Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules.

This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent for an oil-in-water emulsion and its impact on the physicochemical properties of the emulsion after spray drying. Emulsions with varying CHF concentrations (2 %, 3 %, and 4 %) were prepared and compared to a control. The results from the creaming index and particle size (emulsion) analyses indicated that the highest emulsion stability was achieved with 4 %CHF, attributed to its protein content (20.

Chachafruto starch: Physicochemical characterization, film-forming properties, and 3D printability.

This work aimed to characterize the physicochemical, film-forming properties, and 3D printability of a nonconventional starch from chachafruto. The chachafruto native starch (CHS) presented an excellent extraction yield (10 % db) and purity (99 % db), along with an oval and round morphology, a smooth surface with few defects, and a mean diameter of 15.4 μm.

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films.

This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) and Tahiti lime (TLEO) on the physical, mechanical, and thermal properties of chitosan-based biodegradable films. Six film formulations were prepared: two controls with chitosan concentrations of 1% and 1.5% /, two formulations combining the two chitosan concentrations with 1% LEO /, and two formulations combining the two chitosan concentrations with 1% TLEO /.

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products.

The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% /) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.

Influence of Ulluco Starch Modified by Annealing on the Physicochemical Properties of Biodegradable Films.

This work aimed to evaluate the use of annealing (ANN) ulluco starch in the preparation of biodegradable films and its impact on the physicochemical properties of the materials. Three film samples (FS1, FS2, and FS3) were prepared at a fixed starch concentration (2.6% /) using glycerol as a plasticizer and then compared to a control sample (FSC) prepared with native ulluco starch.

Non-conventional starch from cubio tuber (Tropaeolum tuberosum): Physicochemical, structural, morphological, thermal characterization and the evaluation of its potential as a packaging material.

This work aimed to characterize the physicochemical, structural, morphological, and thermal properties of a non-conventional starch obtained from cubio (Tropaeolum tuberosum), as well as to evaluate the potential use of this native Andean tuber in the preparation of biodegradable packaging. The cubio starch (CUS) showed an intermediated apparent amylose content (31.2 %) accompanied by a high CIE whiteness index (90.

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch-Chitosan Biocomposite Films.

This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% /) and a fixed chitosan concentration (1.

Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process.

Background: The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L and US2: 794 W L ) extractions, were obtained and modelled at different pH values (1.

Characterization of ulluco starch and its potential for use in edible films prepared at low drying temperature.

The aim of this work was to characterize the starch obtained from ulluco (US) and evaluate its use in edible films prepared using different US concentrations (2.0, 2.5, and 3.

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion.

Background: The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content (TPC) and antioxidant activity (AA) of beetroot was investigated by an in vitro digestion method. The in vitro digestion involved incubation in simulated saliva followed by incubation in simulated gastric juice. Bioaccessibility of bioactive compounds was evaluated by measuring the TPC and the AA during in vitro digestion in both the beetroot matrix and the gastric juice.

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.

An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0-12% CDF as the decision variable, and limiting values of several physico-chemical and textural parameters (moisture content, water activity, pH, colour, non-protein nitrogen, free fatty acid, compression work and hardness) as constraints. The evolution of each quality parameter during the ripening process was estimated by developing a multi-layer feed forward artificial neural network (ANN), taking into consideration the CDF concentration and the ripening time as independent variables. Results indicate an optimum CDF concentration of 4.

Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada).

Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of DF suggested that the fermentation process in these samples was not successful.