The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

Functional confectionery can be exploited as a vehicle for the protection of phenolic compounds (PCs) and for enhancing absorption during the gastrointestinal (GI) process. In this study, a confection containing 20% of mango bagasse (MB), gelatin and pectin was formulated. The PC profile, antioxidant capacity, in vitro bioaccessibility and apparent permeability (Papp) during mouth–stomach–intestine digestion (15, 30, 60, 120 min) and in vitro colonic fermentation (6, 12, 24 h) were evaluated for MB and the mango bagasse confection (MBC). HPLC-DAD analysis showed that mangiferin (830.69 μg g⁻¹) was the most abundant compound in MBC. Total PCs (4.14 mg g⁻¹), quercetin (244.83 μg g⁻¹), and gallic acid (GA) (285.43 μg g⁻¹) were highly bioaccessible mainly at the intestine at 60–120 min of digestion. GA was the most bioaccessible compound. Total flavonoids (TFs) and condensed tannins (CTs) had the maximum bioaccessibility in the mouth and stomach, respectively. For the permeability studies, PCs showed efflux rather than uptake in the intestine. Those compounds that exhibited intestinal absorption were mangiferin > GA > total PCs > TFs, whereas quercetin and CT absorption was negligible. The antioxidant capacity remained unchanged along the GI, mangiferin and quercetin being the most likely compounds to exert this activity. Overall results indicate that MBC has higher bioaccessibility, absorption and antioxidant capacity than MB, suggesting an effective protective role of gelatin and pectin, giving insight into the potential of MBC as a functional food.

Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.