Caracterización morfométrica de estructuras florales de Tagetes erecta L. y Tagetes patula L. (Asteraceae) utilizando análisis digital de imágenes y dimensión fractal

Tagetes erecta L. and Tagetes patula L. flowers have ornamental uses in Mexico, but also some industries used in the coloringof meat. The genus Tagetes presents species and varieties with different colors and shades in their flowers. Therefore a rapid andobjective form of distinction of these varieties would be useful for the industry. In this research was developed a method to distinguishand characterize the diversity in two varieties of the T. erecta and T. patula through the characterization of the floral structures,using techniques of digital image analysis and fractal analysis. Images of ligules and flower heads were captured and binarizedto produce images of separate objects (ligules and flower heads). The analysis of these images was performed by determiningdifferent morphometric parameters such as perimeter, projected area, maximum length, shape factor and compactness. Additionally,the boundary fractal dimension, perimeter fractal dimension and area fractal dimension were determined. The results showed that thefractal dimension and form factor were the parameters in petals and flower head with higher sensitivity to detect differences betweenand among varieties and so are proposed as suitable parameter to characterize floral structures.Las flores Tagetes erecta L. y Tagetes patula L. tienen usos ornamentales en México, y también algunas industrias las utilizan en lacoloración de carne. El género Tagetes presenta especies y variedades con diferentes colores y tonalidades en sus flores. Por lo que,una forma de distinción rápida y objetiva de estas variedades sería útil para la industria. En este trabajo se desarrolló un método paradistinguir y caracterizar la diversidad en dos variedades de T. erecta y T. patula a través de la caracterización de las estructuras florales,utilizando técnicas de análisis digital de imágenes y análisis fractal. Para esto, se capturaron imágenes de lígulas y capítulos florales, queposteriormente fueron binarizadas para obtener imágenes de objetos separados (lígulas y capítulos florales). El análisis de estas imágenesse realizó determinando diferentes parámetros morfométricos, tales como perímetro, área proyectada, longitud máxima, factor de formay compacidad. Adicionalmente, se determinó la dimensión fractal de contorno, de perímetro y de área. Los resultados mostraron quela dimensión fractal y el factor de forma son los parámetros que detectan con mayor sensibilidad las diferencias entre lígulas y entrecapítulos florales, por lo que se proponen como parámetro adecuados para caracterizar estructuras florales

Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations

15 páginasBackground Electrospinning is a novel technique for producing nanofibres (NF) having food applications. Reported methodologies have implied using non-food-grade compounds or treatments involving toxic solvents which have not been approved by current food-related regulations. Scope and approach This review has been focused on research which fulfilled requirements concerning food-grade compounds. The state of the art regarding electrospinning, its advantages, solution and process conditions and characterisation have been analysed in terms of providing suitable conditions for producing NF (i.e. a regulatory emphasis). The current state of characterisation regarding NF (especially focusing on compounds encapsulated in them). NF encapsulation efficiency regarding human digestion has been studied by in vitro release assays. Nanotechnology normativity worldwide have also been reviewed. Key findings Electrospinning applicability concerning food depends on its composition; a pertinent amount of research has involved using toxic solvents and crosslinking treatment which are not approved by the FDA. It is a novel technique in the food field (little food-related research was found) and operational conditions have encouraged its use. It has been detected that information has been missing regarding NF characterisation methodologies; this has led to the non-reproducibility, non-repeatability and misinterpretation of results. Some recommendations have thus been made. Static NF release models were found; they could provide evidence about the safety. However, dynamic release models are needed for developing clearer regulations concerning nanostructured matrices for food. Even so, many countries have developed norms or made some progress towards creating a normative framework. Finally, trends, applications and novel biopolymers were discussed

Nanofibras comestibles a base de gelatina cargadas con aceite que encapsulan emulsiones de aceite de palma alto en oleico

9 páginasGelatin-based nanofibres (NF) incorporating a high-oleic palm oil (HOPO) nanoemulsion or macroemulsion were electrospun. An I-optimal response surface design was used for studying the effect of gelatin mass fraction, tip-collector distance and emulsion type (factors) on fibre diameter (Df). The NF had a Df ranging from 136.9 to 240.8 nm and no beads; synergic effects between factors were observed as significant over Df. Furthermore, topography, roughness, oil distribution, peroxide value (PV), antioxidant activity (AOX), thermal stability and crystallinity of two optimised NF were analysed; smooth and slightly rugose NF were observed by atomic force microscopy (AFM) and heterogeneously distributed oil by confocal laser scanning microscopy (CLSM). Microfluidisation and electrospinning had low PV, high encapsulation efficiency (>94 %) and high AA values, i.e., efficient encapsulation processes. NF thermal stability was affected by emulsion type; a more amorphous structure tended to give higher droplet size inside fibres. Despite Df was not affected by emulsion droplet size, NF’s physico-chemical properties showed changes.Las nanofibras (NF) a base de gelatina que incorporan una nanoemulsión o macroemulsión de aceite de palma con alto contenido de oleico (HOPO) se electrohilaron. Se utilizó un diseño de superficie de respuesta óptima I para estudiar el efecto de la fracción de masa de gelatina, la distancia entre la punta y el colector y el tipo de emulsión (factores) sobre el diámetro de la fibra (Df). El NF tenía un Df que oscilaba entre 136,9 y 240,8 nm y no tenía perlas; los efectos sinérgicos entre los factores se observaron como significativos sobre Df. Además, se analizaron la topografía, la rugosidad, la distribución del aceite, el índice de peróxido (PV), la actividad antioxidante (AOX), la estabilidad térmica y la cristalinidad de dos NF optimizados; Se observaron NF suaves y ligeramente rugosos mediante microscopía de fuerza atómica (AFM) y aceite distribuido heterogéneamente mediante microscopía de barrido láser confocal (CLSM). La microfluidización y el electrohilado tuvieron un PV bajo, una eficiencia de encapsulación alta (>94 %) y valores de AA altos, es decir, procesos de encapsulación eficientes. La estabilidad térmica del NF se vio afectada por el tipo de emulsión; una estructura más amorfa tendía a dar un mayor tamaño de gota dentro de las fibras. A pesar de que Df no se vio afectado por el tamaño de las gotas de emulsión, las propiedades fisicoquímicas de NF mostraron cambios

Microencapsulation of fat-removing Lactobacillales and polyphenols from Theobroma cacao L. as a combined strategy for intestinal removal of free fatty acids evaluated by simulated in vitro digestion

Cocoa polyphenols and Lactobacillales have shown promising effects in mitigating the adverse health effects associated with high-fat diets by removing free fatty acids from the gastrointestinal tract. However, the successful incorporation of these bioactive agents into functional foods requires a protective mechanism capable of withstanding the challenging conditions encountered during processing, storage, and gastrointestinal transit. This study explores the microencapsulation parameters of fat-removing Lactobacillales strains, previously isolated from human intestinal microbiota, and cocoa polyphenols, and their performance during simulated digestion. The findings revealed that microencapsulated Lactobacillus sp. A1, the strain with the best encapsulation results, effectively removed fatty acids from the simulated intestinal fluid during in vitro digestion, and the presence of cocoa polyphenols had no detrimental impact on their fatty acid removal capacity. These results hold promise for the potential development of innovative functional foods for the prevention of health conditions associated with excessive consumption of fatty acids

Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content

Milk samples were collected in early lactation (8–14 days in milk; DIM) and late lactation (199–326 DIM) from 11 cows to assess the differences in bovine milk fatty acid (FA) and triacylglycerol (TAG) composition, FA positional distribution in the TAG structure, and milk solid fat content (SFC). Cows in early lactation that were in negative energy balance, mobilised C16:0, C18:0, and C18:1cis9 from their body fat stores, increasing the concentrations of these FA in milk fat. These high concentrations of C18:0 and C18:1cis9 enhanced the synthesis of high molecular weight TAG and decreased milk fat SFC in early lactation. For both lactation stages, alterations in the total FA concentrations in the TAG structures resulted in changes in the abundances and the proportions of the FA at the sn-2 and sn-1 (3) positions in the TAG structure, yet without affecting the main esterification preferences of the FA

Distribución de compuestos, análisis estructural y propiedades nanomecánicas de nanofibras cargadas con nanoemulsiones de aceite de palma alto oleico para aplicación en empaques

9 páginasThe effect of the HOPO concentration on the morphology, fiber diameter, oil load and distribution, protein structure, protein-oil colocalization, and nanomechanical properties of the NFs were evaluated. We obtained smooth and defect-free NFs with diameters in range of 77–94 nm. Fourier-transform infrared spectroscopy was used as a reliable method to confirm oil load and protein structure after electrospinning. β-turn, β-sheet, α-helix, and triple helical structures were quantified. Confocal laser scanning microscopy was used to analyze colocalization, and results revealed a high distribution of NE droplets along the NFs and high oil-protein colocalization (overlap coefficient of ~ 0.63). The nanomechanical properties of the NE-loaded NFs demonstrated that at higher HOPO concentrations, the elastic modulus decreased. Likewise, homogeneity and synergy between compounds were observed. The adhesion properties of NE-loaded NFs were associated with their sticky surface, which was attributed to presence of HOPO. The NE-loaded NFs presented suitable physical properties for edible packaging.Se evaluó el efecto de la concentración de HOPO sobre la morfología, el diámetro de la fibra, la carga y distribución de aceite, la estructura de la proteína, la colocalización proteína-aceite y las propiedades nanomecánicas de los NF. Obtuvimos NF suaves y sin defectos con diámetros en el rango de 77–94 nm. La espectroscopia infrarroja por transformada de Fourier se utilizó como un método confiable para confirmar la carga de aceite y la estructura de la proteína después del electrohilado. Se cuantificaron las estructuras de giro β, hoja β, hélice α y triple hélice. Se usó microscopía de escaneo láser confocal para analizar la colocalización, y los resultados revelaron una alta distribución de gotitas de NE a lo largo de los NF y una alta colocalización de proteínas oleosas (coeficiente de superposición de  0,63). Las propiedades nanomecánicas de los NF cargados con NE demostraron que a concentraciones más altas de HOPO, el módulo elástico disminuyó. Asimismo, se observó homogeneidad y sinergia entre los compuestos. Las propiedades de adhesión de los NF cargados con NE se asociaron con su superficie adhesiva, que se atribuyó a la presencia de HOPO. Los NF cargados con NE presentaron propiedades físicas adecuadas para envases comestibles

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.We are grateful to the endowment fund of the University of La Sabana, which funded this project. Code ING-114-2010: Evaluation of ATP-ase activity in surimi at different pH conditions and their relationship to major functional and structural properties using ultrasound.Filomena-Ambrosio, A.; Quintanilla-Carvajal, MX.; Puig Gómez, CA.; Hernando Hernando, MI.; Hernández Carrión, M.; Sotelo-Díaz, I. (2016). Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. Food Science and Technology International. 22(1):68-78. https://doi.org/10.1177/1082013214568876S687822