Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm⁻¹ indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

The objective of this work was to carry out a double chemical modification in rice starch: the first modification was acid hydrolysis optimization as a preparatory step for the second modification, which consisted of phosphating. For the optimization of the acid hydrolysis process, the independent variables hydrolysis time (h) and acid concentration (N) were evaluated. We obtained the estimated coefficients of the adjusted model and significance for the responses of viscosity profile (V_max), water solubility index (WSI), water absorption index (WAI), onset temperature (T_o), peak temperature (T_p) and ending temperature (T_e). The values predicted by the model for the hydrolysis optimization process were time 2 h and 1.2 N for HCI concentration. The starch obtained after the hydrolysis process was modified with sodium tripolyphosphate and characterized. Phosphate starches were obtained with degrees of substitution of 0.012 to 0.019 and showed good functional and physicochemical properties.

El presente estudio teórico es una revisión sistemática de investigaciones relacionadas con la encapsulación de compuestos bioactivos. La finalidad del estudio es mostrar la eficacia, los parámetros operativos y los productos resultantes con los diferentes métodos de encapsulación. La búsqueda de información se realizó en Scopus, Google Académico, y sitios de internet, usando las palabras clave en español/inglés: encapsulación, emulsión, extrusión, liofilización, secado por aspersión. Se resumieron los principales resultados de 103 artículos científicos, capítulos de libros y fichas técnicas publicados entre 2003 y 2022. La información de los últimos cinco años se seleccionó para los resultados, mientras que el resto de la información sirvió para resumir las características, fundamentos y análisis de los métodos de encapsulación. La información analizada mostró que los compuestos bioactivos (p. Ej., probióticos, compuestos fenólicos, ácidos grasos y aceites esenciales) pueden encapsularse con éxito, sin embargo, la protección dependerá del método de encapsulación, los materiales pared y las condiciones de operación.