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Revista Colombiana de Investigaciones Agroindustriales
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This is an Open Access Journal

Open Access journal
ISSN (Print) 2422-0582 - ISSN (Online) 2422-4456
Published by Centro Nacional de Asistencia Técnica a la Industria - ASTIN

[2 journals]

Pickering emulsions as encapsulation means of bioactive compounds: review
- Authors: Beatriz Guevara-Guerrero, Carlos Andrés Beltrán, Juan Carlos Montero-Montero, Magda Piedad Valdés-Restrepo
  Pages: 1 - 12
  Abstract: Identify the different technical aspects of Pickering emulsions, the importance and application of this technique in the food industry is the main objective of this bibliographic review., depending on the mechanical, physicochemical and stability properties that support food products. A variety of academic databases were used in this review such as Science Direct, Google Scholar, Scielo, Scopus, Elibro, amongst others. As a selection criterion, scientific articles, books, reviews and all the academic material related to the subject which were published since the year 2000 to the current year were taken into account. According to the sources consulted, it was found that this type of emulsion has great potential to be used in the production of dairy products, beverages, condiments and other areas of the food industry. In addition, there is a growing demand for products with biologically active food components in which those emulsions can be applied as encapsulating agents to help to preserving these components, which can bring nutritional and health benefits to consumers. However, further investigation of Pickering emulsions is still required to assess the delivery mechanism, release of bioactives and also compatibility with other components of real food systems.
  PubDate: 2022-11-30
  DOI: 10.23850/24220582.5005
  Issue No: Vol. 10, No. 1 (2022)
Critical humidity, glass transition, and chromatic properties of hard
candies enriched with eucalyptus essential oil and Hibiscus sabdariffa L.
tincture
- Authors: Guillermo Salamanca-Grosso, José Libardo Tapiero-Cuellar
  Pages: 13 - 25
  Abstract: The aim of this work was focused on the development of colored hard candies using crystallized sucrose, glucose and citric acid, adding strawberry, cherry and grape flavors that were incorporated at three different levels. Extracts of Hibiscus sabdariffa L. (Malvaceae: Hybiscus) were used as natural colorants and essential oil of Eucalyptus sp (Myrtaceae: Eucalyptus), keeping the moisture content at 13,6 g/100 g and the sugars at 41,5 g/100 g with a citric acid level of 0,80 g/100 g. Flavorings were incorporated at three different levels (0,1; 0,2 and 0,3) and natural coloring of H. sabdariffa (0,8; 1,6 and 2,5) g/100 g and eucalyptus essential oil at 300 mg/kg. In the evaluation of the resulting formulations, the parameters of moisture and sorption isotherm at 15, 25 and 35 ºC were considered, which in turn were projected through the Gordon and Taylor model, which in the end was shown to be a linear relationship. The relationships between critical humidity, glass transition temperature and water activity and the chromaticity parameters (CIELab) as a function of the added components are evaluated in general.
  PubDate: 2022-12-02
  DOI: 10.23850/24220582.5212
  Issue No: Vol. 10, No. 1 (2022)
Use of propolis and ε-polylysine as preservative agents in beaten
yogurt
- Authors: Nieve Esther Lectong-Cusme, Isaac Leonel López-Pinargote, Vicky Yuliana Parrales-Mendoza, Neiva Marcela Quiñonez-Becerraa, Beatriz María Bravo-Zamora, Arnaldo Narcizo Cevallos-Mendoza
  Pages: 26 - 40
  Abstract: This work studied alternatives to replace conventional preservatives used in the food industry. The objective of this research was to evaluate the effect of the mixture of propolis and ε-polylysine, through statistical analysis, to identify variations in yogurt stability, microbial development, changes in physicochemical properties, shelf life, sensory acceptability and determine the better concentrations of preservatives. Five treatments (T1: 5 mg ε-polylysine – 1 mL Propóleo, T2: 10 mg de ε-polylysine – 0,9 mL de propóleo, T3: 15 mg de ε-polylysine – 0,8 mL de propóleo, T4: 20 mg de ε-polylysine – 0,7 mL de propóleo, y T5: 25 mg de ε-polylysine – 0,6 mL de propóleo) were carried out with a mixture of propolis and ε-polylysine in a completely randomized design with 3 replications. The properties of the preservative in the mixture were analyzed in terms of pH, acidity, count of Staphylococcus aureus, Escherichia coli, molds and yeasts in yogurt stored for 30 days at 4 °C. Significant reduction in pH due to preservatives was observed: T4 - T5 values (4,69; 4,63) higher than T3 - T1 - T2 values (4,39; 4,24; 4,39) are considered more suitable for international standards. In the samples analyzed there was no evidence of the presence of S. aureus, and E. coli. The stability of the product was calculated using the amount of molds and yeasts as an indicator according to the Labuza equation. The sensory analysis was carried out with 75 participants without training, which indicated that the treatment T2 and T3 have the highest overall acceptability.
  PubDate: 2022-12-15
  DOI: 10.23850/24220582.4980
  Issue No: Vol. 10, No. 1 (2022)
Effect of muyuyo gum (cordia lutea) as a stabilizing agent and on the
shelf life of orange nectar (citrus x sinensis)
- Authors: Alex Alberto Dueñas-Rivadeneira, Plinio Abelardo Vargas-Zambrano, Jaime Fabián Vera-Changb, Luis Humberto Vásquez-Cortez, Wilfrido Xavier Viteri-Andrade, Jorge Ignacio García-Mejía, Kerly Estefanía Alvarado-Vásquez, Alexandra Andreina Meza-Cool
  Pages: 41 - 51
  Abstract: Muyuyo gum represents a good opportunity to replace chemical synthesis stabilizers that are widely used and bring future consequences. Therefore, the main objective of the research was to evaluate the effect of muyuyo gum (Cordia lutea) as a stabilizing agent and on the shelf life of orange nectar (Citrus X sinensis). A completely randomized experimental design of four treatments with three repeats consisting of three concentrations plus a control (T0 – 0 % T1 – 2 %, T2 – 4 % and T3 - 6%) was applied. In each of the formulations elaborated, a sensory evaluation was carried out. The variables evaluated were sweetness, acidity and general appearance, for which a hedonic scale was used. The data were processed in the statistical program InfoStat, applying the non-parametric statistics and Kruskall Wallis test at 0,05 % significance, in the turbidity test a value of 1506,66 NTU (Nephelometric Turbidity Unit) was obtained, in treatment 1 and in treatment 2 1085,33 NTU, in the results of the physical-chemical analysis the following results were obtained; a pH of 3,37, 12.65 °Brix and a titratable acidity of 0,39. The microbiological behavior was evaluated in which T2 is the one that was given as adequate within the NTE 2 337:2008 standard. It was established that the variables Sweetness, Acidity and General Appearance were within the allowed range. It is necessary to consider that T2 (4 % muyuyo) in general is the treatment that behaves best compared to T0 (control). In what corresponds to the viscosity analysis, a range of 5,23 Pa.s was obtained which is within the established range. Therefore, it is established that muyuyo gum has stabilizing and nutritional properties which make it a promising natural food input.
  PubDate: 2022-12-20
  DOI: 10.23850/24220582.4981
  Issue No: Vol. 10, No. 1 (2022)