SYLVIA CAROLINA ALCAZAR ALAY
@lamolina.edu.pe
La Molina National Agrarian University
Scopus Publications
Scopus Publications
Horacio Fraguela-Meissimilly, José Miguel Bastías-Monte, Claudia Vergara, Jaime Ortiz-Viedma, Roberto Lemus-Mondaca, Marcos Flores, Pamela Toledo-Merma, Sylvia Alcázar-Alay, and Manuela Gallón-Bedoya
MDPI AG
Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.
Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia Alcázar‐Alay, Christian R Encina‐Zelada, Dario M Cabezas, María Jimena Correa, and Ritva Repo‐Carrasco‐Valencia
Wiley
BACKGROUND
The flours of Andean crops tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen) present an excellent nutritional profile to be included in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch-based) formulated with 50% of these flours were evaluated.
RESULTS
Andean flours presented a high protein, fiber, and fat content, as well as high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction of paste viscosity was observed due to starch dilution and lower water availability. According to their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten-free products since they are frequently pale due to the high starch content.
CONCLUSIONS
This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. This article is protected by copyright. All rights reserved.
Pamela R. Toledo-Merma, Marianné H. Cornejo-Figueroa, Anabel d. R. Crisosto-Fuster, Monique M. Strieder, Larry O. Chañi-Paucar, Grazielle Náthia-Neves, Héctor Rodríguez-Papuico, Mauricio A. Rostagno, Maria Angela A. Meireles, and Sylvia C. Alcázar-Alay
MDPI AG
This study aimed to valorize pomegranate by-products (peel and carpelar membranes—PPCM) through their high biological potential for phenolic compounds recovery. The influence of lower temperatures (40 and 60 °C) and pressures (20, 40, 60, 80, and 100 bar) than those generally used in pressurized liquid extraction (PLE) was evaluated through global extraction yield (X0), and qualitative and quantitative composition of the phenolic compounds. Chromatographic techniques were used to analyze the two treatments with the highest X0. Temperature, pressure, and their interaction had a significant influence on X0. The best phenolic compounds extraction conditions were using pressurized ethanol at 60 °C and 40 bar (extract 1—E1, 37% on d.b.) and 60 °C and 80 bar (extract 2—E2, 45% on d.b.). Nevertheless, E1 presented a significantly higher content of α, β punicalagin, and ellagic acid (48 ± 2, 146 ± 11, and 25.6 ± 0.3 mg/100 g, respectively) than E2 (40 ± 2, 126 ± 4, and 22.7 ± 0.3 mg/100 g). Therefore, this study could validate the use of low pressures and temperatures in PLE to recover phenolic compounds from pomegranate residues, making this process more competitive and sustainable for the pomegranate industry.
Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, Sylvia Alcázar-Alay, Christian R. Encina-Zelada, Dario M. Cabezas, María Jimena Correa, and Ritva Repo-Carrasco-Valencia
Informa UK Limited
Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia, and Christian R. Encina-Zelada
SAGE Publications
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
Sylvia Carolina ALCÁZAR-ALAY, Fiorella Patricia CARDENAS-TORO, Juan Felipe OSORIO-TOBÓN, Gerardo Fernandez BARBERO, and María Angela de Almeida MEIRELES
FapUNIFESP (SciELO)
Sylvia C. Alcázar-Alay, J. Felipe Osorio-Tobón, Tânia Forster-Carneiro, Caroline J. Steel, and M. Angela A. Meireles
Elsevier BV
Abstract Hydrothermal modification treatment (HMT) using hot pressurized water assisted by supercritical CO 2 (sc-CO 2 ) over polymers present in semi-defatted annatto seeds (DAS) was performed. DAS was milling and fractionated according to particle size in fine particles (FP) and annatto seed flour (ASF). The raw material for HMT was specifically the ASF fraction. HMT was performed at 80 °C, using a total solvent flow rate of 3 mL/min during 30 min, and the independent variables pressure (150, 200, 250, 300 and 350 bar) and water/sc-CO 2 ratio (20/80, 30/70 and 40/60). HMT caused simultaneously a physical modification and a hydrolysis reaction in annatto polymers. The physical modification of polymers (mainly starch) produced in the ASF −remained in the reaction bed- a decrease in the pasting temperature, peak and final viscosity. The hydrolyzed products indicate that the best results for monomers and oligomers of sugar were a water/sc-CO 2 ratio of 40/60 and 350 bar.
Sylvia C. Alcázar-Alay, J. Felipe Osorio-Tobón, Tânia Forster-Carneiro, and M. Angela A. Meireles
Elsevier BV
This work involves the application of physical separation methods to concentrate the pigment of semi-defatted annatto seeds, a noble vegetal biomass rich in bixin pigments. Semi-defatted annatto seeds are the residue produced after the extraction of the lipid fraction from annatto seeds using supercritical fluid extraction (SFE). Semi-defatted annatto seeds are use in this work due to three important reasons: i) previous lipid extraction is necessary to recovery the tocotrienol-rich oil present in the annatto seeds, ii) an initial removal of the oil via SFE process favors bixin separation and iii) the cost of raw material is null. Physical methods including i) the mechanical fractionation method and ii) an integrated process of mechanical fractionation method and low-pressure solvent extraction (LPSE) were studied. The integrated process was proposed for processing two different semi-defatted annatto materials denoted Batches 1 and 2. The cost of manufacture (COM) was calculated for two different production scales (5 and 50L) considering the integrated process vs. only the mechanical fractionation method. The integrated process showed a significantly higher COM than mechanical fractionation method. This work suggests that mechanical fractionation method is an adequate and low-cost process to obtain a rich-pigment product from semi-defatted annatto seeds.
Sylvia Carolina Alcázar-Alay and Maria Angela Almeida Meireles
FapUNIFESP (SciELO)
Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
Fiorella P. Cardenas-Toro, Sylvia C. Alcázar-Alay, Janclei P. Coutinho, Helena Teixeira Godoy, Tânia Forster-Carneiro, and M. Angela A. Meireles
Elsevier BV
Abstract In this work, a comparison of Soxhlet extraction (LPSE–SOX), percolation (LPSE–PE) and pressurized liquid extraction (PLE) for the recovery of carotenoid-rich extracts from pressed palm fiber (PPF) was carried out in terms of yield, carotenoid profile and economic viability to evaluate the methods’ industrial applicability. An optimization study was performed for each extraction technique with ethanol at a solvent/feed ratio of 20. The independent variables were temperature (35–55 °C), pressure (0.1–8 MPa) and flow rate (1.6, 2.4 g/min). The results showed that the global extraction yield obtained using LPSE–SOX (96 ± 4 mg extract/g PPF d.b.) after 6 h was higher than that obtained using LPSE–PE (74 ± 5 mg extract/g PPF d.b., 35 °C, 2.4 g/min) or PLE (44 ± 3 mg extract/g PPF d.b., 55 °C, 4 MPa, 2.4 g/min) after dynamic extraction time of 17 min under optimized conditions. On the other hand, the carotenoid yield obtained using PLE (305 ± 18 μg α-carotene/g extract and 713 ± 46 μg β-carotene/g extract) was higher than the obtained by LPSE–SOX (142 ± 13 μg α-carotene/g extract and 317 ± 46 μg β-carotene/g extract). PLE technique showed the highest selectivity for carotenoids than LPSE techniques. The lowest cost of manufacturing (COM) were obtained for LPSE–PE and PLE with values of US$13.4 and US$29.2/kg extract for a 0.5 m3 vessel capacity.
Liara M. Rodrigues, Sylvia C. Alcázar-Alay, Ademir J. Petenate, and Maria Angela A. Meireles
Elsevier BV
Abstract Bixin is the major carotenoid in the seed of the Annatto plant (Bixa orellana L.). The aim of this study was to obtain extracts containing bixin from seeds that had been partially defatted by supercritical fluid extraction. Pressurized liquid extraction (PLE) and low-pressure solvent extraction (LPSE) methods were used, and the effects of the solvent, temperature, pressure, solvent mass to feed mass (S/F) ratio and ultrasonication were evaluated for the global yield (X0(%)) and the bixin yield (BY(%)). Extraction conditions producing high yields of bixin were established for both the PLE and LPSE methods. Analysis of variance was used to examine the influence of the individual extraction variables in LPSE and PLE. For LPSE; significant effects were found for solvent, temperature, and the interactions of temperature with solvent and temperature with S/F. Solvent was the only variable that significantly affected X0(%) and BY(%), for PLE. While ultrasonication did not significantly affect X0(%) or BY(%), scanning electron microscopy analysis revealed structural changes in the vegetal matrix following this treatment.