The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its important nutrient content. The objective of this study was to evaluate the effect of an alginate-calcium sulfate-tripolyphosphate (PPTS) gelling system on the physicochemical and sensory characteristics of restructured sweet potato products. Fifteen formulations with varied concentrations of alginate, calcium sulfate, and PPTS were elaborated and subjected to a ordered-preference test. The physicochemical composition and color parameters of the preferred samples were determined, and the consumer acceptance, intention to purchase, and acceptability index (AI) were assessed. The preferred formulations (p ≤ 0.05) were F1, F6, F10, F11, and F14, and the gel formation was efficient at retaining water and preventing the restructured products from absorbing fat during frying. The restructured products with the highest water retention and lowest fat absorption were F11 (46.75%), F10 (44.53%), and F14 (43.29%). In the acceptance test, no differences (p ≥ 0.05) were found in the attributes softness, crunchiness, and sweet potato flavor. Formulations F6 and F14 obtained the highest acceptability index (AI), equal to or higher than 70%, indicating that they could represent viable alternatives for the industrial transformation of sweet potato for its possible commercialization.

The enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple’s enzymatic browning. Cellulosic films were incorporated with cysteine and sulphite and used to cover apples divided in halves. Browning inhibition was measured by polyphenoloxidase activity and colour analysis (CIE Lab colour system). Low concentration of sulphite (1%) showed efficient browning inhibition and higher concentration of cysteine (15%) was necessary to reach the same results. Treatments containing cysteine and sulphite resulted in brighter apples and less browning compared with control. The quantity of sulphite released to apples was lower than the limit allowed by legislation, decreasing, in this way, the levels of additives ingested by the consumer. In this study, the effectiveness of active packaging in providing product conservation was confirmed by the inhibition of browning in apples.O escurecimento enzimático é um dos fatores mais limitantes da vida de prateleira de frutas e vegetais. O objetivo desse estudo foi avaliar o efeito do uso de embalagem ativa incorporada com agentes antioxidantes na inibição do escurecimento enzimático de maçãs. Os filmes foram produzidos a base de polímero celulósico e incorporados com sulfito e cisteína para recobrimento de maçãs divididas ao meio. Foi avaliada a inibição do escurecimento através da atividade da polifenoloxidase e pela análise de cor (sistema CIE Lab). Baixas concentrações de sulfito (1%) mostraram-se eficientes na inibição do escurecimento das maçãs e altas concentrações de cisteína (15%) foram necessárias para a obtenção do mesmo resultado. Os tratamentos tanto com sulfito quanto com cisteína, comparados com os tratamentos controle, proporcionaram maior brilho às maçãs e menor escurecimento. O teor de sulfito liberado para a maçã foi menor que o permitido pela legislação, diminuindo assim, os níveis de aditivos que serão ingeridos pelo consumidor. Comprovou-se a eficiência das embalagens ativas que proporcionaram conservação do produto, inibindo o desenvolvimento de escurecimento

In Cordoba, Monteria, Colombia, poverty reaches 67.8% of the population, with a generalized food under consumption in the region, and it is estimated that on average, the daily calorie intake is lower than an 18.7%, so, it is necessary to know the qualitative characteristics and the anti-nutritional factors of regional raw materials. The objective of this study was to nutritionally characterize 43 genotypes of cowpea beans and to quantify the phytic acid of the best cultivars based on the study of organic phosphorus content on the samples, assuming that one molecule of this acid contains six molecules of phosphorus, in relation to the protein content and minerals. The genotypes that were used came from Córdoba’s University Genetic Improvement Program; the investigation was developed between 2012 to 2014. The Criollo Córdoba bean sample, which was used as a control, had the highest value in phytic acid content of (12.267 ± 2.15 mg/g) and the cultivar L042 had the lowest phytic acid content (9.630 ± 1.725 mg/g). ), which indicates an improvement in the bioavailability of minerals. The protein content had a range between 22.05% ± 0.82 to 26.90% ± 1.76, and the lines L047, L042, L026, L029, L019 and L002 showed a higher content. The iron amount varied between 59.54% ± 24 and 77-177.90% ± 122.20, excelling in the cultivars L042, L020, L001, L005, L057 and L047, which exceeded the control sample. The tested genotypes showed significant differences (p≤0.05) in phosphorus content and values ranged from 4.64 ± 0.43 to 5.69% ± 0.38%; no cultivar surpassed the control sample. In zinc content, cultivars showed no significant differences (p≥0.05), and ranged between 43.46% ± 4.75 and 10.81 ± 53.38%. L042 cultivar was the best in nutritional and lower phytic acid content as antinutritional substance required to replace the currently consumed varieties of cowpea beans.

Yam starch accounts for 70–80% of its dry matter, and its physicochemical and technofunctional properties are crucial for its use in the food industry (gelling agent, thickener, and stabilizer). The objective of this study focuses on the physicochemical, pasting and thermal properties of starch extracted from the yam varieties Dioscorea cayenensis, Dioscorea alata, and Dioscorea rotundata. The proximal composition, amylose and amylopectin content, as well as their functional properties (absorption index, solubility, swelling, thermal and pasting behavior, morphology, and color) were analyzed. The results showed that the starch extraction yield varied between varieties, being highest in D. cayenensis with 14.14%. D. alata had the highest starch (82.24%) and amylose (34.69%) content, which gives it greater gel firmness and retrogradation potential, as well as the best techno-functional properties water absorption index (2.46 g/g), water solubility index (1.1%), and swelling power (2.54 g/g). D. cayenensis stands out for its high amylopectin content (69.62%) and brightness (96.89), reflecting greater starch whiteness. D. rotundata has an intermediate balance between amylose and amylopectin, which makes it versatile. The proximal composition and techno-functional properties of yam starch position it as a promising raw material for the food industry, especially in the manufacture of thickeners, gelling agents, and in bakery products, pasta and noodles.

El presente trabajo es una revisión sobre componentes tóxicos de la yuca y medidas adoptadas en el procesamiento para reducción de éstos a concentraciones seguras para el consumidor. La yuca (Manihot esculenta Crantz) se cons t i tuye en al imento bás ico de mi l lones de per sonas en todo el mundo, principalmente en países en vía de desarrollo. Una de las características de la planta es la presencia del glucósido Linamarina, con alto poder de hidrólisis liberando cianuro (CN–), lo que permite clasificar en los diferentes cultivos en grupos mansa (concentraciones menores que 100 mg HCN Kg–1) y brava (concentraciones mayores que 100 mg HCN Kg–1). Aunque este glucósido sea removido en su mayor parte durante el procesamiento de raíces, debido al uso de condiciones inadecuadas de proceso, sobretodo de variedades bravas; el puede estar presente, en formas intacta o derivada (CN), en productos derivados de la planta en concentraciones impropias para el consumo, poniendo en riesgo la salud del consumidor. En Brasil, la yuca es materia prima de innúmeros derivados: harinas de mesa, fécula, polvillos, beiju, tapioca, carimã o masa puba, hojas o harinas de hojas y tucupi. Una análisis de los flujogramas generales de proceso de tucupi, harina, polvillos y fécula permite concluir que etapas como fermentación y calentamiento a ebullición (en el caso del tucupi), desmembramiento, prensado y torrefacción (en caso de harinas), triturado, lavado, fermentación y secado (en caso de polvillo y fécula), son efectivas en la reducción o eliminación total del potencial toxicológico de variedades con altas concentraciones de cianógenos

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others.