Juan Castagnini - Food Science and Technology

Juan Manuel Castagnini
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Juan Castagnini - Food Science and Technology

A podcast dedicated to the dissemination of scientific results in the field of Food Science and Technology for the general public.

  1. Plasma Power: Boosting Arugula's Freshness and Nutrients with PAW Treatment

    4일 전

    Plasma Power: Boosting Arugula's Freshness and Nutrients with PAW Treatment

    This study examines the impact of plasma-activated water (PAW) treatment on arugula leaves. Researchers analyzed the phenolic profile, vitamin content, antioxidant activity, and enzymatic activity of arugula after exposure to PAW for varying time periods. They found that PAW is an effective technique for arugula decontamination, enhancing the retention of polyphenols and vitamins while reducing peroxidase activity. DOI: https://doi.org/10.3390/antiox12010028 More info: https://juancastagnini.github.io/

    14분
  2. Sonic Solutions: How Ultrasound Technology Enhances Nettle’s Nutrient Extraction

    6일 전

    Sonic Solutions: How Ultrasound Technology Enhances Nettle’s Nutrient Extraction

    This research article examines the application of ultrasound technology for extracting specialized metabolites from nettle powder (Urtica dioica L.). The researchers compared conventional extraction methods with ultrasound-assisted extraction (using two different ultrasound systems) to evaluate their effectiveness in extracting specialized metabolites, including ascorbic acid, polyphenolic compounds, and pigments. The findings reveal that ultrasound-assisted extraction, particularly with a probe system, is significantly more efficient for obtaining higher yields of specialized metabolites in a shorter time compared to conventional and bath-ultrasound extraction. The study also found that ethanol concentration plays a critical role in extraction efficiency: 80% ethanol is more effective for extracting ascorbic acid and pigments, while 50% v/v is more effective for extracting polyphenolic compounds. DOI: https://doi.org/10.3389/fnut.2022.870923 More info: https://juancastagnini.github.io/

    10분
  3. Sustainable Innovations for Acrylamide Detection in Food

    11월 7일

    Sustainable Innovations for Acrylamide Detection in Food

    This article provides a comprehensive review of extraction and determination techniques for acrylamide (AA) in food matrices, focusing on innovative and sustainable methods. It analyzes the advantages and disadvantages of traditional methods, such as dispersive liquid-liquid microextraction (DLLME), QuEChERS, and solid-phase extraction (SPE), and introduces more efficient alternatives, including accelerated solvent extraction (ASE), headspace solid-phase microextraction (HS-SPME), and the use of supramolecular solvents and ionic liquids. Additionally, innovative detection techniques are discussed, such as supercritical fluid chromatography with tandem mass spectrometry (SFC/MS/MS), surface-enhanced Raman spectroscopy (SERS), and fluorescence spectroscopy. Finally, ideal methods for AA extraction from different food matrices are proposed, with a focus on sustainability and reducing the use of organic solvents. DOI: https://doi.org/10.1016/j.trac.2023.117267 More info: https://juancastagnini.github.io/

    16분
  4. Sustainable Seafood: Using PEF to Transform Sea Bass By-Products into Bioactive Gold

    11월 5일

    Sustainable Seafood: Using PEF to Transform Sea Bass By-Products into Bioactive Gold

    This research article explores the potential of pulsed electric field (PEF) technology for valorizing sea bass by-products. The study examines the protein content, bioactive peptides, minerals, and heavy metals in both solid matrices and liquid extracts obtained from the heads, skin, viscera, and muscle of sea bass treated with PEF. The authors found that PEF, in combination with various extraction solvents, can enhance the recovery of high-value compounds, such as bioactive peptides and minerals, from sea bass by-products, offering promising applications for a circular economy in the fishing industry. DOI: https://doi.org/10.1007/s11947-024-03553-3 More info: https://juancastagnini.github.io/

    16분
  5. From Waste to Wellness: Sweet Potato Peel Extracts Boost Probiotics and Prebiotic Potential

    11월 3일

    From Waste to Wellness: Sweet Potato Peel Extracts Boost Probiotics and Prebiotic Potential

    This study explores the use of sweet potato peels, a commonly discarded by-product, as a source of compounds that can promote the growth of specific Lactobacillus strains. Researchers used pulsed electric fields (PEF) to extract bioactive compounds from sweet potato peels, achieving a more efficient extraction compared to traditional methods. An increase in Lactobacillus growth was observed when cultivated in media supplemented with PEF extracts, particularly with the purple sweet potato variety. The research also revealed that PEF extracts enhanced the production of short-chain fatty acids (SCFAs) by Lactobacillus strains, suggesting a potential prebiotic effect. DOI: https://doi.org/10.1016/j.ifset.2024.103590 More info: https://juancastagnini.github.io/

    15분
  6. Green Extraction: Harnessing HPP and PEF for High-Value Compounds from Agro Waste

    11월 1일

    Green Extraction: Harnessing HPP and PEF for High-Value Compounds from Agro Waste

    This review article explores the use of two food processing technologies, high-pressure processing (HPP) and pulsed electric fields (PEF), as sustainable methods for extracting high-value-added compounds (HVAC) from agro-industrial by-products and underutilized waste. The paper highlights the environmental, economic, and social benefits of these technologies, as well as the challenges associated with their implementation on an industrial scale. DOI: https://doi.org/10.1016/j.trac.2023.117506 More info: https://juancastagnini.github.io/

    15분
  7. From Cell to Shelf: PEF Extraction of Functional Compounds from Chlorella and Spirulina

    10월 31일

    From Cell to Shelf: PEF Extraction of Functional Compounds from Chlorella and Spirulina

    This scientific article explores the use of pulsed electric fields (PEF) as a pre-extraction technology to obtain bioactive compounds from two microalgae, Chlorella vulgaris and Arthrospira platensis (Spirulina). The authors compare the efficiency of PEF with conventional aqueous extraction for recovering proteins, carbohydrates, pigments (chlorophyll a and b, carotenoids), phenolic compounds, and phycocyanin. The results demonstrate that PEF enhances the extraction of these compounds, especially from Spirulina, attributed to electroporation and increased cell membrane permeability in the microalgae. Additionally, PEF extracts exhibit higher antioxidant activity and promote the growth of Lactobacillus rhamnosus, a probiotic, suggesting that these extracts could serve as functional ingredients in food applications. The study concludes that PEF is a viable and promising extraction technology, offering advantages in efficiency, speed, and sustainability over traditional extraction methods. DOI: https://doi.org/10.1016/j.ifset.2022.103256 More info: https://juancastagnini.github.io/

    10분
  8. Electrifying Chlorella: Using PEF to Maximize Antioxidant and Mineral Recovery

    10월 29일

    Electrifying Chlorella: Using PEF to Maximize Antioxidant and Mineral Recovery

    This scientific article explores the use of pulsed electric fields (PEF) to extract biomolecules from the microalga *Chlorella*. The authors examined how PEF treatment conditions, solvent type (water or DMSO), and extraction time influence the recovery of proteins, polyphenols, chlorophyll, and carotenoids. They also assessed the mineral content and relative nutritional value (NRV) of the extracts. Using fluorescence microscopy and scanning electron microscopy (SEM), the authors analyzed the impact of PEF treatment on *Chlorella*’s cellular morphology. The results showed that PEF enhances biomolecule extraction, likely due to electroporation, which increases cell permeability. The study concludes that PEF-treated *Chlorella* extracts could be a promising source of antioxidants and minerals for various populations. DOI: https://doi.org/10.1016/j.foodchem.2022.134615 More info: https://juancastagnini.github.io/

    10분
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A podcast dedicated to the dissemination of scientific results in the field of Food Science and Technology for the general public.

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