Effect of starch from chayotextle (Sechium edule (Jacq.) Sw.) and erythritol on the physicochemical and sensorial quality of a yogurt en-riched with inulin

Objective: The objective of this work was to evaluate the effect of incorporating chayotextle root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin. Design/methodology/approach: For which the following treatments T1 were established: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables that were analyzed were nutritional content, pH, total soluble solids, syneresis, and sensory quality was determined through a CATA. Results: The results indicate that the incorporation of chayotextle starch to yogurt favored an increase in the content of non-fat solids and a decrease in syneresis while the use of erythritol as a sugar substitute decreased the caloric and non-fat solids content and increased the pH and syneresis, otherwise when sugar was used. Enriching all formulations with 5% inulin favored greater stability and an increase in dietary fiber for all treatments. Sensorially, chayotextle starch in combination with sugar favored greater sensory acceptance of yogurtLimitations on study/implications: It would be necessary to evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as other starches such as potato, corn or cassava or gums such as xanthan and arabica or even carboxyme-tylcellulose, which are the most commercial. Findings/conclusions: La adición de eritritol no sustituye al azúcar como edulcorante desde el punto de vista sensorial; Sin embargo, nutricionalmente reduce el contenido calórico en un 57%. Además, la inulina favorece un mayor contenido de fibra dietética, mientras que el almidón de chayotextle en conjunto con el azúcar favoreció preservar las características fisicoquímicas y sensoriales del yogurt.Objective: To evaluate the incorporation of chayotextle (Sechium edule) root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin. Design/methodology/approach: The following treatments were established: T1: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables nutritional content, pH, total soluble solids, syneresis, and sensorial quality were determined through CATA. Results: The incorporation of chayotextle starch to yogurt favored an increase in the content of non-fatty solids and a decrease in syneresis, while the use of erythritol as sugar substitute decreased the caloric content and of non-fatty solids and increased the pH and syneresis, contrary to the use of sugar. Enrichening all the formulations with 5% of inulin favored the stability and increased the dietary fiber in all the treatments. Sensorially, the chayotextle starch combined with sugar favored a greater sensorial acceptance of the yogurt. Limitations on study/implications: To evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as potato, corn, yucca and gums like xanthan, arabic or even carboxymethyl cellulose which are commercial. Findings/conclusions: The addition of erythritol does not substitute sugar as a sweetener from the sensorial point of view. However, nutritionally, it reduces the caloric content in 57%. Inulin favors the dietary fiber content, while the chayotextle starch together with sugar preserved the physicochemical and sensorial characteristics of yogur

Desarrollo de un biomaterial a base de mezcla almidón-gelatina: Propiedades físicas, mecánicas y de barrera

Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, permeability and solubility in comparison to those treatments using starch. FT-IR showed that both ingredients gelatin and starch respected their molecular spaces. However, their contribution was relevant for the formation of the matrix of films. The lowest percentage of crystallinity appeared in S films with 30.8%. This value increased up to 48.5 % in the G treatment. The variation of ratios in the mixture gelatin-starch resulted in different degrees of structural composition and these changes could be configured, adapted and applied to the requirements of the food engineering, pharmaceutical, and biomedical industry.Se prepararon películas a base de una mezcla dealmidón de chayotextle y gelatina (SG) de acuerdo a las siguientes concentraciones SG 3:1, SG 2:2, y SG 1:3. Dos controles fueron considerados en las películas; gelatina (G) y almidón (S). Se adicionó glicerol como plastificante para todos los tratamientos en un 2 %. El objetivo de esta investigación fue el estudio del efecto de las diferentes concentraciones de almidón de chayotextle y gelatina en las propiedades físicas, mecánicas y de barrera de las películas. El tratamiento G presentó la más alta solubilidad comparado con aquellos tratamientos en los que se incluyó al almidón. Los resultados FT-IR exhibieron la huella molecular característica de la gelatina y del almidón. No se detectaron nuevas bandas en los espectrómetros de las mezclas de gelatina. El más bajo porcentaje de cristalinidad apareció en las películas SG 2:2 con 37.8 %. Este valor incrementó hasta un 64.9 % en el tratamiento G. La variación de porcentajes en las mezclas almidón-gelatina produjo diferencias en las estructura y propiedades de las películas. Estas propiedades podrían ser configuradas, adaptadas y aplicadas de acuerdo a losrequerimientos de la industria de ingeniería de alimentos, farmacéutica y biomédica

Effect of Mixed Oxide-Based TiO2 on the Physicochemical Properties of Chitosan Films

The physicochemical, mechanical, and structural properties of chitosan-based films (CS) alone or CS-films with mixed oxide nanoparticles (TiO2-ZnO-MgO, TZM; CSTZM) at different concentrations (125, 250, and 500 μg mL−1) were investigated. The addition of nano-TZM promoted a color change (from colorless to white) in the film-forming solution, which increased its turbidity and it decreased viscosity. CSTZM were semitransparent (transmittance, T% decreased up to 49%) compared to CS-based films (T% = 95.5). CSTZM (particularly at a concentration of 500 μg mL−1) exhibited an improvement in the moisture content (decreased from 12.6 to 9.67%), water solubility (decreased from 14.94 to 10.22%), degree of swelling (increased from 19.79 to 36.28%), water vapor barrier (decreased from 6.62 x 10−16 to 4.33 x 10−16 g m−1 h−1 Pa−1), thermal stability (the endotherm peak increased from 99.5 to 157.7 °C), and mechanical properties (tensile strength and elongation at break increased from 4.15 to 4.98 kPa and 6.96 to 56.18%, respectively, while the modulus of elasticity decreased from 144 kPa to 4.11 kPa), without toxicity effects on Artemia salina (93.33% survival). X-ray diffraction and Fourier transform infrared studies demonstrated an interaction between CS-based films and nano-TZM. Overall, this film exhibited great potential for diverse industrial applications

Extrusión de almidones de fuentes no convencionales para la producción de almidón resistente

Se aislaron almidones de frutos verdes de plátano (Musa paradisiaca L.) y mango (Manguifera indica L.), sometidos a un proceso de extrusión en un equipo de un sólo tornillo, para obtener un producto con alto contenido de almidón resistente (AR), el cual es un ingrediente nutraceútico utilizado en la industria de alimentos. Se usó un diseño experimental central compuesto, con tres variables independientes (temperatura, contenido de humedad y velocidad del tornillo), para conocer su efecto sobre el contenido de AR. Los almidones nativos de plátano y mango tuvieron una pureza mayor de 90%, con 37% de amilosa en el almidón de plátano y 27.5% en el almidón de mango. Ello no influyó la formación de AR, que fue 5.7% para el almidón de plátano (con más amilosa) y para el almidón de mango fue 9.7%. La formación de AR dentro del extrusor para el almidón de plátano fue afectada positivamente por la temperatura, e inversamente por la humedad. Para el almidón de mango la humedad no presentó un efecto significativo sobre la formación de AR. La validación con los modelos matemáticos mostró una alta predicción de la formación de AR en el extrusor (más de 90%). La extrusión puede ser un proceso para producir un producto con mayor contenido de AR que su almidón nativo

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB

Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.)

The aim of this work was to evaluate the effects of oily tomato extract (OTE) at concentrations of 0, 1, 3 and 5% on the physicochemical and antioxidant properties of gelatin-based films. Characterization of the extract showed lycopene and β-carotene concentrations of 159.15 and 20.38 μg/mL, respectively. The results showed that the addition of OTE was associated with a decrease in moisture content, a lower solubility, a lower water vapor permeability, and a lower Young’s modulus, while the elongation percentage showed a significant increase. The addition of OTE improved the barrier properties of the films against UV and visible light. The higher the OTE concentration was, the greater the amounts of lycopene and β-carotene within the films, and therefore, the higher the antioxidant activity was (2.49 μM Trolox equivalents per g of film). The results suggest that the addition of OTE to gelatin-based films can improve their mechanical properties and increase their antioxidant capacity

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions

Aerożele krzemionkowe na bazie polimerowych mieszanin polipirolu i nanorurek węglowych

Novel silica aerogels were produced from carbon nanotubes/carbon black/polypyrrole (NTC/CB/PPy) blends, and their structure characterized by FT-IR analysis. X-ray diffraction analysis confirms the presence of amorphous silica and a new reflection at 2θ = 13°, which had not been reported before. SEM micrographs of the aerogels reveal the connectivity of the micropores of the material, along with the different fillers (NTC/CB/PPy), which allow to increase the water absorption of the aerogels and to increase thermal stability. The mechanical and thermal properties of the resulting aerogels are significantly better than those of similar materials reported in the literature.Otrzymano nowe aerożele krzemionkowe z wykorzystaniem mieszanin nanorurek węglowych, sadzy węglowej i polipirolu (NTC/CB/PPy). Strukturę wytworzonych aerożeli scharakteryzowano na podstawie widm FT-IR. Metodą dyfrakcji rentgenowskiej potwierdzono w nich obecność amorficznej krzemionki, stwierdzono też, wcześniej nieopisywane, odbicie przy 2θ = 13°. Mikrofotografie SEM aerożeli wykazały połączenia mikroporów krzemionki z cząstkami różnych napełniaczy (NTC/CB/PPy), pozwalające zwiększyć absorpcję wody przez aerożele i ich stabilność termiczną. Wykazano, że właściwości mechaniczne i termiczne powstałych aerożeli są znacznie lepsze niż właściwości podobnych materiałów opisanych w literaturze