CIDCA-TECSE Group

 

Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-UNLP) La Plata
Facultad de Ingeniería (UNCPBA) (Argentina).

 

Director Prof: Prof. Dra. Mabel Cristina Tomás.

ACTIVITY GROUP’S DESCRIPTION

 

This research group has carried out the physicochemical characterization of the seeds, the study of the microstructure, the physical properties according to the moisture content, as well as the global characterization of the chia oil from different geographical locations (Argentina, Guatemala, Mexico) , in this sense, (cold pressed, solid-liquid extraction, supercritical extraction).

Thermoxidation and shelf life studies have been carried out to design strategies for its adequate preservation. A combination of oils and sunflower has been developed with a ratio of ω-6: ω-3 according to the FAO / WHO guidelines. At the same time, the residual flours, the mucilage have been physicochemical and functional characterized and the exudation process (myxocarpia) has been investigated. Currently, activities can be carried out for the application of these by-products in foods..

CIDCA is an Institute constituted by a multidisciplinary group of Scientific-Technological research dependent on the National University of La Plata. Its objectives are focused on research and development in food preservation and processing, technologies adapted to the requirements of the country, especially with regard to equipment and storage conditions, transportation, marketing systems, etc., to elaborate standards and quality criteria that allow improving the marketing of perishable products in the domestic and export markets, the resources used, the transfer of knowledge and technology to the productive sector and the human resources form in Food Science and Technology that, to transfer to the productive environment , improve the technical level of the industry, tending to a faster development in the area. It is also the objective of the Center to train researchers as a means of accelerating the training of personnel involved in projects as well as the activation of new groups in the area.

The researchers of the Seed and Food Technology (TECSE) group have several research studies on the morphological, physical and chemical characterization of seeds or grains of different plant species, the genetic and environmental effect on technological properties and quality of the material used in the oil industry and its by-products. Likewise, they have carried out studies on postharvest treatments and pretreatment of grains and kinetics of oil extraction, these activities within the framework of agreements or collaboration with other institutions (PLAPIQUI, UNMdP, INTA, CIDCA, ASAGA) and / or oleaginous industries, which they were the origin of the provision of services and / or advice to the industrial sector.

RESEARCH TEAM

Susana María Nolasco

Professor – (TECSE)

Vanesa Yanet Ixtaina

 Researcher CONICET – (CIDCA)

Marianela Ivana Capitani

Researcher CONICET – (TECSE)

Estefania Nancy Guiotto

Researcher CONICET – (CIDCA)

Claudia Noelia Copado

Posdoctoral Fellowship  CONICET – CIDCA)

Luciana Magdalena Julio

Posdoctoral Fellowship CONICET – CIDCA)

Andrea Esther Di Marco

Doctoral Fellowship ANPCyT – CIDCA)

CHIA INVESTIGATIONS


RESEARCHING PROJECTS PARTICIPATION

  • ANPCyT/CONICET. Desarrollo y aplicación de sistemas de provisión de compuestos funcionales y bioactivos de chia (Salvia hispanica L.) en alimentos. Investigador responsable: Dra. Mabel C. Tomás (2017-2020).
  • UNLP. Desarrollo de alimentos funcionales a base de subproductos de chía (Salvia hispanica L.)- Investigador responsable: Mabel C. Tomás (2016-2019).
  • PPID-UNLP. Desarrollo de alimentos funcionales con la incorporación de aceite de chía”. Investigador principal: Dra. Vanesa Ixtaina (2013-2015)
  • Cooperación Internacional CONICET (Argentina) – CONACyT (México). “Aspectos Tecnológico-funcionales de subproductos de chía (Salvia hispanica L.) aplicables al desarrollo de alimentos”. Directores: Dres. Mabel C Tomás y Maira Segura-Campos, 2013-2015.
  • UNLP. Aplicación de subproductos de chía (Salvia hispanica L.) y girasol (Helianthus annuus L.) como ingredientes funcionales en alimentos. Investigador responsable: Mabel C. Tomás (2012-2015).
  • CONICET “Subproductos de chía (Salvia hispanica L.) y girasol (Helianthus annuus L.) como ingredientes funcionales en alimentos”. Investigador responsable: Dra. Mabel C. Tomás, 2012-2014.
  • Cooperación Internacional CONICET (Argentina) – CONACyT (México). Funcionalidad y aplicación de subproductos de chía (Salvia hispanica L.) en alimentos. Investigadores responsables: Dres. Mabel C. Tomás y David Betancur-Ancona (2011-2012).
  • UANPCyT/CONICET Caracterización, valorización y funcionalidad de subproductos de chía (Salvia hispanica L.) y girasol (Helianthus annuus L.). Aplicación en tecnología de alimentos. Investigador responsable: Dra. Mabel C. Tomás (2008-2013).


PUBLICATIONS

 

  • VY Ixtaina, SM. Nolasco, M. C. Tomás. Physical Properties of Chia seeds (Salvia hispanica L.), Ind Crops Prod, 28, 286-293 (2008).
  • VY Ixtaina, A Vega, SM Nolasco, MC Tomás, M Gimeno, E Bárzana, A Tecante. Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): characterization and process optimization. J. Supercr Fluids, 55 (1), 192-199 (2010).
  • VY Ixtaina, F Mattea, DA Cardarelli , MA Mattea , SM. Nolasco, MC Tomás. Supercritical Carbon Dioxide Extraction and Characterization of Argentinean Chia Seed Oil. JAOCS 88(2), 289-298 (2010).
  • VY Ixtaina, ML Martínez, V Spotorno, DM Maestri, BW Diehl, SM Nolasco, MC Tomás. Characterization of chia (Salvia hispanica L.) crude seed oils obtained by pressing and solvent extraction. J Food Comp Anal, 24, 166-174 (2011).
  • E. Guiotto, VY Ixtaina, MC Tomás. SM Nolasco. Influence of moisture content on physical properties of chia (Salvia hispanica L.) seeds.Transac ASABE, 54, 527-533 (2011).
  • Capitani, M.I., Spotorno, V., Nolasco, S.M., M.C. Tomás. Physicochemical and functional characterization of by-products of Argentinean chia (Salvia hispanica L.) seeds. LWT, 45 94-102 (2012).
  • VY Ixtaina, SM Nolasco, MC Tomás. Oxidative stability of chia (Salvia hispanica L.) seed oil: effect of antioxidants and storage conditions.JAOCS 89, 1077 – 1090, (2012).
  • Capitani M.I., Ixtaina V.Y., Nolasco S.M., Tomás M.C. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina. JSFA 93, 3856-3862 (2013).
  • Ixtaina V.Y., Capitani M.I., Nolasco S.M., Tomás M.C. La chía como fuente de compuestos bioactivos para la elaboración de alimentos, A&G Magazine XXIII, 410-427 (2013).
  • Guiotto, E; Ixtaina, V, Nolasco SM, Tomás MC. Effect of storage conditions and antioxidants on the oxidative stability of chia-sunflower oil blends. JAOCS, 91 , 767-776 (2014).