Browsing by Author "Moreno Constenla, María Carolina"

Now showing 1 - 8 of 8
  • No Thumbnail Available
    Item
    A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying
    (2008) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro
  • Thumbnail Image
    Item
    Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation
    (2023) López de Dicastillo, Carol; Velásquez, Eliezer; Rojas, Adrián; Garrido, Luan; Moreno Constenla, María Carolina; Guarda, Abel; Galotto, María José
    Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.
  • No Thumbnail Available
    Item
    Effect of food surface roughness on oil uptake by deep-fat fried products
    (ELSEVIER SCI LTD, 2010) Moreno Constenla, María Carolina; Brown, Christopher A.; Bouchon Aguirre, Pedro Alejandro
  • No Thumbnail Available
    Item
    Evaluating the Ability of Different Characterization Parameters to Describe the Surface of Fried Foods
    (WILEY-HINDAWI, 2010) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro; Brown, Christopher A.
  • No Thumbnail Available
    Item
    Microstructural approach to understand oil absorption during vacuum and atmospheric frying
    (ELSEVIER SCI LTD, 2012) Dueik González, Verónica Paula; Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro
  • Thumbnail Image
    Item
  • Thumbnail Image
    Item
    Microstructure and transport phenomena in deep-fat fried formulated products
    (2012) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro; Pontificia Universidad Católica de Chile. Escuela de Ingeniería
    Los productos fritos son apetecidos y consumidos en grandes cantidades en todo el mundo. Durante el proceso de fritura, el alimento retiene aceite, el cual puede llegar a ser uno de los principales componentes del producto final. Desafortunadamente, el consumo de grasas y aceites se considera un factor de riesgo para la salud de la población. Debido a eso, el fenómeno de absorción de aceite en alimentos fritos ha sido objeto de varios estudios. Pese a ello, aún no ha sido completamente elucidado. Se ha establecido que los esfuerzos deben orientarse a entender lo que ocurre a nivel microscópico, ya que la microestructura de los alimentos podría ser de vital relevancia para la absorción de aceite. Es por ello que existe la necesidad de caracterizar matrices alimentarias fritas a través de la utilización de parámetros microestructurales para dilucidar el efecto real de la microestructura en el fenómeno de transporte de aceite. Este conocimiento permitiría mejorar el diseño de los futuros alimentos fritos. Para ello, un enfoque ingenieril sustentado en la construcción de estructuras controladas a través de la formulación de productos, mediante la comprensión de la funcionalidad de los elementos estructurales, o ingredientes, podría permitir comprender con mayor precisión este fenómeno.
  • Thumbnail Image
    Item
    Rheological and tribological properties of seaweed powders as thickeners for liquid foods
    (2024) Covacevich Flores, Leyla Francisca; Aguilera Radic, José Miguel; Moreno Constenla, María Carolina; Brossard Aravena, Natalia Daniela; Osorio Lira, Fernando Alberto
    Thickened liquid foods are particularly interesting in culinary applications and the management of swallowing disorders. Polysaccharide molecules and suspended soft particles play a major role in increasing viscosity and mouthfeel. In this work, tribo-rheological effects of finely ground particles (less than 75 microns) of Durvillaea antarctica seaweed (SP) as a minimally processed and natural alternative to commercial thickeners were studied. Shear viscosity (η), viscoelastic moduli (G’, G’’), and the coefficient of friction (CoF) were determined for SP dispersions, using as controls two commercial thickeners: modified maize starch-based (TE) and xanthan gum-based (TU). SP and SP dispersions were characterized microstructurally and evaluated at concentrations of 1.2%, 2.4%, and 4.8% w/v, with and without artificial saliva (AS). SP dispersions exhibited a pseudoplastic behavior in the range of shear rates 0.1-100 s-1 and viscoelasticity (G’>G”) in the 0.1-80 rad/s frequency range. The incorporation of AS had a dilution effect in SP and TU dispersions, but additionally, in the case of TE, a hydrolyzing effect decreased the values of the responses. In the tribology experiments, all samples followed a Stribeck curve. SP dispersions were more lubricating than AS and controls in the physiological range of velocities during oral processing and swallowing (e.g.,>100 mm/s). The thickening, viscoelastic, and lubrication behavior of SP dispersions were attributed to the soluble solids released from the SP (37%-51% d.w.) and interactions with ghosts of SP particles in the continuous aqueous phase. Fine seaweed particles may be a sustainable and low-cost alternative to commercial thickeners in some food applications