Anibal Slavutsky
Verified @gmail.com
Scopus Publications
- Design of fortified plant-based mayonnaise: a homemade approach using soy protein and calcium systems
María Eugenia Sandjian, Noelia Esper Gerik, Aníbal Slavutsky, María Cristina Goldner, Karina D. Martínez
International Journal of Gastronomy and Food Science, 2026 - Formulation, Characterization and Assessment of the Inhibitory Effect of Microencapsulated Microcin J25(G12Y)
Matías A. Pioli, Rita A. Sandoval, María E. Vázquez, Leonardo Acuña, Julio R. Nasser, Paula Vincent, Aníbal Slavutsky, Natalia S. Corbalán
Food Biophysics, 2025 - Evaluation of edible films as single-serve pouches for a sustainable packaging system
Jimena Elizabeth Gamboni, Gisela Vanesa Bonfiglio, Aníbal Marcelo Slavutsky, María Alejandra Bertuzzi
Food Chemistry Advances, 2023
This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presence of the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product. - Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
S.R. Calliope, A.M. Slavutsky, N. Segura, N.C. Samman
Grasas Y Aceites, 2023
This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers. - Novel food packaging systems with antimicrobial agents from microbial source
María A. Bertuzzi, Jimena E. Gamboni, Aníbal M. Slavutsky, Carolina Ibarguren
Food Packaging and Preservation Antimicrobial Materials and Technologies, 2023 - Methylene Blue Sorption Phenomena onto Pectin, Brea Gum, Montmorillonite Based Hydrogels: Kinetic and Thermodynamic Assessment
Jimena Elizabeth Gamboni, María Alejandra Bertuzzi, Aníbal Marcelo Slavutsky
Journal of Polymers and the Environment, 2022 - Selection of the conveyor belt material for edible film production by a continuous casting process
Jimena Elizabeth Gamboni, María Verónica Colodro, Aníbal Marcelo Slavutsky, María Alejandra Bertuzzi
Brazilian Journal of Food Technology, 2021
The scaling up of the wet process and the design of a coating line to produce edible films, require the consideration of several factors such as, the film formulation, drying kinetics of the films, and the selection of a suitable support material in which to pour the solution. This work aimed to select the most suitable material for the construction of a conveyor belt for the fabrication of edible films through the wet process. The surface properties of the starch film-forming solution were determined. Several commercial materials for conveyor belts were tested. The film-forming solution spreadability and work of adhesion were determined. The mechanical behavior of the dry film was evaluated through mechanical properties and peeling resistance. All materials tested showed good performance under the operational conditions assayed to obtain edible films. Finally, the polyurethane band was chosen due to its appropriate performance and lower cost. - Formulation and characterization of hydrogel based on pectin and brea gum
Aníbal Marcelo Slavutsky, María Alejandra Bertuzzi
International Journal of Biological Macromolecules, 2019 - Brea tree (Cercidium praecox) exudate gum
María A. Bertuzzi, Aníbal M. Slavutsky
Emerging Natural Hydrocolloids Rheology and Functions, 2019
Brea tree belongs to the Fabaceae or Leguminosae family. Therefore, in addition to the exploitation of the exudate from the trunk, its seeds can be used for oil extraction. The composition of brea gum exhibits variability depending on botanical and agronomical features. Gum solubility is an important factor that determines the applications of the gum. Brea gum is highly soluble in water, and its solubility increase with increasing temperature. The rheological properties of brea gum solution are affected by system state variables such as temperature and polymer concentration. The foaming properties can be described in terms of foam expansion (FE) and foam capacity (FC). The capability of brea gum and gum arabic to achieve high concentration and low viscosity make them highly suitable as an external phase for encapsulation. Hydrogels can be formulated by a combination of pectin and brea gum to forma polyelectrolyte complex. - Formulation and characterization of bilayer films based on Brea gum and Pectin
Aníbal Marcelo Slavutsky, Jimena Elizabeth Gamboni, María Alejandra Bertuzzi
Brazilian Journal of Food Technology, 2018
The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release. - Encapsulation of Lactobacillus Acidophilus in a Pilot-Plant Spray-Dryer. Effect of Process Parameters on Cell Viability
Aníbal M. Slavutsky, Mónica C. Chávez, Carmen S. Favaro-trindade, María A. Bertuzzi
Journal of Food Process Engineering, 2017 - Standard and new processing techniques used in the preparation of films and coatings at the lab level and scale-up
María Pilar Montero García, M. Gómez-Guillén, M. López-Caballero, G. Barbosa‐Cánovas
Edible Films and Coatings Fundamentals and Applications, 2016 - Improvement of water barrier properties of starch films by lipid nanolamination
Aníbal M. Slavutsky, María A. Bertuzzi
Food Packaging and Shelf Life, 2016 - Thermodynamic study of water sorption and water barrier properties of nanocomposite films based on brea gum
Aníbal M. Slavutsky, María A. Bertuzzi
Applied Clay Science, 2015 - Formulation and characterization of nanolaminated starch based film
Aníbal M. Slavutsky, María A. Bertuzzi
Lwt, 2015 - Water barrier properties of starch films reinforced with cellulose nanocrystals obtained from sugarcane bagasse
Aníbal M. Slavutsky, María A. Bertuzzi
Carbohydrate Polymers, 2014 - Preparation and characterization of montmorillonite/brea gum nanocomposites films
Aníbal M. Slavutsky, María A. Bertuzzi, Margarita Armada, María G. García, Nelio A. Ochoa
Food Hydrocolloids, 2014 - A phenomenological and thermodynamic study of the water permeation process in corn starch/MMT films
Aníbal M. Slavutsky, María A. Bertuzzi
Carbohydrate Polymers, 2012 - Physicochemical characterisation of the hydrocolloid from Brea tree (Cercidium praecox)
María A. Bertuzzi, Anibal M. Slavutsky, Margarita Armada
International Journal of Food Science and Technology, 2012
