Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Autores
Márquez, Andrés Leonardo; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to fortify the SB, and a third sample without calcium was prepared as control. Sunflower oil was added as lipid phase and high pressure homogenization was performed to obtain the systems. SB were prepared without or with sucrose (5.0 and 10.0 g/100g) as cryoprotectant. In the absence of sucrose, freeze-thawing produced important aggregation of particles, observing a higher particle size increase (PSI) after 30 days of frozen storage in both SB with calcium (~700) than without addition of the cation (~500). Only the SB with 10.0 g/100 g sucrose presented an acceptable stability to freeze-thawing, and at that concentration of cryoprotectant the systems with calcium showed a lower PSI (~30) than in the absence of the cation (~100). In this case, because initial protein aggregation was favored in presence of calcium, new aggregation might have been limited during frozen storage at the conditions given by the cryoprotectant. The apparent viscosity of the samples decreased after freeze-thawing, probably because of the dehydration and compaction of aggregates.
Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatore, Georgina N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Otero, Romina G.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Calcium
Freeze-Thawing
High Pressure Homogenization
Soybean Flakes
Soy Beverages
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/41574
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/41574
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of freeze-thaw treatment on the stability of calcium-fortified soy beveragesMárquez, Andrés LeonardoSalvatore, Georgina N.Otero, Romina G.Wagner, Jorge RicardoPalazolo, Gonzalo GastónCalciumFreeze-ThawingHigh Pressure HomogenizationSoybean FlakesSoy Beverageshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to fortify the SB, and a third sample without calcium was prepared as control. Sunflower oil was added as lipid phase and high pressure homogenization was performed to obtain the systems. SB were prepared without or with sucrose (5.0 and 10.0 g/100g) as cryoprotectant. In the absence of sucrose, freeze-thawing produced important aggregation of particles, observing a higher particle size increase (PSI) after 30 days of frozen storage in both SB with calcium (~700) than without addition of the cation (~500). Only the SB with 10.0 g/100 g sucrose presented an acceptable stability to freeze-thawing, and at that concentration of cryoprotectant the systems with calcium showed a lower PSI (~30) than in the absence of the cation (~100). In this case, because initial protein aggregation was favored in presence of calcium, new aggregation might have been limited during frozen storage at the conditions given by the cryoprotectant. The apparent viscosity of the samples decreased after freeze-thawing, probably because of the dehydration and compaction of aggregates.Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvatore, Georgina N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Otero, Romina G.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41574Márquez, Andrés Leonardo; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages; Elsevier Science; LWT - Food Science and Technology; 62; 6-2015; 474-4810023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.01.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000092info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:18Zoai:ri.conicet.gov.ar:11336/41574instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:18.898CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
title Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
spellingShingle Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
Márquez, Andrés Leonardo
Calcium
Freeze-Thawing
High Pressure Homogenization
Soybean Flakes
Soy Beverages
title_short Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
title_full Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
title_fullStr Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
title_full_unstemmed Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
title_sort Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
dc.creator.none.fl_str_mv Márquez, Andrés Leonardo
Salvatore, Georgina N.
Otero, Romina G.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author Márquez, Andrés Leonardo
author_facet Márquez, Andrés Leonardo
Salvatore, Georgina N.
Otero, Romina G.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author_role author
author2 Salvatore, Georgina N.
Otero, Romina G.
Wagner, Jorge Ricardo
Palazolo, Gonzalo Gastón
author2_role author
author
author
author
dc.subject.none.fl_str_mv Calcium
Freeze-Thawing
High Pressure Homogenization
Soybean Flakes
Soy Beverages
topic Calcium
Freeze-Thawing
High Pressure Homogenization
Soybean Flakes
Soy Beverages
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to fortify the SB, and a third sample without calcium was prepared as control. Sunflower oil was added as lipid phase and high pressure homogenization was performed to obtain the systems. SB were prepared without or with sucrose (5.0 and 10.0 g/100g) as cryoprotectant. In the absence of sucrose, freeze-thawing produced important aggregation of particles, observing a higher particle size increase (PSI) after 30 days of frozen storage in both SB with calcium (~700) than without addition of the cation (~500). Only the SB with 10.0 g/100 g sucrose presented an acceptable stability to freeze-thawing, and at that concentration of cryoprotectant the systems with calcium showed a lower PSI (~30) than in the absence of the cation (~100). In this case, because initial protein aggregation was favored in presence of calcium, new aggregation might have been limited during frozen storage at the conditions given by the cryoprotectant. The apparent viscosity of the samples decreased after freeze-thawing, probably because of the dehydration and compaction of aggregates.
Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatore, Georgina N.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Otero, Romina G.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to fortify the SB, and a third sample without calcium was prepared as control. Sunflower oil was added as lipid phase and high pressure homogenization was performed to obtain the systems. SB were prepared without or with sucrose (5.0 and 10.0 g/100g) as cryoprotectant. In the absence of sucrose, freeze-thawing produced important aggregation of particles, observing a higher particle size increase (PSI) after 30 days of frozen storage in both SB with calcium (~700) than without addition of the cation (~500). Only the SB with 10.0 g/100 g sucrose presented an acceptable stability to freeze-thawing, and at that concentration of cryoprotectant the systems with calcium showed a lower PSI (~30) than in the absence of the cation (~100). In this case, because initial protein aggregation was favored in presence of calcium, new aggregation might have been limited during frozen storage at the conditions given by the cryoprotectant. The apparent viscosity of the samples decreased after freeze-thawing, probably because of the dehydration and compaction of aggregates.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41574
Márquez, Andrés Leonardo; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages; Elsevier Science; LWT - Food Science and Technology; 62; 6-2015; 474-481
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41574
identifier_str_mv Márquez, Andrés Leonardo; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages; Elsevier Science; LWT - Food Science and Technology; 62; 6-2015; 474-481
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.01.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815000092
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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