The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf. as a drying aid on the bromatological characteristics and yield of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp encapsulant (0.4, 0.8, 1.2, 1.6, and 2.0% (w / w)) and maltodextrin DE 10 (1.2%, w / w) were evaluated as encapsulant agents. The highest yield (46.76%) was obtained with 1.2% of grapefruit encapsulant. Water activity and ash content were inversely proportional to the added encapsulant concentration. The highest moisture value was obtained with 0.4% and the highest soluble solids with 2.0%. For all treatments, the pH level did not change, except at 0.4% (it was lower). The concentrations of the encapsulants significantly affected the evaluated characteristics, except for the proteins.

The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf as a drying aid, on morphology, particle size and glass transition temperature of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp (0.4%, 0.8%, 1.2%, 1.6% and 2.0% (w/w)) and maltodextrin DE 10 (1.2%, w/w) were evaluated as encapsulant agents. The obtained data were evaluated by one‐way ANOVA using Statistix version 8.0. For the means separation, the Tukey's test was applied with a 95% reliability. The morphology of the particles was described. According to the results, by applying different levels of coating agent in lemon juices, powder particles with different sizes (from 3.07 to 6.20 μm) and shapes (spherical, irregular and shrunken or reduced) are obtained; however, their glass transition temperature is not modified, finding values between 37.43 and 38.64°C.

Garlic is a widely consumed plant species around the world. In the Dominican Republic there is high genetic diversity in the white and purple garlic varieties cultivated in Constanza, La Vega, with more than twenty genotypes having been cultivated; however, some have disappeared, or their production has been discontinued due to poor adaptability, productivity, or convenience, mainly due to the lack of chemical characterization. In this research, the total fat content and bioactive compounds of the prevailing and cultivated genotypes were analyzed: Taiwan 1, Taiwan 2, Taiwan 3, Taiwan 3A, Taiwan 05, Cuban Morado, Cuban Morado #3, Morado Rosello, Morado Rosello #1, Morado Niño, IDIAF 1, IDIAF SEA 14 and Ramón Collado. A completely randomized design was used, and an ANOVA and Tukey's test were applied at 95% confidence. The results were: total fat (0.08 to 0.38 % dry basis), allicin (167.92 to 2,335.55 mg/kg), antioxidant activity (23.83 to 98.83 μmolTE/100g), total phenolic content (89.70 to 136.85 mgGAE/100g), tannins (293.33 to 535.76 mg TAE/kg) and flavonoids (23.78 to 61.62 μgEqRutin/g). Total fat and bioactive compounds fluctuated between genotypes, highlighting the difference in chemical composition according to their genetic variation. El ajo es una especie vegetal muy consumida alrededor del mundo. En República Dominicana existe alta diversidad genética en las variedades de ajo blanco y morado cultivadas en Constanza, La Vega, habiendo sido cultivados más de veinte genotipos; sin embargo, algunos han desaparecido o su producción ha sido descontinuada debido a poca adaptabilidad, productividad o conveniencia, principalmente por la ausencia de caracterización a nivel químico. En esta investigación se analizó el contenido de grasa total y compuestos bioactivos de los genotipos que prevalecen y se cultivan: Taiwán 1, Taiwán 2, Taiwán 3, Taiwán 3A, Taiwán 05, Morado cubano, Morado cubano #3, Morado Rosello, Morado Rosello #1, Morado Niño, IDIAF 1, IDIAF SEA 14 y Ramón Collado. Se empleó un diseño completamente al azar y se aplicó un ANOVA y la prueba de Tukey al 95% de confianza. Los resultados fueron: grasa total (0,08 a 0,38 % base seca), alicina (167,92 a 2.335,55 mg/Kg), actividad antioxidante (23,83 a 98,83 μmolTE/100g), contenido fenólico total (89,70 a 136,85 mgGAE/100g), taninos (293,33 a 535,76 mg TAE/Kg) y flavonoides (23,78 a 61,62 μgEqRutin/g). La grasa total y los compuestos bioactivos fluctúan entre los genotipos, remarcando la diferencia en la composición química según su variación genética.

La invasión por sargazo a las costas de República Dominicana es una de las principales amenazas que atentan contra el turismo. Una opción para enfrentar este problema es incentivar su uso y aprovecharlo, creando protocolos eficientes y repetitivos de la extracción de biopolímeros eficaces en la agricultura, industria de alimentos, cosmética y farmacéutica, permitiendo reducir las importaciones de estos productos y constituyendo una alternativa para mitigar el impacto ambiental que causa esta alga. En esta investigación se estudió el efecto de cuatro formulaciones y tres temperaturas de producción sobre propiedades físicas, sensoriales, porcentaje de cenizas, facilidad de moldeo y de degradación de bioplásticos elaborados de sargazo deshidratado. Los datos fueron sometidos a análisis de varianza y las medias separadas empleando la prueba de Tukey con una confiabilidad de 95%, mediante el programa Statistix 8.0. Según los resultados, la formulación afecta las propiedades físicas y de degradación evaluadas a los bioplásticos y las temperaturas de proceso afectan las propiedades físicas y de degradación, a excepción del índice de absorción de agua y la degradación al ambiente. Los bioplásticos a base de sargazo presentaron un olor fuerte característico de esta macroalga, independientemente de la cantidad adicionada y de la temperatura de proceso.

The optimization of agro-industrial products represents a key strategy to enhance their technological quality, stability, and market acceptance. The aim of this study was to evaluate the effect of different proportions of Allium ampeloprasum (elephant garlic, E) and Allium sativum genotypes Roselló 1 (R) and Taiwan 5 (T) on the nutritional, physicochemical, functional, rheological, and sensory properties of garlic paste formulations. Binary mixtures were prepared at E:A. sativum ratios of 25:75, 50:50, and 75:25 for each genotype, together with pastes containing 100% of each garlic material, resulting in nine formulations. The results showed that mixture proportion and A. sativum genotype influenced several product attributes. Among the mixtures, E₂₅T₇₅ showed the highest protein content (4.37%), whereas E₅₀T₅₀ exhibited the highest antioxidant capacity (41.71 ± 0.94 µmol TE 100 g⁻¹). Syneresis was significantly affected by formulation, storage time, and their interaction (p < 0.001), demonstrating formulation-specific changes during the 21-day storage period. Quadratic Scheffé mixture modeling showed a significant positive deviation from additivity for antioxidant capacity in the E + T system (β₁₂ = 19.0, p = 0.019), whereas the E + R system was consistent with additive behavior (β₁₂ = −10.2, p = 0.455). In the sensory analysis, the first two principal components explained 83.5% of the total variability, with Dim1 (49.4%) associated mainly with color and texture and Dim2 (34.1%) with flavor and aroma. Among the mixtures, E₇₅T₂₅ showed the highest mean aroma score (3.57), whereas E₇₅R₂₅ and E₂₅T₇₅ showed the highest mean flavor scores (3.45 and 3.48, respectively). Overall, sensory responses varied according to both mixture proportion and A. sativum genotype, with no single formulation maximizing all evaluated attributes. These findings demonstrate that combining A. ampeloprasum with different A. sativum genotypes generates formulation-specific technological, functional, and sensory responses.

Characterization is one of the main factors to be considered for the use of any raw material to be industrialized and commercialized, and its quality depends on its origin. The objective of this research was to evaluate the fruit characteristics of promising avocado genotypes in the Dominican Republic, for which two studies were carried out. The first study evaluated the effect of genotype (Popenoe, Criollo, and Hass) and the second evaluated the effect of production area (north, central, and southeast Dominican Republic) on proximal (moisture, protein, lipid, and ash content) and physicochemical (titratable acidity, pH, water activity (aw), and soluble solids) characteristics of avocado pulp. Completely randomized designs with four replicates per study factor were performed. An analysis of variance was carried out, and Tukey's test was applied with a reliability of 95 %. The results show that fat, protein, and pH can vary according to genotype. Criollo avocados had lower fat content (6.40 %) and their protein percentage was statistically similar (p<0.05) to Hass and higher than Popenoe. The pH ranged from 5.96 (Criollo) to 6.98 (Hass). Production areas can influence the protein content, titratable acidity, and water activity (aw) in avocados. Those with the highest protein content are produced in the southeast, while those with the lowest acidity and highest water activity (aw) are produced in the central zone. These results corroborate the need to characterize genotypes and the origin of raw materials for industrialization and commercialization.