Biodegradable materials applicable as food coatings. Films and microcapsules
Lead researchers: Dr. Alicia Aguirre; Dr. Pablo D. Ribotta
The objectives of this research line are to obtain biodegradable films suitable for food preservation, to study their properties by analyzing the interactions among their components, and to investigate the use of these films as coatings, as active packaging by the incorporation of additives, or as microcapsules in foods rich in unsaturated fatty acids, which are likely to be affected by oxidation and degradation.
Stabilization of wheat germ and its use in food formulation
Lead researchers: Dr. Pablo D. Ribotta, Dr. Cecilia Penci
The objective of this line is to study the changes that occur during the storage of wheat germ and to apply different technologies (infrared radiation, fluidized bed, microwaves, high hydrostatic pressures) to increase its shelf life. This is expected to facilitate the incorporation of wheat germ into food formulation, considering technological, nutritional and sensory aspects associated with the germ and the products that contain it.
Functional characterization of different sorghum varieties and their use in food formulation
Lead researchers: Dr. Pablo D. Ribotta; Dra. Cecilia Penci This line of research aims to add value to the production chain of sorghum through the functional characterization of different varieties and their use in traditional food matrices. To this end, we analyze the functional properties of flour produced with different varieties of sorghum; we assess how the physical and chemical modification of starch and sorghum flours affect the chemical, rheological, thermal, structural and nutritional properties of sorghum. Finally, we also study the effect of incorporating by-products of sorghum on technological, sensory and nutritional aspects of foods.
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