Examinando por Autor "Lingiardi , Nadia"

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    ÍtemEmbargo
    Caracterización de geles elaborados a partir de proteína de quinua y alginato para su potencial aplicación en la formulación de un postre gelificado a base de proteínas vegetales
    (2022) Vecchi, María de los Ángeles; Boeris, Valeria; Lingiardi , Nadia
    En el presente trabajo se prepararon y evaluaron distintos tipos de sistemas coloidales constituidos por proteína de quinua (PQ) y alginato (Alg), así como sistemas formados con cada macromolécula por separado. Para ello, se gelificó el Alg en presencia de calcio (75 mmol/kg) por medio de dos mecanismos: externo e interno. Para la gelificación interna se utilizó citrato de sodio (100 mmol/kg) como agente secuestrante del calcio. Las soluciones acuosas de PQ al 3% se gelificaron por acidificación con glucono-δ-lactona (GDL) con R = 1 y sin gelificar el Alg y, por otro lado, se gelificó el Alg en presencia de PQ. Para cada tipo de sistema se ensayaron diferentes concentraciones de Alg comprendidas entre 0 y 2,5%. Tras incubarlos a 18°C por 24 h, se evaluaron sus propiedades macroscópicas tales como retención de agua o sinéresis, comportamiento reológico uniaxial, color (L*a*b*) y pH final. La microestructura se evaluó por microscopía confocal de barrido láser con tinción específica de las PQ. Entre los geles obtenidos, los más adecuados para la elaboración de un postre tipo flan serían aquellos formados a partir de una solución acuosa de Alg al 1,2% p/p y PQ al 3% por gelificación interna del Alg, usando GDL para acidificar y liberar el catión calcio.
  • Miniatura
    ÍtemAcceso Abierto
    Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginatebased emulsion gels
    (Wiley, 2024-04-04) Lingiardi , Nadia; Galante, Micaela; Spelzini, Darío; https://orcid.org/0000-0003-1968-8637; https://orcid.org/0000-0001-7958-6056; https://orcid.org/0000-0002-5023-9330
    Background: This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high-oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability. Results: The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage. Conclusion: Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.