Oil bodies as a potential microencapsulation carrier for astaxanthin stabilisation and safe delivery.

Astaxanthin (AST) is a valued molecule because of its high antioxidant properties. However, AST is extremely sensitive to oxidation, causing the loss of its bioactive properties. The purposes of this study were to define conditions for microencapsulating AST in oil bodies (OB) from Brassica napus to enhance its oxidative stability, and to test the bioactivity of the microencapsulated AST (AST-M) in cells.

[Establishment of optimun conditions in order to obtain a protein isolate from Chilean Hazelnut].

An alternative to solve the problem of the overall deficit of proteins has been the use ofdefatted cakes generated by the extraction of oil from vegetable sources such as rapeseed, soybean, lupin, etc. This process at the same time increases the protein content, making this feasible to be used to enrich some types of food. This is the case of the chilean hazelnut (Gevuina avellana, Mol), monotypic species characterized by their high percentage of oil (50%) and whose defatted cake isolated protein could be used to obtain an isolated protein.

[Development of a paté formulation basis on rainbow trout discards].

An optimized formulation of pate was developed using rainbow trout discard with the employment ofTaguchi methodology, taking into account that the health-promoting benefits of this resource makes it a viable alternative as a functional foods to help consumers to get a healthy lifestyle. The optimization process utilizing Taguchi methodology was carried out in two phases. First, an orthogonal array L(8)2(7) with seven independent variables was chosen to select the control factors with a significant effect on the sensory quality (SQ).

[Development of a cookie formulation for celiac people using defatted Chilean hazel nut (Gevuina avellana. Mol) flour and quinoa (Chenopodium quinoa Willd) flour].

The present investigation deals with the optimization of a cookie formulation based on deffated chilean hazel nut flour (DCHF) and quinoa flour (QF) characterized for being gluten free resources, aimed to increment the nutritional options of the celiac population using Taguchi methodology. Four independent variables DCHF, QF, ammonium bicarbonated (AB) and baking time (BT) at three levels each one were considered in orden to evaluate their effects on the sensory quality (SQ) and signal to noise ratio (S/N) of the optimized product. To determine the optimun levels and relative magnitude of the effects of each parameter L9 3(4) orthogonal array with nine design points and two replications each totalizing eighteen experimental runs was used.

Treating landfill leachate by electrocoagulation.

The determination of the optimal conditions for using electrocoagulation as a treatment for landfill leachate was carried out using surface response methodology. A central composite design was applied to investigate the effect of four control factors, namely current density, pH, time and fluid conductivity, as well as the interaction among (between) them to get an optimal turbidity removal. The independent variables were each coded at three levels and their values were selected on the basis of preliminary experimental results.

[Optimization of a cake formulation with functional characteristics using resistant starch, Sphagnum magellanicum moss and deffated hazel nut flour (Gevuina avellana, Mol)].

Resistant starch (RS) Hi Maize 260, Sphagnum magellanicum Moss (SM) both natural resources rich in total dietary fiber, and defatted hazel nut flour (DHN) as protein resource were used in the development of a pastry product (queque) with functional characteristics. Taguchi methodology was utilized in the optimization process using the orthogonal array L934 with four control factors: RS, SM. DHN and Master Gluten 4000 (MG), 3 factor levels and 9 experimental trials.

[Development of an optimized formulation of flaxseed (Linum usitatissimum) mousse].

Taguchi method was applied to determine the maximum sensory quality of a functional flaxseed mousse desert ready to mix by minimizing the deviation from the target value. An orthogonal array (OA) experimental design that allows to analize simultaneously the influence of four independent variables (thermic process; carrageen/gelatine ratio; grated cocconut/cocconut flavour ratio; whipping time) with three tolerance level each was applied to evaluate the effects of these control factors. Performance measure analysis were carried out using standard analysis to calculate average effects of factor levels and variance analysis, in order to determine the optimum levels and significant contribution of the control factors.

[Functional properties of Sphagnum magellanicum fiber and its direct use in formulation of bakery products].

Characterization of functional properties of Sphagnum magellanicum fiber were investigated. Water absortion (WAC) and water retention (WRC) capacities, swelling capacity (SC); organic molecule absortion capacity (OMAC) and cationic interchange capacity (CIC) were evaluated, as well as its incorporation as fiber source to bakery produts. Diferent particles sizes were selected to evaluate their effects on the functional properties of moss fiber: T1(1.

[Development of an optimized formulation of damask marmalade with low energy level using Taguchi methodology].

The goal of this present study was the development of an optimized formula of damask marmalade low in calories applying Taguchi methodology to improve the quality of this product. The selection of this methodology lies on the fact that in real life conditions the result of an experiment frequently depends on the influence of several variables, therefore, one expedite way to solve this problem is utilizing factorial desings. The influence of acid, thickener, sweetener and aroma additives, as well as time of cooking, and possible interactions among some of them, were studied trying to get the best combination of these factors to optimize the sensorial quality of an experimental formulation of dietetic damask marmalade.

[Chemical-nutritional characterization of the moss Spagnum magellanicum].

The goal of the present study was to know the chemical characteristics of the moss Sphagnum magellanicum (S.M.) growing in the southern part of Chile, spreading approximately.