Microencapsulación de aceite de semilla de uva mediante secado por aspersión utilizando proteína de suero lácteo y pectina de tejocote

The use of O/W emulsions with well-functioning wall materials, such as whey protein and pectin from different origins, allows stabilization and protection of bioactive ingredients. The HP-protein interaction allowed the formation of thicker physical barriers, with high MEE and adequate morphology, which can stabilize GSO against oxidation processes. The GSO’s MEE was influenced by the TS content and the type of pectin used. The emulsions with hawthorn pectin from accessions 55 and 100, with 40 % TS, had the highest viscosities in the whole shear rate range. The EWPC-HP100,3:1 treatment produced microcapsules with the highest MEE (71.29 %) and the smallest emulsion droplet diameter (d3,2 = 1.45 μm). Generally, a reduction in droplet size is associated with greater stability for possible use in food matrices. The morphology of the capsules was affected by the type of biopolymer and the concentration of the wall materials. Microcapsules with HP100 had spherical particles with smaller dents on the outer surface than those formulated with CPObjective was to microencapsulate grape seed oil (GSO). GSO by spray drying of emulsions stabilized with biopolymer complexes formed from whey protein concentrate (WPC) and hawthorn pectin (HP) from two different cultivars Grape seed oil (GSO) contains unsaturated fatty acids that make it susceptible to degradation, causing it to deteriorate. In this sense, microencapsulation in biopolymer matrices is a good alternative to protect it. Emulsions were developed with different wall material: GSO ratios (2:1 and 3:1) and percentage of total solids (30 and 40 %). The wall materials were WPC-citrus pectin and WPC-HP from two cultivars (HP55 and HP100, with an esterification degree of 70.3 and 61 %, respectively). The factors evaluated were viscosity, mean surface diameter (d3,2) and morphology of the emulsions, and d3,2, microencapsulation efficiency (MEE) and electron microscopy of the microcapsules. The d3,2 of the emulsions ranged from 1.45 to 2.54 μm, where EWPC-HP100,3:1 exhibited the smallest d3,2. These values were related to the type of pectin and were inversely proportional to the viscosity and solids content. The highest MEE was presented by MWPC-HP100,3:1 (71.29 %), which had the highest viscosity and the lowest d3,2 in the emulsion

Postharvest respiration of fruits and environmental factors interaction: An approach by dynamic regression models

The respiratory metabolism of fruits is affected by multiple internal (product) and external (environmental) factors that often interact with each other. Among the external factors that have the greatest influence on respiration are temperature, air composition, moisture content and illumination. The aim of this paper is to elucidate the influence of environmental factors on the respiration rate of peach fruits based on transfer models obtained by dynamic regression modelling (ARIMAX). The fitted ARIMA models met the criteria of parsimony and white noise in residuals. The estimated coefficients of each model were statistically significant under the Durbin-Watson (DW), Akaike (AIC) and Schwarz (SBC) criteria. Transfer functions revealed 0.15% and 1.9% increase, and 0.001% decrease in the respiration rate of the peach fruit for each unit of change in temperature, relative humidity and illumination of the storage environment, respectively. The respiration rate response took place 1-8 minutes after the change in environmental variables had occurred. It was concluded that the dynamic regression modelling is reliable for predicting the physiological response of fruits the effect of external factors imposed continuously during postharvest handling

Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

"Introduction: Grape seed oil (GSO) contains unsaturated fatty acids that make it susceptible to degradation, causing it to deteriorate. In this sense, microencapsulation in biopolymer matrices is a good alternative to protect it.Objective: To microencap

El proceso socio-técnico de producción de queso añejo de Zacazonapan, Estado de México

The physicochemical characteristics of milk used for the elaboration of Añejo cheese, a semi-hard and hard cheese typical of Zacazonapan, State of Mexico, Mexico, as well as its production parameters and its agro industrial system (AIS), were studied.Se estudiaron las características fisicoquímicas de la leche usada para la elaboración del Queso Añejo Zacazonapan, un queso semiduro y duro producido en el Estado de México, los parámetros de fabricación y su sistema agroindustrial (SAI)

Tópicos selectos de ciencias químicas

La Química es una de las ramas de la ciencia que ha tomado mayor importancia en las últimas décadas. Es imposible no pensar en ella al escuchar los avances milagrosos de fármacos, materiales inteligentes, tecnología nanométrica, computadoras cuánticas o procesos catalíticos, donde la transformación controlada de la materia ha logrado la creación de sustancias con propiedades hechas a medida. En ese sentido, el papel de la Facultad de Química, en la formación de profesionales de dicha área, cobra una importancia superlativa; además del compromiso y la responsabilidad de formar sujetos no sólo con conocimiento, sino desarrollar su conciencia social y ecológica, indispensables para la situación actual y futura.Universidad Autónoma del Estado de México