Thermal and pH stability of (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability.

Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (, , total color differences (), and ) stability of leaves pigments subjected to different temperatures (40 - 80 °C) and pHs (2 - 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation.

Microencapsulates by spray of GG from fermented whole or skimmed cow's milk added with Mexican honeysuckle () extract using mesquite gum as carrier agent.

This work aimed to evaluate the effect of the addition 5°Bx Mexican honeysuckle () extract (JSE) in spray dried encapsulates of whole and skimmed unfermented and fermented cow's milk with (LR). All samples were spray dried at 160 °C. Samples were analyzed in physical properties (moisture content, water activity ( ), , , , Hue, Chroma color parameters, particle size), LR content, and bioactive compounds (total anthocyanins (TA), total phenolic content (TPC), and antioxidant capacity (AC) using the DPPH assay).

Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate ( L.) beverages.

The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.

Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice.

The aim of this research was to evaluate the storage stability (5 °C), and microbial modeling, of Rubi red grapefruit (Citrus × paradisi) juice treated with ultraviolet-C (UV-C) light (0, 10 and 20 min), alone or in combination with trans-cinnamaldehyde (trans-CAH) (0, 25 and 50 μg/mL). A 3 factorial design was used and data modeled with the Weibull, Modified Gompertz and Logistic models. A response surface model was used to evaluate the effect of modeling parameters for suggesting the optimum treatment conditions.

Antioxidant characteristics of extracts of calyces encapsulated with mesquite gum.

This study compared the stability of extracts of calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18°Bx concentrate. This Roselle extract concentrate was mixed with purified mesquite gum (100:1-100:5 v/w).

Physicochemical and antioxidant characterization of Justicia spicigera.

Extracts with water:ethanol (100:0, 70:30, 50:50, 30:70, 0:100) solutions from fresh (F), just dried (JD), dried and stored for one year (DS) Justicia spicigera leaves were obtained using the stirring and ultrasound techniques. Extracts were analyzed in physicochemical and antioxidant characteristics. Identification of chemical compounds by gas chromatography-mass spectroscopy (GC-MS) was also performed.

Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.

The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.

[Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products].

The composition, some physical properties (density, refraction index, and color), antioxidant capacity (DPPH), and fatty acid profile of seeds of black (Brassica nigra) or yellow mustard (Brassica alba) were evaluated, as well as for their oils and residues from oil extraction. Density of the black and yellow mustard oils were 0.912 ± 0.

Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti.

This study investigated the effect of high hydrostatic pressure treatments on mycelial development, spore viability, and total proteolytic and lipolytic activity of Penicillium roqueforti PV-LYO 10 D. Fungus growing in liquid medium was pressure-treated at 300, 400, and 500 MPa for 10 min at 20°C following seven days of incubation at 25°C and analyzed periodically up to day 9 after treatments to evaluate the effect on fungal growth. Mycelial mass of P.

Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale.

Extracts from fresh and dried samples of Mexican pepperleaf (Piper auritum Kunth) and "papalo" (Porophyllum ruderale) were obtained using a stirring or an ultrasound extraction system with five types of solvents (water, 50:50% v/v ethanol:water, 70:30% v/v ethanol:water, 85:15% v/v ethanol:1.5N HCl, and ethanol). Total phenolic compounds and antioxidant activity were evaluated with the phenol Folin Ciocalteu reagent and the ABTS method, respectively.

Determination of absolute threshold and just noticeable difference in the sensory perception of pungency.

Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis.

Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments.

High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at the selected pressure to evaluate the inactivation effect on E.

Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light.

Fresh mango nectar was processed by UV light at five flow rates (0.073 to 0.451 liter/min) and five UV light doses (75 to 450 kJ/m2) to evaluate total microbial load, Saccharomyces cerevisiae survival, and polyphenoloxidase activity.