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Mango (Mangifera indica) is a fruit highly consumed for its flavor and nutrient content. The mango peel is rich in compounds with biological functionality, such as antioxidant activity among others. The influence of microwave-assisted extraction variables on total phenol compounds (TPC) and antioxidant activity (TEAC) of natural extracts obtained from mango peel var. Tommy and Sugar were studied using a response surface methodology (RSM) and Artificial Neural Networks (ANN). TPC of mango peel extract var. Tommy was significantly influenced by time extraction (X1), solvent/plant ratio (X2) and concentration of ethanol (X3) and while mango peel extract var. Sugar was influenced by X2. TEAC by ABTS was significantly influenced by X3. Maximum of TPC (121.3 mg GAE / g of extract) and TEAC (1185.9 μmol Trolox/g extract) for mango peel extract var. Tommy were obtained at X1=23.9s, X2=12.6mL/gand X3=63.2%, and for mango peel extract var. Sugar, the maximum content of TPC (224.86 mg GAE/g extract) and TEAC (2117.7 μmol Trolox/g extract) were obtained at X1=40s, X2=10mL/g and X3=74.9%. The ANN model presented a higher predictive capacity than the RSM (RANN2>RRSM2,RMSEANN

The Cox and Merz rules are empirical correlations between the apparent viscosity of polymers with the effect of shear rate and the complex dynamic viscosity with the effect of frequency. In this study, the rheological properties of mayonnaise-type emulsions enriched with Averrhoa carambola extracts were investigated using small-amplitude oscillatory shear (SAOS) and steady shear flow. The results showed that the shear-thinning behavior of the samples was non-Newtonian with yield stress and had time-dependent characteristics, as evidenced by curves from non-oscillatory measurements. It was observed that the experimental data on the complex and apparent viscosity of the samples obeyed the Cox–Merz rule.

Different strategies have been developed to incorporate bioactive compounds into food products to improve their biological activity against degradation effects. The aim of this study was to develop natural yogurt enriched with mango (Mangifera indica) peel extracts (MPEs) in chitosan–xanthan gum dispersions and to evaluate their physicochemical, rheological, and antioxidant activity. A hydroethanolic extract of mango peel was obtained, with a yield of 33.24 ± 1.27%, a total content of phenolic compounds of 305.04 ± 10.70 mg GAE/g, and an antioxidant activity of 1470.41 ± 59.75 μMol Trolox/g. The encapsulation of the extracts was achieved using a chitosan–xanthan gum dispersion, resulting in the rheological characteristic of a strong gel. The incorporation of dispersions into yogurt did not modify the physicochemical properties and increased their bioactive properties. The rheological properties show samples with double yield points and a decrease in viscoelastic parameters. These results show dispersions as a strategy to incorporate bioactive compounds into dairy products, preserve the physicochemical and rheological properties of yogurt, and improve their biological activities (such as antioxidant activity) and activities related to the compounds found in the MPE.

Background: Hydrocolloids are hydrophilic biopolymers which are widely used in the food industry due to their functional properties. In the present study, sesame hydrocolloids (Sesamum indicum) were obtained and, consequently, their physicochemical, proximal composition, functional, and rheological properties were evaluated to establish their potential applications in the food industry. Methods: Hydrocolloids were obtained from sesame seeds at 80 °C on evaluating the pH at 3, 7, and 10 and specific flour: water ratios during the solubilization process. Results: The hydrocolloids obtained had a good relationship between carbohydrates and proteins, which increased their potential use in the development of colloidal systems. The samples had high water holding capacity, solubility, and appropriate emulsifying and foaming properties. The hydrocolloids showed non-Newtonian shear-thinning behavior, adjusted to the Carreau-Yasuda model. Based on the dynamic viscoelastic rheological test, samples were characterized as a gel-like state when storage modulus values were higher than the loss modulus in the frequency and temperature ranges investigated. Conclusion: The findings revealed that sesame seeds can be considered appropriate raw material for extracting hydrocolloids as an alternative for obtaining natural food ingredients with interesting functional and rheological properties, with further applications in the development and formulation of micro-structured products.

(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.

Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development.

Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110–121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39–51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by evaluating its physicochemical, rheological, and microstructural properties. Results: Hydrocolloids presented higher protein (from 20.43 to 39.39%) and carbohydrate (from 50.05 to 52.68%) content and rheological properties with a predominant elastic modulus. HBSSs extracted at pH 10 were used for the development of the dressing-type emulsion. The samples were stable during the storage period (15 days), with a good microstructural organization showing non-Newtonian fluid properties with shear-thinning behavior when the pseudoplasticity and the oil droplet size decreased with the addition of HBSS. Conclusions: Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design.

The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from Pereskia bleo leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate Pereskia bleo with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R2 > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R2 = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from Pereskia bleo leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.

Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangiferaindica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restructuring ability of the coating solutions. The films presented a reduction of the Burger model parameter, indicating a reduction of rigidity. Furthermore, the strawberry coated with chitosan and licorice extract maintained good quality parameters during storage and showed the best microbiological preservation in comparison with controls. Hence, the use of chitosan with licorice extract is a potential strategy to produce edible coating for improving the postharvest quality of fruits.

Marine organisms are potentially prolific sources of high qualify fatty acids that represent useful leads in the development of new nutraceutical agents. In this work, we investigated the lipid composition of six algae species from the Northwest of Spain (Ulva intestinalis, Ulva lactuca, Fucus vesiculosus, Dictyota dichotoma, Cystoseira baccata and Himanthalia elongata) and compared the antioxidant and antibacterial activity of ethanolic extracts obtained by pressurized liquid extraction (PLE). Furthermore, Fucus vesiculosus (F. vesiculosus) PLE using five solvents of different polarities (hexane, ethyl acetate, acetone, ethanol and ethanol:water 50:50) at three temperatures (80 °C, 120 °C and 160 °C) was investigated. F. vesiculosus ethanolic PLE extract presents considerably higher capacity of inhibiting 50% of DPPH (1,1-diphenyl-2-picryl hydrazyl) (IC50 = 7.17 μg/mL) in comparison with the rest of macroalgae studied. Moreover, the potential antimicrobial activity tested on E. coli and S. aureus shows that F. vesiculosus extract produced the best inhibition (IC50 was 2.24 mg/mL (E. coli) and 1.27 mg/mL (S. aureus)). Furthermore, regarding the different solvents and temperatures used to investigate F. vesiculosus PLE, results showed that this technique using ethyl acetate is a selective method to enrich long chain fatty acids (oleic acid, arachidonic acid and eicosapentaenoic acid) with ω-6/ω-3 ratios close to 2.7.