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).