Escuela de Nutrición y Dietética
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Item Enhancing the Oxidative Stability of Beeswax–Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties(MDPI, 2025-01-07) Contardo, IngridThe choice of antioxidant to be used in the formulation of an oleogel is crucial to determine its oxidative stability and functionality, as these factors can also affect the physical, chemical, and rheological properties of the oleogel. In this study, the effect of two antioxidants (ascorbic acid, AA, and alpha-tocopherol, AT) and their concentration (0.01, 0.02, and 0.03%) on the physical and chemical properties of beeswax and canola oil oleogels were evaluated. The results show that the type and concentration of antioxidants did not affect the thermal properties of the samples, and in FTIR analyses, no noticeable changes in spectra patterns are observed. Rheological analyses showed that the oleogels containing AA exhibited higher elasticity and resistance to deformation. Accelerated oxidative stability tests (storage at 50 ◦C and the Rancimat test) showed that AA effectively delayed oxidation. The induction time increased by 2.61-fold at higher concentrations, while AT did not significantly affect oxidation resistance. Overall, it was observed that AA improved oleogel firmness and OBC (up to 1.75-fold and 2.8%, respectively), whereas AT resulted in a softer and less stable gel structure. These results show the importance of antioxidant selection, indicating that hydrophilic antioxidants have promising applications in the formulation of beeswax oleogels.Item Conventional and ultrasound-assisted extractions of protein from sacha inchi (Plukenetia volubilis) and their impact on the physicochemical and structural characteristics(Applied Food Research, 2024-12) Contardo, IngridThis study aimed to evaluate the recovery of proteins from sacha inchi (SI) cake, using two methods: conventional extraction by alkaline solubilization (SIC, pH 10.5, time 60 min, solvent/sample ratio 40/1) and ultrasound-assisted method (SIUS), the latter undergoing optimization using response surface methodology. The protein powder concentrate obtained by SIUS reached a protein content of ∼ 72 % (dry weight, DW), under the optimized conditions of amplitude: 48 %, solvent/sample ratio: 50 mL/g and time: 19 min at pH 10.5, compared to that obtained using the conventional method with ∼77 % (DW). The physicochemical and structural characteristics differentiate both protein concentrates, the SIUS protein presented a slightly darker color, a narrower size particle distribution, a higher specific surface area, and a manifest denaturation as evidenced by the thermal analysis, compared to that obtained for SIC protein. The structural modifications of the proteins were evaluated by FTIR and circular dichroism (CD) spectroscopy, FTIR showed that the total proteins in SIUS had a decrease in β-sheet and an increase in β-turn configuration, whereas the soluble proteins evaluated by CD presented a marked decrease in α-helix and an increase in random coil and β-sheet configurations. The results contribute to offering information for future applications for both protein concentrates from SI cake in the food sector.Item Complicaciones agudas de diabetes mellitus(Loyola Muñoz, Martín) Loyola Muñoz, MartínItem Nutrigenómica : revelando los aspectos moleculares de una nutrición personalizada /(Sanhueza C, Julio) Sanhueza Catalán, JulioLa ciencia de la nutrición moderna se ha ayudado con una serie de disciplinas de índole molecular entre las que destacan la nutrigenómica, transcriptómica, pro-teómica y metabolómica. Estas disciplinas en conjunto permitirán encontrar la huella nutricional más adecuada para una población determinada, grupo étnico, raza o más específicamente para generar una dieta personalizada, de acuerdo a la genética y/o el fenotipo de los individuos. La expresión de los genes (transcriptómica) implica la síntesis de unos cuantos miles de proteínas (proteómica) y la actividad de estas proteínas sería el fenotipo del individuo, el que molecularmente correspondería a la producción de una serie de metabolitos (metabolómica), los que se podrían detectar en distintos fluidos del organismo pero que, además, representan el trabajo de un todo organizado en homeostasis o fuera de ella. Sin duda, el cómo los componentes de los alimentos afectan a la secuencia; transcriptómica, proteómica, metabolómica es un campo de ardua investigación, la que finalmente permitirá tener una base de datos integral que constituya la huella digital de la nutrición. El objetivo de este artículo, es revisar en forma general algunos de los aspectos relevantes sobre como los nutrientes están involucrados en la nutrigenómica.Item Desnutrición(Alarcón, Paula) Alarcón, PaulaItem Fármacos utilizados en la diabetes mellitus(Rozental De Mayo, Matías) Rozental De Mayo, MatíasItem DM: Complicaciones crónicas(Bofill, Gabriela) Bofill, Gabriela