Validation of high-pressure homogenization process to pasteurize Brazil nut (Bertholletia excelsa) beverages: Sensorial and quality characteristics during cold storage

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additivesThe authors gratefully acknowledge the financial support from PID2020-118300RB-C21 project from the Spanish Ministry of Science and Innovation and Comunidad Autónoma de Madrid (ALIBIRD, project: P2013/ABI2728) and Wilson V. Vasquez thanks the scholarship “Presidente de la Republica” postgrad program (RJ 4285-2018/MINEDU/VMGI-PRONABEC-OBE) from the Ministry of Education of the Republic of Per

Oil-Based Double Emulsion Microcarriers for Enhanced Stability and Bioaccessibility of Betalains and Phenolic Compounds from Opuntia stricta var. Dillenii Green Extracts

Opuntia cactus fruit (prickly pear flesh and agricultural residues such as peels and stalks) is an important source of bioactive compounds, including betalains and phenolic compounds. In this work, two double emulsion W1/O/W2 formulations (A and B) were designed to encapsulate green extracts rich in betalains and phenolic compounds obtained from Opuntia stricta var. dillenii (OPD) fruits with the aim of improving their stability and protecting them during the in vitro gastrointestinal digestion process. In addition, the characterization of the double emulsions was studied by microscopy and the evaluation of their physical and physico-chemical parameters. Formulation A, based on Tween 20, showed smaller droplets (1.75 µm) and a higher physical stability than Formulation B, which was achieved with sodium caseinate (29.03 µm). Regarding the encapsulation efficiency of the individual bioactives, betalains showed the highest values (73.7 ± 6.7 to 96.9 ± 3.3 %), followed by flavonoids (68.2 ± 5.9 to 95.9 ± 7.7%) and piscidic acid (71 ± 1.3 to 70.2 ± 5.7 %) depending on the formulation and the bioactive compound. In vitro digestive stability and bioaccessibility of the individual bioactives increased when extracts were encapsulated for both formulations (67.1 to 253.1 %) in comparison with the non-encapsulated ones (30.1 to 64.3 %), except for neobetanin. Both formulations could be considered as appropriate microcarrier systems for green OPD extracts, especially formulation A. Further studies need to be conducted about the incorporation of these formulations to develop healthier foods

Embarcados en el emprendimiento

El trabajo obtuvo un Premio Tomás García Verdejo a las buenas prácticas educativas en el Comunidad Autónoma de Extremadura para el curso 2021/2022. Modalidad BSe presenta un proyecto llevado a cabo en el IES Lacimurga Constantia Iulia de Navalvillar de Pela (Badajoz) en el que se pretendía fomentar el espíritu emprendedor de los alumnos a través de actividades organizadas desde distintas área. Otros objetivos de la propuesta eran: implicar a la comunidad educativa en el proyecto; trabajar competencias que por su naturaleza no se asocian directamente a un área concreta de contenidos, como son aprender a aprender, competencia social y cívica y sentido de la iniciativa y espíritu emprendedor y afianzar contenidos curriculares desde otra perspectiva de aprendizaje, fomentando el aprender a aprender y el emprendimientoES