Papers by Monica Nazareno
Springer eBooks, 2016
Research has proved a relationship between functional components of food, health and well-being. ... more Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases. They act simultaneously at different or identical target sites with the potential to impart physiological benefits and promotion of wellbeing including reducing the risk of cancer, cardiovascular disease, osteoporosis, inflammation, type II diabetes, and other chronic degenerative diseases, lowering of blood cholesterol, neutralization of reactive oxygen species and charged radicals, anticarcinogenic effect, low-glycaemic response, etc. Previously, it was thought that functional ingredients such as non-starchy carbohydrates including soluble and insoluble dietary fibres, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, prebiotics, conjugated linolenic acid, long-chain omega-3, −6 and −9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components are equally available in animal products such as milk, fermented milk products and cold-water fish. The way a food is processed affects its functional components. Many processing techniques have been found to lower the concentration of functional components in food. Conversely, other techniques were found to increase them. Hence, in a time when the role of a healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin.
Acta horticulturae, Feb 1, 2009
Food Research International, Sep 1, 2018
The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabil... more The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabilisation strategy for these natural pigments. Betaxanthin-rich extract (BE) was encapsulated by two methodologies, spray drying (SD) and ionic gelation (IG). Encapsulates were obtained by using two encapsulating agents (EA), a mixture of maltodextrin-cactus cladode mucilage and sodium alginate (SA) for SD and IG, respectively. Their properties were compared with the freeze-dried cactus fruit pulp (CP) as control. Total betaxanthin content, moisture content, water activity (a w), particle size, morphology by SEM, colour parameters (CIELab), and thermogravimetric properties were analysed in the encapsulates. Additionally, the antioxidant activity, total dietary fibre content, and pigment stability of encapsulates under two relative humidity conditions were also evaluated. The results showed that the encapsulation technique, EA concentration, and the BE/ EA ratio affected the particle size and morphology, the glass transition temperature, and the mass loss of encapsulated materials. The best pigment stabilisation was obtained for the SD capsules, although both encapsulation techniques allowed improving the pigment stability in comparison with the CP taken as control. These results provided evidence that betaxanthins from Opuntia megacantha have the potential to be used as natural pigments, soluble in water, with functional properties for the food industry.
Analytical Methods, 2015
Please note that technical editing may introduce minor changes to the text and/or graphics, which... more Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal's standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains.
Food Chemistry, Jul 1, 2016
Betalain encapsulation was performed by ionic gelation as a stabilization strategy for these natu... more Betalain encapsulation was performed by ionic gelation as a stabilization strategy for these natural pigments. Betalains were extracted from purple cactus fruits and encapsulated in calcium-alginate and in combination of calcium alginate and bovine serum albumin. Beads were characterised by scanning electron microscopy and thermal analysis using differential scanning calorimetry and thermogravimetry. Moisture sorption isotherms were determined. Bead morphology was affected by matrix composition. Pigments storage stability was evaluated at different equilibrium relative humidity and temperatures. Pigment composition of beads was determined by HPLC-MS-MS and degradation products were also analysed after storage; betalamic acid being the major one. Both types of matrices protected the encapsulated pigments, being their storage stability better at low relative humidity than that of the non-encapsulated control material. Antiradical activities of beads were proportional to remaining betalain contents. At high relative humidity, there was no protection and low storage stability was observed in the samples.
Revista Jornadas de Investigación (2020);año 11, n° 11, Oct 23, 2020
y fructosa en las características fisicoquímicas y aceptación sensorial del aguaymanto Physalis p... more y fructosa en las características fisicoquímicas y aceptación sensorial del aguaymanto Physalis peruviana L. deshidratado osmoconvectivamente Effect of the concentration and temperature of sucrose and fructose syrups on the physicochemical characteristics and sensory acceptance of osmoconvectively dehydrated cape gooseberry Physalis peruviana L.
Journal of Food Science and Technology, 2020
Acta horticulturae, Jun 1, 2013
Southwestern Entomologist, Mar 1, 2018
Eurata patagiata Burmeister is a diurnal moth of the Arctiinae subfamily of Eribidae. The chemica... more Eurata patagiata Burmeister is a diurnal moth of the Arctiinae subfamily of Eribidae. The chemical nature of pheromones of the family has not been well studied. Calling behavior was observed. Using several chemical techniques (gas chromatography-EI-mass-spectrometry, retention indices, micro-reactions, and synthesis) and bioassays with an olfactometer and in the field, (Z, Z, Z)-9,12,15octadecatrienal (linolenal) and (Z, Z, Z)-9,12,15-octadecatrienol (linolenol) were identified as the main sex pheromone compounds in extracts from the female glands. Behavioral assays showed that more than 90% of male moths were attracted to a mixture of the pheromones rather than to hexane (check). However, the percentage decreased when only one compound was assayed. Preliminary field experiments demonstrated that males were captured in pitfall traps with a mixture of the pheromone compounds.
Molecules, Mar 22, 2000
The electrocatalytic hydrogenation reaction of naringin derivated chalcone is studied. The reacti... more The electrocatalytic hydrogenation reaction of naringin derivated chalcone is studied. The reaction is carried out with different catalysts in order to compare with the classic catalytic hydrogenation.
Biochimica Et Biophysica Acta - Biomembranes, 2021
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Phytochemical Analysis, 2003
The highest yield (14.4 g/kg) of naringin, the major flavonoid from the peel of Citrus paradisi L... more The highest yield (14.4 g/kg) of naringin, the major flavonoid from the peel of Citrus paradisi L., that could be achieved by supercritical fluid extraction was obtained using supercritical carbon dioxide modified with 15% ethanol and fresh (rather than dried) peels at 95 bar and 58.6°C. This yield is higher than that attained by the conventional technique of maceration, and close to those obtained by reflux and Soxhlet methods. Furthermore, supercritical fluid extraction consumes less solvent and provides a shorter extraction time than conventional extraction methods.
IECF 2022, Oct 21, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
European Food Research and Technology
IECF 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
I Congreso Internacional de Ingeniería Aplicada a la Innovación y Educación - Asamblea General de ISTEC (Córdoba, Argentina, 20 al 22 de noviembre de 2019), 2019
Los autores agradecen a CONICET, ANPCyT, UNSE, UNC y UTN por el apoyo económico e institucional.
Uploads
Papers by Monica Nazareno