Almidón de camote: Modificaciones enzimáticas, físicas y químicas

El almidón es el principal carbohidrato de reserva en productos vegetales y es ampliamente utilizado en la industria alimentaria. El camote es una fuente importante de almidón, ya que forma parte de su composición química en el rango de 50 - 80%. Sin embargo, en su forma nativa carece de propiedades que lo conviertan es un material ideal con potencial para aplicaciones en productos alimenticios. Por esto, con la finalidad de subsanar tal desventaja se recurre a procesos de modificación que permitan cambiar sus propiedades fisicoquímicas como la cristalinidad, viscosidad, tamaño de gránulo, temperatura de gelatinización, retrogradación, solubilidad, poder de hinchamiento, etc. Las modificaciones del almidón se centran en tres tipos de métodos; los enzimáticos (altamente eficientes), los físicos (diversos y económicos) y los químicos (selectivos). Cada vez resulta de mayor interés probar métodos de modificación en nuevas fuentes de almidón y debido a la alta producción de camote a nivel mundial, es importante mostrar los contrastes de los diferentes métodos utilizados. Por lo tanto, el objetivo de esta revisión es mostrar los estudios realizados para la modificación de almidón de camote y su efecto sobre las propiedades fisicoquímicas. DOI: https://doi.org/10.54167/tecnociencia.v15i3.85

Degradation kinetics and thermodynamic analysis of betalains on microencapsulated beetroot juice using maltodextrin and sweet potato starch

Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder, since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study, could be a useful tool to predict the minimal losses during processing, and gives the possibility to improve and select the food products where this kind of natural colorant can be applied.Natural colorants have become important due to their health benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study could be a useful tool to predict the minimal losses during processing and give the possibility to improve and select the food products where this kind of natural colorant can be applied

Avances en las investigaciones sobre la encapsulación mediante gelación iónica: una revisión sistemática

Encapsulation, a technology that creates a barrier between a compound of interest and the environment, improves the physicochemical stability of products during processing and/or storage. Therefore, it helps to reduce the degradation of compounds of interest, masks undesirable odors and flavors, controls the release of the bioactive compound, and can increase its bioaccessibility and bioavailability. The objective of this review was to collect and discuss recent scientific literature about encapsulation by ionic gelation of bioactive compounds, microorganisms, and enzymes, as well as its use in different applications of scientific and/or industrial interest in several fields. A literature review was carried out in indexed databases using descriptors such as capsule size, encapsulation efficiency, mixture matrices, sodium alginate, and ionic gelation. The results show that using of this kind of encapsulation offers variable advantages regarding the bioavailability of bioactive compounds, the stability of different compounds, the improvement of physical characteristics, the release of compounds, and the protection against adverse environmental effects. In conclusion, the ionic gelation method can have a wide range of applications to encapsulate food ingredients, microorganisms, drugs, etc. This review can guide further research into ionic gelation because it examines the diversity of its applications.La encapsulación es una tecnología que proporciona barreras entre los compuestos de interés en un producto y el medio ambiente. Ella brinda una mejor estabilidad fisicoquímica durante el procesamiento y/o almacenamiento del producto, por lo tanto, ayuda a tener una menor degradación de los compuestos de interés, enmascara olores y sabores indeseables, controla la liberación del principio activo y puede incrementar su bioaccesibilidad y su biodisponibilidad. El objetivo de esta revisión fue recopilar y discutir la literatura reciente enfocada en investigaciones científicas sobre la encapsulación mediante gelación iónica de compuestos bioactivos, de microorganismos, de enzimas y su uso en diferentes aplicaciones de interés científico y/o industrial. La revisión bibliográfica se realizó en las principales bases de datos indexadas, utilizando descriptores como tamaño de cápsula, eficiencia de encapsulación, matrices mixtas, alginato de sodio y gelación iónica. De acuerdo con los resultados se observó que la utilización de este tipo de encapsulación presenta ventajas muy variables que se centran en la mejora de diversos factores como la biodisponibilidad de compuestos bioactivos, estabilidad de diferentes compuestos, características físicas, liberación del compuesto de interés y la protección contra efectos ambientales adversos. En conclusión, existe una amplia gama de aplicaciones que puede tener la metodología de gelación iónica para encapsular ingredientes alimenticios, microorganismos y fármacos, entre otros. Finalmente, el estudio pretende que esta revisión sea de utilidad en la dirección de investigaciones sobre gelación iónica, debido a la diversidad de aplicaciones abordadas durante la investigación

Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour

A mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 60/40, and 70/30 w/w), and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips) when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower

Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying.

The effect of two wall materials and two feed flow rates on the physical and antioxidant properties of Quercus resinosa leaf infusionmicroencapsulatedbyspray- dryingisreported. Dispersions withlyophilized Q. resinosa infusion andwallmaterial(k-carrageenan and maltodextrin [10DE])wereprepared.Sampleswerefedatrate flows of1.6and1.7L/h. Encapsulation yield, total phenolic content, DPPH test, deoxy-D-ribose assayt ,rheological and SEM evaluations were made. The highest yield and DPPH scavenging activity were obtained at 100% maltodextrin and 1.7 L/h .Higher polyphenolic retention was observed in blends of carrageenan/maltodextrin (1.6 and 1.7 L/h) and malto dextrin (1.6 L/h). The highest inhibition of deoxy-D-ribose oxidation was found at blends of carrageenan/maltodextrin (1.7L/h). Dispersions showed pseudo plastic be havior and properties as liquid-like materials. Microcapsules showed particle sizes between 5 and 35 mm. Thebest condition for encapsulation of Q. resinosa infusions was suggested as 100% maltodextrin at 1.7 L/h

Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Color in food represents an important parameter of quality. This investigation aimed to extract anthocyanins from purple sweet potato using the ultrasound technique, and their application in a food product. The extract obtained at pH 2.5, 60% amplitude and 10 min presented the highest content of anthocyanins, the highest phenolic content, best color properties and lowest residual activity of enzymes. A response optimization analysis was performed, where the experimental results matched the predicted values in the optimal sample. This optimal extract was added as a natural anthocyanin-colorant in ice pops, which were stored and analyzed for one month. The anthocyanins content in ice pops was kept at 80% until day 21, and the pH, soluble solids, and color properties did not presented changes during storage. Concluding that the natural colorant had similar stability to the synthetic colorant. The extract from purple sweet potato has potential to be used as natural colorant in ice pops