The formation of electrostatic complexes gum Arabic (GA) with chitosan (Ch), two oppositely charged polysaccharides, as a function the biopolymers ratio (RGA/Ch), total concentration (TBconc), pH, and ionic strength, was investigated. conditions under which inter-biopolymer form were determined by using turbidimetric electrophoretic mobility measurements in equilibrium phase quantifying mass precipitated phase. Results indicated that optimum coacervate yield achieved at RGA/Ch = 5,...

The aim of the research was to determine impact fermentation with Pleurotus ostreatus on kidney beans, black and oats. results indicate that fungus has a positive effect substrates when compared controls. antioxidant activity (39.5% beans 225% oats in relation controls) content total polyphenols (kidney three times higher regarding increased significantly by presence mycelium, even after simulated digestion. There significant increase protein digestibility (from 39.99 48.13% 44.06 69.01%...

In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded oils (5×, 10×, 20×) d-limonene (LN) were investigated. The results observed in composition showed a decrease major component LN, contrast to other minor components, which increased their concentration, such as decanal, linalool, α-terpineol. antimicrobial activity was determined for foodborne pathogens using disk diffusion method followed by minimum inhibitory...

Oregano (Poliomintha longiflora) essential oil (Ooil) is a product of high commercial value and many applications, including chemotherapy. Aiming to achieve the best use this resource, present study focuses on characterization separated fractions Ooil by fractional vacuum distillation at low pressure. Four (F1–F4) undistilled (Unoil) were from analyzed for their chemical composition biological activities, such as antioxidant antimicrobial activities. Gas chromatography–mass spectrometry...

In developing countries, the incidence of postharvest losses reduces quantity and quality food for human consumption causes an economical damage along chain, especially, primary producers. this study, a multisystem coating (NC-EOt-C) based on pullulan polymeric nanocapsules containing EO Thymus vulgaris L. (EOt) was applied to increase shelf life table grapes (Vitis vinifera L.). The major components EOt, chemically characterized by GC-MS, were o-cymene (32.68%), thymol (31.90%), γ...

The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly search natural alternatives that optimize nutritional value of processed products and, at same time, improve their functionality shelf life. objective this study was to evaluate eggplant flour (EF) different concentrations (2-9%) as an alternative ingredient production Frankfurt sausages. physicochemical (Aw pH) chromatic properties, well antioxidant activity (ABTS,...

The importance of consuming functional foods has led the food industry to look for alternative sources ingredients natural origin. Eggplants are a type vegetable that is valued its content in phytochemical compounds and it due fact this research conducted towards development eggplant flour as proposal be used ingredient industry. In study, fruits were divided into four groups, based on drying method equipment used: Minced, oven (T1); sliced, (T2); sliced frozen, tunnel (T3); (T4). All flours...

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, betalains are highly thermolabile, their application thermal process, extrusion cooking, should be evaluated. The aim this study was evaluate effect conditions on chemical components red encapsulated powder. Cornstarch powder (2.5% w/w) were mixed processed by at different barrel temperatures (80, 100, 120, 140 °C) screw speeds (225, 275, 325 rpm) using...

Concentrated orange oils (5x, 10x, 20x) are ingredients used in different industries as components of flavors and aromas due to their great organoleptic qualities. This research focuses on the search for alternative uses application through encapsulation inclusion complexes with β-cyclodextrin (β–CD). Inclusion concentrated (COEO) β–CD were developed by co-precipitated method ratios 4:96, 12:88, 16:84 (w/w, COEO: β–CD). The best powder recovery was ratio three oils, values between 82% 84.8%....

The aim of this study was to evaluate the production microbial cellulose films (MCFs) in culture media based on green tea and different carbon sources, using two consortia (COr CFr). During fermentation process, there a reduction total soluble solids (TSS) content pH, as well an increase acidity all treatments. Furthermore, fluctuations sugar proteins during process were associated with consumption nitrogen MCFs. In color analysis, decrease L* value observed while rest parameters remained...

Effects of extrusion cooking and low-temperature storage on the physicochemical changes resistant starch (RS) content in cornstarch were evaluated. The was conditioned at 20%-40% moisture contents extruded range 90-130 °C screw speeds 200-360 rpm. extrudates stored 4 for 120 h then room temperature. water absorption, solubility index, RS content, viscoelastic, thermal, microstructural properties evaluated before after storage. temperature significantly affected increased with increasing...

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; whey protein concentrate, W) loaded with green tea extract (GTE). Gelled consisted W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT CMW), were characterized physicochemical properties during 35 days storage. Optical microscopy clearly showed the drops internal...

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated frankfurter sausages. Concentrations 0.15% 0.30% feruloylated sausages formulations a control without was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, evaluated. Phenolic content significantly higher (P < 0.0001) all treatments,...

The adsorption isotherms of allspice essential oil microencapsulated in biopolymers blend (whey protein concentrate [WPC], mesquite gum [MG], and maltodextrin DE10 [MD]) different proportions (WPC17%-MG17%-MD66% w/w WPC66%-MG17%-MD17% w/w) with wall-to-core material ratios 4:1 were determined at 25, 35, 40°C. fitted using the Guggenheim-Anderson-de Boer (GAB) model enthalpies entropies, both differential integral, estimated by Clausius-Clapeyron method. minimum integral entropy was...

The addition of flaxseed and amaranth on the physicochemical, functional, microstructural changes instant-extruded products was evaluated. Six mixtures with different proportions (18.7–33.1%), (6.6–9.3%), maize grits (55.6–67.3%) minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble soluble fiber contents extrudates increased as increased. However, highest proportion had content (1.9%). Extruded resulted dietary hardness values (5.2 N), which correlated analysis where...

The purpose of this research is to produce and characterize bacterial cellulose (BC) films coated with chitosan (BC-CH). BC were produced in a fermentation medium based on Camellia sinensis tea dextrose (12 days at 25 °C) subsequently treated coating-forming solutions (CFSs) (BC-CH 0.5%, BC-CH 1.0%, 1.5%). As result, the FTIR spectra 1.5% showed main characteristic bands chitosan. In physicochemical characterization films, it was found that incorporation coatings did not affect thickness;...

The aim of this study was to compare the physicochemical, rheological and textural tortillas nixtamalized maize flour fortified with common bean (Phaseolus vulgaris) amaranth (Amaranthus spp.) flours in three different proportions (3F7A, 5F5A 7F3A) respect commercial (TR). Also, their effect on growth assessed by a bioassay two generations Wistar rats. Treatments obtained similar efficiencies TR, plus significant increase protein. They showed behavior water absorption capacity (WAC)...

ResumenEn este trabajo se diseñó una metodología de aprendizaje basado en competencias, que consta un crucigrama horizontales y verticales, el encuentran conceptos básicos termodinámica, principios la transferencia calor, teoría general sistemas ecuaciones diferenciales.También cuestionario para evaluar actitud conocimientos los estudiantes.Este consiste tres tipos autoevaluación, homogénea heterogénea.Se encontró mayoría estudiantes demostraron buena mejoraron adquisición conocimientos.Se...