Characterization of the antioxidant activity, carotenoid profile by HPLC-MS of exotic colombian fruits (goldenberry and purple passion fruit) and optimization of antioxidant activity of this fruit blend.

The consumption of antioxidants can prevent chronic non-communicable diseases and the exotic Colombian fruits, goldenberry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis f. Edulis Sims), are rich in bioactive compounds. The aim of this work was to characterize and optimize the antioxidant activity of these fruits blend. The fruits were classified according to their maturity stages, the freeze-dried extracts were physiochemically characterized, and polyphenols, carotenoids and antioxidant activity were quantified, and an experimental mixture design was applied to optimize the antioxidant activity of the bend. For the goldenberry the maturity stage 3 had higher iron-reducing capacity and higher content of polyphenols. Meanwhile, for the purple passion fruit, this maturity stage had higher antioxidant activity by all methodologies and a higher concentration of polyphenols; the ultrasound-assisted extraction showed statistical differences for polyphenols, ABTS and FRAP. Antioxidant activity showed significant differences (p < 0.05) between samples (TBARS (3.98 ± 0.14 and 7.03 ± 0.85 µM-MDA/g), ABTS (36.53 ± 2.66 and 29.4 ± 4.88 µMTrolox/g), DPPH (36.53 ± 2.66 and 23.90 ± 0.96µMTrolox/g), ORAC (23.02 ± 0.36 and 32.44 ± 0.94 µM Trolox/g) and total polyphenols (5, 29 ± 0.34 and 9.12 ± 0.37mgGA/g). Some of the carotenoids identified by HPLC-MS in both fruits were lutein, α and ß-carotene, phytoene and lycopene. The optimum bend was goldenberry 0.83 and purple passion fruit 0.17.

Effect of the drying method and texture improvers on reconstitution behavior of yogurt powder: physical and microbiological properties / Efecto del método de secado y mejoradores de textura sobre el comportamiento de reconstitución de un yogurt en polvo: propiedades físicas y microbiológicas

Background: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such conservation strategies. Objectives: Determine the concentration of the type of texture improver and drying that minimizes the negative effect on the rheological, color, and microbiological properties of a reconstituted yogurt powder. Methods: Intended to determine the texture improver which increases rheological properties of reconstituted yogurt powder, a mixture type experimental design was applied where three texture improvers were assessed; carboxymethylcellulose (CMC) (mass fraction 0 - 1), pectin (mass fraction 0 - 1), and xanthan gum (mass fraction 0 - 1). The rheological parameters; consistency index (K), flow behavior (n), viscosity at 100s-1 (η), the storage (G') and loss (G'') modules, and the phase shift angle (δ) of each of the reconstitutions were considered as design-dependent variables. Secondly, a central composite design (face-centered) was used for assessing the effectiveness of the drying (convection, spray-drying, and freeze-drying), the concentration of the texture improver (0.0 - 1.0 %), and the yogurt powder concentration (8.0 - 15.0 %). The above-mentioned rheological parameters, color, and viability of the lactic acid bacteria from each reconstituted yogurt powder were considered as the dependent variables. Optimization sought to match the parameters of reconstituted yogurt powder that approximated the conditions of fresh yogurt. Results: The independent variables in their lineal expression and some interactions between them had statistically significant differences (p < 0.05). At a concentration of 10.59 % with 0.03 % xanthan gum, the reconstitution of freeze-dried yogurt powder was the optimized condition (p < 0.05) and obtained the rheological, color, and microbiological parameters closest to fresh yogurt. Conclusions: The drying of the yogurt by freeze-drying mixed with xanthan gum as a texture improver allowed to obtain a reconstituted yogurt with properties close to the fresh product for direct consumption

Antecedentes: Una de las estrategias de conservación más utilizadas y efectivas en los alimentos es el secado. Sin embargo, existen problemas en las propiedades reológicas, el color y la viabilidad de bacterias ácido lácticas en el yogur una vez reconstituido al aplicar tales estrategias de conservación. Objetivos: Determinar la concentración del tipo de mejorador de textura y secado que minimiza el efecto negativo sobre las propiedades reológicas, de color y microbiológicas de un yogur en polvo reconstituido. Métodos: Para determinar el mejorador de textura que aumente las propiedades reológicas del yogur en polvo reconstituido, se aplicó un diseño experimental de tipo de mezcla donde se evaluaron tres mejoradores de textura; carboximetilcelulosa (CMC) (fracción de masa 0 -1), pectina (fracción de masa 0 -1) y goma xantan (fracción de masa 0 -1); los parámetros reológicos: índice de consistencia (K), comportamiento de flujo (n), viscosidad a 100s-1 (η), módulos de almacenamiento (G') y pérdida (G''), y ángulo de desfase (δ) de cada una de las reconstituciones fueron considerados como variables dependientes. En segundo lugar, se utilizó un diseño central compuesto (centrado a las caras) para evaluar el efecto del tipo de secado (convección, secado por aspersión y liofilización), la concentración del mejorador de textura (0.0 - 1.0 %) y concentración del yogur en polvo (8.0 - 15.0 %). Como variables dependientes se consideraron los parámetros reológicos mencionados anteriormente, el color y la viabilidad de las bacterias ácido lácticas de cada yogur en polvo reconstituido. La optimización buscó igualar los parámetros del yogur en polvo reconstituido que se aproximaran a las condiciones del yogur fresco. Resultados: Las variables independientes en su expresión lineal y algunas interacciones entre ellas tuvieron diferencias estadísticamente significativas (p < 0.05). La reconstitución de yogur liofilizado en polvo a una concentración de 10.59 % con 0.03 % de goma xantan, fueron las condiciones optimizadas (p < 0.05) que obtuvieron los parámetros reológicos, de color y microbiológicos más cercanos al yogur fresco. Conclusión: El secado del yogur por liofilización mezclado con goma xantan como mejorador de la textura, permitió obtener un yogur reconstituido con propiedades cercanas al producto fresco para consumo directo

Modified-release of encapsulated bioactive compounds from annatto seeds produced by optimized ionic gelation techniques.

To compare the encapsulation of annatto extract by external gelation (EG) and internal gelation (IG) and to maximize process yield (% Y), two central composite designs were proposed. Calcium chloride (CaCl2) concentration (0.3-3.5%), alginate to gelling solution ratio (1:2-1:6); acetic acid (CH3COOH) concentration (0.2-5.0%) and alginate to gelling solution ratio (1:2-1:6) were taken as independent variables for EG and IG respectively. Release studies were conducted under different conditions; morphology, particle size, the encapsulation efficiency (EE), and release mechanism were evaluated under optimized conditions. The optimized EG conditions were 0.3% CaCl2 and 1:1.2 alginate to gelling solution ratio, whereas a 0.3% CH3COOH and 1:5 alginate to gelling solution ratio were optimized conditions for IG. When 20% extract was employed, the highest EE was achieved, and the largest release was obtained at a pH 6.5 buffer. The Peppas-Sahlin model presented the best fit to experimental data. Polyphenol release was driven by diffusion, whereas bixin showed anomalous release. These results are promising for application as modulated release agents in food matrices.

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds.

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment's optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.).

This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.

Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis.

This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surface design with three levels such as pH (2-11), solvent concentration (50-96 %), seed-to-solvent ratio (1:2-1:10), and treatment time (0-30 min) was employed to determine the optimal experimental conditions. Thus, a pH of 7.0, seed-to-solvent ratio of 1:7, and treatment time of 20 min were selected as optimal rendering an extract having a 0.62% of bixin, 3.81 mg gallic acid/mg equivalent of polyphenol compounds (ABTS 1035.7, FRAP 424.7, and DPPH 1161.5 µM trolox/L), and a minimal inhibitory concentration against Bacillus cereus and Staphylococcus aureus of 32 and 16 mg/L, respectively. Further, the main bioactive compounds identified by LC/ESI-MS were bixin and catechin, chlorogenic acid, chrysin, butein, hypolaetin, licochalcone A, and xanthohumol.

Proteins functionalization: a strategy that boost the performance of these macromolecules for innovative pharmaceutical and food developments / Funcionalización de proteínas: una estrategia que potencia el desempeño de estas macromoléculas en desarrollos farmacéuticos y alimentarios innovadores

Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions (1). These plant or animal-derived macromolecules differ in their molecular size depending on the number of amino acids present in their structure, which in turn, are linked by peptide bonds between the carbonyl (-CO-) and amino groups (-NH) (2).