This scientific article explores the impact of pulsed electric field (PEF) treatment on the glass transition temperature (Tg) of various plant tissues, such as apple, carrot, and potato. The authors found that PEF treatment lowers the Tg, indicating an increase in molecular mobility within the plant tissue. The study emphasizes the importance of understanding the combined effects of PEF and drying on the stability and final quality of dried plant products. DOI: https://doi.org/10.1016/j.ifset.2020.102566

More info: https://juancastagnini.github.io/

This study investigates the stability of anthocyanins in blueberry juices during storage, including the effect of pasteurization. The authors found that pasteurization reduced the initial concentration of anthocyanins but also increased their stability during storage. The degradation data of anthocyanins were analyzed using kinetic models to determine the degradation rate constant, half-life, and activation energy. DOI: https://doi.org/10.17533/udea.vitae.v23n3a03

More info: https://juancastagnini.github.io/

This article presents a study on improving the nutritional and sensory quality of semi-dried strawberries using vacuum impregnation with bilberry juice. The researchers evaluated different sugar concentrations in the bilberry juice and found that impregnation with a 30% sugar solution produced the best results in terms of total polyphenol content, antioxidant activity, and sensory acceptance. Although the impregnation and drying processes reduced the strawberries' firmness and crunchiness, the results demonstrated that vacuum impregnation is a promising technique for producing semi-dried strawberries enriched with beneficial bioactive compounds. DOI: https://doi.org/10.1016/j.lwt.2019.108377

More info: https://juancastagnini.github.io/

This scientific article explores the development of rice bran oil-in-water emulsions stabilized with soy flour proteins and polysaccharides, designed as a base for food products that can be incorporated into ketogenic diets. The study examines the impact of formulation (ketogenic ratios and oil mass fractions) and high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting emulsions. The authors found that emulsions prepared after five homogenization cycles exhibited greater resistance to coalescence compared to those prepared in a single cycle. Additionally, they analyzed the rheological behavior and overall stability of the emulsions, finding that most of the emulsions remained stable during seven days of refrigerated storage. DOI: https://doi.org/10.1016/j.lwt.2019.108809

More info: https://juancastagnini.github.io/

This research article examines how the use of pulsed electric fields (PEF) as a pretreatment affects the mechanical and sorption properties of dried apples. The authors found that PEF increases the water retention capacity of the apples and alters the shape of the sorption isotherm, suggesting an increase in crystalline components within the apple matrix. The study also investigated the plasticizing and antiplasticizing effects of water, finding that PEF can induce an antiplasticizing effect at low water levels. Overall, this study provides valuable insights into how PEF can be used to modify the physical properties of dried apples, potentially enhancing their quality and shelf life. DOI: 10.1016/j.ifset.2020.102442

More info: https://juancastagnini.github.io/

This study investigates the effects of dietary supplementation with maqui (Aristotelia chilensis) in obese mice induced by a high-fat diet. The results indicate that maqui supplementation improves insulin sensitivity, reduces weight gain, and enhances thermogenic activity. Specifically, maqui supplementation was found to induce a brown-like phenotype in subcutaneous white adipose tissue (scWAT), marked by increased expression of genes involved in thermogenesis, de novo lipogenesis, and fatty acid oxidation. Additionally, these beneficial effects may be linked to improved FGF21 signaling and upregulation of key metabolic regulators, including Chrebpb, CREG1, PGC1a, and SREBP1c. DOI: 10.3390/antiox8090360

More info: https://juancastagnini.github.io/

This scientific article explores the effects of calcium and trehalose on the volumetric deformation of apple slices during air drying. The authors used nonlinear irreversible thermodynamics to analyze mass transport and deformation-relaxation of apple tissues during the drying process. The results show that calcium does not have a significant effect on volumetric deformation, while trehalose helps to maintain the integrity of the cellular structure, reducing irreversible deformations and improving the quality of the final product. DOI: 10.1016/j.jfoodeng.2014.09.028

More info: https://juancastagnini.github.io/

A podcast on the research article entitled: Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. DOI: 10.1016/j.lwt.2015.06.044

More info: https://juancastagnini.github.io/