Percorrer por autor "Soto-Valdez, H."
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- Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packagingPublication . Lago, M.; Rodríguez-Bernaldo de Quirós, A.; Sendon, R.; Sanches-Silva, A.; Costa, H.S.; Sánchez-Machado, D.; López-Cervantes, J.; Soto-Valdez, H.; Aurrekoetxea, G.P.; Angulo, I.; Paseiro, P.Antimicrobial films for food packaging applications have received increasing attention from the industry in recent years. Due to their exceptional properties, such as non-toxicity, biodegradability, antimicrobial characteristics, and biocompatibility, chitosan has proven useful for the development of active materials. This review aims to provide an overview of the main techniques used for the characterization of chitin and chitosan, including Fourier transform infrared spectroscopy (FTIR), 1H and 13C nuclear magnetic resonance (NMR) spectroscopy, UV spectrophotometry, viscosimetry, elemental analysis, X-ray diffraction (XRD), thermogravimetric analysis (TGA), titrations, scanning electron microscopy SEM) and size exclusion chromatography (SEC) among others. In addition, the main applications of the polymer in food packaging are also reported.
- Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarónPublication . Núñez-Gastélum, J.A.; Sánchez-Machado, D.I.; López-Cervantes, J.; Paseiro-Losada, P.; Sendón, R.; Sanches-Silva, A.T.; Costa, H.S.; Aurrekoetxea, G.P.; Angulo, I.; Soto-Valdez, H.En este trabajo se presenta el análisis proximal, caracterización físico-química, perfil de ácidos grasos y contenido de astaxantina en aceite pigmentado aislado por fermentación láctica de los residuos de camarón. Los lípidos son los componentes mayoritarios (95%). El índice de saponificación es 178.62 mg KOH/g, el de yodo 139.8 cg yodo/g, y los peróxidos no fueron detectados. La densidad y la viscosidad fueron de 0.92 mg/ml y 64 centipoises, respectivamente. Los ácidos grasos en mayor cantidad fueron el linoleico (C18:2n6), oleico (C18:1n9) y palmítico (C16:0). El ácido eicosapentaenoico (C20:5n3, EPA) y el docosahexaenoico (C22:6n3, DHA) suman el 9% del total. El contenido promedio de astaxantina fue de 2.72 mg/g base seca. El aceite pigmentado es una fuente dietética de nutrientes con alto valor como la astaxantina.
- Ultra-high Pressure LC Method to Determine Astaxanthin in Shrimp By-Products and Migration Evaluation from an Active Plastic Film Produced with Shrimp Waste to Fatty Food SimulantsPublication . Sanches-Silva, A.; Ribeiro, T.; Paseiro, P.; Sendón, R.; Rodriguéz- Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.I.; Soto-Valdez, H.; Angulo, I.; Aurrekoetxea, G.; Costa, H.S.Carotenoids have antioxidant properties allowing protection of tissues from oxidative damages and they are also beneficial in cardiovascular, immune, inflammatory and neurodegenerative diseases. Astaxanthin (3,3’-dihydroxy-β-β´-carotene-4-4´-dione) is a carotenoid classified as xanthophyl and it is one of the major carotenoids in crustaceans. The project ‘Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan’ aims to develop a methodology for the incorporation of compounds obtained from shrimp waste in plastic matrices for the development of an active packaging with antimicrobial and antioxidant properties. In the frame of this project, shrimp by-products were fermented and the silage was centrifuged. Three fractions were obtained and the upper phase, corresponding to the lipid fraction, was further analysed to determine astaxanthin content. The aim of the present work was to optimize a method to determine astaxanthin as well as seven other carotenoids and two vitamins (A and E) by ultra-high pressure liquid chromatography (Ultra Performance Liquid Chromatography, UPLC) with diode array detection (DAD) method in shrimp by-products. The chromatographic separation is achieved using a vanguard pre-column (UPLCÒ BEH, 1.7 µm particle size) and a column (UPLCÒ BEH, 2.1 x 50 mm, 1.7 µm particle size) at 20 °C. The mobile phase is a gradient of A (dichoromethane/methanol with ammonium acetate/acetonitrile 5:20:75 (v/v)) and B (ultrapure water) with a flow rate of 0.5 mL/min. The optimized UPLC method allows excellent peaks separation. Shrimp by-products (lipid fraction of shrimp waste, head and shell of cooked and raw shrimp) have been analysed. Moreover, low density polyethylene plastic films produced by extrusion with different amount of the lipid fraction of shrimp waste were prepared and tested regarding migration into fatty food simulants. Migration tests were carried out with isooctane and ethanol 95% (v/v), both alternative fatty food simulants. No migration was detected at the conditions tested, which are conventionally considered the most severe when the food contact material is intended for use at room temperature.