Veronica Dueik

Pontifical Catholic University of Chile | UC · Departamento de Ingeniería Química y Bioprocesos

Micronutrients are compounds required only in minute amounts that enable the body to produce enzymes, hormones, and other substances essential for proper growth and development. As tiny as the amounts are, however, the consequences of their absence are severe. The food industry has practiced nutraceutical addition into foods for years as a cost-eff...

Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 • C. This study aimed to i...

Food products must fulfill new demands of very well-informed consumers, and preferentially, positively contribute to their health and wellness. Accordingly, the snack industry is facing new challenges. Common processing technologies, such as baking or frying, may induce significant changes in the foodstuff, like the degradation of nutrition benefic...

Consumers like fried snacks, and taste, color, and texture are key aspects in their preference. However, during frying of foods some toxic compounds, such as furan and acrylamide, are produced. The objective of this work was to mitigate furan and acrylamide formation in potato chips, without affecting their main quality attributes, by using vacuum...

Olive leaves extract (OLE) was microencapsulated with inulin (OLE-IN) by spray-drying using a central composite design. Oleuropein encapsulation efficiency and recovery values were over 87% in the OLE-IN microparticles obtained under optimal conditions. OLE or OLE microparticles were added into starch–gluten fried matrices with the aim of studying...

Tea seems to be like a logical substrate for iron fortification; however, its fortification with iron presents technical challenges as tea polyphenols form a blue complex with iron that makes both of them unavailable for absorption. The objective of this work was to develop an effective technology, to prevent the interaction of iron and polyphenols...

Polyphenols are very unstable and may be degraded when exposed to harsh conditions, such as those found in frying. The inclusion of vacuum seems to be a reasonable solution to avoid these adverse effects. Accordingly, the purpose of this study was to analyze the effect of olive-leaf polyphenol extract on quality parameters of vacuum and atmospheric...

Prevention of iron deficiency, the most widespread nutritional disorder, can be achieved by salt double fortification; however, iron addition requires the prevention of iron‐iodine interaction. For this purpose, reversed enteric coated iron‐containing microparticles were developed in this study. Microparticles were produced using either of two coat...

Microencapsulation has been used extensively in many fields, including pharmaceuticals, cosmetics, foods/feeds, agrochemicals, and biomedical applications. In food applications, encapsulation techniques at either micro or nano level are widely studied for effective delivery of various bioactive ingredients through novel food product development for...

Low-fat and high dietary-fiber diets are important elements in the prevention of chronic diseases. The objective of this work was to understand the effect of wheat bran inclusion in large amounts to a gluten–starch matrix, in structure formation and associated quality attributes, during deep-fat frying. Matrices were prepared mixing 12 g of gluten...

Vacuum frying was compared with atmospheric frying in the development of wheat starch and gluten based snacks in terms of oil uptake, texture, expansion, and color development. The comparison was based on the concept of equivalent thermal driving force (ETDF) (i.e., keeping a constant difference between the oil temperature and boiling point of wate...

The objective of this research was to study the quality attributes of vacuum and atmospheric dried carrot snacks, as well as their sensory map compared to atmospheric and vacuum fried samples, to understand their potential as a healthy snack. Carrot slices were dehydrated until they reached a water activity of 0.44. Atmospheric drying was done in t...

Crust microstructure plays a critical role in oil uptake of atmospheric fried food and seems to play an important role in vacuum fried products. The objective of this study was to understand the relationship between key microstructural parameters and oil absorption, after atmospheric and vacuum frying of different vegetable tissues. The effect of d...

Vacuum frying has gained a significant strategic importance for future fried food manufacturing since, due to the low-temperature processing, significant benefits such as the improvement of fried product safety and quality can be obtained. So far, all studies have focused on agricultural products, such as potatoes, which are already structured by n...

Excess consumption of fat, a main component in fried food, is a key dietary contributor to coronary heart disease and perhaps some types of cancer. Although consumers are interested in healthier snacks, they are not willing to sacrifice organoleptic properties. Vacuum frying might be an alternative for the production of nutritious, healthy, palatab...

Unlabelled: Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmosph...

Recent consumer trends towards healthier and low fat products have had a significant impact on the snack industry. The objective of this study was to examine the most important quality parameters of vacuum and atmospheric fried carrot slices in order to identify the specific advantages of vacuum technology. Said parameters include oil uptake, colou...

Las tradicionales fuentes de gelatina, presentan problemas para las comunidades judías y musulmanas y para mercados preocupados por la encefalopatía espongiforme bovina, por lo que el uso de desechos de pescado puede convertirse en un beneficio económico para la industria procesadora, por la reducción de los desechos generados. Bajo estas considera...