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The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus - indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus - indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having Opuntia ficus - indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus - indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus - indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products., (© Association of Food Scientists & Technologists (India) 2020.)

The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively. Response surface methodology was used to optimize patties formulations. Optimized formulations were prepared and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value and consumer acceptance of optimized formulations were analysed. Flours addition affected proximate composition increasing carbohydrates, total fat and mineral content compared to control. Sensory evaluation showed that no differences were found in the aroma of products. Addition of rice flour increased juiciness and tenderness whereas taste, overall acceptance and buying intention were higher in control patty, followed by patties made with corn flour. The present investigation shows good possibilities for further product development, including the scale up at an industrial level.

The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.

The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy cotyledon protein, respectively). Although SSPS is already characterized, HSPS is a novel fraction which has not been studied in deep and it is still unexplored as emulsifier. Dispersions of both fraction and a mixture 50:50 of them at pH 3.0 were used as aqueous phase (1.0-3.0 % w/w) in coarse and fine oil-in-water emulsions (oil mass fraction = 0.3). Its stability was evaluated through the evolution of backscattering profiles (%BS), particle size distribution and mean particle diameters. The rheology of the emulsions was also analyzed. Both fractions provided stability to creaming when increasing the polysaccharide concentration and energy of homogenization. While coarse emulsions were unstable systems, fine emulsions were stable enough and allowed a deeper analysis of the destabilizing processes. A bridging flocculation phenomenon in the presence of HSPS and HSPS/SSPS mixtures is suggested, which influences the creaming and rheological behavior. Also, coalescence index increases according HSPS and HSPS/SSPS concentrations, but particle sizes reached were smaller than in SSPS emulsions. Fine emulsions with 3 % of HSPS/SSPS mixtures yielded the best results on the overall stability at 28 days. So, functional properties of the fractions may improve by the formulation of emulsions consisting in mixtures of them. These results are of interest to the manufacturing of acidic foods, taking advantage of obtaining byproducts from residual materials.

Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporated in acid food. They were made of soy phosphatidylcholine (SPC) allowing the encapsulation of antioxidant vitamin C (VC) and tocopherol. Stearic acid (SA) or calcium stearate (CaS) was added as a bilayer stabilizer. The structural and oxidative stability of the liposomes were studied considering the heat effect of pasteurization. Size was analyzed by light scattering; shape and structure were studied by optical and transmission electron microscopy, respectively. Membrane packing was studied with merocyanine 540. Surface charge and oxidative stability were analyzed by zeta potential and ORAC method, respectively. The liposomes showed significant stability in all of the parameters mentioned above and an important protective effect over thermolabile VC. To confirm their applicability in food, the rheological behavior and a sensory evaluation of liposomes with vitamin C and bioactive constituents were studied. The sensory evaluation of liposomes in orange juice was performed by the overall acceptability and triangular tests with 40 and 78 potential consumers, respectively. The incorporation of all liposomal formulation did not change the acceptability of orange juice. Noteworthy, SPC and SPC:SA systems had rheological behavior similar to a Newtonian fluid whereas that SPC:CaS presented a pseudoplastic one, both considered excellent for larger scale production. From all the obtained results, we can conclude that these liposomal formulations are suitable for food industry applications, incorporating bioactive constituents and generating functional orange juice that conserves its bioactivity after pasteurization.