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Article: Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies.

Rivero, Roy / Archaina, Diego / Sosa, Natalia / Schebor, Carolina

2023 Volume 60, Issue 8, Page(s) 2204–2212

Abstract: The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory ... ...

Abstract	The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory study showed that among potential buyers (70% of 200 participants), the main associations were related to taste, sensations/feelings, health, and appearance. A sensory panel (80 participants) performed the rating of liking, and the sensory intensity assays, which showed that both candies were rated within liking categories by more than 70% of consumers, and that the taste attributes were categorized at the right point. Color and gumminess were rated in the just point for RJC, while for OJC, these variables deviated from the expected. Regarding sensory stability, a penalty study advised that bitterness/sweetness ratio, and color attributes should be improved in order to extend the candies´ sensory shelf life. Additionally, a trained sensory panel evaluated the textural changes during storage of the jelly candies. The sensory studies carried out on the novel jelly candies showed substantial interest from consumers, therefore, they could be considered an alternative to replace traditional sweets, offering a nutritional contribution from fruits, without artificial preservatives and added free sugars. Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05747-7.
Language	English
Publishing date	2023-04-23
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-023-05747-7
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Article ; Online: Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (

Archaina, Diego / Rivero, Roy / Sosa, Natalia / Schebor, Carolina

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

2023 , Page(s) 10820132231214296

Abstract: The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive ... ...

Abstract	The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet.
Language	English
Publishing date	2023-11-20
Publishing country	United States
Document type	Journal Article
ZDB-ID	1289316-X
ISSN	1532-1738 ; 1082-0132
ISSN (online)	1532-1738
ISSN	1082-0132
DOI	10.1177/10820132231214296
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Article: Strikingly low prevalence of pituitary incidentalomas in a teaching hospital in Uruguay.

Pineyro, Maria M / Sosa, Natalia / Rivero, Florencia / Tripodi, Diego / Negrotto, Matias / Lima, Ramiro

Frontiers in endocrinology

2023 Volume 14, Page(s) 1254180

Abstract: Background: Pituitary incidentalomas are an occurrence documented in 10.6% of post-mortem examinations, 4%-20% of computed tomography (CT) scans, and 10%-38% of magnetic resonance imaging (MRI) cases, primarily consisting of microincidentalomas (<1 cm ... ...

Abstract	Background: Pituitary incidentalomas are an occurrence documented in 10.6% of post-mortem examinations, 4%-20% of computed tomography (CT) scans, and 10%-38% of magnetic resonance imaging (MRI) cases, primarily consisting of microincidentalomas (<1 cm in size). However, the prevalence of pituitary incidentalomas in Uruguay remains unexplored. This study aimed to ascertain the prevalence of pituitary incidentalomas at our hospital. Methods: In this investigation, we retrospectively identified patients who underwent brain CT and MRI at our hospital over a 1-year span due to conditions other than suspected or known pituitary disorders. The time frame covered was from 1 January to 31 December 2017. Our analysis encompassed all scans, and we conducted interviews with patients discovered to have pituitary incidentalomas. Furthermore, we conducted biochemical assessments in accordance with clinical and imaging traits. Results: During the study period, a total of 3,894 patients underwent imaging procedures. Of these, 1,146 patients underwent MRI scans, and 2,748 underwent CT scans. The mean age was 53.1 ± 19 years, with a relatively even distribution between genders (50.6% women). The majority of imaging requisitions originated from the emergency department (43%), followed by outpatient clinics (29%), and inpatient wards (28%). Common reasons for imaging requests included trauma (20.4%), headaches (11.3%), and stroke (10.9%). Among these cases, two pituitary incidentalomas were detected, resulting in a prevalence of 5 cases per 10,000 individuals annually (0.051%). Both of these cases were initially identified through CT scans, with subsequent MRI scans performed for further assessment. The final diagnoses were a vascular aneurysm and a sellar meningioma, with the latter patient also exhibiting secondary hypothyroidism. Notably, no instances of pituitary adenomas were encountered. Conclusions: The prevalence of pituitary incidentalomas within our hospital was notably low. Further research is necessary to more comprehensively investigate the occurrence of pituitary incidentalomas in our country.
MeSH term(s)	Humans ; Male ; Female ; Adult ; Middle Aged ; Aged ; Prevalence ; Retrospective Studies ; Uruguay ; Pituitary Neoplasms/diagnostic imaging ; Pituitary Neoplasms/epidemiology ; Pituitary Neoplasms/complications ; Hospitals, Teaching
Language	English
Publishing date	2023-09-27
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2592084-4
ISSN	1664-2392
ISSN	1664-2392
DOI	10.3389/fendo.2023.1254180
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Article: Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

Irigoytia, Maria Belén / Irigoytia, Karen / Sosa, Natalia / de Escalada Pla, Marina / Genevois, Carolina

Journal of the science of food and agriculture. 2022 Aug. 30, v. 102, no. 11

2022

Abstract: BACKGROUND: Industrial blueberry juice processing results in a significant amount of by‐product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional ... ...

Abstract	BACKGROUND: Industrial blueberry juice processing results in a significant amount of by‐product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by‐product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10–20–30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg⁻¹) and good retention and bioaccessibility of antioxidant compounds (39–85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20–30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9‐point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by‐product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods. © 2022 Society of Chemical Industry.
Keywords	agriculture ; antioxidants ; bioavailability ; blueberries ; color ; dietary fiber ; food composition ; hedonic scales ; industrial byproducts ; ingredients ; muffins ; novel foods ; physicochemical properties ; pomace ; sensory evaluation ; texture ; wheat flour
Language	English
Dates of publication	2022-0830
Size	p. 4551-4560.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11812
Database	NAL-Catalogue (AGRICOLA)

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Article: Development of an innovative nougat from honey, blueberries, and pecan nuts

Muchiutti, Gabriela Silvina / Sosa, Natalia / Schebor, Carolina / Larrosa, Virginia Judit

Journal of food processing and preservation. 2022 Mar., v. 46, no. 3

2022

Abstract: A nougat filling formulation sweetened with honey was optimized using a two‐factor design with three levels (3%, 5%, and 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed ... ...

Abstract	A nougat filling formulation sweetened with honey was optimized using a two‐factor design with three levels (3%, 5%, and 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed using response surface models. According to global desirability criterion, the optimum nougat filling contained 5% pecans and 7% blueberries powder, and it was characterized by: 0.622 N (cutting force), −0.037 N/mm (adhesiveness), 1.03 (elasticity), 0.886 (cohesiveness), 0.664 (water activity), and 18.3% (humidity). Then, the optimum filling was employed to develop a nougat snack, and its storage stability was followed for 35 days. At 25°C the nougat retained its quality properties while at 35°C the fracture stress decreased 3.6 times. Sensory analysis showed very high consumers' interest in the nougat. The results suggest that the product could have a high potential to be launched into the market. NOVELTY IMPACT STATEMENT: The novelty of this work stands on the development of a new type of confectionery product following the actual trends to pursue a healthier diet, by increasing fruits and nuts consumption. In this sense, a nougat containing blueberries and pecan nuts was developed, and a sugar/syrup replacement strategy was applied, by using honey as a sweetener in order to attain a sensory acceptable product. Finally, this alternative snack with interesting nutritive input may also be developed from sub‐standard blueberries and pecan nuts, adding value to these products.
Keywords	adhesion ; blueberries ; cohesion ; diet ; honey ; humidity ; markets ; mechanical stress ; pecans ; sensory evaluation ; storage quality ; sugars ; sweets ; syrups ; water activity ; water content
Language	English
Dates of publication	2022-03
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	243448-9
ISSN	1745-4549 ; 0145-8892
ISSN (online)	1745-4549
ISSN	0145-8892
DOI	10.1111/jfpp.16316
Database	NAL-Catalogue (AGRICOLA)

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Article: Characterization and stability of a sweet confection made with alternative sweeteners

Campostrini, Florencia Graciela / Díaz, María Florencia / Rivero, Roy Cristian / Sosa, Natalia

International journal of gastronomy and food science. 2022 June, v. 28

2022

Abstract: Refined sugar has a predominant role in malnutrition and the appearance of non-communicable diseases related to diet. The objective was to develop a sweet confection made of blueberries, walnuts and amaranth, sweetened with a mix of maltitol and honey. ... ...

Abstract	Refined sugar has a predominant role in malnutrition and the appearance of non-communicable diseases related to diet. The objective was to develop a sweet confection made of blueberries, walnuts and amaranth, sweetened with a mix of maltitol and honey. The product was analyzed in terms of physicochemical and textural properties, together with sensory Check-All-That-Apply (CATA) test and stability studies. The results obtained from the physicochemical analysis were comparable with similar products. Regarding the sweeteners used, it could be observed that the combination of honey and maltitol allowed obtaining a product with better sensory acceptance and stability at both temperatures (specially at 25 °C), suggesting that there is a pseudo-synergism between the sweeteners. In conclusion, these healthy sweet confections offer an alternative that is pleasant for consumers and, at the same time, responds with the growing demand for natural products that replace refined sugars with other types of alternative sweeteners.
Keywords	gastronomy ; honey ; malnutrition ; maltitol ; refined sugar
Language	English
Dates of publication	2022-06
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	2708757-8
ISSN	1878-450X
ISSN	1878-450X
DOI	10.1016/j.ijgfs.2022.100542
Database	NAL-Catalogue (AGRICOLA)

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Article: Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina.

López, Tamara Anahí / García, Patricio Antonio / Tica, Lautaro / Pieniazek, Facundo / Schebor, Carolina / Sosa, Natalia

Journal of food science and technology

2022 Volume 60, Issue 1, Page(s) 233–242

Abstract: The objective of this study was to characterize the wooden breast (WB) myopathy in the poultry industry, and establish degrees of severity by analyzing the composition and important characteristics of meat quality. 175 chickens from the COBB-500 ... ...

Abstract	The objective of this study was to characterize the wooden breast (WB) myopathy in the poultry industry, and establish degrees of severity by analyzing the composition and important characteristics of meat quality. 175 chickens from the COBB-500 commercial line were analyzed, and three WB categories were established: normal, moderate, and severe. The prevalence was: 4.00% severe, 46.29% moderate, and 49.71% normal, and it was affected by sex and weight. The WB characterization was carried out on 7 breasts of each WB degree. A decrease in protein and ashes, an increase in fat and loss of water by dripping, and color changes were observed as the degree of severity advanced. The texture was evaluated by instrumental, sensory, and image analysis techniques. Severe samples showed alterations in compression test, cohesiveness and juiciness, together with significant differences on the parameters, "contrast" and "energy". A characterization of WB myopathy was achieved for the first time in Argentina. The decline in meat quality could lead to industrial losses. Image analysis proved to be a promising technique for differentiating the severity of WB myopathy in raw chicken. Differences between raw and cooked samples were detected, thus both types of meat should be studied in detail. Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05608-9.
Language	English
Publishing date	2022-10-13
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-022-05608-9
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Article ; Online: Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.

Irigoytia, Maria Belén / Irigoytia, Karen / Sosa, Natalia / de Escalada Pla, Marina / Genevois, Carolina

Journal of the science of food and agriculture

2022 Volume 102, Issue 11, Page(s) 4551–4560

Abstract: Background: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional ... ...

Abstract	Background: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10-20-30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. Results: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg Conclusion: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods. © 2022 Society of Chemical Industry.
MeSH term(s)	Blueberry Plants/chemistry ; Dietary Fiber/analysis ; Flour/analysis ; Food Ingredients ; Powders ; Triticum
Chemical Substances	Dietary Fiber ; Food Ingredients ; Powders
Language	English
Publishing date	2022-02-21
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11812
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Article ; Online: Coping with Stress, One Habenula Neuron at a Time.

Rodriguez-Sosa, Natalia / Biswas, Srijani / Shabel, Steven J

Neuron

2019 Volume 102, Issue 3, Page(s) 520–522

Abstract: Animals often switch from active to passive coping behavior when exposed to inescapable stress. In a recent issue of Cell, Andalman et al. (2019) now demonstrate that this switch is mediated by gradual recruitment of activated habenula neurons in ... ...

Abstract	Animals often switch from active to passive coping behavior when exposed to inescapable stress. In a recent issue of Cell, Andalman et al. (2019) now demonstrate that this switch is mediated by gradual recruitment of activated habenula neurons in zebrafish.
MeSH term(s)	Adaptation, Psychological ; Animals ; Habenula ; Neurons ; Stress, Psychological ; Zebrafish
Language	English
Publishing date	2019-05-08
Publishing country	United States
Document type	Journal Article ; Comment
ZDB-ID	808167-0
ISSN	1097-4199 ; 0896-6273
ISSN (online)	1097-4199
ISSN	0896-6273
DOI	10.1016/j.neuron.2019.04.028
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Article ; Online: Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of

Aguirre-Calvo, Tatiana Rocio / Sosa, Natalia / López, Tamara Anahí / Quintanilla-Carvajal, María Ximena / Perullini, Mercedes / Santagapita, Patricio Román

Food chemistry. Molecular sciences

2022 Volume 5, Page(s) 100140

Abstract: Bioaccessibility analysis and antioxidant activity ... ...

Abstract	Bioaccessibility analysis and antioxidant activity along
Language	English
Publishing date	2022-10-12
Publishing country	England
Document type	Journal Article
ISSN	2666-5662
ISSN (online)	2666-5662
DOI	10.1016/j.fochms.2022.100140
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