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(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.

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.

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.

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.

La elaboración de biopelículas con propiedades bioactivas es un área interesante en el campo de los empaques alimentarios. El objetivo de este estudio fue obtener biopelículas activas (BPA) a base de extracto acuoso de hojas de Gliricidia sepium y determinar su efecto en la vida útil microbiológica del queso costeño. Para la fabricación de las BPA, el extracto acuoso fue microencapsulado, mediante gelación iónica y, posteriormente, incorporado en las biopelículas. La determinación de la vida útil de muestras de queso costeño, se llevó a cabo mediante microbiología predictiva, utilizando el modelo de Monod Hinshelwood. Las microcápsulas utilizadas tuvieron un diámetro promedio de 273,786μm. Los resultados mostraron un aumento en la vida útil microbiológica de 26,7 días, en quesos con BPA, almacenado a 7°C, en comparación con una muestra control (sin BPA), confirmando que las BPA investigadas ejercen un efecto inhibitorio sobre los microorganismos, causantes de deterioro en quesos. Por tal motivo, la metodología aquí planteada puede ser una alternativa en la conservación de un producto perecedero, como el queso costeño. The elaboration of biofilms with bioactive properties is an interesting area in the field of food packaging. The aim of this study was to obtain active biofilms (AB) based on aqueous extract of Gliricidia sepium leaves and determine their effect on the microbiological shelf life of coastal cheese. For the manufacture of the AB, the aqueous extract was microencapsulated by means of ionic gelation and later incorporated in the biofilms. The coastal cheese’s shelf life was carried out by means of predictive microbiology using the Monod Hinshelwood model. The microcapsules had an average diameter of 273.786μm. The results showed an increase in the microbiological shelf life of 26.7 days in cheeses with AB stored at 7°C compared with control sample (without AB) confirming that the AB investigated exerts an inhibitory effect on the microorganisms causing deterioration in cheeses. For this reason, the methodology proposed here can be an alternative in the conservation of a perishable product such as coastal cheese. Incluye referencias bibliográficas

Plant extracts are being studied in the development of novel edible food coatings. The antioxidant and antimicrobial compounds that naturally occur in some plants are the key substances that contribute to preserving food quality. Besides the plant material, the method utilized to produce the extract influences its chemical and preservative characteristics. In general, hydrodistillation produce plant products (essential oils) that are well recognized for containing high concentration of antioxidant or antimicrobial volatile compounds. Supercritical fluid technology produces high quality bioactive extracts with higher yield but lower concentration of volatile compounds, in comparison with hydrodistillation. In this work, six different natural extracts of five different plants were produced by hydrodistillation and supercritical fluid extraction, and their antioxidant and antimicrobial activities were compared. The most active extracts were used to produce chitosan-based edible coatings with the aim of assessing the effect of essential oils versus supercritical extracts on the preservation of strawberries., The authors gratefully acknowledge the financial support from Comunidad de Madrid through the Programa de I+D en Tecnologías, Spain (ALIBIRD-CM S2013/ABI-2728). Somaris E. Quintana is grateful for the funding provided by Gobernación de Bolivar and Fundación Ceiba, Colombia. Olimpia Llalla is grateful to Programa Nacional de Innovación Agraria-PNIS of Perú (Contract No. 152-2018-INIA-PNIA-PASANTIA).

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.

The design, formulation and development of the new product or the improvement of traditional product, are conditioned of the knowledge of the physicochemical, bromatological and rheological characteristic and their components. Objective: The aim of this work is the development and standardization of beverage with functional characteristics, using tropical fruits, pumpkin (Cucurbita moschata), dietary fiber of pineapple (Ananas comosus) and lactose-free skim milk. Methods/ Analysis: A standardization of beverage was doing evaluating the effect of pH, dietary fiber, xanthan gum, the amount of milk and pulps. The physicochemical, rheological, microbiological and sensorial evaluation was doing. Findings: The beverage presented a content 1.05±0.0424 of soluble dietary fiber, 3.05±0.0141 of insoluble and, 6.69±1.1463 of protein and vitamin A, C, B1, B2 y B3, ensuring a good nutritional contribution. Rheological characterization presented behavior of non-Newtonian pseudoplastic fluid adjusting to Ostwald de Waele model. The beverage had a good in general acceptance to the consumer. Novelty/Improvement: The final product presented a present a good acceptance in sensorial and a high nutritional composition, contributing to dietary protein, total dietary fiber and vitamins. Keywords: Dietary Fiber of Pineapple (Ananas comosus), Functional Beverage, Microstructural, Rheology, Tropical Fruits

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

Supercritical anti-solvent precipitation (SAS) using carbon dioxide is a novel technique that can be used to produce powdered ingredients in small size particles, facilitating their incorporation into food matrices. In this work, the SAS precipitation of a licorice root ethanolic extract was studied. SAS assays were carried out at 15–20 MPa, 308.15 and 313.15 K, and two different concentrations (9.6 and 14.2 mg/ml) of the ethanolic licorice extract. In the range of conditions investigated, SAS pressure and temperature did not affect significantly the precipitation yield, but phytochemicals recovery was higher with the lower licorice extract concentration. Moreover, the fractionation of licorice bioactives (liquiritin, liquiritigenin, isoliquiritigenin, glabridin and glycyrrhizic acid) was assessed, together with the content of total phenolic compounds and antioxidant activity of the powders and oleoresin by-products obtained. In this respect, precipitates and oleoresins presented significant differences in the concentration of some licorice bioactives, and higher antioxidant activity was observed in precipitates. Additionally, significant effect of pressure, temperature and licorice extract concentration on the morphology and particle size of precipitates was observed, recovering smaller and more regular particles at 15–20 MPa, 313.15 K and 9.6 mg/ml licorice extract concentration, attaining satisfactory yield and antioxidant activity., The authors gratefully acknowledge the financial support from Ministerio de Economía y Competitividad of Spain (Projects AGL2017-89055-R and AGL2016-76736-C3-1-R). Somaris E. Quintana is grateful for the funding provided by Gobernación de Bolivar and Fundación Ceiba, Colombia, in the project “Bolívar Gana con Ciencia”.

Licorice (Glycyrrhiza glabra L.) is a plant used widely in herbal medicines due to their several biological potentials. The supercritical extraction of licorice roots was investigated to assess the antioxidant and antimicrobial activity of the extracts. Extraction conditions were pressures from 15 to 40 MPa, 313.15 and 333.15 K, and ethanol cosolvent in the range of 0 to 20% mass. In the case of high-pressure extractions using pure carbon dioxide (CO2) fractionation of the supercritical extract was accomplished in a two-cell decompression system. Fractionation was carried out with the aim to examine the potential separation of the antioxidant and antimicrobial licorice compounds and thus increase the bioactive properties of the fractions obtained in each separation cell. Main licorice bioactive compounds, liquiritin, liquiritigenin, glycyrrhizin, isoliquiritigenin and glabridin, were identified by HPLC and quantified using standards. Extracts obtained with supercritical CO2 and ethanol cosolvent contain the higher amounts of phenolic compounds and also the higher antioxidant activity but exhibit low or even no antimicrobial activity. Using pure CO2 at high pressure coupled with the on-line fractionation of the extract, two samples were obtained which showed, respectively, lower phenolic compounds content and good antimicrobial capacity (first fraction) and higher phenolic compounds content and antioxidant capacity (second fraction). Thus, the advantages of supercritical on-line fractionation are demonstrated in the extraction of Licorice roots., The authors gratefully acknowledge the financial support from Ministerio de Economía y Competitividad of Spain (Projects AGL2016-76736-C3-1-R and AGL2015-64522-C2-R). Somaris E. Quintana is grateful for the funding provided by Gobernación de Bolivar and Fundación Ceiba, Colombia.

The simultaneous fractionation and precipitation of an ethanolic extract of rosemary (Rosmarinus officinalis L.) using supercritical carbon dioxide anti-solvent technique was studied, with the target of separate in two different fractions the key antioxidants of rosemary (i.e. rosmarinic acid, carnosic acid and carnosol). The effect of pressure and temperature on the fractionation process was investigated, together with the morphology and particle size distribution of the precipitates. Additionally, the chemical composition of the oleoresins were analyzed and reported. In the range of pressures (9–20 MPa) and temperatures (313–333 K) used in this work, the precipitates presented a 2–3 fold enrichment of rosmarinic acid, while carnosic acid and carnosol were concentrated (2–3 fold enrichment) in the oleoresin fractions. Furthermore, in general, oleoresins presented higher antioxidant activity than precipitates. Particles produced with a nozzle of diameter 101.6 μm were smaller and more spherical with increasing pressure (mean value 4–10 μm at 20 MPa) and decreasing temperature., The authors gratefully acknowledge the financial support from Ministerio de Economía y Competitividad of Spain (Proyect AGL2016-76736-C3-1-R). Somaris E. Quintana is grateful for the funding provided by Gobernación de Bolivar and Fundación Ceiba, Colombia, in the project “Bolívar Gana con Ciencia”.

This article belongs to the Special Issue Screening of Bioactive Compounds from Marine Sources., Marine organisms are potentially prolific sources of high qualify fatty acids that represent useful leads in the development of new nutraceutical agents. In this work, we investigated the lipid composition of six algae species from the Northwest of Spain (Ulva intestinalis, Ulva lactuca, Fucus vesiculosus,Dictyota dichotoma, Cystoseira baccata and Himanthalia elongata) and compared the antioxidant and antibacterial activity of ethanolic extracts obtained by pressurized liquid extraction (PLE). Furthermore, Fucus vesiculosus (F. vesiculosus) PLE using five solvents of different polarities (hexane, ethyl acetate, acetone, ethanol and ethanol:water 50:50) at three temperatures (80 °C, 120 °C and 160 °C) was investigated. F. vesiculosus ethanolic PLE extract presents considerably higher capacity of inhibiting 50% of DPPH (1,1-diphenyl-2-picryl hydrazyl) (IC50 = 7.17 μg/mL) in comparison with the rest of macroalgae studied. Moreover, the potential antimicrobial activity tested on E. coli and S. aureus shows that F. vesiculosus extract produced the best inhibition (IC50 was 2.24 mg/mL (E. coli) and 1.27 mg/mL (S. aureus)). Furthermore, regarding the different solvents and temperatures used to investigate F. vesiculosus PLE, results showed that this technique using ethyl acetate is a selective method to enrich long chain fatty acids (oleic acid, arachidonic acid and eicosapentaenoic acid) with ω-6/ω-3 ratios close to 2.7., This work was supported by the programme “Atracción de Talento 2016”, Comunidad de Madrid (Spain). Paz Otero is recipient of Comunidad de Madrid Postdoctoral Funding (Grant No. 2016-T2/BIO-1791). Authors are also grateful to project ALIBIRD-CM. S2013/ABI-2728 (2014–2018). Comunidad de Madrid.