Lilian Abugoch

Bio: Lilian Abugoch is an academic researcher from University of Chile. The author has contributed to research in topics: Chitosan & Denaturation (biochemistry). The author has an hindex of 14, co-authored 27 publications receiving 1187 citations. Previous affiliations of Lilian Abugoch include National University of La Plata.

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

Abstract: The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups.

Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties

Abstract: Quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12). Qs were mixed with chitosan (CH) to form Q/CH mixtures. The optimal proportion of the mixtures was determined by the formation of coacervates. All the films were obtained by solution casting. From the optimal Q/CH mixture and the addition of three different concentrations of sunflower oil (SO) 2.9, 3.8 and 4.7 g/100 mL, and the optimal proportion of SO g/100 mL was selected based on the mechanical and barrier properties of the films. The CH, Q/CH and Q/CH/SO optimal blend films were characterised by FTIR, X-ray diffraction, and SEM. The physicochemical properties of the films were also evaluated. The 0.1 Q-8/CH blend was selected due to its high degree of interaction between the quinoa proteins and CH. The optimum concentration of SO used in the Q-8/CH/SO film was 2.9 g/100 mL. The addition of SO to the film improved the water-vapour permeability (WVP) as a result of hydrophobic interactions and the presence of clusters of hydrophobic masses on the surfaces of these films but reduced the film’s tensile strength and oxygen permeability due to the formation of micropores and microfractures detected by SEM.

Emerging Chitosan-Based Films for Food Packaging Applications

Abstract: Recent years have witnessed great developments in biobased polymer packaging films for the serious environmental problems caused by the petroleum-based nonbiodegradable packaging materials. Chitosan is one of the most abundant biopolymers after cellulose. Chitosan-based materials have been widely applied in various fields for their biological and physical properties of biocompatibility, biodegradability, antimicrobial ability, and easy film forming ability. Different chitosan-based films have been fabricated and applied in the field of food packaging. Most of the review papers related to chitosan-based films are focusing on antibacterial food packaging films. Along with the advances in the nanotechnology and polymer science, numerous strategies, for instance direct casting, coating, dipping, layer-by-layer assembly, and extrusion, have been employed to prepare chitosan-based films with multiple functionalities. The emerging food packaging applications of chitosan-based films as antibacterial films, barrie...

Food applications of emulsion-based edible films and coatings

Abstract: Background An increasing awareness among consumers regarding the healthy lifestyle have prompted research on novel techniques of prolonging the shelf life of food products without the necessity of using preservatives. Thanks to their ability to improve global food quality, edible films and coatings have been particularly considered in food preservation. Changing mechanical and barrier properties depending on the main component in the biopolymer matrix caused an increasing interest in composite structures, which enable to explore the complementary advantages of each component as well as to minimize their disadvantages. Scope and approach This review discusses the potential food applications of emulsified edible films and coatings. The materials, preparation methods, and physical properties are also presented. Lipids are usually added to edible films and coatings to impart hydrophobicity and thereby reduce moisture loss. A very wide range of lipid components is available including natural waxes, resins, acetoglycerides, fatty acids, and petroleum-based, mineral and vegetable oils. The emulsification process of the lipid phase in the aqueous phase is necessary prior to the coating application. Key findings and conclusions Emulsion-based edible films and coatings find application in fresh and processed food products, fruits and vegetables, cheeses, meat, sausages and bakery products. Composite emulsion-based edible materials produced from hydrocolloids and lipids result in better functionality than films produced with one component, especially with respect to their water barrier properties. In general, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.