Browsing by Author "Brossard Aravena, Natalia Daniela"

Now showing 1 - 14 of 14
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    Color Indexes: Traditional and Advanced Methods
    (2023) Brossard Aravena, Natalia Daniela
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    Depolymerization and Nanoliposomal Encapsulation of Grape Seed Condensed Tannins: Physicochemical Characterization, Stability, In Vitro Release and Bioaccessibility
    (MDPI, 2025) Morales, Carolina F.; Zamorano, Marcela; Brossard Aravena, Natalia Daniela; Rosenkranz, Andreas
    Condensed tannins from grape seed residues show high antioxidant activity but low oral bioavailability because of their high degree of polymerization and covalent interactions with proteins. This study aimed to improve their bioaccessibility through depolymerization and encapsulation. Depolymerization was carried out using microwave-assisted SN1 reactions with gallic acid as a nucleophile under food-grade conditions, mainly producing epicatechin monomers with 99.8% polymer degradation efficiency. Importantly, the inhibition of ABTS●+ and DPPH● radicals remained unaffected (p > 0.05), indicating that depolymerization preserved the antioxidants’ redox function, maintaining about 90% of their inhibition activity. The products were encapsulated in phosphatidylcholine liposomes, which had nanometric sizes and high encapsulation efficiency (83.11%), and remained stable for up to 60 days. In vitro release of nanoliposomal epicatechin in a D1 simulant was less than 10% after 48 h, fitting a Weibull model (β = 0.07), suggesting sub-diffusive transport and demonstrating high bioactive retention capacity in aqueous systems. During in vitro digestion, bioaccessibility of gallic acid and epicatechin reached 95.61 ± 0.58% and 98.56 ± 0.81%, respectively, with a 2333% increase in the bioaccessible mass of flavan-3-ols in native liposomal condensed tannins, which otherwise showed no detectable bioaccessibility. These findings highlight the potential of polyphenols from agro-industrial waste with enhanced bioaccessibility for applications in nutraceuticals and functional foods.
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    Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine
    (Multidisciplinary Digital Publishing Institute (MDPI), 2025) Núñez Ferrada, Emerson Andrés; Vidal Zuñiga, Josefina Victoria; Chávez Muñoz, Matías Jesús; Bordeu Schwarze, Edmundo; Osorio, Fernando; Vargas, Sebastian; Hormazabal, Elba; Brossard Aravena, Natalia Daniela
    Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and Premium quality tiers of Cabernet Sauvignon commercial wines. The aim was to understand the intricate relationship between yeast-derived mannoproteins and the broader sensory landscape of red wines. The methodology encompasses a comprehensive mannose extraction method, rheological measurements, and sensory Rate-All-That-Apply evaluations, all of which are integrated into a Principal Component Analysis. The results showed slight color variations due to the wine spending one month on lees. A positive correlation was found between mannose content and viscosity in only Standard-quality wines. The correlation with sensory data indicated a strong relationship between volume, viscosity, and mannose content in Premium-quality wines, which was less pronounced in Standard-quality wines. Furthermore, parameters related to mouthfeel quality, such as roundness and smoothness, were also associated with these findings. Prospects involve further exploration of correlations between mouthfeel sensations, sensory descriptors, and the structural characteristics of mannoproteins, aiming for a more comprehensive understanding of the intricate interplay in wine composition.
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    Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study
    (2024) Johana Lopez-Polo; Andrea Soto; Marcela Zamorano; Andrea Silva-Weiss; Felipe A. Oyarzun-Ampuero; Brossard Aravena, Natalia Daniela; Jocelyn Fuentes; Fernando A. Osorio
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    El código de sustentabilidad de la industria vitivinícola de Chile
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    El código de sustentabilidad de la industria vitivinícola de Chile
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage
    (2019) Brossard Aravena, Natalia Daniela
    AbstractThe research reported in this Research Communication evaluates the effect of milk acidification on the physicochemical and sensory properties of Licor de Oro (or Gold Liqueur; LO), a traditional alcoholic beverage produced in Chiloé island, Chile, which is made by mixing milk acidified with lemon juice and alcohol at a ratio of 1.0:1.0, along with sugar and other spices. The mixture is stored for a couple of weeks and then filtered to obtain a product with a yellowish-transparent appearance, sweetness and acidic taste, milky and alcoholic notes. The lack of information regarding LO processing, mainly in the amount of acid added to the mixture, leads to products of highly variable quality. Thus, the objective of this study was to evaluate the effect of milk acidification on the physicochemical and sensory properties of LO. Raw milk was acidified using citric acid to six different pH values: 6.7 (control), 6.0, 5.3, 4.6, 3.9 and 3.2. These milk treatments were then used to make LO. A decrease of milk pH led to LO with higher levels of sensorial and titratable acidity. LO obtained at pH 6.7 and 6.0 had higher levels of total protein than other treatments, leading to excessive turbidity. In contrast, treatments made at pH ≤5.3 had a typical transparent appearance of LO. These results suggest that a minimum level of milk acidification is required to obtain LO with desired appearance and composition.
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    Innovación para el mejor uso del agua e insumos relacionados
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Cea, Daniela; Zuñiga, Alejandra; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides
    (2023) Angela Monasterio; Emerson Núñez; Brossard Aravena, Natalia Daniela; Ricardo Vega; Fernando A. Osorio
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    Mechanisms underlying astringency : introduction to an oral tribology approach
    (2016) Upadhyay, R.; Brossard Aravena, Natalia Daniela; Chen, J.
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    Red wines: Carmenère
    (Nova Science Publishers Inc, 2021) Brossard Aravena, Natalia Daniela; Pszczolkowski Tomaszewski, Philippo; Bordeu Schwarze, Edmundo; Bonatto de Castilhos, Maurício
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    Rheological and tribological properties of seaweed powders as thickeners for liquid foods
    (2024) Covacevich Flores, Leyla Francisca; Aguilera Radic, José Miguel; Moreno Constenla, María Carolina; Brossard Aravena, Natalia Daniela; Osorio Lira, Fernando Alberto
    Thickened liquid foods are particularly interesting in culinary applications and the management of swallowing disorders. Polysaccharide molecules and suspended soft particles play a major role in increasing viscosity and mouthfeel. In this work, tribo-rheological effects of finely ground particles (less than 75 microns) of Durvillaea antarctica seaweed (SP) as a minimally processed and natural alternative to commercial thickeners were studied. Shear viscosity (η), viscoelastic moduli (G’, G’’), and the coefficient of friction (CoF) were determined for SP dispersions, using as controls two commercial thickeners: modified maize starch-based (TE) and xanthan gum-based (TU). SP and SP dispersions were characterized microstructurally and evaluated at concentrations of 1.2%, 2.4%, and 4.8% w/v, with and without artificial saliva (AS). SP dispersions exhibited a pseudoplastic behavior in the range of shear rates 0.1-100 s-1 and viscoelasticity (G’>G”) in the 0.1-80 rad/s frequency range. The incorporation of AS had a dilution effect in SP and TU dispersions, but additionally, in the case of TE, a hydrolyzing effect decreased the values of the responses. In the tribology experiments, all samples followed a Stribeck curve. SP dispersions were more lubricating than AS and controls in the physiological range of velocities during oral processing and swallowing (e.g.,>100 mm/s). The thickening, viscoelastic, and lubrication behavior of SP dispersions were attributed to the soluble solids released from the SP (37%-51% d.w.) and interactions with ghosts of SP particles in the continuous aqueous phase. Fine seaweed particles may be a sustainable and low-cost alternative to commercial thickeners in some food applications
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    Rheological study of tannin and protein interactions based on model systems
    (2020) Brossard Aravena, Natalia Daniela; Edmundo Bordeu; Rodrigo A. Ibáñez; Jianshe Chen; Fernando Osorio
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    Validation of a new method for the rapid determination of free sulfur dioxide in wine
    (2023) Edmundo Bordeu; FAIF; Lorena Macarena Villalobos; Brossard Aravena, Natalia Daniela; FAIF. Laboratorio Agroanálisis; FAIF
    Sulfur dioxide is widely used in most wines around the world. The determination of free SO2 is probably the most frequently conducted analysis in the wine industry used to assure wine conservation. The most frequently used methods of analysis are the aeration-oxidation method and the Ripper method. Both methods are relatively long and require specialized technicians. A new methodology based on voltammetry has been developed. It is based on a specialized hand-held automatic and fast analyzer that uses analytical stripes. This study compared this new method with the traditional aeration-oxidation and Ripper methods in a wide range of red and white wines. The results showed a good correlation of the voltametric method with the aeration-oxidation method as a standard and very similar results were observed with the Ripper method. Variability and precision were also high, validating the use of the proposed method for daily use in cellar work.