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dc.contributor.author
Giménez, Cecilia Gabriela  
dc.contributor.author
Traffano Schiffo, Maria Victoria  
dc.contributor.author
Sgroppo, Sonia Cecilia  
dc.contributor.author
Sosa, Carola Andrea  
dc.date.available
2022-12-07T10:46:06Z  
dc.date.issued
2022-04  
dc.identifier.citation
Giménez, Cecilia Gabriela; Traffano Schiffo, Maria Victoria; Sgroppo, Sonia Cecilia; Sosa, Carola Andrea; Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions; MDPI; ChemEngineering; 6; 3; 4-2022; 1-16  
dc.identifier.issn
2305-7084  
dc.identifier.uri
http://hdl.handle.net/11336/180465  
dc.description.abstract
Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25◦C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25◦C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
MDPI  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
BIOACTIVE COMPOUNDS  
dc.subject
OVERALL MIGRATION  
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PACKAGING  
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POLYPHENOLS  
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PRODUCT DEVELOPMENT  
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QUANTITATIVE DESCRIPTIVE ANALYSIS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-07-04T19:58:15Z  
dc.journal.volume
6  
dc.journal.number
3  
dc.journal.pagination
1-16  
dc.journal.pais
Suiza  
dc.description.fil
Fil: Giménez, Cecilia Gabriela. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentina  
dc.description.fil
Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina  
dc.description.fil
Fil: Sgroppo, Sonia Cecilia. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina  
dc.description.fil
Fil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia; Argentina  
dc.journal.title
ChemEngineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2305-7084/6/3/34  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.3390/chemengineering6030034