Boletín de novedades

Mayo - Junio 2015

Alimentos y Bebidas Calidad e inocuidad PATÓGENOS, ALÉRGENOS, PESTICIDAS, MICRO TOXINAS, RESISTENCIA ANTIMICROBIANA, EPIDEMIOLOGIA, CONTROL BIOLÓGICO, NANOTECNOLOGÍA, BIOTECNOLOGÍA

Mayo - Junio 2015

Boletín de novedades

Índice

REVISTAS Index-Report-FLAG

Selección de componentes de longitud de onda para desarrollar sistemas de imagen multiespe... Estrategias innovadoras basadas en el uso de agentes de bio-control para mejorar la inocui...

2 3

PUBLICACIONES CIENTÍFICAS Migración de nanopartículas desde el envasado hacia los alimentos Detección mejorada de Escherichia coli y bacterias coliformes mediante PCR múltiplex Factores que afectan el estado de los sistemas de gestión de inocuidad alimentaria en la c... Evaluación in vitro de la actividad de derivados de tiosemicarbazona contra hongos micotox... Potencial de las bacterias del ácido láctico en la mitigación de riesgos de aflatoxina Detección simultánea, rápida y sensible de tres bacterias patogénicas transmitidas por ali... Eficacia antimicrobiana del extracto de pepita de uva contra el crecimiento, motilidad y p...

4 5 5 7 7 8 9

PATENTES Evaluación de la actividad de patógenos en las plantas y método de cribado de alto rendimi... Bacteriófago para el biocontrol de Salmonella en la fabricación o procesamiento de aliment... Método y aparato para la captura y registro de información sobre inocuidad de alimentos Biosensores de pH a base de compuestos con grupos enólicos sensibles al pH para imágenes d... Eliminación de compuestos fenólicos tóxicos mediante la unión selectiva de compuestos fenó...

11 11 12 13 14

NOTICIAS UNL en la búsqueda de técnicas de baja humedad para la inocuidad de alimentos Detectan alérgenos en harinas con técnicas de imagen hiperespectral Colorantes naturales e inocuos Nuevos biosensores de papel podrían detectar contaminantes de los alimentos El rol de la Agricultura de Precisión en la trazabilidad de los agroalimentos

16 16 17 17 18

Mayo - Junio 2015

Boletín de novedades

Índice

Un nuevo ‘etiquetado inteligente’ de productos controlará su calidad y buen estado Nuevo protocolo de calidad para agua mineral con o sin gas Método mejorado para la detección de Salmonella Nanoemulsiones de aceite de orégano puestas a prueba como control antimicrobiano ISO 22000 revisada sobre gestión de inocuidad alimentaria establecida para 2017 Impulsan inocuidad alimentaria para mantener la salud Aplicación biotecnológica del suero lácteo para alimentación animal Dilución no homogénea constituye un potencial riesgo para la calidad e inocuidad alimentar...

18 19 19 20 20 21 21 22

NORMATIVAS TÉCNICAS Se necesitan estándares internacionales comunes para la seguridad alimentaria

23

EVENTOS Talleres sobre enfermedades vinculadas a la alimentación, manipulación higiénica de los al... Jornada Nanotecnología y Alimentación en AECOSAN Curso teórico práctico análisis sensorial de alimentos

24 24 25

Pág. 2 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad REVISTAS Selección de componentes de longitud de onda para desarrollar sistemas de imagen multiespectral para la calidad, inocuidad y autenticidad de alimentos para el desarrollo muscular Publicada el 03/06/2015

Publication date: 3 June 2015. Source: Trends in Food Science & Technology Author(s): Hongbin Pu , Mohammed Kamruzzaman , Da-Wen Sun There is a great interest in developing optical techniques that have the capability of predicting quality attributes, safety parameters and authenticity in real-time assessment. Recently, hyperspectral imaging technique has been widely used for rapid and non-destructive inspection of various food products. Although the technique is currently in an early development stage, its potential is promising. Due to the extensive time needed for the processing of the large volumes of data, hyperspectral imaging technique cannot be directly implemented in an online system. However, selecting some feature wavelengths from hyperspectral images can be useful to develop a multispectral imaging system, which can meet the speed requirement of industrial production. Indeed, the success of multispectral imaging heavily depends on the effectiveness of hyperspectral imaging (HSI) for providing the feature wavelengths. If the high dimensionality of hyperspectral data can be reduced properly in order to design/form a low-cost multispectral imaging sensor based on some selected feature wavelengths for certain applications, the technique would certainly be incomparable for process monitoring and real-time inspection. This review first introduces the fundamental steps for selecting feature wavelengths from hyperspectral data and then describes the feature wavelengths derived from hyperspectral imaging applications to make a more effective and efficient multispectral real-time imaging system. It is anticipated that this review can act as a basis for researchers and industry for further development of online multispectral inspection system for quality, safety and authenticity of muscles food.

ver más...

Volver al índice

Pág. 3 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Estrategias innovadoras basadas en el uso de agentes de biocontrol para mejorar la inocuidad, vida útil y calidad de frutas y vegetales mínimamente procesados Publicada el 09/05/2015

Publication date: 9 May 2015 Source: Trends in Food Science & Technology Author(s): Lorenzo Siroli , Francesca Patrignani , Diana I. Serrazanetti , Fausto Gardini , Rosalba Lanciotti The consumption of minimally processed fruits and vegetables has increased in recent years. Currently, the use chemical preservatives is unable to guarantee the safety of minimally processed fruits and vegetables. These conditions have stimulated research into alternative methods for increasing their safety and shelf-life. The use of protective cultures, particularly lactic acid bacteria, microorganisms from indigenous microflora and their antimicrobial products, has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. In this perspective, the aim of this review was to summarize the state-of-the-art application of biocontrol agents in minimally processed fruits and vegetables and their action mechanisms against spoilage and/or pathogenic microorganisms. ver más...

Volver al índice

Pág. 4 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad PUBLICACIONES CIENTÍFICAS Migración de nanopartículas desde el envasado hacia los alimentos Publicada el 10/06/2015

Publication date: 10 June 2015. Source: LWT - Food Science and Technology. Author(s): Amal M. Metak , Farhad Nabhani , Stephen N. Connolly Commercial nanocomposite food packaging in the form of nanosilver containers and coated films were tested in real-food matrices to determine the degree of engineered nanoparticles (ENPs) incorporation using inductively coupled plasma-mass spectrometry (ICP-MS) and atomic absorption spectrometry (AAS). Migration testing was conducted on a range of food materials stored using different packaging materials for 10 days at 40°C. Simulations using water and 3% acetic acid were also performed to identify the factors that affect migration. Silver nanoparticle migration from nano-silver impregnated polymer containers does not appear to be significant in the case of orange juice; displaying levels corresponding to 5.66 ± 0.02 gL-1 compared to the migration from coated nano-silver films measured at 28.92 ± 0.01gL-1 in the same food, versus the concentration of silver recorded in associated control samples corresponding to 0.41 ± 0.02 gL-1. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) attached with energydispersive X-ray spectroscopy (EDS) were performed to confirm the presence of particles in the nano-scale range indicative of the amount of silver released in nanoparticle as opposed to the ionic form. No organoleptic changes on the samples were observed.

ver más...

Volver al índice

Pág. 5 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Detección mejorada de Escherichia coli y bacterias coliformes mediante PCR múltiplex Publicada el 03/06/2015

Background The presence of coliform bacteria is routinely assessed to establish the microbiological safety of water supplies and raw or processed foods. Coliforms are a group of lactose-fermenting Enterobacteriaceae, which most likely acquired the lacZ gene by horizontal transfer and therefore constitute a polyphyletic group. Among this group of bacteria is Escherichia coli, the pathogen that is most frequently associated with foodborne disease outbreaks and is often identified by -glucuronidase enzymatic activity or by the redundant detection of uidA by PCR. Because a significant fraction of essential E. coli genes are preserved throughout the bacterial kingdom, alternative oligonucleotide primers for specific E. coli detection are not easily identified. Results In this manuscript, two strategies were used to design oligonucleotide primers with differing levels of specificity for the simultaneous detection of total coliforms and E. coli by multiplex PCR. A consensus sequence of lacZ and the orphan gene yaiO were chosen as targets for amplification, yielding 234 bp and 115 bp PCR products, respectively. Conclusions The assay designed in this work demonstrated superior detection ability when tested with lab collection and dairy isolated lactose-fermenting strains. While lacZ amplicons were found in a wide range of coliforms, yaiO amplification was highly specific for E. coli. Additionally, yaiO detection is non-redundant with enzymatic methods.

ver más...

Volver al índice

Pág. 6 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Factores que afectan el estado de los sistemas de gestión de inocuidad alimentaria en la cadena global de productos frescos Publicada el 01/06/2015

Publication date: June 2015. Source: Food Control, Volume 52 Author(s): Klementina Kirezieva , Pieternel A. Luning , Liesbeth Jacxsens , Ana Allende , Gro S. Johannessen , Eduardo César Tondo , Andreja Rajkovic , Mieke Uyttendaele , Martinus A.J.S. van Boekel Increase in global trade raised questions regarding status of food safety management systems in fresh produce companies, especially from developing and emerging countries. The aim of this study was to investigate the status of food safety management systems (FSMSs) implemented at primary production companies of fresh produce, to examine the potential differences between companies operating in European Union (EU) and non-EU (developing and emerging) countries, and to explore the underlying factors. Primary production companies (n = 118), located in the EU and in international cooperation partner countries exporting to the EU, were assessed by using a diagnostic tool. The results from the study indicated that several factors have a dominating effect on the status of FSMSs in the global fresh produce chain. International export supply chains promote capacity building within companies in the chain, to answer the stringent requirements of private brand standards. This was shown to be an important factor in emerging and developing countries, where local institutional environments often fail to support companies in setting and implementing their FSMSs. Moreover, the legislative framework in these countries still requires improvements in the establishment and enforcement. All this has negative consequences for the FSMSs in companies supplying the local markets. In companies located in the EU, sector and other produce organisations facilitate the sampling for pesticide residues and collaboration in the sector. Overall, farmers showed less knowledge and overall awareness regarding microbiological hazards, which is related to the less attention paid to these in the current legislation and standards.

ver más...

Volver al índice

Pág. 7 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Evaluación in vitro de la actividad de derivados de tiosemicarbazona contra hongos micotoxigénicos que afectan a los cereales Publicada el 04/05/2015

Publication date: 4 May 2015. Source: International Journal of Food Microbiology, Volume 200 Author(s): Francesca Degola , Caterina Morcia , Franco Bisceglie , Francesca Mussi , Giorgio Tumino , Roberta Ghizzoni , Giorgio Pelosi , Valeria Terzi , Annamaria Buschini , Francesco Maria Restivo , Tiziana Lodi With a steadily increasing world population, a more efficient system of food production is of paramount importance. One of the major causes of food spoilage is the presence of fungal pathogens and the production and accumulation of mycotoxins. In the present work we report a study on the activity of a series of functionalized thiosemicarbazones (namely cuminaldehyde, trans-cinnamaldehyde, quinoline-2carboxyaldehyde, 5-fluoroisatin thiosemicarbazone and 5-fluoroisatin N4methylthiosemicarbazone), as antifungal and anti-mycotoxin agents, against the two major genera of cereal mycotoxigenic fungi, i.e. Fusarium and Aspergillus. These thiosemicarbazones display different patterns of efficacy on fungal growth and on mycotoxin accumulation depending on the fungal species. Some of the molecules display a greater effect on mycotoxin synthesis than on fungal growth.

ver más...

Volver al índice

Pág. 8 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Potencial de las bacterias del ácido láctico en la mitigación de riesgos de aflatoxina Publicada el 04/05/2015

Publication date: 4 May 2015. Source: International Journal of Food Microbiology Author(s): Sara H. Ahlberg , Vesa Joutsjoki , Hannu J. Korhonen Aflatoxins (AF) are ubiquitous mycotoxins contaminating food and feed. Consumption of contaminated food and feed can cause a severe health risk to humans and animals. A novel biological method could reduce the health risks of aflatoxins through inhibiting mold growth and binding aflatoxins. Lactic acid bacteria (LAB) are commonly used in fermented food production. LAB are known to inhibit mold growth and, to some extent, to bind aflatoxins in different matrices. Reduced mold growth and aflatoxin production may be caused by competition for nutrients between bacterial cells and fungi. Most likely, binding of aflatoxins depends on environmental conditions and is strain-specific. Killed bacteria cells possess consistently better binding abilities for aflatoxin B1 (AFB1) than viable cells. Lactobacilli especially are relatively well studied and provide noticeable possibilities in binding of aflatoxin B1 and M1 in food. It seems that binding is reversible and that bound aflatoxins are released later on (Haskard et al., 2001; Peltonen et al., 2001). This literature review suggests that novel biological methods, such as lactic acid bacteria, show potential in mitigating toxic effects of aflatoxins in food and feed.

ver más...

Volver al índice

Pág. 9 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Detección simultánea, rápida y sensible de tres bacterias patogénicas transmitidas por alimentos utilizando sondas de puntos cuánticos multicolores basada en múltiples fluoroinmunoensayos en muestras de alimentos Publicada el 01/05/2015

Publication date: May 2015. Source: Food Science and Technology, Volume 61, Issue 2. Author(s): Beibei Wang , Qi Wang , Zhaoxia Cai , Meihu Ma. Rapid and simultaneous detection of multiple pathogenic bacteria in foods is of great importance to ensure food safety. The aim of this study is to develop a fluoroimmunoassay method using multicolor quantum dots (QDs) as fluorescent probes for simultaneous, sensitive, and rapid detection of three species of major pathogenic bacteria, that is, Salmonella Enteritidis, Staphylococcus aureus and Escherichia coli. The multicolor QDs, with different emission wavelengths located at 504 nm, 557 nm and 604 nm, were conjugated with anti-S. Enteritidis, antiS. aureus and anti-E. coli antibodies, respectively. Through immunological recognition, target bacteria were captured by QD-antibody conjugates selectively and rapidly. The fluorescence intensities of the final complexes (measured at 504 nm, 557 nm and 604 nm respectively) have increased regularly with the increasing cell numbers of target bacteria. The changed fluorescence intensities (F) as a function of cell number (N) have been found for the three target bacteria, respectively. This multiplex fluoroimmunoassay method has been applied to nine different kinds of food samples to prove its strong anti-interference ability and wide range of application.

ver más...

Volver al índice

Pág. 10 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Eficacia antimicrobiana del extracto de pepita de uva contra el crecimiento, motilidad y producción de toxina Shiga de la Escherichia coli Publicada el 01/05/2015

Publication date: May 2015. Source: Food Control, Volume 51 Author(s): M.J. Zhu , S.A. Olsen , L. Sheng , Y. Xue , W. Yue. Escherichia coli O157:H7 produces Shiga toxin (Stx) which is heat stable and causes Hemolytic Uremic Syndrome (HUS), a serious disease associated with bloody diarrhea and even death. To ensure food safety, both live E. coli O157:H7 and its toxin production in food products need to be controlled. Natural ingredients with inhibitory effects on E. coli O157:H7 growth and toxin production are top choices of antimicrobials for the food industry. The objectives of this study were to evaluate efficacy of grape seed extract (GSE) against the growth, swimming motility and Stx production of E. coli O157:H7. The disc diffusion assay indicated that 3.2 mg GSE per disc resulted in an inhibition zone of 14.8 ± 0.21 mm. The minimal inhibitory concentration of GSE against E. coli O157: H7 was 4.0 mg/ml. At high inoculation level (1 × 107 CFU/ml), including GSE at 0.25–2.0 mg/ml reduced Stx production without inhibiting E. coli O157:H7 growth. At 5 × 105 CFU/ml inoculation level, 2.0 and 4.0 mg/ml GSE effectively inhibited the growth of E. coli O157:H7 for at least 72 h, however, a low level of GSE (0.125–1.0 mg/ml) enhanced E. coli O157:H7 growth and Stx2 production. At 4 mg/ml, GSE completely abolished Stx2 production in addition to it bactericidal effect against E. coli O157:H7. In addition, GSE at concentration as low as 0.125% blocked the swimming motility, which is important for E. coli O157:H7 surface adherence. In conclusion, GSE is effective in inhibiting the motility of E. coli O157:H7, GSE shows potential to be used as a natural antimicrobial to control E. coli O157:H7.

ver más...

Volver al índice

Pág. 11 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad PATENTES Evaluación de la actividad de patógenos en las plantas y método de cribado de alto rendimiento para microbicidas y equipamiento para el mismo Publicada el 13/05/2015

Disclosed are activity evaluation of plant pathogens and a high throughput screening method for microbicides based on double fluorescent staining and a kit therefor, which include using a microtiter plate as tool carrier, using two different fluorescent dyes, respectively fluorescently labelling spores or mycelia of plant pathogens having vitality and no vitality, and due to the different colouring of spores or mycelia having no vitality and vitality, quantitatively detecting the survival rate of plant pathogens through fluorescence microscopy or flow cytometry, and accordingly preparing the kit. The method and kit can be used in aspects such as microbicide screening, evaluation of food safety, and water quality evaluation using the plant pathogen survival rate as an indicator. The method and kit are rapid, objective, simple and easy in operation, and have a low cost, and both can be used in studying the mechanism of the action of microbicides and highthroughput screening and the toxicity evaluation of microbicides.

ver más...

Volver al índice

Pág. 12 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Bacteriófago para el biocontrol de Salmonella en la fabricación o procesamiento de alimentos Publicada el 06/05/2015

The invention relates to the field of microbiology, specifically to a bacteriophage, polypeptide and a corresponding polynucleotide, a nucleic acid molecule and/or vector and/or cell comprising such polynucleotide, a composition comprising said bacteriophage, polypeptide, polynucleotide, construct, vector and/or cell, preferably for preventing, treating or diagnosing contamination with and/or a condition in an individual related to Salmonella. The invention further relates to an antimicrobial composition for medical use or for use as a food additive or as a disinfectant, or for detecting bacteria, preferably in a diagnostic application, wherein said antimicrobial composition comprises a bacteriophage, polypeptide, corresponding polynucleotide, construct and/or vector and/or cell comprising such polypeptide and/or composition according to the present invention. ver más...

Volver al índice

Pág. 13 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Método y aparato para la captura y registro de información sobre inocuidad de alimentos Publicada el 29/04/2015

A probe interface component for a probe that measures an environmental condition. The probe interface component may comprise a first interface configured to removably receive a probe, and a second interface configured to removably connect to an input interface of a mobile computer. The probe interface component may be configured to obtain a value from the probe based on the measurement of the environmental condition, and generate a signal representative of the value in a format compatible with the input interface of the mobile computer. The first interface, the second interface, and/or the input interface may comprise a wireless interface. The environmental condition may comprise a temperature, a humidity, a pressure, a water quality, a gas indication, a radiation level, an indication of contamination, and/or an appearance.

ver más...

Volver al índice

Pág. 14 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Biosensores de pH a base de compuestos con grupos enólicos sensibles al pH para imágenes de resonancia magnética y espectroscopía y sus usos Publicada el 21/04/2015

The present invention relates to the use of compounds with at least one pH-sensitive chemical shift for determining pH and/or measuring pH changes in magnetic resonance. More specifically, the present invention is related to compounds with at least one pH-sensitive chemical shift, such compound being selected from pyruvic acid and its metabolites, compounds produced from pyruvic acid after interaction with acid, and compounds comprising at least one enolic group whose pK a value is lowered through effects of at least one neighboring group into a physiological and/or pathological pH-range, and wherein the compound exhibits at least one pH-sensitive chemical shift in an NMR spectrum. The present invention further relates to biosensors comprising at least one of the compounds. The present invention is furthermore related to in vitro and in vivo methods for determining pH and/or measuring pH changes using the compounds or biosensors. The present invention also relates to methods of diagnosing and/or monitoring treatment of a disease causing changes in pH wherein the compounds or biosensors are applied. The present invention also relates to use of the compounds or biosensors in quality control of food or in the examination of plants and organisms.

ver más...

Volver al índice

Pág. 15 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Eliminación de compuestos fenólicos tóxicos mediante la unión selectiva de compuestos fenólicos utilizando polímeros inteligentes Publicada el 15/04/2015

The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANIEB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers. ver más...

Volver al índice

Pág. 16 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad NOTICIAS UNL en la búsqueda de técnicas de baja humedad para la inocuidad de alimentos Publicada el 02/06/2015

The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies. ver más...

Detectan alérgenos en harinas con técnicas de imagen hiperespectral Publicada el 02/06/2015

La contaminación de alimentos con productos potencialmente peligrosos para personas sensibles, ya sea por alergias o por intolerancias, es un problema de salud pública que genera gran preocupación en los consumidores. Investigadores de la Universidad Politécnica de Madrid (UPM) han empleado técnicas de imagen hiperespectral para detectar trazas de cacahuetes y alimentos similares que pueden aparecer en productos en polvo en cantidades muy pequeñas y son difíciles de detectar mediante otras técnicas. ver más...

Volver al índice

Pág. 17 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Colorantes naturales e inocuos Publicada el 22/05/2015

Debido al incremento de los colorantes naturales, los esfuerzos en investigación se centran en la exploración de nuevas fuentes de color y la formulación orientada a aplicaciones específicas. ver más...

Nuevos biosensores de papel podrían detectar contaminantes de los alimentos Publicada el 18/05/2015

A method to print paper biosensors that could be used in the food safety field has been developed at McMaster University. ver más...

Volver al índice

Pág. 18 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad El rol de la Agricultura de Precisión en la trazabilidad de los agroalimentos Publicada el 15/05/2015

La seguridad del consumidor es un tema cada vez más crítico, es así que se han incrementado las exigencias de los productos agrícolas. Frente a esta realidad, las empresas agro-industriales deben garantizar la trazabilidad de sus productos, es decir, tener registro y control de los procesos de producción. ver más...

Un nuevo ‘etiquetado inteligente’ de productos controlará su calidad y buen estado Publicada el 11/05/2015

Un grupo de investigadores del centro tecnológico CEIT-IK4 está desarrollando las primeras ‘tintas inteligentes’ para etiquetado y embalaje de productos alimenticios, lo que permitirá al consumidor cotejar el estado y calidad del género, desde el momento del envasado hasta su consumo final. ver más...

Volver al índice

Pág. 19 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Nuevo protocolo de calidad para agua mineral con o sin gas Publicada el 08/05/2015

La elaboración del protocolo es el resultado del trabajo realizado por técnicos del área Sello Alimentos Argentinos de la Dirección de Agroalimentos y la asistencia de profesionales de otras entidades como el Instituto Nacional de Tecnología Industrial (INTI) y el Consejo Federal de Inversiones (CFI) ver más...

Método mejorado para la detección de Salmonella Publicada el 06/05/2015

La Asociación de Ave y Huevo de EE.UU. (USPOULTRY) anunció el fin de una investigación fundada y desarrollada en la Universidad de ArkansasFayetteville donde el Dr. Steve n Ricke, recientemente completo la investigación en el desarrollo de un ensayo de detección rápida para Salmonella que puede ser utilizado en plantas de procesamiento de aves de corral. El método permitirá la detección de todas las cepas de Salmonella, así como identificar S. enteritidis, S. Heidelberg y S. typhimurium. ver más...

Volver al índice

Pág. 20 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Nanoemulsiones de aceite de orégano puestas a prueba como control antimicrobiano Publicada el 05/05/2015

Reduction of foodborne bacteria thanks to oregano oil nanoemulsions on lettuce shows ‘great promise’ for plant essential oils in food safety, according to the authors of a study. ver más...

ISO 22000 revisada sobre gestión de inocuidad alimentaria establecida para 2017 Publicada el 05/05/2015

Suppliers including pet food manufacturers and water companies are to be consulted on a revision of ISO 22000 on food safety management, due to be published in 2017. ver más...

Volver al índice

Pág. 21 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Impulsan inocuidad alimentaria para mantener la salud Publicada el 22/04/2015

La comida insegura acarrea riesgos económicos, en especial el mundo globalizado, aseguró un comunicado de la OMS que este año celebró el Día Mundial de la Salud con el tema Inocuidad Alimentaria. ver más...

Aplicación biotecnológica del suero lácteo para alimentación animal Publicada el 20/04/2015

Profesionales del Centro INTI-Lácteos y del INTA desarrollaron un proceso para convertir un derivado del suero lácteo o lactosuero, en un producto de gran utilidad para la alimentación animal. Esta iniciativa permite revalorizar un subproducto de la industria quesera y minimizar su impacto ambiental. ver más...

Volver al índice

Pág. 22 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Dilución no homogénea constituye un potencial riesgo para la calidad e inocuidad alimentaria Publicada el 13/04/2015

Automated serial dilutions with the Inlabtec Serial Diluter removes the risk of inaccurate bacterial counts that may compromise food quality testing and also eliminates RSI risk. ver más...

Volver al índice

Pág. 23 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad NORMATIVAS TÉCNICAS Se necesitan estándares internacionales comunes para la seguridad alimentaria Publicada el 27/05/2015

Dr Kazuaki Miyagishima WHO Director, Department of Food Safety and Zoonoses and former Codex Secretary, talks about the importance of Codex in International Standard setting for food safety. Speaking at the margins of the World Health Assembly (WHA), the largest health policy meeting in the world and the supreme decision-making body of the World Health Organization, he underlined the importance of the scientific basis that advises the standard setting process. ver más...

Volver al índice

Pág. 24 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad EVENTOS Talleres sobre enfermedades vinculadas a la alimentación, manipulación higiénica de los alimentos y alimentación saludable Publicada el 04/06/2015

El Ministerio de Agricultura, Ganadería y Pesca de la Nación informa que los días 18 y 19 de junio próximos se llevarán a cabo en la sede Neuquén, de Pehuén Banco de Alimentos, conjuntamente con el Municipio y la Provincia, dos talleres, sobre “Enfermedades crónicas no trasmisibles y enfermedades vinculadas a la alimentación”, “Alimentación saludable y Manipulación higiénica de los alimentos” . ver más...

Jornada Nanotecnología y Alimentación en AECOSAN Publicada el 02/06/2015

Ayer 1 de junio de 2015, se celebró en la sede de AECOSAN (Agencia Española de Consumo, Seguridad Alimentaria y Nutrición), la Jornada “Nanotecnología y Alimentación”, co-organizada por la Agencia junto con el Dr. Jose Manuel Barat, representante nacional en la Red Científica de EFSA (Autoridad Europea de Seguridad Alimentaria) sobre Evaluación de Riesgos de Nanotecnologías en Alimentos y Piensos, además de miembro del Comité Científico de AECOSAN y el Dr. Pedro Serena, del Instituto de Ciencia de Materiales de Madrid, perteneciente al CSIC (Consejo Superior de Investigaciones Científicas). Ambos son miembros del Grupo de Nanotecnología en el ámbito alimentario, que coordina AECOSAN. ver más...

Volver al índice

Pág. 25 Mayo - Junio 2015

Boletín de novedades

Calidad e Inocuidad Curso teórico práctico análisis sensorial de alimentos Publicada el 26/05/2015

16 de junio, 2015. Buenos ires, Argentina. Objetivos. Conocer las características del análisis sensorial y su aplicación. Brindar las herramientas para la convocatoria y selección de panelistas. Generar un lenguaje normalizado internacionalmente y propio del análisis sensorial. Proporcionar metodologías específicas de análisis sensorial para ser aplicadas en el control de calidad y en la confección de perfiles de textura y flavor de productos lácteos, productos cárnicos y vinos Adquirir y utilizar herramientas estadísticas para el análisis de resultados ver más...

Volver al índice

Boletín de novedades

Mayo - Junio 2015

Alimentos y Bebidas Nutrición y Salud ALIMENTOS CON FINES ESPECIALES, VIDA SALUDABLE, NUTRIGENÓMICA Y NUTRIENTES

Mayo - Junio 2015

Boletín de novedades

Índice

PUBLICACIONES CIENTÍFICAS Index-Report-FLAG

Apetito desenfrenado en modelos pre-clínicos Efectos de la HPMC (hidroxipropilmetilcelulosa) en la absorción de aceite y textura de una... Reducción del consumo de sodio mediante la reformulación de alimentos en la Unión Europea ... Reducción del contenido de azúcar en la leche chocolatada: Impacto en el perfil sensorial ... El papel de los compuestos bioactivos en la regulación de histonas acetilasas y deacetilas... Aumento en la viabilidad de probióticos Lactobacillus salivarios NRRL B-30514 encapsulados... Influencia de los componentes de la dieta en la degradación del gluten mediante la endopro...

2 2 3 4 6 7 8

PROYECTOS Alimentos saludables con impronta incaica y oriental

9

PATENTES Composición probiótica no calórica y método de preparación Preparación e incorporación de co-productos en bebidas para mejorar la nutrición y atribut... Polvo nutricional completo y método de preparación del mismo Composiciones y métodos para fermentos ricos en vitaminas Composición saludable para disminuir el colesterol, para uso en alimentos, bebidas, suplem... Composición nutricional para mujeres embarazadas con perfil de insulina y glucosa benefici...

10 10 11 11 11 12

NOTICIAS Menos sodio para embutidos Aplicaciones funcionales y tecnológicas de la chía en los alimentos Descubren nuevo ingrediente para alimentos funcionales Declaran importancia de la micronutrición Descubren que los posos del café tienen una capacidad antioxidante hasta 500 veces superio...

13 13 14 14 15

Mayo - Junio 2015

Boletín de novedades

Índice

El CSIC desarrolla ‘snacks’ saludables a partir de las proteínas del huevo El proyecto Food4Me, financiado por la UE, sienta las bases de la nutrición personalizada ... Formulan nuevos yogures con alto contenido de proteína y mayor capacidad saciante Presenta FAO Observatorio de Alimentos Realzan beneficios de la soya para la salud Center for Food Innovation desarrolla bebida deportiva rica en proteínas

15 16 16 17 17 18

MERCADO FIAB y la FEN se alían para impulsar la colaboración entre la ciencia y la industria en ma...

19

LEGISLACIÓN Modificación del Decreto Reglamentario 528/11 sobre Atención Médica, Investigación, Capaci...

20

EVENTOS Participación en el Congreso Argentino de Nutrición 22º Congreso europeo sobre obesidad Seminario web: El rol de la industria en la lucha contra la malnutrición

21 21 22

Pág. 2 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud PUBLICACIONES CIENTÍFICAS Apetito desenfrenado en modelos pre-clínicos Publicada el 01/06/2015

Publication date: June 2015. Source: Pharmacological Reports, Volume 67, Issue 3 Author(s): Bartomiej Rospond , Joanna Szpigiel , Anna Sadakierska-Chudy , Magorzata Filip Obesity is a globally widespread disease. Approximately 35% of world population has the problem of inappropriate body weight due to sedentary lifestyle, excessive food consumption and the lack of physical activity. In the course of many years, several pharmacological anti-obesity drugs have been discovered. Most of them, however, possess severe side effects. Recent findings suggest that disturbed functioning of the reward system can be involved in the development of obesity. The data coming from clinical and animal studies provide new evidence that links excessive food consumption with compulsive behavior that can lead to binge eating disease occurrence. In this review we discuss most commonly used animal models of binge eating such as restriction/refeeding, limited access and stress schedule model, and related to them neurobiological findings as well. We also present new, anti-obesity drugs, which are characterized by central mechanism of action. ver más...

Volver al índice

Pág. 3 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Efectos de la HPMC (hidroxipropilmetilcelulosa) en la absorción de aceite y textura de una dona de soya libre de gluten Publicada el 01/06/2015

Publication date: June 2015. Source: LWT - Food Science and Technology, Volume 62, Issue 1, Part 2 Author(s): Jihyun Kim , Induck Choi , Woo-Kyoung Shin , Yookyung Kim We developed a gluten-free soy donut with HPMC (Hydroxypropyl methylcellulose) and investigated the effects of HPMC on the quality of a soy donut depending on the different ways of its addition. Soy donuts were prepared under three conditions: only soy (S), HPMC added soy (SH), and HPMC added and coated soy (SHC). A wheat donut was used as a control. The results showed that the S donut had approximately two times lower oil uptake and moisture loss compared to wheat control; however, the S donut had 30% less specific volume and three times harder texture. HPMC addition in soy donut (30.7 N) resulted in a decrease in the hardness to 23.5 N for SH and 20.8 N for SHC. In addition, the incorporation of HPMC gave soy donuts the further decrease in the oil uptake and moisture loss. For the method of adding HPMC, the SHC donut had less oil uptake and a softer texture than the SH. Among soy donuts, SHC has the desirable intensities of sensory attributes (texture and mouthfeel), resulting in the highest overall preference score, closer to that of the wheat donut. The addition of HPMC improves the quality of gluten-free donuts made entirely with soy flour.

ver más...

Volver al índice

Pág. 4 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Reducción del consumo de sodio mediante la reformulación de alimentos en la Unión Europea - Reseña Publicada el 01/06/2015

Publication date: June 2015. Source: NFS Journal, Volume 1. Author(s): Loreen Kloss , Julia Dawn Meyer , Lutz Graeve , Walter Vetter. The purpose of this article is to review the current situation with regard to sodium intake in the European Union, provide an update on the efforts being made to reduce the sodium content of food products in various industries via food reformulation and identify the factors motivating food reformulation. ver más...

Volver al índice

Pág. 5 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Reducción del contenido de azúcar en la leche chocolatada: Impacto en el perfil sensorial dinámico Publicada el 31/05/2015

Publication date: 31 May 2015. Source: Food Research International Author(s): Denize Oliveira , Lucía Antúnez , Ana Giménez , John C. Castura , Rosires Deliza , Gastón Ares Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavoured milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavour and thaumatin) to attenuate the sensory changes caused by the sugar reduction. Probiotic chocolate-flavoured milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavour and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction in the dynamic sensory profile of the probiotic chocolate-flavoured milks were related to their sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which was perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reductions up to 40%. The addition of vanilla flavour at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavoured milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations the excessive sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.

ver más...

Volver al índice

Pág. 6 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud El papel de los compuestos bioactivos en la regulación de histonas acetilasas y deacetilasas: Reseña Publicada el 10/05/2015

Publication date: 10 May 2015. Source: Gene, Volume 562, Issue 1 Author(s): F. Vahid , H. Zand , E. Nosrat–Mirshekarlou , R. Najafi , A. Hekmatdoost. Nutrigenomics is an area of epigenomics that explores and defines the rapidly evolving field of diet-genome interactions. Lifestyle and diet can significantly influence epigenetic mechanisms, which cause heritable changes in gene expression without changes in DNA sequence. Nutrient-dependent epigenetic variations can significantly affect genome stability, mRNA and protein expression, and metabolic changes, which in turn influence food absorption and the activity of its constituents. Dietary bioactive compounds can affect epigenetic alterations, which are accumulated over time and are shown to be involved in the pathogenesis of age-related diseases such as diabetes, cancer, and cardiovascular disease. Histone acetylation is an epigenetic modification mediated by histone acetyl transferases (HATs) and histone deacetylases (HDACs) critically involved in regulating affinity binding between the histones and DNA backbone. The HDAC-mediated increase in histone affinity to DNA causes DNA condensation, preventing transcription, whereas HATacetylated chromatin is transcriptionally active. HDAC and HAT activities are reported to be associated with signal transduction, cell growth and death, as well as with the pathogenesis of various diseases. The aim of this review was to evaluate the role of diet and dietary bioactive compounds on the regulation of HATs and HDACs in epigenetic diseases. Dietary bioactive compounds such as genistein, phenylisothiocyanate, curcumin, resveratrol, indole-3-carbinol, and epigallocatechin-3-gallate can regulate HDAC and HAT activities and acetylation of histones and nonhistone chromatin proteins, and their health benefits are thought to be attributed to these epigenetic mechanisms. The intake of dietary compounds that regulate epigenetic modifications can provide significant health effects and may prevent various pathological processes involved in the development of cancer and other life-threatening diseases.

ver más...

Volver al índice

Pág. 7 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Aumento en la viabilidad de probióticos Lactobacillus salivarios NRRL B-30514 encapsulados en emulsiones con capas múltiples de lípido-proteína-pectina Publicada el 01/05/2015

Publication date: May 2015 Source: Food Research International, Volume 71 Author(s): Yun Zhang , Jun Lin , Qixin Zhong Probiotics have demonstrated various health benefits but have poor stability to sustain food processing and storage conditions, as well as after ingestion. Biopolymer beads are commonly studied to encapsulate probiotic cells to improve their stability, but the millimeter-dimension of these beads may not meet the quality requirement of food products. The aim of this study was to enhance the viability of Lactobacillus salivarius NRRL B-30514 by encapsulation in emulsion droplets with multiple lipid-protein-pectin layers. Spray-dried L. salivarius was suspended in melted anhydrous milk fat that was then emulsified in a neutral aqueous phase with whey protein isolate or sodium caseinate to prepare primary solid/oil/water (S/O/W) emulsions. Subsequently, pectin was electrostatically deposited onto the droplet surface at pH3.0 to form secondary emulsions. The encapsulation efficiency was up to 90%. After 20-day storage at 4°C, the viable cell counts of bacteria in secondary emulsions at pH3.0 and primary emulsions at 7.0 were 3 log higher than the respective free cell controls. After heating at 63°C for 30min, free L. salivarius was inactivated to be undetectable, while about 2.0logCFU/mL was observed for primary (at pH7.0) and secondary (at pH3.0) emulsion treatments. Additionally, a 5log-CFU/gpowder reduction was observed after spray drying free L. salivarius, while a 2logCFU/g reduction was observed for emulsion treatments with capsules smaller than 20m. Furthermore, cross-linking the secondary emulsion with calcium enhanced the viability of L. salivarius after the simulated gastric and intestinal digestions. Therefore, the studied S/O/W emulsion systems may be used to improve the viability of probiotics during processing, storage, and gastrointestinal digestion.

ver más...

Volver al índice

Pág. 8 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Influencia de los componentes de la dieta en la degradación del gluten mediante la endoproteasa prolilo de Aspergillus niger Publicada el 01/05/2015

Publication date: 1 May 2015. Source: Food Chemistry, Volume 174 Author(s): Veronica Montserrat , Maaike J. Bruins , Luppo Edens , Frits Koning Celiac disease (CD) is caused by intolerance to gluten. Oral supplementation with enzymes like Aspergillus niger propyl-endoprotease (AN-PEP), which can hydrolyse gluten, has been proposed to prevent the harmful effects of ingestion of gluten. The influence of meal composition on AN-PEP activity was investigated using an in vitro model that simulates stomach-like conditions. AN-PEP optimal dosage was 20 proline protease units (PPU)/g gluten. The addition of a carbonated drink strongly enhanced AN-PEP activity because of its acidifying effect. While fat did not affect gluten degradation by AN-PEP, the presence of food proteins slowed down gluten detoxification. Moreover, raw gluten was degraded more efficiently by AN-PEP than baked gluten. We conclude that the meal composition influences the amount of AN-PEP needed for gluten elimination. Therefore, AN-PEP should not be used to replace a gluten free diet, but rather to support digestion of occasional and/or inadvertent gluten consumption.

ver más...

Volver al índice

Pág. 9 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud PROYECTOS Alimentos saludables con impronta incaica y oriental Publicada el 28/05/2015

Investigadores del CONICET estudian las propiedades de semillas y algas de culturas no occidentales para incorporarlos a la dieta local. ver más...

Volver al índice

Pág. 10 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud PATENTES Composición probiótica no calórica y método de preparación Publicada el 10/06/2015

A probiotic composition comprising at least one viable probiotic microorganism having a biological or therapeutic activity in the gastrointestinal tract and a carrier suitable for human consumption is disclosed. The probiotic composition may contain drinking water and electrolytes and the probiotic microorganism may be spores of a probiotic microorganism. Also provided are methods of treating acute or chronic diarrhea and of improving immune function, digestive health, and/or intestinal flora by administering the probiotic composition. In addition, a food additive comprising at least one viable probiotic microorganism having a biological or therapeutic activity in the gastrointestinal tract and a carrier suitable for human consumption is provided. ver más...

Preparación e incorporación de co-productos en bebidas para mejorar la nutrición y atributos sensoriales Publicada el 27/05/2015

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. ver más...

Volver al índice

Pág. 11 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Polvo nutricional completo y método de preparación del mismo Publicada el 20/05/2015

The invention discloses complete nutritional powder and a preparation method thereof. The powder is characterized by containing vitamin B1, vitamin B2, vitamin B6, pantothenic acid, niacin, vitamin B 12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber powder, inulin, isolated soy protein powder, black bean extract, Brazil mushroom extract, soya bean lecithin, semen phaseoli extract, L-carnitine, [beta] carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame, and acesulfame. The complete nutritional powder is a specifically developed nutritional food, which is highly matched with low sugar diet and moderate exercise in a solution for treating obesity and high blood pressure, high blood sugar and high blood fat. The solution is capable of treating obesity, blood pressure, blood sugar and blood fat with excellent rehabilitation results and is suitable for wide promotion. ver más...

Composiciones y métodos para fermentos ricos en vitaminas Publicada el 13/05/2015

The principles of the present invention provide novel compositions and methods for naturally enriching beverages with multiple vitamins. The method includes fermenting beverages, such as fruit juices, in a single step with a microorganism capable of producing at least four vitamins, such as vitamin B12, vitamin K, folate, and biotin. ver más...

Volver al índice

Pág. 12 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Composición saludable para disminuir el colesterol, para uso en alimentos, bebidas, suplementos de salud y alimentos médicos Publicada el 06/05/2015

Disclosed is a composition consisting of beta-glucan (1,3), (1,4) [beta]-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods. ver más...

Composición nutricional para mujeres embarazadas con perfil de insulina y glucosa beneficiosos Publicada el 15/04/2015

The present disclosure is directed to a nutritional powder, a translucent reconstitutable beverage formed therefrom, and methods relating thereto. The nutritional powder and beverage are adapted to include the proper balance of proteins, lipids, carbohydrates, vitamins and minerals appropriate for a pregnant woman. The nutritional compositions further stem the glycemic response and improve glycemia and insulinemia during gestational and lactating periods for preventing or reduce the incidence of glucose intolerance later in life. ver más...

Volver al índice

Pág. 13 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud NOTICIAS Menos sodio para embutidos Publicada el 04/06/2015

Por la naturaleza de los productos cárnicos, la sal es un ingrediente necesario, sin embargo la industria tiene en sus manos una gran responsabilidad y oportunidad de crear productos más bajos en sodio. ver más...

Aplicaciones funcionales y tecnológicas de la chía en los alimentos Publicada el 21/05/2015

La chía es una fuente natural de ácidos grasos omega-3, fibra y proteínas y otros componentes nutricionales importantes como antioxidantes. ver más...

Volver al índice

Pág. 14 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Descubren nuevo ingrediente para alimentos funcionales Publicada el 18/05/2015

En un trabajo de investigación publicado en la revista “Food Science and Technology”, científicos de la Universidad de Granada (UGR) y de la Estación Experimental del Zaidín (CSIC), ambas de España, evaluaron las propiedades biológicas de los subdproductos derivados de empresas productoras de café, como los posos de café (PC) o el coffee silverskin (CS), conocido en español como ‘cascarilla’. ver más...

Declaran importancia de la micronutrición Publicada el 08/05/2015

Ysonut informó que los tratamientos basados en la Micro-nutrición, es una alternativa para abordar la obesidad y prevenir enfermedades como el síndrome metabólico. ver más...

Volver al índice

Pág. 15 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Descubren que los posos del café tienen una capacidad antioxidante hasta 500 veces superior a la vitamina C Publicada el 06/05/2015

Científicos de la Universidad de Granada y de la Estación Experimental del Zaidín (CSIC) han descubierto que los posos del café tienen una capacidad antioxidante muy elevada, hasta 500 veces superior a la vitamina C, y pueden ser reutilizados para elaborar alimentos funcionales con grandes cualidades saludables para los humanos. ver más...

El CSIC desarrolla ‘snacks’ saludables a partir de las proteínas del huevo Publicada el 04/05/2015

Investigadores del Consejo Superior de Investigaciones Científicas (CSIC) han desarrollado snacks empleando una técnica basada en la hidrólisis del huevo. Los científicos creen que estos nuevos productos podrían llegar a convertirse en una alternativa saludable a los alimentos dulces o salados que se suelen consumir entre horas, y que normalmente se consideran poco saludables por sus elevadas cantidades de sal, grasas y azúcares. ver más...

Volver al índice

Pág. 16 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud El proyecto Food4Me, financiado por la UE, sienta las bases de la nutrición personalizada como vía para mejorar la salud pública Publicada el 23/04/2015

Food4Me fue un proyecto de cuatro años de duración que recibió fondos de la Comisión Europea. Su objetivo era identificar los retos y las oportunidades de la nutrición personalizada mediante un estudio europeo sobre la materia realizado a través de Internet. En el marco de la investigación se estudió el desarrollo de modelos de negocio, las actitudes de los consumidores, los avances tecnológicos y las cuestiones éticas y legales. Del estudio paneuropeo del proyecto, en el que participaron más de 1 500 personas, se desprende que los consejos nutricionales personalizados resultan más eficaces para mejorar los hábitos alimentarios que el asesoramiento convencional dirigido a la población en general. ver más...

Formulan nuevos yogures con alto contenido de proteína y mayor capacidad saciante Publicada el 21/04/2015

Investigadores de la Universitat Politècnica de València y el Instituto de Agroquímica y Tecnología de Alimentos (IATA) del Consejo Superior de Investigaciones Científicas Español (CSIC) han obtenido en el laboratorio un nuevo yogur con alto contenido de proteína y mayor capacidad saciante. ver más...

Volver al índice

Pág. 17 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Presenta FAO Observatorio de Alimentos Publicada el 20/04/2015

La FAO presentó su Observatorio de Seguridad Alimentaria y Nutricional para proveer información sobre indicadores de acceso a la alilmentación y la situación de nutrición de la población. ver más...

Realzan beneficios de la soya para la salud Publicada el 20/04/2015

El Consejo Exportador de Soya de Estados Unidos (USSEC) dio a conocer los beneficios únicos de la soya que permiten tener una vida saludable. Todas aquellas personas que busquen tener una vida más saludable deben saber que la soya ofrece grandes beneficios a su salud. ver más...

Volver al índice

Pág. 18 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Center for Food Innovation desarrolla bebida deportiva rica en proteínas Publicada el 13/04/2015

A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players is now available. Dr. Pete’s Recovery Drink, a chocolate milk infused with an innovative research-based protein formula, is currently on sale at Café Laura in Mateer Building and will be available in the near future at Berkey Creamery. ver más...

Volver al índice

Pág. 19 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud MERCADO FIAB y la FEN se alían para impulsar la colaboración entre la ciencia y la industria en materia de nutrición Publicada el 06/05/2015

La Federación Española de Industrias de la Alimentación y Bebidas (FIAB) y la Fundación Española de la Nutrición (FEN) han firmado hoy un convenio de colaboración por el que se comprometen al fomento y desarrollo de actividades en el ámbito de la Nutrición y la Alimentación para, entre otros, incentivar la educación, fomentar la investigación y la difusión de conocimientos. Así, con este acuerdo se busca favorecer la coordinación entre los estamentos científicos y las industrias alimentarias en todos los temas relacionados con la nutrición y su promoción. ver más...

Volver al índice

Pág. 20 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud LEGISLACIÓN Modificación del Decreto Reglamentario 528/11 sobre Atención Médica, Investigación, Capacitación Profesional en la Detección Temprana, Diagnóstico y Tratamiento de la Enfermedad Celíaca Publicada el 05/05/2015

Decreto reglamentario, Salud pública, enfermedades, enfermedad celíaca, modificación de la reglamentación, Derecho administrativo, Derecho constitucional Se Modifica el Decreto Reglamentario 528/11 sobre Atención Médica, Investigación, Capacitación Profesional en la Detección Temprana, Diagnóstico y Tratamiento de la Enfermedad Celíaca ver más...

Volver al índice

Pág. 21 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud EVENTOS Participación en el Congreso Argentino de Nutrición Publicada el 10/06/2015

Durante los días 19, 20, 21 y 22 de mayo se llevó a cabo en el Centro de Convenciones de Salta el XII Congreso Argentino de Graduados en Nutrición bajo el lema Por el derecho a la alimentación, organizado por la Federación Argentina de Graduados en Nutrición, en la Provincia de Salta. ver más...

22º Congreso europeo sobre obesidad Publicada el 12/05/2015

6-9 May 2015. Prague, Czech Republic. We are pleased to announce that the 22nd European Congress on Obesity (ECO2015) has been granted 21 European CME credits (ECMEC) by the European Accreditation Council for Continuing Medical Education (EACCME). ver más...

Volver al índice

Pág. 22 Mayo - Junio 2015

Boletín de novedades

Nutrición y Salud Seminario web: El rol de la industria en la lucha contra la malnutrición Publicada el 01/05/2015

6 de mayo, 2015. Suiza. La malnutrición es un problema general a nivel mundial, ya que las personas no consumen el nivel suficiente de nutrientes esenciales. A su vez, la obesidad se ha convertido en una preocupación creciente porque se consumen demasiados alimentos para el nivel de actividad. ver más...

Volver al índice

Boletín de novedades

Mayo - Junio 2015

Alimentos y Bebidas Tecnologías y Procesos PRESERVACIÓN Y PROCESOS DE TRANSFORMACIÓN

Mayo - Junio 2015

Boletín de novedades

Índice

REVISTAS Index-Report-FLAG

Combinación de tratamiento de altas presiones, calentamiento suave y efectos del tiempo de... Influencia de los procesos y pretratamientos de secado sobre las características nutricion... Pasteurización post-envasado de embutidos asistida por ultrasonido

2 3 3

PUBLICACIONES CIENTÍFICAS Aplicaciones de ciclodextrinas en alimentos: mejoramiento de la retención de aceites esenc... Tratamiento solar foto-fenton de aguas residuales para la industria de bebidas: Intensific... Uso de la alcachofa de Jerusalén como nutriente funcional en el desarrollo de alimentos ex... Efecto antomicrobiano sinérgico del carvacrol y timol en láminas de nanocompuestos de arci... Mejoramiento de la separación almidón-pulpa en el proceso de filtración centrífuga: Efecto... Impregnación supercrítica y liberación cinética de 2-nonanona en películas de LLDPE usadas... Estudios toxicológicos del compuesto principal organosulfurado derivado del Allium sp. des...

5 6 7 7 9 10 11

PATENTES Cápsula y método para preparar un alimento líquido mediante centrifugación Proceso para la inoculación directa a partir de fermentos concentrados congelados y dispos... Uso de salvado de lupino en alimentos ricos en fibra Procesador de alimentos con funciones de trituración y/o rebanadora Dispositivo de monitoreo de temperatura para sistema de monitoreo de flujo de trabajo Métodos, aparato y proceso para la fabricación de productos comestibles utilizando la elec...

12 12 13 13 14 14

NOTICIAS La refrigeración evaporativa en los procesos industriales de la producción alimentaria Tetra Pak lanza nuevo manual de procesamiento de lácteos Tecnologías innovadoras para la industria de alimentos

15 15 16

Mayo - Junio 2015

Boletín de novedades

Índice

Propiedades sensoriales, un criterio más para la mejora genética del trigo Molinos de procesamiento a gran escala de masas de cacao Klüber Lubrication desarrolla un avanzado aceite sintético adherente para las cadenas de l... Los extractos de microalgas marinas alargan la vida útil del aceite de oliva Residuos de medicamentos veterinarios en alimentos La seguridad alimentaria y nutricional, el cambio climático y los suelos, prioridades en l... 2050: la escasez de agua en varias zonas del mundo amenaza la seguridad alimentaria y los ... El papel de EFSA en la evaluación de riesgos biológicos en alimentos

16 17 17 18 18 19 19 20

MERCADO JBT lidera el camino en la esterilización de envases flexibles

21

FINANCIAMIENTO ANR 1600 2014 C2 - Proceso de evaluación

22

EVENTOS Fispal Tecnología

23

Pág. 2 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos REVISTAS Combinación de tratamiento de altas presiones, calentamiento suave y efectos del tiempo de almacenaje como medios para mejorar las propiedades de barrera de películas para envasado a base de gelatina utilizando el modelado de superficie de respuesta Publicada el 30/05/2015

Publication date: 30 May 2015 Source: Innovative Food Science & Emerging Technologies Author(s): Stefano Molinaro , Malco Cruz-Romero , Alessandro Sensidoni , Michael Morris , Corrado Lagazio , Joe P. Kerry The optimum combination of high-pressure (HP), mild temperature application and holding time on pigskin-derived, gelatin-based, film-forming solutions to improve the barrier properties of packaging films was determined using response surface methodology. Results showed that the variable response oxygen transmission rate (OTR) decreased significantly using a combination of temperature, time, and the interaction between pressure and time. The determined optimum conditions to minimize the OTR were high pressure treatment (600 MPa) and holding time (30 min), while maintaining the temperature at 20.5°C. In parallel, films obtained at the optimum conditions (OPT) were characterized for structural, thermal, mechanical, water vapour transmission rate (WVTR) and colour properties. OPT films were significantly affected by mechanical (TS), thermal (T m), WVTR properties and redness a* values compared to untreated control samples. Overall, a combination of HP, mild temperature and holding time on film-forming solutions showed interesting potential in altering film characteristics, especially in the enhancement of barrier properties. Industrial relevance Results obtained in this study are of considerable importance for the film development and the shelf-life of food products packaged in films treated with the methodology used in the current work.

ver más...

Volver al índice

Pág. 3 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Influencia de los procesos y pretratamientos de secado sobre las características nutricionales y bioactivas de verduras deshidratadas: Reseña Publicada el 21/05/2015

Drying has been applied to vegetables in order to preserve, store and transport these food products. However, drying implies not only physical changes, easily detectable by the consumer through visual assessment, but also chemical modifications. These are not always visible, but are responsible for alterations in colour, flavour and nutritional value, which compromise the overall quality of the final product. The main chemical changes associated with drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds sensitive to heat, light and oxygen. Moreover, nutrient losses are inevitably associated with leaching as a result of the water removal from the vegetable during the drying process. In order to prevent or reduce nutrient losses and thus improve the quality of dried products, pretreatments are often applied. In this review, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented. The influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed. Blanching with steam, water or chemical solutions is the most commonly used, but power ultrasound, ohmic blanching, osmotic and edible coatings pretreatments have also been reported. The influence of the drying processes and conditions on nutritional contents and bioactive characteristics is also presented. ver más...

Volver al índice

Pág. 4 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Pasteurización post-envasado de embutidos asistida por ultrasonido Publicada el 19/05/2015

Publication date: 19 May 2015. Source: Innovative Food Science & Emerging Technologies Author(s): Alexandre José Cichoski , Cristine Rampelloto , Marianna Stefanello Silva , Heloisa Cristina de Moura , Nelcindo Nascimento Terra , Roger Wagner , Cristiano Ragagnin de Menezes , Érico Marlon Moraes Flores , Juliano Smanioto Barin Ultrasound (US) is proposed to reduce temperature and accelerate the process of pasteurization of packaged hot dog sausages. Sausages were pasteurized in an ultrasonic bath (25kHz, 200W) for 10.53min at 74°C with (US) and without ultrasound (WUS) and also with conventional pasteurization (CT, water bath at 82°C, 16min to reach 73°C inside of sausages). The temperature was 3.9°C higher inside of pasteurized sausages using US in comparison to WUS. Sausages were stored by 60days and physico-chemical and microbiological parameters were evaluated. US treatment inhibited the growth of psychrotrophic and lactic bacteria, reduced the lipid oxidation and promoted little pH and texture modifications during storage, improving the pasteurization. However, no information are available about the possible generation of toxic substances after US processing and further investigations must be carried out before the industrial scale-up of the process. Industrial relevance An improvement on the effect of pasteurization of packaged sausages could be obtained by the use of ultrasound, reducing the time and the temperature used in conventional process and improving the shelf life of product without changes in its physical and chemical characteristics. The adaptation of the proposed process is relatively simple to be performed in conventional equipment used in industry and has potential for continuous processing and scale up. Because no information are available about the possible generation of toxic substances after the ultrasound process, further investigations must be carried out before the industrial scale-up of the process. ver más...

Volver al índice

Pág. 5 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos PUBLICACIONES CIENTÍFICAS Aplicaciones de ciclodextrinas en alimentos: mejoramiento de la retención de aceites esenciales, liberación controlada y actividad antiradical Publicada el 15/06/2015

Publication date: 15 June 2015. Source: Carbohydrate Polymers Author(s): Miriana Kfoury , Lizette Auezova , Hélène Greige-Gerges , Sophie Fourmentin Essential oils (EOs) are gaining great interest as alternatives for harmful synthetic food preservatives. Due to their volatile nature, they could be applied in food packaging to improve food quality and extend shelf-life. To provide long-term effects of EOs by increasing their retention and ensuring controlled release of their components, they could be encapsulated in cyclodextrins (CDs). Herein, the ability of six CDs to retain nine EOs and to bind their individual components was investigated. Retention capacities and binding abilities of CDs were assessed by static headspace-gas chromatography (SH-GC) using a new validated “rapid method”. The ability of CDs to generate controlled release systems was examined by multiple headspace extraction (MHE). Finally, radical scavenging activity of free and encapsulated EOs was evaluated. The highest retention capacity towards the studied EOs was obtained for -CD and its derivatives (69-78%). Also, -CD and its derivatives showed, with one exception, the highest Kf values for all the studied guests. In addition, encapsulation in CDs reduced the releasing rate of EO components (from 1.43 to 2.43-fold for -CD/S. montana EO used as a model). Furthermore, the inclusion complexes showed higher ABTS + scavenging capacity than the free EOs. Results confirmed the usefulness of CDs as encapsulant for EOs and should encourage their application in food and as part of active packaging systems. ver más...

Volver al índice

Pág. 6 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Tratamiento solar foto-fenton de aguas residuales para la industria de bebidas: Intensificación con ferrioxalato Publicada el 15/06/2015

Publication date: 15 June 2015 Source: Chemical Engineering Journal, Volume 270 Author(s): A. Durán , J.M. Monteagudo , J. Gil , A.J. Expósito , I. San Martín The mineralization of industrial wastewater from beverage industries during a solar photo-Fenton enhanced process mediated by ferrioxalate complexes was evaluated as an alternative to reduce the total treatment time required for conventional anaerobic digestion procedures in a compound parabolic collector (CPC) pilot plant. Under selected conditions (H2O2 flowrate=460mL/h, H2C2O4 flowrate=2100mL/h, [Fe]0 =150mg/L, pH=2.79, medium solar power=35.8Wh) and continuous operation, 70.6% and 96.6% of the total organic carbon (TOC) was removed from industrial effluent with an initial TOC concentration of 1386.8mg/L after 55 and 125min, respectively. In addition, this process completely removed the toxicity and COD and removed 99.8% of the BOD5. First, the physico-chemical pre-treatment of raw wastewater was performed based on sedimentation to remove suspended solids and reduce the turbidity by 91%. The effects of the variables were studied during two different irradiation periods. Solar power is the main factor that influences mineralization during the first 60Wh of accumulated energy due to the generation of hydroxyl radicals. However, solar power is unimportant at the end of the process (150Wh of accumulated energy), when the molecular reaction mechanism between H2O2 and the intermediates is predominant. The overall mineralization process (k =0.0096min1) occurs due to the contributions of the photo-Fenton process (k =0.0044min1) and the ferrioxalate photochemistry (k =0.003min1). The synergism between both processes was 22.9% based on the first order rate constants for TOC removal.

ver más...

Volver al índice

Pág. 7 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Uso de la alcachofa de Jerusalén como nutriente funcional en el desarrollo de alimentos extruídos con bajo índice glicémico Publicada el 15/06/2015

Publication date: 15 June 2015. Source: Food Chemistry, Volume 177 Author(s): Ana Radovanovic , Valentina Stojceska , Andrew Plunkett , Slobodan Jankovic , Dragan Milovanovic , Snezana Cupara This study considers the use of dry Jerusalem artichoke (JA) as a functional nutrient in developing food products with enhanced nutritional characteristics and low glycaemic index (GI). Three different formulations based on buckwheat and JA were developed and processed using extrusion technology. Nutritional properties including the levels of total dietary fibre (TDF), protein, inulin, total carbohydrates and lipids were analysed. A clinical study was performed on ten healthy volunteers (aged between 21 and 56) to determine the level of GI and glycaemic load (GL). The results revealed that JA significantly (P <0.05) increased the levels of TDF and inulin whilst decreasing carbohydrates, lipids and proteins. The resulting products had a significant (P <0.05) effect on IAUC between reference food and extruded products, GI and GL. Samples containing 80% of Jerusalem artichoke were considered as a low GI food whilst samples containing 30% and 60% of Jerusalem artichoke as a medium GI food. A similar trend was seen in terms of GL. ver más...

Volver al índice

Pág. 8 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Efecto antomicrobiano sinérgico del carvacrol y timol en láminas de nanocompuestos de arcilla/polímero sobre el moho gris en fresas Publicada el 14/06/2015

Publication date: 14 June 2015. Source: LWT - Food Science and Technology Author(s): Víctor H. Campos-Requena , Bernabé L. Rivas , Mónica A. Pérez , Carlos R. Figueroa , Eugenio A. Sanfuentes The in vivo synergistic antimicrobial effects of the essential oils constituents (EOCs) carvacrol (CRV) and thymol (TML) included in low-density polyethylene/organically modified montmorillonite (LDPE/OMM) nanocomposite films were evaluated using strawberries inoculated with Botrytis cinerea. XRD analysis of a LDPE/OMM nanocomposite showed an increase in the interlayer distance with respect to the original nanoclay, indicating an intercalated morphology. Improved packaging properties, such as mechanical, thermal and rheological properties, with respect to the neat LDPE were achieved. An approximately 15 % decrease in the release rate of the EOCs compared to neat LDPE was observed, indicating the potential of the films to function as controlled-release food packaging material. A synergistic antimicrobial effect was observed for the CRV:TML mixture against Botrytis cinerea compared to a film containing only CRV, when the films were applied by indirect contact with the strawberries. The IC50 of the EOCs in the film was reduced from 40.4 mg g–1 (CRV only) to 13.2 mg g–1 (CRV:TML 50:50). Therefore, with only one third of the total EOCs concentration required for the single EOCs films, the CRV:TMLcontaining film provides effective inhibition of B. cinerea but without significant (p<0.001) organoleptic alteration in strawberries, as described by discriminative sensory analysis.

ver más...

Volver al índice

Pág. 9 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Mejoramiento de la separación almidón-pulpa en el proceso de filtración centrífuga: Efectos del tamaño y variedad de las partículas de raíz de yuca sobre la separación de gránulos libres de almidón Publicada el 29/05/2015

Publication date: 29 May 2015. Source: Food and Bioproducts Processing Author(s): Kanchana Saengchan , Montira Nopharatana , Ruenrom Lerdlattaporn , Warinthorn Songkasiri Cassava root and starch are used for human food consumption, animal feed and raw material for various industries, including the renewable energy industry. The composition and structure of cassava root depends on variety, age, environmental conditions and planting season. Starch granules following rasping step are divided into free and bound starch; the latter remains in the pulp and is difficult to separate, while the former is not bound inside the pulp complex structure. In a starch extractor, cassava starch granules are separated from pulp through the mechanisms of centrifugation and filtration. This research aimed to study the effects of particle size and variety of cassava root, centrifugation and filtration mechanisms on free starch granule separation efficiency. Three cassava root varieties, Rayong 9, Rayong 11 and Kasetsart 50, were classified by particle size after grinding and sieving. Experiments were conducted at various relative centrifugal forces (0-487G) and pressure drops (2.5-12.0kPa). The free starch separation efficiency increased with decreasing particle size of all cassava root varieties. The grinding of cassava root into small pieces caused cell wall breakage, facilitating free starch separation from the pulp. As the RCF increased, some bound starch granules were released due to the force acting on the cassava pulp. The pressure drop in filtration process drove the free starch granules to pass through the screen although this force was insufficient to separate the bound starch granules from the fiber.

ver más...

Volver al índice

Pág. 10 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Impregnación supercrítica y liberación cinética de 2-nonanona en películas de LLDPE usadas para envases activos de alimentos Publicada el 11/05/2015

Publication date: 11 May 2015. Source: The Journal of Supercritical Fluids Author(s): Adrián Rojas , Daniela Cerro , Alejandra Torres , María José Galotto , Abel Guarda , Julio Romero The impregnation of active compounds in polymeric matrices using supercritical carbon dioxide (scCO2) is a well-known technique, which is currently used to formulate controlled drug release materials. In this study, supercritical impregnation of 2-nonanone in linear low-density polyethylene (LLDPE) was done in order to prepare active polymer films to be used in food packaging. Impregnation tests were carried out in a high-pressure cell, at 313K with pressures ranging from 12 to 22MPa and at two different depressurization rates: 1.0 and 10.0MPamin1. This procedure allowed the preparation of films containing 2-nonanone at concentrations varying from 0.21 to 0.34 w/w %. Higher concentrations of 2-nonanone in LLDPE were obtained for impregnations done at lower pressures and the lowest depressurization rate. Release experiments showed that the depressurization rate of the impregnation process is a key parameter, which significantly affects the initial content of the active compound in the polymer. Simultaneously, a phenomenological mass transfer model has been used to describe the release of 2-nonanone from the polymer to a food simulant. This model was used to correlate the experimental release kinetic data, obtaining the values of diffusion coefficient of 2-nonanone in LLDPE, which were quantified between 3.0×1012 and 3.6×1012 m2 s1 when depressurization rate was 10.0MPamin1 and 6.8×1012 m2 s1 when its value was 1.0MPamin1. Graphical abstract

ver más...

Volver al índice

Pág. 11 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Estudios toxicológicos del compuesto principal organosulfurado derivado del Allium sp. destinado para uso en envasado activo de alimentos Publicada el 06/05/2015

Publication date: 6 May 2015. Source: Food and Chemical Toxicology Author(s): María Llana-Ruiz-Cabello , Daniel Gutiérrez-Praena , María Puerto , Silvia Pichardo , F. Javier Moreno , Alberto Baños , Cristina Nuñez , Enrique Guillamón , Ana María Cameán Some plant extracts have been proposed as potential alternative to the use of synthetic preservatives in the food industry. Among those, extracts from Allium species exhibit interesting antimicrobial and antioxidant properties for the food packaging industry. The present work aims to assess the usefulness and potential safety of the major organosulfur compound present in a commercial Allium sp. extract (PROALLIUM AP®), namely propyl thiosulphinate oxide (PTSO). For this purpose, its antimicrobial activity was studied in a wide range of microorganisms. Moreover, cytotoxicity and ultrastructural cellular damages caused by PTSO were studied in two human cell lines, Caco-2 and HepG2, being the colonic cells more sensitive to this compound. Finally, the protective role of PTSO against an induced oxidative situation was evaluated in the human intestinal Caco-2 cells. The results revealed damage at high concentration, although no significant adverse effects were recorded for the concentration to be used in food packaging. Moreover, the in vivo study also revealed the potential safety use at the established concentrations. In addition, the antimicrobial properties and the antioxidant role of PTSO were confirmed. Therefore, this compound could be considered as a good natural alternative to synthetic preservatives used in the food packaging industry.

ver más...

Volver al índice

Pág. 12 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos PATENTES Cápsula y método para preparar un alimento líquido mediante centrifugación Publicada el 03/06/2015

A single-use capsule for preparing a food liquid from a food substance contained therein. The capsule has an upper wall, a lower wall, and a side wall connecting the upper and lower walls, wherein the walls form an enclosure that contains the food substance. The capsule also has a sealed interface connecting the upper and lower walls and a liquid collecting cavity located between the side wall and sealed interface. The sealed interface is configured to open under a predetermined fluid pressure in the capsule to allow the food liquid to leave the capsule. Also, a method for preparing a food liquid from the capsule by passing water through the food substance using centrifugal forces for producing the food liquid. ver más...

Proceso para la inoculación directa a partir de fermentos concentrados congelados y dispositivo asociado Publicada el 03/06/2015

Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are continuously injected, from the container, into a flow of liquid to be inoculated. ver más...

Volver al índice

Pág. 13 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Uso de salvado de lupino en alimentos ricos en fibra Publicada el 03/06/2015

A process (10) for producing food-grade lupin brain is described. The process (10) comprises the steps of separating (14) the lupin hulls (18) from the seed kernels (16) and milling (20) the lupin bulls to from lupin bran (22) with particle size of between 10 5 4000 micrometers. A high-fibre food product (42) made from a dry ingredient mix (24) comprising 1-50% by weight of food-grade lupin bran (22) is also described. ver más...

Procesador de alimentos con funciones de trituración y/o rebanadora Publicada el 27/05/2015

Provided is a food processor with shredding and/or slicing functions, including a driving device and a main component; the main component includes a main body, a lid, a transmission axle and a cutterhead component; the cutterhead component includes a fixed cutterhead and a movable cutterhead, a cutter body is disposed on the fixed cutterhead or the movable cutterhead, a cutting channel is formed between a cutting edge of the cutter body and the movable cutterhead or the fixed cutterhead for cut-out food passing through; the main component further includes a height adjusting mechanism configured to adjust a height of the cutting channel, and an operation part of the height adjusting mechanism is disposed on the lid. With the food processor of the present disclosure, the thickness of cut-out food can be adjusted without removing the lid, which is convenient for operating. ver más...

Volver al índice

Pág. 14 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Dispositivo de monitoreo de temperatura para sistema de monitoreo de flujo de trabajo Publicada el 06/05/2015

A host device and temperature monitoring device (TMD) integrated assembly that can automatically collect temperature data and interface with a workflow management system. The TMD is provided in a portable housing and incorporates one or more temperature sensors, such as a physical probe, infrared sensor, or RFID transceiver, along with an interface for communicating via a wired connection with a host device that has been programmed with temperature management tasks. The TMD may be used to automatically collect temperatures and provide the data to the host for monitoring and tracking as part of a comprehensive workflow management system that includes food safety monitoring and compliance programs. ver más...

Métodos, aparato y proceso para la fabricación de productos comestibles utilizando la electroporación irreversible y/o electrólisis Publicada el 06/05/2015

A method, apparatus, and system for the making of edible products for humans and animals, such as pets, using low voltage irreversible electroporation and or electrolysis device(s). In particular, aspects of this technology relate to the making of foods, food ingredients, supplements, and bio-components for human or animal consumption. Specifically, aspects of the technology relate to the making of foods, food ingredients, supplements, and bio-components that do not contain preservatives for microbiological control, and are neither sterilized nor pasteurized by using chemical, thermal or radioactive methods or combinations thereof. ver más...

Volver al índice

Pág. 15 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos NOTICIAS La refrigeración evaporativa en los procesos industriales de la producción alimentaria Publicada el 11/06/2015

Los sistemas húmedos de refrigeración, es decir, torres de refrigeración y condensadores evaporativos, son fundamentales en los procesos que requiere la industria alimentaria en su conjunto. La refrigeración evaporativa asegura al sector unos niveles de eficiencia energética y seguridad que no se conseguirían con ningún otro a la hora de garantizar la conservación de una temperatura adecuada y estable en el proceso de manufactura de los alimentos. En la industria alimentaria, esta tecnología se utiliza en, aproximadamente, las dos terceras partes de las instalaciones. ver más...

Tetra Pak lanza nuevo manual de procesamiento de lácteos Publicada el 10/06/2015

Tetra Pak ha lanzado una nueva edición de su Manual de procesamiento de lácteos, un libro de referencia de la industria que proporciona orientación sobre los pasos operativos clave de elaboración de productos lácteos. ver más...

Volver al índice

Pág. 16 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Tecnologías innovadoras para la industria de alimentos Publicada el 15/05/2015

A cargo de expertos internacionales, comenzó en el INTI un ciclo de conferencias que tiene como fin difundir los últimos avances en materia de tecnologías aplicadas a alimentos cárnicos. ver más...

Propiedades sensoriales, un criterio más para la mejora genética del trigo Publicada el 13/05/2015

Con el objetivo de estudiar la influencia de la variedad de trigo en la calidad sensorial del pan, el grupo de investigación de Mejora Genética de Plantas de la Universidad Politécnica de Madrid (UPM) ha elaborado el perfil sensorial de cinco variedades de trigo: tres de trigo panadero (Triticum aestivum ssp. vulgare L.) y dos de trigo espelta (T. aestivum ssp.spelta) y han encontrado diferencias significativas entre ellos, lo que les ha llevado a proponer la conveniencia de considerar las propiedades sensoriales como un criterio más de selección en futuros trabajos de mejora genética del trigo. ver más...

Volver al índice

Pág. 17 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Molinos de procesamiento a gran escala de masas de cacao Publicada el 12/05/2015

Caotech ofrece productos para la mezcla, molienda, conchado para diferentes aplicaciones y procesamiento de licor de cacao. Caotech brinda proyectos llave en mano en todo el mundo de la industria del cacao, chocolate, compuesto, helados y panadería. ver más...

Klüber Lubrication desarrolla un avanzado aceite sintético adherente para las cadenas de la industria alimentaria Publicada el 03/05/2015

Klüber Lubrication, una de las empresas pioneras en la fabricación de lubricantes especiales, ha desarrollado un avanzado aceite sintético para cadenas de la industria alimentaria, Klüberfood NH1 CX 4-220, que se presentó en el marco de Bta. ver más...

Volver al índice

Pág. 18 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos Los extractos de microalgas marinas alargan la vida útil del aceite de oliva Publicada el 28/04/2015

Investigadores del departamento de Química Física y Analítica de la Universidad de Jaén revelan que la vida útil del aceite de oliva mejora con el aporte de extractos de microalgas marinas ricas en carotenoides, unas moléculas con capacidad antioxidante. Estos elementos bioactivos aumentan la protección del aceite frente a la rancidez o deterioro que sufren los ácidos grasos cuando entran en contacto con el aire. Al frenar este proceso, se consigue alargar la fecha de consumo. ver más...

Residuos de medicamentos veterinarios en alimentos Publicada el 23/04/2015

Food-producing animals may be treated with veterinary medicines to prevent or cure disease. The medicine may leave residues in the food from such treated animals. Food can also contain residues of pesticides and contaminants to which animals have been exposed. In all cases, the levels of residues in food should not harm the consumer. ver más...

Volver al índice

Pág. 19 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos La seguridad alimentaria y nutricional, el cambio climático y los suelos, prioridades en la agenda de la FAO y la UE Publicada el 16/04/2015

La seguridad alimentaria y nutricional, el cambio climático y los suelos se encuentran entre los principales temas incluidos para los próximos meses en la agenda común de trabajo entre la FAO y la Unión Europea (UE). Así se ha establecido en una serie de reuniones entre el Director General de la FAO, José Graziano da Silva, y representantes de alto nivel de la UE celebradas esta semana en Bruselas.

ver más...

2050: la escasez de agua en varias zonas del mundo amenaza la seguridad alimentaria y los medios de subsistencia Publicada el 14/04/2015

En 2050 habrá agua suficiente para producir los alimentos necesarios para una población mundial que superará los 9 000 millones de personas, pero el consumo excesivo, la degradación de los recursos y el impacto del cambio climático reducirá el suministro de agua en muchas regiones, especialmente los países en desarrollo, según advierten la FAO y el Consejo Mundial del Agua (CMA) en un informe publicado hoy. ver más...

Volver al índice

Pág. 20 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos El papel de EFSA en la evaluación de riesgos biológicos en alimentos Publicada el 01/04/2015

En enero de 2002 se crea la Autoridad Europea de Seguridad Alimentaria (European Food Safety Authority, en adelante EFSA) como un instrumento básico para garantizar la inocuidad de los alimentos que se comercializan y consumen en los Estados ... ver más...

Volver al índice

Pág. 21 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos MERCADO JBT lidera el camino en la esterilización de envases flexibles Publicada el 21/04/2015

Recently, JBT has developed a breadth of technologies that allow flexible packages to be run using a variety of sterilization technologies. ver más...

Volver al índice

Pág. 22 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos FINANCIAMIENTO ANR 1600 2014 C2 - Proceso de evaluación Publicada el 07/05/2015

El Fondo Tecnológico Argentino (FONTAR) anuncia los resultados del proceso de evaluación de la convocatoria ANR 1600 2014 C2 mediante Resolución de Directorio N° 157/15. ver más...

Volver al índice

Pág. 23 Mayo - Junio 2015

Boletín de novedades

Tecnologías y Procesos EVENTOS Fispal Tecnología Publicada el 26/05/2015

23-26 de junio, 2015. Sao Paulo, Brasil. La Fispal Tecnologia, Feria Internacional de Procesos, Embalajes y Logística para las Industrias de Alimentos y Bebidas, el evento más grande y completo del sector en Latinoamérica, llega a su 31ª edición con nuevas oportunidades de negocio y conocimiento ver más...

Volver al índice

Para más información: Programa Nacional de Vigilancia Tecnológica e Inteligencia Competitiva · VINTEC Dirección Nacional de Estudios (DNE) · Subsecretaría de Estudios y Prospectiva Ministerio de Ciencia, Tecnología e Innovación Productiva de la Nación Godoy Cruz 2320 3 piso (entre Guatemala y Paraguay) · (C1425FQD) · Buenos Aires · Argentina Tel: 4899-5300 int. 3004 · [email protected] · www.mincyt.gob.ar Entidades que colaboraron:

Trabajo realizado por: