Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing

Abstract

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)

Large amplitude oscillatory shear (LAOS) rheology of candelilla wax/canola oil oleogels

“…Hyun et al (2002) postulated that this behavior can be explained by the jamming of solid particles dispersed in the continuous phase, which do not align along the flow direction. Similar results were reported for semi-solid materials, like chili pastes where aggregation of particles was not discarded as a mechanism of rheological behavior (Medina-Torres et al, 2021). For strain values above about 1% the decay of the storage modulus was greater than that of the loss modulus with a crossover between the moduli occurring.…”

Rheological and structural properties of complex coacervates of Amaranthus hypochondriacus protein-citrus pectin

“…API-CP a/b flow curves showed two regions, one region at low shear rates (0.001 -0.0016 s −1 ) known as Newtonian region, the second region of shear-thinning occurred at intermediate shear rates (0.0016 -100 s −1 ) (Figure 3) (Medina-Torres et al, 2021). This flow behavior is typical of materials that have a structural viscosity by the formation or rearrangement of the network structure when shear is applied, exhibiting a shear-dependent behavior, this structure is recovered and reorganized when the material is at rest or in equilibrium conditions (Murillo-Martínez et al, 2011;Wee et al, 2014).…”

Modification of the nutraceutical characteristics of jalapeño chili peppers in response to hormones

“…In almost all cases, the hot air-drying process increased antioxidant activity. It has been reported that thermal treatment can release many antioxidant compounds in green pepper, and some other authors indicate that during thermal treatment, thermal chemical reactions occur that produce more potent radical-scavenging antioxidants (Makris and Rossiter, 200;Yamaguchi et al 2001;Vázquez-Cárdenas et al, 2015, Medina-Torres et al, 2021 that are different from the tested compounds. Apparently, capsaicinoids contribute greatly to the antioxidant activity of peppers; however, the ripening stage and drying method are determinant for the contribution level (Alvarez-Parrilla et al 2001;Rochín-Wong et al, 2013).…”