Quinoa en la region arida de Coquimbo : balance de la investigacion tras la re-introduction de una cultura ancestral agricola y nutricional

La quínoa, quenopodiácea andina ancestral, produce granos de alto valor proteico y nutricional. En Chile, su alta diversidad genética le permitió permanecer en lugares muy aislados del altiplano, y en los secanos costeros y precordilleranos al menos de las regiones de O¿Higgins, del Maule y de la Araucanía. En la región de Coquimbo se perdió la tradición de cultivo y de consumo con la desaparición Diaguita. Varios estudios recientes, que involucran la cooperación de investigadores de todo el país y del extranjero, han apoyado la re-introducción de la especie en esta región árida. Estudios que muestran alta diversidad molecular, acorde a su amplia distribución geográfica, gran tolerancia a la sequía (riego deficitario) y a la salinidad, pudiendo rendir hasta una ton ha-1 en suelos con conductividades de hasta 10 dS/m. Manejos experimentales revelan rendimientos mayores, particularmente en los ecotipos de la zona centro-sur de Chile, siendo los altiplánicos los de mayor tolerancia a la sequía. La saponina, detergente natural presente en el pericarpo de las semillas, ofrece enormes oportunidades para varios usos industriales incluyendo el control de plagas y enfermedades agrícolas. El enorme potencial agroalimentario de la quínoa se basa en sus propiedades nutricionales que han demostrado gran beneficio para la salud humana. Todos estos estudios han motivado a agricultores regionales de todos los tamaños a redescubrir este cultivo. La motivación incentiva a expandir las oportunidades de procesamiento y de mercados internos y externos para este grano ancestral y sus subproductos y sugiere que la quínoa ha vuelto para quedarse

The gluten-free diet: Testing alternative cereals tolerated by celiac patients

A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs) from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition. © 2013 by the authors; licensee MDPI, Basel, Switzerland.This work was supported by the Spanish Ministry of Economy and Competitiveness (AGL2010-19643-C02-02 and TRA2009_0047), the European Regional Development Fund (FEDER) and Junta de Andalucía (Project P09AGR-4783).Peer Reviewe

Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd) protein isolates

The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of 09 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups

Effect of edible quinoa protein-chitosan based films on refrigerated strawberry ( Fragaria 7 ananassa ) quality

Background: Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results: On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions: Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits

Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film

Artículo de publicación ISIThe aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 ∘C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the filmwere measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. RESULTS: The tensile strength and elongation at break of the edible film were 0.45±0.29 MPa and 117.2%±7%, respectively. Thewater vapor permeabilitywas 3.3×10−12 ±4.0×10−13 gs−1 m−1 Pa−1. In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3–0.5 g citric acid 100 g−1) and lower pH (3.4–3.6) than control during storage; however, it showed reduced firmness (up to 38%). CONCLUSION: The use ofQ/CH/SO as a coating in fresh blueberrieswas able to control the growth ofmolds and yeasts during 32 days of storage, whereas the control showed an increasing ofmolds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days).INNOVA-CORFO 07CT9PUT-0

Artificial intelligence application for classification and selection of fish gelatin packaging film produced with incorporation of palm oil and plant essential oils

Supplementary material related to this article can be found, in the online version, at doi:https://doi.org/10.1016/j.fpsl.2020.100611.The k-Nearest Neighbor (KNN) algorithm was used to classify and select biodegradable packaging produced from fish gelatine incorporated with palm oil and clove and oregano essential oils. All reinforced films are highly resistant to attraction, with an emphasis on a sample of clove essential oil with a value of 53.18 MPa. Also, the addition of palm oil and essential oils increases the elasticity and thickness of the packages. The packages have antioxidant and antimicrobial properties with an inhibition zone for S. aureus of 11.73 and 11.23 mm for the film with essential oil of oregano and film with palm oil, respectively. KNN proved to be efficient for the classification and selection of packaging. The results highlighted the packaging with clove essential oil as the best for presenting the highest values of antioxidant activity, tensile strength, and elongation. Palm oil is an interesting alternative for applications in biodegradable films due to its antimicrobial activity, antioxidant properties, abundance, and low cost. Packaging made of fish gelatin with the addition of vegetable oils is a promising alternative for food applications.The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES) for the financial support.info:eu-repo/semantics/publishedVersio