Avances en la formulación de emulsiones

This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components of both the oil and aqueous phases are described as well as their relevant properties concerning emulsions. The general characteristics of low molecular and high molecular weight emulsifiers, which essentially are adsorbed on the oil/water interfaces, are described. Synthetic emulsifiers derived from the oil industry, as well as those stemming from edible raw materials and biotechnological sources are considered. The main steps of the emulsifying mechanism using proteins and the role of synthetic polymers as well as polysaccharides as stabilizers are discussed. In addition, the formation of protein-polysaccharide complexes as a way of optimizing emulsion formulations is analyzed. Finally, this review points out that the progress in emulsion formulation must rely on the product engineering approach, which involves a multidisciplinary methodology.Esta revisión destaca que la formulación, junto con el procesado, definen la microestructura de las emulsiones, y por tanto sus propiedades funcionales. Se describen los componentes de las fases oleosa y acuosa, así como sus principales propiedades en relación con las emulsiones. Se estudian los emulsionantes, que ocupan básicamente la interfase aceite-agua, distinguiendo entre los de bajo y alto peso molecular, así como entre sintéticos derivados del petróleo, otros que se pueden obtener a partir de materias primas comestibles y de origen biotecnológico. Se resumen las etapas claves que sufren las proteínas como emulsionantes y las condiciones en que polímeros sintéticos y polisacáridos actúan cono estabilizantes. Se aborda también la formación de complejos proteína-polisacáridos como una vía de optimización de formulaciones. Se finaliza destacando que los progresos en formulación de emulsiones deben basarse en la ingeniería del producto y en metodologías multidisciplinares

Thymol Encapsulated into HP-β-Cyclodextrin as an Alternative to Synthetic Fungicides to Induce Lemon Resistance Against Sour Rot Decay

Consumers demand the use of eco-friendly fungicides to treat fruit and vegetables and governmental authorities have unauthorized the application of chemical antifungals for the efficient control of sour rot. In the present research, the microwave irradiation (MW) method was used to encapsulate thymol into 2-hydroxylpropyl-beta-cyclodextrin (HP-β-CD) and the effect of these HPβ-CD on controlling sour rot in citrus fruit, caused by Geotrichum citri-aurantii, was evaluated. Amounts of 25 and 50 mM of HP-β-CD-thymol were used, and compared with propiconazole, to control the decay of inoculated lemon fruit. The treatments were performed in curative and preventive experiments. The incidence and severity of Geotrichum citri-aurantii in 25 and 50 mM HPβ-CD-thymol-treated fruit were reduced in both experiments. The preventive 50 mM HP-β-CDthymol treatment showed the best effect, reducing the sour rot, respiration rate and fruit weight loss during storage at 20 °C. HP-β-CD-thymol increased polyphenol concentration and the activity of antioxidant enzymes, such as catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POD) in lemon peel, and the highest effects were found with the 50-mM dose. In conclusion, the results show that the use of thymol encapsulated by MW into HP-β-CD could be an effective and sustainable tool, a substitute to the synthetic fungicides, for G. citri-auriantii control in citrus fruit.Ciencias de la Alimentació

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Producto alimenticio en forma de salsa tipo mayonesa y procedimiento de preparación

Solicitud de patente (concesión en curso).-- Referencia OEPM: P200600466.-- Fecha de presentación: 22/02/2006.-- Solicitantes: Universidad de Sevilla (US), Corporación Alimentaria Peñasanta, S.A., Consejo Superior de Investigaciones Científicas (CSIC), Universidad de Huelva.Salsa tipo mayonesa en cuya composición se incluye como emulsionante exclusivamente suero de mantequilla. Los restantes componentes son los habitualmente utilizados en este tipo de productos, como aceite vegetal, agua, vinagre de vino, azúcar, sal, zumo de limón, conservante y, opcionalmente, colorante y estabilizante. El procedimiento de preparación del producto se lleva a cabo en un equipo mezclador rotatorio siguiendo un orden determinado de adición de dichos componentes. El producto obtenido es estable al menos 16 meses a temperatura ambiente o mantenido en frío a 4°C.Peer reviewe