Artículos de Investigación

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Access type: UnknownAuthor: search.filters.author.Gipsy Tabilo-Munizaga

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    Ultrasonic agglomeration applied to Durvillea Antarctica and Arthrospira platensis flours: Effects on thermophysical properties, protein conformational changes and microstructure
    (2025)
    Daniela Rivera-Tobar
    ;
    Mario Pérez-Won
    ;
    Erick Jara-Quijada
    ;
    Luis González-Cavieres
    ;
    Gipsy Tabilo-Munizaga
    The effects of ultrasonic agglomeration (UA) on the thermophysical and structural properties of matrices based on flours from Durvillaea antarctica and Arthrospira platensis were evaluated. UA was applied under power amplitudes, times, and cycles, optimizing the processing conditions in the agglomerated matrix. The elastic modulus increased significantly under optimal UA conditions, reaching 43.08 ± 1.93 N/m 2 amplitude, compared to 0.051 ± 0.10 N/m 2 at 90 % power at 70 % power amplitude. Fractrutability increased by more than 50 %, reaching values up to 931.89 ± 23.78 N (90 % power amplitude, 25 s, 3 cycles). The protein denaturation temperature increased to 134–139 ◦ C with UA, indicating increased thermal stability. FTIR analysis revealed a reduction in β-sheet content (from 70.9 ± 3.1 % to ~50–58 %) and an increase in α-helix structures, reflecting protein unfolding. UA is an alternative to be explored in the food industry, with potential application in the development of functional and sustainable foods.
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    Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
    (2019)
    Gipsy Tabilo-Munizaga
    ;
    Ricardo Villalobos-Carvajal
    ;
    Carolina Herrera-Lavados
    ;
    Luis Moreno-Osorio
    ;
    Jarpa-Parra, Marcela
    The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300MPa) using different number of homogenization passes (1–3) and emulsifier:oil ratios (1:1, 1:2, 2:1). Oil-in-water nanoemulsions were characterized through particle size distribution, mean droplet size, polidispersity index (PdI), ζ-potential, interfacial tension (IT), stability against creaming, and flow behavior. HPH>100MPa changed particle size distribution of 1:1 lentil nanoemulsion from multimodal to bimodal, regardless of homogenization passes number. Two homogenization passes and ratios of 1:1 and 2:1 improved reduction of droplet size (587–149nm) and PdI (0.821–0.168), with no difference between those ratios. ζpotential values were lower than −30mV, which can be considered as a stable emulsion. As emulsifiers, lentil proteins decreased IT of water-oil interphase from 16.5 to<7.0mN/m, regardless pressure treatment applied. Nanoemulsions showed pseudoplastic characteristics at all experimental conditions evaluated. HPH decreased ƞapp, and higher ƞapp were observed with 2:1 ratio. Stable lentil nanoemulsions can be obtained by using 1:1 emulsif ier:oil ratio and HPH above 200MPa with two homogenization passes, which could be used as novel food systems.