No abstract

Background. Artichoke (Cynara scolymus L.) residues are a rich source of phenolic compounds, but these compounds are susceptible to external factors. Therefore, nanoencapsulation by ionic and ultrasound-assisted gelation techniques can be used as an alternative to preservation. This work aimed to determine the effects of the interaction of the following variables: chitosan (Ch) concentration, sodium tripolyphosphate (TPP), Ch/ TPP ratio, pH, and sonication time to ensure high encapsulation efficiency (%EE). Materials and methods. Optimal nanoencapsulation conditions were evaluated using a 2 5-1 fractional factorial design to maximize nanoencapsulation efficiency (%EE) using multivariate regression analysis. Results. The model was adequate with R 2 = 0.998. The optimum conditions for nanoencapsulation were Ch (0.28%), TPP (0.29%), Ch/TPP (5/1), pH (4.9) and sonication time (4.79 min). Under these conditions, a %EE of 69.9 ±0.67%, a particle size between 72.3 nm and 460.7 nm, a polydispersity of 0.458, and a charged Z potential of +15.73 mV were determined. In addition, the results showed a good loading of DPPH radical cutting activity 24.21 mM TE and Trolox equivalent antioxidant capacity (TEAC) of 16.45 mM TE in the nanocapsules, which allowed the antioxidant activity of polyphenols to be maintained. Conclusions. The 2 5-1 fractional factorial design was successfully applied to optimize the individual and interactive effects of the variables during the gelation nanoencapsulation process of artichoke waste polyphenols. Experimental and predicted values showed closely related values. Finally, the nanocapsules obtained with the highest %EE were characterized by particle size, Z-potential and polydispersity index (PDI) and showed good DPPH radical scavenging antioxidant activity loading and Trolox equivalent antioxidant capacity (TEAC).

The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.

This work aimed to optimize the radiation amplitude (%), the ethanol concentration (%), and the extraction time (min) to achieve a high content of polyphenolic compounds. The Box-Wilson design optimized the extraction by applying the face-centered compound and the total phenolic compounds as response variables. As a result, an adequate quadratic model was obtained that was adequate, with R2 = 0.989. The optimal conditions were radiation amplitude of 95%, an ethanol concentration of 55%, and an extraction time of 9 min. The optimized coffee residue extract (Coffea Arabica L.) showed a total phenolic compound of 41.16 (± 0.020) mg GAE (gallic acid equivalent)/g, 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH) antioxidant activity of 57.02 (± 0.040) mmol Trolox equivalent (TE), and Trolox equivalent antioxidant capacity (TEAC) antioxidant capacity of 46.86 (±0.020) mmol Trolox equivalent. It was concluded that the methodology applied makes it possible to find models closely related to the expected values indicating their suitability.

La presente investigación, tiene como objetivo sustituir el nitrito de sodio por el extracto antociánico atomizado de los pétalos anaranjados de flores de mastuerzo (Tropaeolum majus L.) en salchichas tipo Frankfurt. El estudio se encuentra dentro del tipo de investigación aplicada y nivel experimental, para lo cual se realizó la extracción del pigmento antocianico del mastuerzo encapsulándose con maltodextrina (10 DE) a 9 % y secada por atomización en un mini spray dryer B-290 a 110 °C dando 1100,43 mg pelargonidina-3-glu/100g de antocianinas y 1519,84 μmol Trolox/g de capacidad antioxidante. El nitrito de sodio se sustituyó por el atomizado de antocianinas en la formulación de salchichas tipo Frankfurt en proporciones de 50 %, 75 % y 100 %. Después del escaldado de las salchichas se evidenció la presencia de antocianinas entre 0,09 a 0,55 mg/100 g de antocianinas y 9,25 a 20,30 μmol/g de capacidad antioxidante entre las diferentes sustituciones (p<0,05). También, se encontró que la formulación que presentó los mejores atributos en color (L*=63,31; a*=5,99, b*=13,45 y Rango 58,81) y sabor (Rango 57) fue la sustitución al 50%; no se evidenció diferencia estadística (p>0,05) con respecto al olor y textura, las salchichas, en las diferentes sustituciones, se encuentran dentro de los límites permitidos para la carga microbiana establecidos en la NTS-N° 071.