Plan de negocios de mejoramiento de la producción, transformación y comercialización de maíz amiláceo (Zea Mays) pelado, en la Asociación Agropecuaria de protección y conservación del medio ambiente, distrito de la Jalca, provincia de Chachapoyas, región Amazonas - 2014

Tesi

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1, 1-Dipheny l-2-picrylhydrazyl) DPPH, 2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young´s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products

Natural Beverages and Sensory Quality Based on Phenolic Contents

Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their mineral, vitamin, and antioxidant contents. Phenolic compounds have great relevance for food industries for their functional properties acting as good antioxidant molecules as well as aging retarders and preventing degenerative diseases. In this connection, design of functional beverages rich in phenolic compounds has been related to the acceptability, quality, and safety for consumers; however, sensory properties regarding influence of these compounds are still poorly investigated. Recent works have been conducted in order to highlight the impact of phenolics on sensory properties of natural beverages. This chapter discusses the relationship between sensory quality and the phenolic compounds in natural beverages. The antioxidant properties, methods, and statistical analysis for sensory evaluation are also reviewed

Phenolic Compounds Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods

Phenolic compounds are considered as bioactive compounds having beneficial effects on human health. Because of their biological properties, they have wide applications on pharmaceutical and food industries, and for this reason, it is important to identify most appropriate procedures, which permits the standardization for recovery of these compounds from several plant materials including grapes. Grape fruit and by-products are excellent sources of bioactive compounds such as pigments, organic acids, and phenolic compounds. Several convectional and emerging technologies have been evaluated in order to recover phenolic compounds from grape fruits and wastes such as chemical, physical, and biotechnological techniques, which offer different advantages related to economic, environmental, time-saving, and yield aspects. Nowadays, there is no updated information, which provides an overview about the techniques applied of these bioactive compound recovery in order to obtain high-quality and high-activity extracts rich in phenolic compounds from grape fruit and by-products. This chapter offers relevant aspects related to the techniques employed during the last five years by researches for phenolic compound recovery from grapes

Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C) during the product shelf-life (20 days) was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH• assay (552.93 ± 6.00 GAE μg mL−1), total carotenoids (3.18 ± 0.11 βCE μgmL−1), and total phenolic content (3967.07 ± 2.47 GAE μg mL−1); while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL−1). The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product

Chromatic, Phenolic and Antioxidant Properties of Sorghum bicolor Genotypes

Chromatic, phenolic and antioxidant properties were evaluated in ten sorghum genotypes grown in Nuevo León, México. Lightness, chroma and hue angle ranged from 64 to 83, 12 to 20 and 61 to 82 respectively, indicating that colour of the samples were located in the gray orange-yellow zone of the hue circle. Based on these results, samples were classified in three colour groups being Very Soft Orange, Slightly Desaturated Orange and Grayish Orange. Results in phenolics ranged from 796 to 15,949, 175 to 12,674 and 193 to 25,780 μgCE g-1 in total phenolics by Folin-Ciocalteu, total flavonoids by Aluminum Chloride and condensed tannins by Vanillin-HCl respectively. On the other hand, antioxidant capacity ranged from 1.20 to 93.83, 30.25 to 156.08 and 2.62 to 98.50 CmolTE g-1 in 2,2-diphenyl-1-picrylhydrazyl, 3-ethyl-benzothiazoline-6-sulfonic acid and Ferric Reducing Antioxidant Power respectively. Significant differences (pE0.05) were observed in statistical analysis for both individual and group colour samples in chromatic, phenolics and antioxidant activity evaluations, showing ‘Rox Orange’ genotype and Grayish Orange colour group the highest levels

Edible film based on candelilla wax to improve the shelf life and quality of avocado

In this study the effect of addition of ellagic acid (at three different concentrations) into candelilla wax matrix on shelf life and quality of whole avocados was studied. Control treatments were avocados coated with candelilla wax without ellagic acid and avocados without coating. The fruits were chosen for their maturity, size, free from infection and physical defects. All those samples were inoculated with a concentrated suspension of spores of Colletotrichum gloeosporioides, the main phytopathogenic fungus for avocados. Experiments were carried out completely divided into randomized groups. Changes in appearance, solids content, pH, aw, lightness (L* value) and weight loss were monitored during 6 weeks every 8 days. A sensory evaluation of avocados coated with the best edible film was also performed. Edibel films were able to reduce significantly the damage caused by C. gloeosporioides, reducing also significantly the change in appearance and weight loss in the fruits. Use of ellagic acid as part of the edible film has an important effect to improve the quality and shelf life of avocado. With this work we found that using this new protection system the negative effects of C. gloeosporioides can be successfully reduced