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Dive into the research topics where Valerio Bifani is active.

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Featured researches published by Valerio Bifani.


Food Engineering Reviews | 2013

Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods

A. Silva-Weiss; Mónica Ihl; Paulo José do Amaral Sobral; M.C. Gómez-Guillén; Valerio Bifani

Incorporation of natural additives to active packaging systems or biopolymer-based edible films can modify the film structure and, as a result, modify their functionality and application to foods. This paper reviews the effect of the incorporation of natural additives from plant extracts or their isolated active compounds and vitamins on the functionality of edible films and the application of these films to foods. The final functionality of edible films is related to their bioactive properties (such as antioxidant, antimicrobial, and antibrowning activities) and functional properties (such as barrier to oxygen, carbon dioxide, and UV–vis light); water vapor permeability; tensile stress; elongation at break; and physical properties (such as opacity and color). Several categories of natural antioxidants found in plant, spices, and herbs (organic acids, plant natural extracts, and plant essential oils) have been incorporated into edible films and coatings, resulting in an improvement of the bioactive properties of the films. However, a wide range of plant natural sources with bioactive properties has not yet been characterized with respect to their ability to be applied directly on foods and used to develop active packaging or biopolymer-based edible films for preserving and adding value to foods. In addition, in vivo studies of the use of bioactive films to preserve the quality, shelf life, and nutritional value of foods remain limited.


Lwt - Food Science and Technology | 2003

Effect of immersion solutions on shelf-life of minimally processed lettuce

Mónica Ihl; Liliana Aravena; Erick Scheuermann; Edgar Uquiche; Valerio Bifani

Abstract Prior to detailed quality and physiology evaluations, different immersion solutions (SIs) were analysed by means of a nontrained sensory panel. Each SI (calcium chloride, pectin, potassium sorbate, garlic extract and citric acid) was analysed at three concentrations. Based on at least 70% acceptance, the best mixed SI ( P


Agricultura Tecnica | 2007

ARVEJAS (Pisum sativum) DE VAINA COMESTIBLE "SUGAR SNAP": ANTECEDENTES Y COMPORTAMIENTO EN EL SUR DE CHILE

Mario Mera; Elizabeth Kehr; Jaime Mejías; Mónica Ihl; Valerio Bifani

A B S T R A C T Sugar snap peas (Pisum sativum L.) are edible-podded peas that, unlike snow (Chinese) peas, have thick pod walls. They are the result of the combination of at least six recessive genes controlling pod and grain traits, and two others are being incorporated in modern cultivars. Sugar snap peas may be consumed fresh or frozen, and are highly appreciated in the United States and other countries. Six genotypes from the USA were evaluated at two locations in La Araucania Region in southern Chile in 2004 and 2005. Most sugar snap varieties showed yields similar to a freezable cultivar used as a check. Yield differences among sugar snap varieties were small and inconsistent; however, cv. Sweet Ann performed relatively well and showed the best freezing quality. Over 15 t ha -1 of pods were obtained under favorable conditions, suggesting that yields around 10 t ha -1 are quite achievable commercially. All varieties presented, at variable levels, suture on both dorsal and ventral sides of the pods. A mild frost (-2 °C), harmless to the plant, may also deteriorate the appearance of the pods. Sugar snap peas are a delicate produce and, if well managed, can be a sound option to diversify Chilean horticultural offer.


Archive | 1994

Thermophysical Properties of Raspberries and Apples

Valerio Bifani; David Borcoski; Pedro Moyano; Fernando Osorio

Density, specific heat and heat diffusivity of raspberry and apple puree were experimentally determined above and below the freezing point (fp) and heat conductivity was calculated from them.


Food Hydrocolloids | 2007

Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

M.C. Gómez-Guillén; Mónica Ihl; Valerio Bifani; A. Silva; P. Montero


Carbohydrate Polymers | 2012

Carboxymethylcellulose–montmorillonite nanocomposite films activated with murta (Ugni molinae Turcz) leaves extract

Marcela Quilaqueo Gutiérrez; Ignacio Echeverría; Mónica Ihl; Valerio Bifani; Adriana N. Mauri


Food Hydrocolloids | 2013

Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract

A. Silva-Weiss; Valerio Bifani; Mónica Ihl; Paulo José do Amaral Sobral; M.C. Gómez-Guillén


Lwt - Food Science and Technology | 1998

Chlorophyllase Inactivation as a Measure of Blanching Efficacy and Colour Retention of Artichokes (Cynara scolymusL.)

Mónica Ihl; Marta Monsalves; Valerio Bifani


Journal of the Science of Food and Agriculture | 1994

Correlation for pigment content through colour determination using tristimulus values in a green leafy vegetable, swiss chard

Mónica Ihl; Carolina Shene; Erick Scheuermann; Valerio Bifani


Journal of Food Engineering | 2012

Study of contact angle, wettability and water vapor permeability in carboxymethylcellulose (CMC) based film with murta leaves (Ugni molinae Turcz) extract

Cristian Ramírez; Iciar Gallegos; Mónica Ihl; Valerio Bifani

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Mónica Ihl

University of La Frontera

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M.C. Gómez-Guillén

Spanish National Research Council

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A. Silva-Weiss

University of La Frontera

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C. Ramírez

University of La Frontera

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Mónica Rubilar

University of La Frontera

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A. Silva

University of La Frontera

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Carolina Shene

University of La Frontera

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