La nanotecnología en el desarrollo de envases para alimentos: Una supertecnología que afronta con éxito los desafíos actuales del envasado y amigable con el medio ambiente

La nanotecnología es un nuevo y excitante campo de investigación que transforma toda la industria alimentaria cambiando la forma de proceso de producción, envasado y consumo; otorgando mejores propiedades fisicoquímicas a los envases, biodegradables, adición de aditivos antimicrobianos y antioxidantes en la escala nano, incluso beneficia a los alimentos con funcionalidades mejoradas, en el sabor, textura, tiempo de conservación, transportabilidad, reducción de costos y principalmente en su composición nutricional, además están los nanosensores que detectan compuestos patógenos, químicos y toxinas en los alimentos, que ya no habrá la necesidad de usar etiquetas y fáciles de reciclar. En el presente trabajo se hizo una recopilación de muchas investigaciones, centrándonos especialmente en reconocer las características, propiedades y aplicaciones de la nanotecnología en el embalaje de alimentos que ayudan a contrarrestar la contaminación ambiental

Use of Andean pseudocereals in beer production

Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential health benefits. This review is a compilation of the information and studies on the general characteristics and potential of the main APS as quinoa, amaranth, and cañihua for beer production. In addition, current evidence of the malting process in APS and its effects on beer's nutritional, functional, and sensory properties are also provided. Based on the research supporting the pseudocereals inclusion for the formulation of foods for celiac people, this review also looks at recent advances in applying APS to develop traditional and gluten-free (GF) beers. Finally, APS's economic, cultural, and social importance in the brewing industry is highlighted to promote the creation and innovation of fermentative products based on their bioactive compounds, thus achieving better commercial exploration of these ancestral grains.Campus Lima Centr

Use of Andean pseudocereals in beer production

Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential health benefits. This review is a compilation of the information and studies on the general characteristics and potential of the main APS as quinoa, amaranth, and cañihua for beer production. In addition, current evidence of the malting process in APS and its effects on beer's nutritional, functional, and sensory properties are also provided. Based on the research supporting the pseudocereals inclusion for the formulation of foods for celiac people, this review also looks at recent advances in applying APS to develop traditional and gluten-free (GF) beers. Finally, APS's economic, cultural, and social importance in the brewing industry is highlighted to promote the creation and innovation of fermentative products based on their bioactive compounds, thus achieving better commercial exploration of these ancestral grains

Performance of thermoplastic extrusion, germination, fermentation, and hydrolysis techniques on phenolic compounds in cereals and pseudocereals

This article belongs to the Special Issue Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development.Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.This work was funded by the CONCYTEC–PROCIENCIA within the framework of the call E063-2020-01 BM (C 001-2020-FONDECYT-BM).Peer reviewe

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates

Revolution: Museo de las estrellas un paseo por la fama : Hollywood

Convocatoria proyectos de innovación de Extremadura 2020/2021Se describe un proyecto llevado a cabo entre 13 centros educativos extremeños que consistió en desarrollar cinco unidades de trabajo gamificadas, cinco historias detectivescas con misterios por resolver, donde se ponían a prueba las habilidades de lógica, la capacidad de observación, de concentración y de atención de los alumnos. Los objetivos principales de la propuesta fueron: promover la puesta en práctica de proyectos intercentros; impulsar pedagogías activas; desarrollar la competencia digital a través del uso de las pedagogías emergentes lo que ha permitido llevar a cabo una enseñanza presencial, híbrida y virtual y atender a la diversidadExtremaduraES