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Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

The use of edible films for covering food matrices has been of great importance due to they protect and extend the shelf life of different foods. The aim of this paper was to determinate the rheological changes caused by microcapsules incorporation on edible films made from carrageenan. All rheological measurements were carried out in the viscoelastic zone, which was determined using the Kelvin-Voigt model. Both films (with and without microcapsules) presented predominantly elastic characteristics (G′ > G″). The microcapsules addition decreased the recovery values as a result of a film-degradation structure. The relaxation time ranged between 9.245 x 10-3 to 9.427 x 10-3 s and the instantaneous compliance (J0) values were 88.51 times higher than the retarded compliance (J1) values in the studied films indicating the loss of elasticity of the films due to microcapsules incorporation.

The development of functional foods is essential to meet food needs and prevent some health problems of the population. The objective of this work was to standardise the process of making a tree tomato jam (Solanum betaceum) with functional properties. The jam was added with Aloe vera (Aloe Barbadensis Miller), stevia (Stevia rebaudiana) as a sweetener and Lactobacillus bulgaricus as a probiotic. Experimental design of 15 treatments was generated, according to the Box-Behnken design for three factors. These treatments were subjected to sensory analysis establishing the general acceptability of a panel of trained tasters. The computer program "Minitab Statistical Software" version 15 for Windows was used, obtaining the treatment with maximum acceptability. The best treatment had 50% pulp, 0.21% stevia, 0.18% pectin, 0.05% benzoate, 1.06% citric acid and 21.6% sucrose with a pH of 4.27 and 41.43 °Brix. This treatment was characterised physicochemically and microbiologically.