento UV-C para sólidos y líquidos, autoclave, etc.
Máquina de Ensayos Universales INSTRON Mod.3345 con softwares de análisis de materiales, test profile y ensayos de textura
Equipo para plaqueo y recuento de microorganismos SPIRAL BIOTECH
Espectrofotómetro UV visible JASCO Mod. V-630
Congelador de alimentos escala piloto
Servicios y Desarrollos
Medición de propiedades físicas (actividad de agua, propiedades reológicas)
Desarrollo de metodologías de conservación de distintos tipos de alimentos y optimización de la calidad e inocuidad
Estabilidad microbiológica de alimentos y cuantificación de la respuesta microbiana

Publicaciones
  1. Guo Z. et al., Detection model transfer of apple soluble solids content based on NIR spectroscopy and deep learning, Computers and Electronics in Agriculture, 212, 108127, (2023-09-01). doi:10.1016/j.compag.2023.108127 (0 citas)
  2. Ke Q. et al., Determination of Dicofol in Tea Using Surface-Enhanced Raman Spectroscopy Coupled Chemometrics, Molecules, 28, 5291, (2023-07-01). doi:10.3390/molecules28145291 (0 citas)
  3. Pok P.S. et al., Enzymatic activity and quality characteristics of melon juice processed by high-intensity pulsed light, International Journal of Food Science and Technology, 58, 3608-3617, (2023-07-01). doi:10.1111/ijfs.16458 (0 citas)
  4. Casim S. et al., Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying, Innovative Food Science and Emerging Technologies, 85, 103342, (2023-05-01). doi:10.1016/j.ifset.2023.103342 (0 citas)
  5. Zuluaga-Calderón B. et al., Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters, Innovative Food Science and Emerging Technologies, 83, 103219, (2023-01-01). doi:10.1016/j.ifset.2022.103219 (0 citas)
  6. Jaramillo Sánchez G. et al., Changes on epicuticular waxes and colour induced by ozone in blueberries (Vaccinium corymbosum L. ‘O’ Neal’), Journal of Food Composition and Analysis, 108, 104404, (2022-05-01). doi:10.1016/j.jfca.2022.104404 (1 citas)
  7. Pok P.S. et al., Citrus flavonoids against Fusarium verticillioides in post-harvest maize: Minimization of fumonisins and alteration of fungal ultrastructure, Journal of Applied Microbiology, 132, 2234-2248, (2022-03-01). doi:10.1111/jam.15373 (1 citas)
  8. Lamilla C.P. et al., Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes, Innovative Food Science and Emerging Technologies, 71, 102725, (2021-07-01). doi:10.1016/j.ifset.2021.102725 (6 citas)
  9. Jaramillo Sánchez G. et al., Study of UV-C treatments on postharvest life of blueberries ‘O'Neal’ and correlation between structure and quality parameters, Heliyon, 7, e07190, (2021-06-01). doi:10.1016/j.heliyon.2021.e07190 (10 citas)
  10. Contigiani E.V. et al., Efficacy of mild thermal and pulsed light treatments, individually applied or in combination, for maintaining postharvest quality of strawberry cv. Albion, Journal of Food Processing and Preservation, 45, e15095, (2021-01-01). doi:10.1111/jfpp.15095 (6 citas)
  11. Contigiani E.V. et al., Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality, Heliyon, 6, e05416, (2020-11-01). doi:10.1016/j.heliyon.2020.e05416 (13 citas)
  12. Pok P.S. et al., Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations, Food Chemistry, 318, 126414, (2020-07-15). doi:10.1016/j.foodchem.2020.126414 (12 citas)
  13. Tapía M.S. et al., Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation, Water Activity in Foods: Fundamentals and Applications, (2020-01-01). SCOPUS_ID:85135348966 (98 citas)
  14. Jaramillo-Sánchez G. et al., Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues, Food and Bioprocess Technology, 12, 2136-2147, (2019-12-01). doi:10.1007/s11947-019-02358-z (24 citas)
  15. Romero Bernal A.R. et al., Botrytis cinerea response to pulsed light: Cultivability, physiological state, ultrastructure and growth ability on strawberry fruit, International Journal of Food Microbiology, 309, 108311, (2019-11-15). doi:10.1016/j.ijfoodmicro.2019.108311 (19 citas)
  16. Contigiani E.V. et al., Postharvest Quality of Strawberry Fruit (Fragaria x Ananassa Duch cv. Albion) as Affected by Ozone Washing: Fungal Spoilage, Mechanical Properties, and Structure, Food and Bioprocess Technology, 11, 1639-1650, (2018-09-01). doi:10.1007/s11947-018-2127-0 (60 citas)
  17. Jaramillo-Sánchez G.M. et al., Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity, Ozone: Science and Engineering, 40, 305-312, (2018-07-04). doi:10.1080/01919512.2017.1417111 (26 citas)
  18. Zenklusen M.H. et al., Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure, Innovative Food Science and Emerging Technologies, 45, 161-168, (2018-02-01). doi:10.1016/j.ifset.2017.09.003 (19 citas)
  19. Jaramillo Sánchez G.M. et al., Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone, International Journal of Food Science and Technology, 53, 347-355, (2018-02-01). doi:10.1111/ijfs.13591 (37 citas)
  20. Alzamora S. et al., The Hurdle Concept in Fruit Processing, Food Engineering Series, (2018-01-01). SCOPUS_ID:85060728953 (10 citas)
  21. Fava J. et al., A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound, Food and Bioprocess Technology, 10, 1324-1336, (2017-07-01). doi:10.1007/s11947-017-1905-4 (10 citas)
  22. Coronel M.B. et al., Fumonisins in maize and gluten meal analysed in Argentinean wet milling industrial plants by ELISA compared with HPLC-FLD method, Food Control, 67, 285-291, (2016-09-01). doi:10.1016/j.foodcont.2016.02.052 (12 citas)
  23. Alzamora S. et al., Structural effects of blanching and osmotic dehydration pretreatments on air drying kinetics of fruit tissues, Transport Phenomena in Food Processing, (2016-04-19). SCOPUS_ID:85051252307 (2 citas)
  24. Duarte-Molina F. et al., Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties, Innovative Food Science and Emerging Technologies, 34, 267-274, (2016-04-01). doi:10.1016/j.ifset.2016.01.019 (64 citas)
  25. Alzamora S.M. et al., Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits, Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety, (2016-01-01). SCOPUS_ID:85138078317 (0 citas)