Boletín de novedades

Alimentos y BebidasCalidad e inocuidad

PATÓGENOS, ALÉRGENOS, PESTICIDAS, MICRO TOXINAS, RESISTENCIA ANTIMICROBIANA,EPIDEMIOLOGIA, CONTROL BIOLÓGICO, NANOTECNOLOGÍA, BIOTECNOLOGÍA

Marzo - Abril 2015

Marzo - Abril 2015

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REVISTASIndex-Report-FLAG

Detección dirigida y no dirigida de la adulteración de leche descremada en polvo mediante ... 2Index-Report-FLAG

PUBLICACIONES CIENTÍFICASBiosensor GMO para la detección rápida, ultrasensible y simultánea de múltiples componente... 3

Método para la espectometría de masas de alta resolución, fotoionización de presión atmosf... 4

Tratamiento de plasma por descarga de barrera dieléctrica de capa delgada y flexible en pa... 4

Detección simultánea de bacterias patógenas utilizando un biosensor a base de aptámeros y ... 5

Matriz de ácido pol(iláctico co-glicólico) con nisina incorporada como un nuevo biomateria... 6

Inactivación de patógenos y cambios en la calidad del queso cheddar laminado utilizando un... 7

Líquido iónico como portador de ferrofluidos para la extracción en fase sólida dispersiva ... 8

Plataforma electroquímica de magnetoinmunodetección para determinar el alérgeno -lactoglo... 9

PATENTESAptámero de ADN específicamente vinculado a la proteína PRFA de la listeria, factor regula... 11

Método para determinar la presencia o ausencia de toxina Shiga productora de Escherichia C... 11

Adhesivo inteligente nanotecnológico para uso en alimentos perecibles 12

Detección de especies de listeria en alimentos y muestras ambientales, métodos y composici... 13

Método para reducir el contenido de organismos patógenos presentes en alimentos 14

Aparato portátil y probeta para la detección de substancias químicas 15

Aparato y método para determinar el periodo de inocuidad alimentaria 16

NOTICIASSteribu, nuevo sistema de esterilización de alto rendimiento de Teinco 17

Abelló Linde presenta en Bta soluciones innovadoras para refrigerar, congelar y envasar 17

Aseptia presenta al mercado alimentario una nueva tecnología de preservación 18

Marzo - Abril 2015

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Fuchs lanza Cassida Fluid CP, su nuevo fluido anticorrosivo de grado alimentario 18

Prolongan tiempo de conservación al natural 19

Mars e IBM utilizan información genética para la comprensión de la inocuidad alimentaria 19

Tecnologías emergentes de conservación de los alimentos: plasma atmosférico no térmico 20

Sanidad, inocuidad y calidad en la mesa 20

Arrayit trabaja con la USDA en sistema para detección de patógenos 21

NORMATIVAS TÉCNICASEl futuro es ahora para la modernización de la seguridad alimentaria 22

La FDA adopta tres nuevos estándares de nanotecnología 22

MERCADOTaipei se compromete con USD 240,000 para el apoyo de la seguridad alimentaria y estándare... 23

Mercado mundial de envasado aséptico 2015-2019 23

Japón dona USD 76,742 para el apoyo de la seguridad alimentaria y los estándares de sanida... 24

FINANCIAMIENTOUn biosensor para detectar alérgenos en alimentos 25

EVENTOSReunión pública de la FSMA: Enfoque en la estrategia de implementación para los estándares... 26

Cumbre de seguridad alimentaria 26

Simposio europeo de la IAFP sobre seguridad alimentaria 27

Boletín de novedades

Alimentos Calidad e Inocuidad

Marzo - Abril 2015

Pág. 2

REVISTAS

Detección dirigida y no dirigida de la adulteración de lechedescremada en polvo mediante espectroscopía cercana alinfrarrojoPublicada el 02/02/2015

Abstract In the present study, near-infrared spectroscopy (NIRS) was explored as a fast and reliable screeningmethod for the detection of adulteration of skim milk powder (SMP). Sixty genuine SMP were adulterated withacid whey (1–25 % w/w), starch (2 and 5 %) and maltodextrin (2 and 5 %) for a total of 348 adulteratedsamples. Two chemometric approaches were employed. In the first approach, an untargeted one class modelfor genuine skim milk powder was developed by Soft Independent Modelling of Class Analogy. In the secondapproach, adulterant-specific regression models were developed to assess the amount of each adulterant bypartial least square regression and principal component regression. The class modelling approach had theadvantage that several adulterants could be detected with the same chemometric model, including situationswhere multiple adulterants are present in the test sample or where yet unknown adulterants are present.Regression models showed a better sensitivity with genuine SMP samples completely discriminated fromsamples adulterated with 5 % acid whey and 2 % of starch or maltodextrin. NIRS proved to be a useful tool forthe rapid and cost-efficient untargeted and/or targeted detection of adulterations in SMP.

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PUBLICACIONES CIENTÍFICAS

Biosensor GMO para la detección rápida, ultrasensible ysimultánea de múltiples componentes de ADN en productosGMOPublicada el 15/04/2015

Publication date: 15 April 2015. Source: Biosensors and Bioelectronics,Volume 66 Author(s): Lin Huang , Lei Zheng , Yinji Chen , Feng Xue , LinCheng , Samuel B. Adeloju , Wei Chen. Since the introduction ofgenetically modified organisms (GMOs), there has been on-going andcontinuous concern and debates on the commercialization of productsderived from GMOs. There is an urgent need for development of highlyefficient analytical methods for rapid and high throughput screening ofGMOs components, as required for appropriate labeling of GMO-derivedfoods, as well as for on-site inspection and import/export quarantine. In thisstudy, we describe, for the f irst t ime, a mult i- labeling basedelectrochemical biosensor for simultaneous detection of multiple DNAcomponents of GMO products on the same sensing interface. Two-roundsignal amplification was applied by using both an exonuclease enzymecatalytic reaction and gold nanoparticle-based bio-barcode relatedstrategies, respectively. Simultaneous multiple detections of different DNAcomponents of GMOs were successfully achieved with satisfied sensitivityusing this electrochemical biosensor. Furthermore, the robustness andeffectiveness of the proposed approach was successfully demonstrated byapplication to various GMO products, including locally obtained andconfirmed commercial GMO seeds and transgenetic plants. The proposedelectrochemical biosensor demonstrated unique merits that promise togain more interest in its use for rapid and on-site simultaneous multiplescreening of different components of GMO products.

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Método para la espectometría de masas de alta resolución,fotoionización de presión atmosférica y cromatografía líquida deultra rendimiento para la determinación de residuos depesticidas de múltiples clases en uvas y jugos de mangoPublicada el 15/04/2015

Publication date: 15 April 2015. Source: Food Chemistry, Volume 173. Author(s): Pragney Deme ,Vijayasarathi V.R. Upadhyayula. A novel analytical method was developed for determination of organochlorine,synthetic pyrethroid, organophosphate and carbamate pesticide residues in fruit juices using ultra performanceliquid chromatography–atmospheric pressure photoionization–high resolution mass spectrometry(UPLC–APPI–HRMS). The analytes were extracted from fruit juices by dispersive solid-phase extraction usingmulti-walled carbon nanotubes (MWCNTs). The analysis was carried out in full scan mode using dual ionizationmode of APPI in the mass range of 100–650 units. The limit of detection and limit of quantification values forthe pesticides were in the range of 0.025–0.15ngmL1 and 0.1–0.5ngmL1 respectively. The matrix effect of themethod was found to be low and extraction recoveries were in the range of 60–110%. Some of the real fruitsjuice samples showed the presence of some pesticides in the range of 6.5–24.8ngL1.

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Tratamiento de plasma por descarga de barrera dieléctrica decapa delgada y flexible en paleta de cerdo y entrañas devacuno: Efectos de la inactivación patogénica y atributos en lacalidad de la carnePublicada el 01/04/2015

Publication date: April 2015. Source: Food Microbiology, Volume 46.Author(s): Dinesh D. Jayasena , Hyun Joo Kim , Hae In Yong , SanghooPark , Kijung Kim , Wonho Choe , Cheorun Jo. The effects of a flexiblethin-layer dielectric barrier discharge (DBD) plasma system using a sealedpackage on microbial inactivation and quality attributes of fresh pork andbeef were tested. Following a 10-min treatment, the microbial-loadreductions of Listeria monocytogenes, Escherichia coli O157:H7, andSalmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-buttsamples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples,respectively. Colorimetric analysis showed that DBD-plasma treatment didnot significantly affect L* values (lightness) of pork and beef samples, butlowered a* values (redness) significantly after 5- and 7.5-min exposures.The plasma treatment significantly influenced lipid oxidation only after a10-min exposure. The texture of both types of meat was unaffected byplasma treatment. All sensory parameters of treated and non-treatedsamples were comparable except for taste, which was negativelyinfluenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. Theobserved minor deterioration of meat quality might be prevented by theuse of hurdle technology.

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Detección simultánea de bacterias patógenas utilizando unbiosensor a base de aptámeros y transferencia de energía deresonancia de fluorescencia dual desde puntos cuánticos haciananopartículas de carbonoPublicada el 31/03/2015

Abstract We report on a method for simultaneous detection of the pathogens Vibrio parahaemolyticus andSalmonella typhimurium. It is based on dual fluorescence resonance energy transfer (FRET) from green-emitting quantum-dots (gQDs) and red-emitting quantum-dots (rQDs) as donors, and on novel amorphouscarbon nanoparticles (CNPs) that act as acceptor. The gQDs were modified with an aptamer (Apt 1)recognizing V. parahaemolyticus, and the rQDs with an aptamer (Apt 2) recognizing S. typhimurium. Thefluorescence of both QDs is strongly quenched in the presence of CNPs. However, on addition of the targetanalytes, the QDs-aptamer-target complex is formed and quenching by CNPs is suppressed. The fluorescenceof the QDs is linearly proportional to the concentration of the two pathogens in the range from 50 to106 cfu·mL1, with detection limits as low as 25 cfu·mL1 for V. parahaemolyticus, and of 35 cfu·mL1 for S.typhimurium. The assay was applied to real food samples, and the results were consistent with the resultsobtained with plate counting methods. We presume that this strategy can be extended to the detection of otherpathogenic bacteria and biomolecules by simply substituting the aptamer. Graphical abstract The fluorescenceof quantum dots is strongly quenched in the presence of carbon nanoparticles. However, on addition of thetarget analytes, an QD-aptamer-target complex is formed and quenching by CNPs is suppressed.

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Matriz de ácido pol(iláctico co-glicólico) con nisina incorporadacomo un nuevo biomaterial antimicrobianoPublicada el 31/03/2015

Abstract The use of poly(lactic-co-glycolic acid) (PLGA) matrix as a biomolecule carrier has been receivinggreat attention due to its potential therapeutic application. In this context, we investigated the PLGA matrixcapacity to incorporate nisin, an antimicrobial peptide capable of inhibiting the growth of Gram-positive bacteriaand bacterial spores germination. Nisin-incorporated PLGA matrices were evaluated based on the inhibitoryeffect against the nisin-bioindicator Lactobacillus sakei. Additionally, the PLGA-nisin matrix stability over an 8-months period was investigated, as well as the nisin release profile. For the incorporation conditions, weobserved that a 5 h incorporation time, at 30 °C, with 250 g/mL nisin solution in PBS buffer pH 4.5, resulted inthe highest inhibitory activity of 2.70 logAU/mL. The PLGA-nisin matrix was found to be relatively stable andshowed sustained drug delivery, with continuous release of nisin for 2 weeks. Therefore, PLGA-nisin matrix iscould be used as a novel antimicrobial delivery system and an alternative to antibiotics incorporated into PLGAmatrices.

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Inactivación de patógenos y cambios en la calidad del quesocheddar laminado utilizando una capa delgada y flexible deplasma de descarga de barrera dieléctricaPublicada el 01/03/2015

Publication date: March 2015. Source: Food Research International,Volume 69. Author(s): Hae In Yong , Hyun-Joo Kim , Sanghoo Park ,Kijung Kim , Wonho Choe , Suk Jae Yoo , Cheorun Jo. Cheese isrecognized as a source of food-borne disease outbreaks worldwide. In thisstudy the inactivation of pathogens on sliced cheddar cheese by usingflexible thin-layer dielectric barrier discharge (DBD) plasma and its effecton food quality have been described. Escherichia coli O157:H7, Listeriamonocytogenes, and Salmonella Typhimurium populations on agar plateswere significantly reduced by plasma treatment. The level of thesemicroorganisms on sliced cheddar cheese in response to 10-min plasmatreatment significantly decreased by 3.2, 2.1, and 5.8LogCFU/g,respectively. The pH and L*-values decreased whereas thiobarbituric acidreactive substances values and b*-values increased significantly withextended exposure of the sliced cheddar cheese to DBD plasma. The totalcolor difference (E), sensory appearance and color scores showed nosignificant differences between DBD plasma-treated and untreated slicedcheddar cheese. However, significant reductions in flavor and overallacceptance as well as an increase in off-odor were observed. Theseresults indicate that flexible thin-layer DBD plasma can be used to sanitizefood products, but conditions should be optimized for industrialapplications.

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Líquido iónico como portador de ferrofluidos para la extracciónen fase sólida dispersiva del cobre a partir de muestras dealimentosPublicada el 15/01/2015

Abstract A novel, efficient, fast, and simple mode of dispersive solid phase extraction based on ferrofluid (FF-DSPE) was investigated for determination of copper in different environmental and food samples. Ionic liquidswere used as carrier in this method. Due to rapid injection of ferrofluid into the aqueous sample by a syringe,the sorbent is highly dispersed in the bulk solution, so extraction can be achieved very fast. In addition, theferrofluid can be attracted by a magnet and no centrifugation step is required for phase separation. Theobtained results show that this method can be useful for routine trace laboratory analysis. The influence ofdifferent variables on the extraction yield was studied in detail. Under the optimized conditions, the calibrationgraph was linear over the range of 0.9–90 g L1 and the enrichment factor (EF) 267 was obtained. The limit ofdetection was 0.32 g L1 and the relative standard deviation of 2.6 % at 50 ng mL1 was obtained (n=6). Themethod was validated using certified reference material and was successfully applied for determination ofcopper in various samples.

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Plataforma electroquímica de magnetoinmunodetección paradeterminar el alérgeno -lactoglobulina en la lechePublicada el 01/01/2015

Publication date: January 2015. Source: Talanta, Volume 131. Author(s):V. Ruiz-Valdepeñas Montiel , S. Campuzano , F. Conzuelo , R.M.Torrente-Rodríguez , M. Gamella , A.J. Reviejo , José M. Pingarrón. A verysensitive magnetoimmunosensor for the determination of -lactoglobulin (-LG) is reported in this work. A sandwich configuration involving covalentimmobilization of the capture antibody (anti-LG) onto activated carboxylic-modified magnetic beads (HOOC-MBs) and incubation of the modifiedMBs with a horseradish peroxidase labeled antibody (HRP-anti-LG), isused. The resulting modified MBs are captured by a magnet placed underthe surface of a disposable carbon screen-printed electrode (SPCE) andthe amperometric responses are measured at 0.20V (vs. Ag pseudo-reference electrode), upon addition of hydroquinone (HQ) as electrontransfer mediator and H2O2 as the enzyme substrate. The -LGmagnetoimmunosensor exhibited a wide range of linearity (2.8–100ngmL1)and a low detection limit of 0.8ngmL1 (20pg in 25L sample). Themagnetoimmunosensing platform was successfully applied for thedetection of -LG in different types of milk without any matrix effect after justa sample dilution. The results correlated properly with those provided by acommercial ELISA method offering a truthful analytical screening tool.These features make the developed methodology a promising alternativein the development of user-friendly devices for on-site determination of -LGin dairy products. Graphical abstract

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PATENTES

Aptámero de ADN específicamente vinculado a la proteína PRFAde la listeria, factor regulador de la virulencia y uso del mismo

Publicada el 01/04/2015

The present invention relates to a DNA aptamer specifically binding to thePrfA protein, which is a virulence regulatory factor of Listeria and a usethereof, and more specifically, a method for detecting Listeriamonocytogenes using a DNA aptamer specifically binding to the PrfAprotein of Listeria monocytogenes, and to a composition for diagnosinglisteriosis. The DNA aptamer according to the present invention hasactivity to specifically bind to the PrfA protein of Listeria monocytogenes,and thus can be useful in early detection of Listeria monocytogenes, whichis the harmful bacterium present in the conventional natural environment,food, and the human body, and early diagnose listeriosis. In addition, theDNA aptamer of the present invention has high specificity to PrfA protein ofListeria monocytogenes, thereby improving diagnostic sensitivity andmass-producing the same quality of aptamer at a low cost, and thus canbe effectively used from an economical aspect.

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Método para determinar la presencia o ausencia de toxina Shigaproductora de Escherichia Coli en una muestra de alimento

Publicada el 02/03/2015

The present invention relates to a method which will lead within a shorterperiod of time to reliable results with respect to the presence or absence ofpathogenic STEC (Shiga toxin-producing Escherichia coli) in foodsamples. The method comprises - incubating the food sample in a culturemedium enabling growth of E. coli to obtain an E. coli stock medium; -performing a lysis of the E. coli in the stock medium to obtain a samplesolution comprising E. coli DNA; and - subjecting the sample solution to afirst series of polymerase chain reactions (PCR), using primers to amplifythe following E. coli genes or fragments thereof: .cndot. stx1 and/or stx2encoding Shiga toxin 1 and Shiga toxin 2, respectively, .cndot. for eachSTEC serogroup to be determined, the subtype of the eae gene of thatserogroup encoding an intimin, and .cndot. for each STEC serogroup to bedetermined, a biomarker gene specific for that serogroup; and, in case thatstx1 and/or stx2 as well as the eae gene and the specific biomarker genefor at least one serogroup are amplified in the first series of PCRs: -verifying the presence of the one or more specific serogroups of STEC byperforming a second series of PCRs on concentrates of the E. coli stockmedium and, optionally, a third series of PCRs on single E. coli coloniesderived from the concentrates.

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Adhesivo inteligente nanotecnológico para uso en alimentospereciblesPublicada el 25/02/2015

A "smart sticker" employing nanotechnology for determining the currentstate of raw meat for safe human consumption is provided. The stickerindicates the quality to the consumer by providing a color changingindicator on the sticker. The sticker employs carbon nanoparticlescontaining iron, which are placed on an underside portion of the sticker incontact with the raw meat. The nanoparticles serve as "bait" for theharmful bacteria. When pathogenic bacteria sense the presence of iron, itproduces certain molecules to sequester the iron. Those molecules moveto the area where the iron is present in the sticker, which can thendetermine the amount of pathogenic bacteria present in the meat by way ofa chemical reaction with a particular ink containing a novel additive, whichreacts with the molecules secreted by the pathogens. Once this interactionoccurs, the ink changes color from, for example, blue to yellow.

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Detección de especies de listeria en alimentos y muestrasambientales, métodos y composiciones a partir de la mismaPublicada el 11/02/2015

Embodiments of the disclosure relate to isolated nucleic acid sequences,methods of use thereof, and workflows for detection of several Listeriaspecies in a sample, particularly in a food or environmental sample.Embodiments of the disclosure may also be used to detect one or morespecies or strains of Listeria from each other, for example L. grayi may bedetected independently of other Listeria spp. Some embodiments alsodescribe a duplexed assay that can detect L. monocytogenes, L. innocua,L. welshimeri, L. seelgeri, L. marthii (formerly incertae-sedis), L. ivanovii,and L. grayi. Kits for detection of Listeria are also described. In someembodiments, methods and kits of the disclosure may comprise aTAQMAN TM assay. In some embodiments, 0.2-2 cfu of Listeria spp. aredetected using the compositions, methods and kits after a 24-28 hourenrichment period.

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Método para reducir el contenido de organismos patógenospresentes en alimentosPublicada el 21/01/2015

The present invention relates to a method for reducing the concentration ofpathogenic organisms such as Listeria spp. in fermented food products.The method comprises the steps of: (i) providing a food material, (ii) mixingsaid food material with a starter culture, (iii) mixing the food material with atleast one adjunct culture in form of a bacteriocin-producing Pediococcusspecies, (iv) subjecting the mixture provided in step (iii) to a fermentationprocess, said fermentation process being conducted at conditions that aresub-optimal for growth of the bacteriocin-producing Pediococcus species inorder to provide a limited acidification and allow for a high production ofbacteriocin, and obtain a fermented food product. Furthermore, theinvention relates to the use of bacteriocin-producing Pediococcus speciesas an adjunct culture for securing microbial safety of fermented foodproducts.

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Aparato portátil y probeta para la detección de substanciasquímicasPublicada el 31/12/2014

The invention discloses a portable apparatus and test piece for detectingchemical substances in the area of medical care, drug detection or foodsafety. The test piece of the invention comprises a plurality of test strips ona substrate and a container for storing the sample. The test pieces canreact with a plurality of particular chemical substances and changing theiroptical characteristics. The portable detecting apparatus of the inventioncan receive the test piece of the invention via an opening on its case, andretrieve and analysis the optical sensing information of the test piecethrough an optical sensor and an analysis module inside of the case. Theportable detecting apparatus may determine whether each test strip in thetest piece reacts with the sample, that is, whether the sample contains theparticular chemical substances.

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Aparato y método para determinar el periodo de inocuidadalimentariaPublicada el 22/12/2014

The present method relates to an apparatus for setting a optimal food intake period for the safety of consumerand a method thereof. More specifically, potential accidents related to negligent intake of food can beprevented by setting an optimal food intake period based on the preservation temperature, distributionchannels, and preservation methods in relation to pathogenic microorganism, and unnecessary food waste canbe prevented by setting an optimal food intake period to each food product. The present invention includes aninput module where data is input; a data base where data for setting an optimal food intake period including afirst mathematical module and a second mathematical model is stored; and an intake period setting modulewhich sets an optimal food intake period.

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NOTICIAS

Steribu, nuevo sistema de esterilización de alto rendimiento deTeincoPublicada el 09/04/2015

Automatismos Teinco S.L., como empresa referente en el sector de lainstrumentación y validación de procesos térmicos en autoclaves, acude aBta (pabellón 5, stand B129) para exponer todos los proyectos ynovedades con los que la empresa encara el año 2015. Teinco muestra ypromociona su principal sistema de esterilización Steribru, diseñado paraofrecer un alto rendimiento, optimizando el proceso de esterilización yconsiguiendo un gran ahorro energético. También se muestra el sistemaSteribru-Air, nuevo en los procesos de esterilización comercial.

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Abelló Linde presenta en Bta soluciones innovadoras pararefrigerar, congelar y envasarPublicada el 07/04/2015

Abelló Linde (pabellón 5, stand D119) presenta su más flexible einnovadora gama de equipos criogénicos Cyoline, entre los que seencuentra el nuevo congelador Cryoline PE para la fabricación de pellets apartir de líquidos y el Cryoline CW, un versátil congelador con tecnologíaIQF. También se puede descubrir en el stand cómo con la amplia gama degases y mezclas Biogon se puede alargar la conservación de losproductos envasados de una manera natural.

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Aseptia presenta al mercado alimentario una nueva tecnologíade preservaciónPublicada el 27/03/2015

Aseptia has introduced preservation technology based on volumetricheating to the food market.

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Fuchs lanza Cassida Fluid CP, su nuevo fluido anticorrosivo degrado alimentarioPublicada el 20/03/2015

En la industria alimentaria existen procesos en que el contacto directoentre alimento y lubricante es inevitable. Estos procesos se consideranPuntos Críticos de Control, ya que requieren el uso de un producto que nopueda ocasionar ningún prejuicio para la salud de los consumidores. Paracubrir estas necesidades, Fuchs muestra en la Bta (pabellón 4, standD135) el lubricante Cassida Fluid CP, un nuevo fluido sintético protectorcontra la corrosión, que cuenta con la certificación NSF H1, además decumplir, también, la exigencia Kosher.

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Prolongan tiempo de conservación al naturalPublicada el 06/03/2015

El sistema MAPAX de Linde inhibe con éxito el deterioro de los alimentosde forma natural, combinando el equipo mezcla de gases, el cine y elembalaje correcto, para mantener los productos frescos y apetitosos yayudar a reducir las vueltas debido a su deterioro. El estilo de vida que seha impuesto actualmente en las sociedades occidentales se caracterizafundamentalmente por una gran oferta de bienes de consumo, a lo que seañade una reducida disponibilidad de tiempo libre.

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Mars e IBM utilizan información genética para la comprensiónde la inocuidad alimentariaPublicada el 29/01/2015

Mars and IBM Research have created a consortium which will useadvances in genomics to boost food safety.

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Tecnologías emergentes de conservación de los alimentos:plasma atmosférico no térmicoPublicada el 18/01/2015

En la actualidad los consumidores esperan y tienen derecho a disponer dealimentos sanitariamente seguros, aunque cada vez son más los quedemandan también otros atributos tales como comodidad, alta calidadnutritiva y sensorial, larga vida útil, frescura, naturalidad, ausencia deaditivos, mínimo impacto sobre el medio ambiente y, todo ello, a un preciorazonable. Los métodos tradicionales utilizados por la industria para elprocesado de los alimentos no permiten satisfacer todas estas exigencias.

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Sanidad, inocuidad y calidad en la mesaPublicada el 16/01/2015

La seguridad alimentaria es un concepto según el cual “los alimentos noperjudican al consumidor siempre y cuando se respeten las directrices deuso previsto para su preparación y consumo (1). Los alimentos quecomemos están menos expuestos a ciertos riesgos que en el pasado, yaque han mejorado las medidas de gestión de riesgos para prevenirlos ycontrolarlos, por ejemplo, gracias a métodos de conservación como lapasteurización, estándares de higiene más altos, una mejora en elalmacenamiento y las condiciones de transporte y mejores prácticas en eluso de productos agroquímicos (2, 3).

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Arrayit trabaja con la USDA en sistema para detección depatógenosPublicada el 22/12/2014

Arrayit Corporation has signed an agreement with the US Department ofAgriculture (USDA) around pathogen detection and is also working with ateam from the Food and Drug Administration (FDA).

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NORMATIVAS TÉCNICAS

El futuro es ahora para la modernización de la seguridadalimentariaPublicada el 17/03/2015

We all knew FSMA was a big deal when Congress passed it a little overfour years ago. After a decade of illness outbreaks, import safetyproblems, and market disruptions that shook consumer confidence andimposed billions of dollars in costs on the food system, Congressmandated a paradigm shift to prevention — to establishing a modernsystem of food safety protection based not on reacting to problems but onpreventing them from happening in the first place. That’s how we’ll achievethe food safety goals we all share — fewer illnesses, stronger consumerconfidence in the system of protection, and a level playing field forAmerican farmers and food companies.

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La FDA adopta tres nuevos estándares de nanotecnologíaPublicada el 09/03/2015

The U.S. Food and Drug Administration (FDA) recently adopted three nanotechnology standards as part of amajor update to the administration’s List of Recognized Standards. The documents comprise a TechnicalSpecification (TS) developed by the International Organization for Standardization (ISO) Technical Committee(TC) 229 on Nanotechnologies, and two standards developed by ASTM International (ASTM), a member of theAmerican National Standards Institute (ANSI) and audited designator. ASTM is one of six ANSI-accreditedstandards developers to achieve audited designator status in recognition of the organization's consistent recordof successful voluntary standards development.

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MERCADO

Taipei se compromete con USD 240,000 para el apoyo de laseguridad alimentaria y estándares de sanidad animal y vegetal

Publicada el 21/01/2015

The Separate Customs Territory of Taiwan, Penghu, Kinmen and Matsu (Chinese Taipei) has pledged todonate USD 80,000 (CHF 82,000) to the WTO Standards and Trade Development Facility (STDF) each yearfor 2014-2016. The objective of this fund is to help developing countries and least-developed countries (LDCs)establish and implement sanitary and phytosanitary standards (SPS) for health protection and expand theirability to gain or maintain access to international markets.

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Mercado mundial de envasado aséptico 2015-2019Publicada el 14/01/2015

Global Aseptic Packaging Market 2015-2019 About Aseptic Packaging Aseptic packaging refers to the filling ofsterile products in pre-sterilized containers in an aseptic external environment, to ensure that the productsremain free from contamination for a long period of time. The sterilized environment includes filling machinesand equipment required for packaging. This kind of packaging involves flash pasteurization treatment ofproducts to be filled so that they retain their original texture, aroma, and organoleptic characteristics. Thecontainers are sterilized by heat, chemical, or gamma ray treatment. They can be pouches, bags, vials,ampoules, and pre-fillable syringes and can be of varying dimensions. They contain no additives orpreservatives and can have a shelf life of more than two years. TechNavio's analysts forecast the GlobalAseptic Packaging market to grow at a CAGR of 9.33 percent over the period 2014-2019. Covered in thisReport The Global Aseptic Packaging market can be divided into four segments based on the type ofapplication: Milk, Beverages, Dairy Products, and Other Products. The key customers of aseptic packagingproducts hail from the Dairy Sector, F&B Sector, and Pharmaceutical and Healthcare Sector. TechNavio'sreport, Global Aseptic Packaging Market 2015-2019, has been prepared based on an in-depth market analysiswith inputs from

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Japón dona USD 76,742 para el apoyo de la seguridadalimentaria y los estándares de sanidad animal y vegetalPublicada el 10/12/2014

The government of Japan has contributed USD 76,742 (CHF 74,034) to the Standards and Trade DevelopmentFacility (STDF) for 2014. The objective is to help developing countries and least-developed countries establishand implement sanitary and phytosanitary standards (SPS) for health protection and expand their ability to gainor maintain access to global markets.

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FINANCIAMIENTO

Un biosensor para detectar alérgenos en alimentosPublicada el 26/01/2015

El INTI, a través del Centro de Procesos Superficiales, desarrolló unaversión preliminar de un biosensor para detectar la presencia de proteínasalergénicas en alimentos. Éstas representan una amenaza a la salud delas personas alérgicas y la única forma de prevención con la que cuentanes su exclusión estricta de la dieta.

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EVENTOS

Reunión pública de la FSMA: Enfoque en la estrategia deimplementación para los estándares de seguridad alimentariaorientados a la prevenciónPublicada el 23/03/2015

April 23-24, 2015. Washington, DC. USA. The purpose of this publicmeeting is to provide an opportunity to learn about and discuss FDA’scurrent planning efforts for the next phase of the FDA Food SafetyModernization Act (FSMA) implementation, which involves putting in placethe prevention and risk-based safety standards at the core of FSMA. FDAwill share current thinking on operational strategies for implementing thenew standards that will affect food and feed facilities, farmers, importersand others who supply the nations’ food. While there is no formal publiccomment session planned, it is anticipated that stakeholders will haveample opportunity to provide comments and opinions through theirparticipation in their choice of breakout sessions on the topics discussed atthe meeting and to engage in an open comment and question/answersession.

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Cumbre de seguridad alimentariaPublicada el 12/01/2015

April 28-30, 2015. Baltimore, USA. he Food Safety Summit is a solutions-based conference and expo designed to meet the educational andinformation needs of the entire food industry.

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Simposio europeo de la IAFP sobre seguridad alimentariaPublicada el 05/01/2015

20-22 April 2015. Cardiff, Wales. Since 2005, IAFP's European symposiumhas been shaping the future of food safety by providing a forum for theexchange of ideas with colleagues from across Europe working in industry,government and academia. The Symposium is an excellent forum to gainknowledge about the latest developments and techniques in food scienceand safety.

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Alimentos y BebidasNutrición y Salud

ALIMENTOS CON FINES ESPECIALES, VIDA SALUDABLE, NUTRIGENÓMICA Y NUTRIENTES

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REVISTASIndex-Report-FLAG

Asociación del consumo de productos lácteos con la glicemia e insulinemia, independiente d... 2Index-Report-FLAG

PUBLICACIONES CIENTÍFICASDesarrollos recientes en prebióticos para el impacto selectivo de microbios beneficiosos y... 3

Mecanismo molecular en bioactivos de alimentos funcionales para el control de la obesidad 3

Aplicación de inulina en el queso como prebiótico, sustituto de la grasa y texturizador: R... 4

Optimización del diagnóstico de alergia alimentaria 5

Péptidos bioactivos e hidrolizados proteicos: tendencias en investigación y desafíos para ... 5

El consumo de dietas bajas en calorías con distinto contenido de fibra, carnes rojas y caf... 6

Biofortificación con selenio de brócoli y zanahorias cultivadas en suelo modificado con St... 7

Reducción del contenido de azúcar en leche descremada chocolatada y viabilidad de una edul... 8

Mezcla de lácteos y cereales para la preparación de crema libre de gluten utilizando harin... 10

PROYECTOSA partir de un programa de tutorías se elaboran nuevas directrices para luchar contra las ... 11

PATENTESCombinación de enzimas y prebióticos para mejorar la eficacia de los probióticos 12

Método para reducir el contenido de ácidos grasos saturados en la grasa de leche, producto... 12

Péptidos lipidados como agentes anti obesidad 13

Composición para bebida funcional 13

Composición comestible para disminuir el colesterol sérico 14

Composiciones y productos nutricionales con estabilidad de la emulsión mejorada 14

Composición dietaria a base de fibra con contenido de glucomanano, goma de xantano, algina... 14

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NOTICIASContienen alimentos tradicionales compuestos bioactivos 16

Optimiza el Xantano absorción de nutrientes 16

Ingrediente del té verde podría contener proteína que mata las células cancerígenas orales 17

Nuevos estudios confirman los beneficios de la fortificación 17

Atributos bajos en calorías y bajos en azúcar estimulan el segmento de jugos 18

Bajo contenido de carbohidratos vs. bajo contenido de grasas 18

Buscan establecer componentes bioactivos 19

Vitrina de ingredientes: Mezclas de nutrientes para bebidas, maltas y almidones de etiquet... 19

LEGISLACIÓNOJ:JOL_2015_088_R_0001: Reglamento (UE) 2015/537 de la Comisión, de 31 de marzo de 2015, p... 20

OJ:JOL_2015_088_R_0003: Reglamento (UE) 2015/539 de la Comisión, de 31 de marzo de 2015, p... 20

FINANCIAMIENTOInstrumento SME dedicado a Horizonte 2020, Fase 1 y 2, 2014-2015 22

Premio Nacional ARCOR a la Innovación en Alimentos 22

EVENTOSIndustria de la Leche y la Carne 23

Vitafoods Sudamérica 2015 23

XII Congreso AECOC de Seguridad Alimentaria y Nutrición 24

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REVISTAS

Asociación del consumo de productos lácteos con la glicemia einsulinemia, independiente del grado de obesidad, en adultosbrasileños: Estudio brasileño longitudinal sobre salud adulta(ELSA-Brasil)Publicada el 21/01/2015

Background: Inverse associations between dairy intake and the risk of type 2 diabetes have been shown, butmore studies are needed, especially from low- and middle-income countries. Objective: The objective was todescribe the association between dairy products and direct measures of glycemic status in adults withoutknown diabetes. Design: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) includes 15,105 adults,aged 35–74 y, enrolled from universities and research institutions in 6 Brazilian capital cities. We excludedparticipants with a known diabetes diagnosis, cardiovascular diseases, and cancer. Dairy consumption wasassessed by a food-frequency questionnaire, and we computed servings per day for total and subgroups ofdairy. Associations with fasting blood glucose (FG) and fasting insulin, 2-h postload glucose (PG), 2-h postloadinsulin (PI), glycated hemoglobin (Hb A1c), and homeostasis model assessment of insulin resistance (HOMA-IR) were assessed through multivariable linear regression analysis with adjustment for demographiccharacteristics, behavioral risk factors, other dietary factors, and anthropometric measurements. Results: Thesample size after exclusions was 10,010. The intake of total dairy was inversely associated with FG (linear fordairy servings/d = –0.46 ± 0.2 mg/dL), PG (–1.25 ± 0.5 mg/dL), PI (–1.52 ± 0.6 mg/dL), Hb A1c (–0.02 ± 0.0%),and HOMA-IR (–0.04 ± 0.0) after adjustment for all covariates (P < 0.05 for all). The findings were consistentacross categories of sex, race, obesity status, and dairy fat amount (reduced-fat vs. full-fat dairy). Fermenteddairy products showed particularly strong inverse associations with the outcomes, with adjusted differences fora 1-serving/d increment of –0.24 (95% CI: –0.46, –0.02) mg/dL for FG, –0.86 (–1.42, –0.30) mg/dL for PG, and–0.01% (–0.02%, 0.00%) for Hb A1c. Myristic acid was the only nutrient that appeared to mediate theassociation between dairy intake and glycemia. Conclusion: Dairy intake, especially fermented dairy, wasinversely associated with measures of glycemia and insulinemia in Brazilian adults without diagnosed diabetes.This trial was registered at clinicaltrials.com as NCT02320461.

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PUBLICACIONES CIENTÍFICAS

Desarrollos recientes en prebióticos para el impacto selectivode microbios beneficiosos y promover la salud intestinalPublicada el 01/04/2015

Publication date: April 2015. Source: Current Opinion in Biotechnology,Volume 32. Author(s): Robert A. Rastall , Glenn R. Gibson. Prebiotics arenon-digestible food ingredients that have a specific stimulatory effect uponselected populations of gut bacteria. The usual target microorganisms forprebiotic approaches are bifidobacteria. Numerous human feeding studieshave shown the prebiotic influences that galactans and fructans can exert.Other candidate prebiotics are under investigation. The field is now movingtowards identifying the health aspect associated with their use. Manyavenues of gut related health are being researched, including reduction ofdiarrhoea, immune stimulation, and improved mineral bioavailability. Mostcurrent emphasis appears to be towards various parameters associatedwith metabolic syndrome. These include markers of insulin resistance,appetite, satiety, blood lipids and inflammatory status. Graphical abstract

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Mecanismo molecular en bioactivos de alimentos funcionalespara el control de la obesidadPublicada el 01/04/2015

Publication date: April 2015. Source: Current Opinion in Food Science,Volume 2. Author(s): Ching-Shu Lai , Jia-Ching Wu , Min-Hsiung Pan. Theprevalence of obesity has increased rapidly, resulting in a huge impact onhuman health worldwide. Obesity is also associated with an increased riskof various metabolic diseases. Despite understanding the pathologicalmechanisms in development of obesity, pharmacotherapy remains oflimited effectiveness for the management of this disease. Over the pastfew decades, research in the bioactive compounds of functional foods hasprovided a new strategy for anti-obesity. These dietary bioactives act toregulate food intake, adipocyte lifecycle and function, and the lipidmetabolism through genetic and epigenetic mechanisms to prevent andimprove obesity. Although the efficacy of these bioactives in humansrequires further investigation, they hold great promise for improvingpopulation obesity and metabolic health.

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Aplicación de inulina en el queso como prebiótico, sustituto dela grasa y texturizador: ReseñaPublicada el 30/03/2015

Publication date: 30 March 2015. Source: Carbohydrate Polymers, Volume 119. Author(s): Reza Karimi ,Mohammad Hossein Azizi , Mehran Ghasemlou , Moharam Vaziri Inulin is a food ingredient that belongs to aclass of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effectsthat include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industriallyprocessed dairy and non-dairy products because it is a bulking agent for use in fat replacement, texturalmodification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial inthe manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of someaspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated incheese as fat replacer, prebiotic and texture modifier.

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Optimización del diagnóstico de alergia alimentariaPublicada el 01/02/2015

Publication date: February 2015. Source: Immunology and Allergy Clinicsof North America, Volume 35. Author(s): Jacob D. Kattan , Scott H.Sicherer Teaser. Accurately diagnosing a patient with a possible foodallergy is important to avoid unnecessary dietary restrictions and preventlife-threatening reactions. Routine testing modalities have limited accuracy,and an oral food challenge is often required to make a definitive diagnosis.Given that they are labor intensive and risk inducing an allergic reaction,several alternative diagnostic modalities have been investigated. Testingfor IgE antibodies to particular protein components in foods has shownpromise to improve diagnostics and has entered clinical practice.Additional modalities show potential, including epitope binding, T-cellstudies, and basophil activation.

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Péptidos bioactivos e hidrolizados proteicos: tendencias eninvestigación y desafíos para aplicaciones como ingredientesnutracéuticos y alimentos funcionalesPublicada el 01/02/2015

Publication date: February 2015. Source: Current Opinion in FoodScience, Volume 1. Author(s): Eunice CY Li-Chan. The past decade hasseen a burgeoning of literature on food-derived peptides and proteinhydrolysates with diverse biological activities, but to date, empirical andbioinformatics studies have provided primarily in vitro data and limitedclinical evidence to justify the development of these bioactive peptides andhydrolysates as nutraceuticals and functional foods for promoting health.Several obstacles must be overcome on the road to commercialization ofthese products. In conjunction with the need to implement efficient andcost-effective strategies for industrial scale production, the successfultransfer of the technology to market requires standardization of analyticalmethods for assurance of product quality, assessment of sensoryproperties for consumer acceptance, and most importantly, well-designedclinical trials to provide robust evidence for supporting health claims.

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El consumo de dietas bajas en calorías con distinto contenidode fibra, carnes rojas y café mejoran de igual manera lasensibilidad a la insulina en diabetes tipo 2: Ensayo aleatorio defactibilidadPublicada el 31/01/2015

Aims/hypothesis Epidemiological studies have found that a diet high infibre and coffee, but low in red meat, reduces the risk for type 2 diabetes.We tested the hypothesis that these nutritional modifications differentiallyimprove whole-body insulin sensitivity (primary outcome) and secretion.Methods Inclusion criteria were: age 18–69 years, BMI 30 kg/m2, type 2diabetes treated with diet, metformin or acarbose and known diseaseduration of 5 years. Exclusion criteria were: HbA1c >75 mmol/mol (9.0%),type 1 or secondary diabetes types and acute or chronic diseasesincluding cancer. Patients taking any medication affecting the immunesystem or insulin sensitivity, other than metformin, were also excluded. Of59 patients (randomised using randomisation blocks [four or six patients]with consecutive numbers), 37 (54% female) obese type 2 diabeticpatients completed this controlled parallel-group 8-week low-energy dietaryintervention. The participants consumed either a diet high in cereal fibre(whole grain wheat/rye: 30–50 g/day) and coffee (5 cups/day), and free ofred meat (L-RISK, n=17) or a diet low in fibre (10 g/day), coffee-free andhigh in red meat (150 g/day) diet (H-RISK, n=20).

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Biofortificación con selenio de brócoli y zanahorias cultivadasen suelo modificado con Stanleya pinnataPublicada el 01/01/2015

Publication date: 1 January 2015. Source: Food Chemistry, Volume 166.Author(s): Gary S. Bañuelos , IrvinArroyo , Ingrid J. Pickering , Soo In Yang , John L. Freeman. Amending soils with Se-hyperaccumulator plantderived sources of selenium (Se) may be useful for increasing the Se content in food crops in Se-deficientregions of the world. In this study we evaluated total Se and the different chemical species of Se in broccoli andcarrots grown in soils amended with ground shoots of the Se-hyperaccumulator S tanleya pinnata. Withincreasing application rates of S. pinnata, total plant Se concentrations increased to nutritionally ideal levelsinside edible parts. Selenium compounds in aqueous extracts were analyzed by SAX-HPLC-ICPMS andidentified as a variety of mainly organic-Se forms. Together with bulk Se K-edge X-ray absorption near-edgestructure (XANES) analysis performed on broccoli florets, carrot roots and shoots, dried ground S. pinnata, andthe amended soil at post-plant, we demonstrate that Se-enriched S. pinnata is valuable as a soil amendmentfor enriching broccoli and carrots with healthful forms of organic-Se.

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Reducción del contenido de azúcar en leche descremadachocolatada y viabilidad de una edulcoración alternativa através de la hidrólisis de lactosaPublicada el 18/12/2014

Publication date: 18 December 2014. Source: Journal of Dairy Scienc.eAuthor(s): X.E. Li , K. Lopetcharat , Y. Qiu , M.A. Drake. Milk consumptionby Americans has not met the standards of the Dietary Guidelines forAmericans. Chocolate milk can improve milk consumption, especially bychildren, due to its color and taste. However, the high sugar content ofchocolate milk is a cause for concern about its healthfulness, resulting inits removal from some school lunch programs. It is important to reduce thesugar content of chocolate milk and still maintain acceptability amongconsumers. It is also important to investigate other natural alternatives tosweetening. The objectives of this study were to identify the differentsweetness intensity perceptions of sucrose in water and various dairymatrices, to identify the acceptable reduction in sweet taste for chocolatemilk for both young adults (19–35 yr) and children (5–13 yr), and todetermine if lactose hydrolysis is a viable alternative. Threshold and powerfunction studies were used to determine the benchmark concentration ofsucrose in chocolate milk. The acceptability of sugar reduction from thebenchmark concentration for both young adults and children and theacceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with addedlactose for young adults were evaluated. Acceptabil ity resultsdemonstrated that sugar reduction in chocolate milk is possible for bothyoung adults and children as long as it does not exceed a 30% reduction(from 205 mM). Lactose hydrolysis of added lactose was used to achievethe sweetness of sucrose in chocolate milk but required &gt;7.5% (wt/vol)added lactose, which contributed undesirable calories, indicating thatlactose hydrolysis may be more suitable for other dairy beverages thatrequire less added sugar. The findings of this study demonstrate consumeracceptance of reduced-sugar chocolate milk and a possible way to uselactose hydrolysis in dairy beverages.

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Mezcla de lácteos y cereales para la preparación de crema librede gluten utilizando harina de arroz modificada enzimáticamente

Publicada el 01/12/2014

Publication date: December 2014. Source: LWT - Food Science andTechnology, Volume 59, Issue 2, Part 1. Author(s): Suzane MartinsFerreira , Márcio Caliari , Manoel Soares Soares Júnior , Adelaide DelPino Beleia. The hydrolysis of rice flour produces a sweet-tasting productwith an agreeable aroma, which could be well accepted by infants. Theobjective of the present study was to determine the feasibility of developingan infant food in the form of a powdered pre-mix for making a cerealcream, based on sugar, powdered milk and rice flour modified by -amylaseand amyloglucosidase. The effect of the ingredients on the properties ofthe dry mix and of the cereal cream after preparation, were evaluatedusing a Simplex design. The formulation with 5 g 100 g1 refined sugar(sucrose), 40 g 100 g1 milk powder and 55 g 100 g1 modified rice flourwas selected, considering the highest values for solubility in water (49.8 g100 g1) and in milk (46.4 g 100 g1), the luminosity (88.8) of the dry mix,and the firmness (0.19 N) of the prepared formulation. The infant foodobtained a mean score of 8.0 for sensory acceptance, and hadcharacteristics similar to commercial products. We concluded that it wasfeasible to produce an infant food with the enzymatically modified riceflour. The dry mix had advantages when compared with commercialproducts with respect to economic and ecological factors (rice flour frombroken kernels).

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PROYECTOS

A partir de un programa de tutorías se elaboran nuevasdirectrices para luchar contra las enfermedades transmitidaspor alimentosPublicada el 10/04/2015

El Comité del Codex sobre Higiene de los Alimentos propuso un programa de tutorías

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PATENTES

Combinación de enzimas y prebióticos para mejorar la eficaciade los probióticosPublicada el 02/02/2015

This disclosure relates to enhancing growth and/or activity of lactobacilli using a prebiotic formulation whichincludes iso-malto oligosaccharides and [alpha]-galactosidase; and to enhancing growth and/or activity ofbifidobacteria using a prebiotic formulation which includes iso-malto oligosaccharides and [beta]-glucanase.Other combinations of fibers and enzymes are described below which also stimulate growth and activity oflactobacilli or bifidobacteria. These combinations of enzymes and prebiotics can be taken separately or addedto foods, including desserts.

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Método para reducir el contenido de ácidos grasos saturados enla grasa de leche, productos obtenidos y aplicaciones de lamismaPublicada el 21/01/2015

METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTSOBTAINED AND APPLICATIONS THEREOF The present invention is related to a method for reducing thesaturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferablyobtained by the method of the invention, as well as to food compositions comprising said fat.

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Péptidos lipidados como agentes anti obesidadPublicada el 21/01/2015

Lipidated peptides, analogs of both forms of the prolactin-releasingpeptide, PrRP31 and PrRP20, represent anorexigenic compounds thatlower food intake and function in the brain after peripheral administration.The analogs PrRP31 and PrRP20 lipidated at the N-terminus by myristic orpalmitic acids bind with high affinity to the endogenous receptor GPR10 inthe rat pituitary cell line RC-4B/C and CHO cell line with transfected humanreceptor. These lipidated peptides also significantly decrease, in a dose-dependent manner, the food intake in fasted mice and have similar effectsin comparable doses as centrally administered natural PrRP31, theseeffects are, however, stronger and longer lasting. Lipidation of an effectiveanorexigenic neuropeptide PrRP induces a central effect after peripheraladministration and thus makes the lipidated analogs of PrRP a promisinganti-obesity drug.

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Composición para bebida funcionalPublicada el 12/01/2015

A functional beverage that can be used by athletes and bodybuilders for restoring human growth hormonesusing an HGH precursor. The composition includes water, sweeteners, acids, gums, natural colorants, naturalflavors, including pantothenic acid, chromium, copper, choline, and boron. The composition also includesselected amino acids such as L-Leucine, L-Isoleucine, L-Valine, and L-Arginine.

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Composición comestible para disminuir el colesterol séricoPublicada el 09/01/2015

The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol esterand triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprisesoligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings andtoppings.

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Composiciones y productos nutricionales con estabilidad de laemulsión mejoradaPublicada el 01/01/2015

The present invention relates to a method of preparing a protein composition, comprising enzymaticmodification of milk lecithin using phospholipase. This protein composition is then included in nutritionalproducts to increase emulsion quality and heat stability of the final nutritional products.

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Composición dietaria a base de fibra con contenido deglucomanano, goma de xantano, alginato y lípidosPublicada el 03/12/2014

DIETARY FIBER COMPOSITION COMPRISING GLUCOMANNAN,XANTHAN GUM, ALGINATE AND LIPID One aspect of the inventionprovides dietary fiber compositions comprising a fiber blend comprisingfrom about 48% to about 90% (w/w) glucomannan, from about 5% to about20% (w/w) xanthan gum, and from about 5% to about 30% (w/w) alginate,and at least one lipid or blend thereof, wherein the lipid or blend thereofcomprises at least 20% w/w of the total dietary fiber composition. Theinvention also provides food products comprising an effective amount of adietary fiber composition. In other aspects, the invention provides methodsfor preparing a dietary fiber composition or a food product comprising adietary fiber composition and methods for promoting satiety, promotingweight loss, lowering blood glucose, or lowering blood cholesterol levels ina mammal.

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NOTICIAS

Contienen alimentos tradicionales compuestos bioactivosPublicada el 30/01/2015

Frijoles, calabazas, jitomates, chile o camote, además de ser saludables,ricos y proveer los nutrientes suficientes para vivir, contienen compuestosbioactivos que ayudan a prevenir enfermedades, sobre todo de tipocrónico o asociadas al envejecimiento. Entre ellos destaca un cereal: elmaíz, en especial el pigmentado.

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Optimiza el Xantano absorción de nutrientesPublicada el 29/01/2015

"El xantano, un polímero usado en la industria de los alimentos, puedereducir entre tres y cuatro veces la contaminación generada por loslixiviados que resultan de la fertilización de suelos, a la vez que optimiza laabsorción de nutrientes en diferentes cultivos", reveló el periódico de laUniversidad Nacional de Colombia (UNAL).

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Ingrediente del té verde podría contener proteína que mata lascélulas cancerígenas oralesPublicada el 28/01/2015

A compound found in green tea may trigger a cycle that kills oral cancercells while leaving healthy cells alone, according to Penn State foodscientists. The research could lead to treatments for oral cancer, as well asother types of cancer.

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Nuevos estudios confirman los beneficios de la fortificaciónPublicada el 16/01/2015

According to a recent consumer survey by Kyowa Hakko USA Inc., NewYork, only 16 percent of consumers would give their immune systems an Agrade, leaving 84 percent of consumers looking for ways to support theirless-than-perfect body defenses.

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Atributos bajos en calorías y bajos en azúcar estimulan elsegmento de jugosPublicada el 12/01/2015

Consumers know that consuming fruits and vegetables is important, butnearly half believe they do not consume enough, according to a 2014infographic from the Produce for Better Health Foundation (PBH),Hockessin, Del.

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Bajo contenido de carbohidratos vs. bajo contenido de grasasPublicada el 05/01/2015

Algunos estudios demuestran que una dieta de bajo contenido decarbohidratos es más eficaz para bajar de peso y reducir el riesgocardiovascular, sin embargo los estudios apuntan a que las dietas conbajas cantidades de grasas hacen que la gente sea más feliz que aquellasbajas en carbohidratos.

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Buscan establecer componentes bioactivosPublicada el 17/12/2014

Durante la última década, ha habido un aumento dramático en el númerode estudios se centraron en la investigación de la bioactividad y elpotencial de beneficios para la salud de una gama de componentesbioactivos de los alimentos no nutritivos.

Nuevas pruebas demuestran que, aunque los componentes bioactivos delos alimentos no son esenciales para la vida, es posible que le confierenuna serie de efectos que apoyan y mejoran la salud. Sin embargo, losconsumidores y los profesionales de la salud se ven inundados pormensajes acerca tanto a sus beneficios para la salud y los riesgos.

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Vitrina de ingredientes: Mezclas de nutrientes para bebidas,maltas y almidones de etiquetado limpio y másPublicada el 01/12/2014

Döehler presenta una amplia cartera de ingredientes de cereales y demalta con una extensa gama de beneficios en Brau Beviale.

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LEGISLACIÓN

OJ:JOL_2015_088_R_0001: Reglamento (UE) 2015/537 de laComisión, de 31 de marzo de 2015, por el que se modifica elanexo II del Reglamento (CE) n° 1333/2008 del ParlamentoEuropeo y del Consejo en cuanto a la utilización de lacas dealuminio de cochinilla, ácido carmínico y carmines (E 120) enalimentos dietéticos destinados a usos médicos especiales(Texto pertinente a efectos del EEE)Publicada el 31/03/2015

Commission Regulation (EU) 2015/537 of 31 March 2015 amending Annex II to Regulation (EC) No 1333/2008of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminicacid, carmines (E 120) in dietary foods for special medical purposes Text with EEA relevance

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OJ:JOL_2015_088_R_0003: Reglamento (UE) 2015/539 de laComisión, de 31 de marzo de 2015, por el que se autoriza unadeclaración relativa a las propiedades saludables de losalimentos distintas de las relativas a la reducción del riesgo deenfermedad y al desarrollo y la salud de los niños, y se modificael Reglamento (UE) n° 432/2012 (Texto pertinente a efectos delEEE)Publicada el 31/03/2015

Commission Regulation (EU) 2015/539 of 31 March 2015 authorising a health claim made on foods, other thanthose referring to the reduction of disease risk and to children's development and health and amendingRegulation (EU) No 432/2012 Text with EEA relevance

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FINANCIAMIENTO

Instrumento SME dedicado a Horizonte 2020, Fase 1 y 2, 2014-2015Publicada el 15/04/2015

Identifier: H2020-SMEINST-1-2014 Pillar: Industrial Leadership Type: Call for Proposals Opening Date: Mon, 3Mar 2014 Deadline: Wed, 17 Dec 2014 17:00:00 (Brussels local time) Budget: 25.102.000,00 € ModificationDate: Wed, 15 Apr 2015 Latest information: List of beneficiaries - SME Instrument Phase 1 (April update)Interactive map of beneficiaries

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Premio Nacional ARCOR a la Innovación en AlimentosPublicada el 01/04/2015

La Agencia Nacional de Promoción Científica y Tecnológica y ARCORSAIC, instituyen el “Premio Nacional ARCOR a la Innovación enAlimentos” al mejor proyecto de innovación y/o desarrollo tecnológico, enlas áreas detalladas que se presentan en las bases y condiciones de estellamado.

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EVENTOS

Industria de la Leche y la CarnePublicada el 16/03/2015

17-20 March 2015. Moscow, Russia. eld annually, Dairy & Meat Industry isthe only exhibition of its kind in Russia. The event covers the full meat anddairy lifecycle, and unities international and domestic food and drinkproducers with Russia’s key distributors, wholesalers and retailers.During the four days of the exhibition, both visitors and exhibitors canassess the competition, conduct business and learn about the industry.

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Vitafoods Sudamérica 2015Publicada el 16/03/2015

24-25 March 2015. São Paulo, Brazil.The Vitafoods South AmericaConference offers a focused and in-depth insight into today's nutraceuticaland functional food landscape. Industry experts discuss the latestresearch, product development and regulation in Latin America

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XII Congreso AECOC de Seguridad Alimentaria y NutriciónPublicada el 29/12/2014

5 de Marzo, 2015. Madrid, España. El Congreso reunirá a los máximosresponsables de las áreas de Calidad, Seguridad Alimentaria y Nutrición.

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PRESERVACIÓN Y PROCESOS DE TRANSFORMACIÓN

Marzo - Abril 2015

Marzo - Abril 2015

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REVISTASIndex-Report-FLAG

Efectos del voltaje y frecuencia aplicados en los parámetros de extracción y aceites esenc... 2

SPC basada en modelos de crecimiento para el monitoreo del proceso de hidrogenación del ac... 3

PUBLICACIONES CIENTÍFICASDescomposición asistida por microondas asociada a condimento ácido como tecnología eficien... 4

Extracción enzimática simultánea asistida por microondas/ultrasonido de ingredientes antio... 4

Concentración de congelación en bloque asistida por centrifugación aplicada a jugos de ará... 6

Alternativas de agregado de valor en la cadena de Maíz argentina. Estrategias y actores di... 6

Método de detección rápida para el análisis de ácidos grasos trans en alimentos procesados... 7

Extracción ultrasónica e identificación estructural de polisacáridos a partir de Prunella ... 8

Contribuciones al conocimiento de los cultivos de quinua y mandioca 8

Extracción de fase sólida de l-triptófano desde muestras de alimentos utilizando un nanoso... 9

Nueva tecnología hidrotermodinámica para el procesamiento de alimentos 10

PATENTESMétodo para fabricar jugo de vegetales/frutas sin desactivación enzimática, y jugo de vege... 11

Herramienta de diagnóstico para la detección colorimétrica de residuos orgánicos 11

Sistema y método de detección por espectrometría para la identificación de materiales 12

Proceso de fermentación enzimática 13

Proceso para la producción industrial de agua de mar apta para uso alimentario 14

Proceso productivo para aceite de microalgas 14

Método de esterilización alimentaria 15

Métodos de biopreservación para bebidas y otros alimentos 15

Método para preparar zeaxantina natural mediante la combinación de hidrólisis enzimática y... 16

Tecnología para producir potenciador de sabor a partir de pulpa soluble de pescado 16

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NOTICIASGrado de aceptación de Ananás cumusus natural o deshidratada 17

Científicos buscan convertir en realidad los pollos de tubo de ensayo 17

¿Cómo evaluar productos procesados? 18

Manteniéndose al día con las tecnologías de vanguardia de cocción/refrigeración 18

Científicos desarrollan enzima quemadora de grasas 19

Bta. desvela la tecnología alimentaria del futuro 19

Evaluación de efectividad de Actium como precursor de la coloración en manzano (Malus dome... 20

Investigadores de la UCA transforman subproductos del pescado en alimentos para la alta co... 20

MERCADOConsultores y tecnólogos de alimentos (Reino Unido) – Reporte de la industria 21

FINANCIAMIENTOPrórroga de ANR 1700 2015 C1 22

Prórroga de Crédito Fiscal 2015 22

EVENTOSExhibición internacional de alimentos y tecnología 23

Anuga FoodTec 2015 23

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REVISTAS

Efectos del voltaje y frecuencia aplicados en los parámetros deextracción y aceites esenciales extraídos a partir de Menthapiperita mediante hidrodestilación óhmica asistidaPublicada el 21/02/2015

Publication date:21 February 2015. Source: Innovative Food Science&amp; Emerging Technologies. Author(s): Mohsen Gavahian , RezaFarhoosh , Katayoun Javidnia , Fakhri Shahidi , Asgar Farahnaky. Ohmic-assisted hydrodistillation (OAHD) is a new method proposed for extractionof essential oils in which ohmic heating technology is combined withdistillation. In this study, different frequencies (25, 50 and 100Hz) as wellas high and low intensity OAHD (220 and 380V) were applied on aerialparts of Mentha piperita L. and the results were compared with those of theconventional hydrodistillation (HD). The results showed that high and lowintensity OAHD methods had the extraction times of 13.54 and 19.71min,respectively, while this value was about 1h for HD. Scanning electronmicrographs of mint showed a sudden eruption of essential oil glands forall OAHD samples. GC–MS analysis did not indicate any noticeablechanges in the compounds of all extracted essential oils. The results of thisstudy showed that higher applied voltage can speed up OAHD andconfirmed this emerging technology as a green technology (consideringfossil fuels as the main source of electrical energy). Industrial relevanceThe quality and quantity of essential oils extracted from herbs and otherraw materials are affected by the extraction method. In this researchdifferent frequencies (25, 50 and 100Hz) and also high and low intensityOAHD (220 and 380V, applicable in industries in many regions) of ohmic-assisted hydrodistillation (OAHD), as an innovative and emergingtechnology, were used and compared with traditional hydrodistillation inextraction of essential oils from the aerial parts of Mentha piperita L.(peppermint). All OAHD treatments were more economical and moreenvironmentally friendly than hydrodistillation method. In addition, highintensity OAHD method not only can enhance the amount of extractedessential oil but also was the quickest method and consequently can be avaluable industrial alternative for extraction of essential oils.

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SPC basada en modelos de crecimiento para el monitoreo delproceso de hidrogenación del aceite comestiblePublicada el 01/02/2015

Publication date: February 2015. Source: Journal of Food Engineering,Volume 146. Author(s): Soham Chakraborty , Pathik Kumar Mandal. On-line monitoring of an industrial batch process of hydrogenation of edible oilinvolves repeated determination of the melting point of a batch at certainintervals. The objective of this study is to use these measurements todevelop an SPC procedure for detecting process shifts like abnormalgrowth in melting point and occurrence of dead batches. Two model-freeand a model based approach are proposed for this purpose. The growthdata is of the form (MPij , tij ), where MPij is the melting point at time ti forthe jth batch. A linear approximation of the monomolecular growth model isused for developing the model based procedure. It is shown that theproposed model based charts can detect the out-of-control situations ofactive batches as well as the occurrence of dead batches efficiently. Theeffects of a few important process parameters on the parameters of thegrowth model are also discussed.

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PUBLICACIONES CIENTÍFICAS

Descomposición asistida por microondas asociada acondimento ácido como tecnología eficiente para elprocesamiento de jengibrePublicada el 02/04/2015

Publication date: 2 April 2015. Source: Separation and PurificationTechnology. Author(s): Jing–bo Guo , Wen–jie Zhang , Hao Wu , Li–mingDu. Shogaols are the dehydration products of gingerols that are found insmall quantities in ginger root and have more potent bioactive propertiesthan gingerols. In this study, microwave-assisted technology coupled withacidic food condiments was used to improve the contents of 6-, 8-, and 10-shogaols. After processing ginger in aqueous tartaric acid solution(0.8mol/L, 8mL) at 140°C and 1000W for 10min, the contents of 6-, 8-, and10-shogaols (4.66, 1.19, and 1.76mg/g dry mass, respectively) wereapproximately 12-, 17-, and 19-fold higher in processed ginger than inunprocessed ginger. The antioxidant capabilities of this processed gingerwere approximately two times higher than those of unprocessed gingerassayed by antioxidant assays. The processed gingers can be used ashigh-quality raw materials for the production of various ginger products, aswell as for the preparative separation and purification of 6-, 8-, and 10-shogaols.

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Extracción enzimática simultánea asistida pormicroondas/ultrasonido de ingredientes antioxidantes desubproductos del jugo de Nitraria tangutorunPublicada el 01/04/2015

Publication date: April 2015. Source: Industrial Crops and Products,Volume 66. Author(s): Dongmei Wu , Tingting Gao , Hongxia Yang , YuzhiDu , Cen Li , Lixin Wei , Tongyong Zhou , Jingmei Lu , Hongtao Bi. By-products originating from food processing are a considerable disposalproblem for the food industry. Because of the absence of specificallyeffective processing technology, huge quantities of by-products are oftenabandoned as rubbish and prone to microbial spoilage. Given this, asimultaneous microwave/ultrasonic assisted enzymatic extraction (SMU-AEE) method was established for the first time, and performed forantioxidant ingredients extraction from Nitraria tangutorum juice by-products (NJB) in the present study. Its experimental conditions wereoptimized by single factor test and response surface methodology (RSM),and gave the corresponding response values for antioxidant capacity ofNJB extract (NJBE) of 219.73±7.03mgTE/g, which was 27.62%–190.23%higher than those obtained by traditional extraction methods. Chemicalcomposition assay suggested that the increasing of antioxidant capacity ofNJBE by SMU-AEE was because of the improvement of extractionefficiency of antioxidant ingredients from NJB, including phenols,flavonoids and anthocyanins. Furthermore, oxidative injury protectionability assay showed that NJBE was good at protecting cells from UVB-oxidative phototoxicity and doxorubicin-oxidative cardiotoxicity, and itsprotecting ability surpasses or approaches to that of grape seed extract(GSE, the positive control drug), indicating its good potential to be anatural antioxidant in food and pharmaceutical industries.

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Concentración de congelación en bloque asistida porcentrifugación aplicada a jugos de arándano y piñaPublicada el 21/03/2015

Publication date:21 March 2015. Source: Innovative Food Science &amp;Emerging Technologies. Author(s): Guillermo Petzold , Jorge Moreno , PazLastra , Katerin Rojas , Patricio Orellana.Centrifugation is an alternativeassisted technique to improve the efficiency of block freeze concentration.In this study reported the centrifugation to enhance the separation ofconcentrated solution from frozen fruit juices (blueberry and pineapple) inthree cryoconcentration cycles. To force the separation of solutes from thefrozen samples we used a centrifuge operated for 10 min at 20 °C and4600 rpm. This technique has good performance after the third cycle,reaching an increase of approximately 2.5 times the initial concentrationsof solids, values close to 0.74 kg solute per 1 kg initial solute, and reachingapproximately 60% of the percentage of concentrate. The performance ofblock freeze concentration assisted by centrifugation applied to fruit juiceswas attributed to ice matrix acting as a porous solid through which theconcentrated solution percolates through drainage channels of the iceimproved by the centrifugal force. Industrial Relevance The block freezeconcentration allows producing food concentrates with high quality whenthawed a frozen solution assisted or not by a technique to enhance theseparation efficiency. In this work has applied centrifugation as an assistedtechnique to improve the efficiency of block freeze concentration applied tofruit juices, obtaining promissory results.

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Alternativas de agregado de valor en la cadena de Maízargentina. Estrategias y actores diferenciales por agroindustriaderivadaPublicada el 16/03/2015

El presente artículo tiene como objetivo, describir la situación tecno-productiva y comercial de cada una de sus diferentes industrias derivadas,indagando en las causas de su estado de desarrollo.

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Método de detección rápida para el análisis de ácidos grasostrans en alimentos procesados mediante CZE-UV con deteccióndirectaPublicada el 27/02/2015

Publication date: 27 February 2015. Source: Food Control. Author(s): Brenda Lee Simas Porto , Isaura DanieleLeite Faria , Thiago de Oliveira Mendes , Marcone Augusto Leal de Oliveira. In the present work, an alternativemethod for trans fatty acids (TFA) analysis with direct UV detection using capillary zone electrophoresis (CZE-UV) is proposed. The background electrolyte used consisted of 12.0 mmol L-1 of tetraborate buffer, 12.0 mmolL-1 of Brij 35, 33% methanol and 17% acetonitrile. Trans fatty acids in different samples such as butter toffee,cake mix, stuffed wafers, chocolate and a mix for Brazilian cheese bread were successfully quantified within ananalysis time of 13 minutes, taking into account the statistical approach based on response factor calculationusing C19:1 (nonadecaenoic acid) as internal standard. The statistical comparison between CZE-UV and theclassical GC method for the analyzed samples did not present significant differences within the 95%confidence interval.

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Extracción ultrasónica e identificación estructural depolisacáridos a partir de Prunella vulgaris y sus actividadesantioxidantes y antiproliferativasPublicada el 31/12/2014

Abstract Response surface methodology was used to optimize the ultrasonic extraction of Prunella vulgarispolysaccharides (PVP). When the quality of P. vulgaris was 4.0 g, the optimal extraction conditions wereultrasonic power 210 W, time 50 min, and temperature 70 °C. Using this condition, the experimental yield wasagreed closely with the predicted value. Compared with conventional extraction, ultrasonic extraction showed ahigher polysaccharide yield. The molecular weights were determined by high-performance gel permeationchromatography. Gas chromatography analysis suggested that PVP comprised of rhamnose, arabinose,xylose, mannose, glucose, and galactose with molar percentages of 2.8, 28.2, 38.5, 11.0, 3.0, and 16.5 %,respectively. The glycosidic linkage analysis showed that PVP contained 1 and 16 glycosidic linkages (48.0 %),12 and 14 glycosidic linkages (8.1 %), and 13 glycosidic linkages (43.9 %). PVP showed good antioxidantactivities by the methods of DPPH radical scavenging assay, oxygen radical absorbance capacity assay, andcellular antioxidant activity assay. The antiproliferative activities of PVP (2.0 mg/mL) on the growth of humanhepatoma HepG2, gastric carcinoma SGC 901, and human breast cancer MCF-7 cells were 51.2, 35.2, and31.8 %, respectively. PVP did not exhibit cytotoxicity against normal liver L02 cells within the testedconcentrations. These results demonstrated that polysaccharides isolated from P. vulgaris may be helpful todevelop potential antioxidant and antitumor agents for food and pharmaceutical industries.

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Contribuciones al conocimiento de los cultivos de quinua ymandiocaPublicada el 23/12/2014

Ediciones INTA publicó dos nuevas revistas de Ciencia y Tecnología delos Cultivos Industriales dedicadas, al cultivo de Quinua (2013) y a loscultivos de Yerba Mate, Té, Mandioca y Stevia (2014)

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Extracción de fase sólida de l-triptófano desde muestras dealimentos utilizando un nanosorbente hidróxido de doble capaantes de su determinación mediante espectrofluorometríaPublicada el 12/12/2014

Abstract In this research, a simple method was developed for the separation and determination of l-tryptophanin aqueous solutions. The method consists of a solid-phase extraction (SPE) cleanup system utilizing a columnpacked with nickel–aluminum layered double hydroxide as a nano-sorbent, followed by a spectrofluorometricdetection step. Some factors influencing the SPE efficiency, including pH, the sample flow rate, the elutionconditions and the amount of nano-sorbent were evaluated and optimized. The selectivity of the presentedSPE method with regard to l-tryptophan was studied in the presence of other amino acids and potentiallyinterfering ions. Under optimum conditions, the calibration graph was linear in the range of 0.1–120.0 µg L1with a correlation coefficient of 0.9975. The limit of detection and relative standard deviation for l-tryptophanwere 0.01 µg L1 and 0.62 %, respectively. The maximum sorption capacity of the sorbent for l-tryptophan was37.6 mg g1. The method was successfully applied to determine l-tryptophan in several food samples withrecoveries in the range of 96.2–104.2 % for the spiked samples.

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Nueva tecnología hidrotermodinámica para el procesamiento dealimentosPublicada el 03/12/2014

Publication date: 3 December 2014. Source: Journal of Food Engineering.Author(s): Alex Martynenko , Tessema Astatkie , Varvara Satanina. Anovel hydrothermodynamic (HTD) technology for simultaneous crushing,homogenizing and pasteurization of whole food in a turbulent flow as asingle-unit operation was developed. The HTD technology is based on thephenomena of high turbulence and cavitation in viscous liquids. HTDdiffers from hydrodynamic (HD) cavitation because it fully utilizes heatgenerated in the turbulent flow for product pasteurization. Pilot-scale HTDprocessing of whole blueberry resulted in homogeneous suspension with13% solids, 1.45-2.76 Pa·s viscosity, stable texture and low sedimentation.HTD processing minimized effect of thermal degradation of bioactivephenolics and increased shelf-life of pasteurized blueberry food.Pasteurization at 95°C provided &lt;10 CFU/g microbial load, which wassatisfactory for long-term storage. This research proved the potential ofHTD technology for manufacturing of innovative natural whole foods withhigh nutritional and nutraceutical values.

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PATENTES

Método para fabricar jugo de vegetales/frutas sin desactivaciónenzimática, y jugo de vegetales/frutas obtenido del mismo

Publicada el 01/04/2015

To provide a method for manufacturing a vegetable/fruit juice with no enzyme deactivation without adding apreservative and without allowing breeding of coliform and general bacteria. [Solution] The present inventioncomprises: a first step for juicing the harvested vegetable/fruit and obtaining a purée; a second step for juicingthe obtained purée and separating the purée into a juice component representing 60 to 80% of the total and aslurry-type component representing 40 to 20% of the total; a third step for sterilization-filtering the juicecomponent obtained in the second step using a centrifugal separator and/or a sterilization filter; a fourth stepfor heat-sterilizing the purée component obtained in the first step, preferably in compliance with thespecifications and standards stipulated in the "Food Sanitation Act, Specifications and Standards for Food, D.Specific Items, Soft Drinks"; and a fifth step for adding and mixing the heat-sterilized purée componentobtained in the fourth step into the sterilized juiced liquid obtained in the third step.

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Herramienta de diagnóstico para la detección colorimétrica deresiduos orgánicosPublicada el 18/03/2015

This invention relates to a semi-quantitative diagnostic tool and a methodfor using the same to verify the efficacy of cleaning-in-place procedures ineliminating carbohydrate-based, organic residues from product contactsurfaces in food, beverage and pharmaceutical manufacturing, processingand packaging facilities. The diagnostic tool comprises a permanganate-based colorimetric indicator formulation and a translucent assay containerfor containing the permanganate-based colorimetric indicator formulation.The diagnostic tool is characterized therein that the permanganate-basedcolorimetric indicator formulation is admixed with a product sample to betested so that the admixed permanganate-based colorimetric indicatorformulation undergoes a colorimetric reaction in the presence of organicresidues in the product sample, the arrangement being such intensity ofthe colorimetric reaction displayed provides a semi-quantitativedetermination of a concentration of organic residue dissolved orsuspended in the product sample.

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Sistema y método de detección por espectrometría para laidentificación de materialesPublicada el 30/01/2015

The present invention provides a method and system of chemicalidentification by using a short wavelength range of near infrared (NIR) suchas in the range of near infrared (NIR) of about 600 to about 1100 nm. Asilicon-detector can be used to measure the short wavelength of NIRregion. A detection signal from a detector is sent to a computer. Thecomputer is programmed with software modules for data acquisition of thedetection signal and data analysis to determine absorption spectrum. Thecomputer can include memory or remote access to one or more databasesfor storing a library of absorption spectra. The absorption spectrum of thematerial which provides the highest match value is identified as thematerial under inspection.

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Proceso de fermentación enzimáticaPublicada el 09/01/2015

The present invention relates to a process of preparing a liquid foodstuff,comprising treating at least one juice and/or one extract having a Brix ofmore than 10°, with carbohydrate oxidase and catalase at a temperaturebetween -10 °C and +15 °C to obtain a substrate mixture, and dispersingoxygen or an oxygen-containing gas in the substrate mixture, withoutkeeping the pH > 3.5 before or during the treatment by addition of bufferingsubstances or basic substances, to obtain a liquid foodstuff, wherein thefinal pH is lower than 3.5; and wherein the flow rate of the gas is adjustedaccording to the following equation: (0.001/x) to (0.02/x) L gas/L substratemixture/min, with x being the content of oxygen by volume in the gas.

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Pág. 14

Proceso para la producción industrial de agua de mar apta parauso alimentarioPublicada el 09/01/2015

A process for the industrial production of sea water (M3) that is basicallysuitable for alimentary use, comprising the following steps: drawing of seawater (M) with corresponding decantation (3); filtration (4); and sterilisation(5), until a purified sea water (Ml) is obtained; said process beingcharacterized in that it envisages the further steps of: boron abatement (6)until a sea water is obtained with a boron content of less than onemilligram per litre (M2); further filtration (7); sterilisation (8) of the possibleresidual micro-organisms; continuous and strict analyses, examinations,and checks (9) of the sea water (Ml, M2, M3) in the respective varioussteps of purification thereof, to guarantee that a sea water (M3) is obtainedthat is microbiologically pure, filtered, and hence free from any pathogenicagents; and storage in tanks or bottling (10) of the sea water (M3) readyfor being used in various applications, amongst which basically alimentaryuse.

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Proceso productivo para aceite de microalgasPublicada el 09/01/2015

The invention relates to a process for the production of lipids (oil) frommicroalgae, comprising the cultivation of microalgae by sequentialphotoautotrophic-heterotrophic growth, wherein in the heterotrophic stepthe microalgae are fed by administration of a sugar feed deriving fromsugar production waste, for example molasses or bagasse, or else derivingfrom waste from the fruit candying industry, for example candying water,which has a sugar content comprised between 20% and 60% by weight.The invention also relates to a plant for the production of lipids (oil) frommicroalgae, intended for carrying out the process of the invention.

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Boletín de novedades

Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 15

Método de esterilización alimentariaPublicada el 07/01/2015

A food sterilization method combines membrane filtration with a highpressure process or a heating process. The disclosed method makes itpossible for large scale commercialization of non-chemical, non-destructive food product sterilization. The food product thus processedretains its natural flavor and nutritional value with extended shelf life.

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Métodos de biopreservación para bebidas y otros alimentosPublicada el 01/01/2015

Several embodiments of the present invention relate generally to the useof non-pathogenic microorganisms to prevent the growth and/or activity ofpathogenic microorganisms in food products. More specifically, severalembodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that isadverse to pathogenic microorganisms.

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Boletín de novedades

Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 16

Método para preparar zeaxantina natural mediante lacombinación de hidrólisis enzimática y extracción supercríticaPublicada el 23/12/2014

The invention relates to a method for preparing natural zeaxanthine by the combination of enzymatic hydrolysisand supercritical extraction, specifically to a method for extracting natural zeaxanthine from plants such asphysalis alkekengi, wolfberry, capsicum, corn, spinach and the like by the combination of enzymatic hydrolysisand supercritical extraction. According to the method, plants undergo enzymatic hydrolysis firstly, and thensupercritical extraction and drying are carried out to obtain the natural zeaxanthine. By the combination ofenzymatic hydrolysis and supercritical extraction, the invention has advantages of simple process, highefficiency, small amount of an organic solvent and high yield of zeaxanthine. The method provided by theinvention can be applied in fields of food, health food, medicine, cosmetic and the like, and has a goodindustrial application prospect.

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Tecnología para producir potenciador de sabor a partir de pulpasoluble de pescadoPublicada el 23/12/2014

The invention discloses a technology for producing a food-grade flavor enhancer from fish soluble pulp. Theprinciple of the preparation technology is that micro-molecularization flavor extraction is adopted, active carbonis used for removing the stinking smell, an embedding medium such as maltodextrin is subjected tohomogenization emulsification embedding for secondary stinking smell removal, and dampproofing effect canbe achieved. The technology has the following outstanding advantages that oil and the stinking smell areremoved, the delicate flavor is enhanced, the diet taste of modern people is met, the food-grade flavorenhancer is unlikely to wet and can be stored for a long time, and resources can be saved. The fish solublepulp is conveyed into a horizontal type centrifugal machine and a butterfly type centrifugal machine after beingmixed, coarse fat is fully separated and then is micro-molecularized by protease, and the flavor can beenhanced; the stinking smell of the fish soluble pulp is thoroughly removed according to the adsorptioncharacteristic of the active carbon, and maltodextrin and modified starch are added to perform homogenizationemulsification on the fish soluble pulp to fulfill the dampproofing aim; a secondary stinking smell removalfunction is realized; finally an obtained product is conveyed into a centrifugal spraying dryer for drying to obtainpowder gain, and the powder can be packaged for selling.

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 17

NOTICIAS

Grado de aceptación de Ananás cumusus natural odeshidratadaPublicada el 20/03/2015

El objetivo fue analizar el grado de aceptación y preferencia entre elAnanás comusus fresca y el Ananás comosus deshidratadoosmóticamente, el nivel de conocimiento del fruto y sus propiedades ycomparar la actividad proteasa entre uno y otro.Montiglioni, Valeria Soledad procura brindar en su investigación una nuevaopción de alimento saludable durante todo el año, a través deldeshidratado osmótico del ananá e idear un método sencillo paracuantificar la presencia de bromelina en el ananá deshidratado y en eljarabe.

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Científicos buscan convertir en realidad los pollos de tubo deensayoPublicada el 12/03/2015

Two years after scientists cooked up the first test tube beef hamburger,researchers in Israel are working on an even trickier recipe: the world's firstlab-grown chicken.Professor Amit Gefen, a bioengineer at Tel Aviv University, has begun ayear-long feasibility study into manufacturing chicken in a lab, funded by anon-profit group called the Modern Agriculture Foundation which hopes"cultured meat'' will one day replace the raising of animals for slaughter.

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 18

¿Cómo evaluar productos procesados?Publicada el 15/01/2015

La evaluación de productos cárnicos se extiende por toda la cadena y vamás allá de la materia prima y los mismos animales vivos, en donde lacalidad, composición y uniformidad son regularmente evaluadas parapredecir el uso y valor del producto de esos animales.

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Manteniéndose al día con las tecnologías de vanguardia decocción/refrigeraciónPublicada el 05/01/2015

Las tecnologías cocción/refrigeración afectan a productos tan pequeñoscomo platos principales individuales de aerolíneas hasta lotes de 2.000libras de carne para casinos, escuelas y hospitales ¿Cómo se mantiene aldía la tecnología cocción/refrigeración con las necesidades variadas delmercado?

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 19

Científicos desarrollan enzima quemadora de grasasPublicada el 26/12/2014

Researchers at Lausanne, Switzerland’s Nestle Institute of HealthSciences are working on developing a compound that burns fat, just likeexercise. This research could give hope to those that are unable toexercise because of medical conditions such as diabetes, the obese,seniors with limited mobility, and others.

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Bta. desvela la tecnología alimentaria del futuroPublicada el 14/12/2014

Frutas congeladas que se conservan años sin perder propiedades, zumosy compotas recién hechos con largas fechas de caducidad y carne frescaque se comercializa con meses de logística. La tecnología alimentariaparece haber superado la barrera del tiempo gracias a una potenteindustria de equipamiento, maquinaria y tecnología, responsable del nivelde calidad y competitividad de un sector que ya es uno de los grandesmotores económicos del país.

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 20

Evaluación de efectividad de Actium como precursor de lacoloración en manzano (Malus domestica)Publicada el 14/12/2014

Uno de los principales atributos exigidos por el mercado frutícola es unaóptima coloración de los frutos. En muchos mercados y países la fruta nologra cumplir con esta exigencia provocando su rechazo. El departamentode I+D de Grupo Agrotecnología ha trabajado durante 3 años en eldesarrollo de Actium, bioestimulante de acción fisiológica que actúa comoprecursor de la coloración de los frutos. Conocemos aquí los resultados deuno de los ensayos realizado en Chile en manzano (Malus domestica) cv.Cripp’s Pink o Pink Lady.

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Investigadores de la UCA transforman subproductos delpescado en alimentos para la alta cocinaPublicada el 14/12/2014

Investigadores, autoridades académicas, empresarios y críticosgastronómicos han participado en el acto de presentación de unanovedosa gama de productos elaborada a partir de los restos cárnicos depescado. Hamburguesas, patés, carpaccio o varitas son algunos de losformatos elegidos para crear nuevos y singulares platos próximos a losgustos de la alta cocina española.

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 21

MERCADO

Consultores y tecnólogos de alimentos (Reino Unido) – Reportede la industriaPublicada el 01/04/2015

Plimsoll’s UK Food Consultants & Technologists (UK) analysis is the most definitive and accurate study of theUK Food Consultants & Technologists (UK) sector in 2014. The report is split into two sections and uses both awritten and graphical analysis – analysing the 80 largest Food Consultants & Technologists (UK) companies.The Food Consultants & Technologists (UK) report contains the most-up-to-date financial data and Plimsollapplies these figures to create their unique and authoritative analysis. Indeed, the first section thoroughlyscrutinises the market and this section includes the following: Best Trading Partners: These are companies thatare winning in both sales and financial strength – for example FOOD SPECIALTIES TRADING LTD has beenranked as a best trading partner in the industry. Sales Growth Analysis: This section reviews the fastestgrowing and fastest shrinking company – for example INTEGRA FOOD SECURE LTD is among the fastestgrowing. Profit Analysis – Analysis of gross profit and pre-tax profit over the last ten years and a profitabilitysummary comparing profits in the industry against small, medium and large companies. Market Size: Based onthe largest 80 companies, this is a comparison between last year's market size and the most current figure.Rankings:

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Alimentos Tecnologías y Procesos

Marzo - Abril 2015

Pág. 22

FINANCIAMIENTO

Prórroga de ANR 1700 2015 C1Publicada el 27/03/2015

El Fondo Tecnológico Argentino (FONTAR) anuncia que la convocatoria ANR 1700 2015 C1 ha prorrogado lafecha límite para la presentación de proyectos mediante la Resolución de Directorio N° 123/15.

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Prórroga de Crédito Fiscal 2015Publicada el 27/03/2015

El Fondo Tecnológico Argentino (FONTAR) anuncia que la convocatoriaCrédito Fiscal 2015 ha prorrogado la fecha límite para la presentación delos sobres 1 y 2 mediante la Resolución de Directorio N° 122/15.

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Marzo - Abril 2015

Pág. 23

EVENTOS

Exhibición internacional de alimentos y tecnologíaPublicada el 06/04/2015

1st - 3rd Sept. 2015. Lahore, Pakistan. Iftech is the first and foremost B2Bexhibition of food processing and packaging in Pakistan which portrays thesolid growth and unprecedented performance of country’s food andbeverage sectors. As an important annual event, Iftech Pakistan has madevaluable contributions by expanding economic opportunities in the fastgrowing food, beverage and hospitality industries.

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Anuga FoodTec 2015Publicada el 16/03/2015

24-27 March 2015. Cologne, Germany. As the leading global trade fair, theAnuga FoodTec is the most important driving force of the international foodand beverage industry. It is the only trade fair in the world that covers allaspects of food production. Whether machines or systems, packagingmaterial and analytics, ingredients or services - the industry presents theirinnovations and technological visions at the Anuga FoodTec.

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Para más información:Programa Nacional de Vigilancia Tecnológica e Inteligencia Competitiva · VINTECDirección Nacional de Estudios (DNE) · Subsecretaría de Estudios y Prospectiva

Ministerio de Ciencia, Tecnología e Innovación Productiva de la NaciónGodoy Cruz 2320 3 piso (entre Guatemala y Paraguay) · (C1425FQD) · Buenos Aires · Argentina

Tel: 4899-5300 int. 3004 · vintec@mincyt.gob.ar · www.mincyt.gob.ar

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