68 results on '"Luis A. García-Zapateiro"'
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2. Applicability of the Cox–Merz Relationship for Mayonnaise Enriched with Natural Extracts
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Somaris E. Quintana, Maria Zuñiga-Navarro, David Ramirez-Brewer, and Luis A. García-Zapateiro
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mayonnaise ,natural extracts ,viscoelastic properties ,rheology ,Cox–Merz rule ,Thermodynamics ,QC310.15-319 ,Descriptive and experimental mechanics ,QC120-168.85 - Abstract
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.
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- 2023
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3. Yogurt Enriched with Mango Peel Extracts (Mangifera indica) in Chitosan–Xanthan Gum Dispersions: Physicochemical, Rheological, Stability, and Antioxidant Activity
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Santander E. Lastra-Ripoll, Somaris E. Quintana, and Luis A. García-Zapateiro
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antioxidant activity ,bioactive compounds ,rheological properties ,yield stress ,yogurt ,Thermodynamics ,QC310.15-319 ,Descriptive and experimental mechanics ,QC120-168.85 - Abstract
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.
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- 2023
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4. Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product
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Ronald Marsiglia-Fuentes, Amparo Chiralt, and Luis A. García-Zapateiro
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mango (Mangifera indica) ,waste products ,aqueous extracts ,glass transition ,functionality ,Chemical technology ,TP1-1185 - Abstract
This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water’s plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.
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- 2023
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5. Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications
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Santander E. Lastra-Ripoll, Somaris E. Quintana, and Luis A. García-Zapateiro
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Sesame ,Hydrocolloids ,Rheology ,Carreau-Yasuda ,Functional properties ,Chemistry ,QD1-999 - Abstract
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.
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- 2022
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6. Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties
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Luis Mieles-Gómez, Somaris E. Quintana, and Luis A. García-Zapateiro
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mango kernel starch ,ultrasound ,techno-functional properties ,chemical properties ,pasting properties ,Science ,Chemistry ,QD1-999 ,Inorganic chemistry ,QD146-197 ,General. Including alchemy ,QD1-65 - Abstract
(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.
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- 2023
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7. Development of new eggplant spread product: A rheological and chemical characterization
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Luis Mieles-Gómez, Somaris E. Quintana, and Luis A. García-Zapateiro
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Eggplant (Solanum melongena) ,Food paste ,Sensory evaluation ,Rheology ,Spreadability ,Viscoelasticity ,Science (General) ,Q1-390 ,Social sciences (General) ,H1-99 - Abstract
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.
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- 2021
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8. Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves
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Diana López-Barraza, Andres Ortega-Ramos, Edilbert Torregroza-Fuentes, Somaris E. Quintana, and Luis A. García-Zapateiro
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Pereskia bleo ,leaves ,hydrocolloids ,rheological ,technological properties ,Thermodynamics ,QC310.15-319 ,Descriptive and experimental mechanics ,QC120-168.85 - Abstract
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.
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- 2021
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9. Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch
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Luis Mieles-Gómez, Santander E. Lastra-Ripoll, Edilbert Torregroza-Fuentes, Somaris E. Quintana, and Luis A. García-Zapateiro
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oil-in-water emulsion gel ,carboxymethyl cellulose ,mango starch ,mango peel extracts ,rheological properties ,Thermodynamics ,QC310.15-319 ,Descriptive and experimental mechanics ,QC120-168.85 - Abstract
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.
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- 2021
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10. Preparation and Characterization of Licorice-Chitosan Coatings for Postharvest Treatment of Fresh Strawberries
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Somaris E. Quintana, Olimpia Llalla, Luis A. García-Zapateiro, Mónica R. García-Risco, and Tiziana Fornari
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licorice ,chitosan ,edible coating ,strawberry shelf life ,rheological properties ,ultrasound-assisted extraction ,Technology ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Biology (General) ,QH301-705.5 ,Physics ,QC1-999 ,Chemistry ,QD1-999 - Abstract
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.
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- 2020
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11. The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)
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Jairo Mercado Camargo, Arnulfo Taron Dunoyer, and Luis A. García-Zapateiro
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Total phenolics ,Catalase ,Peroxidase ,Polyphenol oxidase ,Low temperature storage ,Agriculture ,Agriculture (General) ,S1-972 - Abstract
The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 ºC) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.
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- 2016
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12. Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)
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Somaris Elena Quintana Martinez, Edilbert Enrique Torregroza Fuentes, and Luis Alberto García-Zapateiro
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General Chemical Engineering ,General Chemistry - Abstract
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (
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- 2022
13. Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute
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Leonardo Rojas-Martin, Somaris E. Quintana, and Luis A. García-Zapateiro
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Dioscorea rotundata hydrocolloids ,Process Chemistry and Technology ,fat substitute ,Chemical Engineering (miscellaneous) ,viscoelastic properties ,Bioengineering ,rheological measurements ,mayonnaise - Abstract
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.
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- 2023
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14. Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review
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Isabella Paola Schiatti-Sisó, Somaris E. Quintana, and Luis Alberto García-Zapateiro
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Food Science - Published
- 2022
15. Rheological and Microstructural Properties of Xanthan Gum-Based Coating Solutions Enriched with Phenolic Mango (Mangifera indica) Peel Extracts
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Luis Alberto García Zapateiro, Santander Elias Lastra Ripoll, and Somaris Elena Quintana Martínez
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Chemistry ,General Chemical Engineering ,General Chemistry ,engineering.material ,Viscoelasticity ,Coating ,Rheology ,engineering ,medicine ,Mangifera ,Food science ,Food quality ,Elastic modulus ,QD1-999 ,Xanthan gum ,Flavor ,medicine.drug - Abstract
Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald-de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.
- Published
- 2021
16. Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty
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Somaris E. Quintana, Jaime Pérez-Mendoza, and Luis A. García Zapateiro
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Colombian hawthorn yam is a well-known edible food and pharmaceutical industry of interest for its components. This study aimed to obtain Colombian Hawthorn yam flour (CHYF) and characterize its proximal composition, physicochemical, and rheological properties. The identification of chemical composition by proximal and FTIR analysis; also, steady shear test, stress test, frequency sweep, temperature sweep and pasting properties analysis were done. CHYF has a high carbohydrate content (80.47 ± 1.14%) and different functional groups (C = O, COO, N–H and O-H). Flour particles (27µm to 43µm) have spherical-oval morphology with a smooth surface; also, the sample resent a non-Newtonian fluid type shear-thinning adjusted to the Power Law model (R2 > 0.99); and a typical strong gel material when storage modulus G' was higher than loss modulus G''. CHYF shows the highest paste temperature at 81.6 ° C with a PV of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.
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- 2022
17. Novel Hydrocolloids Obtained from Mango (
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Ronald, Marsiglia-Fuentes, Somaris E, Quintana, and Luis A, García Zapateiro
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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.This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (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 μMolamp;nbsp;Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties.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.
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- 2022
18. Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam
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Edilbert Enrique Torregroza Fuentes, Luis Alberto García Zapateiro, and Somaris Elena Quintana Martínez
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food.ingredient ,biology ,Pectin ,Chemistry ,General Chemical Engineering ,JAMS ,General Chemistry ,Dynamic mechanical analysis ,Raw material ,biology.organism_classification ,Article ,food ,Rheology ,Cucurbita moschata ,Food science ,Carica ,QD1-999 ,Squash - Abstract
Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash (Cucurbita moschata) peels—HBSP—and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya. Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel–Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.
- Published
- 2021
19. Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces
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Luis Alberto García Zapateiro, Rodrigo Ortega-Toro, and Silvia Orgulloso-Bautista
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food.ingredient ,biology ,Chemistry ,General Chemical Engineering ,Food additive ,Organoleptic ,Titratable acid ,General Chemistry ,Dynamic mechanical analysis ,biology.organism_classification ,food ,Cucurbita moschata ,medicine ,Food science ,Sugar ,QD1-999 ,Xanthan gum ,medicine.drug ,Squash - Abstract
Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.
- Published
- 2021
20. Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability
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Somaris E. Quintana, Edilbert Torregroza-Fuentes, and Luis A. García Zapateiro
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Biomaterials ,Polymers and Plastics ,butternut squash seed ,hydrocolloids ,dressing-type emulsion ,rheological properties ,Organic Chemistry ,Bioengineering - Abstract
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.
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- 2022
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21. Caracterización fisicoquímica y microbiológica de un vino de Borojó (Borojoa patinoi Cuatrec)
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Luis Alberto García Zapateiro, Cielo Ines Florez Mendoza, and Yesid Marrugo Ligardo
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Borojó (Borojoa patinoi Cuatrec) ,fermentación ,vino de frutas ,Technology ,Science - Abstract
El objetivo principal de esta investigación fue la caracterización fisicoquímica y microbiológica de un vino de Borojó (Borojoa patinoi Cuatrec) para el aprovechamiento de esta fruta exótica del pacifico Colombiano. Se elaboró un vino base de borojó (Borojoa patinoi Cuatrec) a partir del mosto fermentable, luego de esta etapa se realizaron unos procesos de clarificación y filtración para darle brillo y acabado al vino final. La caracterización fisicoquímica que se le realizó al vino obtenido presento un contenido de 9.25 grado alcoholímetro y con cantidad de congéneres dentro de los parámetros establecidos. Con los valores cifrados como mínimos y máximos que son tomados de la Norma Técnica Colombiana 708 (NTC 708) los cuales fueron de aceptación para vino de frutas de la legislación vigente de bebidas alcohólicas. Los resultados de los análisis microbiológicos estuvieron dentro de los rangos permitidos para la pulpa de borojó (Borojoa Patinoi Cuantrec) y vino obtenido.
- Published
- 2016
22. Characterization and Modeling of the Viscoelastic Behavior of Hydrocolloid-Based Films Using Classical and Fractional Rheological Models
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Luis A. García-Zapateiro, Oscar Danilo Montoya, David Ramirez-Brewer, and Jairo Useche Vivero
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Work (thermodynamics) ,Materials science ,Viscoelasticity ,chemistry.chemical_compound ,Rheology ,viscoelastic behavior ,Hydrocolloid films ,Dynamic modulus ,Parameter estimation ,Viscoelastic behavior ,Composite material ,Fractional rheological model ,fractional rheological model ,Vortex Search Algorithm ,Fluid Flow and Transfer Processes ,QC120-168.85 ,Guar gum ,Mechanical Engineering ,Vortex search algorithm ,metaheuristic optimization ,Dynamic mechanical analysis ,hydrocolloid films ,Condensed Matter Physics ,Gellan gum ,Creep ,chemistry ,Descriptive and experimental mechanics ,Thermodynamics ,QC310.15-319 ,parameter estimation ,Metaheuristic optimization - Abstract
Hydrocolloid-based films are a good alternative in the development of biodegradable films due to their properties, such as non-toxicity, functionality, and biodegradability, among others. In this work, films based on hydrocolloids (gellan gum, carrageenan, and guar gum) were formulated, evaluating their dynamic rheological behavior and creep and recovery. Maxwell’s classical and fractional rheological models were implemented to describe its viscoelastic behavior, using the Vortex Search Algorithm for the estimation of the parameters. The hydrocolloid-based films showed a viscoelastic behavior, where the behavior of the storage modulus (G′) and loss modulus (G″) indicated a greater elastic behavior (G′>, G″). The Maxwell fractional model with two spring-pots showed an optimal fit of the experimental data of storage modulus (G′) and loss modulus (G″) and a creep compliance (J) (Fmin<, 0.1 and R2>, 0.98). This shows that fractional models are an excellent alternative for describing the dynamic rheological behavior and creep recovery of films. These results show the importance of estimating parameters that allow for the dynamic rheological and creep behaviors of hydrocolloid-based films for applications in the design of active films because they allow us to understand their behavior from a rheological point of view, which can contribute to the design and improvement of products such as food coatings, food packaging, or other applications containing biopolymers.
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- 2021
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23. Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch
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Santander E. Lastra-Ripoll, Somaris E. Quintana, Luis Mieles-Gómez, Luis A. García-Zapateiro, and Edilbert Torregroza-Fuentes
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Starch ,chemistry.chemical_compound ,Ingredient ,Amylose ,medicine ,Food science ,mango peel extracts ,Lupeol ,Fluid Flow and Transfer Processes ,carboxymethyl cellulose ,QC120-168.85 ,Mechanical Engineering ,digestive, oral, and skin physiology ,Condensed Matter Physics ,Carboxymethyl cellulose ,oil-in-water emulsion gel ,rheological properties ,mango starch ,chemistry ,Pyrogallol ,Descriptive and experimental mechanics ,Succinic acid ,Emulsion ,Thermodynamics ,QC310.15-319 ,medicine.drug - Abstract
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 (Mangifera indica 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.
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- 2021
24. Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents
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Luis A. García-Zapateiro, Stephanie Salas, and Somaris E. Quintana
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Phytochemistry ,Flowers ,chemistry.chemical_compound ,Nutraceutical ,Functional Food ,Mangifera ,Carotenoid ,chemistry.chemical_classification ,Nutrition and Dietetics ,Traditional medicine ,Chemistry ,Plant Extracts ,food and beverages ,Phenolic acid ,Antimicrobial ,Terpenoid ,Plant Leaves ,visual_art ,Fruit ,Seeds ,visual_art.visual_art_medium ,Bark ,Agronomy and Crop Science ,Food Science ,Biotechnology - Abstract
Background Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications, attracted increasing interest from research. Results Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of Mangifera indica extracts. Ultrasounds and microwave-assisted extractions, and supercritical fluids have been employed for the obtention of bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, depending on sources (bark, leaves, seeds, flowers, or peels) and extracting methods results in the differences in structure and bioactivity. Conclusions This review exposes bioactive compounds, extraction techniques, and biological function of different parts of Mangifera indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. This article is protected by copyright. All rights reserved.
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- 2021
25. Rheological and Microstructural Properties of Xanthan Gum-Based Coating Solutions Enriched with Phenolic Mango (
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Santander Elías, Lastra Ripoll, Somaris Elena, Quintana Martínez, and Luis Alberto, García Zapateiro
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Article - Abstract
Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald–de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.
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- 2021
26. Design and Application of Hydrocolloids from Butternut Squash (
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Silvia, Orgulloso-Bautista, Rodrigo, Ortega-Toro, and Luis Alberto, García Zapateiro
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Article - Abstract
Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G′ > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02–4.28), titratable acidity (0.40–0.48), peroxide index (12.5–20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.
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- 2020
27. Development of new eggplant spread product: A rheological and chemical characterization
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Somaris E. Quintana, Luis A. García-Zapateiro, and Luis Mieles-Gómez
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H1-99 ,Sensory evaluation ,Science (General) ,Multidisciplinary ,Guar gum ,Viscoelasticity ,Dynamic mechanical analysis ,Factorial experiment ,Social sciences (General) ,Q1-390 ,Oscillatory shear ,Rheology ,Spreadability ,Dynamic modulus ,Food science ,Food paste ,Mathematics ,Research Article ,Eggplant (Solanum melongena) - Abstract
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., Eggplant (Solanum melongena); Food paste; Sensory evaluation; Rheology; Spreadability; Viscoelasticity.
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- 2020
28. Preparation and characterization of licorice‐chitosan coatings for postharvest treatment of fresh strawberries
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Tiziana Fornari, Luis A. García-Zapateiro, Mónica Rodríguez García-Risco, Olimpia Llalla, Somaris E. Quintana, and UAM. Departamento de Química Física Aplicada
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0106 biological sciences ,Antioxidant ,medicine.medical_treatment ,engineering.material ,lcsh:Technology ,01 natural sciences ,Edible coating ,lcsh:Chemistry ,Chitosan ,chemistry.chemical_compound ,Licorice ,0404 agricultural biotechnology ,Coating ,licorice ,010608 biotechnology ,medicine ,General Materials Science ,Rheological properties ,Food science ,strawberry shelf life ,lcsh:QH301-705.5 ,Instrumentation ,Strawberry shelf life ,Fluid Flow and Transfer Processes ,lcsh:T ,Process Chemistry and Technology ,Extraction (chemistry) ,General Engineering ,04 agricultural and veterinary sciences ,Química ,Antimicrobial ,040401 food science ,lcsh:QC1-999 ,Computer Science Applications ,rheological properties ,Model parameter ,lcsh:Biology (General) ,lcsh:QD1-999 ,chemistry ,lcsh:TA1-2040 ,edible coating ,engineering ,Postharvest ,Ultrasound‐assisted extraction ,chitosan ,lcsh:Engineering (General). Civil engineering (General) ,lcsh:Physics ,ultrasound-assisted extraction - Abstract
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, This research was funded by Comunidad Autónoma de Madrid, grant number P2013/ABI27, project Bolívar Gana con Ciencia, MinCiencias Contract 368-2019 and Programa Nacional de Innovación Agraria—PNIA of Perú, Contract: No. 152-2018-INIA-PNIA-PASANTIA
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- 2020
29. Caracterización Fisicoquímica y Microbiológica de un Vino de Frutas a base de Tamarindo ( Tamarindus indica L. ) y Carambola ( Averrhoa carambola L. )
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Harold A. Pájaro-Escobar, Jorge Benedetti, and Luis A. García-Zapateiro
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biology ,Strategy and Management ,carambola (averrhoa carambola l.) ,tamarindo (tamarindus indica l.) ,Geotechnical Engineering and Engineering Geology ,biology.organism_classification ,Fruit wine ,Industrial and Manufacturing Engineering ,Averrhoa carambola ,Computer Science Applications ,Horticulture ,fermentación ,General Energy ,vino joven de frutas ,bebidas alcohólicas ,Food Science ,Mathematics - Abstract
espanolEl objetivo principal de la presente investigacion fue caracterizar fisicoquimica y microbiologicamente un vino a base de frutas de tamarindo (Tamarindus indica L.) y carambola (Averrhoa carambola L.) como alternativa para la explotacion y aprovechamiento de estas frutas poco conocidas. La elaboracion del vino implico la fermentacion de las frutas. Se procedio primero a extraer el mosto por medio del prensado y estrujado de las frutas, luego se realizo la debida fermentacion durante un periodo de 12 dias. Al cabo de este tiempo se detuvo la fermentacion y el mosto se sometio a un proceso de clarificacion y filtracion para obtener un vino con una graduacion alcoholimetrica de 8.89 y dentro de los parametros establecidos por la Norma Tecnica Colombiana 708 para vinos de frutas. Los resultados de los analisis microbiologicos estuvieron dentro del rango permitido para las pulpas y el vino de frutas obtenido. EnglishThe main objective of this research was to physicochemically characterize and microbiologically analyze a wine based on tamarind fruits (Tamarindus indica L.) and carambola (Averrhoa carambola L.) as another alternative for the exploitation and use of these little-known fruits. The elaboration of the wine implied the fermentation of the fruits. First the must was extracted by means of pressing and crushing the fruits, then the proper fermentation was carried out during a period of 12 days. At the end of this time the fermentation was stopped and the must underwent a process of clarification and filtration to obtain a wine with an alcoholic strength of 8.89 and within the parameters established by the Colombian Technical Standard 708 for fruit wines. The results of the microbiological analyzes were within the acceptable range for the pulp and fruit wine obtained.
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- 2018
30. Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions
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Luis Alberto García Zapateiro, Somaris Elena Quintana Martínez, and Aldair Morales Cano
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food.ingredient ,Guar gum ,010304 chemical physics ,Chemistry ,02 engineering and technology ,021001 nanoscience & nanotechnology ,01 natural sciences ,Lecithin ,Oil in water ,food ,Rheology ,0103 physical sciences ,Food science ,0210 nano-technology ,Food Science - Published
- 2018
31. Shelf life of ice cream: effect of microencapsulated Lactobacillus bulgaricus
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Luis Alberto García Zapateiro, Jose M. Diaz, Rafael Gonzalez-Cuello, Roberto G. de Oro, and Rodrigo Ortega-Toro
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0301 basic medicine ,Fluid Flow and Transfer Processes ,030109 nutrition & dietetics ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,Shelf life ,biology.organism_classification ,03 medical and health sciences ,Lactobacillus ,Ice cream ,General Materials Science ,Food science ,Social Sciences (miscellaneous) - Published
- 2018
32. Viscolastic properties of spreadable pigeon pea (Cajanus cajan) paste with antioxidants
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Luis A. García-Zapateiro, D. Machacon, and Somaris E. Quintana
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Fluid Flow and Transfer Processes ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Cajanus ,0404 agricultural biotechnology ,General Materials Science ,Food science ,Social Sciences (miscellaneous) - Published
- 2018
33. Effect of lyophilization on the rheological properties of squash (Cucurbita moschata) and sesame (Sesamun indicum) cream
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M. Castillo, Somaris E. Quintana, and Luis A. García-Zapateiro
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Fluid Flow and Transfer Processes ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Horticulture ,0404 agricultural biotechnology ,Cucurbita moschata ,General Materials Science ,Social Sciences (miscellaneous) ,Squash - Published
- 2018
34. Chemical, physicochemical and sensory properties of spreadable pigeon pea (Cajanus cajan) paste with antioxidants
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Luis A. García-Zapateiro, D. Machacon, and Somaris E. Quintana
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0301 basic medicine ,Fluid Flow and Transfer Processes ,030109 nutrition & dietetics ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,Sensory system ,biology.organism_classification ,03 medical and health sciences ,Cajanus ,General Materials Science ,Food science ,Social Sciences (miscellaneous) - Published
- 2018
35. Physical, chemical and biological properties of maize variety Fr -28
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Ivan Gonzalez Gongora, Luis A. García-Zapateiro, and Arnulfo Tarón Dunoyer
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Fluid Flow and Transfer Processes ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,Nanotechnology ,04 agricultural and veterinary sciences ,040401 food science ,Variety (cybernetics) ,0404 agricultural biotechnology ,Physical chemical ,Biological property ,General Materials Science ,Social Sciences (miscellaneous) - Published
- 2018
36. Viscous characterization of spreadable pigeon pea (Cajanus cajan) paste with antioxidants
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D. Machacon, Somaris E. Quintana, and Luis A. García-Zapateiro
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Fluid Flow and Transfer Processes ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Cajanus ,0404 agricultural biotechnology ,General Materials Science ,Food science ,Social Sciences (miscellaneous) - Published
- 2018
37. Use of lycopene as a natural antioxidant in a high-fat food type butter
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D. Beltran Jose, Luis Alberto García Zapateiro, F. Campo Juan, Rafael Gonzalez-Cuello, and Arnulfo Taron-Dunoyer
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Fluid Flow and Transfer Processes ,Food type ,Antioxidant ,Computer Networks and Communications ,Health, Toxicology and Mutagenesis ,medicine.medical_treatment ,General Engineering ,04 agricultural and veterinary sciences ,040401 food science ,Lycopene ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,medicine ,General Materials Science ,Food science ,Social Sciences (miscellaneous) - Published
- 2018
38. Effect of Schinopsis balansae, Gliricidia sepium aqueous extract and ultrasound on viscoelastic behavior of edible film
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Maira Alvear-Picon, Luis A. García-Zapateiro, Andres Sanchez-Castilla, Fidel Guardo-Palomino, and Rafael Gonzalez-Cuello
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Fluid Flow and Transfer Processes ,Aqueous extract ,biology ,Traditional medicine ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,02 engineering and technology ,Schinopsis balansae ,021001 nanoscience & nanotechnology ,biology.organism_classification ,040401 food science ,Viscoelasticity ,0404 agricultural biotechnology ,General Materials Science ,0210 nano-technology ,Gliricidia sepium ,Social Sciences (miscellaneous) - Published
- 2018
39. Chemical composition and physicochemical properties of squash (Cucurbita moschata) cultivated in Bolivar department (Colombia)
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Edilbert Torregroza, R. M. Marsiglia, Luis A. García-Zapateiro, Somaris E. Quintana, and D. Machacon
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0301 basic medicine ,Fluid Flow and Transfer Processes ,030109 nutrition & dietetics ,biology ,Computer Networks and Communications ,Health, Toxicology and Mutagenesis ,General Engineering ,biology.organism_classification ,03 medical and health sciences ,Horticulture ,Cucurbita moschata ,General Materials Science ,Chemical composition ,Social Sciences (miscellaneous) ,Squash - Published
- 2018
40. Effect of roasting time on the formation of benzopyrenes in roasted foods
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Katherine P. Tinoco, Rafael Gonzalez-Cuello, Laura A. Tapia, Luis A. García-Zapateiro, and Arnulfo Taron-Dunoyer
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Fluid Flow and Transfer Processes ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,010401 analytical chemistry ,General Engineering ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,General Materials Science ,Food science ,Social Sciences (miscellaneous) ,Roasting - Published
- 2018
41. Effect of Lactobacillus acidophilus addition on mechanical and barrier properties of binary films during storage
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Luis Alberto García Zapateiro, Rafael Gonzalez-Cuello, and Rodrigo Ortega-Toro
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Fluid Flow and Transfer Processes ,0404 agricultural biotechnology ,Lactobacillus acidophilus ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,General Materials Science ,04 agricultural and veterinary sciences ,Food science ,040401 food science ,Social Sciences (miscellaneous) - Published
- 2018
42. Effect of blend of hydrocolloids and sugar concentration on the viscoelastic properties of soursop (Annona muricata) jam
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S. Castellon, A. Pardo, Somaris E. Quintana, R. E. Gonzalez-Cuello, and Luis A. García-Zapateiro
- Subjects
Fluid Flow and Transfer Processes ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Viscoelasticity ,0404 agricultural biotechnology ,General Materials Science ,Food science ,Sugar ,Annona muricata ,Social Sciences (miscellaneous) - Published
- 2018
43. Viscous characterization of soursop (Annona muricata) jam with blend of hydrocolloids
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S. Castellon, Luis A. García-Zapateiro, A. Pardo, Somaris E. Quintana, and R. E. Gonzalez-Cuello
- Subjects
Fluid Flow and Transfer Processes ,biology ,Computer Networks and Communications ,Chemistry ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,0404 agricultural biotechnology ,General Materials Science ,Food science ,Annona muricata ,Social Sciences (miscellaneous) - Published
- 2018
44. Steady and shear dynamic rheological properties of squash (Cucurbita moschata) pulp
- Author
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R. M. Marsiglia, Edilbert Torregroza, Somaris E. Quintana, D. Machacon, and Luis A. García-Zapateiro
- Subjects
Fluid Flow and Transfer Processes ,Materials science ,biology ,Computer Networks and Communications ,Health, Toxicology and Mutagenesis ,General Engineering ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Horticulture ,0404 agricultural biotechnology ,Shear (geology) ,Rheology ,Cucurbita moschata ,Pulp (tooth) ,General Materials Science ,Social Sciences (miscellaneous) ,Squash - Published
- 2018
45. Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves
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Luis A. García-Zapateiro, Diana López-Barraza, Edilbert Torregroza-Fuentes, Somaris E. Quintana, and Andres Ortega-Ramos
- Subjects
Food industry ,Viscosity ,Rheology ,Dynamic modulus ,Food science ,hydrocolloids ,Fluid Flow and Transfer Processes ,QC120-168.85 ,biology ,Chemistry ,business.industry ,Mechanical Engineering ,Dynamic mechanical analysis ,Condensed Matter Physics ,Microstructure ,biology.organism_classification ,rheological ,Environmentally friendly ,Descriptive and experimental mechanics ,Pereskia bleo ,Thermodynamics ,leaves ,technological properties ,QC310.15-319 ,business - Abstract
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.
- Published
- 2021
46. Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
- Author
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Sergio A. Rojas-Torres, Luis A. García-Zapateiro, and Somaris E. Quintana
- Subjects
Food industry ,030309 nutrition & dietetics ,seeds ,hydrocolloid ,03 medical and health sciences ,0404 agricultural biotechnology ,Rheology ,pulp ,Food science ,Fluid Flow and Transfer Processes ,QC120-168.85 ,0303 health sciences ,Shear thinning ,biology ,Syneresis ,Chemistry ,business.industry ,Mechanical Engineering ,04 agricultural and veterinary sciences ,Condensed Matter Physics ,biology.organism_classification ,040401 food science ,butternut squash (Cucurbita moschata) ,Shear rate ,Descriptive and experimental mechanics ,sensorial ,Cucurbita moschata ,Thermodynamics ,rheology ,QC310.15-319 ,business ,Squash ,Stabilizer (chemistry) - Abstract
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.
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- 2021
47. Efecto de la Adición de Goma Gelana sobre las Propiedades de Barrera y Físico Mecánicas de Biopelículas Binarias
- Author
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Rafael Gonzalez-Cuello, Jaime Perez-Mendoza, and Luis A. García-Zapateiro
- Subjects
biopelículas ,resistencia a la tensión ,Chemistry ,Strategy and Management ,permeabilidad al vapor de agua ,Geotechnical Engineering and Engineering Geology ,Industrial and Manufacturing Engineering ,Computer Science Applications ,elongación al quiebre ,goma gelana ,General Energy ,medicine ,Water vapor permeability ,Volume concentration ,Xanthan gum ,Food Science ,medicine.drug ,Nuclear chemistry - Abstract
espanolEl objetivo 3el presente estu3io fue caracterizar las propie3a3es fisico mecanicas y 3e barrera al vapor 3e agua 3e biopeliculas (BP) a base 3e carboximetilcelulosa (CMC) y goma xantana (GX) formula3as con varias concentraciones 3e goma gelana 3e bajo acilo (GBA). Las BP fueron elabora3as por el meto3o 3e casting y posteriormente fueron 3etermina3as la permeabili3a3 al vapor 3e agua (PVA), elongacion al quiebre (EQ), resistencia a la tension (RT), hume3a3 y transparencia. Los resulta3os obteni3os in3icaron que las BP con menores concentraciones 3e GBA mostraron propie3a3es mas 3eseables con respecto a las 3emas formulaciones, ya que se pro3ucen BP con baja hume3a3 y PVA. A3emas presentan eleva3os valores 3e EQ y son mas transparentes. Estos resulta3os son realmente promete3ores y sugieren la posibili3a3 3e utilizar combinaciones terciarias 3e CMC, GX y GBA como una fuente 3e empaque bio3egra3able para aplicaciones alimentarias. EnglishThe aim of this stu3y was to characterize physico mechanical an3 water vapor barrier of biofilms base3 on carboxymethylcellulose (CMC) an3 xanthan gum (XG), formulate3 with various concentrations of low acyl gellan (LAG). The biofilms, were prepare3 by the casting metho3 an3 then the water vapor permeability (WVP), elongation at break (EAB), tensile strength (TS), moisture an3 transparency were 3etermine3. The fin3ings in3icate3 that biofilms with low concentrations of LAG showe3 more 3esirable properties when is compare3 with the others formulations, because they yiel3s biofilms with low moisture an3 WVP. In a33ition, these biofilms ha3 high values of EAB an3 were more transparent. These results are promising an3 suggest the possibility of using tertiary mixtures of CMC, GX an3 LAG as a source of bio3egra3able packaging for foo3 applications.
- Published
- 2017
48. Efecto de la temperatura en las propiedades reológicas de la pulpa de melón (Cucumis melo)
- Author
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Luis Daniel Mieles Gómez, Luis Alberto García Zapateiro, Santander Elias Lastra Ripoll, and Ronald Miguel Marsiglia Fuentes
- Subjects
General Engineering - Abstract
El melon ( Cucumis melo ) es un fruto de alto consumo a nivel nacional, lo que le otorga una gran importancia a su cultivo, permitiendo exportacion y transformacion de la materia prima, por lo cual es necesario el estudio de sus propiedades reologicas con el fin de lograr optimizar los diferentes metodos de procesamiento. El objetivo principal de esta investigacion es establecer la influencia de la temperatura sobre el comportamiento reologico de la pulpa de melon, por lo cual se efectuaron curvas de flujo viscoso en estado estacionario en un rango de temperaturas que van desde los 10°C hasta los 60°C. La evaluacion de las propiedades reologicas de la pulpa se analizaron de acuerdo a la variacion de la temperatura. Las pruebas se llevaron a cabo mediante un Sistema de Reometro Avanzado Modular Haake Mars 60. La pulpa de melon tuvo un comportamiento no Newtoniano del, tipo pseudoplastico o reofluidificante ( shear thining) en todos los casos, la relacion entre la viscosidad y la velocidad de deformacion se ajusto al modelo de Carreau-Yasuda (R 2 > 0,97.). El ajuste de la ecuacion de Arrhenius con los datos arrojados de la viscosidad aparente de la pulpa fue adecuado con un R 2 >0,92. Estos resultados describen el comportamiento de la pulpa de melon, permitiendo su uso para futuros trabajos y aplicaciones en el desarrollo de procesos de transformacion de las pulpas de melon como materia prima.
- Published
- 2018
49. Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia
- Author
-
Santander E. Lastra-Ripoll, Luis A. García-Zapateiro, Ronald M. Marsiglia, and Luis Mieles-Gómez
- Subjects
General Computer Science ,biology ,Food industry ,Melon ,business.industry ,Rheometer ,Harvest time ,Pulp (paper) ,General Engineering ,Raw material ,engineering.material ,Pulp and paper industry ,biology.organism_classification ,Rheology ,engineering ,Environmental science ,General Agricultural and Biological Sciences ,business ,Cucumis - Abstract
Melon (Cucumis melo) is a fruit of great national importance. However, it is not exploited in our region due to producers' insufficient negotiating capacity and the lack of infrastructure and technical training, which causes losses of these products, especially at harvest time. Therefore, it is necessary to study its physicochemical and rheological properties to optimize the different processing methods. The main objective of this research is the study of the physicochemical and rheological properties of fresh melon pulp (Cucumis melo) from the northern area of the Bolivar department, Colombia, as a contribution to science and agro-industry, for which the physicochemical characterization was performed following AOAC methods, and the rheological characterization was performed by flow tests at steady state in a temperature range of 10-60°C. The pulp rheological properties evaluation were analyzed according to the temperature variation. The tests were conducted using a Modular System Rheometer Haake Mars Advanced 60. The pulp yield was 83.74% of the whole fruit; physicochemical parameters were similar to those studied previously by other authors. The melon pulp had a non-Newtonian pseudoplastic behavior (shear thinning) in all cases with reduction of temperature, the relation between the viscosity and the deformation rate adjusted the Carreau-Yasuda model (R2> 0, 97264). These results provide information on the melon pulp rheological behavior and may have potential application in the agro-industrial sector for the design of processes to manufacture products from this raw material.
- Published
- 2021
50. Análisis sensorial y estimación fisicoquímica de vida útil de una bebida tipo yogur a base de lactosuero dulce fermentada con Estreptococcus Salivarius ssp. Thermophilus y Lactobacillus Casei ssp. Casei
- Author
-
Luis A. García-Zapateiro, Mateo Marulanda, and Clemente Granados
- Subjects
Lactobacillus casei ,biology ,Management, Monitoring, Policy and Law ,Environmental Science (miscellaneous) ,biology.organism_classification ,Sensory analysis ,Lactic acid ,chemistry.chemical_compound ,chemistry ,Food products ,Fermentation ,Food science ,Organic content ,Mathematics - Abstract
Introduction. Sweet whey, a byproduct from dairy industries,was used in this research work. This whey is an important nutritional source with multiple properties in a wide range of food and represents one of the most promising sectors in terms of industry growth. Nevertheless, its use is limited due to its taste and high organic content, which makes it a strong potential contaminant. Objective. Make a microbiological analysis, the physical-chemical estimation of the useful life and the sensory analysis of a yogurt beverage based of sweet whey, fermented with Estreptococcus Salivarius ssp Thermophilus and Lactobacillus Casei ssp Casei. Materials and methods. Three samples were formulated, with base on the different soluble solids´ concentrations, and they were microbiologically evaluated by means of the Colombian technical norms NTC-399 and 4519. The useful life was estimated by the use of pH tests and lactic acid percentage, according to norms NTC-399 and NTC-4978, respectively. The acceptance degree compared to that of commercial yogurt was tested by means of a discriminant ordering analytic test. Result. The microbiological analyses demonstrated that the products are safe and comply the terms of the technical norm. The products had a stable useful life during more than 15 days of storage. On the other hand, yogurt type beverages with sweet whey were well accepted in the comparison with commercial beverages. Conclusion. This product can be used in dairy industries for the development of new food products.
- Published
- 2016
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