Desarrollo de un producto fortificado y deshidratado como alternativa para la generación de valor agregado a la papa (Solanum tuberosum) variedad Diacol Capiro

RESUMEN: Los snack de papa pueden ser usados como una estrategia para el consumo de nutrientes, debido a que son uno de los productos más consumidos a nivel mundial. Debido a que los snack fritos son una fuente significativa de grasa, el consumo está cambiando hacia alternativas más saludables. El objetivo de esta investigación fue evaluar el efecto de la impregnación al vacío y tres métodos de deshidratación: secado por aire caliente, liofilización y microondas al vacío, de chips de papa fortificados con calcio y vitaminas C y E, usando una variedad nacional (Diacol Capiro). La impregnación al vacío y el secado por microondas al vacío fueron evaluados usando una metodología de superficie de respuesta con un diseño central compuesto. Además, se realizaron análisis sensorial y microestructural de los chips deshidratados y fortificados, y la estabilidad de los compuestos durante tres meses de almacenamiento. Finalmente, se estimó la bioaccesibilidad de los compuestos fortificantes adicionados, así como la digestión de almidón in vitro y el índice glucémico estimado. En cuanto a los resultados obtenidos, se encontró que las condiciones que optimizaron el proceso de impregnación fueron: presión de vacío 77,3 kPa, tiempo de vacío 3,0 min, tiempo de restauración 4,0 min; mientras que las condiciones que optimizaron el proceso de microondas al vacío fueron: presión absoluta de 4,0 kPa y densidad de potencia de 1,7 W·g-1. Los compuestos fortificantes se mostraron estables durante el tiempo evaluado y las diferencias fueron atribuidas a diferencias en el proceso de impregnación. Finalmente, la bioaccesibilidad de los compuestos fortificantes fue de: 58,3; 14,0 y 15,8 % para el calcio, la vitamina C y la vitamina E, respectivamente y el índice glucémico estimado de ~72. Se concluye que la fortificación mediante la técnica de impregnación al vacío junto con el proceso de deshidratación por microondas al vacío, son una alternativa para producir snack bajo en grasa con valor agregado y aceptable calidad sensorial.ABSTRACT: Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research was to evaluate the effect of vacuum impregnation and three dehydration techniques: Heated Air Drying, Freeze Drying, and Microwave Vacuum Drying of the potato snack that has been fortified with Active Components: calcium and vitamins C and E, using a national cultivar (Diacol Capiro). Vacuum Impregnation and Microwave Vacuum Drying were evaluated using the response surface methodology that had a Central Composite experimental design. In addition, sensorial and microstructural analysis and the stability of added compounds during three months of storage were carried out. Finally, the bioaccessibility of the added fortifying compounds was estimated as well as the in vitro starch digestion and the estimated glycemic index. Regarding the results, the optimal conditions of vacuum impregnation process were: vacuum pressure 77,3 kPa, time at vacuum stage 3,0 min, time at atmospheric stage 4,0 min; whilst microwave vacuum drying optimal conditions were absolute pressure of 4,0 kPa and power density of 1,7 W·g-1. The fortifying compounds remained stables during the evaluated time and the differences were attributed to the vacuum impregnation process. Finally, the bioaccessibility of fortifying compounds was 58,3; 14,0 y 15,8 % to calcium, vitamin C and vitamin E, respectively, and the estimated glycemic index was ~72. It is concluded that fortification through vacuum impregnation process along to microwave vacuum drying are an alternative to produce low fat potato chips with added value and acceptable sensory quality

Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa Powder

Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for its dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying, fluidized bed drying, and traditional solar drying) on the quality of Curcuma longa powder. The effect of UV radiation on turmeric powder using different packaging materials (glass, aluminum foil bag, and low-density polyethylene bag), was also studied. Subsequently, the fluidized bed drying method was used to evaluate the effect of drying temperature. The results show that convection and fluidized bed drying had no significant impact on turmeric quality. However, solar drying degraded curcuminoids by 36.5% and the ORAC value decreased by 14%. Regarding the packaging materials, the aluminum bag prevented the deterioration of 14% of the curcuminoids for the powder exposed to UV radiation. Finally, the effect of temperature on fluidized bed drying was evaluated at 50–80 °C, finding that there were no significant differences in the curcuminoid content and antioxidant capacity of turmeric powder. This implies that the range of temperature used in this study is appropriate for drying this material using fluidized bed drying, producing a turmeric powder with a high content of bioactive compounds, when compared to convection oven and solar drying. Therefore, the turmeric powder obtained in this way can be used as an active ingredient in the formulation of different kinds of foods and supplements

Rationale, design, and baseline characteristics in Evaluation of LIXisenatide in Acute Coronary Syndrome, a long-term cardiovascular end point trial of lixisenatide versus placebo

BACKGROUND: Cardiovascular (CV) disease is the leading cause of morbidity and mortality in patients with type 2 diabetes mellitus (T2DM). Furthermore, patients with T2DM and acute coronary syndrome (ACS) have a particularly high risk of CV events. The glucagon-like peptide 1 receptor agonist, lixisenatide, improves glycemia, but its effects on CV events have not been thoroughly evaluated. METHODS: ELIXA (www.clinicaltrials.gov no. NCT01147250) is a randomized, double-blind, placebo-controlled, parallel-group, multicenter study of lixisenatide in patients with T2DM and a recent ACS event. The primary aim is to evaluate the effects of lixisenatide on CV morbidity and mortality in a population at high CV risk. The primary efficacy end point is a composite of time to CV death, nonfatal myocardial infarction, nonfatal stroke, or hospitalization for unstable angina. Data are systematically collected for safety outcomes, including hypoglycemia, pancreatitis, and malignancy. RESULTS: Enrollment began in July 2010 and ended in August 2013; 6,068 patients from 49 countries were randomized. Of these, 69% are men and 75% are white; at baseline, the mean ± SD age was 60.3 ± 9.7 years, body mass index was 30.2 ± 5.7 kg/m(2), and duration of T2DM was 9.3 ± 8.2 years. The qualifying ACS was a myocardial infarction in 83% and unstable angina in 17%. The study will continue until the positive adjudication of the protocol-specified number of primary CV events. CONCLUSION: ELIXA will be the first trial to report the safety and efficacy of a glucagon-like peptide 1 receptor agonist in people with T2DM and high CV event risk