María Jimena Correa

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Cristina Ferrero

Consejo Nacional de Investigaciones Científicas y Técnicas

Carlos Gabriel Arp

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Juan José Burbano

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Darío M. Cabezas

National University of Quilmes

Evelina G. Ferrer

Universidad Nacional de La Plata

María Victoria Salinas

Texas Department of State Health Services

Julio Vidaurre‐Ruiz

Universidad Nacional Agraria La Molina

E.E. Castellano

Universidade de São Paulo

Oscar E. Piro

Universidad Nacional de La Plata

Ritva Repo‐Carrasco‐Valencia

Universidad Nacional Agraria La Molina

Cooperative Institutions

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Universidad Nacional Agraria La Molina

University of Agronomic Sciences and Veterinary Medicine of Bucharest

Centro Científico Tecnológico - La Plata

Centro Científico Tecnológico - San Juan

Comisión de Investigaciones Científicas

University of Buenos Aires

National University of Misiones

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

Food & Function (2018)

Adriana Weisstaub María Victoria Salinas María Jimena Correa Magalí Barchuk Gabriela Berg

Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.

Resistant Starch

Prebiotic

10.1039/c8fo01407h

Cite

Citations (18)

Chemically modified resistant starch in breadmaking: Impact on bone, mineral metabolism and gut health of growing Wistar rats

International Journal of Food Science & Technology (2019)

María Jimena Correa Leda Giannuzzi Adriana Weisstaub Ángela Zuleta Cristina Ferrero

Summary The effect of chemically modified resistant starch ( RS ) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to determine the functional properties and the prebiotic potential of RS , three groups of rats were assayed: a control group ( CD ), a group fed with a diet including RS ( RSD ) and a group fed with a diet containing bread with RS ( BRSD ). Rats that consumed BRSD exhibited lower daily intake indicating that more satiety is reached with this food and this group presented similar calcium absorption than control rats. In addition, an increase in bone mineral content and bone mineral density and better intestinal balance as reflected by higher lactobacilli/enterobacteria ratio was observed in rats fed with both sources of RS . Thus, these results show a prebiotic role of RS that is maintained when RS is included in a bread formulation.

Prebiotic

Mineral absorption

Resistant Starch

10.1111/ijfs.14352

Cite

Citations (12)

Caracterización reológica de masas aditivadas con celulosas modificadas y pectinas

María Jimena Correa G. Pérez Marı́a Cristina Añón Cristina Ferrero

Source

Cite

Citations (0)

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

Food Hydrocolloids (2021)

Carlos Gabriel Arp María Jimena Correa Cristina Ferrero

Resistant Starch

Gluten free

10.1016/j.foodhyd.2021.106949

Cite

Citations (42)

Synthesis, characterization, antitumoral and osteogenic activities of quercetin vanadyl(IV) complexes

JBIC Journal of Biological Inorganic Chemistry (2006)

Evelina G. Ferrer María Victoria Salinas María Jimena Correa Luciana G. Naso Daniel Alejandro Barrio

10.1007/s00775-006-0122-9

Cite

Citations (101)

Technological quality of dough and breads from commercial algarroba–wheat flour blends

Journal of Food Science and Technology (2017)

María Jimena Correa María Victoria Salinas Bruna Carbas Cristina Ferrero Carla Brites

Farinograph

Rheometry

10.1007/s13197-017-2650-4

Cite

Citations (26)

Molecular structure, bioavailability and bioactivity of [Cu(o-phen)2(cnge)](NO3)2·2H2O and [Cu(o-phen)(cnge)(H2O)(NO3)2] complexes

Journal of Inorganic Biochemistry (2007)

Evelina G. Ferrer Libertad L. López Tévez Natalia Baeza María Jimena Correa Nora B. Okulik

Monoclinic crystal system

10.1016/j.jinorgbio.2006.12.012

Cite

Citations (12)

High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach

Food and Bioprocess Technology (2018)

Carlos Gabriel Arp María Jimena Correa Cristina Ferrero

Ingredient

Resistant Starch

Starch gelatinization

10.1007/s11947-018-2168-4

Cite

Citations (45)

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

Food Science and Technology International (2022)

Carla Gutierrez-Castillo Sylvia C. Alcázar-Alay Julio Vidaurre‐Ruiz María Jimena Correa Darío M. Cabezas

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Chenopodium quinoa

Wheat bread

10.1177/10820132221106332

Cite

Citations (12)

Impacto de la adición de harina de nuez parcialmente desengrasada en la calidadpanadera de budines sin gluten

Juan José Burbano Moreano María Jimena Correa

Source

Cite

Citations (0)