Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food

Autores
Malgor, Martina; Sabbione, Ana Clara; Scilingo, Adriana Alicia
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC₅₀ = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/133605

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network_name_str SEDICI (UNLP)
spelling Amaranth Lemon Sorbet, Elaboration of a Potential Functional FoodMalgor, MartinaSabbione, Ana ClaraScilingo, Adriana AliciaCiencias ExactasAmaranth proteinsLemon sorbetBioactive peptidesAntithrombotic activityFunctional foodIn the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC₅₀ = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf404-412http://sedici.unlp.edu.ar/handle/10915/133605enginfo:eu-repo/semantics/altIdentifier/issn/1573-9104info:eu-repo/semantics/altIdentifier/issn/0921-9668info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-020-00818-yinfo:eu-repo/semantics/altIdentifier/pmid/32472397info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:31:52Zoai:sedici.unlp.edu.ar:10915/133605Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:31:53.263SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
spellingShingle Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
Malgor, Martina
Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
title_short Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_full Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_fullStr Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_full_unstemmed Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_sort Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
dc.creator.none.fl_str_mv Malgor, Martina
Sabbione, Ana Clara
Scilingo, Adriana Alicia
author Malgor, Martina
author_facet Malgor, Martina
Sabbione, Ana Clara
Scilingo, Adriana Alicia
author_role author
author2 Sabbione, Ana Clara
Scilingo, Adriana Alicia
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
topic Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
dc.description.none.fl_txt_mv In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC₅₀ = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC₅₀ = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/133605
url http://sedici.unlp.edu.ar/handle/10915/133605
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1573-9104
info:eu-repo/semantics/altIdentifier/issn/0921-9668
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-020-00818-y
info:eu-repo/semantics/altIdentifier/pmid/32472397
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
404-412
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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