Estudio de la percepción y aceptabilidad de los ingredientes de mayonesas en consumidores mexicanos y su preferencia global

Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat content implies the use of additives that can be perceived as harmful and are poorly acceptable by the consumers. The objectives of this study were to study the perceptions and the acceptability of the ingredients used in mayonnaise, as well as the global preference of these products. Methodology: The preferences of traditional and low-fat mayonnaise were studied using a survey applied to 303 participants. The perception and acceptability of ingredients (on a scale of 1 – 5) was determined with focus groups of 12 participants. Results: The selection of mayonnaise was based on the nutritional content (in women) and on a specific commercial brand (in men) (p<0.05). The low-fat content and the ingredients from natural sources are perceived as healthy characteristics of the product (64 % and 27 % from the total of the participants, respectively). The 18 – 29 years old participants demonstrated more interest in products with probiotics, while the people from 51 – 60 age range preferred ingredients from natural sources (p<0.05). The ingredients with familiar names such as egg yolk, vinegar, lime juice, spices, and mustard showed high acceptability scores (>4 acceptability score). Conclusions: The low fat- mayonnaise is the most demanded in the market. However, there is interest in mayonnaise containing ingredients with natural sources or supplemented with probiotics. The perception and the acceptability of the ingredients are positively influenced by its nature (simple names) and origin (from natural sources).Introducción: Debido al interés del cuidado de la salud a través de la dieta, se ha incrementado la reformulación de productos para reducir su contenido de grasa. Un producto reconocido por su alto contenido de grasa (75 %) es la mayonesa; la reducción de grasa requiere el uso de diferentes aditivos que pueden ser percibidos como dañinos y son poco aceptados por el consumidor. Los objetivos de esta investigación fueron estudiar la percepción y la aceptabilidad de los ingredientes utilizados en mayonesas, así como la preferencia de dichos productos. Metodología: Se diseñó y aplicó una encuesta a 303 consumidores de mayonesa para determinar sus preferencias en productos tradicionales y reducidos en grasa. Para determinar la percepción y aceptabilidad (en escala de 1 – 5) de los ingredientes, se llevaron a cabo grupos de enfoque integrados por 12 participantes. Resultados: La tendencia de elección de mayonesas fue con base en su contenido nutrimental (en mujeres) y en una marca comercial específica (en hombres) (p<0.05). El bajo aporte de grasa y el uso de ingredientes de fuentes naturales se percibieron como características saludables del producto (64 % y 27 % del total de participantes, respectivamente). Los participantes entre 18 – 29 años mostraron un mayor interés en la suplementación con probióticos, mientras que las personas de 51 – 60 años prefirieron productos con ingredientes de fuentes naturales (p<0.05). Los ingredientes con nombres conocidos como la yema de huevo, vinagre, jugo de limón, especias y mostaza mostraron calificaciones altas de aceptabilidad (>4 de aceptabilidad). Conclusiones: Las mayonesas con bajo contenido en grasa son las más demandadas en el mercado. Sin embargo, existe interés en mayonesas que contengan ingredientes de origen natural o suplementadas con probióticos. La percepción y la aceptabilidad de los ingredientes están positivamente influenciados por su naturaleza (nombres simples) y origen (de fuentes naturales)

Polímeros bioplásticos de fontes renováveis

Biopolymers are useful in the industry due to its elastic properties and sustainability as replacements of non-renewable polymers. In this article, bioplastics were produced and characterized using chitosan (CH), sodium alginate (SA), and galactomannan (GAL) from insects (Hermetia illucens), brown algae (Macrocystis pyrifera) and seeds (Leucaena leucocephala), respectively. The structure of biopolymers was observed by infrared spectroscopy (FTIR) and characterized by viscosity at different concentrations. The developed bioplastics were characterized by color and mechanical properties (texture). The results were compared to standard samples (commercial). The FTIR spectra confrmed the presence of the typical structure (footprint) for the obtained polymers. The SA showed signifcantly higher viscosity for all concentrations comparedto the standard and the other polymers. The bioplastics strength was similar among CH, SA and GAL for all concentrations; only SA (0,5%) demonstrated higher strength than the standard. For color measurements, hue value indicated a red-yellowish color and the chrome increased directly proportional with polymer concentration. The observed properties suggest that these sustainable sources might be an alternativeto bioplastic production, which can be extended to functionalization and molecular interactions for broad applications in different industries.Los biopolímeros son útiles en la industria por sus propiedades elásticas y su carácter sustentable en el reemplazo de polímeros no renovables. En este artículo se elaboraron y caracterizaron bioplásticos utilizando quitosano (CH), alginato de sodio (SA) y galactomanano (GAL) a partir de insectos (Hermetia illucens), algas pardas (Macrocystis pyrifera) y semillas (Leucaena leucocephala), respectivamente. La estructura de losbiopolímeros se observó por espectroscopía de infrarrojo (FTIR) y se caracterizó en viscosidad a diferentes concentraciones, y los bioplásticos desarrollados se caracterizaron en color y propiedades mecánicas (textura). Los resultados fueron comparados con muestras estándar (comerciales). Los espectros de FTIR confrmaron la presencia de la estructura típica (huella) de los polímeros obtenidos. El SA mostró una viscosidad signifcativamente mayor en todas las concentraciones comparado con el estándar y los otros polímeros. La fuerza de los bioplásticos fue similar entre CH, SA y GAL para todas las concentraciones; únicamente SA (0,5%) demostró una mayor fuerza que el estándar. Para las mediciones de color, los valores de matiz indicaron colores rojo-amarillento y el croma aumentó proporcionalmente a la concentración de polímero. Las propiedades observadas sugieren que estas fuentes sustentables son una alternativa para la producción de bioplásticos y podría mejorarse su funcionalización por interacciones moleculares para su aplicación en diferentes sectores industriales.Os biopolímeros são úteis na indústria por suas propriedades elásticas e sua natureza sustentável na substituição de polímeros não renováveis. Neste artigo, os bioplásticos foram preparados e caracterizados utilizando quitosana (CH), alginato de sódio (SA) e galactomanano (GAL) de insetos (Hermetia illucens), algas marrons (Macrocystis pyrifera) e sementes (Leucaena leucocephala), respectivamente. A estrutura dos biopolímeros foi observada por espectroscopia no infravermelho (FTIR) e caracterizada em viscosidade em diferentes concentrações, e os bioplásticos desenvolvidos foram caracterizados em propriedades mecânicas e de cor (textura). Os resultados foram comparados com amostras padrão (comerciais). Os espectros de FTIR confrmaram a presença da estrutura típica (pegada) dos polímeros obtidos. O SA mostrou uma viscosidade signifcativamente maior em todas as concentrações em comparação com o padrão e os outros polímeros. A força dos bioplásticos foi semelhante entre CH, SA e GAL para todas as concentrações; somente o SA (0,5%) demonstrou maior força que o padrão. Para medições de cores, os valores de matiz indicaram cores vermelho-amareladas e o croma aumentou proporcionalmente à concentração do polímero. As propriedades observadas sugerem que essas fontes sustentáveis são uma alternativa para a produção de bioplásticos, podendo ser melhoradas por interações moleculares para aplicação em diferentes setores industriais

Bio-plastic polymers from renewable sources = Bio-plásticos de polímeros a partir de fuentes renovables

Biopolymers are useful in the industry due to its elastic properties and sustainability as replacements of non-renewable polymers. In this article, bioplastics were produced and characterized using chitosan (CH), sodium alginate (SA), and galactomannan (GAL) from insects (Hermetia illucens), brown algae (Macrocystis pyrifera) and seeds (Leucaena leucocephala), respectively. The structure of biopolymers was observed by infrared spectroscopy (FTIR) and characterized by viscosity at different concentrations. The developed bioplastics were characterized by color and mechanical properties (texture). The results were compared to standard samples (commercial). The FTIR spectra confirmed the presence of the typical structure (footprint) for the obtained polymers. The SA showed significantly higher viscosity for all concentrations compared to the standard and the other polymers. The bioplastics strength was similar among CH, SA and GAL for all concentrations; only SA (0,5%) demonstrated higher strength than the standard. For color measurements, hue value indicated a red-yellowish color and the chrome increased directly proportional with polymer concentration. The observed properties suggest that these sustainable sources might be an alternative to bioplastic production, which can be extended to functionalization and molecular interactions for broad applications in different industries

Comunidades educativas saludables : prácticas pedagógicas en Colombia y México

134 páginas : imágenes ; 28 cm.Los Objetivos de Desarrollo Sostenible 2030 (ODS) tienen como propósito reconocer que las intervenciones en un área, afectarán los resultados de otras y el desarrollo debe equilibrar la sostenibilidad medioambiental, económica y social. Una de esas áreas es la Educación, cuyo objetivo es el de “Garantizar una educación inclusiva, equitativa y de calidad y promover oportunidades de aprendizaje durante toda la vida para todos”. En este sentido, el Gobierno de Colombia, establece una serie de programas y políticas para los próximos años como una oportunidad clave para generar transformaciones y dar impulso político a temas de interés local, regional nacional e internacional que permitan mejorar la calidad de vida de todos los colombianos. En concordancia, la Fundación Universitaria del Área Andina como una institución educativa de carácter humanista y social, refleja en sus prácticas académicas, la cultura institucional, el énfasis formativo y el compromiso con el entorno, mediante la transformación de su contexto, el aprendizaje constante y en coherencia con su misión institucional.Introducción. -- Higienización de manos en comunidades escolares: educación para la salud. -- Educomunicación para la prevención de enfermedades zoonóticas en primarias de Yucatán, México. -- Propuesta didáctica dirigida a la promoción de educación para la salud en adolescentes. -- Educación para la salud: experiencias de intervención en Yucatán, México

Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Most proteins for human consumption are animal-derivated sources; however, due to its environmental impact (soil erosion, gas emissions, water footprint) and increasing demand, different plant-based sources are necessary. The purpose of this work is to use amaranth crop biomass for protein concentrates production. The effect of processing (extraction and drying) on the structure and some functional properties of biomass protein concentrates are evaluated for food applications. Thermal and acid precipitation was used for extraction of soluble proteins and lyophilization, vacuum convection, and spray-drying methods for protein concentrates production. Protein structure analyses were gel electrophoresis (SDS-PAGE), isoelectric point (zeta potential), spectrometry (FTIR), calorimetry (DSC), and amino acids profile. The functionality was evaluated by solubility (UV-VIS), rheological and emulsifying properties at different pH values. The most preserved protein structure was the precipitated by acidification and dried by spraying, which showed the highest solubility values (> 90 %), and desired rheological properties. Lyophilization enhanced the emulsifying activity (~95 %) and stability to gravity (~63 %) and heat (~79 %). The essential amino acids content (49 %) was higher than FAO recommendations for children (36 %), and protein composition was in agreement with the Codex Alimentarius for plant protein consumption. This research approaches the use of highly available biomass from amaranth crop as a sustainable source of proteins. Mostly protein isolation uses expensive technologies, which increases the final product cost. Herein, a simple method was adequate to obtain high nutritional quality, and food functionality protein concentrates for food-related applications

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta