Search

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops., Ministerio de Economía y Competitividad (MINECO)/FEDER, Consejo Superior de Investigaciones Cientificas (CSIC), Dirección de Investigación y Desarrollo (DIDE)/Universidad Técnica de Ambato-Ecuador, Secretaría Nacional de Educación Superior, Ciencia y Tecnología-Ecuador (SENESCYT), Fac. de Veterinaria, TRUE, pub

Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Becaus

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is

[Background]: The aim of the work was to determine the effects of the stage of peeling and different thermal processes on the physicochemical and sensory properties of canned peach palm or Chontaduro (Bactris gasipaes)., [Methods]: The thermal processes involved two cooking temperatures (107 and 92ºC) and three types of cooking and peeling process (unpeeled, peeled after cooking process and peeled before cooking process)., [Results]: The thermal process resulted in a decrease of soluble solids and an increase in the pH, following a second-degree polynomial equation; also, a decrease in protein content, total carotenoids and hardness., [Conclusion]: Canned chontaduro, previously peeled and cooked at 107ºC, had significantly better physicochemical, nutritional, microbiological and sensory properties.

En este trabajo se determinó el efecto de la incorporación de camote morado (Ipomoea batata) como agente espesante en la producción de mermelada de naranjilla. En el estudio se incluyó camote en 3 porcentajes (3%, 6%, 9% w/w) y pulpa de naranjilla (40% y 45% w/w). La mermelada fue evaluada en torno a sus propiedades físicos químicos, sensoriales, de color y microbiológicos. El pH y acidez de las muestras no mostraron diferencia significativa, la evaluación microbiológica permitió establecer la ausencia de mohos y levaduras, E coli y coliformes totales, mientras que la composición proximal se encuentra acorde a la normativa para este tipo de productos. El tiempo de vida útil establecido mediante la ecuación Ln (ufc/g)= 7e-7* tiempo + 1,0067 fue de 6 meses. El análisis el análisis sensorial permitió seleccionar el mejor tratamiento en base al atributo aceptabilidad, este tratamiento corresponde al tratamiento que incluye el 45 % de pulpa de naranjilla y el 6% de camote., In this work, the effect of the incorporation of purple sweet potato (Ipomoea batata) as a thickening agent in the production of naranjilla jam was determined. In the study, sweet potato was included in 3 percentages (3%, 6%, 9% w/w) and naranjilla pulp (40% and 45% w/w). The jam was evaluated around its physical, chemical, sensory, colour and microbiological properties. The pH and acidity of the samples did not show a significant difference, the microbiological evaluation allowed establishing the absence of molds and yeasts, E coli and total coliforms, while the proximal composition is under regulations for this type of products. The shelf life established by the equation Ln (ufc/g)= 7e-7* time + 1.0067 was six months. The sensory analysis allowed selecting the best treatment based on the attribute of acceptability that includes 45% of naranjilla pulp and 6% of sweet potato.

A functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent by using a centrifugal separator, resulting in a new effluent with only 5% of dry matter. The shrimp concentrate (C) showed valuable properties for use as a bioactive ingredient, being rich in lipids (~16%) and proteins (~11% w/w), and exhibiting antioxidant (radical scavenging capacity and reducing power) and antimicrobial properties. Chitosan–gelatin (ChG) biocomposites with and without the shrimp concentrate were prepared and characterized. The incorporation of C provided film-forming dispersions (S-ChGC) and dried films (F-ChGC) with increased antioxidant and antimicrobial activity. The film microstructure changed with the incorporation of the concentrate, which caused an evident plasticizing effect and reduced the tensile strength. The resulting biocomposites containing the shrimp cooking concentrate showed great potential for use in food applications (as food preservation or food design), medical devices or for cosmetic purposes, as wound dressing or film matrix for application on mucous membranes and epithelia with different functionalities.

Eight seafood protein hydrolysates (SPHs) obtained from squid, shrimp and fish gelatin were incorporated as substitutes of peptones in culture media in order to evaluate its effect on survival and metabolic activity (lactic acid, acetic acid and bacteriocins production) of Enterococcus faecalis DM19. The substitution of commercial peptones in culture media by either a shrimp hydrolysate prepared with Protamex, or by squid protein hydrolysates prepared with Esperase or Alkaline protease, stimulated E. faecalis DM19 growth up to 16%. The incorporation of SPHs, mainly from shrimp, in the culture media significantly increased production of lactic and acetic acids in more than 60%. Furthermore, the media containing SPHs stimulated antimicrobial activity by E. faecalis DM19. The inhibitory activity was observed against both Gram-positive and Gram-negative microorganisms, but it was remarkably observed against Listeria monocytogenes. SPHs incorporated in culture media render properties of bio-technological interest, which, together with their low price, make them suitable for industrial use.

An active shrimp concentrate (SC), obtained from Litopenaeus vannamei cooking juice, was incorporated into a chitosan-gelatin matrix to develop edible packaging covers (coating and film). Both types of packaging, which showed antimicrobial activity against some fish spoilers and pathogenic organisms, were applied to preserve fish sausages during chilled storage. The storage trial showed that the coating increased the lag phase of total viable microorganisms and enterobacteria to 15 and 10 days, respectively, while the film drastically inhibited growth of these groups. No presence of Staphylococcus aureus or lactic acid bacteria was detected in any batches during storage. Total volatile bases and pH values also decreased during storage, the decrease being more pronounced in the film. With regard to physical-chemical properties, the coated sausages exhibited values for moisture, water holding capacity, and shear strength similar to those of the control sausages until about day 25. The coating was imperceptible and could be a promising way of improving the quality of sausages during storage since it delayed microbial growth. The sausages wrapped in the film showed a drop in pH and moisture, as well as texture hardening, and were described as resembling a pickled product. The sausages were stable for at least 42 days, which represents a shelf life increase of at least this time with respect to the control sausages (in commercial plastic casings). The coating and the film had different effects on the physicochemical and microbiological properties of the fish sausage, and therefore on the stability of the product. In addition, the film triggered modifications in the product that resulted in a product different from the original, offering an attractive alternative with regard to product design.

© 2014 Elsevier Ltd. Chitosan prepared through a mild process using 10% NaOH during deacetylation and a protein concentrate (PCc) obtained from shrimp waste was used to develop active films. Film forming solutions were prepared by solubilizing chitosan with lactic acid without plasticizers addition. The structural properties of films, as observed by optical microscopy, Cryo-SEM, DSC and FTIR, were strongly affected by the addition of the PCc. Films with added PCc were much more tensile resistant but less deformable upon perforation. The presence of PCc also improved film barrier to the light. The films showed good antioxidant and antimicrobial properties, enhanced by the incorporation of PCc. The significance of these films lies in the fact that proteins do not usually appear to enhance antimicrobial properties, and therefore this is especially useful for food applications.

© 2015 Elsevier Ltd. An active coating solution composed of chitosan (Ch) and a shrimp protein-lipid concentrate (PCc), both obtained from Litopenaeus vannamei processing wastes, was applied to preserve shrimp during chilled storage. The addition of PCc increased the antioxidant capacity of the Ch coating, yielding a lower-viscosity mixture which, however, was viscous enough to adhere to the shrimp while maintaining its activity. The shrimp storage trial showed that the Ch coatings, especially when enriched with PCc (Ch-PCc), delayed microbial growth, mainly by extending the lag phase. Pseudomonas spp. appeared to be the predominant bacteria in the microbiota. H2S-producing organisms and luminescent colonies were especially sensitive to this active coating, with inhibition greater than 4 and 2 log cycle respectively, while the growth of lactic acid bacteria was not favored. The Ch-PCc coating delayed the onset of melanosis and did not confer any sensorially detectable color, taste or odor. It therefore shows promise as a means to improve the quality of shrimp during cold storage.

© 2014 Elsevier Ltd. The antimicrobial activity of differently processed chitosans, of varying molecular weights (Mwv=5600-690kDa) and deacetylation degrees (DD=77-86 %), was tested against 26 microorganisms. Chitosan solutions and films were prepared by solubilizing chitosan with lactic acid without adding plasticizers. Films with different water activity (aw) were prepared by varying either drying time or relative humidity during film conditioning. In dilute solution (1g/100g, w/w), chitosan inhibited the growth of Gram-positive and Gram-negative bacteria, of which the most sensitive was Debaromyces hansenii. High antimicrobial activity was found in chitosans with different molecular weights and similar deacetylation degree (ChQ4: 1600kDa, 82% DD; ChR2: 2200kDa, 81% DD; ChR4: 830kDa, 83% DD). The films obtained from these chitosans were more effective when they were physically similar to coatings as a result of the increased aw, allowing diffusion of the active amino groups; moreover, this activity was further augmented at the more acidic pH. The superior rheological properties of the ChQ4 chitosan (1600kDa, 82% DD) would also confer high mechanical resistance, which makes it a versatile option for the development of antimicrobial coatings to be used for a wide range of food applications.

Active biodegradable bilayer films based on soy protein isolate, lignin and formaldehyde were developed. These films showed high water resistance and malleability, making them suitable for use in extreme environmental conditions. The presence of lignin in the formulation provided greater protection against light, especially UV. With the addition of 3%w/w citronella essential oil, the films showed good antifungal activity against Fusarium oxysporum pathogen microorganism in bananas. When the bananas were covered by the films during storage, there was a noticeable reduction in total aerobic mesophiles and moulds and yeasts. As the films aged (1, 3, 6 months), in both controlled and environmental conditions, the main active compounds in the citronella essential oil, citronellal and geraniol, were progressively released from the film matrix, citronellal more than geraniol. Over 30 days of soil degradation, the films lost around 30% of weight irrespective of the conditioning time. © 2014 Elsevier Ltd.

Several shrimp active materials, including protein concentrates, protein hydrolysates and a carotenoid extract, were recovered from shrimp ( Litopenaeus vannamei) processing residues (head and exoskeleton) and characterized in terms of chemical composition and antioxidative properties (Ferric ion reducing power and ABTS radical scavenging capacity). Different coating solutions were prepared by solubilizing chitosan, which was obtained from the residual chitinous material, in lactic acid and blending it with the various recovered materials. Chitosan-based solutions were tested for their viscosity and their antioxidative and antimicrobial properties against 26 selected microbial strains. All blend solutions showed higher antioxidant capacity and reduced viscosity as compared to the base chitosan solution. The incorporation of an astaxanthin-rich protein concentrate increased the antimicrobial capacity of the blend solution, but no further effect was observed after extra addition of the carotenoid extract. © 2013 Elsevier Ltd.