Acidic Organic Compounds in Beverage, Food, and Feed Production

Quitmann, Hendrich; Fan, Rong; Czermak, Peter

doi:10.1007/10_2013_262

Cited by 51 publications

(43 citation statements)

References 172 publications

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“…Algunos ácidos orgánicos como es el ácido cítrico, han sido ampliamente incorporados en la industria alimentaria, debido a que se desempeña como regulador de acidez, provee firmeza, realza el sabor, actúa como conservador y antioxidantes, además de que brinda estabilidad a lípidos y antioxidantes primarios como ácidos fenólicos (ácido gálico y ferúlico) y son capaces de inactivar a iones metálicos que actúan como prooxidantes, tal es el caso del hierro y cobre mediante la formación de quelatos (Quitmann et al, 2014).…”

Section: Composición Proximal Fisicoquímicaunclassified

Propiedades fisicoquímicas de frutos silvestres de Rubus con potencial nutracéutico y alimenticio

Ochoa

Sánchez²,

Val

et al. 2019

Remexca

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Las especies del género Rubus, comúnmente son explotados para su consumo en fresco, gastronomía regional y herbolaria tradicional, dichos beneficios son atribuidos a la presencia y acción de sus metabolitos polifenólicos como los flavonoides y antocianinas, que son conocidos por su actividad antidiabética, anticancerígena, etc. En México se reportan alrededor de 15 especies silvestres del género Rubus. No obstante, el crecimiento poblacional ha invadido su territorio, comprometiendo su desarrollo. Por lo anterior y con el fin de rescatar e incorporar en programas de mejoramiento genético los materiales silvestres, el objetivo del presente trabajo fue evaluar la composición fisicoquímica y actividad antioxidante en frutos de tres especies silvestres (Rubus adenotrichus, Rubus pringlei y Rubus glaucus Beth), comparados contra una variedad comercial (Tupy). Se colectaron frutos en el estado de Michoacán y se evaluaron parámetros fisicoquímicos, polifenoles, flavonoides, antocianinas y capacidad antioxidante (CA) en extractos etanólicos. En los resultados, la longitud del fruto vario de 1.7-2.23 cm y el peso unitario de 1.1-3.1 g, la relación de sólidos solubles totales y acidez titulable de 8.32-14.76. Los polifenoles totales reportaron datos de 285.06-592.61 mg EAG/100 g PF, flavonoides totales de 93.13-36.4 mg EQ/100 g PF y antocianinas de 18.43-4.32 mg L-1. La CPA de 65.7-25.15 μM ET/g PF. Este estudio demostró que las especies silvestres cumplen con características fisicoquímicas y nutracéuticas para ser incorporadas en programas de fitomejoramiento o la industria farmacéutica.

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Section: Composición Proximal Fisicoquímicaunclassified

Propiedades fisicoquímicas de frutos silvestres de Rubus con potencial nutracéutico y alimenticio

Ochoa

Sánchez²,

Val

et al. 2019

Remexca

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“…Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants (Quitmann et. al., 2014).…”

Section: An Integrated Chemical and Technological Approach For Assessmentioning

confidence: 99%

An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

Lidon¹,

Daccak

Silva³

et al. 2019

Emir J Food Agric

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The current trend of large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food additives. Accordingly, costs can be minimized, whereas the quality and the shelf-life of the final product might increase, but a full characterization of the flours that must be used and the selection of the food additives to be incorporated into the dough is required. In this context, three Portuguese wheat flour varieties were evaluated (FariRamos, Nacional and AJMiranda), as well as two types of food additives with the aim to increase bread shelf-life. In these flours, the levels of K, S, P, Ca and Cl prevailed, but the moisture and ash contents of FariRamos were the highest and lowest, respectively. The colour of all flours was generally within the desired standard values. Nacional flour contained a higher fat content, but all the flours showed a higher relative abundance of linoleic acid (C18:2), followed by palmitic acid (C16:0) and oleic acid (C18:1). AJMiranda flour revealed a higher content of wet gluten and protein, but the SDS sedimentation index showed a higher value in the FariRamos flour. The fall index, which directly monitors the activity of the α-amylase enzyme, showed a lower value in AJMiranda and Nacional. Through farinograph and alveographyc analysis it was found that FariRamos has a tenacious gluten, but AJMiranda and Nacional had a balanced gluten, yet all of them can be classified as medium flours. Bread making with a mix of FariRamos, AJMiranda and Nacional flours and incorporating preservative food additives revealed the highest shelf-life (11-days) with methyl p-hydroxybenzoate [0.05 %] and benzoic acid [0.1 %], but the colour of the breads showed a relationship of intensity of white colour that depended on the additive used. At the end of the shelf-life, molds of the Eurotium, Trichoderma and Cladosporium genera developed in the bread. It was concluded that the chemical and technological approach applied in the characterization of the flour varieties, can be directly used to define the quality and shelf-life in the bakery industry, allowing the establishment of minimum commercialization prices.

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“…The demand for LA has increased rapidly due to the production of the biodegradable polymer polylactic acid (PLA), which can be used as a sustainable alternative to petroleum-derived plastics [15,16,17,18,19]. However, the competitiveness of PLA is restricted by the high cost of LA as a raw material.…”

Section: Introductionmentioning

confidence: 99%

Anaerobic Membrane Bioreactor for Continuous Lactic Acid Fermentation

2017

Self Cite

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Membrane bioreactor systems can enhance anaerobic lactic acid fermentation by reducing product inhibition, thus increasing productivity. In batch fermentations, the bioconversion of glucose is strongly inhibited in the presence of more than 100 g·L−1 lactic acid and is only possible when the product is simultaneously removed, which can be achieved by ceramic membrane filtration. The crossflow velocity is a more important determinant of flux than the transmembrane pressure. Therefore, to stabilize the performance of the membrane bioreactor system during continuous fermentation, the crossflow velocity was controlled by varying the biomass concentration, which was monitored in real-time using an optical sensor. Continuous fermentation under these conditions, thus, achieved a stable productivity of ~8 g·L−1·h−1 and the concentration of lactic acid was maintained at ~40 g·L−1 at a dilution rate of 0.2 h−1. No residual sugar was detected in the steady state with a feed concentration of 50 g·L−1.

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Acidic Organic Compounds in Beverage, Food, and Feed Production

Cited by 51 publications

References 172 publications

Propiedades fisicoquímicas de frutos silvestres de Rubus con potencial nutracéutico y alimenticio

Propiedades fisicoquímicas de frutos silvestres de Rubus con potencial nutracéutico y alimenticio

An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

Anaerobic Membrane Bioreactor for Continuous Lactic Acid Fermentation

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