Comparative Analysis of the Chemical Composition and Physicochemical Properties of the Mucilage Extracted from Fresh and Dehydrated Cladodes.

The development of sustainable extraction methods to obtain natural products constitutes a challenge for the food industry. The aim of this work was to compare yield, separation efficiency, chemical composition, and physicochemical properties of the mucilage extracted from fresh cladodes (FNM) and mucilage extracted from dehydrated cladodes (DNM) of . Suspensions of fresh and dehydrated cladodes (4% /) were prepared for mucilage extraction by using a mechanical separation process.

Synthesis of a Biodegradable Polymer of Poly (Sodium Alginate/Ethyl Acrylate).

The objective of the study was to obtain a new biodegradable graft polymer by performing two chemical processes: first, a transesterification reaction between carboxylic acid's salt and ethyl acrylate's ester, followed by polymerization of the vinyl group from the ethyl acrylate monomer via free radicals. The copolymer's FTIR shows an absence of ethyl bands, while the characteristic band of pyranose is maintained, which confirms the monomer's graft. TGA analysis shows that sodium alginate had three decomposition temperatures: 103 °C due to dehydration, 212 °C associated with the destruction of glycosidic bonds, and 426 °C due to conversion of alginate into NaCO.

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times.

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days.

Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH).

This work focused in the study of the changes on the physicochemical properties of isolated jícama starch (IJS), and IJS added with 0.15, 0.20, 0.