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Nowadays there is a worldwide concern about the environment and researchers are trying
to design new natural packaging materials for food products as a contribution to reduce
pollution. WPI edible films have been produced recently with this aim. The objective of
this study was to produce a whey protein edible film with an antimicrobial agent (nisin)
and to evaluate the migration of this substance at different temperatures, pH and film
thicknesses. Nisin is a bacteriocin produced by Lactococcus lactis subsp. lactis, which is
able to inhibit gram-positive microorganisms. The film was placed in a solution at
different temperatures (5-10°C) and pH´s (4-7). A sample was taken and later, the effect
of these factors on the release of nisin was determined. Nisin diffusion was determined
using Fick´s second law solution. An optimum Bayesian statistical design was used. The
release of nisin was favored at low pH´s. A tendency to release more nisin occurred with
the films with less thickness. Temperature did not have a significant effect on nisin
release. The tensile strength and the elastic modulus were not affected by the film
thickness. The opposite occurred for elongation, because a more stretchable matrix was
formed in thicker films. This enabled a greater cross sectional area permitting greater
extension under stress than the thinner films. The water vapor permeability (WVP) was
not significantly affected by the different thicknesses. Larger diffusivity occurred with
neutral pH and at higher thicknesses, because this treatment used a higher temperature,
and this favors molecular motion, increasing the diffusivity of nisin. On the basis of these
results, the films evaluated had good mechanical properties. At acid pH and low
thicknesses nisin release to the solution was significantly higher.
(key words: whey protein isolate (WPI), mechanical properties, water vapour
permeability, diffusivity.)
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Ulloa, S.A., Montalvo, G. E., García, H.S., Mata, M.M. and Tovar, G.B.
1
Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic. Av. Tecnológico
2595. Tepic, Nayarit. Tel. y Fax: 52(311) 211-94-00. México.
2
UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Veracruz, Ver. 91897, México.
*Corresponding Author. e-mail: btovar@tepic.megared.net.mx.
Jack fruit is produced in the state of Nayarit and has experienced a increasing commercial
importance for both domestic as well as foreign markets. However, it has a short shelf
life, and it is difficult to handle. In this study several variables and their interactions were
evaluated so that pre-cut Jack fruit could retain its sensory quality and an extended shelf
life. On Stage 1 we determined the interactions of six factors: the type of segment cutting
(whole and half), segment color (yellow and orange), maturity stage (during consumption
and before consumption), antioxidant use (with and without 0.1% isoascorbic acid; with
and without 0.1 % methyl jasmonate; and with and without 0.5% calcium chloride).
Treated fruits were stored at 5 °C for 7 days, using a 26-3 fractional factorial design. On
Stage 2, we evaluated piercing or not of the packaging (low density polyethylene), kept at
5 and 10 °C, and stored for 7 and 14 days, respectively. Firmness, pH values, acidity,
flesh color, total soluble solids, the respiratory rate (RR) measured as the production of
CO2 and the reduction of O2, ethylene production rate, sensory evaluation (flavor, color
and aroma), total aerobic count, mold and yeast counts were monitored. For Stage 1, the
RR of segments in maturity stage prior to consumption had a clear climacteric peak
between 2 and 3 days after cutting, while fruit segments in the consumption stage of
maturity, the RR decreased with time. The CO2 produced, ethylene production rate, and
O2 consumption remained constant 72 hours after been packaged. According to the
sensory evaluation data and compositional parameters, it was decided that the most
suitable handling conditions in the first stage were half segments, orange colored, at
consumption stage of maturity, with added methyl jasmonate, with added antioxidant and
without calcium. For Stage 2, CO2 production, ethylene production rate and O2
consumption in the fruits packaged without piercing reached its stability between 4 and 5
days, while in perforated bags, CO2 and ethylene concentrations were reduced. According
to the sensory evaluation, physiochemical parameters and microbiological tests, we found
the best sensory characteristics in the pre-cut fruits stored for 7 days at 5 ºC in the intact
bags.
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The chayote (Sechium edule) belongs to the Cucurbitaceae family and is native from
Mexico and Central America. It has a high starch, fiber and minerals content. An
alternative preserving method is the osmotic dehydration that decreases energy costs
incurred in traditional drying techniques. It is necessary to subject vegetables to
blanching treatments before the osmotic dehydration. This work evaluates the effect of
the blanching method, the osmotic solute concentration, the temperature, the total solids
contents on the diffusion coefficients. A Taguchi L827 design with three factors was
employed using Xanthan gum as coating. The washed and peeled chayotes were sliced in
2.0x1.0x0.5 cm cubes and blanched by boiled water or microwaves. After the thermal
treatment, the samples where dehydrated in 1:2 osmotic solution at 40 or 55 oBx and
filtered at 25 or 35 oC. According to the proposed experimental design, the diffusion
kinetic of the osmotic agent was obtained to evaluate the mass loss and the variation in
o
Bx for the samples and the solution. Every experiment was done in triplicate and the
results were analyzed using MINITAB 14 statistical software. The results showed that the
osmotic solution concentration the greatest effect on the diffusion coefficients and the
mass kinetic diffusion. The microwave energy increased the diffusion of the osmotic
agent from the samples to the solution; the mean of the diffusion coefficients was 8.2x10-
8
m2/s for samples immersed in 40 oBx solution, and 2.9x10-7 m2/s for samples in 55 oBx
solution. The kinetic constants for the osmotic agent diffusion from the solution to the
chayote samples were 0.23 g/h of soluble solid for samples in 40 oBx solution, and 0.21
g/h for samples in 55 oBx. It was established that the temperature had greater influence
compared to the change in permeability of the samples as an effect of the pretreatment
with kinetic constants of 1.23 g/h at 40 oBx and 0.085 g/h at 55 oBx. The results suggest
the importance in the use of microwave energy as a factor in the variation of the diffusion
velocity of the osmotic agent.
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Carotenoids and xanthophylls are somewhat resilient to extreme heat and pH. However,
these agents may cause partial cis-trans transformation of certain double bonded links
that could modify color and nutritional value. Moreover, carotenoids and xanthophylls
are very sensitive to oxidation with light, lipoxidases and lipid peroxides, responsible for
discoloration of some vegetables. The objective of this work was to measure the effect of
microwave blanching treatment in terms of carotenoids and xanthophylls variations in
Passion Fruits. Purée samples of the fruit were treated with microwave energy from 2 to
16 s; carotenoids and xanthophylls were extracted and their absorption coefficients were
measured by spectroscopy. The peak absorptions for carotenoids and xanthophylls in
Passion Fruits were 434 and 474 nm, and they increased with treatment time. Thus,
carotenoids and xanthophylls were preserved and stabilized when exposed up to 10 s of
treatment without sample deterioration. This work suggests that the color stability in
fruits can be enhanced by microwave treatment.
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Three pork meat lots were analyzed with the purpose of observing the effect of
irradiation on the microbial population, and on lipid oxidation. The three batches were
treated differently: the first batch was irradiated with 60Co in a dose of 1 kGy and was
packed in an oxygen impermeable polyethylene film; the second batch was vacuum
packed in the same film, and the third batch was covered with a semipermeable film,
only. Every batch comprised five packages containing 100 g of meat each one, and
were stored at 10º C. The free fatty acids and peroxide index were determined as a
measurement of their oxidation. In addition, pH and color were also determined, to
monitor the physical changes that occurred throughout the storage time. Microbial
total count was determined as a measure of spoilage extent. Every determination was
performed in triplicate after 0, 1, 3, 13, 24, and 30 d. Results showed that irradiation
reduced microbial population in meat compared with other conventional conservation
methods, resulting in an extended meat stability and shelf life. The irradiated batch on
the 24th day showed 7,850 UFC/g, whereas the second batch showed 90,000 UFC/g,
and the third batch 673,300 UFC/g. Nevertheless, irradiation increased fat oxidation,
which was more noticeable in the semi-permeable film (third batch). The peroxide
index was 55 meq/kg for the irradiated batch, 23 meq/kg for the vacuum packed meat,
and 60 meq/kg for the third meat batch. Therefore, batches 1 and 3 showed a greater
fat oxidation than batch 2 (vacuum packed).
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Correa-Betanzo, J., Arredondo-Ochoa, T., Santoyo-Angel, C.J., Zurita-Olvera, L., Pérez-Pérez, C.I.
Evidence suggests that edible soft-fleshed small fruits classified as berries have very
short postharvest life as a result of textural changes during transportation and storage.
The aim of this research was to evaluate the effect of a sodium caseinate (Na-Cas)
based edible coating plastified with sorbitol (S) and glycerol (G) on the
physicochemical and textural properties of blackberries and berrycactus fruits.
Control (C), Na-Cas(S) and Na-Cas(G) fruits were packed in clam-shell boxes and
stored at 5º C and approximately 50% RH for 1 week. Weight loss, pH, tritable
acidity (TA), soluble solids (SS), chroma (C*), hue degrees (ºh) and texture profile
parameters were evaluated daily. Physicochemical results indicated that significant
differences (p < 0.05) were observed in weight loss between control and coated
samples, whilst non-significant differences were detected on pH, TA, SS, C* and º hue
among all the samples. Texture profile analysis showed a decrease in fruits firmness,
cohesiveness, springiness, resilience, and chewiness, whereas adhesiveness decreased
as storage time increased. Adhesiveness and cohesiveness were affected mainly by
storage temperature, whereas chewiness and resilience were affected by coating.
Nonetheless, coating treatment improved mechanical properties of the fruits during
storage. Hence, sodium caseinate based coatings can be used as a natural coating on
fresh berries to control weight loss, thus improving appearance and mechanical
properties of the fruits for a longer time interval.
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An edible pack is described as an integral part of the food and consumed as such.
Because of this dual function, packaging and food constituent, edible coatings offer many
advantages, but also must meet certain conditions specified in the standard of
workmanship. The edible coatings are known for their implementation in fresh fruits,
because this packaging system helps prevent the oxidation of these, but can also fill this
role in nuts, some meat or fish. The main objective of this work was to develop an edible
coating that functions as a preservative and as a vehicle for cooked meat. In the formation
of the film we used a combination of mesquite gum, sodium carboxymethylcellulose and
whey protein, to have a synergy of properties. Although these materials have similar
physical and chemical properties, they complement each other to improve functionality,
while allowing the use this film as a vehicle for condiments in the cooked products. The
film was produced by a dry mixture of biopolymers which were then dispersed in cold
water, and after homogenization hot water was added to complete dissolution of the
ingredients. pH and density of this mixture was tested. Then the meat was covered with
the mixture, and pH and texture were determined. To evaluate the efficiency of the film,
analysis was performed using the texture EZtest Rheomether, which allowed us to
determine the change in texture of the meat covered with the film over a period of time.
The texture measurements were made from raw meat, until the fourth week in freezing,
thus making a comparison that determined that the film actually helps in the conservation
of the texture of the meat. Likewise took place a simple sensory analysis to determine
whether the film was to the liking of consumers, obtaining a favorable result.
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The increment on consumer demands of high quality foods and the concern of
environment deterioration have forced the food processors to reduce disposable
packaging waste and have led to increase research interest on edible films and coatings.
In this work, the application of linseed mucilage (Linum usitatissimum) was investigated
as an edible coating to extend the shelf-life of fresh-cut cucumber. Fresh-cut quality was
evaluated by weight loss, firmness retention, visible decay, development of surface color,
titratable acidity, total soluble solids, respiration rate CO2/O2, microbial growth and
sensory evaluation. The coating of linseed mucilage–based with carboxymethyl cellulose
(CMC), citric pectin (CP), propylene glycol (PG), glycerin (G) and calcium disodium
ethylene diamine tetra acetate (EDTA) in aqueous medium had a significant effect on
firmness retention and weight loss. It also showed better physico-chemical results
compared to the control fresh-cut cucumber. Sensory evaluation of the fresh-cut
cucumber showed that the composite coating kept the visual quality of the cucumber
during the storage time. Coating application did not significantly reduce microbial growth
in fresh-cut cucumber.
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Cota-Arriola, O.; Cortez-Rocha, M.O.; Castillo-Ortega, M.M.; Parra-Vergara, N.V. and Plascencia-
Jatomea, M.
University of Sonora. Food Postgrade and Research Department. Polymers and Materials Research
Department. Blvd. Luis Encinas & Rosales s/n. Col. Centro
Hermosillo, Sonora. C.P. 83000. E-mail: tavo_baviacota@hotmail.com
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Pasteurization is the most common heat treatment used to eliminate pathogens and most
of the spoilage flora in milk. Nevertheless, this process brings some important
physicochemical, rheological, microstructural and sensory changes in the fluid milk
properties and, consequently, in some dairy products, like cheese. Several non-thermal
processes have been proposed as an alternative to achieve the same level of microbial
safety without compromising functional and sensory characteristics in milk. Among
these, high-pressure homogenization (HPH) is a state-of-the-art technology with potential
applications in dairy processing. Microbial inactivation, modifications in enzyme activity,
fat globule size reduction, and casein-whey protein interactions in HPH milk have been
observed. Yield increase and changes in functional characteristics of selected cheese
varieties have also been reported. To date there has not been any published research
addressing the use of HPH milk on the manufacture of fresh-like cheese. The aim of this
work was obtaining HPH milk with acceptable microbiological quality and suitable
cheesemaking properties for the manufacture of Panela cheese. Milk was HPH-processed
at 50, 150, 200 and 250 MPa in a Stansted Hydrive nG7400:350 homogenizer using an
inlet temperature of 20°C. Pasteurized milk (PM) (72°C, 15 s) was used as a control.
Milk samples (40 mL) were taken after each treatment to assess total bacteria count
(TBC) reduction. Panela cheese was manufactured using a standardized bench-top scale
make procedure. Yield, texture profile, and color were determined in all cheeses at day 1
while visual appearance was followed during 30 days of refrigerated storage. Increasing
the pressure led to lower bacterial counts; however, only milk treated at 250 MPa was
comparable to PM in terms of microbial inactivation. Although greater yields were
observed with higher pressure, hardness and cohesiveness decreased, leading to cheeses
that tended to loose structure during storage; besides, all cheeses exhibited abundant
syneresis. Better processing conditions must be found in order to obtain safer cheeses
while minimizing functional and sensory properties.
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Posgrado en Ingeniería Bioquímica. Instituto Tecnológico de Durango.Blvd. Felipe Pescador 1830 Ote.
C.P. 34080 Tel. (618) 818-5402 y 818-6936 dulcepoli@hotmail.com; juliana@itdposgrado-
bioquimica.com.mx
The functional and physical chemicals properties of whole pomegranate arils (Punica
granatum cv. wonderful) ready to eat were evaluated after modified atmosphere
packaging to two storage temperatures (4 and 8 °C) in two different kinds of package
giving four treatments. The kinds of package were sealed plastic films and plastic
recipients. The arils were extracted manually and washed with a chloride solution
(100µL/L) during two minutes at 5 °C in order to be packed on an aseptic way. The
measurements were made during 20 days using one package (with 100 g of arils) of each
treatment every four days. The pH, total soluble solids (TSS) and color (L, a and b) were
measured in order to evaluate the physical chemicals properties. The total phenolic
compounds content (TPCC) and the antioxidant activity were determinated in order to
evaluate the functional properties. The measurements showed an increase in the pH and
the TSS, and a decay in the TPCC and in the antioxidant activity for the four treatments.
The packed arils on sealed plastic films and stored at 4 °C resulted the best because the
functional properties decay was lower.
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Meza Velázquez, Jorge.Armand, Esparza Rivera, Juan Ramón, Alanís Guzmán, Guadalupe. Ramírez Baca,
Patricia ; Reyes Avalos, Concepción; Minjares Fuentes, José Rafael.
1
Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango1 Gómez Palacio, Durango;
2
Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, Nuevo León.
jameza20002000@yahoo.com
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Martínez, A., Ruiz-Cruz, S, Rodrigo-García, J., de la Rosa, L. A., González-Aguilar, G. A.3, Alvarez-
Parrilla, E.
1
Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias
Básicas, Ciudad Juárez, Chihuahua, México. 2Centro de Investigación en Alimentación y Desarrollo, A. C.,
Unidad Delicias. 3Centro de Investigación en Alimentación y Desarrollo, A. C., Dirección de Tecnología de
Alimentos de Origen Vegetal. *e-mail: ealvarez@uacj.mx
The consumption of fresh-cut fruits and vegetables has increased during the last decade,
as a consequence of lifestyles change and epidemiological evidence that correlate a
regular intake of fresh fruits and vegetables with a reduced risk of developing several
chronic and degenerative diseases. Fresh-cut produce faster deterioration than that for
intact products, because they are wounded during the process. For this reason, a
sanitization treatment has to be applied to the final product in order to reduce this
problem. However, the number of studies in which the effect of the sanitization process
on the nutrimental quality of the produce is analyzed is scarce. The aim of the present
work was to evaluate the use of different sanitizers on the total phenol concentration and
antioxidant capacity of fresh-cut Jalapeño Peppers. Fresh-cut Jalapeño peppers were
treated with four sanitizers: sodium hypochlorite, peroxiacetic acid, acidified sodium
chlorite and carvacrol. At 3 day intervals, samples were evaluated for ascorbic acid (AA,
HPLC method expressed as mg AA/100 g FW), phenols (Folin-Ciocalteu method,
expressed as Gallic Acid Equivalents/100 g FW) and antioxidant capacity (FRAP
method, expressed as mmol Fe2+/100 g FW). Initial values of ascorbic acid, total phenols
and antioxidant capacity were 90 mg AA/100 g FW, 12-24 mg GAE/100 g FW and 490-
1090 mmol Fe2+/100 g FW, respectively. Carvacrol treated peppers showed the highest
total phenol and antioxidant capacity, due to impregnation of the phenol compound.
Good correlation between phenols and FRAP values were observed, suggesting that
phenols are the main contributors to antioxidant capacity in Jalapeño Peppers. All
sanitizers effectively maintained microbiological and overall quality of Jalapeño Peppers
during 26 days, except Carvacrol (17 days). At the end of the storage period, all
treatments showed a decrease of 12 to 43% respect to the initial value in vitamin C, total
phenols and antioxidant capacity. These results suggest that nutrimental quality should
also be evaluated when shelf life of fresh-cut produce is determined.
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Ponce, G. N. (1), Figueroa, C. J.D.* (2), Muñoz, S. J. (2), Camacho, R. R. (1), Martínez, H.E. (3),
Ramírez, W. B. (4)
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Saucedo-Pompa, S., Rojas-Molina, R., Aguilera-Carbó, A. F., Saenz-Galindo, A., De La Garza-Toledo, H.,
Jasso-Cantú, D., Aguilar, C.N.
1
Departamento de Investigación en Alimentos. Facultad de Ciencias Químicas. Universidad Autónoma de
Coahuila. Blvd. Venustiano Carranza 25280, Saltillo, Coahuila, México. Saltillo 25000 Coahuila, México.
*E-mail: cag13761@mail.uadec.mx
1
Universidad Autónoma Agraria “Antonio Narro” Calzada Antonio Narro 1923 Buenavista, Saltillo,
Coahuila, México.
An edible film (EF) is defined as a thin and continuous layer containing a bioactive
compound, which must be produced from materials which can be ingested and is used to
coat fruit. EF also can to modify some aspects of fruit maturation as it reduce the weight
loss due to its selective permeability to gases. An effective antifungal bioactive
compound is the ellagic acid (EA), a phenolic compound that also protects against
ultraviolet light, attack by insects and microorganisms. In this study the effect of addition
of EA into candelilla wax matrix on shelf life and quality of whole Hass avocados was
studied. The fruits were chosen for their maturity, size, free from infection and physical
defects. The treatments were: EF elaborated with candelilla wax and AE at three
concentrations, control without AE and untreated control. All those samples were
inoculated with a suspension of spores of Colletotrichum gloeosporioides. It was
completely divided into randomized groups. Changes in appearance, solids content, pH,
Aw, lightness (L* value) and weight loss were monitored during 6 weeks every 8 days. A
sensory evaluation of avocados with the best EF was also analyzed. The EF´s were able
to reduce significantly the damage caused by Colletotrichum gloeosporioides, reducing
also significantly the change in appearance and weight loss in the fruits. Use of EA as
part of the EF has an important effect to improve the quality and shel life of Hass
avocado. With this work we found that using this new technology can be successfully
protect against Colletotrichum gloeosporioides the main phytopathogenic fungus
affecting Hass avocado.
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Edible oils are widely used as colorants, flavors solvents in food industry as well as oily
phase in emulsions, which make them important as food processing ingredients. The
development of nanoparticulated systems is a promising technological alternative that
seems to have important potential to food preservation. The aim of the present work was
to establish appropriate conditions to produce polymeric nanocapsules containing food
grade safflower, soybean, and sunflower oil in their core by the diffusion-emulsion
method, using food grade materials. A 23 factorial design with five central points was
used to optimize the process. Stirring rate (rpm), polyvinyl alcohol content (PVAL) (%
w/v) and poly--caprolactone content (mg), with safflower oil as oily core, were
considered as main factors. The analyzed response variables, in order of importance,
were particle size (nm), polydispersion index (PDI), density and - potential. It was
established that density is mainly influenced by polymer content ( = 9.54-1.018 g/cm3),
conforming the presence of capsular structures. For particle size (187-1380 nm) and PDI
(0.003-0.655) were mainly affected by PVAL content, stirring rate and the interaction
between the stabilizer and stirring rate. Scanning Electron Microscopy (SEM)
micrographs showed a vesicular structure formed by a polymeric membrane and an oily
core of submicronic size. The best conditions found were 4000 rpm, 5.0% PVAL and 200
mg of poly--caprolactone, predicting a response of 353 nm, =1.001 g/cm3 and PDI =
0.065. The versatility and reproducibility of the system was confirmed by using
sunflower and soybean oil. We conclude that nanocapsules formation is possible from
food grade materials with the desired size (311 and 341 nm), density, 0.999 g/cm3, and
PDI 0.08. This nanoparticulated system could have applications on food surfaces, and to
control water loss from fresh fruits.
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Dpto. Ciencia de los Alimentos y Tecnología Química. Facultad de Ciencias Químicas y Farmacéuticas.
Universidad de Chile. Vicuña Mackenna 20, Santiago Chile
*labugoch@uchile.cl
The increasing interest in the development of edible films and coatings is due to their
great potential because they can be made from a variety of materials to control water and
oxygen transfer and improve food quality and shelf life. Naturally renewable biopolymers
have attracted much research interest in recent years to be used as edible biodegradable
films and coatings for food packaging. Quinoa, called the “mother of all grains”, is
classified by NASA as a Controlled Ecological Life Support System, and the National
Academy of Sciences of the United States declared quinoa as one of the 36 potential
cultivations in the world. Quinoa has protein content between 12 and 17% with high
quality amino acid balance. Chitosan is the N-deacetylated derivative of chitin, with a
degree of deacetylation of not less than 65%, chitin is the most abundant natural polymer
after cellulose, with which it has structural similarities. The aim of this work was to
formulate edible films based on mixtures of a water protein extract of quinoa (EAP) and
a solution of chitosan (Qo). Determine their mechanical properties, and to choose the best
ratio (EAP/Qo, v/v) for making this mixture film. The drying kinetic of both films
(mixture and Qo) was also studied. The sorption isotherm properties of the mixture film
were determined, analyzing them by the models of BET and GAB. The chosen extracting
protein process was the most efficient according to the yield versus the process time,
obtaining a 11.2 % in 1,5h. The selected mixture film has a ratio (EAP/Qo)(v/v) of (1:1).
In this ratio, the protein content contributed to the mechanical properties, presenting an
adecuate firmness and rigidity characteristics (2.01 ± 0.55 MPa), and an elasticity (273.4
± 21.6 %). This elasticity value was four times bigger than the Qo films. The protein
content effect showed the advantage of reducing the water vapor permeability (TVA) and
water activity (aw). The sorption values fitted well both models.
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Mechanical and Thermal Properties of Films Made from Oxidized Banana Starch
and Glycerol
García-Tejeda Y., Romero-Bastida, C. A., González-Soto, R. A., Sánchez-Rivera M.M.,Bello Pérez, L. A.,
Solorza-Feria, J.
Centro de Desarrollo de Productos Bióticos. Instituto Politécnico Nacional. Carr. Yautepec-Jojutla km 8.5.
Col. San Isidro, C.P.62731 Yautepec Morelos. yvgarcia@ipn.mx; jsolorza@ipn.mx
Pollution caused by plastic containers derived from petroleum has increased substantially
during the last years, degradable materials are then required to substitute them. Starch is a
biodegradable molecule, cheap and easily available in nature, that when modified,
improves its physical and functional properties, conferring them to the products where it
is used. The objective of this work was to study the mechanical and thermal properties of
films made from oxidized banana starch and glycerol. Starch isolated from macho banana
(Musa paradisiaca L ), was oxidized with sodium hypochlorite (3%w/v active chlorine),
mixtures containing 65%(w/v in all cases) of native (control) or oxidized starch, 18%
water and 17% glycerol, were processed in a Beultespacher Extruder to elaborate the
films. The mechanical properties: tensile strength, tensile modulus and strain at break
were measured at 0, 15, 30 and 45 storage days using a TA-XT2i Texturometer. The
transition temperature and enthalpy were measured using a TA Instruments Differential
Scanning Calorimeter, sweeping the temperature range from 20 to 270º C at 10º C/min.
One way analysis of variance was applied to the data. The results showed that there were
no significant differences in the tensile strength between both native and oxidized starch
films at the beginning of the storage. As the time passed, an increase in tensile strength
was seen in native films up to 30 and 15 storage days for native and oxidized starch films
respectively. The tensile modulus values did not show difference between the two films
all along the storage. A significant decrease was observed in the strain at break in native
starch films at the end of the storage, while no significant differences were exhibited by
oxidized starch films. The transition (melting) temperature of native starch films
decreased significantly in 45 storage days, while in oxidized ones, a non-significant
decrease was seen in the same period of time. A significant increase in the enthalpy
values was observed for both native and oxidized starch films, indicating a higher energy
requirement to break the films structure as the storage progressed. Changes in starch
crystallinity may have influenced the described tendencies.
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Common beans are a traditional basic food in the diet of Latin-American people.
Unfortunately cooking time in several cultivars could be quite long, and this may be
reason of their declining use. The objective of this work was to evaluate the aplication of
micronizing technology on the cooking time of five Mexican cultivars of common beans
(Pinto villa, Negro San Luis, Flor de Mayo, Canario y Bayo Victoria). Laboratory
micronizer equipment developed in Manitoba University with infrared lamp was used,
with constant λ and distance separation between heat source and sample (0.10 m).
Evaluation of cooking time was carried out according to the Method of Mattson, with
slight modifications of that of the Canadian International Grain Institute (CIGI). Water
absorption capacity, water absorption index and emulsifying capacity were determinated
following the Anderson method. Results showed that cooking time was influenced by
cultivar, micronizing time and humidity. The lowest effect of micronizing was for Bayo
cultivar, where the reduction of cooking time was only of 30 % at low humidity
conditions and 45 % at higher humidity conditions. The cultivar with more effect on the
cooking time was Negro San Luis, probably due to better absorption of radiation
associated to its black color. At low humidity condition, the reduction of cooking time
was of 50% in comparison with samples without micronizing; but at higher humidity the
reduction increase to 80 % of reduction of cooking time. Water absorption capacity was
affected by the micronizing, and higher water absorption was associated to the Negro San
Luis cultivar. Therefore, it seems that there is a link between increase of water absorption
and lower cooking time. Water absorption index was not influenced by micronizing, but
the emulsifying capacity increased. We conclude that the use of infrared heating, can
change the cooking time of Mexican cultivars of common beans. The use of this
technology could be help to reduce processing time in common beans.
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FSFB, 3rd International Congress, 14-17 October, 2008, Querétaro
ET-26
Fresh strawberry (Fragaria ananassa) is a very perishable fruit with a short shelf life.
There is an interest of both marketers and consumers to extend fresh strawberry shelf life.
Strawberries are also susceptible to water loss, bruising and mechanical injuries due to
their soft texture and lack of a protective rind. Edible coatings have long been known to
protect perishable food products from deterioration by retarding dehydration, suppressing
respiration, improving textural quality, helping retain volatile flavor compounds and
reducing microbial growth. Cactus mucilage may find applications in food, cosmetics,
pharmaceutical and other industries. An important point in the choice of the cactus
mucilage as a coating is its low cost. The aim of this work was to develop an edible
coating which preserves the quality of strawberry. Strawberries were treated either with
2% glycerol or sorbitol, as plasticizing agents. Strawberries were dipped in coating
solution for 40 s, the excess coating was drained and the coated strawberries were dried
in a forced-air dryer (20 ºC) for 30 min. Strawberries dipped in distilled water were used
as a blank. The influence of cactus stems–mucilage coating formulations on quality
attributes of strawberries stored at 5 and 10 ºC and a relative humidity of 80 % was
studied. The effectiveness of the treatments was assessed by evaluating their impact on
the following parameters: weight loss, external color, firmness, soluble solids content,
pH, titratable acidity, and sensory evaluation. The total count was determined using the
pour plate method. Cactus-mucilage coating significantly reduced decay of strawberries
(P ≤ 0.05). There was significant difference between glycerol and sorbitol treatments up
to 15 days of storage. Coated strawberries produced the lowest ratios of chromaticity
parameters compared with the control fruits (1.81-1.56). All coatings showed a beneficial
effect on firmness retention (19–25 N). Cactus mucilage coatings had a marked effect on
tritratable acidity of strawberries stored (1.39-1.45). Coatings were considered to retain
overall sensory quality when compared with uncoated strawberries. The results revealed
that applying an edible cactus-mucilage coating effectively enhanced the quality
attributes and extend the shelf life of strawberry fruit.
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FSFB, 3rd International Congress, 14-17 October, 2008, Querétaro
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Mechanical Properties Comparison for Thin Films made of Whey Protein Isolate
added with Glucose Oxidase and/or Nisin as Antimicrobial Agents
Ramírez-Jiménez C., Murillo-Martínez M., Guerrero-Legarreta I. and Ponce-Alquicira E.
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Ortega-Rivas, E.
High voltage pulsed electric field (PEF) treatment is a promising non-thermal processing
method that may radically change liquid food preservation technology. Treating liquid
foods with high voltage pulsed electric fields may inactivate micro-organisms and
enzymes with only a small increase in temperature, simultaneously providing consumers
with safe, nutritious, and fresh-like quality foods. PEF can be used to produce fruit juices
of high quality and safe for consumption at the same time. This paper presents results in
application of PEF to different fruit juices.
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