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TABLE OF CONTENS Emerging Technologies

ET-2 Properties Edible Films of Chitosan: Influence of Ph Díaz Narváez GC, Pérez Cabrera LE, Hernández Lozano LC - Universidad Autónoma de Aguascalientes 39

ET-3 Osmotic Dehydration in Nopal (Ficus opuntia) Using Sucrose Calderón Campuzano J, Rodiles López JO, Manivel Chávez RA - UMSNH 40

ET-4 Mechatronic System to Produce Corn Masa Based in a Low Shear Stress Transport Process Morales Sanchéz E, Figueroa Cárdenas JDD, Reyes Vega MDLL, Gaytán Martínez M, Ruiz Torres M, Ortega Moody J - IPN 41

ET-5 Ultrafiltration Membrane Performance for the Separation of High DP Agave tequilana Fructans Ortiz Basurto RI, Ragazzo Sanchez JA, Pourcelly G, Doco T, Williams P, Dornier M, Belleville MP - Instituto Tecnológico de Tepic 42

ET-6 Quality of Pork Meat from Central Mexico Tepichin C, Mariezcurrena DM, Domínguez IA, Braña D - Universidad Autónoma del Estado de México 43

ET-7 Infrared Heating Used on the Barley Kernel and their Impact in the Malting Quality, Mechanical Properties and Starch. López PP, Figueroa JDC, Velez JJ - Universidad Autónoma de Querétaro 44

ET-8 Experimental Determination of Energy Lost by Friction by Three Sets of Accessories in a Pipe Line Flow (Pilot Plant) García SK, Mena DJ, Navarro MRD, Oscoy VMC, Sabino LA, Romero AV - FES-UNAM 45

ET-9 Modified Atmosphere Packaging of Pineapple: Effect on the Quality, Vitamin Content and Enzimatic Browning Ayón Reyna L, Lopez Angulo G, Vega Garcia M - Universidad Autónoma de Sinaloa 46

ET-10 Use of Hot Water Treatments and Dipping Agents to Maintain the Quality of Minimally Processed Apples López López M, Lopez Angulo G, Vega Garcia M - Universidad Autónoma de Sinaloa 47

ET-11 Bidimensional Dynamic Simulation of P-Chlorophenol Dechlorination in a Magnetically Stabilized Fluidized Bed Reactor Reyes JD, Pinto EJ, Martínez PMA, Cruz FCF - Instituto Tecnológico de Durango 48

ET-12 Concentration of Hydrosoluble Compounds in Apple Juice Clarified Using Hydrocyclones Suárez Martínez HO, Hernández Ochoa L, Ballinas Casarrubias ML, Ortega Rivas E - Universidad Autónoma de Chihuahua 49

ET-13 Comparison of Quality of Apple Juice Pasteurized by Thermal Methods and by Membrane Treatment Sagarnaga López J, Nevárez Moorillón GV, Ballinas Casarrubias ML, Ortega Rivas E - Universidad Autónoma de Chihuahua 50

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ET-14 Total Bacterial Counts of Milk Subjected to Multiple-Pass Ultrahigh Pressure Homogenization Ruiz Espinosa H, Amador Espejo G, Welti Chanes JS, Ruiz López II - Benemérita Universidad Autónoma de Puebla 51

ET-15 Cactus- Mucilage Edible Coating (Opuntia ficus indica var. Copena v1) for Preservation of Minimally Processed ‘Tupy’ Blackberry (Rubus fruticosus) López Grimaldo AM, Altamirano Romo SE, García Rosas MD, Pérez Péres MCI, Alvarado Barcenas E - Instituto Tecnológico de Roque 52

ET-16 Effect of Edible Coating Based on Aloe Vera – Glycerol Solution to Maintain Strawberries Sensorial Quality and Weight Loss Altamirano Romo SE, López Grimaldo AM, García Rosas MD, Pérez HA - Instituto Tecnológico de Roque 53

ET-18 Solubility Study of Phytosterols Recovered from Waste Residue of Rapeseed Oil Biodiesel Distillate Pérez Trejo M, Fauduet H, Bostyn S, Moscosa Santillán M - Universidad de San Luis Potosí 54

ET-19 Generation of a Substrate Sustainable Nutritionaly Based on Coir Fiber Dust for Greenhouse Broccoli (Brassica oleracea) Production Venegas GJ, Salazar RH, Angoa PMV, Mena VHG, Medellín NEJ - CIIDIR, IPN 55

ET-21 Lipoxygenase, Oxidation, Trypsin Inhibitor Activity and in Vitro Protein Digestibility of Soymilk Treated by Ultra High Pressure Homogenization Cruz Cansino NS, Sumaya Martínez MT, Alanís García E, Trujillo JA, Ferragut Pérez V - Universidad Autónoma del Estado de Hidalgo 56

ET-22 Obtention of the Optimal Rotation Speed for the Degradation of Phenol in a Rotative Disc Photocatalytic Reactor (RDFR) López Sánchez G, Cantú Lozano D, Montalvo Romero C - Instituto Tecnológico de Orizaba 57

ET-23 Study of the Properties as Acid - Base Indicator of Red Onion Extracts (Allium cepa) García Herrera T, Barragan Abrego A, Mendoza Rivera KG, Barroso Moreno LA, Andrade Montiel O, Aguirre Lezama R - ITESM 58

ET-24 Physicochemical Properties of Candelilla-Based Edible Films Ochoa Reyes E, Martínez Vázquez DG, De la Garza Toledo HO, Montañez Sáenz JC, Saucedo Pompa S, Aguilar CN - Universidad Autónoma de Coahuila 59

ET-26 Comparative Study of Convective Drying Methods and Microwave Sliced Tomato (Solanum lycopersicum L) Gonzálezpérez NE, Caro Corrales JJ, Zazueta Niebla JA, Gutiérrez Dorado R, López Ángulo G - Universidad Autónoma de Sinaloa 60

ET-27 Effect of Pasteurization Processing on the Functional Properties and Acemannan Contents of Juice with Pulp from Aloe Vera (Aloe barbadensis miller) González Laredo RF, Femenia MA, Rodríguez González VM, Rocha Guzmán NE, Gallegos Infante JA, Reynoso Camacho R, Candelas Cadillo MG - Instituto Tecnológico de Durango 61

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ET-28

Chemical, Thermal, and Structural Characteristics of Starch Acetate Rendón Villalobos R, García Hernández E, Pacheco Vargas G - CEPROBI, IPN 62

ET-30 Mechanical, Thermal and Optical Properties of an Active Packaging Incorporated with a Flavonoid and Assessment of Its Antioxidant Effect on Fish Oil Stability Castillo Montoya J, Graciano Verdugo AZ, Castillo Yáñez FJ, Ocaño Higuera VM, Plascencia Jatomea M, Otero León CB, Paz Salcido DF - Universidad de Sonora 63

ET-31 Synthesis and Structural Characterization of Iron-Doped Titanium Dioxide to Reduce/Eliminate Pathogens in the Food Industry Castillo Ledezma JH, López Malo VA, Rodríguez F, Bandala ER - UDLAP 64

ET-33 Synthesis of Ethyl Oleate in Hexane Using Lipases Produced by Solid-State Fermentation Martínez Ruiz JA, García Galindo HS, Saucedo Castañeda G, Favela Torres E - UAM 65

ET-34 Sensory Evaluation of Pinnaple (Ananas comosus) Which Were Produced Using Arbuscular Mycorrhizal Fungi as Biofertilizer Cessa Balmori DC, Hernández Ortiz ED, López Del Castillo Lozano M, Trejo Aguilar D, Verdalet Guzmán I, Silva Hernández ER - Universidad Veracruzana 66

ET-35 Effect of Triethyl Citrate and Yucca Schidigera Extract on the Functional Properties of Gelatin-Based Biodegradable Films Andreuccetti C, Carvalho RA, Grosso Carlos RF - UNICAMP 67

ET-36 Comparison Between the Functional Properties of Gelatin-Based Films, Starch and Yucca Schidigera Extract: Extrusion and Cast Techniques Andreuccetti C, Carvalho RA, Galicia García T, Gaytán Martínez M, Martínez Bustos F, Grosso Carlos RF - UNICAMP 68

ET-37 Effect of the Crosslinking with Transglutaminase or Glutaraldehyde on the Properties of Microparticles Obtained by Complex Coacervation Tello F, Andreuccetti C, Grosso Carlos RF - UNICAMP 69

ET-40 Pichia stipitis Glucose Metabolism At High Sugar Concentration in Solid-State and Submerged Fermentation Nuñez Reyes DE, Pedraza Segura L, Favela Torres E - UAM 70

ET-42 Utilization of Shrimp Waste as a Low-Cost Substrate for Protease Production by Bacillus Megaterium Satriyo TB, Solís Pereira S, Tamayo Cortez J, Escamilla Sánchez JB, Rivera Muñoz G - Instituto Tecnológico de Mérida 71

ET-43 Effects of Sonication Treatment on the Quality Aspects of Red Grapefruit Juice (Citrus paradisi) Chacón Garza LE, Montañez JC - Universidad Autónoma de Coahuila 72

ET-44 Application of Microwaves in Blackberry Mash to Improve the Anthocyanin Content in the Juice Herrera Sotero M, Rosa Cruz RJ, Salas Avilés P, Silva Hernández ER, Aquino Bolaños EN, Guzmán Gerónimo RI - Universidad Veracruzana 73

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ET-45 Effect of Two Antimicrobials in Yogurt Preservation Sánchez OI, Santos LEM, Zúñiga EA - Universidad Autónoma del Estado de Hidalgo 74

ET-46 Saccharifying Enzyme Production by Solid State Fermentation with Water Lily. Tovar Castro LMZ, Ramírez Coronel A, Favela Torres E - UAM 75

ET-47 Neutralization Treatments Influence on the Mechanical Properties of Active Films with Chitosan Matrix and Hydroxycinnamic Acid Derivates like Antimicrobials Agents Palacios Gordillo LG, Tejero Andrade JM, Mendoza García PG - Instituto Tecnológico de Veracruz 76

ET-48 Concentration of Sugar Cane Juice by Osmotic Evaporation: Effect of Operating Conditions Vargas Garcia A, Torrestiana Sanchez B, Aguilar Uscanga MG - Instituto Tecnológico de Veracruz 77

ET-49 Comparison of Chemical Composition Between Acid Silage Made with Fish Market Wastes and Ipomea Aquatica Flour for their Possible Use as Feed for Aquaculture Aguilera Morales ME, Carrillo Domínguez S, García Gómez MDJ - Universidad del Papaloapan 78

ET-50 Effect of the Oxygen on the Ethanol and Biomass Production with Saccharomyces cerevisisae ITV-01 Wild Type Yeast Fernández López CL, Molina Jouve C, Alfenore S, Torrestiana Sanchez B, Aguilar Uscanga MG - Instituto Tecnológico de Veracruz 79

ET-51 Effect of Microwave Treatment on Total Chlorophyll, Carotenoids Content, Antioxidant Capacity, and Colour of Chilaca Peppers (Capsicum annuum l.) Cortez Garcia RM, Ortiz Moreno A, Hernandez Ortega M, Dorantes Alvarez L - ENCB, IPN 80

ET-52 Ethanol Production by P. stipitis NRRL Y-7124 and S. cerevisiae ITV-01, Using Glucose/Xylose Mixtures Gutiérrez Rivera B, Waliszewski Kubiac K, Aguilar Uscanga MG - Instituto Tecnológico de Veracruz 81

ET-53 Hydroxycinnamic Acids Release Kinetic from a Chitosan Matrix Film Rivera Meza MA, Torrestiana Sánchez B, Tejero Andrade JM, Mendoza García PG - Instituto Tecnológico de Veracruz 82

ET-54 Development of an Atp Bioluminescence Assay to Test the Antifungal Effect of Biochemical Compounds Nava E, Iliná A, Vielma A, Martínez JL, Padrón G - Universidad Autónoma de Coahuila 83

ET-56 Batch Production of Fungi Lipase by Surface Adhesion Fermentation Cruz Aldaco K(, Iliná A, Aguilar CN(, Martínez Hernández JL( - Universidad Autónoma de Coahuila 84

ET-57 Development of a infant food product, based on maize and cheakpea by extrusion Mares Quiñones SDJ, Velasco González OH, Andrade Garcia M, Ramírez WB, Pajarito RA - IPN 85

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ET-58 Restructured Beef by Application of Bacterial Transglutaminase and Sodium Caseinate García RF, Lopez PJ, Melendez PR, Guadarrama Z, Rico PJ, Llorente BA - FES-UNAM 86

ET-59 Thermophilic and Mesophilic Bentonic Microorganisms from the Coral Reef System of Veracruz, Gulf of Mexico Rodríguez Gómez C, Oliart Ros RM, Okolodkov YB - Instituto Tecnológico de Veracruz 87

ET-60 Biotechnological Important Microorganisms from a Mexican Hot Spring "Los Baños" Veracruz. Pinzón Martínez DL, Oliart Ros RM, García Galindo HS, Valerio Alfaro G - Instituto Tecnológico de Veracruz 88

ET-61 Manufacturing of Oaxaca Cheese by Direct Acidification: Physicochemical and Sensorial Characteristics Colín Cruz MA, Portilla Mancilla ID, Alvarado López AN, Espinoza Herrera NA, Dublán García O - Universidad Autónoma del Estado de México 89

ET-62 Removing Dark Pigments in Wheat Bran Alvarado Díaz GA, Colín Cruz MA, Dublán García O - Universidad Autónoma del Estado de México 90

ET-63 Effect of High Pressure Processing on the Physicochemical and Sensory Properties of the Pomegranate Arils During Cold Storage Rios Romero E, Ochoa Martinez A, Tabilo Munizaga G, Vaerla Santos E, Reyes JE, Pérez Won M, Morales Castro J - Instituto Tecnológico de Durango 91

ET-64 Effect of Polyphenolic Extract from Acacia angustissima on the Antioxidant Properties of Sodium Alginate Films Guillén Román C, Miranda García M, Arredondo Olalde J, Guevara González R, Pérez Pérez C - Instituto Tecnológico de Celaya 92

Food Biotechnology

FB-1 Isolation and Characterizacion of a CDNA that Encodes to Polygalacturonase from Mamey (Pouteria sapota) Pérez MBE, Martínez AAL, Arenas OML, Cruz HA - UMA, IPN 93

FB-2 Use of Response Surface Methodology for Optimizing Culture Medium and Fermentation Process for the Biomass Production of Candida Famata in a Lab-Scale Fermenter Calderón Santoyo M, Aguirre Güitrón L, Luna Solano G, Neus T, Ragazzo Sánchez JA - Instituto Tecnológico de Tepic 94

FB-3 Culture Media Optimization for Production of the Biocontrol Agent Rhodotorula mucilaginosa 2 Using Response Surface Methodology Calderón Santoyo M, Hernández Pintado MR, Ortiz Basurto RI, Ragazzo Sánchez JA - Instituto Tecnológico de Tepic 95

FB-4 Response Characteristics of Glucose Biosensor Based on a Dispersed Biocomposite of Graphite-Epoxy-Platinum-Glucose Oxidase Montañez Soto JL, Ramos Ramírez EG, Salazar Montoya JA - CIIDIR, IPN 96

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FB-6 Determination of Physicochemical Properties of Maltodextrins from Freezing Point of their Solutions Medina García L, Montañez Soto JL, García Ruiz I, Venegas González J - CIIDIR, IPN 97

FB-7 Purification and Characterization of a Novel Thermostable Serine Protease Produced by Yarrowia lipolytica in Solid State Culture Hernández Martínez R, Sancho Solano AM, Prado Barragán LA - UAM 98

FB-8 Tolerance to Artificial Aging of Blue Maize Landraces Seeds Gutiérrez H GF, Durán H D, Domínguez G D, García R E, Arellano V JL - UPIBI, IPN 99

FB-9 Genomic Description of Blue Maize Landraces Gutiérrez H GF, Durán H D, Domínguez G D, García R E, Arellano V JL - UPIBI, IPN 100

FB-10 Aspergillus kawachii Produces Inulinase Activity in Submerged Cultures Using Semi-Synthetic Medium Rojas NL, Chesini M, Contreras Esquivel JC, Cavalitto SF - CONICET 101

FB-11 Variable Selection and Process Optimization for Extraction of Astaxanthin from Phaffia rhodozyma Villalobos Castillejos F, Cerezal Mezquita P, Barragán Huerta BE - IPN 102

FB-12 Analysis of the Expression of the Gene of Enzyme Polygalacturonasa of the Mamey Pérez MBE, Martínez AAL, Del Villar MAA, Cruz HA - UMA, IPN 103

FB-13 Nisin Production by Lactococcus Lactis UQ2 from Supplemented Sweet Whey Medium and Activity Evaluation After Spray Drying Piña Suárez MDA, Uribe Díaz C, Regalado González C, García Almendárez BE - Universidad Autónoma de Querétaro 104

FB-14 Cloning, Expression and Purification of a Novel Turnip Peroxidase Rodríguez NA, García Almendárez BE, Regalado C - Universidad Autónoma de Querétaro 105

FB-16 Single Cell Protein Production from Candida Utilis from Ethanol as Sole Carbon Source. Palmerín Carreño DM, Villaseñor Ortega F, Pérez Pérez CI - Instituto Tecnológico de Celaya 106

FB-18 Effect of Coconut Water Dilution on Saccharomyces cerevisiae Biomass Production and Determination of Optimal Growth Parameters Pérez Ramírez J, Santander Córdoba C, Del Ángel Alarcón S, Hernández Pacheco M, Casados Molar J, Vargas Reyes M, Jiménez Avalos H, Chaires Martínez L - ITSAT 107

FB-19 Gene Expression Analysis of Alcohol Acyl Transferase (AAT) Gene in Aroma Formation During Jackfruit (Artocarpus heterophyllus lam) Ripening Cabrera Contreras XJ, Calderón Santoyo M, Vanegas Espinoza PE, Del Villar Martínez AA, Ragazzo Sánchez JA - Instituto Tecnológico de Tepic 108

FB-20 Optimization by Response Surface Methodology of Longissimus dorsi Porcine Myofibrillar Proteins Emulsifying Properties Using Corn Oil Ugalde Benitez V, Rojo Dominguez A, Jaramillo Flores ME, Guerrero Legarreta I - UAM 109

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FB-21 Comparison of Two Extraction Methods to Produce Extracts of Equisetum arvense and their Incorporation in Nanoemulsions Hernández Jaimes MDC, Munguía Guillén JL, Rodríguez Huezo ME, Pérez Alonso C, Vernon Carter EJ - UAM 110

FB-22 Effect of Shaking Speed and Concentration of L-Phenylalanine on the Biotechnological Production of 2-Phenylethanol by a Native Yeast Strain Kluyveromyces marxianus Serrano Hernández M, Soto Cruz NÓ, López Miranda J, Hernández Carbajal GR, Rutiaga Quiñones OM - Instituto Tecnológico de Durango 111

FB-23 Protein Fractionation by Solubility of the Edible Jellyfish "Bola de Cañón" (Stomolophus meleagris) García Barrientos R, Bautista Hernández L, Cira Chavez LA, Minor Pérez H, Guerrero Legarreta I - UAM 112

FB-24 Obtention of Food-Grade Peptides from Shrimp Head Discards (Litopenaeus vannamei) Using Exogenous Pepsin Hernandez Ortiz JV, Garcia Barrientos R, Guerrero Legarreta I - UAM 113

FB-25 The Production of a Fermented Beverage of Blackberry According to the Winemaking Method. Anaya KJ, Chavaro RM, Chavaro S, Martínez D, Peña G - Universidad Autónoma de Querétaro 114

FB-26 Selection of Saccharomyces cerevisiae Strains, Isolated from the Process of Mescal Production, for Reinoculation of Stuck Fermentations Rodríguez Sifuentes L, Rutiaga Quiñones OM, Esparza Gurrola OA, Soto Cruz NÓ - Instituto Tecnológico de Durango 115

FB-27 Ethanol Effect on Fructose Consumption by Non-Saccharomyces Yeast Isolated from the Alcoholic Fermentation of Agave duranguensisJuice. Hernández Hernández CA, López Miranda J, Rutiaga Quiñones OM, Rodríguez Sifuentes L, Soto Cruz NÓ - Instituto Tecnológico de Durango 116

FB-28 Continuous Agave Juice Fermentation, an Innovative Alternative in Tequila Distillery Díaz Montaño DM - CIATEJ 117

FB-29 Fermentative Capabilities, Aromatic and Sensorial Profiles Obtained from Agave Juice Fermentation by Kloeckera and saccharomyces Yeast in Pure and Mixed Cultures. González Robles IW, Estarrón Espinosa M, Escalona Buendia HB, Herrera Lopez EJ, Díaz Montaño DM - CIATEJ 118

FB-30 Maize Seed Viability and Crop Production Gutiérrez H GF, Franco H MO, García R E, Virgen V J, Arellano V JL - UPIBI, IPN 119

FB-31 Effect of the Glucose and Pectin Concentration on the Radial Growth Rate of Fusarium oxysporum Macías De la Cerda G, Rodríguez Herrera R, Aguilar CN, Contreras Esquivel JC, Flores Gallegos AC - Universidad Autónoma de Coahuila 120

FB-32 Protective Effect of Chitosan in Maize Seedlings Under Biotic and Abiotic Stress Lizárraga E G, Miranda SP, Torres I - UNAM 121

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FB-33 Study of the Emulsifier and Stabilizer Capacity of Chitosan in Oleic Acid-Chitosan and Oleic Acid–Chitosan-Surfactant Mixtures Miranda SP, Barradas G - UNAM 122

FB-34 Elaboration of an Extruded Snack Using Proteins from Crustacean Shells Generated by the Effluents of the Chitin Obtaining Process Miranda SP, Alvarado CD - UNAM 123

FB-35 Microbial Diversity Associated with the Fermentation of Sotol Garcia Lazalde V, Rodriguez Herrera R - Universidad Autónoma de Coahuila 124

FB-36 Determination of Post Mortem Changes and Metabolism Type of Goat Muscle. Cuenca Mendoza F, Grajales Lagunes A, González Castillo MC, Ruiz Cabrera MA - Universidad de San Luis Potosí 125

FB-37 Expression of Bovine Lactoferrin in Escherichia coli for Industrial Application. González Chávez SA, Arévalo Gallegos S, Rascón Cruz Q - Universidad Autónoma de Chihuahua 126

FB-38 Antimicrobial Activity of Avocado (Persea americana var. Hass) Tepale Hernández B, Arroyo Nava JC, Alonso Calderón IAA, Montalvo Paquini C - Universidad Politécnica de Puebla 127

FB-39 Evolution of Spore Former Bacteria and Identified of Bacillus subtilis During Mexican Cacao (Theobroma cacao) Fermentation Romero Cortes T, Ramírez Lepe M, Robles Olvera V - Instituto Tecnológico de Veracruz 128

FB-40 Isolation and Molecular Identification of Colletotrichum gloeosporioides and Fusarium solani, Causal Agents of Anthracnose and Guts of Cocoa Cuervo Parra JA, Sánchez López V, Ramírez Lepe M - Instituto Tecnológico de Veracruz 129

FB-41 Morphological and Molecular Characterization of a Trichoderma harzianum Strain Isolated from the Central Region of Mexico. Torres Palacios C, Suarez Quiroz M, Sánchez López V, Ramirez Lepe M - Instituto Tecnológico de Veracruz 130

FB-42 Effect of Demineralization of Opuntia ficus indica Mucilage on Solubility in Wáter and Intrinsic Viscosity Abraján Villaseñor MA, Quezada Estrada B, González Gutiérrez D - Universidad Autónoma de Aguascalientes 131

FB-44 The Effect of Saccharomyces cerevisiae RNA Hydrolysates on Glucose Intake in a Submerged Fermentation Upon the Same Yeast Reyes Bautista R, Guerrero Legarreta I, Román Ramos R, Soriano Santos J - UAM 132

FB-45 Enhancement of Quail Chick’s Resistance Against Salmonella enteritidis Infection by Oral Administration of Encapsulated Lactobacillus acidophilus (LA5) and Bifidobacterium animalis (BB12) González Sánchez JF, García Lizardi DG, Mendoza Marquez J, Azaola Espinosa A - UAM 133

FB-47 Production and Quantification of Xilanase from Microorganisms Isolated of Rumminal Liquid of Cattle Holstein for Its Application in the Food Industry Charles Rodríguez AV, Reyes Arreozola MI, Mauricio Benavides JE, Fuentes Rodríguez JM, Aguilera Carbó AF - Universidad Autónoma Agraria Antonio Narro 134

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FB-48 Effect of Starter Cultures in the Microbiological Quality of Fermented Sausage Pulido SR, Farrés GSA, Lara SAV, López PJ, Llorente BA - FES-UNAM 135

FB-49 Production Of Lipase By Yarrowia lipolytica In Solid State Fermentation Using An Inert Support Carrillo Sancén G, Escalona Buendía HB, Sandoval Fabián GB, Favela Torres E - UAM 136

FB-50 Partial Characterization of Parota Seed (Enterolobium cyclocarpum) Starch from Guerrero State Jiménez Hernández J, Rosendo Escobar J, Maldonado Astudillo YI, Vivar Vera MA, Bello Pérez LA - Universidad Autónoma de Guerrero 137

FB-51 Nisin Production from Fermentation of Corn Steep Water Using Lactococcus lactis UQ2. Baños JC, García Pineda O, Navarro Torres R, Ríos AR, Piña Suárez A, Regalado C, García Almendárez BE - Universidad Autónoma de Querétaro 138

FB-52 Carbon Source Effect on Protein Expression of Bifidobacterium JCLA3 Culture Isolated from a Breast-Fed Mexican Infant. Hernández Hernández N, Azaola Espinosa AA, Mayorga Reyes L, Gutierrez Nava A - UAM 139

FB-53 Enzymatic Hydrolisis of Potato Starch for the Production of Sweeteners Sandoval Salas F, Machuca Hernández M, Larios Martínez AD, Méndez Carreto C, Arcila Lozano CC, Hilario Mendoza OL - Instituto Tecnológico Superior de Perote 140

FB-54 Efficiency Production of Ethanol with Isolated Strains of Mosque and Native Sweet Sorghum in Durango Martínez Jácquez A, Delgado Licón E, González Herrera SM, Rosales Serna R, Solis Soto A, Medrano Roldán H, Álvarez Álvarez C - Instituto Tecnológico de Durango 141

FB-55 Transgenic Sequences Detected in Corn, Soybean and Cotton Grains Imported to Mexico Macías De la Cerda CG, Cantú IM, Rodríguez Herrera R, Aguilar González CN, Cruz Requena M, Loyola Licea JC, Contreras Esquivel JC - Universidad Autónoma de Coahuila 142

FB-56 Xylanases Production by Aspergillus niger sp on Submerged Culture and Solid State Fermentation Using Agricultural Residues as Carbon Source Fuentes Hernández J, García Rivero M, Membrillo Venegas IL, Martínez Trujillo MA - Tecnológico de Estudios Superiores de Ecatepec 143

FB-57 Xylanases of Aspergillus flavipes FP-500 Growing on Agricultural Residues by Submerged Fermentation: Production and Characteristics Flores Niño LM, García Rivero M, Membrillo Venegas IL, Martínez Trujillo MA, Aguilar Osorio G - Tecnológico de Estudios Superiores de Ecatepec 144

FB-58 Effect of the Age on Enzymatic Activity of 1-FFT and Soluble Carbohydrate Concentration in Agave atrovirens González Cruz L, Bernardino Nicanor A, Jaramillo Flores ME, Mora Escobedo R - IPN 145

FB-59 Biochemical Characterization of Proteins Associated with QTLs Influencing the Protein Quality of Maize Opaque2 Endosperm Salazar Salas NY, Pineda Hidalgo KV, Chavez Ontiveros J, Reyes Moreno C, Larkins BA, Tiessen A, Lopez Valenzuela JA - Universidad Autónoma de Sinaloa 146

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FB-60 Molecular Genetic Diversity and Its Association with Protein Quality in Maize Landraces from Sinaloa, Mexico Méndez Marroquín KP, Álvarez Hernández HA, Vega Álvarez E, Pineda Hidalgo KV, Chávez Ontiveros J, Reyes Moreno C, Sanchez Peña P, Lopez Valenzuela JA - Universidad Autónoma de Sinaloa 147

FB-61 Yogurt Pigmentation with Astaxanthin and Determination of its Stability by Liquid Chromatography High Performance Cerezal Mezquita P, Barragán Huerta BE, Palma J, Ortiz C - ENCB, IPN 148

FB-63 Solid State Fermentation of Mexican Oregano (Lippia berlandieri schauer) Wastes Melendez NP, Rodríguez Herrera R, Nevarez Moorillón GV, Aguilar CN - Universidad Autónoma de Coahuila 149

FB-64 A Comparison of the Effect of Salinity on Thermophilic and Mesophilic Anaerobic Digestion Sánchez Olguín G, Forster C - Universidad Autónoma del Estado de Hidalgo 150

FB-65 Encapsulation of Lemon Grass Essential Oil Using Gum Tamarind (Tamarindus indica) Borrás Enriquez AJ, De Los Santos Natarén D, Ruiz Rosalez A, Ventura Canseco LMC, Meza Gordillo R, Grajales Lagunes A, Ruiz Cabrera MA, Abud Archila M - Instituto Tecnológico de Tuxtla Gutiérrez 151

FB-66 Encapsulation of Cymbopogon citratus Essential Oil Using Systems Gum Arabic-Gum Xantan-Maltodextrin as Agent Encapsulant De Los Santos Natarén D, Borrás Enriquez AJ, Ruiz Rosalez A, Ventura Canseco LMC, Meza Gordillo R, Grajales Lagunes A, Ruiz Cabrera MA, Abud Archila M - Instituto Tecnológico de Tuxtla Gutiérrez 152

FB-67 Effect of Calcium salts added to Sodium alginate Films on the permeability to water vapor Miranda Garcia MF, Guillén Román CJ, Pérez Pérez CI - Instituto Tecnológico de Celaya 153

FB-68 Respiratory Deficient Mutation in S. Cerevisiae ITV-01 Improves Ethanol Production and Increases Tolerance to Toxic Compounds Ortiz Muñiz B, Domínguez González JM, Aguilar Uscanga MG - Instituto Tecnológico Superior de Tierra Blanca 154

FB-69 Feruloyl Acid Esterase (FAE) and Cafeoyl Acid Esterase I (CAE-I): an Alternative to Obtain Natural Additives for Food Industry Ruiz Sánchez P, Favela Torres E, Perraud Gaime I, Saucedo Castañeda G - UAM 155

FB-70 Influence of Culture Composition on Carotenoids Production by Extremely Halophilic Archae. Barragán Huerta BE, Lizama Jiménez C, Cerezal Mezquita P, Cuevas J, Zepeda L - ENCB, IPN 156

FB-71 Algae bagasse as Carrier of Antifungal Compounds Applied on Hydroponic Green Fodder System Balvantin –GC, Michelena G, Borrego Escalante F, Murillo Soto M, Martínez Hernández JL, Iliná A - Universidad Autónoma de Coahuila 157

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FB-72 Antifungal Activity of Chitosan in Pathogens Control that Cause Crown Rot in Banana (Musa acuminata) V.C. ‘Enano Gigante’ Hernández Ibáñez AM, Bautista Baños S, Gutiérrez Martínez P - Instituto Tecnológico de Tepic 158

FB-73 Characterization of Edible Films Base on (Caseinate and alginate) Sodium Emulsion with Essential Oil of Clove (Eugenia cariophyllata), for Use in Food. Enríquez Araujo AC, Pedroza Islas R, Lagunez Rivera L, Quezada Gallo JA, Villagomez Hernnadez DL - CIIDIR, IPN 159

FB-74 Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations Cruz Requena M, Rodríguez Herrera R, Aguilar González CN, Espinoza Velásquez J, Gaytan Martínez M, Figueroa Cárdenas JD - Universidad Autónoma de Coahuila 160

FB-75 Influence of Culture Conditions on Fungal Production of Ellagic Acid Sepúlveda Torre L, Martínez Hernández JL, Rodríguez Herrera R, De la Garza Toledo H, Aguilera Carbó A, Aguilar González CN - Universidad Autónoma de Coahuila 161

FB-76 Mexican bromeliaceae proteases Operational Stability in Soybean Proteins Hydrolysis. Storage, Liophylization and Additives Effect. Cortés Vázquez MI, Zuñiga Mujica N, Cruz Luna AP, Briones Martínez R - IPN 162

FB-77 Preparations of Karatasin: a New Protease for Food Applications. Briones Martínez R, Zuñiga Mujica N, Cortés Vázquez MI - IPN 163

FB-78 Screening of Yeasts Isolated from the Spontaneous Fermentation of Agave duranguensis, for the Production of Isoamyl Acetate. Hernández Carbajal GR, Rutiaga Quiñones OM, Pérez Silva A, Saucedo Castañeda G, Soto Cruz ON - Instituto Tecnológico de Durango 164

FB-79 Preparation and Characterization of Sorghum Starch with Reduced Size of Particle and Its Evaluation as Encapsulating Agent of Bacillus thuringiensis. Cortez Magaña I, Martínez Bustos F, Gaytán Martínez M, Véles Medina JJ, Barrera Cortés J - CINVESTAV, IPN 165

FB-80 Effect of Culture Medium for the Propagation of Inoculum on the Composition of Mezcal Obtained from Agave duranguensis Fuentes Gurrola EM, Rutiaga Quiñones OM, Ochoa Martínez A, Soto Cruz NO - Instituto Tecnológico de Durango 166

FB-81 Functional and Nutritional Properties of Instant Spaguetti Masa Enriched with Cehualca Pumpkin (Cucurbita moschata) Flour Prepared by Extrusion Soberanes Félix A, Aguilar Palazuelos E, Zazueta Morales JDJ, Martínez Bustos F, Limón Valenzuela V - Universidad Autónoma de Sinaloa 167

FB-83 In vitro Antioxidant Activity and Preeliminary Phytochemical Composition of the Extracts from Anemopsis californica Del Toro Sánchez CL, Sánchez García ER, Muñoz Sánchez LDC, Gutiérrez Lomelí M, Alcaraz González M, Reyna Villela MZ - Universidad de Guadalajara 168

FB-84 Penicillium citrinum EEs as a New Source of Inulinases to Produce Fructo-Oligosaccharides Flores Gallegos AC, Rodríguez Herrera R, Aguilar González C - Universidad Autónoma de Coahuila 169

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FB-85 A Novel Invertase Gene from a Xerophilic Aspergillum niger GH1 Strain Veana HF, Rodríguez HR, Aréchiga CET, Aguilar GCN - Universidad Autónoma de Coahuila 170

FB-86 Preliminary Characterization of Xylose Reductase from Candida tropicalis IEC5-ITV, an Indigenous Strain Producing Xylitol Cocotle Ronzon Y, Zendejas ZM, López Del Castillo LM, Aguilar Uscanga MG - Universidad Veracruzana 171

FB-87 Acetic Acid Production by Brettanomyces bruxellensis in Continuous Culture Corro Herrera VA, Phister T, Mendoza García P, Aguilar Uscanga MG - Instituto Tecnológico de Veracruz 172

FB-88 The Xaxtle, a Product of the Sedimentation of the Pulque, Used in the Process the Traditional Mexican Bakery Torres Maravilla E, Sánchez Pardo ME, Mora Escobedo R - ENCB, IPN 173

FB-93 Antioxidant Capacity of Wild Fruits Rubus Species Collected in Michoacán Salmerón Santiago BA, Bárcenas Ortega AE, Chávez Bárcenas AT, García Saucedo PA - UMSNH 174

FB-94 Fermentative Capability by Yeast Strains Isolated from Agave angustifolia Haw Juice Cira LA, Díaz DM, Estrada MI, Ruiz S, Segura L, Gshaedler AC, Montaño JG - Instituto Tecnológico de Sonora 175

FB-96 Effect of Nitrogen Source in Fermentation Ability in Hanseniaspora ovarum and Torulaspora delbrueckki in Juice the Agave duranguensis Martell Nevárez MA, Córdova Gurrola EE, López Miranda J, Soto Cruz NO, Favela Torres E, Rutiaga Quiñones OM - Instituto Tecnológico de Durango 176

FB-97 Addition of Nisin and a Starter Culture on the Ripening Process in Chihuahua Cheese. Contreras Godínez CA, Gutiérrez Méndez N, Gastélum Franco MG, Nevárez Moorillón GV - Universidad Autónoma de Chihuahua 177

FB-99 Influence of Fermentation Temperature on the Composition of Volatile Compounds of Mezcal Duranguense Developed with Native Yeasts Martell Nevárez MA, Córdova Gurrola EE, Páez Lerma JB, Soto Cruz NO, López Pérez MG, Rutiaga Quiñones OM - Instituto Tecnológico de Durango 178

FB-100 Kinetic of Red Pigment Production from Penicillium purpurogenum in Submerged Culture Using a Chemical Defined Media Méndez Zavala A, Montañez JC, Aguilar CN, Pérez Berúmen C - Universidad Autónoma de Coahuila 179

FB-101 Oil Extraction of Corn Nixtamalized Flour for Two Methodologies Yahuaca Juárez B, Tello Santillán R, Martínez Flores HE, Huerta Ruelas JA - CICATA, IPN 180

FB-102 Search and Identification of Mucor spp. Strains for Protease Production in Whey as a Nutrient Source in Submerged Fermentation. Sánchez RJH, Iliná A, Lara F, Martínez RJ, Martínez HJL - Universidad Autónoma de Coahuila 181

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FB-103 Selection of Microorganisms with ß-Glucosidase Activity and Its Application for Generating Isoflavone Aglycone in a Soybean Dough López Del Castillo Lozano M, Cobaxin Márquez MJ, Jiménez Fernández M, Martín Del Campo Barba ST, Bulbarela Sampieri C - Universidad Veracruzana 182

FB-104 Analysis of the Carbon Source on the Fungal Production of a Yellow Pigment Using an Aspergillus Ustus Strain in Agar Plate Pérez Galván C, Montañez JC, Mendéz Zavala A, Lara Cisneros G - Universidad Autónoma de Coahuila 183

FB-105 Effect of Initial Concentration of Inoculum on the Fermentation of Agave duranguensis to Produce Mezcal Nuñez Guerrero ME, Páez Lerma JB, Soto Cruz NO, Rodríguez Herrera R, Díaz Campillo MJ - Universidad Autónoma de Coahuila 184

FB-107 Fungal Production of Pigments Using a Mannitol Extract from Marine Algae (Macrocystis piryfera) in Submerged Fermentation for Penicillium purpurogenum GH-2. Ramos Ponce LM, Montañez Saenz JC, Lara Cisneros G, Contreras Esquivel JC, Carmona Hernández G, Garza García Y - Universidad Autónoma de Coahuila 185

FB-108 Electrochemical Assay of Antioxidant Activity of Extracts from Fermented Turnera diffusa Flores Maltos DA, Belmares Cerda RE, Rodríguez Herrera R, Aguilar CN, Sandoval Cortés J - Universidad Autónoma de Coahuila 186

FB-109 Partition of Aspergillus niger Tannase in Aqueous Two Phase Systems Rodríguez Durán LV, Spelzini D, Picó G, Aguilar CN - Universidad Autónoma de Coahuila 187

FB-110 Precipitation Studies of a Fungal Tannase with Poly-Electrolytes Rodríguez Durán LV, Boeris V, Picó G, Aguilar CN - Universidad Autónoma de Coahuila 188

FB-111 Comparative Study of Ethanol Tolerance of Zymomonas Strains Isolated During the Fermentation of Taberna Ovando SLC, Molina HEU, Ovando GEC, Ayora TT, Ventura CC, Rosales AQ - Instituto Tecnológico de Tuxtla Gutiérrez 189

FB-112 Evaluation of Production of Microorganims Probiotics Using the Whey Waste (Waste of milk industries). Monzón NR, Romero L, De la Garza H, Aguilera AF, Cruz Hernández MA - Universidad Autónoma Agraria Antonio Narro 190

FB-113 Evaluation of Conditions for Production of Lactic Acid Using Probiotics on Alternative Culture Media Bosques G , De la Garza H, Cruz Hernández MA - GBS Gobal 191

FB-114 Isolation of Microorganims Probiotics in Mexican Fermented Drinks (Aguamiel, Sotol y Pozol). García López D, Cruz Hernández M, De la Garza H, Rodríguez Herrera R, Charles V, Aguilar CN - GBS Gobal 192

FB-115 Isolation of Halophilic Microorganisms of Semiarid Mexican Solis for the Use as Biofertilizer Delgado García M, Rodríguez Herrera R, Aguilar CN, Cruz Hernández MA - GBS Gobal 193

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FB-116 Isolation of Nitrogen-Fixing Microorganisms of Semiarid Mexican Solis for the Use as Biofertilizer Cordova A, Rodríguez Herrera R, Aguilar CN, Cruz Hernández MA - GBS Gobal 194

FB-117 The Effect of Process Conditions on Acid and Enzymatic Hydrolysis of Cassava Starch to Produce Ethanol: an Experimental Design Approach López Zamora L, Reyes Romero L, Lunas Solano G - Instituto Tecnológico de Orizaba 195

FB-118 Aspergillus niger Biofilms for Lipases Production, Applying Fibrous Network of Opuntia ficus-indica Cano CJC, Uresti DN, Iliná A, Martínez RJ, Martínez HJL - Universidad Autónoma de Coahuila 196

FB-120 Production and Quantification of Cellulase from Microorganisms Isolated of Rumminal Liquid of Cattle Holstein for Its Application in the Food Industry Charles Rodríguez AV, Valdez Sepúlveda LG, Mauricio Benavides JE, Fuentes Rodríguez JM, Aguilera Carbó AF - Universidad Autónoma Agraria Antonio Narro 197

FB-121 Release of Antioxidants from Coffee Pulp by Enzymatic Extracts Produced by Solid State Fermentation Torres Mancera MT, Favela Torres E, Mata Anaya I, Saucedo Castañeda G - UAM 198

FB-122 Characterization of Native Mango (Mangifera indica l.) and Sotol (Dasylirion sp.) Yeasts Buenrostro Figueroa JJ, Macías Acosta MP, Rodríguez Herrera R, De la Garza H, Aguilar CN - Universidad Autónoma de Coahuila 199

FB-123 Antifungal Activity of Essentials Oils and Functional Extract of Clove (Eugenia caryophyllata) and Pepper (Piper nigrum l.) Against Fusarium oxysporum and Aspergillus níger Torres Gutiérrez AG, Luna Esquivel E, Muñoz Castellanos L, Sandoval Salas F, Hernández Ochoa L - Universidad Autónoma de Chihuahua 200

FB-124 Enzymatic Release of Neutral and Acidic Sugars from Jicama (Pachyrhizus erosus) by Liquefaction Processing Ramos De la Peña AM, Renard C, Wicker L, Montanez JC, Reyes Vega ML, Contreras Esquivel JC - Universidad Autónoma de Coahuila 201

FB-125 PCR-RFLP Of The ITS-5.8S Region for the Identification of the Yeasts Involved in the Spontaneous Fermentation Process of Cocoa Beans in Tabasco. Arana Sánchez A, Segura García LE, Orozco Ávila I, Lugo Cervantes E, Gschaedler Mathis A - CIATEJ 202

FB-126 Characterization of Gallactomannans from Mezquinte Seeds as Food Additive. Hernández RY, Martínez Ávila GCG, Aguilar CN - Universidad Autónoma de Coahuila 203

FB-128 Enzyme-Assisted Extraction (EAE) of Phenolic Antioxidants from Grape Wastes (Vitis vinifera). Gómez García R, Martínez Ávila GCG, Aguilar CN - Universidad Autónoma de Coahuila 204

FB-129 Development of an Inoculant from Native Yeasts for the Production of Mezcal Nuñez Guerrero ME, Rutiaga Quiñones OM, Ochoa Martínez LA, González Herrera SM, Soto Cruz NO - Instituto Tecnológico de Durango 205

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FB-130 Influence of 1,2,3 Propanetriol as Plasticizer in Composite Films Based on Galactomannans Mireles RO, Martínez GC, Martínez DG, Montañez JC, Aguilar CN - Universidad Autónoma de Coahuila 206

FB-131 Use of the Xoconostle Through the Development of a Strawberry with Chili Flavored Typical Candy González Barragán ET, Villavicencio Garduño LA, Figueroa Villareal L, Lara Sagahon AV - FES-UNAM 207

Food Engineering

FE-1 Simultaneous Modeling of Water Loss and Solute Gain During Osmotic Dehydration of Melon Cubes Ruiz López II, Galicia Ramírez A, Ruiz Espinosa H, Luna Guevara ML - Benemérita Universidad Autónoma de Puebla 208

FE-2 Isolation and Characterization of Chayote (Sechium edule sw) Starch Hernández UJP, Vargas TA, Rodríguez HA, González SRA, Bello PLA - Universidad Autónoma del Estado de Hidalgo 209

FE-3 Mechanical and Biodegradation Study of Films Elaborated with Unripe Plantain Flour, Ethylene-Vinyl Acetate and Glycerol Vargas TA, Chiou BS, Imam HS, Bello PLA, Berrios JDJ - Universidad Autónoma del Estado de Hidalgo 210

FE-5 Mass Transfer Modeling During Osmotic Dehydration of Chayote in Fructose and Sucrose Solutions Ruiz López II, Trujillo Cruz D, Ruiz Espinosa H, Luna Guevara JJ - Benemérita Universidad Autónoma de Puebla 211

FE-6 Moisture Diffusivity Prediction During Drying of Shrinkable Food Products Ruiz López II, Arellanes Lozada P, Ruiz Espinosa H, Barcenas Pozos ME - Benemérita Universidad Autónoma de Puebla 212

FE-7 Kinematic Viscosity Correlation with Binary Mixture of Fatty Acids of Macadamia Nut (Macadams integrifolia). Cantú Lozano D, Hernández Guevara O - Instituto Tecnológico de Orizaba 213

FE-8 Effect of Oxidation Macadamia (Macadams integrifolia) Oil with Temperature on Apparent Viscosity. Cantú Lozano D, Hernández Guevara O - Instituto Tecnológico de Orizaba 214

FE-9 Effect of Enzymatic Pretreatment on the Physical Quality of Plantain (Musa paradisiaca Var. AAB) Using Airflow Reversal Drying Ventura Báez EG, Martínez Sánchez CE, Carmona García R, Torruco Uco J, Ramírez Figueroa E, Herman Lara E - Instituto Tecnológico de Tuxtepec 215

FE-10 Ohmic Heating Effect in the Condensed Tannins Content of Phaseolus vulgaris L García Mier L, Loarca Piña FG, Reyes Vega MDLL, González Jasso E, Gaytán Martínez M, Morales Sánchez E - CICATA, IPN 216

FE-11 Protocol for the Manufacture of Miniature Cheeses of High and Medium Humidity for the Assessment of Rheological Properties Trancoso Reyes N, Gutiérrez Méndez N - Universidad Autónoma de Chihuahua 217

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FE-12 Corn Flour Obtained by a Low Shear Continuous Ohmic Heating Process Huerta CG, Salazar Casas AC, Morales Sánchez E, Reyes Vega ML, Figueroa CJD, Gaytán Martínez M, Velès Medina JJ - CICATA, IPN 218

FE-13 Common Bean (Phaseolus vulgaris L.) Flour Obtained by Ohmic Heating Valdés LJ, Reyes Vega ML, Morales Sánchez E, Gaytán Martínez M, Figueroa Cárdenas JD, Mercado Pedraza EB - CICATA, IPN 219

FE-14 Thermal Optimization of Oregano (Origanum vulgare) Supercritical Fluid Extraction Paniagua Martínez I, Rodríguez Jimenes GDC, Ortuño C, García Pérez JV, Benedito J, Mulet A, García Alvarado MA - Instituto Tecnológico de Veracruz 220

FE-15 Effect of Extrusion Temperature and Moisture Content on the Expansion Index and Texture of Vegetable Protein Feed for Rainbow Trout (Oncorhynchus mykiss). Rodríguez MJ, Delgado E, Ramírez WB, Medrano RH, Solis A, Vivar V A, Siles T M - Instituto Tecnológico de Durango 221

FE-16 An Image Analysis Based on Dominant Color Descriptors for Quality Assessment of Food Products Ruiz López II, Ruiz Espinosa H, Bolaños Aparicio JC, López Collado J - Benemérita Universidad Autónoma de Puebla 222

FE-17 Rheological and Compositional Characteristics of Chihuahua Cheese and Chihuahua-Like Cheeses Anaya Castro MA, Corral Soriano N, Gutiérrez Méndez N - Universidad Autónoma de Chihuahua 223

FE-18 Osmotic Dehydration of Papaya, Maradol Variety Cruz JW, Estrada TTM, Hernández MT, Mendoza AV, Rocha VMA, Vargas UME, González SJ - FES-UNAM 224

FE-19 Convective Drying of Maradol Papaya Pretreated with Osmotic Dehydration Cruz JW, Estrada TTM, Hernández MT, Mendoza AV, Rocha VMA, Vargas UME, González SJ - FES-UNAM 225

FE-20 Use of Biofilms to Preserve Fresh Whole Srawberry. Aguirre PJD, Hernández VJ, López HG, Vázquez ATL, Vargas UME, González SJ, Villagómez ZDL - FES-UNAM 226

FE-21 Rheological and Morphological Characteristics of Cross-Linked Banana Starch Using Three Cross-Linking Reagents Rodríguez Marín ML, Núñez Santiago MDC, Bello Pérez LA - CEPROBI, IPN 227

FE-22 Determination of Optimal Conditions for the Extraction of Protein from Beans (Phaseolus vulgaris) Rodríguez MJ, Ortega VK, Gallegos ID, Delgado E, Ramírez WB, Medrano RH, Solis A, Vivar VA, Hernández SB, Gómez ACA, Nava BCA, Rosales SR, Reyes JD - Instituto Tecnológico de Durango 228

FE-26 Influence of Ph and Temperature on Color and Sensorial Characteristics of Aguamiel Syrup Barajas Aguilar N, Rodriguez Vidal A, Flores Chavez H, De la Garza Toledo H - Universidad Autónoma de Coahuila 229

FE-27 Sucrose Diffusion Kinetics by FTIR Rosas Mendoza ME, Fernández Muñoz JL - CICATA, IPN 230

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FE-29 Characteristics of Edible Films of Waxy Corn and Nopal Mucilage Using the Extrusion Process. Morín Alcazar CS, Galicia Garcia T, Martínez Bustos F, Grosso Carlos , Aguilar Palazuelos E - Universidad Autónoma de Querétaro 231

FE-30 Experimental Determination of Energy Lost by Friction by Three Sets of Accessories in a Pipe Line Flow (Pilot Plant) Mena Delgado J, Oscoy Vázquez MC, Romero Arreola V - UNAM 232

FE-31 Evaluation of Heat Transfer Coefficient in a Pilot Scraped Surface Heat Exchanger and Its Quality Effect on Mango Puree Pascual RJ, Flores MJL, Anaya SI, Santiago PT - ENCB, IPN 233

FE-32 Novel Applications in Food Processing: High and Low Intensity Ultrasound García Pérez JV, Cárcel JA, Benedito J, Mulet A - Universidad Politécnica de Valencia 234

FE-33 Ultrasonically Assisted Hot Air Drying of Potato: Kinetics and Microstructural Effects Cárcel JA, Puig A, Pérez Munuera I, Clemente G, García Pérez JV - Universidad Politécnica de Valencia 235

FE-34 Modeling Ultrasonically Assisted Extraction of Phenolic Compounds from Red Grape Pomace Moraes Marques L, Cárcel JA, Pérez Muelas N, García Alvarado MA, García Pérez JV - Universidad Politécnica de Valencia 236

FE-35 Evaluation of Effective Diffusion Coefficient Considering the Shrinkage in the Allspice (Pimenta dioica l. Merill) Dried by Fluidized Bed Carpinteyro Díaz AE, Santiago Pineda T, Anaya Sosa I, Cruz y Victoria MT - ENCB, IPN 237

FE-36 Expanded Snacks in Mixing Corn-Beans by Extrusion-Cooking Velasco González OH, García Andrade M, Ramírez WB, Pajarito RA - CIIDIR, IPN 238

FE-37 Osmotic Dehydration Modeling of Banana Chips (Musa paradisiaca) Rueda Mata LE, Hernández Campos FJ, López Bailón R, Hernández Díaz WN - Instituto Tecnológico de Zacatepec 239

FE-39 Physicochemical Characteristics of Flours Obtained by Ohmic Heating Gaytán Martínez M, Figueroa Cárdenas JDD, Morales Sánchez E, Reyes Vega MDLL, Vázquez Landaverde PA, Martìnez Flores H, Véles Medina JJ - CINVESTAV, IPN 240

FE-40 Rheology of Milk Gels and Mini-Cheeses Coagulated with Protein Extracts from Berries of Solanum elaeagnifolium Cavanilles Chávez Garay DR, Jiménez Campos HR, Elias Ogaz LR, Gutiérrez Mendez N - Universidad Autónoma de Chihuahua 241

FE-41 Use of Near Infrared Spectroscopy to Quantify Polyphenols of Infusions Jiménez Vieyra ME, Zambrano Zaragoza ML - IPN 242

FE-42 Food Drying Employing Airflow Reversal Amador Mendoza A, Herman Lara E, Martinez Sanchez CE, Ruiz Lopez II - Instituto Tecnológico Superior de Juan Rodríguez Clara 243

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FE-43 Emulsions Stabilized with Albumin-Polysaccharide (Gum Tragacanth, Carrageenan-?) Stored At 4, 20 and 40ºC. González Sánchez J, Hernández Sánchez N, Martínez Padilla LP, Vernon Carter EJ - UNAM 244

FE-44 Stability of Concentrated Emulsions with a Mixture of Sodium Caseinate-Polysaccharide (Gellan Gum, Tragacanth Gum) González Sánchez J, Casasola Lozada SE, Martínez Padilla LP, Vernon Carter EJ - UNAM 245

FE-45 Digestibility of Silages Prepared for Beef Cattle with Fresh Corn Forage and Apple Waste Araiza RE, Delgado E, Carrete CF, Rosales SR, Medrano RH, Solís SA, Salazar IJ - Instituto Tecnológico de Durango 246

FE-46 Agave duranguensis Fructanes Effects on Quality Properties of Based Meat Salami. Ortega VK, Delgado E, Nava BC, Rosales SR, Solís SA, González HS, Medrano RH, Ibarra AM - Instituto Tecnológico de Durango 247

FE-47 Evaluation of the Physicochemical Properties of Teosinte and Potential End-Uses Vélez MMC, Figueroa JDC, Taba S, Véles MJJ, López PP - Universidad Autónoma de Querétaro 248

FE-48 Behavior of Important Congener Volatiles of Tequila (Acetaldehyde, Ethyl Acetate, Methanol and Higher Alcohols) in a Fractionation Distillation Column Castro Ocegueda P, Prado Ramírez R, Escalona Buendía H - CIATEJ 249

FE-49 Effect of Reagent Type on the Acetylation of Barley and Maize Starches Garcia Suarez FJL, Núñez Santiago MDC, Bello Pérez LA - CEPROBI, IPN 250

FE-50 Effect of the Botanical Source and Reagent Type on Acetylation of Starch: Morphological, Physicochemical and Structural Characteristics García Suarez FJL, Nuñez Santiago MDC, Avila Reyes SV, Bello Pérez LA - IPN 251

FE-51 Morphological and Pasting Behavior Characterization of Instant Quality Protein Maize Flours and Its Particle Distribution Cornejo Villegas MA, Gutiérrez Cortez E, Rojas Molina I, Del Real López A, Martínez Vega V, Rodríguez García ME - FES-UNAM 252

FE-52 Sensory Evaluation and Shelf Life of Tomato Products Guerra Rosas MI, Moreno Carrillo PE, Cisneros De la Cueva S, Ochoa Martínez LA, González Herrera SM, Morales Castro J - Instituto Tecnológico de Durango 253

FE-53 Effect of Processing on Physicochemical and Functional Properties of Pomegranate Juice (Punica granatum L.) Guerra Rosas MI, Ontiveros De la Rosa MY, Ochoa Martínez LA, González Herrera SM, Morales Castro J - Instituto Tecnológico de Durango 254

FE-54 Mechanism of Calcium Uptake in Corn Kernels During the Traditional Nixtamalization Process: Diffusion, Accumulation and Percolation Valderrama Bravo C, Gutiérrez Cortez E, Rojas Molina I, Oaxaca Luna A, Rodríguez García M - FES-UNAM 255

FE-55 Stability of Multiple Emulsion (W1/O/W2) Containing Polyphenol Hydro Soluble of Black Jamapa Bean (Phaseolus vulgaris l.) Báez González JG, Ibarra Robles MG, Cháirez Jimenez C, Fitch Vargas PR, Vernon Carter EJ, Cruz Sosa F - Universidad Autónoma de Nuevo León 256

19

FE-56 Experimental and Neural Network Prediction of a Tray Drier for Drying Vegetal Pear Rosas Hernandez A, Baez Senties O, Galo RUG, Luna Solano G - Instituto Tecnológico de Orizaba 257

FE-57 Inactivation of Baker’s Yeast: Moisture Levels, Aw and Protein Changes During Drying Cruz Guerra E, Rosalia Cerecero E, Jimenez Fernández M, Luna Solano G - Instituto Tecnológico de Orizaba 258

FE-58 Effect of the Extraction Rate on the Total Content and Antiradical Activity of Antioxidant Compounds Extracted from Persian Lime Citrus Latifolia Ledesma Escobar CA, Rodríguez Jimenes G, García Alvarado MÁ, Hidalgo Morales M, Robles Olvera VJ - Instituto Tecnológico de Veracruz 259

FE-60 Ultrasonic Assisted Pretreatement Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper Lucio Juárez JS, Moscosa Santillán M, González García R, Grajales Lagunes A, Ruiz Cabrera MA - Universidad de San Luis Potosí 260

FE-61 Starch Derivatives and their Evaluation as Shell Materials of Bacillus thuringiensis García Rodríguez AP, Martínez BF, Gaytán Martínez M, Véles MJJ, Barrera Cortés J, Guzmán RMJ - CINVESTAV, IPN 261

FE-62 Development of Jalapeño Chili Sauce Added with Asadero Whey Talamás Abbud R, Clemente Jijada C, Ontiveros Ontiveros V - Universidad Autónoma de Chihuahua 262

FE-65 Predictive Equation for Heat Transfer Coefficient During a Cooling Process by Hydrofluidization. Álvarez Cárdenas A, Jácome Rebollo A, Avalos Avila VM - FES-UNAM 263

FE-66 Effect of Pressure-Sterilization in the Extraction of Cactus Mucilage (Opuntia ficus-indica) Jaime TJ, Bouttier DC, Corona RI, Fernández VVA, Estrada Y - Universidad de Guadalajara 264

FE-67 Thermal Study of Food Pre-Cooling in Aqueous Media Álvarez Cárdenas A, Gutiérrez Tafoya A, Avalos Avila VM - FES-UNAM 265

FE-68 Changes in the Physicochemical Properties of Cactus Mucilage (Opuntia ficus-indica) as a Function of the Extraction Method and the Maceration Conditions Bouttier DC, Jaime TJ, Corona RI, Fernández VVA, Estrada Y - Universidad de Guadalajara 266

FE-69 Effect of Forced Internal Air Convection in Phytase Activity Produced by Aspergillus niger in Solid-State Fermentation on Tray Bioreactor Figueroa Montero AA, Gutiérrez Rojas M, Huerta Ochoa S, Favela Torres E - UAM 267

FE-73 Evaluation of Rheological and Sensorial Properties of a Yogurt Elaborated with Chía (Salvia hispanica l.) Ramirez Garibo AI, Zavaleta Avejar L, Perez Orozco JP - Instituto Tecnológico de Zacatepec 268

FE-79 Effect of Proteins and Type of Fat in a Food Emulsion Ramos Valladolid SA, Bello Cortes IH, Salas Flores KD, Ramos Trejo BM, Ramírez Ortiz ME - FES-UNAM 269

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FE-80 Drying of the Waste of Roselle´s Extraction (Hibiscus sabdariffa L.) by Fixed Bed Leyva DDE, Barragán Huerta BE, Anaya Sosa I - ENCB, IPN 270

FE-82 Effect of Microwave Pre-Treatment on the Drying Kinetics of Apple Slices Var. Red Delicious Zamora Iruegas CA, Montañez JC, Lara Cisneros G - Universidad Autónoma de Coahuila 271

FE-83 Physiochemical Characterization of Avocado Suspensions Guevara Crotte AR, Luna Solano G, Tejero Andrade JM, Cerecero Enríquez R - Instituto Tecnológico de Orizaba 272

FE-84 Growth of Saccharomyces cerevisiae on a Medium Containing Banana Pulp as Substrate Ovando SLC, Zea SC, Ovando GEC, Ventura CLMC, Ayora TTR, Rosales AQ - Instituto Tecnológico de Tuxtla Gutiérrez 273

FE-85 Air-Impingement Dehydration of Orange Peel By-Product (Citrus sinensis Var. Valencia) Cardona Oyervides LM, Montañez JC, Contreras Esquivel JC, Serrato Villegas LE, Mahajan PV, Cronin K - Universidad Autónoma de Coahuila 274

FE-86 Rheology and microstructure of Dilute Gellan Systems Pérez Campos SJ, Chavarría Hernández N, Tecante A, Rodríguez Hernández AI - Universidad Autónoma del Estado de Hidalgo 275

FE-87 Evaluation of Stickiness and Functionality in Powder Made from Juices with Different Sugar Content Ramírez Sánchez EA, Ochoa Martínez LA, Gómez Aldapa CA, Morales Castro J - Instituto Tecnológico de Durango 276

FE-88 Processing and Characterization of Low Density Polyethylene (LDPE)/Thermoplastic Starch (TPS)/Mineral Filler-Hybrid Films Soto Quiñones M, Morales Castro J, Madera Santana TJ, Ochoa Martínez LA, Soto Valdez H - Instituto Tecnológico de Durango 277

FE-89 Thermodynamic Analysis of Natural Colorant Muitle (Justicia spiciguera) Microencapsulated by Spray Drying Pavón García LMA, Carrillo Navas H, Orozco Villafuerte J, Pimentel González DJ, Román Guerrero A, Pérez Alonso C - Universidad Autónoma del Estado de México 278

FE-90 Influence the Type of Fat and Emulsifiers on the Characteristics of Coconut Margarine Montiel Torres NS, Valdés Rodríguez KC, García Chanes I, Juárez Recamier MP, Sánchez Soto A, Ramírez Ortiz ME - FES-UNAM 279

FE-91 Effect of Traditional and Controlled Curing on Quality of Vanilla (Vanilla planifolia). Santamaría Mayora CJ, Vivar Vera MA, Paz Gamboa E, Ramos Prado JM, Nogueira Terrones H, Pérez Silva A - Instituto Tecnológico de Tuxtepec 280

FE-92 Evolution of Volatile Compounds During the Conditioning of the Vanilla Beans (Vanilla planifolia) Pérez Silva A, Rodríguez Alcalá OM, Vivar Vera MA, Paz Gamboa E, Ramírez Figueroa E - Instituto Tecnológico de Tuxtepec 281

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FE-93 Influence of Temperature and Mixing Speed on Dynamic Rheological Properties of Dark Chocolate Mass During Conching Torrestiana Sánchez B, Vivar Vera G, Monroy Rivera JA, Brito De la Fuente E - Instituto Tecnológico de Veracruz 282

FE-94 Freezing Effect in Pork Cuts on Different Quality Parameters Meléndez R, Arjona JL, Velázquez RR - Universidad Autónoma de Querétaro 283

FE-95 Fractal Characterization of Physical Changes of the Fried Snacks Products During Frying Domínguez Sánchez C, García Camilo XD, Santacruz Vázquez V, Santacruz Vázquez C - Benemérita Universidad Autónoma de Puebla 284

FE-96 Functional Characteristics of Paraffin, Bee Wax and Candelilla as Wrappings for a Regional Specialty Cheese "Queso De Poro Genuine from Balancán, Tabasco", México Bucio Galindo A, Esperon Rojas AA, Córdova Hernández CM, Arias Melchor G, Orozco E, Bucio L - COLPOS 285

Functional Foods

FF-1 Protective Effect of Fresh and Processed Jalapeño and Serrano Peppers on Some Food and Biologically-Relevant Systems Alvarez Parrilla E, De la Rosa LA, Shahidi F - Universidad Autónoma de Ciudad Juárez 286

FF-2 Radical Scavenging Activity of Tannin-Rich Phenolic Extracts from Pecan Nut (Carya illinoinensis) Kernels and Shells De la Rosa LA, Alvarez Parrilla E, Fereidoon S - Universidad Autónoma de Ciudad Juárez 287

FF-3 Viability of Lactobacillus rhamnosus GG and Bifidobacterium breve in Panela Fresh Cheese During Its Storage Escobar Ramírez MC, Miller MJ, Martínez Bustos F, Castaño Tostado E, Amaya Llano SL - INIFAP 288

FF-4 Evaluation of Antihypertensive and Antioxidant Activity of Whey Protein Hydrolysates Obtained in an Enzymatic Membrane Bioreactor Nieto Nieto V, Amaya Llano S, Ozimek L, Mendoza Diaz S, Castaño Tostado E, Regalado Gonzalez C - Universidad Autónoma de Querétaro 289

FF-5 Citotoxic Activity of Mexican Mistletoe (Cladocolea loniceroides) Serrano Maldonado MJ, Guerrero Legarreta I, Soriano Santos J - UAM 290

FF-8 Different Gum End Lecithin Concentration for Improving the Quality of Chips Corn Murillo BA, Reyes LT, Vázquez CL - UAM 291

FF-9 Effect of Yeast and Gum on the Stability of Freezing Dough for Bread Ramírez LA, Vázquez CL - UAM 292

FF-10 Extraction of Natural Antioxidants from Two Varieties of Coffee Pulp (Coffea arabica and Coffea canephora) Cardador Martínez A, García Jaime LF, Arrizon J, Mateos JC, Sandoval G, Bello R, Montejano JG - ITESM 293

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FF-11 Prebiotic Effect of Agave Fructans and Mixtures of Different Degrees of Polymerization from Agave angustifolia Haw Santiago G P , López M G - CIIDIR, IPN 294

FF-12 Spray Drying of Fructans from Agave angustifolia Haw. Santiago GP, López MG - CIIDIR, IPN 295

FF-13 Changes in Antioxidant Capacity During Controlled Storage of Golden Delicious Apples from the State of Chihuahua, Mexico Rodrigo Garcia J, Torres Diaz BE, De la Rosa LA, Alvarez Parrilla E, Gonzalez Aguilar GA - Universidad Autónoma de Ciudad Juárez 296

FF-15 Antioxidant Activity of Mexican Yellow, Green and Red Sweet Pepper (Capsicum annuum) and the Fruit of Solanum melongena (Eggplant) Mártir Reyes B, Soto Labra J, Isaías Fernández M, Jiménez Avalos H, Chaires Martínez L - ITSAT 297

FF-16 Antioxidant Activity of Infusions Jiménez Vieyra ME, Zambrano Zaragoza ML - IPN 298

FF-17 Characterization and Antioxidant Activity Determination of Chilaca and Pasilla Peppers. Hernández Ortega MM, Ortiz Moreno A, Dorantes Alvarez L, Jaramillo Flores ME, Sánchez Pardo ME, Martínez M - IPN 299

FF-18 Recovery and Identification of Water Waste Polyphenols Industry of Olive Oil by Means of Resins Adsorption Diaz Barboza DY, Milz K, Delgado E, Weissbrodt J, González Herrera SM, Ochoa Martinéz LA, Medrano Roldan H, Solis Soto A - Instituto Tecnológico de Durango 300

FF-19 Effect of Dietary Fatty Acids on Serum Lipids in Hypercholesterolemic Rats López Díaz JA, Martínez Ruiz NDR, Wall Medrano A - Universidad Autónoma de Ciudad Juárez 301

FF-20 Incorporation of Omega-3 Fatty Acids Into Laying Hens Meat and Egg Ramírez GJ, Jaimez OJ, Contreras LE, Castañeda OA, Añorve MJ - Universidad Autónoma del Estado de Hidalgo 302

FF-21 Polyphenolics Concentration and Antiradical Capacity of Common Bean Varieties (Phaseolus vulgaris L.) After Thermal Treatment Juárez López BA, Aparicio Fernández X - Universidad de Guadalajara 303

FF-22 Protein Glycation Inhibitory Activity in Vitro of Two Blackberry (Rubus fructicosus L) Extracts with Free Radical Scavenging Capacity. Sumaya Martínez MT, Arroyo Ramírez M, Cruz Jaime S, Cruz Cansino N, Alanis García E - Universidad Autónoma de Nayarit 304

FF-23 Characterization of the Bacterial Diversity of Mexican Tibicos. Galindo TH, Rivera Arce H, Piedra Quintero Z, Domínguez Malfavón L, García Mena J - CINVESTAV, IPN 305

FF-24 Content of Dietary Fiber of a Whole Wheat Based Product Fortified with Mesquite (Prosopis glandulosa) Falcón MR, Barrón JM, Romero AL, Salazar MG, Heredia NG - Universidad de Sonora 306

FF-25 Nutraceutical Potential of Prunus serotina("Capulín") Seeds Alveano I, Rojas A, Oomah DB, Drover JD, Ibarra C, Rivero F, Rojas JI - PROPAC 307

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FF-26 Effect of Location, Variety and the Maturity Composition of Physical Chemistry and Phytochemistry in Blackberry Commercial Michoacan State Ortiz Calderón AL, Herrera Hernández MG, Guzmán Maldonado SH, Hernández López D - Instituto Tecnológico de Celaya 308

FF-27 Functional and Nutritional Characteristics of Huitlacoche (Ustilago maydis) Dried in Solar Dehydrator Loaiza Anaya SG, Martínez Flores HE, Lobato Salias V, Cortés Penagos CJ, Chávez Garibay LR - UMSNH 309

FF-28 Influence of Growing Area in the Antioxidant Activity of Genotypes of jamaica (Hibiscus sabdariffa L.) Machuca Sánchez ML, Ramírez Lozano H, Vidales Paz JE, Ramírez Cortés B, Sumaya Martínez MT - Universidad Autónoma de Nayarit 310

FF-29 Influence of Drying Conditions on the Antioxidant Activity of Nopal (Opuntia spp) Flour. Zamora Cienfuegos E, Herrera Patrón G, Mora López LN, Sumaya Martínez MT - Universidad Autónoma de Nayarit 311

FF-30 Antioxidant Activity in Aqueous Extracts of Jamaica Calyces (Hibiscus sabdarifa L.) by Different Extraction Methods Ramírez Cortés B, Murillobeltrán ME, Machuca Sánchez ML, Ramírez Lozano H, Sumaya Martinez MT - Universidad Autónoma de Nayarit 312

FF-31 Antioxidant Activity of Roselle (Hibiscus sabdariffa L.) Among parents Ruelas Hernández PG, Aguilar Castillo JA, Sumaya Martínez MT, Sánchez Herrera ML - Universidad Autónoma de Nayarit 313

FF-32 High Protein Content Snacks Hernández Díaz WN, Morales Pineda JL, Arau Roffiel LA, Pérez Orozco JP, Hernández Campos FJ - Instituto Tecnológico de Zacatepec 314

FF-33 Survival Evaluation of Microencapsulated Lactobacillus acidophilus Added a Filled Chocolate Espinoza Herrera N, Herrera Gasca H, Sanmartín Martínez E, Martínez Hernández V, Santamaría González G - Universidad Autónoma del Estado de México 315

FF-34 Effect of Ph and Temperature About Extraction of B-Glucan of Barley Alanís García E, Ortiz V, Cruz Cansino N, Sumaya Martínez MT, Román Gutiérrez A, Prieto García F - Universidad Autónoma del Estado de Hidalgo 316

FF-35 Physicochemical and Functional Characterization of Third Generation Snacks Enriched with Pumpkin (Cucurbita moschata D) Flour Manufactured by Extrusion Process Delgado Nieblas CI, Gallegos Infante JA, Zazueta Morales JDJ, Aguilar Palazuelos E, Rocha Guzmán NE, González Laredo RF, Caro Corrales JDJ, Camacho Hernández IL - Instituto Tecnológico de Durango 317

FF-36 Evaluation of Antioxidant Phenolic Compounds During Ripening of Mango "Ataulfo" Palafox Carlos H - CIAD 318

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FF-37 Evaluation of the Effect of Spray Drying on Compounds Phytochemicals-Functional and Physicochemical Characteristics of Encapsulated Blackberry (Rubus sp) Morales Guzmán J, Medina Torres MG, Andrade Esquivel E, Guzmán Maldonado SH, Hernández López D - Instituto Tecnológico de Celaya 319

FF-38 Anticarcinogenic Potential of Infusions from Oak Leaves (Quercus spp.) Assessed by an In vivo Model Medina Medrano JR, Rocha Guzmán NE, González Laredo RF, Gallegos Infante JA, Ramos Gómez M, Reynoso Camacho R - Instituto Tecnológico de Durango 320

FF-39 Influence of Cod Liver Oil in the Diets of Breeder Hens on the Chemical Composition of Meat Baños VA, Añorve MJ, Contreras LE, Castañeda OA, Jaimez OJ, Rodríguez AJA - Universidad Autónoma del Estado de Hidalgo 321

FF-40 Modification of the Fatty Acid Profile of Meat and Eggs of Breeder Hens Fed Cod Liver Oil Baños VA, Añorve MJ, Contreras LE, Castañeda OA, Jaimez OJ, Rodríguez AJA - Universidad Autónoma del Estado de Hidalgo 322

FF-41 Antibacterial Effect of Phenolic Compounds in Hibiscus Flower (Hibiscus sabdariffa) Nevarez S, Nevárez Moorillón GV, Gutierrez Mendez N, Hernandez Ochoa L, Salas E - Universidad Autónoma de Chihuahua 323

FF-42 Utilization of Red Wine Pomace Extract as a Copigment Soria Hernandez C, Rodriguez F, Salas E - Universidad Autónoma de Chihuahua 324

FF-43 Evaluation of Dose of Fresh Juice of Cabbage in Patients with Gastritis and / or Gastric Ulcer Pérez MBE, Hernández RCF, Reséndiz RA - UMA, IPN 325

FF-44 Antioxidant and Metal Chelating Properties of Phaseolin Hydrolysates Obtained from Phaseolus vulgaris L. Var. Jamapa Carrasco Castilla J, Hernández Álvarez A, Alaiz M, Vioque J, Dávila Ortiz G - ENCB, IPN 326

FF-45 Unripe Banana (Musa paradisiacal L.) and Normal Maize (Zea mays L.) Starches Acetylated by Microwave Heating and Iodine as Catalyst. Rheological and Structural Studies. Sánchez Rivera MM, Almanza Benites S, Bello Pérez LA, Núñez Santiago MC, Gutiérrez Meraz F - CEPROBI, IPN 327

FF-46 Effect of Degree Substitutions in the Ratio of Gellans for Its Applications on Microencapsulation González Cuello RE, Ramos Ramírez EG, Rosas Flores W, Salazar Montoya JA - CINVESTAV, IPN 328

FF-47 Viscoelastic Behavior of Microcapsules Obtained by Ionic Gelation Rosas Flores W, Ramos Ramírez EG, González Cuello RE, Salazar Montoya JA - IPN 329

FF-48 Antioxidant Activity of Phenolic Extracts from Leaves of Mesquite (Prosopis laevigata) García Andrade M, González Laredo RF, Rocha Guzmán NE, Gallegos Infante JA - Instituto Tecnológico de Durango 330

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FF-49 A Comparison between Arabic Gum and Mezquite Gum: pH influence over some functional properties Pedroza Islas R, Villagómez Zavala D L , Fragoso Soriano R , Vernon Carter E Jand , Rodríguez Huezo E - FES-UNAM 331

FF-50 Thermal Processing Effect on the Physical-Chemical Properties of Spinach Enriched Crackers. Reyes Téllez A, Aquino Bolaños EN, Guzmán Gerónimo RI, Cruz Sánchez JS, Verdalet Guzmán I, Silva Hernández ER - Universidad Veracruzana 332

FF-51 Evaluation of a Functional Food Made from Micronized Star Fruit (Averrhoa carambola L.) Insoluble Fiber and Its Effect on Lipid Metabolism in Mice. Elvira Torales LI, Herman Lara E, Vivar Vera MDLA, Soto Rodríguez I, Mendoza García PG, García Galindo HS, Martínez Sánchez CE - Instituto Tecnológico de Tuxtepec 333

FF-52 Evaluation of Antioxidant Activity in Passion Fruit (Passiflora edulis f. Flavicarpa) Peel and Depectinized Peel Waste. Rivadeneyra Rodríguez JM, Herman Lara E, Vivar Vera MDLA, Rocha Guzmán NE, Martínez Sánchez CE - Instituto Tecnológico de Tuxtepec 334

FF-53 Phenolic Content and Antioxidant Activity of the Pecan Nut Parties (Carya illinoinensis) Varieties Bradley and Cheyenne Calleros Moncivais AS, González Laredo RF, Rocha Guzmán NE, Gallegos Infante JA - Instituto Tecnológico de Durango 335

FF-54 Anticancer Effect of Infusions of Edible Oaks Against 1,2-DMH-Induced Colon Cancer Trujillo Esquivel MF, Rocha Guzmán NE, Reynoso Camacho R, Gallegos Infante JA, González Laredo RF, Salgado Rodríguez LM, Ramos Gómez M - Universidad Autónoma de Querétaro 336

FF-55 Development of a Functional Persimmon (Diospyros kaki) Beverage Added with Bifidobacterium BB12 Fernández Rojas B, Pahua Ramos ME, Ortiz Moreno A, Hernández Navarro M, Hernández Sánchez H - ENCB, IPN 337

FF-56 Fresh Pasta Quality and Digestibility as Affected by Addition of Two Fiber-Rich Ingredients Osorio Díaz P, Islas Hernández JJ, Agama Acevedo E, Bello Pérez LA - CEPROBI, IPN 338

FF-57 Nutraceutical Study of Infusions from Quercus Durifolia Leaves and Relation with Chronic Degenerative Diseases Herrera Andrade MM, Rocha Guzmán NE, Ramírez Mares MV, Gallegos Infante JA, González Laredo RF - Instituto Tecnológico de Durango 339

FF-58 Effect of Germination in the Concentration of Non-Nutritional Factors and Proteins in Three Mexican Broad Beans Varieties Valdez Anguiano DM, Jimenez Martínez C, Herrera Cabrera E, Davila Ortiz G - ENCB, IPN 340

FF-59 Evaluation of the Antioxidant Activity of Bioactive Peptides Derived from Chickpea (Cicer arietinum L). Sanchez Chino X, Jimenez Martinez C, Garduño Siciliano L, Betancur Ancona D, Davila Ortiz G - IPN 341

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FF-60 Nutritional Contribution of Damiana (Turnera diffusa W.) Leaves and Stems from Three Regions of Baja California Sur, México. Soriano LA, Alcaraz Meléndez L, Méndez Rodríguez L, Puente ME, Rivera F, Zenteno Savín T - CIBNOR 342

FF-61 Acute Study of the Effect of Salvia hispanica on Serum Lipid Peroxidation in Wistar Rat Espinosa Guevara C, García Gutiérrez GE, Ramírez Milla LG, Garduño Siciliano L, Beltrán Orozco MDC - ENCB, IPN 343

FF-62 Physicochemical Properties and Volatile Compounds of Porophyllum tagetoides Jacome SP, Beristain CI, Azuara E, Mendoza MR, Jimenez M - Universidad Veracruzana 344

FF-63 Effect of Heat Treatment on Ascorbic Acid, Polyphenols and Antioxidant Activity in the Cashew Apple Juice Rodríguez Esquivel AO, Aquino Bolaños EN, Guzmán Gerónimo RI, Silva Hernández ER, Verdalet Guzmán I - Universidad Veracruzana 345

FF-64 Antioxidant Activity and Effect of Anacardic Acid from Cashew Apple By-Products in Nitric Oxide Production by Macrophages of Cell Line Tumour Valdez Gutiérrez LJ, García Barradas O, Ramos Ligonio A, Aquino Bolaños EN, Guzmán Gerónimo RI - Universidad Veracruzana 346

FF-65 Biosynthesis of Levans from Sucrose Domínguez Martínez BM, Valdez Alarcón JJ, Sosa Aguirre CR - UMSNH 347

FF-66 Physicochemical Characterization of Pineapple Shells of Two Varieties: Cayenne and Honey Covarrubias G, Mejía CE, Corona RI, Estrada Y - Universidad de Guadalajara 348

FF-67 Antioxidant Capacity in Amaranth (Amaranthus hypochondriacus) Seed Extracts López Mejia OA, López Malo A, Palou E - UDLAP 349

FF-69 Bioactive Peptides of Phaseolus vulgaris Var. Negro 8025 with Antioxidant and Antihypertensive Activities Obtained in a Membrane Bioreactor. Dufoo MD, Cardador A, Amaya SL - Universidad Autónoma de Querétaro 350

FF-70 Peptides from Phaseolus vulgaris Var. Pinto Durango with Antioxidant and Antihypertensive Activities Obtained by Enzymatic Hydrolysis in a Membrane Bioreactor. González C, Cardador A, Amaya SL - Universidad Autónoma de Querétaro 351

FF-71 Effect of Inulin and Fructan as Only Carbon Source on Lactobacillus reuteri Growth Torres González MDJ, Ventura Canseco LMC, Delgado Licón E, Robles Olvera VJ, Hidalgo Morales M - Instituto Tecnológico de Veracruz 352

FF-72 Extraction of Chickpea Starch (Cicer arietinum) and Physicochemical, Texture, and Microscopic Characterization Jiménez Avalos HA, Chaires Martínez L, Hilario Sosa M - ITSAT 353

FF-73 Development of Gluten-Free Bread Containing Amaranth and Chia Seeds. Ordaz Trinidad N, Beltrán Orozco MDC, Santiago Pineda T, Arana Errasquin R, García Gutiérrez GE - IPN 354

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FF-74 Ascorbic Acid and Phenolic Compounds of Jocote Chiapilla (Spondias spp) on Three State of Maturity Bernal López C(, Jiménez Martínez C(, Corzo Ríos LJ( - UPIBI, IPN 355

FF-75 Fractionation, Solubilization and Characterization Electrophoretic and Amino Acid of Ditaxis heterantha Proteins Espino Sevilla MT, Villanueva Rodríguez S, Hernandez Gutierrez R, Jaramillo Flores ME, Lugo Cervantes E - CIATEJ 356

FF-76 Physicochemical Characterization of a Third- Generation Snack Produced by Extrusion Process from Blue Corn Flour and Corn Starch. Camacho Hernández IL, Navarro Cortez R, Ochoa López ME, Aguilar Palazuelos E, Zazueta Morales JJ, Gallegos Infante JA, Rocha Guzmán NE, González Laredo RF - Instituto Tecnológico de Durango 357

FF-77 Functional Properties of a Lima Bean (Phaseolus lunatus) Protein and Carboxymethylated Flamboyant (Delonix regia) Gum Mixed System Medina K, Betancur D, Rosado G, Chel L - Universidad Autónoma de Yucatán 358

FF-78 Techno-Biofunctional Properties of Protein Hydrolysates as Obtained of Amaranthus hypochondriacus Grain Tovar Pérez EG, Guerreo Legarreta IY, Soriano Santos J - UAM 359

FF-79 Oxidative Stability of Oil Dressing Salads Enriched with Different Omega-3 and Omega-6 Fatty Acids Ratio Stored Under Light and Darkness Conditions Martínez Alejo JM, Jiménez Fernández M, Mendoza López MR, Muñoz Muñiz OD, García Barradas O - Universidad Veracruzana 360

FF-80 Evaluation of Encapsulated L. Acidophilus (LA-14) Viability in an Intermediate Moisture Functional Food García Flores A, Paz Gamboa E, Vivar Vera M, Pérez Silva A, Ramírez Figueroa E - Instituto Tecnológico de Tuxtepec 361

FF-81 Evaluation of Fresh Pre-Cut Mango (Mangifera indica L.) Conserved with Chitosan Edible Coatings Cipriano Peña G, Mendoza García P, Pérez Silva A, Vivar Vera MA, Paz Gamboa E - Instituto Tecnológico de Tuxtepec 362

FF-82 Rambutan (Nephelium lappaceum) Fruit as a Potential Source of Antioxidant Dietary Fibre Díaz Funes FA, Chaires Martinez L, Vivar Vera G, Paz Gamboa E, Martínez Sánchez CE, Vivar Vera MA - Instituto Tecnológico de Tuxtepec 363

FF-83 Development of Reduced-Sugar Jam of Rambután (Nephelium lappaceum L.) Pulp with Added Peel Díaz Funes FA, Morales Ramos V, Ruiz López II, Jimenez Ávalos HA, Perez Silva A, Vivar Vera MA - Instituto Tecnológico de Tuxtepec 364

FF-84 Immobilization of Lactobacillus Acidophilus in Apple Pieces (Pyrus malus L.) and Mamey Sapote (Pouteria sapota) for Whey Fermentation. Yáñez Villar E, Montero M, Pérez Silva A, Ramírez Figueroa E, García Galindo HS, Paz Gamboa E - Instituto Tecnológico de Tuxtepec 365

FF-85 Lycopene Content in Greenhouse Grown Tomatoes and the Effect of Industrial Processing on their Lycopene Content. Aranda RJ, Flores SDA, Ruelas CX, Olivares SE, Rodríguez FH, Vidales CJA - Universidad Autónoma de Nuevo León 366

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FF-86 Characterization of the Sediment Obtained in the Humid Milling from Barley Grain Román Gutiérrez AD, Perea Zuñiga DM, Prieto García F - Universidad Autónoma del Estado de Hidalgo 367

FF-87 Development of a High Protein Content Beverage from Beer Sediment Román Gutiérrez AD, Chávez Hernández S, Prieto García F - Universidad Autónoma del Estado de Hidalgo 368

FF-88 Effect of Consumption of Pasta Developed from Wheat-Bean on Hypoglycemic and Hypolipidemic Levels in Diabetics Rats García Rivas M, Gallegos Infante JA, Chang CKS, Reynoso Camacho R, Rocha Guzmán NE, González Laredo RF - Instituto Tecnológico de Durango 369

FF-89 Effect of Fermentation Conditions on Yield and Viscosity of Exopolysaccharides Produced by Lactic Acid Bacteria Salas Soto JR, Delgado Licon E, Kunz B, Weissbrodt J, González Herrera SM, Nava Berumen CA - Instituto Tecnológico de Durango 370

FF-90 Functional Characterization of Pinole Made of Mesquite Pods (Prosopis laevigata) García Casas MA, Gallegos Infante JA, Rocha Guzmán NE, González Laredo RF - Instituto Tecnológico de Durango 371

FF-91 Nutraceutical Study of Infusions from Quercus durifolia Leaves and Relation with Chronic Degenerative Diseases Herrera Andrade MM, Rocha Guzmán NE, Ramírez Mares MV, Gallegos Infante JA, González Laredo RF - Instituto Tecnológico de Durango 372

FF-92 Physicochemical Properties Antioxidant Black Sapote (Diospyros Digyna Jacq.) During Post Harvest Period Merino L, Beristain C, Mendoza M, García O, Jimenez M - Universidad Veracruzana 373

FF-93 Combination of C9,T11-Conjugated Linoleic Acid and T11-Vaccenic Acid Improve Dyslipidemia and Hepatic Steatosis in an Animal Model of the Metabolic Syndrome Silva Hernández ER, Jacome Sosa MM, Lu J, Wang Y, Ruth MR, Wright DC, Reaney MJ, Shen J, Field CJ, Vine DF, Proctor SD - University of Alberta, Canada 374

FF-94 Identification of Phenolic Compounds Presents in the Seed and Oil of Chía (Salvia hispánica L.) by Capillary Electrophoresis and Determination of Antioxidant Capacity González Jiménez FE, Beltrán Orozco MDC, Vargas Martínez MG, Del Ángel Zumaya JA - undefined 375

FF-95 Active Compounds in Wild and Cultivated Common Bean Díaz Batalla L, Paredes López O - Universidad Politécnica de Francisco I. Madero 376

FF-96 Evaluation of the Efect of Addttion of Flaxeed and Polidexdextrose in Dough of Wheat for Bread. Villagómez Zavala DL, Vargas Ugalde ME, López Martines F, Aguilar Méndez M, Pedroza Islas R - FES-UNAM 377

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FF-97 Development and Evaluation of Nutritional, Nutraceutical and Sensory Value of a Baked Snack Bar Using Common Beans (Phaseolus vulgaris L.) and Oats (Avena sativa) Aurea KRJ, Loarca Piña MGF, Reynoso Camacho R, Castaño Tostado E, Amaya Llano S, Escamilla Santana C - Universidad Autónoma de Querétaro 378

Food Safety

FS-2 Biofilm Formation by Bacteria Isolated from the Mango (Mangifera indica L.) Ataulfo Surface Santana Martinez MA, Wacher Rodarte MC, Trejo Marquez MA, Eslava Campos C, Ragazzo Sanchez JA, Calderón Santoyo M - Instituto Tecnológico de Tepic 379

FS-3 Control of Anthracnose in Papaya Maradol Using Biocontrol and Sodium Bicarbonate Salcedo Salcedo YS, Luna Solano G, Ragazzo Sanchez JA, Calderón Santoyo M - Instituto Tecnológico de Tepic 380

FS-4 Selection of Bacillus Strains Antibiotic Producers as Biocontrol Agents for Postharvest Diseases of Tropical Fruits Robles Cabrera MA, Lomelí González L, Ortiz Basurto RI, Ragazzo Sanchez JA, Calderón Santoyo M - Instituto Tecnológico de Tepic 381

FS-5 Bactericidal Activity of Cinnamon (Cinnamomun zeylanicum) and Oregano (Origanum vulgare) on Pseudomonas aeruginosa. Rangel García MDL - CBTIS 382

FS-8 Efficacy of Oregano Essential Oils and Sanitizers in Reducing E. Coli O157:H7, Salmonella and Natural Microflora of Fresh-Cut Cilantro Ruiz Cruz S, Astorga Dautt O, López Mata MA, Llanez Samaniego AL, Estrada Alvarado MI, Gassos Ortega LE - Instituto Tecnológico de Sonora 383

FS-9 Bacteriocins, Tools of the Safety in Food Production Dimitrov ST, Dicks LMT, Witthuhn C, Vaz Velho M - Universidad de São Paulo 384

FS-10 Determination of Penicillin Residues in Milk Samples by Magnetic Solid Phase Extraction Coupled to Micellar Electrokinetic Chromatography Emmanuel Martinez JA, Rodríguez I, Ibarra ME, Paez Hernández EB - Universidad Autónoma del Estado de Hidalgo 385

FS-12 Anti-Bacterial Effect of Chitosan Based Edibles Coatings Incorporated with Essential Oils López Mata MA, Ruíz Cruz S, Córdova Rodríguez TS, González Aguilar GA, Ornelas Paz JJ, Cira Chávez LA - Instituto Tecnológico de Sonora 386

FS-13 Molecular Analysis of the Peda Structural Gene of Pediococcus acidilactici ITV26. Portilla Vázquez S, Galvan O, Mendoza García P, Aguilar Uscanga MG, Ramírez Lepe M - Instituto Tecnológico de Veracruz 387

FS-14 Molecular Characterization of a Trichoderma harzianum Chitinase Zavala González EA, Ramírez Lepe M - Instituto Tecnológico de Veracruz 388

FS-18 Working to Build a Quality Food Consumption Culture. Leon Felix MA, Paz Lemus E, Flores Lemus AV, Corral Padilla M, Cortés Serrano M - LEFIX 389

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FS-19 Growth Inhibition Effect of Chitooligomers, Over Clostridium perfringens and Bacillus cereus in Meat Charles Rodríguez AV, Moreno Diaz V, Mauricio Benavides JE, Avedaño Alvarez A, Fuentes Rodríguez JM, Hernández González M - Universidad Autónoma Agraria Antonio Narro 390

FS-20 Ellagitannins from Euphorbia antisyphilitica (Candelilla) and Punica granatum (Pomegranate) as Antibacterial Agents. Argüello Alba DA, Ascacio Valdés JA, Aguilera Carbó AF, Aguilar CN - Universidad Autónoma de Coahuila 391

FS-21 Chromatographic Profile and Quantification of Fatty Acid in Milk Popsicle Contreras LE, Castañeda Ovando A, Cabrera CZE, Añorve MJ, Jaimez OJ - Universidad Autónoma del Estado de Hidalgo 392

FS-23 Effect of Temperature on the Oxidation Cholesterol Dry Films in Model System. Medina Meza IG, Rodriguez Estrada MT, Lercker G, García Galindo HS - Instituto Tecnológico de Veracruz 393

FS-25 Utilization of Bacteriocin-Producer Bacteria to Reduce Contamination Risk with Pathogenic Bacteria in Fresh Cheese Arzola Rodríguez SI, Nájera Domínguez C, Gutiérrez Méndez N - Universidad Autónoma de Chihuahua 394

FS-26 Comparison of the Inhibitory Effect of Bacteriocins, Sodium Nitrite and Potassium Sorbate Against Escherichia coli in Ovine Fresh Meat. Fernández Soto RR, Alvarez Cisneros YM, Ponce Alquicira E - UAM 395

FS-27 A Quantitative Method to Assess the Chitin Degradation Capacity of Vibrio Species Humar Soto D, López Álvarez EE, Noriega Orozco L - CIAD 396

FS-28 Total Polyphenols, Anthocyanins and Antioxidant Activity of Blue Maize (Zea mays L.) from the Mixteca Region in Mexico Alarcón Aparicio E, Alarcón Zavaleta TM, Goméz Lopéz P, Chavez Servia JL, Meza Alvarado JE, Oliart Ros RM, Silva Hernández ER, Guzmán Gerónimo RI - CIIDIR, IPN 397

FS-30 Anthocyanins and Antiradical Activity of Rubus adenotrichus Schltdl (Blackberry) Martínez Cruz NDS, Arévalo Niño K, Verde Star MJ, Rivas Morales C, Oranday Cárdenas A, Núñez Gónzalez MA, Moralez Rubio ME - Universidad Autónoma de Nuevo León 398

FS-32 Stability of Mexican Crocodile Meat (Crocodylus moreletti) Grown Under Captivity in Veracruz, Mexico López Del Castillo Lozano M, Tercero Pérez A, Guzmán Gerónimo RI, Bulbarela Sampieri C - Universidad Veracruzana 399

FS-33 Use of Essential Oils and Functional Extracts from Spices on Meat Protection Aguirre Prieto YB, Nevárez Moorillón GV, Salas Muñoz E, Sandoval Salas F, Hernández Ochoa L - Universidad Autónoma de Chihuahua 400

FS-34 Natural Antioxidants, Effect on the Formation of Acrylamide in Potato Chips Morales Olán G, Jiménez Fernández M, Mendoza López MR, Muñoz Muñiz OD, García Barradas O - Universidad Veracruzana 401

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FS-35 Textural Properties of Fried Potato Pre-Treated with Natural Antioxidant Solutions Morales Olán G, Jiménez Fernández M, Mendoza López MR, Muñoz Muñiz OD, García Barradas O - Universidad Veracruzana 402

FS-36 Trans Fatty Acids in Traditional and Industrial Bakery Products from México Hernández Rivera C, Mendoza López MR, Rosas Nexticapa M, Sánchez Alvarado S, Illescas Nájera I, García Barradas O - Universidad Veracruzana 403

FS-37 Effect of Ph and Temperature on the Contained of Ochratoxin a in Coffee Beans Roasted Castellanos Onorio O, Durand N, Guyot B, Galindo S, Fontana Tachón A, González Ríos O, Suárez Quiroz ML - Instituto Tecnológico de Veracruz 404

FS-38 Antimicrobial Activity of Thyme (Thymus vulgaris) Essential Oil Against Listeria monocytogenes Scott A Ariza Ortega TJ, Yañez Fernández J - UPIBI, IPN 405

FS-39 Assessment of Human Health Risk Posed by Consumption of DDT in Oyster (Crassostrea virginica) Depurated with Ultraviolet Light and Stored At -1 °C Pardío VT, López KM, Waliszewski KN, Rodríguez S, Uscanga R, Rivas I - Universidad Veracruzana 406

FS-40 Major Food Microbiological Hazards and Food Control Systems in Different Arab Countries Rabih K, Mey J - American University of Beirut, Lebanon 407

Nanotechnology

NA-1 Preparation and Characterization of Nanotubes by Self-Assembly from Hydrolyzed Bovine Alpha-Lactalbumin Using V8 Enzyme Fu WC, Opazo M, Acuña S - Universidad del Bío-Bío 408

NA-2 Carminic Acid Active Deposited Into Nanoparticles and Films Prepared from Cellulose Yhamel GAN, Flores RN, Vásquez GSR, García GL - UMSNH 409

NA-4 Protective Effects of Quercetin and Catechin Nanoparticles Over Superoxide, Hydroxyl and Peroxyl Radicals Oxidation Reyes Pool HP, Mendoza Díaz SO, Amaya Llano SL, Loarca Piña MGF, Godínez Mora Tovar LA, Quintanar Guerrero D, Marinho Mano C, Henriques Bechara E - Universidad Autónoma de Querétaro 410

NA-5 Use of Waste of Food Industry: Chitosan for Functionalization of Magnetic Nanoparticles. Gregorio KM, Zepeda L, Sadde H, López RG, Martínez JL, Rodríguez J, Ilina A - Universidad Autónoma de Coahuila 411

NA-6 Effect of Grafting on Properties of Ceramic Microfiltration Membranes Vargas García A, Torrestiana Sanchez B, García Bórquez A, Aguilar Uscanga MG - Instituto Tecnológico de Veracruz 412

NA-7 Effect of a-Tocopherol Emulsion-Coatings on Browning Index and Firmness in Fresh Cut Apples "Red Delicus" at Refrigerate Conditions. Zambrano Zaragoza ML, Mercado Silva E, Sánchez Reyes V, Álvarez Cárdenas A, Quintanar Guerrero D - UNAM 413

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Nutrition

NU-1 Identification of Fatty Acids of Amaranth Seed (Amaranthus hypochondriacus), Does Not Burst, Cultivated in Puebla and Mexico States Ortiz Cornejo ME, Mendoza Pérez J, Madrigal Santillán E, Sánchez Gutiérrez M, Zúñiga Pérez C, Valadez Vega MC - Universidad Autónoma del Estado de Hidalgo 414

NU-2 Identification and Quantification of Betalaines of Prickly Pear (Opuntia ficus indica) Yellow-Brown Cultivated in the State of Hidalgo Melo Ortega A, Mendoza Pérez J, Zúñiga Pérez C, Valadez Vega MC - Universidad Autónoma del Estado de Hidalgo 415

NU-4 Evaluation of Fructose Consumption as a Predisposing Factor to Overweight and Obesity Martínez Ruiz NR, López Díaz JA, Wall Medrano A, Carrasco Urrutia K, Barrera Gómez O, Cárcamo Jiménez F - Universidad Autónoma de Ciudad Juárez 416

NU-5 Nutritional Quality of a Hamburger Elaborated from Black Skipjack (Euthynnus lineatus) Ramón Canul LG, Ramírez Rivera E, Shain Mercado JA, Huante González Y, Martínez Liébana C, Juárez LF, Bravo Delgado HR - Universidad de la Sierra Sur 417

NU-7 Physico-Chemical Characteristics and Fatty Acid Composition of Xoconostle Seeds Oil (Opuntia joconostle) Osorio Esquivel O, Ortiz Moreno A, Álvarez BV - IPN 418

NU-9 Eating Behavior, Dietary Fat and Coronary Heart Disease: Small Changes, Great Benefits Wall Medrano A, López Díaz JA, Martínez Ruiz NR - Universidad Autónoma de Ciudad Juárez 419

NU-10 Cleft Lip & Palate Alterations are Related to Malnutrition, Nutrient Inadequacy and Household Food Insecurity in Northern Mexico Wall Medrano A, Martínez Ruiz NR, Rodríguez Tadeo A, Badia Pasos D, Holguín Facio LA, Ruvalcaba Salazar G - Universidad Autónoma de Ciudad Juárez 420

NU-12 Nutritional and Environmental Factors Associated to Parasitic Infections in Preschool Children from Municipal Welfare Centers of Ciudad Juarez, Chih. Borrego Ponce BA, Wall Medrano A, Borrego Ponce A - Universidad Autónoma de Ciudad Juárez 421

NU-13 Content of Dietary Fibers, Physicochemical and Sensory Evaluation of Cookies Enriched with Fiber from Wheat Milling By-Products Romero Baranzini AL, Salazar García MG, Reyes Pérez F, Falcón Villa MDR, Alfaro Rodríguez RH - Universidad de Sonora 422

NU-14 Physicochemical and Phytochemical Characterization of Pitahaya Fruit (Hylocereus undatus) Esparza Martínez FJ, Yahia Kazuz EM, Peréz Peréz MCI - Instituto Tecnológico de Celaya 423

NU-15 Evaluation of Arabic Gum as Encapsulant Agent in Double Emulsion of Iron Bisglycinate Juárez Méndez MT, Monroy Rivera JA, Valerio Alfaro G - Instituto Tecnológico de Veracruz 424

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NU-16 Agronomic Characteristics and Nutritional Components of Beans At Different Planting Dates Under Irrigation Pajarito RA, Reyes RC, Vázquez MS, Velasco GOH - INIFAP 425

NU-17 Digestibility and Protein Content of Ash in Beans Planted in Different Dates with Irrigation Pajarito RA, Rodriguez RM, Herrera TE, Vázquez MS, Velasco GOH, González GFJ - INIFAP 426

NU-18 Development of Extruded Wheat and Amaranth Snacks Added with Dehydrated Vegetables Contreras López E, Jaimez Ordaz J, Mera Sánchez J, López Canales C, Castañeda Ovando A, Añorve Morga J - Universidad Autónoma del Estado de Hidalgo 427

NU-19 The Association Between Bean and Corn Tortilla Consumption and the Risk of Chronic Diseases Ochoa Ruíz E, Lomelí De la Rosa SE, Anaya Loyola MA, Castaño Tostado E, Salgado Rodríguez LM, Ramos Gómez M, Reynoso Camacho R - Universidad Autónoma de Querétaro 428

NU-20 Physicochemical Characterization of a Functional Goat’s Milk Yoghurt Ice Cream Galán Méndez F, Aquino Bolaños EN, Rodríguez Hernández AI, Silva Hernández ER, Guzmán Gerónimo RI, Verdalet Guzmán I - Universidad Veracruzana 429

NU-21 Evaluation of Fiber and Protein Fortification of Corn Tortilla with Seaweed (Ulva enteromorpha) Amaya Guerra CA, Báez González JG, Vázquez Rodríguez JA, Vernon Carter EJ, Cruz Sosa F - Universidad Autónoma de Nuevo León 430

NU-22 Assessment of Oxalates and Calcium in Nopal Pads At Different Maturity Phase. Contreras Padilla M, Valderrama Bravo MDC, Gutiérrez Cortes E, Rivera Muñoz EM, Del Real A, Rodríguez García ME - Universidad Autónoma de Querétaro 431

NU-23 Peroxide Value of Three Commercial Edible Vegetable Oils of Soybean, Canola and Corn Tello Santillán R, Yahuaca Juárez B, Martínez Flores HE - UMSNH 432

NU-24 A High Saturated Fat Diet During Childhood Does Not Induce Obesity But Leads to an Increased Risk of Diabetes in Adulthood Barajas Vega HA, Salgado Rodriguez LM, Loarca Piña MG, Ramos Gómez M, Ibarra Alvarado C, Lomeli De la Rosa SE, Reynoso Camacho R - Universidad Autónoma de Querétaro 433

NU-25 Hairless Mexican Pig (CPM): Chemical Composition of Pork Pib il Style Caamal RS, Sierra AC, Estrada RJ, Moo VM, Toledo VM - Instituto Tecnológico Superior de Calkiní 434

NU-26 Effect of the Flour Components on the Lactic Acid Production During Sourdough Fermentation Flores Chávez H, Montañez JC, Reyes Vega ML - Universidad Autónoma de Coahuila 435

NU-27 Amaranth Flour, a New Option for Healthy Baked Ochoa Reyes E, Acuña Rodríguez CA, Cruz Atonio FV, Rojas Molina R, De la Garza Toledo HO - Universidad Autónoma de Coahuila 436

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NU-28 Effect of Enriched Anhydrous Milk Fat (AMF) in Metabolic Syndrome in Rats Herrera Meza MS, Silva Hernández ER, García Barradas O, Mendoza López MR, Angulo Guerrero JO, Oliart Ros RM - Instituto Tecnológico de Veracruz 437

NU-29 Chemical Composition of the Leaves of the Plant Brickellia veronicifolia and Its Activity Hypoglycaemic in Female Mice Cortés Cervantes JS, Sánchez Pardo ME, Berdeja MB, Jiménez García E, Torres ME - ENCB, IPN 438

NU-30 Ramen Noodles with Potential Low Glycemic Index Ramos Cassellis ME, Ruiz Espinosa H, Espinosa Orea K, López Ramírez A - Benemérita Universidad Autónoma de Puebla 439

NU-31 Analysis of Possible Effect of Fructose Consumption in Degeneratives Diseases Olguín Martínez LE, Ramírez Schoettlin AM, Favela Torres MT - ENCB, IPN 440

NU-32 Nutritional Analysis Cookies Made with Corn Flour (Zea mays L.) and Soybean Flour (Glycine maxima) Belloso G, Chambuco D - Universidad de Oriente, Venezuela 441

NU-33 Effect of Dietary Fiber Consumption in the Quantitative Expression of Butyrate Receptors in Rat Colon Corte Osorio LY, Martínez Flores HE, Ortiz Alvarado R, Sosa Aguirre CR - UMSNH 442

Postharvest Technology

PT-1 Effect of Edible Coatings Chitosan and Linseed Mucilage-Based on Shelf Life of Fresh-Cut Strawberry Pérez Cabrera LE, Díaz Narváez GC, Hernández Lozano LC, Tecante Coronel A, Ramírez Gómez MM - Universidad Autónoma de Aguascalientes 443

PT-5 Effect of Temperature on the Quality of Bell Pepper (Capsicum annum L.) Grown in Greenhouses in the Southern Region of Jalisco, México Mojica L, Flores B - Instituto Tecnológico Superior de Tamazula 444

PT-6 Effect of Hot Water Treatments and Controlled Atmosphere Storage on the Quality and Vitamin Content of Tomato Vega Espinoza A, López López M, Lopez Angulo G, Vega Garcia M - Universidad Autónoma de Sinaloa 445

PT-9 Effect of Heat Treatment on the Activity of Papaya ß-Galactosidase Santiago GP, Benito BP, Cruz MM - CIIDIR, IPN 446

PT-10 Physiological Response of Chicozapote Fruits (Manilkara sapota L.) to Different Treatments with 1-Methylcyclopropene (1-MCP) Moo VM, Centurión AR, González M, Vargas ML, Sauri DE - Instituto Tecnológico Superior de Calkiní 447

PT-12 Postharvest Application of 1-Methylcyclopropene on ´Ataulfo´ Mangoes Ortiz Franco LZH, Ramírez Villa AZ, Tovar Gómez B, García Galindo HS, Mata Montes De Oca M, Montalvo González E - Instituto Tecnológico de Tepic 448

PT-13 Application of 1-Methylcyclopropene on Soursop (Annona muricata L.) Espinosa Santana I, Tovar Gómez B, García Galindo HS, Mata Montes De Oca M, Montalvo González E - Instituto Tecnológico de Tepic 449

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PT-14 Evaluation of Tomato Fruit Ripening During Storage Using a Non-Destructive Test Manivel Chávez RA, Garnica Romo MG - UMSNH 450

PT-15 Morphological and Molecular Characterization of a Aspergillus Ochratoxin a Producer Strain Isolated from Green Coffee (Coffea arabica) Rojas Sánchez U, Suárez Quiroz MA, Ramirez Lepe M - Instituto Tecnológico de Veracruz 451

PT-18 Physicochemical Changes in the Blossoms of Two Squash Species (Cucurbita pepo and C. Maxima) During Refrigerated Postharvest Storage Urrutia Hernández TA, Aguilar Aguilar B, Guzmán Gerónimo RI, Verdalet Guzmán I, Aquino Bolaños EN - Universidad Veracruzana 452

PT-19 Physical Properties in Three Apparent Maturities and Changes Postharvest of Jocote Chiapilla (Spondias spp) Fruits Padilla Peña JA(, Ramírez Ortiz ME, Corzo Ríos LJ( - UPIBI, IPN 453

PT-20 Changes in Chemical Composition During Maturation of Jocote Chiapilla (Spondias ssp) Fruits in Two Apparent Maturities Gallardo Carrasco B(, Presuel Moreno LG, Corzo Ríos LJ( - ENCB, IPN 454

PT-21 Effect of Light Quality in Postharvest Ripening of ‘Kent’ Mango (Mangifera indica) Rubio Castillo AE, Obledo Vázquez EN, Montalvo González E, Mata Montes De Oca M, Tovar Gómez B - Instituto Tecnológico de Tepic 455

PT-22 Design, Construction and Characterization of a Solar Drier as Technology for the Dehydration of Fruits and Vegetables Sámano Delgado E, Martínez Flores HE, Garnica Romo MG - UMSNH 456

PT-23 Increase in the Cellulose Content of Pretreated Agave Fibers Medina Morales MA, Aguilar CN, De la Garza Toledo H - Universidad Autónoma de Coahuila 457

PT-24 Physicochemical Characterization of Diverse Varieties of Rice Harvested in Mexico Chávez Murillo CE, Bello Pérez LA - IPN 458

PT-25 Analysis of the Effect of Gas Composition on the Respiration Rate of a Mixture of Minimally Processed Vegetables Castillo Godina RG, Montañez JC, Contreras Esquivel JC, Serrato Villegas LE, Frías JM, Mahajan PV - Universidad Autónoma de Coahuila 459

PT-26 Extraction of Mucilage and Pectin from Pitahaya Cactus Plant Del Toro CL, Estrada Girón Y, Alcaraz González M, Gutiérrez Lomelí M, Rojas Bravo D, Fernández Escamilla VVA - Universidad de Guadalajara 460

PT-27 Influence of the Stage of Maturity in the Chemical Composition of the Seed of Jocote Chiapilla (Spondias spp.) Abad Suárez B, Sánchez Martínez A, Zavala Pineda J, Vázquez Lozano P, Corzo Rios LJ - UPIBI, IPN 461

PT-29 Determination of Phenolic Compounds of Six Varieties of Pepper and Its Relationship to Antioxidant Activity Chávez RY, Ortiz MA, Dorantes AL, Jaramillo FME - ENCB, IPN 462

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PT-30 Exploring the Effect of High Hydrostatic Pressure on Fruit Fly Larvae (Anastrepha ludens) Vargas MA, De la Cruz Medina J, Oliart Ros RM, Ramírez De León JA, García HS - Instituto Tecnológico de Veracruz 463

PT-31 Method of Determination the Maduration of Guava (Psidium guajava) Cortés PCJ, Maldonado SNE, Maximov S, Padilla RJS, Bartolomé CMC - UMSNH 464

Sensory Evaluation

SE-1 Correleation of the Sensory Description of Black Skipjack (Euthynnus lineatus) Hamburgers and Comparison of External Preference Mapping Via Qda and Flash Profile. Ramírez Rivera EDJ, Ramón Canul LG, Shain Mercado J, Bravo Delgado R, Nogueira Terrones H - Universidad del Mar 465

SE-2 Sensory Characterization of Smoked Shrimp (Litopenaeus vannamei) by Flash Profile Technique. Ramírez Rivera EJ, Ramón Canul LG, Shain Mercado J, Huante González Y, Bravo Delgado HR, Martínez Liébana C - Universidad del Mar 466

SE-3 Quantitative Descriptive Analysis of Fermented Milks Made with Regional Lactic Acid Bacteria and Its Relationship with the Acceptability by Children Bucio Galindo A, Gallardo Hernández AL, Nogueira Terrones H, Ramírez Rivera EJ - COLPOS 467

SE-4 Acceptance of Panela Fresh Cheese with Lactobacillus rhamnosus GG and Bifidobacterium breve Probiotic Bacteria Escobar Ramírez MC, Escamilla Santana C, Miller MJ, Martínez Bustos F, Amaya Llano SL - INIFAP 468

SE-5 Sensory Profile and Chemical Composition of Opuntia joconostle from Hidalgo, Mexico Contreras LE, Jaimez OJ, Castañeda OA, Añorve MJ, Villanueva RS - Universidad Autónoma del Estado de Hidalgo 469

SE-7 Sensory and Physicochemical Profile of Tomatoes at their Optimum Maturity Stage. Camarena Barrera EA, Ramos Beltrán K, Miranda López R, Jiménez García SN, Sánchez Pérez T, Manrique Balanzar D, Hernández López D - Instituto Tecnológico de Celaya 470

SE-8 Statistical Modeling to Predict Sensory and Physicochemical Characteristics of Criollo Avocado (Persea americana mill Var. Drymifolia) At Optimum Maturity Stage. Ortega Mendoza S, Miranda López R, Jiménez Islas H, Navarrete Bolaños JL, Valadéz Bustos N, Villagómez Torres AF - Instituto Tecnológico de Celaya 471

SE-9 Chemical Profile of Pitahaya (Hylocereus purpusii) At Optimum Maturity Stage by GC-MS. Navarrete Hernández JE, Miranda López R, Jiménez García SN, Vázquez Cruz MA, Botello Álvarez JE, Sánchez Pérez T, Villagómez Torres AF - Instituto Tecnológico de Celaya 472

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SE-10 Independence of Judgment in Preference Test with Placebo Pair Calderón Sánchez DE, Rivera Quintero GA, Angulo Guerrero O - Instituto Tecnológico de Veracruz 473

SE-11 Consumer Perception and Preference Between Chihuahua Cheese and Chihuahua-Like Cheeses Almanza Rubio JL, Orozco Mena RE, Gastelum Franco G, Gutierréz Méndez N - Universidad Autónoma de Chihuahua 474

SE-12 Effect of Sweeteners and Stabilizers on Consumer Acceptability of Amaranth Yogurt Cárdenas Castillo MC, López Espíndola M, Prinyawiwatkul W, Leyva Ovalle OR, Herrera Corredor JA - COLPOS 475

SE-13 Instrumental and Physiochemical Correlation of Sensory Perception of Consumers Ramírez Rivera EJ, Ramón Canul LG, Méndez MP, Shain Mercado JA, Bravo Delgado R, Rodríguez Miranda J - Universidad del Mar 476

SE-14 Production of Shrimp Paté: Correlation of Chemical, Instrumental, Sensory Analysis and Preference Analysis. Flores Aguilar C, Shain Mercado JA, Ramírez Rivera EDJ, Huante González Y, Martínez Liébana C, Ramón Canul LG, Bravo Delgado HR, Rodríguez Miranda J - Universidad de la Sierra Sur 477

SE-15 Physicochemical and Sensory Quality of Banana Fruits Biofertilizer in Soconusco, Chiapas Andrino López DK, Adriano Anaya MDL, Salvador Figueroa M, Vázquez Ovando JA - Universidad Autónoma de Chiapas 478

SE-16 Development of Artisan Chocolate Products Using Cacao (Sterculiaces theobroma) and Other Natural Products from Santa Fe and La Mar Communities of Oaxaca State. Rosales Rodríguez MT, Ramírez Romero G, Escalona Buendía HB - UAM 479

SE-17 Development of Table Chocolate Formulations Rescuing Pre-Hispanic and Colonial Flavors by the Addition of Herbs, Flowers, Fruits and Spices from Santa Fe and La Mar Communities of Oaxaca. Rosales Rodríguez MT, Ramírez Romero G, Escalona Buendía HB - UAM 480

SE-18 Sensory Evaluation of a Comestible Cream of Huitlacoche Using Mucilage of Catctus as Thickener Agent Rodríguez GS, Martínez Flores HE, Loaiza ASG, Órnelas NJL, Garnica Romo MG - UMSNH 481

SE-19 Sensory Evaluation and Meat Quality of Pigs Supplemented with Long Chain Fatty Acids (DHA / EPA and CLA) Aguilar Guggembuhl J, Becerril Herrera M, Mota Rojas D, Escalona Buendia H, Guerrero Legarreta I - UAM 482

SE-20 Effect on Sensory Properties and Physicochemical Meat Quality of Transport Stress and Resting Time of Sheep Aguilar Guggembuhl J, Becerril Herrera M, Mota Rojas D, Escalona Buendia H, Guerrero Legarreta I - UAM 483

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SE-21 Relationship Between Sensory Perception and Volatile Compounds in the Aroma of Sausage Using Gas Chromathograpy-Olfactometry Mojica Contreras LA, Gianelli Barra MP - Universidad del Bío-Bío 484

SE-22 Influence of Source and Roasting on the Sensory Quality of Coffee (Coffea arabica L.) from Veracruz, Mexico. Gutiérrez Salomón AL, González Ríos O, O’mahony M, Angulo Guerrero JO - Instituto Tecnológico de Veracruz 485

SE-24 Characterization of Sotol Aroma Paez Escalante K, Torres Munoz V, Hernandez Ochoa L, Salas E - Universidad Autónoma de Chihuahua 486

SE-25 Sensory Evaluation of Dehydrated Banana Slices by a Method of Solar Drying Marín Rangel VM, Yahuaca JB, Ponce Saavedra J, Martínez Flores HE - UMSNH 487

SE-26 Carbohydrates and Amino Acids Concentration Effect on the Sensory Attributes of Infant Formulas Herrera Lee RG, Verdalet Guzmán I, Takuo N, Lech O, Mendoza López MR, Angulo Guerrero JO, Silva Hernández ER - Instituto Tecnológico de Veracruz 488

SE-27 Sensory Evaluation of Corn Tortilla Fortified with High Protein and Fiber Flours Vázquez Rodríguez JA, Núñez González MA, Amaya Guerra CA, Vernon Carter EJ, Cruz Sosa F - Universidad Autónoma de Nuevo León 489

SE-28 Development of an Electronic Nose Methodology for Food Quality Control Based on Mass Spectrometry and Multivariate Analysis Díaz Murcio G, Rodríguez Olvera M, Pineda Petricholi S, Vázquez Landaverde PA - CICATA, IPN 490

SE-29 Effect of Refrigeration At 12.5 °C on Saladette Tomato Flavor Ponce Valadez M, Escalona Buendia HB, Díaz De Leon Sánchez F, Piña Sánchez A, Cordero Garcia HG, Pérez Flores LJ - UAM 491

SE-30 Smoked and Frozen Storage Effect on the Texture Properties of White Trout Filets (Cynoscion arenarius) of Tamiahua's Lagoon, Veracruz Jiménez Avalos HA, Pérez Vargas MA, Chaires Martínez L, Rivera Del Angel F - ITSAT 492

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Topic: Emerging Technologies Clave: ET-2

Properties Edible Films Of Chitosan: Influence of pH

Díaz Narváez, G. C. a Pérez Cabrera L. E. b(*), Hernández Lozano, L. C. c

a Técnico de Investigación de Proyectos de Investigación en Alimentos (PIAL)

b. Departamento de Tecnología de Alimentos, Centro de Ciencias Agropecuarias, Universidad Autónoma de Aguascalientes. Av. Universidad 940 Cuidad Universitaria, C.P. 20131, Aguascalientes, Ags., México.

c Posgrado en Ciencias y Tecnologías Agrícolas Pecuarias y de los Alimentos (PCTAPA) * e-mail of principal author: leperez@correo.uaa.mx

The materials used to form edible films and coatings are proteins, lipids and polysaccharides. Chitosan (Q) is a high molecular weight polysaccharide obtained by deacetylation of chitin, a component of crustacean shells. Chitosan is of potential interest as the basis for edible films and coatings because it has oxygen barrier properties and antimicrobial activity. The aim of this study was to develop stable formulations of edible films in combination with linseed mucilage (ML) and chitosan (Sigma-Aldrich). Six formulations were developed F1 (2g Q/100 mL ML), F2 (1g Q/100 mL ML), F3 (0.5g Q/100 mL ML), F4 (1g Q/50 mL ML), F5 (1g Q/70 mL ML) and F6 (1g Q/80 mL ML) From the base aqueous solutions of ML-Q was added 0.6, 0.5, 0.4 ml of lactic acid, 0.3 mL of glycerol and 0.1 ml of Tween-80, then were homogenized at 6000 rpm at 40 ° C for 18h. We evaluated the pH and neutralized with NaOH obtained physicochemical parameters: aw, soluble solids, stability of the formulation. For film formation were used 10 mL in plastic containers were left at 40 ° C and evaporation of the solvent the films were formed. Homogeneity was evaluated, thickness, brightness, elasticity, firmness and tensile strength and elongation at breaking point and elastic modulus. The results show that chemical cohesion, greater brightness, uniformity and stability at acidic pH's. The addition of glycerol and Tween-80 improved mechanical properties such as elongation, tensile strength and elastic modulus. F4, F5 and F6 edible films potentially used as food because of their characteristics evaluated. Keywords: chitosan films, pH, mechanical properties

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Topic: Emerging Technologies Clave: ET-3

Osmotic Dehydration In Nopal (Ficus opuntia) Using Sucrose

Campuzano Calderón, J.(a); Rodiles López, J. O. (b); *Manivel Chávez, R. A.(a)

(a)Laboratorio de Análisis de Alimentos, (b) Laboratorio de Biotecnología

Facultad de Quimicofarmacobiología, Universidad Michoacana de San Nicolás de Hidalgo Calle Tzintzuntzan #173 Col. Matamoros, Morelia Mich. México

* e-mail: ramch03@hotmail.com Osmotic dehydration is a method of food preservation. Nopal is one of the most popular food in Mexico. In this research we studied the osmotic dehydration in Mexican Nopal (Ficus opuntia), using sucrose as osmotic agent through Box-Behnken experimental design. Three experimental variables were evaluated: Temperature (40°, 60°, 80°C), Osmotic Solution Concentration (50°, 60° and 70° Brix.) and Processing Time (6, 8 and 10 h). According with the Box-Behnken design we made 17 experiments using the three variables. We evaluated for each one of these experiments the efficient water loss (WL), the solid gain (SG), water activity (Aw) and sensorial properties (SP). Our goal was to elaborate a nopal snack and present a new alternative for conservation and marketing. According with the results the best conditions process obtained are 80°C, 52 °Brix, and 6 h, achieving a final moisture of 40 %. The final product was dried to 62°C by 120 min until a humidity of 8% (Aw= 0.725) and presented good sensory properties. Keywords: Osmotic Dehydration, Nopal, Box-Behnken, Temperature.

41

Topic: Emerging Technologies Clave: ET-4

Mechatronic System to Produce Corn Masa Based in a Low Shear Stress Transport Process

Morales-Sánchez, E.1*, Figueroa C.J.D.2, Reyes-Vega, M.L3, Gaytán-Martínez, M.2, Ruiz-Torres, M.1, Ortega-

Moody, J.1

1CICATA-IPN Unidad Queretaro, 2CINVESTAV del IPN Unidad Querétaro, 3UAC. * e -mail: emoraless@ipn.mx

Mexican tortilla industry is the second in economic importance. In 2000 were produced 12 million ton and were consumed 120 kg per capita per year. Tortilla is obtained by the nixtamalization process, which involves an alkaline cooking of corn. It is used 1.2 m3 of water /ton of corn; 30 % of this water constitutes the residual effluent “nejayote”. Because of its alkalinity and oxygen biological demand, the residual effluents do not fulfill the ambient norm NOM-022 DE ECOL becoming an important ecological problem to Mexico City. There are more than 17,000 tortilla factories and 2,300 nixtamal mills in Mexico City and more than 80,000 tortilla factories and 12,000 nixtamal mills in the country. The main objective of this research is to develop a new technology to produce corn masa for tortilla, which uses just the required quantity of water to avoid contaminant residual effluents; Mexico City will be ecologically benefited. The present proposal is a transport mechatronic system with low shear stress (MSLSS), which takes advantage of extrusion to optimize water use, energy efficiency and short production times. However, this system does not involve shear stress (mechanical work) during cooking to maintain nixtamalized corn masa quality. Proposed methodology to produce the MSLSS is a design based in material properties analysis, simulation, construction, redesign and automation of the mechatronic system. Later on, there will be determined the operation parameters and the characterization of the food final product using an appropriate experimental design. Results are shown on the design, simulation and system construction MSLSS. This research is funded by ICyT- DF. Keywords: Low shear, nixtamalized corn flour, mechatronic.

42

Topic: Emerging Technologies Clave: ET-5

Ultrafiltration Membrane Performance for the Separation of High DP Agave tequilana Fructans

Ortiz-Basurto, R. I*.; Ragazzo-Sanchez, J. A.; Pourcelly, G.; Doco, T.; Williams, P.; Dornier, M.; Belleville, M. P.

*Laboratorio Integral de Ingeniería de Alimentos Instituto Tecnológico de Tepic, Av. Tecnológico 2595 CP 63175,

Tepic, Nayarit México. * e-mail: riobasurt@hotmail.com

Ultrafiltration is a relatively inexpensive, versatile, expedient, simple, nondestructive, and reagent-free technique for fractionating biological solutions in order to purify and concentrate high added value compounds. However its practical use appears to be somehow limited. To account for this fact, it is often referred to various problems of membrane fouling, investment costs. But the first problem that encounters is the choice of the right membrane, In order to compare the membrane performance for the separation of high degree of polymerization (DP) fructans from Agave tequilana juice, 6 different membranes with molecular weigh cut off (MWCO) 10 kDa were selected and tested in dead-end filtration cell. A model solution (2% (w/v) Fructagave-PR95, Agaviotica S.A.) was filtered (2 bar, 350rpm,20°C). The permeate flux and volume reduction rate were monitored versus time. The chain length of FOS was determined qualitatively by high performance anion-exchange chromatography (HPAEC). The fructan retention rates were evaluated by comparing permeate and retentate HPAEC profiles. First it is important to note that membranes prepared from the same polymer (polyethersulfone) with the same MWCO lead to very different performances which cannot be explained by membrane structure. The membrane which showed the more porous structure by (SEM) observation presented the lowest flux. Its poor performances are related to a high fouling index which cannot be estimated without any experiment. However, thanks to an appropriate experimental procedure expressed in terms of flux and retention rates, it was possible to selected with only few experiment the best membrane allowing the total retention of fructans with degree of polymerization higher than 40. Furthermore the results obtained in dead-end filtration cell were confirmed in a tangential filtration device. Keywords: Agave tequilana, Fructans, Ultrafiltration, Membrane)

43

Topic: Emerging Technologies Clave: ET-6

Quality of Pork Meat From Central Mexico

1 Cinthia Tepichin 2 Maria D. Mariezcurrena, 3Ignacio A., Domínguez, 4Diego Braña.

1 U.A.E.M. 2 U.A.E.M. 3 U.A.E.M. 4 INIFAP. * e-mail: tulipan2919@yahoo.com.mx

Evaluation of quality in pork meat depends on the subjective and objective determination of characteristics such as color, texture, exudation as well as on its chemical composition. The information provided on those characteristics will help consumers in taking better decisions on its nutrition. On the other hand, met market becomes more objective, as the products have a fare price, based on their quality, which favors commerce. Nowadays, there is no information on the nutritional quality of pork meat that is commercialized in meat markets of Toluca Valley. In this research, a random sampling was done in 60 meat shops, taking a sample from the longissimus lumbar muscle, taken from the 10th rib outwards. Instrumental determination of color showed the following data: L* 46, a* 4.8 and b* 4.0. Color was visually appreciated as red, and pleasant to the consumers. Meat marbling was evaluated by consumers to be 18%, indication of a low fat content meat (IM); however, its average tissue fat content was 3.25%, which is a value close to the one shown in literature. Meat offered in the Toluca Valley is soft in comparison with others (3.1 kgf). Iit is concluded that meat commercialized in Toluca Valley is in average, of good quality. Keywords: quality of porl meat, meat shops, instrumental quality.

44

Topic: Emerging Technologies Clave: ET-7

Infrared Heating Used On The Barley Kernel And Their Impact In The Malting Quality,

Mechanical Properties And Starch.

López, P. P.,* Figueroa, J. D. C., Velez, J. J.

*Departamento de Investigación y Posgrado en Alimentos, Facultad de Química. Universidad Autónoma de Querétaro, CU, Cerro de las Campanas s/n Col. las Campanas. Querétaro 76010 Qro.

* e-mail: patricialoperea@yahoo.es It takes 5 years to genetically improve the quality of barley for the brewing industry. A new alternative discussed in the present investigation is to physically modify the kernel of feed or malting barley by infrared (IR) irradiation in order to increase its industrial quality. With this objective the effect of infrared radiation on the mechanical properties of barley kernels, and the malting quality of different varieties of barley was evaluated. The malting quality of feed and malting barley treated for 0, 37 and 54 sec of irradiation with IR energy were evaluated. Three varieties of barley (Hordeum vulgare L.) were used: two feed barleys, Adabella and Pastor Ortiz and malting barley, Esmeralda. IR equipment was used; this equipment is a CINVESTAV prototype with patent 5,567,459 and was used at temperatures below 38°C. The mechanical properties were evaluated with uniaxial compression test was used a TA-XT2 Texture Analyzer (Texture Technologies Corporation, Stable Micro Systems; Surrey, England) was used to measure the kernel response to compressive loading using parallel plates. The microstructure was evaluated used a SEM Philips model XL30 and was determined the viscosity with RVA (Newport Scientific PTY LTD, Sydney, Australia). The malting quality was evaluated by EBC methods. The results were analyzed using Tukey's test and simple correlations using the statistical package SAS, considering a high significant degree to P= 0.05 and 0.01 respectively. With 37 sec of IR irradiation decreased the barley kernel hardness and transformed it in malt of good quality in the three barleys. Feed and malting barleys irradiated for 37 sec increased the malt extract content approximately of 2 to 4 %. The extract viscosity decreased in all the cases with the IR irradiation. The protein content, diastatic power and a-amylase were not affected by the treatments selected for this study. The SEM showed damage on starch granules to 54 sec in Esmeralda and also was could be observed with the RVA pasting curves. The IR energy is a new alternative that allows modifying the kernel endosperm in a few seconds and increasing the industrial quality in feed and malting barley. Keywords: Hordeum vulgare L., infrared, malting quality, mechanical properties, starch.

45

Topic: Emerging Technologies Clave: ET-8

Experimental Determination of Energy Lost by Friction by Three Sets of Accessories in a Pipe Line Flow (Pilot Plant)

García, S. K, Mena, D. J, Navarro, M. R. D, Oscoy, V. M. C, Sabino L. A, Romero, A.V.

* e-mail: veroromeroarr@hotmail.com

In the design of food factories has been found the requirement to arrange the accessories continuously, so they can perform their function in production line and, usually are arranged in a certain order, (it is called set) which significantly increases the energy losses by friction “hfs”, so this study is a recommendation to choose the set of accessories, at the exit / entrance of a tank, that cause minors pressure losses for friction, using a relation based on the coefficient of resistance “kf” and the Reynolds generalized number, for this, several experiments were conducted using a pipe line flow of stainless steel with nominal diameter of 1½", which has a PDP that allows us to vary the speed, carrying in it a CMC 0.7% solution, (which model to no Newtonian fluids) through a series of sets S-1 (expansion, butterfly valve, elbows 90º), S-2 ( same accessories named before with a straight tube section between each accessory), S-3 (in this set was evaluated each one of the accessories individually), a U closed manometer was used to calculated the frictional pressure drop generated by the sets, estimated of this the kf. For the analysis of the results we used a two ways ANOVA’s statistic design, by which we find that exists a significant difference between the sets and in the way of evaluation; the set that caused higher friction lost in the evaluation is the most normally used, that is to say the S-3, it was found the kf’s values of the set S-2 are minor than the S-1, due to the partial flow regimen change when the fluid pass through an accessory ensemble with straight tube section stabilizing it, causing minor frictional pressure losses, instead of setting up the accessories without the straight tube section, in which the fluid’s flow regimen change totally into a turbulent one, so be concluded for the plants designs it is recommendable evaluate the accessories together in order to avoid overestimated calculations of the frictional pressure losses, which are translated into energy lost and the cost of initial inversions Keywords: Energy Lost by Friction of Accessories.

46

Topic: Emerging Technologies Clave: ET-9

Modified Atmosphere Packaging of Pineapple: Effect on The Quality, Vitamin Content and Enzimatic Browning

Ayón-Reyna, L.; Lopez-Angulo, G.; Vega-Garcia, M.*

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma

de Sinaloa, Av. de las Américas y Josefa Ortíz S/N, Culiacán, Sin., 80010. * e-mail: mvega@uas.uasnet.mx

In the last years, there has been an increased demand for minimally processed fruits and vegetables because of their good nutritional and sensorial quality characteristics. However, the damage occurred during peeling and cutting lead to deteriorative reactions that limit its shelf life and commercial marketability. In this sense, one of the major challenges for the minimal food processing is to properly combine different preservation factors in order to generate innocuous products that guarantee the original characteristics of freshness that the consumers are looking for. The greatest phenomena that limit shelf life in fresh cut pineapple are cut surface browning. Modified atmosphere packaging in combination with dipping treatments with antioxidants such as ascorbic acid and its derivatives can prevent these degradative processes. In this study, the effect of different antioxidant solutions (ascorbic acid, isoascorbic acid, and N-Acetyl-Cysteine) and passive modified atmosphere packaging (MAP) was studied during the storage of pineapple slices at 5 ºC. Visual quality and browning indexes, ascorbic acid content and the activities of polyphenol oxidase (PPO) and peroxidase (POD) were evaluated every five days. The results showed that MAP was effective in retaining a good quality index for 10 days with a minor browning at the end of the storage. The use of ascorbic acid and isoascorbic acid increased the initial concentration of ascorbic acid, but then the levels of this vitamin decreased rapidly. PPO and POD showed lower activities in the pineapple slices treated with antioxidants. The use of passive modified atmosphere packaging favored a longer shelf life of the slices. A dipping process with isoascorbic acid plus a storage under MAP at low temperature allowed maintenance of a good visual quality and vitamin content by 10 days. Keywords: pineapple, modified atmosphere, nutritional content, browning.

47

Topic: Emerging Technologies Clave: ET-10

Use of Hot Water Treatments and Dipping Agents to Maintain the Quality of Minimally Processed Apples

López-López, M.; Lopez-Angulo, G.; Vega-Garcia, M.*

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma

de Sinaloa, Av. de las Américas y Josefa Ortíz S/N, Culiacán, Sin., 80010. * e-mail: mvega@uas.uasnet.mx

Actually a lot of studies explore different conservation alternatives or combinations of factors that help to maintain the quality of minimally processed products which are having a major impact on the consumer for their convenience of use. The hydrothermal treatments (HT) are a viable alternative that could help to maintain product quality; however, can induce the activation of some enzymes in the fruit. To avoid this, it is desirable that the exposure conditions imply short times and proper temperatures. Furthermore, combining heat treatment with antioxidants and some salts of calcium could generate a synergistic effect to maintain the quality of fresh-cut fruit. The aim of this study was to evaluate the effect of the immersion in hot water (45ºC, 10 min) in combination with dipping treatments with N-acetylcysteine (NAC) and CaCl2 (Ca) on the quality and enzymatic activity of minimally processed apple stored at 4 and 21ºC. Fruits treated in water at room temperature (AMB) and HT in combination with CaCl2 showed the highest values of firmness when stored at 4°C, followed by the combination of NAC-Ca. Moreover, AMB and HT treatments for NAC and NAC-Ca were effective to maintain the internal color during storage at 4°C while they observed darkening when were stored at 21°C. The activity of PPO and POD enzymes was reduced by applying a treatment HT + NAC and HT + NAC-Ca during storage at 4°C, while HT + NAC-Ca treatment was the best when the slices were stored for 4 days at 21°C. Application of hydrothermal treatment (45°C, 10 min) in combination with NAC-Ca proved to be effective in maintaining the quality of apple slices when stored at 4°C. Keywords: apple, minimally processed, thermal treatments, enzymatic browning.

48

Topic: Emerging Technologies Clave: ET-11

Bidimensional Dynamic Simulation of p-Chlorophenol Dechlorination in a Magnetically Stabilized Fluidized Bed Reactor

Reyes J. D., Pinto E. J., Martínez P. M. A., Cruz F. C. F.

Graduate School of Chemistry and Biochemistry Engineering, Technological institute of Durango. Blv. Felipe

Pescador 1830 Ote., C.P. 34080, Colonia Nueva Vizcaya, Durango, Dgo, Mexico. * e-mail: damianrj2002@yahoo.com

Simulation allows us to perform virtual experiments, which in reality would require a great amount of time and financial resources. Software AZTECA 1.0® was developed to simulate the dynamic behavior of ferromagnetic particles in a Magnetically Assisted Fluidized Bed reactor (MAFB). It solves the Navier-Stokes equations that describe the continuous phase and the Newton´s Second Law of particle motion for the discrete phase. In the latest version of this software, the process of dechlorination of chlorinated aromatic hydrocarbons was simulated. The experimental catalytic process of dechlorination uses Pd/Fe as catalyst supported on a solid surface. The experimental data was obtained from a Magnetically Stabilized Fluidized Bed (MSFB). To perform the dechlorination simulation, it was required to modify the AZTECA 1.0® software including mass transfer equations, calculations of reaction velocity constants, equilibrium constants, and diffusivity constant; besides the changes of the operative parameters. The software was validated by comparing the simulated data against the experimental data. Three situations were compared; 1) The catalytic dechlorination of p-chlorophenol from a real contaminated slurry in a MSFB, where a relative error of 2.3% was found, 2) The catalytic dechlorination of p-chlorophenol from a synthetic solution in a MSFB, where a relative error of 10% was found, and 3) The catalytic dechlorination of p-chlorophenol from a synthetic solution in a reactor without magnetic field, where a relative error of 6.5% was found. With this quantitative evidence, it is concluded that AZTECA 2.0® program is reliable to simulate situations not covered experimentally. Keywords: simulation, dechlorination, catalytic.

49

Topic: Emerging Technologies Clave: ET-12

Concentration of Hydrosoluble Compounds in Apple Juice Clarified Using Hydrocyclones

Suárez-Martínez, H.O., Hernández-Ochoa, L., Ballinas-Casarrubias, M.L. and Ortega-Rivas, E.*

*Corresponding author Postgraduate Programme in Food Science and Technology

Autonomous University of Chihuahua Circuit 1, New University Campus Chihuahua, Chih., 31125, Mexico

* e-mail: eortegar@uach.mx The combination of hydrocyclone treatment and ultrafiltration using polysulfide synthetic membranes, in order to concentrate water-soluble elements from pectinase substrate in apple juice, has been investigated. Several studies have evaluated the deacidification of clarified juices but, apparently, there are no data reported on treatments for pulpy juice or concentrates, and such treatments may result economically feasible. A hydrocyclone test rig equipped with a 3 cm diameter cyclone, as well as an ultrafiltration unit with 50 kDa and 100 kDa membranes were used for the experiments. The results showed that the combination of these technologies results in clarified apple juice with an increase of water-soluble elements, a decrease in its acidity and microbiologically sterile. Keywords: hydrocyclone separation, ultrafiltration, apple juice clarification.

50

Topic: Emerging Technologies Clave: ET-13

Comparison of Quality of Apple Juice Pasteurized by Thermal Methods and by Membrane Treatment

Sagarnaga-López, J., Nevárez-Moorillón, G.V., Ballinas-Casarrubias, M.L. and Ortega-Rivas, E.*

*Corresponding author

Postgraduate Programme in Food Science and Technology Autonomous University of Chihuahua

Circuit 1, New University Campus Chihuahua, Chih., 31125, Mexico

* e-mail: eortegar@uach.mx Food preservation is based on thermal processes for microbial control, which are highly efficient but may deteriorate the quality. Alternative pasteurization methods, such as membrane separations, have been studied as means of preserving better overall quality of food products. The aim of the study was to compare conventional thermal pasteurization (80°C, 1 min; 90°C, 20 s) and ultra pasteurization (120°C, 5 s; 125°C, 2 s) with ultrafiltration (50 and 100 kDa; 2 and 4 bar) in apple juice treatment. Measurements on the juice were colour, soluble solids, acidity and vitamin C content. The 50 kDa ultrafiltration membrane treatment at 4 bar was the most efficient in terms of vitamin C retention. On the other hand, the 100 kDa ultrafiltration test showed that the values of soluble solids, vitamin C, pH and acidity decreased with increasing pressure (4bar), whereas colour parameters increased. Both thermal pasteurization methods caused a decrease in soluble solids, acidity, hue and chroma, with increasing temperature. Ultrafiltration rendered an apple juice with higher quantities of vitamin C, compared with the thermal pasteurization methods. Keywords: apple juice, ultrafiltration, thermal pasteurization, vitamin C.

51

Topic: Emerging Technologies Clave: ET-14

Total Bacterial Counts of Milk Subjected to Multiple-Pass Ultrahigh Pressure Homogenization

Ruiz-Espinosa, H.*; Amador-Espejo, G.; Welti-Chanes, J.S.; Ruiz-López, I.I.

Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur.

Ciudad Universitaria. Puebla, Puebla. México. * e-mail: hector.ruiz@ymail.com

Ultra high-pressure homogenization (UHPH) has been reported as an effective non-thermal technology to preserve liquid food products. UHPH-induced cell disruption mechanisms such as shear stress, high-speed collisions, impingement and cavitation have been proven effective for reducing the microbial load of fluid foods such as fruit juices, soymilk and milk. UHPH ability to inactivate milk flora is influenced by both microbial/physiological parameters (type and growth phase of microorganism) and process parameters (pressure, temperature, number of passes and type of equipment). There is evidence of increased lethality of bacteria in milk subjected to multiple UHPH passes. Therefore, the aim of this work was to test and model the mesophilic aerobic bacteria inactivation in milk subjected to successive UHPH passes at selected pressures. Fresh raw bovine milk was preheated at 25ºC and immediately UHPH-processed in a two-stage high pressure homogenizer. Using a response surface methodology, a two factor, three level central composite face-centered experimental design was employed (1, 3 and 5 passes, with 100, 175 and 250 MPa). Milk samples were assessed for total aerobic plate counts according to standard methods and the microbial log reduction was used as a response variable. UHPH treatments at 250 MPa were needed for achieving values greater than a 5-log reduction (-5.083 and -6.649 with three and five passes, respectively). Results from two-way ANOVA analyses showed that both independent variables significantly increased the lethality of viable cells (P< 0.05). Processing pressure was the most significant parameter, while the number of passes accounted for most of the remaining variation. Meanwhile, the predictive model explained 95% of the variation in the experimental data and allowed the optimization of the processing conditions. Along with further studies with selected baro-resistant pathogens, these results could be used to establish UHPH treatments that serve as a suitable cold milk pasteurization alternative. Keywords: High Pressure Homogenization; Milk; Pasteurization.

52

Topic: Emerging Technologies Clave: ET-15

Cactus- mucilage Edible Coating (Opuntia ficus indica var. Copena V1) for Preservation of Minimally Processed ‘Tupy’ blackberry (Rubus fruticosus)

Grimaldo-Lopez, A., Altamirano- Romo, S., García, R.M.D., Pérez-Perez, C.I., Alvarado, B.E.

* e-mail: lain.grimaldo@gmail.com

Edible coatings made from different materials have been investigated for their capacity to preserve the quality of minimally processed fruits and extend their postharvest life. The aim of this research was to evaluate the effect of cactus mucilage based edible coating plasticized with glycerol on the physicochemical and visual quality. The cactus- mucilage was obtained by ripe cladodios, the cladodio was cut and mixed. The solution was heated to 90ºC and centrifuged at 3000 rpm for 15 minutes. Blackberries were dipped in coating solution for 30 s. After coating process, blackberries were stored in a refrigerator at 2- 4ºC and 70% RH for 5 days. Blackberries were tested in order to determine their effect on weight loss, pH, TA, SS, and color visual quality (C and °hue). Physicochemical results indicated that significant differences (p < 0.05) were observed in weight loss between control and coated samples, whilst non-significant differences were detected on pH, TA, SS, C* and º hue among all the samples. Hence, cactus mucilage based coatings can be used as a natural coating on fresh blackberries to control weight loss, thus improving appearance during handling and transportation of the fruits for a longer time interval. Keywords: Edible, coating, blackberry, cactus-mucilage.

53

Topic: Emerging Technologies Clave: ET-16

Effect of Edible Coating Based on Aloe Vera – Glycerol Solution to Maintain Strawberries Sensorial Quality and Weight Loss

Altamirano, R. S., López, G.A., García, R.M.D. and Pérez, H.A.

* e-mail: susanaaltamirano1975@hotmail.com

Fruits and vegetables remain as living tissues up until the time they are consumed fresh, cooked for consumption, or processed for preservation. Controlling respiration of these living tissues would improve storability and extend shelf life of fresh produce a certain level of respiration activity is required to prevent plant tissues from senescing and dying. Strawberry have a crucial economic value as a fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. The Aloe Vera mucilage was obtained by ripe Aloe vera and mixed. The solution was treated with citric acid and centrifuged at 3000 rpm for 5 minutes. Strawberries were dipped in coating solutions for 30 s. After coating process, strawberries were stored in a refrigerator at 4ºC and 70% RH for 15 days. Strawberries were tested to determine their effects on the sensory evaluation and weight loss. The sensory analysis to compare the quality of treated and control. The beneficial effect of Aloe Vera coating imparted an attractive natural looking, which was correlated to lower change in skin, color and brightness. The weight loss by deshydratation was similar control and Aloe –glycerol treated berries. Keywords: Aloe Vera, Edible Coating, Strawberry, Sensorial.

54

Topic: Emerging Technologies Clave: ET-18 Solubility Study of Phytosterols Recovered from Waste Residue of Rapeseed Oil Biodiesel

Distillate

Pérez-Trejo, M., Bostyn, S., Fauduet, H., Moscosa-Santillán, M.

CIEP-Facultad de Ciencias Químicas, UASLP, Dr. Nava 6, Zona Universitaria, CP 78210 SLP, México. e-mail: mario.moscosa@fcq.uaslp.mx

Phytosterols, also called plant sterols, are a group of steroid alcohols, phytochemicals naturally occurring in plants. They are used as a food ingredient or additive because their cholesterol-lowering properties (reducing cholesterol absorption in intestines). The objective of this study was to conduct a theoretical and experimental study of the solubility of a phytosterols mixture, contained in the waste residue of rapeseed oil biodiesel distillate. The main phytosterols in the mixture are ß-sitosterol (55%), campesterol (39%) and brasicasterol (6%). The importance of determining the solubility lies in the fact that it represents the initial stage of the purification and separation of sterols by fractional crystallization. We performed an experimental determination of solubility in different solvent and co-solvent mixtures in a range temperature from 20°C to 60°C. The different solvents studied were: 2-propanol, 1-pentanol, ethanol, ethyl-acetate, water and mixtures thereof. The analyses to determine the distribution of solutes in solutions were performed in triplicate by gas chromatography. The analysis accurate was of 0.002 expressed as mass fraction (maximal error ~3%). The results show a similar solubility behavior in the three sterols for the systems studied. To complement the study, a thermodynamic model based on the mobile order theory was used to explain the behavior of the system. In order to settle the experimental and model results, it was suggested a modification of the original equation, to consider the complexity of the raw material used. Using this modified thermodynamic model, we obtained a good estimate of the solubility for all systems studied. Thus, the calculations can be extrapolated for the study of other systems. The results for water show the possibility of significant variation of the solubility of the different mixture components. The methodology proposed in this paper can serve as a basis for subsequent studies for phytosterols recovery and purification from other raw materials. Furthermore, this study is important taking into account the growing interest of biodiesel production in Mexico, motivated by decline in oil production. Keywords: phytosterols, solubility, mobile order theory.

55

Topic: Emerging Technologies Clave: ET-19

Generation of a Substrate Sustainable Nutritionaly Based on Coir Fiber dust for Greenhouse Broccoli (Brassica oleracea) Production

Venegas, G.J.*, Salazar, R.H., Angoa, P. M.V., Mena, V. H.G. y Medellín, N. E.J.

*Justo Sierra 28, CP 59510, Col Centro, Jiquilpan, Michoacán, México.

* e-mail: jvenegasg@ipn.mx

The irrational use of natural resources and the intensive exploitation of the soil, has caused environmental imbalance responsibles in part for global warming and climate change. One of the alternative techniques to mitigate these changes is the operation of a production system with substrates that do not require synthetic chemical fertilizers for vegetable production, so the aim of this study was to determine the nutritional quality of a substrate that is Dust main components of the coconut fiber, the husk of rice, sugar cane by-product, composted cow manure, fish meal, rock phosphate and yeast. These materials were homogeneously mixed, watered and precomposted until the end of the thermophilic phase, so we obtained the base substrate (S1), which was mixed with other ingredients to produce the following treatments: T1) S1, T2) S1 + fishmeal, T3) S1 + mycorrhizal fungi, T4) S1 + atmospheric nitrogen-fixing bacteria Azospirillum sp, T5) S1 + mycorrhizal fungi + Azospirillum sp, T6) S1 + synthetic chemical fertilizer and T7) S1 + dolomitic lime. With these treatments, an experiment under a completely randomized statistical design, using as an indicator of the nutritional quality of the substrate to broccoli (Brassica oleracea) variety Claudia. Seedlings 30 days old were transplanted into containers with 1.5 l of substrate on 10 October 2009 and were watered regularly until harvest. The yield data were applied to analysis of variance and means comparison test (Tukey0.05). The production of the plants was affected by the different treatments, for example, T6 and T3 treatments had higher yields with 367. 475 and 342.700 g plant-1 respectively, while T1 and T5 yielded 302.075 and 207.200 g plant-1 respectively. In addition, plants with mycorrhizal fungi treatment absorbed the largest amounts of phosphorus and potassium, indicating that somehow interacts with mycorrhizal root broccoli. Keywords: substrate, coconut fiber, mycorrhiza, broccoli, phosphorus and potassium uptake.

56

Topic: Emerging Technologies Clave: ET-21

Lipoxygenase, Oxidation, Trypsin Inhibitor Activity And In Vitro Protein Digestibility Of Soymilk Treated By Ultra High Pressure Homogenization

Cruz-Cansino N. S.*, Sumaya-Martínez M. T., Alanís-García E., Trujillo J. A., Ferragut-Pérez V.

*Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo,

Abasolo 600. Col. Centro, C.P. 42000, México. * e-mail: ncruz@uaeh.edu.mx

Ultra high pressure homogenization (UHPH) is used in several areas of chemical, pharmaceutical and biotechnology industry. Soymilk is a water extract of soybean and can be used an inexpensive source of proteins compared to meat. Lipoxygenase (LOX), oxidation, trypsin inhibitor activity (TIA) and in vitro protein digestibility of soymilk treated by ultra high pressure homogenization was investigated. Ultra high pressure homogenization soymilks were compared with conventional heat treatments (Ultra High Temperature-UHT) and base product (BP). Ultra high pressure homogenization soymilk at 40 and 50ºC inlet temperature was treated at 200 and 300 MPa and also with 15 seconds of retention. UHPH were performed with a high pressure homogenizer (model FPG11300, Stansted Fluid Power Ltd., Essex, UK). Analyses were made on samples from three individual productions of soymilk. To extract LOX, soymilk was ultracentrifuged for 60 min at 12,000g and 4ºC. The supernatant was used for enzyme activity test and was analysed by spectrophotometric determination at 234 nm. To oxidation determination, Malondialdehyde-thiobabituric acid (MDA-TBA) absorbance was measured using a spectrophotometer. To extract TIA from soymilk, Van der Ven, et al., and Hamerstrand, et al., methods were used. The absorbance of each solution was determined at 410 nm. in vitro protein digestibility analysis, Hsu, et al., method was used. The pH drop was recorded automatically over by 15 minute period. Total LOX inactivation was achieved in UHPH and UHT soymilk. The UHPH samples had high levels of malondialdehyde (MDA) and TIA compare with UHT. UHPH and UHT samples had similar behaviour in digestibility. Results suggest that UHPH-treated samples exhibited different behaviour in digestibility and oxidation behaviour, possibly due to changes in protein structure and lipids. Therefore is possible that the UHPH will be an alternative to application in food industry, however further work is needed to conclude the adequacy of UHPH treatment. Keywords: soymilk, UHPH, lipoxygenase, trypsin inhibitor activity, protein digestibility.

57

Topic: Emerging Technologies Clave: ET-22

Obtention of the Optimal Rotation Speed for the Degradation of Phenol in a Rotative Disc Photocatalytic Reactor (RDFR)

*López-Sánchez, G., Cantú-Lozano, D., Montalvo-Romero, C.

*Instituto Tecnológico de Orizaba. Av. Oriente 9 # 852, Col. E. Zapata

C.P. 94320, Orizaba, Veracruz, México * e-mail: glopsan@gmail.com

In this paper a degradation of phenol in aqueous solution is described. Six discs of pirex glass were impregnated with a 1:2:5 suspension of Degussa P-25 TiO2, Aldrich TiO2 and water respectively. After the impregnation, each disc were calcinated for three hours in a furnace a 450°C. Two discs were mounted in each one of the 3 stages of the reactor. Rotation speeds of 5, 16 and 39 rpm were tested and the last was found to be the optimal because the amount of dissolved oxygen was superior to 5 ppm during the test and the mass transfer limitations were reduced to the minimal. The reactor operation conditions were: rotation speed of 39 rpm, reflux from last to first stage of 500 mL/min and irradiation of the stages with UV light from two 15-W lamps (λ = 365 nm). Phenol aqueous solutions of 5, 10, 15 and 20 ppm, were treated for 72 hours under the above conditions and during this time, samples were taken and filtered through 0.45 mm pore size membranes. The degradation of phenol was monitoring by the reading of the absorbance of the samples at a wavelength of 280 nm in a 10 mm cell. The results obtained show that the time necessary for the degradation is directly proportional to the increase of concentration, nevertheless, it was obtained a maximum degradation of 93% in the concentration of 15 ppm. The photo degradation of phenol in a RDFR exhibits a highly comparable efficiency other methods of degradation de phenol and other organic pollutants of water. Keywords: Phenol, Titanium dioxide, Photocatalysis.

58

Topic: Emerging Technologies Clave: ET-23

STUDY OF THE PROPERTIES AS ACID - BASE INDICATOR OF RED ONION EXTRACTS (Allium cepa)

García-Herrera, T.*, Aguirre-Lezama R., Andrade-Montiel O., Barragan-Abrego A., Barroso Moreno L. A.,

Mendoza-Rivera K.G.

*Av. 11 No. 626 Col. Los Encinos, C.P. 94493. Fortín Ver. * e-mail: iqtgh@hotmail.com

This paper is part of an effort for find an economic and environmental friendly alternative to the commercial acid-base indicators, the indicator activity was tested for red onion (Allium cepa) extracts and the pH range was found. 3 types of red onion extracts were obtained by the following techniques, vapor dragging, water reflux and vapor bath from fresh onion. The extracts were tested in solutions HCl 0.1 N, H2SO4 0.1 N and NaOH 0.1 N, the extract obtained by vapor dragging had a null activity, the other extracts exhibited intense yellow color for the alkaline solution and pale cinnamon color for the acid solutions. The extracts obtained by vapor bathing gave a more intense coloring. A study of 3 variables was done (Method of extraction, combination acid-base, order of titration) with 2 levels using as control variable the pH. In the case of the order of titration were tested acid to base and base to acid to find the pH range. The extracts were maintained in cooling to 6°C for 4 weeks, during which the tests were done to verify the stability of the extracts. The ANOVA (Statgraphics 5.1) gave as a result a statistically significant difference among the different methods of extraction, but there is not statistically significant difference among the combinations acid-base. Also there is statistically significant difference among using an order of titration or another. The final results indicate that the best statement is the obtained by vapor bathing, that can be utilized for any of the three acid-base combinations utilized, is recommended to do a more extensive study with other acids and bases, strong and weak. Keyword: red onion, acid-base indicador, pH.

59

Topic: Emerging Technologies Clave: ET-24

Physicochemical Properties of Candelilla-Based Edible Films

Ochoa-Reyes, E1. Martínez-Vázquez, D. G1. De la Garza-Toledo, H. O1. Montañez-Sáenz, J. C1. Saucedo-Pompa, S2. and Aguilar, C. N1*

* 1 Department of Food and Technology. School of Chemistry. Universidad Autónoma de Coahuila. Saltillo, 25280,

Coahuila State, México. 2 Fitokimica Industrial de México S.A de C.V. * e-mail: cristobal.aguilar@mail.uadec.mx

An edible film is defined as a thin layer of edible material formed as a coating on the food. Its application in vegetable or fruit produces a modified atmosphere, delaying its deterioration and maturation, reduce water loss, color change, improves appearance, decreases the loss of aroma and can serve as transport of substances such as antioxidants. Polysaccharides are known for their complex structure and functional diversity, provide some films; hardness, flexibility and transparency. For the preparation of an edible film are used lipid compounds as candelilla wax (oil exudate from the candelilla plant, Euphorbia antisyphilitica Zucc.) which resulted to be a good barrier against water vapor permeability, the addition of plasticizers in formulations can further improve the mechanical properties of the final film. The most used plasticizers for its food grade are sorbitol, glycerol, mannitol, similarly reduce the water solubility. Edible films made from polysaccharide-candelilla wax-glycerol present acceptable characteristics for use in vegetables, It was used a completely randomized design with factorial arrangement 2*3 with 3 replications where 2 is the number of factors (Polysaccharide and pH) and 3 the levels (Percentage of polysaccharide and pH value) indicating 9 treatments and 2 constants (Candelilla wax and glycerol), within it that allowed us to develop edible films to solubilize the polysaccharide in water, adjusting the pH indicated and warming a 80ºC. for separately melted wax and glycerol, these components were homogenized a 15,000 RPM at a temperature of 80ºC, the samples were dehydrated in boxes Petry (60ºC for 15 hours) and is proceeded to the corresponding analysis that allowed us to select edible films with a 1.5% the polysaccharide at a pH of 8.5, candelilla wax 3% and glycerol 0.15% as the most acceptable for application to vegetables since they presented the best characteristics were as; absence of odor, transparent color, adherence in box Petry, water vapor permeability, mechanical tests. Keywords: Edible films, Polysaccharides, Candelilla wax.

60

Topic: Emerging Technologies Clave: ET-26

Comparative Study of Convective and Microwave Drying Methods using Tomato (Solanum lycopersicum L) Slices

González-Pérez, N.E., Caro-Corrales, J.J., Zazueta-Niebla, J.A., Gutiérrez-Dorado, R. y López-Ángulo G.

* Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa. Av. de las Américas s/n.

Ciudad Universitaria. Culiacán, 80010, Sinaloa. * e-mail: noragma@hotmail.com

Mexico ranks tenth as worldwide tomato (Solanum lycopersicum L) producers. The nutritional worth of these commodities lies on its contribution of vitamins A and C to the diet. Drying is a widely used technique for food preservation. The aim of this work was to contrast the microwave and convective drying methods based on physicochemical and nutritional parameters of tomato slices. Process variables were temperature (60 to 80ºC for convective drying and 45 to 50ºC for microwave drying) and slice thickness (3 to 5 mm for both methods). Drying conditions were obtained from a rotatable central composite experimental design and response surface methodology was used as an optimization technique. Tomato slices dehydrated by microwave under optimal conditions showed a higher rehydration index (0.85) and a lower total color difference (10.8) compared to convective drying (rehydration index of 0.62 and total color difference of 15) where the latter showed a lower shrinkage (67.7%) against 87.7% for microwave drying. Microwave drying produced tomato slices with higher beta-carotene and lycopene content (251.5 and 457.7 mg/100 g db, respectively) and also higher vitamin C retention (31.1%) than those dehydrated by convective drying (beta-carotene and lycopene content of 114.4 and 256.1 mg/100 g db and vitamin C retention of 15.9%). The contrast of both drying methods under optimal conditions (67°C – 5 mm for convective drying and 45°C – 4.5 mm for microwave drying) showed significant differences (p<0.05) favorable to microwave drying based on physicochemical (rehydration index and total color difference) and nutritional parameters (beta-carotene, lycopene content and vitamin C retention) compared to convective drying. Keywords: drying, microwave, tomato.

61

Topic: Emerging Technologies Clave: ET-27

Effect of Pasteurization Processing on the Functional Properties and Acemannan Contents of Juice with Pulp from Aloe Vera (Aloe barbadensis Miller)

González-Laredo, R. F., Femenia, M. A., Rodríguez-González. V. M.*, Rocha-Guzmán, N. E., Gallegos-Infante, J.

A., Reynoso-Camacho, R., Candelas-Cadillo, M. G.

* Tecnológico de Durango, Depto. de Ing. Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., 34080 Durango, Dgo.

* e-mail: vicrogfcq7@gmail.com Worldwide there are 285 million people with diabetes and 6.5-10 million in Mexico. Research reports claim that Aloe vera, containing phenolic compounds such as barbaloina and polysaccharide acemannan might help to control diabetes. Effectiveness of the Aloe vera in diabetic rats and in obesity models were tested successfully. Currently, there are many Aloe products, such as drinks that are heat processed (pasteurized), reducing the contents and biological activity of components. In our ongoing research, we have evaluated the effect of pasteurization in the physicochemical and nutraceutical properties of juice with pulp prepared with fresh leaves of Aloe vera (Aloe barbadensis Miller) from Pedriceña, Durango, at different pasteurization conditions: 65, 75 and 85°C by 15 and 25 min. The process was performed in a double jacket tank with agitator, electronic temperature controller and a solenoid valve for steam. After processing, samples were milled, frozen for 24h at -40°C and stored at -20°C until analysis. Three repetitions were carried out from each experiment. Alcohol insoluble residues (AIR) were obtained from each sample, evaluating the changes in functional properties such as swelling (SW), water retention capacity (WRC) and fat adsorption capacity (FAC); as well as sugar analysis, to quantify acemannan and total sugar contents. SW presented an increase in mL H2O/g AIR in all processed samples, the WRC decreased, except at 75°C, 15min with a differential value of 1.3 gH2O/g AIR and the FAC increased at 65°C, 25min and 75°C, 15min with a differential value between fresh and pasteurized samples of Aloe vera´s AIRs of 2.0 and 2.03 g oil/g, respectively. Sugar analysis showed differential increases in acemannan content in most treatments, except at 75°C, 15min, with a reduction of 5.25 µg/mg AIR; while the 75°C, 25min treatment was the only one showing a reduction in total sugar content of 9.175 µg/mg AIR. Therefore, it can be assumed that pasteurization do not cause significant changes in functional properties, and acemannan and total sugar contents in the AIRs of juice with pulp of Aloe vera. Keywords: acemannan, Aloe vera, diabetes, nutraceutical, pasteurization.

62

Topic: Emerging Technologies Clave: ET-28

Chemical, thermal, and structural characteristics of starch acetate

Rendón-Villalobos, R.(1); García-Hernández, E.(2), and Pacheco-Vargas, G.(1)

* (1) Centro de Desarrollo de Productos Bióticos del IPN, Calle Ceprobi # 8, Col. San Isidro. CP 62731, Yautepec, Morelos, México. (2)División de Estudios de Postgrado e Investigación y Departamento de Ingeniería Química y Bioquímica del Instituto Tecnológico de Zacatepec. Calzada Instituto Tecnológico 27, Col. Ampliación Plan de

Ayala, CP 62780, Zacatepec, Morelos, México. * e-mail: rrendon@ipn.mx

The aim of this work was to determine the chemical, thermal, and structural characteristics of non-conventional starch from banana fruit in order to suggest possible applications of these polymers in various food and non-food systems. Starch was isolated from unripe plantain fruit and it was chemically modified with acetic anhydride using 50% aqueous NaOH as the catalyst to improve upon the functional properties of native plantain starch. Native starch first reacted at 123 oC with acetic anhydride at weight ratio of 1:2 and held at this temperature for the designated times of 30, 60, and 90 min. The NaOH was added at levels of 0.05, and 0.1 g/g, of starch to study the effects of amount of catalyst. FTIR spectroscopy was used to examine the chemically modified banana starch. A series of starch acetates with degree of substitution (DS) values of 0.32–1.05 were prepared and their crystalline structures, chemical structures, thermal stability, and morphological properties were investigated. For statistical analysis a mean of three measurements was taken. These data were subject to analyses of variance. Treatment effects reported were significant according to an F test. Data for the different experiments were analyzed separately. Significant differences between the treatments were detected using least significant differences at p < 0.05. X-ray diffraction patterns revealed that the starch acetates having DS values of 1.05 exist in a totally amorphous state. The carbonyl group’s peak at 1,740 cm-1 appeared in the FTIR spectra. The intensity of this peak increased with a decrease in the peak intensity of the hydroxyl groups at 3,000-3,600 cm-1, indicating that the hydroxyl groups on starch were replaced by the acetyl groups. Thermal analysis showed that acetylation decreases enthalpy and gelatinization temperature but increases thermal stability of starch acetates. The morphology of acetylated banana starch was slightly modified. Obtaining a material from the reaction of starch with organic acids has great interest because it would lead to producing new materials having chemical and physical properties which can be widely used in the fine chemicals, cosmetics and food industries. Keywords: starch; acetylation; X-ray diffraction; ESEM; FTIR.

63

Topic: Emerging Technologies Clave: ET-30

Mechanical, Thermal and Optical Properties of an Active Packaging Incorporated with a Flavonoid and Assessment of its Antioxidant Effect on Fish Oil Stability

Castillo-Montoya, J., Castillo-Yáñez, F.J., Ocaño-Higuera, V.M., Plascencia-Jatomea, M., Otero-León, C.B.,

Paz-Salcido, D.F., Graciano-Verdugo, A.Z.*

* Departamento de Ciencias Químico Biológicas. Universidad de Sonora. Blvd. Luis Encinas y Rosales s/n, Colonia Centro. Hermosillo, Sonora, México. * e-mail: abril@guayacan.uson.mx

This work combines two current trends, the application of natural antioxidants and the use of active packaging, to develop extruded plastic films of low-density polyethylene (LDPE) incorporated with different concentrations (1 and 4%) of catechin (CT) with the goal of using them as antioxidant-releaser active packaging in food susceptible to lipid oxidation, such as oils. A reference antioxidant film with butylhydroxytoluene (BHT) and an antioxidant-free control film were also extruded. The developed films were subjected to two experiments: evaluation of the effect of the incorporation of CT on the mechanical (tensile strength and elongation), thermal (melting temperature and enthalpy, and degree of crystallinity) and optical (color and light transmission) properties of the extruded films; and assessment of the antioxidant effect of the films on fish oil stability at 25°C over a period 8 weeks by monitoring changes in conjugated dienes content (CD) as well as thiobarbituric acid reactive substances (TBARS). The first experiment consisted of a completely randomized design with one factor, concentration of CT in the films, with three levels: 0, 1 and 4%. The second experiment had a completely randomized block design, blocking the storage time and with only one factor, film formulation, with four levels: antioxidant-free film (control), 1% CT film, 4% CT film, and 1% BHT film. An analysis of variance was performed using a general linear model with a significance level of 0.05, and a comparison of means was carried out using Tukey’s multiple range test. The incorporation of CT had an effect on tensile strength, color and light transmission characteristics of the films (p < 0.05), whereas elongation, melting temperature and enthalpy, and degree of crystallinity were not affected (p > 0.05). With regard to the antioxidant effect of the films, the CD and TBARS tests showed a lower oxidation in the oil in contact with the film incorporated with 1% CT with respect to the rest of the treatments (p < 0.05), whereas the oil in contact with the film with 4% CT showed the greater oxidation (p < 0.05). These results show that the incorporation of CT to LDPE films in a 1% level is effective to retard lipid oxidation in fish oil at 25°C. Keywords: Active packaging, Antioxidant, Flavonoid, Catechin, Fish oil.

64

Topic: Emerging Technologies Clave: ET-31

Synthesis And Structural Characterization Of Iron-Doped Titanium Dioxide To Reduce/Eliminate Pathogens In The Food Industry

Castillo, J., López-Malo, A., Rodríguez, F., Bandala, E.

* Department of Chemical, Food and Environmental Engineering. Universidad de Las Américas, Puebla. Sta.

Catarina Martir, Cholula 72820 Puebla, Mexico. Tel: +522222292409 * e-mail: jordanah.castillola@udlap.mx

Ensuring the microbial safety of water and food is a major goal in the food industry. Disinfection methods using emerging technologies are being developed. Heterogeneous photocatalysis by titanium dioxide is an advanced oxidation process that can be used for inactivation of bacteria, molds and yeasts, as a powerful and efficient alternative to conventional technologies. The principle is based on the absorption of photon energy, usually below 400 nm, to produce free radicals and promote redox reactions leading to the inactivation of microorganisms and oxidation of chemicals. Doping the titanium dioxide in order to broadening its optical activity can increase photocatalytic efficiency. We are developing new photocatalytic materials and investigating the effects of the synthesis method and the doping of TiO2 with iron on their structure, morphology, optical properties and disinfection efficiency. Fe (III)-doped TiO2 powders with five different initial doping amounts, 10%, 20%, 30%, 40% and 50%, have been prepared by coprecipitation followed by heat treatment. Obtained materials were structurally, morphologically and analytically characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX) and inductively coupled plasma (ICP) techniques. XRD patterns revealed the major presence of the TiO2 anatasa-type crystal phase for Fe-doped and undoped TiO2 powders. SEM images were used to observe the morphology of particles and revealed porous and relatively compact microstructures. EDX was carried out together with SEM analysis to elucidate the elemental composition of the particles. EDX and ICP results, and changes in color of the doped particles confirmed the presence of iron ions into the materials. Fe-doped TiO2 particles seem to have higher disinfection efficiency than undoped catalyst, since heterogeneous photocatalysis have the potential to effectively inactivate several kinds of microorganisms. Water and food treatment with doped particles is proposed as an effective technique for disinfection. Keywords: Photocatalytic disinfection, doped titanium dioxide.

65

Topic: Emerging Technologies Clave: ET-33

Synthesis Of Ethyl Oleate In Hexane Using Lipases Produced By Solid-State Fermentation

Martínez-Ruiz, A.*, García, H. S., Saucedo-Castañeda, G., Favela-Torres, E.

* Universidad Autónoma Metropolitana-Iztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina, C.P. 09340 México D. F., Tel: 58046554

* e-mail: mrja@xanum.uam.mx The use of lipases to catalyze enzymatic reactions in non-conventional means has increased recently due to characteristics important of these enzymes; however, in most of these studies, purified an immobilized commercial are used. The aim of this study was to produce a biocatalyst by solid-state fermentation with Rhizopus sp. Perlite was used as inert support and olive oil as inducer for lipase production. The solid-state fermentation was carried out in glass columns at 45°C. After 20h of incubation the content of the columns was dried up to be about 1% moisture and to get the biocatalyst which was used to evaluate the reaction of ethyl oleate synthesis without additional stages of purification and immobilization. This reaction was characterized in terms of the molar ratio of substrates (oleic acid-ethanol) in successive batches. In previous studies we showed that the molar ratio of 1:5 (50 mM oleic acid-ethanol 250mm) provided the best results in 60 minutes of reaction at 45°C; therefore, the first batch was made to maintain the conditions found above (1:5 molar ratio, 45ºC, 1.5 g of biocatalyst and 60 minutes of reaction). From the second batch the effect of substrates molar ratio (1:4, 1:2, 1:1) was evaluated. The results showed that the molar ratio of 1:2 (50 mM oleic acid, 100 mM ethanol) had the highest initial reaction rates and conversions near 100% for four cycles. We also evaluated the effect of the concentration of substrate with the molar ratio 1:2 and the addition of molecular sieves to remove water from the reaction product. The results obtained allowed to establish the operating conditions of a stirred tank reactor for the continuous synthesis of ethyl oleate catalyzed by lipases produced in solid-state fermentation. Keywords: Lipases, solid-state fermentation, synthesis, hexane.

66

Topic: Emerging Technologies Clave: ET-34

Sensory Evaluation of Pinnaple (Ananas comosus) Which Were Produced Using Arbuscular Mycorrhizal Fungi As Biofertilizer

Cessa-Balmori, D.C. 1, Hernández-Ortiz, E.D. 1, López del Castillo-Lozano, M. 1, Trejo-Aguilar, D. 2, Verdalet-

Guzmán, I. 1, Silva-Hernández, E.R. 1

* 1 Maestría en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas, C.P. 91190, Xalapa, Ver., México. Tel. (228) 8-41-89-30, 2 Facultad de

Ciencias Agrícolas, Universidad Veracruzana, Xalapa, Ver., México. * e-mail: esilva@uv.mx

The use of Arbuscular Mycorrhizal Fungi (AMF) as biofertilizer has become popular when producing vegetables since they have a symbiotic effect. AMF’s improve plants’ nutrients absorption, especially those related to nitrogen and phosphorous. In addition, AMF provide natural protection to roots against some disorders. However, there are no available studies regarding how AMF’s affect the sensory characteristics of fruits, such as pineapple. Therefore, this study was undertaken to evaluate the sensory attributes of pineapple (Ananas comosus) when using AMF’s as biofertilizer. Pineapples were grown using six different treatments: 1) Traditional production treatment (100 % of commercial fertilizer, CF) which was considered as a control, 2) AMF + 100 % of CF, 3) AMF + 75 % of CF, 4) AMF + 50 % of CF, 5) AMF + 25 % of CF y 6) AMF only. Pineapple samples were cut in 2.5 cm cubes and randomly presented to 60 untrained judges. Panelists had to taste and rank the pineapple samples from “I like the most” to “I dislike the most”. Additionally, judges were asked which attributes led them to select the most liked pineapple sample. The most preferred pineapple sample (p=0.05) was the one that was grown using the traditional production treatment (100 % of CF). The other samples did not show significant differences (p>0.05) among them regarding preference. Panelists indicated that they preferred the sweetest (81.4 %) and least acid (47.5 %) samples, followed by pineapple samples with the best aftertaste (39.0 %) and the best texture (34.0 %). Color was not considered very important (23.7 %). AMF might affect pineapple sensory properties; therefore, more studies are needed on this regard. Keywords: Sensory Preference, Pineapple, Arbuscular Mycorrhizal Fungi.

67

Topic: Emerging Technologies Clave: ET-35

Effect Of Triethyl Citrate And Yucca schidigera Extract On The Functional Properties Of Gelatin-Based Biodegradable Films

Andreuccetti, C*., Carvalho, R. A., Grosso, C. R. F.

* Department of Foods and Nutrition, Faculty of Food Engineering, P.O. Box 6121, University of Campinas,

UNICAMP, 13083-862 Campinas, SP, Brazil. * e-mail: c.andreuccetti@gmail.com.

Gelatin-based films present good tensile strength but low elongation and due to its hydrophilic nature may be hygroscopic, depending on the humidity during storage. Alternatively, hydrophobic substances are added to reduce this effect and simultaneously improve the water vapor barrier. The aim of this work was to develop and characterize (mechanical properties, water vapor permeability, solubility, morphology, chemical interactions by infrared spectroscopy) gelatin-based films produced by casting (4 g 100 g-1 filmogenic solution) containing triethyl citrate (TC, 10-75 g 100 g-1 of protein), and Yucca schidigera extract (yucca, 10, 30 and 60 g 100 g-1 of plasticizer) as a surfactant. It was possible to incorporate TC up to 40% (w/w) without apparent exudation of plasticizer on the film surface, also confirmed by scanning electron microscopy images, where was observed homogeneous and compact internal section, although in the confocal microscopic images were observed hydrophobic globules particles distributed throughout the protein matrix. The addition of increasing levels of TC decreased by 25% the tensile strength, ranging from 67 to 90 MPa, while elongation (4.0 to 5.5%) was not affected due to the plasticizer or surfactant incorporation. The lower values of water vapor permeability (WVP) were obtained at a high level of yucca (60%), being the lowest WVP value of 0.10 g mm m-2 h-1 kPa-1 observed when combined with 40 g of plasticizer 100 g-1 of protein. The TC and yucca use, at high levels, caused significant reduction in the solubility values, ranging from 100 to 30%. The gelatin-based films development containing triethyl citrate was possible when combined with yucca extract as surfactant agent. Keywords: edible films, gelatin, hydrophobic plasticizer, surfactant, Yucca schidigera.

68

Topic: Emerging Technologies Clave: ET-36

Comparison Between The Functional Properties Of Gelatin-Based Films, Starch And Yucca schidigera Extract: Extrusion And Cast Techniques

Andreuccetti, C*., Carvalho, R.A., Galicia-García, T., Gaytán-Martínez M., Martínez-Bustos, F., Grosso, C.R.F.

* Department of Foods and Nutrition, Faculty of Food Engineering, P.O. Box 6121, University of Campinas,

UNICAMP, 13083-862 Campinas, SP, Brazil. * e-mail: c.andreuccetti@gmail.com.

The formation of films by casting technique involves several steps while thermoplastic extrusion process can be done in one continuous, fast and cheap step. The aim of this work was to characterize and compare gelatin-based films (4 g 100 g-1 mixture) containing starch (0.25 to 8.75 g 100 g-1 of protein) and Yucca schidigera extract (yucca, 38 to 58 g 100 g-1 of protein) produced by extrusion (EF) and by casting (CF). The films were compared with respect to their functional properties. The EF were processed at 35% feed moisture in a single screw extruder (barrel temperature in the feeding zone, 65 ° C, intermediate zone, 100 ° C and die temperature, 75 ° C). The feed rate was kept constant at 18 rpm, and the screw speed was 47.2 rpm. Initially, a factorial design (22 + a) was used and the obtained elongation (%E) considered as a response. To produce CF formulations were selected the films that had higher %E for films extruded (yucca 62.14%, 4.75% starch) and lower %E (38% yucca, 7.5 starch) with %E values of ~71% and ~12%, respectively. The highest yucca concentration in the formulation also resulted in high elongation considering CF (~15%). The tensile strength (TS) and solubility (SOL) were significantly higher for CF (TS of 42-76 MPa and SOL with a mean of 76%) compared with EF (TR with an average of 25.8 MPa and SOL average 47%). The internal morphology of the films were compact but showed microvoids and irregularities considering films with lower %E, independent of the production method used. The different levels of starch and yucca used in the formulation caused no significant effect on the characteristic peaks observed when infrared spectra was evaluated, without indication of strong interactions between the compounds added. In the E-Ray diffractograms obtained for EF was observed a characteristic pattern of gelatin with a peak around 23° while for CF, there was also a peak at 9°. The processing of thermoplastic films based on gelatin, starch and yucca extract produced films more flexible compared to those obtained by casting. Keywords: edible films, gelatin, Yucca schidigera, starch, extrusion, casting.

69

Topic: Emerging Technologies Clave: ET-37 Effect Of The Crosslinking With Transglutaminase Or Glutaraldehyde On The Properties

Of Microparticles Obtained By Complex Coacervation.

Tello, F*., Andreuccetti, C., Grosso, C. R. F.

* Department of Foods and Nutrition, Faculty of Food Engineering, P.O. Box 6121, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.

* e-mail: fcelis@fea.unicamp.br Microparticles were produced by complex coacervation (pH 4.0) using gelatin and gum Arabic as wall material and as a core, a mixture of paprika oleoresin-soy oil (1:10) with 1:0:0.5 (w/w) wall to core ratio. An emulsion with Arabic gum/core material was used to produce the microparticles. The pH of crosslinking pH (4.0 and 6.0) with transglutaminase (50U/g. protein) or with glutaraldehyde (1mM/g. protein) was evaluated with respect to the resistance of microparticles against simulated gastrointestinal conditions at pH 1.2 and pH 7.0, containing pepsin or pancreatin respectively. Morphology of microparticles (optical microscopy and scanning electron microscopy), size and size distribution were also evaluated. The microparticles treated with transglutaminase or with glutaraldehyde, remained intact, under conditions simulating the gastric juice (pH 1.2, pepsin, 37 °C) while microparticles without crosslinking were solubilized. All microparticles with or without crosslinking, independent of the crosslinking treatment, were solubilized in the simulated intestine conditions (pH 7.0, pancreatin and 37 °C, after gastric test). After freeze drying and rehydration at pH 4.0, microparticles crosslinked at pH 4 and submitted to pH 1.2, 2 h with pepsin at 37 oC showed release of 54.6%; 32.3% and 10.3% considering the initial amount of oleoresin encapsulated, for microparticles without crosslinking, croslinked with transglutaminase and crosslinked with glutaraldehyde respectively. When the pH of crosslinking was changed to 6.0, the oleoresin amount released was 53.8% for microparticles without crosslinking, 17.1% when transglutaminase was used and 9.1% when microparticles were crosslinked with glutaraldehyde. Keywords: microencapsulation, complex coacervation, transglutaminase, glutaraldehyde, gastrointestinal resistance.

70

Topic: Emerging Technologies Clave: ET-40

Pichia stipitis Glucose Metabolism at High Sugar Concentration in Solid-state and Submerged Fermentation

Nuñez-Reyes, D.E.1, Pedraza-Segura, L.2, Favela-Torres, E.1

* 1Universidad Autónoma de México, Departamento de Biotecnología, San Rafael Atlixco No. 186, Col. Vicentina

Iztapalapa, México D.F., 09340, Tel (55) 5804-6554, 2Universidad Iberoamericana. * e-mail: ethel_31@hotmail.com

In recent years there has been a great interest in the processes of solid state fermentation (SSF); these offer economic advantages over conventional submerged fermentation to obtain value-added products such as ethanol, enzymes, antibiotics, organic acids, pigments, secondary metabolites, etc. SSF processes are characterized by low humidity and decreased volume per unit weight of substrate, also gives high productivity, and treatment of effluent is reduced. The SSF high initial concentrations of glucose are an important alternative to develop processes for lignocellulosic ethanol production by Pichia stipitis, ethanologenic yeast capable of fermenting both hexoses and pentoses with good yields. In the present study we evaluated glucose uptake at high initial concentrations, by Pichia stipitis under conditions for ethanol production, in solid-state and submerged fermentation. Liquid cultures were prepared in test tubes with 5 mL of sterilized media, with 100 g/L of glucose and were inoculated to 16.6% v/v at pH of 4.97. The fermentation conditions were: 30° C, 150 rpm and inclination of 50°. Solid cultures (100, 200, 300 and 400 g/L of initial glucose) were prepared in 4 mL vials with screw cap, by placing 0.3 g of agrolite as a carrier and 0.9 mL of inocule. The fermentation of both media lasted seven days. In SSF with an initial concentration of sugar below 400 g/L a glucose uptake higher than 80% was obtained, reaching 100% at 100 g/L compared to 85% obtained in the submerged fermentation. The SSF showed higher rates of glucose consumption than conventional submerged fermentation and can be considered as an alternative technology for the production of lignocellulosic ethanol by Pichia stipitis. Keywords: Pichia stipitis, glucose, SSF, ethanol.

71

Topic: Emerging Technologies Clave: ET-42

Utilization of Shrimp Waste as a Low-Cost Substrate for Protease Production by Bacillus megaterium

Satriyo, T.B., Solís-Pereira, S., Tamayo-Cortez, J., Escamilla-Sánchez, J.B. and Rivera-Muñoz, G.*

* Departamento de Ingeniería Química y Bioquímica, División de Estudios de Posgrado e Investigación,

Instituto Tecnológico de Mérida, Km. 5 Carr. Mérida-Progreso S/N, Col. Plan de Ayala, Mérida, Yucatán, México, C.P.97118

* e-mail: albatros1953@msn.com Bacillus sp is the most important group of bacteria that are involved in the enzyme industry and this bacterium is also known to produce proteolytic enzymes quite effectively. However, the cost of protease is also a major issue in enzyme applications in different industries. In view of the commercial importance, cost-effective production of these enzymes is indispensable. About 30–40% of the production cost for industrial enzymes depends on the cost of the culture medium. Furthermore studies have showed that nutritional factors including sources of carbon and nitrogen can influence protease production. The utilization of not expensive raw materials as ingredients of culture media, to produce valuable products like enzymes, is the basic need of any fermentation process to make it cost-effective and economically feasible at commercial scale. Considering these facts, we report the feasibility of using shrimp waste as a low-cost substrate and easily available medium ingredients for the maximum yield of protease by Bacillus megaterium CDBB-B-550. For this we use 50 ml of a culture media comprising of 0.1% yeast extract, 0.8% skim milk, 1% MgSO4.7H2O, 0.02% CaCl2.2H2O, 0.5% NaCl, and 0.5% KCl in 250 ml Erlenmeyer flask which was inoculated with 1 ml of the inoculum medium and then incubated for 48 h at 28°C at 200 rpm. Protease production was also achieved in modified medium composed of 0.48% shrimp waste, 1% MgSO4.7H2O, 0.02% CaCl2.2H2O, 0.5% NaCl, and 0.5% KCl. After fermentation, the supernatant was obtained by centrifugation at 12.000 rpm for 7 min at 4°C and the cell-free supernatant was used for estimation of proteolytic activity by the method of Kunitz. The scientific advancement of formulating substrates like shrimp waste medium for protease production from Bacillus megaterium CDBB-B-550 was intensified in the result of this study. In this modified medium, the strain produced a high proteolytic activity (112.42 µg tyrosine/ml) after grown for 24 h as compared to the control medium (58.42 µg tyrosine/ml). Protease synthesis was induced when cells were grown in media containing shrimp waste indicating that this material is an excellent substrate for improving the proteolytic activities of Bacillus megaterium CDBB-B-550. Keywords: Bacillus megaterium, protease, shrimp waste, culture medium.

72

Topic: Emerging Technologies Clave: ET-43

Effects Of Sonication Treatment On The Quality Aspects Of Red Grapefruit Juice (Citrus paradisi)

Chacón-Garza, L. E. and Montañez, J. C.

* Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas. Blvd. Venustiano Carranza y José Cárdenas

Valdez S/N Saltillo, Coahuila. Zip. 25000 Tel. 01 (844) 4 16 92 13 Fax: 01 (844) 4 39 05 11 * e-mail: ervey26@hotmail.com

The red grapefruit juice (Citrus paradisi) is the juice less studied however its consumption has increased in recent years due to your nutritional components, how sugars, fiber, vitamins, (ascorbic acid, niacin and folic acid) and some minerals (magnesium, potassium, and phosphorus). Although thermal processing remains the most widely employed pasteurization technique, there is growing interest in the development of alternative preservation techniques that result in minimal changes in organoleptical and nutritional properties. Power ultrasound has been recognized as a promising processing alternative to conventional thermal treatment in the food industry. Power ultrasound has been reported to be effective against food pathogens found in different juices. The objective of this study was to investigate the effect of sonication on pH, °Brix, titratable acidity (TA), cloud, non enzymatic browning (NEB) of red grapefruit juice and compared to thermally pasteurized juice. Fresh red grapefruits (Citrus paradisi) were purchased from a local fruit market (Saltillo, Coahuila México). Juice was obtained using a citrus juice extractor. The juice was immediately filtered to remove pulp from the freshly red grapefruit juice and processed immediately. A Branson Digital Sonifer ultrasonic processor was used. Samples were processed at three different amplitudes (40, 50 and 60) and different treatment times (2, 5 and 8 min), with pulse durations of 5 s on and 5 s off. And for the thermal processing, samples were thermally processed at 70 and 80 °C at different treatment times (2, 4, 6, 8, 10, 15, 20, 25 and 30 min). A general completely random design was employed and Tukey’s range test (p<0.01) was applied to compare the average values obtained. No significant changes in pH, and °Brix (p<0.01) were found. Cloud value, non enzymatic browning, and TA were significantly affected by ultrasonic intensity and treatment time. The increase in the NEB during sonication indicated pigment (carotenoid) destruction due to sonication while that increase in the thermal treatment was due to Millard reactions. Changes in cloud value decreased with increasing ultrasonic intensity that could be related to the suspension of particles of a complex mixture of protein, pectin, hemicellulose, cellulose, and other minor components. Keywords: sonication, red grapefruit, juice, pasteurization.

73

Topic: Emerging Technologies Clave: ET-44 Application Of Microwaves In Blackberry Mash To Improve The Anthocyanin Content In

The Juice

Herrera, S. M.,* Rosa, C. R. J., Salas, A. P., Hernández, S. E. R., Aquino, B. E. N., Guzmán, G. R. I.

* Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial Animas Km. 3.5 Carretera Xalapa-Las Trancas, Xalapa, Veracruz, México. C.P. 91192. Teléfono 01 (228) 8418900

*e-mail: monycpo@hotmail.com Consumer demand for fruit juices has increased in recent years, since these products represent an important source of bioactive compounds such as anthocyanins, present in blackberries. These compounds have anti-inflammatory, anti-cancerous as well as antioxidant properties. The juice extraction process has a direct impact on the content of bioactive compounds in the final product, and therefore it is important to apply emergent technologies, such as microwaves that have the potential to increase their concentration in combination with organic acids. The aim of the present work was to evaluate the combined effect of microwaves and citric acid in the content of polyphenols, anthocyanins, percentage of polymeric color and antioxidant activity in blackberry juice, using a surface response (SR) experimental design. A central composite design of two levels and 13 experimental runs in one block was used. The analysis of the experimental design and calculation of predicted data were carried out using Design Expert Software (version 7.0, trial Stat- Ease Inc., Silicon Valley, CA, USA) to estimate the response of the independent variables. The blackberry fruits were mixed with citric acid (0-25 mg) and the purée was heated in a microwave oven (0-60 s) at a frequency of 2,450 MHz with an output potency of 437 W. The juice was then obtained by centrifugation and polyphenols were determined by the Folin-Ciocalteu method, anthocyanins, color density and percentage of polymeric color by the differential pH method, and finally antioxidant activity by DPPH and FRAP. SR analysis showed that after 60 s of processing, a juice with a higher polyphenol (r2 = 0.81) and anthocyanin (r 2 = 0.86) content was obtained, as compared to the control. Samples showed a higher color density at higher treatment times and lower citric acid concentrations (r2 = 0.94). Antioxidant activity showed a good correlation with the percentage of polymeric color (r2 = 0.61) and the content of anthocyanins (r2 = 0.87). Results suggest that microwave heat treatment can be used in blackberry mash prior to juice extraction in order to increase anthocyanins in the juice. Keywords: microwaves, blackberry, mash, juice, anthocyanins.

74

Topic: Emerging Technologies Clave: ET-45

Effect of Two Antimicrobials in Yogurt Preservation

Sánchez, I., Santos, E. M., Zúñiga, A.*

* Centro de Investigaciones Químicas. Área Académica de Química. Instituto de Ciencias Básicas e Ingeniería. Universidad Autónoma del Estado de Hidalgo. Ciudad Universitaria. Carr. Pachuca-Tulancingo Km. 4.5, Mineral de

la Reforma, Hgo. C.P. 42184 Tel. 01 (771) 71 72000 Ext. 2218, Fax: Ext. 6102 * e-mail: iraiss@uaeh.edu.mx

Yogurt is a fermented milk product containing living micro-organisms and more nutritive than the milk in terms of vitamins content, digestibility and calcium and phosphorus contents. The shelf life of this dairy product currently may be extended by chemical or thermal preservation and also by aseptic production methods. The main effect of these preservation methods is to avoid or limit the yeast and moulds spoilage, preserving cultures active. In the present study, the effect of two commercial antimicrobial agents, Nicon LQ™

(NLQ) and Qualact P™

(QP), on the viability

of lactic acid bacteria present in natural yogurt, as well as, their effectiveness on the shelf-life of the product was evaluated, in order to be considered as an alternative way of preservation. Three concentrations of NLQ were probed at two different storage temperatures (10° and 25° C) and two concentrations of QP were probed at 10ºC. A control without any preservatives was also included. Samples were subjected to microbiological analysis including viable cell count of lactic acid bacteria, viable yeasts and molds. Besides pH was measured during storage period. Comparing to control samples, yogurt supplemented with the antimicrobial Nicon LQ*® at a concentration of 110 ppm offered a shelf-life extension of four days at 25°C storage, and seventeen days when the yogurt was refrigerated, reaching 42 days of shelf-life. Natamycin (active ingredient in Qualact P®) permitted a shelf life of natural yogurt of only 24 days at 10°C storage, independently the active concentration added. Keywords: yogurt, antimicrobials, preservation

75

Topic: Emerging Technologies Clave: ET-46

Saccharifying Enzyme Production By Solid State Fermentation With Water Lily

Tovar-Castro, L.*, Ramírez-Coronel, A., Favela-Torres, E.

* Universidad Autónoma Metropolitana-Iztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina, C.P. 09340 México D. F.

* e-mail: luzzenit@hotmail.com. The lily is the main pollution of aquifers in tropical countries. In Mexico, it is present in about 34 000 hectares of lakes, rivers and dams. This fibrous material also contains hemicellulose, cellulose, low levels of lignin (3%) and significant amounts of protein (more than 10%), making it an excellent substrate in bioprocesses. The aim of this study was to produce saccharifying enzymes in solid state fermentation (SSF) with water lily as a natural support using PBLA and H88 strains with Pontecorvo medium amended without glucose. The solid state fermentation was carried out in Erlenmeyer flasks capacity 125 mL with approximately 3 g of dry matter (gdm) per flask and an inoculum of 2x107 spores/gdm. The initial humidity was 75% in all cases and were incubated at 30 °C for different times. PBLA strain showed the highest cellulase and xylanase activity (5.5 to 142.54 U/gdm, respectively) at 24 and 66 h of culture, respectably. For its part, the H88 strain showed the highest cellulase and xylanase activity (2.22 and 31.86 U/gdm, respectively) at 64.5 and 87.5 h of cultivation. These results are similar to those obtained with the same strain in SSF in previous studies using perlite as a support and xylan as carbon source in fermentation vials. This study shows that it is possible to work on a natural support such as water lily in SSF and stimulate the production of saccharifying enzymes from strains of microorganisms for the use of this important contaminant of aquifers. Keywords: Lily, solid state fermentation, cellulase, xylanase.

76

Topic: Emerging Technologies Clave: ET-47

Neutralization Treatments Influence on the Mechanical Properties of Active Films with Chitosan Matrix and Hydroxycinnamic Acid Derivates like Antimicrobials Agents

Palacios Gordillo, L.G, Tejero Andrade, J.M, Mendoza García, P.G.

* Laboratorio de Microbiología, Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto

Tecnológico de Veracruz, Av. Miguel Ángel de Quevedo 2779, Veracruz, Ver., C.P. 91860. * e-mail: pmendoza@itver.edu.mx

Active films made up of chitosan matrix and hydroxycinamics acids antimicrobials agents were developed. Films were manufactured by the cast method. The cast dissolution was subjected to neutralization treatments to determine its influence on the mechanical properties of prepared films. A factorial experimental design considering the factors antimicrobial concentration, acid neutralization treatment, microorganims, and the film mechanical strength as the response variable was conceived. The antimicrobial agent minimal concentration was fixed measuring the MIC for the sensible inoculums Escherichia coli 0157:H7, it was 1.4 %. p-cumaric acid and 4.2% trans-cinamic acid, and for Listeria innocua AST:062, it was 4% p-cumaric acid and 3.5% trans-cinamic acid. Films matrix formulation was made of chitosan (2%) dissolved in acetic acid (2%), glycerol (1-2%) and polyethylenglycol PEG (1%) as plasticizing agents, and the surfactants tween 80 (0.3-0.6%) and tween 60 (0.6%) was added to stabilize the cast suspension. The mechanical properties of films were measured in a universal machine under the norm ASTM D638. The not neutralized films showed a ductile mechanical behavior, with elongation limit 48-78%, strength limit 0.5-3.9 MPa and Young´s modulus 10-34 MPa. These films showed antimicrobial activity. The neutralized films were fragil, with an elongation limit 2-27%, strength limit 13-43 MPa and Young s modulus was 34-1644 MPa. The neutralization treatment improved the mechanical properties and reduced the hydrophobic character and swelling but it annulled the antimicrobial activity of neutralize films. Keywords: Active films, chitosan, ac. trans-cinnamic, ac. p-cumaric.

77

Topic: Emerging Technologies Clave: ET-48

Concentration of Sugar Cane Juice By Osmotic Evaporation: Effect Of Operating Conditions

Vargas-Garcia A., Torrestiana-Sanchez, B.* and Aguilar-Uscanga, M.A.

* Instituto Tecnológico de Veracruz, Av. Miguel Ángel de Quevedo #2779, Veracruz, México.

* e-mail: btorrest@itver.edu.mx Concentration of sugar cane juice (JC) by osmotic evaporation (OE) using a 0.2 µm grafted alumina membrane was carried out under different hydrodynamic conditions. The effect of transmembrane pressure (? PTM) and feed velocity (Vx) was evaluated in terms of water vapor flux (JW) and mass transfer resistances of the feed and brine side during the OE process. OE experiments were conducted using clarified cane juice (22.5 Brix) and model sucrose solutions as feed and 60 % (w/w) K4P2O7 as brine. JW showed a linear dependence on ? PTM between 17.5 and 72.5 kPa. In this pressure range, reduction of the gas layer in the membrane interface due to a deeper penetration of water vapor occurred with increments on ? PTM. Similarly, increments on Vx from 0.216 to 0.433 m/s decreased the total resistance to water vapor permeation flux mainly with highly concentrated solutions. Analysis of experimental data using the resistance in series model indicated that the impact of feed (RF) and brine layer (RB) resistances on the total resistance to water vapor flux (RT) was rather low compared to the membrane resistance (RM) during the osmotic evaporation of both model solutions and clarified cane juice. Results from this work show the application potential of grafted alumina membranes for OE concentration of fruit juices. Keywords: concentration, sugar cane juice, osmotic evaporation.

78

Topic: Emerging Technologies Clave: ET-49

Comparison of Chemical Composition Between Acid Silage Made With Fish Market Wastes and Ipomea aquatica Flour For Their Possible Use As Feed For Aquaculture

Aguilera, M. ME.; Carrillo, D. S.; García, G. MJ*.

* Universidad del Papaloapan, Circuito Central # 200. Col. Parque Industrial. Tuxtepec, Oaxaca.

* e-mail: bf07_06@hotmail.com, mjgarcia@unpa.edu.mx Fish meal is the most abundant animal protein source for the manufacture of rations for domestic animals, but the world market has always been looking for an effective alternative to fish meal. Fish silage and vegetable protein sources are an attractive alternatives to fish meal. However, the nutritional value of a balanced diet is determined mainly by chemical composition. Therefore, the mix of these ingredients may be improved the diets to be used in aquaculture feeds. The aim of this work was to determine and to compare chemical composition between acid silage made with fish market wastes and Ipomea Aquatica flour. Initially, to produce acid silage commercial waste were used. These residues were ground using a meat-grinding machine. To obtain acid silage 2% formic acid (w/v) was added to the raw material, then silage was stored at room temperature (28–32 ?C). For the first 10 days, pH was measured and controlled every other day until pH value was 3.5, and then silage was dried and ground. On the other hand, leaves of aquatic spinach (Ipomea Aquatica) were dried and ground. Proximate analysis was done for both ingredients. The dry matter (DM), crude fat (CF) and crude protein (CP) were determined following the procedures of AOAC. The crude ash (CA) value was calculated by deducting the values of DM, CF and CP from 100. The results shown that acid silage CP, CF, CA and DM contents were higher than (P<0.05) spinach flour contents. However, acid silage CP content is 1.2 times higher than commercial feed for aquaculture (31.07 g/g DM) and aquatic spinach CP content is the half of the commercial feed for aquaculture. Therefore, the mix of fish silage from fish market wastes and aquatic spinach could be an alternative feed for aquaculture instead fish flour. Keywords: fish waste, chemical silage, Ipomea Aquatica, feed for aquaculture.

79

Topic: Emerging Technologies Clave: ET-50

Effect of the Oxygen on the Ethanol and Biomass Production with Saccharomyces cerevisisae ITV-01 Wild type Yeast.

Fernández-López, C.L1, Molina-Jouve, C2., Alfenore, S2., Torrestiana-Sanchez, B1. and Aguilar-Uscanga,

M.G1*.

1UNIDA-Instituto tecnológico de Veracruz, 2Laboratoire d’Ingénierie des Systèmes Biologiques et des Procédés- Institut National des Sciences Appliquées.

* e-mail: gaguilar@itver.edu.mx Ethanol is an important compound used on beverages alcoholic industries. Oxygen and glucose are known to play an important role in yeast metabolism to produce ethanol. Under aerobic conditions and high sugar concentrations ethanol production could be stimulated. However oxygen levels needed to activate or deactivate the fermentative metabolism is strain dependant, so the objective for this study was to evaluate the effect of oxygen on the ethanol production by Saccharomyces cerevisiae ITV-01 wild type. Aerobic and anaerobic conditions were tested in batch fermentation in a 5L Sartorius bioreactor with a synthetic medium at pH 5.5, 30°C. Synthetic medium was made with sucrose in high concentrations (270-279 and 184-200gL-1). Anaerobic conditions were assured by using nitrogen feeding at 0.5vvm and 300rpm. For Aerobic conditions agitation and aeration were varied in order to assure that oxygen level in the bioreactor was higher than 20% of oxygen saturation. The results showed that under anaerobic condition the higher ethanol production was obtained compared to those made in aerobic conditions, ethanol yield increased 64%. In all cases fermentations showed the better ethanol and biomass production at lower initial sucrose concentration; however this concentration is considered still high and indicates osmotolerance of the strain (200 gL-1). Fermentations without oxygen limitation diminished glycerol production, undesirable metabolite in ethanol production. Substrate inhibition was observed in all cases. Specific growth rate was 20% higher in the aerobic condition that the anaerobic condition. Pasteur index was calculated as a measure of the catabolic repression and it was near to 100%, meaning that there is not catabolic repression. Respiratory quotient was 1, low comparing to other strains, indicating a respiratory management of the metabolism at the evaluated conditions. Keywords: oxygen, sucrose concentration, Saccharomyces cerevisiae.

80

Topic: Emerging Technologies Clave: ET-51

Effect of microwave treatment on total chlorophyll, carotenoids content, antioxidant capacity, and colour of chilaca peppers (Capsicum annuum L.)

Cortez, G.R.1, Ortiz, M.A.1, Hernández, O.M.1, Dorantes, A.L.1

* 1 Departamento de Ingeniería Bioquímica. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional.

Prolongación Carpio y Plan de Ayala. Colonia SantoTomas C. P. 11340 México, D. F. * e-mail: bone.deusdeus@gmail.com

Pepper has been recognized as an excellent source of antioxidants compounds such as ascorbic acid, carotenoids and chlorophylls. The objective of this study was to evaluate the microwave treatment on fresh and dehydrated chilaca peppers during 60, 120 and 150 s of heating. Total carotenoids and total chlorophylls as well as the antioxidant capacity of the treated samples were determinate by spectrophotometric methods. CIE Lab system was employed to determinate colour of the treated samples by colorimetry. The results showed that chromatic parameters and colour were affected by treatment, which contributed to the discoloring of pepper during the process. The microwave also affects the total carotenoids which decreased as long as the exposure time increases, for dehydrated pepper from 1.58 to o.45 g 100g-1 and 0.0058 to 0.0043 g 100 g-1 for fresh pepper, while total chlorophylls increased during exposure time for dehydrated pepper from 0.088 to 0.101 g 100g-1 and 0.049 to 0.05 g 100g-1 for fresh pepper. The dehydrated pepper showed higher antioxidant activity (57.29- 62.37 % inhibition) than fresh pepper (23.93- 26.98 % inhibition). Microwave treatment affects antioxidant capacity and quality parameters of pepper such as color and carotenoids and chlorophylls content. Keywords: Microwave treatment, chlorophyll, carotenoids, antioxidant capacity, colour.

81

Topic: Emerging Technologies Clave: ET-52

ETHANOL PRODUCTION BY P. stipitis NRRL Y-7124 AND S. cerevisiae ITV-01, USING GLUCOSE/XYLOSE MIXTURES.

Gutiérrez-Rivera, B1.;Waliszewski-Kubiac K2.; Aguilar-Uscanga. M. G2*.

* 1Instituto Tecnológico Superior de Tierra Blanca. Av. Veracruz s/n, Col. PEMEX CP 95180, Tierra Blanca, Mex.

2Instituto Tecnológico de Veracruz, Calzada Miguel Ángel de Quevedo 2779, 91870, Veracruz, Ver. México. * e-mail: gaguilar@itver.edu.mx

An efficient conversion of glucose and xylose is a requisite for a profitable process of bioethanol production from lignocellulose. The ability of microorganisms to ferment both glucose and xylose in biomass to ethanol is of importance for an economically feasible process. Native strains of S. cerevisiae are unable to utilize xylose. Among the fermenting yeasts, P. stipitis has shown the most promise for industrial application, because it ferments xylose with a high ethanol yield. The aim of this study was to evaluate the effect of glucose/xylose mixtures on growth, substrate utilization and ethanol yield using P. stipitis NRRL Y-7124 and S. cerevisiae ITV-01 under anaerobic and aerobic conditions. The experiments were carried out in two stages. In the first stage the fermentations were performed in sterile synthetic medium in 250 mL Erlenmeyer flasks, incubation at 30ºC and 150 rpm, at different glucose/xylose ratios (25:10, 50:20, 75:30 and 100:40 g/L). In the second stage, the fermentation was carried out in a 3 L Bioreactor with 1500 mL medium with a 75/30 glucose/xylose ratio, at 30ºC and 150 rpm under aerobic (0.6 vvm) and anaerobic (without air) conditions. Substrates and products were determined by HPLC System and biomass by optical density (OD) at 620 nm. The results obtained showed that in P. stipitis NRRL Y-7124, glucose was the preferred substrate in fermentation on mixed sugars, xylose fermentation starting after glucose was exhausted. However at 25/10 g/L glucose/xylose, a simultaneous consumption of both substrates was observed. S. cerevisiae ITV-01 totally consumed glucose from every mixture evaluated. The highest ethanol production (39.7 g/L and 0.4 g/g) was obtained at 100:40 g/L glucose/xylose. However, the xylose consumed by S. cerevisiae ITV-01 diminished from 70.6 to 30.7% when the relation of mixed substrates increased. Then again, P. stipitis NRRL Y-7124, under aerobic conditions, exhausted the glucose/xylose mixture and showed low productivity (0.24 gL/h). S. cerevisiae ITV-01 consumes all the glucose in the medium, but under aerobic conditions has a higher xylose consumption than under anaerobic conditions (25.74 and 3.29 g/L respectively). On the whole, the best productivity was obtained under anaerobic conditions rather than aerobic conditions (1.7 and 0.24 gL/h, respectively). Keywords: Ethanol, S. cerevisiae, Glucose/Xylose mixtures.

82

Topic: Emerging Technologies Clave: ET-53

Hydroxycinnamic Acids Release Kinetic from a Chitosan Matrix Film

Rivera Meza, M. A, Torrestiana Sánchez, B., Tejero Andrade, J. M., Mendoza García, P.G.

* Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto Tecnológico de Veracruz, Av. Miguel Ángel de Quevedo 2779, Veracruz, Ver., C.P. 91860.

* e-mail: jmtejand@gmail.com The preservation function of foodstuffs activated packing materials is improved when the activation substances are released to controlled doses to maintain inhibition concentrations at the surface of product. The release kinetic of antimicrobials p-coumaric and trans-cinnamic acids from chitosan matrix films was studied as function of pH and temperature. A factorial 22 experiment design was used to evaluate the effect of factors on the release kinetic in a phosphate buffer solution to 2.8, 3.0, 3.6, 6.6, 6.8 pH and to 2, 4, 17, 30, 32 ºC. Film samples (1 cm2 area) were placed in 200 mL buffer batch at 80 rpm agitation. Aliquots of buffer were taken by triplicate at each sampling time and the concentration of antimicrobial released was quantified by spectrophotometer measure, to 255 nm for p-coumaric acid and 285 nm for the trans-cinnamic acid. The kinetic dates were fitted to the primary Weibull model, = 1-exp(-atß); the fitting give ß>1, that suggest that the antimicrobial transport mechanism is no Fickian. The secondary models of parameters a and ß as function of pH and temperature were also obtained. The equilibrium maximal quantity of antimicrobial released was obtained to pH 4.8 at 17 ºC. Keywords: Active films, chitosan, release kinetic, ac. trans-cinnamic, ac. p-coumaric.

83

Topic: Emerging Technologies Clave: ET-54

Development of an ATP Bioluminescence Assay to Test the Antifungal Effect of Biochemical Compounds

Nava, E.1, Iliná, A.1, Vielma, A.1, Martínez, J.L.1, Padrón, G2.

* 1Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Blvd. V. Carranza s/n. Col. República,

Saltillo, Coahuila. México. 2Centro de Investigación em Química Aplicada, Saltillo, Coahuila. * e-mail: erinava27@gmail.com

Plant fungi illness can be controlled using fungicides, but their use have induced intoxications to the population, development of tolerance of fungi and very important environmental damage. The use of biofungicides reduces the risk of resistance development to fungicides, and the searching of new antifungal biochemical compounds is a biotechnological priority in the agricultural industry. Actually the microbiological antagonist techniques take approximately between 96 to 144 hours to see the antifungal activity, and the present work has the purpose of implementing a faster detect method based in the bioluminescence of the luciferase reaction with released ATP from the cells when their membranes are destroyed by the micolytic compounds. To define operational conditions of the ATP bioluminescence method, the effect of type of culture medium (solid or liquid) and their concentrations on luciferase activity were assayed to make the ATP calibration curves. Before that, the optimal incubation time to test the micolytic effect was established using chitinase and laminarinase like model fungicides and the action of vanadate as ATPases inhibitor was evaluated. To detect extracellular ATP by bioluminescence assay, Fusarium oxysporum cultures (growing for 7 days) were incubated 2 hours at 25°C with the fungicide. For liquid media a defined volume (10 µl) of culture were taken each 20 minutes for 2 hours and for solid medium a fraction of culture were mixed with 90 µl of sterile saline solution to take after an aliquot of 10 µl; then 440 µl of phosphate buffer pH 7.8 were added to each sample and 50 µl of ATP assay mix were finally incorporated. To detect total ATP, aliquots of 10 µl of the cultures were mixed with 90 µl of DMSO to lyse all cells and after 10 µl of each sample were tested as described previously. Intracellular ATP was calculated as the difference between total and extracellular ATP. The results were compared with plate count technique and they show the effectiveness of this technique to detect the antifungal effect of biochemical compounds. Keywords: antifungal, bioluminescence, ATP.

84

Topic: Emerging Technologies Clave: ET-56

Batch Production of Fungi Lipase by Surface Adhesion Fermentation

Cruz Aldaco K.(1), Iliná, A. (1), Aguilar, C. N. (2), Martínez-Hernández, J. L*. (1)

* (1) Biotechnology Department. School of Chemistry. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza PO BOX 252. ZIP 2500, Saltillo, Coahuila, México. (2)Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza PO BOX 252. ZIP 2500, Saltillo, Coahuila, México.

Tel. (844) 4155752 * e-mail: jose-martinez@uadec.edu.mx

Due to the great versatility that shows lipases with respect to other enzymes, exist a growing and constant interest in the study of them. The lipases have been applied in several areas as: food industry, pharmaceutical and fine chemical. The use of lipases enzymes is has been extended until the treatment of industrial wastewaters from food industries, which are rich in fats and oils and the obtaining biodiesel. Several mode of production was used to obtain the enzyme as submerged and solid fermentation. The objective of this research is the evaluation of surface adhesion fermentation (FAS) in a batch system. That is a procedure in which fungal cells adhere to a natural or synthetic surface on which are established to facilitate collection of the metabolite of interest as well as the reuse of mycelium reducing cost and production times. The biofilms were formed on Erlenmeyer flask with 30 mL of sterilized whey and 0.2 g of polystyrene particles of 1x1.5 cm. The culture media were inoculated with 1x107 spores mL-1. The flasks were incubated for 72 h at 30ºC in a shaker operating at 120 rpm. The inducer olive oil at 2 %, was applied. After the formation of biofilms, they were used to pack a bioreactor of 3 liters with a working volume of 2 liters; the culture medium used was whey. The fermentation was monitored for 72 hours. Every 12 hours a sample of medium was take and centrifuged at 12000 rpm for 5 minutes. The clarified supernatant was assayed to lipase activity. During the production process of biofilm was obtained maxima enzyme activity in a range of 1.0 to 1.3 IU L-1 at a time of 60 hours in flask. Activity levels achieved with the biofilms in the bioreactor were 62.92 IU L-1 and increased in the second cycle after the 72 hours at 89.82 IU L-1, the next cycles the level activity was maintained. The results suggest that the utilization of Mucor griseocyanus for lipase production by means of surface adhesion fermentation is feasible and have several application perspectives. Keywords: lipase, Fermentation by Adherence to Surface, Mucor griseocyanus, bioreactor.

85

Topic: Emerging Technologies Clave: ET-57

Development of a Infant Food Product, Based on Maize and Cheakpea by Extrusion

Mares-Quiñones, S de J., Velasco-González, O.H., Andrade-Garcia, M. Ramírez, W. B., Pajarito, R. A.

* CIIDIR-IPN-DURANGO, Sigma 119, Frac. 20 de Nov. II, Durango, Dgo. México. C.P. 34220 * e-mail: mares_cervando@hotmail.com. oscar@velascos.net, majeila@hotmail.com, bramirez@guaymas.uson.mx,

arnulfp@yahoo.com. The tendency of society to use the so-called “junk food” is changing to foods with high nutritional value; The extrusion can produce snack foods based on corn-chickpea, the mixture percentage of each raw material was adjusted to get the essential amino acid profile recommended by FAO / OMS, which is obtained with 70% corn and 30% chickpea. The moisture content is adjusted according to a central composite design (22) consists of four experimental runs of the factorial, 3 repetitions at the central point and 4 point star, with 11 experimental runs, the temperatures used for central composite design were: 157.9, 160, 165, 170 and 172.1 ° C (T) and moisture content of 13.6, 14, 15, 16 and 16.4% (H). The experimental runs were carried out in an extruder BRABENDER K19 using a feed rate of 40 rpm, screw speed constant at 140 rpm, L / D = 20 and compression ratio 1:3. Humidity and temperature were optimized using response surface methodology. The properties evaluated in the extruded products previously dried at 70 ° C in a tray dryer for 90 minutes and a final moisture of 3.7% were: expansion index (EI), cutting force and density. The optimal conditions were adjusted to three models to obtain the highest rate expansion (1.83696), lowest shear force (1.2635KgF) and the lowest density (0.2269 g/cm3) and this are: temperature 158 ° C and humidity of 14.2%. The statistical analysis was performed on the package Statgraphics Centurion IV, Response Surface, ANOVA and LSD multiple range test, with confidence level of 95% and a = 0.05 and Statistica 7.0 only for plotting. Keywords: extrusion, corn, chickpea, expansion rate, cutting force, density.

86

Topic: Emerging Technologies Clave: ET-58

Restructured Beef by Application of Bacterial Transglutaminase and Sodium Caseinate

García, R. F. Lopez, P. J., Melendez, P. R., Guadarrama, Z. Rico P. J. and Llorente B. A*.

* Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México. Km 2.5 Carretera Cuautitlán-Teoloyucan Col. San Sebastián Xhala, Cuautitlán Izcalli, Méx. C.P. 54714

* e-mail: llorente@unam.mx

This paper develop a restructured meat product cooking temperatures stable through the interaction of a microbial transglutaminase (MTGase) enzyme and sodium caseinate unconventional meat cuts from the forequarter of beef produced on pasture. We used a factorial design 2 x 3 and 4 were prepared meat batches and each batch with three levels of sodium caseinate (1%, 3% and 5%) and three MTGase (0.1%, 0.3% and 0.5 %). The formulations are shaped in small cylinders of 2 cm wide by 5 cm in diameter by 2 cm long, followed by heat treatment at 55 ° C for 30 minutes to achieve activation of the enzyme MTGase and two lots were placed in trays and covered with polyethylene film and two lots were subjected to sleep at 4 ° C for 12 h, for each treatment three replications were used, which were kept in plastic bags at 4 ° C, 1 hour prior to their analysis in order to prevent dehydration to the four lots were subjected to analysis of hardness with an Instron Model 441, color (Minolta CR-300) and cooking loss weight difference. The results were analyzed using a balanced anova and then applied the method of multiple comparisons of Tukey. The results indicate that the addition of 0.3% and 5% MTGasa sodium caseinate increased significantly (0.05) hardness, reduced weight loss and improved the color of cooked restructured products. The rest preceded by the firing, just as significantly increased these parameters. Optimum conditions were obtained gelling of these products through the application of microbial transglutaminase and calcium caseinate. Keywords: MTGasa, calcium caseinate, restructured beef.

87

Topic: Emerging Technologies Clave: ET-59

Thermophilic and Mesophilic Bentonic Microorganisms from the Coral Reef System of Veracruz, Gulf of Mexico

Rodríguez-Gómez, C*, Oliart-Ros, R. M. and Okolodkov, Y. B.

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz, C.P. 91897, Veracruz, Ver.

México. * e-mail: cileya@yahoo.com

Marine microorganisms posses a great metabolic diversity that makes the oceans a rich source of biological material for biotechnological applications. Cultivation and isolation are very important tasks and are the best possible ways to characterize a natural organism; although they are no guarantee that organisms grown are dominant or important in the natural community. The aim of this study was to isolate benthonic bacteria from a coral reef system in Veracruz, México, and to analyze their biotechnological applications. Special interest was put on the biodesulfurization capabilities of the isolates. The sampling point (1 m deep) was located in the coral reef zone next to the Verde Island, situated in the marine national park “Sistema Arrecifal Veracruzano” (19°11’54.1’’ N, 96°04’0.7’’ W). After enrichment of samples (marine sediment, a sponge, and sea grass (Thalassia testidium), eight thermophilic and ten mesophilic strains could be isolated. Isolates were found to be halophilic and produce amylases, lipases and chitinases at 37 and 60°C pH 7. The influence of salinity on growth was determined by growing cells on LB medium pH 7containing 0.5, 1, 1.5, and 2 M NaCl, at 38 and 55°C, 150 rpm for 72h.When grown in media containing DBT as the sole sulfur source, six thermophilic strains were capable to generate 2-20 mM of 2-HBP from DBT under thermophilic conditions; the carbon-sulfur (C-S) bond targeted reaction is preferable and ideal for desulfurization because it keeps the remaining hydrocarbon molecules fully active as energy sources without any loss of their thermal units. Bentic thermophilic slight-moderate halophilic microorganisms here reported could produce 2-HBP and produce enzymes under extreme conditions indicating their promising potential for use as biocatalyst in desulphurization of fossil fuels after the process of HDS and food industry. Keywords: Thermophilic, Enzymes, Marine Bacteria, Biodesulphurization.

88

Topic: Emerging Technologies Clave: ET-60

Biotechnological Important Microorganisms from a Mexican Hot Spring “Los Baños” Veracruz.

Pinzón-Martínez D. L.*, Oliart-Ros, R. M., García-Galindo H. S. and Valerio-Alfaro G

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz, C.P. 91897, Veracruz, Ver.

México. * e-mail: dora_lpm@yahoo.com

Thermophilic microorganisms are defined as those who are able to grow in extreme environments, such as extreme temperatures, pHs, high salt concentrations, high pressures. There are some extremophilic microorganisms that live in some environments whit one or two extreme conditions, these are named polyextremophile. Then thermophiles can grow in temperatures higher than 50°C. Thermophilic had been isolated from several samples, such as hot springs, industrial effluents, thermal pools. Giving nowadays different thermostable and organic solvent stable biocatalytic molecules have more advantages in several biotechnological areas. The geothermic zone “Los Baños” Actopan, Veracruz, Mexico represents a thermophilic microorganism source and an opportunity to access to biocatalylic genes, which could be able to supply some industrial necessities. So that, the main object of this work was to geochemistry and microbiological characterize that zone. Four hot spring water samples were taken to show the present of chemical elements and salts (bicarbonates, sulfates and nitrates). Twenty-nine thermophilic strains were isolated from soil and water samples after enrichment. Strains DRO1, O2 and O4 belonged to Anoxybacillus genus, where strain DRO3 is proposed as a novel genus, Aeribacillus pallidus gen nov. Some strains showed biotechnological important enzymes activities (lipase, esterase, protease and amylase) at 55°C or higher. Thirteen strains were able to grow using kerosene as unique carbon source (55°C). We conclude “Los Baños” Hot spring is a very rich source of industrial interesting microorganisms to further exploration. Key Words: Thermophilic, Hot spring, Thermophilic enzymes.

89

Topic: Emerging Technologies Clave: ET-61

Manufacturing of Oaxaca Cheese by Direct Acidification: Physicochemical and Sensorial Characteristics

Colín-Cruz M. A.; Portilla-Mancilla I. D.; Alvarado-López A. N.; Espinoza-Herrera N. A.; Dublán-García O.

* Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México. Paseo Colón y

Paseo Tollocan S/N, Toluca 50 000. * e-mail: macolinc@uaemex.mx

Oaxaca cheese is a typical Mexican pasta filata. It is one of the most consumed cheese in Mexico. Farmhouse cheese is manufactured using naturally acidified milk; in industrial process milk is pasteurized and starters are used in order to get milk acidification. In both processes, time for getting pH (5.2-5.3) is long (as long as 5 hours). The aim of this study was manufacturing Oaxaca cheese by direct acidification in order to reducing time of manufacture. Sets of 15 L of milk were pasteurized (73oC, 15 s), and lactic acid, chlorhidric acid and citric acid were used for reducing pH at 5.6. Pure chymosin was used for clotting milk. A control cheese was manufactured using a starter (Lc. lactis ssp lactis and Lc. lactis ssp cremoris). Chemical (AOAC), texture (EZTest Shimadzu) and sensorial analysis (preference test) were carried out in cheeses during storage at 4oC, at days 1, 8, 15 and 22. No differences in moisture, fat and protein were observed in cheeses manufactured by direct acidification; moisture in control was higher. Firmness was lower and cohesiveness and adhesiveness were higher in control; the opposite was observed in direct acidification cheeses. Acceptability was better in control, and among direct acidification cheeses, those manufactured with citric acid had the best acceptability. During storage, little changes were observed in texture and sensory parameters of direct acidification cheeses. Direct acidification allows manufacture Oaxaca cheese in two hours and keep texture for a long time. However, sensory characteristics of control remain better. Direct acidification allows manufacture Oaxaca cheese in two hours and keep texture for a long time. It can benefit industry as time optimizing is a matter of today’s issues, which allows such industry to receive greater profits. The profit margin will depend directly on how much the above processes can save regarding time and money. Keywords: direct acidification, Oaxaca cheese.

90

Topic: Emerging Technologies Clave: ET-62

Removing Dark Pigments in Wheat Bran

Alvarado Díaz G. A.; Colín Cruz M. A..: Dublàn García O.

* Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México. Paseo Colón y Paseo Tollocan S/N, Toluca 50 000.

* e-mail: daga_qa@yahoo.com.mx; macolinc@uaemex.mx; octavio_dublan@yahoo.com.mx The milling of wheat generates derivatives that have a poor commercial value, but attractive nutritional qualities. One of these derivatives is the bran, which is rich in insoluble fiber. It is added to bakery integral products to restore the fiber removed during milling. However, when bran is added to sandwich loaf, pigments such as pinosylvin, quercetine and lignin confer a brown colour, resulting in a low acceptability. The aim of this study was to establish a process to remove, as much as possible, pigments present in bran. Three methods were tested: a physical treatment using O3/UV; a biological treatment, with a mixture of cellulase and xylanase (Novozyme); and a chemical treatment, using sodium hydroxide (NaOH) and hydrogen peroxide (H2O2), at different concentrations and temperatures. Spectrometry (Hunter CIE Lab) was used for measuring colour reduction. No significant reduction of colour was obtained with physical treatment; while enzymes reduce brown colour in 23.8%, in a process which lasted 16 hours. Using NaOH (4%), H2O2 (6%) and 60oC for 15 minutes, it was possible to reduce bran colour in 44.5%. A process was established and it will be scaled up. Adding bran bleached reduces significantly the color in sandwich loaf. Keywords: bran, pigments remove.

91

Topic: Emerging Technologies Clave: ET-63

Effect of High Pressure Processing on the Physicochemical and Sensory Properties of the Pomegranate Arils During Cold Storage

Evelyn Rios Romero1*, Araceli Ochoa-Martinez1, Gipsy Tabilo-Munizaga2, Elizabeth Vaerla-Santos1 , Juan E.

Reyes2, Mario Pérez-Won3, Juliana Morales-Castro1

1 Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., México, 2 Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Avenida Andrés Bello S/N, Casilla 447, Chillán, Chile, 3 Departamento de Ingeniería de Alimentos, Universidad de La Serena,

Avenida Raúl Bitrán S/N, Casilla 599, La Serena, Chile. Hydrostatic high pressure (HHP) is a non-thermal technology used to extend the shelf life of foods, mainly due to the ability to inactívate enzymes and microorganisms without significantly alter the quality of foods. The objective of this research was to evaluate the effect of high pressure processing on the physicochemical and sensory properties of the pomegranate arils during cold storage. Pressures of 350, 450 y 550 MPa for 30, 60 y 90 s were applied on pomegranate arils and stored at 4ºC during 30 days. Physicochemical parameters such as antioxidant capacity, total polyphenols, color, total soluble solids (TSS), acidity and pH were evaluated. Sensory evaluation was carried out by means of a ranking test to select samples and then by a descriptive test to identify characteristics of arils. Color, TSS, Acidity and pH were significantly affected by pressure and by the storage time. Total polyphenols and antioxidant activity showed no defined trend during storage. From the ranking test the selected treatments were: 350MPa/60s, 450MPa/90s, 550MPa/30s y 550MPa/90s. The identified characteristics for arils were: color, flavor, texture, acidity and sweetness. Statistical differences were found between treatments for flavor, texture and acidity. Keywords: Pomegranate arils, hydrostatic high pressure, sensory evaluation.

92

Topic: Emerging Technologies Clave: ET-64

Effect of polyphenolic extract from Acacia angustissima on the antioxidant properties of sodium alginate films.

Guillén-Román CJa*, Miranda-García MFa, Arredondo-Olalde Ja, Guevara-González Rb, Pérez-Pérez CIa

* a Dpto IBQ, ITC, Av. Tecnológico y A. García Cubas S/N, C.P. 38010 Celaya Gto., Mex. bFacultad de Ingeniería,

UAQ Centro Universitario, Cerro de las campanas, C.P. 76010 Querétaro Qro., Mex. * e-mail: cesiah_jemimah@hotmail.com

Several studies have shown that the consumption of natural antioxidant is beneficial because of their capacity to prevent some health problems. The beneficial effects are attributed to their high content of compounds such as polyphenols that diminish the free-radical oxidative stress. A rich source of polyphenols may be Acacia angustissima , a tropical legume that is native to Central America. Normally used in traditional medicine for the treatment of cancer, gastrointestinal diseases, respiratory infections, diabetes, headaches and malaria, also has a high potential as protein supplement to improve the nutrition of ruminants. The objective of this project was to evaluate the effect of polyphenolic extracts on the antioxidant properties of Acacia angustissima embedded in a matrix of sodium alginate, as an alternative fruit coating. Polyphenolics extracts were obtained from Acacia angustissima using three different solvent systems: T1 (methanol), T2(methanol, acetone, water and HCl) and T3 (acetone, water and acetic acid). Extracts were centrifuged and filtered using a Buckner funnel and Whatman No 1 filter paper. Each filtrate was concentrated to dryness under reduced pressure at 40°C-45°C using a rotary evaporator. The extracts were incorporated into a polymeric matrix of sodium alginate in a concentration of 0.125% to 2% v / v. Its antiradical activity was obtained by the DPPH method. The treatment T3 showed a higher percentage of inhibition, increasing its antioxidant capacity in presence of sodium alginate from 94.2% to 97.5%, but decreased the inhibition rate of 93.7% (T1) to 82.9% (SA-T1) and also decreased from 92.1% (T2) to 82.9% (SA-T2) with the sodium alginate addition. Keywords: Antioxidant properties, polyphenols, Acacia angustissima, films, sodium alginate.

93

Topic: Food Biotechnology Clave: FB-1 Isolation and Characterizacion of a CDNA that Encodes to Polygalacturonase from Mamey

(Pouteria sapota)

1 Pérez, M.B.E., 2 Martínez, A.A.L., 2 Arenas, O.M.L.; 3 Cruz, H.A.

* 1 Centro Interdisciplinario de Ciencias de la Salud-IPN., 2 Centro de Desarrollo de Productos Bióticos-IPN, 3 Centro de Investigación y Estudios Avanzados Unidad Irapuato.

* e-mail: bperezm@ipn.mx

In mamey fruit (Pouteria sapota), a strong relationship has been found between polygalacturonase (PG) enzyme activity and the fruit softening process. An analysis was done of PG gene expression and its role in mamey ripening. A cDNA was obtained by RT-PCR from mamey fruit RNA using primers directed to PG conservative sites. The selected clone, named pgps-1, is 474 nucleotides long, and the predicted amino acid sequence (158 aa) showed high homology to peach, tomato and melon. Some PG conserved regions were observed in the sequence of pgps-1. Keywords: Ripening, softening, cell wall, cDNA.

94

Topic: Food Biotechnology Clave: FB-2

Use of Response Surface Methodology for Optimizing Culture Medium and Fermentation Process for The Biomass Production of Candida famata in a Lab-Scale Fermenter

Calderón-Santoyo, Montserrat1; Aguirre-Güitrón, Lizet1; Luna-Solano, Guadalupe2; Teixido, Neus3 and Ragazzo-

Sánchez, Juan Arturo1*

* 1 Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit 63175, México. 2 Instituto Tecnologico de Orizaba, Division de Estudios de

Posgrado e Investigacion, Av. Oriente 9 no. 852, Orizaba, Veracruz, 94320 Mexico. 3Postharvest Unit, CeRTA, Centre UdL-IRTA, Av. Rovira Roure 177, 25198 Lleida, Catalonia, Spain.

Before that a biological control agent is successfully introduced in the market it is essential to carry out a series of evaluations and at the same time, must develop a system of production and development of the control agent. In this work was optimized a culture medium using the response surface methodology for the production of yeast C. famata. The research consisted of 3 stages; the first, optimize the composition of culture medium level flask, subsequently perform the optimization of parameters fermentation in a 5 l fermenter and finally verify in vitro the antagonistic activity to C. gloeosporioides from C. famata produced at growth medium optimized at the flask. For the selection of the source of carbon and nitrogen, tested 3 sources of carbon (glucose, molasses and corn syrup) and 3 sources of nitrogen (nejayote, tomato puree and soy flour).The best cell growth were obtained with molasses and soy flour. Optimization of the culture medium level flask tested the effect of concentration of the source of carbon and the source of nitrogen, effect of different types of soy flour, effect of incubation temperature and effect of the initial pH. Of these tests were obtained as optimal conditions: 40 g l-1 molasses, 5 g l-1 defatted soy flour, temperature of incubation 28 ° C and resulting initial pH of culture medium. Optimization of fermentation parameters (agitation, aeration and inoculum size) It was made a Box-Behnken design with 3 factors and 3 levels. Getting the best value of cell growth among the 22 and 24 h, with 97-100 l h-1 of aeration, 452 - 488 rpm of agitation and a inoculum size 1X106 CFU ml-1. Verification in vitro antagonistic activity to C. gloeosporioides from C. famata produced in culture medium optimized at flask level, yeasts controlled growth of C. gloeosporioides to throughout the incubation time (144 h). Keywords: Candida famata, optimization, fermentation.

95

Topic: Food Biotechnology Clave: FB-3

Culture Media Optimization for Production of The Biocontrol Agent Rhodotorula mucilaginosa 2 Using Response Surface Methodology

Calderón-Santoyo, Montserrat; Hernández Pintado, Marcela Raquel; Ortiz-Basurto, Rosa Isela; and Ragazzo-

Sánchez, Juan Arturo.* * 1 Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595,

Col. Lagos del Country, Tepic, Nayarit 63175, México. * e-mail: arturoragazzo@hotmail.com

The yeast Rhodotorula mucilaginosa 2 has been proved to control (biocontrol) the growth of papaya postharvest principal pathogen Colletotrichum gloeosporioides. The study and optimization of the production culture media and fermentation conditions for this yeast, was necessary in order to maximize biomass production and reduce time. This will be useful for the future development of a biocontrol product. The aim of this investigation was to optimize some factors in biomass production by Rhodotorula mucilaginosa 2 fermentation, using surface response methodology (SRM). A molasses-soy flour culture medium was used in a batch system. Evaluated factors were carbon source concentration and temperature in a three replicate factorial design 23 with three levels of molasses concentration: 53.025 g/L (-1), 42.42 g/L (0), 31.815 g/L (+1) and three temperatures: 25°C (-1), 28°C (0), 31°C (+1). Biomass production was significantly affected by temperature of 25°C and according to SRM, production was optimum at 17.99 g/L carbon source concentration and 25°C temperature. The results lead us to standardize fermentation media and conditions as: nitrogen source= 0.261g/L; carbon source= 17.99 g/L; temperature= 25°C; agitation speed= 150rmp; in 16-20 hours of fermentation. This is how process factors were reduced and biomass production was maximized, therefore reducing costs and increasing productivity. This study brings information for the scale up fermentation process of Rhodotorula mucilaginosa 2, this will allow to develop a production technology for a commercial formulation, based on this biocontrol agent. Keywords: Rhodotorula mucilaginosa, culture optimizationt, RSM.

96

Topic: Food Biotechnology Clave: FB-4

Response Characteristics of Glucose Biosensor based on a dispersed biocomposite of Graphite-Epoxy-Platinum-Glucose Oxidase

Montañez, S. J. L., Ramos, R. E. G. y Salazar, M. J. A.

* Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR-IPN-MICH). Justo Sierra

28, C.P. 59510 Jiquilpan, Mich. Tel (353)5330218. * e-mail: montasoto@yahoo.com.mx

The food and drinks industry demand fast, precise and reliable methods analytical, to evaluate and to assure the quality of its products and to control and optimize its processes. The development of specific biosensors represents a viable option that satisfies these requirements. A biosensor is an analytical device that selectively and quantitatively response to a particular kind of analyte through a chemical reaction to generate recognition signals, which are then converted into electrical signals. Due to its high specificity, the enzymes are the molecular reconnaissance elements more used in the development and construction of electrochemical biosensors type amperometric. Given the importance of quantification of glucose such clinical area as in the food and pharmaceuticals industry, there has been much research trying to develop the ideal glucose biosensor, where the enzyme glucose oxidase has been immobilized in various ways and with different signal transduction systems. The aim of this work was constructing a biosensor of glucose based on the platinum electrochemical properties. The biosensor work potential was determined by cyclical voltamperometric in an electrochemical analyzed Autolab PGSTAT20 (Eco Chemie, Holand) and its response characterization was made in an amperometric detector LC-4C (Bioanalytical Sistems Inc. USA), both to pH 7, 5 and 25ºC. In both cases the biosensor was used like electrode of work in front of an electrode of reference of Ag/AgCl and an auxiliary platinum electrode. The biosensor response was maxima to 600 mV, its response time was 20 seconds and the interval of concentration of linear response was of 0,1 to 5 mM of glucose, with a sensitivity of 1,4 µA/mM. The biosensor response was constant when polishing its surface between successive determinations, and diminished when its does not polish. The stability and life utility of the developed biosensor were greater than the one of several reported biosensors of glucose. The life utility of the biosensor depends on the use frequency and the biocomposite acts like reservoir of enzyme and electrochemical mediator. The simplicity, high stability and good performance of this biosensor shows a great potential for its use in the glucose determination. Keywords: biocomposite, biosensor, glucose, platinum.

97

Topic: Food Biotechnology Clave: FB-6

Determination of Physicochemical Properties of Maltodextrins from Freezing Point of Their Solutions

Medina, G. L., Montañez, S. J. L., García, R. I. y Venegas, G. J.

* Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán del Instituto

Politécnico Nacional (CIIDIR-IPN-MICH). Justo Sierra 28, C.P. 59510 Jiquilpan, Mich. Tel (353)5330218. * e-mail: montasoto@yahoo.com.mx

The maltodextrins are products of starch hydrolysis, consist of a mixture of carbohydrates with different degrees of polymerization and its dextrose equivalent content is less than 20%. Commercially are classified based on their carbohydrate profile and its direct reducing sugar content expressed as dextrose equivalent (ED), which gives them different physicochemical and functional properties. The composition, molecular weight average degree of polymerization of maltodextrins constituents are determined by high performance liquid chromatography (HPLC), very complex and time-consuming method that requires expensive analytical equipment and highly qualified staff. The aim of this study was to determine the physicochemical properties of maltodextrins from freezing point solutions and compare these results with those obtained by (HPLC). Initially were obtained corn maltodextrin with different ED content. Then were prepared, solutions with 5, 10, 15 and 20% w/w of each of these maltodextrins using bidistilled water as solvent and its freezing point was determined with an Automatic and Digital Cryoscopy Model 4DII (Advanced Instrument, USA). Applying the mathematical relationship between the freezing point and concentration was determined average molecular weight (PM2) of the maltodextrins constituents and from these; their average degree of polymerization (GPP) was obtained. Finally osmolality from each of maltodextrins solutions was obtained through the relationship between freezing point of these solutions and the cryoscopic constant of water. The freezing point and osmolality of the solutions decreases with increasing concentration and the ED content of the maltodextrin. No statistically significant difference (p > 0.05) between molecular weight data and average degree of polymerization obtained by both analytical methods for the maltodextrins studied. The determination of physicochemical and functional properties of maltodextrins from the freezing point of their solutions is much simpler, faster and cheaper than by HPLC, so this method it is recommended to control the process of obtaining these food additives. Keywords: Maltodextrins, Colligative properties, Dextrose equivalents, Freezing point.

98

Topic: Food Biotechnology Clave: FB-7

Purification and Characterization of a Novel Thermostable Serine Protease Produced by Yarrowia lipolytica in Solid State Culture

Hernández-Martínez, R., Sancho-Solano, A. M., Prado-Barragán L. A*

* Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud. Universidad Autónoma

Metropolitana. Unidad Iztapalapa, 09340, México, D.F. * e-mail: lapb@xanum.uam.mx

Yarrowia lypolitica is the most studied non-conventional yeast; in general it is documented in the citric acid, phosphatases, lipases and proteases production. However, most of the work on protease production has been related to the effect of culture pH on secretion of alkaline, neutral or acid proteolytic extracts. Even so, little work about thermostable proteases production by this yeast is available. The objective of this work was the purification and characterization of the thermostable protease produced by Y. lipolytica. The yeast was grown in solid state culture at 45 ºC with initial pH of 7. Fish flour and polyurethane foam were used as substrate and inert support respectively. The purified protease was characterized in terms of pH and temperature (with and without Ca2+) and the effect of protease activity inhibitors was also assayed. The protease was purified 9-fold in four steps with; the molecular mass obtained was around 70 kDa (SDS-PAGE). The pure protease preserved 96 to 92% of residual activity from pH 7 to 12; however higher activity was observed at pH 10 and 11. The optimal activity temperature was 52º C (from Arrhenius plots) either with or without presence of Ca2+. The half life (t1/2, min) disclosed by the protease without Ca2+ were 124, 70 and 29 whereas with Ca2+ were 201, 74 and 33 at 40, 50 and 60º C respectively. These results indicate that Ca2+ is not essential for the catalysis but provides higher stability at 40 ºC. The enzyme activity was strongly inhibited by PMSF, distinctive sign of the serine proteases family. The alkaline serine protease (70 kDa) shown high activity and stability in a board rang of pH, the highest activity and stability was observed at 40 - 50° C , characteristics highly attractive in the food industry. Additionally, this is the first report of a thermostable protease produced by Y. lipolytica in solid state culture. Further, the pure protease characterized in this work, will be used as a model for structural studies with the purpose of identified the factors involved in the protease thermostability. Keywords: proteases, thermostable, Yarrowia lypolitica.

99

Topic: Food Biotechnology Clave: FB-8

Tolerance to Artificial Aging of Blue Maize Landraces Seeds

Gutiérrez-H., G. F.1, Durán-H., D.1, Domínguez-G., D.1, García-R., E.2, Arellano-V., J. L.3

* 1 Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto

Politécnico Nacional (IPN). Av. Acueducto s/n. C. P. 07340, La Laguna Ticoman. México, D. F. 2 Facultad de Química, Universidad Nacional Autónoma de México (UNAM). Av. Universidad y Copilco, Ciudad Universitaria.

C. P. 04510, México, D. F. 3 Programa de Maíz, Campo Experimental Valle de México (CEVAMEX), Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Apartado Postal 10. C. P. 56230, Chapingo,

Estado de México, México. Because their content of functional molecules the blue corn is appreciated recently for their growers and recently for urban consumers. México posses a wide genetic variation of this type corn, subsequently it is indispensable to study them for resolve aspects related with their production and storage, since it presents high susceptibility to the plagues and quick loss of seed vigor and viability. The objective of the present study was to determine the tolerance to the artificial aging of four landraces varieties of blue corn: Cuijingo, Cocotitlán, Oaxaca and Puebla. The seeds of the mentioned genotypes were subjected at two artificial aging conditions: humid heat (CH, 41 0C, 100% h. r., 72 h) and dry heat (CS, 60 0C, 48 h), it was applied a random blocks design experimental, with four repetitions of 25 seeds. It was evaluated the formation of normal seedlings (PN), abnormal (PA), and the presence of seeds without metabolic activity (SM), as well as, the biomass accumulation at the plumule, radicle and total. The results denoted that the values for PN of the Oaxaca and Puebla control seeds were significantly better than Cuijingo and Cocotitlán, in both cases decreased with the aging, mainly with CS. The dry weight accumulation also diminished with the deterioration, being scarcely in CS. On the other hand, the presence of PA increased with both types of deterioration with the sequence: Oaxaca, Puebla, Cocotitlán and Cuijingo, which would be the same one for the varietal tolerance to the artificial aging. The excellent behavior of Oaxaca seeds could be derived of its subtropical origin and, at the same time, its seeds present a layer of vitreous starch recovering its endosperm, whereas the rest of the varieties come from temperate climate and they possess a floury endosperm. In consequence, it exist genetic variation for the longevity of blue corn seed, which could be used in the genetic improvement of this crucial vegetal specie. Keywords: Zea mays, seed physiology, artificial aging.

100

Topic: Food Biotechnology Clave: FB-9

Genomic Description of Blue Maize Landraces

Gutiérrez-H., G. F.1, Durán-H. D.1, Domínguez-G., D.1, García-R., E.2, Arellano-V., J. L.3

*1 Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN). Av. Acueducto s/n. C. P. 07340, La Laguna Ticoman. México, D. F. 2 Facultad de

Química, Universidad Nacional Autónoma de México (UNAM). Av. Universidad y Copilco, Ciudad Universitaria. C. P. 04510, México, D. F. 3 Programa de Maíz, Campo Experimental Valle de México (CEVAMEX), Instituto

Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Apartado Postal 10. C. P. 56230, Chapingo, Estado de México, México.

Actually, the blue corn has acquired enormous importance for its amount of functional components, as well its exotic and attractive color. Mexico has a wide genetic variation for this type of corn with blue aleurone, which is necessary to know, to evaluate, and to preserve. Therefore, the objective of this study was to obtain the description varietal, at genomic level, of four landraces varieties of blue corn: Cuijingo, Oaxaca, Puebla and Cocotitlán. It was extracted DNA of the seminal embryos and its genetic fingerprinting was determined by the random amplification of the DNA polymorphic (RAPD). It was used ten primers of 10 bp, a volume of reaction of 25µL, and 35 0C for the alignment temperature. The amplification produced with each primer was coded and used for to construct the dendogrames by using the program NTSYS. It was obtained genotype-specific profiles with high reproducibility attending at coefficient of cofenetic correlation (88 to 98%). These molecular profiles constitute an efficient method for identification varietal, they are not affected by the environment and they act at the DNA level. Besides, the RAPD protocol is useful for analyze the population changes presented for the landraces corn varieties since they are materials subject to a complex handling dynamics and selection. Finally, it is important to comment that in the banding profiles is also possible to associate some of them with the production of metabolites of interest or with features of the physiologic response of the varieties, aspects to work in later studies. Keywords: Zea mays, genetic fingerprinting, RAPD.

101

Topic: Food Biotechnology Clave: FB-10

Aspergillus kawachii Produces Inulinase Activity in Submerged Cultures Using Semi-Synthetic Medium

Rojas, N.L., Chesini, M. , Contreras Esquivel, J.C., Cavalitto, S.F*.

* Center for Research and Development of Industrial Fermentations (CINDEFI, UNLP; CCT-La Plata, CONICET).

50 y 116 (1900) La Plata, Argentina. * e-mail: cavali@biotec.org.ar

Inulin, a fructose polymer found as a reserve carbohydrate in the roots and tubers of plants such as Jerusalem artichoke, chicory and dahlia, represents a potential source of fructose and inulo-oligosaccharides that can be used as sweeteners and functional food additives. This fructan consists of a linear chain of fructose (b-2,1-link) with a terminal glucose unit. Inulin is depolymerized by two types of inulinase:exoinulinase (b-D-fructan fructohydrolase, EC 3.2.1.80) and endoinulinase (2,1-b-D-fructan fructanohydrolase, ECb-3.2.1.7). Inulinases are produced by many microorganisms, including bacteria, yeasts, and fungi. The gender Aspergillus has been reported as one of the most used for inulinases production. Particularly, the grass grade specie A. kawachii, a white fungus whom enzymes are involved in the degradation of the main components of agroindustrial residues such as starch, cellulose, hemicellulose and pectins has been reported to produce inulinases in solid state fermentation using pineapple pomace as carbon and energy source. In this study, the capability of A kawachii to produce inulinase in submerged semi synthetic medium using inuline as carbon source was studied. A. kawachii was cultured batchwise in Erlenmeyer flask using a mineral medium with inulin (10g/l) and triptein as carbon and nitrogen source respectively. Cultures were carried out in an orbital shaker, at 30 ºC and 200 RPM for 72 hours. Samples were taken every 12 hs and centrifuged to 10000 RPM for 10 min. Pellet was washed and used for dried weight determination. Supernatant was kept at -20 until remaining inulin and inulinase activity determination. The highest inulinase activity was 54 mU/ml from 2.2 g/l of biomass at 48 h fermentation which is higher that reported by others authors, which shows that A. kawachii is able to produce inulinase and it can be used as an alternative to inuline hidrolisis. Considering the purification, cloning and over expression of this protein, the production of this enzyme in a semi synthetic medium is a promisory strategy to achieve these objectives. Keywords: Inulinase; Aspergillus kawachii; Submerged culture; Batch culture.

102

Topic: Food Biotechnology Clave: FB-11

Variable Selection and Process Optimization for Extraction of Astaxanthin from Phaffia rhodozyma

Villalobos-Castillejos, F. (1), Cerezal-Mezquita, P. (2), Barragán-Huerta, B.E. (1)*

* (1) Departamento de Ingeniería en Sistemas Ambientales. Escuela Nacional de Ciencias Biológicas. Instituto

Politécnico Nacional. Av Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos. CP 07738 Mexico DF. (2) Departamento de Alimentos, Facultad de Recursos del Mar. Universidad de Antofagasta. Avenida Universidad de

Antofagasta # 02800, Campus Coloso, Casilla 170. Antofagasta, Chile. * e-mail: it-3am@hotmail.com; bbarraganh@ipn.mx

Astaxanthin (3,3’-dihydroxy-ß,ß-carotene-4,4’dione) is a carotenoid widely used to elaborate food for fish such as salmon, due to its pigmentation and antioxidant properties which is 500 times higher than vitamin E. However its application in food industry is very reduced because of its none solubility in aqueous matrices. The aim in this study was to carry out the extraction process of astaxanthin from Phaffia rhodozyma, evaluating the effect of pretreatment on the yeast and the use of different solvents; further more optimize the process of astaxanthin extraction, having as variables the temperature, extraction time and solid-solvent ratio. The solvents used were: ethyl acetate, acetone, ethanol, methanol, methylene chloride, hexane, chloroform and petroleum ether. The pretreatment tested were: a) autoclave 30 minutes, 121 °C; b) HCl 3 M, 30 minutes, room temperature 20 ± 3ºC; c) Ultrasound, 5 minutes, solid-solvent ratio 1:10; d) Microwave, 1 minute, power of 105 W. Then the extraction was performed by applying each of the solvents, the sample was filtered and finally the absorbance was measured at 476 nm. The optimal conditions for extraction were determined using a Box-Behnken design applying the software of Design Expert 6.0.10, with the following limits: Temperature 25 and 65 °C, extraction time 10 and 30 minutes and solid-solvent ratio 1:5 and 1:25. All the treatments were carried out in triplicate. Analyses of variance (ANOVA) using a value of a=0.05 to determine the significant difference in the pretreatments and solvents employed. The most effective pretreatment was microwave, and the ethyl acetate was the best solvent. In the optimization process, the maximum amount of astaxanthin extracted using a temperature of 65 °C, a time of 24 minutes and a solid-solvent ratio of 1:19 was obtained. Keywords: Astaxanthin, Phaffia rhodozyma, Extraction, Optimization.

103

Topic: Food Biotechnology Clave: FB-12

Analysis of The Expression of The Gene of Enzyme Polygalacturonasa (PG) of The Mamey

1 Pérez, M.B.E., 2 Martínez, A.A.L., 2 Del Villar, M.A.A., 3 Cruz, H.A.

* 1 Centro Interdisciplinario de Ciencias de la Salud-IPN., 2 Centro de Desarrollo de Productos Bióticos-IPN, 3 Centro de Investigación y Estudios Avanzados Unidad Irapuato. * e-mail: bperezm@ipn.mx, blancaelisa1@hotmail.com

In mamey fruit (Pouteria sapota), a strong relationship has been found between polygalacturonase (PG) enzyme activity and the fruit softening process. An analysis was done of PG gene expression and its role in mamey ripening. A cDNA was obtained by RT-PCR from mamey fruit RNA using primers directed to PG conservative sites. The selected clone, named pgps-1, is 474 nucleotides long, and the predicted amino acid sequence (158 aa) showed high homology to peach, tomato and melon. Some PG conserved regions were observed in the sequence of pgps-1. this isolated fragment was used to realise the analysis of the expression of the gene that it codifies of enzyme PG of the mamey in different stages from green, semimature and mature maturation by means of an analysis Northen Blot, being observed the expression of the gene of PG in mature fruits, very similar to the expression of other fruits like the tomato, avocado, apple, peach tree and melon. In the analysis Southern Blot I am observed that at least two copies of the gene exist that it codifies for the PG in the genome of the mamey. It is possible that poligalacturonasa is codified by a multigenic family, like other enzymes. Reason why the information of these investigations will allow to reduce the lost ones postharvests and to prolong the life of shelf of the mamey. Keywords: Softening, Ripening, cell wall, Northen blot.

104

Topic: Food Biotechnology Clave: FB-13

Nisin Production by Lactococcus lactis UQ2 from Supplemented Sweet Whey Medium and Activity Evaluation After Spray Drying

Piña Suárez, M. D. A., Uribe Díaz, C., Regalado González, C., García Almendárez, B. E.*

* DIPA, Facultad de Química, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas s/n, col. Las

Campanas. Querétaro, 76010, Qro. * e-mail: blancag@uaq.mx

Some strains of lactic acid bacteria are bacteriocin producers. Bacteriocins allow the possibility of protecting a food product from contamination, or preventing bacterial growth of pathogens. Lactococcus lactis is capable of producing nisin, which is the only bacteriocin that has been awarded a generally recognized as safe (GRAS) status by the Food and Drug Administration (FDA). Previous studies allowed the optimization of nisin production using the native strain Lactococcus lactis UQ2. In the present study, the production of nisin in a bioreactor on supplemented sweet whey by L. lactis UQ2 was studied under controlled pH (5.5, 6.0 and 6.5), adding sub-inhibitory amounts of commercial nisin to promote over-expression of this bacteriocin. L. lactis UQ2 was activated from frozen storage (-70° C) in MRS broth for 24 h at 30° C, and two adaptation stages were used before each fermentation treatment. Fermentation time for all treatments was 24 h, and the amount of nisin produced, was measured every two hours and expressed as International Units (IU). Other parameters monitored were pH, dissolved oxygen, lactose, lactic acid, and microbial population. Nisin activity was evaluated as described by the British Standard 4020, using M. luteus as indicator microorganism. A calibration curve was conducted using commercial nisin as standard. L. lactis UQ2 was able to metabolize lactose as carbon source producing lactic acid, which led to a reduction in pH. Highest nisin production was achieved under controlled pH of 6.5, showing 533±5.2 IU/mL equivalent to 0.45±0.13 mg nisin/[(L)(h)]). In a nutritionally and physically appropriate medium, a bacterial culture will grow at a characteristic and specific grow rate which in this study was µ = 0.86 h-1. Dried cell free extract activity under the best conditions was 1,205±25 UI/g obtained after using a laboratory spray dryer. The adsorption-desorption technique was used to purify the fraction of nisin adsorbed to the producing cells, which after drying gave an activity of 7,385±38 IU/g. Sweet whey, a by-product from the dairy industry, could be used as alternative supplemented medium for nisin production by L. lactis UQ2. Keywords: nisin, L. Lactis UQ2, bioreactor, spray-drying.

105

Topic: Food Biotechnology Clave: FB-14

Cloning, Expression and Purification of a Novel Turnip Peroxidase

Rodríguez, N.A., García-Almendárez, B.E., Regalado, C.*

* DIPA, PROPAC. Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario s/n. Col. Las Campanas. Querétaro, 76010 Qro. México.

* e-mail: regcarlos@gmail.com, norroca@yahoo.com.mx Peroxidases are enzymes that catalyze oxidoreduction between H2O2 and various reductants. They are found in animals, plants and microorganisms, and are divided into three superfamilies based on their structural and catalytic properties. Class III plant peroxidase (EC 1.11.1.7) is a classical enzyme whose activity was described as early as 1855 and whose purification followed a few decades later. In plants they participate in the lignification process, and in the mechanism of defense in physically damaged or infected tissues, among other processes. Since peroxidase is relatively stable at high temperature and its activity is easily measured using simple chromogenic reactions, it has been used as a model enzyme in the study of protein structure, enzyme reactions and enzyme functions, and it has been used for several biotechnological applications. Horseradish roots (Armoracia rusticana) are the major source of heme peroxidases. However, there is a demand for new peroxidases more stable or specific for specialized applications. A good alternative source of peroxidases is turnip (Brassica napus) roots, because some isoforms are able to polymerize phenolic compounds from wastewaters with a high efficiency, or may be used in diagnostic kits. We have previously isolated and cloned a peroxidase cDNA from turnip (B. napus L. var. purple top white globe) roots. The objective of this work was to investigate the catalytic and physicochemical properties of B. napus acidic peroxidase (BnPA) by over-expressing the BnPA recombinant protein in a bacterial system. BnPA gene was cloned into pET-28a(+) vector and the recombinant BnPA protein was over-expressed in E. coli BL21 Rosetta 2 (DE3) cells and purified by a nickel-nitrilotriacetic acid (Ni2+-NTA) resin. A yield of 42 mg of the purified BnPA was obtained per liter of cell culture (purity about 90%) and it was suitable for biochemical characterization. Keywords: Recombinant peroxidase, over-expression, purification, peroxidase activity.

106

Topic: Food Biotechnology Clave: FB-16

Single Cell Protein Production from Candida utilis from Ethanol as Sole Carbon Source

Palmerín-Carreño, D. M.*, Villaseñor-Ortega, F., Pérez-Pérez, C. I.

* Instituto Tecnológico de Celaya, Departamento de Ingeniería Bioquímica. Av. García Cubas s/n Col. FOVISSTE, 38010, Celaya, Gto. México.

* e-mail: dulce_palmerin@hotmail.com

The increase in world population and food shortages are some of the serious problems facing humanity. Therefore search for alternatives to offer viable solutions to these problems. The use of ethanol as sole carbon source to produce biomass could be a viable alternative to meet this demand protein. The main objectives of this research were the production of microbial protein from Candida utilis, the determination of their kinetic parameters and also the quantification of the biomass protein content. In this study we determined the optimal concentration of substrate in minimal medium formulated with ethanol as sole carbon source to obtain the maximum specific growth rate of Candida utilis. The growth kinetics was performed in stirred flasks at 200 rpm and 30 °C. The optimal concentration of ethanol was determined by growth kinetics to various concentrations of ethanol, which ranged from 1 g/L to 40 g/L. The experimental data were adjusted to the models: Logistic, Monod and Levenspiel for cell growth using Solver tool of Microsoft Excel. These adjustments allowed the determination of kinetic parameters: maximal specific growth rate (µmax), substrate saturation constant (KS) and inhibition constant (Ki). Subsequently, the protein concentration of Candida utilis was quantified by the Bradford technique, using as standard Bovine Serum Albumin. Among the results, we found that the optimum growth rate was obtained at a concentration of 16 g/L. At lower concentrations, were showed a limited growth substrate. While higher concentrations, the values of the kinetic parameters obtained were lower than those established as maximum. The total protein quantification by Bradford was obtained 52.5% of total protein with BSA as standard. These results suggest that ethanol is a promising source of high quality single cell protein.

Keywords: Single-cell Protein, Candida utilis, ethanol.

107

Topic: Food Biotechnology Clave: FB-18

Effect of Coconut Water Dilution on Saccharomyces cerevisiae Biomass Production and Determination of Optimal Growth Parameters

Pérez-Ramírez, J.; Santander-Córdoba, C.; Del Ángel-Alarcón. S.; Hernández-Pacheco, M.; Casados-Molar, J.;

Vargas-Reyes, M.; Jiménez-Avalos, H. and Chaires-Martínez, L. *

* Food Research Center. Instituto Tecnológico Superior de Alamo Temapache (FRC-ITSAT). Km. 6.5 Carretera

Tuxpan-Potrero del Llano. Xoyotitla, Alamo. Ver. CP. 92750. Tel y Fax. 017658440038. * e-mail: leandrochaires@yahoo.com.mx

Several works have been made in order to provide kinetic data for a feasibility study of Saccharomyces biomass production in a stirred tank bioreactor using coconut water as substrate. However, low yields of biomass have been reported and no study about the effect of coconut water dilutions has been made. Analyses of growth on individual dilutions treatments were made to determine sugar assimilation patterns. Yeast inoculums were prepared by transferring dried S. cerevisiae from commercial sources to 250 mL coconut water/distilled water at 1:1, 1:2, 1:5, 1:10 v/v and synthetic medium by incubation at 28o C for 24 h. Then, inoculation in 10 L stirred tank bioreactor was made at 0.6 g/L using coconut water dilutions and synthetic medium separately. During fermentation, the dry biomass yield of S. cerevisiae was determined by harvesting samples of cells into a pre-dried and pre-weighted aluminum pan and then dried to constant weight in an oven at 95 oC. Total soluble sugars were determined using the DNS method for monitoring substrate consumption. The values for specific growth rate (µ), growth yield coefficient (Yx/s), the specific rate constants for substrate utilization (qs), and the specific rate for cell mass formation (qx) were calculated. Statistical analyses were performed using the SPSS statistical program (USA) with the significance level set at P<0.05. Initial inoculums on 100 % coconut water gave cell weight peaks higher than that on dilutions treatments and synthetic medium (3.46 g/L) after 24 h of fermentation. However, using dilution 1:2 and optimizing temperature, pH and impeller speed growth conditions it was possible to obtain the highest biomass production (6 g/L) with a higher µ (0.24 h-1), lower doubling time (2.88 h) and Yx/s (0.14 g/g) than all the treatments used in this work. The values of kinetic variables, notably demonstrated that the coconut water 1:2 dilution provide the fastest growth rate. Moreover, this result could be achieved in an industrial scale, and several subjects must be solved before that, as the use of supplemented coconut medium with some added nutrients and O2 concentrations as reported elsewhere previously for growth of S. cerevisiae. Keywords: Saccharomyces, batch fermentation, stirred tank, bubble column.

108

Topic: Food Biotechnology Clave: FB-19

Gene Expression Analysis of Alcohol Acyl Transferase (aat) Gene in Aroma Formation During Jackfruit (Artocarpus heterophyllus Lam) Ripening

Cabrera-Contreras, X. J1., Calderón-Santoyo, M1., Vanegas-Espinoza, P. E2., Del Villar-Martínez, A. A2., Ragazzo-

Sánchez, J. A1*

* 1 Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit 63175, México., 2 Centro de Desarrollo de Productos Bióticos. Km. 8.5

Carretera Yautepec-Jojutla, Calle CEPROBI no. 8. Col San Isidro, Yatepec, Morelos. * e-mail: arturoragazzo@hotmail.com

Jackfruit (Artocarpus heterophyllus) is a perennial tree belonging to the family Moraceae. This exotic fruit is known to accumulate a great variety of aromatic compounds mainly esters. However, there are no genetic or molecular studies related to aroma formation. This information is precious in order to identify the ripening stage where aromas develop. Additionally the genetic information is important to manipulate the plant to promote the production of aromas to use them in food industry. The aim of this study was to evaluate the expression of alcohol acyl transferase (AAT) gene during jackfruit ripening and its relationship with enzyme activity and aromas production. Fruits were analyzed at four ripening stages: green, physiological, consumption and senescence. Ripening stages were established based on the days after flowering. Aromatic compounds (AC) were extracted by solid phase micro extraction (SPME). AC were analyzed by GC. For gene expression analysis, RNA was extracted; RT-PCR was performed using specific aat gene primers. Enzyme activity was determined using crude extract from the fruit. In green stage, low amounts (85) of volatile organic compounds (OVC) in low concentration were detected, which is related to the early stage of ripening. At physiological ripeness, 151 OVC were detected at concentrations still lower than those of later stages. In the later stages (consumption and senescence) 170 OVC were detected. Ten AC were identified in high concentration and they were present in the four stages of ripeness. The aromatic profile of jackfruit was composed 70% of esters. It is important to note that in the last stages 90% of compounds were present in both stages. The highest expression level occurred in physiological ripeness stage that would coincide with the stage where esters biosynthesis starts. Higher AAT enzyme activity was obtained in green and senescent stages, which could occur because in the initial stage and with advancing ripeness requirement esters is higher, the enzyme activity diminishes at the stage of consumption since most compounds are formed. The activity observed in senescence may be due to the need of formation of another compound not yet identified but speculated to be of steric nature. Keywords: aroma, gene expression, jackfruit, ripeness.

109

Topic: Food Biotechnology Clave: FB-20

Optimization by Response Surface Methodology of Longissimus dorsi Porcine Myofibrillar Proteins Emulsifying Properties Using Corn Oil

Ugalde, V.*, Rojo, A., Jaramillo, M. E., Guerrero, I.

* Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col.Vicentina C.P.09340,

Iztapalapa México, D.F. * e-mail: violetaugalde@gmail.com, meat@xanum.uam.mx

The increasing awareness of adverse impacts of animal fat on human health is leading to develop new formulations to reduce saturated fat in meat emulsions, by replacing animal fat by vegetable oils. Because the interaction between oil and myofibrillar proteins plays a determinant role in meat emulsion stability, the objective of this work was to optimize the myofibrillar protein and corn oil concentrations in a model meat emulsion to maximize the emulsion activity index (EAI) and emulsion stability index (ESI). Myofibrillar proteins were extracted from porcine Longissimus dorsi . Commercial corn oil was purchased from a local supermarket. Full factorial designs (32 with 3 replicates) were applied to study the effect of protein concentration (mg/mL) and corn oil content (%) on EAI and ESI. The factors and levels for EAI were: 1, 4.5 and 8 mg protein/mL, and 15, 20, 25% oil; whereas for ESI were: 4, 8, 12 mg protein/mL and 10, 15, 20% oil. Model meat emulsions were prepared by mixing myofibrillar protein extract and corn oil for 30 s using a homogenizer. EAI and ESI were calculated by turbidimetry. A quadratic effect (P<0.05) was found for protein concentration for EAI and ESI. Rotatable central composite designs 22 with central points and 2±=α were applied to optimize protein concentration and oil

content by response surface methodology. The factors and levels for EAI were: 0.19, 0.5, 1.25, 2 and 2.3 mg protein/mL and 12.9, 15, 20, 25 and 27 % oil; whereas for ESI were: 9.6, 10, 11, 12 and 12.4 mg protein/mL and 9.3, 9.5, 10, 10.5 and 10.7 % oil. The combination of myofibrillar protein concentration and oil content maximizing EAI and ESI were: 0.19 mg protein/mL and 27 % oil; and 10.4 mg protein/mL and 9.3% oil, respectively. Keywords: myofibrillar proteins, emulsifying properties, corn oil, optimization.

110

Topic: Food Biotechnology Clave: FB-21

Comparison of Two Extraction Methods to Produce Extracts of Equisetum arvense and Their Incorporation In Nanoemulsions.

Hernández-Jaimes, M.C., Munguía-Guillén, J.L., Rodriguez-Huezo M.E., Pérez-Alonso, C., Vernon-Carter, E.J.

* Departamento de Biotecnología. Universidad Autónoma Metropolitana Unidad Iztapalapa, San Rafael Atlixco 186,

Col, Vicentina, 0934. México, D. F. * e-mail: carmenhj83@hotmail.com

Equisetum arvense is a plant extensively used in phytomedicine due to its diuretic, anti-inflammatory, anti-mutagenic, and anti-oxidant properties. Extracts are usually obtained through organic solvent extraction, which limits their use in cosmetic and food industries. CO2 supercritical extraction avoids residual solvent problems. Thus, the purpose of this work was to obtain Equisetum arvense extracts using solvent and CO2 supercritical extraction, and to compare their component profile and yield. Extracts were incorporated into oil-in-water (o/w) nanoemulsions. A hundred g of air dried and powdered plant material was macerated and extracted with CO2 as solvent and etanol as co-solvent in supercritical CO2, or put into petroleum ether overnight and afterwards with 70 % MeOH (24 h), in solvent extraction. Afterwards, the methanolic extract was concentrated to dryness, the dry residue was dissolved in hot water, and then separated by liquid-liquid extraction into CHCl3, EtOAc and n-BuOH extracts. These extracts were evaporated to dryness and the dry extracts were re-dissolved in 70 % MeOH to obtain mass concentration of 0.5, 1.0, 5.0 and 10.0 %, until required for further experiments. CO2

supercritical extraction produced significantly higher yields of phenols (0.97±0.06 mgEAG/mL) and total flavonoids (0.81±0.06 mgEAG/mL) than solvent extraction (0.84±0.05 y 0.71±0.07 mgEAG/mL), respectively. Extracts obtained by both methods were incorporated in nanoemulsions which had 0.05 dispersed phase volume fraction, using as surfactant Tween 20. Nanoemulsions did not exhibit differences in encapsulation efficiency (~ 98 %) and mean droplet size (~ 35 nm), and droplet size distribution was unimodal in all cases. Keywords: Equisetum arvense extract, supercritical CO2 extract, nanoemulsions.

111

Topic: Food Biotechnology Clave: FB-22

Effect of Shaking Speed aAnd Concentration of L-Phenylalanine on The Biotechnological Production of 2-Phenylethanol by a Native Yeast Strain

Kluyveromyces Marxianus

Serrano, M., Soto, N. O., López, J., Hernández, G.R., Rutiaga, O.M.

* Departamento de Química y Bioquímica, Laboratorio de Biotecnología. Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México.

* e-mail: miriam@itdposgrado-bioquimica.com.mx The 2-phenylethanol is an alcohol with a pleasant floral odor, like rose petals. Used in the industry of perfumes and fragrances as well as in the food industry. The 2-phenylethanol can be produced by chemical synthesis with benzene or styrene, extracted from various flowers or biotechnologically with some microorganisms. Kluyveromyces marxianus is one of the most important species of yeasts producing 2-phenylethanol, which is derived from the bioconversion of L-phenylalanine. The aim of this work was to evaluate the effect of agitation and concentration of L-phenylalanine on the production of 2-phenylethanol from a native strain of Kluyveromyces marxianus. We evaluated thirty-five yeast strains Kluyveromyces marxianus in a molasses medium as carbon source at 28°C and 120 rpm during 72 h of fermentation. The selected strain was subjected to both effects, L-phenylalanine concentration and shaking speed, following an experimental design 2X3, L-phenylalanine (7 and 14 g/L) and shaking speeds (100, 120,140 rpm). The fermentations were performed in a molasses medium at 28°C for 48 h. The production of 2-phenylethanol were measured by gas chromatography in all cases. It was observed differences between strains over the final production of the aromatic compound 2-phenylethanol, in a wide range from 0.002-1.01 g/L, been Kluyveromyces marxianus ITD00090 the most productive, whereas Saccharomyces cerevisiae ITD00185 used as control was not capable of producing this compound. The production of 2-phenylethanol increased almost in parallel with the growth of the microorganism during the first stage of fermentation. There are not significant differences between shaking speeds, but by increasing the concentration of L-phenylalanine from 7-14 g/L. The best condition to produce 2-phenylethanol was 14 g/L L-phenylalanine and 120 rpm obtaining a final concentration of 1.39 g / L. Keywords: 2-phenylethanol, Kluyveromyces marxianus, L-phenylalanine, Shaking speed.

112

Topic: Food Biotechnology Clave: FB-23

Protein Fractionation by Solubility of The Edible Jellyfish “Bola De Cañón” (Stomolophus meleagris)

García-Barrientos, R.1*, Bautista-Hernández, L.1, Cira-Chavez, L.A.2, Minor- Pérez, H.3 and Guerrero-Legarreta I.1

1 Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, México, Av. San Rafael

Atlixco, No. 186, Col. Vicentina, México, D.F., 09430, México. 2 Dpto. de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, Colonia Centro, Cd. Obregón, Sonora., C.P. 85000, México.

3 Laboratorio de Alimentos, Tecnológico de Estudios Superiores de Ecatepec, Mexico. * e-mail: raquelgaba@hotmail.com

Several jellyfish species are non-toxic for humans, although only few are considered as foods. Jellyfish “bola de cañón (cannon ball)” is found from the Gulf of California to Ecuador, South America. This species has been considered traditionally as a human food in Southeast Asia. In Mexico, its abundance is rarely exploited at industrial level. The objective of this work was to extract, separate by solubilization and analyze the molecular weigh of Stomolophus meleagris jellyfish. The animals were caught in the Gulf of California, at the Sonora state seashore. They were washed with sea water and stored at -70ºC until analysis. Samples were sectioned without reducing the water content. Proteins were fractionated according to their solubility in water soluble, in low ionic strength solutions (NaCl), in high ionic strength solutions (NaOH), in ethanol, and insoluble proteins. Protein content was analyzed in each fraction, lyophilized and stored at -80ºC. SDS-PAGE was carried out in each fraction in a 10% polyacrilamide gel, and SDS-PAGE tricine for =20 kDa proteins. Finally, the gels were scanned with an image analyzer. The results showed a different electrophoretic pattern for each fraction, as a result of an efficient protein separation technique. The results suggest that partial solubilization is a suitable analytical method to study protein structure and content of jellyfish. Keywords: proteins, jellyfish, solubility.

113

Topic: Food Biotechnology Clave: FB-24

Obtention of Food-Grade Peptides from Shrimp Head Discards (Litopenaeus Vannamei) Using Exogenous Pepsin

Hernández-Ortiz. J.V., García-Barrientos. R., and Guerrero-Legarreta. I.

* Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, México Av. San Rafael

Atlixco No. 186, Col. Vicentina, México, D.F., 09430, México. * e-mail: raquelgaba@hotmail.com, meat@xanum.uam.mx

Hydrolyzates from food proteins can be a source of biologically active peptides, with high potential in the pharmaceutical and food industries. These hydrolyzates have been obtained from plant and animal sources such as leguminosae, milk and dairy products, during the last decade, also from marine sources as sardine, hake and codfish. Fisheries by-products is a potential source of highly active biopeptide, after the application of exogenous enzymes. The objective of this work was to study the proteolytical effect of proteins in shrimp heads (Litopeneaus vannamei) by peptic enzymes, in order to obtain biopeptides. Shrimp were caught at the Mexican Pacific shore; the tails were removed and the heads separated as a by-product. The heads were washed, grinded and an extract obtained with phosphate buffer (20 mM, pH 7). Pepsine was mixed to the extracted shrimp extract at three levels: control, 10 mg/mL and 20 mg/mL. The three treatments were gradually heated (3ºC/min), simples were taken when the mixture was at 30 and 60oC. Protein concentration was analyzed by the biuret method. Protein solubility was analyzed and molecular weight profile was obtained by SDS-PAGE tricine). At 1-50 kDa nd 51-100 kDa ranges. The results showed changes in protein solubility in both treatments. SDS-PAGE Tricine densitograms showed that most peptides had molecular weights lower than 20 kDa, only one band was observed above 100 kDa. Data suggested that pepsine hydrolysis is an alternative for biopeptide obtention, of potential use in pharmacy or as food additives. Keywords: shrimp heads, peptides, pepsin.

114

Topic: Food Biotechnology Clave: FB-25

The Production of a Fermented Beverage of Blackberry According to the Winemaking Method.

Anaya, K.J., Chavaro, R.M., Chavaro, S., Martínez, D., Peña, G.

* Fco. I Madero #300 B, Colonia Niños Héroes. Querétaro Qro.

* e-mail: ktia_g3@hotmail.com

The blackberry is a fruit that has nutraceutical and organoleptics properties which reach high costs in the market, but it is a delicate fruit that the lost of the harvest and postharvest are high. Blackberry’s production, in Mexico, is concentrated in Michoacan state; meanwhile, in Querétaro state this crop is incipient. The objective of this paper is to evaluate the main physical and chemical characteristics of the fermented product from blackberry following two winemaking methods (traditional winemaking TW and carbonic maceration CM) in order to determine if one of this methods are viable to get in the industry according to physical and chemical measures of the product. The design of the experiment was selected random, three study factors were took: type of winemaking, testing with TW for fresh fruits as well as frozen and CM in three different periods. The tested variables were: total soluble solids, total acidity, fruit enforcement, total content of sulfur dioxide, alcoholic level and density. With this information was possible to highlight the characteristics of the procedures and the future of the product with each of the procedures. Till now, there haven’t been a tasting test. Even though, at the end of both procedures, it was percived special characteristics of flavor, color, bouquet, acidity, among other things. For this reason, those outcomes are interesting because it could become in a product with a wide range for consumers to intorduce in the market. Finally, we can conclude that traditional winemaking and carbonic manceration are procedures potencially useful at an industralized level in order to get a new product and able to reach high quality levels of the raw materials used. More studies in this topic are proposed, specifically in the tasting tests which will reflect the characteristics wanted by the consumers of this kind of products. Keywords: Blackberry, Fermentation, Carbonic Manceration.

115

Topic: Food Biotechnology Clave: FB-26

Selection of Saccharomyces cerevisiae Strains, Isolated from The Process of Mescal Production, for Reinoculation of Stuck Fermentations

Rodríguez-Sifuentes, L.a, Rutiaga-Quiñones, O. M.a, Esparza-Gurrola, O. A.a, Soto-Cruz, N. O.a

* División de Estudios de Posgrado e Investigación, Laboratorio de Biotecnología, Instituto tecnológico de Durango,

Boulevard Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México * e-mail: luc_20_99@yahoo.com

Stuck fermentation is a common phenomenon in the production of alcoholic beverages in which metabolic activity of yeast(s) is interrupted completely leading high concentrations of residual sugars in the medium, principally fructose. In the present work 43 strains of Saccharomyces cerevisiae, isolated from the process of mescal production, were evaluated to restart a stuck fermentation. Selection process was carried out in two stages. Initially duplicate anaerobic fermentations of the 43 strains were done in SF medium containing 2.5% of fructose, 6% of ethanol and 0.03% of acetic acid, resembling conditions in a stuck fermentation. Samples were taken every 24 hours and fructose concentration was determined by HPLC. In the second stage triplicate anaerobic fermentations of strains selected in the first stage were done in SF medium. Samples were taken every 6 hours and fructose and ethanol concentration were determined by HPLC. Ethanol yield and productivity were calculated and ANOVA test was conducted using the technique of least significance difference in the software Statistica 7.0 with a significance level of 0.05. Strains ITD 00068, ITD 00056, ITD 00205, ITD 00204, ITD 00220 and ITD 00115 were selected in the first stage, since they consumed completely the fructose of SF medium in less time, 48 hours, compared whit other strains. In the second stage strain ITD 00068 consumed completely the fructose in 42 hours while the other did in 48 hours. About ethanol production, the maximum yield and productivity were 0.47 g Ethanol/g Fructose and 0.24 g/Lh respectively for strain ITD 0068. Statistical analysis showed significant difference between strain ITD 00068 and strain ITD 00220 in yield and significant difference between strain ITD 00068 and strains ITD 00220, ITD 00204 and ITD 00115 in productivity. Base on these results we selected strain ITD 00068 and propose its use in real stuck fermentations. Keywords: Stuck fermentations, Saccharomyces cerevisiae, fructose consumption.

116

Topic: Food Biotechnology Clave: FB-27

Ethanol Effect on Fructose Consumption by Non-Saccharomyces Yeast Isolated from the Alcoholic Fermentation of Agave duranguensis Juice.

Hernández-Hernández, C. A.a; Rutiaga-Quiñones, O. M.a; López-Miranda, J.a; Rodríguez-Sifuentes, L.a; Soto-Cruz,

N. O.a

* aDivisión de Estudios de Posgrado e Investigación, Laboratorio de Biotecnología. Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México.

* e-mail: cinthyaibi@hotmail.com The early stages of alcoholic fermentation are commonly dominated by non-Saccharomyces yeast strains. Nevertheless ethanol toxicity (5-6% v/v) limits its growth to the first two or three days of fermentation. On the other hand, non-Saccharomyces yeasts have been described as producing compounds that influence the sensory quality of alcoholic beverages. This type of yeasts have been isolated from Agave duranguensis juice, finding strains of the genera Hanseniaspora, Kluyveromyces, Candida, Torulaspora, Picchia, Metschnikowia and Hansenula. It should be pointed out that these strains develop naturally in a medium containing over 90% of fructose. The aim of this study was to evaluate the effect of a high ethanol concentration on fructose consumption by these yeasts. We analyzed nine strains of Kluyveromyces marxianus, nine of Torulaspora delbrueckii and two of Hanseniaspora uvarum. We used a medium containing 100 g/L of fructose and 6% ethanol (v/v), incubating at 28°C for 120 hours. Samples were taken every 12 hours. Biomass concentration was determined by direct count in a Neubauer chamber. Samples of fermented broth were analyzed by HPLC to measure the concentration of fructose and ethanol. The experiments were performed in duplicate. ANOVA test was performed, using the technique of least significant difference (LSD) using Statistica software version 7.0. Results showed that all strains remained active during fermentation, consuming between 14.26 and 87.89 g/L of fructose and with an ethanol production between 3.99 and 34.81 g/L. Strains ITD-00035 and ITD-00067 proved to be the best in terms of fructose consumption and ethanol production for Torulaspora delbrueckii, showing significant difference with others of its own species; as was the case of the strain ITD-00211 of Kluyveromyces marxianus. For Hanseniaspora uvarum both strains showed the higher fructose consumption, without statistically differences between them. Keywords: non-Saccharomyces yeast, alcoholic fermentation, high fructose content.

117

Topic: Food Biotechnology Clave: FB-28

Continuous Agave Juice Fermentation, an Innovative Alternative in Tequila Distillery

Díaz-Montaño, D.M.*

* Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Av. Normalistas 800, Col.

Colinas de la Normal, 44270 Guadalajara Jalisco. México. Tel/fax. 01(33) 3345 5200. * e-mail: dmdm@ciatej.net.mx

The tequila distillery has had an impressive growth over the last two decades (annual production was tripled from 75.1 to 231.2 million of liters), driven by the growing popularity of this drink at the national and international markets. However, lack of raw materials supply, high production costs, elevated volumes of vinasses, competition with other lower-price internationals drinks and finally the unfair practices (adulterated tequila) have threatened the sustainability of this industry. In order to make the product more competitive, the tequila producer has have searched for technological alternatives that may allow them to increase the productivity and efficiency of their processes with reduction of production cost. Fermentation stage is generally the most limiting step of the whole process due to the long period required to complete the fermentation. Since the 1950s, some beer and wine producers have experimented with continuous fermentations due to its higher productivities compared to batch systems. In this research, scale up of continuous agave juice fermentation for production tequila with satisfactory flavor and sensory profiles in a 150 L stirred bioreactor pilot were studied. At firths, various native yeasts isolated from spontaneous tequila fermentation were selected based on its fermentative capacities and volatile compounds productions. After this, the effect of physicochemical, biological and nutritional conditions to continuous agave juice fermentation was investigated on the growth, fermentative capability, kinetic parameters and volatile compounds productions. Subsequently, the operative condition of pilot bioreactor was determined based on the volumetric power input scale up criteria. Finally, volatile profiles, consumers’ test and discrimination “A NoA” were carried out to explore sensory perception of de distilled obtained from pilot-scale continuous culture. The results showed that aeration rates and nitrogen sources were the main factors to perform an efficient fermentation. Volatile compounds of distillate were within NOM-006-SCFI-2005 and preferences similar to commercial tequilas. Continuous culture showed three times higher productivity than those found in batch systems. Results suggest the possibility of implementing continuous culture at industrial level and highlight the advantages that this technological strategy could provide in tequila industry. This research was awarded with State Prize in Science, Technology and Innovation Jalisco 2009. Keywords: tequila fermentation, pilot-scale continuous culture, Saccharomyces yeast, volatile compounds, sensory evaluation.

118

Topic: Food Biotechnology Clave: FB-29

Fermentative Capabilities, Aromatic and Sensorial Profiles Obtained from Agave juice Fermentation by Kloeckera and Saccharomyces yeast in pure and mixed cultures.

González, R. I; Estarrón, E. M., Escalona, B.E, Herrera, L.E and Díaz-Montaño, D.M. *

*Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Av. Normalistas 800, Col. Colinas de la

Normal, 44270 Guadalajara Jalisco. México. Tel/fax. 01(33) 3345 5200. * e-mail: dmdm@ciatej.net.mx

Research on the contribution of Saccharomyces and non-saccharomyces yeasts in tequila fermentation is scarce. Similar studies in wine have shown that non-Saccharomyces growth is reduced by nutritional limitations and ethanol intolerance, but they contribute to the final flavor. For this research two strains, Kloeckera K1 and Saccharomyces S1 isolated from spontaneous tequila fermentation, were selected and its fermentative capacity, volatile compounds production and sensory perception in pure (PC) and mixed culture (MC) were studied when they are cultured in agave juice. Firstly, the fermentative capacity, growth, kinetic parameters and volatile compounds production were monitored in PC and MC. Batch fermentation were performed in Erlenmeyer flasks containing 300 ml of agave juice at 100±10 g/L supplemented with 1 g/L ammonium sulphate at 30°C and 250 rpm during 72 h. Statistical methods were Student’s t-test and one-way variance analysis (ANOVA) with 3 factor levels: CP-S1, CP-K1, CM-S1+K1; response variables were colony forming units (CFU counts), dry weight biomass, ethanol and reducing sugar concentration (by HPLC), final major volatile compounds (by GC-FID), biomass and ethanol yields, maximum specific growth, ethanol and sugar consumption rates. Kinetic parameters were calculated using the Curve Expert 1.3 program. It was found that PC-S1 and MC-S1+K1 showed a complete consumption of sugars, higher biomass concentration (4.2±0.57 and 5.04±0.26 g/l respectively) and ethanol concentration (34.6±0.5 and 39.67±2.25 g/L respectively) than PC-K1 (95% LSD). Also, biomass and ethanol yields, specific growth and ethanol rates were high in PC-S1 and MC-S1+K1. The results in the individual growth strains (CFU counts) in MC showed higher cell viability for S1 strain than K1. Finally, volatiles profiles, consumers’ test and discrimination test “A NoA” were carried out to explore sensory perception. More than 17 major volatile compounds were analyzed in the distillates showing significant differences in the concentrations of ethyl acetate and ethyl lactate (95% LSD). Discriminative tests found significant differences between PC-K1 and MC-S1+K1 (P> 0.05). PC-K1 distillate was described as floral, anise, almond, menthol and nutty notes, while the MC-S1+K1 presented artificial butter, olives, dried fruit and bananas descriptors, being the distillate PC-S1 which was the most pleasant (P <0.05). Keywords: tequila fermentation, mixed culture, Kloeckera yeast, volatile compounds, sensory evaluation.

119

Topic: Food Biotechnology Clave: FB-30

Maize Seed Viability and Crop Production

Gutiérrez-H., G. F.1, Franco-H., M. O.2, García-R., E. 3, Virgen-V., J.4, Arellano-V., J. L.5

* Departamentos de 1 Bioprocesos y 2 Ciencias Básicas, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN). Av. Acueducto s/n. C. P. 07340, La Laguna Ticoman. México, D. F. 3 Facultad de Química, Universidad Nacional Autónoma de México (UNAM). Av. Universidad y Copilco, Ciudad

Universitaria. C. P. 04510, México, D. F. Programas de 4 Semillas y de 5 Maíz, Campo Experimental Valle de México (CEVAMEX), Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Apartado

Postal 10. C. P. 56230, Chapingo, Estado de México, México. The corn represents the basic food of the diet of the Mexicans and the essential input for its cultivation it is the seed, of which highlight its genotype and quality like as primordial factors to achieve high yields, and both them are adversely affected by the storage environment and for its postharvest age. For this reason, the objective of the present study was to obtain the genetic fingerprinting of the corn hybrids H28 and H30, as much in new seeds as in naturally aged ones, and at the same time to analyze the reduction in the physiologic capacity of the seeds a consequence of its aging. The results indicated the significant reduction of the viability in the aged seeds, derived of damages in the embryo and ruptures to the pericarp, increased in the solutes lixiviation process, etc. On the other hand, it were obtained the specific genetic fingerprinting for each one of the genotypes under study, without being altered by the age of the seeds. Keywords: Zea mays, seed physiology, natural aging, fingerprinting.

120

Topic: Food Biotechnology Clave: FB-31

Effect of the Glucose and Pectin Concentration on the Radial Growth Rate of Fusarium oxysporum

Macías de la Cerda, G., Rodríguez Herrera, R.*, Aguilar, C. N., Contreras Esquivel, J. C. and Flores Gallegos, A. C.

* Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila., Blvd. V. Carranza esq. Ing. José Cárdenas V.

S/N Col. República. Saltillo Coahuila C.P. 25000, Tels. (01844)415-57-52, 415-95-34. * e-mail: raul.rodriguez@mail.uadec.mx

When a fungal colony grows on a solid medium, its radium increases linearly with time. Fungal radial and longitudinal growths are two methods proposed to assess the ability of the fungus to invade and adapt to the nutrients on a substrate. Due to the wide application of pectin in the food industry and the potential application of enzymes of F. oxysporum in the food industry the aim of this study was to evaluate the effect of four different concentrations of glucose and pectin (0.25, 0.75, 12.5 and 17.5 g/L) on the fungal radial growth of Fusarium oxysporum. On the other hand, the radial growth rate of F. oxysporum in a medium with different hydrolyzed pectin, which has different polymerization levels, was evaluated. With glucose and pectin the major radial growth was present on 0.75 g/L concentration; this obtained 13.0 mm of radial growth for glucose and 13.7 mm for pectin at 72 h of fermentation. The radial growth rate was major on 0.25 g/L for glucose and pectin (0.0351 mm/h and 0.0355 mm/h, respectively). With the termichally hydrolyzed pectin P4 (10 min autoclaved) better results were obtained for radial growth of fungi. The radial growth rate was higher on pectin used as control (P1) (no depolymerized). The fungus was suppressed at high substrates concentrations, obtaining that 0.25 g/L was the optimum concentration when the radial growth rate was calculated. Keywords: Fusarium oxysporum, radial growth, pectin, hydrolyzed.

121

Topic: Food Biotechnology Clave: FB-32

Protective Effect of Chitosan in Maize Seedlings under Biotic and Abiotic Stress

Lizárraga, E. G.,* Miranda, S. P., Torres, I.

* Laboratorio de Biotecnología, FES Cuautitlán, UNAM, Av. Primero de Mayo S/N, Cuautitlán Izcalli, Edo. de México, México, CP. 54740.

* e-mail: evee_123@hotmail.com

Corn is the basis of Mexican nutrition because it is a cereal that provides the human being up to 59% of the daily nutritional requirements, however, is a crop frequently affected by fungi and adverse environmental conditions. The aim of this study was to determine the protective effect of chitosan in maize seedlings subjected to biotic and abiotic stresses. To do so, after some quality tests, first, three groups of seeds were separately subjected to attack by Aspergillus flavus and Fusarium moniliforme, the major maize pathogens. One group was considered as a positive control, another was coated with chitosan solution and a latter group was mechanically damaged prior to coating. Then, three more groups were subjected independently to drought, moisture, acid and alkaline pH. The first group was the negative control, the second was the positive control and the third one was coated with chitosan. During five weeks, the seedlings growth was evaluated by measuring its total length, the length of the leaves, stems, and the thickness of them. Differences between treatments were evaluated by repeated measurements ANOVA with Post Hoc test using Tukey. Mean values with statistical difference of P <0.05 were considered significant. No significant increase in the size of the seedlings from chitosan coated seeds was found, however, it was evident the absence of disease in the seedlings treated with the biopolymer. It was found too that seedlings subjected to acid pH grown healthier than the others; and that conditions combined with chitosan application, gave tall seedlings without disease (p<0.05). In the fifth week of growing, leaves from both stresses were sown on PDA agar to determine the presence of fungi stressors. It was found that leaves from seeds treated with chitosan developed almost null fungal burden, suggesting that the chitosan acts as an activator of defense mechanisms in maize seedlings for combating biotic and abiotic stress caused by pathogenic fungi to which they were subjected. These findings are promising because they are the clue to implement new techniques of microbiological control not only in corn crops but also and other cereals of importance in our country. Keywords: Seed protection, chitosan, maize, biotic stress, abiotic stress.

122

Topic: Food Biotechnology Clave: FB-33

Study of the Emulsifier and Stabilizer Capacity of Chitosan in Oleic Acid-Chitosan and Oleic Acid–Chitosan-Surfactant Mixtures

Miranda, S. P.,* Barradas, G.

* Laboratorio de Biotecnología, FES Cuautitlán, UNAM, Av. Primero de Mayo S/N, Cuautitlán

Izcalli, Edo. de México, México, CP. 54740. * e-mail: spmcunam55@gmail.com

The processing of fishery products in Mexico generates a large amount of waste that poses a serious environmental problem. Chitin is mainly obtained from crustacean exoskeletons, and it is the most abundant biopolymer in nature after cellulose. Its most important derivative is chitosan (obtained by chitin deacetylation under alkali conditions) which is used in the Food Industry as a thickening, foaming and chelating agent, in addition to possessing antimicrobial activity. The aim of this work was to study the emulsifier and stabilizer capacity of chitosan in three different systems at different pH conditions: chitosan-oleic acid, oleic acid-water-lecithin and chitosan-oleic acid-lecithin, in order to find future applications in dressings and mayonnaise formulations. To this end, the chitosan emulsions were made using chitosan at a concentration of 2% obtained in our laboratories and a commercial oleic acid at a concentration of 20%, and then, the systems were characterized physicochemically (by measuring the stability and particle size) and rheologically. The results were analyzed by ANOVA. As stability is concerned, the chitosan-oleic acid system at pH 5, proved to be the most stable combination, since their separation percentage was lower than the other systems. Chitosan-lecithin-oleic acid at pH 3 and chitosan-oleic acid at pH 5 systems, showed a smaller particle size when comparing with the other systems, which confirms the stability of the latter because a more stable emulsion carries a smaller particle size. The chitosan-oleic acid-lecithin system showed a higher apparent viscosity, indicating a homogeneous behavior resulting in a good emulsifying and stabilizing activity of chitosan under these conditions. The concentration of chitosan plays an important role in the formation of emulsions because a higher concentration of chitosan gives a higher emulsion viscosity and stability and vice versa. For this reason, the use of chitosan as an emulsifier is a biotechnological alternative for the production of organic mayonnaise and salad dressings, where the egg can be replaced by the biopolymer, lowering cholesterol levels in the product, and therefore, in the consumer. Keywords: Chitosan, emulsifier activity, stabilizer activity, oleic acid, surfactant.

123

Topic: Food Biotechnology Clave: FB-34

Elaboration of an Extruded Snack Using Proteins from Crustacean Shells Generated by the Effluents of the Chitin Obtaining Process

Miranda, S. P.,* Alvarado, C.D.

* Laboratorio de Biotecnología, FES Cuautitlán, UNAM, Av. Primero de Mayo S/N, Cuautitlán

Izcalli, Edo. de México, México, CP. 54740. * e-mail: spmcunam55@gmail.com

Proteins recovered from effluents of the process to obtain chitin, has at least six essential and seven non-essential amino acids. The formulation of a snack containing these proteins may represent enrichment to the diet and thus the health of the consumer. The objective of this project was to study the extrusion conditions in order to produce a snack with higher nutritional quality than traditional snacks, using corn flour and protein from crustacean shells generated by the effluents of the process to obtain chitin. Those proteins were separated by isoelectric point and then they were used for the preparation of the snack by mixing corn flour and the extracted proteins. Extrusion conditions were established by using a statistical orthogonal basis l8 (2

7)

driving four variables (humidity, temperature, flour-protein ratio and mixing time) at two levels of variation. Mixtures were extruded in a single pasta screw extruder with a 9 blades screw. Finally, the extrudates were separated in a stainless steel pan in order to be baked. We evaluated density, expansion level, water percentage and mixing time. The percentage of added water was the factor that had a greater influence on the expansion and density of the extruded product. To facilitate the achievement of a low density and a high expansion coefficient, there should be considered values around 50% of added water, long mixture long periods (approximately 20 minutes) and protein ratios close to 20% when compared with the flour content. Driving the highest protein proportion directly benefited the final product density, expansion, and high protein content in the snack. Keywords: Chitin, proteins, effluents, snack.

124

Topic: Food Biotechnology Clave: FB-35

Microbial Diversity Associated with the Fermentation of Sotol

García-Lazalde V., Rodríguez-Herrera R., Aguilar-González C., De la Garza-Toledo H.

* Departamento de Investigación en Alimentos, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza y José Cárdenas Valdez S/N Saltillo Coahuila, Mex.

* e-mail: vmg.lazalde@gmail.com The sotol is a fermented sprite produced handmade de from Dasylirion cedrosanum won appreciation from consumers on national level and international markets along with the mescal and tequila, but the microflora associated to fermentation of this product has not been characterized at present. Have been isolated from the plant prior to processing and during the fermentation of the drink six different types of yeasts that could be closely related to the production of alcohol from the sugars the plant hydrolysates released after the infusion of the plant. We sampled three critical points on the ground (in the leaves of the plant, the soil around it and the heart of the plant, by a puncture). Were employed nutrient agar enriched with yeast extract (15%) and nutrient broth enriched with yeast extract (15%) during the period of isolation. By differentiation of colony morphology of these isolates were performed, to obtain pure cultures, which have been recognized six colonies of yeast morphology. Through serial dilutions (10-9) took place a plate count to get an idea of the microbial load, noting that three of the six types of yeast colonies have found a population over the rest, and naturally during fermentation. Also during the fermentation stage of Wort 50 ml were taken for later use. This work is in the stage of biochemistry and molecular characterization of yeasts isolated. Keywords: Dasylirion sp., fermentation, yeast.

125

Topic: Food Biotechnology Clave: FB-36

Determination of Post mortem Changes and Metabolism Type of Goat Muscle.

Cuenca, Mendoza. F., Grajales, Lagunes A., González Castillo M.C., Ruiz Cabrera M.A.

* Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Químicas, Ciencia de Alimentos. C.P. 78210, San Luis Potosí, S.L.P. México.

* e-mail: fcuencam@hotmail.com The objective of this study was to determine rigor mortis installation time, ageing time and type of metabolism in Longissimus muscle of goat using physicochemical and enzymatic tests. Twelve goats (6 of 50 days and 6 of 60 days old) Nubian breed were used. The muscle was removed 1 hour post mortem and was cut into parallelepipeds of approximately 4 g for the kinetics of pH every hour during the first 24 hours. Lactate dehydrogenase (LDH) activity was determined spectrophometrically at 340nm for to know the metabolism type. The myosin-ATPase activity was measured for to determine the twitch (muscle fibre type). Myofibrillar degradation to meet of maturation time of the muscle was done at different post mortem times by SDS-PAGE electrophoresis. The results showed that rigor mortis began to establish in the 13 to 18 hours post mortem animals of 60 and 50 days respectively, after this time the pH changes were less pronounced and pH values were set to 24 hours post mortem. LDH activity values for 50 and 60 days of age were 2653.1 ± 38.1 and 2625.1 ± 29.9 µ mol NADH / min. g of muscle respectively, which showed no significant differences (p> 0.05) between both ages. ATPase activity ranged from 0.551 ± 0.012 and 0.548 ± 0.010 µequivalents KOH / min. mg of protein myofibrillar for muscles 50 and 60 days old respectively (p> 0.05). Myofibrillar degradation revealed that there is a peptide of 30kDa which indicates the maturation of the muscle; it was obtained at 8 days postmortem for both ages. The above characteristics indicate that the Longissimus muscle has a glycolytic metabolism and a fast twitch. Keywords: goat, rigor mortis, Lactate dehydrogenase, ATPase, Longissimus.

126

Topic: Food Biotechnology Clave: FB-37

Expression of Bovine Lactoferrin in Escherichia coli for Industrial Application.

González-Chávez, S.A., Arévalo-Gallegos, S., Rascón-Cruz, Q.

* Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, C.P. 31125, Apartado Postal: 669, Apartado Postal Posgrado: 1542-C. Tel. (614)236-6000.

* e-mail: qrascon@uach.mx The lactoferrin is a functional protein known by its´ potential biological, pharmaceutical and nutraceutical applications, therefore the interest of the food industry for this protein has grown in the previous years. In this work, recombinant bLf was obtained by cloning the gene encoding for this protein and expressed in E. coli. The cDNA of bLf was cloned into pCR2.1TOPO vector obtaining pCRbLf53 and pCRbLf35 plasmids. The sequence of the cloned gene was characterized in silico and registered in the NCBI database with the access number EU812318. The bLf expression was possible through the fusion with the thiorredoxin co expression and the use of E. coli host strain specialized in heterologous protein expression (BL21(DE3)) harboring lactoferrin cDNA containing in the plasmid pET32bLf-2*1. The expressed fusion protein bLf-trx was purified from the E. coli by affinity chromatography recovering up to 99% of purity. During the expression analysis was determined that 19% of the expressed protein was bLf-Trx at 4 hours after induction. Keywords: Lactoferrin, gene expression, functional protein.

127

Topic: Food Biotechnology Clave: FB-38

Antimicrobial Activity of Avocado (Persea americana var. Hass)

Tepale, H. B.; Arroyo, N. J.C.; Alonso, C.I.A.A. y Montalv, P. C.

* Universidad Politécnica de Puebla. Tercer carril del ejido “Serrano” S/N San Mateo Cuanala. Mpio. Juan C.Bonilla. (01222) 7746655

* e-mail: cpaquini@hotmail.com Global emergence of resistance in bacteria to the antimicrobial agents has made it difficult for the physicians to find effective therapeutic agents fort diseases caused by pathogenic bacteria. It is important to determine whether antimicrobial agents can be obtained from the peel of avocado, due to the emergence of pathogens resistant to chemical and fungal antibacterial, this resistance is due to their overuse or inappropriate prescription. The new trend to combat the pathogens is to use water and organic extract made from different parts of plants. The main aim of this work was probe antibacterial activity of peel and seed avocado against Staphylococcus aureus and Streptococcus sp. Peel extracts were obtained with ethyl eter, methanol and ethanol in a ratio 1:1.5.UV spectra were obtained from 260nm to 600nm for each of the

extracts and absorption peaks were identified at 285 nm as phenolic compounds that could be responsible for the antimicrobial activity. The antibacterial activity was determined by disk inhibition test, after 24hr of incubation with peel extracts. S. aureus presented inhibition zones of 2.14 ± 0.02 mm with acetone extract and 2.15 ± 0.03 mm with methanol extract; whereas in Streptococcussp. was 1.8 ± 0.02mm 1.2 ± 0.02mm respectively. Extracts obtained with ethyl ether didn’t present inhibitory effect on both bacteria. Acetone extract of seed was found to be effective against S. aureus and Streptococcus sp. The avocado seed was separated into its parts (hipocotyl, cotyledon and seedcoat) and acetone extracts were obtained with each of them. Hipocotyl extract showed an inhibition of 0.64 ± 0.18 mm and the cotyledon inhibits 0.60 ± 0.14 mm against S. aureus. The inhibitory effect against Streptococcus sp. was 10.3 ± 0.29 mm with hipocotyl extract and 3.85 ± 0.27 mm with seedcoat. This preliminary study showed that the use of extract derived from avocado seed can be a good choice as an antimicrobial agent. Keywords: peel avocado, seed avocado, antimicrobial activity.

128

Topic: Food Biotechnology Clave: FB-39

Evolution of Spore Former Bacteria and Identified of Bacillus subtilis During Mexican Cacao (Theobroma cacao) Fermentation

Romero-Cortes, T., Ramírez-Lepe, M., and Robles-Olvera, V.

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz Av. Miguel Angel de Quevedo No. 2779 Col. Formando Hogar C.P. 1897 Veracruz, Ver. Tel/Fax: (229) 9 34 57 01

* e-mail: lepe@itver.edu.mx Characteristic chocolate aroma is obtained after a preparation process called curing. Cacao curing begins with cacao beans recollection. Fermentation is a crucial step because sensorial attributes can be strongly affected, during this stage; aroma and aroma precursors are produced. Fermentation is carried out by a microbial consortium: yeast, Lactobacillus, acetic and spore formers bacteria have been identified. Spore-forming bacteria, such as Bacillus strains, dominate the latter stages of fermentation when the pH of the bean mass becomes less acid, oxygen increase and its temperature increases to 40–50 ºC due to heat generated by the total process. The presence of this bacterium had been correlated with increase of methyl pyrazines which are among the most important flavour compounds in cocoa. Consequently the objective of this work was to evaluate UFC of spore former bacteria and characterizer molecularly the presence of Bacillus subtilis during cacao fermentation. Cacao samples (1 Kg) were picked each 12 h from fermentation boxes (1 m3) during 6 days, homogenized using a stomacher in 0.85 % NaCl. Samples were heated at 80°C for 20 min, incubated at 37 °C during 48 h. Amplification of the 16S rRNA gene was performed using two different sets of primers: 63F and 1387R the second pair fD1 and rP2. Both pairs of primers were used under the following PCR conditions: 3 min at 94°C, followed by 35 cycles of 3 min at 94°C, 1 min at 56°C, and 1 min at 70°C, and then a final extension of 10 min at 72°C. Alignments of 16S rDNA sequences from the GenBank database were screened to identification of Bacillus subtilis. Results show that Bacillus species were detected since at the beginning of fermentation (0.66 UFC/g.m.s ± .31) but after of 60 h increased remained constant until the end of fermentation. The strain assigned to Bacillus sp. showed 96 % sequence similarity to Bacillus subtilis. The results obtained could be strengthened exploring essentials contributions among microbial complex to the cocoa fermentation. Keywords: cacao, fermentation, Bacillus.

129

Topic: Food Biotechnology Clave: FB-40

Isolation and Molecular Identification of Colletotrichum gloeosporioides and Fusarium solani, Causal Agents of Anthracnose and Guts of Cocoa

Cuervo-Parra J. A.*, Sánchez-López V.**, and Ramírez-Lepe M.*

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz Av. M.A. de Quevedo No.

2779 Col. Formando Hogar C.P. 91897 Veracruz, Ver. Fax: (2299) 34 57 01 **Universidad del Papaolapan Tuxtepec, Oaxaca

* e-mail: lepe@itver.edu.mx Cocoa is an extremely valuable crop, providing the food industry with chocolate, cocoa, and cocoa butter that are used in a variety of applications. Globally, cocoa production is affected by fungal diseases such as frosty pod rot (Moniliophthora roreri), witches' broom (Crinipellis perniciosa), black pod (Phytophthora spp.), anthracnose (Colletotrichum gloeosporioides) and green point cushion galls (Fusarium spp.). In Mexico, Tabasco state cultive around 60 000 ha and produces more than 90% of cocoa. In Tabasco, few works has been focused on the molecular identification of fungi cocoa diseases (i.e. Moniliophtora roreri). Therefore, the objective of this study was the isolation and molecular characterization of two strains of fungi from diseased fruits of cacao plants. The methodology involved the molecular characterization of the strains HT-ITV30 and HT-ITV41. The amplification of the 18S rDNA gene were performed with the primers ITS1 and ITS4 described by White et al. (1991). The DNA sequences were analyzed with the Chromas software version 4.15 and aligned with sequences deposited in the database of NCBI. Our results showed two sequences amplified, 543 bp and 439 bp for strains HT-ITV30 and HT-ITV41, respectively. The partial sequences obtained for strains characterized were subjected to a search online with the program BLASTN version 2.2.1922 +. The Multiple alignments were carried out with Clustawl 2, selecting the sequences related deposited in the NCBI GenBank. The sense sequences of strains HT-ITV41 and HT-ITV30 was aligned with the sequences of C. gloeosporioides (AB470833) and F. solani (FJ224382) with a homology of 99% and 96% respectively. Finally, with the data from the multiple alignment, were constructed the phylogenetic trees for strains characterized and the sequences of phylogenetically related fungi. In conclusion, the amplification and sequencing of the 18S rDNA, allowed the molecular identification of the fungus C. gloeosporioides and Fusarium solani , causal agents of anthracnose and green point cushion gall of cocoa, respectively in southeastern Mexico. Keywords: Cocoa, Molecular characterization, Colletotrichum, Fusarium.

130

Topic: Food Biotechnology Clave: FB-41

Morphological and Molecular Characterization of a Trichoderma harzianum Strain Isolated from The Central Region of Mexico.

Torres-Palacios, C.*, Suarez-Quiroz, M.*, Sánchez-López, V**., and Ramirez-Lepe, M*

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz Av. M.A. de Quevedo No.

2779 Col. Formando Hogar C.P. 91897 Veracruz, Ver. Fax: (2299) 34 57 01. **Universidad del Papaolapan Tuxtepec, Oaxaca.

* e-mail: lepe@itver.edu.mx From a collection of Trichoderma isolated from the Central Region of Mexico, one of them was selected by its ability to control fungi in crop foods. Strain VSL69 was identified to specie level by means of morphological and molecular characterization. Growth rate, colour, shape and odour of VSL69 strain on PDA, SNA and CMD agar were determined. Microscopical examination and measuring of features like Conidia shape, length, width and ornamentation as well as presence of chlamidiospores and phialides were used to determine the genus of the isolate. Alternatively, ITS1 and ITS2 region and Translation Elongation Factor (TEF 4th intron) sequences were obtained by PCR. Fragments of 1027 bp and 1016 bp were obtained for ITS for TEF amplifications, respectively. Similarity search using BLAST gives an homology up to 97% for ITS and 95% for TEF to Hypocrea lixii/Trichoderma harzianum entries, respectively in NCBI database. Analysis of ITS fragment with TrichOkey software in ISTH webpage results in a high reliability identification of this strains as Trichoderma harzianum since there were found 4 out of 5 Genus-specific hallmarks (GSH1 to 4) in positions 39, 61, 221 and 379, respectively. Analysis of TEF sequence using TrichoMark in the same page gives no positive results when looking for high chitinase production indicating that this strain is not a good producer of these enzymes. According to this results, we can conclude that VSL69 is a Trichoderma harzianum isolate and more research should be done to investigate proteases and β-1,3 glucanases production and its use as a biocontrol agent in plants growing in the región surrounding the location. Keywords: Trichoderma, Morfological characterization, Molecular characterization.

131

Topic: Food Biotechnology Clave: FB-42

Effect of Demineralization of Opuntia ficus indica Mucilage on Solubility in Water and

Intrinsic Viscosity

Abraján Villaseñor, M., Quezada Estrada, B., y González Gutiérrez D.

* Universidad Autónoma de Aguascalientes, Centro de Ciencias Agropecuarias, Departamento de Tecnología de Alimentos, Avenida Universidad 940, Col. Ciudad Universitaria, Aguascalientes, Aguascalientes, México

C.P. 20983 * e-mail: maabraj@correo.uaa.mx

The aim of this study was to evaluate the effect of the demineralization of the mucilage extracted from of Opuntia ficus indica cladodes in the water solubility and intrinsic viscosity to improve the optical properties in edible films prepared from this biopolymer. The demineralization of mucilage was performed using a collodion membrane and distilled water with conductivity less than 0.1ms. 5 samples were prepared with different conductivity (7.5, 6.5, 5.5, 5.0 and 2.0 mS), the first is the control, without demineralization and the latter the highest level of demineralization achieved with the system used. Different samples were precipitated with acetone to obtain the mucilage powder and prepare dispersions of 1.0, 2.0 and 3.0% w / v in deionized water. The solubility grade was obtained by the difference weight between the solids used and the residual solids in the centrifuge tube, to constant weight, after centrifugation at 4000 rpm dispersion for 15 min and make constant weight, all determinations were performed in triplicate. To determine the intrinsic viscosity we used a capillary viscometer Cannon-Flenske, for this test were used solutions of 0.000, 0.100, 0.150 and 0.175 w/v, also by triplicate. We obtained the intrinsic viscosity using the linear fit of the equation of Huggins. As we expected when the conductivity decreased, lower content of minerals in the sample, the solubility of the polymer increased in the three concentrations tested. Graphs were obtained, solubility percentage vs concentration, linearity for all of them with R2 values> 0.95. The intrinsic viscosity showed a similar pattern, ie a higher demineralization higher value of this parameter. Linear adjustments had an R2> 0.92. We can say that the mucilage demineralization does increase the water solubility of the material so that you can get more transparent dispersions thus may improve the optical properties of edible films made with this material. Keywords: mucilage, Opuntia ficus indica, intrinsic viscosity.

132

Topic: Food Biotechnology Clave: FB-44

The effect of Saccharomyces cerevisiae RNA hydrolysates on glucose intake in a submerged fermentation upon the same yeast

Reyes-Bautista, R.1, Guerrero-Legarreta, I.1, Román-Ramos, R.2 y Soriano-Santos, J.1

* 1 Departamento de Biotecnología, 2 Departamento de Ciencias de la Salud. Universidad Autónoma Metropolitana-

Iztapalapa, A. San Rafael Atlixco No. 186. Col. Vicentina, D. F. C. P. 09340. * e-mail: cbs205383196@xanum.uam.mx, jss@xanum.uam.mx

S. cerevisiae is a byproduct of beer industry. This yeast may be used to obtain several products like protein supplement, dietary fiber, vitamins, umami flavor enhancers, antioxidants, etc., which may be of interest for the food industry. Yet, one of its shortcomings for human consumption is its high RNA content. There have been successful attempts to reduce its nucleic acid content and its further transformation into glutamate, which is useful in the food industry. However, other uses for RNA should be investigated. Thus, the objective of this work was to study the effect of Saccharomyces cerevisiae RNA hydrolysates on glucose intake in a submerged fermentation upon the same yeast. A commercial yeast extract was used as a source for RNA; its extraction was optimized by surface response methodology. In order to extract it, (3.5, 4.5 and 5.5%) NH4OH was used at 55, 65 and 75°C, respectively. The alkaline extract (AE) thus obtained was partially purified by gel filtration chromatography using Sephadex G-200 and G-50. This AE was characterized by using infrared spectroscopy, MWr, and adenosine and Cr3+ content. The chosen AE was added to a cultured medium of a submerged fermentation and then glucose intake was monitored as well as the yield of yeast biomass. The data were analyzed by ANOVA and Tukey’s test so as to find significant differences (a=0.05). The best AE was obtained with 5.9% NH4OH at 76ºC and consisted mainly of RNA hydrolysates and albumin. This AE was found to have the ability to decrease the lag phase of S. cerevisiae adaptation during the submerged fermentation (p<0.05). Even though Cr3+, which influences glucose metabolism into cell, was not detected in AE, it is assumed that AE biological activity was linked to adenosine content (52.81 ± 2.45 nmol/mg) as opposed to chromium. Likewise, some authors have reported that this nucleotide has a hipoglucemic effect in vivo. A RNA hydrolysate not only increases glucose intake, but also reduces the lag phase of yeast, which might be used in the process to produce alcohol. Thus, there might be a chance to save time and money when producing ethanol. Keywords: Saccharomyces cerevisiae, RNA hydrolysates, glucose intake, submerged fermentation.

133

Topic: Food Biotechnology Clave: FB-45

Enhancement of Quail Chick’s Resistance Against Salmonella enteritidis Infection by Oral Administration of Encapsulated Lactobacillus acidophilus (LA5) and Bifidobacterium

animalis (BB12)

González, S. J. F., García, L. D. G., Mendoza, M. J., and Azaola, E. A.

* Universidad Autónoma Metropolitana Xochimilco, Calzada del Hueso 1100. Col. Villaquietud. C. P. 04960. México D.F.

* e-mail: jfgonzal@correo.xoc.uam.mx Salmonellae that cause paratyphoid infection are among the main pathogenic agents originated from the digestive tract of food animals that might cause foodborne diseases in humans, and represent a matter of great concern to the poultry industry. The infection control has a great interest for poultry industries. One control is the prophylactic treatment of chicks using competitive exclusion. Competitive exclusion consists in administering to chicks bacterial cultures of intestinal flora of healthy adult birds in order to increase gut resistance to salmonella invasion and colonization. The objective was to evaluate the effect of Bifidobacterium animalis BB12 and Lactobacillus acidophilus LA5 immobilized in beads of calcium alginate, in quails infected with Salmonella enteritidis. Four groups of birds were formed: negative control (NC), positive control (PC), fed with probiotic (Pb) and fed with antibiotic (Ab). All experiments were made for triplicate. All groups except NC, were challenged with 1.4 x 106 CFU of S. Enteritidis, after 35 days of age of the bird. The number of CFU of in spleen and liver was evaluated at 7 days postchallenge. The number of S. enteritidis (log CFU) in the liver and spleen reduced from 7.09 to 6.79 when were fed with probiotics and from 7.09 to 6.95 when were fed with antibiotic. In the probiotics group, 66% of the samples showed the presence of salmonella and in 77% of the antibiotics group was detected salmonella. These results suggest that oral administration of beads containing B. animalis y L. acidpophillus may be used to enhance the resistance of quail against Salmonella infection. Keywords: Probiotics, Bifidobacterium, Lactobacillus, Salmonella, Quail.

134

Topic: Food Biotechnology Clave: FB-47

Production and Quantification of Xilanase from Microorganisms Isolated of Rumminal Liquid of Cattle Holstein for Its Application in The Food Industry

Charles-Rodríguez, A. V1; Reyes-Arreozola, M. I1; Mauricio-Benavides, J. E2; Fuentes-Rodríguez, J. M1;

Aguilera-Carbó. A. F1.

* 1 Universidad Autónoma Agraria Antonio Narro. Departamento de Producción Animal. Buenavista, Saltillo, Coahuila, México 2 Universidad Autónoma de Coahuila. Facultad de Medicina-US. Saltillo, Coahuila, México

* e-mail: anavero29@gmail.com It is evident that a complete ecological analysis of the rumen microbial population is of basic importance to a more complete understanding of the metabolism of rumiants. Part of this analysis involves the collection of information on the identity, nutrition and metabolic functions of the individual microbial species involved. Animal feed study was performed on 5 cattle Holstein adding brewing subproducts (yeast) in diets. Rumminal liquid was obtained and inoculated in Scheadler agar. Around 20 microorganisms were obtained and characterized macro and microscopically. Bacterial screening was performance using a specific mineral culture media with cellulose as unique carbon source. Kinetics of extracellular protein by Biuret technique and enzyme quantifications by reducing sugars (Somogyi-Nelson) was followed. Growth kinetics of one selected microorganism (characterized by biochemical procedures) were achieved in tioglicolate broth with a µ of 0.0158 OD/h at 24 h hours of the process. The maximum protein content was observed at 60 h with rate of 68.2723 mg/mL. The highest enzyme production was achieved at 48 h of fermentation, with values of cellulose activity of 2.1192 U, using 2% of xylose as sole carbon source. Xylanases can be applied as food additives, in the pulp and paper industry, in wheat flour dough handling and quality of backed products, and in the improvement of nutritional properties of agricultural silage and grain feed, etc. Keywords: rumminal microorganisms, isolation, xilanase activity.

135

Topic: Food Biotechnology Clave: FB-48

Effect of Starter Cultures in The Microbiological Quality of Fermented Sausage

Pulido, S. R., Farrés, G. S. A., Lara, S. A. V. López, P. J., and Llorente B. A.

* Facultad de Estudios Superiores Cuautitlán, National Autonomous University of Mexico. Km 2.5 Carretera Cuautitlán-Teoloyucan Xhala Col. San Sebastián, Cuautitlán Izcalli, Mex. C.P. 54 714

* e-mail: llorente@unam.mx This research evaluates the effect of applying lactic acid bacteria (LAB) in meat fermented sausage type salami. Experimental design was used 2K and two levels of interaction. Batches were prepared using different formulation (pork and beef), with Pediococcus acidilactici (Pa) or Lactobacillus plantarum (Lp) as starter cultures and a control without inoculum and fermented at relative humidities (RH) of 70 or 90% for 10 days. Counts of total aerobic bacteria, total coliforms and fecal coliforms to Salamis, at baseline and on days 1, 3, 5 and 10. Statistical analysis was performed with the Statistica program. The results of fecal coliform in the beef-bacon-pig salami showed a significant difference of p = 0.03891 in uninoculated sausages, for those inoculated with Lp with a decrease of 3.3 CFU / g at day 10. In the beef-bacon salami with starter, values were aerobic plate counts (p = 0.00024) and total coliforms (p = 0.03481) at day 10, where the non-inoculated salamis were 4.5 CFU / g over and aerobic plate counts 3 UFC / g more total coliforms on day zero, which on day 10, demonstrating the microbiological control of the BAL. The count of total coliforms in frozen beef salamis, was p = 0.017965 and p = 0.001893 at day 10. Comparing salamis inoculated with Pa, the non-inoculated, highly significant values were aerobic bacteria and total coliforms p = 0.024992 p = 0.000002, respectively, in the frozen meat salamis, with higher values of aerobic plate counts 0.7 CFU / g and coliforms total 0.5 CFU / g in salami made with fresh meat in processed frozen meat. When matured salamis during ten days at HR = 90%, aerobic bacteria value was 0.9 CFU / g in less than was fermented at 70%. Keywords: Starter, BAL, salami, coliforms, aerobia bacteria.

136

Topic: Food Biotechnology Clave: FB-49

Production Of Lipase By Yarrowia lipolytica In Solid State Fermentation Using An Inert Support

Carrillo, S.G., Escalona, B.H.B., Sandoval, F.G.B.(1), Favela, T.E.

* Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Iztapalapa,

CP 09340, México D.F. (1) Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Normalistas 800, Colinas de la Normal, Guadalajara, Jalisco.

* e-mail: casaby@hotmail.com Lipase production by Yarrowia lipolytica in solid state fermentation (SSF) using perlite as inert support was evaluated. Firstly, the growth curve of Yarrowia lipolytica in PDA medium for the inoculum production for the SSF was obtained. The SSF was carried out in 125mL Erlenmeyer flasks with 3g of perlite impregnated with 5mL of inoculated basal medium. The inoculum size was 1x107 cells/ginert support and the incubation was done at 30°C. Samples were taken at different times and analyzed for lipase activity, pH and microphotography’s to evaluate the morphology of the yeast. Lipase activity was extracted with water and measured by the increment in absorbance at 405 nm due to the hydrolysis of p-nitrophenyl octanoate into p-nitrophenol and octanoic acid. The effect of the initial pH (5,6 and 7), moisture content (50, 55 and 60%) and inoculum size (1x107, 5x107 and 1x108 cells/ginert support) on the production of lipase was evaluated. For that, a 23 with center point experimental design was used. Surface cultures on PDA medium showed that Yarrowia lipolytica presented a synchronic growth curve. At the end of the second growth phase (after 5 days of incubation) a cell concentration of 3.6x108cells/mL was obtained. Then, inoculums for SSF studies were 5 days old. Before the optimization study, the maximum lipase activity (1.5 U/ginert support) was obtained after 46h of incubation. The morphology of the strain was like a single oval cells for all the incubation times. After the factorial design, the highest activity (4.82 U/ginert support) was obtained under the following conditions: initial pH 7, initial moisture content 60% and inoculum of 1x108 cells/ginert support. This study showed that Yarrowia lipolytica is a good candidate for the production of lipase in SSF. Further studies are required to enhance the production of this enzyme. Keywords: lipase, yeast, solid state fermentation.

137

Topic: Food Biotechnology Clave: FB-50

Partial Characterization of Parota Seed (Enterolobium cyclocarpum) Starch from Guerrero State.

Jiménez-Hernández, J., Rosendo-Escobar, J., Maldonado-Astudillo, Y. I., Vivar-Vera, M. A., Bello-Pérez, L. A.

* 1 Unidad Académica de Ciencias Agropecuarias y Ambientales. Universidad Autónoma de Guerrero. Iguala de la

Independencia, C. P. 40010, Guerrero. México. * e-mail: jjimenezuagro@gmail.com

The objective of this study was isolated and partially characterize starch from seeds of parota (SSP) tree (Enterolobium cyclocarpum). The seeds were collected from parota tree in Tuxpan town (Iguala de la Independencia, Guerrero, México). SSP was compared with native corn starch (CS). The characterization included the determination of pasting, thermal and functional properties, morphology and granule size. The results average were analyzed with ANOVA test and a posteriori test (Tukey y Duncan) for estimate the significant differences (Tukey, p < 0.05) for each parameter. The starch yield obtained was 825 g/kg with a high level of purity (911 g/kg), and amylopectin predominance (734 g/kg). The pasting curves of the starches tested were similar, however CS showed a higher viscosity peak than SSP. This behavior could be influenced by size granule and lower values of swelling and solubility of SSP. The thermal parameters suggest higher presence of crystalline zones in SSP than CS. The SSP granules showed a round-oval form with an average size of 30 µm and smooth sources. In conclusion, parota seed was a good source of starch with high purity. Corn starch showed better characteristics as thickening agent than SSP, however it represents a new starch source, which could be used to increase the solid content and viscosity in food systems cooked with high temperature. Keywords: parota seeds; amylose content; pasting properties; functional properties; thermal properties.

138

Topic: Food Biotechnology Clave: FB-51

Nisin Production from Fermentation of Corn Steep Water Using Lactococcus lactis UQ2. Baños, J. C., García-Pineda, O., Navarro-Torres, R., Ríos A.R., Piña-Suárez, A., Regalado, C., García-Almendárez,

B.E.

* Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, C.P. 76010, Querétaro, Qro.

* e-mail: blancag@uaq.mx Lactic acid bacteria (LAB) are important in nature because of their ability to produce a wide variety of substances which inhibit other microorganisms. Lactococcus lactis UQ2 is a native strain of LAB isolated from fresh cheese, capable of producing nisin which is the only bacteriocin approved by FDA as a food additive. Nisin may inhibit deteriorative and foodborne pathogenic microorganisms, especially Gram(+). Nisin production is regulated by a quorum sensing mechanism at the transcriptional level in a cell-density-dependent manner, and usually starts at the mid- to end of log growth phase and reaches its maximum at the beginning of the stationary phase. L. lactis UQ2 is a high nutrient demanding microorganism. However, previous studies have shown that this organism is able to grow using a variety of low-cost alternative culture media, while maintaining the production of nisin. The aim of this study was to evaluate the growth and nisin production of L. lactis UQ2 using the agroindustrial by-product corn steep water (CSW), supplemented with mineral salts. This alternative medium was also tested aiming to reduce production costs and to explore the possibility of adding value to these by-products. After adaptations of the native strain to this medium, one liter batch fermentations were carried out in an instrumented 3-L bioreactor under controlled pH (6.0) and temperature (30°C), with an agitation speed of 200 rpm and 250 mL/min of air flow, during 24 h. Growth kinetics and nisin production as a function of time were evaluated. Nisin was determined using British Standards technique with Micrococcus luteus as indicator organism. Microbial growth followed a Monod’s kinetics with a maximum specific growth rate of 0.54±0.02 h-1, and a maximal population of 3.37±0.02x108 CFU/mL at the beginning of the stationary phase. Maximum nisin production was 232±9 IU/mL after 24 h of fermentation, indicating a productivity of 9,670±330 IU L-1 h-1. Evaluation of nisin production using other controlled pH values and assessment of spray drying conditions are important features to consider before this alternative medium may be considered as competitive for nisin production. Keywords: Nisin, bacteriocin, fermentation, corn steep water.

139

Topic: Food Biotechnology Clave: FB-52

Carbon Source Effect on Protein Expression of Bifidobacterium JCLA3; Culture Isolated from a Breast-Fed Mexican Infant.

Hernández, N., Azaola, A.A., Mayorga, L., Gutierrez, A.

* Departamento de Sistemas Biológicos. UAM (Xochimilco).Calzada del Hueso #1100, Col Villa Quietud,

Coyoacán, México D.F 04960 * e-mail: nehemyhernandez@gmail.com

The aim of this work was to study the effect of different sugars on protein expression of Bifidobacterium JCLA3, results were compared with Bifidobacterium longum. The cultures were grown in anaerobic bottles of TPY broth with 1% (w/v) of glucose, lactose, sucrose or raftline. Samples were collected at 6 h of fermentation, cells were removed by centrifugation and supernatants were concentrated. Protein expression was established using SDS-PAGE with SDS permeabilized cells and concentrated supernatants. A membrane protein profile was also generated by using Pflüger et al. (2007) method (electrical breakdown of intact cells with PAGE 11% native conditions with a fixed current 12.5 mA for 35 min). Enzymatic activity was determined to all concentrated supernatants and permeabilized cells against lactose, sucrose, and raftiline. Reducing sugars were measured with DNS. For both strains, results from membrane protein profiles show differences in the intensity of bands between carbon sources, indicating possible proteins associated with sugar transport systems (STS) or sugar metabolism. Electrophoretic profiles from extracellular and intracellular proteins show no significant effect of the carbon source used, patterns remained the same between sugars for the same strain, although there are differences between strain patterns. There wasn’t found enzymatic activity in concentrated supernatants, indicating an intracellular degradation mechanism, and indeed, permeabilized cells suspension did show activity, corroborating the probable existence of STS. An outstanding result was the enzymatic activity found against substrates that weren’t present in the medium in which the cultures were grown. These results suggest that perhaps proteins needed for metabolism of the sugars used in this work are constituitive and may in part explain the absence of significant differences on the electrophoretical patterns obtained between carbon sources for both strains. Keywords: Carbon Source Effect, Protein Expression.

140

Topic: Food Biotechnology Clave: FB-53

Enzymatic Hydrolisis of Potato Starch for The Production of Sweeteners

Sandoval-Salas, F., Machuca, H. M., Larios, M. A. D., Méndez-Carreto C. y Arcila L.C.C., Mendoza H.O.L.

* Instituto Tecnológico Superior de Perote. Km 2.5 Carretera Federal Perote-México, Perote Ver. C.P 91270 * e-mail: investiga.itspe@gmail.com

In this study, starch hydrolysis conditions at two stages (dextrinization and saccharification) that provide syrup with the highest glucose concentration using two commercial enzymes: α-amylase and glucoamylase were determined. The starch was obtained from fresh potatoes cv. alpha harvested in Perote Veracruz by aqueous extraction and drying. The effect of the initial concentration of starch (160, 180, 210, 240, 270 and 300 g/L) and pH (5, 6 and 7) at dextrinization stage were evaluated in a factorial arrangement with reducing sugars concentration by DNS method as response variable. Saccharification time was determined by performing the kinetics of hydrolysis. Finally, the best hydrolysis conditions were used in a fed batch system with a starch initial concentration of 300 g/L, 100 g/L feeding at ten minutes intervals reaching 800 g/L of starch. The hydrolysis conditions were 90 °C and 60 °C for saccharification and dextrinization, respectively. The best conditions for dextrinization were 300 g/L as initial concentration, pH 6 to 7 (α = 0.05), whereas the highest concentration of reducing sugars (270 g/L) at saccharification stage was obtained after 12 hours incubation. Glucose syrups obtained by fed batch system had a high concentration of reducing sugars (up to 600 g/L). These syrups can be used directly as honey, in fructose syrups production or as substrates for fermentation.

141

Topic: Food Biotechnology Clave: FB-54

Efficiency Production of Ethanol with Isolated Strains of Mosque and Native Sweet Sorghum in Durango

Martínez Jácquez, A.1; Delgado, E.; González-Herrera, S. M.; Solis-Soto, A.; Medrano-Roldán, H.; Álvarez-Álvarez,

C.; Rosales-Serna, R.2

* 1 División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo, México, C. P. 34080. 2 Instituto Nacional de Investigaciones Forestales,

Agrícolas y Pecuarias (INIFAP), km 4.5 Carr. Durango-el Mezquital, C. P. 34000, Durango, Dgo, México. In Durango there are species with the potential to make ethanol: among them are the mesquite (Prosopis laevigata) and sweet sorghum (sorghum bicolor). The surface that is vegetated by mesquite in Durango reaches 44.154 ha and 18 000 ha of sweet sorghum is planted annually. A possibility exists that different organisms use the sugars from these species by alcoholic fermentation. The objective was to identify organisms that transform the sugars from mesquite and sorghum into ethanol efficiently. In the case of sorghum, 250 ml of sorghum juice was used and for mesquite 300 ml of a solution was obtained with pod flour: water 2:1 w / v. In both cases it was added 1x107 cells / ml, then it was left in fermentation and the resulting liquid was used to evaluate ethanol by HPLC. The study was performed in duplicate and included a strain of Saccharomyces Cerevisiae as a witness. Two Yeasts from sorghum that had the capacity to produce alcohol were isolated, which were identified by biochemical tests as Cryptococcus Laurentii. In mesquite different microorganisms which lacked the capacity to produce ethanol were isolated. In the fermentation of sorghum whole plants of the native strain SD1 produced ethanol concentrations of 3.8 gL-1, the strain SD2 3.5 gL-1 and Saccharomyces Cerevisiae reached 4.1gL-1. It was determined that the whole plant of sorghum has long fermentation time (192 hrs.), while the juice required 60 hrs. The strain of S. Cerevisiae Ethanol showed average values of 51gL-1, while one of the strains isolated in Durango (SD1) showed concentrations of 34 gL-1. The local strains were overcome by S. Cerevisiae because this is the result of a systematic process of selection. Despite this, there are opportunities to identify local strains with the potential to produce ethanol, although there has to be an establishment of systematic methods for their isolation, identification and selection. Keywords: biofuels, environment, conservation.

142

Topic: Food Biotechnology Clave: FB-55

Transgenic Sequences Detected in Corn, Soybean and Cotton Grains Imported to Mexico

Macías de la Cerda, C.G.1, Cantú Iris, M.1, Rodríguez Herrera, R.1, Aguilar González, C.N.1, Cruz Requena, M. 1, Loyola Licea, J.C.2 and Contreras Esquivel, J.C.1.

* 1 Food Research Department, School of Chemistry, Autonomous University of Coahuila. Blvd. V. Carranza e Ing. José Cárdenas V. s/n. Col. República Ote. C.P. 25280. Saltillo, Coahuila. México. Ph. +52(844)4161238, 4169213,

Fax 4390511 * e-mail: rrh961@hotmail.com

Were analyzed 29 samples of corn, 22 of soybean and 21 of cotton from different lots by Polymerase Chain Reaction (PCR). PCR was carried out using specific primers for accompanying sequences (ubi,35S, ntpII, bar, gus, luc, us, ocs) and 9 transgenic events (cry1ab, cry1e, cry2A, cry3A, cry11A, epsps, als, ec, accasa). Results showed that all the analyzed samples presented at least one transgenic sequence. The most frequently detected promoter in the imported grains was ubi with 83%. The marker most detected in the samples was ntpII in 75%, while the reporter most detected was luc in 47% and the terminator ocs in 65%. On the other hand, the most detected transgenic event was epsps in 82% of the cases. The results suggest that the great majority of corn, soybean and cotton grain lots that Mexico imports from USA are mixtures of genetically modified varieties. Keywords: Transgenic crop, transgenic events, annexed sequences.

143

Topic: Food Biotechnology Clave: FB-56

Xylanases Production by Aspergillus niger sp on Submerged Culture and Solid State Fermentation Using Agricultural Residues as Carbon Source.

Fuentes-Hernández, J., García-Rivero, M., Membrillo-Venegas, I.L. and Martínez-Trujillo, M.A.

* Laboratorio de Catálisis Enzimática, Tecnológico de Estudios Superiores de Ecatepec. Av. Tecnológico S/N Col.

Valle de Anáhuac, Ecatepec, Estado de México. C.P. 55210. * e-mail: amartinezt@tese.edu.mx

Xylanases production by A. niger has been studied on submerged culture fermentation (SmF), although solid state fermentation (SSF) has been considered as an interesting alternative process for this. The objective of this work was to compare xylanases production after incubating A. niger sp strain on SmF and SSF on several agricultural residues and identify the best inducer of xylanases production among them. So, sugar cane bagasse, rice straw, peanut husk, lemon peel, corn cob and wheat bran were tested as carbon source in independent SmF and SFF experiments. For all them a simple mineral solution was used. Experiments were incubated at 37°C during 72 h, using 1% (w/v) of the corresponding carbon source and 200 rpm (for SmF) or 80% humidity (for SFF). Xylanases produced were recovered by filtration. In all the cases, xylanolytic productions obtained with SmF were higher than that from SFF. Among carbon sources tested, the highest activities were obtained on wheat bran (6658 ± 106 and 4549 ± 55 U/g), sugar cane bagasse (6509 ± 3.3 and 4019 ± 228 U/g) and rice straw (6503 ± 15 and 5127 ± 19 U/g) for SmF and SFF, respectively. When combinations of two of these carbon sources were used, xylanolytic activities obtained in the experiments in which wheat bran was one of the substrates were higher than the obtained with the original carbon source. So on SmF and SFF, xylanases productions were 7909 ± 546 and 6268 ± 196 U/g for sugar cane bagasse and 8078 ± 184 and 5781 ± 314 U/g for rice straw. A. niger sp produced higher xylanases titres in SmF than in SFF, and agricultural residues as rice straw have a high potential for being used in this production. Also, the presence of wheat bran can improve the xylanases production, which means a great potential for exploring the best conditions for that. Keywords: agricultural residues, solid fermentation, wheat bran, xylanases.

144

Topic: Food Biotechnology Clave: FB-57

Xylanases of Aspergillus flavipes FP-500 Growing on Agricultural Residues by Submerged Fermentation: Production and Characteristics

Flores-Niño, L. M., García-Rivero, M., Membrillo-Venegas, I.L., Martínez-Trujillo, M.A. and Aguilar-Osorio, G. * Laboratorio de Catálisis Enzimática, Tecnológico de Estudios Superiores de Ecatepec. Av. Tecnológico S/N Col.

Valle de Anáhuac, Ecatepec, Estado de México. C.P. 55210. * e-mail: amartinezt@tese.edu.mx

Aspergillus flavipes FP-500 can produce several kinds of xylanases depending on culture conditions as well as the substrates used. The objective of this work was to use different agricultural residues as carbon sources for producing xylanases, detecting in which a high production can be obtained and identify the characteristics of the xylanolytic filtrate produced. A. flavipes FP-500 was grown in submerged fermentations using 1 % (w/v) of sugar cane bagasse, rice straw, peanut hulls or corn cobs. Two initial pH values and three incubation temperatures were tested at 200 rpm during 72 h. The highest production (83.89 ± 0.04 U/mL) was obtained with corn cobs at 37°C and initial pH of 5. Crude xylanase preparation so obtained exhibited good thermal stability after incubation during 8 h at 30 and 40°C, but not at 50°C or higher values. It was very stable on a broad pH range (3 a 9) after incubation at 30°C. The temperature and pH of maximum activity were 60°C and 4, respectively. The presence of different metallic ions had not a significant effect on the activity of the xylanase crude preparation, except with Hg2+ and Pb2+, as was demonstrated by the least significant difference (LSD) test. This preparation was not stable after incubation with 2-Mercaptoethanol. Other enzymatic activities as amylases (11.4 ± 0.2 U/mL), cellulases (6.8 ± 0.01 U/mL), pectinases (5.8 ± 0.5 U/mL), catalases (16 ± 0.6 U/mL) and peroxidases (0.4 ± 0.04 U/mL) were quantified in this preparation also. In all cases, experiments were made in triplicate, reporting the average ± standard deviation values.. The results obtained indicated that it is possible to exploit agricultural residues in order to obtain a high xylanases production by A. flavipes FP-500, and also that the obtained crude preparation can be used in several food applications. Keywords: agricultural residues, xylanases, Aspergillus flavipes FP-500.

145

Topic: Food Biotechnology Clave: FB-58

Effect of the Age on Enzymatic Aactivity of 1-FFT and Soluble Carbohydrate Concentration in Agave atrovirens.

González-Cruz, L., Bernardino-Nicanor, A., Jaramillo-Flores, M.E., and Mora-Escobedo, R.

* Escuela Nacional de Ciencias Biológicas-IPN. México D.F.

* e-mail: lgonzalezcruz@yahoo.com In the elaboration of pulque the genus agave is used, principally of the species atrovirens, which store high carbohydrate concentrations, identified like fructans, that they can be used in the food industry like additives, nevertheless do not exist data on the changes in the concentrations of these compounds during the growth of the plant, that allows to identify best stage of development for its extraction. For this reason, the objective was determine the effect of the age of the agave, on the activity of the 1 fructan-fructan fructosyltransferase (1-FFT) enzyme in the leaves and the concentration of carbohydrates, Plants of Agave atrovirens of 3, 6 and 9 years of age were used. The purification of the enzyme was realized by sequential chromatography, of affinity and ionic interchange, the molecular weight was considered with SDS-PAGE and the carbohydrate quantification with HPLC, coupled to a detector of light scattering. The results indicated that the molecular weight considered for the enzyme 1FFT isolated was of 75, 57 and 20 kDa, which could indicate that the enzyme exists in native form like trímero. The age of the plant had influence on the enzymatic activity, being greater in the leaves of the agaves with an age of 6 years (125 nkat/mg of protein), as well as on soluble carbohydrates in the leaves, since in high maturity, the number of these compounds tends to diminish, as well as their concentration, being main in the 3 and 6 years of age saccharose, glucose and fructose, whereas to the 9 years, only appears fructose and glucose. In conclusion, is possible to be established that the age have influence important in the composition of the agave atrovirens, affecting the activity of enzyme 1FFT and the composition and concentration of carbohydrates. Keywords: Inulin, Agave, Age.

146

Topic: Food Biotechnology Clave: FB-59

Biochemical Characterization of Proteins Associated with QTLs Influencing the Protein Quality of Maize Opaque2 Endosperm

Salazar Salas, N.Y., Pineda Hidalgo, K.V., Chavez Ontiveros, J., Reyes Moreno, C., Larkins, B.A., Tiessen, A.,

Lopez Valenzuela, J. A.

* Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av de las Américas y Josefa Ortíz S/N, Culiacán, Sin., 80010.

* e-mail: jalopez@uas.uasnet.mx The opaque-2 (o2) mutation improves the protein quality of maize endosperm by decreasing the accumulation of zein proteins and increasing other cellular proteins. Genetic studies of the cross between the lines Oh51Ao2 and Oh545o2 identified several QTLs influencing the content of elongation factor 1A (eEF1A) and free amino acids (FAA), two protein quality related traits in o2 endosperm; the aim of this study was to identify proteins associated to these loci. Recombinant inbred lines contrasting in flanking markers were selected for each locus and used to prepare two contrasting endosperm flour samples, which were used to detect differentially expressed proteins by a combination of two dimensional electrophoresis and mass spectrometry. Three loci identified for both traits on chromosomes 4, 7 and 10 were located near to a-zein genes. Zein profiles showed a larger accumulation of these proteins in samples with high eEF1A and low FAA. Some differentially expressed non-zein proteins for eEF1A and FAA included glyceraldehyde-3-phosphate dehydrogenase, sorbitol dehydrogenase, enolase and granule bound starch synthase. Other non-zeins only associated to eEF1A loci included fructose-1,6-bisphosphate aldolase and heat shock proteins, which are associated with the cytoskeleton in endosperm cells. Thus, higher levels of eEF1A may be related to a more extensive cytoskeleton and increased synthesis of associated proteins, which are usually lysine rich. Higher expression of non-zein proteins could also favor an increased flux of metabolic intermediates resulting in higher accumulation of free amino acids and their possible incorporation into high quality proteins. Keywords: Zea mays, opaque-2, eEF1A, free amino acids, protein quality.

147

Topic: Food Biotechnology Clave: FB-60

Molecular Genetic Diversity and Its Association with Protein Quality in Maize Landraces from Sinaloa, Mexico

Méndez-Marroquín, K.P., Álvarez-Hernández, H.A., Vega-Álvarez, E., Pineda-Hidalgo, K.V., Chávez-Ontiveros, J.,

Reyes-Moreno, C., Sanchez-Peña, P., Lopez-Valenzuela, J.A.

* Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av de las Américas y Josefa Ortíz S/N, Culiacán, Sin., 80010.

* e-mail: jalopez@uas.uasnet.mx The domestication of maize in Mexico resulted in several landraces with adaptations to a wide range of climatic conditions and different kernel characteristics that fulfill a variety of specific human uses. In the state of Sinaloa, traditional farmers still cultivate maize accessions with a wide diversity of morphological characteristics and uses in food products, but the gene reservoir maintained in these populations has been poorly studied and it is being lost due to changes in land use and the adoption of hybrid commercial varieties, making necessary to rescue and characterize these genetic materials for their sustainable use. The objective of this study was to determine the genetic variability based on molecular markers and their association with protein quality traits in maize landraces from Sinaloa. A total of 137 individuals corresponding to eight accessions were analyzed with 20 microsatellites, obtaining an average polymorphic information content (PIC) of 0.65 that demonstrated a wide genetic basis of the maize accessions. Endosperm flours from three ears per accession were used to evaluate protein quality related traits: protein content, zeins, non-zeins, lysine, tryptophan and differentially expressed proteins. There were significant differences among the accessions (p<0.5) for all traits. Protein content ranged from 8.4 to 12% (db), with an average content of zeins 3.6 times larger than that of non-zeins; the protein percentages of lysine (0.8-2.7%) and tryptophan (0.27-0.4%) were lower than those recommended by the FAO/WHO for children nutrition, suggesting a very low protein quality of the maize landraces. The variation in a-zein isoforms showed an inverse correlation with the lysine and tryptophan contents, consistent with previous studies showing that the improvement in protein quality is related with a decrease in zein accumulation. Among the differentially expressed non-zeins, there were several enzymes involved in carbohydrate metabolism; these enzymes could regulate the carbon flow towards amino acid biosynthesis, affecting positively the protein quality of the endosperm. The majority of the traits evaluated showed a significant association with molecular markers previously identified for protein quality traits in maize endosperm, demonstrating the potential use of these markers for the molecular breeding of protein quality in maize landraces. Keywords: Zea mays, genetic diversity, protein quality, microsatellites.

148

Topic: Food Biotechnology Clave: FB-61

Yogurt Pigmentation with Astaxanthin and Determination of its Stability by Liquid Chromatography High Performance

Cerezal-Mezquita, P. (1), Barragán-Huerta, B.E. (2), Palma J. (1), Ortiz C. (1)

* (1) Departamento de Alimentos, Facultad de Recursos del Mar. Universidad de Antofagasta. Avenida Universidad

de Antofagasta # 02800, Campus Coloso, Casilla 170. Antofagasta, Chile. (2) Departamento de Ingeniería en Sistemas Ambientales. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Av Wilfrido

Massieu S/N, Unidad Profesional Adolfo López Mateos. Delegación Gustavo A Madero. México, D.F. * e-mail: pcerezal@uantof.cl; bbarraganh@ipn.mx

Color is one of the most important features in the presentation of food, usually associated with product quality, therefore the color is often improved or even changed by the addition of synthetic or natural dyes. Because of the toxicity of synthetic dyes, nowadays there is a tendency to replace them with natural dyes. If yellow, orange or red colors are required, carotenoids are the preferred natural colors, further more its color they have beneficial properties to human health. Astaxanthin is a GRAS ingredient and it has been used to improve pigmentation of salmonids, has 500 times more antioxidant capacity than vitamin E, as well it has been used as a nutritional supplement. Despite the coloring and antioxidant properties of astaxanthin, its application and stability in food matrices has been little studied, so the aim of this study was to incorporate astaxanthin to yogurts with different fat content matching apricot (Prunus armeniaca). The samples containing astaxanthin were stored to 5 ± 3 ºC and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Yogurt samples were analyzed by triplicate every 24 hours for one week and then every week for 4 weeks more. The results were statistically analyzed using SAS v6.0 program. The kinetic model and half-time life for color degradation and astaxanthin were determined in the different matrices studied. Keywords: Astaxanthin, color, HPLC, yogurt.

149

Topic: Food Biotechnology Clave: FB-63

Solid State Fermentation of Mexican Oregano (Lippia berlandieri Schauer) Wastes

Meléndez, N. P., Rodríguez-Herrera, R., Nevárez-Moorillón, G. V., Aguilar, C. N.

* Blvd. V. Carranza esq. González Lobo s/n, Col. República oriente. Saltillo, Coahuila, México. * e-mail: paolita_mr_5@hotmail.com

In this study, a fungal bioprocess for use of Mexican oregano residues was developed. Solid state fermentation of oregano wastes, with Aspergillus niger PSH, was made during 120 h, taking twice samples at different times. Proteins, total sugars, hydrolysable tannins and antioxidant activity were measured at each aqueous sample, all of these were made in triplicate; both HPLC and TLC profiles were obtained too. To non polar extracts the characterization was by GC-MS. Fermentation process allowed the accumulation of a phenolic compound with catechin similar characteristics and could be responsible of the biotransformation of small amounts of carvacrol to thymol. These results could give an add value to Mexican oregano wastes. Keywords: Solid state fermentation, Aspergillus niger PSH, Mexican oregano.

150

Topic: Food Biotechnology Clave: FB-64

A Comparison of the Effect of Salinity on Thermophilic and Mesophilic Anaerobic Digestion

Sánchez-Olguín, G.; Forster, C.

* Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo; Av Universidad Km. 1,

Rancho Universitario, Tulancingo Hgo., México * e-mail: abys21@yahoo.com

This report aims to attain find out a different performance between mesophilic and thermophilic reactors in order to compare its particular sensibility under salinity conditions. Salinity effects were evaluated by COD efficiency test, biogas characterization (GC gas chromatography), methane production and methane yield determination. Chloride inhibition over bacteria activities, reduces the effectiveness of COD removal, in wastes treatments. Mesophilic and thermophilic reactors installed as a lab-scale bench, at The University of Birmingham in Civil Engineering School laboratory, were fed continuously with a feed based on waste from Cardbury´s with strength of 1700+/-200 mg/l COD and mineral salts. System was operated at a hydraulic retention time of 18 hrs, achieved by a flow rate 0.084 l/h. Reactors were run and monitored first with salinity of zero and followed by salinity increasing ranges such as 0.75, 2.5, 5 and 10 g/l chloride ion content. Mesophilic reactor indicated higher COD removal effectiveness than that thermophilic: 70% and 45% respectively. Thermophilic reactor had a better methane production than that mesophilic: 0.65 l/d and 0.55 l/d respectively. Consequently, methane yield within about 0.3 m3 methane/kg COD removed and 0.75 m3 methane/kg COD removed were obtained from mesophilic and thermophilic reactors respectively. Performance difference was significant: ANOVA: F0.05,1,12=4.75; F0CODr=38.71; F0MProd=12.17; F0MYield=16.24. Salinity has a high effect on methane production, basically at the last salinity period of 10 g/l Cl-, where the whole system got stress on their sensibility, but difference was not significant: ANOVA: F0.05,1,8=5,32; F0Mesoph=4.06; F0Thermoph=1.47. Salinity does not have a substantial effect on COD removal. Thermophiles sensibility got stress with high salinities (5 g/l as Cl-), but they recovered immediately their performance. Bacterial viability reflects stress response under salinity conditions, but bacteria culture shown early to be used to a new conditions. Halide bacteria culture and two phase configuration should be considered for future research under salinity higher than 10 g/l Cl-. Keywords: Anaerobic digestion, biogas, methane production, COD removal, salinity.

151

Topic: Food Biotechnology Clave: FB-65

Encapsulation of Lemon Grass Essential Oil using Gum Tamarind (Tamarindus indica)

Borrás-Enriquez, A.J.a, De los Santos-Natarén D.a, Ruiz-Rosalez A.a, Ventura-Canseco, L.M.C.a, Meza-Gordillo, R.a, Grajales-Lagunes A.b, Ruiz-Cabrera M.A.b, Abud-Archila, M.a

* a División de Est. de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez, Carr. Panamericana

Km. 1080. Tuxtla Gutiérrez, Chiapas. * e-mail: coset13@hotmail.com

Different materials, such as carbohydrates and gums, have been used as encapsulants for flavors encapsulation. An encapsulant should have good solubility in water, emulsifying properties, drying properties and low viscosity at high solids concentration. The most important is gum Arabic, however, this is an expensive ingredient and its availability and costs are subject to fluctuation; hence, there is always a need to evaluate alternative encapsulants for flavour encapsulation. The objective of the present study was to analyze the encapsulation capacity of gum tamarind in mixtures with maltodextrin in several proportions for encapsulation of lemon grass essential oil by freeze-drying and to observe the effects of different concentrations of gum tamarind with respect a y ß-citral and ß-myrcene retention percentage. Firstly, tamarind seeds were ground to obtain a powder mesh 60. Powder of tamarind seed was hydrated and finally the polysaccharide (gum tamarind) was obtained for extraction by solvent (ethylic alcohol). Lemon grass essential oil was encapsulated using gum tamarind (1, 1.5 and 2%) and maltodextrin (30%) by freeze-drying, using two temperatures for freezing (-17oC and -45oC). A randomized completely experimental design by triplicate was used. The retention percentage of a and ß- citral and ß-myrcene was evaluated by gas chromatograph (GC) and mass spectrometer (MS). The result shows that the retention percentage was varied, for ß-myrcene was 2.11 to 11.45%, ß- citral was between 3.99 and 17.48%, and, the a-citral varied between 6.12 and 27.98%. Temperatures of freezing had a significant effect (p<0.05) while gum tamarind concentration do not have difference significance. Gum tamarind presents a low capacity as encapsulant agent of lemon grass essential oil. Probably, a mixture of gum tamarind with gum Arabic could to increase the retention percentage of essential oil. Keywords: gum tamarind, encapsulant, freeze-drying, encapsulation.

152

Topic: Food Biotechnology Clave: FB-66

Encapsulation of Cymbopogon citratus Essential Oil Using Systems Gum Arabic-gum Xantan-Maltodextrin as Agent Encapsulant

De los Santos-Natarén D.a, Borrás-Enriquez, A.J.a, Ruiz-Rosalez A.a, Ventura-Canseco, L.M.C.a, Meza-Gordillo, R.a,

Grajales-Lagunes A.b, Ruiz-Cabrera M.A.b, Abud-Archila, M.a

* a División de Est. de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez, Carr. Panamericana

Km. 1080. Tuxtla Gutiérrez, Chiapas. * e-mail: miaba69@hotmail.com

Several materials, such as carbohydrates and gums, have been used as encapsulants for flavors encapsulation. An encapsulant should have good solubility in water, emulsifying properties, drying properties and low viscosity at high solids concentration. A single encapsulating matrix does not posses all required characteristics, so it is necessary to efforts to improve encapsulation properties using mixtures of carbohydrates with proteins and/or polysaccharides at different proportions, in binaries and ternary systems. The objective of the present study was to analyze the encapsulation capacity of gum Arabic-gum xantan-maltodextrin as a system in several proportions for encapsulation of lemon grass essential oil by freeze-drying and to observe the effects of different concentrations of gum Arabic, gum xantan and maltodextrin with respect a y ß-citral, linalool and ß-myrcene retention percentage. Lemon grass essential oil was encapsulated using gum Arabic (30 %), gum xantan (1%) and maltodextrin (30%) by freeze-drying, using two temperatures for freezing (-17oC and -45oC). A randomized completely experimental design by duplicate was used. The retention percentage of a and ß- citral, linalool and ß-myrcene was evaluated by gas chromatograph (GC) and mass spectrometer (MS). The result shows that the retention percentage was varied, for ß-myrcene was 1.06 to 58.85%, linalool was 2.67 at 39.68%, ß- citral was between 2.39 and 78.06%, and, the a-citral varied between 3.96 and 100%. Temperatures and gum Arabic, gum xantan and maltodextrin concentration had a significant effect (p<0.05). The temperatures of freezing of -17°C presents better retention percentage for all compound aromatics evaluated using a system gum arabic-gum xantan- maltodextrin (50-10-40%), obtaining the higher retention percentage of compounds. The systems gum arabic-gum xantan-maltodextrin can be an excellent alternative encapsulant agent of lemon grass essential oil. Keywords: systems, freeze-drying, lemon grass.

153

Topic: Food Biotechnology Clave: FB-67

Effect of Calcium Salts Added to Sodium Alginate Films on The Permeability to Water Vapor.

Miranda-García MFa, Guillén-Román CJa, Pérez-Pérez CIa

* a Dpto IBQ, ITC, Av. Tecnológico y A. García cubas S/N, C.P. 38010 Celaya Gto., Mex.

* e-mail: cadmus_aqua@hotmail.com Dehydration of fresh products can be limited by the use of edible Films and covers, which behave as efficient barriers to water vapor. The objective of this research project was to determine the influence of adding calcium salts, such as CaCO3 and Gluconal Cal-A, on the formation of sodium alginate films and on the permeability of those films to water vapor. Sodium alginate matrices were elaborated containing 2% w/v of glycerol (20% w/w) and Tween 80 (10% w/w) and calcium salts were added at the following concentrations: CaCO3 (0.2% w/w), Gluconal Cal A (0.5% w/w) or both. There were no significant differences on the formation of the films. Water vapor permeability was measured according to the ASTM E9680 gravimetric method. The control film presented the highest WVP value (1.96 E-12 molm/m2sPa), while the presence of calcium salts limited such migration. The most efficient film was the one containing CaCO3 (1.440 E-13 molm/m2sPa) as compared to the one containing Gluconal Cal A (1.952 E -13 molm/m2sPa), and the one produced with the mixture of salts presented an intermediate value (1.777 E-13 molm/m2sPa).

154

Topic: Food Biotechnology Clave: FB-68

Respiratory Deficient Mutation in S. cerevisiae ITV-01 Improves Ethanol Production and Increases Tolerance to Toxic Compounds

Ortiz-Muñiz, B1. Domínguez-González J.M.2 and Aguilar-Uscanga, M. G.

* 1 Instituto Tecnológico Superior de Tierra Blanca. Av. Veracruz s/n, Col. PEMEX CP 95180, Tierra Blanca, Mex.

2 Facultad de Ciencias, Campus Ourense, Universidad de Vigo, As Lagoas s/n, 32004 Ourense, España UNIDA-ITV. Av. Miguel Ángel de Quevedo 2779, Col. Formando Hogar CP 91870, Veracruz, Mex.

* e-mail: gaguilar@itver.edu.mx Ethanol is widely used in the beverage industries. The respiratory deficient (RD) or petite mutation is related to the lack of cytochromes. Therefore, the aim of this work was to induce, isolate and select an RD mutant of the osmotolerant, ethanol and low pH resistant wild type yeast S. cerevisiae ITV-01 in order to improve ethanol production and increase resistance to the main toxic compounds in alcoholic fermentation (acetic acid and ethanol). RD mutation was induced by ethidium bromide, rhodamine, temperature, ethanol, and UV radiation (254 nm) exposures. Petite mutants were also isolated from ethanol fermentations after 48 h. Culture media were glycerol-based and differential (media). Petite mutants were tested using the best conditions obtained for the wild type yeast (150 gL-1 glucose, pH3.5, 30 ºC, 150 rpm). Ethanol and acetic acid critical concentrations were determined using a linear and exponential negative model respectively in both yeasts. The inoculum was 6 x106 cells mL-1. Growth was measured by direct count and viability by the blue methylene technique in a Thoma chamber. Substrate and product fermentations were followed by HPLC using an RI detector. RD mutation in S. cerevisiae ITV-01 was induced by ethidium bromide, rhodamine, UV radiation and also occured spontaneously at the end of fermentation. In total, 104 mutants were obtained. However, temperature and ethanol as agents for inducing the respiratory deficient mutation provided a reversible RD mutation. The highest alcoholic fermentation efficiency (94.9 % obtained yield / theoretical yield) and 97 % viability under the tested conditions was for B14 petite mutant, higher than the wild type yeast (79.4 %). The RD phenotype in B14 petite is due to the lack of cytochrome c. The B14 mutant has higher ethanol resistance than the wild type yeast (13.5 and 12.1 %v/v, respectively) which could be due to the flocculation capability associated with the changes in dynamic cell wall composition and similar acetic acid tolerance (8.83 and 8.46 gL -1, respectively). Therefore, this kind of mutation should be considered as a tool for the improvement of alcoholic fermentation performance. Keywords: ethanol, improving, respiratory deficient mutation.

155

Topic: Food Biotechnology Clave: FB-69

Feruloyl Acid Esterase (FAE) and Cafeoyl Acid Esterase I (CAE-I): an Alternative to Obtain Natural Additives for Food Industry

Ruiz-Sánchez, P., Favela-Torres, E., Perraud-Gaime, I. and Saucedo-Castañeda, G.

* Universidad Autónoma Metropolitana-Iztapalapa. Departamento de Biotecnología. Av. San. Rafael Atlixco No.

186 C.P. 09340. México, D.F. Fax 52 (55) 58044712

* e-mail: saucedo@xanum.uam.mx

The cinnamoyl esterases release ferulic acid (FA) and caffeic acid (CA) from the plant cell walls. These acids have widespread industrial potential due to their antioxidant properties. The aim of this work was to evaluate the effect of different carbon sources on the production of feruloyl acid esterase (FAE) and cafeoyl acid esterase I (CAE I) activities by A. awamori. This strain was cultivated in liquid minimum medium containing 1.5 % w/v oat spelt xylan (OSX) or fresh coffee pulp (FCP) or silaged coffee pulp (SCP) or SCP + CA (0.03 % w/v). The enzymes activities were determined by ultraviolet spectrophotometry. 1 nkatal is the amount of enzyme FAE or CAE-I that released 1x10-9 mol/s FA and CA, respectively at 37 ºC, pH 6. The results show that the production of FAE and CAE-I activities is a function of the carbon source added to the culture medium. OSX allowed to obtain CAE-I and FAE similar activities 3.3 and 4.1x10-2 nkat/mL, respectively. However, FCP, SCP and SCP + CA produced CAE-I activity, but do not FAE activity. The Tukey analysis at a= 0.05 indicates that CAE-I activity obtained with FCP (8.3x10-2 nkat/mL) presents significant difference with activity obtained by SCP (33x10-2 nkat/mL) and with activity obtained by SCP + CA (55x10-2 nkat/mL), but does not present significant difference with the activity obtained by OSX (3.3x10-2 nkat/mL). Nevertheless, productivity with FCP (4.1x10-3 nkat/day·mL) was 5 times higher to the one obtained with OSX. This might be explained by the high content in polysaccharides of cell wall (lignin and cellulose) in FCP. CAE-I activity obtained by SCP was 4 times greater than the activity obtained by FCP. This can be explained with the fact that the silage process in coffee pulp increases the content in polysaccharides of cell wall. On the other hand CAE-I activity was stimulated by the presence of caffeic acid in growth medium containing SCP. Coffee pulp is an interesting by-product to obtain caffeic acid by CAE-I from A. awamori. Keywords: cinnamoyl esterases, chlorogenic acid, antioxidants.

156

Topic: Food Biotechnology Clave: FB-70

Influence of Culture Composition on Carotenoids Production by Extremely Halophilic Archae

Barragán-Huerta, B.E. (1), Lizama-Jiménez C (2); Cerezal-Mezquita, P. (3), Cuevas J. (2), Zepeda L(2)

* (1) Departamento de Ingeniería en Sistemas Ambientales. Escuela Nacional de Ciencias Biológicas. Instituto

Politécnico Nacional. Av Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos. Delegación Gustavo A Madero. D.F. (2) Departamento de Tecnología Médica Facultad de Ciencias de la Salud. Universidad de Antofagasta. Avenida Universidad de Antofagasta #02800, Campus Coloso, Casilla 170. Antofagasta, Chile. (3) Departamento de

Alimentos, Facultad de Recursos del Mar. Universidad de Antofagasta. Avenida Universidad de Antofagasta #2800, Campus Coloso, Casilla 170. Antofagasta, Chile.

* e-mail: bbarraganh@ipn.mx; clizama@uantof.cl; pcerezal@uantof.cl Extremely halophilic Archaea are bacteria that require high salt concentrations to grow. They grow in hypersaline environments where the salt concentration exceeds 200-250 g / L, giving a pink or red color to water where they are mainly due to the presence of carotenoids. It has been reported in these bacteria the production of some C40 carotenoids as astaxanthin and canthaxanthin, and C50 carotenoids as bacterioruberins. Commercial value of C40 carotenoids, including astaxanthin has been increasing in recent years, this ketocarotenoid has been traditionally used in the preparation of food for aquatic animals such as salmon and some crustaceans to increase their pigmentation and more recently its use has spread as a dietary supplement due to its high antioxidant power. Some microalgae as Haematococcus pluviales and yeast as Phaffia rhodozyma, are currently the main comercial sources of natural astaxanthin. Due to the increased demand for carotenoids, the study of halophilic archaea as a new source of carotenoids provides a good possibility because of biotechnology advantages of culture of extremophiles microorganisms. The aim of this work was to study the effect of nitrogen source and concentration of magnesium salts on biomass and carotenoids production in two extremely halophilic Archaea identified as Halomicrobium katesii and Halorubrum sp using a factorial design 22. Statistical analysis of the results was performed using the Design Expert DX6 program. Analysis of carotenoids extracted from both bacteria by high performance liquid chromatography using pure standards showed that astaxanthin as the main carotenoid Keywords: Halomicrobium, Halorubrum, pigment, astaxanthin, carotenoids.

157

Topic: Food Biotechnology Clave: FB-71

Algae Bagasse as Carrier of Antifungal Compounds Applied on Hydroponic Green Fodder System

Balvantín – García, C.; Michelena, G.; Borrego-Escalante, F.; Murillo-Soto, M.; Martínez-Hernández, J. L.; Iliná, A.

* e-mail: anna_ilina@hotmail.com

High humidity involved in hydroponic green fodder (HGF) production increases fungal contamination risk. Chemical fungicides application is limited due to their toxicity for animals. A good option is biofungicides application for biological control; but is necessary to develop new process of application in order to increase their action time in the system. The goal of the present study was to apply brown algae bagasse as carrier for compounds that could inhibit fungal growth in HGF. Chitinase and laminarinase, as hydrolytic enzymes of fungi chitin and glucans, were used. Nut shells (Carya illinoinensis) extract was also applied due to its fungicidal activity against different kinds of fungi, which could be attributed to high tannins concentration. It was studied chitinase and laminarinasa enzymes and, nut shell aqueous extract immobilization on brown seaweed bagasse and their action against Fusarium oxisporum in HGF. Sargassum spp. bagasse was provided by Palau Bioquim. Chitinase and laminarinase immobilization was carried out on 100 mM acetate buffer (pH 4.5), at 250 rpm and 4ºC. The protein adsorption kinetics and enzymatic activity was evaluated. Higher immobilization (65 and 83 % of chitinase and laminarinase, respectively) was obtained at 2 hours of incubation time. Nut shell extract was immobilized considering bagasse water holding capacity. The total tannin concentration was defined. Inhibitory effects in fungus growth of free and immobilized preparations were estimated in wheat HGF inoculated with 2x104 spores /g of seed. Height, wet (WM) and dry mass (DM) of HGF, as well as fungal viability (UFC/g) were evaluated after 10 days of germination under controlled conditions. All treatments contained immobilized biochemical compounds were effective to inhibit F. oxisporum viability in comparison with untreated control as well as with samples treated with baggase and nut shell extract solution. The higher inhibition was observed in immobilized enzymes. Moreover, it was demonstrated that applied treatments did not affect negatively the fodder growth, while the bagasse presence can improve fodder growth (WM and height). However, there were not statistical difference between DM (P>0.05). The obtained results demonstrated that brown seaweed bagasse may be effectively applied as carrier for biologically active substances in HGF system. Keywords: algae, antifungal effect on hydroponic green fodder, chitinase, laminarinase, nut shell extract.

158

Topic: Food Biotechnology Clave: FB-72

Antifungal Activity of Chitosan in Pathogens Control that Cause Crown Rot in Banana (Musa acuminata) v.c. ‘Enano gigante’

Hernández-Ibáñez, A. M.,* Bautista-Baños, S.,** y Gutiérrez-Martínez, P.*

* Instituto Tecnológico de Tepic, Maestría en Ciencias en Alimentos, Laboratorio de Biotecnología, Av.

Tecnológico # 2595, Col. Lagos del Country, Tepic, Nayarit, México. C.P. 63175. **Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Carr. Yautepec-Jojutla, km. 8.5 San Isidro Yautepec, Morelos,

México. C.P. 62731. * e-mail: amhi_186@hotmail.com

Banana (Musa acuminata) is a perishable fruit subjected to anthracnose, crown rot and blossom end rot at postharvest stage. Crown rot is the most important postharvest disease of banana fruit throughout the world, being a highly perishable fruit, banana suffers severe postharvest losses both in terms of quality and quantity. Although chemical control is feasible option to diseases, environmental and health risks are high. Therefore, consumer demand is increasing for fruit which has being treated non-chemically, for postharvest pathogens. Chitosan treatment is an effective non-chemical method and natural alternative of postharvest disease control. The potential of low molecular weight chitosan (LMWC) at four concentrations (0.5, 1.0, 1.5 and 2.0% w/v) to inhibit the fungi Colletotrichum sp and Fusarium sp isolated from infected tissues of banana fruit crown was evaluated. All experiments were repeated three times with three replicates per treatment. Treatments were arranged in a completely randomized design. The data was analyzed through ANOVA(The SAS system 9.0). Means separation was carried out by Tukey’s multiple range test (p<0.05). LMWC at 1.5 and 2.0% w/v inhibited mycelia growth of both strains up to 90%. Sporulation was affected at all concentrations by LMWC and the percentage of spore germination of postharvest fungi, was inhibit by all concentrations of LMWC for Colletotrichum sp and Fusarium sp. Results pointed out demonstrated the antifungal potential of Chitosan for control of postharvest diseases fungi of banana. Keywords: Chitosan, Colletotrichum, Fusarium, Crown rot.

159

Topic: Food Biotechnology Clave: FB-73

Characterization of Edible Films Base on (caseinate and alginate) Sodium Emulsion with Essential Oil of Clove (Eugenia cariophyllata), for Use in Food.

Enriquez A. AC.a, Pedroza I. R.b, Lagunez R. L.a, Quezada G. J.A.b, Villagomez H. D. Lc.

* a Instituto Politécnico Nacional, CIIDIR Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlán; Oaxaca, México.

b Universidad Iberoamericana cd de México Prol., Paseo de la Reforma 880, Lomas de Santa Fe, Delegación Alvaro Obregón 01219, México DF. c Universidad Autónoma de México, FESC-Cuautitlán av. 1° de mayo, col. Santa María

las Torres, Cuautitlán Izcalli, 54740, Estado de México. The use of antimicrobial edible films added with extracts such as essential oils, have recently increased due to the consumption of fresh produce, which have been involved in occasional outbreaks of poisoning. The biodegradable films and coatings in foods have taken an interest, because they are carriers of a wide range of food additives, including antimicrobials. The use of synthetic materials offers advantages because it allows for better interaction with food, prolong shelf life and inhibit the growth of pathogens, because of which delay their extension phase, all these features allow use in most food. Threfore, the aim of this work was to characterize edible films based on sodium caseinate or alginate emulsions, added with essential oil of clove (Eugenia cariophyllata), for use as food protective films. Films were prepared with aqueous solutions of sodium caseinate (10% w/v) or sodium alginate (2% w/v); glycerol (1.5% v/v) added with clove essential oil was used as plasticizer and Tween 80 was used as emulsifier. Films were characterized by measuring the contact angle (hydrophobicity and wettability), color index, water permeability, mechanical properties (TPA profile) and morphological characterizations of the films, by scanning electron microscopy. The emulsions showed good distribution of fat globules during the stability kinetics observed in the microscope. According to hydrofobicity measurement, caseinate film was more hydrophobic. Color was transparent and in some cases, with a small tendency to yellow. Essential oil added films were less stable than the control films. The essential oil marked differences on the morphological structure of the films, according to the electron microscopy analysis.

160

Topic: Food Biotechnology Clave: FB-74

Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations

1Cruz-Requena, M., 1Rodríguez-Herrera, R., 1Aguilar-González, C.N., Espinoza-Velásquez, J., 2Gaytan-Martínez, M., 2Figueroa Cárdenas, J.D.

* 1Food Research Department, School of Chemistry, Autonomous University of Coahuila. Blvd. V. Carranza e Ing. José Cárdenas V. s/n. Col. República Ote. C.P. 25280. Saltillo, Coahuila. México. Ph. +52(844)4161238, 4169213,

Fax 4390511. * e-mail: rrh961@hotmail.com

The aim of this study was to evaluate the properties of nixtamalized corn flour in a maize population polyembryony high brachytic (BAP) and 3 controls; high oil content (HOC); mixture of commercial hybrids (HIB) and yellow corn maize variety (AMA). The characterization included the determination of color, rheological analysis, determination of viscosity by Rapid Visco Analyzer (RVA) and proximal chemical analysis of dough, flour and tortilla. The statistical analysis of the data was conducted based on a completely randomized design with 3 replications; the mean comparisons were made with the Tukey test (0.05). The BAP nixtamalized cornmeal meet the optimum ranges for their choice, and also some advantages or similarities, specifically the HIB nixtamalized cornmeal, which is used for the production of different foods. On the tortilla, in assessing these, the parameters physical, chemical and functional showed similar to the nixtamalized maize flour (NMF). BAP tortillas showed a similar cut and tension to witness samples (HOC, HIB, and AMA) while for inflation percentage presented a similarity with the HIB tortillas. Within the proximal chemical analysis, the NMF BAP had a lower percentage of protein, but not in the tortilla where the percentage of this nutrient was within the populations presented by a witness. Likewise, the ether extract content being intermediate between HOC and AMA NMF. For tortillas, the ether extract content was lower, which would give it an advantage in extending shelf life. These parameters showed that the tortillas made from polyembryonic maize (BAP) are also it is an option for tortilla and flour industry. Keywords: Polyembryony, nixtamalization, rheology.

161

Topic: Food Biotechnology Clave: FB-75

Influence of Culture Conditions on Fungal Production of Ellagic Acid

Sepúlveda, L., Martínez, J.L., Rodríguez, R., De la garza, H., Aguilera, A., Aguilar, C.N.*

* Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas, Departamento de investigación en Alimentos, 25280, Saltillo, Coahuila, México.

* e-mail: cristobal.aguilar@mail.uadec.mx The large volume of agro-industrial residues present on the one hand, a problem of pollution in our country, but in turn, a rich source of polyphenolic compounds as can be seen in the industry juices. Where pomegranate (Punica granatum) rind can be treated to produce high-value products such as ellagic acid, a potent antioxidant, anti-viral y anti-carcinogen. In the work is proposed an alternative to obtain ellagic acid, using pomegranate peel with high content ellagitannins and Aspergillus niger GH1, in culture system in solid. We used a Plackett-Burman experimental design in which yielded an array with a total of 24 treatments, the independent variables were temperature, humidity, amount of inoculums, NaNO3, MgSO4, KH2PO4 and KCl; ellagic acid production was taked as a response variable. The results show that KCl and temperature directly influence the process of accumulation of ellagic acid with a significance level of 95 %. The best treatment was the system containing 2 g of powdered pomegranate, half salts of Czapek-Dox: 15.3 gL-1 NaNO3, 1.52 gL-1 KCl, 1.52 gL-1 MgSO4, 3.04 gL-1 KH2PO4, under wet conditions 80 %, a temperature 30 °C and a quantity of inoculums 1-E6 spores per gram of support, the system allowed an accumulation of 222.9 mg of ellagic acid per gram of powdered pomegranate peel. The results show that it is possible to obtain higher values of ellagic acid using biotechnological process to those reported in the literature, therefore, is a good alternative to the use of agro-industrial waste. Keywords: Ellagic acid, pomegranate, Aspergillus niger GH1.

162

Topic: Food Biotechnology Clave: FB-76

Mexican Bromeliaceae proteases operational stability in soybean proteins hydrolysis. Storage, liophylization and additives effect.

Cortés-Vázquez, M.I., Zuñiga-Mujica, N., Cruz-Luna, A.P., Briones-Martínez, R.

* Km 6.5 Yautepec-Jojutla, 61731 Yautepec, Morelos

* e-mail: icortes@ipn.mx The objective of industrial proteases technological development is to obtain highly enzyme activity standardized products and high operational stability. Previous works in our laboratory has reported the economical potential of two multipurpose Mexican Bromeliaceae as source of preparations of proteases for food and pharmaceutical technical applications: Bromelia hemisphaerica and Bromelia karatas. In this work the results are presented for the effect of (a) refrigerated storage of proteolytic preparations ( hemisphaericin isolated from B.hemisphaerica fruits, and karatasin, from Bromelia karatas fruits); (b) lyophilization operation, and (c) formulation with different polyhydric alcohol additives, on the residual enzymatic activity at selected storage periods and on pH-STAT hydrolysis of soybean proteins. The assessment of the lyophilization and additives effect on the catalytic activity was determined by caseinolytic activity measurement. Operational stability was evaluated by the resulting changes in the functional properties of the hydrolysates obtained at different reaction times. The polyols additives brought a high stability to proteolytic activity, and rendered best operational stability through the hydrolysis process, with the enhancement of several functional properties, related to those preparations without additives. Acknowledgements: SIP-IPN 2010285, 2010288; FOMIX CONACYT-CAMP 126515. Keywords: karatasin, hemisphaericin, operational stability.

163

Topic: Food Biotechnology Clave: FB-77

Preparations of Karatasin: A New Protease for Food Applications.

Briones-Martínez, R., Zuñiga-Mujica, N., Cortés-Vázquez, M. I.

* Km 6.5 Yautepec-Jojutla, 61731 Yautepec, Morelos * e-mail: rbriones@ipn.mx

Our research group has conducted an ample research program on the study of proteases from Mexican Bromeliaceae with potential for agro industrialization. On the basis of the biochemical properties showed by the cysteine polymorphic proteases of the green fruits of Bromelia karatas (chom, for his Mayan name), and given the good feasibility for the intensive culture and the high productivity of chom (experimental plantation in Chiná, Campeche, México) it has been deduced the broad potential for large scale production and the application in the food industry for the transformation of food proteins. Here we present the advances in the isolation of two preparations of B. karatas proteases: one, the proteolytic preparation referred as refined karatasin, obtained by physical mechanical operations (with basic operations of solid-liquid extraction, ultra filtration and freeze drying); and, another type of preparation, obtained by aqueous two phase extraction. The refined karatasin was obtained by a process excluding the use of organic solvents, and renders an enzyme product with high proteolytic (caseinolytic) activity levels. On the other hand, the two-phase aqueous system formulated with polyethylene glycol 8000 and ammonium sulphate (12%: 15%) allowed the isolation of an enzyme fraction (top phase) with the higher caseinolytic activity. These results support the feasibility for the future industrial production of karatasin for food applications. Acknowledgements: SIP-IPN 2010285, 2010288; FOMIX CONACYT-CAMP 126515. Keywords: karatasin, Bromelia karatas, aqueous two phase extraction.

164

Topic: Food Biotechnology Clave: FB-78

Screening of Yeasts Isolated from the Spontaneous Fermentation of Agave duranguensis, for the Production of Isoamyl Acetate.

Hernández-Carbajal, G.R., Rutiaga-Quiñones, O.M., Pérez-Silva, A., Saucedo-Castañeda, G., Soto, Cruz, O.N.

* Instituto Tecnológico de Durango, División de estudios de posgrado e investigación. Boulevard. Felipe Pescador

1830 Ote. Col. Nueva Vizcaya. C.P. 34080, Durango, Dgo. Tel. (618) 2999033 Fax. (618) 8133846 * e-mail: gerardorhc@yahoo.com.mx

Isoamyl acetate produced by fermentation is considered a natural flavor chemical with applications in the food industry. In order to produce acetate esters, Oda and co-workers developed a system based on the double coupling of glucose metabolism for the production of acetyl-CoA and microbial esterification of alcohol. This system uses a nutrient agar plate as hydrophilic carrier and decane as a hydrophobic organic solvent. Using a Petri dish with GYMP medium and a solution of isoamyl alcohol and decane (1% v/v) a double coupling bioreactor system was used to screen yeast strains for the production of isoamyl acetate. Fifty-one yeast strains, isolated from spontaneous fermentation of Agave duranguensis, were tested. These yeast were from the genera Pichia, Torulaspora, Saccharomyces, Kluyveromyces, Deckera, Hanseniaspora, and Candida. Thirteen of the tested strains were able to produce isoamyl acetate. Pichia fermentans ITD00165 was the best isoamyl acetate producer, yielding 380 ppm of ester after 24 h of incubation, followed by Kluyveromyces marxianus ITD00211 and Pichia fermentans ITD00154 that produced 320 ppm. The other strains produced less than 230 ppm of isoamyl acetate. Using the double coupling system, we selected three yeast strains which were able to promote the esterification of isoamyl alcohol to isoamyl acetate. Species from to the genus Pichia, such as P. heedii and P. anomala, have been described previously as having a strong double coupling activity of acetyl-CoA formation and alcohol esterification might be due to AATase activity, but there are no data concerning the genus Kluyveromyces. Double coupling system can also be used as a system for extracting the esters formed. Keywords: screening, isoamyl acetate, yeast, aromatic.

165

Topic: Food Biotechnology Clave: FB-79

Preparation and Characterization of Sorghum Starch with Reduced Size of Particle and its Evaluation as Encapsulating Agent of Bacillus thuringiensis.

Cortez, M. I.*, Martínez, B. F., Gaytán, M. M., Véles M. J. J., Barrera, C. J.

* CINVESTAV, IPN, Unidad Querétaro, Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla,

C.P. 76230, Querétaro, Qro., México. * e-mail: ivonne_com7@hotmail.com

The most widely used biopesticide is Bacillus thuringiensis. It is considered ideal for pest management because of its specificity to pests and its lack of toxicity to humans. Heat, desiccation or exposure to ultraviolet radiation reduces the effectiveness of Bt. Therefore, proper encapsulating materials are especially important for the best efficiency and benefit of Bt. Starch microparticles have attracted the attention due to their new physical and chemical characteristics that include the ability to encapsulate diverse bioactive compounds. The aim of this work was the evaluation and characterization of microcapsules of starches with reduced size of particle as wall materials in the encapsulation of Bacillus thuringiensis bioinsecticide. Sorghum starch was used as starting material. High energy milling and extrusion processes were used to reduce the particle size of starch. High energy milling was performed with hydrolyzed starch (hydrochloric or sulfuric acid) at 1200 rpm during 1h, using a spex mill equipped with a container of Nylamid and stainless steel balls. The process of reactive extrusion was done using starch with hydrochloric or sulfuric acids (0.1%) and 20% feed moisture in a lab single screw extruder. Microcapsules were obtained by spray drying. Analysis of moisture content, particle size, viscosity (RVA), scanning electron microscopy (SEM), water absorption index and water solubility index were determined in sorghum starch. Analysis of SEM, water activity, particle size and Bt viability was performed in microencapsulated Bt. Sorghum starch had low values of proteins and fat, high viscosity values and low values of water absorption and solubility. Starch granules showed polyhedral forms and the size varied from 5 to 20 µm. Modified starches using high energy milling showed better performance during the preparation of microcapsules than starches prepared by reactive extrusion. The reduced size of the starch granules provided emulsifying capabilities to these starches. Hydrolyzed and milled sorghum starch had high water solubility index, low viscosity, good formation of microcapsules, small particle size and an optimal growth of Bt in plate. The modified starches prepared using reactive extrusion and high energy milling showed good characteristics as shellmaterials for encapsulation by spray drying. Keywords: Starch, microcapsules, bioinsecticide, milling, extrusion.

166

Topic: Food Biotechnology Clave: FB-80

Effect of Culture Medium for the Propagation of Inoculum on the Composition of Mezcal Obtained from Agave duranguensis

Fuentes-Gurrola, E. M., Rutiaga-Quiñones, O. M., Ochoa-Martínez, A., Soto-Cruz, N. O

* Departamento de Química y Bioquímica, Laboratorio de Biotecnología, Instituto tecnológico de Durango,

Boulevard Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México * e-mail: metalheart264@hotmail.com

Aroma and flavor are factors that have a significantly influence in the quality of wines and distilled spirits, such as the mezcal. Using selected yeast as inoculum is possible to obtain products of uniform quality and predictable in terms of aroma and flavor of final product. The aim of this study was to evaluate the effect of culture medium for the propagation of inoculum on the composition of mezcal obtained. Selected strains of Saccharomyces cerevisiae and Torulaspora delbrueckii were cultivated in two broth: media of molasses (molasses, 60 g/L; disodium hydrogen phosphate, 22.8 g/L; magnesium sulfate, 0.5 g/L, citric acid, 10.3 g/L; yeast extract, 0.17 g/L) and synthetic media YPD (glucose, 20 g/L; peptone, 20 g/L, yeast extract, 10 g/L). Incubations were performed at 28°C for 12 h with agitation. Biomass count was performed in a Neubauer chamber to obtain a concentration of 1×107 cells/mL. In order to produce mezcal, five liters of Agave duranguensis juice were inoculated, using the developed inocula, and incubated in two stainless steel containers at 28°C for 72 h. Samples were taken every 12 h. Consumption of fermentable sugars and production of ethanol and acetic acid were evaluated by HPLC. Biomass was counting in a Neubauer chamber. Fermented juices were bi-distilled to produce mezcal, which was analyzed by GC/MS to identify minor compounds. Fermentation kinetics showed no significant differences in terms of consumption of sugars, ethanol and biomass production. The aromatic compounds present in both mescals showed no significant differences. It was concluded that performance of selected yeast, during fermentation of Agave duranguensis juice to produce mezcal, was not affected by the propagation media composition. Thus, it is possible to use a medium of molasses, which is cheaper than the YPD media, to produce inoculum without affecting the quality of the mezcal obtained. Keywords: inoculant, gas chromatography-mass, medium, mezcal.

167

Topic: Food Biotechnology Clave: FB-81

Functional and Nutritional Properties of Instant Spaguetti Masa Enriched with Cehualca Pumpkin (Cucurbita Moschata) Flour Prepared by Extrusion

Soberanes, F.A.*, Aguilar, P.E.*, Zazueta, M.J.J.*, Martinez, B.F., Limón, V.V.*

*Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán,

Sin., C.P. 80000, México. Phone: (52) 667 7136615. Fax: (52) 667 7136615. * e-mail: inakira_sf@hotmail.com

The World Health Organization (WHO) and Food and Drug Administration (FDA) consider spaghetti pasta a good vehicle for the addition of nutrients. Several studies have been carried out to improve the nutritional value of spaghetti pasta by the addition of raw materials of vegetable origin. Cehualca pumpkin are grown all around the Sinaloa state principally from agricultural and food purposes. Cehualca pumpkin have many health benefits, some of which include a good source of fiber, lutein both alpha and beta carotene. Also, cehualca pumpkin is a good source of minerals and phytosterol, and lower cholesterol and its consumption has been linked to reduced risk of diabetes and obesity. The aim of this was to evaluate the changes during extrusion process in nutritional and functional properties of spaguetti masa enriched with cehualca (cucurbita moschata) flour. Semolina (tritucum durum) with different concentrations of Cehualca pumpkin (0, 10 and 20%) and 0.1% of monoglycerides were used as starting materials. Extrusion experiments were performed using a laboratory single extruder. Barrel temperature in the cooking zone (zone 2) was varied according to the experimental design. The temperature in the zone 1 and 3 were maintained constant at 65 and 75°C respectively. A central composite routable experimental design with two factors, with a of 1.414 was used. The increasing of cehualca pumpkin flour concentration increased the density values of the spaguetti masa and the maximum value attained was 1.3 g/cm3, with 20% of Cehualca pumpkin in the formulation. Also, these samples had low viscosity and high absorption and solubility water values. The optimum cooking time varied from 7 to 21 min according with the different concentrations of Cehualca pumpkin and barrel temperatures used. The addition of Cehualca pumpkin flour to wheat flour increased of weight of the samples from 50 to 91% with minimum values of cooking loss that varied from 5 to 10%. Also, viscosity, X-ray analysis, differential scanning calorimetric, scanning electron microscopy and chemical composition were performed in spaghetti pastas. The addition of emulsifier probably contributed to improve the extrusion process and cooking quality of pastas. Keywords: spaguetti, wheat, cehualca pumpkin, extrusion.

168

Topic: Food Biotechnology Clave: FB-83

In Vitro Antioxidant Activity And Preeliminary Phytochemical Composition Of The Extracts From Anemopsis californica

Del Toro S.C.L.*, Sánchez, G.E.R, Muñoz S.L.C, Gutiérrez L.M., Alcaraz, G.M., Reyna V.M.Z.

* Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega. Universidad de Guadalajara,

Av. Universidad # 1115, 47810, Ocotlán, Jalisco, México. * e-mail: carmen.deltoro@cuci.udg.mx, lizetted@gmail.com

Tea made from Anemopsis californica, commonly known as yerba mansa, is used to treat various ailments including infections, heart disorders, asthma and cancer. Little is known about the identity or chemical nature of the bioactive substances and compounds responsible for the tea made from this medicinal plant. However, some of the beneficial effects of this tea may be attributable to antioxidants. In the present study the polar and no polar extracts from leaves, stems and rhizomes of the plant collected from Querétaro, México, were used to analyze the antioxidant activity (EC50 from ABTS•+ and DPPH• assays) and the presence of saponins, steroids and phenols (flavonoids, tannins and coumarins) through chemical reactions. This experiment was designed based on a completely randomized design with triplicate using the least significant difference test at the 5% level (P<0.05). The results showed that the extract of the rhizomes had highest antioxidant capacity as well as phenolic and flavonoid contents followed by the leaves and the stems. Pyrogallol and catechol phenols were detected in the preliminary phytochemical screening and there was not presence of saponins in the different parts of the plant. No significant differences were found between the rest of the phytochemicals in the leaves, stems and rhizomes. Therefore, we can conclude that Anemopsis californica has interesting compounds with medicinal properties and it will be useful to further analyze this plant in order to identify the active principles. Keywords: antioxidants, phytochemicals, Anemopsis californica.

169

Topic: Food Biotechnology Clave: FB-84

Penicillium citrinum EES as a New Source of Inulinases to Produce Fructo-Oligosaccharides

Flores-Gallegos A. C., Rodríguez-Herrera R., Aguilar-González C.

* e-mail: caro_flores5@hotmail.com

Inulin has been considered an abundant and relatively inexpensive substrate for production of high fructose syrups, as well as a source of fructo-oligosaccharides. Fructose is considered as an alternative sweetener to sucrose and fructooligosaccharides can be used as low-calorie non-cariogenic sweetener that favors composition of intestinal microflora (Crown et al., 2005, Yuan et al., 2006). Conventional production of fructose is based on the amylolysis of starch with a-amylase and amyloglucosidase followed by glucose isomerase. However, this process yields are about 45% fructose, the rest is glucose (50%) and oligosaccharides (8%). Therefore, to increase the production of fructose the use of microbial inulinase has been proposed. The aim of this study was to evaluate the ability of a fungal strain isolated from semi-desert of Coahuila (Penicillium citrinum ESS) to produce inulinase. In 250 mL Erlenmeyer flasks, were placed 10 mL of Czapeck Dox modified medium inoculated with 1.0 x 107 spores / mL. The medium was incubated for 96 h, 30 ° C and 250 rpm. We sampled every 12 h, and each sample was used to determine enzyme activity, extracellular protein and substrate consumption. The pH values of crude enzyme extract (CSE) remained constant (5.0-6.0), being within the preferred pH range for the production of fungal inulinase (4.0-6.0) (Vandamme & Derycke, 1984). The substrate was almost consumed more than 50% at 12 h of cultivation, after remaining constant during cultivation. Total protein showed a maximum value of 0.105 mg / mL at 36 h of cultivation. Finally, the maximum inulinase activity was presented to the 96 h (1538 U / L), being much higher than reported by Ashokumar et al. in 2001 (18.3 U/L at 120 h). Thus, it was possible to show that the strain Penicillium citrinum ESS could be an efficient alternative for the production of fructose and fructooligosaccharides through enzymatic hydrolysis. Keywords: Penicillium citrinum ESS, inulinase, fructose, fructooligosaccharides.

170

Topic: Food Biotechnology Clave: FB-85

A Novel Invertase Gene From a Xerophilic Aspergillum niger GH1 Strain

Veana, H. F., Rodriguez, H. R., Arechiga, C. E. T. and Aguilar, G. C. N.

* Food Research Department. School of Chemistry Universidad Autónoma de Coahuila. Blvd. V. Carranza e Ing.

José Cárdenas s/n. República Oriente. C.P. 25280, Saltillo, Coahuila, México. * e-mail: f_veana@hotmail.com

Invertase catalyzes the hydrolysis of sucrose into glucose and fructose. This enzyme is widely present in the nature and it is of great importance in pharmaceutical and food industry, especially in confectioneries as a catalytic agent to obtain an artificial sweetener. Some fungal species have been used for invertase production, most of them isolated from tropical areas. However, there are xerophilic strains able to increase the production of this enzyme. In this study, five xerophilic fungal strains (Penicillium pinophilum EH2, Penicillium purpurogenum GH2, Penicillium citrinum ESS, Aspergillus niger GH1 and Aspergillus fumigatus GS) recovered from Mexican semi-desert were used for isolate and cloning the invertase gene of the best enzymatic producer strain. In this study, oligonucleotides were designed by bioinformatics tool, DNA amplification was performed by PCR and cloning of invertase gene was done using E. coli cells and TOPO vector. The amplification of A. niger GH1 invertase gene was obtained. Multi-banding was observed for others strains due to oligonucleotides inespecificity. The invertase gene cloning was corroborated by restriction analysis with EcoRI . After that this gene was sequenced and compared against the NCBI data base. The results suggest that A. niger GH1 Ifv gene is a novel gene. Therefore xerophilic A. niger GH1 is a good alternative for invertase production. The research for enzymatic over-production will be realized. Keywords: Oigonucleotides, PCR, cloning, E. coli, restriction analysis.

171

Topic: Food Biotechnology Clave: FB-86

Preliminary Characterization of Xylose Reductase from Candida tropicalis IEC5-ITV, an indigenous strain producing xylitol

Cocotle, R. Y., Zendejas, Z. M., López del Castillo, L. M., Aguilar, U. M. G.

* Facultad de Química Farmacéutica Biológica, Universidad Veracruzana, Circuito Gonzalo Aguirre Beltrán s/n.

Zona Universitaria. C.P. 91040. Xalapa, Veracruz, México. * e-mail: ycocotle@uv.mx

Xylose reductase (EC 1.1.1.21) is the enzyme that catalyzes the conversion of xylose to xylitol, which is a sweetener widely applied in food and pharmaceutical industry. Although xylose reductase (XR) from various yeasts has been purified, no biochemical characteristics are known about this enzyme in Candida tropicalis IEC5-ITV. In the present study, C. tropicalis IEC5-ITV was grown for 24 h at 30°C, agitation at 200 rpm, using a hydrolyzed sugar cane bagasse-like synthetic medium, where xylose was the main carbon source. XR was partially purified and characterized. The cells were harvested by centrifugation, washed with sterile distilled water, centrifuged and resuspended in phosphate buffer (0.1 M, pH 7.0). These suspensions were stored in a freezer for enzymatic analysis, and subsequently thawed and mechanically disrupted. Cell homogenate was then centrifuged and the supernatant was used to separate XR by reverse micelles formed with cetyltrimethylammonium bromide (CTAB). The enzyme purification conditions were: pH 7, 5°C, 5% hexanol, 22% butanol and 0.15 M CTAB/isooctane, without adjusting electrical conductivity. We obtained a 8.1 fold purification factor. The XR present in the crude extract shows its highest specific activity at pH 6.0 and 40 °C, while in that obtained by reverse micelles, this occurs at pH 7.5 and 30 °C. XR before and after extraction remains stable within a range of 30 to 40°C and at pH 7 after one hour of incubation under these conditions. After two months’storage at -18 ºC, the enzyme obtained by reverse micelles lost 76.60% of its specific activity. The estimated molecular weight by PAGE-SDS was 32.42 kD. KM for xylose was higher for XR extracted by reverse micelles (0.026M) than that obtained for the enzyme before extraction (0.0059 M), while KM for cofactor NADPH was lower after than before extraction (1.85 mM and 12.0 mM respectively). Variations in pH and temperature optima, as well as kinetic parameters before and after partial XR purification by reverse micelles, are probably due to an alteration in enzyme molecule structure caused by the solvents used during extraction. Keywords: Xylose reductase, Reverse micelles, Candida tropicalis.

172

Topic: Food Biotechnology Clave: FB-87

Acetic Acid Production by Brettanomyces bruxellensis in Continuous Culture

Corro-Herrera, V. A1., Phister, T2., Mendoza-Garcia, P1. and Aguilar-Uscanga, M. G. 1

* 1 Instituto Tecnológico de Veracruz, Calzada Miguel Ángel de Quevedo 2779, 91870, Veracruz, Ver. México. 2 Department of Food, Bioprocessing and Nutrition Sciences, 339-B Shaub Hall, North Carolina State Univ., Campus

box 7624. Raleigh. * e-mail: gaguilar@itver.edu.mx

Currently, bacteria of the genus Acetobacter, monopolize the biological production of acetic acid at an industrial scale. However, the process presents major technological problems that increase the costs of production. Thus new more cost effective production methods would be beneficial. The yeasts of the genus Brettanomyces, may be of interest in this capacity as they can produce acetic acid directly from glucose with minimal nutritional requirements. To date, all studies associated with the production of acetic acid by Brettanomyces bruxellensis have been conducted using batch culture. A disadvantage of this approach is that acetic acid creates product inhibition, causing low yields and productivity, therefore, we propose the use of continuous culture as an alternative to decrease the effect of the inhibition caused by acetic acid, thus increasing the productivity of the process. The objective of this study was to establish the optimum conditions for acetic acid production by B. bruxellensis using continuous culture. Three dilution rates (D) were evaluated (0.1, 0.15, 0.2 h-1), all of which were below the µmax (0.235 h-1) value obtained in batch culture. Additionally, two glucose concentrations (50 and 100 gL-1 initial glucose) and four air flow rates (0.2, 0.4, 0.6 and 0.8 vvm) were tested. The results obtained demonstrated that the optimum conditions for acetic acid production in continuous culture were: D = 0.15 h-1, 0.6 vvm and 50 gL-1 initial glucose, obtained a QP = 1.845 gL-1h-1 and Yaa = 0.266gg-1 which represents an increase of 26 (for QP) and 1.7 (for Yaa) times more than those obtained in batch culture. These results demonstrate the effectiveness of continuous culture for increasing both the productivity and the yield of a process and suggest the genus Brettanomyces as an interesting alternative, for acetic acid production at an industrial scale. Keywords: Brettanomyces bruxellensis, acetic acid, continuous culture.

173

Topic: Food Biotechnology Clave: FB-88

The Xaxtle, a Product of The Sedimentation of The Pulque, Used in The Process The Traditional Mexican Bakery

Torres-Maravilla, E., Sánchez-Pardo, M. E. y Mora-Escobedo, R.

* Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica.

Prolongación Carpio y Plan de Ayala, Col. Sto. Tomás, México, D.F. C.P. 11340. * e-mail: alimentoselena@hotmail.com.

The Xaxtle is a product of the sedimentation of the pulque, a traditional Mexican drink, of which more than 30 microbiological cultures have been described, the principal contained bacteria: Zymomonas mobilis (responsible for the content of alcohol), Leuconostoc mesenteroides which generates the stickiness, Lactobacillus acidophilus favors the level of acidity and yeasts as Saccharomyces cereviseae is occupied in baking and preparation of beer. In this work was used Xaxtle (sediments of pulque) as agent that increase the volume in bread. Xastle had a count of 91,000 UFC/mL of lactic bacteria, and 2.3 x 10-10 UFC/mL of yeasts. Xastle was freezed-dried and was used in concentrations of 3 and 6 g/100 g wheat flour. It was made a comparation between Xastle bread baking and conventional one. The baking method was mass fluid, evaluating changes in volume, color, and texture of bread, applied a statistical analysis at a level of significance of a=0.05. Also there was evaluated moisture, ashes, protein, ethereal extract, total starch (AT) and resistant starch (AR). Bread with Xaxtle had a higher density (0.54 g/mL), it was more compact than the conventional one (0.48 g/mL). For the case of the moisture 19.57 (σ± 0.5) and 20.88 (σ± 0.34) g/100 g sample no statistical differences. The conventional bread presented major content of protein 12.74 (σ± 0.2) g/100 g sample, indicating statistical differences at level of significance (P<0.05) as also major content of fat 10.43 g/100 g sample, it was due to the addition of the yeast. In case of the content of AT, the values were similar for the bread with yeast 61.82 g/100 g sample, and 57.62 (σ± 0.12) g/100 g samples for bread with Xaxtle. AR for the conventional bread was 3.89 (σ± 0.1) g/100 g samples and 3.57 (σ± 0.2) g/100 g for bread with Xaxtle. As conclusion, it is possible to bake with Xastle instead of yeast but it is necessary to standardize the microorganisms of the Xaxtle and conditioning the process of baking in order to get a bread of higher quality, which will be excellent information about the traditional Mexican bakery. Keywords: bakery, sediments, pulque, Xastle, density.

174

Topic: Food Biotechnology Clave: FB-93

Antioxidant Capacity Of Wild Fruits Rubus Species Collected in Michoacán

Salmerón-Santiago, B. A. Bárcenas-Ortega, A. E. Chávez-Bárcenas, A.T. García-Saucedo, P. A.

* Facultad de Agrobiología “Presidente Juárez”, Universidad Michoacana de San Nicolás de Hidalgo. * e-mail: garsapan@hotmail.com

Extracts of blackberry and raspberry (Rubus sp.) are important sources of phenolic compounds, which are secondary metabolites of the plants, considered bioactive compounds. Bioactivity of the phenolic compounds expresses both action as antioxidant and as preventers of cardiovascular diseases, cancer and diabetes, among others. Michoacán has documented the existence of wild Rubus species, which can present high levels of antioxidant capacity and phenolic compounds. It found necessary to evaluate the antioxidant capacity in wild fruits Rubus species of Michoacán. Wild fruits were collected in Uruapan and Nahuatzen to determine the antioxidant capacity by the 2,2-Diphenyl-1-picrylhidrazyl (DPPH) assay, reporting the values as trolox equivalent. In addition, total phenolics, flavonoids and anthocyanins have been quantifying. Total phenolics were determined by the Folin-Ciocalteu method. Flavonoids were determided by aluminum chloride, colorimetric method reported by Chang et al., (2002), the quantification of anthocyanins was realized by the pH differential method described by Wrolstad et al., (2005). The results were subjected to statistical analysis of variance. Treatments were separated using the Tukey test (p<0.05). The wild fruits of Rubus species presented important levels of antioxidants and phenolic compounds. The antioxidant capacity values varied from 15.35 to 29.90 µM/g fresh weigth (FW). Total phenolic and Flavonoids, ranged from 2285.25 to 3154.80 mg/100g FW and 364.10 to 933.65 mg/100g FW, respectively. Anthocyanins ranged from 8.75 to 18.45 mg/100g FW. The information allows us to propose Michoacan´s wild Rubus species as an alternative rich source in antioxidants. The materials enhance nutritional value and quality and can be included in programs of genetic improvement. Keywords: antioxidant, wild, Rubus, phenolic compounds.

175

Topic: Food Biotechnology Clave: FB-94

Fermentative Capability by Yeast Strains Isolated from Agave Angustifolia Haw Juice

Cira, L. A.; Díaz, D. M.; Estrada, M. I.; Ruiz, S.; Segura, L.; Gshaedler, A. C.; Montaño, J. G.

* e-mail: lcira@itson.mx Bacanora, is a Mexican alcoholic beverage obtained by artisan fermentation and distillation from Agave angustifolia Haw, produced in Sonora, Mexico. Few studies have been performed on the characterization of yeasts involved in the production of this distilled beverages and their individual fermentation properties. In this study, several yeast strains isolated from agave juice were studied for their fermentative capacity. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S rRNA gene and the two flanking internal transcribed sequences (ITS). Fermentations were carried out at 30 ºC for 72 h in 500-ml flasks containing 200 ml of agave juice (120 g/L reducing sugar) supplemented with ammonium sulphate (1 g/L). The initial yeast population inoculated was 5x106 cells ml-1. Biomass, ethanol production, sugar and nitrogen consumption were determined. The yeast species identified including Saccharomyces and non-Saccharomyces. The yeasts Saccharomyces and Kluyveromyces are characterized by a strong fermentative metabolism showed high biomass (3.8 – 4.2 g/L) and ethanol production (40.1 – 42.6 g/L), whereas the yeast Pichia, and Issatchenkia showed low fermentative capacity, suggest that this yeast were affected by nutritional limitation and/or toxic compounds present in the agave must. Keywords: Agave; Alcoholic fermentation; Bacanora; RFLP.

176

Topic: Food Biotechnology Clave: FB-96

Effect of Nitrogen Source in Fermentation Ability in Hanseniaspora ovarum and Torulaspora delbrueckki in Juice the Agave duranguensis

Martell, N.M.A., Córdova, G.E.E., López, M.J., Soto, C.N.O., Favela,T.E., Rutiaga, Q.O.M.

* Departamento de Química y Bioquímica, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote.

* e-mail: omrutiaga@yahoo.com.mx

The juice of Agave duranguensis is used to produce the mezcal in the producer region of Durango México, which is a traditional alcoholic beverage. For an optimal development of the alcoholic fermentation, it is necessary an adequate source and concentration of nitrogen available to be metabolized. The juice of Agave showed deficiencies in nitrogen concentration which can lead to slowdown and stuck fermentation, due to nitrogen is used in the biosynthesis of proteins involved in the transport system for sugars. The aim of this study was to analyze the effect of two different sources of nitrogen (organic and inorganic) in the fermentative capacity of Hanseniaspora ovarum and Torulaspora delbrueckii. Fermentations were performed in triplicate in juice the Agave duranguensis, inoculated with an initial cell population of 27 cells/mL of each gender, the nitrogen concentration was adjusted to 300 mg/L. The fermentations were carried out at 18 ° C for 144 h. Samples were taken every 12 h. We evaluated the consumption total sugar for DNS, consumption of glucose and fructose and the production of ethanol by HPLC (High Performance Liquid Chromatography). The results were analyzed using the program Statistica version 5.5 by comparison of means by LSD with a confidence level of 95%. Hanseniaspora ovarum not presented significant difference in sugar consumption between the two sources of nitrogen, or ethanol production, however, showed significant differences with control (without added nitrogen), which showed an arrest of fermentation. Moreover, Torulaspora delbrueckii presented a behavior similar to Hanseniaspora ovarum, and not showed significant difference in consumption of sugar and ethanol production with both nitrogen sources but with the control fermentations. However, Torulaspora delbrueckii despite the addition of nitrogen, fermentation exhibited a stuck fermentation, leaving residual sugar concentration above 20 g / L. Keywords: fermentative capacity, nitrogen, stuck fermentation.

177

Topic: Food Biotechnology Clave: FB-97

Addition of Nisin and a Starter Culture on The Ripening Process in Chihuahua Cheese.

Contreras-Godinez, C.A., Gutiérrez-Méndez, N., Gastélum-Franco, M.G., Nevárez-Moorillón, G.V.

* Universidad Autónoma de Chihuahua. Facultad de Ciencias Químicas. Chihuahua, Chih. México. * e-mail: vnevare@uach.mx

Lactic acid bacteria (LAB) help on the development of typical flavor and texture in a variety of fermented foods, increasing also its nutritional value For several decades, LAB have been used as biopreservatives, due to its ability to produce bacteriocins (vg Nisin) and other antimicrobial substances. Bacteriocins such as nisin, can be used as biological preservatives, and even as replacement for chemical additives. The aim of this work was to analyze de effect of the addition of nisin and/or an experimental LAB starter culture, in the microbiological and textural properties of Chihuahua cheese during a 4-months ripening period. Three cheese were elaborated, using either a commercial stater culture, an experimental starter culture and the additional incorporation of nisin to cheese elaborated with the experimental starter culture. Microbiota dynamics was followed by the determination of mesophilic and thermophilic Lactobacilli counts, as well as the number of Lactococci;. Also, a texture profile was developed using a textuurometer for the determination of the rheological characteristics. All determinations were done in triplicates. Results showed that there is a significant difference among the three different cheese prepared; mesophilic Lactobacilli tendency was to diminish in number as the ripening process continued, while Lactococci diminished after 60 days of maturation, but later increased at day 90 an 120. For the thermophilic Lactobacilli , there was a significant difference between the cheese prepared with the experimental starter culture and the cheese prepared with the commercial starter culture. Regarding texture profile determination, there was a significant difference in the rheological properties as the ripening time progressed, while there was only a significant difference among the different types of cheese, in chewness. The addition of nisin in the elaboration of Chihuahua cheese, does not significantly affect the rheological properties of the product, but does have an effect on the microbiota. Results obtained in this work, provide support for the development of new and improved LAB starter cultures, that can be used to produce traditional or local cheese types, increasing its visibility and prestige. Keywords: Chihuahua cheese, LAB, starter culture, nisin.

178

Topic: Food Biotechnology Clave: FB-99

Influence of Fermentation Temperature on the Composition of Volatile Compounds of Mezcal Duranguense Developed with Native Yeasts

Martell, N.M.A., Córdova, G.E.E., Páez, L.J.B., Soto, C.N.O., López P.M.G., Rutiaga, Q.O.M.

* Departamento de Química y Bioquímica, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote.

* e-mail: omrutiaga@yahoo.com.mx The Mezcal is an alcoholic beverage produced by traditional form in the State of Durango, México. Generally, the temperature at which fermentation takes place ranges around 30 °C, however, The wine industry has a tendency to carry out fermentation at low temperatures in order to produce beverages with a higher amount of aromatic compounds to improve the organoleptic characteristics of beverages. In this study we evaluated the aromatic profile of mezcal produced 18 and 28 °C with different genus of native yeast (Saccharomyces cerevisiae, Torulaspora delbruecki, Hanseniaspora ovarum and Klyuveromyces marxianus). Fermentations were carried with juice Agave duranguensis, and inoculated with an initial population of 107 cells / mL, and incubated at different temperatures (18°C and 28°C and 96°C) for 72 h respectively. Subsequently, the fermented juice was distilled twice to obtain the mezcal. The profile of majority volatile compounds was determinate by gas chromatography, for the minority compounds identification was made a solid phase microextraction and gas chromatography coupled to mass spectrometry. Was identified a greater number of compounds at 18 °C in the case of the genus Torulaspora delbruecki, Saccharomyces cerevisiae, Hanseniaspora ovarum than Klyuveromyces marxianus which presents more compounds at 28 °C. The esters and furans were identified as the principal compounds in proportion to the other families at 18ºC of incubation. Some compounds were present in all analyzed mezcales as 2-methyl, 1-propanol, 3-methyl, 1-butanol, 2-methyl-dihydro-3(2H)-furanone, acetic acid, furfural, 1-(2-furanyl)-ethanone, propanedioic acid dimethyl ester, 2-furanmethanol, a-terpineol, ethyl phenyl acetate and phenyl ethyl alcohol. In both temperatures of incubation for Torulaspora delbruecki, Saccharomyces cerevisiae, Hanseniaspora ovarum 3-methyl alcohol, 1-butanol were the most abundant compounds, for Klyuveromyces marxianus was phenyl ethyl acetate the most abundant compound in both temperatures. Keywords: volatile compounds, fermentation, non-Saccharomyces.

179

Topic: Food Biotechnology Clave: FB-100

Kinetic of Red Pigment Production from Penicillium purpurogenum in Submerged Culture Using a Chemical Defined Media

Méndez-Zavala, A.*, Montañez, J. C. *, Aguilar, C. N. and Pérez-Berúmen, C.

* Chemical Sciences School, Universidad Autónoma de Coahuila, Blvd. V. Carranza & González Lobo s/n Col.

República, Saltillo, Coahuila, PO Box 252, Zip 25280, Mexico. *e-mail: amendezavala@gmail.com

The major pigments used in food industries are obtained from chemical-synthetic reactions, because they have good characteristics of “dyeing”, but has been demonstrated that they can produce some allergic reactions, cancer, intoxication, etc. An alternative of this colorants are the natural pigments from plants and their fruits, insects, and in minor quantities the microbial pigments. The microbial pigments in comparison with other natural colorants have some advantages such as are light, pH and temperature stables in major of the cases, and can be obtained in high quantities. For this reason we used a fungal strain for the production of natural pigments, and evaluating the kinetic of growth and pigment production using a chemical defined medium. The microorganism used was growth in Czapek-dox. Three components of this medium (KCl (1.0, 2.5 and 5.0 g L-1), ethanol (20, 30 and 40 g L-1) and inoculum size (5x107, 7.5 x107 and 10x107 spores mL-1)) were modified in order to analyze the impact on the pigments production. The kinetic of growth and pigment production was evaluated for a period of 10 days. Incubation temperature and agitation were 24 °C and 200 rpm, respectively. The microbial growth was followed measuring the dry weight biomass and pigment production was measured at 500 nm as absorbance in spectrophotometer. The results indicated that there were a significant effect (p<0.05) of the factors studied on the biomass produced, pigment produced and specific rate of pigment production. The maximum production of pigment was in the range of 1.962 and 2.142 UA500 nm. From the results obtained, it can be concluded that the best conditions for the maximum pigment production were KCl 2.5 g L-1, ethanol 30 g L-1 and inoculum size 7.5x107 spores mL-1. Under these conditions the maximum pigment production was reduced from 10 days to 7 days. Keywords: Food pigment, biomass, specific rate.

180

Topic: Food Biotechnology Clave: FB-101

Oil Extraction of Corn Nixtamalized Flour for Two Methodologies

Yahuaca-Juárez B.1, Tello-Santillán R.2, Martínez-Flores H.E. 2, Huerta-Ruelas J.A. 1

* Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN y Facultad de Químico Farmacobiología

de la UMSNH, Cerro Blanco No. 141 Col. Colinas del Cimatario, Querétaro, México, 76090. * e-mail: byahuacaj0800@ipn.com

Polyunsaturated fatty acids are important to nutrition health. The Nixtamalization process causes oil oxidation. Analysis of lipids need the important amount of the sample, in this sense, the nixtamalization decreases amount corn oil requiring a large amount of nixtamal to obtain sufficient sample for analysis. The extraction procedures of lipids from tissues (nixtamal) depends partly on the nature of the sample, in this case on the amount of the sample. The objetive was to determine the method of higher performance in extracting oil from corn flour nixtamalized. Corn (La Barca) was nixtamalized to 94ºC/40 min in a Ca(OH)2 solution (1%) followed by rest of 12 hours. The corn was milled and dehydrated to obtain flour. The oil was extracted by 1. Soxhlet method and 2. Direct extraction using ether as the extraction solvent. The results indicate a greater amount of oil extracted by soxhlet method (4.6%) than for direct extraction (2.0%), depending on the effect of lime cooking oil on the content of this decrease of 5.87% in maize flour without nixtamalized to 4.6% in nixtamalized flour. For the amount of oil obtained highlights the soxhlet method, however, the amount obtained by the direct method ensures less deterioration in the oil due to the temperature. Keywords: Nixtamalized, Polyunsaturated fatty acids, Soxhlet method.

181

Topic: Food Biotechnology Clave: FB-102

Search and Identification of Mucor spp. Strains for Protease Production in whey as a nutrient source in submerged fermentation.

Sánchez, R. J. H., Iliná A., Lara, F., Martínez, R. J., Martínez, H. J. L.

* Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Blvd. V. Carranza s/n. Col. República,

Saltillo, Coahuila. México. * e-mail:jose-martinez@uadec.edu.mx

Proteases are enzymes that catalyze a reversible process of hydrolysis of different substrates and hydrolyze esters, glycosides, ethers, CN peptide and non-peptide bonds. The applications of proteases are various as production of cheese, elaboration of detergents and reducing tissue inflammation, clinically. Mammals and plants have been the main source of proteases applied more commercially, but the biotechnology and bioengineering have enabled the collection and production of proteases of microbial origin. In this paper we assess the protease production of strains of Mucor spp. In a screening a total of seven strains, were characterized by micro and macroscopic observations (Micro-crop). The production of proteases in plaque was evaluated. We applied two media (gelatin media, and Skim milk media), after the incubation time the detection of proteases was observed by hydrolysis zones (clear zones). The strains obtained in the previous stage, was tested for the production of proteases by submerged fermentation using whey as nutrient source. The fermentation was carried out for 60 h and every 12 h a sampled was take and the proteolytic activity, protein and total sugar was evaluated. The results show that all strain present halos of hydrolysis in the media assayed in to the ranging from 2.8 to 6.3 mm in diameter after 72 h of incubation in skim-milk and showed hydrolysis zones ranging from 3-24 mm of diameter after 72 h of incubation in the gelatin agar. Of the seven strains tested in submerged fermentation, the strains with higher titers were M03PP (2.266 UT/ mg) and M05PP (2.214 UT/mg) after 96 h of incubation at an optimal pH of 6.0. The characteristics of the strains isolated and identified were the genus Mucor spp. The determination of proteases in plaque production and results showed the ability of these strains to produce proteases enzymes with different substrates and using whey in submerged fermentation as a nutrient source also demonstrated this ability, thus proposing an alternative use for this waste generated negative environmental impacts. Keywords: Proteases, Mucor spp., Whey.

182

Topic: Food Biotechnology Clave: FB-103

Selection of Microorganisms with ß-Glucosidase Activity and Its Application for Generating Isoflavone Aglycone in a Soybean Dough

a López del Castillo-Lozano, M.; a Cobaxin-Márquez, M.J.; a Jiménez-Fernández, M.; b Martín del Campo-Barba,

S.T.; c Bulbarela-Sampieri, C.

* a Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n, Col. Industrial Ánimas, CP 91190, Xalapa, Veracruz, Tel.: (228)8422700 ext 13931.

* e-mail: mlopezdelcastillo@uv.mx Numerous studies suggest that soybean provides significant health benefits thanks to their content of isoflavones, mainly daidzin and genistin, present in non-fermented soybean products as ß-glucoside conjugates. However, ß-glucoside conjugates are biologically less active than their aglycone equivalent forms, daidzein and genistein, produced when soybean is fermented. Indeed, the aim of this study was to evaluate the ß-glucosidase activity of selected lactic acid bacteria and yeast, usually used in the cheese industry, in order to improve the biological potential of fermented soybean dough with these microorganisms. Initially, we evaluated the in vitro ß-glucosidase activity of eight strains of lactobacilli and 12 strains of yeasts from cheese. After that, most active strains with ß-glucosidase activity were used to ferment a soybean dough at 25 °C for 72 h. Daidzein and genistein concentration in the fermented soybean paste was then quantified by HPLC. Lactic acid bacteria, Lactobacillus casei subsp rhamnosus CDBB-B-576 (0.26 UI/mL) and Lactobacillus plantarum CDBB-B-1091 (0.21 UI/mL) had the highest ß-glucosidase activity, while Kluyveromyces lactis 44(8) (0.49 UI/mL) and Saccharomyces kluyveri CDBB-L-710 (0.22 UI/mL) were the most active yeast. The concentrations of daidzein and genistein (µg/g of dough) in the fermented doughs were (daidzein, genistein): L. casei subsp rhamnosus CDBB-B-576 (540.56, 689.69), L. plantarum CDBB-B-1091 (493.22, 651.37), K. lactis 44(8) (460.86, 533.62), S. kluyveri CDBB-L-710 (587.18, 722.41). These results shown a significant increase in the concentration of aglycones daidzein (= 240%) and genistein (= 390%) with respect to their content in soybean dough before fermentation (daidzein 192.0, genistein 136.61 µg/g of dough). In conclusion, our results demonstrate that the selected microorganisms were able to hydrolyze ß-glycoside conjugates to their respective aglycones (daidzein, genistein), and that these microorganisms, usually used in the dairy industry, can be used to improve the functionality and biological potential of a fermented soybean dough too. Keywords: Fermented food, soybean, b-glucoside, aglicone.

183

Topic: Food Biotechnology Clave: FB-104

Analysis of the Carbon Source on the Fungal Production of a Yellow Pigment Using an Aspergillus ustus Strain in Agar Plate

Pérez-Galván, C.*; Montañez, J.C.; Mendéz-Zavala, A., Lara-Cisneros, G.

* Departamento de Ingeniería Química, Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila, Blvd.

Venustiano Carranza y José Cárdenas s/n Col. República. Saltillo, Coahuila 25280. * e-mail: carlospg199@hotmail.com

Pigments can be defined as a powdery substance that when merged with a vehicle liquid is capable of providing color to a surface. Pigments are used to dye paint, colorant, ink, plastic, cosmetics, food and other products. Searching has been done since long time for pigments production from natural source, isolating, characterizing and purifying many compounds of this kind, which have been obtained from plants and microorganisms. The aim of this work was to investigate the effect of carbon source on the radial growth and pigments production by Aspergillus ustus. Ten carbon sources (starch, fructose, dextrose xylitol, sucrose, sorbitol, lactose, xylose, glucose and mannitol) were evaluated in agar plate. For the evaluation of growth and pigment production, the strain Aspergillus ustus was growth in agar plates using the Czapek-dox medium. The cultures were incubated at 30°C for 10 days. The radial growth was evaluated every 24 hours taking the growth in the four cardinal points. At the end of the incubation time, the pigment produced was evaluated using four different pigment extraction protocols. The extracts obtained were analyzed with exploration scans from 300 to 600 nm. From the results obtained it was observed that the carbon source affected significantly (p<0.05) the growth velocity of Aspergillus ustus, being dextrose, xylitol and sorbitol were the growth velocity was higher. According to the exploration scans from the pigments obtained, the maximum absorbances were found in the range of 300 to 500 nm, obtaining a significant peak at 320 nm. It can be concluded that the best carbon source for the pigment production by Aspergillus ustus was dextrose. Keywords: pigments, carbon source, Aspergillus ustus.

184

Topic: Food Biotechnology Clave: FB-105

Effect of Initial Concentration of Inoculum on the Fermentation of Agave duranguensis to Produce Mezcal

Nuñez-Guerrero. M.a, Paez-Lerma J.b, Rodriguez-Herrera. R.a Soto-Cruz. O.b

* a Laboratory of Molecular Biology, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cardenas s/n, Saltillo Coahuila, México. b Departamento de Química y Bioquímica, Laboratorio de Biotecnología, Instituto

Tecnológico de Durango, Boulevard Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México. * e-mail: marthang83@hotmail.com

Some physiological factors affect population dynamics during alcoholic fermentations such as temperature, pH, tolerance to ethanol, initial concentration of inoculum, among others. These factors determine that, in spontaneous fermentations, yeasts of the genus Hanseniaspora, Torulaspora, Kluyveromyces, Kloeckera, Pichia grow up during the first days of fermentation, while strains of the genus of S. cerevisiae are only growing at the end of the fermentation. The aim of this work was to study the effect of initial concentration of inoculum on the fermentation of Agave duranguensis to produce mezcal. Three inocula were used, which were constituted as follows: one strain of S. cerevisiae, one strain of T. delbrueckii (selected from the collection of biotechnology laboratory of the Instituto Tecnológico de Durango, in both cases) and, an inoculant made with 75% of S. cerevisiae and 25% of T. delbrueckii. These inocula were tested at four different concentrations of inoculum: 105, 106, 107 and 108 cells/mL. Fermentations were carried out in triplicate, using must of Agave duranguensis. Fermentations were incubated at 28ºC for 72 h. Samples were taken every 8 h. Concentration of glucose, fructose, ethanol and acetic acid were measured by HPLC, while concentration of biomass was estimated using a Neubauer chamber. Results were analyzed in the program Statistica version 5.5, by ANOVA test and comparison of means with a confidence level of 95%. It was found that S. cerevisiae and the inoculant showed the best results at the initial concentration of 107 cells/mL, while T. delbrueckii showed the best results at 108 cells/mL. Keywords: mezcal, inoculum, fermentation.

185

Topic: Food Biotechnology Clave: FB-107

Fungal Production of Pigments Using a Mannitol Extract from Marine Algae (Macrocystis piryfera) in Submerged Fermentation for Penicillium purpurogenum GH-2.

Ramos-Ponce L.M.1, Montañez J.C.2, Lara-Cisneros G.2, Contreras-Esquivel J.C.3, 5, Carmona-Hernández G.4 y

Garza García Y.1

* 1 Biotechnology Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo city 25280, Coahuila state, Mexico. 2 Chemical Engineering Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo city 25280, Coahuila state, Mexico. 3 Laboratory of Applied Glycobiology, Food Research

Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo city 25280, Coahuila state, Mexico. 4 Centro interdisciplinario de Ciencias Marinas. Apartado Postal 592. La Paz, Baja California Sur, 23000 México. 5 Research and Development Center. Coyotefoods Biopolymer and Biotechnology Co. Simon Bolivar 851-A. Saltillo

city 25000, Coahuila state, Mexico. Colorants derived from naturals sources look set to overtake synthetic colorants in market as manufacturers continue to meet the rising demand for clean label ingredients. Polyols are the reduced form of aldoses and ketoses, can be either cyclic or linear and are present in all living forms. In some plant species, polyols are direct products of photosynthesis. Mannitol, it’s the most widely distributed alditol in parallel with sucrose. The aim of this work was to evaluate the effect of mannitol extract prepared from algae marine as carbon source on pigments production in submerged fermentation. Mannitol extract was prepared from the giant kelp using sequential washes (distillate water, in relation, 1:25 w/v) for 4 h. Then the mannitol extract, was supplied with different commercials carbon sources (glucose, sucrose, mannitol and soluble starch) a concentration of 10% (w/v). This media were inoculated with an aqueous suspension of spores of eight day old cultures (1×108? spores). Fungi were cultured in 250 ml Erlenmeiher flasks in 50 ml of culture medium at 27ºC for 10 days on a shaker (200 rpm). The information showed that the content of the mannitol to t=0 was of 0.23 mg of mannitol/g of marine algae extract, whereas at the final of the fermentation the content of mannitol diminish (0.14, 0.18, 0.16 and 0.10 mg/g of marine algae extract) in the media supplied with glucose, sucrose, mannitol and soluble starch respectively. The pigments production was observed in 3 of 4 medias (glucose, sucrose and mannitol). In accordance with the exploration scanning analysis, the values of maximum absorbance were found between 400 and 600 nm; in these regions two peaks at 505 and 425 nm were used to evaluated were used to evaluate the pigment production. Finally, in agreement to the obtained results it is possible to conclude that the marine algae extract enriched with commercial sources of carbon, they are an alternative media for the production of pigments for Penicillium purpurogenum in submerged fermentation. Keywords: Mannitol, marine algae, pigment and submerged fermentation.

186

Topic: Food Biotechnology Clave: FB-108

Electrochemical Assay of Antioxidant Activity of Extracts from Fermented Turnera diffusa

Flores-Maltos, D.A., Belmares-Cerda, R.E., Rodríguez-Herrera, R., Aguilar, C.N., Sandoval Cortés, J.

* Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza and Ing. José Cárdenas Valdés s/n. Col. República Oriente C.P. 25280 Saltillo, Coahuila,

México. Tel (844)416-9213, Fax (844)415-9534 * e-mail: sandcort@gmail.com

Turnera diffusa (Turneraceae) commonly called “Damiana” is a small shrub that grows in America and Africa. Damiana is popularly used for the treatment of diseases related to the gastric system. Recent a phytochemical study of this plant, reported the presence of 35 chemical compounds, including glycosides, flavonoids and phenolic compounds characterized by its antioxidant activity. In this study, the antioxidant activity evaluation was carried out using three methods: free radical scavenging with 2,2-diphenyl-1-picrilhidracil (DPPH), linoleic acid peroxidation and differential pulse voltammetry (VDP). Ethanolic (EE), aqueous (EA) and filtered (EF) extracts were obtained from the solid fermentation of Damiana using Aspergillus niger PSH. Standards used were gallic acid and ascorbic acid. With DPPH assay, the EF showed an antioxidant activity of 73.26%, the EA of 65.24% and EE of 85.42%, while ascorbic acid and gallic acid showed antioxidant activities of 71.21 and 68.68% respectively. The results of the peroxidation of linoleic acid showed that the EE had the highest inhibition rate than the rest of the extracts. The electrochemical analysis VDP (reference electrode Ag / AgCl), the standards had an oxidation potential between 0.31 V and 0.518 V (ascorbic acid and gallic acid respectively), while the EF showed an oxidation potential of 1.30, EE 0.027 and EA 0.087 V. This study revealed that electrochemical technique represents a very good alternative for rapid and sensitive detection of antioxidants in Red-Ox reactions and it is therefore possible to identify or quantify a set of compounds present in a solution or their accumulation during a biotechnological process designed for antioxidants production. Keywords: antioxidant power, differential pulse voltammetry, oxidation potential, Turnera diffusa.

187

Topic: Food Biotechnology Clave: FB-109

Partition of Aspergillus niger Tannase in Aqueous Two Phase Systems

Rodríguez-Durán, L.V.1, Spelzini, D.2, Picó, G.2 & Aguilar, C.N.1

* 1Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza and J. Cardenas s/n, ZIP 25280. Saltillo, Coahuila, México. 2 Department of Biochemistry. Universidad

Nacional de Rosario, Argentina. * e-mail: cristobal.aguilar@mail.uadec.mx

Tannase, is an enzyme with interesting applications in food and beverage industries. However, high costs had severally limited its large scale utilization. In this investigation we studied the partition of a fungal tannase in aqueous two phase systems (ATPS) as an economical method for partial purification of the enzyme. Tannase was produced by Aspergillus niger GH1 in a solid state culture using polyurethane foam as inert carrier and tannic acid as sole carbon source. Crude extract was concentrated 10 fold by ultrafiltration. Partition of tannase was studied in PEG-phosphate systems at pH 7.0. Concentrated extract was added at each system, mixed an incubated at indicated temperature. After reach the equilibrium top and bottom phase were separated and analyzed for tannase activity and protein concentration. Effect of PEG’s molecular weight (400-1000 Da), volume ratio (V.R. 1-3) and temperature of partition (8 y 25 °C) was studied in a full factorial design (3×3×2). Statistical analysis showed that all the factors affected significantly tannase purification and yield. In all systems studied. Partition coefficient kR was lower than 1.0, because tannase was preferentially partitioned into the salt rich phase. kR value decreased with an increment of PEG MW and affected the recovery of enzyme. The higher recovery of tannase (94.3%) corresponded to the system PEG 1000-phosphate at 8 °C and V.R. 1, in this system a high purification factor was also obtained (PF 6.5).The higher purification, however, was obtained in a similar system but at 25 °C (PF 6.6) with a small lose of tannase recovery (yield = 90.3%). Increment of V.R. reduced purification and recovery of tannase, but allowed the concentration and purification of enzyme. For example, in the PEG 1000 system at 25 °C and V.R. = 3 a PF of 5.8 with a yield of 83.1% were obtained and volume was reduced at 25% of its original value. These findings showed the potential of ATPS for industrial purification of tannase. It’s a rapid, easy, and effective technique for simultaneous purification and concentration. Also, it could be performed at room temperature reducing operation costs. Keywords: tannase, ATPS, PEG-phosphate, bioseparation.

188

Topic: Food Biotechnology Clave: FB-110

Precipitation Studies of a Fungal Tannase with Poly-Electrolytes

Rodríguez-Durán, L.V.1, Boeris, V.2, Picó, G.2 & Aguilar, C.N.1*

* 1Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza and J. Cardenas s/n, ZIP 25280. Saltillo, Coahuila, México. 2 Department of Biochemistry. Universidad

Nacional de Rosario, Argentina. * e-mail: cristobal.aguilar@mail.uadec.mx

Tannase is an enzyme with interesting applications in food and beverage industries. However, high costs had severally limited its large scale utilization. In this investigation we studied the precipitation of a fungal tannase with positive charged poly-electrolytes (PE) as an economical method for concentrating the enzyme. Tannase was produced by Aspergillus niger GH1 in a solid state culture using polyurethane foam as inert carrier and tannic acid as sole carbon source. Crude extract was concentrated 10 fold by ultrafiltration. Three PE were evaluated for precipitation of tannase from culture broth (chitosan, Eudragit E100 and poly ethylene imine). Solutions containing 5% (v/v) concentrated extract, 0.1% (p/v) PE, 100 mM of phosphoric acid and 100 mM of acetic acid were prepared and pH was adjusted at 3.0 with NaOH or HCl. These solutions were titrated with NaOH and the absorbance at 600 nm was plotted vs. pH. These phase diagrams were compared with those of polymers without protein and show the pH range where the polymer–protein complex is soluble or insoluble. Aliquots of the solutions at different pH values were taken and centrifuged. The supernatant of the precipitate was separated. Then, the precipitate was redissolved by addition of acetate buffer (pH 5.0 50 mM) with NaCl 0.5 M. Tannase activity and protein concentration were measured in both precipitated and supernatant. At this stage, only chitosan was capable to precipitate tannase and higher recovery in precipitate was reached at pH 6.0. So for the next experiment only chitosan was considered. Solutions containing 50% of crude extract ay pH 6.0 were titrated with increasing concentrations of chitosan. Tannase activity vs pH plot showed a sigmoid curve where maximal experimental recovery of tannase (55.9) was obtained at 0.6% of polymer, but higher purification factor was reached at 1.0% of chitosan. In these conditions a purification factor of 1.5 was obtained with a yield of 52.8%. Using PE precipitation better yield and purification was obtained than using traditional precipitation techniques (results previously reported by our group). These findings indicate the potential of PE precipitation technique for rapidly and economically concentration of tannase from culture broth. Keywords: Tannase, Poly-Electrolytes, Chitosan, Bioseparation.

189

Topic: Food Biotechnology Clave: FB-111

Comparative Study of Ethanol Tolerance of Zymomonas Strains Isolated During the Fermentation of Taberna

Ovando, S.L.Ch.1 Molina, H.E.U. 1 Ovando, G.E.Ch. 2 Ayora T.T. 1 Ventura C.C. 1 Rosales A.Q. 1

1Instituto Tecnológico de Tuxtla Gutiérrez. Carretera Panamericana Km. 1080. Tuxtla Gutiérrez, Chiapas. México. C.P. 29000. Apartado Postal 599. 2Instituto Tecnológico de Veracruz. Calzada Miguel Ángel de Quevedo. 2779.

Veracruz. Veracruz. México. C.P. 91860. * e-mail: sandy_ovando@yahoo.com.mx

The aim was to evaluate the ethanol tolerance of six Zymomonas strains isolated during the spontaneous fermentation of a traditional beverage from state of Chiapas, México, well-known like taberna. The ethanol tolerance of the isolated was evaluated by culturing it in sterile media supplemented with different concentration of exogenous ethanol (5, 10, 15 and 20% v/v). The cultures were carried out in Erlenmeyer flaks at 30°C for 24 h. The control used was the culture without ethanol. The absorbance of the culture was recorded at 550 nm. It was observed a behavior similar between two strains isolated in different times from the process of fermentation of the taberna and these strains tolerate until 5% (v/v) ethanol. An increasing in the supplemented ethanol concentration to the culture had a significant negative effect on the growth from Zymomonas, although all strains showed a measurable growth in the medium containing 15% (v/v) added ethanol. This result is important because the isolated strain could be studied for the production of ethanol. Keywords: taberna, Zymomonas, ethanol tolerance.

190

Topic: Food Biotechnology Clave: FB-112

Evaluation of Production of Microorganims Probiotics using the Whey Waste (Waste of Milk Industries).

1Monzón, N. R., 1Romero, L., 1De La Garza, H., 1Aguilera, A. F., 1,2Cruz-Hernández, M.A.

* 1 Universidad Autónoma Agraria Antonio Narro, Departamento de ciencia y tecnología de alimentos, C.P. 25000, Saltillo Coahuila. 2 GBS Global S.A. de C.V., Centro de Microbiología Aplicada (CEMAP), Uruguay #1165 Col.

Latinoamericana, C.P. 25270, Saltillo Coahuila. * e-mail: myke13_80@hotmail.com

The probiotics market in the world is booming and has one of the highest rates of growth in the global market for "functional foods". The number of new probiotic products is increasing every year and while the primary sector associated with the use of probiotics is still the products dairy. In this project the aim is to select two of the 19 strains from the collection of CEMAP, best selected was evaluated for the adaptation in whey waste medium for probiotics production. The 19 strains was confirmed the morphology purified and conserved with lyophilization, which were isolated in MRS broth was inoculated in which 1 ml of each incubated at 37 ° C for 24 h, under anaerobic conditions. For this study were developed the bioreactors anaerobic. Later was evaluated the capacity of adaptation for this strain in the minimal media using only whey wasted and selected the best 2 or 3. For this aim was neccesary make a kinethic study. The results showed what all strains used in this study have the probiotic activity due to morphology present a Gram (+), coccos, and bacillus. Was necessary make purification and storage for preventing some contamination principle the yeast. Of the alls strains selected for this study 3 presented the best capacity of adaptation in there conditions different for production of biomass. The strains were: Jocoque (1.69x108 UFC/mL), M2 (1.29x108 UFC/mL) and Tabasco (1.73x108 UFC/mL). the other stains is not adaptation capacity therefore show the biomass production in less values. The production of microorganism probiotic in the industries present a high cost due to specify of media for a good growth however the used of whey waste is a attractive alternative for the production of probiotics. Keywords: Probiotics, Reactors, Whey Waste.

191

Topic: Food Biotechnology Clave: FB-113

Evaluation of Conditions for Production of Lactic Acid using Probiotics on Alternative Culture Media

1Bosques, I.G., 1De La Garza, H., 1,2Cruz-Hernández M.A.

* 1Universidad Autónoma de Coahuila, Departamento de investigación en alimentos, Bulevar V. Carranza y Salvador González Lobo, C.P.25000 Saltillo Coahuila. 2 GBS Global S.A. de C.V., Centro de Microbiología

Aplicada (CEMAP), Uruguay #1165 Col. Latinoamericana, C.P. 25270, Saltillo Coahuila. * e-mail: myke13_80@hotmail.com

In last years the probiotics products does take a great relevance in foods supplement due to yours big qualities. In the food industries then search innovative products right use of probiotics, which would increase the activity of the intestinal microorganism and promoting health. Actuality exist a considerable interest for the developing and innovating probiotics products, which would increase the activity of the intestinal microorganism and promoting health. Studies in human showed a moderate beneficial effect of some strains with this activity. Therefore, this project proposes to obtain the culture conditions for the production of lactic acid from probiotic strains selected from the collection of the Center for Applied Microbiology (CEMAP). In the first step these strains were tested for evaluation purify. Was used MRS agar with media in plates for the evaluated growth in open cross striate later make identification for Gram stain and observed the morphology. Had the microorganisms were inoculated in MRS broth in bioreactors anaerobes using a nitrogen atmosphere. Also was evaluated the production of lactic acid, using kinetics studies. For acid lactic measure was used titration method (acid-base). Obtained 19 strains with probiotics characteristic from CEMAP collection, in the identification microbiological were observed 9 strains with morphologic of bacillus Gram (+) and 10 strains with morphologic of coccus Gram (+). The studies kinetics presented a growth of the microorganisms’ probiotics in this broth while the production of lactic acid the selected best 4. The strains selected were: Maíz, M1, jaguey y Frijol, the evaluation at 24 h of fermentation the best production of lactic acid was observed in the frijol strain but the 48 h the best production was observed in the maíz strain. This effect showed metabolic differences for example the frijol strain have less a lag o adaptation phase, while what the maiz strain is capable of producing almost three times more lactic acid en the seconds 24 h. The next step in this study is the evaluation of the production of lactic acid using the alternative media in other bioreactors Keywords: Probiotics, strains, lactic acid.

192

Topic: Food Biotechnology Clave: FB-114

Isolation of Microorganims Probiotics in Mexican Fermented Drinks (Aguamiel, Sotol y Pozol).

García-López, D., Cruz-Hernández, M., De la Garza, H., Rodríguez-Herrera, H., Charles, V., Aguilar, C.N.

* GBS Global S.A. de C.V. Uruguay 1165 col. Latinoamericana.

* e-mail: myke13_80@hotmail.com Mexico is a country with big contrast, tradition and great cultural diversity and biological, is possible taste different foods like traditional fermented drinks. In these drinks the very important phase is the process on the microorganism growth and several activities (acid lactic production, acid acetic, alcohol production and mixes between others). In the literature exist different reports on the study of microorganism probiótics and effects on human, but in this project the aim was the isolation of novel strains probiotics using with samples new sources for the obtained for example Mexican fermented drinks (agua miel, pozol y sotol). In each sample was obteined the pH and ° Brix value, after were inoculated in liquid media MRS and incubated in room at 37°C. In the next step the probiotics strains were selectioned and purificated throungh a caracterization and identification microscopic, macroscopic and using biochemical test. Also were realize activity probiotic teste, for example: pH acid tolerance, high temperature tolerance, milk clotting capacity, growth in hostil media, inhibition of patogenic microorganism of strains selectionated and tested sencivility of antibiotics. The strains isolated presented antimicrobial activity opposite with food pathogens microorganism (Escherichia coli, Staphylococcus aureus, Salmonella spp y Enterobacter aerogenes). Also presented resistance versus antibiotics, bencilpenicillin, ampicillin, tetracycline y trimethoprim – sulfametoxazol. In the present research was obtain 5 probiotics strains isolated of new sources of fermented drinks maked handmade (aguamiel, pozol black, pozol white, sotol filtered and sotol without filtered). This showed the possibility of using these strains isolated with probiotics based on the results in vitro.

Keywords: fermented drinks, isolation, probiotics.

193

Topic: Food Biotechnology Clave: FB-115

Isolation of Halophilic Microorganisms of Semiarid Mexican Solis for the Use as Biofertilizer

Delgado-García, M.1 Rodríguez-Herrera, R. 1, Aguilar- C.N.1 Cruz-Hernández, M. A.2

* 1Departamento de Investigación de Alimentos-Facultad de Ciencias Químicas. Universidad Autónoma de

Coahuila, Unidad Saltillo. 2 GBS Global S.A. de C.V., Brasilia 1000 int.1, Saltillo, Coahuila, México * e-mail: myke13_80@hotmail.com

The presence of high salt concentrations in the soil is a serious problem. This can cause a reduction of the crops, affecting principally to agricultural, economic and alimentary sectors. One alternative to solve this problem is the application of microorganisms capable of resist these high salt concentrations, halophilic microorganism. In this research halophilic microorganisms were isolated and used as biofertilizer. The isolation of microorganisms was carried out from soils samples in semiarid zones, using selective culture media. The next step was microscopic characterization by the Gram staining of the microorganisms isolated and then the conservation of bacterias. The strains halotolerance test were carried for select the best halophilic bacteria. Kinetic studies were carried out to evaluate the growth of microorganism undergoes a high salt concentration. Also was observed the adaptation in the selective culture media and the salt degradation. Other test was developed to analyze the growth halos using the mannitol salt agar, where we have observed a relation of the growth bacterial with the size of the halo as a salt degradation capacity of the bacteria. The presence of yellow halo around of the bacteria, was using with indicate the fermentation and halofilic activity. From the results obtained of the kinetics growth and the halos growth was selected the bacterias with major activity and best salt degradation time. This variable was the most important due to the strains will be used as a biofertilizer for the crops and soil remediation. Also some bacteria has been used in field with crops in the region, where we had observed the principal benefit is that the root growth. Keywords: halophilic microorganism, biofertilizer, salt degradation capacity.

194

Topic: Food Biotechnology Clave: FB-116

Isolation of Nitrogen-Fixing Microorganisms of Semiarid Mexican Solis for the Use as Biofertilizer

Cordova, A.1 Rodríguez-Herrera, R. 1, Aguilar- C.N.1 Cruz-Hernández, M. A.2

* 1Departamento de Investigación de Alimentos-Facultad de Ciencias Químicas. Universidad Autónoma de

Coahuila, Unidad Saltillo. 2 GBS Global S.A. de C.V., Brasilia 1000 int.1, Saltillo, Coahuila, México E-mail*: myke13_80@hotmail.com

Molecular nitrogen from the atmosphere is hardly assimilated by plants because the complexity to break the triple bond between the atoms forming the molecule. The only way to use the nitrogen is through the metabolic process Biological Nitrogen Fixation, which is done by "nitrogen-fixing microorganisms”, classified as: a) symbiotic, species of legumes, such as Rhizobium. b) free, as their breeding ground originating no plants, such as Azotobacter and Azospirillum; are important in agriculture. It looks for the isolation, characterization and evaluation of the ability to fix nitrogen and molecular identification of the best strains for future Biofertilizers. Methodology, measuring soil pH according to the National Agricultural Research Institute, after planting the soil is specific crops media Ashby, Jensen, Elmarco, Congo Red genera Azotobacter sp, Azospirillum sp and Rhizobium sp, based on soil samples provided with a primary insulation, using the technique of soil pellets. 20 pellets were placed in boxes of agar, for each gender, about 1cm apart, were incubated 30 ± 2 ° C for 7 ± 2 days. The secondary isolation is given by exhaustion planting of the colonies obtained from primary isolation. Later there was growth, macroscopic and microscopic morphology by Gram stain. Isolates were preserved by freeze drying method. In addition, growth kinetics was inoculated microorganisms in liquid medium and measuring their growth periods: 24 and 48 hours. Ammonium ion was quantified using microbial isolates and assessed the nitrogen fixing capacity of isolated populations, using the indirect method of evaluation of ammonium ion using the calorimetric technique Berthelot (phenol-hypochlorite), is based on the formation of a deep blue indophenol compound, resulting from the reaction of ammonium ion with phenolic compounds in the presence of an oxidizing agent to select the best vines and finally make the identification molecules. Keyword: nitrogen-fixing microorganisms, biofertilizers.

195

Topic: Food Biotechnology Clave: FB-117

The Effect of Process Conditions on Acid and Enzymatic Hydrolysis of Cassava Starch to Produce Ethanol: an Experimental Design Approach

López, Z.L., Reyes, R.L., Lunas, S.G.

* División de Estudios de Posgrado. Instituto Tecnológico de Orizaba. Oriente 9 No. 852. Col. Emiliano Zapata,

94320 Orizaba, Veracruz, México * e-mail: llopezz02@yahoo.com.mx

The aim of this study was to determine the most appropriate factors to optimizing the conversion of cassava starch to reducing sugars using acid (with H2SO4 and HCl) and enzymatic hydrolysis, both cases were made a 22

experimental design with 3 central points. Acid hydrolysis considered as independent variables: acid concentration (10, 15 and 20% (v/v)) and starch concentration (190, 210, 230 g/l), with the response variable the % conversion of glucose. For enzymatic hydrolysis, the enzymes a-amylase and glucoamylase, were used, as independent variables were considered the glucoamylase concentration (200, 300 and 400 µl/l) and starch concentration (190, 210, 230 g/l), with the response variable the % conversion of glucose..The acid hydrolysis was carried out in a time of 5 h, yielding the HCl has a 73.38% and the H2SO4 has a 674% conversion. An analysis of variance was made, starch and acid (H2SO4) concentration were significant, using HCl any variable or their interactions were significant. The comparison test of Duncan, in acid hydrolysis (H2SO4) suggests that the largest % conversion is observed with high acid (20% v / v) and the low level of starch (190 g / l). For optimal enzymatic hydrolysis was obtained performance of 69.11% higher than H2SO4. An analysis of variance, showed that no variable or their interaction, were significant. The fermentation process, with Saccharomyces cerevisiae, was demonstrated that the source of glucose (enzymatic or acid) strongly influences the process. Enzymatically with glucose over time was reduced 37% compared to glucose via acid, increasing the % 14.5% Alc / Vol obtained. Therefore, it is more profitable to use glucose by enzymatic hydrolysis process. Keywords: acid hydrolysis, enzymatic hydrolysis, cassava yeast, stadistic analysis.

196

Topic: Food Biotechnology Clave: FB-118

Aspergillus niger Biofilms for Lipases Production, Applying Fibrous Network of Opuntia ficus-indica

Cano, C. J.C., Uresti, D. N., Iliná A., Martínez, R. J., Martínez, H. J. L.

* Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Blvd. V. Carranza s/n. Col. República, Saltillo, Coahuila. México.

* e-mail: jose-martinez@uadec.edu.mx Lipases catalyze the hydrolysis of triglycerides into free fatty acids and glycerols, as well as mono and diacylglycerols. Different lipases are produced on industrial scale for application in food and detergent industries due to the fact that they are extracellular enzymes, secreted by both fungi and bacteria. The principal fermentation systems to produce enzymes are solid state fermentation (SSF) and submerged fermentation (SmF). The surface-adhesion fermentation (SAF) is a recently system to produce metabolite, apply the fungal biofilms that are less known than bacterial biofilms, but they can be used for enzyme production. The objective of this work was the lipase production by Aspergillus strain applying surface-adhesion fermentation (SAF) using fibrous network material of Opuntia ficus-indica as support matrix. After screening of fungi of different sources of Coahuila semi-desert, was obtained three strains of Aspergillus niger. (7A1 °, 12 'and 14) and assayed on using fibrous material leaves of Opuntia ficus-indica to produce lipase. The biofilms were formed on fibrous network of Opuntia ficus-indica. During the production process of biofilm was able to obtain an enzyme level at 717.88 IU L-1 at 48 hours, in all species of fungi. Similar levels were obtained on SSF, but biomass yields were lower in SAF than in SSF. Was demonstrated that fibrous material of Opuntia ficus-indica permit the fungi growth on the support surface and creating a strongly adherent biofilm. These systems present a perspective to reuse the biofilm for produce enzymes. In addition, high levels of activity lipase were detected. This is the first report on the use of fibrous network material of Opuntia ficus-indica, a structural material, as an immobilizing matrix for the entrapment of fungal biomass and its application in lipase production. Keywords: lipase, surface-adhesion fermentation, filamentous fungi.

197

Topic: Food Biotechnology Clave: FB-120

Production and Quantification of Cellulase from Microorganisms Isolated of Rumminal Liquid of Cattle Holstein for Its Application in The Food Industry

Charles-Rodríguez, A. V1*; Valdez-Sepúlveda, L. G1; Mauricio-Benavides, J. E2; Fuentes-Rodríguez, J. M1;

Aguilera-Carbó. A. F1.

* 1Universidad Autónoma Agraria Antonio Narro. Departamento de Producción Animal. Buenavista, Saltillo, Coahuila, México. 2 Universidad Autónoma de Coahuila. Facultad de Medicina-US. Saltillo,

Coahuila, México * e-mail: anavero29@gmail.com

The knowledge of rumminal microbiota is important because the presence of different species, genes, and enzymes can provide a higher efficiency in the fermentation process of unusual bacterial sources. Animal feed study was performed on 5 cattle Holstein adding brewing subproducts (putty and yeast) in diets. Rumminal liquid was obtained and inoculated in Scheadler agar. Around 30 microorganisms were obtained and characterized macro and microscopically. Bacterial screening was performance using a specific mineral culture media with cellulose as unique carbon source. Kinetics of extracellular protein by Biuret technique and enzyme quantifications by reducing sugars (Somogyi-Nelson) was followed. Growth kinetics of one selected microorganism (characterized by biochemical procedures) were achieved in tioglicolate broth with a µ of 0.0427 OD/h at 24 h hours of the process. The maximum protein content was observed at 24 h with rate of 65.74 g/L. The highest enzyme production was achieved at 24 h of fermentation, with values of cellulose activity of 858 U, using 1% of carboxymethylcellulose as sole carbon source. Cellulase can be applied in the extraction of compounds of interest such as essential and edible oils, production of fruit or vegetable juice, extraction of pigments, flavoring, aroma, etc. Keywords: rumminal microorganisms, isolation, cellulase activity.

198

Topic: Food Biotechnology Clave: FB-121

Release of Antioxidants from Coffee Pulp by Enzymatic Extracts Produced by Solid State Fermentation

Torres-Mancera, M. T., Favela-Torres E., Mata-Anaya I. 2., Saucedo-Castañeda G.

* Universidad Autónoma Metropolitana Unidad Iztapalapa Departamento de Biotecnología. Avenida San Rafael

Atlixco 186, Col. Vicentina, Del. Iztapalapa, CP 09340 México D.F. 2 Centro Nacional de Innovaciones Biotecnológicas CENIBiot. Edificio Dr. Franklin Chang Díaz de la Embajada de los Estados Unidos de América 1.3

Km. al Norte. Pavas, San José, Costa Rica. * e-mail: te1982re@gmail.com; *saucedo@xanum.uam.mx

Hydroxycinnamic acids (HA) prevent oxidative rancidity of foods in situ and oxidative damage relating to cancer or cardiovascular diseases in vivo. An increasing interest in HA production such as ferulic, caffeic, p-coumaric and chlorogenic acids is observed because of their applications both as antioxidant or flavor precursors. The objective of this work was to evaluate the enzymatic extraction of the HA from coffee pulp (CP). The total amount of HA in CP was determined after alkaline hydrolysis obtaining the following results. (mg/Kg): 3 097 ± 3.5, 1 985 ± 3.6, 113 ± 4.7 and 81 ± 6.0 for chlorogenic, caffeic, ferulic and p-coumaric acids, respectively. Enzyme extracts were produced by the fungal strains: Trametes sp., Trichoderma harzianum, Rhizomucor pusillus, Aspergillus tamarii, A. niger (CH4) and A. niger (A10) in solid state fermentation (SSF) on CP. Cultures were inoculated with 1x108 spores/g CP. Fungal growth was estimated by the production of CO2. The enzymatic extracts were obtained when the cultures reached the maximum CO2 production rate (EE1) and when they were half of the maximum CO2 production rate (EE2). Enzymatic extracts (EE1 and EE2) were used to enzymatically extract the HA covalently bonded to the cell wall. The highest HA extraction efficencies were: 10.7% for chlorogenic acid with the enzyme extract (EE1) of R. pusillus, 8.1 % of caffeic acid with the enzymatic extract of Trametes sp. (EE2), 12.3% of ferulic acid for the enzymatic extract (EE1) of A. tamarii and 11.0% of p-coumaric acid for the enzymatic extract (EE1) of Trametes sp. It is worth noticing that for the 75% of the HA studied, best results were obtained when enzymatic extracts (EE1) obtained from “young” SSF cultures. Due to the carbohydrates composition of coffee pulp as a typicall dicotyledonous, HA extraction migh be considerably improved by using pectinases. This work presents experimental evidence indicating the potential of enzymatic extraction of HA present in CP using enzymes produced by filamentous fungi cultivated in SSF. Keywords: Hydroxycinnamic acids, antioxydants, SSF.

199

Topic: Food Biotechnology Clave: FB-122

Characterization of Native Mango (Mangifera indica L.) and Sotol (Dasylirion sp.) Yeasts

Buenrostro-Figueroa, J.J., Macías-Acosta, M.P. Rodríguez-Herrera, R., De la garza, H. & Aguilar, C.N.

* Department of Food Science and Technology. School of Chemistry. Universidad Autónoma de Coahuila. Saltillo, 25280, Coahuila State, Mexico.

* e-mail: cristobal.aguilar@mail.uadec.mx The microorganisms play an important role in the quality characteristics of a final product, and knowledge of them allows determine or establish control parameters during the process. In the present study two yeasts previously isolated from mango pulp (variety Ataulfo and Tommy Atkins) and two yeasts isolated from sotol juice were identified at the start of fermentation. The identification at specie level was carried out by analysis of 18s rDNA sequence, obtaining fragments of approximately 600 pb, allowing to verify the species of the strains. By comparing the sequences obtained from the NCBI database, there were very similar sequences in 4 strains characterized, all with a high percentage of identity, corresponding to the sequence of the organism Kluyveromyces marxianus. Phylogenetic analysis was performed with MEGA software 4.1, then subjected to a multiple alignment with Clustal X software and developed a phylogenetic tree by the Neighbour-Joining method. The results showed that the yeast strains of different varieties of mango are very similar grouping between them, while those of sotol showed greater difference between sequences. The presence of Kluyveromyces marxianus is attributed to sampling time (start of fermentation) and during the alcoholic fermentation is the predominant genus Saccharomyces, while non-Saccharomyces genera grow during the early stages of the process. Keywords: Kluyveromyces marxianus, 18S rDNA, mango, sotol.

200

Topic: Food Biotechnology Clave: FB-123

Antifungal Activity of Essentials Oils and Functional Extract of Clove (Eugenia caryophyllata) and Pepper (Piper nigrum L. ) Against Fusarium oxysporum and Aspergillus

niger

Torres-Gutiérrez, A.G. 1, Luna-Esquivel, E.1 Muñoz-Castellanos, L.1, Sandoval-Salas, F. 2, Hernández-Ochoa, L. 1

1Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito No. 1, Nuevo Campus Universitario, Chihuahua, Chih., México. C.P. 31125. Tel/Fax: +052(614) 2366000 2 Instituto Tecnológico Superior

de Perote, Perote Veracruz, México, CP. 91270 * e-mail: lhernandez@uach.mx

The hydrodistillation method was used to get essential oils (EOs) from pepper (Piper nigrum L.) and clove (Eugenia caryohyllata) and the co-hydro distillation process (addition of fatty acid ethyl esters as extraction co-solvents) to obtain functional extracts (EXs). Antifungal activity of EOs and EXs were evaluated by the determination of the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) against Fusarium oxysporum and Aspergillus niger. The results showed that pepper (Pepper nigrum) and clove (Eugenia caryophyllata) essential oils and their functional extracts were effective antifungal at concentrations ranging from 400 to 500 mg/L. The essential oils tested and their functional extracts were used to spray tomatoes samples at three different concentrations: 350, 400 and 450 mg/L. Clove essential oil presented a reduction of 50% to 70% against Aspergillus niger at a concentration of 100 µL. For Fusarium oxysporum, clove essential oil was able to reduce up to 40% of fungal growth with the application of 100 µL. By GC-MS analysis showed that eugenol was identified in the clove oil, and ß-caryophyllene in the pepper oil as principal compounds on the chemical composition of the essential oils and functional extracts obtained. The application of clove and pepper essential oils and its functional extracts, can help on the reduction of pathogenesis by fungal phytopathogens; therefore, it represents an option against chemically-based antifungal compounds. Keywords: Essential oil, functional extract, Antifungal Activity.

201

Topic: Food Biotechnology Clave: FB-124

Enzymatic Release of Neutral and Acidic Sugars from Jicama (Pachyrhizus erosus) by Liquefaction Processing

Ramos-De-La-Peña, A.M. 1, Renard, C. 2, Wicker, L. 3, Montanez, J.C. 1, Reyes-Vega, M.L.1 and Contreras-

Esquivel, J.C.1, 4*

* 1School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico. 2Institut National de la Recherche Agronomique (INRA). Université d'Avignon et des Pays de Vaucluse. Domaine St Paul F-

84914 Avignon cedex 09. Avignon, France. 3Department of Food Science & Technology, University of Gerogia, Athens GA 30602. 4Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co., Simon

Bolivar 851-A, Saltillo City 25000, Coahuila State, Mexico An enzymatic liquefaction of jicama (Pachyrhizus erosus) root was conducted to analyze the production of neutral and acidic sugars by commercial enzyme preparation (Pectinex Ultra SPL). Response Surface Methodology was used to optimize the liquefaction process of jicama root cubes (1 cm3) using a mixture of AAANa buffer (pH 4.5) and Pectinex Ultra SPL (0, 848, 1200, 2040 and 2400 ppm). Samples were incubated under shaking (150 rpm) for 4.00, 4.24, 10.00, 14.24 and 16.00 h at 40°C. The amount of released glucose, uronic acids, total and reducing sugars were determined by colorimetric methods. The highest yields obtained were: 8.74 ± 3.81 % glucose and 0.49 ± 0.19 % uronic acids, they were not found in the blanks. Moreover, 10.10 ± 3.16 % total sugars, with 1.01 % ± 0.96 released from the blank and 7.38 ± 2.48 % reducing sugars whereas 0.55 % ± 0.01 was obtained from the blank. The enzymatic liquefaction of jicama (Pachyrhizus erosus) is a promising technique to produce a sugar based fermented beverage due to the low molecular weight sugars obtained that can be used by lactic acid bacteria. Keywords: Pachyrhizus erosus; liquefaction; Pectinex Ultra; sugars.

202

Topic: Food Biotechnology Clave: FB-125

PCR-RFLP Of The ITS-5.8S Region for The Identification of The Yeasts Involved in The Spontaneous Fermentation Process of Cocoa Beans in Tabasco.

Arana-Sánchez, A., Segura-García, L. E., Orozco-Ávila, I., Lugo-Cervantes, E. & Gschaedler-Mathis, A.

* CIATEJ A. C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Phone and Fax

33455200 * e-mail: iq40800@hotmail.com

The purpose of this work was to observe the changes in the population of the main yeasts associated with the traditional cocoa fermentation process in Tabasco, México, sampling twice with a year apart in the same season and at the same place. We took equal quantities of cocoa beans at different fermentation days to be washed with 0.1% (w/v) saline solution in order to extract the cells, which were inoculated on Wallerstein agar medium. A differential count was carried out, as well as the isolation of the distinct morphologies. DNA was extracted and amplified by PCR with the pair of primers ITS1 and ITS4 and then checked for quality and purity in a spectrophotometer. The restriction enzymes HaeIII, HhaI and HinfI were used for the digestion of the PCR products and the band patterns generated were run on a 3% agarose gel and then compared to published patterns elsewhere. The strains that could not be identified were sent for sequencing using the pair of primers NL1-NL4 and then searched in the GeneBank online. The results show a dramatic change of the populations of the main non-saccharomyces yeasts from one year to another, being Issatchenkia orientalis, Hanseniaspora guilliermondii and Saccharomicopsis crataegensis the most present yeasts in the first year and Torulaspora delbrueckii, Hanseniaspora sp. and Dekkera anomala in the second year, all of them always accompanied by Saccharomyces cerevisiae. These changes of the populations could be due to the origin of the cocoa pods themselves, as they come from different farmers and are opened in situ with machetes. Also, cocoa beans are handled by hand and put in sacks, baskets or buckets which are transported in contact with the environment causing a contamination of the beans, adding a microbial load that can lead fermentation thus making other yeasts to grow slower or be inhibited. Changes in the population of yeasts could lead to different organoleptic characteristics from batch to batch Identifying the main native yeasts involved in the fermentation process is a first step for selecting starter cultures for conducting cocoa beans fermentations. Keywords: Cocoa fermentation, Yeasts.

203

Topic: Food Biotechnology Clave: FB-126

Characterization of Gallactomannans from Mezquinte Seeds as Food Additive.

Hernández, R.Y., Martínez-Ávila, G. C. G. & Aguilar, C. N.*

* Department of Food Science and Technology, School of Chemistry; Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente. 25280, Saltillo, Coahuila, México.

* e-mail: cristobal.aguilar@mail.uadec.mx

In Mexico mezquite (Prosopis glandulosa) grows of natural way in all the territory. Its wood is used like fuel and in the commercial coal production. However, the seeds have been poorly attended, since it is only destined to the feeding of the cattle, but represents a great opportunity due the presence of multifunctional compounds, called gallactomannans, which are polysaccharides with excellent rheological properties and because they are not toxic are possible to be used in the food, textile and pharmaceutical industries. In this study, it was carried out the chemical characterization of the biopolymer following the methods established by the AOAC, the presence of some metals was determined by atomic absorption spectroscopy, the solubility at different temperatures as well as the capacity for water retention. Each determination was evaluated by triplicates (using Guar gum, Cyamopsis tetragonoloba as control). Gallactomannans of mesquite seeds presented/a lower levels of moisture content, lipids, proteins and sugars in comparison with the control, but they presented/higher ash content; In addition, gallactomanans contain low levels of zinc, manganese, magnesium and calcium, and a smaller content of iron. In addition, this polysaccharide exhibited a better capacity of water retention than the control. Gallactomannans and guar gum presented a similar solubility to temperatures between 70 and 80ºC.

204

Topic: Food Biotechnology Clave: FB-128

Enzyme-Assisted Extraction (EAE) of Phenolic Antioxidants from Grape Wastes (Vitis Vinifera).

Gómez-García, R., Martínez-Ávila, G. C. G. & Aguilar, C. N.

* Department of Food Science and Technology, School of Chemistry; Universidad Autónoma de Coahuila, Blvd.

Venustiano Carranza S/N Col. República Oriente. 25280, Saltillo, Coahuila, México. * e-mail: cristobal.aguilar@mail.uadec.mx

Agroindustrial by-products such as grape wastes are potencial source of phenolic compounds which have shown several benefits on human health, presenting antimutagenic effects and reducing risk factors of cardiovascular diseases. Phenolic compounds are also widely known for their high antioxidant and free radical-scavenging activities. Bioprocesses such as enzyme technology represent an alternative for production of those bioactive compounds from agroindustrial by-products, providing high quality and high activity extracts, which can be incorporated in several food products. This research was carried out to evaluate the efficiency of a new bioprocess for extraction of bioactive compounds from fruit wastes called enzyme assisted extraction (EAE). In this study, different types of commercial enzymes such as Celluclast 1.5L, Pectinex Ultra and Novoferm were used to release phenolic compounds from grape wastes in a ratio of 1:1 (enzyme/grape waste). The samples were incubated at 40 ºC and 1000 rpm, then were kinetically monitored at 0, 1, 12, 24, 36 and 48 h. Finally the extracts were analyzed in their total phenolic compounds and antioxidant activity with Folin-Ciocaletu test and DPPH· inhibition assay respectily. A good correlation was obtained between antioxidant activities and phenolics released. The highest antioxidant activities registered were 86.8, 82.9 and 89% at 12 h for Celluclast 1.5L, Pectinex Ultra and Novoferm respectily and those activities were higer than the control used. Novoferm had the strongest effect on phenolic release from grape waste, followed by Pectinex Ultra and Celluclast 1.5L. EAE is an attractive alternative for recovery of bioactive compounds from fruit wastes. Keywords: phenolic compounds, enzymatic extraction, antioxidant activity.

205

Topic: Food Biotechnology Clave: FB-129

Development of an Inoculant from Native Yeasts for The Production of Mezcal

Nuñez-Guerrero, M., Rutiaga-Quiñones. M., Ochoa-Martínez, A., González-Herrera, S. Soto-Cruz, N. O.

* Departamento de Química y Bioquímica, Laboratorio de Biotecnología, Instituto Tecnológico de Durango, Boulevard Felipe Pescador 1830 Ote., Durango, Dgo., 34080, México.

* e-mail: marthang83@hotmail.com

Fermentation in artisan process to produce mezcal is performed without inoculum, which causes fermentations of different duration, high concentration of residual sugar and low quality of the final product. Therefore, it is desirable to use a starter culture (inoculum) to optimize the process. The objective of this work was to develop an inoculant from selected indigenous to standardize the fermentation, a critical stage in the production process, and improve the quality and productivity of mezcal. Three native strains (S. cerevisiae, T. delbrueckii and K. marxianus) were selected from the collection of the biotechnology laboratory of the Instituto Tecnológico de Durango, based on their fermentative capacity, phenotype killer and tolerance to high ethanol concentration. Selected strains were mixed using a simplex-centroid design, obtaining 10 mixtures. Fermentations were carried out in duplicate using musts of Agave duranguensis. Incubations were performed at 28ºC during 72 h. Samples were taken every 12 h. Concentration of glucose, fructose, ethanol and acetic acid were measured by HPLC, while concentration of biomass was estimated using a Neubauer chamber. Results were statistically analyzed in the program Statistica version 5.5, by ANOVA analysis. Three mixtures show the best results: A (100% of S. cerevisiae), B (100% of K. marxianus) and C (75% of S. cerevisiae and 25% of T. delbrueckii). These mixtures were used to inoculate A. duranguensis juice to obtain three mescals by bi-distillation of the fermented musts. A sensory evaluation (focus group sensory testing) was performed to evaluate ethanol odor, bitter taste, flavor and odor of wood in the mezcal, rating these characteristics on a scale of 1 to 9. Product C was finally selected as the best mezcal. Finally, sensory evaluation, performed in order to compare the product C with two commercial mescals, founding that product C showed the greater preference. Thus, it was possible to develop an inoculant for the production of mezcal, which showed good productivity performance, high ethanol production, total consumption of sugars and showed greater acceptance that commercial mezcal. Keywords: inoculant, mezcal, fermentation.

206

Topic: Food Biotechnology Clave: FB-130

Influence of 1,2,3 Propanetriol as Plasticizer in Composite Films Based on Galactomannans

Mireles, R. O.; Martínez, G. C.; Martínez, D. G.; Montañez, J.C. and Aguilar, C.N.

* Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila. Blvd. Venustiano Carranza

25280, Saltillo, Coahuila, México. Saltillo 25000 Coahuila, México. * e-mail: cristobal.aguilar@mail.uadec.mx

The development of edible films is an excellent alternative to satisfy the demand of consumers, because it preserves the qualities that define the shelf life of a food, providing a barrier against oxygen, solutes and moisture in it. The films were prepared with 1% (w/ v) locust bean rubber and 0%, 20%, 40% and 60% (w / w, with respect to the polymers) of glycerol; the solubility of the films was determined by their agitation in 80 ml of distilled water for 10 minutes, transparency by measuring the absorbance at 700 nm and water vapor permeability (WVP) following the technique used by Talja et al., 2007, which consists of measuring the weight gain as the passage of time (ten hours each hour). By adding glycerol to the films based on galactomannans increased flexibility and improved their appearance, because the film without glycerol was brittle, and it increased the solubility and WVP of the films, the WVP increased is attributed to the properties hydrophilic glycerol, which promotes the absorption of water molecules (Vicente et al., 2009); transparency was not affected by the addition of glycerol. The film based on a% of galactomannans and 20% glycerol showed better barrier properties to water vapor. As further research focuses on the study of the addition of candelilla wax to edible films to reduce the WVP and maximize the barrier properties. Keywords: edible films, galactomannans, glycerol.

207

Topic: Food Biotechnology Clave: FB-131

Use of The Xoconostle Through The Development of a Strawberry With Chili Flavored Typical Candy

González, B. E.; Villavicencio, G. L.; Figueroa, V.L.: Lara S. A.V.

* Rancho Colorado 14 A, Fracc. San Antonio, Cuautitlán Izcalli, Estado de México. C.P.: 54720

* e-mail: etegoba@hotmail.com

The Xoconostles are cacti resistant to drought; therefore they are able to grow on soils with little or no agricultural value (Calderón de R., G. and Rzedowsky J. 2001). They represent economic interests aside from being a source of income for rural communities in Mexico and environmental benefits; they are used for the control of diabetes, cholesterol and weight, xoconostles are also used as a laxative and help with colitis problems (Scheinvar 2006). On the other hand, candies consumed by children, provide few nutrients and many calories, causing diseases such as obesity, anemia, and even children's diabetes. For this reason, the objective of this project was to develop a typical candy made with xoconostle pulp strawberries with chili flavored adding fructose, to obtain a nutritive advantage of their properties and to use it as an alternative of industrialization. The sensory test was used to select a xoconostle candy formulation as well as to ensure the preference in the market candy. The market study found that the development of that candy was feasible. The selected formulation was compared by a sensory test against a commercial product (Hershey ® Marakatú’s ®).Chemical, physic-chemical and microbiological analyses were made to compare with guaranteed fresh market facts and to ensure a safe product. Finally, the market aspects for commercialization were developed. Keywords: xoconostle, candy, cactus, sensory evaluation.

208

Topic: Food Engineering Clave: FE-1

Simultaneous Modeling of Water Loss and Solute Gain During Osmotic Dehydration of Melon Cubes

Ruiz-López, I.I.*; Galicia-Ramírez, A.; Ruiz-Espinosa, H.; Luna-Guevara, M.L.

* Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur.

Ciudad Universitaria. Puebla, Puebla. México. *e-mail: irving.ruiz@fiquim.buap.mx

Mass transfer modeling of osmotic dehydration (OD) kinetics of melon cubes has been carried out to evaluate the diffusion coefficients for water and solute. Fresh well-graded melon fruits were washed, peeled, and then cut into cubes of 1.5 cm side. The resulting product was subjected to OD in sucrose solutions at 40, 60 and 75°C. Duplicates of all experiments were conducted using a solute concentration of 50 g/100 g, with a syrup-to-fruit mass ratio of 20:1, and magnetic stirring at about 120 rpm. Samples were withdrawn from the solution (without replacement) at regular intervals (every 15 min during the first half hour and then every 30 min for a total time of 6.5 h), immediately rinsed with distillate water to remove the solute adhered to the fruit surface, and then gently blotted dry with absorbent paper. Fresh and osmotically-dehydrated samples were oven dried until constant mass weight was attained to determine their moisture and solute contents. These data were further used to evaluate the solute gain and water loss. A nonlinear differential model based on Fick's second law of diffusion was developed to describe the osmotic dehydration kinetics, where water loss and solute gain were coupled through moisture-dependent expressions for diffusivities. This model was simultaneously fitted to all experimental data by means of nonlinear regression to obtain the diffusion coefficients parameters of water and sucrose, as well as the final dehydration and solute impregnation levels of the product. The use of higher processing temperatures was found to increase the diffusion coefficients as well as both water loss and sucrose uptake at equilibrium (p < 0.05), while diffusivities for both water and sucrose diminished along with moisture content of the product (p < 0.05). Under the described experimental conditions, effective water diffusivity was in the range of 0.5290×10-9 to 8.2123×10-9 m2/s, while solute diffusivity range was between 0.7436×10-9 and 1.3201×10-9 m2/s. Results showed that the proposed model may be fitted accurately to the experimental osmotic dehydration kinetics (R2 > 0.93) allowing the estimation of variable diffusion coefficients. Keywords: Diffusion; Mass Transfer; Melon; Modeling; Osmotic Dehydration.

209

Topic: Food Engineering Clave: FE-2

Isolation and Characterization of Chayote (Sechium edule Sw) Starch

Hernández, U, J-P, Vargas, T. A*, Rodríguez H. A, González, S. R-A, Bello, P. L-A.

* Instituto de Ciencias Agropecuarias de la UAEH. Av. Universidad Km 1. Rancho Universitario Tulancingo de Bravo, C. P. 4360, Hidalgo, México. Fax: + 771 71 72 125.

* e-mail: apolovt@hotmail.com The chayote tubers starch (CTS) was isolated and chemical composition, digestibility, amylose content, light microscopy polarized, X-ray diffraction, scanning electron microscopy (SEM) and thermal properties were determined and compared with potato starch (PS). Moisture content of tuber chayote was 74.2% with 25.8% of solids. The amount of starch recuperated was 0.82 Kg (dry basis), with starch yield 49% and a purity (assessed as total starch content) of 89.1%. Commercial potato starch showed a purity of 93.1%. These differences between starches can be due to the botanical source and isolation process used. Amylose content of chayote starch was 26.3 %, slightly less or than commercial potato starch (27.6%) used as references. Microscopy studies of chayote starch showed rounded granule shape and potato shown rounded and oval granules, with smaller granule size for chayote starch. Both starches presented an intact structure exhibiting a well-defined birefringence patter with a dark cross. The scanning electron micrograph of chayote starch shows a granule size between 7-50 µm and commercial potato starch between 10-85 µm; both starches showed oval or truncated forms. The X-ray diffraction, both starches presented B-type X-ray diffraction pattern with two principal peaks at 2θ = 17 and 23º, with potato starch having a broader second peak. The temperature and enthalpy of gelatinization of chayote and potato starch were 60.1ºC, 12.1 J/g and 61 ºC, 10.9 J/g respectively. Retrogradation temperatures (7 and 14 storage days) of chayote and potato starch were lower than gelatinization temperatures, because during storage small and/or less perfect crystals were formed. The diversity available in the tuber starches shows that some of the starches can be used in place of chemically modified starches available on the market. For the other hand, the studies elaborated can help in value addition of these neglected crops and also provide starch with special properties for specific applications. The objective of this study was isolate starch from chayote (" chayotextle" ) and evaluated the morphological, physicochemical and molecular structure. Keywords: Chayote starch, thermal properties, chemical characterization.

210

Topic: Food Engineering Clave: FE-3

Mechanical and Biodegradation Study of Films Elaborated With Unripe Plantain Flour, Ethylene-Vinyl Acetate and Glycerol

Vargas, T. A*, Chiou, B-S, Imam, H. S, Bello, P. L-A, Berrios, J, De J.

* Instituto de Ciencias Agropecuarias de la UAEH. Av. Universidad Km 1. Rancho Universitario Tulancingo de

Bravo, C. P. 4360, Hidalgo, México. Fax: + 771 71 72 125. * e-mail: apolovt@hotmail.com

The films were prepared by extrusion using plantain flour in blends at different concentrations mixed with Ethylene Vinyl Alcohol (EVA) and glycerol. The pelletized blend extrudates were injected according to ASTM test method D638, to produce a type IV dog-bone film. The mechanical properties were evaluated using an Instron 5500R, and the displacement (DM), maxima load (ML), tensile strength (TS), percent elongation at break (% E), and elastic modulus (EM) were determined. Biodegradation test was evaluated in Micro-Oxymac Respirometer and the CO2 evolution from each sample in triplicate was measured every 8 hours. The effect of the increased in flour plantain concentration on mechanical properties were evaluated. The relative humidity and temperature effect on mechanical properties and biodegradation rate were also tested. The tensile strength, elastic modulus, elongation at break and displacement did not show statistical difference (α = 0.05) at 70, 65, and 60 % of plantain flour in the films, indicating that these concentrations did not affect the mechanical properties. In general, the tensile strength, elongation at break and displacement showed a reduction in value when the plantain flour was increased in the films. An inverse pattern was observed by the elastic modulus. Drastic changes in the values of the mechanical properties at 80 ºC were observed, which could be due to the evaporation of glycerol in the films. Relative humidity effects on the mechanical properties did not show great discrepancy when the humidity increased in the system. This behavior can be because of a plasticizer effect in the films tested. The increase of the biodegradation rate was due to the effect of the temperature, starting at molecular weight reduction on the components in the films. The objective of this investigation was to evaluate the influence of the addition of the flour plantain and the effects of relative humidity and temperature on mechanical properties and biodegradation rates of plantain flour/EVA/glycerol composites. Keywords: plantain flour, mechanical properties, biodegradation, films.

211

Topic: Food Engineering Clave: FE-5

Mass Transfer Modeling During Osmotic Dehydration of Chayote in Fructose and Sucrose Solutions

Ruiz-López, I.I.*; Trujillo-Cruz, D.; Ruiz-Espinosa, H.; Luna-Guevara, J.J.

* Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur.

Ciudad Universitaria. Puebla, Puebla. México. * e-mail: irving.ruiz@fiquim.buap.mx

The effect of solute and temperature on osmotic dehydration (OD) kinetics of chayote was investigated. Chayote cubes (1.5 cm side) were subjected to duplicate OD processes in fructose or sucrose solutions (50 g/100 g) at 45, 60 and 75°C during 6.5 hours using a syrup-to-fruit mass ratio of 20:1 and magnetic stirring at about 120 rpm. Samples were removed from the solution (without replacement) at regular intervals, quickly rinsed with distillate water, gently blotted dry with a paper towel to remove adhering osmotic solution, and then analyzed for their moisture and solute contents to calculate the solute gain and water loss. An analytical solution for three-dimensional mass transfer by diffusion was used to describe OD kinetics, where the following assumptions were made: (i) constant concentration of the osmotic solution, (ii) negligible resistance to mass transfer at product surface, and (iii) isothermal process. This model was fitted to experimental data using nonlinear regression analysis to estimate water and solute diffusivities, as well as the final dehydration and solute impregnation levels of the product. In all cases, a good agreement was found between experimental and predicted results (R2 > 0.89). The use of higher processing temperatures increased both sucrose and fructose uptake at equilibrium (p < 0.05), while little to no effect was observed on water diffusivity and final dehydration level of the product. For all temperatures, the calculated water loss-to-solute gain ratios at equilibrium using sucrose as osmotic solute (6.930, 4.986, 3.707) were higher than those obtained using fructose (5.181, 3.132, 3.109), while values for both solutes decreased with an increase in temperature (p < 0.05). Under the described experimental conditions, effective water diffusivity was in the range of 8.489×10-9-19.03×10-9 m2/s, while fructose and sucrose diffusivities ranges were between 1.581×10-9-7.146×10-9 m2/s and 2.455×10-9-3.420×10-9 m2/s, respectively. Results demonstrated that sucrose can be considered a better osmotic agent than fructose for OD of chayote, favoring greater water loss-to-solute gain ratios at comparable mass transfer rates. Keywords: Chayote; Diffusion; Mass Transfer; Modeling; Osmotic Dehydration.

212

Topic: Food Engineering Clave: FE-6

Moisture Diffusivity Prediction During Drying of Shrinkable Food Products

Ruiz-López, I.I.1*; Arellanes-Lozada, P.1; Ruiz-Espinosa, H.1; Barcenas-Pozos, M.E.2

* 1Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570. Puebla, Puebla. México. 2Departamento de Ingeniería Química y Alimentos. Universidad

de las Américas Puebla. Ex-Hda. Santa Catarina Mártir. C.P. 72820. Cholula, Puebla. México. * e-mail: irving.ruiz@fiquim.buap.mx

An analytical model based on Fick's second law of diffusion has been developed to evaluate mass transfer properties during drying of shrinkable food products. The mathematical description of water diffusivity included both power and Arrhenius-type terms to express its dependence on moisture and temperature, respectively. Meanwhile, product shrinkage was modeled with a power relationship between material thickness and moisture content to account for deviations in the linear shrinking behavior. The proposed model was validated with experimental drying data of chayote. Fresh, well-graded chayote fruits were washed, peeled, cut into slices (0.6 cm thick), and resulting samples were subjected to convective drying at air temperatures of 40, 50, 60, and 70°C with an air velocity of 2 m/s, allowing a diffusion-controlled process. The slices were placed flat on a non-perforated tray (25×20 cm) with air flow parallel to the product. Moisture evolution was calculated by continuous weighing the product during drying, while product shrinkage was determined by measuring changes in product thickness with a micrometer during additional tests conducted under the same conditions as above. Thickness data were fitted to the shrinkage equation, and estimated model constants were used in a second regression procedure to calculate diffusivity parameters. In all cases, an excellent agreement was found between experimental drying kinetics and predicted results (R2 > 0.99). As expected, the use of higher drying temperatures increased effective water diffusivities, while no effect was observed on shrinkage evolution of the product (p < 0.05). In addition, diffusivity values were found to decrease along with the moisture content of chayote slices (p < 0.05). Under the described experimental conditions, mean water diffusivities were in the range of 5.95×10-10-1.18×10-9 m2/s. Results demonstrated that the proposed model can be applied for the accurate description of experimental drying kinetics allowing a reliable estimation of mass transfer properties in shrinkable food products such as chayote. Keywords: Chayote; Diffusion; Drying; Modeling; Shrinkage.

213

Topic: Food Engineering Clave: FE-7

Kinematic Viscosity Correlation With Binary Mixture Of Fatty Acids Of Macadamia Nut (Macadams integrifolia).

Cantú-Lozano, D., Hernández-Guevara, O.

* e-mail: dcantu@itorizaba.edu.mx

Macadamia nut (Macadams integrifolia) originated from the east of Australia, was introduced to Mexico in 1966 and nowadays it is being suggested as an alternating crop among the coffee producers in Veracruz. Because of its high concentration of oil, a process of cold extraction was used to avoid its destruction through the Folch technique. A qualitative and quantitative chemical analysis was carried out to the macadamia nut oil to determine the fatty acids profile by means of a chromatography of gases and the 6890N model Agilent Technologies equipment. Oil was characterized rheologically and its temperature effect to 298.15 K, 308.15 K, 318.15 K, 328.15 K, 338.15 K, 348.15 K, 358.15 K and 368.15 K rheograms were obtained using a MCR301 Anton Paar rotational rheometer with cone-and-plate geometry performed with Herschel-Bulkley, to calculate kinematic viscosity oil from dynamic viscosity divided by density oil, which were measurement with a DMA 4500 Anton Paar. Were determinate correlations, kinematic viscosity of fatty acids with their mixtures, which are necessary for the design of chemical process equipment of production of oil and fatty acid industry, this parameter is essential in estimating the effectiveness of distillation columns for separation of fatty acids, heat transfer equipment, process piping, reactors and liquid pumps for the oil industry. Correlation among viscosity and temperature and viscosity mixture fatty acids, pseudokinematic viscosities of fatty acids and triglycerides were calculated by means of the Andrade and McAllister equations. Oleic acid presents a greater concentration of 55.8%, followed by palmitoleic acid concentration of 18.65%. To correlate the binary mixtures between the fatty acids was calculated in advance the composition of each of the acids in the mixture, in this case between palmitoleic acid to stearic acid and stearic acid to oleic acid. Oleic acid, presents a kinematic viscosity of 9.8888 cSt which was greater than palmitoleic mixture at a temperature of 348.15 K due to the difference of molecular weights. Keywords: macadamia nut, fatty acids mixtures, triglyceride mixtures, kinematic viscosity.

214

Topic: Food Engineering Clave: FE-8

Effect of Oxidation Macadamia (Macadams integrifolia) Oil with Temperature on Apparent Viscosity.

Cantú-Lozano, D., Hernández-Guevara, O.

* División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Orizaba, Oriente 9 Num. 852,

C.P. 94320 Orizaba, Veracruz, México. * e-mail: dcantu@itorizaba.edu.mx

To evaluate the effect of oxidation of macadamia nut oil as a function of temperature was used a process of cold extraction with to avoid its destruction through the Folch technique, the apparent viscosity was measured in a rotational rheometer Anton Paar MCR 310 performed with Herschel-Bulkley model by experimental design of 40 runs to determination of the apparent viscosity as a function of temperature, at intervals of 10 K: from 298.15 K to 368.15 K, using the Arrhenius model were determined its parameters. To calculate kinematic viscosity oil from dynamic viscosity divided by density oil, which were measurement with a DMA 4500 Anton Paar Oil was subjected to temperature of 313.15 K and residence time of 300 minutes, decreased kinematic viscosity from 44.86 to 43.86 cSt with and adjusting the values to a non-linear regression with a determination coefficient of 0.9353 with a confidence value of 99 %. When increasing the oil temperature to 353.15 K, and with the same residence time, increases the viscosity from 14.52 to 16.02 cSt due to degradation of components minor molecular weights and concomitant oxidation of oil, by adjusting the values to a non-linear regression was obtained determination coefficient 0.9566 with a confidence value greater that 99 %. Flow activation energy 0.294106 Cal / g mol, by a regression analysis obtaining a coefficient of determination of 0.918 with a confidence value of 99 %, this energy low value means that macadamia oil is not very temperature sensitive. Keywords: oxidation macadamia oil, fatty acid, apparent viscosity.

215

Topic: Food Engineering Clave: FE-9

Effect of Enzymatic Pretreatment on the Physical Quality of Plantain (Musa paradisiaca var. AAB) Using Airflow Reversal Drying

Ventura-Báez, E.G., Martínez-Sánchez, C.E., Carmona-García, R., Torruco-Uco, J., Ramírez-Figueroa, E. and

Herman-Lara, E.

* Instituto Tecnológico de Tuxtepec, Depto. de Ingeniería Química y Bioquímica, Calz. Dr. Víctor Bravo A. s/n. C.P. 68370.

* e-mail: erasmohl@ittux.edu.mx Plantain is a perishable fruit due to its high moisture content, therefore airflow reversal drying is a process that could increase its shelf life and decrease the deterioration of his quality. Also, treatments with pectolitic and hemicelulolitic enzymes in foods have permitted favorable changes into the structure of them, like potatoes. Therefore, the objective of this work was to evaluate the effect of an enzymatic pretreatment on the color and texture of the plantain (Musa paradisiacada var. AAB) applying airflow reversal drying. Slices of plantain with 1.0 cm thickness were employed. Samples pretreatment were made with Pectinex 3XL and Pectinex Ultra SPL enzymes from Aspergillus niger and Aspergillus aquelatus, respectively. Kinetic dryings were developed with and without enzimatic pretreatment at temperatures of 50, 65 and 80 oC using a fixed-bed dryer. Drying air speed of 6 m/s, bed high of 5 cm and airflow unidirectional and reversal (each 15 min) were used. Color and texture tests were developed to dried samples with MiniScan A60HunterLab and Brookfield QTS25 Texturometer, respectivelly. Finally a consumers or hedonic test was applied to the better treatments. As conclusion it was found that using enzyme pretreatment with Pectinex 3XL and air flow reversed, gave the best results of drying kinetics, since it had the best drying time saving of 58.49% at drying temperature of 80 °C. In texture analysis, the best result of fracture strength was obtained at temperature of 65 °C and hardness at temperature of 80 °C, all them employing enzymatic pretreatment with airflow reversal drying. No significant differences in the other treatments were found. Best results in terms of color brightness and hue angle were at the temperature of 65 °C, where enzymatically treated samples and then drying with airflow reversal given a light yellow color compared to the samples that were not pretreated. Plantain samples pretreated at temperatures of 65 and 80 °C showed major acceptance by the consumers at the scale of “like much” and “like very much”. Finally, this process could be an alternative way for the conservation of plantain and some foods with energy-saving. Keywords: color, texture, plantain, drying, airflow reversal.

216

Topic: Food Engineering Clave: FE-10

Ohmic Heating Effect in the Condensed Tannins Content of Phaseolus vulgaris L.

García-Mier, L.1, Loarca-Piña, F.G.2, Reyes-Vega, M.L.3, González-Jasso, E.1, Gaytán-Martínez, M.4, Morales-Sánchez, E.1

* 1CICATA-IPN Unidad Querétaro. 2 División de Estudios de Posgrado Facultad de Química UAQ. 3Department of

Food Research, School of Chemistry, UAC. Querétaro. 4CINVESTAV del IPN Unidad Querétaro. * e-mail:emoraless@ipn.mx

Legumes, and particularly common beans (Phaseolus vulgaris L.), are a very important source of protein in Mexico; however, they also contain antinutritional factors, such as condensed tannins. Nonetheless, recent research has shown that condensed tannins possess biological activity, which is related to the reduction of chronic and degenerative diseases such as cancer, cardiovascular disease, and diabetes. Ohmic heating (OH) is a new technology used for food processing, especially for liquid or liquid-solid mixture foods. It is possible to use this new technology to cooking solid foods, such as flour with the advantage of a high accuracy control temperature. The present work is a study of ohmic heating effect on condensed-tannin content of four varieties Phaseolus vulgaris L. The results suggest that ohmic heating reduces the tannin content for the four bean varieties, in a linear mode with respect to treatment time, in contrast with traditional heating, where the decrease in tannin content is abrupt and follows a non-linear mode. So, the OH can be a process that can control the tannin content while preserving the nutritional properties being a contribution to the development of nutraceutic products based on beans. Keywords: Common beans, condensed tannins, ohmic heating.

217

Topic: Food Engineering Clave: FE-11

Protocol For The Manufacture of Miniature Cheeses of High and Medium Humidity for The Assessment of Rheological Properties

Trancoso-Reyes, N. Gutiérrez-Méndez N.*

* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Chihuahua, Chih. Méx.

* e-mail: ngutierrez@uach.mx Assessment of new ingredients for the improvement of flavor, texture or microbiology quality in cheese requires considerable amounts of experimental cheeses. Pilot scale production of experimental cheeses is time-consuming, expensive and use to have poor reproducibility. Some authors have developed different mini-cheese model systems, but these are not suitable for estimation of rheological properties. The aim of this work was to develop the methodology for miniature cheese of high and medium humidity, and evaluate the useful of these cheeses in the assessment of rheological properties. Milk was pasteurized and standardized to 3% fat. Then 250 mL of milk was placed in a glass beaker of 500 mL and added with (0.05g) CaCl2. At this point two different methodologies were followed: method A for high humidity cheese and method B for medium humidity cheese. The method A was similar to fresh cheese process, whereas method B was like Cheddar cheese processing. In both methodologies the pressing step was substituted by centrifugation of the curd in polypropylene bottles (9 x 4 cm) with flat lid. Miniature cheeses were testing for their texture profile (TPA), pH and water content. Data collected from the TPA of miniature cheeses were compared with those obtained from commercial fresh cheeses and Cheddar cheeses. Miniatures fresh-like cheeses obtained in average a pH of 6.3, 54% of water content and a hardness of 7.0 (N) with cohesiveness of 0.2 (N·s). On the other hand, miniature Cheddar-like cheeses obtained a pH of 5.3, 40% of water content and a hardness of 23.0 (N) with a cohesiveness of 0.37(N·s). There was not significant difference between texture values obtained with miniature cheeses and data collected from commercial cheeses. These protocols can be useful for testing large amounts of experiments in small-scale. Keywords: Miniature cheese, rheology, humidity.

218

Topic: Food Engineering Clave: FE-12

Corn Flour Obtained by a Low Shear Continuous Ohmic Heating Process.

Huerta, C.G. 1, Salazar-Casas, A.C. 1, Morales-Sánchez, E.* 2, Reyes-Vega, M.L. 1, Figueroa C.J.D. 3, Gaytán-Martínez, M. 3, Velès-Medina J.J. 3

* 1 Department of Food Research, School of Chemistry, UAC. 2CICATA-IPN Unidad Querétaro. Querétaro.

3CINVESTAV del IPN Unidad Querétaro. * e-mail:eduardo_morales_sanchez@yahoo.com.mx

Corn nixtamalization is an important process in Mexico; however, the traditional process has some disadvantages, such as the production of contaminant effluents, which are a major problem in Mexico City. Ohmic heating (OH) is a new technology used for food processing, especially for liquid or liquid-solid mixture foods. It is possible to use this new technology to process solid foods, such as corn flour with the advantage of avoiding unnecessary water waste linked to the production of contaminant effluents. For this project was built and patented a continuous OH coupled with a low shear stress conveyor. Corn grains were ground, sieved (mesh, 0.8 mm US), mixed with 0.2 % of CaO and 50, 55 or 60 % of water, and cooked in a continuous OH at an initial potency of 1 W /g to attempt a temperature of 70, 78, or 85 ºC and transported at a speed of 10, 15, or 20 rpm. Cooked corn flour was dried at 50 ºC during 24 h, packaged in sealed plastic bags, and stored at 6 ºC. There were determined water absorption index (WAI), water solubility index (WSI), viscosity, and free glucose. Temperature of process affected the physical characteristics of corn flour, such as WAI, and viscosity (maximum viscosity, breakdown and setup), but it does not affect the chemical characteristics of starch (WSI and free glucose). Corn flour moisture affects all of the dependent variables of this work; on the other hand, the screw speed just affects WAI, breakdown and setup. Continuous OH is a promising new and clean technology to process corn flour saving water, avoiding contaminant effluents without starch damage. This last factor is important to preserve the quality of nixtamalized corn flour. Keyword: Ohmic heating, nixtamalized corn flour, water absorption index, maximum viscosity.

219

Topic: Food Engineering Clave: FE-13

Common Bean (Phaseolus vulgaris L.) Flour Obtained by Ohmic Heating

Valdés, L.J. 1, Reyes-Vega, M.L*. 1, Morales-Sánchez, E. 2, Gaytán-Martínez, M. 3, Figueroa-Cárdenas, J.D. 3, Mercado-Pedraza, E.B. 2

* 1 Department of Food Research, School of Chemistry, UAC. 2CICATA-IPN Unidad Querétaro. 3CINVESTAV del

IPN Unidad Querétaro * e-mail:mlrv20@yahoo.com

Common beans are consumed frequently in Mexico and some other countries; one of the disadvantages of beans processing is the long time of processing. Ohmic heating is a new technology used for food processing, especially for liquid foods or a liquid-solid mixture. It is possible to use this new technology to process solid foods, such as bean flour with the advantage of avoiding unnecessary water waste and an efficient use of energy. Beans were ground, sieved (mesh, 0.8 mm), and cooked in an ohmic heater at an initial potency of 1 W /g to attempt a temperature of 100, 115, or 130 ºC and holding it during 0, 20, 40, or 60 min. Bean flour was dried at 50 ºC during 6 h, packaged in sealed plastic bags, and stored at 6 ºC. There were determined moisture, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), and viscosity. Temperature and time of process affected bean flour moisture as well as WAI, WSI and viscosity. OAI was not affected by any of the independent variables. WAI increases as do processing time and temperature. Maximum viscosity decreases as processing time and temperature increase; a maximum viscosity similar or lower to that obtained in beans cooked by the traditional method is obtained in beans cooked by ohmic heating at 115 ºC during 40 min or longer or at 130 ºC during at least 10 min. Ohmic heating is a promising new and clean technology to process bean flour saving water and energy misuse. Keyword: Ohmic heating, common bean, water absorption index, maximum viscosity.

220

Topic: Food Engineering Clave: FE-14

Thermal Optimization of Oregano (Origanum vulgare) Supercritical Fluid Extraction

Paniagua, I.a; Rodríguez-Jimenes, G.C.a, Ortuño, C. b, García-Pérez, J.V.b, Benedito, J.b, Mulet, A.b and García-Alvarado, M.A.*a

* a UNIDA Instituto Tecnológico de Veracruz. Av. Miguel A. De Quevedo 2779. Veracruz, Ver. México.

b Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia. * e-mail: miguelg@itver.edu.mx

Supercritical fluid extraction (SFE) of dried oregano (Origanum vulgare) yields an extract with high antioxidant and antimicrobial activity. However, like any other SFE process, the energy demand is higher with respect to traditional extraction processes. Therefore the objective of this work is modeling the SFE kinetics of oregano in order to study the process thermodynamic behavior and minimize the energy consumption. Optimal temperature and pressure for oregano extraction with supercritical CO2 and ethanol as co-solvent were previously established as 318 K and 360 bar. The mathematical model developed was mechanistic and it takes into account the mass transfer and equilibrium. Extraction kinetics at optimal conditions were used for calculating the distribution constant of extracted compounds and the mass transfer coefficients, by non-linear fitting of the mathematical model. The results were 0.2 g extracted compound/g supercritical CO2, 1.143 m/s for internal mass transfer coefficient and 25.84 m/s for external one. The mathematical model was then used as simulator for scaling the process to an extraction cell of 1000 L with 0.245 of oregano volume fraction. Simulations were conduced at different supercritical CO2 flows (50-6000 kg/h) to extract 95% of the extractible compounds. The supercritical CO2 was obtained from a thermodynamical cycle that consists in an isentropic compression, an isobaric heating (reaching the extraction conditions), an isentropic expansion (releasing the extract at low pressure) and an isobaric cooling (returning to original state). The energy consumption was calculated from the different enthalpies of the cycle and the low pressure conditions with the lowest consumption sought. Thermodynamic analysis of the cycle indicates that a cycle exists in which the energy consumption for any CO2 flow is the minimal (ideal cycle), which involves assuming perfect isentropic compression and expansion without isobaric heating or cooling. These ideal conditions were 289 K-60 bars as initial state of the cycle. Under these conditions the optimal flow is 1500 kg/h of CO2, which required 80500 kJ in 1.5 h. Finally, optimum conditions for a non-ideal, that is, a cycle with heat losses during compression and expansion that are recuperated with isobaric heating and cooling, was 283 K-60 bars as original state of the cycle, with optimal flow of 1500 kg/h of CO2, which consumes 211500 kJ in 1.5 hour. Keywords: Supercritical fluid extraction; oregano; optimization.

221

Topic: Food Engineering Clave: FE-15

Effect of Extrusion Temperature and Moisture Content on The Expansion Index and Texture of Vegetable Protein Feed for Rainbow Trout (Oncorhynchus mykiss).

Rodríguez, M. J*, Delgado, E, Ramírez, W. B, Medrano, R. H, Solis, A, Vivar, V. A, Siles, T. M.

* Graduate School of Biochemistry Engineering, Technological institute of Durango. Blv. Felipe Pescador 1830

Ote., C.P. 34080, Colonia Nueva Vizcaya, Durango, Dgo, Mexico. * e-mail: ibq.jesusmir@yahoo.com.mx

The aquaculture has experienced a great development, with increasingly high demands on fish. However, world fishmeal production has decreased in recent years, affecting aquaculture, which depends on fishmeal as a main ingredient in fish feed. The aim f this study is to understand the effect of extrusion temperature and moisture content on the expansion index and texture of rainbow trout diets based on fishmeal substituted by vegetable protein. Fishmeal was substituted with different bean flour (Phaseolus vulgaris) concentrations. Diets were extruded in a single screw extruder at different temperature, screw speed and moisture content. All diets containing 0, 15, 30 and 45% of bean flour had the comparable amounts of protein as the commercial diets (40, 37, 33, and 31% respectively). Both, temperature and moister content have a significant effect (p < 0.05) on expansion index for all diets. Temperature had a significant effect (p < 0.05) on the hardness of the extrudates containing 15, 30 and 45% of bean flour. The results show significant (p < 0.05), models to predict expansion index and hardness of extrudates containing bean flour. The results show that fish meal content may be replaced up to 15%, in rainbow feed extrudates, obtaining an expansion index and the hardness of the commercial feed. Further studies will analyze he effect of vegetable protein substitution on body weight of the rainbow trout. Keywords: Aquaculture, bean flour, soy meal.

222

Topic: Food Engineering Clave: FE-16

An Image Analysis Based on Dominant Color Descriptors for Quality Assessment of Food Products

Ruiz-López, I.I.1*; Ruiz-Espinosa, H.1; Bolaños-Aparicio, J.C.1; López-Collado, J.2

* 1Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad

Universitaria. C.P. 72570. Puebla, Puebla. México. 2Colegio de Posgraduados. Campus Veracruz. Carr. Fed. Veracruz-Xalapa km 26.5. C.P. 91700. Manlio Fabio Altamirano, Veracruz. México.

* e-mail: irving.ruiz@fiquim.buap.mx Color is one of the most important quality indices for visual appearance in food products. However, in many cases the tri-stimulus color determination of food surfaces can render misleading results due to the presence of multiple color regions in foods (measured colors can be artificially created from a set of different single colors). In such cases, image analysis can provide a better approach for color quantification. In this study, an image processing technique is proposed to extract a few representative colors or dominant color descriptors (DCD), which accurately represent a given region. These descriptors include the number of identified dominant colors in a region (color clusters) and the sets of both dominant colors (represented as a vector in a given color space) as well as the percentages of pixels belonging to the DCD. The proposed methodology is based on the quantization of color vectors by means of the k-means clustering algorithm (a.k.a. generalized Lloyd algorithm), where every pixel is assigned to the cluster whose mean is closer in terms of the Euclidian distance (or total color difference, ∆E), using an uniform color space such as the 1976 CIE L*a*b* to perform all calculations. The number of DCD (number of clusters) selected for the accurate description of an image is iteratively increased until the minimum Euclidian distance between color means of all resulting clusters is below a given threshold, which can be adjusted depending on the scope of the analysis. Finally, the DCD are mapped onto the original image to verify the adequacy of the color reduction. The proposed approach was demonstrated by following the quality changes of apple slices subjected to microwave drying, where a maximum of 6 DCD were sufficient to describe the product satisfyingly. Moreover, results demonstrated that proposed methodology can provide critical information on quality changes of selected food products subjected to thermal processing. Besides it can be potentially used in a vast number of food applications, including maturity stage determination, enzymatic or chemical peeling efficiency evaluation, microbial spoilage or postharvest chilling damage in fruits and vegetables. Keywords: Cluster Analysis; Color Measurement; Dominant Color Descriptor; k-Means clustering)

223

Topic: Food Engineering Clave: FE-17

Rheological and compositional characteristics of Chihuahua cheese and Chihuahua-like cheeses

Anaya-Castro, M A, Corral-Soriano, N, Gutiérrez-Méndez, N*

* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito Universitario S/N. Chihuahua,

Chih., Mex. * e-mail: ngutierrez@uach.mx

Chihuahua cheese or Mennonite cheese is one of the most popular and consumed cheeses in Mexico. The Mennonites communities that immigrated to Chihuahua, Mexico in 1922 introduced the manufacture of this cheese. The growing demand of this cheese and the lack of origin denomination have motivated the introduction of Chihuahua-like cheeses in the national market. These Chihuahua-like cheeses are mainly produced in central and south states of Mexico, but also some brands are imported from Chile and Uruguay. The objective of this work was to compare rheological and compositional characteristics among Chihuahua cheese and Chihuahua-like cheese brands. In this study were used six brands of Chihuahua cheese, five brands of Chihuahua-like cheese produced in Aguascalientes, Estado de México and Nuevo León; and three brands of Chihuahua-like cheese produced in Chile, Uruguay and United States. Each brand was analyzed by their proximal composition, soluble calcium content, water activity and its meltability. Additionally, each sample was determined for its Young´s modulus, modulus of resilience and texture profile. Data collected were analyzed by one-way ANOVA, multiple comparisons of means and multivariate analysis. Chihuahua cheese brands showed higher values of hardness, adhesiveness, young’s modulus and modulus of resilience than Chihuahua-like cheese brands. Maximum and minimum values for gumminess and soluble calcium content were obtained in Chihuahua-like cheese brands; but there was not significant differences between Chihuahua cheese and Chihuahua-like cheeses for cohesiveness. The lowest water content (35%) was observed in the Chihuahua-like cheese sample from the U.S., with a similar value to the reported in Cheddar cheese. Only one brand of Menonnite cheese was positive to phosphatase test, indicating that this was a raw milk cheese. Multivariate analysis showed clear differences among Chihuahua cheese brands and similar cheeses labeled as Chihuahua. Keywords: Chihuahua cheese, Mennonite cheese, rheology, composition.

224

Topic: Food Engineering Clave: FE-18

Osmotic Dehydration of Papaya, Maradol Variety.

Cruz J.W., Estrada T.T.M., Hernández M.T., Mendoza A. V., Rocha V. M. A., Vargas U.M.E.*, and González S.J.

* Facultad de Estudios Superiores Cuautitlán, U.N.A.M., Av. 1o de Mayo s/n, Cuautitlán Izcalli, México, C.P. 53040 * e-mail: mevargasu@yahoo.com

Preserving of papaya by osmotic dehydration has been applied to reduce costs and to improve organoleptic properties of the product. The aim of this work was to obtain the diffusion coefficients of water and the kinetic constants for water and solids transfer, to evaluate the best conditions to get a product with the highest water loss and the lowest solids gain under the studied set of variables. Papaya plates at two different thicknesses (1 and 1.5 cm) immersed in three different osmotic solutions were tried: 50% sucrose, 45% sucrose /5% sodium chloride and 40% sucrose / 10% sodium chloride. Vacuum was applied by 5 minutes after a period of 10 minutes at atmospheric pressure in a cyclic way during the whole processing time (30, 60 and 90 minutes). Color was evaluated before and after the osmotic treatment as well as the moisture and soluble solids (0Brix) by using a Minolta digital colorimeter CR-300, a moisture scale MB45 and a digital refractometer Leica respectively. Kinetic constants were calculated by the modified model of Biswal and Bozorgmehr. They changed along with the water loss and the solids gain. Later, diffusion coefficients were calculated for each sample. All results were analyzed using a factorial design at a = 0.05. It was observed that the type of osmotic solution significantly affects diffusion: the higher diffusion coefficient was obtained with the 40% sucrose/10% sodium chloride osmotic solution, and the lowest with 45% sucrose /5% sodium chloride. Also, it was found that sample thickness affected diffusivity coefficients. Color became more brilliant and intense with the 40% sucrose/10% sodium chloride osmotic solution. Diffusivity coefficients were higher for the first 30 minutes, decreasing with time. Keywords: osmotic dehydration, diffusion coefficient, osmotic solutions, kinetic constants, water loss.

225

Topic: Food Engineering Clave: FE-19

Convective Drying of Maradol Papaya Pretreated with Osmotic Dehydration

Cruz, J.W., Estrada, T.T.M., Hernández, M.T., Mendoza, A.V., Rocha, V. M.A., Vargas U.M.E.* and González, S.J.

* FES-Cuautitlán, UNAM, Av. 1º de Mayo, s/n dom. Conocido, Cuautitlán Izcalli, México, C.P. 53040 * e-mail: mevargasu@yahoo.com

Convective drying of Maradol Papaya, pretreated at different times by osmotic dehydration was studied using different air drying temperatures (60, 70 and 80o C). The aim of this work was to establish the influence on these variables over drying kinetics, diffusion coefficients and color degradation. Drying kinetics was obtained through drying curves. Color changes were evaluated by a Minolta colorimeter CR-300. Finally, effective diffusion coefficients were calculated applying second Fick’s law. According to the factorial design, we observed that both variables have a significant influence in the convective drying process. The higher diffusion coefficient was obtained for the sample at 90 minutes of osmotic dehydration, dried at 80o C. Also, it can be concluded that the color after the convective drying using pre-treatment of osmotic dehydration, was affected in a positive way because papaya s luminosity increased, the same as its brightness and that in general, its orange and reddish color become more pronounced. Osmotic dehydration as a pre-treatment of convective drying resulted in a decrease of drying time compared with drying without pre-treatment. It was more evident for longer osmotic dehydration times. Keywords: convective drying, diffusion coefficient, color changes.

226

Topic: Food Engineering Clave: FE-20

Use of Biofilms to Preserve Fresh Whole Srawberry.

Aguirre P. J. D., Hernández V. J., López H. G., Vázquez A. T.L., Vargas, U.M.E.*, González S. J. And Villagómez Z.D.L.

* Facultad de Estudios Superiores Cuautitlán, U.N.A.M. Av. 1o de Mayo s/n Cuautitlán Izcalli, México, C.P. 53040

* e-mail: mevargasu@yahoo.com

Nowadays, edible films to preserve refrigerated fruit are widely used to diminish their weight loss, flavors and other volatile compounds, being a good barrier for the moisture, oxygen and carbon dioxide transfer. The aim of this work was to prepare edible and degradable biofilms, to measure their mechanical properties using a Texturometer Lloyd TA500 and their vapor water permeability (Mc Hughe modified method) and to apply them for the preservation of refrigerated whole strawberry. Carboxymetylcellulose (CMC) and sodium alginate (SA) were used to prepare the biofilms, using glycerol as plasticizer at different concentrations: 1% CMC with 1.5% and 3% glycerol, 2% SA with 1.5% and 3% glycerol, 1% CMC-1% SA with 1.5% and 3% glycerol. An experimental design of random blocks was employed. Color, soluble solids and pH were determinate for strawberry, by using a Minolta CR 300 Colorimeter, a Leica Digital Refractometer AR 200 and a HANNA 213 pHmeter respectively. Swelling and solubility time were evaluated for the films. Results showed that the use of the mixture of biopolymers improved the breaking resistance. The film with CMC 1%-glycerol 3%, presented the lowest water vapor permeability. The film with CMC 1%-glycerol 1.5% had the highest solubilization time. The film with CMC 1%-SA 1%-glycerol 1.5% had the highest swelling index. The film with CMC 1%- SA 1% -Glycerol 3% delay the water loss when it was applied to whole strawberry to cover it, but the film with CMC 1%- SA 1% -Glycerol 1.5% was better to maintain the original color and soluble solids content. The use of biofilms maintained good characteristics for the whole strawberry by seven days at 150C; the strawberry without biofilm maintained its characteristics only by 3 days. Keywords: biofilms, water permeability, edible films, covered strawberry.

227

Topic: Food Engineering Clave: FE-21

Rheological and Morphological Characteristics of Cross-Linked Banana Starch Using Three Cross-Linking Reagents

Rodríguez-Marín M. L a., Núñez-Santiagoa M. C. y Bello-Pérez L. A.a*

* a Centro de Desarrollo de Productos Bióticos del IPN. Km. 6 carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia

San Isidro, Apartado postal 24, 62731, Yautepec, Morelos, México. * e-mail: labellop@ipn.mx.

Cross-linked starches are widely used in foods and other products (pharmaceutical) due to its contribution to the textural properties as a thickener, stabilizer and gelling agent. Additionally, cross-linked starches are resisting to shear, low pH and high temperature. The aim of this study was to investigate the rheological characteristics and morphology characteristics of cross-linked banana starch prepared with three cross-linking reagents. Banana starch was cross-linked using three different cross-linking reagents, phosphoryl chloride (POCl3), sodium trimetaphosphate (STMP), and epichlorohydrin (ECH) under alkaline conditions (pH=10.5). The amounts of cross-linking reagents were selected based on preliminary results in attempt to obtain similar pasting behavior under neutral conditions. RVA machine was used to prepare starch paste under neutral and acidic conditions and the flow behavior of pastes at 60 ºC was studied in a rotational rheometer. Light microscopy was used to study the granule characteristics of cross-linked starches during the pasting process. In general, the cross-linked banana starch had no breakdown and lower final viscosity compared with the native counterpart was observed under the neutral condition. Under acidic condition, banana starch cross-linked with STMP and ECH showed higher resistance to swelling (lower peak viscosity) and smaller breakdown than POCl3-cross-linked banana starch. The STMP-cross-linked starch had a lower peak and final viscosity than the ECH-cross-linked under acidic condition, indicating that cross-links with STMP was more stable under acidic conditions that those with ECH. At 60 ºC cross-linked banana starch showed the non-Newtonian shear thinning character with the absence of hysteresis. The stress value decreased in the order: native>POCl3>ECH=STMP, which are in agreement with the peak pasting viscosity. Under acidic conditions native and POCl3 starches showed disrupt of granules, however ECH and STMP showed higher resistance. The photographs of native and cross-linked banana starch by light microscopy at different temperatures showed the changes during the pasting procedure. When the temperature increased to 70 ºC, the native starch granules showed slightly greater swelling than the cross-linked, which showed a slightly restricted swelling as a result of cross-linking. Keywords: Banana starch, cross-linking, pasting profiles, rheological behavior.

228

Topic: Food Engineering Clave: FE-22

Determination of Optimal Conditions for The Extraction of Protein from Beans (Phaseolus vulgaris)

Rodríguez, M. J*, Ortega, V. K, Gallegos, I. D, Delgado, E, Ramírez, W. B, Medrano, R. H, Solis, A, Vivar, V. A,

Hernández, S.B, Gómez, A. C. A, Nava, B. C. A, Rosales, S. R, Reyes, J.D.

* Graduate School of Biochemistry Engineering, Technological institute of Durango. Blv. Felipe Pescador 1830 Ote., C.P. 34080, Colonia Nueva Vizcaya, Durango, Dgo, Mexico.

* e-mail: ibq.jesusmir@yahoo.com.mx Legumes, in particular, the common bean (Phaseolus vulgaris) are a source of protein with a content ranging from 16 to 33% depending on the variety and have high energy content, besides being one of the most important crops in Durango State. Bean is an important source of protein and has been used in animal feed. The aim of this study is to understand pH and time shaking effects on obtaining a protein concentrate from bean (Phaseolus vulgaris). The beans were grounded and sieved (0.5mm), a central composite experimental design with two variables was used, pH (8 to 12) and the times shaking (0 to 2 h), the response variables were protein content and the yield percentage extraction. Successive extractions of aqueous and saline solutions were performed. The pH showed significance (p < 0.05) on protein content, and pH and time shaking on yield percentage. In all the treatments, significant differences were found. The best treatment was without time shaking at pH 12, obtaining 53% protein content and a 52% extraction yield. These results indicate that this protein concentrate could be used in food formulations. Keywords: protein concentrate, extraction yield, extraction conditions.

229

Topic: Food Engineering Clave: FE-26

Influence of pH and Temperature on Color and Sensorial Characteristics of Aguamiel Syrup

Barajas-Aguilar, N.*, De la Garza-Toledo, H., Flores, H., Rodríguez-Vidal, A.

* Food Research Department. School of Chemistry. University of Coahuila Blvd. V. Carranza y J.C. Valdez CP

25280, Saltillo, Coahuila, Mexico. * e-mail: norma_447@hotmail.com

Agave syrup is produced by concentration of aguamiel, which is obtained through scraping pulquero agave. This syrup has been described as a highly nutritious product. However, it has an unpleasant color and appearance for the consumer, because its preparation is carried out by the traditional process, which includes a drastic heat treatment. In the present study, aguamiel syrup was prepared at different pH values (3.5, 5.5 and 6.8) and concentration temperatures (80 and 90 ° C) the effect of these variables on the color was analyzed trough completely random designed. There was determined the concentration of total sugars and a sensory panel (54 judges) was carried out in order to compare the syrups developed in the present work with the commercially syrups; data were analyzed using ANOVA modified by Kruskal-Wallis and a Duncan test (p<0.05). The results showed that the syrup obtained at pH 6.8 and 90 ° C had the highest values for color (L*, a and b*), while the syrups prepared at 80 °C at pH values of 3.5 and 5.5 showed the lowest values of a* and L*. The most pleasing syrup according to the sensory panel was the syrup prepared at pH 5.5 at 90 ° C, regarding the color, clarity, flavor odor in general as the determinants factors for its acceptance. Keywords: Clarification, agave, citric acid, syrup, sensorial.

230

Topic: Food Engineering Clave: FE-27

Sucrose Diffusion Kinetics by FTIR

Rosas-Mendoza, M. E.*, Fernández-Muñoz, J. L

* Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Legaria 694. Colonia Irrigación, 11500 México, D. F.

* e-mail: mrosasm0902@ipn.mx

Molecular absorption of infrared radiation results in the excitation of the fundamental vibrational modes. Accordingly, the IR spectrum of a compound contains a wealth of structural information. In addition, the intensities of the bands in the IR spectrum are proportional to concentration (i.e. Beer’s law is obeyed), making IR spectroscopy amenable to quantitative analysis applications. Thus, infrared spectrums were obtained during osmotic dehydration of apple cubes, in order to analyse changes due to sucrose diffusion. The process was carried out at 60° C, in a 45% sucrose solutions at different times (30, 60, 90, 120, 150 and 180 min); every 30 minutes the samples were bottled in an absorbent paper before dried in an oven (60° C until constant weight) and prepared in KBr pellets at 2% in concentration. The process was repeated using ultrasonic pretreatment, 45 kHz for 20 minutes, and then the IR Spectrums obtained at the same dehydration times. A FTIR Spectrum one (Perkin Elmer) at the 4cm-1 resolution, between 400 to 4000 cm-1, and 50 scan was used. The fresh apple spectrum was taking as reference to compute the changes regarding time. From this technique, it was possible to construct and compare diffusion kinetics at the characteristic molecular vibration frequencies of sucrose for the two experimental processes. Kinetic curves were adjusted by 95% confidence bands before comparison. Ultrasound produces cavitation, formation of bubbles in the liquid which can explosively collapse and generate localized pressure, beneficial for the removal of moisture that is strongly attached to the solid. Deformation of apple porous, caused by ultrasonic waves, is responsible for the creation of microscopic channels that reduces the diffusion boundary layer and increases the convective mass transfer. Therefore, external and internal resistance, seriously affected by the effects associated to acoustic energy applied in dehydration pretreatment, increase solid diffusion, as can be seeing in kinetics obtained. Keywords: FTIR, kinetics, osmotic dehydration, diffusion, structure.

231

Topic: Food Engineering Clave: FE-29

Characteristics of Edible Films of Waxy Corn and Nopal Mucilage Using the Extrusion Process.

Morín, A. C.S.*, Galicia, G. T., Martínez, B. F., Grosso, C., Aguilar, P. E.

* Maestría en tecnología y ciencia de los Alimentos, Universidad Autónoma de Querétaro. Centro Universitario

Cerro de las Campanas * e-mail: fanymorin@gmail.com

Several biopolymers such as polysaccharides or proteins have had their film-forming properties studied in order to produce edible films to be used in food packaging. Since these films have been identified as biodegradable they have attracted considerable attention from some researchers in recent years. Natural polymers presents added advantages due to their edible nature, availability, mechanical integrity or handling of the food product. Waxy starch and nopal mucilage have some interesting functional and structural properties in the elaboration of edible films or biofilms. The aim of this work was the elaboration and characterization of edible films using the thermoplastic extrusion technology. Waxy corn (70-73%), nopal mucilage (10-20%) and glycerol (10-20%) were evaluated using an experimental design of mixtures (statistical package Design Expert v6.010, Stat-Ease, 2003). Extrusion experiments were performed using a laboratory single-screw extruder (CINVESTAV, Querétaro). Extruded films with 13% of nopal mucilage, 13% of glycerol and 64% of waxy starch, showed good functional properties of water vapor permeability. The viscosity analysis showed good plasticization of starch with the incorporation of glycerol and nopal mucilage to the starch matrix. . Fourier transform infra-red spectroscopy showed some interactions between starch and glycerol. Keywords: Edible films, starch, thermoplastic extrusion.

232

Topic: Food Engineering Clave: FE-30

Experimental Determination of Energy Lost by Friction by Three Sets of Accessories in a Pipe Line Flow (Pilot Plant)

García, S. K, Mena, D. J, Navarro, M. R. D, Oscoy, V. M. C, Sabino L. A, Romero, A.V.

* Facultad de Estudios Superiores Cuautitlan, UNAM

* e-mail: veroromeroarr@hotmail.com, konamena@hotmail.com

In the design of food factories has been found the requirement to arrange the accessories continuously, so they can perform their function in production line and, usually are arranged in a certain order, (it is called set) which significantly increases the energy losses by friction “hfs”, so this study is a recommendation to choose the set of accessories, at the exit / entrance of a tank, that cause minors pressure losses for friction, using a relation based on the coefficient of resistance “kf” and the Reynolds generalized number, for this, several experiments were conducted using a pipe line flow of stainless steel with nominal diameter of 1½", which has a PDP that allows us to vary the speed, carrying in it a CMC 0.7% solution, (which model to no Newtonian fluids) through a series of sets S-1 (expansion, butterfly valve, elbows 90º), S-2 ( same accessories named before with a straight tube section between each accessory), S-3 (in this set was evaluated each one of the accessories individually), a U closed manometer was used to calculated the frictional pressure drop generated by the sets, estimated of this the kf. For the analysis of the results we used a two ways ANOVA’s statistic design, by which we find that exists a significant difference between the sets and in the way of evaluation; the set that caused higher friction lost in the evaluation is the most normally used, that is to say the S-3, it was found the kf’s values of the set S-2 are minor than the S-1, due to the partial flow regimen change when the fluid pass through an accessory ensemble with straight tube section stabilizing it, causing minor frictional pressure losses, instead of setting up the accessories without the straight tube section, in which the fluid’s flow regimen change totally into a turbulent one, so be concluded for the plants designs it is recommendable evaluate the accessories together in order to avoid overestimated calculations of the frictional pressure losses, which are translated into energy lost and the cost of initial inversions Keywords: Energy Lost by Friction of Accessories.

233

Topic: Food Engineering Clave: FE-31

Evaluation of Heat Transfer Coefficient in a Pilot Scraped Surface Heat Exchanger and its Quality Effect on Mango Puree

Pascual, R. J.; Flores, M. J. L.; Anaya, S. I.; Santiago, P. T.

* Departamento de Ingeniería Bioquímica. ENCB-IPN. Prol. Carpio y Plan de Ayala s/n. México, D. F. C.P.11340

* e-mail: tsantiag@encb.ipn.mx

Scraped surface heat exchangers (SSHE) are widely used in the food industry to process heavy liquid like puree, concentrated juice, marmalades where continuous operations are desired. In this work a 0.020 m3/h capacity, 0.0615 m2 internal surfaces, stainless steel pilot scraped surface heat exchanger was characterized. Mango puree (Manila var.) was employed as a working fluid and thermal oil as a heating medium. SSHE temperature, feed velocity, scraped rotation and configuration of scraped units were taken as variables factors at two levels according to 24-1 fractionated factorial experimental design with three repetitions in the central point of the domain. The parameters considered were: mango puree temperature at the discharge, ascorbic acid percentage retentions. At the same time, the puree thermodynamics properties were also determined, so were the experimental and theoretical internal convective heat transfer coefficients for each run. Theoretical coefficient values were calculated using the Skelland´s equation (1979). Ascorbic acid had an average retention of 92%. Mango puree heat capacity (3.5731 kJ/kg°C) was determined by Charm´s equation (1971). Thermal conductivity was measured with a termoconductimeter KD2 apparatus and verified by Choi and Okos equation (1983). Effective viscosity was determined by the Haake RT20 rheometer at 20°C and 18°Bx. The average experimental and theoretical internal coefficient values were 418.2 W/m2°C and 392.3 W/m2°C respectively. ANOVA statistical analysis were carried out to verify the results using the Minitab software, version 15, whit a α=0.05 significance. Keywords: scraped surface heat exchanger, heat processing, ascorbic acid, mango puree.

234

Topic: Food Engineering Clave: FE-32

Novel Applications in Food Processing: High and Low Intensity Ultrasound

García-Pérez, J.V.*, Cárcel, J.A., Benedito, J., Mulet, A.

* Grupo ASPA, Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Camí de Vera, s/n, 46022, Valencia (Spain)

* e-mail: jogarpe4@tal.upv.es Food processing is evolving towards safer and healthier foods. New technologies are applied for that purpose and among them is ultrasound. Ultrasonic applications may be classified according to the applied intensity, thus, low and high intensity ultrasound applications are considered. Low intensity ultrasound does not produce any effect in the material where waves are travelling. Nevertheless, relevant information of the material may be extracted from ultrasonic parameters, such as velocity and attenuation. Applications at high intensity try to affect the product or the process where ultrasound is applied. Thus, it may be pointed out that different aims are behind high and low intensity ultrasound applications. The main aim of this work was to show relevant and novel ultrasonic applications at low and high intensity in food processing even spoilage. Low intensity ultrasound has been used to monitor cheese maturity, to determine the oil quality change during frying, to evaluate the composition of raw meat and meat products and to predict the crystallization of edible fats during cooling and storage. A common fact has been identified in all the cases; ultrasonic parameters have been well correlated with textural properties and composition of examined products. Therefore, low intensity ultrasonic techniques may be considered a potential, non-destructive, accurate and fast alternative to “on-line” monitor food composition and texture, as well as, product changes during processing. High intensity ultrasound has been used to accelerate heat and mass transfer processes in different media. In liquid media, ultrasound has been used to improve osmotic dehydration of fruits and meat salting. In gas and supercritical fluids, it has been used to enhance convective drying of fruits and vegetables and extraction processes of antioxidant compounds and oils, respectively. The effects brought about by high intensity ultrasound are mainly based on mechanical effects affecting both internal and external resistance to heat and mass transfer. Although, the effects, as well as its magnitude, fluctuate according to the medium in which ultrasound is applied and also depending on the product and process variables involved. Therefore, in order to properly design a high intensity ultrasound application, these facts should be considered. Keywords: ultrasonic; quality monitoring; heat and mass transfer.

235

Topic: Food Engineering Clave: FE-33

Ultrasonically Assisted Hot Air Drying of Potato: Kinetics and Microstructural Effects

Cárcel, J.A.a, Puig, A.b, Pérez-Munuera, I.b, Clemente, G.a, García-Pérez, J.V.a

a Grupo ASPA, Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Camí de Vera, s/n, 46022, Valencia (Spain), b Research group “Microestructura y Química de Alimentos”. Departamento de Tecnología

de Alimentos. Universidad Politécnica de Valencia. * e-mail: jogarpe4@tal.upv.es

Drying of vegetable and fruits happens mainly during the falling rate period. Thereby, the water removal may be limited by both diffusion and convective mechanisms. The search of new strategies to improve convective drying constitutes a topic of relevant research. Power ultrasound is a novel technology to be applied in drying processing taking energy saving aims into consideration; it results highly convenient in order to develop this technology to evaluate how ultrasound affects the material structure during drying. The aim of this work was to evaluate the effects of power ultrasound application on both the drying kinetic and the microstructure of raw potato. Drying kinetics of potato cubes (side 8.7 mm) were carried out at 40ºC and 1 m/s without (AIR experiment) and with power ultrasound application (US experiment). Two different ultrasonic powers were tested in US experiments: 18 and 36 kW/m3. A diffusion model considering external resistance to mass transfer as significant phenomenon was fitted to experimental drying data. The influence of ultrasonic application on drying kinetic was evaluated from the effective moisture diffusivity and the mass transfer coefficient identified from experimental data. The microstructure of raw, AIR and US dry potato samples was studied by Scanning Electron Microscopy (SEM). Drying kinetics of potato cubes were sped up by the ultrasonic application, being observed a significant (p<0.05) reduction of drying time. The influence of power ultrasound was dependent on the ultrasonic power, the higher the power applied, the faster the drying kinetic. From modeling results, it was observed a significant (p<0.05) influence of power ultrasound on both the mass transfer coefficient and the effective moisture diffusivity. The parenchyma of raw potato is a compact tissue which consists on rounded cells filled with starch granules of different sizes and shapes. Hot air drying produced the degradation of the tissue, and deformed cells with broken wall cells could be observed in these samples. The ultrasonic application induced a more heterogeneous compression in the tissue but these cells appeared less affected, especially applying an ultrasonic power of 18 kW/m3. Starch granules remain intact after all the treatments applied. Keywords: ultrasonic; mass transfer; potato; structure.

236

Topic: Food Engineering Clave: FE-34

Modeling Ultrasonically Assisted Extraction of Phenolic Compounds from Red Grape Pomace

Moraes-Marques, L.a, Cárcel, J.A.b, Pérez-Muelas, N.b, García-Alvarado, M.A.c, García-Pérez, J.V.b

* a Departamento de Engenharia de Alimentos, Universidade de Sao Paulo, b Grupo ASPA, Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Camí de Vera, s/n, 46022, Valencia (Spain),

c UNIDA Instituto Tecnológico de Veracruz * e-mail: jogarpe4@tal.upv.es

Color is a main attribute of foods, usually managed by adding colorants. Natural colorants, as well as antioxidants, may be obtained from the pomace of red grape varieties to be used in food and pharmaceutical industry. The major part of phenolic compounds responsible of the colorant and antioxidant properties is located in the skin of the berries. These phenolic compounds need a long maceration process to be extracted. Ultrasound may be considered an alternative to improve conventional extraction processes in order to reduce the processing time and increase the process yield. Modeling is a fundamental tool to quantify the influence of ultrasound in the extraction process. The aim of this study was to assess the influence of power ultrasound on the extraction process of phenolic compounds from grape stalk. Extraction experiments were carried out at 30ºC with 100 g of grape pomace (Vitis Vinefera var. Bobal) and 350 mL of solvent (sugar/water solution 20 % w/v at pH 3.5) applying different ultrasonic powers (0, 20, 30, 40 and 50 W, measured using a calorimetric method). Solvent samples (4 mL) were taken out every 15 minutes in a period of 2 hours. The extracts absorbance was measured at 420, 520 and 620 nm and related to the concentration of a commercial natural colorant made with grape. Extraction kinetics were modeled by using the empirical equation of Naik. In addition to the kinetic study, the total phenolic compounds and the antioxidant capacity were also measured for samples extracted at 2 hours using Folin-Ciocalteu and FRAP method, respectively. The experimental extraction yield was significantly increased up to 46% by the application of power ultrasound. The influence was dependent on the applied ultrasonic power, the higher the applied power, the higher the obtained yield. The Naik model described adequately the extraction process. A significant improvement in the kinetic parameter was observed by the power ultrasound application, being the enhancement also dependent on the applied ultrasonic power. Therefore, the results have shown that the use of ultrasound in extraction of phenolic compounds from grape pomace can be a proper alternative in order to improve the extraction. Keywords: ultrasonic; antioxidants; mass transfer.

237

Topic: Food Engineering Clave: FE-35

Evaluation of Effective Diffusion Coefficient Considering the Shrinkage in the Allspice (Pimenta dioica L. Merill) Dried by Fluidized Bed.

Carpinteyro, A.E.; Cruz y Victoria M.T.; Anaya, I.; Santiago, T.

* Laboratorio de graduados en alimentos. Escuela Nacional de Ciencias Biológicas (IPN). Prol. De Carpio y Plan de

Ayala s/n. c.p.11340. México D.F. * e-mail: andy.carpinteyro@gmail.com, tsantiag@encb.ipn.mx.

We studied the drying of allspice using fluidization and found that the material shrinks as it loses moisture, but unlike other materials, it does not deform, so it is interesting to evaluate this phenomenon. With previous studies we found the best conditions to dry the allspice. Curves were modeled using Fick's 2nd Law, considering the shrinkage through the expression reported by Giovanelli. Allspice was dried on a fluidized bed at 70° and 80°C. Samples were taken at the beginning and end of the process and they quantified the residual activity of peroxidase, polyphenol oxidase and catalase. We found that the effective diffusivity values were in the range of 3.764x10-9 m2/s 70°C and 5.083x10-9 m2/s 80°C without considering the phenomenon of shrinkage; while the values of this parameter considering shrinkage was 3.387x10-9 m2/s at 70°C and 4.876x10-9 m2/s 80°C. No significant difference was found when considering the shrinkage that can be said temperature plays a very important role in the rate of migration of water, because mass transfer increases at a higher temperature. Under a microscope the dried material showed a shrinkage Type III, Curves have reported a variation of adjustment in the first 30 minutes showing that shrinkage is first external and then internal. The polyphenol oxidase activity was higher when dried at 80°C than at 70°C by 50%. The peroxidase activity dried at 80°C, it is also 300% higher than when dried at 70°C. With regard to catalase, we found that at 80°C the enzymatic activity lost in 24.4%, while at 70°C was less damage to the structure, holding 27.7% of the enzyme. These enzymes are not inactivated by drying temperature, with the exception of catalase, the structure probably exposes due to higher temperatures and these enzymes began to release. The importance of these macromolecules is their antioxidant nature, so it is worth noting the increased activity in the experimental conditions tested. Keywords: drying, fluidized bed, allspice, effective diffusivity, enzymes.

238

Topic: Food Engineering Clave: FE-36

Expanded Snacks in Mixing Corn-Beans by Extrusion-Cooking

Velasco-González, O.H., García-Andrade, M., Ramírez, W. B., Pajarito, R. A.

* CIIDIR-IPN-DURANGO, Sigma 119, Frac. 20 de Nov. II, Durango, Dgo. México. C.P. 34220 * e-mail: oscar@velascos.net; mayela.andrade@gmail.com; bramirez@guaymas.uson.mx; arnulfp@yahoo.com

Snack are not true foods because their low nutritional value, however are widely consumed by children, the purposes of this research were to develop snack foods of good nutritional characteristics. The extrusion is a versatile technological process to produce food from cereal-legume mixtures. In this study were used Garbancillo bean (G), Bayo Victoria (BV) and yellow maize (YM). Samples of 300 g were prepared, G and BV in mixtures corn-bean 70/30, adjusting the humidity to 17%, using screw of 19 mm and screw speed of 100 rpm for 100% beans and 160 rpm for mixtures YM-G-BV, 40 rpm of feed, screw rate L/D=20 and a compression ratio of 1:3 using a Brabender extruder K19. The product was dried at 70 ° C for 75 min, air velocity of 0.12 m / min. Physical assessment of the products obtained were: density, shear force and expansion index. Statistical analysis was performed on the package Statgraphics 5.2 and consists of ANOVA and LSD multiple range test with a confidence level of 95% and a = 0.05. The expanded products presented density of 0.4444 g/cm3 for G and 0.5207g/cm3 for BV. The shearing force was 2.373 kgf for G and 2.183 kgf for BV. According to expansion index, there were significant differences between the obtaining values of G (1.3994) and BV (1.2614). The snacks of corn-bean mixtures were of lower density in YM-G-BV (0.4779 g/cm3 and 0.5559 g/cm3 respectively). The shear force applied to YM-G was 2.7955 kgf and 3.2765 kgf for YM-BV resulting this last one tougher. The index expansion is higher for YM-G with 1.3994 compared to 1.3212 of YM-BV. It is recommended the preparation of expanded snacks with YM-G and beans 100% G. Keywords: extrusion, nutritive snacks, beans, maize.

239

Topic: Food Engineering Clave: FE-37

Osmotic Dehydration Modeling Of Banana Chips (Musa paradisiaca).

Rueda-Mata, L.E., Hernández-Campos, F.J., López-Bailón, R., Hernández-Díaz, W.N.

* Instituto Tecnológico de Zacatepec, Calzada Tecnológico No. 27, Colonia Centro, C.P. 62780, Zacatepec, Morelos, México.

* e-mail: wendynetz@yahoo.com.mx, wendyntz@hotmail.com The osmotic dehydration of fruits is a relatively inexpensive preservation process that reduces product discoloration and volatile and pigments compound loss. The industrial application of this technology is still restricted because the simultaneous mass transfer phenomenon between water and sugar (or salt) have not been elucidated completely. The present work studies mass transfer during osmotic dehydration of banana (Musa paradisiaca) chips in sucrose solution. The weight and water loss of 6 mm thick of banana chips were analyzed at different temperatures (30, 50 and 70 °C) and sucrose concentrations (30, 40 and 50 °Brix), in a 32 experimental design. The fruit´s starch content was measured and correlated to the banana´s maturation state, which was controlled in all treatments as well as the solution´s pH (3). The analytical solution of the mass transfer model was used for describing the mass transfer in osmotic dehydration of banana chips to obtain the diffusion coefficients (sample shrinkage was considered). Diffusion model fitting gave apparent diffusivity values that varied from 1.3 to 2.7X10-10 m2 s-1. A Diffusion expression depending on temperature and sucrose concentration was obtained. Results showed that the proposed model may be fitted accurately to the experimental osmotic dehydration kinetics and allows the estimation of diffusion coefficients. Keywords: Diffusion, Mass transfer, Osmotic dehydration, Modeling.

240

Topic: Food Engineering Clave: FE-39

Physicochemical Characteristics of Flours Obtained By Ohmic Heating

Gaytán-Martínez M.1*, Figueroa C.J.D.1, Morales-Sánchez .E.2, Reyes-Vega.M.L.3, Vázquez- Landaverde P.2, Martìnez-Flores H.E. 4 Véles- Medina J.J 1

* 1CINVESTAV Unidad Queretaro, 2CICATA-IPN Unidad Queretaro, 3 UAC, 4 Universidad Michoacana de San

Nicolás de Hidalgo. * e-mail: marcelagaytanm@yahoo.com.mx

In Mexico, corn nixtamalization process has a great economic and social importance. The modernization of this old technology is needed because of the ecological problem associated to it. Ohmic heating, is a technology that appeared in the twentieth century is taking importance in the food industry and may be a promising alternative to the nixtamalization process, especially because it avoids contamination effluents, such as “nejayote”, and its efficiency in the use of energy. The present work focuses in the evaluation of physicochemical and other quality characteristics of corn meal obtained by ohmic heating. A response surface design was used in which independent variables were final processing temperature and moisture of corn meal. Dependent variables were chemical composition and flour quality characteristics. The control sample was prepared by the traditional nixtamalization process. Results did not show differences in chemical composition of flour obtained by ohmic heating versus flour obtained by the traditional process, but there were differences in water absorption capacity that ranged from 1.19 to 1.31 L of water/kg of flour and water absorption ranged from 2.87 to 3.35 g gel/g while water solubility index, ranged from 6.69 to 7.77% dissolved solids. Based on data obtained from this work, it can be said that ohmic heating represents a good technological alternative to obtain nixtamalized corn flour with similar of better quality than that obtained by the traditional process, with the advantage of the absence of contaminating effluents and with a better energetic efficiency. Keywords: Nixtamalization, Flour, ohmic heating.

241

Topic: Food Engineering Clave: FE-40

Rheology of Milk Gels And Mini-Cheeses Coagulated With Protein Extracts From Berries Of Solanum elaeagnifolium Cavanilles

Chávez-Garay, D.R., Jiménez-Campos, H.R., Elias-Ogaz, L.R., Gutiérrez-Mendez, N.*

* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Chihuahua, Chih., Mex.

* e-mail: ngutierrez@uach.mx Solanum elaeagnifolium Cav. is native to northeast Mexico and southwest USA where it is a weed. Pima Indians used to add crushed berries of this plant to milk as coagulant for cheese production. Nowadays in some places of Chihuahua, Mexico, still using the berries of this plant in the manufacture of artisanal asadero cheese. The milk-coagulating enzyme of Solanum elaeagnifolium has been scarcely studied; but there is some evidence that this enzyme has a higher optimum temperature than chymosin, and produce a different hydrolysis profile in milk proteins. The aim of this work was to assess the rheology properties of milk gels and mini-cheeses coagulated by extracts obtained from the berries of Solanum elaeagnifolium Cav. Ripen yellow fruits of Solanum elaeagnifolium were collected during the summer in Chihuahua city and analyzed by its proximal composition. Crude extracts were obtained from the berries by salting-out with ammonium sulfate at 20, 40 and 60% saturation. Each extract was measured for their protein concentration and characterized by polyacrylamide gel electrophoresis. Pasteurized milk was placed in glass beakers of 250 mL, added with (0.05g) CaCl2, 0.2 mg of protein, from extracts and incubated 1 hour at 37°C. Milk gels were assessed for firmness, fracturability and cohesiveness. Mini-cheeses were produced with each ammonium sulfate extract and chymosin and analyzed for their texture profile. Additionally mini-cheeses were explored for their force-time relationship under constant deformation. Milk gels coagulated with the extract of 20% obtained the lowest values of firmness (0.18 N); followed for gels coagulated with the extract of 40% (0.28 N). The milk gels coagulated with the extract of 60% presented the highest values of firmness (0.35 N) but these values were lower than obtained with chymosin. Similar tendency was observed in mini-cheeses, obtaining softer texture the cheeses elaborated with the extracts of Solanum elaeagnifolium. Keywords: vegetable chymosin, rheology, Solanum elaeagnifolium Cavanilles.

242

Topic: Food Engineering Clave: FE-41

Use of Near Infrared Spectroscopy to Quantify Polyphenols of Infusions

Jiménez-Vieyra, M. E.1; Zambrano-Zaragoza, M. L.2

* 1 Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional. Unidad Profesional Adolfo López Mateos, edificio 7; Zacatenco, México D. F. 07738; México; 2 Facultad de Estudios

Superiores Cuautitlán, Universidad Nacional Autónoma de México. Av. 1º de mayo s/n; Cuautitlán Izcalli, México 54715, México

* e-mail: mejimenezv@gmail.com, luz.zambrano@correo.unam.mx The creation of new techniques and technologies is motivated by the advantages in time and accuracy in results. Infrared spectroscopy is a technique that eases the determination of components in complex materials. The objective of this work was to verify if there is a correlation between near infrared (NIR) bands which suggest the presence of polyphenols and the quantification of those by chemical methods. Solid herbal samples for infusions were measured with near and mid-infrared spectrum; the results were contrasted with polyphenol quantifications by Folin-Ciocalteum chemical method. The studied samples were herbs used to prepare infusions, purchased in a local supermarket: lemon (Citrus limonum Risso), arnica (Arnica montana L), cinnamon (Cinnamomum verum) and apple, jamaica (Rosa sinesis), boldo (Peumus boldus Mol), green tea leafs (Camellia sinesis), coca tea and chamomille (Matricaria Chamomilla). Hydroxyl and carbon-double-bound-carbon bands of infrared were selected as prime evidence of polyphenols, showing ranges between 1430 and 1470 nm for O-H, and between 2050 and 220 nm for C=C. Those results were contrasted to the total polyphenol compounds quantified by Folin-Ciocalteu. A high absorbance measured by infrared was comparable to a high content of polyphenols for most herbs. However, it was not possible to find an unequivocal correlation. The herbs used to prepare green tea and arnica infusion produced polyphenols out of range as suggested by the infrared bands: high polyphenols (154.1) for a low absorbance (0.127) in arnica, and low polyphenols (127.1) for a high absorbance (0.198) in green tea leafs. Keywords: infrared, infusions, polyphenols, folin, ciocalteu.

243

Topic: Food Engineering Clave: FE-42

Food Drying Employing Airflow Reversal

Amador, M. A.1*; Herman, L. E.2; Martínez, S. C. E.2 y Ruiz, L. I. I.3

1 Instituto Tecnológico Superior de Juan Rodríguez Clara. Calle José Ma. Morelos Pavón No.507, Col. Mata Bejuco.

Juan Rodríguez Clara, Ver. 2

Instituto Tecnológico de Tuxtepec. Calz. Dr. Víctor Bravo A. s/n. Tuxtepec, Oax. 3

Benemérita Universidad Autónoma de Puebla. Colegio de Ingeniería en Alimentos. Facultad de Ing. Química. Puebla, Pue.

* e-mail: fito_adamme@hotmail.com

The operation variables during the food drying when are used inadequately may produce an increase of time, energy and cost of the dehydration process of a product, mainly when fixed bed drying with airflow unidirectional are employed. Therefore, it is important to carry out a food drying prediction employing airflow reversal that permit to obtain information about behavior and drying time reduction. The objective of this work was to simulate the convective drying process of foods over fixed beds using a periodical inversion of airflow direction. Carrots drying kinetics at different temperature (50, 70 and 90 ºC) were employed with different drying air velocities (2.0, 4.0 and 6.0 m/s), bed high (5, 10 and 15 cm), particle thickness of the product (0.1, 1.0 and 2.0 cm) and inversion time of airflow direction (15, 30 min and without inversion) were employed too. After a mechanistic model was developed taking the mass and energy balances like mathematical base. The model considered thermal-physical, transfer and equilibrium parameters between air and product. This mathematical model represented like a non-lineal differential equations system was computed for solving the drying experimental kinetics. Results showed a statistical difference employing airflow reversal with respect to airflow unidirectional. Drying time using airflow reversal each 15 min was the lowest at any operation condition. Simulated drying Kinetics by mechanistic model estimated the experimental behavior whit R2 of 0.9787 considering the equilibrium, thermal-physical and transfer parameters of the carrots and air. Particle thickness, bed high, temperature and drying air velocities had effect at the drying time reduction. Keywords: Simulation, Drying, Airflow Reversal.

244

Topic: Food Engineering Clave: FE-43

Emulsions Stabilized with Albumin-Polysaccharide (Gum Tragacanth, Carrageenan-?) Stored at 4, 20 and 40ºC.

Hernández, S. N. (1), González-Sánchez, J. (1), Martínez-Padilla, L. P. (1), Vernon-Carter, E. J. (2)

(1) Laboratorio de Propiedades Reológicas y Funcionales en Alimento. Departamento de Ingeniería y Tecnología,

Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Avenida Primero de Mayo s/n, Cuautitlán Izcalli, Edo. de México 54740, México. (2)Departamento de Ingeniería de Procesos e Hidráulica.

Universidad Autónoma Metropolitana Iztapalapa * e-mail: gonzalezjulieta@yahoo.com.mx

Emulsions are thermodynamically unstable systems from physicochemical point of view; their separation into two immiscible phases can be fast or slow based on their kinetic stability. In the food industry, proteins are used as emulsifying agents, while the polysaccharides enhance the stability of emulsions. In this paper, oil-water emulsions at 30% v/v were studied using a 2% egg albumin and 0.5% tragacanth gum mixture or a 2% egg albumin and 0.5% carrageenan-? mixture, to determine their effect over stability upon time at three temperatures. The stability was evaluated by the globule size distribution measured in a Masterziser 2000, obtaining Brouker diameter (d4,3). The displacement rate was quantified by the percentage of light transmitted and back-scattered in a Turbiscan MA2000. The size distribution of emulsions with tragacanth gum or carrageenan-? showed a bimodal behavior, last one presented an increase in the larger population size at 21 days of storage which also represented an increase in the diameter d4,3 while tragacanth emulsion did not show any significant change. In emulsions made with carrageenan-?, the backscattered light decreased rapidly in the lower part of the sample until approximately 80%. However, there was not observed an important influence at three temperatures on the phase separation. The middle part of the sample (25-55mm) showed a slight increase in backscattered light (˜ 3%) at storage temperatures, probably due to an increase in the globule size by flocculation or coalescence. The tragacanth emulsions showed a small decrease in the lower part of the sample, in the percentage of backscattered light at 4ºC (35%) while at 20 and 40ºC was higher (70%). The rates of migration in carrageenan-? emulsions were higher than those containing tragacanth gum, in both cases, the migration rate was higher when the storage temperature was increased. Considering that emulsions with tragacanth gum confer better stability than those containing carrageenan-?, this behavior can be attributed to the bifunctional properties of tragacanth gum, lowering the interfacial tension and increasing viscosity of aqueous phase. Keywords: stability, backscatter light, emulsion, rate of migration.

245

Topic: Food Engineering Clave: FE-44

Stability of Concentrated Emulsions with a Mixture of Sodium Caseinate-Polysaccharide (Gellan Gum, Tragacanth Gum)

Casasola-Lozada, S. E. (1), González-Sánchez, J. (1), Martínez-Padilla, L. P. (1), Vernon-Carter, E. J. (2)

(1) Laboratorio de Propiedades Reológicas y Funcionales en Alimentos. Departamento de Ingeniería y Tecnología,

Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Avenida Primero de Mayo s/n, Cuautitlán Izcalli, Edo. de México 54740, México. (2)Departamento de Ingeniería de Procesos e Hidráulica.

Universidad Autónoma Metropolitana Iztapalapa * e-mail: gonzalezjulieta@yahoo.com.mx

Biopolymers are used to improve texture and shelf life of many food products. Mixtures of protein-polysaccharides in a formulation may interact by different ways depending on their composition, structure, temperature and pH; these factors may contribute to emulsions stability against creaming and coalescence. The aim of this research was to determine the influence of a biopolymer mixture of 2% sodium caseinate and 0.05%, gellan gum (5 mM CaCl2) and 2% sodium caseinate and 0.5% tragacanth gum, on the stability of oil-water concentrated emulsion (60% v/v), stored at 40, 20 and 4ºC. Stability was measured by light transmission and back-scattering through the sample (Turbiscan MA2000), a graphic absolute thickness kinetic was obtained. Particle size distribution was measured in Masterziser 2000, during 120 days of storage, obtaining the Sauter diameter (d3,2) of the emulsions. A multivariate analysis of variance (MANOVA) was performed with a significance level of 5%. Gellan emulsions presented higher rates of phase separation than those with tragacanth, at the same temperatures, where the highest rate obtained was for gellan at 40ºC (0.147 mm /day). This emulsion showed a clear phase separation after 47.3 days. The most stable emulsion was that containing tragacanth, at 4°C (85.5 days). Emulsions with gellan exhibited a bimodal size distribution at 40°C, (d3,2 = 0.19 µm). Tragacanth emulsions showed monomodal size distribution (d3,2 = 0.46 µm). Caseinate-tragacanth emulsions are more stable to temperature changes than caseinate-gellan emulsions, this indicates that the surface properties and the thickening effect of tragacanth enhanced significantly (p <0.05) the stability of emulsions. Keywords: gellan, tragacanth, stability, separation rate, particle size.

246

Topic: Food Engineering Clave: FE-45

Digestibility of Silages Prepared for Beef Cattle with Fresh Corn Forage and Apple Waste

Araiza, R.E., Delgado, E., Carrete, C.F., Rosales S.R., Medrano R.H., Solís S.A., Salazar I.J.

* Graduate School and Investigation Division, Durango of Institute Technology Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo, México, C. P. 34080.

* e-mail: e_araiza2002@yahoo.com.mx

In Durango, some interest exists in developing food rations to optimize weight gain in feedlot cattle. These rations could be developed with efficient combinations of locally available and low price vegetal residues in order to reduce costs in beef cattle feeding. Some of the local ingredients with feeding potential are the apple bagasse and apple fruit waste (known as ripio). The objective was to evaluate the digestibility of silages obtained with different combinations of fresh corn forage, whole apple waste and molasses. The In vitro digestibility was determined in four formulations obtained by combining different proportions of corn:apple (100:0, 75:25, 50:50 and 25:75 %) and three levels of commercial molasses (0, 5 and 10 %). Fruits of Double Red Delicious apple cultivar were harvested in Canatlán, Dgo., Mexico. Fresh maize forage was obtained with local producers and commercial molasses was also included in food preparations. Experimental micro-silos consisted of 19L plastic buckets containing black polypropylene bags closed with rubber bands, in which 8 kg of the mixed ingredients were placed. Micro-silos were left under fermenting process during 50 days at room temperature in a shaded area. Experiment was established under completely randomized design with factorial arrangement (4 x 3) and three replications per treatment. Digestibility method included food in vitro incubation in rumen fluid during 48 h period, followed by extraction with a neutral-detergent solution. The analysis of variance showed significance (P<0.01) for both factors (apple proportions and molasses concentration). Treatments including higher proportion of apple (75%) and molasses showed the highest digestibility values (76%) due to greater concentration of soluble sugars compared to structural carbohydrates such as hemicellulose and cellulose. Similarly, adding molasses, significantly affected (P<0.01) the digestibility of the silages, as the molasses increased from 0 to 10%, an increment from 68 to 76% was observed on the digestibility. Results show feasibility to use apple industry byproducts to produce silages with high and rapid energy availability since the highest digestibility was obtained with the highest concentration of apple. Keywords: feeding, efficiency, forage.

247

Topic: Food Engineering Clave: FE-46

Agave duranguensis Fructanes Effects on Quality Properties of Based Meat Salami.

Ortega, V. K, Delgado, E, Nava, B.C, Rosales, S.R, Solís, S.A, González, H.S, Medrano, R. H, Ibarra, A.M.

* Graduate School of Biochemistry Engineering, Technological institute of Durango. Blv. Felipe Pescador 1830 Ote., C.P. 34080, Colonia Nueva Vizcaya, Durango, Dgo, Mexico.

* e-mail: karlaortega42@yahoo.com Generated products from bovine meat complemented with prebiotic agents may result as a new feed formulation. This project’s objective is to standardize the elaboration process of meat products complemented with agave’s fructanes. Maguey’s fructanes (Agave duranguensis) were extracted and dried through aspersion. Formulated cold cuts were added with 2, 4 and 6% of fructanes and three condiments combinations (paprika, albahaca and oregano). Cold cuts were fermented at 27°C and 90% of relative moisture for 48 hrs. and then at 15°C and 75% of relative moisture for 14 days. Weight variation, pH and color change were registered. Proximal chemical and sensorial analyses were performed. Fructane content didn’t have a significant effect (p > 0.05) in cold cut’s moisture content. Cold cuts with 2 and 4% of fructane and albahaca had higher total minerals content (p < 0.01) than commercial cold cuts. Fat content in elaborated cold cuts was lower (p < 0.05) than commercial cold cuts. There isn’t a significant difference (p > 0.05) in protein content between elaborated and commercial cold cuts (29.5 – 53.4%). A tendency towards cold cuts acceptability was found pointing out that a significant difference doesn’t exist among control and elaborated cold cuts. This research results show at this moment that obtained cold cuts posses 10% less fat than the commercials ones, along with tendency towards acceptation. Keywords: prebiotic, sensorial analysis, maguey’s fructanos.

248

Topic: Food Engineering Clave: FE-47

Evaluation of The Physicochemical Properties of Teosinte and Potential End-Uses

Vélez M. M. C1., Figueroa J.D.C., Taba S., Véles M. J.J. López P. P.

* 1 Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario s/n. Querétaro, Qro., México. * e-mail: car_velez_med@yahoo.com.mx

Teosinte is a wild grass native to Mexico and Central America and the closest wild relative of cultivated maize (Zea mays ssp. mays L.). The teosintes also represent an important potential resource for maize breeding, though they have not yet been extensively used in this capacity. Twenty four samples of the genus Zea were investigated. Among them are Z. mays ssp. mays, or the cultivated maize; Balsas teosinte (Zea mays ssp. paraviglumis var paraviglumis); Guatemala teosinte (Zea luxurians); Huehuetenango teosinte (Zea mays ssp. paravigumis var. huehuetenanguensis); Durango teosinte (Zea mays ssp. mexicana); Chalco teosinte (mays ssp. paraviglumis); Zea diploperennis; Zea perennis; Zea nicaraguensis. The objective of this preeliminary work was to evaluate some physico-chemical analysis in order to investigate potential end-uses of those materials. The mechanical properties were evaluated with a TA-XT2 Texture Analyzer. Microstructural and thermal properties were evaluated with SEM and differential scanning calorimetry. The results were analyzed using Tukey's test and simple correlations using the statistical package SAS, considering a high significant at P=0.05. Balsas teosinte precursor of the domesticated maize presented a kernel with a higher percentage of endosperm compared to the other teosintes (Chalco, Guatemala, Honduras, Nicaragua) that presented higher husk. One important feature of Balsas teosinte was also the low modulus of elasticity in the kernel. Starch microstructural and thermal studies showed that Z. perennis and Z. diploperiennis presented an unusual starch granule of lower than 5 µm in size important in some pharmaceutical applications and high gelatinization temperatures compared cultivated maize or other teosintes that presented starch granules from 10 to 15 µm. Keywords: teosinte, endosperm, starch.

249

Topic: Food Engineering Clave: FE-48

Behavior of Important Congener Volatiles of Tequila (Acetaldehyde, Ethyl Acetate, Methanol And Higher Alcohols) in a Fractionation Distillation Column

Castro-Ocegueda, P1., Prado-Ramírez R. Escalona-Buendía H.

* 1 Postgrado Interinstitucional en Ciencia y Tecnología, CIATEJ, Av. Normalistas 800 Colinas de la Normal 44270

Guadalajara Jalisco Mexico * e-mail: pcastro@cuervo.com.mx.

Tequila is a distinctive spirit obtained after distillation of Agave tequilana Weber (blue variety) fermented juice. Distillation commonly is carried out as deferential using copper and steel pots or fractionating using distillation columns. Nowadays, there is few information about Tequila distillation using a continuous column, the same as the thermodynamic factors affecting its behavior. Thus, the objectives of this work were 1) to characterize a continuous distillation column regarding the behavior of acetaldehyde, ethyl acetate, methanol and higher alcohols in the rectifying section, and 2) to explore the effect of ethanol concentration on the activity coefficient (?) of the compounds mentioned above. An industrial fractional distillation column with 50 plates, having a sampling valve in 11 plates of the rectifying section, was used for this experiment. Column was fed with fermented agave must and sampling was carried out during the steady state stage of the column. Analytical determinations were carried out with a gas chromatograph with mass spectrometry detection. Activity coefficient determinations were carried out for each volatile compound in ethanol-water model solutions at 33, 55 and 75 % v/v, based on headspace determinations using gas chromatography. Results of the chemical characterization showed an increase of ethanol concentration from 15.25% up to 93.46% v/v at plate 13 and the same plate had the highest concentration of acetaldehyde and ethyl acetate. Methanol showed concentrations form 136.72 up to 144.49 mg for 100 ml of anhydrous alcohol at the plate 11 and 12. Higher alcohols showed the highest levels at plates 8 and 9, decreasing notoriously from plate 10. Activity coefficients decreased as ethanol concentration increased. Ethyl acetate showed a higher ? than acetaldehyde, this enables their joined release despite acetaldehyde has a lower boiling point. Methanol has a lower ?, which makes difficult its release in a multicomponent system. Activity coefficient reduction for higher alcohols as ethanol strength increases is congruent with a reduction of their concentration at higher altitude of the column. Summarizing, ethanol-water proportion affected volatile activity coefficients whose impact on their release in a multicomponent polar matrix determines the fraction composition profile along a continuous distillation column for Tequila. Keywords: tequila, distillation, activity coefficient, column.

250

Topic: Food Engineering Clave: FE-49

Effect of Reagent Type on The Acetylation of Barley and Maize Starches

Garcia Suarez, F.J., Núñez-Santiago M.C., and Bello-Pérez, L. A.

* Centro de Desarrollo de Productos Bióticos, IPN. Km 6 carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado postal 24, 62731, Yautepec, Morelos, México. Tel.: +527353942020; Fax: +527353941896

* e-mail: labellop@ipn.mx Acetylated starch has been applied for film forming, binding adhesion thickening, stabilizing and texturing. The objective was to study the effect of reagent type on properties of acetylated barley (BS) and maize (MS) starches after modification with acetic anhydride and vinyl acetate at similar molar concentration for mol of glucose of reagent. Degree substitution (DS), morphological characteristics, gelatinization and retrogradation, and pasting properties were evaluated. BS acetylated with both reagents had higher DS value than MS, and the starches modified with acetic anhydride had higher DS value. All native and acetylated BS and MS showed the Maltese cross indicating ordering of the starch components, except BS acetylated with acetic anhydride, indicating lost of order in the starch structure. Granules cooked showed swollen granules, however BS acetylated with acetic anhydride did not show swollen granules and ghost of granules were observed. Acetylated starch showed the maximum peak viscosity at lower temperature, this effect was higher for BS and anhydride acetic-acetylation. Differential scanning calorimetry showed decrease in gelatinization parameters in acetylated starches, and retrogradation was suppressed by acetylation. This effect was stronger in starches acetylated with acetic anhydride despite their higher DS. Keywords: barley starch, acetylation, thermal properties, microscopy.

251

Topic: Food Engineering Clave: FE-50

Effect of The Botanical Source and Reagent Type on Acetylation of Starch: Morphological, Physicochemical and Structural Characteristics

García-Suarez, F.J., Nuñez-Santiago, M.C., Avila-Reyes S.V. and Bello-Pérez, L.A.

* Centro de Desarrollo de Productos Bióticos, IPN. Km. 6 Carr. Yautepec-Jojutla, Calle CeProBi No. 8, Colonia San Isidro, Apartado Postal 24, C.P. 62731, Yautepec, Morelos, México. Tel.: +527353942020; Fax: +527353941896.

* e-mail: labellop@ipn.mx

Degree substitution (DS), morphological characteristics, pasting and thermal properties, and amylopectin chain-length distribution were used to study the effect of botanical source (potato and maize starches, PS and MS, respectively) and reagent type (acetic anhydride and vinyl acetate) on the starch acetylation. In DS, the reagent type produced a different effect, depending the botanical sourced: in MS, reaction with acetic anhydride produced the highest DS whereas reaction with vinyl acetate produced the lower; however in PS an inverse effect was observed. All starches presented the Maltase cross, except PS acetylated with acetic anhydride. In general, acetylation produced a decreased in pasting temperature, and showed a similar pattern with DS. The disorganization of its components (such as amylopectin) in acetylated starches produced a decreased in the temperatures and enthalpy of gelatinization, however an advantage is that acetylation avoided the starch retrogradation. So, intrinsic factors, such as physical characteristics properties, from both starches, and reactive reagent have an effect in acetylation and a cross-linked effect was observed. Keywords: Acetylation; potato starch; granule structure.

252

Topic: Food Engineering Clave: FE-51

Morphological and Pasting Behavior Characterization of Instant Quality Protein Maize Flours and Its Particle Distribution

Cornejo-Villegas, M.A. a, b, c, Gutiérrez-Cortez, E.b, c, Rojas-Molina, I.d, Del Real-López, A.c, Martínez-Vega, V.b and

Rodríguez-García, M.E.c*

a División de Investigación y Posgrado, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Cerro de las campanas s/n C.P. 76010 Querétaro, Qro, México. b Departamento de Ciencias Químicas, Departamento de

Ingeniería y Tecnología Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1° de mayo s/n C.P. 54740 Cuautitlán Izcalli Edo de México. c Departamento de Nanotecnología, Centro de

Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, A.P. 1-1010, C.P. 76230, México. d Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad

Autónoma de Querétaro, Campus Juriquilla, Avenida de las Ciencias s/n Col. Juriquilla CP. 76230 Querétaro Qro., México.

The physico-chemical, morphological, and apparent viscosity changes were characterized for Nixtamalized Quality Protein Maize flours (NQPMF) in regard to differing particle size distributions, namely: 30, 40, 60, 80 and 100 U.S. mesh as a function of the steeping time. The physico-chemical state of the particles of (NQPMF) can be monitored throughout the morphological changes of each particle size distribution for different steeping times. The NQPMF were prepared by means of traditional nixtamalization process. NQPMF is a mixture of particles with different weight percentages, calcium contents and apparent viscosity profiles that exhibit a temporal dependence. This is reflected in different functionality of the final products. The calcium content in the different particle size distributions does not follow a linear relationship with the steeping time. Likewise the calcium content increases as particle size decreases as a function of time. The SEM study done demonstrates the morphological changes for different steeping times, how the starch granules change, and formed cumulus of particles. A pasting characteristic analysis based on the profile curves was done prior to this investigation in order to study the influence of particle size and steeping time on the pasting conditions of the samples studied. Keywords: Calcium, Particle distribution, Quality Protein Maize Flour, Apparent viscosity

253

Topic: Food Engineering Clave: FE-52

Sensory Evaluation and Shelf Life of Tomato Products

Guerra, M. I., Moreno, P. E., Cisneros, S., Ochoa, L. A. González, S. M. and Morales, J.

* Technological Institute of Durango. Biochemical Engineering Graduate. Blvd Felipe Pescador 1830 OTE, C.P. 34080 Col. Nueva Vizcaya. Durango, Dgo. Mexico.

* e-mail: mariaines8404@yahoo.com.mx Tomato (Lycopersicon esculentum) is highly prized due its taste and, recently, interest in this fruit has increased, due to its lycopene content, which is considered a powerful antioxidant, attributing beneficial health effects such as decrease in the development of certain types of cancers, such as colon, prostate, stomach, among others (Hackett et al, 2004). Tomato, variety Charleston and E643 Imperial is produced in greenhouses, and some (10%) does not meet quality standards (size, color or a defect present). The objective of this research was to formulate two products, puree

seasoned and sauce ketchup, with different tomato harvests (2006 and 2007), based on a paste obtained by concentrating the juice. First, the tomato was collected, sorted, washed and crushed, and subsequently underwent two thermal treatment (T=90-95°C, t=1-2min. and T=60-64°C, t=1-2min.). The concentration of the juice was carried out

using a Vacuum Concentrator Evaporator (conditions 70ºC and 0.9 kg/cm2 pressure). It was prepared tomato puree seasoned and tomato sauce ketchup, evaluating the microbiological quality of these products through the mesophilic aerobic bacteria count and molds and yeast by the method of casting plate (NOM-092-SSA1-1994 and NOM-111-SSA1-1994). Sensory analysis of the products obtained, was carried out, using a group of 50 untrained panelists that evaluated the attributes of color, texture, sweetness and acidity, to determine the total acceptance of each of them. Data was analyzed by a ANOVA one-way, by means comparison test of Tukey (HSD)

(P=0.05). The results of microbiological assessment of seasoned tomato puree and tomato sauce ketchup was good, in relation to Mexican Standards, because there was no microorganisms’ growth. Sensory evaluation of

tomato products showed differences in the products made from different harvest, seasoned tomato puree formula 2 and 1 in the tomato sauce ketchup, harvest 2006, according to consumers, were those that had higher acceptability of products. Key words: tomato, tomato puree seasoned, tomato sauce ketchup.

254

Topic: Food Engineering Clave: FE-53

Effect of Processing on Physicochemical and Functional Properties of Pomegranate Juice (Punica granatum L.)

Guerra, M. I., Ontiveros, M. Y., Ochoa, L. A., González, S. M. and Morales, J.

* Technological Institute of Durango. Biochemical Engineering Graduate. Blvd Felipe Pescador 1830 OTE, CP

34080 Col. Nueva Vizcaya. Durango, Dgo. Mexico. * e-mail: mariaines8404@yahoo.com.mx

Pomegranate is considered a functional food due to its chemical composition and studies have shown that its juice has antioxidants and anti-atherosclerotics, attributed to its high phenolic compounds content, including ellagic acid and punicalagin, concentrated primarily on the fruit (Gil et al., 2000; Aviram et al., 2000, Kim et al., 2002). The objective of this study was to evaluate pomegranate juice with and without peel under processing conditions such as clarification and pasteurization on its physicochemical, functional and microbiological properties. Pomegranate Wonderful variety was used, harvest 2008. Extracted juice from the whole fruit (peel and arils) and juice from the arils only, was physicochemical and functionally characterized. The treatments applied were clarification using two methods: natural sedimentation (NS) at 5°C for 48h, taking samples every 16h, and with clarifiers agents: with two fining agent, testing three concentrations: silica gel [0.04, 0.12 and 0.2g/L] and gelatin [0.5, 1.0 and 1.5g/L], maintained at 5°C 16h, using a factorial experimental design (2*3*2) and pasteurization under two conditions (time and temperature). Results showed that glucose and fructose content are among those reported by some authors; pH: 3.80-3.28; color density: 10-5Abs; turbidity 2.5-1.3; total polyphenols (TP): 12473-1297meq of gallic acid/L juice; antioxidant activity (EC50): 121-123; tannins: 1229-671meq of catechin/L of juice. In the NS treatment at 48h, the EC50 decreased 79-37%; decrease in PT in 42-15%; reduction of 32-26% tannin content, juice with and without peel, respectively. When a fining agent was used , the EC50 decreased 9-7% [0.5 to 1.5g/L gelatin]; TP content decreased 34-46% [0.04 and 0.2g/L silica] and tannins decreased 38-25% [1.5g/L of gelatin] (juice with and without peel, respectively). In pasteurization, stability was achieved in both juices at 70ºC for 7min. with total microorganisms elimination, found at the above conditions a decrease in TP of 11-12%, increased in EC50 54-0.83%, and tannins reduction in 28-20% (juice with and without peel, respectively). Keywords: Pomegranate, total polyphenols, antioxidant activity, tannins.

255

Topic: Food Engineering Clave: FE-54

Mechanism of Calcium Uptake in Corn Kernels During The Traditional Nixtamalization Process: Diffusion, Accumulation and Percolation

Valderrama-Bravo, C., Gutiérrez-Cortez, E., Rojas-Molina, I., Oaxaca-Luna, A., and Rodríguez-García, M.

* Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México (UNAM), Departamento de Ingeniería y Tecnología LEM-A (Laboratorio Experimental Multidisciplinario-Ingeniería en Alimentos). Campus

1 Cuautitlán. México, Av.1° de mayo S/N. C.P. 54740, Edo. De México.

Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México (UNAM), Departamento de Matemáticas. Campus 4 Cuautitlán. México, Km. 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, C.P.

54714, Edo. De México.

In the present work the results of the mechanism of calcium uptake in nixtamalized corn kernel were studied. The aim main was to predict critical times to describe corn kernel percolation phenomenon associated with calcium accumulation and ion calcium diffusion into nixtamalized corn kernel, where important structural changes during nixtamalization process take place. Atomic absorption spectroscopy was used to study the calcium concentration as a function of the steeping time for different cooking temperatures, in order to determine the characteristic curve of calcium content in whole grain and pericarp to establish the time when calcium concentration increases in a drastic way. These transformations were evidenced with images obtained through low vacuum scanning electron microscopy. The results showed that at a critical time, the calcium uptake in the pericarp suffers a drastic change; this fact cannot be associated only to the diffusive mechanism. The SEM analysis of processed corn kernels, taken at 1 h of steeping time illustrates a calcium cluster formation. It means that for short steeping times the calcium uptake in the total kernel is governed by an accumulation process in the most external layers of the pericarp and the diffusion process is not relevant. The apparition of micro holes for critical time in dependence on the temperature indicates that another mechanism is contributing to the calcium uptake. These holes can pass thought the whole pericarp or form an interconnected lattice to develop a percolation path. The holes formations allow the entrance of water and calcium directly to the outermost layers of the endosperm and now the accumulation of calcium is not the predominant mechanism. It could be implied that, at this critical time the percolation of water and calcium thought these holes is the main mechanism to calcium uptake in the corn kernel and the diffusion process is not relevant. Keywords: Percolation; accumulation; diffusion; corn; nixtamalization.

256

Topic: Food Engineering Clave: FE-55

Stability of Multiple Emulsion (W1/O/W2) Containing Polyphenol Hydro Soluble of Black Jamapa Bean (Phaseolus vulgaris L.)

Báez-González, J.G.*, Ibarra-Robles, M.G., Cháirez-Jimenez, C., Fitch Vargas, P.R. Vernon- Carter, E.J. and Cruz-

Sosa, F.

* Departamento de Alimentos, FCB, Universidad Autónoma de nuevo león, Av. Universidad s/n, San Nicolás de los Garza, C.P. 66451, Nuevo León. Tel: (+52)81 8329 40 00 ext. 3654.

The Polyphenolics obtained of Black Jamapa Bean (Phaseolus vulgaris) they are considered important functional food characters connected with a good health and wellness profile in nutrition, but they are very sensitive to oxygen, light, acid, and alkaline, but relatively less sensitive to heat. The objective of this study is to desaign W1/O/W2 double-emulsion for the protection of the polyphenols, founding the stability of the inner phase (W1). The polyphenol was entrapped in the inner phase (W1) of water-in-oil-in-water (W1/O/W2) multiple emulsion. The primary polyphenol emulsion had a dispersed phase mass fraction of 0.4, and was stabilized with a different mixture of emulsifiers Grindsted PGPR : Panodan SDK and Grinsted PGPR: Tween 60 with total surfactant concentration (8% w/w) and OS:WS ratio (9:1, 8:2, 7:3, 6:4, and 5:5 ratio). The primary emulsion were coded as (W1/O)x, where the subscript x denotes the relation of the concentration lyposoluble and hydrosoluble emulsifiers. In all the cases in 40% (w/w), polyphenol aqueous solution (W1) was dripped into the oil phase (O) and was homogenizing. The (W1/O) primary emulsion with the lowest rate of coalescence (K) was re-emulsified in aqueous binary mixtures of biopolymers gum Arabic (GA): chitosan (C) producing (W1/O/W2) multiple emulsion, in those cases were used 10% GA and 0% C (GA 00C), 0.3% C (GA 03C) and 0.6%C (GA 06C) continues concentration. The stability of the multiple emulsions was determinate with the creaming stability measurements and rate of coalescence. Data were analyzed using one way analysis of variance (ANOVA) and Tukey test for a statistical significance p< 0.05. Of all the result that were obtained, the emulsion Grindsted PGPR: Panodan SDK with 6:4 of ratio and Grinsted PGPR: Tween 60 with 2:8 ratio were the emulsions with a good stability because they had rate of coalescence of 8.14 x 10-7 and 2.5 x 10-7 respectively. The multiple emulsion with more stability was GA 06C in both cases, showing a rate of coalescence between 10-8 y 10-9 and creaming stability with more than 99.2%. This results demonstrate that is possible formulate stable multiple emulsion containing hydrophilic polyphenols. Keywords: Multiple Emulsion, Polyphenols, Gum Arabic, Chitosan.

257

Topic: Food Engineering Clave: FE-56

Experimental and Neural Network Prediction of a Tray Drier for Drying Vegetal Pear

Rosas, H. A.1, Baez, S. O.1, Urrea, G. G. R.1, Luna S. G.1

* 1 Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación

Oriente 9 No. 852, C.P. 94320, Orizaba, Veracruz México Tel.:+52 272 7257056

* e-mail: gluna@itorizaba.edu.mx In this study a neural networks model designed in Matlab 7.0 was used to predict the conditions of the tray drying, the osmotic dehydration and cooking-dehydration of vegetal pear (Sechium edule) slices. In this way this study verifies the influence of the variables, temperature (53-73 °C), feed material (3-9 kg) and diameter of the slices (4-6 cm), through a central composite design, in order to determine the moisture, water activity, color difference, production (kg h-1) and cost ($ kg-1) on the drying process. The optimal configuration of the neural network model was obtained by varying the main parameters as transfer function, learning rate, interactions number, hidden neuron, normalization interval, number of data for training and for test. The correlation coefficients between the training data set and the predictions of the model exceeded 0.97. In general, the results indicated that it is feasible to use the neural network model for prediction and optimization of the three different drying process of vegetal pear. Keywords: Neural network, simulation, drying, Vegetal pear.

258

Topic: Food Engineering Clave: FE-57

Inactivation of Baker’s Yeast: Moisture Levels, aw and Protein Changes During Drying

Cruz, G. E.1, Cerecero, E. R1, Jimenez, F. M.2 and Luna S. G.1*

* 1 Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación. Oriente 9 No. 852, C.P. 94320, Orizaba, Veracruz, México. Tel.:+52 272 7257056 2 Instituto de Ciencias Básicas, Universidad Veracruzana.

Apdo. Postal 575, C.P. 91192, Xalapa, Veracruz, México. * e-mail: gluna@itorizaba.edu.mx

The existence of some foods such as breads, wines, beer, and even cocoa is possible only because of the biochemical reactions of yeasts. Yeasts are classified on the basis of their activity. Active yeasts are those used for fermentation and as source of nutritional and flavor components. Inactive yeasts, used primarily for their nutritional and flavor-promoting properties, include dried forms of brewers’ yeast. However, changes such as protein denaturation, browning, moisture and other chemical reactions leading to loss of nutritional value take place during drying. In this work, moisture levels, aw, protein content and viability were determined for two compressed baker’s yeast dried in a tray and fluidized bed dryer. The drying temperature (60, 70 and 80 °C) of this study produced only 1-3 log cycles destruction. It could be noted that the cells are not completely killed. An empirical mathematical model for relating the viability at a given time as a function of drying temperature was obtained. The model showed that an increase of the temperature produces a decrease of the yeast viability in both kinds of dryers. The viability of compressed yeast in the fluidized bed dryer was not significantly affected when moisture contents were greater than 18 %. A statistical analysis at a 95% confidence level showed that the temperature affected also significantly the water activity and moisture of yeast. A general proximate analysis for bakers’ dried yeast shows protein and moisture as 48 % and 9%, respectively, suggesting the usefulness of this yeast as a good nutritional adjunct. So, yeast can be incorporated into many foods as ingredients for nutritional fortification. Keywords: Baker’s yeast, Protein, Drying, Viability.

259

Topic: Food Engineering Clave: FE-58

Effect of the Extraction Rate on the Total Content and Antiradical Activity of Antioxidant Compounds Extracted From Persian Lime Citrus latifolia

Ledesma-Escobar, C. Rodríguez-Jiménes, G. García-Alvarado, M. A. Hidalgo-Morales, M. Robles-Olvera, V. J.

* Miguel Ángel de Quevedo No. 2779 Col. Formando Hogar, 91869 Veracruz, Ver.

Instituto Tecnológico de Veracruz * e-mail: carledesma@gmail.com, vrobles@itver.edu.mx

Phenolic compounds are widely distributed in fruits and other foods, and are extremely important in human diets because of its antioxidant and inhibiting free radicals capacity; studies have showed that they also possess anti-inflammatory, cardiovascular protective and cancer preventive effects. Persian lime (Citrus latifolia) has a high content of these compounds, mainly in the peel, which is usually an industrial waste. For this, the goal of this work was to search for an alternative phenols and flavonoids extraction method to traditional Soxhlet or methanol extraction from persian lime peel. Consequently, effect of extraction method on yield, antiradical activity and content of phenolic compounds of extracts were analyzed. Citrus peel was dried with air at 60 °C (H < 10 %), pulverized (particle diameter of = 0.03 mm) and stored at -20 °C. Extraction kinetics were performed to find the balance point by shaking (40 °C), sonication (25 °C) and microwave (100 W), using methanol, 0.03 mM phosphoric acid and distilled water as solvents with a ratio of solid:solvent of 1:40 (mg:mL). Soxhlet extraction (48 h) was used as a reference method. Total content of phenolic compounds (Folin-Ciocalteu) showed a directly proportional relationship with antiradical activity (DPPH and ABTS °). Soxhlet extracts with higher content of total phenolic compounds not necessarily showed greater free radical scavenging activity. The antioxidant chromatographic (HPLC) profiles were different according to solvent extraction. Methanolic extracts had a higher content (17.5 mg/g dry peel) of flavonoids than water extracts (3.5 mg/g dry peel), however, its antiradical capacity was not significantly different (87.49 % ± 0.93 by Methanol vs. 83.97 % ± 2.59 by water, DPPH inhibition). Results show that sonication or shaking extraction method can be used as an alternative extraction method to soxhlet extraction because yield, antiradical activity and content of phenolic compounds of extracts were similar with a considerable time reduction (47 h 50 min). The extracts antioxidants profile was more dependent on the solvent and not on the extraction technique.

260

Topic: Food Engineering Clave: FE-60

Ultrasonic Assisted Pretreatement Method for Enhancing Mass Transfer During The Air-Drying of Habanero Chili Pepper

Lucio-Juárez J.S., Moscosa-Santillán M., González-García R., Grajales-Lagunes A., Ruiz-Cabrera M.A.

* Facultad de Ciencias Químicas. Universidad Autónoma de San Luis Potosí. Av. Dr. Manuel Nava No. 6, Zona

Universitaria, C.P. 78210, San Luis Potosí, S.L.P., México. * e-mail: mruiz@uaslp.mx

The ultrasonic pre-treatment method was used with the purpose of reducing the time employed in air-drying of habanero chili pepper. The pre-treatment was performed by immersing the sample in distilled water and applying ultrasonic signals during 30 and 60 min with a 750-Watt ultrasonic processor (20 kHz) operated at different percentages of amplitude (A) ranging between 20 and 100 %. The samples immediately underwent air-drying at 60°C in a convection oven with an air velocity of 2±0.2 m/s. A mathematical model that takes into account the influence of the internal resistances to mass transport by diffusion ( wD ) as well as the resistance of the membrane barrier ( ck ) promoted by the wax layer of the habanero pepper was proposed to analyze the drying kinetics. The drying time following the ultrasound treatment was reduced from a 25 to a 50% compared to the results obtained in untreated samples. It was found that wD and ck were influenced by the sonication time (Ts), amplitude percentage (A) and Ts*A interaction (p<0.05). The highest drying rate was achieved in the amplitude percentage of 80 and 100% with a sonication time of 60 min. Keywords: Pepper; drying kinetics; mathematical modelling; power ultrasound.

261

Topic: Food Engineering Clave: FE-61

Starch Derivatives and Their Evaluation as Shell Materials of Bacillus thuringiensis

García, R. A. P. 1*, Martínez, B. F. 2, Gaytán, M. M. 2, Véles, M. J. J. 2, Barrera, C. J. 3, Guzmán, R. M. J.4

* 1 Universidad Autónoma de Querétaro. Cerro de las campanas sin número. Col. Centro. Querétaro, Qro. México.

2 CINVESTAV, IPN, Unidad Querétaro. 3 CINVESTAV, IPN, Unidad D. F. San Pedro Zacatenco.4 Instituto Tecnológico de Orizaba

*e-mail: pris2bert@hotmail.com Chemical insecticides are extensively used in agriculture. The liabilities of chemical insecticides have encouraged interest in biological controls, which turn natural processes and mechanisms against pest insects and have few if any harmful side effects. Bacillus thuringiensis is the most widely applied biological pesticide used to control insects that affect agriculture and forestry and which transmit human and animal pathogens, however, it have been reported that is important new designs to protect and extend the activity of Bacillus thuringiensis principally UV protectants and adjuvants for wash-off resistance. The objective of this work was the production of microcapsules by spray drying using cassava and waxy corn starches as wall materials of Bacillus thuringiensis serovariety Kurstaki HD-1. Native cassava and waxy corn starches had low protein content (0.064 and 0.084% respectively), ether extract (0.250 and 0.781% respectively) and ash (0.052 and 0.041% respectively). Native starches were hydrolyzed with hydrochloric acid (50°C, 3.4% d.b., 6h); phosphorylated with sodium tripolyphosphate (4g/100g of starch) and further hydrolyzed using a single-screw extruder. The modified starches with hydrophobic characteristics, showed low viscosity values (40cP cassava, 35cP waxy corn) and high solubility water (47 cassava, 77.25 waxy corn). The extrusion process enhanced the fragmentation of starch producing shell materials with better characteristics of solubility and viscosity to be used in spray-drying. Microencapsulation was developed by Spray Drying. Emulsions of 30g (d.b.) of shell material/100mL of distilled water were prepared with a proportion of 2g/100g (w/w) of Bt and 4% of orange peel oil as phagostimulant respect to the solids. Emulsions were homogenized at 14,000rpm for 4min Ultra Turrax T-25-SI, IKA Works, USA). Drying conditions were: inlet air temperature of 180±1°C, outlet air temperature of 100 ± 5°C, nozzle diameter of 0.5mm, and liquid flow rate of 7.5mL/min. Air flow of equipment is fixed (approximately 70m3/h). Microcapsules had 0.42 waxy corn and o.45 cassava of water activity. Microcapsules of the two starch derivatives showed similar external morphologies with a rounded external surface and no cracks were observed. The negatively charged groups introduced to starch phosphate improved the drying capabilities of the starch derivatives making them good alternatives for the encapsulation of Bt. Keywords: bioinsecticide, starch, extrusion, microencapsulation.

262

Topic: Food Engineering Clave: FE-62

Development of Jalapeño Chili Sauce Added With Asadero Whey

Talamás-Abbud, R., Clemente-Jijada, C. Ontiveros-Ontiveros, V.

* Universidad Autónoma de Chihuahua, Facultad de Ciencia Químicas, Chihuahua, Chih., Mex. * e-mail: carj_ar@hotmail.com

Jalapeño pepper (Capsicum frutescens) is one of the most important foods of the Mexican diet. This fruit is commonly prepared in many different types of sauces. Jalapeño chili sauces are mainly processed as a high acid canned or packed food. Chihuahua is the third best producer of milk in Mexico. A large proportion of this milk is used in the production of Asadero cheese. The whey obtained from Asadero cheese is considered for the cheese makers as a waste and dropped into the drainage. The aim of this work was to develop a high acid Jalapeño chili sauce with Asadero whey and assess its sensorial, microbiological, and chemical characteristics. Jalapeño chilies were roasted, peeled, finely chopped and impregnated with a solution of citric and phosphoric acid. For the impregnation of the jalapeño peppers, two different solutions were assessed; the first solution was fitted at a pH of 3.4, and the second to 4.0. After the impregnation of the Jalapeño peppers, these were suspended and boiled in Asadero whey. Finally, some flavor and condiments ingredients were added. The sauce was poured hot (90ºC) in glass recipients and stored for one month at room temperature. Preference testes were carried out with 40 untrained judges. The proximal analysis was made according the AOAC methods. Microbiology analyses were performed according to the Official Mexican Norms. Asadero whey had a high content of fat (37%), protein (2.64%) and lactose (2.43%). For this reason, the jalapeño chili sauce showed a high level of protein (1.38%), fat (13%) and crude fiber (1.26%). After one month at room temperature, the microbiologic analysis of the sauces, obtained negative for Salmonella, S. aureus > 10 CFU/g, and coliforms 1x101 CFU/g. The sensorial analysis showed that 55% of the judges distinguish between the sauces made with chili impregnated at pH of 3.4 and 4.0. The sauces did not shown evidences of fat separation during its storage, due to the action of the whey proteins as emulsifiers. Beyond the nutritive properties of this product, also is an alternative for the use of the Asadero whey dropped for the cheese makers. Keywords: Jalapeño sauce, Asadero whey, process.

263

Topic: Food Engineering Clave: FE-65

Predictive Equation for Heat Transfer Coefficient during a Cooling Process by Hydrofluidization.

Álvarez, C.A.; Jácome, R.A.; Avalos, A.V.M.

* Facultad de Estudios Superiores Cuautitlán-UNAM. Departamento de Ingeniería y Tecnología, Campo 1.

Cuautitlán Izcalli, Méx. * e-mail: alfac@unam.mx

Hydrofluidization is a recently developed method of food cooling and/or freezing. In both processes foods are cooled and/or frozen by pumping a liquid refrigerant through orifices, creating impinging jets with a high turbulence and high heat transfer coefficients. The objective of this work was to present a reliable equation for prediction of heat transfer coefficient on the basis of some operation variables in a hydrofluidization system, such as flow rate and orifice number; as well as a product variable, which in this case was the food diameter. The heat transfer coefficient was determined from the cooling coefficient during the hydrofluidization of potatoes of different diameters, using chilled water as refrigerant. From the experimental results a statistical analysis was carried out in Minitab 14; an equation was obtained by multiple correlation to predict the heat transfer coefficient as a function of the food diameter, flow rate and orifice number in the system. Variations of the predicted heat transfer coefficients are less than 5.89% and may be applied for systems operating under the following conditions: plates from 5 to 13 orifices, flow rate from 2.93E-4 to 6.24E-4 m3/s and spherical products with a diameter between 0.024 and 0.050m. Keywords: Hydrofluidization, Heat transfer coefficient, Refrigeration.

264

Topic: Food Engineering Clave: FE-66

Effect of Pressure-Sterilization in the Extraction of Cactus Mucilage (Opuntia ficus-indica)

Jaime, T.J. Bouttier, D.C. Corona, R.I. Fernández, V.V.A. y Estrada, Y.

* Departamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, México.

* e-mail: mara_estrada@hotmail.com

The mucilage from cactus cladodes (Opuntia ficus-indica) is a substance composed of acid and neutral polysaccharides mainly arabinose (24.6-42%), galactose (21-40.1%), galacturonic acid (8-12.7%), rhamnose (7-13.1 %) and xylose (22-22.2%). The mucilage has various applications in the food industry, cosmetics, and pharmaceutical, among others. The yield of mucilage depends not only on the cactus species and age but also the method selected for its extraction. This work aims to obtain the cactus mucilage using an alternative method assisted by pressure and temperature of sterilization and to compare the yield with reported methods. Cactus samples cut in two different geometries (A) 3x1 cm and (B) 5x8 cm were treated to the following conditions: a) 90°C, 0 psi, 5 min; b) 121°C, 16 psi for 5 and 10 min; c) cooking in pressure cooker for 1, 3 and 5 minutes; and d) blanching at 86°C for 5 minutes, using different proportions of cactus/water 1:2, 1:3, 1:4, and 1:5. After treatment, the samples were left to macerate for 24 hrs to drain the mucilage. Cactus of both geometries soaked in water was used as the treatment control. Extracted mucilage was precipitated with acetone and dried at 50°C. The yield of mucilage was significantly different for all extraction methods tested comparing to our control (p<0.05). The ratio of cactus/water also influenced the yield that was statistically different for all treatments (p<0.05). The highest yield of mucilage was obtained at 16 psi, 121°C and 5 min (0.319%) for geometry A, using a cactus/water ratio of 1:5. The geometries selected also had a significant effect in the yield of mucilage; yields for geometry A were between 0.157-0.319%, while for geometry B values were between 0.168-0.255%. Blanching resulted in much lower yields obtaining 0.082% for geometry A (cactus/water 1:4). The treatment control had 0.037% and 0.09% (cactus/water 1:4) for geometries A and B, respectively. The ratio of cactus/water below 1:3 did not promote a relevant drainage of mucilage. These results indicate that a pressure-assisted method can increase the yield of cactus mucilage and that the geometry of the cactus also influences the extraction of the mucilage. Keywords: mucilage, Opuntia ficus-indica, pressure sterilization.

265

Topic: Food Engineering Clave: FE-67

Thermal Study of Food Pre-cooling in Aqueous Media

Álvarez, C.A.; Gutiérrez, T.A.; Avalos, A.V.M.

* Facultad de Estudios Superiores Cuautitlán-UNAM. Departamento de Ingeniería y Tecnología, Campo 1. Cuautitlán Izcalli, Méx.

* e-mail: alfac@unam.mx

The objective of the present work was to provide data and technical information about thermal efficiency and cooling coefficient of a fruit (apple) and a vegetable (cucumber) in different cooling mediums. Three cooling mediums were applied: water (immersion without agitation), crushed ice and ice slurry created from a 0.1% CMC dispersion with different ice concentration (20, 30 and 40%). The obtained results of thermal efficiencies during the apple cooling using ice slurries with 20%, 30% and 40% ice concentrations were 90.48, 90.83 and 97.16% respectively; high efficiencies if compared to water cooling, in which thermal efficiency was 82.51% and 84.79% in crushed ice. In the other hand, thermal efficiencies during cucumber cooling were 79.39, 86.76 and 88.46% using ice slurry with 20, 30 and 40% ice concentrations respectively; in water cooling thermal efficiency was 51.67% and in crushed ice was 66.94%. High thermal efficiency obtained during pre-cooling in ice slurries was due to the latent heat of melting of the solid particles, which improves the heat capacity in the fluid. Data obtained of cooling coefficients prove thermal properties of ice slurries effectiveness with 20, 30 and 40% ice concentration during apple cooling, in which cooling coefficients were 0.048, 0.044 and 0.047 s-1 respectively; 0.031s-1 in water cooling and 0.020s-1 in crushed ice. During cucumber cooling in ice slurries with 20%, 30% and 40% ice concentration cooling coefficients were 0.044, 0.031 and 0.037s-1 respectively; 0.051s-1 in water cooling and 0.0233s-1 in crushed ice. As conclusion, ice slurries are new alternative for lower power consumptions among other pre-cooling systems in aqueous media, due to the combination of excellent thermal properties as a two-phase system. Hence, ice slurry is an attractive heat transfer fluid and it is to be expected that new development will emerge for food pre-cooling. Keywords: Pre-cooling, Cooling coefficient, Thermal efficiency.

266

Topic: Food Engineering Clave: FE-68

Changes in the Physicochemical Properties of Cactus Mucilage (Opuntia ficus-indica) as a Function of the Extraction Method and the Maceration Conditions

Bouttier, D.C., Jaime, T.J., Corona, R.I., Fernández, V.V.A., y Estrada, Y.

* Departamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, México.

* e-mail: mara_estrad@hotmail.com

The cladodes from Opuntia ficus-indica contains a substance described as water-soluble or pectin-type polysaccharides known as mucilage. The mucilage, mainly composed of arabinose, galactose, galacturonic acid, rhamnose and xylose, has important applications in the food industry. Although rheological studies have been reported of the mucilage, little has been reported about the changes that may occur depending on both the method and time of extraction. Therefore, the aim of this study was to evaluate the changes in the physicochemical properties of the mucilage using different methods of extraction and maceration conditions. Cactus cladodes (3x1 cm) were treated as follows: autoclave at 90°C, 0 psi, 5 min; 121°C, 16 psi for 5 and 10 min; pressure cooker for 1, 3 and 5 min; blanching at 86°C for 5 min, using a ratio of 1:5 cactus/water for all treatments. After treatment, the samples were left to macerate for five days for drainage of the mucilage. Viscosity, total soluble solids and pH were recorded every 24 hrs for 5 days, maintaining the samples at 4°C during maceration. Cladodes macerated with water were used as our control. Treatments using the pressure cooker produced yellow-translucent mucilage, in particular at 1 and 3 min. Blanching generated orange mucilage, while the control and samples at 90°C for 5 min generated yellow-opaque mucilage with signs of fermentation at the end of the evaluation period. The viscosity of the drained mucilage showed statistical differences (p<0.05) for all treatments compared with the control. Pressure cooker treatments for 1, 5 and 3 min had the highest viscosities of 9.3, 8.6 and 8.0 cps (centipoises), respectively. The viscosity of samples at 121°C for 5 and 10 min had a similar value (8.0 cps) compared to the pressure cooker treatments. For total soluble solids, all treatments were significantly different (p<0.05) from the control, except for cladodes at 90ºC for 5 min (p=0.05).The pH for all treatments exhibited values between 4.2-4.4. These results indicate that both the method of extraction and maceration period may modify the physicochemical properties of the mucilage. Keywords: cladodes, mucilage, physicochemical properties.

267

Topic: Food Engineering Clave: FE-69

Effect of Forced Internal Air Convection in Phytase Activity Produced by Aspergillus niger in Solid-State Fermentation on Tray Bioreactor

Figueroa-Montero, A. A., Gutiérrez-Rojas, M., Huerta-Ochoa, S., Favela-Torres E.

* Universidad Autónoma Metropolitana Unidad Iztapalapa, Departamento de Biotecnología, División de Ciencias

Biológicas y de la Salud. Avenida San Rafael Atlixco 186, Col. Vicentina, Del. Iztapalapa, CP 09340 México D.F., * e-mail: aafiguerfima@hotmail.com

Phytase catalyses the hydrolysis of phytate. Phytate represents the major storage of phosphorus in several grains, legumes and oilseeds. Monogastric animals are unable to utilize phytate phosphorous due to absence or very low phytase activities in their digestive tracts. Phytase can be produced in solid-state fermentation (SSF) by strains of Aspergillus niger using agro industrial residues as substrate. One of the major problems in SSF process is metabolic heat accumulation, due to low thermal conductivities of substrates, that affects negatively microbial growth and enzyme activities. The objective of this work was evaluating the effect of forced internal air convection, for metabolic heat removal, on phytase production by A. niger in SSF in a trays bioreactor. Tray bioreactor (80.6 L) was used for experiments. Solid substrate was wheat bran (70%) and soy meal (30%). Spore suspension and water were added to have an inoculum size of 2×107 spores per gram of dry matter and initial moisture of 46%. Substrate was packed in the trays with apparent density of 370 kg·m-3. Fermentation bed height was 1 cm. Air supply was 3.7 VKgM. Fermentation time was 120 h. Bioreactor and control flasks were placed at temperature-controlled room (30º C). Forced internal air convection was achieved by fans system placed inside bioreactor and was analyzed by Reynolds number (NRe). Three NRe were tested, 1.5, 4300 and 8630. Increasing NRe from 1.5 to 4300 causes a decrease of maximum temperature (Tm) of fermentation bed from 42.4 to 34.2 ºC and decrease of final moisture percent (%H) from 38.3% to 35%. Relative phytase activity increased from 0.44 to 0.96. However, increase in NRe to 8630 decrease Tm and %H to 35.4 ºC and 31.5%, respectively and relative phytase activity decrease to 0.37. Forced internal air convection improves metabolic heat removal in SSF, diminishing Tm and improving phytase activity, without significant water losses in fermentation bed; but higher levels cause dry of fermentation bed. The strategy of generate internal forced air convection is a good way to heat removal in SSF process in tray bioreactors, but requires to determine optimal NRe to have good enzyme activities. Keywords: phytase, SSF, convection, tray, bioreactor.

268

Topic: Food Engineering Clave: FE-73

Evaluation of Rheological and Sensorial Properties of a Yogurt Elaborated with Chía (Salvia hispanica L.)

Ramirez Garibo A. I., Zavaleta Avejar L., Pérez Orozco J.P.

* Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Zacatepec.

Calzada Tecnológico No. 27, Col. Centro, Zacatepec, Morelos. C.P. 62780. * e-mail: jppoebs@gmail.com

The effects of chia (Salvia hispanica L.) on the rheological and sensory properties of yogurt were studied. Chia concentration of 0.5%, 1% y 2% (w/w) were added during fermentation, and two different flavors (strawberry and pineapple) generated yogurt that were compared with a control commercial yogurt. The flow behavior of all the yoghurts was described by the Ellis and Ostwald de Waele models. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and newtonian viscosity (? N) were useful to explain structural characteristics and changes in the properties of yogurts. The rheological data indicate that the increasing in the concentration of chia improve the firmness and viscoelastic properties of yogurt. The sensory analyses showed that the flavor preferred by the consumers is of pineapple. Keywords: yogurt, Salvia hispanica L, viscoelastic properties.

269

Topic: Food Engineering Clave: FE-79

Effect of Proteins and Type of Fat in a Food Emulsion

Ramos Valladolid, S.A., Bello Cortes, I.H., Salas Flores, K.D., Ramos Trejo, B.M., Ramírez Ortiz, M.E.

* Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán UNAM, Av. Primero de Mayo S.N., Col. Sta. Ma. Las Torres, C.P. 54740, Cuautitlán Izcalli, Edo. de México. México.

* e-mail: mro2102@hotmail.com

Emulsions usually consist of two immiscible liquid phases between them, which forms a homogeneous mixture through a mechanical action and the use of a surfactant which may be a protein. The objective of this project was to analyze the rheological, textural and stability parameters of the almond flavored chocolate cream by changing the concentrations and interactions of the stearin hydrogenated vegetable of palm fat and the fat substitute dextrin monohydrate with the isolated soy protein (Supro 595) and the concentrated (SM Arcon). The stability of formulations was evaluated by the diameter of the fat globules, also was determined the rheological model that best fit with the obtained flow curves and texture tests (TPA), where the evaluated parameters were hardness, gumminess and adhesiveness. With these tests on the formulations, was finally found that the more stable (P = 0.0052) occurred with dextrin monohydrate because it has a thickening function. The most viscous consistency (P = 0.0200) was achieved with the stearin hydrogenated vegetable of palm fat, due to the high melting point the stearin presented. As for the elasticity (P = 0.0086), and adhesiveness (P = 0.0109), the best results were obtained with the stearin hydrogenated vegetable of palm fat and the isolated soy protein at a 0.05% concentration. Finally, the rheological behavior showed that the model that best fits to the experimental data was the Heschel Bulkley because this presents a lineal correlation average of 0.99. The emulsion has a fluid consistency due to the amount of protein and fat substitute used in a low percentage. The emulsion has a fluid consistency due to the amount of protein and fat substitute used in a low percentage. On the other hand the stearin because of its high melting point imparts to the formulations a thicker consistency. Keywords: emulsion, polysaccharide, protein.

270

Topic: Food Engineering Clave: FE-80

Drying of the Waste of Roselle´s Extraction (Hibiscus sabdariffa L.) by Fixed Bed

Leyva Daniel D.Ea., Barragán Huerta B.E.a, Anaya Sosa Ia.

* a Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas a Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas C.P. 11340

Delegación Miguel Hidalgo México, D.F * e-mail: dianae.leyva@gmail.com, i_anaya_sosa@yahoo.com.mx

Roselle (Hibiscus sabdariffa L.) is a flower rich in fiber, pigments and antioxidant compounds. Because of its use in the manufacture of beverages, after the dye extraction process from the flower a byproduct is generated and disposed still pigmented. In order to take advantage of this waste a process of fixed bed drying was developed, evaluating for each of the processing conditions anthocyanins, polyphenols and antioxidant capacity. Samples were collected from the waste generated in one industry after the aqueous extract of hibiscus flower (residue pattern), and dehydration tests were carried out at three different air temperatures (60, 70 and 80 ° C) with a speed of 2.5 m/s. The dry weight and moisture content were determined in an oven at 100 ± 2 ° C until constant weight. As biochemical quality tests, the content of anthocyanins, polyphenols and the antioxidant capacity were evaluated. The initial moisture content of the residue was 87.79 ± 0.71%. Drying times were 48, 45 and 36 minutes at 60, 70 and 80 ° C, respectively, reaching a final moisture of 10%. The humidity ratios at 15 minutes were 0.19, 0.21 and 0.12 at 60, 70 and 80 ° C, respectively, without significant differences (P = 0.05) at 60 and 70 ° C. The anthocyanin content of the residue pattern was 272.22 ± 6.90 mg delphinidin 3-sambubioside/100 dried flower and 524.47 ± 15.82 GAE/100 dried flowers. The content of anthocyanins after drying at different temperatures was 231.82 ± 11.82, 254.23 ± 7.74 and 241.91 ± 12.20 mg delphinidin 3-sambubioside/100 dried flower at 60, 70 and 80 ° C, respectively, representing a significant amount of pigment when compared to the anthocyanins reported for a type of berry of Maqui (211.9 mg delphinidin 3-sambubioside / 100g dried fruit). And the total of phenols was 449.22 ± 13.95, 560.52 ± 13.55 and 452.41 ± 13.36 GAE/100 dried flowers. The lowest rate of loss of anthocyanins was at 70 ° C (approximately 8.25%); this may be because the time and temperature of the material exposure was intermediate to these conditions. Keywords: Roselle, Fixed Bed, Anthocyanins.

271

Topic: Food Engineering Clave: FE-82

Effect of Microwave Pre-treatment on the Drying Kinetics of Apple Slices var. Red delicious

Zamora-Iruegas, C.A.; Montañez, J.C. and Lara-Cisneros, G.

* Departamento de Ingeniería Química, Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza y José Cárdenas s/n Col. República. Saltillo, Coahuila 25280.

* e-mail: august_zam@hotmail.com Convective drying is used widely for drying food products, however has certain disadvantages, resulting in significant reduction in final product quality (loss of nutritious properties). High temperature and long duration of convection drying promotes oxidation, loss of vitamins and other bioactive substances in the dried product. The search for alternatives to accelerate the convective drying of food products have explored the application of new technologies such as high pressure, pulsed electric fields and microwave pre-treatments among others. The aim of this work was to investigate the effect of microwave pre-treatment on the convective drying kinetics of apple slices var. Red delicious. The microwave pre-treatment was applied using different microwave power (200, 300 and 400 W). The pre-treatment was applied during 10 seconds. After the MW pre-treatment the apple slices were dried in a convective oven at 60 °C until the moisture content reached a constant value. The experimental results showed that the rate constant value was significantly affected by the MW pre-treatment (p<0.05), however non-significant difference on the rate constant value was found between the microwave power and exposure time used in the present work (p<0.05). Drying time (defined as the time required to reach 10% of final moisture content) for MW pre-treated samples decreased in the range of 17 to 22% with respect to control samples. In conclusion, a short microwave pre-treatment was effective to decrease the drying time of apple slices that from the economical point of view is very important decreasing the amount or energy needed in the drying process. Keywords: Microwave, drying, apple.

272

Topic: Food Engineering Clave: FE-83

Physiochemical Characterization of Avocado Suspensions

Guevara-Crotte, A.R.1; Luna Solano, G.1; Tejero Andrade, J.M.2; Cerecero Enríquez, R.1

1División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Orizaba, Oriente 9 Num. 852, C.P. 94320 Orizaba, Veracruz, México. 2 Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico

de Veracruz, Calzada Miguel Ángel de Quevedo 2799, C.P. 91808 Veracruz, Veracruz, México * e-mail: cereceros@yahoo.com

The avocado (Persea americana) is a fruit with high economic and nutritional value (30-60% oleic acid). Avocado processing for paste preparation comprise the steps: getting the fruit pulp, grinding, mixing, formulating a fluid material capable of being pumped and oxidative effects inhibition, then sent to a viable process that allows product preservation. In this work were prepared Hass Avocado suspensions 10 and 20% ST supplemented with 1% Tween 80. The suspension was homogenized by stirring for 1 h. The concentration of the suspensions was measured by spectrophotometry (wavelength from 350 to 200nm) diluting the suspension with distilled water. The particle size determination was performed taking SEM images which were treated with the Scion Image software (1x10-3 to 3x10-3 cm). The surface tension was determined using the Whihelmy plate method in a laboratory mounted device which was validated measuring the superficial tension of reference pure liquids, as ketone, ethanol and water. The surface tension of the suspension at 20 ° C in the presence of Tween, surface tension values are close to the value of the surface tension of olive oil reported in literature (33.06x10-3 N/m). The surface tension increase with increasing temperature in the presence of Tween, that result leads us to believe that the concentration of avocado and Tween have a significant effect. Keywords: avocado, suspension, surface tension, electronic microscopy, spectrophotometry.

273

Topic: Food Engineering Clave: FE-84

Growth of Saccharomyces cerevisiae on a Medium Containing Banana Pulp as Substrate

*Ovando, S.L.Ch.1 Zea, S.C. 1 Ovando, G.E.Ch. 2 Ventura, C.L.M.C. 1 Ayora, T.T.R. 1 Rosales, A.Q. 1

* 1Instituto Tecnológico de Tuxtla Gutiérrez. Carretera Panamericana K.m. 1080. Tuxtla Gutiérrez, Chiapas. México.

C.P. 29000 Apartado Postal 599, 2Instituto Tecnológico de Veracruz. Calzada Miguel Ángel de Quevedo. 2779. Veracruz, Veracruz. México. C.P. 91860 * e-mail: sandy_ovando@yahoo.com.mx

In the present work, growth of Saccharomyces cerevisiae in mature banana pulp as a substrate was studied. In all cases, the fermentation was carried out in Erlenmeyer flaks by incubating of the cultures at 30°C, 150 rpm and non-controlled pH. In order to compare the behavior of the growth kinetic, yeast extract-peptone-glucose synthetic medium was used as referential substrate. Biomass was quantified by direct count and viability cells by stain method with methylene blue. Substrate consumed was registered as total sugars using Dubois method. The kinetic parameters calculated were maximum specific growth rate, yield of substrate from biomass and specific rate of substrate consumption. In the medium containing banana pulp the growth was higher than fermentation in synthetic medium. The maximum biomass production was 1.0E+8 cel/mL until 24 h. The mature banana pulp remainder constitutes a good agro-industrial by-product for growth of Saccharomyces and also could be used as carbon source for fermentation process. Keywords: banana, Saccharomyces cerevisiae, biomass.

274

Topic: Food Engineering Clave: FE-85

Air-Impingement Dehydration of Orange Peel By-Product (Citrus sinensis var. Valencia)

Cardona-Oyervides, L.M.a*, Montañez, J.C.b, Contreras-Esquivel, J.C. a, Serrato-Villegas, L.E. b, Mahajan, P.V. c, and Cronin, K. c

* a Departamento de Investigación en Alimentos, b Departamento de Ingeniería Química. Universidad Autónoma de Coahuila, Saltillo, Coahuila México. c Department of Process and Chemical Engineering, University College Cork,

Cork, Ireland. * e-mail: lm_cardonaoy@hotmail.com

Air impingement systems have been used in various industrial processes such as textile and paper drying, among others. Recently air impingement systems have been applied in the food processing areas such as drying, baking and freezing. In this technology jets of hot/cold air impinge on the food product at high velocities (10 to 50 m/s but even as high as 100 m/s) with the result of achieving enhanced heat transfer coefficients, necessary to accelerate the processes above mentioned with obvious commercial benefits. Therefore, the aim of this study was to analyze the combined effect of microwave pre-treatment and air impingement system on the drying kinetics of orange peels. The air impingement chamber was rectangular with dimensions 340 mm by 300 mm and 560 mm tall. There are 18 tubes in 3 rows of 6 tubes. Tube diameter is 15 mm by 70 mm length. The distance between tube and tube is 60 mm and the distance between rows is 90 mm. The position of the sample is H/D= 6. The air speed in the tubes was close to 26 m/s and drying temperature was 60 ºC. The microwave power used as pre-treatment was 350 W. In a control experiment the orange peels were dried in a convection oven with an air speed of 1 m/s and a drying temperature of 60 ºC. According to the results, it was observed that air impingement drying reduced the drying time (p<0.05) in comparison with convective drying. Microwave pre-treatment significantly affected (p<0.05) the drying time of the orange peels dried in the convective oven, however this effect was not observed when the orange peels were dried in air impingement. In conclusion, air jet impingement reduced the drying time by 5-fold with respect to convective drying of orange peels. Further studies are in progress to analyze the effect of impingement drying on the retention of bioactive compounds of orange peels. Keywords: impingement, microwave, orange peels.

275

Topic: Food Engineering Clave: FE-86

Rheology and Microstructure of Dilute Gellan Systems

Pérez-Campos, S.J., Chavarría-Hernández, N., Tecante, A. and Rodríguez-Hernández, A.I.*

* Cuerpo Académico de Biotecnología Agroalimentaria. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo. Exhacienda de Aquetzalpa, Tulancingo de Bravo, Hidalgo, CP 43600, México

* e-mail: inesr@uaeh.edu.mx Gellan is used in food industry as stabilizer, gelling, film-forming and encapsulating agent and widely adapted in pharmaceutical technology as drug delivery vehicles. These multifunctional properties are derived from its reactivity with cations and its gel-forming ability at lower polymer concentrations in comparison with other hydrocolloids.The aim of this work was to evaluate the effect of calcium to gellan ratio (Ca2+/COO- ratio=0, 1.29, 2.58, 3.88, 7.75, 12.92, 25.84 and 38.76 meq/L) on the sol-gel transition, as well as on the viscoelastic and microstructure properties of the systems at 25 °C to get more information about the structure-function relationship of gellan at low concentrations. The gellan solutions (0.02, 0.05 and 0.07 wt %) were prepared using deacylated gellan (Kelcogel, lot 4E0783A; Kelco, San Diego, USA).Low amplitude oscillatory shear tests were carried out in two rheometers: a controlled stress rheometer (AR2000, TA-Instruments) and a strain controlled rheometer (ARES-RFSIII, TA-Instruments) with the concentric cylinders fixture.Confocal laser scanning microscopy (CLSM) was used to discuss the mechanisms driving chain aggregation of gellan during gelation. The increase of Ca2+/COO- ratio resulted in more elastic gels. Both gellan and calcium concentration determine the magnitude of intermolecular aggregation and the development of the network structure. The gel point and the storage modulus (Tgel and G’, respectively) increased with increasing the total ionic concentration in the system, Cgellan+CCalcium. However, G’ showed a maximum at 9.5±1.2 meq/L for the three gellan concentrations tested in this work, followed by a progressive diminution as C increases, mainly due to further calcium addition since the low contribution of gellan to the ionic strength of the systems. CLSM observations demonstrated that at the low gellan concentrations used, the level of counter ions induced formation of a network, the compactness of which depended on gellan concentration and the reinforcement of the network structures is ionic dependent. The higher the calcium levels, the thicker the strands of the network become. According to the results, it is possible to create a wide spectrum of rheological behavior from strong gels to structured liquids on the basis of convenient selection of gellan and cation concentrations. Keywords: gellan, viscoelasticity, sol-gel transition, confocal microscopy.

276

Topic: Food Engineering Clave: FE-87

Evaluation of Stickiness and Functionality in Powder Made from Juices with Different Sugar Content

Ramírez-Sánchez, E. A.; Ochoa-Martínez, L. A.; Gómez-Aldapa, C. A.; Morales-Castro, J.

* Departamento de Química y Bioquímica, Cuerpo Académico de Modernización e Innovación de Procesos Alimentarios. Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, Durango, Dgo. 34080.

* e-mail: emmanuelars@hotmail.com Fruit juice containing glucose, fructose and water as main components. They are highly perishable and need to process them to extend their shelf life. A commonly used technique is currently the microencapsulation by spray drying. During this process there are problems of aggregation and stickiness in the spray dryer to form deposits in the chamber and the cyclone, due to the amount of simple sugars in the juice content. Therefore, it is important to know the degree of influence of the sugar content in the properties of the powders obtained. The aim of this study was to evaluate the stickiness and functionality in powders obtained from juices with different sugar content. They determined soluble solids and totals, acidity and pH to the fresh juice. The spray drying was carried out in a Mini Spray Dryer Buchi B 290 with air inlet temperature of 150 ºC and a feed flow of 10 ml/min. We used a combination of gum arabic/maltodextrin (80% -20% BS) microencapsulating agent, in ranges of 0-50 % for beet, 50-70 % for orange and 70-90 % for pomegranate. We determined the values of the functional properties of the powders by the solubility, wettability and hygroscopicity, as well as moisture and bulk density. Tg was determined by Differential Scanning Calorimetry (DSC). The moisture in the different powders ranged from 3.5 to 7%. The mass density was 0.53 to 0.77 g/cm3. We found that microencapsulated powder pomegranate juice had the lowest wetting time (54-86 s.) And hygroscopicity higher value (1.52-2.05 g. water/ Kg. powder /min). The powder of orange juice presented the higher value of solubility (90.2-90.3 %) and the lowest hygroscopicity value (0.62-0.71 g. water/ Kg. powder/min). In relation to the transitional glassy temperature moral values of 9.9-33.7 (Tg) found ºC for beet, 13.4-26.45 ºC for orange and 0.7-136.1 ºC for pomegranate. Keywords: Stickiness, Functional Properties.

277

Topic: Food Engineering Clave: FE-88

Processing And Characterization of Low Density Polyethylene (LDPE)/Thermoplastic Starch (TPS)/Mineral Filler-Hybrid Films

Soto, M*; Morales, J; Madera, T.J.; Ochoa, L.A.; Soto, H.

* Departamento de Química y Bioquímica, Cuerpo Académico de Modernización e Innovación de Procesos

Alimentarios. Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, Durango, Dgo. 34080. * e-mail: melissa_sq24@hotmail.com

Starch has been considered the best candidate for the development of biodegradable materials, due to its low cost, biodegradability and abundance. The preparation of starch-based films can be done using only starch or in combination with synthetic polymers and mineral fillers to improve the mechanical properties; one method to incorporate the starch into traditional plastics is by the thermoplasticization of starch (TPS) and then films can be produced by conventional thermoplastic technology as extrusion blown film process. The objective of this project was to develop films containing bean starch. The activities was focused on the analysis of the effects of thermoplastic starch and titanium dioxide content on the physical-chemical and mechanical properties. Bean starch was extracted (var. Pinto Saltillo) with a yield of 20% and granule size was found 14 to 46 µm. The thermoplastic starch, TPS, was obtained using a single screw extruder. Pellets of TPS were mixed into LDPE matrix and twelve films were made by varying the concentration of LDPE, TiO2 (0, 5, 10%) and TPS (0, 2, 5, 10%), which were characterized physico-chemically. We obtained a uniform and flexible thermoplastic material. Films LDPE/TPS and LDPE/TiO2 5%/TPS (2, 5%) was the most continuous and the bubble was stable. With 10% TiO2 only with TPS 2% was obtained a stable bubble. It was noted that thickness increases with increasing TiO2 and TPS content; the addition of more than 5% of TPS and TiO2 showed no significant differences with control film (p=0.05). The presence of TPS decreased the elongation at break, films with 5% TiO2 have the highest elongation at break, the tensile strength increased with increasing TPS content in the film without TiO2, but with TiO2 the opposite behavior is observed. Propagation tear tests showed that films with low TPS and TiO2 content have a highly flexible behavior and this flexibility decreases with higher content of these components. The FTIR results indicated no significant changes in IR peak position by adding TPS, indicating that there is no intermolecular interaction between TPS and TiO2. Characterization by DSC was carried out. Keywords: thermoplastic starch, extrusion blown, hybrid films.

278

Topic: Food Engineering Clave: FE-89

Thermodynamic Analysis of Natural Colorant Muitle (Justicia spiciguera) Microencapsulated by Spray Drying

Pavón-García, L.M.A.1, Carrillo-Navas, H.1, Orozco-Villafuerte, J.1, Pimentel-González, D.J.2, Román-Guerrero,

A.3, Pérez-Alonso, C.1*

* 1 Facultad de Química, Departamento de Ingeniería Química Universidad Autónoma del Estado de México, Paseo Tollocan esq. Paseo Colón S/N, Toluca, Estado de Mexico, 50120, México, phone: (+52)7222965541, fax:

(+52)7222965514 2 CICYTA, ICAp-Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario S/N Km. 1, Tulancingo, Hidalgo, 43600, México. 3 DBT, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael

Atlixco # 186, Mexico City, 09340, México. * e-mail: cpereza@uaemex.mx.

Moisture sorption isotherms are useful thermodynamic tools for determining interactions of water and food substances, and provide information useful for assessing food processing operations such as drying, mixing, packing, and storage. Sorption isotherms can also be used to investigate structural features of a food product, such as specific surface area, pore size distribution and crystallinity. Such data can be used for selecting appropriate storage conditions, and packaging systems that optimize or maximize retention of aroma, color, texture, nutrients and biological stability. The objective of this work was to develop a methodology based in the use of the thermodynamic properties, which permit to recommend the best conditions of storage (temperature, moisture content, and water activity (aw)) of microcapsules of a natural colorant (muitle) by means of the sorption process of microcapsules by spray-drying. In this work, vapor sorption isotherms were determined at 20, 35, and 40 °C for two kinds of microcapsules with two blends of biopolymers as wall materials, gum Arabic and maltodextrin DE-10 (GA50%-MD50% w/w) and, mesquite gum and maltodextrin DE-10 (MG50%-MD50% w/w). The experimental sorption data were fitted to GAB’s model and the thermodynamic parameters (enthalpies and entropies, differential and integral) were determined by the Clausius-Clapeyron method. The minimum integral entropy can be considered as the point maximum stability where strong bonds between adsorbate and adsorbent occur, and therefore, water is less available to participate in spoilage reactions. In our experiments the point of maximum stability was found at 5.86-7.18 kg H2O/100 kg d.s. and its corresponding aw (0.555 to 0.627) for GA50%-MD50% w/w, and 6.93-8.97 kg H2O/100 kg d.s. (aw = 0.581 to 0.648) for MG50%-MD50% w/w in the range of temperatures studied.

Keywords: Thermodynamic analysis, sorption isotherms, microcapsules, minimum integral entropy.

279

Topic: Food Engineering Clave: FE-90

Influence The Type of Fat And Emulsifiers on The Characteristics of Coconut Margarine

Montiel Torres, N.S. Valdés Rodríguez, K.C. García Chanes, I. Juárez Recamier, M.P. Sánchez Soto, A. Ramírez Ortiz, M.E.

* Departamento Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán UNAM, Av. Primero de Mayo

S/N., Col. Sta. Ma. Las Torres, C.P. 54740, Cuautitlán Izcalli, Edo. de México. México. * e-mail: mro2102@hotmail.com

Margarine is an emulsion of water-in-oil in a ratio of 20:80. According to margarine use each requires different features, such as spreadability, firmness, plasticity, aeration, fusion pattern, etc. Even when manufacturing on the same principle: the crystallization of a preemulsion whose dispersed phase is trapped in a crystalline matrix of triglycerides at sponge manner. In this project we performed an analysis of the functionality of three proteins: sodium caseinate and soy isolate and concentrate (FP940 and SUPRO 595) in a system comprised of two substitutes from fat: xanthan and guar gums, and two fats: coconut and palm, applied in margarine evaluating their rheological behavior and physical properties, texture and stability. Adhesiveness, gumminess, hardness and cohesiveness were evaluated with TA-500 Lloyd texturometer. The stability was evaluated by optical microscope. The rheometer Haake RT200 was used for rheological tests using rough plate. Density assessment didn´t show a significant difference (P=0.297) with an average = 0.70-1.00 g/ml. It was observed that sodium caseinate emulsifier is the best because it maintains a stable margarine longer. The concentrations of proteins are also influential in the formation of the emulsion; in this case the best concentration was 0.5%. Finally, the analysis of results showed that the fat used is essential to determine the spreadability. The mixture of polysaccharides (xanthan and guar gum) affected the adhesiveness decreases and the hardness increases of the formulation made according to the values of these parameters affected by polysaccharide-protein interaction. On the other hand the concentration of emulsifier was decisive in the textural parameters values. The gumminess is determined by the polysaccharide that is used (P=0.043) and depends on the interaction between polysaccharide and protein (P=0.607) too. Keywords: emulsion, margarine, polysaccharide, protein.

280

Topic: Food Engineering Clave: FE-91

Effect of Traditional and Controlled Curing on Quality of Vanilla (Vanilla planifolia).

Santamaría-Mayora C.J.; Vivar-Vera, M.A.; Paz-Gamboa E.; Ramos-Prado J.M.; Nogueira-Terrones, H.; Pérez-Silva, A.

* Instituto Tecnológico de Tuxtepec.Av. Dr. Victor Bravo Ahuja s/n. Col. 5 de Mayo. C.P. 68350. Tuxtepec, Oax.

* email: apsilva30@hotmail.com The traditional curing of the vanilla beans is a long process and not controlled in which the beans develop their characteristic flavor and color. This process has four stages: killing, sweating, drying and conditioning. The controlled curing has been proposed benefit the quality of vanilla beans in order to reduce processing time without changing the typical vanilla aroma having better control over it. The aim of this research was to generate scientific information about the effect of traditional and controlled curing on the quality of vanilla beans; specifically the moisture content, aromatic composition and sensorial properties. For this purpose, a batch of a thousand pods was studied from the both process. The moisture analysis was performed according to Mexican Norm (NMX-FF-074, 2009). Sensory evaluation was conducted through a hedonic test and a sensory profile type flash. The determination of major volatile compounds was performed by HPLC (ISO 5565-1: 1999, NMX-FF-074-2009). These results indicate that vanilla beans could be cured with the controlled dried process in smaller time (in 2.5 months was reached 25.1% of moisture) than with the traditional process (it was necessary 5 months to obtain a humidity of 30.3%). The percentage of vanillin obtained with the cured controlled process corresponded to 1.7 % while the obtained with the traditional curing was 2.4%. This behavior was reflected in the hedonic test, which showed that the traditionally cured vanilla was more acceptable than from controlled curing. The flash profile the beans from traditional and controlled curing exhibited strong “coffee” and “chocolate” intensity, respectively. However, the attribute “vanilla” was detected also in the beans cured by both processes. Therefore, the beans cured by a traditional process showed better characteristics than the beans cured by controlled process, although the duration of the controlled curing is a 50% smaller than the traditional curing. Keywords: Vanilla planifolia, traditional curing, controlled curing, vanillin, flash profile.

281

Topic: Food Engineering Clave: FE-92

Evolution of Volatile Compounds During the Conditioning of The Vanilla Beans (Vanilla planifolia).

Rodríguez-Alcalá O. M., Vivar-Vera, M. A.; Paz-Gamboa, E.; Ramírez-Figueroa, E.; Pérez-Silva, A.

* Instituto Tecnológico de Tuxtepec. Av. Dr. Victor Bravo Ahuja s/n. Col. 5 de Mayo. C.P. 68350. Tuxtepec, Oax.

* e-mail: apsilva30@hotmail.com

Vanilla beans develop its characteristic flavor during a careful curing process, which consists of four stages: heat treatment, sweating, slow drying and conditioning. This last stage which can last from a month to several months or until the commercialization of vanilla beans, the formed volatile compounds are balanced. However, several reactions may still occur that modify the aromatic quality. The main volatile compounds of the vanilla are: vanillin, vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid. The aim of this study was to evaluate the evolution of the volatile compounds during conditioning of the vanilla in a period of five months. For this purpose, cured vanilla beans were obtained from Veracruz (Gutiérrez Zamora and Papantla), Oaxaca (Tuxtepec) and Puebla (Acateno and Montecelli-Dos Ríos) in Mexico. In each sample was evaluated for its moisture content and aromatic profile by HPLC and CG-SM. The results showed that the moisture content of cured vanilla beans at the beginning of conditioning was 39 % for Gutiérrez Zamora samples, 34 % for Montecelli-Dos Ríos samples, 27 %, for Acateno samples and 24 % for Papantla and Tuxtepec samples. The moisture content in the first two samples is outside the parameters established by the Mexican Norm (NMX-FF-074-1996); but is inside the International Norm ISO-5565-1-2000 (34-39 %). During conditioning, the moisture content decreased of Tuxtepec samples showed the largest decrease (52 %). It was possible to identify fifty two volatile compounds which were mainly: volatile phenols, alcohols, acids, esters, aldehydes, lactones, hydrocarbons and ketones. Based on the content of vanillin at the beginning of the conditioning stage, the vanilla beans are classified as a quality vanilla extra. During conditioning, a loss of vanillin was detected in all samples. The variation in the concentration of volatile compounds could be due to several reactions: oxidation, descarboxylation and esterification. Based on the highest concentration of all volatile compounds and the lowest loss of moisture of vanilla beans from Montecelli, Acateno and Gutierrez Zamora showed during the conditioning, these samples were considered as the best in aromatic quality thus being. Keywords: vanilla beans, conditioning, volatile compounds, Vanilla planifolia.

282

Topic: Food Engineering Clave: FE-93

Influence of Temperature and Mixing Speed on Dynamic Rheological Properties of Dark Chocolate Mass During Conching

Vivar-Vera, G; Torrestiana-Sánchez, B (*); Monroy -Rivera, J. A.; Brito De La Fuente, E.

* Instituto Tecnológico de Veracruz. Unidad de Investigación y Desarrollo en Alimentos (UNIDA).C.P. 91860

Veracruz, Ver. Mexico. * e-mail: btorrest@itver.edu.mx

Storage and Loss modulus (E’, E”) evolution of dark chocolate mass at different conching conditions: 40, 60, 80°C of temperature and 40 and 60 rpm of mixing speed, were studied. A Dynamic Mechanical Analyzer (DMA 2980) and a compression geometry of parallel plated were used. All measurements were performed in multifrequency mode between 0.01 and 10 Hz inside linear viscoleastic region which was observed at 3 µ. Conching trials of dark chocolate were carried out using a laboratory longitudinal conche equipped with a temperature controller and rheostat. Samples were taken at different times during conching in order to carried out rheological test. A 3x2 design experimental was proposed. Results indicated that, dark chocolate samples displayed a solid-like behavior with Storage modulus (E’) greater than Loss modulus (E”) during the first hours of conching showing the low dependence on frequency (ω). However, as conching time increased, samples observed changes in their modulus (E’ and E”) with an intercept of both modules at frequencies beyond 1 Hz. After that, samples exhibited a liquid-like behavior with E”>E’ and a clear dependence on ω. All the previous findings were influenced by temperature and speed of conching. Intercepts of E’ and E” occurred at low frequencies and conching times while temperature and speed increased. Consequently, in the process was promoted a more liquid-like behavior and a reduced conching time by increase of temperature and speed. This study demonstrated that substantial changes in the rheological behavior of viscoleastic modulus (E’ and E”) are arising during conching. Conching time to which these changes take place are strongly dependent on temperature and mixing speed increase. Keywords: Dynamic Rheological Properties, Conching, dark chocolate mass.

283

Topic: Food Engineering Clave: FE-94

Freezing Effect in Pork Cuts on Different Quality Parameters

Meléndez R., Arjona J.L., Velázquez R.R.

* Universidad Autónoma de Querétaro, Facultad de Ingeniería (Centro Universitario s/n Colonia las Campanas, Querétaro y UNAM, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Análisis Térmico y Estructural de Alimentos. UIM-L13, Campo IV. Km 2.5, Carretera Teoloyucan, Cuautitlán Izcalli; Edo. Méx. C.P. 54740, México.

* e-mail: melendez@servidor.unam.mx There are different methods to preserve meat. Freezing is defined as a sensible and latent heat process elimination, with crystallization or solidification of water that changes meat quality characteristics. This study aimed to evaluate the growth of crystals during freezing in a chamber Tor-Ray with forced air at -25 ° C and 1.7 m /s air velocity. The meat cuts were pork loin (Longissimus dorsi) of 2 cm thick. The samples were determined during the process every 3 min, about area growth of ice crystals (following histological routine), changes in color (Minolta CR 300) and degradation of heme pigments (Hornsey technique). In fresh and frozen meat were determined changes in total protein (Biuret method), enzymatic changes (AST and ALT by clinical chemistry analyzers) and calcium (colorimetric method), and physical quality parameters (size change in fresh meat, thawed and cooked). Central tendency and dispersion parameters were applied, as well as analysis of variance and linear and nonlinear regression with MINITAB 14. The main results indicate an increasing area behavior, to145.1 micras2, defined by the equation: y = 3.5508x1.0897. There were significant differences according to the processing time in brightness, chroma and color angle. There was a decrease in myoglobin from 35.95 to 21.57 µg/g muscle; There were not a linear behavior, so minimum and maximum values in color difference (? E) 5.23 - 24.41, hue (? H) 0 - 1728.21 and clarity ? C -146.56 to -93.1 were considered. There was change in total protein amount, among fresh and thawed meat, 3.4 x10-3 (g/ml) to 2.0 x10-3; variation in AST was 1340-60 U / L, and from 260 to 60 in ALT, indicating a cellular level damage, which allows greater permeation of enzymes due to the freeze. Freezing process has a slightly lower effect in calcium content. Under heating conditions at 7.2 m / s air velocity, thawing time of 15 min at 235 ° C, in a Flavor Wave, there was a reduction in the length (2.42%), width (7.59%) and thickness (8.5%). All these results can be useful to complement existing standards for import and export of frozen meat. Keywords: meat, freezing, damages, quality.

284

Topic: Food Engineering Clave: FE-95

Fractal Characterization of Physical Changes of The Fried Snacks Products During Frying

Domínguez, S. C., García, C. X. D., Santacruz, V. V.1, Santacruz, V. C.

* 1 Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Ciudad Universitaria, 72570,

Puebla, Pue., México. Fax (222) 2295500 ext. 7264 * e-mail: versanva@gmail.com

Image and fractal analysis have recently been applied in food research for describing phenomena like fractal texture as an important property of food systems. Recently this concept has been applied to science food and food industry for determining quality evaluation. The objective of this paper was to describe by means of image and fractal analysis, the changes of texture during frying extruded snacks products. Four different chips were formulated and were labeled as C (wheat flour 100%), P (wheat flour 50%: amaranth flour 50%), T (wheat flour 50%: soy flour 50%), S (wheat flour 50%: amaranth flour 25%: soy flour 25%). Formulated chips were extruded using an experimental single screw cooking extruder. Feed in the form of wet formulated chips was fed to the extruder cooker through a twin-screwfeeder. Chips were fried at 175?C for 3 min. For the analysis of the microstructure of different fried chips a scanning electron microscope was used. Shifting differential box-counting method (SDBC) was used to compute the fractal dimension for the 2-D gray-level of SEM images. Two different stages were found in Oil gain plot vs frying time. The first stage, which extends over the first 60 seconds of frying presented a higher oil gain in the samples; in the second stage oil gain was reduced to obtain values of 4.5 -7%. During this final stage, dehydration process and low oil absorption occurs in the sample. Higher oil gain values were registered for amaranth samples, and lower values of oil gain for soy flour samples observing a linear correlation between the oil gain in the fried chips and their initial moisture content of feed pastes before extrusion. According to FDSDBC values obtained from the micrographs (2.433 to 2.490) it was observed that an increase in concentration of soy flour produced an increase of FDSDBC values. This tendency indicated that structure became rougher as a consequence of rapid water loss during frying. This heterogeneity was probably due to a quick escape of water and vapor that broke microstructure and caused the formation of large pores or tunnels, resulting in relevant structural porous structure. Keywords: Fractal Characterization, Physical Changes, Fried Snacks.

285

Topic: Food Engineering Clave: FE-96

Functional Characteristics of Paraffin, Bee Wax and Candelilla as Wrappings for a Regional Specialty Cheese “Queso de Poro Genuine from Balancán, Tabasco”, México.

Bucio Galindo, A., Esperon Rojas, A.A., Córdova Hernández, C.M., Arias Melchor, G., Orozco, E., Bucio, L.

* Colegio de Postgraduados, Campus Tabasco, Km 3.5 carretera Cardenas-Huimanguillo, Cárdenas, Tabasco CP

86500, México adbucio@colpos.mx

Paraffin wax is used to wrap some cheeses in Mexico, like queso de Poro genuine de Balancan. Cheese wax prevents cheese from developing mold or bacteria and it keeps the moisture in. Currently, paraffin use is in foods is being discarded because it is not allowed by FDA and would have a toxicity as a derived oil wax. The aim of this study was to carry out a comparative analysis of moisture retention, mechanical testing of flexibility and resistance of the wrappings to prevents cheese from cracking and developing mold or bacteria Material tested were paraffin (P), bee wax (B) and candelilla (C) as single materials. Mechanical properties were studied in an Universal testing Machine (Shimadzu). Moisture losses of cheeses were calculated after 30 days of storage at room temperature as follows: 100%P (11% moisture losses); 100%A (0.4% moisture losses); 100%C (24.6% moisture losses). For the flexibility testing, the strain to reach maximum load (N) was (2.0N) for P; (3.0N) for A; (9.0N) C; deformation at maximum load (mm) was: (1.0mm) P; (12.27mm) A; (1.32mm) C; maximum breaking load (N) was: (2.0N) P; (1.24N) A; (9.0N) C; deformation at maximum breaking load (mm) was: (1.0mm) P; (12.27mm) A; (1.32mm) C. Paraffin wax was the material with the least maximum load and the least deformation at maximum load. Paraffin wax and candelilla showed the least deformation at maximum breaking load. These finding explain why paraffin and candelilla cracked during the study, and had the least moisture retention, and the occurrence of spots of moulds and insects. The best material for wrapping cheese was bee wax because it showed the most elastic and the least brittle properties; and kept the highest moisture content and it did not crack. It did not show spots of moulds and insects attacks. Keywords: cheese, wrap, paraffin, mechanical testing, safety.

286

Topic: Functional Foods Clave: FF-1

Protective Effect of Fresh and Processed Jalapeño and Serrano Peppers on some Food and Biologically-relevant Systems

Alvarez-Parrilla, E.1*, de la Rosa, L. A. 1, Shahidi, F. 2

* 1 Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-

Biológicas, Ciudad Juárez, Chihuahua, México. 2Department of Biochemistry, Memorial University of Newfoundland, St. John’s Newfoundland, Canada.

* e-mail: ealvarez@uacj.mx Hot peppers are very important in the Mexican diet; together with corn “tortillas” and beans they are part of the basic diet of a large percentage of the population. Hot and sweet peppers (Capsicum annuum L.) are good sources of vitamins A, C and polyphenols. Concentration of these compounds depends on cultivar, maturity, growing conditions, postharvest manipulation, as well as industrialization procedures. Chihuahua is the main producer of Jalapeño peppers in Mexico, with over 35% of the national production. Antioxidant compounds found in peppers have been recognized to inhibit oxidative stress, and consequently may show a protective effect against several chronic and degenerative diseases. It has been proposed that this protective effect of antioxidants may be due to inhibition of lipid oxidation in foods. The aim of the present work was to determine the phenolic content (folin-ciocalteu’s), inhibition of oxidation of LDL-cholesterol, inhibition of the oxidation of corn oil (Rancimat method), and antioxidant capacity (determined by the β-carotene-linoleate model system) of fresh and processed Jalapeño and Serrano peppers 80% methanol extracts. Peppers from three of the most important growing regions of Jalapeño peppers in Chihuahua were used in the present work (Flores Magon, Meoqui and Ascencion). Canned pickled Serrano and Jalapeño pepperes, and chipotle (smoked Jalapeño) peppers were purchased at local markets. Phenolic content of both fresh and processed peppers were in the range of previously reported values. Fresh peppers showed higher phenolic content than pickled peppers. Both fresh and processed peppers showed high protective effect against oxidation of LDL-cholesterol (71 to 91%). Fresh peppers showed higher protective effect against oxidation of corn oil, measured as protective factor (PF), compared to processed peppers. The β-carotene-linoleate model system showed high antioxidant capacity values (64 to 83% inhibition). Good correlations between phenolic content and all three protective effects against oxidative damage were observed, suggesting that phenolic compounds play an important role in the antioxidant activity of fresh and processed peppers. Keywords: Hot pepper, LDL-carotene oxidation, Rancimat, b-carotene-linoleate model.

287

Topic: Functional Foods Clave: FF-2

Radical Scavenging Activity of Tannin-rich Phenolic Extracts from Pecan Nut (Carya illinoinensis) Kernels and Shells

De la Rosa, L. A. 1, Alvarez-Parrilla, E. 1, Shahidi, F. 2

* 1Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-

Biológicas, Ciudad Juárez, Chihuahua, México. 2Department of Biochemistry, Memorial University of Newfoundland, St. John’s Newfoundland, Canada.

* e-mail: ldelaros@uacj.mx Pecan nuts (C. illinoinensis) are a highly profitable and successful crop of the north region of Mexico. Moreover, in 2003 the FDA issued a qualified health claim stating that: “...eating 1.5 ounces per day of most nuts (including pecan nuts)... may reduce the risk of heart disease”. Pecan nuts are known for they high content of mono-unsaturated fats, which may account for their heart healthy properties; however recent studies have shown that pecan nuts are also rich in polyphenolic compounds with high antioxidant capacity, which could also be linked to reduced risk of heart disease. However, very few studies have attempted to characterize this type of compounds in pecan nuts. In the present study we have extracted (80% acetone) phenolic compounds from kernels and shells of pecan nuts (blend of Wichita and Western cultivars) grown in three different geographic areas within the state of Chihuahua, Mexico. The total phenolic and condensed tannin (proanthocyanidins) content of the extracts was determined, and their antioxidant activity evaluated as their ability to scavenge three different free radicals: ABTS•+, DPPH•, and OH•. Concentrations of total extractable phenolics and proanthocyanidins, in both kernels and shells, were significantly affected by growing region (p<0.05), and were several fold higher in shells than in kernels. Radical scavenging activity was expressed as trolox (ABTS•+ and DPPH•) or gallic acid (OH•) equivalents, and also as EC50 values (concentration of extract required to scavenge 50% of the free radical). In all instances activity of shell extracts was several fold higher for shells than for kernels; radical scavenging activity was significantly affected by growing area only for shell extracts scavenging of DPPH• and OH• radicals; however all techniques showed good positive correlations among them and with total extractable phenolics and proanthocyanidins, both in kernels and shells. We may conclude that pecan nuts grown in the state of Chihuahua are good sources of phenolic compounds with high antioxidant capacity; these compounds are especially abundant on the shells (where they consist mainly of proanthocyanidins) and their concentration is significantly affected by the growing region within the state of Chihuahua. Keywords: Pecan nuts, ABTS, DPPH, hydroxyl radical, proanthocyanidins.

288

Topic: Functional Foods Clave: FF-3

Viability of Lactobacillus rhamnosus GG and Bifidobacterium breve in Panela Fresh Cheese during its storage

Escobar R.M. 1, Miller J.M., Martínez-Bustos F., Castaño-Tostado E., and Amaya-Llano S.L.

* Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro. Qro. 76010, México. 1 Centro Nacional de Investigación en Fisiología y Mejoramiento Animal, INIFAP. Ajuchitlán,

Querétaro Qro, 76280, México. * e-mail: escobar.meyli@inifap.gob.mx

The importance of functional foods containing probiotic microorganisms to promote health has become a key factor in consumer choice, causing a rapid growth and expanding market for these products. The panela fresh cheese may offer more advantages as a vehicle for probiotics than yogurt and fermented milks, due to the high pH, fat content and solids from the matrix of the cheese, offering better protection to probiotic bacteria during passage throughout the gastrointestinal tract (GIT). The objective of this research was to assess the viability of Lactobacillus rhamnosus GG ATCC 53103 and Bifidobacterium breve ATCC 15700 during the storage of Panela type fresh cheese. Samples of Panela cheese were inoculated (8.5 cfu/g) with: a) L. rhamnosus GG ATCC 53103, b) B. breve ATCC 15700 c) L. rhamnosus GG + B. breve (blend) and d) control without bacteria. The viability of microorganisms and pH of cheeses were assessed at different days (1, 7, 15, 21 and 30 days). The count of bacteria was made by pour-plate; the culture medium for Lactobacillus was LBS and for Bifidobacterium MRS+0.05% L-cysteine HCl. The plates were incubated at 37°C for 48h under anaerobic conditions. The data were analyzed by ANOVA and means comparison by Tukey Kramer test with the statistical software JMP 7.0.1. The experiment was replicated three times. B. breve showed significant differences (P <0.05) on the viability of L. rhamnosus GG and blend; the bacterial count declined 1 log CFU/g at 30 days of storage, possibly due to the lack of proteolytic activity causing slow growth in milk, however, the pH of panela cheese and oxygen tolerance of this bacterium lengthened viability. Instead L. rhamnosus GG ATCC 53103 and the blend did not show significant effect (P> 0.05), increased 0.2 and 0.1 log cfu/g, respectively. On the other hand, the pH value in the combination of bacteria was different (P <0.05) as compared with control; pH decreased 0.39 units, due primarily to production of acetic acid by Bifidobacterium and lactic acid of L. rhamnosus GG. Because probiotic bacteria were within recommended therapeutic levels (greater than 107log CFU / g) during storage, the study demonstrated the feasibility of the incorporation of probiotic bacteria in Panela cheese to produce a functional food. Keywords: viability, probiotic and cheese.

289

Topic: Functional Foods Clave: FF-4

Evaluation of Antihypertensive and Antioxidant Activity of Whey Protein Hydrolysates Obtained in an Enzymatic Membrane Bioreactor

Nieto Nieto, V., Amaya Llano, S., Mendoza Diaz, S., Castaño Tostado, E., Regalado Gonzalez, C.,

Ozimek, L.

* Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro, C.P. 76010 Qro. Mexico.

* e-mail: Lech.Ozimek@ales.ualberta.ca Whey protein consists on several proteins such as bovine serum albumin, ß-lactoglobulin and α-lactoalbumin, among others. These proteins have high nutritional value and have been recognized as source of many biologically active compounds. A variety of whey derived biologically active peptides can be isolated from whey protein with the application of new technologies such as membrane reactors. Several whey proteins or whey compounds have been employed to develop functional foods, which exert potential health benefits beyond their nutrient content. The aim of this study was to performed hydrolysis on whey protein concentrate with pancreatin in a membrane reactor and to assess their antioxidant and antihypertensive activity. Enzymatic hydrolysis was carried out in batch and in the membrane reactor, in order to compare configuration efficiency. Degree of hydrolysis was evaluated by the OPA method and after 240 min, 48% was reached in continuous hydrolysis, meanwhile 38.72% was reached for batch hydrolysis. Electrophoresis shows the effect of proteolysis as well as the effect of membrane separation process by comparing unhydrolyzed protein with subsequent hydrolysis times, peptide formation can also be appreciated. The antihypertensive activity increased notably within hydrolysis time and was evaluated by an in vitro assay expressed with the IC50 value (1.200-1.500mg/mL) for the hydrolysate obtained at 240 min. The antioxidant activity was determined by different assays: ABTS, FRAP, Folin-Ciocalteu and chelating activity. In general terms, antioxidant capacity increased with increasing hydrolysis time. The IC50 value (1.839mg/mL) was determined for the 150 min hydrolysate by ABTS. In both FRAP and Folin-Ciocalteu assays, maximum values were reached at 240 min expressed as equivalents 11.359 µmol FeSO4/g hydrolysate and 10.756 mg Galic acid/g hydrolysate respectively. Chelating activity increased from 21.17% for unhydrolyzed protein up to 71.8-78% without significance difference among hydrolysis times. All experiments were conducted in triplicate and results are express as means. These results suggest that obtained hydrolysates could have a potential application as ingredients in health promoting foods due to their antihypertensive and antioxidant capacity; nevertheless is necessary to assess their effect in in vivo systems, and to study in more depth the relationship between structure and level of activity. Keywords: whey protein, hydrolysates, antihypertensive, antioxidant.

290

Topic: Functional Foods Clave: FF-5

Cytotoxic Activity of Mexican Mistletoe (Cladocolea loniceroides)

Serrano, M.J., Guerrero, I. and Soriano, J.

* Universidad Autónoma Metropolitana, Unidad Iztapalapa. Av. San Rafael Atlixco No. 186, col. Vicentina. México, D.F., 09340. México.

* e-mail: ma.jose.serranom@gmail.com; jss@xanum.uam.mx

Mistletoe is the common name of a group of hemi-parasitic plants which grows attached to and within the branches of trees. Cladocolea loniceroides seed, a Mexican endemic mistletoe, can be spread through the feces of birds moving from tree to tree. It significantly infests them and can be a serious pest in forest landscapes and cities’ gardens. Its impact is rather negative causing great tree mortality. The most effective way to control it is to prune out infected branches, but mistletoe is useless. Thus, the aim of the study was to investigate both in vitro and in vivo antioxidant activity of C. loniceroides extract, as obtained of leaves, stems or fruits (L, S, F), so as to observe the in vitro cytotoxic activity against breast cancer cells with the purpose of using this plant to obtain an added-value product. Extracts from L, S or F were obtained by using methanol, water or saponification reaction. Then each extraction was assayed to assess total polyphenolics by means of the Folin-Ciocalteu reagent (fruit>leave>stem: 189.5 ± 4.9; 93.33± 0.94 and 74.53 ± 0.95 mg gallic acid (GA)/g, respectively). Antioxidant activity (AOxA) was evaluated by DPPH•; ABTS/laccase; metal ions chelating activity and reducing power methods. L, S or F extracts showed up to 90.27 ± 0.13 % DPPH inhibition; similar results were observed when AOxA was evaluated by ABTS/laccase system. The reducing power of all extracts was higher than that of reduced glutathione, which was used as control. On the other hand they exhibited a lower Fe2+ chelating activity than that of EDTA. Lipoperoxidation induced in rats was inhibited when those animals were fed with a fruit aqueous extract (FAE) and there was not significant differences (p<0.05) when compared to the rat control group. Later on, FAE showed a citotoxic activity on ZR75 breast cancer cells (LD50= 0.1 mg GA/mL). Therefore C. loniceroides may be processed to obtain an antioxidant standardized extract which might be useful in treating breast cancer. Keywords: mistletoe, antioxidant, polyphenols, lipoperoxidation, cancer.

291

Topic: Functional Foods Clave: FF-8

Different Gum end Lecithin Concentration for Improving the Quality of Chips Corn

Murillo B A Reyes L T y Vázquez CH L

* Universidad Autónoma Metropolitana Iztapalapa CBS Biotecnología Av San Rafael Atlixco No 186, Col. Vicentina Iztapalapa México D.F. C.P. 09340

* e-mail: lvch@xanum.uam.mx The production of low-fat food is one of the most important driving forces in the snack food industry. The effects of CMC and lecithin concentration on quality of no baked fried and baked fried chips were studied. The chips were prepared using corn masa flour. All ingredients, CMC and lecithin, (at concentration of 0.5–1.0 %) were incorporated into corn flour and mixed. Half the chips were fried and the other half was baked and then fried. No baked and baked fried chips were placed in bags at room temperature during 4 weeks storage until further analysis. Moisture content of no baked and baked fried chips was determined during time of storage. Oil content of the no baked and baked fried chips were done using a soxhlet extraction with petroleum ether. The sensory analysis was done using a trained panel using a hedonic scale of 1–10 with 1–2: very poor, 3–4: poor, 5–6: medium, 7–8: good, 9–10: very good. Statistical analyses were performed. Results showed that the addition of CMC and lecithin (1-1%) reduced the oil uptake significantly (α=0.05) for all samples in comparing to control chips. Carboxymethyl cellulose and lecithin reported to be effectives in reducing the oil uptake, essentially by altering the surface hydrophobicity and creating an oil resistant barrier film. Therefore the oil content was significantly different for all different frying times (α = 0.05). The control moisture chips increased after 4 weeks of storage but the moisture content of chips prepared with CMC and lecithin did not increase during storage. The oil content decreases if the initial moisture content of tortilla chips is reduced. Baking of corn chips before frying is one of the methods used to reduce the initial moisture content. It concluded that the sensorial analysis textural quality of chips was improved with the use of CMC and emulsifiers. Addition of CMC and lecithin in the concentration range used in the study did not alter the sensory quality of the chips Keywords: chips, deep-frying, oil uptake, carboxymethyl cellulose, lecithin.

292

Topic: Functional Foods Clave: FF-9

Effect of Yeast and Gum on the Stability of Freezing Dough for Bread

Ramírez, L.A and Vázquez, Ch.L.

* Universidad Autónoma Metropolitana Iztapalapa CBS Biotecnología Av San Rafael Atlixco No 186, Col. Vicentina Iztapalapa México D.F. C.P. 09340

* e-mail: lvch@xanum.uam.mx The use of frozen doughs, now, is becoming popular in bakeries, as it allows easier baking. However, the use of frozen dough can result in problems such as change of dough characteristics and stability loss during long-term storage in the frozen state. The objective of this study was to determine the effects of gum guar and yeast in dough duration of frozen storage on the quality of bread. Doughs were prepared with different concentrations of gum guar (1.25, 1.5, and 1.75 %), yeast (3 and 6%) and were stored at - 10ºC and analyzed after 4 weeks. At the end of each frozen storage interval, bread was prepared and characterized for specific volume, crumb structure, external and internal appearance, texture, and shelf-life. The addition of the gum guar and yeast had significant effects p<?0.05 on dough performance and quality of the final product. Gums at all tested concentrations reduced fermentation activity of yeast and prolonged the rising time of dough frozen storage. Extensigraph results showed that dough strength decreased markedly. Gum guar could avoid the effect of dough frozen storage on the rheological parameters. Previous works suggested that the dough weakening could result from the release of reducing substances from yeast during freezing together with a reduction in gluten cross-linking. The specific volume of bread decreased in all analyzed samples when the time of frozen storage increased. This decrease was less in the samples with hydrocolloid compared to the decreased in the control sample. Addition of gum guar resulted in higher specific volume of loaves compared to the specific volume of control sample loaves. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum improved the characteristics compared with the control after each storage period. The bread loaves prepared with gum retained moisture to a greater extent and were softer when compared with the frozen control. In general, the gum, in frozen dough improved bread characteristics. The addition of 1.5% guar gum and 3% yeast sowed higher values bread quality. Keywords: bread quality, yeast, frozen dough, gums.

293

Topic: Functional Foods Clave: FF-10

Extraction of Natural Antioxidants from Two Varieties of Coffee Pulp (Coffea arabica and Coffea canephora)

Cardador-Martínez, A.; García-Jaime, L.F.; Arrizon, J.; Mateos, J.C.; Sandoval, G.; Bello, R.; Montejano, J.G.

* Epigmenio González 500, Colonia San Pablo. Querétaro, Qro. CP 76130.

* e-mail: mcardadador@itesm.mx Coffee pulp is a sub-product obtained during the processing of coffee fruits by wet process. Coffee pulp contains some amount of caffeine and tannins, which makes it toxic in nature, resulting in a disposal problem. Several solutions and alternative uses of the coffee pulp have been attempted. These include uses as fertilizers, livestock feed, compost, etc. Coffee pulp is a source of phenolic acids with potential antioxidant activity. It has also been found that phenolic acids from coffee pulp have potential for the development of therapeutic products against oxidative damage diseases (coronary heart disease, stroke, and cancers) because of their protective role. The aim of this work was to evaluate the concentration and the antioxidant capacity of phenolics present in two coffee pulp varieties, Coffea arabica and canephora, obtained from three farms located in the Soconusco Chiapas region in México. The best extraction conditions of phenolics were selected using a factorial statistical design. The factors were: scalding (0, 1), addition of citric acid (0, 1), solid:solvent ratio (1:10, 1:20), and extraction temperature (30, 50 °C). Phenolic concentration was evaluated by the by Folin-cioacalteu method. Antioxidant capacity was assessed using the stable free radical diphenylpicrylhydrazyl. Scalding had a highly significant effect (p<0.0001) on total phenolic concentration and antioxidant capacity. When fresh coffee pulp was scalded, total phenolic concentration in extracts was decreased in both varieties of coffee pulp, while antioxidant capacity diminished only in arabica variety. The other three factors were statistically less significant (p<0.05) on both response variables. C. canephora showed higher concentration of phenolics as well as antioxidant capacity than C. arabica variety. The best yield of phenolic compounds was obtained at 50 °C, using a solid-solvent ratio 1:20, without citric acid addition and without scalding. In this work we demonstrated that coffee pulp is a good source of phenolics with antioxidant activity. Keywords: coffee pulp, phenolic acids, antioxidant.

294

Topic: Functional Foods Clave: FF-11

Prebiotic Effect of Agave Fructans and Mixtures of Different Degrees of Polymerization from Agave angustifolia Haw.

Santiago, G. P1. and López, M. G2.

* 1Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional CIIDIR-OAXACA, 68030;

México; 2Depto. de Biotecnología y Bioquímica, CINVESTAV-Campus Guanajuato, Irapuato, Gto., 36500, México. * e-mail: psanti@yahoo.com.mx

Agave fructans are complex and highly branched molecules, which cannot be digested in the upper gastrointestinal tract. As a result, when they reach the large intestine, they serve as fermentative substrates for bacterial growth. Previous reports have shown that fructans of the inulin-type, through both in vitro and in vivo assessments are effective prebiotics, increasing the content of bifidobacteria and lactobacilli in the gut, which is considered good for health. Oaxaca has the largest Agave diversity species in Mexico. A. angustifolia contains high amount of fructans with a potential health benefit for humans. The aim of this work was to investigate the growth rate of four different strains of lactobacilli and six bifidobacteria strains when fructans and mixtures of different degree of polymerization from A. angustifolia were used as energy source. We observed that agave fructans stimulated the growth of lactobacilli and bifidobacteria more efficiently (2.0 fold) that commercial inulins such as raftiline. Bacterial growth, pH drop and SCFA’s production, mainly acetate, were different among strains. in vitro fermentation revealed that mixtures of different degrees of polymerization and short-DP (< 10) fructans were fermented highly. Biomass, pH drop and acetate were larger when the substrate contained mostly short-DP fructans. In conclusion, the presence in the mixtures of short-DP fructans, highly influenced the rate of fermentation by the probiotic bacteria. Keywords: Agave angustifolia; Fructans; Prebiotics; Degree of Polymerization; Short Chain Fatty Acids.

295

Topic: Functional Foods Clave: FF-12

Spray Drying of Fructans from Agave angustifolia Haw.

Santiago, G. P1. and López, M. G2.

* 1Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional CIIDIR-OAXACA, 68030; México; 2Depto. de Biotecnología y Bioquímica, CINVESTAV-Campus Guanajuato, Irapuato, Gto., 36500, México.

* email: psanti_02@yahoo.com.mx Fructans are functional ingredients with a unique combination of nutritional properties and technological benefits. Spray drying does not involve high temperatures and therefore does not negatively affect heat-sensitive products such as fructans. Spray drying parameters and fructan stability were carried out for large and short degree of polymerization (DP) fructans from Agave angustifolia Haw. Fructans were extracted from A. angustifolia then spray dried, testing different treatment parameters: temperature (120-90, 100-80 or 80-60 ºC); spray pressure (3 or 4 bar); and soluble solids percentage (30, 40 or 50%). Extracted fructans were identified by thin-layer chromatography, compared to others extracted by lyophilization and their physicochemical and microbiological characteristics were determined. The optimum treatment was 100-80 ºC, 4 bar and 40% soluble solids. This treatment yielded 170 g Kg-1 of agave fresh for large DP agave fructans; the powder had a neutral flavor, was non-hygroscopic and soluble. For fructans with a DP=10, the treatment of 100-80ºC and 3 bar was more appropriate. The fructooligosaccharides were highly soluble and slightly hygroscopic with yields of 0.2 %. Moisture content was < 2% in both large- and short-DP fructans. The fructans retained the chromatographic profile of the original sample and were highly stable in storage. These characteristics provide technological advantages in the handling and marketing of A. angustifolia fructans in the food industry. Keywords: Fructans; Spray drying; Agave angustifolia.

296

Topic: Functional Foods Clave: FF-13

Changes in Antioxidant Capacity During Controlled Storage of Golden Delicious Apples from The State of Chihuahua, Mexico

Rodrigo-García, J.*, Torres-Díaz, B. E., de la Rosa, L. A., Alvarez-Parrilla, E., González-Aguilar, G. A.

* Departamento de Ciencias de la Salud. Instituto de Ciencias Biomédicas. Universidad Autónoma de Ciudad Juárez.

Anillo envolvente Pronaf y Estocolmo s/n, Ciudad Juárez, Chih. 32310. * e-mail: jogarcia@uacj.mx

Antioxidant capacity was monitored in Golden delicious apples from Chihuahua State during 9 months of controlled storage (4 °C, 2% CO2 and O2) and for two different harvesting periods (September 2008, October 2008). Antioxidant values were measured by DPPH and TEAC methods. For early harvesting period, antioxidant capacity measured by DPPH method ranked from 1.8 to 3.0 mmol trolox/100g dry matter (DM). Later harvesting stage showed values from 1.7 to 2.5. An ANOVA analysis with Tukey test was performed, and significant differences were found during storage for both harvesting periods. Same behavior was observed when antioxidant capacity was measured by TEAC method. For early harvesting period, values ranked from 1.7 to 2.2 and from 1.9 to 2.5 mmol/trolox 100g DM for later period. Despite statistical significance during storage, antioxidant capacity did not show a clear behavior that pointed out storage conditions as responsible for antioxidant differences. Other variables could be responsible for these changes such as transportation temperatures, slight differences in soil conditions, as well as little weather condition changes among apple samples. No significant differences were found between harvesting periods and antioxidant capacity methods. Keywords: Apple, TEAC, DPPH.

297

Topic: Functional Foods Clave: FF-15

Antioxidant Activity of Mexican Yellow, Green and Red Sweet Pepper (Capsicum annuum) and the Fruit of Solanum melongena (Eggplant)

Mártir-Reyes, B.; Soto-Labra, J.; Isaías-Fernández, M.; Jiménez-Avalos, H. and Chaires-Martínez, L.

* Food Research Center. Instituto Tecnológico Superior de Alamo Temapache (FRC-ITSAT). Km. 6.5

Carretera Tuxpan-Potrero del Llano. Xoyotitla, Alamo. Veracruz 92750. Telephone and Fax. 017658440038. * e-mail: leandrochaires@yahoo.com.mx

Sweet pepper (Capsicum annuum) is a popular condiment in México known to contain many physiologically active substances, such ascorbic acid, tocopherol, carotenoids, etc. On the other side, eggplant (Solanum melongena) bears a fruit of the same name, commonly used in cooking. It posses antioxidant substances too. These substances are important for human protection against oxidative damage by free radicals. The aim of this work was to evaluate the radical scavenging capacity (RSC) from seeds, pulp and skin aqueous extracts from 3 varieties of Capsicum annuum (red, green and yellow) and from extracts of eggplant. Total phenolics were determined by the Folin Ciocalteau method. The RSC was determined spectrophotometrically using 1,1-diphenylpicrylhydrazyl free radical. Statistical analyses (SPSS, USA) were performed with the significance level set at P<0.05. Total phenolics from seeds, pulp and skin of sweet pepper extracts ranged from 903 to 1157 mg GAE/g DW, whereas for eggplant extracts were around 16 to 22 mg GAE/g DW. Significance differences were found with all samples in both species analyzed, being red sweet pepper skin extracts with the highest values. The skin extracts from red sweet pepper were the most appropriate as sources of antioxidant compounds but the pulp extracts from S. melongena shown major inhibition percentage (IP) values. The pulp of eggplant extracts exhibited an IP values around 87%, being a higher value than the one of Malva sylvestris (medicinal plant) used in this study as comparison. These results indicate that skin, seeds and pulp from C. annuum are rich in phenolics but have a lower antioxidant activity than pulp from S. melongena. Results are important if we took into account that these sources are used commonly as a food product in the diet of Mexican people and could be considered as functional foods because their consumption will provide nutritional and medicinal benefits. Keywords: antioxidant activity, Capsicum annuum, Solanum melongena.

298

Topic: Functional Foods Clave: FF-16

Antioxidant Activity of Infusions

Jiménez-Vieyra, M. E.1; Zambrano-Zaragoza, M. L.2

* 1 Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional. Unidad

Profesional Adolfo López Mateos, edificio 7; Zacatenco, México D. F. 07738; México; 2 Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México. Av. 1º de mayo s/n; Cuautitlán Izcalli, México

54715, México * e-mail: mejimenezv@gmail.com, luz.zambrano@correo.unam.mx

Antioxidants present in green tea leafs (Camellia sinesis) help prevent cell deterioration. This attribute is thought as means to prevent degenerative diseases; hence the popularity of teas. The objective of this work was to measure the antioxidant activity on various herbal infusions and to compare them to those of green and black teas. Lemon (Citrus limonum Risso), arnica (Arnica montana L), abango, cinnamon (Cinnamomum verum) and apple, samadhi mixture (Hypericum silenoides Jass, Smilax cordifolia, Cymbopogan ciltratus, Hibiscus sabdariffa, Citrusslimetta Risso), jamaica (Rosa sinesis), boldo (Peumus boldus Mol), and chamomille (Matricaria Chamomilla) constituted the samples of herbal infusions purchased in a local supermarket. The infusions of 1.5 g herb dissolved in 200 mL distilled water at 92°C and 5 min idle were quantified with the spectrophotometric method, the wavelength was 754 nm in alcohol concentration. The antioxidant activity of polyphenols in herbal infusions and teas captures free radicals (ABTS.+) during oxidation. ABTS radical cation was produced with potassium persulfat. Results expressed in Trolox equivalence (TEAC) show green tea had an antioxidant activity of 5.66 ppm and black tea had 5.77 ppm. In general, the sampled herbal infusions reached an antioxidant activity leveled to the “real” teas, ranging from 5.46 ppm for the chamomille herbal infusion up to 5.93 ppm for the jamaican infusion. Keywords: ABTS, TEAC, infusions, antioxidant.

299

Topic: Functional Foods Clave: FF-17

Characterization and Antioxidant Activity Determination of Chilaca and Pasilla Peppers.

Hernández, M.M., Moreno, A., Dorantes, L., Jaramillo, M.E., Sánchez, M.E., Martínez, M.

* Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica. IPN. Plan de Ayala y Carpio s/n, Col. Santo Tomás, México Distrito Federal

* e-mail: ortizalicia@hotmail.com Chilaca is one of the most consumed chili peppers in Mexico. This has a green color when it is immature which changes into a dark brown color with maturation and almost black when it dries, at this stage it is called pasilla pepper. Both peppers are frequently used in Mexican food such as moles or adobos. The aim of this investigation was the characterization of these peppers highly consumed in Mexico. A proximate analysis, color determination, total carotenoid content and antioxidant activity by ABTS assay were performed for both peppers. Also a carotenoid identification was performed for chilaca and pasilla peppers. The results showed that chilaca has an 89.4% of humidity and water activity value of 0.988, meanwhile pasilla has a water activity of 0.277 and 14.04% of humidity. For color determination the pasilla pepper showed a chromaticidity value of 1.01 and 6.67 for chilaca. The carotenoid content at chilaca was 109.2± 0.3 and 307.3±1.1µg of carotenoids/ g of dried sample for chilaca and pasilla respectively in the antioxidant activity it was found an 11% of inhibition of the ABTS radical for chilaca and a 67.3% for the pasilla pepper. With this study a most specific characterization of chilaca and pasilla peppers was achieved. This could be important in order to take advantage of the antioxidant capacity found in both peppers to improve health. Keywords: Chilaca, pasilla, carotenoids, antioxidant activity, ABTS.

300

Topic: Functional Foods Clave: FF-18

Recovery and Identification of Water Waste Polyphenols Industry of Olive Oil by Means of Resins Adsorption

Diaz, D. Y. Milz, K. Delgado, E. Weissbrodt, J. González, S. M. Ochoa, L. A. Medrano, H. Solis, A.

Agriculture and food processing currently produces large quantities of waste liquids and solids. This generates high costs for the industry in terms of waste management but also has a strong impact on the environment. The demand for a sustainable environment awakens the economic interest to give added value to these agricultural waste. The processing industry of olive oil has a large amount of both solid and liquid waste. The liquid waste processing of olive oil, called Alpechín is a rich source of polyphenols. The production of olive oil is very important in the sector agro-food of Europe, presents an annual increase of 4%, mainly in Mediterranean countries. The high Alpechín polluting activity is linked with its high content of organic molecules, particularly a mixture of polyphenols. Because of this characteristic, it is not feasible disposal plants in the treatment of urban waste water. It emerges that the interest of creating a method for obtaining phenolic compounds from Alpechín for its possible use as a food supplement and use it as fertilizer. We use a polymer resins, with the principle of adsorption of molecules at a specific later date for desorption with ethanol. The phenolic compounds in ethanol need to be dryer through a process of Osmotic Distillation and Rota-Evaporation and then take them to drying. In order to use a liquid and solid material suggested the spray-dried and freeze-drying processes for obtaining and using microencapsulated polyphenols in different fields of food industry as additives enriching. Keywords: water waste, sustainable environment, processing of olive oil polyphenols.

301

Topic: Functional Foods Clave: FF-19

Effect of Dietary Fatty Acids on Serum Lipids in Hypercholesterolemic Rats

López-Díaz, J. A., Martínez-Ruiz, N. R., Wall-Medrano, A.

* Depto. Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez,

Anillo Envolvente del Pronaf y Estocolmo S/N, Cd. Juárez, Chihuahua, México 32300. * e-mail: joslopez@uacj.mx

Cardiovascular diseases (CVD) are significant lifestyle-related health problems. The macronutrients composition of the diet is an important factor in the prevention or improvement of several metabolic disorders in CVD. The intake of dietary polyunsaturated fatty acids (20:5 n-3 and 22:6 n-3) has strong heart health benefits; changes in the fat composition (from corn oil to fish oil) of the diet lead to a normalization of the preexisting state of dyslipidemia. This study evaluated the effect of dietary fish oil of canned sardine on serum lipids in normal and hypercholesterolemic rats. Four isoenergetic diets were designed with the same proportion of macro-and micro-nutrients, differing on the source of fat and protein. Diets were: casein + corn oil (control), casein + oil sardine (D1), sardine protein + corn oil (D2), total sardine + casein (D3). Diets were randomly assigned to 4 groups of 6 normal male Wistar rats for 28 days. Hypercholesterolemic rats were obtained by feeding normal rats with a cholesterol rich diet for a long period, divided in two groups and control diet and D3 were administered. Serum total cholesterol (TC), triglycerides (TAG) and High density lipoprotein-cholesterol (HDL) were analyzed every seven days until day 28. Response variables were analyzed by descriptive analysis and group comparisons were performed by GLM-ANOVA and Tukey test at p<0.05. In normal rats TC, TAG and HDL levels showed no significant difference (p>0.05) between groups at day 7; these values gradually decreased until day 28. At the end of the bioassay differences (p<0.05) were observed according with the treatment: Control>D2>D1>D3. Fish oil diet did not show effect on hypercholesterolemic rats, TC and HDL-cholesterol decreased in both treatments (D1 and D3). TG tends to be lowered by total sardine diet after 28 days of consumption. The consumption of sardine oil and sardine protein evaluated separately reduces serum triglycerides, total cholesterol and HDL, with an additive effect, since the best results were seen consuming total sardine. The fish (sardine) oil used in this study was beneficial for enhancing lipid metabolism with an apparent hypolipidemic effects on normal rats but not in hypercholesterolemic animals. Keywords: Diet, fatty acids, serum lipids, hyperlipidemia, cardiovascular disease.

302

Topic: Functional Foods Clave: FF-20

Incorporation of Omega-3 Fatty Acids Into Laying Hens Meat and Egg

Ramírez, G.J., Jaimez, O.J., Contreras, L.E., Castañeda, O.A., Añorve, M.J.

* Centro de Investigaciones Químicas Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5. C. P. 42184. Mineral de la Reforma; Hidalgo, México. Tel: (01771)7172000 Ext: 2513.

* e-mail: anorvej@uaeh.edu.mx

Fish are the main source of polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Chicken meat and eggs enriched with these fatty acids could be an alternative source for people not consuming fish products for several reasons (i.e. cultural or economic). The aim of this work was to obtain layin hens meat and egg containing EPA and DHA through supplementation of cod liver oil (CLO) and vitamin E (VE) as antioxidant to layer diet without affecting its quality. The experiment was performed with 60, five-days-old, Leghorn laying hens distributed randomly into four groups. Each group consisted of 15 hens fed during 41 weeks with the following diets: corn (control 1), corn+CLO+VE (group 1), commercial chicken feed (control 2) and commercial chicken feed +CLO+VE (group 2). Protein and fat content, fatty acids profile and sensory properties were determined in meat and egg. Cholesterol content was also determined in egg. Results were analysed through ANOVA and Duncan's test (P<0.01). For meat, there were no significant differences in protein content between groups while fat content decreased in groups 1 and 2. The fatty acids profile showed the EPA and DHA incorporation into meat and egg from groups 1 and 2. Regarding egg, for those groups, cholesterol and fat content decreased whereas protein content had a significant increase. There were not significant differences in the sensory parameters studied (odor, color, flavor and texture). In conclusion, meat and egg from laying hen fed diets supplemented with CLO and VE, increased EPA and DHA content without any negative effect on sensory quality. Keywords: omega-3 fatty acids, laying hens, egg, sensory properties.

303

Topic: Functional Foods Clave: FF-21

Polyphenolics Concentration and Antiradical Capacity of Common Bean Varieties (Phaseolus vulgaris L.) After Thermal Treatment

Juárez-López B. A., Aparicio-Fernández X.

* Departamento de Ciencias de la Tierra y de la Vida, Centro Universitario de los Lagos, Universidad de

Guadalajara, México. * e-mail: xaparicio@culagos.udg.mx

Beans are a staple food in Mexico and other Latin American countries. They are appreciated for their high contribution of nutrients, as well as, phytochemical compounds with important biological properties. Polyphenolic compounds are present in all bean varieties; and they contribute to antioxidant effects of beans. The objective of this research was to investigate how polyphenolic content and antiradical capacity of two of the most consumed common bean varieties (“Peruano” and “Flor de Junio”) in Lagos de Moreno, Jalisco, México, are affected by thermal treatment. Common bean samples were subjected to three different thermal treatments: 100ºC, 121ºC, and canning process simulation; raw samples were analyzed too. Total flavonoids (colorimetric method), proanthocyanidins (vanillin-HCl assay) and monomeric anthocyanins (pH differential method) of methanolic extracts were analyzed. The antiradical capacity of extracts was evaluated using the DPPH method. The statistical analysis was made for a completely random design with three repetitions per treatments, data obtained were subjected to variance analysis and means comparison with the Tukey test (p = 0.05). In all cases, samples of raw beans had the highest polyphenol content and antiradical capacity. The highest amount of condensed tannins and total flavonoids was quantified in “Flor de Junio” variety (10.65 mg eq. (+) -catechin/g, and 14.12 mg eq. (+)-quercitin/g, respectively). Thermal treatment affected in different way the phenolic compounds quantified. Canning simulation caused the greatest loss of condensed tannins in both bean varieties, values fell to 22% for “Peruano” and to 8% in "Flor de Junio" beans. The content of monomeric anthocyanins in “Flor de Junio” beans was not affected significantly by the three cooking processes (p = 0.05), while "Peruano" beans presented loss up to 50% in these components. In “Peruano” bean, 100ºC thermal treatment caused the greatest losses in the antiradical capacity (90%), while in “Flor de Junio”, treatment at 121ºC, caused the greatest decrease in antiradical caparacidad, approximately 70%. The present results show that polyphenolic content is affected by thermal treatment in different way depending on bean variety. Some of the antiradical capacity is still present in common beans after different cooking methods. Keywords: Phaseolus vulgaris L., Polyphenolics, Thermal treatment.

304

Topic: Functional Foods Clave: FF-22

Protein Glycation Inhibitory Activity in vitro of Two Blackberry (Rubus fructicosus L) Extracts With Free Radical Scavenging Capacity.

Sumaya-Martínez M. T., Arroyo-Ramírez M., Cruz-Jaime S., Cruz-Cansino N.,

Alanis-García E.

* Edificio de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, Nayarit, México * e-mail: teresumaya@hotmail.com

Protein glycation is can be considered a non-enzymatic browning reaction, which could be done under various conditions and is influenced by pH, temperature, water activity and the presence of metals like copper and iron. The advanced glication end-products have been associated with the increase of diabetic complications such as retinopathy, neuropathy, nephropathy and vascular disease. In vitro studies have used extracts from plants with scavenging radical properties to achieve the inhibition of advanced glycation end-products formation. In this study, we tested the effectiveness of two Blackberry (Rubus fructicosus L) extracts (BE1 and BE2) with free radical scavenging capacity to inhibit in vitro the formation of fluorescent compounds during glycation of bovine serum albumin with ribose (SAR) at 37°C during 7 days. A BE1 (aqueous extract) and BE2 (acetonic extract) were prepared at different mmequiv acid gallic/L of total phenolic content (50, 100, 250 and 500) and the free radical scavenging activity as measured by DPPH• (2,2-diphenyl-1-picrylhydrazyl radical), method. The protein glycation system (Bovine serum albumin with Ribose) in 0.1 M phosphate buffer, pH 7.4, during 7 days at 37°C in the presence of BE1 and BE2 (at 250 mmequiv acid gallic/L) was assayed. In other assay aminoguanidine was added instead of BE1 and BE2 as control. The fluorescent products of the reaction were analyzed by fluorescence emission spectra. The two extracts showed a important DPPH• radical scavenging properties. After 7 days of reaction the formation of protein glycation fluorescent products was inhibited at 92% and 93.5 % in both systems with BE1 and BE2, respectively, not significant difference was finding (p<0.01). While with aminoguanidine was inhibited at 98 %. Blackberry extracts are a natural antioxidant with an excellent protein glycation inhibitory activity in vitro and also could be considered an important additive for functional foods. Keywords: Protein glycation, Blackberry, Free radical scavenging activity.

305

Topic: Functional Foods Clave: FF-23

Characterization of the Bacterial Diversity of Mexican Tibicos.

Galindo Teófilo HS; Rivera Arce H; Piedra Quintero ZL; Domínguez-Malfavón L; and García-Mena J.

* Laboratorio de Genómica Ambiental, Departamento de Genética y Biología Molecular. Centro de Investigación y de Estudios Avanzados del IPN. Av IPN #2508, Col. San Pedro zacatenco. México DF 07360.

* e-mail: jgmena@cinvestav.mx Zoogleas such as Tibicos and Kefir, have been used traditionally for years in Mexican cuisines to prepare acetic acid for cooking purposes (Tibicos) and to ferment milk to improve its nutritional properties (Kefir). These grains are a type of zoogleal-like growth of associated bacteria and yeasts found in an array of exopolysaccharides created by the same microorganisms. The microbes grow in symbiosis and maintain a remarkable stable growth, being its main substrate sugars, to produce acetic acid for the case of Tibicos and lactic acid, ethanol and carbon dioxide for the case of Kefir. At difference of Kefir, systematic studies on any aspect of Tibicos are scarce or almost non-existent in the scientific literature. In these reports it is stated that Tibicos are a mixture of very diverse and disparate resident microorganisms. This work is part of a research project aiming to identify and characterize the microbiota present in Tibicos’ grains with the purpose of using them for potential probiotic aplication. We obtained five different grains of Tibicos from Mexican sources. Initially Tibicos’ grains were growth separately in 250 mL Erlenmeyer flasks, using growth medium containing crystallized unrefined cane sugar at room temperature. After an acclimatization period, solid slants of the same media were inoculated by streaking and incubated at room temperature. We purified single colonies until microbiological homogeneity. A total of 50 different microbial strains were obtained. Genomic DNA was prepared by common phenol-chloroform procedure. Isolated DNA was checked by electrophoresis in 0.5% agarose. For all strains a 16S rDNA region of 1371 bp useful for identification was amplified directly from the genomic DNA by PCR using Fbac and CGOR605. We also amplified a suitable 500 bp sequence of the 16S rDNA to be analyzed by DGGE. All isolated DNA was sequenced using the BigDye Terminator Kit v3.1. Final sequences were analyzed using BioEdit and assembled using Vector NTI v6.0. Similarity searches were performed using BLAST program v2.2.14 from NCBI. To complete the identification we also performed mass spectroscopy identification of the isolated trains. These procedures identified several bacteria including the genus Klebsiella sp and the genus Gluconobacter sp. Keywords: Tibicos; DGGE; bacterial diversity.

306

Topic: Functional Foods Clave: FF-24

Content of Dietary Fiber of a Whole Wheat Based Product Fortified with Mesquite (Prosopis glandulosa)

Falcón, M.R.*, Barrón, J.M., Romero, A.L., Salazar, M.G., Heredia, N.G.

* Universidad de Sonora,

* e-mail: rfalcon@guayacan.uson.mx The growing consumer concern for increasing the amount of dietary fiber in their daily diet has trigger the interest of the food industry for the development of high fiber breakfast cereals, usually prepared by extrusion. In the present study, a whole wheat-based product, fortified with mesquite flour (Prosopis glandulosa) and prepared by extrusion was developed. The effect of the extrusion process on the total dietary fiber (soluble and insoluble fractions) of the fortified product was determined. Sensory evaluation of this fortified breakfast cereal product was also conducted, to determine the consumer preference related to the level of fortification. Results will be analized by JMP by SAS (2002). Three levels of fortification (whole wheat : mesquite) were tested: 90:10, 70:30 and 50:50. A single screw experimental extruded (Brabender Md. KE19) was used. Experimental condition were: Z1 = 65°C, Z2 = 62°C, Z3 = 61°C and Z4 = 140 °C at 100 rpm (screw speed) with feeding rates of 50 rpm, and die plate of 3.0 mm in diameter. Extruded products were evaluated in their chemical composition, total, soluble and insoluble dietary fiber contents. Sensorial evaluation of the extruded products was also performed. Results showed an increase in % total protein and ash, and a decrease in the total fat and carbohydrates contents due to the extrusion process. Extruded products showed an increase in total and insoluble dietary fiber for the 70:30 and 50:50 blends These increments in insoluble dietary fiber range from 0.9 to 9.5 units., but these dietary fractions decreased in the 90:10 mix. Soluble dietary fiber fraction increased in all three experimental blends. Sensory evaluation using a hedonic scale showed that the 50:50 extruded blend was the most accepted one. This 50:50 extruded blend gave a proximate chemical analysis of: 12.3 % total protein, 9.68% moisture, 3.9% ash, 2.09% fat and 25.9% total dietary fiber. According to these results the 50% addition of mesquite to whole wheat is highly recommended for the preparation of extruded high fiber breakfast products, with viable commercial potential. Keywords: Dietary fiber, extruded, mesquite.

307

Topic: Functional Foods Clave: FF-25

Nutraceutical Potential of Prunus serotina (“Capulín”) Seeds

Alveano, I., Rojas, A., Oomah, B. D., Drover, J. D., Ibarra, C., Rivero, F., Rojas, J. I.

* Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Laboratorio de Investigación Química y Farmacológica de Productos Naturales. Facultad de Química. UAQ

Cerro de las Campanas S. N. Querétaro, Qro. * e-mail: itsiline@hotmail.com

Prunus serotina, commonly known in México as capulín, is used in traditional medicine for the treatment of cardiovascular, respiratory and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present work, a chemical and pharmacological study of P. serotina seeds was carried out to determine their nutraceutical potential. Proximate analysis indicated that P. serotina toasted seeds contain mostly fat (55.86 ± 0.59 g/100 g), followed by protein (27.47 ± 0.2 g/100 g), fiber (5.68 ± 0.45 g/100 g) and ash (5.12 ± 0.02 g/100 g). Solid phase microextraction and gas chromatography/mass spectrometry analysis showed that the seeds contain six volatile compounds with benzaldehyde, which displayed a significant vasorelaxant effect, as the major component (92 %). Oils from P. serotina raw and toasted seeds extracted with hexane and supercritical CO2 were evaluated for chemical and physicochemical characteristics. The oil was highly polyunsaturated and abundant in oleic (35 %), linoleic (27 %) palmitic (4 %) and stearic (4 %) acids. P serotina seed oil is somewhat unique because of its content of substantial amount (26 %) of a-eleostearic acid, which has been proposed as a chemotherapeutic and antihyperlipidemic agent. Oil extracted from the toasted seeds contained significantly lower content of palmitic, stearic, linoleic, and arachidic acids than those from untreated, raw seed. Thin- layer chromatography demonstrated that P. serotina seed oils were devoid of the cyanogenic glycosides, amygdalin and prunasin. Pharmacological evaluation, employing the isolated rat aorta model, showed that the dichloromethane-methanol 1:1 seed extract, promoted significant vascular smooth muscle relaxation (EC50 = 472.5 ± 88.8 µg/ml; Emax = 89.5 ± 0.3 %). The results derived from the chemical and pharmacological study of P. serotina seeds indicate that they have nutraceutical properties attributed to their high protein content and the presence of compounds such as benzaldehyde and fatty acids as oleic, linoleic, and a-eleostearic acids. Keywords: Prunus serotina seeds, nutraceutical properties, oil, physicochemical characteristics, α-eleostearic acid.

308

Topic: Functional Foods Clave: FF-26

Effect of Location, Variety and the Maturity Composition of Physical Chemistry and Phytochemistry in Blackberry Commercial Michoacan State.

Ortiz Calderón A. L.*, Herrera Hernández M.G., Guzmán Maldonado S. H., Hernández López D.

* Instituto Tecnológico de Celaya. Depto. Ingeniería Bioquímica. Av. Tecnológico y A. García Cubas S/N. Apdo.

Postal 57. C.P. 38010, Celaya, Gto. Tel. (461) 61-1-75-75 ext. 208-209. * e-mail: lilia231@hotmail.com

It is well documented that the antioxidant effect of phenolic compounds of different berries and the importance of this activity on the protective role against the development of chronic degenerative diseases. High consumption of fruits and vegetables has shown to be inversely proportional to the incidence of several degenerative diseases like heart disease and cancer, thus increasing the consumption of fruit may be a practical strategy for prevention. The aim of this study was to evaluate the effect of the variety, location and degree of ripeness on physical, chemical and phytochemical composition of commercial blackberry. We analyzed two stages clearly identified Purple (commercial maturity) and green, were also evaluated two different colors in the fruit (red and pink), which are both in the development of maturity between ripe and green. The samples were collected in central western Mexico, in the municipalities of Ziracuaretiro, Los Reyes, and Zitacuaro Tacámbaro during the month of May 2009. An analysis of the samples Physicochemical, textural and color properties also determined the content of anthocyanins, condensed tannins, total phenolics and vitamin C and antioxidant capacity by the TEAC method. The results were submitted to analysis of variance and mean comparisons by the LSD method (p <0.05). The anthocyanin content increased from 35 to 696 mg eq Cianidin-3-Glocosído/100g Cid-3-Glu/100g with maturity, these compounds are related to the color of the fruit. Blackberry in the green stage showed the highest content of total phenols (7.96 g AG/100 eq) and condensed tannins (1756 mg eq Catequina/100g) compared with mature fruits (2.96 g and 629 mg eq eq AG/100g catechin / 100g, respectively). The results showed increased antioxidant capacity being ripe fruit that had the highest antioxidant capacity (Trolox 6.01µmol). The results of this study are compared with those reported higher contents of phytochemicals. It was found that the place of cultivation and its range has a great influence on the quality and nutritional value in fruits of blackberry. Keywords: Commercial Blackberry, phytochemicals, antioxidant capacity.

309

Topic: Functional Foods Clave: FF-27

Functional and Nutritional Characteristics of Huitlacoche (Ustilago maydis) Dried in Solar Dehydrator

Loaiza-Anaya, S. G. 1*, Martínez-Flores, H. E.1, Lobato-Salias, V.2, Cortés-Penagos, C.J. 1, Chávez-Garibay, L.R. 1

* 1 Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo. Tzintzuntzan 173, Col. Matamoros. Morelia, Mich. 2. Centro de Investigación y Desarrollo del Estado de Michoacán-CIDEM. Calzada

Juárez No. 1446, Col. Villa Universidad. Morelia, Mich. * e-mail: purple_35gri@hotmail.com

Chronic degenerative diseases such as diabetes mellitus, hypertension, and cancer are the principal causes of death in Mexico and the world. Conditions generally are associated with aging, oxidative processes and especially with feeding. A good diet, based on the consumption of functional foods helps to prevent these diseases. Huitlacoche is a food that provides nutritional and functional characteristics; it´s a product of infection of the corn plant by Ustilago maydis. A major challenge for a food is to be maintained in good condition since it is harvested until the time of consumption, it is necessary to implement methods to lengthen its shelf life. The objective of this work was to evaluate some nutritional and functional properties of huitlacohe dried in solar dehydrator. Samples of huitlacoche were disinfected, then cut into slices of 1 cm and placed in dehydrator trays. Once dried, were ground and evaluated in their nutritional, physical and chemical properties. Total dietary fiber content was 50.04%, corresponding 45.68% and 4.35% to the insoluble and soluble fiber fraction, respectively. Water absorption and oil absorption values of dried huitlacoche were 533.82% and 434.97%, respectively; protein, fat and carbohydrates in dried huitlacoche were 12.6%, 2% and 4%, respectively. Huitlacohe is also a source of phenolic compounds, substances important in combating the oxidation caused by free radicals. The functional properties of huitlacoche make it a very good option to help to prevent and even control some diseases, improving the quality of life for those who consume it. Keywords: Huitlacoche, Functional foods, Dehydration.

310

Topic: Functional Foods Clave: FF-28

Influence of Growing Area in The Antioxidant Activity Of Genotypes of Jamaica (Hibiscus sabdariffa L.)

Machuca-Sánchez, M.L., Ramírez-Lozano, H., Vidales-Paz, J.E., Ramírez-Cortés, B., Sumaya-Martínez M.T.

* Dirección de Fortalecimiento a la Investigación, Universidad Autónoma de Nayarit, Tepic, Nayarit, México.

* e-mail: malicha.uan@gmail.com Jamaica is a plant that produces phytochemicals with antioxidant activity and benefit health. The expression of the characters associated with the production of these compounds could be altered under different environments condition. Stability of production under different environments has been assumed of greater importance in plant breeding. The present investigation aims to study the influence of growing area of improved genotypes of jamaica in their antioxidant activity. Aqueous extract from dried calyx of three improved genotypes of jamaica (G4, G5 and G21) produced in two growing areas (Jala and Huajicori) in the State of Nayarit during the crop cycle 2009 were prepared to analyze the total phenolic contents (FP) (mg EAG/g dry calyx (dc)), the total monomeric anthocyanins content (AC) (pH-differential method) and antioxidant activity using three methods: DPPH (µmoles Trolox equivalents/g dc), ABTS (VCEAC mg/100 g dc) and EDTA for chelating activity. All analysis of variance showed that genotypes had significant differences in all variables in study but non-significant for growing areas (P = 0.05). FP of G4 and G5 was highest 16.9 and 22.9 mg GAE/g dc, respectively, while the same genotypes had lowest and highest AC 31.68 and 1518.63 mg/100 g dc, respectively. The antioxidant activity of G5 was highest by both DPPH and ABTS methods and highly significant correlation was finding between them (r = 0.90, P = 0.0004). EDTA-chelating activity not was detected. No correlation was observed between FP with the antioxidant activity, while a linear response with AC was finding for best method ABTS (P = 0.05, r2 = 0.96) that DPPH (P = 0.05, r2 = 0.79). However, the relativity high antioxidante activity of the G4 given the absence of anthocyanins denotes that FP and other phytochemicals could be accounted for activity antioxidant. There were significant difference in antioxidant activity of improved genotypes of jamaica evaluated but no significant between the two growing areas, so that could be considered stable, a desirable characteristic for the genetic improvement of jamaica. Keywords: Genotypes of jamaica, antioxidant activity, monomeric anthocyanins, phenolic compounds, Hibiscus sabdariffa.

311

Topic: Functional Foods Clave: FF-29

Influence of Drying Conditions on the Antioxidant Activity of Nopal (Opuntia spp) Flour.

Zamora-Cienfuegos E., Herrera-Patrón G., Mora-López L. N., Sumaya-Martínez M.T

* Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Tepic, Nayarit, México * e-mail: elzamoc@prodigy.net.mx

The antioxidant capacity of fruits and vegetables is mostly provided by its content in vitamin E, C and carotenes, as well as different polyphenols. These natural antioxidants can be modified as consequence of storage and/or technological treatments, either physical or chemical, such as cooking, refrigerating, drying, among others. The antioxidant activity in a food may be due to the prevention of reaction initiation and the chelating activity of the metal catalyst. Nopal are widely distributed in Mexico, the antioxidant ability of a nopal flour of Mexican native species remains unknown. This work was conducted to evaluate the effect of different drying temperatures (60, 70 and 80°C) on the total phenolic content and antioxidant activity of nopal (Opuntia spp) flour. The nopal flour were obtained at different drying conditions (60°C during 10 hrs; 70°C during 8 hrs and 80°C during 6 hrs). Theo nopal flours were analyzed for their content of total polyphenols (Folin-Ciocalteu method). The antioxidant activity was determined: the scavenging activity onto DPPH• (2,2-diphenyl-1-picrylhydrazyl radical), the scavenging activity onto ABTS+ (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and the chelating activity of ferrous ions. The analysis of variance showed that nopal flour had significant differences in all varibles in study (P<0.01). The nopal flour obtained at 80 °C exhibit powerful DPPH• and ABTS+ scavenging activity (4690 µmol equivalent of Trolox/L and 26.1 mg equivalent Acid Ascorbic/100 ml). The chelating effect on ferrous-ions was the 0.0016, mol equivalent EDTA/L, the phenols contents was 763.3 mg equivalent acid gallic/L. The nopal flour obtained at temperature of 70°C have lowest phenols content, scavenging activity onto DPPH• and ABTS+. The results showed that the drying conditions influenced the antioxidant activity of nopal flour. Drying temperature of 80°C gave better results for antioxidant activities of nopal flour, probably due to the formation of the Maillard reaction compounds with this activity. Keywords: Nopal flour, Free radical scavenging activity, Chelating activity.

312

Topic: Functional Foods Clave: FF-30

Antioxidant Activity in Aqueous Extracts of Jamaica Calyces (Hibiscus Sabdarifa L.) by Different Extraction Methods

Ramírez-Cortés, B., Murillo-Beltrán, M.E., Machuca-Sánchez, M.L., Ramírez-Lozano, H., Sumaya-Martinez M.T.

* Unidad Académica de Agricultura. Universidad Autónoma de Nayarit. Xalisco, Nayarit, México

* e-mail: benjaram@nayar.uan.mx Phenols and flavonoids, especially anthocyanins show a great ability to scavenge free radicals that cause oxidative stress, with a beneficial effect such as: cardiovascular, circulatory, cancer and neurological diseases. Jamaica calyces are seen as a potential source of these compounds and for water extraction have been proposed various methods in which the temperature can affect the efficiency of extraction and stability in the antioxidant activity of these compounds. This study analyzed the effect of three extraction methods in the total phenolic content and antioxidant activity in dried jamaica calyces. The extract of the dried calyx of Jamaica were extracted with boiling water for three minutes (TE), room temperature for three hours (TA) and microwave for four minutes (MI). In these extracts was determined the content of total phenolic compounds (TF) (mg EGA/g dry calyx) and antioxidant activity using three methods: DPPH (µmoles Trolox equivalents/g dry calyx), ABTS (VCEAC mg/100 g dry calyx) and EDTA-chelating activity. The extraction method had significant effect on all variables under study. TE was the most efficient method for extraction (P = 0.01) followed by MI and TA without significant difference between the two. FT content ranged from 6.20 to 30.76 mg EAG/g dry calyx for TA and TE, respectively. The antioxidant activity measured by DPPH ranged from 112 a 200 µmoles Trolox/g dry calyx, whereas ABTS was 2259 a 2592 mg VCEAC/100 g dry calyx for TA and TE, respectively, showing a correlation between the two methods (R2 = 0.88, P = 0.01), without EDTA-chelating activity for three extracts of jamaica analyzed. FT content explains 93% of the antioxidant activity measured by DPPH and 91% for ABTS (P = 0.01). TE extraction method proved to be the most effective, being a greater concentration of total phenolic compounds and therefore higher antioxidant capacity. Keywords: Phenolic compounds, Antioxidant activity, Hibiscus sabdariffa, Extraction method.

313

Topic: Functional Foods Clave: FF-31

Antioxidant Activity Of Roselle (Hibiscus sabdariffa L.) Among Parents And Their Crosses (F1s).

Ruelas-Hernández P. G.1, Aguilar-Castillo J. A.1, Sumaya Martínez M. T., Sánchez- Herrera M. L.2

* 1Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Xalisco, Nayarit, México. 2Edificio

tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, Nayarit, México. * e-mail: pablogerman82@hotmail.com

The antioxidant activity from extract of roselle calyces (Hibiscus sabdariffa L.) has been amply demonstrated, its importance lies in the many benefits that provides as a functional food. However, it is necessary to know if there are variations of this activity among the varieties from the specie and know the expression of antioxidant activity in their progeny. In this study was determined the antioxidant activity from calyces of three roselle varieties from the estate of Nayarit, Mexico and the expression of this trait in their offspring (F1s). The varieties China (1), Reina (2) and creole of Huajicori (3) and its three crosses (2x1, 2x3 and 3x1) were used. Extracts of each genotype were obtained from 1 g of dry calyces in 100 ml boiling distilled water during three minutes. The concentration of total phenolic compounds (TFC) was determined with the Folin-Ciocalteu reagent expressed as mg gallic acid equivalents (GAE mg/L.). The antioxidant activity was determined through the methods: DPPH· (expressed in terms of Trolox as µmol TE/L) and ABTS+ (expressed in terms of ascorbic acid as mg AE/100 ml). Besides chelating activity of the samples was determined in terms of EDTA. All tests were performed three times and the results were determined by analysis of variance, the means were differentiated by Tukey test al 5% probability, the computer program SAS version 8 was used. Results showed significant differences (P<0.001) for the TFC methods, DPPH· and ABTS+, in the mean test the variety China was formed a single group for method TFC (306.4 ± 34.15 mg GAE/L) and ABT·+ (269.6 ± 6.71 mg AE/100 mL). For DPPH· method China and 3x1 were formed one group with values of 1598.9 ± 88.8 and 1112.2 ± 30.7 µmol ET/L respectively. The samples no showed chelating activity. Differences among genotypes were found. The highest antioxidant activity was detected in variety China and not expressed equally in their progeny. Keywords: Antioxidant activity, Hibiscus sabdariffa, parents, crosses.

314

Topic: Functional Foods Clave: FF-32

High Protein Content Snacks.

Hernández-Díaz, W. N., Morales-Pineda J. L., Arau-Roffiel L. A., Pérez-Orozco, J.P., *Hernández-Campos F. J.

* Instituto Tecnológico de Zacatepec, Calzada Tecnológico # 27 Col. Centro, CP 62780, Zacatepec, Morelos. * e-mail: javfco@yahoo.com

Infantile and juvenile modern food habits include an elevated fried snacks intake (per capita annual intake>3.28 kg). These feeding tendencies are widely distributed and therefore very difficult to eradicate. And interesting alternative is adding high quality protein to increase snack foods nutritional value. The aim of the present work is to develop two fried “churrito” type snacks, one enriched with fish flour and other with chapulin (Melanopus mexicanus) flour and chía seeds (Salvia hispanica spp.). Sensorial, bromathological and microbial analysis were applied to both products. The obtained snacks were compared with the leader commercial snack obtaining the following results: an increment in the protein content (500% for the fish flour, and 450% for the chía seed) compared to the commercial snack, a decrease in carbohydrate content (17% for the fish flour, and 35% for the chía seed) and a decrease in lipid content (25% for the fish flour, and 50% for the chía seed). Sensorial evaluation of the snacks showed that both products exceeded the 70% of consumer’s acceptance. The proposed chía-chapulin and fish flour snacks not only have a higher nutritional value (higher protein content, less carbohydrate and lipid content) compared to the commercial snack but they have a greater acceptance within usual snack consumers (adolescents, children and young adults) which place them as an ideal substitute. Keywords: functional foods, nutritional value, snack, chía, chapulin.

315

Topic: Functional Foods Clave: FF-33

Survival Evaluation of Microencapsulated Lactobacillus acidophilus Added a Filled Chocolate

Espinoza, H. N., Herrera, G. H., SanMartín, M.E., Martínez, H, V. Santamaría, G.G.

* Facultad de Química, Universidad Autónoma del Estado de México, Paseo Tollocan esq. Paseo Colón S/N, CP

50120 Toluca, Estado de México, México. * e-mail: nlespinozah@hotmail.com

Nowadays consumers require that the food they eat also improve their health, thus increasing the consumption of "functional foods". Probiotics are classified as functional ingredients (FI) and are live micro-organisms that enhance intestinal microbial balance of who consumes them. Products containing probiotics present unique challenges to the manufacturers, since they die or their number is significantly reduced during manufacturing, storage and transportation of the finished product, that is why it has been tested to encapsulate them through several processes and using several biopolymerics materials. Within food that is added with probiotics, yogurt is the most popular category however consumers demand greater diversity of food. The objective of this study was to microencapsulated by spray drying Lb. acidophilus using a mix of polisacáridos-proteína and to incorporate the microencapsulate probiotics in a filled chocolate. The results show a growth kinetics of Lactobacillus acidophilus where it took approximately 8 hours to establish the stationary phase, for that, pH and optical density were estimated. Then the cells were harvested, and added to the mixture of pectin-carboxymethyl cellulose-whey protein, viable cells count, performed in triplicate, was determined after 48 hours incubation at 37 °C in MRS agar obtaining an average 1.4 x 10 7 cfu/g. The mixture was dried in a dryer spray, obtaining a survival of 1.5 x 10 5 cfu/g. The probiotics microencapsulated were added to a filled chocolate making a weekly account of cfu/g of filling, getting for the chocolate with inulin and agave honey filling a survival of the 71.42% and for the chocolate with inulin filling a survival of 7.14% after 8 weeks of storage. By scanning electron microscopy the microcapsules were observed at 0, 2 and 4 months, showing micro-particles of the type called microspheres, all with different shapes, not being observed changes in the structure throughout the 4 months of the evaluation. Finally sensory evaluation by hedonic test and through an analysis of variance it was found that there is no significant difference between both fillings formulations. Keywords: Functional food, Survival, Microencapsulation, Probiotic.

316

Topic: Functional Foods Clave: FF-34

Effect of pH and Temperature About Extraction of ß-Glucan of Barley

Alanís-García E., Ortiz V., Cruz-Cansino N., Sumaya-Martínez M. T., Román-Gutiérrez A., Prieto-García F.

*Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Abasolo 600. Col. Centro, C.P. 42000, México.

* e-mail: ealanisg70@yahoo.com.mx The ß-glucans are polymers of glucose and one of the most important members of the hydrosoluble dietary fiber. Barley and oats are rich in ß-glucan, this fiber can be used for food technology applications (to improve the taste, the texture, the nutritional appearance and composition of a variety of products) and like in beneficial applications in health (as in the digestive system and in the immune system), therefore the objective of this study was to make an extraction and analysis of barley β-glucan. In this study were evaluated three types of barley (Adabella, Gabyota and Esmeralda) from Hidalgo and Puebla states, in which the content of ß-glucan was quantified. Once having selected the variety with higher percentage of ß-glucan, it was subjected to extract β-glucan from whole barley flour with different combinations of temperature (40, 45 and 50ºC) and pH (7, 8, 9 and 10) obtaining the best combination of extraction to pH 9 and 50ºC, the chemistry composition (ß-glucan, moisture, protein, lipid, starch and ash) and functional properties (viscosity, capacity of emulsion, whippability and foam stability and water-binding capacity) of ß-glucan extract was determined. Gabyota barley from Puebla present the highest content of ß-glucan (3.06%, p<0.05) and the highest yield was to pH 9/50ºC with a purity of 66.64% (in a dry base) (p<0.05). The obtained extracts under these conditions exhibited pseudoplastic flow properties with a great capacity of whippability (40 mL) at 3% w/v concentration and with a foam stability of 50% regarding the initial volume. It was able to emulsion up to 19.58 mL for each 60 mL of oil, as well as a water-binding capacity up to 3.09 g/g in dry weight (p<0.05). Extraction of ß-glucan was affected by extraction conditions. However it is necessary evaluate the functional properties of ß-glucan extract of other combinations of extraction. Keywords: barley, ß-glucan, extraction, functional properties.

317

Topic: Functional Foods Clave: FF-35

Physicochemical and Functional Characterization of Third Generation Snacks Enriched with Pumpkin (Cucurbita moschata D) Flour Manufactured by Extrusion Process

Delgado-Nieblas, C.I., Gallegos-Infante, J.A., Zazueta-Morales, J.J., Aguilar-Palazuelos, E., Rocha-Guzmán, N.E.,

González-Laredo, R.F., Caro-Corrales, J.J., Camacho-Hernández, I.L.

* Doctorado en Ciencias en Ingeniería Bioquímica, Instituto Tecnológico de Durango, Boulevard Felipe Pescador # 1830 Oriente, CP 34080, Durango, Durango.

* e-mail: deni_ci@hotmail.com In the world snack foods are highly consumed by people from different sectors of the population. In the last decades snacks that have a strong preference by consumers are those derived from corn and potatoes. However due to the current demands of producing snack foods with major nutrimental content, it has been sought for raw materials that have benefits on human health. Pumpkin is a vegetable that belongs to the Cucurbitaceous family, which despite of having a good content of carotenoids and fiber is mostly used for candy making preserves. There is a need to retain most of the post-process nutritional characteristics on these foods and the extrusion technology can help to minimize the loss of these nutrients because it is a high temperature short time process. In a preliminary study, a concentration (1:1) of corn starch and yellow corn flour was fixed in the extrusion mixtures, while the pumpkin flour content was used as a factor in the study. A central composite rotatable design with a second grade model and the response surface methodology for data analysis were used. The aim of this work was to study the effect of barrel temperature (93-141°C), feed moisture (21-35%) and pumpkin flour content (0-16%) on physicochemical and functional characteristics of third generation snacks expanded by microwave, manufactured by the extrusion technology. Through expansion kinetics a warm-up time of 23 s was selected for the expansion of pellets. The highest values of expansion index (>5) and water soluble solids (>15%) were found at high barrel temperatures (>135°C) and low feed moistures (< 24%). On the other hand, the factor of pumpkin flour content showed the highest significant effect (p<0.05) on the color parameters and total carotenoids. As the pumpkin flour content increased, the a*(>6) and b*(>32) color parameters and the total carotenoid content (>70 µg/g) increased, while the L*(<76) color parameter decreased. Results indicate that it is feasible to manufacture snack foods by the extrusion process with good physicochemical properties and excellent content of carotenoids, which provide significant benefits in human health. Keywords: Third generation snacks, microwave, pumpkin flour.

318

Topic: Functional Foods Clave: FF-36

Evaluation of Antioxidant Phenolic Compounds during Ripening of Mango “Ataulfo”.

Palafox-Carlos, H.

* e-mail: hugopalafox@yahoo.com Mango (Mangifera indica L.) is one of the most important tropical fruits in the world. “Ataulfo” is one of the varieties of most commercial importance in Mexico. Due to its high content of phytochemicals, especially phenolic compounds (PC), mango has been selected as a model to study PC content during ripening. In addition, PC are good antioxidants and their inclusion in the diet has been related to prevention of cellular degenerative processes. The objective of the study was to evaluate PC content and its contribution to the antioxidant capacity in mango “Ataulfo” in different ripening stages. Fruit were selected subjectively according to surface color and divided in 4 groups of 15 fruit each, where four Ripeness Stages (RS) were established: RS1 represents mango that is yellow 0-10%; RS2 is 40%; RS3 is 70% and RS4 is 100% yellow. Fruits were characterized physiologically (respiration rate, ethylene production, acidity, firmness, total soluble solids and color), and the content of total phenol and flavonoids were determined. The antioxidant capacity was measured by DPPH and TEAC methods. Data were statistically analyzed by one-way ANOVA procedure and three replicates were used for each experiment. Quality parameters were significantly different (p=0.05) amongst the different ripening stages. The respiration rate decreased with the ripening of the fruit, while the ethylene production increased, along with an increase in total soluble solids and a moderate decrease in acidity and firmness. On the other hand, the content of total phenols and flavonoids showed high values (around 245 mgEAG/100g and 2.4 mg Q/100g, respectively) in the first three ripening stages and a tendency to decrease in the fourth stage. The antioxidant activity measured by DPPH and TEAC, showed a similar pattern (93% inhibition and 8.2 µMET/g, respectively) but with no significant changes among the different ripening stages. We concluded that the ripening stages have an influence in the content and activity of phenolic antioxidants. The high antioxidant activity of PC make mango “Ataulfo” a good source of these compounds suggested to have important health benefits. Keywords: Mangifera indica L., mango ripening, phenolic compounds, antioxidant activity.

319

Topic: Functional Foods Clave: FF-37

Evaluation of the Effect of Spray Drying on Compounds Phytochemicals-Functional and Physicochemical Characteristics of encapsulated blackberry (Rubus sp)

*Morales Guzmán J.1 Medina Torres M.G.1 Andrade Esquivel E.1 Guzmán Maldonado S. H.2 Hernández López, D.1

* 1Instituto Tecnológico de Celaya. Av. García Cubas s/n Col. FOVISSTE, 38010, Celaya, Gto. México. 2INIFAP-

Bajío, Km. 6 Carr. Celaya - San Miguel de Allende, 38010, Celaya, Gto, México * e-mail: ingesmg@hotmail.com

Based on a fractional factorial design of experiments the goal of this study was to analyze the effects produced by spray drying conditions for obtaining proposals from the dust of blackberry (Rubus sp) on the functional components and physico-chemical properties. The operating conditions were: Inlet Air Temperature (70 ° C and 80 ° C), air pressure (3 and 4 kPa/m2 kPa/m2) and a feed flow (2.5 mL / min and 3.5 mL / min.) besides the addition of two encapsulants as is the maltodextrina and capsul. Since the spray drying offers the advantage of extremely fast drying heat sensitive products such as nutritional components in the fruit of blackberry (Rubus sp), with a greater interest on phytochemicals and functional properties as food and give the ability to prevent degenerative diseases, were measured in the dust of blackberry (Rubus sp) compounds such as anthocyanins, total phenolics and antioxidant capacity in which also evaluated their own physical and chemical characteristics of food such as powder, color parameters (L *, a *, b *), humidity and hygroscopicity. According to the drying conditions is proposed that treatment D (TAE = 80 ° C, PA = 3kPa/m2 and FA = 3.5mL/min) have a 6.40% moisture, humidity recommended for food powder The parameters of color (L *= 21.08 ± 0.33 a *= 33.87 ± 0.74 b *= 16.92 ± 0.32) were similar to those of fresh fruit and juice, and hygroscopicity of 28.27%, while for the photochemical properties and functional treatment F (TAE = 70 ° C, PA = 3kPa/m2 and FA = 2.5mL/min) to 440.34 ± 9.21 mg cyanidin-3 eq -glucosido/100g, total phenols 1134 mg ± 0.73 g eq AG/100 antioxidant capacity of 2.49 ± 0.57 mmol g ET/100. As materials such as maltodextrina and capsul contribute to the formation of film to provide a layer that protects the active ingredient from oxidation and gradual release of phytochemicals and functional properties. Keywords: Blackberry (Rubus sp), Spray Drying, Phytochemicals.

320

Topic: Functional Foods Clave: FF-38

Anticarcinogenic Potential of Infusions from Oak Leaves (Quercus spp.) Assessed by an In Vivo Model

Medina-Medrano, J. R.1; Rocha-Guzmán, N. E.1; González-Laredo, R. F.1; Gallegos-Infante, J. A.1; Ramos-Gómez,

M.2; Reynoso-Camacho, R.2

* 1Instituto Tecnológico de Durango, C.A. Alimentos Funcionales y Nutracéuticos. 2Universidad Autónoma de

Querétaro, Posgrado de Alimentos del Centro de la República. * e-mail: newlife727@hotmail.com

Polyphenols can protect cell constituents against oxidative damage and therefore reduce the risk of various degenerative diseases associated with oxidative stress such as cancer. In this study the phenolic compounds of infusions from oak leaves (Quercus resinosa, Q. durifolia, Q. sideroxyla and Q. eduardii) and the effect of their consumption on the development of colon cancer in an animal model were analyzed. According to the chemical characterization by in vitro techniques, the infusion of Q. resinosa leaves has shown the highest total phenolic (120 mg GAE/g) and flavonoid contents (68.73 mg CE/g), and from the HPLC analysis EGCG (442.36 mg/100g), gallic acid (483.75 mg/100g), catechin (145.20 mg/100g) and epicatechin (119.4 mg/100g) were identified and quantified. This infusion also presented the highest values for antioxidant capacity tested by ORAC (TE 0.15 mg/g) and TEAC (TE 1.85 mg/g) techniques. These results are better than those obtained with commercial green teas (Lagg's and Yamamoto), suggesting that oak leaves can be used as a viable source of natural antioxidants. For the in vivo assay, male Sprague-Dawley rats of four weeks of age were used, receiving an injection of 1-2 dimethylhydrazine (DMH) during 8 weeks for colorectal cancer induction. Before, during and subsequently to the cancer induction, leaves infusions from the four oak species were administered as the sole source of drinking fluid. The animals were sacrificed after 26 weeks of treatment. The potential chemopreventive effect of phenolic compounds from oak leaves infusions was evaluated through macroscopic analysis consisting on the account of tumors and plaques in rat colons. From the number of tumors per group and their incidence and average per rat, the groups treated with infusions of Q. eduardii and Q. sideroxyla leaves showed chemoprotection without affecting body weight and feed intake in treated animals. Microscopic analysis of the lesions was also performed to determine the epithelial damage, evaluating parameters of inflammation, dysplasia and adenocarcinomas. Administration of infusions of Q. durifolia leaves has shown protection against dysplasia formation compared to DMH control group. Keywords: Polyphenols, colon cancer, oak.

321

Topic: Functional Foods Clave: FF-39

Influence of Cod Liver Oil in The Diets of Breeder Hens on the Chemical Composition of Meat

Baños V. A.; Añorve M. J.; Contreras L. E.; Castañeda O. A.; Jaimez O. J. y Rodríguez A. J.A.

* Centro de Investigaciones Químicas Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo

Km 4.5. C. P. 42184. Mineral de la Reforma; Hidalgo, México. Tel: (01771)7172000 Ext: 2513. * e-mail: amjavier54@hotmail.com

Nowadays, modern food technology enables a large amount of food can be enriched with omega-3 fatty acids, such is the case of poultry muscles. In the present study 60 breeder hens Rhode Island of 3 weeks of age were used for the experiment. They were separated in 4 groups of 15 samples. Each group was supplied with a specific diet, two groups were fed with commercial feed for chicken and cracked corn, whilst in the other two samples feed was supplemented with 0.3 g of cod liver oil. The aim of this work was to evaluate the effect of the diets proposed on the weight increment and chemical composition of meat from broiler breeders of different diets. The groups fed with commercial feed present higher weight increment and water consumption respect with those fed with cracked corn, then the second group is smaller than the first one. On the other hand, the groups fed supplemented with cod liver oils have a mean weight between 1.9 and 2.0 kg against 1.2 kg of corn-fed birds. In the two supplemented groups the protein content increases by about 2.0% and grease content in a 0.5-1.0%. Results were analysed through ANOVA and Duncan's test (P<0.01). Therefore it is concluded that the contribution of omega-3 fatty acids in the diets of breeder hens has favorable influence on the chemical composition of meat. Keywords: omega-3 fatty acids, breeder’s meat, chemical composition.

322

Topic: Functional Foods Clave: FF-40

Modification of The Fatty Acid Profile of Meat And Eggs of Breeder Hens Fed Cod Liver Oil

Baños V. A.; Añorve M. J.; Contreras L. E.; Castañeda O. A.; Jaimez O. J. y Rodríguez A. J. A.

* Centro de Investigaciones Químicas Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo

Km 4.5. C. P. 42184. Mineral de la Reforma; Hidalgo, México. Tel: (01771)7172000 Ext: 2513. * e-mail: amjavier54@hotmail.com

The basic components of dietary fat are fatty acids according to their structure which have different functions in the body, especially the polyunsaturated fatty acids omega-3 beneficial physiological effects through their consumption on cardiovascular disease, thrombosis, hypertension, various cancers, among others. However, the availability of these acids is limited to the consumption of seafood which is why a lot of people do not consume the recommended amount, increasing the likelihood of disease. The aim of this study is to identify the fatty acid profile of meat and eggs from broiler breeders, especially the presence of omega-3 fatty acids. For that, breeder hens 60 Rhode Island 3 weeks of age, these were separated into 4 groups of 15 birds on the basis of their diet, two groups were fed commercial feed for chicken and one of these groups was supplemented with 0.3 g of cod liver oil and the two remaining groups were fed cracked corn and one of these was also supplemented. After four months of supplementation, birds were slaughtered and the meat was analyzed separately in leg-thigh and breast meat as well as egg of the 4 groups. The results show that the fatty acid profile is modified by effect of supplementation, however, is in the case of the egg which incorporates omega 3 fatty acids in greater proportion, such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) and alpha-linolenic acid (ALA), the latter being shown in greater proportion by which it is concluded that diet supplemented with a rich source of omega-3 fatty acids, influences the fatty acid profile meat and eggs from breeders. Keywords: egg, meat, omega 3 fatty acids.

323

Topic: Functional Foods Clave: FF-41

Antibacterial Effect of Phenolic Compounds in Hibiscus Flower (Hibiscus Sabdariffa).

Nevárez, S., Nevárez-Moorillón, G.V., Gutiérrez-Méndez, N., Hernández-Ochoa, L., Salas, E.

* Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, Chih. C.P. 31170; México.

*Corresponding author: Tel : (052) 614 2366000 * e-mail: esalas@uach.mx.

Polyphenols in plants contribute to health benefits associated with daily consumption of fruit and beverages (like fruit juices and tea). An increasing number of studies have demonstrated that phenolic compounds have wide biological activity, including antimicrobial activity. Polyphenols are molecules present in fruits and beverages, therefore natural substances capable of lowering the risk of disease are a valuable component of the daily diet. Food and beverages containing polyphenols is widely consumed worldwide, in addition, it improves human health therefore is classified as functional food. Hibiscus flower tea (Hibiscus sabdariffa) (commonly drank as a cold beverage in Mexico) was selected for its use in folk medicine to prevent bacterial infections. A phenolic extract was made form the hibiscus flower and was fractionated first by liquid-liquid extraction with water and ethyl acetate. The organic fraction showed and increased antibacterial effect and was fractionated by low pressure chromatography on Sephadex LH-20TM. Three different fractions were obtained by sequential elution with aqueous/organic solvents, and then analyzed by HPLC/DAD/ESI-MS. Using increasing amounts of methanol allowed the separation of anthocyanins from phenolic acids and flavonols. Main compounds present in the anthocyanin fraction are delphinidin-3-xylosyl-glucoside and cyanidin-3-xylosyl-glucoside; protocatechuic acid is one of the main phenolic acids present in the hibiscus flower and quercetin was detected in the flavonol enriched fraction. The objective of this study is to determine which phenolic fraction will have the most potent effect in inhibiting bacteria growth (antibacterial effect) and to characterize the fraction for polyphenolic composition. The phenolic extract and fractions were used against strains of Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli and Salmonella typhymurium.

Keywords: Hibiscus sabdariffa, polyphenols, HPLC, antibacterial, MS.

324

Topic: Functional Foods Clave: FF-42

Utilization of Red Wine Pomace Extract as a Copigment

Soria, C.G.1, Rodríguez, F.2 and Salas, E.1

* 1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, Chih. C.P. 31170; México. 2 Casa Madero Winery, Parras Coahuila. Tel: (052) 6142366000

* e-mail: esalas@uach.mx Phenolic compounds are essential for the quality of food products derived from fruits, especially in wine, phenolic compounds are responsible for the color of red wines. Grape pomace by-product, usually considered a waste from wine-making, was used as a source of phenolic compounds. The red wine pomace was extracted and then fractionated by sequential liquid-liquid extraction obtaining a total of four fractions, which were added to four of five experimental wines, at the beginning of the fermentation, based on the specifications and dosage emitted by the OIV for enological tannins. The objective of this addition was to stabilize red wine color and to avoid the degradation of the anthocyanins by effect of temperature and pH, by means of the copigmentation phenomenon. Total phenolic content was measured in the red wine pomace by the Folin-Ciocalteu method and showed a content of 1.82 grams per kg of pomace and the four fractions ranged in phenolic content from 0.05 to 0.56 g per kg. Each experimental wine was analyzed by HPLC and spectrophotometric indexes were determined: total polyphenols index, copigmentation index, polymeric pigments index. Color intensity was measured, sulfite bleaching experiments were also performed and total anthocyanins were quantified. The objective of this study is to determine whether red wine pomace (a cheap source of phenolic compounds) can be a source of valuable copigments and to establish the role of copigmentation in the stabilization of red wine color in a winery scale. Keywords: wine, anthocyanins, copigmentation, HPLC, pigments.

325

Topic: Functional Foods Clave: FF-43

Evaluation of Dose of Fresh Juice of Cabbage in Patients With Gastritis and / or Gastric Ulcer

1Pérez, M. B. E., 1Hernández, R. C. F., 1Reséndiz, R. A.

* 1 Centro Interdisciplinario de Ciencias de la Salud UMA-IPN * e-mail: bperezm@ipn.mx, blancaelisa1@hotmail.com

An investigation was conducted to evaluate the recommended dose of fresh juice of cabbage in outpatients with gastritis problems and / or gastric ulcer in the Hospital General de Cuautla Morelos. The patients signed a written record of informed consent, we made a complete medical history, and was assigned a score according to the intensity of symptoms. Was performed endoscopy and histopathological studies. It had 33 patients, 19 successfully completed treatment, 4 of them completed treatment but did not attend their final endoscopy for various reasons, eight patients discontinued treatment for various reasons, it is noteworthy that two patients were excluded for polyps and was referred to a tertiary care and the other a stricture. They were divided into three groups. Group 1 with six patients received 250 ml, group 2 with 12 patients received 500 ml, Group 3 included 5 patients received 750 ml, for 6 weeks. With regard to clinical assessment, macro and microscopic it can be concluded: there is apparently curative effect in patients with ulcer disease, the study shows that there is good response, with regard to symptoms, the manifestations associated with intake of fresh juice col are reduced by decreasing the dose, no significant difference in clinical response to different doses, endoscopically demonstrates that there is healing of ulcerative lesions, as well as an improvement in patients with gastritis not associated with H. pylori.

Keywords: Fresh cabbage juice, acid peptic disease

326

Topic: Functional Foods Clave: FF-44

Antioxidant and Metal Chelating Properties of Phaseolin Hydrolysates Obtained from Phaseolus vulgaris L. Var. Jamapa

Carrasco-Castilla, J.*; Hernández-Álvarez, A.; Alaiz, M.; Vioque, J.; Dávila-Ortiz, G.

* Escuela Nacional de Ciencias Biológicas-Instituto Politécnico Nacional, Prol. Carpio, Esq. Plan de Ayala, S/N.

Col. Casco de Santo Tomás. Del. Miguel Hidalgo. C.P. 11340. México, D. F. Tel.: (+52) 55 57296000 Ext. 62462. * e-mail: teyane02@yahoo.com.mx

Natural antioxidants, like antioxidant peptides, possess great potential for their addition in food products due to their low-molecular-weight, easy absorption and high activity. Peptides can inhibit several different oxidation pathways due to their ability to scavenge free radicals, chelate metals, and others. The major seed storage protein of Phaseolus vulgaris L. is phaseolin; it is a trimeric protein, glycosylated mainly with mannose and has a molecular weight of approximately 160 kDa. In this study, phaseolin was purified from a black variety of common bean seeds (Phaseolus vulgaris L. var Jamapa) under acidic conditions, mixed with distilled water and dialyzed. Phaseolin was hydrolysed sequentially with pepsin and pancreatin for 180 min. Pepsin was added at time 0 and after 90 min, pancreatin was added. The degree of hydrolysis was calculated by determination of free amino groups by reaction with TNBS. Hydrolysis with pepsin yielded a phaseolin hydrolysate with 14% degree of hydrolysis and hydrolysis with pancreatin resulted in a phaseolin hydrolysates with 39% degree of hydrolysis. The antioxidant activity was evaluated by the ß-carotene bleaching method; also iron, copper and calcium chelating activities were assayed and compared with EDTA. Hydrolysates with a degree of hydrolysis of 36.5% showed the highest antioxidant activity. Iron, copper and calcium chelating activities increased with pancreatin hydrolysis. However, iron and calcium chelating activities of phaseolin hydrolysates were low, with values below 9% and 16%, respectively. 180 min phaseolin hydrolysate showed highest copper chelating activity (48.9%). These results demonstrate that hydrolysates produced after treatment of phaseolin with pepsin and pancreatin are a source of peptides with high antioxidant and copper quelating activities that in addition may be resistant to digestive enzymes. Keywords: Phaseolus vulgaris L.; Phaseolin hydrolysates; Antioxidant activity; Chelating activity)

327

Topic: Functional Foods Clave: FF-45

Unripe Banana (Musa paradisiacal L.) and Normal Maize (Zea mays L.) Starches Acetylated by Microwave Heating and Iodine as Catalyst. Rheological and Structural

Studies.

Sánchez, R. M.1, Almanza, B. S.2, *Bello P. L.1, Núñez, S. M.C.1 and Gutiérrez-Meras, F.1 * 1Center of Development of Biotic Products of National Polytechnic Institute, Km 8.5, Yautepec-Jojutla, San Isidro, Yautepec, Morelos, México, C.P. 62731. Phone (52)-(735)-3942020; Fax: (52)-735-3941896. 2Zacatepec Institute of

Technology. Zacatepec, Morelos, México, C.P. 62780. Phone: (52)-734-3431394 and 3430723, Fax: (52)-734- 3434141.

* e-mail: labellop@ipn.mx Unripe banana and normal commercial maize starches were acetylated in a microwave oven (600 W/2 minutes), using acetic anhydride (60 mM) and iodine as catalyst at different levels (0.3, 0.6, 0.9 and 1.4 mM). The goal of this work was to characterize the effects of the microwave reaction conditions and starch type on the rheological and structural properties. Acetyl groups content, degree substitution (DS), and rheological properties of viscoelasticity, flow behavior and viscosity profiles were evaluated. Studies by HPSEC-RI, X-ray diffraction patterns and cristallinity were carried out to characterize the starches. In acetylated starches, DS and acetyl groups increased when the iodine concentration was higher, but maize starch presented the highest values. A lineal pattern of G’ and G’’ modules was found during deformation sweep test, characteristic of a viscoelastic gel. At frequency sweep G` > G" in native and acetylated starches, native starches showed the highest levels than modified ones. A non-Newtonian pattern (shear-thinning) was found in paste of native and acetylated starches, the viscosity of acetylated starches was lower than native starches, and an effect of iodine concentration was observed in the paste viscosity profiles. The crystallinity level decreased when the catalyst concentration increased, acetylated banana starch had the highest values than maize starch. Acetylated and native starches presented increase in B-chains and decrease in A- and B-chains, suggesting that acetylation with acetic anhydride is produce in the external layers of the granules where amylose is predominantly. In summary, starch acetates of low DS were prepared quickly by microwave heating using acetic anhydride and iodine as catalyst. These modified starches can be use in food and non-food applications. Keywords: unripe banana starch, acetylation, microwave, viscoelasticity, HPSEC-RI.

328

Topic: Functional Foods Clave: FF-46

Effect of Degree Substitutions in The Ratio of Gellans for its Applications on Microencapsulation

González-Cuello, R. E., Ramos-Ramírez E. G., Rosas-Flores, W., Salazar-Montoya, J. A.*

* Department of Biotechnology and Bioengineering, CINVESTAV-IPN, Av. IPN 2508. P.O. Box 14-740, CP 07360,

D.F., México. * e-mail: jsalazar@cinvestav.mx

The gellan gum is a lineal anionic polysaccharide secreted by Sphingomonas paucimobilis, consisting of a tetrasaccharide repeating units (ß-1,3-D-Glucose, ß-1,4-D glucuronic acid, ß-1,3-D-Glucose, a-1,4-L-rhamnose). Commercially the gellan gum can be classified into two categories: high acyl (HA) and low acyl (LA). The gellan HA has an acetate and a group glicerate in its residue of glucose; while in the gellan LA, these groups has been removed with a strong alkali treatment. This structural difference between the gellans HA and LA results in a great diversity in its physical and functional properties which are widely used in the food and biotechnology industries for various purposes. The aim of this work was to assess the contribution of these two biopolymers in the formation of microcapsules, using as a model to encapsulate lactic acid bacterium. It was employed a concentration of gellan 0.2%, using a simple design blends: gellan HA, gellan LA and mixtures 25HA/75LA, 50HA/50LA 75HA/25LA, at the same way; it was studied the effect of agitation velocity (400-800 rpm) and surfactant concentration. The size, the morphometry, the microencapsulation efficiency and viability of the microorganism microencapsulate was assessed. The results were pointed out that the mixtures with concentrations equal or greater than 50% of gellan of HA, were not efficient for obtaining microcapsules, only gave acceptable results the gellan LA and the mixture 25HA/75LA. The size of the microcapsules, was observed a decreasing (26% approximately). Regarding the efficiency of the microencapsulación, this was 37% lower for samples of gellan LA, also was presented a less efficient in all samples containing surfactant and viability varied between 75 to 95%. Keywords: High acyl gellan, Low acyl gellan, Microencapsulation.

329

Topic: Functional Foods Clave: FF-47

Viscoelastic Behavior of Microcapsules Obtained by Ionic Gelation

Rosas-Flores, W., Ramos-Ramírez, E. G., González-Cuello, R. E., Salazar-Montoya, J. A.

* Department of Biotechnology and Bioengineering. CINVESTAV-IPN., Av. IPN 2508, Col. San Pedro Zacatenco. P. O. 14-740, C. P. 07360. México, D. F.

*e-mail: jsalazar@cinvestav.mx

Ionic gelation is a technique that allows the formation of three-dimensional network through interaction of anionic polysaccharides with divalent cations. Recently this technique has been used in the food industry for the protection of some active ingredients such as dyes, flavors, and microorganism with probiotic activity. However, it has been little studied the viscoelastic behavior of the systems generated by this technique. The aim of this work was to study the viscoelastic behavior of microcapsules obtained by internal ionic gelation using a binary mixture of sodium alginate and low acyl gellan gum. The formation of the microcapsules was done by an emulsion O/W using canola oil and Span 80 as surfactant, the microcapsules were tested at low frequencies of oscillation (0.01 to 0.5 Hz) to characterize the storage and loss moduli. The microcapsules shown a viscoelastic behavior as viscoelastic solid type according to Creep curves obtained, while the transient dynamic studies showed a weak gel-like behavior (G '> G''), since both the elastic component (G') and the viscous component (G'') showed a slight dependence on the frequency range tested (0.01 to 0.5 Hz), this behavior was different from the control gels. This suggests that the microcapsule structure could be structured by a complex interaction of polysaccharides. Keywords: Ionic Gelation, Microencapsulation, Gellan Gum, Sodium Alginate, Emulsion.

330

Topic: Functional Foods Clave: FF-48

Antioxidant Activity of Phenolic Extracts from Leaves of Mesquite (Prosopis laevigata)

García-Andrade, M.; González-Laredo, R. F.; Rocha-Guzmán, N. E.; Gallegos-Infante, J. A.

* Instituto Tecnológico de Durango. Dpto. Ingenierías Química y Bioquímica. Cuerpo Académico de Alimentos Funcionales y Nutracéuticos. Blvd. Felipe Pescador 1830 Ote., 34080 Durango, Dgo. México

* e-mail: mayela.andrade@gmail.com As an alternative to the integrated utilization of mesquite, it is proposed the study of polyphenolic extracts from its leaves. The antioxidant capacity of crude extracts and partially purified fractions was evaluated, exploring also their potential cardioprotective action by in vitro methods. In a first stage consecutive extractions were performed with petroleum ether, acetone (70%) and methanol (50%), and fractionation of polar extracts on Sep-pack cartridges. Total phenolic content were quantified by the Folin-Ciocalteu method, using gallic acid as standard, detecting 70.84 ± 0.88 and 30.21 ± 1.26 mg of GAE/g in acetone and methanol extracts respectively. In the fractions, the highest phenolic content was obtained in the acetone extract eluted with methanol-water with 103.56 ± 4.7 mg of GAE/g. In the scavenging activity assay (DPPH) showed a CE50 of 2980 ± 2.39 p.p.m. for the acetone extract and 14380± 2.66p.p.m. for the methanol extract; The best performance in fractions occurred in the acetone extract eluted with water, showing a 52.8% inhibition. In the deoxy-D-ribose assay resulted for acetone extract a CE50 of 1580 ± 5.39 ppm and 2460± 3.23ppm for methanol extract; the best fraction was the acetone extract eluted with water with 59.79% inhibition. We have estimated the cardioprotective effect by inhibiting the oxidation of LDL, having a CE50 for the acetone extract of 360 ± 10.80 ppm and 1650 ± 0.19 ppm for methanol. The best fraction was acetone extract eluted with methanol, showing an 84.70% inhibition. We have evaluated the inhibition of the Angiotensin Converting Enzyme with a CE50 of 531±22.33 ppm in acetone extract. The best fraction was acetone extract eluted with methanol CE50 149.67±0.67ppm.The chromatographic profile allowed the identification of gallic acid, coumaric acid, epicatechin gallate, rutin, morin, naringenin, gallocatechin, luteolin, caffeic acid, vanillin acid, catechin and quercetin. The analyzed extracts have shown antioxidant and biological activities with potential use in nutraceutical formulations. Keywords: antioxidant, cardioprotective, mesquite, nutraceutical, polyphenol.

331

Topic: Functional Foods Clave: FF-49

A Comparison Between Arabic Gum and Mezquite Gum: pH Influence Over Some Functional Properties

Pedroza-Islas, R.1, Villagómez-Zavala, D.L.2, Fragoso-Soriano, R.3, Vernon-Carter, E.J.4 and Rodríguez-Huezo, E.5

* 1Departamento de Ingeniería y Ciencias Químicas. Universidad Iberoamericana. Prol. Reforma880. Lomas de

Santa Fe 01210, México, D.F. 2FESC.UNAM km 2.5 san Sebastián Xhala Cp 54740 Cuautitlán Izcalli. 3Departamento de Física. CINVESTAV. 4DIPH, Universidad Autónoma Metropolitana-Iztapalapa, Michoacán y

Purísima s/n Iztapalapa, México, D.F. * e-mail: doraluzvillagómezzavala@yahoo.com.mx

In this work, a comparative study of functional properties (thickener, emulsifier, encapsulation capacity and biofilm formation) of Arabic gum (AG) and Mezquite gum (MG) as a function of pH (3, 4 ,5 and 7) and concentration (20, 25, 30 and 40 % w/w) was developed. AG dispersions showed higher viscosity than those of MG dispersions, however, in both cases, the highest value was obtained at pH = 7 (158 cP and 110 cP respectively). The highest diminishing of surface tension for GA (48.9%) happened at pH=3 and concentration = 40% w/w. For MG, the highest (66.89%) happened at pH= 7 at the same concentration. MG emulsions had the lowest globule size (= 2µ) for all the pH and concentration values studied, even when the difference with AG was not significant (p= 0.05). MG gives the major encapsulating efficiency (93.62%) at pH=7. Both, AG and MG gives almost spherical capsules without faults, but with an evidence of coalescence for the oily phase when they were prepared at pH< 5, being this effect intensified with AG. Both gums generated fragile films, but MG films presented lower mean rugosity than AG films (at pH=3 they had 27.9 and 102 A; at pH=7 they had 20.9 and 157 A respectively). With these results, we conclude that MG has those functional properties for being an adequate substitute for AG. Keywords: functional properties, Arabic Gum, Mezquite Gum, encapsulate, dispersion.

332

Topic: Functional Foods Clave: FF-50

Thermal Processing Effect on the Physical-Chemical Properties of Spinach Enriched Crackers

Reyes-Téllez, A.1, Aquino-Bolaños, E. N.1, Guzmán-Gerónimo R.I. 1, Cruz-Sánchez, J.S. 2, Verdalet-Guzmán I. 1,

Silva-Hernández E.R. 1

* 1Maestría en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas, C.P. 91190, Xalapa, Ver., México. Tel. (228) 8-41-89-30, 2 Servicios de

Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Ver., México. * e-mail: esilva@uv.mx

The spinach (Spinacia oleracea) is an edible plant not only appreciated for its taste, but also by its nutritional value. An attractive way to diversify the consumption of spinach may be through its incorporation into a cracker. However, there are not available studies related to the effect of baking conditions on the carotenoids content or physical-chemical parameters of crackers supplemented with spinach. Therefore, the aim of this study was to evaluate the effect of thermal processing on the content of total carotenoids, antioxidant activity, color, texture and water activity in spinach enrich crackers. Therefore, a surface analysis was used to examine baking temperature (120, 135 and 150 ºC), baking time (25, 30 and 35 min) and amount of spinach (3, 4 and 5 g) added to the cracker. A fractional factorial design of nine runs was used to analyze the data. A sensory evaluation was also performed using 84 untrained judges. The treatment with the highest total carotenoids content was the one containing 5 g of spinach and baked for 30 min at 120 °C (8.76 ± 1.14 mg/100 g of cracker). Baking at 150 °C had the highest antioxidant activity; however, results suggest that using this temperature, crackers have less brightness and tend toward reddish colors. In general, lower baking temperature and shorter baking time improve lightness and provide an attractive color to crackers. The treatment with 5 g of spinach had the highest crunchinnes. Sensory evaluation of the selected treatment revealed an acceptance of 95% of the consumers. In conclusion, spinach enriched crackers may be a good supplement in a healthy diet. Keywords: Crackers, spinach, carotenoids, antioxidant activity.

333

Topic: Functional Foods Clave: FF-51

Evaluation of a Functional Food Made From Micronized Star Fruit (Averrhoa carambola L.) Insoluble Fiber and its Effect on Lipid Metabolism in Mice.

Elvira-Torales, L. I., Herman-Lara, E., Vivar-Vera, M. A., Soto-Rodríguez, I., Mendoza-García, P. G., García-

Galindo H. S., Martínez-Sánchez, C. E.

* Instituto Tecnológico de Tuxtepec. Calz. Dr Víctor Bravo Ahuja s/n. Col 5 de Mayo. Tuxtepec, Oax. * e-mail: cems@ittux.edu.mx

Star fruit (Averrhoa carambola L.) is a tropical fruit from India and Malaysia with a star shape. Several studies have demonstrated that micronized fiber can be an alternative for patients affected by cardiovascular diseases because of their physiological properties. The objective of this work was to develop a functional food enriched with micronized insoluble fiber from star fruit pomace, and evaluate its hypolipidemic effects in vivo. The insoluble fiber rich fraction (IFRF) was obtained from star fruit pomace by solvent extraction with water and 70% ethanol and micronized with a hammer mill. A functional food (FF) product was developed by adding the micronized IFRF. Proximate analysis was made, including dietary fiber. In vivo studies were carried out with 28 C57BL6 mice divided in four groups that were employed to evaluate the hypolipidemic effect. Numerical data were statistically analyzed with one-way ANOVA (P<0.05). The results showed that IFRF had a lower lipid content compared with pomace; however, the balance of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) remained constant. The 95% of the micronized IFRF showed a particle size between 149 to 37.5 µm. The results of feed intake of the mice were not significantly different (P <0.05) between the four groups. After 30 days of feeding, body weight of mice fed with the FF increased from 20.28 to 21.68 g. However, body weight of the other groups remained constant. IFRF and FF treatments decreased triglycerides, total cholesterol, HDL and LDL concentration in serum (14.2, 25.4, 55.06 and 12.18%, respectively for IFRF and 30.18, 39.47, 35.11 and 43.18% for FF) compared to the positive control (with cholesterol). Micrographs obtained from liver tissues showed severe tissue damage (fatty liver) only in positive control. IFRF star fruit consumption could be an alternative alone or as a part of a functional food. Keywords: fiber, star fruit, Averrhoa carambola, hypolipidemic, functional food.

334

Topic: Functional Foods Clave: FF-52

Evaluation of Antioxidant Activity in Passion Fruit (Passiflora edulis f. flavicarpa) Peel and Depectinized Peel Waste.

Rivadeneyra-Rodríguez, J.M., Herman-Lara, E., Vivar-Vera, M.A., Rocha-Guzmán, N.E., Martínez-Sánchez, C.E.

* Instituto Tecnológico de Tuxtepec. Calz. Dr Víctor Bravo Ahuja s/n. Col 5 de Mayo. Tuxtepec, Oax.

* e-mail: cems@ittux.edu.mx

Fruit juice processing produces high quantity of waste materials which are usually discarded. However these materials could be a good source of dietary fiber and antioxidants. Antioxidants have documented beneficial physiological effects on human health. Peel from the passion fruit (Passiflora edulis f. flavicarpa) can be used to extract pectin, leaving a depectinized waste that contains antioxidant compounds (polyphenols, carotenoids and vitamin C). The objective of this work was to evaluate the antioxidant activity in passion fruit peel and depectinized peel waste. Peel was obtained from fruits and pectin was extracted in order to obtain a depectinized waste. Successive extractions were performed with acetone (80%) and methanol (50%) using a solvent ratio of 1:5 w/v. Total polyphenols were determined by the Folin-Ciocalteu method, antioxidant activity was evaluated using three complementary methods: free radical scavenging (DPPH+), the ability to trap OH radicals (deoxy d-ribose) and by inhibition of copper-induced oxidation of human LDL. Results showed a statistical difference (p <0.05) in the content of total polyphenols between the two samples. The peel material contained 2412 ± 0.20 mg CE/g when acetone was employed as extracting agent, and 2625 ± 0.20 mg CE/g when methanol was used. The best antioxidant activity was measured by the peel when assessed by the DPPH+ method, compared with the depectinized residue in all samples studied using both extracting solvents. However, the antioxidant polyphenols found in the peel showed a greater ability to inhibit reactive oxygen species (OH?) compared with those found in the residue (p <0.05). The antioxidants found in the depectinized waste showed greater inhibition in the oxidation of LDL in comparison with those found in the peel. Passion fruit peel and depectinized peel waste could be used as food additives, providing an added value because they contain a significant amount of polyphenols and antioxidants. Keywords: antioxidant activity, passion fruit, peel, waste, functional food.

335

Topic: Functional Foods Clave: FF-53

Phenolic Content and Antioxidant Activity of The Pecan Nut Parties (Carya illinoinensis) Varieties Bradley and Cheyenne

Calleros M., A. S.; González L. R. F.; Rocha G., N. E.; Gallegos I., J. A.

* Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación. Blvd. Felipe Pescador 1830

Ote., 34080 Durango, Dgo. * e-mail: anayth29@gmail.com

Pecan nut (Carya illinoinensis) is recognized for its nutritional value and functional food properties. It has significant amounts of secondary metabolites such as polyphenols, which help to prevent oxidative stress and metabolic syndrome. Polyphenols, mainly flavonoids, are well known by their metal chelating and antioxidant properties with important biochemical activities. In this work, polyphenols from pecan nut parts (almond, shell and cuticle) varieties Bradley and Cheyenne were characterized chemically and their antioxidant capacity determined. After petroleum ether dewaxing, successive extractions were performed with aqueous acetone (70%) and methanol (50%). The quantification of total phenolics in polar and oily fractions was realized with the Folin-Ciocalteu reagent. Polyphenolic fractions were analyzed for condensed tannins, flavonoids and their chemical profile by HPLC. The antioxidant capacity of the extracts was determined by the rate of chain breaking via the DPPH bleaching and inhibiting the degradation of deoxy-D-ribose, as well the inhibition of LDL oxidation. The acetone extract of cuticle of both varieties (Bradley / Cheyenne) showed the highest phenolic contents (828.25 ± 5.73 / 315.25 ± 04.11 mg EQ GAL/ g extract), Proanthocyanidins (169.45 ± 0.23 / 161.337 ± 1.48 mg EQ CAT / g extract) and flavonoids (224.8 ± 1.93 / 170 ± 0.83 mg EQ CAT / g extract). Cuticle extracts in acetone showed the best DPPH radical scavenging activity (157.67 ± 0.086 / 216.61 ± 0.424 EC50), the best inhibition of the degradation of the Deoxy-D-Ribose (32.31 ± 0.87 / 58.15 ± 2.1 IC50) and better inhibition of LDL (8.19 ± 0.26 / 11.52 ± 0.18 IC50). Keywords: Antioxidants, cuticle, pecan nut, polyphenols

336

Topic: Functional Foods Clave: FF-54

Anticancer Effect of Infusions of Edible Oaks Against 1,2-DMH-induced Colon Cancer

Trujillo-Esquivel, M. F., Rocha-Guzmán, N. E., Reynoso-Camacho, R., Gallegos-Infante, J.A., González-Laredo,

R.F., Salgado-Rodríguez, L.M., Ramos-Gómez, M.

* Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., S/N, C.P. 76010, Santiago de Qro. México.

* e-mail: pequeina_1@hotmail.com, ramosgomezm@yahoo.com Oak leaves (Quercus sp.) are traditionally used as food in Mexico, and some infusions have anticancer effect; however, this property has not yet been scientifically tested. The aim was to study the anticancer effect of infusions of edible oak species Q. sideroxyla and Q. durifolia in a colon cancer model. Leaf infusions of Q. sideroxyla and Q. durifolia were prepared and the total phenol and flavonoid contents, and total antioxidant capacity were determined. Q. sideroxyla infusion showed the highest antioxidant capacity (755±29 µmol Trolox/g of dried leaf) and contained the highest phenol and flavonoid concentrations (35±0.0 mg of gallic acid/g and 22±0.3 mg (+)-catechin/g dried leaf, respectively) compared to Q. durifolia. By HPLC analysis, three of the major catechins reported for green tea (epigallocatechin gallate, epicatechin and catechin) were also identified in both infusions, as well as other phenolic acids (gallic acid). With the purpose of determining the anticancer effect, these infusions were administered as the sole source of drink to male Sprague-Dawley rats, at concentration of 1% (w/v) for the entire experimental period. On week 4, rats received 8 s.c. injections of 1,2-dimethylhydrazine (1,2-DMH, 21 mg/kg body weight) once a week. After 26 weeks, animals were sacrificed and colon was removed for histopathology and molecular studies. Both the incidence (30 vs 72%) and mean tumor (adenocarcinomas, 0.78±0.4 vs 2.0±0.5) were significantly lower in Q. sideroxyla–treated group compared with 1,2-DMH group, respectively (p<0.05, by the ?2 test). By contrast, Q. durifolia infusion had not protective effect on these parameters. However, adverse effects by both infusions were observed in the small intestine of treated rats. On the other hand, the expression level of beta-catenin protein was also significantly reduced by 2.2-fold in adenocarcinomas of Q. sideroxyla-treated group compared with level found in the 1,2-DMH group (p<0.05, by the Dunnet’s test). Overall the results suggest that the consumption of the leaf infusion of Q. sideroxyla had an anticancer effect against the development of colon cancer; however, further toxicological studies are required in order to rule out any adverse effect caused by the regular consumption of this infusion. Keywords: oak, Quercus sp, infusions, polyphenols, anticancer effect.

337

Topic: Functional Foods Clave: FF-55

Development of a Functional Persimmon (Diospyros kaki) Beverage Added with Bifidobacterium BB12

Fernández, R. B., Pahua, M. E., Ortiz, M. A., Hernández N.M., Hernández S.H.

* Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas. Prolongación de Carpio y Plan de Ayala,

Colonia Plutarco Elías Calles. Delegación Miguel Hidalgo, C.P. 11340, México, D.F. * e-mail: s3ferb@hotmail.com

Persimmon is a tropical fruit that belongs to the Ebenaceae family, with origin in China and Japan. Different reports had showed that persimmon has antitumoral, plasma lipid lowering, antiatherosclerosis and antioxidant activity. Mexico is one of the world’s top ten producers of persimmon. The aim of this work was to develop a functional beverage based on persimmon (Diospyros kaki) and added with Bifidobacterium BB12. Persimmon fruit was purchased in a Mexican local market in Mexico City, the fruit was peeled and the pulp was frozen (-25?-27 ºC). The beverage was elaborated according the statistical design obtained with the software Design-Expert 7.0. The beverage was stored in 500ml polyethylene terephthalate bottles in refrigeration (3-5ºC) during four weeks. The samples were analyzed every week for total phenols content by Folin-Ciocalteu method, the carotenoids were detected at 450 nm. Also the antioxidant activity of free phenols and carotenoids were determined by 2,2 -azinobis(3-ethylbenzothiazoline 6-sulfonate) (ABTS? +) method. Viability of Bifidobacterium BB12 was tested in plate under anaerobic conditions. The results for the first and fourth weeks were as follows: free phenols content ranged from 54.35-30.44 mg FA/100mL, carotenoids content 240.08-234.59 µg carotenoids/100mL. Antioxidant activity by ABTS? + technique was 327.13 µM Trolox/100mL for free phenols and 32.16 µM Trolox/100mL for carotenoids. After four weeks storage Bifidobacterium BB12 viability was 1.24x108UFC/mL. Linear regression (p<0.001) suggests a reduction of antioxidant activity after four weeks of storage. Microorganism viability and antioxidants content of the persimmon beverage was preserved during storage that suggest this product could be considered as functional food. Keywords: antioxidant activity, probiotic, persimmon, free phenols, viability.

338

Topic: Functional Foods Clave: FF-56

Fresh Pasta Quality and Digestibility as Affected by Addition of Two Fiber-Rich Ingredients

Osorio-Diaz1, P.; Islas-Hernández1, J.J.; Agama-Acevedo1, E.; Bello-Pérez1 L.A.

* 1Centro de Desarrollo de Productos Bióticos del IPN, Apartado postal 24 C.P., 62731, Yautepec, Morelos, México.

Phone: +52 735 3942020, Fax: +52 735 3941896 * e-mail: posorio@ipn.mx

Two types of composite spaghetti were made with a mixture of durum wheat and wheat bran or unripe banana flour, respectively, and evaluated in their chemical composition, starch digestibility and textural characteristics. 100% durum wheat pasta was used as control sample. The wheat bran-containing sample showed the highest dietary fiber content, whereas the spaghetti added with banana flour showed the lowest protein and the highest ash contents. The fat content did not change in the three types of pasta evaluated. The cooking loss increased after the addition of the fiber-rich ingredients to the spaghetti, presumably due to their decreased the gluten content. The water absorption increased in the fiber-enriched samples due to combined effect of protein and starch content in the samples. The composite spaghetti with wheat bran showed the lowest total starch and available starch contents, but no difference was recorded in the resistant starch content. The a-amylolysis rate decreased with the addition of both fiber-rich ingredients. The results obtained showed the potential of composite spaghettis as low-calorie and slowly digestible pasta, which could be an alternative for people with special nutritional requirements. Keyword: Spaghetti; texture; banana flour; cooking quality; digestibility.

339

Topic: Functional Foods Clave: FF-57

Nutraceutical Study Of Infusions from Quercus durifolia Leaves and Relation with Chronic Degenerative Diseases

Herrera-Andrade, M. M.1; Rocha-Guzmán, N. E.1; Ramírez-Mares, M. V.2; Gallegos-Infante, J. A.1; González-

Laredo, R. F.1

* 1Instituto Tecnológico de Durango.

2Universidad del Mar, Campus Puerto Ángel, Oaxaca * e-mail: margarita_hean@yahoo.com.mx

The antimicrobial, antitopoisomerase, antioxidant (total phenols, flavonoids, free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), inhibition of the degradation of deoxi-D-ribosa) and chemoprotective effect of Quercus durifolia (Q) leaves infusions were analyzed and compared with four commercial brand teas in a model of human colon cancer cells. The stability of infusions was also studied in a six months lapse time. The infusion Q was fractionated and suspended successively in chloroform (C) and ethyl acetate (P), leaving a remaining aqueous fraction (F). These fractions were also evaluated. The results were analyzed statistically using comparison of means by Tukey (p=0.05). The results showed that the infusion Q and commercial teas contain the following phytochemicals: tannins, alkaloids, saponines, cardiac glycosides, steroids and flavonoids; and the partially polar fractions from infusions (C and P) present antibacterial activity (Esclerichia coli ATCC35218 A, E. coli ATCC35218 B, Staphylococcus epidermis ATCC12228, Klepsiella neumoneae ATCC13883, Proteus mirabilis ATCC7002, P. vulgaris ATCC13315), while the fraction P showed antitopoisomerase activity using genetically modified strains (JN362a y JN394). Commercial teas did not show activity in these assays. Q infusions (1 g/100 mL) were bottled (450 mL). In the initial sample (QMf ), with a pH of 5.45, underwent a similar fractionation, giving place to fractions CMf , PMf and FMf . In the analysis of phenolics (equivalent of catechin, EC), it was found significant differences between the sample Q (9.99±0.26 mg EC/g dry sample) and their fractions, but in the flavonoid content, the sample Q and their fractions did not differ, although they did with the commercial teas. When inhibiting 50% of the radical DPPH, differences were observed when comparing the results of infusions against the standard (catechin), finding that fraction CMf (237.33 mg/mL) is statistical equal to the standard (192.81 mg/mL) but different to fraction PMf (31.21 mg/mL). Results show that extracts PMf and CMf exhibit antimicrobial and antioxidant activities, while infusion Q present a minimal content of total phenolics and flavonoids, but its antioxidant activity is within the range presented by the commercial brands teas. Keywords: antioxidant, cancer, nutraceutical, polyphenols, Quercus durifolia.

340

Topic: Functional Foods Clave: FF-58

Effect of Germination in The Concentration of Non-nutritional Factors and Proteins in Three Mexican Broad Beans Varieties

Valdez-Anguiano, D.M1*. Jiménez-Martínez, C1, Herrera Cabrera E.2, C. Dávila-Ortiz, G1.

* Departamento de Graduados e Investigación en Alimentos. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Prolongación de Carpio y Plan de Ayala. Col. Casco de Sto. Tomás. Del. Miguel Hgo. C.P.

11340. México, Distrito Federal. 2 Colegio de Posgraduados campus Puebla. * e-mail: dulce.ma.valdez@hotmail.com

The Faba bean seeds, is an important economic worldwide legume, which grows in East and Mediterranean regions and at national level the Puebla State is the principal producer of this legume. The Faba bean seeds, have applications such as: therapeutical, ornamental, decorative and as human food. In the last case, its use is due to its valuable nutrutional compounds: protein (30%) and carbohydrate (50%) contents. The meal seeds contain too, some non nutritional factors (NNF) such as: saponins (SA), total phenolic compounds (TPC), Trypsin inhibitors (TI), and phytates (PHY). These compounds, can cause positive or negative effects in the consumers. However it has been found that some technological procedures such as germination, decrease the TI and PHY levels present in the cotyledon, TPC in the hull and increase the protein digestibility. The objective of this work was to evaluate the effect of germination on nutritional (N) and NNF variation on three Mexican Faba bean varieties with different flowering period. The TPC extraction and determination, were made by Folin Ciocalteau methods; and was SA and TI quantification was performed. Proximal chemical analysis was performed in the three studied varieties (Col 160, Col 181, Col 281). The obtained results, indicated that Col 181 and Col 281 presented significant differences (pα0.05) in ashes, fat and total dietary fiber content. All the determinations were realized in cotyledon, hulls, embryo and axis, after 0,8,12 and 16 germination days. The three studied varieties had similar behaviour about of TPC, SA, and TI cotyledon increase, while there was TPC and SA decrease in hull. The TI level contained in ebryo axis, and PHY present in all the studied structures showed significant differences between 0 and 16 germination days (p =0.05). The obtained protein content for Col 18 and Col 28, showed a decrease in cotyledon, similarly an increase in hull and embryo axis, whereas Col 160 presented a protein decrease. All studied varieties showed significant differences (pα0.05). Is possible to suggest that germination is a procedure which let decrease the NNF and increase the Faba bean protein digestibility and biodisponibility. Keywords: legumes, germination, non nutritional compounds.

341

Topic: Functional Foods Clave: FF-59

Evaluation of the Antioxidant Activity of Bioactive Peptides Derived from Chickpea (Cicer arietinum L).

Sánchez, C.X.1; Jiménez, M.C.1; Dávila, O.G.1; Garduño, S.L.1; Betancur A.D.2

* Departamento de Graduados e Investigación en Alimentos. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Prolongación de Carpio y Plan de Ayala. Col. Casco de Sto. Tomás. Del. Miguel Hgo. C.P.

11340. México, Distrito Federal. 2Institucional en Ciencias Químicas y Bioquímicas, UADY * e-mail: xariss18@hotmail.com

In recent years, there has been studied a new plant protein sources as functional foods, the consumption of these products, have been associated with a protection mechanism which is attributed the antioxidant properties of some bioactive peptides contained in the protein. The Chickpea seeds protein content and its amino acid composition and sequence represent a good source for bioactive peptides obtention. The objective of this work was, to obtain chickpea (Cicer arietinum L) peptides, and to prove its antioxidant properties. The protein isolates were obtained by alkaline extraction and isoelectric precipitation. The enzymatic hydrolysis for peptides obtention, was carried using three systems: pepsin, pancreatin and sequentially hydrolysis with pepsin-pancreatin in a ratio 1:10, t 37 º C, and pH optimum of each enzyme In each treatment it was measure the hydrolysis degree kinetics. After these procedures it was proved the in vitro antioxidant activity, trough ABTS method. The obtained results were analyzed using Statgraphics Plus 5.1 The highest hydrolysis degree was obtained at 120 min for pancreatin and pepsin 28.4; 48.3% respectively., while in the sequential hydrolysis at 90 min. it was 39.6% In both cases it was obtained extensive hydrolysis. The antioxidant activity measured as a ratio of antioxidant Trolox equivalents (TEAC), was higher for sequential hydrolysis at 90 min with a TEAC of 56.8 g while for individual enzymes were obtained values of 21.7 and 24.5 corresponding to the highest hydrolysis degree in each case. Keywords: legumes, proteins, bioactive peptides, antioxidant activity.

342

Topic: Functional Foods Clave: FF-60

Nutritional Contribution of Damiana (Turnera diffusa W.) Leaves and Stems from Three Regions of Baja California Sur, México.

Soriano, L. A., Alcaraz-Meléndez, L., Méndez-Rodríguez. L., Puente. M. E., Rivera, F. y Zenteno-Savín, T.

* e-mail: llsoriano@cibnor.mx

Damiana (Turnera diffusa) is an economically important species for Baja California Sur (BCS). Its uses are in medicinal products and liquor manufacture. Damiana is also used as a nervous stimulant, aphrodisiac, and diuretic. Wild damiana is still being exploited and even used as livestock feed. There are several reports on its propagation and culture. However, only few reports on its nutritional contribution are available. The objective of this study was to analyze the nutritional contribution of damiana in terms of trace elements, such as Fe, Zn, Mg, Cu, Cd, and Pb in aerial organs (leaves and stem) in plants from three different regions in BCS. Fifteen plants were collected from each site (Todos Santos, El Carrizal, and CIBNOR experimental field). Leaves and stems were separated, dried at 40°C for 48 h, and ground in a food processor. Samples were digested with nitric acid and hydrogen peroxide. Trace elements were determined by flame atomic absorption spectrometry with a multielement lamp. Algae certified standard was used and recovery was calculated to be >96% for the analyzed elements. Data were analyzed using ANOVA and Tukey’s multiple comparisons with an a=0.05. No significant differences were found between damiana plants from CIBNOR and Todos Santos; however, significant differences were found between these plants and those from El Carrizal. All trace elements analyzed were found to be higher in leaves than stems of the plants collected in the three sites. Trace elements were not found at toxic levels in leaves or stems from any of the study sites. Keywords: Nutritional contribution, Trace elements, Damiana, Baja California Sur.

343

Topic: Functional Foods Clave: FF-61

Acute Study of the Effect of Salvia hispanica on Serum Lipid Peroxidation in Wistar Rat

Espinosa-Guevara, C., García-Gutiérrez, G. E., Ramírez-Milla, L. G., Garduño-Siciliano, L., Beltrán-Orozco, M. C.

* Prolongación del Carpio esquina con Plan de Ayala, Col. Santo Tomás, Del. Miguel Hidalgo, C.P. 11340, México, D. F.

* e-mail: mariaencb@gmail.com The chia seed (Salvia hispanica) was a basic food for Central American and Mexican civilizations. It was used as food, as Gods tribute and to produce corporal oil for body and decorative paint. Nowadays, Chia seed is considered a functional food because it contains diet fiber, polyphenols that have antioxidant activit, and poliinsatured fatty acids omega 3 and 6. All this components have biologic activity and are recommended as complement in chronic diseases therapies, in which are involve an increment in oxidative stress. In this study, batches of male Wistar rats were used (control and treatment groups). The treatments groups were feed with whole seed, integral flour, defatted flour, and chia oil at doses of 250 and 500 mg/kg weight for 48 hrs. At the end of exposure time, the lipid peroxidation was determined in serum using TBARS technique. The results were analyzed by a univariate ANOVA statistical analysis with t-student test for comparison of means (p<0.05). At 48 hrs, the lipid peroxidation was significantly higher in the control group (29.6±14.8x10-7 mol MDA/mg protein) compared with the group treated with chia oil at 500 mg/kg weight (5.06±1.19x10-7 mol MDA/mg protein), integral flour at 250 mg/kg weight (4.50±0.99x10-7 mol MDA/mg protein), whole seed at 250 y 500 mg/kg weight (4.75±0.41x10-7 mol MDA/mg protein and 4.87±1.15x10-7 mol MDA/mg protein, respectively). Chia seed (Salvia hispanica) showed a reduction in lipid oxidation levels at the end of the treatments, showing the beneficial effect of the components of the seed mentioned above over the oxidative stress. Keywords: chia seed, functional food, lipid peroxidation.

344

Topic: Functional Foods Clave: FF-62

Physicochemical Properties and Volatile Compounds of Porophyllum tagetoides

Jacome S. P.1, Beristain C.I.1, Azuara E.1, Mendoza M.R.2, Jimenez M.1

* 1Instituto de Ciencias Básicas, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas, CP. 91190, Xalapa, Veracruz, México. 2 Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas, CP. 91190, Xalapa, Veracruz, México.

* e-mail: maribjimenez@uv.mx Pepicha or Pipicha (Porophyllum tagetoides) is a warm weather annual plant that has an intense typical smell. The tender, aromatic, pine-needle-like leaves can be eaten as they are to accompany meals as a condiment. The flavor and aroma have elements of pine, citrus and mint. This refreshing combination is mild but long-lasting, leaving a clean taste on the palate well after the meal. Pipicha can be substituted for herbs such as mint, coriander or dill, and it is often consumed raw in some Mexican dishes such as “tortas” and “cemitas”. The objective of this study was to investigate physicochemical properties and the volatile aroma compounds of the crude extract isolate from Pipicha (Porophyllum tagetoides). Static headspace GC was used to determine of volatile of samples. The moisture content of fresh plant leaves was ca 92%, this high value of moisture content being desirable and convenient in plants that are eaten raw such as Pipicha. Similar values between leaves and stems were found for moisture, ashes, and the pH. The number of volatile compounds identified from extract of Pipicha by HS-GC was 18. Butilated hydroxytoluene, beta-myrcene, limonene, nonanal, decanal, pentenal are the major volatile determined. It was therefore suggested that compounds present in the plants could be beneficial in scavenging free radical and reducing peroxidation of Pipicha plant. Results suggest that this plant may be useful as a potential source from terpenes. Keywords: terpenes, limonene, Porophyllum.

345

Topic: Functional Foods Clave: FF-63

Effect of Heat Treatment on Ascorbic Acid, Polyphenols and Antioxidant Activity in the Cashew Apple Juice

Rodríguez Esquivel, A.O., Aquino Bolaños, E.N., Guzmán-Gerónimo, R.I., Silva Hernández, E.R., Verdalet

Guzmán, I.

* Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana. Av. Rafael Sánchez Altamirano, Industrial Ánimas, C.P. 91192, Xalapa, Veracruz, México.

*e-mail: eliaquino@uv.mx Juice from the cashew (Annacardium occidentali var. Roja) accessory fruit (called an apple) contains high vitamin C and phenolic compounds contents with consequent high antioxidant activity. Thermal processing to provide long shelf-life can alter nutrient attributes. Cashew apple juice pasteurization temperature and time were evaluated to ensure microbiological innocuity with minimal loss of antioxidant activity. A response surface analysis was done using the factors temperature (85, 87, 89 °C) and time (60, 90, 120 s), and the response variables were total bacteria count, ascorbic acid content (titration with 2,6 dichloroindophenol) and polyphenol content and antioxidant activity (spectrophotometry). All treatments resulted in total aerobic mesophil counts below legal limits established in Mexico for pasteurized juices and nectars. Treatments with the least effect were 89 ºC-120 s for antioxidant activity (28.2% loss), 85 ºC-120 s for ascorbic acid content (3.6% loss) and 89 ºC-60 s for polyphenols content (10.4% loss). Even after pasteurization, cashew apple juice is an excellent source of ascorbic acid (504 mg/100 mL) and polyphenols (3609 mg galic acid eq/L) which provide it high antioxidant activity (1125 ascorbic acid meq/L). Keywords: cashew apple juice, antioxidant activity, polyphenols.

346

Topic: Functional Foods Clave: FF-64

Antioxidant Activity and Effect of Anacardic Acid from Cashew Apple By-Products in Nitric Oxide Production by Macrophages of Cell Line Tumour

Valdez-Gutiérrez, L. J., García, B. O., Ramos, L. A, Aquino, B. E. N., Guzmán-Gerónimo, R. I.*

* Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial

Animas Km 3.5 Carretera Xalapa-Las Trancas, Xalapa, Veracruz, México. C.P. 91192. Teléfono 01 (228) 8418900 *e-mail: roguzman@uv.mx

Nowadays there is a growing interest in the development of functional foods and nutraceuticals, therefore it is relevant to evaluate the antioxidant and antitumor activity of anacardic acids, obtained from the by-products of the processing of cashew apple juice, in order to determine their potential application in the food area. Nitric oxide (NO) is an inflammation mediator, whose production increases in chronic-inflammation, generating reactive species that cause oxidative stress and tissue damage. NO has been detected in tumour cells and has been associated with tumour grade. The aim of the present work was to evaluate the antioxidant activity of the 1-anacardic acid (AA), as well as its inhibitory activity on the production of NO by macrophages of tumour cells. AA was extracted from cashew apple juice by-products using hexane. The purification of AA was carried out in a column packed with silica gel acidified with citric acid, and the mix of hexane: ethyl acetate: triethlyamine (75:20:5 v:v:v) was used as the mobile phase. AA was identified by nuclear magnetic resonance. The antioxidant activity expressed as IC50 was evaluated using the DPPH method. In order to determine the anti-inflammatory activity in vitro, macrophages from the J774A cellular line were cultured in glutamine-free DMEM medium. The cells were stimulated to produce NO. AA was then evaluated at concentrations of 10µM, 25µM and 50µM using acetyl salicylic acid as a control. The quantification of nitric oxide was carried out by the Gries method. Regarding antioxidant activity, it was observed that 4x10-3 of AA is needed to inhibit 50% of the radical activity of DPPH, which was lower as compared to the data reported in the literature for polyphenols. Results show that at the evaluated concentrations of AA there was no production of NO, while the control inhibited the production of the same at a concentration of 50µM. This suggests that AA has potential to be used in the treatment of tumors, and therefore its application in foods should be explored. Keywords: antioxidant activity, nitric oxide, cell line tumour, anacardic acid, cashew apple by-products.

347

Topic: Functional Foods Clave: FF-65

Biosynthesis of Levans from Sucrose

Domínguez- Martínez, B.M.1; Valdez- Alarcón, J.J2.; Sosa- Aguirre, C.R.1

* 1Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo. 2 CMEB,

Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo.

* Ciudad Universitaria, Edificio B1 Teléfono: (443) 2090389 Fax: (443) 326 5788 ext. 121 * e-mail: b_marisol_dominguez_m@yahoo.com.mx

Nowadays consumers are more conscious about the relationship between their health and diet, which has promoted the development of functional foods. This group includes some fructans like inulin, fructooligosaccharides (FOS) and levans. Levans are linear fructose polymers connected by ß (2, 6) links. As prebiotics, levans have received great attention for their beneficial effects on consumer´s health. Among levans production methods for industrial application enzymatic synthesis (Song et al. 1996) and submerged fermentation with levansucrase producing microorganisms (Han and Watson, 1991) have been described. Our goal is the development of a continuous process which increases the levan production from Gluconacetobacter diazotrophicus. G. diazotrophicus PAl 5 strain was on LGIE culture medium supplemented with glycerol (Tambara et al., 1999; Cavalcante and Döbereiner, 1988). Sucrose was used as substrate for levan synthesis. Fermentation took place in shaken flasks at 150 rpm with a temperature of 30°C and initial pH of 6, for a minimum of 90 hours. The biomass concentration was evaluated by measuring absorbency at 590 nm every 12 hours. The absorbency lectures were converted to dry weight (g/L) using a calibration curve based on gravimetrical measurements of dry samples of G. diazotrophicus biomass. The residual and produced carbohydrates were analyzed by high performance liquid chromatography (HPLC). The data derived from the fermentation experiments were analyzed with the purpose of characterize kinetically the process and propose strategies for better performance. G. diazotrophicus presented its stationary phase between 60 and 80 hours of incubation. This agrees with what is reported in the literature (Tejera et al. 2004, Cavalcante and Döbereiner 1988). The maximum growth specific rate (µmax) of G. diazotrophicus was 0.033 h-1, between 22 to 25 hours of culture. It reaches its maximum rate of change of glucose to 105 hours. After 140 hours the change of sucrose rate is constant. The yield of biomass remains relatively constant until 83 hours and decays. It was demostrated that there exists an accumulation of levans and FOS in the medium. There is a higher acumulation of levans when there is a higher percentage of glycerol. Keywords: Levans, prebiotics, G. diazotrophicus.

348

Topic: Functional Foods Clave: FF-66

Physicochemical Characterization of Pineapple Shells of Two Varieties: Cayenne and Honey

Covarrubias, G., Mejía, C.E., Corona, R.I., Estrada, Y.

* Departamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, México.

* e-mail: mara_estrad@hotmail.com

In recent decades the amount of organic waste from fruit and vegetables has increased considerably. In particular, pineapple shells generate tons of organic wastes because of the consumption and processing (juices, jams, etc) of this fruit. These wastes may contain compounds that can be beneficial in the daily diet and also for application as functional compounds in the food industry. The aims of this study were to assess the composition the pineapple shells of two different varieties and Cayenne and Honey, and to evaluate the physicochemical properties of the dehydrated shells. Samples were subjected to heat treatment at 85ºC for 15 and 30 min and dried at 70°C in air-forced oven for 24 hrs; the control was the shells without treatment. Proximal analysis (ash, fat, protein, carbohydrates, and fiber) was performed using the AOAC standard methods. Physicochemical properties such as the water (WAC) and oil (OAC) absorption capacity, swelling capacity (SC), and cation exchange capacity (CEC) were measured; besides, insoluble solids in water (ISW) and alcohol (ISA) were evaluated. The data were statistically analyzed by using the One-way ANOVA with the StatGraphics software. The results show that Cayenne pineapple shells contain higher percentage of minerals, fiber, and proteins; while the Honey shells were higher in carbohydrates. Insoluble fiber increases with increasing treatment time up to 15 min for both types of shells, except for Honey shells, that fiber content increased only at 30 min of treatment. The percentages of fat and protein were not relevant. There was a significant difference (p<0.05) in the WAC, OAC and SC of both types of shells when comparing with the control. However, Honey pineapple shells at 85oC and 30 min had the highest values in all physicochemical measurements (7.89 gH2O/g, 0.99 g oil/g, 5.03 gH2O/g, 4.9 mEq H+/g for WAC, OAC, SC, and CEC, respectively). Insoluble solids were higher when extracted in water (88.0-92.58%) comparing to alcohol (51.66-69.71%) for all treatments. These results show that pineapple shells can be an important source of functional compounds such as fibers that may provide unique properties of interest to the food industry. Keywords: pineapple shells, proximal analysis, physicochemical properties.

349

Topic: Functional Foods Clave: FF-67

Antioxidant Capacity in Amaranth (Amaranthus hypochondriacus) Seed Extracts

López-Mejia, O. A.*, López-Malo, A. y Palou, E.

* Departamento de Ingeniería Química, Alimentos y Ambiental. Universidad de las Américas Puebla. Sta. Catarina Mártir. Cholula, Puebla. C.P. 72820. México.

* e-mail: ofelia.lopezma @udlap.mx Amaranth (Amaranthus hypochondriacus) is widely consumed in Latin America, due to their nutritional properties. There are some studies showing that leaves, flowers and seeds have antioxidant capacity. Currently, consumer trends are focused to foods that provide them with health benefits, so it is important to investigate potential sources such as antioxidant functionality. This is why this project consisted on to obtain extracts from Amaranth seeds using ethanol and methanol as solvents, using a Soxhlet apparatus. Extracts were concentrated in a rotary evaporator. The antioxidant capacity was determined to the obtained samples, using a regression equation between the concentration of Trolox (6-hydroxy-2, 5, 7, 8-tetramethylchromane-2-carboxylic acid), reacting with DPPH (2, 2-diphenyl-1-picylhydrazyl) and the percentage inhibition of absorbance at 515 nm, after 30 minutes of incubation. Analyses show that extracts in methanol and ethanol have antioxidant activity. Data tested at a 95% confidence with Tukey test indicate that extracts in methanol and ethanol are different, having most yield in those obtained from ethanol as a solvent. But, extracts having most antioxidant capacities were those obtained from methanol as a solvent. Amaranth seeds could be considered an interesting antioxidant source because of its antioxidant capacity. In the same way, it is very important to consider the type of extraction solvent. Keywords: Amaranthus hypochondriacus, amaranth seed, antioxidant capacity.

350

Topic: Functional Foods Clave: FF-69

Bioactive Peptides of Phaseolus vulgaris var. Negro 8025 with Antioxidant and Antihypertensive Activities Obtained in a Membrane Bioreactor.

Dufoo, M.D.; Cardador, A.; Amaya, S.L.

* UAQ, Cerro de las Campanas s/n. Querétaro, Qro; Tecnológico de Monterrey, Campus Querétaro.

* e-mail: mcardador@itesm.mx High blood pressure, also known as hypertension, affects millions, even children and teens. 29% of adults aged 18 years and older had hypertension in the US. High blood pressure increases the risk of heart attack, heart failure, stroke, and kidney disease. Apart from medical treatment, lifestyle changes and dietary management may be effective in reducing blood pressure. Anti-hypertension has been reported to be mediated through inhibition of angiotensin-converting enzyme (ACE; EC 3.4.15.1). This enzyme plays a major role in the regulation of blood pressure and is a nonspecific dipeptidyl carboxypeptidase associated with the regulation of blood pressure by modulating the rennin-angiotensin system. Antihypertensive peptides are the most commonly occurring bioactive peptides in foods; ACE inhibitory peptides derived from daily dietary food proteins would be useful in the development of a novel functional food additive and present a healthier and natural alternative to ACE inhibitor drugs. In this work protein hydrolysates from Phaseolus vulgaris Negro 8025 were obtained using alcalase enzyme and a bioreactor membrane. Hydrolysis degree was assessed by O-Phthalaldehyde, which reacts with primary amines to form highly fluorescent products reaction. Antioxidant activity was evaluated in hydrolysates by ABTS•+ method. Inhibitory activity of ACE was measured by Hypuril-Hystidil-Leucil method. A combination of two factors with two levels (with or without pre-heating and with or without recirculation) were applied to bean protein isolate hydrolysis. Pre-heating consisted in treating protein isolate at 95 °C for 15 min. The highest hydrolysis degree was obtained when protein isolate was treated with pre-heating and recirculation in the membrane bioreactor. Protein hydrolysates showed up to 47.5 % of ABTS•+ inhibition, no antioxidant activity was observed in the protein isolate without hydrolysis, these results suggest that hydrolysis degree is related with the presence of antioxidant activity. Regarding to ACE inhibitory activity, both, protein isolate and protein hydrolysates showed activity in the range of 70-100 %, suggesting that hydrolysis degree is not related with this activity or that protein concentration should be adjusted before evaluating ACE inhibitory activity. Proteins from beans Negro 8025 could be a good source of bioactive peptides with antioxidant and antihypertensive activities. Keywords: bean proteins, bioactive peptides, antioxidant, antyhypertensive.

351

Topic: Functional Foods Clave: FF-70

Peptides from Phaseolus vulgaris var. Pinto Durango with Antioxidant and Antihypertensive Activities Obtained by Enzymatic Hydrolysis in a Membrane Bioreactor.

González, C.; Cardador, A.; Amaya, S.L.

* UAQ, Cerro de las Campanas s/n. Querétaro, Qro; Tecnológico de Monterrey Campus Querétaro.

* e-mail: mcardador@itesm.mx High blood pressure or hypertension means high pressure in the arteries. The American Heart Association estimates high blood pressure affects approximately one in three adults in the United States. High blood pressure is also estimated to affect about two million American teens and children, and the Journal of the American Medical Association reports that many are under-diagnosed. Hypertension is clearly a major public health problem. Anti-hypertension has been reported to be mediated through inhibition of angiotensin-converting enzyme (ACE; EC 3.4.15.1). This enzyme plays a major role in the regulation of blood pressure, ACE catalyzes the conversion of an inactive form (angiotensin I) to a potent vasoconstrictor (angiotensin II). A factorial design with two factors (preheating and recirculation) with two levels (with or without) were applied to bean protein isolate in order to generate peptides by alcalase hydrolysis in a membrane bioreactor. Pre-heating consisted in treating protein isolate at 95 °C for 15 min previously to enzymatic hydrolysis. Hydrolysis degree was assessed by O-Phthalaldehyde, which reacts with primary amines to form highly fluorescent products reaction. Antioxidant activity was evaluated by ABTS•+ method. Inhibitory activity of ACE was measured by Hypuril-Hystidil-Leucil method. Degree of hydrolysis was higher when protein isolate was preheated and the membrane bioreactor was operated with recirculation (73%), than without recirculation (48%). The highest ACE inhibitory activity was observed when protein isolated was submitted to hydrolysis without preheating and without recirculation (95.28%) during 45 min., followed by the combination of preheating and without recirculation (92.83%), during 15 min. Protein content in these treatments was 0.260 mg/ml and 0.318 mg/ml, respectively. These results indicate that higher protein concentrations are not related with higher ACE inhibitory activity and that neither preheating nor recirculation had effect on this activity. Antioxidant activity was influenced by preheating and recirculation. Protein isolate without preheating but with recirculation presented higher antioxidant activity (44.65%) than without recirculation (14.83%). Preheating increased the antioxidant activity when applied with recirculation (14.98 % to 31.7%). Although more studies are needed on the protein isolate hydrolysis, Pinto bean proteins could be a good source of bioactive peptides with antioxidant and antihypertensive activities. Keywords: bean proteins, bioactive peptides, antioxidant, antyhypertensive.

352

Topic: Functional Foods Clave: FF-71

Effect of Inulin and Fructan as Only Carbon Source on Lactobacillus reuteri Growth

Torres González, M. de J.a; Ventura-Canseco, L.M.C. a; Delgado-Licón, E.b; Robles-Olvera, V.c; Hidalgo-Morales, M.c

* a Instituto Tecnológico de Tuxtla Gutiérrez. b Instituto Tecnológico de Durango. c Unidad de Investigación y

Desarrollo en Alimentos, Instituto Tecnológico de Veracruz. Miguel Angel de Quevedo No. 2779. Col. Formando Hogar. 91870 Veracruz, Ver.

* e-mail: mhidalgo@itver.edu.mx Lactobacillus reuteri is a probiotic bacteria from endogenous human gastrointestinal tract, considered safe for use in food for adults and infants. On the other hand, it has been reported that prebiotics (as inulin or fructans), substances that are not metabolized by humans, promote the growth of probiotics in the intestine but there are not reports about inulin or fructans effects on L. reuteri growth in vitro. Therefore, the aim of this work was to evaluate the ability of Lactobacillus reuteri to ferment inulin or fructan. To achieve this goal, growth kinetics at 37 ºC were performed, by measuring optical density, of two strains of Lactobacillus reuteri (NRRL-B 14,171 and NRRL-B 14172) in MRS broth with inulin or fructan in concentrations of 0, 1, 1.5 and 2 % as the only carbon source. The effect of prebiotics on growth was evaluated by growth rate (µ), maximum population reached (A) and doubling time (Td) –calculated by fitting of Gompertz model to experimental growth data. Final prebiotic concentration and media pH evolution were also monitored. Results showed that L. reuteri was able to grow using inulin or fructan as carbon source, growth was similar with both prebiotics but lower (50 – 60 %) than that achieved when glucose (100 %) was used as carbon source. L. reuteri was unable to acidify the medium pH (5.5 - 6) with prebiotics as it was observed with glucose (pH=4.3). Results let suppose that L. reuteri has the enzymatic system necessary to inulin or fructan degradation and therefore they can be used as prebiotics to enhance L. reuteri growth in foods or gastrointestinal tract. Keywords: reuteri, prebiotic, inulin, fructan.

353

Topic: Functional Foods Clave: FF-72

Extraction of Chickpea Starch (Cicer arietinum) and Physicochemical, Texture, and Microscopic Characterization

Hilario-Sosa, M.; Chaires-Martínez L. and Jiménez-Avalos, H.A.

* Centro de Investigación en Alimentos. Instituto Tecnológico Superior de Álamo Temapache (CIA-ITSAT). Potrero

del Llano-Tuxpan, Km 6.5. Xoyotitla, Alamo Temapache. Veracruz, México. Tel. 0176584-40038 and 39. * e-mail. hector_alejandro@hotmail.com

Starches represent a very important raw for the food industry, since they have diverse applications, being its functional properties determinant in the quality of the final product. Nowadays the food industry is a great consumer of this biopolimer, since it’s the cheapest of the gel materials. In this respect, the aim of this work was to determine the composition and functional properties of native starch extracted from chickpea (Cicer arietinum) (AG); as well as also to realize a texture profile analysis (TPA) and microscopic study. Chickpea was acquired at a local market of Poza Rica city, Veracruz and (AG) it was extracted using Liu's and col. method (1994). Besides this, with the purpose of realizing a comparison with diverse sources of starches, there was extracted (AP) and there acquired (AM) at Farmacia Paris, Mexico. To three types of starches it chemical analysis was realized and WRC, %SOL, SF, clarity, Thawing stability, retrogradation physical determinations and TPA in dispersions with 5, 8 and 10 % (p/v). In addition, the morphology of starch was granules deetrminated by optical microscopy. Means of all results were subjected to statistical analysis using the SPSS statistical software (V. 17.0). Analysis of variance and Tukey tests were used to interpret data and establish significance at P<0.05. Results presented no significant differences (P> 0.05) in WRC, SF, clarity and retrogradation for AP and AM, while AG presented significant differences (P> 0.05) in the same determinations. With regard to solubility, significant difference did not exist (P> 0.05) in three samples. In all texture parameters studied significant difference did not exist for AG and AM, whereas AP presented significant differences (P> 0.05) with regard to the previous ones. AG and AP granules showed a size of 10-70 and 10-65 µm respectively both with oval form oval, whereas for AM it was 7-28 µm with polygonal form. With the previous thing, we conclude that on having compared functional and texture properties of these starches, it is possible to consider to the chickpea as an important source of starch. Keywords: Chickpea; Starch, Texture.

354

Topic: Functional Foods Clave: FF-73

Development of Gluten-free Bread Containing Amaranth and Chia Seeds.

Ordaz, T. N; Beltrán, O. MC; Santiago, P.T; Arana, E. R; García, G. GE.

* Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, D.F. Plan de Ayala y Carpio y s/n, col. Santo Tomás.

* e-mail: n_ordaz2003@yahoo.com Celiac disease is a life-long intolerance to the gliadin fraction of wheat and the prolamins of rye (secalin), barley (hordein). The reaction to gluten ingestion is inflammation of the small intestine leading to the malaabsorption of nutrients. The only effective treatment for celiac disease is a strict adherence to a gluten-free diet throughout the patient´s lifetime and exclusion of certain foods including bread, which is a product preferred by the majority of the population. The aim of this study was to develop gluten-free bread containing amaranth and chia seed. First was developed a formulation basis from mixture design (Design Expert 5.0). Hydrocolloid or gums were incorporated into formulation basis. Gums were added (1 and 2% based on 100 g of rice flour) and incorporated in combination with sodium caseinate at 9%. For each experiment were measured for weight, volume, hardness, the analyses were performed on the day of baking and after 24 and 72 hours. Finally was measured in bread the content of gliadin by inmunochromatographic strips and immunoassay ELISA. The formulation basis consisted of 50 % of rice flour, 30 % of amaranth and 20 % of chia seeds. Guar gum 2% in combination with sodium caseinate 9% (p<0.05) obtained the greatest volume (201.7 ± 4.8 cm3) , hardness (2.155 ± 0.12 Kgf) and the phenomenon of staling rate of bread was diminished with the use of this gum. Prolamine content was under the limit considered for CODEX (20 ppm) classifying this product as gluten free. Bread made with rice flour, amaranth and chia seeds with the addition of 2% guar gum in combination with sodium caseinate 9% showed the best effect to obtain good quality gluten-free bread. Keywords: celiac disease, gluten-free bread, amaranth, chia seeds.

355

Topic: Functional Foods Clave: FF-74

Ascorbic Acid and Phenolic Compounds of Jocote Chiapilla (Spondias spp) on Three State of Maturity

Bernal López, C.1; Jiménez Martínez, C.2; and Corzo Ríos, L.J. 1

* 1 Instituto Politécnico Nacional, UPIBI, Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, CP 07340, México,

D.F., México. 2 Instituto Politécnico Nacional, ENCB, Carpio y Plan de Ayala s/n, CP 11340, México, D.F., México. * e-mail: lcorzo@ipn.mx

The correlation between the consumption of fruits and reduced risk chronic diseases has been demonstrated, these beneficial effects are attributed to a high content of polyphenols, vitamin C, carotenoids and vitamin E, it is why nowadays people tend to look these products with these properties, reason for which in this work the ascorbic acid content was evaluated by 2,6 Dicloroindofenol method and polyphenols by Folin-Ciocalteu method, of jocote chiapilla (Spondias spp). A homogeneous population of fruits was hand-harvested at three stage of maturity in Chiapa de Corzo, Chiapas. The state of maturity was based on the color and was defined as “green mature” 4/5 green, “half-ripe” 1/2 green and “ripe” ¼ green. The fruits were stored in a room temperature (23.5°C±1) and HR 37±5%. Every 2 days were taken samples during 6 days for green mature and half-ripe and 4 days for ripe estate, the samples were freeze-dried and stored to room temperature in bottles closed. The ascorbic acid content (mg/g of fruit) for the fruits green maturity was 7.74 (±0.96), for the season was 7.03 (±2.15) and the mature was 13.08 (±0.00). The results for the polyphenols compound (mg eq. of acid galic/100g of fruit) are the following: for fruits green-mature was of 0.08 (±0.01), the fruits half-ripe was 0.13 (±0.07), whereas for the ripe fruits the obtained average was 0.36 (±0.04). According to the statistical analysis, for acid ascorbic and polyphenols compounds contents, it doesn´t exist significant difference with the postharvest days, finding significant difference only on the stage of maturity (P= 0.05). Ascorbic acid and polyphenols compounds concentration are in greater amount when the fruit is harvested in mature state, thus recommends this stage of maturity for their harvest and its consumption. Keywords: Ascorbic acid, Polyphenols, Spondias spp, Jocote.

356

Topic: Functional Foods Clave: FF-75

Fractionation Characterization Electrophoretic and Amino Acid composition of Ditaxis heterantha Proteins

Espino-Sevilla, M.T.1, Villanueva-Rodríguez, S.1, Hernandez-Gutierrez, R.1, Jaramillo-Flores M.E.2 Lugo-

Cervantes, E.1

* 1Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara, Mexico; 2Escuela Nacional de Ciencias Biológicas del IPN, México D.F.

* e-mail: tere9espino@yahoo.com.mx Ditaxis heterantha Zucc is an endemic plant, locally known as “Azafran de bolita”. This plant growing wild in the semiarid regions of Mexico, its seed has been used traditionally as dye. Seeds of Ditaxis contain an import quantity of protein 26%, which it not be characterized or studied for it possible application in food industry. Fractionation of flour protein was performed by Osborne’s method, where the results showed the following composition: albumins (28%), glutelins (54%), and globulins (16%); solubility protein was performed by Bera and Mukherjee method, 3,5, 7 and 9 pH’s were probed and maximum protein solubility was at 5,7 and 9 pH for albumins, in globulins 7S, globulins 11S, and glutelins the maximum solubility was at 7 and 9 pH’s. SDS-PAGE analysis under non-reducing and reducing conditions was performed to identify the molecular weight on a Phast System (Pharmacia, Uppsala, Sweden). The results showed that albumins have a molecular weight between (3-35kDa), globulins (17-38 kDa) and glutelins (20-35kDa). Analysis of total free amino acids of each fraction was realized by HPLC method for the analysis of total free amino acids. The amino acid compositions from Ditaxis heterantha fractions contained an important amount of glutamic, aspartic acid and arginine. In terms of essential amino acid, all fractions exhibited an important amount of these amino acids albumins 53%, globulins 7S 36%, globulins 11S 86%, glutelins 48%. Keywords: Ditaxis heterantha, fractionation, solubility and characterization.

357

Topic: Functional Foods Clave: FF-76

Physicochemical Characterization of a Third- Generation Snack Produced by Extrusion Process from Blue Corn Flour and Corn Starch.

Camacho-Hernández, I.L.1,2, Navarro-Cortez, R.1, Ochoa-López, M.E.1, Aguilar-Palazuelos, E.1, Zazueta-Morales,

J.J.1, Gallegos-Infante, J.A.2, Rocha-Guzmán, N.E.2, González-Laredo, R.F.2

* 1Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.2Doctorado en Ciencias en Ingeniería Bioquímica, Instituto Tecnológico de Durango. Durango, Durango,

México. , Boulevard Felipe Pescador # 1830 Oriente, CP 34080, Durango, Durango. In Mexico the snacks are widely accepted by different social strata. Extrusion technology has been successfully used in third generation (3G) snacks production. The aim of this research was to evaluate the effects of barrel temperature (BT, 98.79-141.2 ° C) and feed moisture (FM, 19.93 to 34.07%) on the physicochemical characteristics (expansion index (EI), penetration force (PF), specific mechanical energy (SME) and functional (total anthocyanins) of third generation snack foods expanded by microwaves made from blue corn flour (Zea mays L.) and corn starch. A central composite rotatable experimental and response surface methodology were used. The blue corn presented a total anthocyanin content of 374 mg/kg, while that the blend presented anthocyanins content of 248mg/kg. The highest values of EI (>4) occurred using intermediate barrel temperatures (120-132 ° C) and low feed moistures (20-23%). The PF presented a minimum value of 8 N, this value was obtained at 120 ºC and 19.93% of feed moisture. The minimum value of SME was 80.4 J/g. The feed moisture did not show significant effect on the anthocyanin content, while increasing the barrel temperature presented a drastic decrease in the content of these pigments. The mathematical model used in the analysis of data obtained was adequate R2 = 0.75. Corn blue and corn starch are raw materials that can be used in the development of third generation snacks, showing acceptable physical and chemical characteristics. Keywords: Third generation snacks, extrusion, blue corn.

358

Topic: Functional Foods Clave: FF-77

Functional Properties of a Lima Bean (Phaseolus lunatus) Protein and Carboxymethylated Flamboyant (delonix regia) Gum Mixed System

Medina, K.; Betancur, D.; Rosado, G.; Chel, L.

* School of Chemical Engineering, Campus of Engineering and Science, North Peripherals Km 33.5, 13 615

Cadastral planking, Col. Hidalgo Chuburna Inn. * e-mail: kmedina46@hotmail.com

Legume protein concentrates have moderately functional properties suitable for use as a food ingredient, but these have been improved by the addition of polysaccharides, probably through of thermodynamic incompatibility mechanisms. In this work we evaluated the technological functionality of hydrocolloids mixed system (HMS): enzymatically hydrolyzed protein lima bean and carboxymethylated gum flamboyant. The Phaseolus lunatus protein concentrate (PC) was hydrolyzed with flavourzime® for 15 min. and hydrolysis degree (HD) was measured according to Nielsen et al (2001). The gum was carboxymethylated, according to Bahamdan and Daly (2005). The HMSs were prepared to evaluate pH, ionic force (IF) and hydrolyzed-gum ratio (H:G), resulting the next treatments (T): T1=pH 3.5, IF 10mM, H:G 3:1; T2=pH 3.5, IF 10mM, H:G 1:3; T3=pH 3.5, IF 90mM, H:G 3:1; T4=pH 3.5, IF 90mM, H:G 1:3; T5=pH10.5, IF 10mM, H:G 3:1; T6=pH10.5, IF 10mM, H:G 1:3; T7=pH10.5, IF 90mM, H:G 3:1; T8=pH 10.5, IF 90mM, H:G 1:3) and four central treatments (T9 – T12) at pH 7, IF 50mM, H:G 1:1. Both, carboxymethylation and preparation of HMS was studied using a 23 factorial design, and functional properties were evaluated: nitrogen solubility (Were et al, 1997) at pH 4, 7 and 10. Emulsifying activity (Jiménez-Colmenero and García-Matamoros (1981), emulsion stability (Dagorn-Scavina et al, 1986), foaming capacity and stability (Chau et al, 1997). A HD of 8.88% of PC and a 0.6313 substitution degree of gum were obtained. The nitrogen solubility values were low and they were in the range of 0.0-4.6%. Emulsifying capacity range was 33.1 to 54.6%. T7 showed better stability over time (44, 39 y 38% at 5, 30 and 120 min. respectively). The foaming capacity values were 4-20% at pH=4; T2, T3 and T8 were statistically equal with 18-20% (P>0.05), at pH 7 the values were in the range of 6-16% and T1,2,7,8 showed no statistical difference (P>0.05) and at pH 10 were of 2-19% and T1,2,4 were statically equal (P>0.05). The central treatment showed better stability at pH4 (40-72%). The HMSs showed poor or medium functional properties, possibly attributed to strong interaction between the biopolymers under study, causing the decrease of these properties. Keywords: Flamboyant, protein-polysaccharide interaction, functional properties.

359

Topic: Functional Foods Clave: FF-78

Techno-biofunctional Properties of Protein Hydrolysates as Obtained of Amaranthus hypochondriacus Grain

Tovar-Pérez, E. G., Guerreo-Legarreta, I. y Soriano-Santos, J.

* Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No.

186. Col. Vicentina, D.F. C.P. 09340. * e-mail: cbs206380167@xanum.uam.mx; jss@xanum.uam.mx

Enzymatic hydrolysis of protein changes its physicochemical properties, such as molecular weight decrease and hydrophobic groups exposure. Thus, functional properties such as solubility, viscosity, foaming, emulsification and gelation also change. Moreover, if the biological activity of those hydrolysates were assessed, like antihypertensive, antioxidant or anticoagulant activity, then the physicochemical, nutritional and biological properties would also need to be taken into account, resulting in a techno-biofunctional property. Therefore, the aim of this study was to assess the physicochemical and antihypertensive properties of nutritional enzymatic hydrolysates from albumin and globulin as obtained of amaranth grain in order to standardize the techno-biofunctional properties. Albumin and globulin fractions were extracted with Na2SO4 (5% w/v). Both protein fractions were hydrolyzed with alcalase at pH 7.4 and 50°C; three ratio enzyme/substrate (E/S) were assayed: 0.4, 0.8 and 1.6 UA/ g protein. The digestion was performed for 1, 9 and 18h for albumin and 1, 9 and 15h for globulin. The degree of hydrolysis (DH) was determined by reaction of free amino groups with TNBS reagent. The hydrolysates were characterized by gel filtration chromatography. Hydrophobic surface (So) was determined by fluorescence probe with ANS reagent. Antihypertensive activity (in vitro) of the protein hydrolysates was evaluated by inhibition of angiotensin I-converting enzyme (ACE). The techno-functional properties, foaming and emulsification, were analyzed at different pH (3 – 9). Significant differences among treatments were determined by ANOVA and Tukey´s test (P < 0.05). The hydrolysates afforded higher foaming and emulsifying properties than those of original proteins in the analyzed pH and such techno-biofunctional properties were directly influenced by the exposure of hydrophobic amino acids. The hydrolysates consisted mainly of proteoses, peptones and peptides (MW 0.2-10 kDa). Consequently, the peptides rendered antihypertensive activity resulting in IC50 values from 0.59 to 1.93 mg/mL. This finding may suggest that it might be possible to prepare hydrolysates with both physicochemical and biological (techno-biofunctional) properties. Thus, this would result in the production of foams and emulsions with biological activity, ready to be used in the design of functional foods. Keywords: amaranth, techno-biofunctional properties, hydrolysates, antihypertensive activity.

360

Topic: Functional Foods Clave: FF-79

Oxidative Stability of Oil Dressing Salads Enriched with Different Omega-3 and Omega-6 Fatty Acids Ratio Stored Under Light and Darkness Conditions

Martínez-Alejo, J. M. 1; Jiménez-Fernández, M. 1; Mendoza-López, M. R. 2; Muñoz-Muñiz, O. D.2; García-Barradas,

O2.

* 1Instituto de Ciencias Básicas. 2Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas, 91190, Xalapa, Veracruz, México.

* e-mail: osgarcia@uv.mx

Nowadays, one of the main topics associated with the quality of life is the food-health relationship. The self care culture in order to keep the health and welfare of the consumers has increased on the demand of functional foods, which has become a trend in the field of nutrition. On the other hand, the importance of polyunsaturated fatty acids (PUFAs) omega-3 and omega-6 on health is very well known since many decades ago. These fatty acids decrease the risk of suffering cardiovascular diseases, which, according to the World Health Organization (WHO), were the main cause of death in the world in 2005. Due to the beneficial effects of these fatty acids, it has become a very interesting ingredient of many functional foods; nevertheless, these PUFAs are highly susceptible to suffer lipid oxidation. This is the reason which the antioxidants obtained from natural sources are the best choice to be used in food products. The aim of this study was to elaborate oil salad dressings with high levels of PUFA’s omega-3 and omega-6, using commercially comestible oils as body of the dressing, and several spices from the Mexican cuisine which may provide additional antioxidant properties. Samples were stored under light and darkness conditions during 90 days and were analyzed every 15 days. The oxidative stability was measured with the peroxide value technique and the quantification of fatty acids by Gas Chromatography/Mass Spectrometry (GC/MS). Results were statistically analyzed with an analysis of variance (ANOVA) and a subsequently Tukey test with a significance level of 95% (a = 0.05). Selected oils to make the dressing were refined canola oil, extra virgin linseed oil and canola/linseed oil (CaLi). The used spices were: holy basil, garlic, laurel, tarragon, chives, black pepper, oregano and rosemary. On light conditions, spices favored the peroxide production all along the 90 days, however, on dark conditions this peroxide production did not increase significantly. Canola oil was more susceptible to form peroxides in comparison with the CaLi and linseed oil. No significant differences were seen on the fatty acids profile of different samples stored by 90 days. Keywords: omega-3, omega-6, lipids, fatty acids.

361

Topic: Functional Foods Clave: FF-80

Evaluation of Encapsulated L. acidophilus (La-14) Viability in an Intermediate Moisture Functional Food.

García-Flores A., Paz-Gamboa, E., Vivar-Vera, M., Pérez-Silva, A., Ramírez-Figueroa, E.

* Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N, Col. 5 de Mayo, C.P. 68350. Tuxtepec,

Oaxaca. México. * e-mail: e_ramirez71@hotmail.com.

Probiotics are live microorganisms which live in the gastrointestinal tract and benefit the health of the consumer. Efficiency of added probiotic bacteria depends on dose level and their viability must be maintained throughout storage, shelf-life product and they must survive the gut environment. In this work the viability of Lactobacillus acidophilus (La-14) as free cells and micro capsules added to an intermediate functional moisture food (IMF) made from rambután (Nephelium lappaceum L.) was determined. Free and microencapsulated cells of La-14 were added to IMF prior to storage at 30 and 8 ºC during 45 days. IMF characteristics were determined (water content, water activity, physicochemical and texture analysis). Morphology, average size and viability of microcapsules were determined. Viability of La-14 (as free cells and encapsulated) in IMF were monitoring during 45 days. Moisture content of IMF varied from 40 to 44% and the water activity varied from 0.72 to 0.82. The pH for all the treatments was near to 4. The microcapsules showed a regular spherical shape with an average size of 0.2 ± 0.097 mm. The average initial viability in IMF’s stored added with free and microencapsulated cells at both assayed temperatures was 9.07 and 9.01 log cfu/g. Results showed that there was a significant difference (p<0.05) between the viable counts of microencapsulated La-14 compared to free cells when was added to the IMF. There were significant losses in the cell numbers when added as free cells at both storage temperatures (approximately 4 and 6 log cycle losses in number of cells over a period of two weeks). The encapsulated bacteria, however, showed only 1.8 and 2.3 log decrease in cell numbers over a period of 45 days at 8ºC and 30 ºC. Results showed that microencapsulation was helpful in protecting the probiotic cultures with an increased survival of 3.2 and 4.5 log cell numbers at both storage temperatures over a period of 15 days. Microencapsulation seems to be the most promising technology to protect bacterial cells from adverse environment. Keywords: intermediate moisture product, microencapsulation, viability, Lactobacillus acidophilus.

362

Topic: Functional Foods Clave: FF-81

Evaluation of Fresh Pre-cut Mango (Mangifera indica L.) Conserved With Chitosan Edible Coatings

Cipriano-Peña, G.; Mendoza-García, P.; Pérez-Silva A.; Vivar-Vera, M.A.; Paz-Gamboa, E.

* Instituto Tecnológico de Tuxtepec. Av. Dr. Víctor Bravo Ahuja s/n. C.P. 68350, Col. 5 de Mayo, Tuxtepec, Oax.

* e-mail: ernestina_paz@hotmail.com

Peeling and cutting of minimally processed fruits alter final product quality, therefore, may be applied conservation techniques in order to maintain the original characteristics of the products. Edible chitosan coatings improve the respiration of fruits but could also function as antimicrobial preservatives. The aim of this wok was to evaluate the effect of chitosan edible coatings on microbiological and physicochemical characteristics of pre-cut fresh mango. A factorial design was conducted 2K (k = 3), taking into account the concentration of chitosan (0 to 3%), transcinnamic acid (0 and 0.01%) and a sample size of area/volume ratio of 3 and 6 cm-1. The pre-cut mango samples were stored at 6 ºC and microbiologically evaluated for 0, 3, 6, 12 and 18 days. Selected treatment with the lowest microbial growth was inoculated with Listeria innocua AST: 062 before and after the coat was applied to pre-cut mango, assessing viability for 0, 3, 6, 12 and 18 days. Physic-chemical determinations were also conducted for 0, 7 and 14 days. The growth of molds and yeasts was reduced over two log units and psychrotrophic, total and fecal coliforms were not grown by a synergy of transcinnamic acid and chitosan in sample of 6 cm-1

area/volume of size. The growth of Listeria innocua AST: 062 dropped 2 log units without significant differences (p<0.05) when it was inoculated before or after applying the coatings. The coatings with chitosan and transcinnamic acid applied to pre-cut samples maintained their color, total soluble solids, pH, acidity, humidity, water activity, ash, protein and fat. The maturation of coated pre-cut mango was delayed and texture enhanced during storage with superior strength and resistance to mechanical damage compared with pre-cut sample without coating. The use of coatings with chitosan and transcinnamic acid are an alternative to maintain the microbiological and physic-chemical quality of minimally processed pre-cut mango, thus prolonging its shelf life and increasing marketing opportunities. Keywords: pre-cut mango, edible coatings, chitosan, microbiological characteristics, physicochemical characteristics.

363

Topic: Functional Foods Clave: FF-82

Rambutan (Nephelium lappaceum) Fruit as a Potential Source of Antioxidant Dietary Fibre

Díaz-Funes, F. A., Chaires-Martinez, L., Vivar-Vera, G., Paz-Gamboa, E.; Martínez-Sánchez, C. E., Vivar-Vera, M.

A.

* Instituto Tecnológico de Tuxtepec. AV. Dr. Victor Bravo Ahuja s/n. APDO. Postal 69. C.P. 68350 Tuxtepec, Oax. México

* e-mail: mangeles@ittux.edu.mx

Rambutan (Nephelium lappaceum L.) is a common fruit in the tropics with an edible white nutritious pulp. It has a bright reed peel covered with fleshy pliable spines which is normally discarded. This fruit has a great potential to serve as functional ingredient in food systems. The aim of this study was to investigate chemical and functional properties of blanched pulp and peel fractions of rambutan fruit in order to assess them as alternative source of dietary fibre with antioxidant bioactive compounds. The pulp and peel samples were steam blanched for 15 min at 80 °C, lyophilized and sieved to 0.5 mm. The dried samples were analyzed for proximate chemical composition, total (TDF), soluble (SDF) and insoluble (IDF) dietary fibre, and antioxidant activity determined by the DPPH assay of extractable polyphenols (EP). The functional properties: swelling capacity (SC), water holding capacity (WHC) and oil holding capacity (OHC) were determined in peel samples. Pulp and peel samples in fresh or blanched did not differ significantly (p>0.05) in all of the components except in crude fibre content. Peels showed high contents of dietary fibre with no significantly difference (p>0.05) between the content of TDF (37.5-46.1 g/100 g d.b.) and IDT (35.3-40.1 g/100 g d.b.) of fresh and blanched samples, while blanched pulp had the highest content of SDF (10.38 g/100g d.b.). Blanched peel showed higher (p<0.05) SC (1.5±0.0 g/g) and WHC (4.33±0.09 g/g) than fresh peel but they did not show significant difference (p>0.05) in OHC. There was no significant difference between the polyphenol content of fresh (22.8 mg GAE/100g d.b.) and blanched peel (20.8 mg GAE/100 g d.b.) fractions. Fresh and blanched peel samples showed the highest antioxidant capacity with 79±0.35 and 80.7±8.34 % of inhibition by DPPH, respectively. These results indicated that blanched pulp of rambutan could be as source of SDF and peel is a fruit by-product which could be used fresh or blanched as source of IDF with high content of antioxidant associate polyphenols. According to their functional properties, peels could be used as functional ingredients in bakery products and intermediate moisture products. Keywords: Rambutan fruit, blanching, dietary fiber, polyphenols, antioxidant capacity.

364

Topic: Functional Foods Clave: FF-83

Development of Reduced-Sugar Jam of Rambután (Nephelium lappaceum L.) Pulp with Added Peel.

Díaz-Funes, F.A., Morales-Ramos, V., Ruiz-López, I.I., Jimenez-Ávalos, H.A., Perez-Silva, A., Vivar-Vera, M.A.

* Instituto Tecnológico de Tuxtepec. Av. Dr. Victor Bravo Ahuja s/n. APDO. Postal 69. C.P. 68350

Tuxtepec, Oaxaca, México. * e-mail: mangeles@ittux.edu.mx

Rambutan (Nephelium lappaceum) is a tropical fruit with short shelf life which is valued for the consumption of its pulp in fresh. It has a bright reed peel covered with fleshy pliable spines which is normally discarded. This fruit could be better used through the processing of its pulp and peel in high value added products. The aim of this study was to develop and characterize a reduced-sugar jam of rambutan pulp with added peel. Fruit peel and pulp were blanched in steam at 80 °C for 15 min before the jam preparing process. Peel was dried at 60 °C and sieved to 0.5 mm, while the pulp was kept in freezing until its use. The effect of the amount of peel powder (1-2.5%), sugar (24-30%) and sucralose (0-6%) on the texture profile, soluble solids (°Bx) and color (L*, a*, b*) of formulated rambutan jams was studied using a 43 factorial design (SAS 4.1). Resulted selected formulations were screened by a sensorial analysis using a 9-hedonic test to assess the best formulation. It was characterized by its chemical composition, physicochemical and textural properties. The statistical analysis demostrated that in a*, b* color parameters and, adhesiveness and elasticity as textural characteristics, the interaction peel-sucralose was significant. Nevertheless for the hardness was significant the interaction peel-sugar, whereas for *L parameter, °Brix and chewiness the interactions peel-sugar and peel-sucralose were significant. The panelists showed more acceptance for the jam formulation with 1% peel, 26% sugar and 4% sucralose. The addition of peel in the formulation did not affect (p> 0.05) hardness and cohesiveness but it showed significant increase (p <0.05) in moisture, ash, protein, gumminess, chewiness, and elasticity. These results showed that it was possible to obtain a jam of rambutan pulp with reduced sugar content (from 65.5 to 50.8 °Bx) and added peel which caused decrease in water activity (from 0.73 to 0.51) and more firmer texture. Keywords: Rambutan peel, rambutan peel, reduced-sugar jam, physicochemical characteristics.

365

Topic: Functional Foods Clave: FF-84

Immobilization of Lactobacillus acidophilus in Apple Pieces (Pyrus malus L.) and Mamey Sapote (Pouteria sapota) for Whey Fermentation.

Yáñez-Villar, .E.; Montero, M.; Pérez-Silva, A.; Ramírez-Figueroa, E. García-Galindo, H.S.; Paz-Gamboa, E.

* Instituto Tecnológico de Tuxtepec. Av. Dr. Víctor Bravo Ahuja s/n. C.P. 68350, Col. 5 de Mayo, Tuxtepec, Oax.

* e-mail: ernestina_paz@hotmail.com Lactobacillus acidophilus is a homofermentative probiotic bacterium which has been employed to treat digestive disorders. Immobilized cell preparations have been used to provide stability and better process conditions. In this work we evaluated cell viability of L. acidophilus immobilized on apple and mamey sapote chunks. Enriched whey was used as propagation medium with cell concentrations of 1, 5 y 10 gL-1. L. acidophilus cells were immobilized at 37 °C for 12 h without stirring on fruit pulp cubes of 0.5 or 1 cm. The preparations fermented whey supplemented with 2% glucose and 1% yeast extract, and a control was included which contained free cells, under the same reaction conditions. Cell viability, pH values and acidity as % lactic acid were monitored in stored fermented whey samples that were kept at 4°C for 90 days. Fermented wheys developed acidity with decreased pH values and cell populations of 108 CFU/mL were reached with a 10 gL-1 inoculum in 8 h. Cells immobilized on mamey sapote cubes produced less acid but were more stable than free cell preparations and their populations reached >108UFC/mL with the same inoculum after 90 days of storage. Immobilized cell preparations showed good stability and re-usability, showed potential as carrier of probiotic bacteria as L. acidophilus and can be used to develop probiotic drinks containing fruit pulp and whey with a fermentation time of 6-8 h. Keywords: Probiotic, immobilization, Lactobacillus acidophilus.

366

Topic: Functional Foods Clave: FF-85

Lycopene Content in Greenhouse-grown Tomatoes and the Effect of Industrial Processing on their Lycopene Content.

Aranda, R.J., Flores, S.D.A., Ruelas, Ch.X., Olivares, S.E., Rodríguez, F.H., Vidales, C.J.A.

* Facultad de Agronomía, UANL. Calle Francisco Villa, S/N, Col. Exhacienda El Canadá, Escobedo, Nuevo León,

México. * e-mail: juany62@hotmail.com

There are very particular chemical compounds in some fruits and vegetables; such is the case of lycopene, a carotenoid that provides the red pigment in tomatoes, watermelon and grapefruit. Clinical studies indicate that this carotenoid works through numerous mechanisms to maintain cardiovascular health and immunologic function. Research shows that lycopene can be absorbed more efficiently by the body after it has been processed as juice, paste or sauce. Since this fruit is part of the basic human diet, this study was done for assessing whether there is difference in the amount of lycopene in two varieties of tomato (Tracie and Charleston) grown in a greenhouse under two planting conditions (hydroponics and soil), and determining the loss of it by effect of industrial processing. The analyzed variables were L, a, b, a/b, (colorimeter), lycopene (spectrophotometer), °Brix (refractometer). The obtained data were analyzed statistically (ANOVA-and DMS-SPSS), using a completely randomized design. The results showed that the most outstanding treatment was Charleston-hydroponics: lycopene mg/g = 3.16 E-03 A, Brix degrees 5 A. After the industrial processing (puree) lycopene content mg/g was most prominent in the treatment Tracie-soil = 5.47 E-03 A. Keywords: lycopene, tomato varieties, Tracie, Charleston, greenhouse.

367

Topic: Functional Foods Clave: FF-86

Characterization of the Sediment Obtained in the Humid Milling from Barley Grain

Román-Gutiérrez A.D., Perea-Zuñiga D.M., Prieto-García F.

* Centro de Investigaciones Químicas. Universidad Autónoma del Estado de Hidalgo. Carr. Pachuca-Tulancingo Km. 4.5. Ciudad Universitaria. C.P. 42076. Mineral de la Reforma, Hidalgo, México. Tel. 7717172000 Ext. 2514

* e-mail: aroman@uaeh.edu.mx The sediment achieved as a sub product in the wet grinding of barley grain was dried by different methods: in the oven, by lyophilizer and by spray drier. This left the sample with 7, 7 and 2% of moisture respectively. After that, nutrients were quantified achieving values of 12.54% of carbohydrates, 19% of protein and amino acids, showing glutamic acid (1.138gaa/100g) and leucine (0.365gaa/100g) as the most abundant. Also, 0.46% of ash and some vitamins of B complex were found; niacin (0.5246mg/100g) and pyridoxin (0.4366mg/100g) were the most abundant. The size and the shape of particles were determined in the physical analysis, different sizes were founded in spray drying, and also it was observed in their microscopy a kind of protection due to the encapsulation. In the color analysis, it was observed that in the oven, the coloration was brown due to a Maillard reaction, in the lyophilized a normal coloration of fresh sediment was observed, and in the spray drying, a gray tone due to the utilization of gums is was observed. At last, out stability tests of sediment with different gums were carried out, valuating their viscosity at different temperatures, this to evaluate their behavior in these conditions. The traghacant gum was the best, due to preserve its stability to undergo different conditions of temperature even to 80 Celsius degrees. This was carried out because one of the uses of the sediment could be in the preparation of beverages or in food supplements. Keywords: cereals, protein, supplements.

368

Topic: Functional Foods Clave: FF-87

Development of a High Protein Content Beverage from Beer Sediment

Román-Gutiérrez A.D., Chávez-Hernández S., Prieto- García F.

* Centro de Investigaciones Químicas .Universidad Autónoma del Estado de Hidalgo. Carr. Pachuca-Tulancingo Km. 4.5. Ciudad Universitaria. C.P. 42076. Mineral de la Reforma, Hidalgo, México. Tel. 7717172000 Ext. 2514

* e-mail: aroman@uaeh.edu.mx In recent years food global trends show a higher interest from consumers towards certain foods, in addition to the nutritional value, consumers want benefits to the human body's physiological functions by providing a better health status. That is why today there are a variety of beverages also containing hydrating nutrients needed to supplement the daily diet. Therefore the main objective of this research was to develop a beverage from sediment of beer. For this purpose sediment obtained as waste from the elaboration of beer type Ale, was used. The sediment was capped with rubber and then spray dried in order to obtain 275 g of dry sediment. It was subsequently made a nutritional assessment, a physical analysis and a rheological analysis. Results from these analysis showed that the sediment has a high protein content ranging between 80 and 90% of the total dry weight, as well as amino acids, being glutamic acid (17.7 g/100g) and leucine (7.6 g/100g) the most abundant, also the presence of vitamins from B complex, where detected, the most representative vitamins from this complex were pyridoxine (1.72mg/100g) and niacin (1.54mg/100g). In the physical analysis: color, size and shape of particles were determined, it was found a gray coloration due to the gums that were added and also it was found different particle sizes, also by microscopy it was observed a protection caused by the encapsulation. The rheological analysis determined that the beer sediment has low viscosity and it is very soluble in water. Finally, the beverage was prepared from the sediment and it was found after sterilization to have a shelf life of 8-12 months and in the acceptance testing the 67% of the tasters reported the beverage as good. With these results we can conclude that beer sediment has an excellent protein quality to be uses as supplement and the beverage obtained has a good degree of acceptance. Keywords: Waste, solid, food.

369

Topic: Functional Foods Clave: FF-88

Effect of Consumption of Pasta Developed from Wheat-Bean on Hypoglycemic and Hypolipidemic Levels in Diabetics Rats

*García-Rivas, M. 1, Gallegos-Infante, J.A. 1, Chang, C.K.S. 2, Reynoso-Camacho, R. 3, Rocha-Guzmán, N.E. 1,

González-Laredo, R.F1.

1 Instituto Tecnológico de Durango. * Blvd. Felipe Pescador 1830 Ote. Col. Nueva Vizcaya C.P. 34080 Durango,

Dgo., México. 2 Universidad Estatal de Dakota del Norte 3 Universidad Autónoma de Querétaro * e-mail: marisol_garciarivas@yahoo.com.mx

The pasta is considered as a food of mass consumption and functional for its low content in fat, sodium, and low glycemic response. However, pasta is a food nutritionally unbalanced, since it has low in fiber and protein. Investigations into the nutraceutical properties of bean (P. vulgaris) is a topic of interest, for its high content of protein, complex carbohydrates and a rich source of photochemicals to which are attributed a significant impact on the prevention and treatment of chronic-degenerative diseases such as diabetes mellitus. The aim of this study is to evaluate the effect of consumption of pasta prepared from a bean mixture 30% (PF) and semolina 100% as a control (PC), were measure quality parameters and their nutraceutical characterization, were determinate total phenolic content, antioxidant capacity in vitro by DPPH method, ORAC and phenolic profile by HPLC. Were evaluated the effect consumption on blood glucose levels and lipid profile in diabetic rats. According to physical characterization, the PF obtained lower firmness in compare to the PC (3.98±0.16 g/cm., 2.86±0.16 g/cm respectively). The total phenolic content and antioxidant capacity by DPPH and ORAC were higher in PF (0.49±0.07 mg gallic acid g., 1.26±0.10 mmol Trolox/g, 39.64±0.02 mmol Trolox/g) with respect to the PC (0.14 ± 0.001 mg gallic acid/g, 0.15± 0.05., 29.64±0.03 mmol Trolox/g) and also were identified a higher content of phenolic acids analyzed by HPLC in PF. We found a decrease in glucose levels with PF treatment, and did not present significant difference in lipid profile in treatment. The protein in urine decreased with treatment of PF with respect to the PC and the control. Keywords: pasta, beans, diabetes mellitus.

370

Topic: Functional Foods Clave: FF-89

Effect of Fermentation Conditions on Yield And Viscosity of Exopolysaccharides Produced by Lactic Acid Bacteria

Salas-Soto, J. R.1; Delgado-Licon, E.1; Kunz, B.2; Weissbrodt, J.2; González-Herrera, S. M.1; Nava-Berumen, C.A1

* 1Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya. C.P. 34080.

Durango, Dgo., México. 2Bonn University, Bonn, Germany. * e-mail: beto_salasoto@hotmail.com

Exopolysaccharides produces by lactic acid bacteria may be used in the food industry as viscosifying, stabilizing, emulsifying, gelling, or water-binding agents in a variety of food products. A major limitation for the development of exopolysaccharides as an ingredient is the low yields obtained from the fermentations. The production under continuously controlled pH is higher than in batch fermentations with uncontrolled pH. The molecular structure and sugar composition of the exopolysaccharides depend on fermentation conditions. The aim of this investigation is to evaluate the capacity of different lactic acid bacteria to produce exopolysaccharides. Eight different lactic acid strains were analyzed at two different incubation temperatures with 20 or 40 g/L glucose, with or without agitation. During fermentation, cell biomass, glucose content and exopolysaccharides production were determined every hour. Pd. pentosaceus had the highest (p < 0.05) exopolysaccharides production, compared to the other seven strains. The highest exopolysaccharides production was obtained at 25 °C, without agitation and with 20 g/L glucose, compared to the fermentation at 35°C. The highest viscocity was reached by the exopolysaccharides produced by Lactobacillus delbrueckii at 36°C, 20 g/L glucose and no shaking. Keywords: viscosity, Lactobacillus delbrueckii, Pd. Pentosaceus. Exopolyssacharides.

371

Topic: Functional Foods Clave: FF-90

Functional Characterization of Pinole Made of Mesquite Pods (Prosopis laevigata)

García-Casas, M.A.; Gallegos-Infante, J.A.; Rocha-Guzmán, N.E.; González-Laredo, R.F.

* Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. 34080 Durango, Dgo., México * e-mail: g.mayradc@hotmail.com

Pinole is a traditional food of Mexico, usually made from corn, which is defined as a toasted cornmeal sometimes sweetened and mixed with cocoa, cinnamon or anise, it is also made of chickpea (Cicer arietinum), bean (Vicia faba L.), rice (Oryza sativa L.), pumpkin seeds (Cucurbita pepo) and mesquite (Prosopis spp.). The objective of this study was to obtain a high quality pinole product based on pods of mesquite (Prosopis laevigata). A factorial block experimental design (3)2 with three different heat treatments for drying (60, 70 and 80°C) and three roasting temperatures (140, 150 and 160°C) was conducted, taking a sample without heat treatments as the control. Powdered pods were extracted (4X) with acetone-water (2:1) at room temperature for 24 h each. Acetone extracts were combined, concentrated and lyophilized to obtain a dried powered extract. The phenolic content (catechin or gallic acid equivalents, CE or GAE) was higher in the sample 60°C/160°C (22.67±0.33 mg CE/g and 23.96±0.28 mg GAE/g). The total phenolic content decreased with the heat treatments. The acetone extract from pinole produced significant reductions in the level of low density lipoprotein (LDL) oxidation (p<0.05). The inhibition of LDL oxidation was higher for the sample 60°C/160°C (77.76± 3.89 %). In the inhibition of the Angiotensin Converting Enzyme (ACE) there were no significant differences between the control (74.96±5.33 %) and the sample 80°C/150°C (71.19±4.44 %). The results suggest that pinole, besides being a good source of food for human diet, shows antiatherosclerotic effect decreasing LDL oxidation. Keywords: ACE, antiatheroesclerotic, antioxidant, LDL, mesquite, phenolic, Pinole

372

Topic: Functional Foods Clave: FF-91

Nutraceutical Study of Infusions from Quercus durifolia Leaves and Relation with Chronic Degenerative Diseases

Herrera-Andrade, M.M.1; Rocha-Guzmán, N.E.1; Ramírez-Mares, M.V.2; Gallegos-Infante, J.A.1; González-Laredo,

R.F.1

* 1Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote. Col. Nueva Vizcaya. C.P. 34080. Durango,

Dgo. 2Universidad del Mar, Campus Puerto Ángel, Oaxaca * e-mail: margarita_hean@yahoo.com.mx

The antimicrobial, antitopoisomerase, antioxidant (total phenols, flavonoids, free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), inhibition of the degradation of deoxi-D-ribosa) and chemoprotective effect of Quercus durifolia (Q) leaves infusions were analyzed and compared with four commercial brand teas in a model of human colon cancer cells. The stability of infusions was also studied in a six months lapse time. The infusion Q was fractionated and suspended successively in chloroform (C) and ethyl acetate (P), leaving a remaining aqueous fraction (F). These fractions were also evaluated. The results were analyzed statistically using comparison of means by Tukey (p=0.05). The results showed that the infusion Q and commercial teas contain the following phytochemicals: tannins, alkaloids, saponines, cardiac glycosides, steroids and flavonoids; and the partially polar fractions from infusions (C and P) present antibacterial activity (Esclerichia coli ATCC35218 A, E. coli ATCC35218 B, Staphylococcus epidermis ATCC12228, Klepsiella neumoneae ATCC13883, Proteus mirabilis ATCC7002, P. vulgaris ATCC13315), while the fraction P showed antitopoisomerase activity using genetically modified strains (JN362a y JN394). Commercial teas did not show activity in these assays. Q infusions (1 g/100 mL) were bottled (450 mL). In the initial sample (QMf ), with a pH of 5.45, underwent a similar fractionation, giving place to fractions CMf , PMf and FMf . In the analysis of phenolics (equivalent of catechin, EC), it was found significant differences between the sample Q (9.99±0.26 mg EC/g dry sample) and their fractions, but in the flavonoid content, the sample Q and their fractions did not differ, although they did with the commercial teas. When inhibiting 50% of the radical DPPH, differences were observed when comparing the results of infusions against the standard (catechin), finding that fraction CMf (237.33 mg/mL) is statistical equal to the standard (192.81 mg/mL) but different to fraction PMf (31.21 mg/mL). Results show that extracts PMf and CMf exhibit antimicrobial and antioxidant activities, while infusion Q present a minimal content of total phenolics and flavonoids, but its antioxidant activity is within the range presented by the commercial brands teas. Keywords: antioxidant, cancer, nutraceutical, polyphenols, Quercus durifolia.

373

Topic: Functional Foods Clave: FF-92

Physicochemical Properties Antioxidant Black Sapote (Diospyros digyna Jacq.) During Post Harvest Period

Merino L1, Beristain CI1, Mendoza MA1, García O.2, Jimenez M.1

1 Instituto de Ciencias Básicas, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas,

C.P. 91190, Xalapa, Veracruz, México. 2 Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas, CP. 91190, Xalapa, Veracruz, México.

* e-mail: maribjimenez@uv.mx

The Black Sapote (Diospyros digyna Jacq) is a climacteric fruit, native from Mexico and Central America, the fruit flesh is yellow in their immature state and becomes brown or black in their mature state. It is a fruit is sweet and fresh consumption. The sapote contains mainly carbohydrates and ascorbic acid. Marketing, consumption and post-harvest physiological behavior are constrained by the limited information exists concerning this fruit. The aim of this study was to evaluate the physicochemical properties and antioxidant properties of black sapote during the post harvest period. The fruits were collected six months after the flowering period, were stored at three different temperatures: 5 ºC (RH 20%), 15 °C (94% RH) and 25 °C (93-94% RH) during 15 days. Parameters such as respiration rate, moisture content, the ° Bx, ash, the percentage of acidity, firmness, the percentage of sugars, total carotenes, vitamin C, polyphenols and tannins. The antioxidant activity was assessed by capturing the activity of DPPH radical and reducing power. There was a maximum CO2 production (climacteric peak) in the three storage temperatures. During storage fruits showed an increase in ash content, °Bx, as the percentage of acidity decreased. There is an increased content of vitamin C and presented a decrease in the percentage of moisture, tannins, total phenolics and total carotenoids for the different storage temperatures. It was noted the loss of fruit firmness and a higher content of sugars at 25 ° C and 15 days of storage. The percentage of DPPH radical catch up on those fruits was 39% and the reducing power was greater in fruit storage at 25 °C. The results show that the black sapote is a highly perishable fruit, a good source of vitamin C, carbohydrates and antioxidants that their physicochemical properties vary according to storage temperatures. Keywords: physicochemical, antioxidants, vitamin C, carbohydrates.

374

Topic: Functional Foods Clave: FF-93

Combination of c9,t11-Conjugated Linoleic Acid and t11-Vaccenic Acid Improve Dyslipidemia and Hepatic Steatosis in an Animal Model of the Metabolic Syndrome

Silva-Hernández, E.R., Jacome-Sosa, M.M., Lu, J., Wang, Y., Ruth, M.R., Wright, D.C., Reaney, M.J., Shen, J.,

Field, C.J., Vine, D.F., and Proctor, S.D. * Metabolic and Cardiovascular Diseases Laboratory, Alberta Institute for Human Nutrition, University of Alberta,

Canada, T6G2P5 * e-mail: jacome@ualberta.ca

c9,t11-conjugated linoleic acid (CLA) and t11-vaccenic acid (VA) are ruminant-derived trans fatty acids. CLA has been associated with numerous health related effects including improved dyslipidemia and insulin sensitivity. VA is the precursor to endogenous synthesis of the c9,t11 CLA. We have shown that VA has independent hypo-lipidemic properties associated with reduced hepatic lipogenesis and improved post-prandial lipid metabolism in the JCR:LA-cp rat. Therefore, our objective was to evaluate potential synergistic effects of purified forms of both VA and CLA in an animal model of the metabolic syndrome (the JCR:LA-cp rat). Male obese JCR:LA-cp rats (n=24) were randomized and assigned to one of three iso-caloric diets for 16 weeks: control diet with 1% w/w cholesterol (CD), CD with 1% w/w c9,t11-CLA alone (CLA) or CD with both 1% VA and 1% w/w c9,t11-CLA (VA+CLA). Lean rats were fed the CD to represent normolipidemic conditions. Rats fed VA+CLA showed a higher food intake but a lower body weight than rats fed CLA. Fasting triglyceride (TG), total cholesterol (TC), LDL-C, as well as insulin area under the curve were reduced in obese rats fed either CLA (p<0.05) or the VA+CLA (p<0.001) diet compared to obese controls. Interestingly, the VA+CLA fed group showed fasting TG and LDL-C concentrations that were comparable to lean animals fed the CD (p>0.05) and had lower free fatty acid (FFA) concentrations relative to the CLA group (p<0.05). Liver weight and hepatic TG were also lower in rats fed either CLA (p<0.05) or the VA+CLA diet (p<0.001) relative to controls. However, hepatic TG was further reduced in the VA+CLA fed rats as compared to the CLA group (p<0.001). Data is also consistent with a decreased protein abundance of the hepatic lipogenic enzyme (acetyl-CoA carboxylase) in both dietary groups relative to control. We also observed an increase in citrate synthase activity in both liver and adipose tissue of rats fed either CLA or VA+CLA diets (p<0.001) compared to control, suggesting increased mitochondrial fatty acid oxidative capacity. In conclusion, increased dietary intake of a combination of VA+CLA has a synergistic hypo-lipidemic effect compared to either fatty acid alone in conditions of dyslipidemia. Keywords: VA, CLA, Dyslipidemia, Hepatic steatosis, Metabolic syndrome.

375

Topic: Functional Foods Clave: FF-94

Identification of Phenolic Compounds Presents in The Seed and Oil of Chía (Salvia hispánica L.) by Capillary Electrophoresis and Determination of Antioxidant Capacity.

González Jiménez, F.E. 1, Beltrán-Orozco, M.C.1, Vargas Martínez M.G.2, Del Ángel Zumaya J.A.3

* 1 Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, IPN, Prol.

De Carpio esq. Plan de Ayala Col. Sto. Tomas. México. D.F. Tel: +52 (55) 57296000, Ext. 62328, 2 Facultad de Estudios Superiores UNAM, avenida 1º de mayo s/n Cuautitlán-Izcalli, Estado de México. Tel: +52 (55) 56232003,

Fax: +52 (55) 58682491, 3Facultad de Ciencias Químicas UV, Prolongación Oriente 6 No. 1009. Col. Rafael Alvarado Orizaba, Veracruz. +52(272) 724.0120

* e-mail: chemistri142@hotmail.com Nowadays, food with a high content of antioxidants are object of study, because of their capacity to prevent chronic-degenerative diseases. Chía’s seed (Salvia hispánica L.), originated in Meso América, is an ancient food which has been revalued due to its nutritious properties, such as, its high fiber and lipids content. Chía’s lipids are conformed 30% of oil, which is rich on fatty acids omega 3 and 6, also. Chía’s seed is rich in polyphenols, which act as antioxidants. A number of methods have been developed and applied for measuring the antioxidant activity and total phenolic content of plant extracts. However, to separate, identify, and quantify the individual phenolic components that influence antioxidant capacity, chromatographic techniques, especially high-performance liquid chromatography (HPLC), are useful. Capillary electrophoresis (CE) is a relatively new Separation technique that can offer an alternative to HPLC, the most widely used method for the analysis of phenolic compounds. CE has several advantages over HPLC: (i) very small sample size requirement, (ii) high efficiency due to the nonparabolic fronting, (iii) shorter analysis time, (iv) low cost, and (v) use of no or only a small amount of organic solvent. In addition to the more commonly used capillary zone electrophoresis (CZE), micellar electrokinetic chromatography and nonaqueous capillary electrophoresis also have been used forthe analysis of polyphenols. The oil extracts, and the free-of-oil fraction, of four types of chía’s seed, were analyzed in order to find out their total phenolic content (Singleton et al, 1965), and its antioxidant capacity expressed as Trolox equivalent antioxidant capacity (TEAC) (Re et al, 1999). The content of phenolic compounds found in the samples of oil, were of 5.92 galic acid equivalents (GAE). The free of oil fraction showed higher values than the oil fraction, reaching values up to 1104 GAE. The free-of-oil fraction’s antioxidant capacity was found in the range of 45.5 to 98.73 µmol TEAC/g. Meanwhile, the antioxidant capacity of the oil fraction was found in the range of 1.32 to 4.58 µmol TEAC /g. The free-of-oil fractions turned out to be a rich source of antioxidants, comparable to those found in certain fruits, such as the cranberry and pomegranate. Whereas, the oil of chía’s seed, in spite of containing fewer total phenols than the free-of-oil fractions, it contains an equivalent of 33% of the total phenols found in the olive oil. Chía’s free-of-oil fraction, indifferently of the type of seed evaluated, showed a powerful total antioxidant capacity. Whereas, the oil fractions, showed a minor antioxidant capacity, which can be related to the content of total phenols. This indicates that the antioxidants’ contents in the chía seed are of hydrophilic nature. Keywords: chía seed, antioxidants, capillary electrophoresis, poliphenols, trolox.

376

Topic: Functional Foods Clave: FF-95

Active Compounds in Wild and Cultivated Common Bean

Díaz-Batalla, L. and Paredes-López, O.

*Universidad Politécnica de Francisco I. Madero, Tepatepec, Hidalgo, 42660 México. * e-mail: lbatallad@yahoo.com.mx.

Common bean effects on health have been related to its dietary fiber content; however other active compounds can be implicated in these effects. This study assessed the content of flavonoides; quercetin, kaempferol, daidzein and genistein, coumestrol and phenolic acids; p-coumaric, ferulic, p-hydroxybenzoic, and vanillic acid using Reversed Phase Liquid Chromatography and the content of galactooligosaccharides; raffinose, stachyose, verbascose and phytic acid using Ion Exchange Liquid Chromatography in five wild and ten cultivated samples of Mexican common bean seeds raw and cooked. The content of flavonoides, coumestrol and phenolic acids also was investigated in 72 hours germinated bean seeds. The presence of isoflavonas; daidzein and genistein in raw and cooked bean seeds was not confirmed by the UV spectra. Quercetin, kaempferol, p-coumaric acid, ferulic acid, p-hydroxybenzoic acid, and vanillic acid mean contents were 10.9, 52.3, 10.1, 9.6, 5.4, and 18.2 µg/g, respectively; raffinose, stachyose, verbascose, and phytic acid mean contents were 8.5, 56.3, 5.5, and 11.5 mg/g, respectively, in raw seeds. No particular differences were detected between wild and cultivated Mexican common beans seeds, but is possible identify beans seed samples with high and low metabolic density. All compounds were affected by autoclaving, and germination resulted in a de novo synthesis of flavonols, phytoestrogens, and phenolic acids. The impact on health of common bean seeds is affected by dietary burden, specific compounds content, and processing. On the other hand, germinated bean seeds or beans sprouts may be sources of a mix of antioxidants and phytoestrogens. Keywords: Common bean; active compounds; flavonoids; phenolic acids; galactooligosaccharides; phytic acid.

377

Topic: Functional Foods Clave: FF-96

Evaluation of the Efect of Addittion of Flaxeed and Polidextrose in Dough of Wheat for Bread

Villagómez-Zavala, D.L1, Vargas-Ugalde, M.E1, López-Martines, F2, Aguilar-Méndez,M3 and Pedroza-Islas,R4.

* 1FESC-UNAM. Km 2.5 carretera cuaulantin Teoloyucan San Sebastián C.P. 54740Cuautitlán Izcalli Edo. México.

2 FESC-UNAM. Avenida 1º de mayos/n Cuautitlán Izcalli Edo. México. 4 Programa Ingeniería de Alimentos y Ciencias Químicas. Universidad Iberoamericana. Prolongación paseo de la Reforma 880 Lomas de Santa Fe 01219

México D.F. * e-mail: doraluzvillagomezzavala@yahoo.com.mx

We study the effect of polydextrose and flaxseed on the properties of dougt wheat, make a four concentration (3,7,9 and 12% flour bases). Reological propities of flour were measured in the Chopin Alveograph, dough properties in the S Scanning Calorimeter DS, The bread to evaluate: bread baking losses, % moisture, water activity, TPA usig texture analizer TA_XT2. It was found that possibly there is on thereis on interaction between gluten protein and gluten flaseed and polydextrose-gluten it became weaker (Control W298 Joules, flaxseed 12% 178 joules, 9% polydextroxe 144 joules ), also change in properties of tenacity although the effect was more marked with polydextrose ( control 112Mm, polydextrrose 9% 46Mn), in the case extensibilitid parameter that had the gretest effect was flaxseed of 12% 42Mm, control 73 Mm, by the above results we can inferir the possibility that both polytdextrose and are having flaseed interaction with components of the flaour gluten protein . The results of calorimeter thermograms rere flours gave is differents witness indicatins that’s differents compounds are formed do make mixture of flour flaxseed and flour polydextrose, in the thergramas also different melting temperatures, enthalpies to witness different what could be perhaps an indication of posible link btween components of flaxseed flour and polydextrose. The bread was the best volume of polydextrose to 9%. The tretment where there was less during baking were with polidextrosa 9% loss 13%. The bread softer was when employment olydextrose 3% (431.93gf), control (574gf), flaxseed 3% (574f).

378

Topic: Functional Foods Clave: FF-97

Development and Evaluation of Nutritional, Nutraceutical and Sensory Value of a Baked Snack Bar Using Common Beans (Phaseolus vulgaris L.) and Oats (Avena sativa)

Ramírez-Jiménez, A.a, Reynoso-Camacho, R.a, Castaño-Tostado, E.a, Amaya-Llano, S.a, Escamilla-Santana, C.b,

Loarca-Piña, G.a

* a Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Centro Universitario, Santiago de Queretaro, C.P. 76010, Qro.

Mexico. b Posgrado de Administracion, School of Administration and Management Accounting, Universidad Autonoma de Queretaro. Centro Universitario, Santiago de Queretaro, C.P. 76010, Qro. México.

* e-mail: aurea_ramirez@live.com Common beans (Phaseolus vulgaris L.) consumption has been gained interest due their nutritional and nutraceutical properties. It is well known that cereals-legumes combination provide an adequate nutrient balance. The aim of this work was to evaluate the nutritional, nutraceutical and sensory properties of a snack bar made of common beans (Phaseolus vulgaris L.) and oats (Avena sativa). Two focus groups were done and those consisting of fifteen participants were conducted to identify key attributes expected by consumers, texture and flavor were identified. A mixture design was used to obtain 27 formulations; each one was elaborated with Negro 8025 and Bayo Madero bean flour and evaluated in a ranking test (18 semi-trained panelists, 5 sessions). Samples with the highest ranking were denominated L30 and L48, both containing Bayo Madero bean flour and oatmeal in a ratio of 23.4%-16.9% and 24.6%-18.9%. Chemical composition, total fiber, oligosaccharides, total phenolics and flavonoids content, and antioxidant capacity were done for both. Except for total flavonoids, raffinose content and antioxidant activity, no statistical differences (p< 0.05) were found between them in further analysis. Protein (12.54% ± 0.05) and lipid content (14.86% ± 0.18) in L30 and L48 bars were higher and lower than an oatmeal bar used as control and a commercial bar. Total fiber mean values were 32.46% ± 0.19, for both bars. Raffinose content was higher in L30 (8.22 ± 0.35 mg/g). L30 bar showed the highest values of antioxidant capacity (6.17 ± 0.21 trolox equivalent antioxidant capacity in DPPH assay) and total flavonoids (5.64 ± 0.51mg rutin equivalent/g). Texture was assessed, being L30 crispier and less hard than a commercial snack bar. Moisture adsorption isotherms at 25°C, 35°C and 45°C were determined over a water activity range of 0.2 to 0.9. All samples exhibited a type III isotherm (Brunauer classification). Acceptance test (9-point hedonic scale) showed that a commercial snack received higher overall acceptance than L30 and control. Texture and flavor attributes were scored as just-about-right only for the commercial snack. The results suggest that the bean-oat snack bar is a healthy alternative to improve bean consumption, although sensory must be optimized. Keywords: Nutraceuticals, snack bars, common beans, oats.

379

Topic: Foods Safety Clave: FS-2

Biofilm Formation by Bacteria Isolated from the Mango (Mangifera indica L.) Ataulfo Surface

Santana-Martinez, M.A., Wacher Rodarte, M. C., Trejo Marquez M.A., Eslava-Campos, C., Ragazzo-Sanchez, J.A.,

Calderón Santoyo, M.

* Laboratorio Integral de Investigación en Alimentos. Instituto Tecnológico de Tepic. Av.Tecnológico No. 2595 C.P. 63175, Tepic, Nay. Tel. +52 311 2119400 Ext. 230.

* e-mail: montserratcalder@gmail.com Some Enterobacteria (Escherichia coli O6:H36, Salmonella sp., Klebsiella pneumoniae, Enterobacter aerogenes y Pseudomonas aeruginosa) have been isolated from the mango surface, even after washing during postharvest. These bacteria are responsible for some food transmission diseases in humans. Their persistence in the mango surface could be due to the biofilm formation (microorganism multispecies communities growing in adhesion to an extracellular polymeric matrix), that provides protection against the washing procedures. Thus, the aim of this work is to determine if the bacteria isolated from mango are capable of forming biofilms either single or in mixtures, as well to know the effect of some factors (pH, exogenous nutrients and temperature) in the biofilm formation. Mango (Mangifera indica L.) var Ataulfo in physiological state was used. The strains were cultured in Luria broth at 37ºC. 100µL from a bacteria suspension (7.5x105CFU/mL) and 1000µL from MEME broth were inoculated to a limited mango surface (3x3cm). MEME broth was adjusted to pH 7 or 5. 50 µL of 0.5% fructose-sucrose-glucose were added when evaluating nutrient effect. Mangoes were incubated at 12, 25 and 33ºC for 48h. The biofilm formation was estimated by an indirect measure of the colorant violet-crystal adsorbed by the cells forming the biofilm. After incubation the limited area was washed with 1% PBS to eliminate the planctonic bacteria, tainted with violet-crystal colorant, washed with 1% PBS to liberate the non-adsorbed colorant, cut and washed with 3.5mL ethanol-acetone 80:20 to recuperate the colorant. The absorbance A590nm was used as an indirect measure of the biofilm formation. A factorial design 5x3x2x2 (strains-temperature-pH-nutritional conditions) was used. Statistical differences were evaluated by a Tukey test (p<0.05). A greater biofilm formation was observed when strains were inoculated at pH 7 and 33ºC. However a good formation was observed at 12ºC, temperature used for mango storage. A higher biofilm formation was obtained without nutrients addition suggesting a survival mechanism. E. coli O6:H36 was the most efficient biofilm former bacteria. During bacteria mixtures evaluation, the biofilm formation was highly improved, suggesting a proto-cooperation. This is important if considering that multispecies population colonizing surfaces in nature is a very common process. Keywords: Enterobacteria, mango, biofilms.

380

Topic: Foods Safety Clave: FS-3

Control of Anthracnose in Papaya Maradol Using Biocontrol and Sodium Bicarbonate

Salcedo-Salcedo, Y.S., Luna-Solano G., Ragazzo-Sanchez, J.A., Calderón Santoyo, M.

* Laboratorio Integral de Investigación en Alimentos. Instituto Tecnológico de Tepic. Av.Tecnológico No. 2595 C.P. 63175, Tepic, Nay. Tel. +52 311 2119400 Ext. 230.

* e-mail: montserratcalder@gmail.com Colletotrichum gloeosporioides is a phytopathogen causing anthracnose in papaya. Because of the restrictions in the use of fungicides, biological control has emerged as a promising alternative in the control of postharvest diseases. Pseudomonas sp. and Candida sp. have been isolated from papaya and these genera have been reported for biocontrol agents for fruits. Some studies have shown that the use of low concentrations of sodium bicarbonate (SBC) in combination with biocontrol agents can improve their capacity to inhibit fungi causing fruit rots. The aim of this work was to examine the effect of the combined application of SBC and the biocontrol agents Pseudomonas and Candida on Colletotrichum gloesporioides inhibition percentage during in vivo and in vitro tests. The survival rate of the biocontrol agents in the presence of 0.5 and 1% SBC for 10, 30 and 60 min was evaluated. Colletotrichum in vitro inhibition was tested in PDA agar plates added with 0, 0.5 or 1% SBC and biocontrol agent suspensions (200µL, 108CFU/mL). Fungi spores suspension (50µL, 105spore/mL) was inoculated at the center of the plate. Diameter growth was registered after 7 days of incubation at 28ºC. Papaya fruits in physiological state were used for in vivo tests. A wound was made at the center of the fruit, a 20µL suspension containing 0, 0.5 or 1% SBS and the biocontrol agent (108CFU/mL) was added. Then, a Colletotrichum spore suspension (15µL, 105spore/mL) was added. Diameter lesion was registered daily during 10 days. Treatments were performed by triplicate; statistical differences were evaluated by Duncan test (α=0.05). Recovery rates of 100% and 90.8% were observed for Candida and Pseudomonas, respectively, during 1% SBC application. A 48% and 100% Colletotrichum inhibition was obtained when applying Pseudomonas and Candida during in vitro tests but this inhibition could not be enhanced when SBC was added. During in vivo tests 100% inhibition was obtained with Candida treatment. Even if growth mycelium was not observed during Pseudomonas treatment, a zone of soft weave around the wound was observed. The inhibition was not improved by the SBC addition. Then application of Candida alone is enough to reach good inhibition. Keywords: anthracnose, Colletotrichum, biocontrol, sodium bicarbonate.

381

Topic: Foods Safety Clave: FS-4

Selection of Bacillus Strains Antibiotic Producers as Biocontrol Agents for Postharvest Diseases of Tropical Fruits

Robles-Cabrera, M.A., Lomelí-González, L., Ortiz-Basurto, R.I., Ragazzo-Sanchez, J.A., Calderón Santoyo, M.

* Laboratorio Integral de Investigación en Alimentos. Instituto Tecnológico de Tepic. Av.Tecnológico No. 2595 C.P.

63175, Tepic, Nay. Tel. +52 311 2119400 Ext. 230. * e-mail: montserratcalder@gmail.com

Because of their high moisture content, fresh fruits are susceptible to attack by pathogenic fungi. Postharvest losses of perishable crops have been estimated to be 5-50% or more of the harvest. Because of the restrictions in the use of fungicides, biocontrol has emerged as a promising alternative in the control of postharvest diseases. Some Bacillus produces a variety of lipopeptide antibiotic with fungicidal activity. The aim of this work was to make a screening of Bacillus strains according to their capacity for producing antibiotics and for controlling postharvest diseases of mango (Colletotrichum sp.), banana (Fusarium sp. and Colletotrichum sp.) and papaya (Colletotrichum gloeosporioides). Bacillus strains were isolated from healthy fruits and from soil collected from areas around the roots of mango, avocado, banana and papaya trees. Inhibition tests were performed in PDA plates by detection of inhibition halos. Crude extracts and cells from nutritive broth fermented by Bacillus spp. were used. Antibiotics were extracted from the fermented broth with 1-butanol, lyophilized and resuspended in 80% acetonitrile-0.1% trifluoroacetic acid. This solution was analyzed in a C18 column using a HPLC Prostar-210-VARIAN. Elution was achieved by an acetonitrile (0-80%v/v) gradient at 0.8mL/min. Detection was at 220nm. Antibiotic identification was made with external standards. Fractions were collected and assayed for antimicrobial activity. Selected strains were identified with API50CH system. A statistical design (26 Bacillus × 4 fungi) was used. Differences were established by LSD p<0.001. During isolations 50 Bacillus strains were obtained. After inhibition tests only 26 strains were preselected according to their inhibition characteristics: formation or not of inhibition halo, suggesting Bacillus present 2 types of inhibition mechanism, antibiosis or space competence. After statistical analysis 8 strains were selected with better inhibitory characteristics. During HPLC analysis, the 8 strains showed production of iturin-A and surfactin, both composed by several antibiotics. Pla10 strain presented the highest concentration of iturin-A (316.37mg/L) and surfactin (1125.25mg/L). Fractions obtained from iturin-A showed halo inhibitions from 13 to 17 mm. No inhibition was obtained with fractions collected from surfactin. However a higher inhibition was obtained (23 mm) when combined fractions from surfactin and iturin A, suggesting a synergism. Keywords: Bacillus, biocontrol, lipopeptides.

382

Topic: Foods Safety Clave: FS-5

Bactericidal Activity of Cinnamon (Cinnamomun zeylanicum) and Oregano (Origanum vulgare) on Pseudomonas aeruginosa.

Rangel-García M. L.

* Amador Chapa y Ramos Arizpe. Col. Federico Berrueto. Sabinas, Coah. C. P. 26759. C.B.T.i.s No. 20.

* e-mail: maluraga@hotmail.com Oregano and cinnamon have antimicrobial and antioxidant capabilities against pathogenic microorganisms such as Salmonella typhimurium, Escherichia coli , Staphylococcus aureus, Staphylococcus epidermidis, P. aeruginosa among others (Arcilla-Lozano et al, 2004). The aim of this study is to prove, through experimental research, the antimicrobial capabilities of oregano and cinnamon on P. aeruginosa isolated from the Región Carbonífera of northern state of Coahuila in Mexico. Bacterial cells (P. aeruginosa) spread in Batch reactors with 25 ml of nutrient broth (pH 7), under aerobiosis at 37°C, adding porcentual concentrations (P/V) of oregano and cinnamon, 0.10% and 0.25% of each; a control (with neither oregano nor cinnamon) and an initial inoculum of 0.025 ml. Growth was determined through turbidimetry at 590 nm, taking aliquots at regular intervals of 24 hours, during 7 days. The results were plotted obtaining the curve of microbial growth to observe the behavior of P. aeruginosa in presence of oregano and cinnamon. Experimental results were plotted considering the number of repetitions, their average (arithmetic mean), standard deviations and level of significance (p=0.05). Analysis showed a greater bactericide activity of oregano: at concentrations of 0.10%, showed a small sloping exponential phase, which means low bacterial growth, significantly decreasing after 48 hours; at a concentration of 0.25% no microbial growth is seen. The analysis of both cinnamon concentrations (0.10% and 0.25%) showed microbial growth in exponential phase. This comparative study showed the potent antimicrobial activity of oregano (O. vulgare) over P. aeruginosa at low concentrations (0.10% and 0.25%), and the low bactericide activity of cinnamon (C. zeylanicum). It's convenient to continue the research in both directions to be able to determine the concentration that completely inhibits the growth of P. aeruginosa. Keywords: Oregano, cinnamon, antimicrobial, P. aeruginosa.

383

Topic: Foods Safety Clave: FS-8

Efficacy of Oregano Essential Oils and Sanitizers in Reducing E. coli O157:H7, Salmonella and Natural Microflora of Fresh-cut Cilantro

Ruiz-Cruz, S.; Astorga-Dautt, O.; López-Mata, M.A.; Llanez-Samaniego, A.L.; Estrada-Alvarado, M.I. and Gassos-

Ortega, L.E.

* Departamento de Biotecnología y Ciencias Alimentarias. Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000, Cd. Obregón, Sonora, México, Tel. 01(644) 410-9000 ext. 2106

* e-mail: sruiz@itson.mx The demand for fresh-cut produce (FCP) has increased in recent years worldwide. All fresh produce has the risk of bacterial contamination due to production practices and growth environments. Fruits and vegetables also requires special attention on microbiological safety because most fresh produce are consumed raw without undergoing processes, such as cooking, which kill harmful microorganisms. However, as others vegetables fresh-cut cilantro is particularly susceptible to microbial growth. Moreover, the presence of pathogens microorganisms in considered of great risk to public health. Therefore, use of an effective sanitizer on this product to decrease microbial populations is of great importance to maintain product safety. The objective of this study was to evaluate the efficacy of different sanitizing treatments on reducing Escherichia coli O157:H7, Salmonella populations, total aerobic bacterial, yeast and mould counts on fresh-cut cilantro. Fresh-cut cilantro were inoculated with E. coli O157:H7 and Salmonella and washed for 2 min in the different sanitizers solutions: sodium hypochlorite (Cl; 200 ppm), acidified sodium chlorite (ASC; 500 ppm), peroxiacetic acid (PA; 80 ppm), dioxide of chlorite (DC; 5%), oregano essential oils (OEO; 1%) and unwashed (control). After washed, the cilantro were spin-dried, packaged in polypropylene bags and stored at 5ºC for up to 10 days. At 3 days intervals, 3 bags samples by treatment were withdrawn to determine the microbiological profile. All treatments reduce 0.8 to 2.0 log cfu/g total aerobic bacterial, yeast and moulds after washed. Although the bacteria’s grew rapidly during cold storage, the increase was greatest on the control, reaching 7 and 3.4 log cfu/g total aerobic bacterial, yeast and moulds, respectively at the end of storage. ASC and DC sanitizers maintained the lowest bacterial counts throughout the storage compared with the controls of 1.2 to 1.8 log cfu/g, but to different extends. E. coli O157:H7 and Salmonella were significantly (p<0.05) reduced by DC and ASC who afforded strong reduction, with about 4.7 log cfu/g over controls and 2.5 and 1 log cfu/g over chlorine, respectively. These results suggest that DC and ASC could be used to sanitize fresh-cut cilantro maintaining microbiological quality and extending shelf-life of this produce. Keywords: Sanitizers, oregano essential oils, cilantro, Escherichia coli O157:H7, Salmonella.

384

Topic: Foods Safety Clave: FS-9

Bacteriocins, Tools of the Safety in Food Production

Todorov, S. T.1,2,3,4, Dicks, L.M.T.2, Witthuhn, C.3, Vaz-Velho, M.4

* 1 Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, 05508-000, São Paulo, SP, Brasil; 2 Department of

Microbiology, Stellenbosch University, 7602 Stellenbosch, South Africa; 3 Department of Food Science, Stellenbosch University, 7602 Stellenbosch, South Africa; 4 Escola Superior de Tecnologia e Gestão, Instituto

Politécnico de Viana do Castelo, Portugal. The exploration of naturally occurring antimicrobials in food preservation receives increasing attention due to consumer awareness of natural food products and a growing concern about microbial resistance toward conventional preservatives. Several studies addressing to the bacteriocins produced by Lactic acid bacteria (LAB) isolated from dairy, meat and fish products had highlighted the potential of these antimicrobial agents in food bio-preservation. Bacteriocins are ribosomally-synthesized peptides with antimicrobial activity, produced by LAB. Their mode of action may include pore formation, degradation of cellular DNA, disruption through specific cleavage of 16S rDNA, and inhibition of peptidoglycan synthesis. Three LAB and its activity against several other microflora have been studied: Lactobacillus plantarum ST8KF, isolated from Kefir, and its bacteriocin ST8KF; Enterococcus mundtii ST4V, isolated from soy beans, and its mundticin ST4V; Streptococcus macedonicus ST91KM, isolated from Bulgarian yoghurt, and its bacteriocin ST91KM. Lactobacillus plantarum ST8KF was re-incorporated in kefir grains and successfully used in control of enterococcal contaminations in Kefir. Inhibitory effect of bacteriocin produced by Streptococcus macedonicus against selected pathogens related with mastitis was showed in sito by DGGE analysis of the total DNA extracted from the mixed population containing this bacteriocin producer and mastitis pathogens. Enterococcus mundtii ST4V exhibit a broad spectrum of activity, including activity against Gram-negative bacteria and viruses. Enterococcus mundtii ST4V was applied as a starter culture in production of Boza. No significant differences in rheological properties were observed, suggesting that the presence of Enterococcus mundtii ST4V had no effect on the sensorial quality of the final product. The preservative properties of bacteriocin ST4V were evaluated by contaminating Boza with Lactobacillus sakei LMG13558. Changes in microbial populations were monitored by using classical microbiological methods, PCR with species-specific primers and DGGE. Keywords: LAB; bacteriocins; food bio-preservation.

385

Topic: Foods Safety Clave: FS-10

Determination of Penicillin Residues in Milk Samples by Magnetic Solid Phase Extraction coupled to Micellar Electrokinetic Chromatography

Emmanuel Martinez1, José A. Rodríguez1, Israel Ibarra1, M. Elena Paez-Hernández1, E. Barrado2

* 1 Universidad Autónoma del Estado de Hidalgo. Centro de Investigaciones Químicas. Carretera Pachuca-Tulancingo Km 4.5,

C.P 42076, Pachuca Hidalgo. Tel +52 (771) 7172000 ext. 2202, 2 QUIANE/ Universidad de Valladolid. Departamento de Química Analítica. 47005, Valladolid, Spain

* e-mail: josear@uaeh.edu.mx The use of antibiotics is a common practice in the livestock industry for the treatment of some diseases. Penicillins are one of the families most used in dairy cow diseases. Their application sometimes in high doses increases the risk to find residues from those drugs in milk. The USA and EU maximum residues limit of penicillins in milk has been established in 4 µg l-1. Analytical methodologies usually require an extensive extraction or derivatisation procedures such as liquid-liquid extraction or solid phase extraction, which are time consuming. Recently magnetic solid phase extraction (MSPE) has been proposed as an alternative improve the extraction and clean-up of complex matrices like milk. The methodology is based on the dispersion and magnetic isolation of a paramagnetic adsorbent in the sample without any previously treatment. In this work, an octylsilane (C8) magnetic adsorbent was synthesized, characterized and used in a MSPE methodology for the extraction and preconcentration of penicillins from milk samples. The methodology proposed initially dispersed the magnetic adsorbent in the milk samples, followed by the elution of the analytes contained on the solid with ACN and the analysis of the concentrated extract by micellar electrokinetic chromatography. The limits of detection obtained were between 0.2 and 3.0 µg l-1 using an initial volume of 200 ml. This methodology was validated and applied successfully in 13 commercial milk samples. Two samples gave positive to the presence of penicillin residues, one for ampicillin and the other for amoxicillin. Keywords: Penicillins, Magnetic separation, Milk, Capillary electrophoresis.

386

Topic: Foods Safety Clave: FS-12

Anti-bacterial Effect of Chitosan Based Edibles Coatings Incorporated with Essential Oils

López-Mata, M. A., Ruíz-Cruz, S., Córdova-Rodríguez, T. S., González-Aguilar, G. A., Ornelas-Paz, J. J., Cira-Chávez, L. A.

* Departamento de Biotecnología y Ciencias Alimentarias. Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur,

CP 85000, Cd. Obregón, Sonora, México, Tel. 01(644) 410-9000 ext. 2106 * e-mail: sruiz@itson.mx

At the present has been increased interest for the utilization of edibles coating (EC) for prolong shelf-life of some foods. The chitosan is a malleable polymeric matrix, which can be used to elaboration of EC and incorporation of active compounds, as essential oils (EOs). The EOs have been widely evaluated for their abilities anti-bacterial, but their incorporation and anti-bacterial effect in EC is limited. In present study, was evaluated antibacterial effect of chitosan based of EC incorporated with EOs. Were used chitosan coating (2% w/v) incorporated with rosemary (RM), carvacrol (CAR), tree tea (TT), olive (OL), cinnamon bark (CB) and cinnamon (C) oils, to 0.5, 1.0, 1.5% (v/v) concentration. These were tested against Staphylococcus aureus, Salmonella choleraesuis and Escherichia coli O157:H7. Of each bacterial were inoculated 100 µL of cultures (1x108 CFU/mL) in agar and later were added 70 µL of EC with EOs in agar wells (6 mm of diameter) and was incubated at 37 ºC for 24 h. The sensitivity anti-bacterial of the EC with EOs was classified by the diameter of the inhibition halos as: not sensitive (>8 mm), sensitive (9-14 mm) very sensitive (15-19 mm) and extremely sensitive (>20 mm). Was used block design and variance analysis to determine the differences of anti-bacterial properties of the EC with EOs. The EC with C 1.5% (13.5±0.4 mm) and CB 1.5% (12.7±0.4 mm) were effective against S. aureus (p< 0.05). In change, EC with CAR 1.5% and C 1.5% were for E. coli O157:H7 (16.5±0.3 mm and 13.6±0.3 mm, respectability) y S. choleraesuis (14.9±0.3 mm and 11.6±0.2 mm, respectability). On the contrary, EC with RM, OL and TT did not exhibit anti-bacterial activity. These results indicate what some chitosan EC incorporated with EOs present anti-bacterial activity against pathogens. Keywords: Edibles coating, Chitosan, Essential oils, Anti-bacterial.

387

Topic: Foods Safety Clave: FS-13

Molecular Analysis of the pedA Structural Gene of Pediococcus acidilactici ITV26.

Portilla-Vázquez, S., Galvan O., Mendoza-García, P, Aguilar-Uscanga, M.G., and Ramírez-Lepe M.

* UNIDA. Instituto Tecnológico de Veracruz Av. M.A. de Quevedo No. 2779 Col. Formando Hogar C.P. 91897 Veracruz, Ver. Tel/Fax: (229) 9 34 57 01.

* e-mail: lepe@itver.edu.mx

Bacteriocins produced by lactic acid bacteria (LAB) are of great interest for the food industry because they can be used as natural bio-conservators and contribute to improving the microbiological quality of foods. In addition, these antibiotics allow a significant reduction in the level of chemical substances and / or in the intensity of currently physical treatments used in well-food keeping safe, so it would help to produce healthier foods. Although the activity of bacteriocins can be analyzed easily, purification and DNA sequencing methods are more reliable in determining what type of bacteriocin is expressed by a particular strain. Using molecular biology techniques such as PCR or DNA hybridization, it is possible to detect specific sequences and, therefore, the identification of genes belonging to the operon or group of genes of a particular bacteriocin. The aim of this study was to analyze by molecular tools the bacteriocin pedA gene of Pediococcus acidilactici ITV26. The amplification by PCR and sequencing of the bacteriocin operon of P.acidilactici ITV26 was fulfilled. This sequence contains the pedA gene or gene structural, the pedB gene and a fragment pedC gene. When the alignment of the sequence in the database (NCBI) was performed, a similar percentage to 99% with bacteriocin operon of Pediococcus acidilactici already reported was found out. Similarly it was possible the amplification of a fragment of 199 bp, which corresponds to the structural pedA gene and codifies for a protein of 62 amino acids. Analysis of this sequence in the database using the InterProScan tool shows that the pedA gene shows homology with the domains of PA-1 of Pediocina already reported, so it contains a leader peptide sequence consisting of 18 amino acids and the sequence of mature bacteriocin of 44 amino acids, which contains a consensus sequence-YGNGV-property of class IIa bacteriocins.

388

Topic: Foods Safety Clave: FS-14

Molecular Characterization of a Trichoderma Harzianum Chitinase

Zavala-González, E. A., and Ramírez-Lepe, M.

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz Av. M.A. de Quevedo No. 2779 Col. Formando Hogar C.P. 91897 Veracruz, Ver. Fax: (2299) 34 57 01.

* e- mail: lepe@itver.edu.mx

Some species of Trichoderma have been described as biological control agents against several fungal plant pathogens. The antifungal activity of Trichoderma involves production of antibiotics, competition for key nutrients, and production of fungal cell wall degrading enzymes. The fact that chitin and β-1,3 glucan are the main skeletal polysaccharides of fungal cell-walls suggest that chitinases an glucanases are important enzymes in the antagonism of Trichoderma against fungal pathogens. The aim of this study was to amplify and analyze a chitinases of a Trichoderma strain isolated previously from the central region of Mexico. The strains Trichoderma harzianum VSL291, was identify by PCR and by the analysis of the sequences ITS1-5.8-ITS2. Total genomic DNA was extracted and purified by gene clean. PCR was carried out on Trichoderma genomic DNA. Pair of primers, ITS1 and ITS4 previously reported by White (1991) were used under the following PCR conditions: 3 min at 94°C, followed by 35 cycles of 3 min at 94°C, 1 min at 58°C, and 1 min at 72°C, and then a final extension of 10 min at 72°C. Alignments of 16S rDNA sequences from the GenBank database were screened to identification of Trichoerma harzianum strain. When the alignment of the sequence in the database (NCBI) was performed, a similar percentage to 96-98% with chitinases from of Trichoderma strains already reported was found out. Finally, with the data from the multiple alignment, phylogenetic trees were constructed for both, the strain and enzyme characterized. Keywords: Trichoderma, chitinase, its, Molecular characterization.

389

Topic: Foods Safety Clave: FS-18

Working to Build a Quality Food Consumer Culture (CUCCAL).

Leon Felix M.A., Paz Lemus E., Flores Lemus, A.V., Corral Padilla, M., Cortés Serrano, M.

* LEFIX y Asociados * e-mail: proyectos@lefix.com.mx

The food consumer has in itself the most important factor to achieve a balanced diet: the power of food selection. However, the consumer generally lacks sufficient knowledge to form his diet, not only from a nutritional standpoint, but also regarding the functionality of food and hygienic quality of them. Therefore, CUCCAL, is a collegial initiative of a group of academic and industrial food professionals, intended to convey the necessary information to generate consumer culture that allow them to improve their diet and therefore their quality of life. CUCCAL fundamental axes are: Nutrition, Food Safety and Functionality. The idea is that consumers are able to make a proper selection of foods that are included in their diet, based on these three axes. It is not time to remove foods from the diet, but rather to inform the consumer, based on current knowledge of food science on objective criteria that allow you to balance your food choices for consumption. 328 surveys have been applied to students of food science and technology, professionals involved in the food industry, academics and consumers in general, in order to know your knowledge about safety seals and certifications that support industry in safety. 269 surveys have been applied to them to know that food sectors identified as the healthiest and which as less healthy. We assessed the food safety, nutrition and functionality of 13 dining rooms for students located in three schools in which careers are taught science and food technology. The results obtained so far indicate that there is a general ignorance of the hallmarks of an industry safety of food or a food service we can offer as collateral to make the purchase decision. Healthy foods are identified as the group of fruits and vegetables. The sites in which students are fed not have the minimum requirements of hygiene and do not handle requests SSA portions or there is a balance between the different food groups.

390

Topic: Foods Safety Clave: FS-19

Growth Inhibition Effect of Chitooligomers, over Clostridium perfringens and Bacillus cereus in meat

Charles-Rodríguez, A. V1*; Moreno-Díaz, V1; Mauricio-Benavides, J. E2; Avendaño-Álvarez, A1;

Fuentes-Rodríguez, J. M1; Hernández-González, M1.

* 1Universidad Autónoma Agraria Antonio Narro. Departamento de Producción Animal. Buenavista, Saltillo, Coahuila, México, 2Universidad Autónoma de Coahuila. Facultad de Medicina- US, Saltillo, Coahuila, México

* e- mail: anavero29@gmail.com Chitooligomers (COS) are natural and biodegradable low molecular de-acetylated derivates from chitosan that can be obtained by chemical, enzymatic or physical methods. COS are highly-water soluble biomaterials and have shown different properties to be applied in many fields such as agriculture, biotechnology, food, medicine, etc. Common contaminant bacteria in meat as Cl. perfringens and B. cereus, were used to evaluate the antibacterial effect using COS of two molecular weights high (COSH) and medium (COSM) at concentrations of 0, 0.5, 1.0 and 1.5 %. Growth kinetics were performed in sodium tioglycolate and nutritive broth for Cl. perfringens and B. cereus, respectively. Films of COSH and COSM were applied over beef cubs at 25 and 4ºC for 25 days and growth inhibition was evaluated. Bactericide effect was observed using COSH and a bacteriostatic effect with COSM for B. cereus at 0.5, a.1.0 and 1.5%. Nevertheless for Cl. perfringens kinetics using COSH had a bactericide effect over growth, meanwhile COSM showed a bacteriostatic effect at the same concentration for 120 days. Films of COS applied over beef increased the shell life at 4ºC for 25 days compared with the control. Keywords: Chitosan oligosaccharides, antibacterial, inhibition.

391

Topic: Foods Safety Clave: FS-20

Ellagitannins from Euphorbia antisyphilitica (candelilla) and Punica granatum (pomegranate) as Antibacterial Agents.

Argüello-Alba D.A.a, Ascacio-Valdés J.A.a, Aguilera-Carbó A. F.b and Aguilar C.N.a*

* aDepartment of Food Science and Technology. School of Chemistry. Universidad Autonoma de Coahuila.25280,

Saltillo, Coahuila, México., bDepartment of Food Science and Technology. Universidad Autónoma Agraria “Antonio Narro”. MX-25000, Buenavista, Saltillo, Coahuila, México

* e-mail: cristobal.aguilar@mail.uadec.mx In the present study, extracts from candelilla (Euphorbia antisyphilitica) and pomegranate (Punica granatum) were obtained and fractioned. These extracts are rich in added-value compounds such as ellagitannins, molecules with important biological activities. In this study, the antibacterial potential of these extracts was evaluated against three important foodborne pathogens. The extracts were obtained from dehydrated and pulverized plant material; water was used as solvent at 60°C for 30 minutes using a 1:5 w/v ratio. After the extraction, samples were filtrated for the removal of unwanted material. A column chromatography was carried out using Amberlite XAD-16 to separate and isolate ellagitannins from the sample. Once the compounds were recovered, antibacterial assays were performed against Escherichia coli ATCC 25922, Salmonella tiphy CDC 99 and Staphylococcus aureus ATCC 25923. Different concentrations of candelilla and pomegranate ellagitannins (250, 500, 750 and 1000 ppm and water as negative control and penicillin as positive control) were used in the corresponding antibiograms. The results obtained showed that the pomegranate ellagitannins were effective against the three biological models, particularly against S. tiphy (43% inhibition) when a concentration of 750 ppm. In the other hand, candelilla ellagitannins only showed activity against S. aureus (31% inhibition at 250 ppm), These results can indicate structural differences among the candelilla and pomegranate ellagitannin molecules. Ellagitannins from both plant materials represent an attractive natural alternative for the control of foodborne pathogens. Keywords: Ellagitannins, antibacterial potential, foodborne pathogens.

392

Topic: Foods Safety Clave: FS-21

Chromatographic Profile and Quantification of Fatty Acid in Milk Popsicle

Contreras L. E., Castañeda-Ovando A., Cabrera C. Z. E., Añorve M. J. and Jaimez O. J.

* Universidad Autónoma del Estado de Hidalgo. Área Académica de Química. Laboratorio de Fisicoquímica 2. Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, Hidalgo. Tel: (01 771) 71 72 00 Ext. 2512.

*e-mail: zaes1987@hotmail.com

Ice cream is a frozen food made from a mixture of milk ingredients in where it contains at least 10% of milk; previous to the addition of ingredients such as vegetables oils, fruit, egg, egg products, flavorings, sweeteners and food additives. According to the Mexican legislation (NOM-036-SSA1-1993) when its presentation includes a stick it will be called “paleta” (milk popsicle). In order to reduce the price, sometimes the producers overuse vegetable oils such as coconut, palm seed or a mixture of them in where this fact affects the nutritional and sensory quality of the product. Thus, the objective of this research is to develop a methodology to identify and quantify fatty acids in “paletas” to verify their quality. Seven different samples of several flavors were gotten from a microindustry located in Cd. Sahagun, Hidalgo, Mexico. The fat extraction was carried out using chloroform-methanol (2:1 v/v) as extractant. Fatty acid methyl esters (FAME) were obtained by methylation with boron trifluoride-methanol. The quantification of FAME was made employing a Gas Chromatograph equipped with a Flame Ionization Detector. The column temperature program was run from 150 to 244°C at different intervals. Palmitic (C16:0), estearic (C18:0), oleic (C18:1n9c) and linoleic (C18:2n6c) acids were detected in most samples analyzed. The presence of saturated fatty acids (C16:0 and C18:0) is due to its use as emulsifying agents; however, according with other authors the absence of animal fat (mainly C4 and C6 fatty acid) decrease the quality of this kind of product. Keywords: fatty acids, gas chromatography, milk popsicle, paleta.

393

Topic: Foods Safety Clave: FS-23

Effect of Temperature on the Oxidation Cholesterol Dry Films in Model System.

Medina-Meza1, I. G., Rodríguez-Estrada2 M. T., Lercker G., 2 García Galindo1 H. S.

* 1 Instituto Tecnológico de Veracruz (UNIDA), M.A. de Quevedo 2779, Veracruz, Ver. 91897, México. 2 Dipartimento di Scienze degli Alimenti, Università di Bologna, viale Fanin 40, I-40127, Bologna, Italy

*e-mail: medina.ilce@gmail.com Physical and chemical properties of cholesterol may influence its autoxidation. More than 60 cholesterol products oxidation (COP) or oxysterols have been identified. The 8 COP most common in foods are: 5.6ß-epoxicolesterol (5,6ß-Epoxy), 7ß-hydroxycholesterol (7ß-OH), 5.6a-epoxicolesterol (5,6α-Epoxy), 7a-hydroxycholesterol (7α-OH), 20a-hydroxycholesterol (20-OH); colestanotriol (triol), 7-ketocholesterol (7-keto) and 25-hydroxycholesterol (25-OH), being 7-keto the most predominant. Several studies have shown the pathological effects on human health, as excess lipid in the cell, incorporation into the cell membrane, cytotoxicity, mutagenesis, carcinogenesis and atherosclerosis. The 25-OH is the most toxic COP linked with atherosclerosis. The heating process is more common in food processing, hence the importance of measuring the COP. Due to the presence of other macromolecules, it is difficult to study the formation of the COP, and the use of a model system facilitates the interpretation of results. The aim of study was evaluated the formation of cholesterol oxidation products with hydroxylated side-chain during dry heating of cholesterol films at 150°C for 48 h. A method based on aminopropyl solid-phase extraction (SPE), followed by gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode (SIM), was used for the identification and quantification of COP. Relative response factors of COP were calculated using 19-hydroxycholesterol (19-OH) as internal standard. Linear calibration data, limit of detection and sample recoveries during the analytical process, were evaluated. ANOVA analysis was used to evaluate the influence of heat on the peroxide value (POV), COP and residual cholesterol. COP concentration increased with increasing heating time. Seven COP are formed: 5,6 ß-Epoxy (7.23mg / g) 7 ), triol (2.06mg / g), 7-keto (1.35 mg/g) and 25-OH (1.01 mg/g). After 48-h treatment, unreacted cholesterol was 15.3% and major oxysterols were 7β-hydroxycholesterol (12.6 mg/g) and 5,6α-epoxycholesterol (13.4 mg/g). 25-hydroxycholesterol (0.11 mg/g) was found after 1 h of heating and rose to 0.99 mg/g after 48 h; 20α-hydroxycholesterol was not detected. Data suggest that 25-hydroxycholesterol is a secondary oxidation product not only influenced by heating but also exerted different effects in its oxidative pathway. Results from this study can be used to predict the formation of hydroxylated side chain COP during heating of cholesterol in foods. Keywords: hydroxylated side chain, COP, 25-hydroxycholesterol, cholesterol oxidation.

394

Topic: Foods Safety Clave: FS-25

Utilization of Bacteriocin-Producer Bacteria To Reduce Contamination Risk With Pathogenic Bacteria in Fresh Cheese

Arzola-Rodríguez, S. I., Nájera-Domínguez, C., Gutiérrez-Méndez N.

* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Chihuahua, Chih., Mex.

*e-mail: ngutierrez@uach.mx

Fresh cheese is a curd-like product with high moisture, low fat and low salt content. This kind of cheeses has a milk-like flavor and does not melt when heated because it’s neutral pH. Fresh cheese is the type of cheese most consumed in Mexico, but also is frequently related with foodborne pathogens, like Escherichia coli, Listeriamonocytogenes, and Staphylococcusaureus. The aim of this work was to assess the capability of two bacteriocin-producer bacteria (BPB) to reduce the growth of E. coliO157:H7 and L. monocytogenes in Fresh cheese during its storage. Lactococcuslactis spp. lactisBS-100 (Chr Hansen) and Lactobacillus curvatus B-LA-48 (Chr Hansen) was the BPB used in this study. The inhibitory effect of the BPB against E. coli and L. monocytogenes was first tested in-vitro by the spot-on-lawn method. Additionally, bacteriocin extracts were obtained from L. lactis and Lb. curvatus by saturation with ammonium sulfate, and tested against E. coli and L. monocytogenes in-vitro. On the other hand, mini-Fresh cheeses (25g) containing the BPB were manufactured in the laboratory and inoculated during its elaboration with E. coli or L. monocytogenes. A control cheese without BPB, but inoculated with either E. coli or L. monocytogenes was included in the study. The microbiologic changes in the mini-Fresh cheeses were measured each week for 21 days. The spot-on lawn method shown that both E. coli and L. monocytogenes were inhibited by L. lactis and Lb. curvatusin-vitro. However the bacteriocin extracts alone just reduce slightly the growth of E. coli and L. monocytogenes in-vitro. In the mini-Fresh cheeses there were a reduction of 2 Log CFU in L. monocytogenes and 3 Log CFU in the E. coli count after 21 storage days; probably, because the combined action of bacteriocins and antimicrobials produced by the BPB. This results shown the usefulness of BPB to control the risk of contamination with pathogens in Fresh cheese. Keywords: Listeria, Fresh cheese, E. coli, bacteriocins.

395

Topic: Foods Safety Clave: FS-26

Comparison of the Inhibitory Effect of Bacteriocins, Sodium Nitrite and Potassium Sorbate against Escherichia coli in Ovine Fresh Meat.

*Fernández-Soto, R. R., Alvarez-Cisneros, Y. M., Ponce-Alquicira, E.

* Departamento de Biotecnologia, Universidad Autonoma Metropolitana-Iztapalapa. Av. San Rafael Atlixco Nº 186,

Colonia Vicentina, Mexico, D.F., 09340. * e-mail: rosaliaruthcool@hotmail.com

Enterococcus faecalis is a lactic acid bacterium that can produce antimicrobial peptides (bacteriocins) that have a great potential as natural biopreservative, as they can inhibit spoilage and pathogenic bacteria. The objective of this study was to compare the inhibitory effect of sodium-nitrite (SN), potassium-sorbate (PS) and the bacteriocin extract (BE) produced by E. faecalis MXVK2 on the growth of Escherichia coli in ovine meat. BE was obtained from an overnight culture of E. faecalis (CGB broth at 37°C), after centrifugation (3100 × g for 20 min, at 4°C), pH adjustment at 6.5 and lyophilization. Four concentrations of BE (62.5-500 mg/mL), SN (62.5-500 mg/g) and PS (0.625-5 mg/mL) were dissolved in sterile water. The different solutions were tested in ground ovine meat previously inoculated with E. coli (5 x105 CFU/mL), afterward, samples were packaged using an oxygen-permeable film and stored at 4ºC; leaving a control batch without antimicrobials. Samples were taken at 0, 3, 6, and 9 days of storage to enumerate the surviving E. coli population (EMB agar at 37°C). Data were plotted and growth parameters were obtained (Micro-Fit v1.0). In addition, the fractional area (fa) was calculated, this parameter is defined as the ratio of the inhibited final growth to that of the non-inhibited culture for each treatment, thus a fa=1 means no inhibition. Statistical analysis was performed by one-way ANOVA and by Duncan media comparison test. The inhibitory activity of the BE was significantly different from that obtained with SN and PS (P>0.05), but non-significant differences were observed between the BE concentrations (P<0.05). The BE had the highest fa (0.57) of all the tested antimicrobials when it was used in the minimum concentration (62.5 mg/mL); while fa for SN and PS where 0.72 & 0.80, respectively. BE concentrations showed a larger inhibitory activity against E. coli, than that for SN and PS, being the last two commonly used as preservatives in the food industry. Therefore, the BE obtained from E. faecalis may be used to inhibit the microbial growth within the hurdle technology by using a combination of natural preservatives. Keywords: bacteriocin-Enterococcus- preservatives – ovine meat.

396

Topic: Foods Safety Clave: FS-27

A Quantitative Method to Assess the Chitin Degradation Capacity of Vibrio Species

Humar D., López E. and Noriega-Orozco L.*

*Centro de Investigación en Alimentación y Desarrollo, Coordinación Guaymas, Carr. al Varadero Nacional, Km. 6.6 A.P. 248 Guaymas, Sonora, México.

* e-mail: lnoriega@ciad.mx

Interest in chitinolytic bacteria has considerably increased during the past decade. This is due to the effect of chitin on the pathogenic and gene expression on Vibrio species. Adhesion of V. cholerae to chitinous material gives nutrients and also influences the transmission of cholera disease. It has been shown that chitin can induce competition, regulates the adhesion/colonization proteins or increments survival under stress conditions (temperature or pH). Chitinolytic bacteria can be detected by clear zones when growth in media containing chitin, or by hydrolysis of fluorogenic analogue of chitin; both methods only detect chitinase activity (qualitative test). The first method can be standardized to measure the bacteria ability to degrade chitin. In Vibrio species the adhesion to chitinous material has been proposed to protect the bacteria under stress conditions and it has been also associated to its pathogenic potential. Therefore, the main purpose of this study was to develop a method to quantitatively measure chitin degradation from Vibrio species. Triplicate analysis measuring bacterial growth and clear zones (mm) from three different media formulations containing 2% colloidal chitin: A (BHI 3.7%, NaCl 1.5%, Agar 2%); B (TSA 4%, NaCl 1.5%) and C (peptone 0.5%, beef extract 0.5%, NaCl 1.5%, and agar 2%) were tested at 28 and 37°C for 10 days. Positive (V. parahaemolyticus CAIM-320, V. mimicus CAIM-602, V. spelendidus CAIM-325 and V. cholerae non O1 provided by the Mexican Health Department) and negative (Salmonella choleraesuis ATCC-14028, E. coli ATCC-95922, Shigela sonnei ATCC-11060 and S. aureus ATC-25923) controls were used. Both, bacteria and clear zone diameters were daily measured. Results show differences between media and Vibrio species. Media “A” and “B” detect differences after 48 hours incubation at 37°C and medium “A” at 48 hours incubation at 28°C. This simple and low cost method could be useful for estimating the ability of environmental or processed food Vibrio isolates to survive under stress conditions, giving additional information related to bacterial ecology and food safety. Keywords: Vibrio, chitin degradation.

397

Topic: Foods Safety Clave: FS-28

Total Polyphenols, Anthocyanins and Antioxidant Activity of Blue Maize (Zea mays L.) from the Mixteca Region in Mexico

Alarcón, A. E., Alarcón Zavaleta, T. M., Gómez, L. P, Chávez Servia, J. L.*, Meza Alvarado, J.. E., Oliart, R. R. M.,

Silva, H. E. R., Guzmán, G. R. I.

*Centro Interdisciplinario de Investigación para el Desarrollo Institucional-IPN, Unidad Oaxaca. Hornos # 1003. Santa Cruz Xoxocotlan, Oaxaca, México. C.P. 71230. Teléfono: 01 (951) 5170610.

* e-mail: jchavezservia@yahoo.com Maize plays a fundamental role in food safety, therefore it is of prime importance to preserve races that show a wide assortment of grain colors, such as red and blue, which contain anthocyanins and polyphenols among other compounds with antioxidant properties and a potential as colorants and/or nutraceuticals. Nevertheless, the concentration of these compounds in the grains is mostly unknown, as it is the case with blue maize from the Mixteco race. The aim of the present work was to determine the concentration of total polyphenols, total anthocyanins, and antioxidant activity in blue Mixteco maize. A collection of 16 samples obtained in the Mexican State of Oaxaca was analyzed for total polyphenols using the method of Folin -Ciocalteu, total anthocyanins by the differential pH method, and antioxidant activity by DPPH and FRAP. Data so obtained were statistically analyzed using ANOVA and the Tukey test, as well as the Pearson correlation (ρ < 0.05). Total polyphenols showed values of 134.65 to 203.2 mg of gallic acid/100 g of sample. The content of anthocyanins ranged from 19.02 to 66.92 mg of cyaniding 3-glucoside/100 g of sample, which was similar to the values reported for blue Chalqueño maize, grown in the Mexican States of Mexico and Queretaro. Antioxidant activity evaluated by DPPH and FRAP varied from 18.15 to 24.46 and from 4.67 to 11.87 mmol ET/100 g of sample, respectively. Total polyphenols showed a positive correlation with anthocyanins and antioxidant activity by DPPH and by FRAP, showing values of r2= 0.64, r2= 0.59, and r2= 0.45, respectively. In the present study, the variation in the content of polyphenols and antioxidant activity reflects part of the genotypic variability present in the blue Mixteco maize, while the content of polyphenols is directly related to the antioxidant properties of the maize samples under analysis. Keywords: polyphenols, anthocyanins, antioxidant activity, blue maize.

398

Topic: Foods Safety Clave: FS-30

Anthocyanins and Antiradical Activity of Rubus adenotrichus Schltdl (Blackberry)

Martínez Cruz, N. S. a, Arévalo Niño, K.b, Verde Star, M. J.d, Rivas Morales, C.c, Oranday Cárdenas, A.d, Núñez González, M. A.d, Morales Rubio, M. E.a

* a Laboratorio de Micro propagación, b Instituto de Biotecnología, c Laboratorio de Química Analítica, d Laboratorio

de Fitoquímica de la Facultad de Ciencias Biológicas de la Universidad Autónoma de Nuevo León, Ave. Universidad S/N, San Nicolás de los Garza Nuevo León. CP. 66450.

* e-mail: nievesmartinezcruz@yahoo.com mmorales1132000@yahoo.com

Recently there has been a marked interest in free radicals and their role in biological systems. Rubus adenotrichus is a wild plant whose fruit is the blackberry, secondary metabolites have been reported with antioxidant activity in the genus Rubus, including anthocyanins, but are not reports of these metabolites in fruit of Rubus adenotrichus. The aim of this study was to determine antiradical activity, identify and quantify the content of anthocyanins in fruit. Wild blackberry was collected, lyophilized and pulverized. The metabolites were extracted with acidified methanol at room temperature with agitation periods of 15 minutes in a nitrogen atmosphere and protected from light, the sample was extracted on 4 occasions. Functional group identification preliminary tests were made for phenols and flavonoids detection. The identification and quantification of anthocyanins was performed by HPLC method. The antiradical activity was determined by the method of 2,2-diphenyl-1-picrilhidracil (DPPH), we used a 0.1 mM DPPH solution, the calibration curve was made with vitamin C, absorbance was read at 517 nm and the CE50 (concentration required to reduce 50% of DPPH radical) of methanol extract was determined. Qualitative tests for phenols and flavonoids were positive. The anthocyanin content was 12.3 mg / g of dried fruit, Kuromanin chloride was used as standard, this metabolite was identified in the sample using a C18 column, and the signal appeared with a retention time of 60.6 min. The CE50 of the methanol extract was 18.7 mg / mL for vitamin C and 148 mg / mL for the sample. The contents of phenols, flavonoids and anthocyanins (antiradical active secondary metabolites) in fruit of Rubus adenotrichus, confer important functional properties for neutralizing free radicals. Keywords: Rubus adenotrichus Schltdl, anthocyanins, flavonoids, HPLC, DPPH

399

Topic: Foods Safety Clave: FS-32

Stability of Mexican Crocodile Meat (Crocodylus moreletti) Grown Under Captivity in Veracruz, Mexico

López del Castillo-Lozano, M.; Tercero-Pérez, A.; Guzmán-Gerónimo, R.I.; Bulbarela-Sampieri, C.

*Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n, Col. Industrial Ánimas,

C.P.91190. Xalapa, Veracruz, Tel.: (228)8422700 ext 13931. * e-mail: mlopezdelcastillo@uv.mx.

This investigation highlights the study of a non-conventional meat. Mexican crocodile (Crocodylus moreletti) meat has been considered a delicious, exotic meat and it currently begins to be offered on national and international markets. In Mexico, the legal gatherings of this meat for human consumption is authorized to breeding management units, called UMAs. However, there is not scientific data in Mexico about the physicochemical quality or microbiological stability of this meat. Therefore, the objective of this study was to characterize the quality and stability in refrigeration of mexican crocodile meat (C. moreletti) produced in Veracruz. For this investigation, data was collected through a survey and in situ observations (mostly for breeding, animal handling before slaughter and handling of the produced meat) from the study UMA, placed near to the port of Veracruz. The physicochemical analysis shown that crocodile meat provides a protein content (25.11%) higher than those reported for commonly consumed meat, a fat content (6.07%) lower than beef and pork, and a higher content of minerals as well. The fatty acid profile showed a majority content of monounsaturated and polyunsaturated fatty acids, including 10.5% of ? -6. Microbiological testing of meat from the UMA in study indicates a lower microbial load of coliforms and total mesophilic count that the maximum limits on the Official Mexican Standards for meat. Regarding on the chemical stability of this meat, we found low levels of peroxides in the meat stored under refrigeration conditions, showing that the deterioration of this meat is not reflected by the rancidity. In the other hand, the levels of amino nitrogen used as an indicator of freshness in meat, showed that the stability of the crocodile meat is higher than fish meat (as the trout, Oncorhynchus mikyss) under the same storage conditions. Keywords: crocodile, Crocodylus moreletti, meat quality, microbiological stability.

400

Topic: Foods Safety Clave: FS-33

Use of Essential Oils and Functional Extracts from Spices on Meat Protection

Aguirre Prieto, Y.B. 1, Nevárez-Moorillón, G.V.1, Salas-Muñoz, E.1, Sandoval-Salas, F.2, Hernández-Ochoa, L.1

* 1Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito No. 1, Nuevo Campus Universitario, Chihuahua, Chih., México. C.P. 31125, Tel/Fax: +052(614) 2366000, 2 Instituto Tecnológico Superior

de Perote, Perote Veracruz, México, CP. 91270 * e-mail: lhernandez@uach.mx

The hydro distillation method was used to obtain essential oils (EOs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata) and Elecampane (Inula helenium L.), and the co-hydro distillation method (addition of fatty acid ethyl esters as extraction cosolvents) was used to obtain functional extracts (EXs). The MIC (Minimum Inhibitory Concentration) and the MBC (Minimum Bactericidal Concentration) were determined on five pathogenic bacterial strains (Escherichia coli O157:H7 ATCC 43888, Salmonella enteritidis Tiphymurium ATCC 14028, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 11778 and Listeria monocytogenes). The results showed that cumin and clove essential oils and their functional extracts are effective to concentrations from 500 to 750 mg/L. The essential oils with functional extracts were used as superficial additives on meat samples at three different concentrations: 750, 1500 and 2250 µL. Cumin essential oil was able to get a reduction of 3.78 log UFC/g with the application of 750 µL, while clove essential oil (2250 µL) reduced 3.78 log UFC/g; on the other hand, cumin and clove functional extracts produced a reduction of 3.6 log UFC/g. By GC-MS analysis, eugenol was identified in clove essential oil, and cuminaldehyde in cumin essential oil as principal compounds on the chemical composition of the essential oils and functional extracts obtained. The use of clove and cumin essential oil as natural preservatives in meat, can add sensorial properties in marinated products to enhance flavor and safety in the final product. Keywords: Essential oil, Functional extracts, Antimicrobial protection, Red meat.

401

Topic: Foods Safety Clave: FS-34

Natural Antioxidants, Effect on the Formation of Acrylamide in Potato Chips

Morales-Olán, G. 1; Jiménez-Fernández, M. 1; Mendoza-López, M.R. 2; Muñoz-Muñiz, O.D. 2; García-Barradas, O. 2

* 1Instituto de Ciencias Básicas. 2Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas, 91190, Xalapa, Veracruz, México.

* e-mail: osgarcia@uv.mx

Acrylamide is a substance commonly used in several industries and is considered a genotoxin, neurotoxin and probable human carcinogen. In 2002, researchers at the National Food Administration of Sweden and Stockholm University reported that carbohydrate-rich foods cooked at high temperatures during baking, frying or roasting, generate significant amounts of acrylamide. The highest concentration of acrylamide quantified in foods has been in fried potatoes, reporting values up to 12,000 µg/Kg, being the accepted levels for water treatment not more than 0.5 µg/L, and in plastics production not must to exceed 10 µg/kg. Because of their toxicity, there have been proposed several treatments that significantly reduce the concentration of acrylamide, but they affect the sensory characteristics (flavor, color, texture) of food. The aim of this study was to evaluate the effect of natural antioxidants pretreatment solutions on the formation of acrylamide in potato chips. Antioxidant Extracts were common spices used in Mexican cooking as oregano (Origanum vulgare), thyme (Thymus vulgaris), cinnamon (Cinnamomum verum), green tea (Camellia sinensis) and bougainvillea (Bougainvillea spp) which had high capacity to stabilize free radicals (DPPH) (48-98%), a high phenolic content (205-547 µg EAG/µg.ps) and percentage of reducing power (25-44%). As a pretreatment before frying, potatoes were immersed in the diluted aqueous solution (0.1%) of the corresponding spice during one minute; the quantification of the concentration of acrylamide was carried out GC-MS. The extracts that significantly decreased the formation of acrylamide were green tea, cinnamon and oregano with a percentage reduction of 62%, 39% and 17%, respectively. By comparing the color parameters (L*, a*, b*, chroma and °Hue) of the potatoes with treatment and control were found significant differences (P < 0.05) only in the potatoes dipped in the cinnamon extract. The results suggest that natural antioxidants may decrease the concentration of acrylamide in potato chips and in some cases do not affect the sensory characteristics. (Keywords: Acrylamide, antioxidants, spices, genotoxin, neurotoxin.

402

Topic: Foods Safety Clave: FS-35

Textural Properties of Fried Potato Pre-treated with Natural Antioxidant Solutions

Morales-Olán, G. 1; Jiménez-Fernández, M. 1; Mendoza-López, M.R. 2; Muñoz-Muñiz, O.D. 2; García-Barradas, O. 2

* 1Instituto de Ciencias Básicas. 2Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col. Industrial Animas, 91190, Xalapa, Veracruz, México.

* e-mail: osgarcia@uv.mx

Potato chips are considered as one of the favorite snack around the world, and although today its use is not recommended frequent, just in the United States its market is estimated at 6.000 billion dollars annually, representing a strong demand. Recently, it was reported that the chips have significant amounts of acrylamide (200 to 12,000 µg/kg), a substance classified by the International Agency for Research on Cancer in group 2A, like a potential human carcinogen. The presence of acrylamide in food causes the great concern because of their adverse effects on health. Currently, different methods have been developed to decrease the concentration of toxin, some of these treatments are based on the immersion of the potatoes in a natural antioxidant extracts (green tea, cloves, bamboo) with which, it has been a reduction of more than 60% acrylamide, however, some treatments cannot be applied due to the sensory characteristics of food, which can be affected such as fragility. The aim of this study was to evaluate the textural properties (breakdown, crispness and hardness) of potato chips pre-treated in solutions of natural antioxidants. As pre-treatment before to frying, potatoes were immersed in aqueous extracts of spices (oregano, rosemary, cinnamon, cloves, and thyme) and green tea, wine and bougainvillea (1 min, 0.1%). The texture of potatoes chips was analyzed by measuring the compression force using a TAXT2i texturometer. Comparing breakdown and crispness of potato with treatment and control was less crispness in potatoes treated; however, the hardness of potatoes immersed in solutions of green tea, oregano and rosemary was not significantly different (P > 0.05) to the hardness of potatoes control. These results are encouraging, since in the potatoes treated with green tea and oregano has reported a significant reduction of acrylamide, which means that treatment can be applied to foods without affecting their textural characteristics. Keywords: textural properties, antioxidants, acrylamide, carcinogen.

403

Topic: Foods Safety Clave: FS-36

Trans Fatty Acids in Traditional and Industrial Bakery Products from México

Hernández-Rivera, C. 1; Mendoza-López, M.R. 2; Rosas-Nexticapa, M.1; Sánchez-Alvarado, S. 2;

Illescas-Nájera, I. 1; García-Barradas, O.2

* 1Facultad de Nutrición, Universidad Veracruzana. Médicos y Odontólogos s/n, 91010, Xalapa, Veracruz. México. 2Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana. Luis Castelazo Ayala s/n, Col.

Industrial Animas, 91190, Xalapa, Veracruz. México. * e-mail: osgarcia@uv.mx

Trans fatty acids (TFA) are unsaturated fatty acids found mainly in processed foods that have been subjected to hydrogenation or high temperatures. Some TFA occur naturally in the digestive system of ruminant, therefore are present also in meat, milk and other dairy products. Currently, it is known that TFA has a harmful effect on human health, increasing the risk of developing cardiovascular disease and its sequela. In developed countries have clearly established the amounts of TFA to be consumed by the population, and almost all have implemented specific policies and regulations to reduce dramatically the TFA content in manufactured foods. In Latin America, in general, the analytical information about TFA is not updated, and in most cases, only exists consumption estimates derived from tables and statistics incomplete or older, or from other countries or regions with different consumption patterns. Particularly in México, Mexican Official Standard NOM-043-SSA2-2005, mentions that it should reduce the consumption of foods containing fat in general and TFA, however, there is a legal absence with regard to TFA compared with other countries. Although on the market a variety of products that indicate the

content of TFA, there is not regulations to indicate the concentrations of these substances in manufactured products. Therefore, the aim of this study was to determine the presence of trans fatty acids present in many traditional baked goods and industrialized cookies, and different types of edible vegetable oil used in manufacturing them. Initially we determined the total fat content in the samples of bread and biscuits selected using the Folch method. Subsequently, the lipid profile was determined using a transesterification process using BF3-methanol (14%) complex. The lipid profiles of all samples were determined by Gas Chromatography coupled to Mass Spectrometry (GC/MS). The quantification was carried out using TFA standards. The results reveal the presence of TFA in several samples of the traditional baked goods and industrialized cookies. This demonstrates the need to conduct comprehensive studies to establish the concentrations of TFA and consumption limits appropriate for the Mexican population, leading to the establishment of specific standards for manufacture of processed products in our country. Keywords: fatty acids, lipids, trans, bakery.

404

Topic: Foods Safety Clave: FS-37

Effect of pH and Temperature on the Contained of Ochratoxin a in Coffee Beans Roasted

O. Castellanos-Onorio1*, N. Durand2, B. Guyot2, S. Galindo2, A. Fontana Tachón, O. González-Ríos, & M. L. Suárez-Quiroz1

* 1Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, México. 2Unité Mixte de

Recherche QUALISUD (CIRAD, INRA, Université Montpellier II), 34095 Montpellier Cedex 5, France. Tel. +52 229 9345701

* e-mail: elyfucsia@hotmail.com Fungal species of the genus Aspergillus and Penicillium are the agents responsible for pollution and production of mycotoxins in foods that may lead to great risks to human health. Based on its structure, the OTA is often a non-polar molecule consisting of a core dihidroisocumarínico chlorinated amino attached by a link to L-phenylalanine. During the roasting process has been that OTA is partially destroyed and some studies emphasize the formation of a new compound of degradation unknown possibly due to the modification of the molecule or reaction with other compounds. The official methods of the European Union for the extraction of OTA in roasted coffee, indicate extractions at neutral pH, under these conditions, was observed two peaks that corresponding at OTA and your degradation product, however, it is unknowns the real effect of the temperature and the extraction pH on the modification of OTA molecule and the degradation product. The aim of the present work was to evaluate the effect of pH (4 to 9) and temperature (20° C and 60° C) on to the extraction of OTA in coffee beans roasted contaminated (29 ppb). The OTA and the degradation product were quantified by HPLC using a fluorescence detector. The results show that the OTA content is dependent on temperature and pH of extraction. The maximum content of OTA was obtained at pH 5.5 at 60° C. A decrease in the content of the degradation product was observed as the pH is made alkaline at 60° C. These results reaffirmed that the maximum extraction of the toxin was obtained at 60° C. Alkaline pH was observed a decrease to OTA and your degradation product, thus suggesting that both molecules are of similar chemical nature. Keywords: Ochratoxin A, Coffee roasted, pH and Temperature of extraction.

405

Topic: Foods Safety Clave: FS-38

Antimicrobial Activity of Thyme (Thymus vulgaris) Essential Oil Against Listeria monocytogenes Scott A

Ariza-Ortega, T. J. & Yañez-Fernández J.

*Unidad Profesional Interdisciplinaria de Biotecnología. Av. Acueducto s/n, Barrio La Laguna,

Col. Ticomán, C. P. 07340, México D. F. * e-mail: teresita.ariza@gmail.com

The gram-positive bacterium Listeria monocytogenes is an intracellular pathogen which has been implicated within the past decade as the causative organism in several out breaks of food borne disease. Listeriosis, with a mortality rate of about 24%, is found mainly among pregnant women, their foetuses, and immunocompromised persons, with symptoms of abortion, neonatal death, septicaemia and meningitis. On the other hand, is well known that the volatile essential oils contend in plant exhibited considerable inhibitory effects against pathogen microorganisms, this is the case of white thyme whose active compounds are carvacrol and tymol, they work as natural bactericides and fungicides. The main aim of this study was to determine the antimicrobial activity of thyme essential oil applied on liquid and solid culture medium. Previous to determine the Minimal Inhibitory Concentration (MIC) of Listeria monocytogenes Scott A, it was growth at 37°C until 108 UFC (~0.5 absorbance to 620nm) in TSB. A preliminary test was carried out in plates with TSA mixed with 200, 300, 400, 500 y 1000 p. p. m. of thyme essential oil in order to have a concentration reference. Then the MIC was proved in TSB in concentrations of 200, 400, 500, 600 and 800 p. p. m., absorbance and plate count onto TSA were determined every two hours. According to results in plate MIC was located between 400 to 500 p. p. m. After these qualitative results MIC in broth kinetic was determined in 500 p. p. m. which means that in this concentration the initial microorganisms were maintained until finish. This determination is agree to previous researching works about carvacrol and tymol as microbial inhibitors. No significant difference was obtained between 600 and 700 p. p. m (p<0.05). As conclusion, moreover the MIC from a essential oil it is possible to determine the Minimal Bactericidal Concentration (MBC) which in this test, it could be located around of 600 p. p. m. which means that the initial bacterial population gradually diseases. The importance of this determination is the possible application as natural food additive to prevent the incidence of food borne diseases. Keywords: Antimicrobial activity, Essential oils, Listeria monocytogenes.

406

Topic: Foods Safety Clave: FS-39

Assessment of Human Health Risk Posed by Consumption of DDT in Oyster (Crassostrea virginica) Depurated with Ultraviolet Light and Stored at -1 °C

Pardío, V.T.1; López, K.Ma.1; Waliszewski, K.N.2; Rodríguez, S.1; Uscanga, R.1 and Rivas, I2.

1 Laboratorio de Toxicología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Miguel Ángel de Quevedo s/n, Veracruz, Ver. 91710, México. 2 Unidad de Investigación y Desarrollo en Alimentos.

Instituto Tecnológico de Veracruz. Miguel Ángel de Quevedo 2779, Veracruz, Ver. 91860, México *e-mail: vpardio@yahoo.com.mx

Studies in a model marine aquatic ecosystem have indicated that after 24 h of exposure to UV (50W), oysters (Isognomonon alatus) lost 14.0% of the accumulated 14C-p,p'-DDT, and p,p’-DDE and p,p’-DDD were present three days after pesticide dosage. However, the efficacy of UV seawater depuration on the photolysis of DDT in oyster (Crassostrea virginica) has not been quantified. The aim of the study was to estimate the dietary intake (EDI) of DDT residues in oyster depurated with UV light and stored at -1 °C to assess the possible health risk of consumer’s exposure. American oysters (Crassostrea virginica) were collected from harvesting areas in Mandinga lagoon, Veracruz, México, immediately transported to the laboratory, washed to remove debris and attached algae, and gaping animals discarded. The oysters were depurated in closed pilot-scale recirculating seawater systems (9 L/min, 270/00 salinity, 90% dissolved oxygen, 25.0°C, and pH 8.0) within 2 h of harvesting with clean seawater disinfected by UV lam (245nm, 15-18W) during 48 hours. Each experimental trial consisted of two tanks with seawater UV-irradiated and one control of no-irradiated tank. Duplicate samples were collected randomly at 0 and 48 h, placed in covered plastic bins and stored under super chilling temperature (-1ºC), and analyzed at 5, 9, 14 days of storage. Shucked meat samples were analyzed for DDT residues by GLC/ECD reported on a fat basis. The recommended guidelines of UNEP/FAO/WHO were followed for predicting EDIs of pesticide residues reported in µg of pesticide/kg bw/day. Results were analyzed for significant differences (p<0.05) using the statistical software Minitab 13.0. After 14 d of storage, Σ−DDT levels decreased significantly (P<0.05) in UV-depurated oysters (71%). The EDI calculated for adults consuming fresh and depurated oysters exceeded 8 times the recommended ADI (20 µg/kg bw/day); however, the EDI of depurated oysters and stored 5-14 d at -1°C decreased to 3 and 2 times the ADI. These findings are of importance as DDT residues were decreased by the combination of UV depuration and the super chilling storage (-1ºC). Nevertheless, EDIs still were above the recommended limits, and suggesting a significant public health risk to oyster consumers. Keywords: oyster, DDT, UV light, super chilling storage, EDI.

407

Topic: Foods Safety Clave: FS-40

Major Food Microbiological Hazards and Food Control Systems in Different Arab Countries

Rabih Kamleh1 and Mey Jurdi1

1 Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Lebanon * e-mail: rk68@aub.edu.lb

Food safety is actually considered as a major concern affecting public health, food security and economies of the Arab region (300 million peoples). This review paper focused on major microbiological hazards reported in the literature: Escherichia. coli O157 H7, Clostridium botulinum, Fecal coliforms, Salmonella spp., Staphylococcus aureus and Listeria moncytogenes. The previous pathogens were detected in dairy products, juices, honey, meats and/or vegetables. Furthermore, resistance to different antibiotics was identified in many isolated microbial pathogens. Even though food control system exists in most Arab countries, the responsibilities of food control and management are distributed among different national authorities. In the last years, many countries have revised and harmonized their food control and surveillance systems, others have adapted new standards based on Codex Alimentarius. The paper recommends the implementation of good manufacturing practices (GMP), good hygienic practices (GHP), HACCP system to improve the quality of different produced foods, and the adoption of a more organized control system in the Arab region, based on risk analysis methods.

408

Topic: Nanotechnology Clave: NA-1

Preparation and Characterization of Nanotubes by Self-Assembly From Hydrolyzed Bovine Alpha-Lactalbumin Using V8 Enzyme

Fu, W.C. *, Opazo, M., Acuña, S.

Department of Food Engineering, Universidad del Bío-Bío. Andres Bello Av S / N, P.O. Box 447, Chillán, Bío-Bío

Region, Chile fuficarol@gmail.com, sacuna@ubiobio.cl

Nowadays, there is a growing interest of using biological tools, biomolecules, viruses and cells, to produce and organize nanostructured materials. It has been determined that, under appropriate conditions, partial hydrolysis of a-lactalbumin by a protease from Staphylococcus aureus leads to the formation of tubular nanostructures. Nanotubes made by milk protein have potential to be used as new ingredients with specific functionality, or be used in other areas of nanotechnology. The aim of this study was to develop and characterize protein nanotubes by self-assembly of a-lactalbumin. The methodology used was a variant of the work performed by Graveland-Bikker et al. (2004). Nanotubes formations were using a-lactalbumin from lyophilized bovine milk (Sigma). 3% (w/w) of a-lactalbumin was dissolved in 50 mM phosphate buffer pH 7.5. Calcium was added to the solution as required for the formation of nanostructures. Calcium chloride was added to obtain a molar ratio of 3 (mol calcium / mol of a-lactalbumin). Hydrolysis of a-lactalbumin was performed by endoprotease Glu-C (V8) from Staphylococcus aureus (Sigma), this enzyme is a serine protease able to hydrolyze peptide bonds on the carboxyl side of glutamic and aspartic residues. The enzyme V8 was added in a level of 4% (w/w V8/a-lactoalbúmina). Formed solution was mixed and immediately filtered using a 0.1 µm filter (low-affinity protein, Millipore). The filtered was incubated for two hours at 50°C. Finally, samples were stored at 4°C until characterization by AFM and TEM. The results confirm that it is possible to form nanotubes under appropriate conditions from bovine a-lactalbumin protein by partially hydrolyzing with V8 enzyme. Obtained nanotubes were similar in length, diameter and internal space to those presented by Graveland-Bikker et al. (2004), who used an endoprotease from Bacillus licheniformis for the hydrolysis of the protein. Keywords: nanotubes, self-assembly, a-lactalbumin.

409

Topic: Nanotechnology Clave: NA-2

Carminic Acid Active Deposited into Nanoparticles and Films Prepared from Cellulose

1Yhamel, G. A. N., 2Flores, R. N., 3 Vásquez, G. S. R., 4 García, G. L.

* 1 Institutional Masters degree in Biological Sciences, Sierra de Pichátaro #797, Col. Infonavit Loma Bonita, Morelia, Mich., C.P. 58114

* e-mail: alia_yhamel@hotmail.com

The nanoscale science has generated enormous advances in the field of food security, toward further improving the identification of food contaminant. Therefore, emerging from the importance of food security, this work shows a study, which details the incorporation of the carminic acid into both nanoparticles and films prepared from cellulose, to obtain a new smart food packaging that itself changes color to alert on possible food contaminants. The films were obtained using an acid and an aqueous solution to dissolve the cellulose. Considering concentrations of 0.2, 0.4, 0.5 and 1 wt% and 0.62 and 1.23 wt% of cellulose in acid and aqueous solutions respectively. Moreover, the nanoparticles were obtained using SPAN 80 and 85 as emulsifiers for inverse emulsion processes. Finally, the carminic acid was incorporated into two matrices by two processes; in situ and inmersion using 0.05, 0.1, 0.2 and 0.5 wt% concentrations. The nanoparticles and films were characterized via FT-IR, SEM and AFM. As result, the films with desirable thickness and one piece detachment were obtained by follow conditions: 1 and 1.64 wt% of cellulose amount, for acid and aqueous solutions respectively. SEM analysis showed that during the casting form there were significant differences of the fiber sizes base on its dissolution medium. In each case the fiber size distribution, was random. It was also found that amount of emulsifier used allow to obtain particles of nanometric size, spherical shape, and agglomerates. AFM revealed a large number of very small particles, with random distribution and spherical shape, which had an average size in the range from 20 to 600 nm. FTIR showed that carminic acid presented a better integration using 0.5 wt% concentrations for films and 0.1wt% for nanoparticles. Therefore the characteristic of nanoparticles and films are suitable matrix to hold carminic acid. Keywords: cellulose, films, nanoparticles, carminic acid.

410

Topic: Nanotechnology Clave: NA-4

Protective Effects of Quercetin and Catechin Nanoparticles Over Superoxide, Hydroxyl and Peroxyl Radicals Oxidation

Reyes-Pool, H. P.1; Mendoza-Díaz, S.O.1; Amaya-Llano, S.L.1; Loarca-Piña, M.G.F.1; Godínez-Mora Tovar, L.A.2;

Quintanar-Guerrero, D.3; Marinho-Mano, C.4 and Henriques-Bechara, E.4

*1Programa de Posgrado en Alimentos del Centro de la República (PROPAC). Centro Universitario Cerro de las

Campanas s/n. Universidad Autónoma de Querétaro (UAQ). 2Centro de Investigación y de Desarrollo Tecnológico en Electroquímica (CIDETEQ). 3Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de

México (FESC-UNAM). 4Instituto de Química, Universidad de Sao Paulo, Brasil. * e-mail: hectorpool@gmail.com; smendoza@uaq.mx

Flavonoids are secondary plant metabolites that have received attention because of their potential health benefits. Evidences have demonstrated that the flavonoids quercetin (QC) and catechin (CAT), show excellent in vitro antioxidant activities related with their antimutagenic, antitumor, antiradical, antibacterial and antiaging properties. Due to these antioxidant activities, QC and CAT have been proposed to develop nutraceutical foods. However, the use of these flavonoids has been limited, mainly by their low water solubility and chemical instability at different pH´s, light and high temperatures. The aim of this work was to obtain and characterize QC and CAT loaded PLGA nanoparticles (NP) and evaluate their antioxidant activities. NP were prepared by solvent displacement method and characterized by laser scattering (LS), differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and zeta potential (?). The entrapment efficiency (E.E.) was performed by UV-Vis spectroscopy. The antioxidant activities were evaluated by the superoxide anion radical scavenging assay, and the lipid peroxidation of phosphatidylcholine (PC) vesicles and lipid peroxidation at PC vesicles membranes by oxidation of fluorescent colorant C11-BODIPY581/591 through fluorescence spectroscopy. The produced NP were submicron size (300-500 nm) with ? values of -12, -22 and -43 mV for NP placebo and loaded with CAT and QC, respectively. The observed NP by SEM showed extremely spherical shape. The E.E. of loaded NP was =82%. Nanoencapsulation of QC and CAT enhanced the inhibition of NBT oxidation by superoxide anion radical (=50%), compared with the free flavonoids. Concentrations of MDA decreased when lipid peroxidation of PC vesicles were treated with loaded NP instead of free flavonoid; however, this decrease was not statistically different (P< 0.05). Fluorescent decay of C11-BODIPY581/591 was inhibited by both free and encapsulated flavonoids, but such inhibition was not significantly (P< 0.05) different among them. Results showed that the PLGA NP loaded with QC and CAT maintained the antioxidant activity of the flavonoids. These particles could be potentially used to developed “nanofoods” to prevent oxidative stress diseases or to protect food components against degradation lead by oxidation reactions. Keywords: flavonoids, nanoencapsulation, antioxidant activities.

411

Topic: Nanotechnology Clave: NA-5

Use of Waste of Food Industry: Chitosan for Functionalization of Magnetic Nanoparticles.

*Gregorio, K.M.1, Zepeda, L.A.1, Sadde, H.2, López, R.G.2, Martínez, J.L.1, Rodríguez, J.1, Ilina, A.1

* 1Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas, Depto. de Biotecnología, Blvd. V. Carranza e Ing. J. Cárdenas V., C.P. 25280, Saltillo, Coahuila, México, Fax: 52-844-415-95-34, 2 Centro de Investigación en

Química Aplicada, Blvd. Ing. E. Reyna H., CP 25100, Saltillo, Tel: 52-844-4389830 * e-mail: kaarlaa@gmail.com

The shrimp industry generates a big amount of waste shell. Chitin is a substance found naturally in the exoskeletons of insects or in the shells of crustaceans. Chitosan is a partially deacetylated form of chitin wich is obtained by thermo-chemical deacetylation in concentrated sodium hydroxide. Chitosan, has been identified as versatile biopolymer, non-toxic and biodegradable used for a broad range of agriculture, food and biopharmaceutical applications. The goal of the present study was applied chitosan to synthesize magnetic nanocomposites on the basis of magnetite nanoparticles. Magnetic nanoparticles were synthesized by co-precipitation method of inorganic salts. The synthesis was carried out at 30, 40 and 50°C. Magnetic chitosan nanocomposites were obtained by two different techniques: 1) by chitosan adsorption on magnetite nanoparticles and 2) by simultaneous coprecipitation of magnetite and biopolymer applied at different concentrations. The product was collected by an external magnetic field with the supernate decanted. To obtain the pure products, synthesized materials were rinsed with deionized water ten times, and finally stored the liophilized powder for further use. Magnetic measurements were performed at room temperature in fields up to 12.5 KOe using Lake Shore vibrating sample magnetometer model VSM 735. The structure and morphology of free and functionalized magnetite nanoparticles were characterized by X-ray diffraction (Siemens D-5000 X-ray). The chitosan immobilization was confirmed by FT-IR. The presence of chitosan led to increase of magnetic nanoparticles size and their agglomeration. The smaller nanoparticles size (less than 15 nm) was detected in absence of chitosan. The results of magnetization tests showed small values of residual magnetization and coercivity suggesting a superparamagnetic behavior. The obtained functionalized materials provide a convenient tool for exploring magnetic separation techniques because of their specific characteristics, wich can be used to heavy metal ion removal of water or immobilization of biological material for medical and pharmaceuticals applications. Keywords: magnetic nanoparticles, chitosan immobilization, biopolymer.

412

Topic: Nanotechnology Clave: NA-6

Effect of Grafting on Properties of Ceramic Microfiltration Membranes

Vargas,-García A.1, Torrestiana-Sánchez, B.1, García-Bórquez A.2, Aguilar-Uscanga, M. A.1

* 1 UNIDA, Instituto Tecnológico de Veracruz, Av. Miguel Ángel de Quevedo #2779, Veracruz, México., 2 ESFM, Instituto Politécnico Nacional, México, D.F.

* e-mail: btorrest@itver.edu.mx Grafting of alumina membranes having different pore sizes (0.2, 0.5 and 0.8 µm) was carried out using fluoroalkylsilanes (FAS). Changes on microstructure and membrane composition of grafted membranes were evaluated using Scanning Electronic Microscopy (SEM) and Energy Dispersive X-ray Spectroscopy (EDXS). Surface properties of membranes before and after chemical treatment were assessed in terms of contact angle, work adhesion and surface tension. In addition, transport properties were evaluated by means of water permeability and hydrodynamic membrane pore response analysis. SEM micrographs indicated morphological changes on alumina grains after grafting in all membranes. Consequently, internal and intermediate membrane layers showed a rather compact structure, especially in the 0.2 µm membrane. Contact angles higher than 90°, in addition to low work adhesion and surface tension values confirmed the hydrophobic character of all treated membranes. The insertion of hydrophobic chains (FAS) on the outer and inner pore surfaces was confirmed by the presence of Fluor in the active and internal structure of treated membranes as well as by increments on Si/Al ratios and Carbon concentrations. Consequently, water permeability was drastically decreased and intrusion pressure importantly rose mainly on the membrane of lower pore size. The analysis of the hydrodynamic pore response suggested that pore size reduction and thickness of inserted FAS layer were significantly higher the larger the membrane pore size. However, FAS layers inside the 0.5 and 0.8 µm pores seemed to be more sensible to flow-induced deformation. Results from this work point out that grafting did not only modify surface and transport properties but also induced micro structural changes on alumina membranes. The extent of such changes was dependent on pore size and has a different impact on membrane process performance. Keywords: grafting, ceramic membranes, surface properties, separation properties.

413

Topic: Nanotechnology Clave: NA-7

Effect of a-tocopherol emulsion-coatings on browning index and firmness in fresh cut apples “Red Delicus” at refrigerate conditions.

Zambrano-Zaragoza, M.L., Mercado-Silva, E., Sánchez-Reyes V., Álvarez-Cárdenas A., Quintanar-Guerrero, D.

Fresh-cut fruits have increased significantly their demand during the last decade, particularly in developed countries. Then, the consumer recognize their beneficial effect on health and the possibility to reduce the risk of developing chronic and degenerative diseases. However, the shelf life of fresh-cut fruits is very short due to that the process produce damage on tissues. A variety of methods have been proposed to increase the time storage and to maintain their quality. The edible coatings are an interesting alternative that enable best quality control and decrease the browning index. On the other hand, the emulsions are vehicles used to add nutraceuticals with potential effect on the nutritional value and the shelf life enhance. The objective this work was to evaluate the effect of the particle size of a-tocopherol emulsion-coatings on the browning index and the physicochemical changes in fresh cut apples (“Red Delicius”). Apples were treated by dipping them into two colloidal systems (emulsion and nanoemulsion) containing 2 g/L of DL-a-tocopherol, 0.03 g/L xhantan gum and 0.05g/L propylene glycol. An equivalent solution of D-alpha-tocopheryl polyethylene glycol 1000 succinate (vitamin E TPGS) was also evaluated as a new way to asses this nutraceutical. Apples without treatment were used as reference. The apples were evaluated during 8 weeks at 4°C determining the color (browning index), firmness and soluble solid changes. The emulsion and nanoemulsion were stable during 8 weeks with average particle sizes of 2000 ± 154 nm and potential zeta of -61.2 ± mV for emulsions and 194 ± 23 nm and – 54.8± 2.1 mV for nanoemulsions. The best results on reduction of browning index were obtained with the nanoemulsion with browning index of 41, followed by the solution (52), the xanthan gum (53), the emulsion (64) and control (74). Similar results were observed for firmness (control 5.1, emulsion 5.0 N solution 5.6, N and nanoemulsion 6.5 N). It is proposed that this behavior is due to the high superficial area of the nanoemulsions and the different permeability of the nanocoatings, these effects are under research. Keyworks: nanoemulsion, fresh-cut fruits, a-tocopherol, browning index, coatings.

414

Topic: Nutrition Clave: NU-1

Identification of Fatty Acids of Amaranth Seed (Amaranthus hypochondriacus), Does not Burst, Cultivated in Puebla and Mexico States

Ortiz Cornejo M. E., Mendoza Pérez J., Zúñiga Pérez C., Madrigal Santillán E., Sánchez Gutiérrez M., Valadez

Vega M. C.*

* Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Academia de Medicina.

Carretera a la Concepción s/n Tilcuautla Hgo, México. Teléfono y fax 7717172000, ext. 5117 * e-mail: m.valadezvega@mailcity.com

Amaranth is a food consumed since pre-Columbian times in Mexico and is now available and consumed in almost all the National territory as a good source of high quality nutrients. The objective of this research is to identify and quantify the fatty acids of amaranth untreated, from the Mexico and Puebla States. Samples of amaranth (Amaranthus Hypochondriacus) were ground and lipid extraction was performed in soxlhet equipment employing petroleum ether. The quantification of total lipids was performed by difference in weight, iodine index was perform employing Hanus method and methylation of fatty acids was performed with BF3. The identification and characterization of methylated polyunsaturated fatty acids was carried out by infrared spectrophotometry and gas chromatography coupled to mass spectrometry. It was observed that the sample of Mexico State have a higher lipid content (11.21%) than the sample of Puebla (10. 9%); however, the sample of Puebla have a higher iodine index (KI 157.48 g / g) than that of Mexico (121.60 g KI / g), being classified as drier. In the characterization of fatty acids, highlighted the presence of oleic fatty acids with no significant difference between the two samples, as well as linoleic acid, with a higher content of the latter in the sample of Puebla (46.4 mg) than that of Mexico (45.7 mg). In conclusion was determined that the sample of Puebla, was classified as drying, showing a higher content of oleic and linoleic acids. Keywords: Amaranth, Fatty acids, oleic acid, linoleic acid.

415

Topic: Nutrition Clave: NU-2

Identification and Quantification of Betalaines of Prickly Pear (Opuntia ficus indica) Yellow-Brown Cultivated in the State of Hidalgo

Melo Ortega, A., Mendoza Pérez, J., Zúñiga Pérez, C., Valadez Vega, M. C.

* Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Academia de Medicina.

Carretera a la Concepción s/n Tilcuautla Hgo, México. Teléfono y fax 7717172000, ext. 5117. * e-mail: m.valadezvega@mailcity.com

The consumption of princky pear have high nutritional value and health benefits, because it reduces oxidative damage, in addition to presenting antiulcerogenic and antioxidant activity and is characterized by the presence of polyphenols and betalains. The aim of this study is to identify the presence of betalains type betaxanthins and betacyanins in yellow-brown princky pear. To identify and quantify betalainic compounds, was performed by high performance liquid chromatography and spectrophotometry ultra violet / visible. The results showed that the juice of this kind of tuna have betalaines; betaxanthins and betacyanin rate. Content being higher betaxanthins (89.62%), which are responsible for the yellow-brown color, compared to betacyanins (10.37%), these last being responsible for the red color of the tuna and beets. So the color of this kind of tuna in determinated by the high content of betaxanthins, which were well separated by HPLC at 476 nm. This concludes that the yellow-brown prickly pear have a higher content of betaxanthins, which are responsible for giving the characteristic color. Keywords: princky pear, betalaines, betaxanthins.

416

Topic: Nutrition Clave: NU-4

Evaluation of Fructose Consumption as a Predisposing Factor to Overweight and Obesity

Martínez-Ruiz, N.R.1; López- Díaz, J.A.1; Wall-Medrano, A.2; Carrasco-Urrutia, K.3, Barrera-Gómez, O.4 and Cárcamo-Jiménez, F.

* 1 Laboratorio de Ciencias de los Alimentos, 2 Área de Salud Comunitaria, 3 Programa de Química, Departamento

de Ciencias Químico-Biológicas/ Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez. 4 Departamento de Anatomía Patológica del Centro Médico "Lic. Adolfo

López Mateos", ISEM. * e-mail: *nmartine@uacj.mx

Today, there are more people with overweight, obesity, diabetes and metabolic syndrome worldwide. Some researchers claim fructose consumption represents a predisposing factor to these diseases. The research aim was to evaluate, in a murin model, fructose consumption over appetite, body weight, and plasmatic concentration of glucose, triglycerides and hormones such as acylated ghrelin, leptin and insulin. Also, the liver was analyzed in its weight and the tissue characteristics. Glucose, fructose, sucrose and HFCS 55% were compared in an isocaloric diet during 27 d in 30 male Wistar rats. The diet was designed according to a diet for rodent laboratory, whose composition was 23.2% protein, 5.9 % fat, 1.0% vitamins, 6.6% minerals, 3.8% fiber, 9.2% moisture and 51.2% of total carbohydrates, in the latter, 4.01% contain are sugars for control group and 22% for experimental groups. All animals had an adaptation period of 6 d before experimental diet. The body weight and consumption food were registered daily. Glucose was determinate by GOD-POD colorimetric method; triglycerides by GPO-PAP colorimetric method; acylated ghrelin and leptin were quantified by ELISA method and, insulin by EIA method. The liver was weighed after the animal sacrifice and it was preserved in formaldehyde 10% until histology study. Results obtained were analyzed by ANOVA and the means were compared by Tukey and LDS tests (a 0.05). The results showed no significant effect between groups of glucose, fructose, sucrose and HFCS 55% in relation to the body weight, food consumption (appetite), and plasmatic concentration of glucose, triglycerides, acylated ghrelin, leptin and weight of liver. The groups of fructose and HFCS 55% had a significant decrease in insulin concentration in comparison with the groups of glucose and sucrose. The histological study of liver showed fatty liver (steatosis), nonalcoholic steatohepatitis (NASH) and inflamed liver in all groups. Only, focal hepatic necrosis was observed in the group of fructose and HFCS 55%. However, it is important to note that the analysis of the results showed, in discreet manner, effects of fructose and HFCS 55%, especially when this sugar is combined with others monosaccharide, which could eventually be harmful to health. Keywords: fructose, HFCS, overweight, obesity.

417

Topic: Nutrition Clave: NU-5

Nutritional Quality of a Hamburger Elaborated from Black Skipjack (Euthynnus lineatus)

Ramón, L.G., Ramírez, E., Shain, A.J., Huante, Y., Martínez, C., Juárez, L.F. y Bravo, H.R.

* Universidad de la Sierra Sur. Calle Guillermo Rojas Mijangos S/N, Av. Universidad, Col. Ciudad Universitaria,

Miahutlán de Porfirio Díaz, Oaxaca. México. * e-mail: l_g_r_c@hotmail.com

Black skipjack (Euthynnus lineatus) has a high concentration of iron and proteins and, in spite of its nutritional value, this specie is not consumed much in the state of Oaxaca. Due to this, the present study aims to take advantage of the availability of black skipjack in order to elaborate hamburgers that contribute nutrients, particularly iron and proteins, so that the problems of protein-energetic malnutrition and anemia in preschool age children diminish. Five formulas of hamburgers were elaborated from Euthynnus lineatus “black skipjack” for which the following properties were measured: chemical (raw protein, raw fat, ash, moisture, and pH), mineral content (Fe and Zn), microbiological (aerobic mesophiles, total coliforms, fecal coliforms, Staphylococcus aureus and Salmonella) and sensory analysis. With the obtained data, variation analysis of one factor were performed using Statgraohics plus, version 5.1 for the statistical treatment of the consumer data. The external preference mapping technique was used in order to determine the best formula with the XLSTAT program version 7.5. The protein content for the 5 formulas oscilated between 21.5%-16.1%, finding a statistical difference between the formulas (p<0.05). For the fat content (29.7%-11.0%) there was a statistical difference. Each hamburger patty provides between 240.9 to 391.7 Kcal, 2.5 to 2.7mg of iron, and 3.85 to 4.16 mg of zinc, approximately 62.5%-67.5% of the Recommended Dietary Allowance (RDA) of iron and 64.1-69.3% of the RDA for zinc. The results of the microbiological analysis performed on the hamburger indicated that the product is suitable for human consumtion. The external preference map revealed that formula 12 was the most accepted by the consumers according to the sensory characteristics of sweetness, beef smell, and softness in the mouth. The best formula based on consumer preference and mineral and protein content is fomula 12. Keywords: Black skipjack, RDA, Hamburger, Nutritional Quality.

418

Topic: Nutrition Clave: NU-7

Physico-chemical Characteristics and Fatty Acid Composition of Xoconostle Seeds Oil (Opuntia joconostle)

Osorio-Esquivel, O., Ortiz-Moreno, A., and Álvarez, B.V.

* Sección de Estudios de Posgrado e Investigación, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico

Nacional, Carpio y Plan de Ayala, 11340, Distrito Federal, México. * e-mail: obed2004@hotmail.com

Prickly pear sour fruits also known as xoconostles, is used in Mexican food products such as sauces, beverages, candies, and others. Xoconostle has a very characteristic flavor, and helps to improve the taste of prepared foods. The edible portion of xoconostle is around 95% of the total weight. The other 5% are the seeds, which are bonded to the endocarp by a mucilaginous compound. Those seeds are normally discharged when fruit is processed. However, they have high content of unsaturated fatty acids, including linoleic, oleic and palmitic. According to SAGARPA, 10,000 tons of xoconostle are harvested per year and about 580 tons correspond to seeds. The objectives of this research were to determine the chemical composition and to identify the fatty acid compounds of the seed oil. Water, protein, ash, and oil contents of the seeds were evaluated by AOAC methods. The oil extraction was carried out by Soxhlet extraction using hexane as a solvent at 50-60 °C. Refractive index and density were also measured in the oil. Saponification index and Iode index were evaluated according to the Mexican standards NMX-F-174-S-1981 and NMX-F-152-SCFI-2005, respectively. Fatty acid identification and quantification was obtained by gas chromatography. Total seed composition was 10.83% oil, 89.97% dry matter, 5.83% protein and 2.41% ash. The fatty acid profile included linoleic acid (70.15%), oleic acid (13.58%) and palmitic acid (10.47%). Low concentrations of miristic, palmitoleic, lauric, margaric, palmitolenic, steraic, linolenic and behenic acids were also found. The oil from xoconostles seeds was highly unsaturated (84.68%) and its fatty acid profile resultedsimilar to sunflower oil and grape seed oil. The unsaturation rate was 6.11 which is higher than olive (4.6) and cotton seed (2.8) oils. Thus, xoconostle oil has the potential for commercialization. Keywords: xoconostle, seed oil, fatty acids, gas chromatography, Opuntia joconostle.

419

Topic: Nutrition Clave: NU-9

Eating Behavior, Dietary Fat and Coronary Heart Disease: Small Changes, Great Benefits

Wall-Medrano, A.; López-Díaz J.A.; Martínez-Ruiz N.R.

* Autonomous University of Ciudad Juarez. Anillo Envolvente del Pronaf y Estocolmo s/n. C.P. 32300 * e-mail: awall@uacj.mx

The eating behavior (EB) is influenced by many biological, socio-economical and cultural factors. Behavioral interventions prompted to modify fat intake may reduce coronary heart disease (CHD) risk. Autonomous Objective: To describe the EB of three groups of women differing on its fat intake and to predict the change (%) in CHD risk by changing from one EB scheme to another. Methods: Heavy (= twice/week) sardine/tuna (EB1) or shrimp (EB2) consumers and low sardine/tuna/shrimp consumers (EB3), were compared. Qualified interviewers collected ethnographic and food frequency intake data, using previously validated questionnaires (ENSANUT 2006). Food components were coded and analyzed for cholesterol and total (TF), saturated (SF), mono- (MUFA) and polyunsaturated (PUFA) fat´s daily caloric contribution, using the Mexican food composition data base. Descriptive statistics were calculated for all parameters, GLM-ANOVA and Chi-square tests were used to compare differences between EB groups. Results: EB1 and EB2 consumers showed an adequate carbohydrate, fat & protein intake (~54, 28 and 18% from total caloric intake) while EB3 did not (51, 34 and 15%, ?2= 0.84, p=0.36 for Fat). A wide range of cholesterol intakes (520±210 mg) were observed within but not between groups (p>0.05). Contribution of SF, MUFA and PUFA to total caloric intake was 13.2, 7.2 and 7.2% for EB1, 12.4, 7.0 and 8.6% for EB2 and 19.5, 8.7 and 6.0% for EB3. EB1 and EB2 PUFA content was not different (?2= 0.14, p=0.71), while SF tend to be different in (?2= 1.8, p=0.18) as compared to EB1 and EB2. PUFA/SF ratio improved from 30.8% in EB1 to 54.5% (?2= 11.5, p=0.001) and 69.4 in EB3 (?2= 29.8, p<0.001). However, prospective change in CHD risk could be around 18-20%, for both EB changes. Conclusion: Small changes in PUFA/SF intake by adopting novel dietary regimens may reduce the public burden for CHD. Keywords: Sardine, Shrimp, PUFA, Coronary Heart Disease.

420

Topic: Nutrition Clave: NU-10

Cleft Lip & Palate Alterations are Related to Malnutrition, Nutrient Inadequacy and Household Food Insecurity in Northern Mexico

Wall-Medrano, A.; Martínez-Ruiz N.R.; Rodríguez-Tadeo A.; Badia-Pasos D.; Holguín-Facio L.A.; Ruvalcaba-

Salazar G.

* Autonomous University of Ciudad Juarez. Henry Dunant 4016. Pronaf. Ciudad Juarez, Chihuahua. C.P. 32315; * e-mail: awall@uacj.mx

Feeding difficulties associated with cleft lip-palate (CLP) have been documented for many years. The potential consequences include changes in food quantity and quality, nutrient intake and failure thrive in children with CLP. Such findings have not been published in Mexican Children. Objective: To describe the prevalence of malnutrition and nutrient intake inadequacies in pediatric patients with CLP and some other related factors. Methods: 76 CLP patients (mean age 2.4y, 68% male) were included in the study. Qualified and trained dietitians performed all interviews and anthropometry. Household´s monthly income and food insecurity, mother’s age (at child´s birth) and education and lactation practices were registered. Two 24h food recalls were obtained and foods were coded and analyzed for macronutrients [Carbohydrates, protein and fats; content (g) and % from total caloric intake] and micronutrients (Ca, Fe, Zn, and Vitamins A & C), using a standardized and validated Mexican food composition data base. Height and weight were measured and weight/age, height/age and weight/age Z-scores calculated. The main features of collected variables were describe by descriptive analysis and reported as mean±SD or frequency (%). Results. Mother´s age & years of education and household monthly income were 27±7y and 5.0±3.5 thousand pesos, respectively. 55% households suffer from moderate-severe food insecurity and <10% were exclusively breastfed. 23.7, 19.7, 5.3 and 5.3% suffered from stunting, low weight, emaciation and overweight/obesity, respectively. Carbohydrates, protein and total fat intake were 174±100, 43±22 and 40±17 g/day (or 55±10, 14±4, 31±10% of daily energy intake). Prevalence of inadequacies (=70 RDA) for energy, Ca, Fe, Zn, vitamins A and C were 15.8, 13.0, 30.4, 13.0, 7.2 and 8.7%, respectively. Conclusion: High prevalence of malnutrition, nutrient inadequacy and household food insecurity were found in CLP patients when compared to that seen in socioeconomically matched populations without CLP. Keywords: Cleft Lip-Palate, Food Insecurity, Micronutrient, 24h recall.

421

Topic: Nutrition Clave: NU-12

Nutritional and Environmental Factors Associated to Parasitic Infections in Preschool Children from Municipal Welfare Centers of Ciudad Juarez, Chih.

Borrego-Ponce, B.A.; Wall-Medrano, A.; Borrego-Ponce A.

* Autonomous University of Ciudad Juarez. Henry Dunant 4016. Pronaf. Ciudad Juarez, Chihuahua. C.P. 32315;

* e-mail: bborrego@gmail.com

Nowadays, childhood welfare centers (CWC) in Mexico are under a strict scrutiny due diverse isolated and unfortunate catastrophic events. Nutritional related diseases have been reported in public centers nationwide, but those from the Mexican-US border are scarce. Objective: To evaluate several environmental factors and the presence of under nutrition on the prevalence of parasitic infections in preschool children from the municipal CWC network (MCWC) in Ciudad Juarez. Methods: A cross-sectional, prospective, analytic and observational study was carried out in a probabilistic sample (n=53) of preschool children (2-5 y) from MCWC. Weight- (W/A) & height- (H/A) and body mass index-for-age (BMI/E) Z scores were obtained according OMS. Stool samples were collected and screened for parasites by direct observation, common floating and staining techniques. Maternal education, environmental factors such as housing conditions, public services (e.g. drainage) & personal hygiene and alimentary factors such as household food insecurity (HFI) and lactation practices were recorded by direct interview using a validated questionnaire. T-Student (parametric) and Chi-square (non parametric) analyses were used to observe differences in environmental and alimentary factors by parasitic condition. Results. The prevalence of parasitism was 64%. C. parvum, G. lamblia, C. cayetanensis and A. lumbricoides were found in 79.4, 23.5, 14.7 y 2.9% of the samples. Chronic (H/A<2SD) & acute (W/A<2SD) under nutrition, wasting (W/H<2SD) and overweight/obesity (BMI/E <2SD) prevalence were 5.7, 1.9, 3.8 y 3.8%, respectively. Except for acute under nutrition, nutritional disturbances were more common in children with parasitic infections (p<0.05). Moderate-to-severe HFI (p= 0.049), milk formula-based lactation (p=0.028), presence of coliforms in hands & nails (p=0.0028) but not housing conditions, urban infrastructure or maternal education (p>0.05) were related to parasitic infections. Conclusion: Socioeconomic and alimentary but no environmental factors are related to parasitic infections in preschool children from these CWC. Keywords: childhood welfare, undernutrition, parasitic, infection, environment.

422

Topic: Nutrition Clave: NU-13

Content of Dietary Fibers, Physicochemical and Sensory Evaluation of Cookies Enriched With Fiber from Wheat Milling by-Products

Romero-Baranzini, A.L.1*, Salazar-García, M.G.1, Reyes-Pérez, F.1, Falcón-Villa, M.R.1 y Alfaro-Rodríguez, R.H.2

* 1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, México, 2 Universidad

Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, México * e-mail: aromero@guayacan.uson.mx

The health benefits of increasing the fiber consumption are recognized. Sweet good products and in particular cookies could be attractive product choices to improve the consumption of soluble and insoluble dietary fiber in Western diets. The objective of this study was to evaluate the effect of bran, shorts and germ in the physico-chemical and sensory attributes of cookies. Cookies were prepared from a blend of wheat flour and each by-product at 70:30 ratio, w/w. Control cookies were made from 100% white wheat flour. Cookies were evaluated for chemical composition, soluble and insoluble total dietary fiber, color, diameter, thickness, D/G ratio, texture, and consumer preference test. A completely randomized design was used consisting in 4 treatments and 3 replications per treatment. Data analysis was performed using SAS JMP v. 5.0.1. Means separation (Tukey comparison test) was used to establish differences (p<0.05). Protein, ash, fat, soluble, insoluble and total fiber content increased significantly (p < 0.05) in the cookies containing bran, shorts and germ. Cookies containing 30% bran showed the highest increase in insoluble fiber (3.0 to 9.8%), total fiber (5.7 to 15.4%), improvement in color, smaller D/G expansion ratio, and received higher consumer preference score than the control. Alternative healthier cookie products can be produced, i.e., enriched fiber, 3.2 folds more insoluble fiber and 2.7 folds more total fiber, compared to white flour products by substituting 30% wheat milling by-products for flour. Keywords: Cookies, wheat bran, dietary fiber, sensory evaluation.

423

Topic: Nutrition Clave: NU-14

Physicochemical and Phytochemical Characterization of pitahaya fruit (Hylocereus undatus)

Esparza-Martínez, F. J., Yahia-Kazuz, E. M., Perez-Perez, C. I.

* Instituto Tecnológico de Celaya, Departamento de Ingeniería Bioquímica. Av. García Cubas s/n Col. FOVISSTE,

38010, Celaya, Gto. México. * e-mail: javier_090683@hotmail.com

Virtually unknown in the mid-1990s, the pitahayas fruits (Hylocereus undatus) are already part of the European market and can be seen on the shelves dedicated to exotic fruits. However, some species are still poorly known, so a physico-chemical and phytochemical characterization of the pitahaya would be very important to perform. The aim of this work consisted in quantifying the content of phytochemicals present in pitahaya fruit, evaluate the antioxidant capacity of hydrophilic and lipophilic extracts obtained from the fruit, which were evaluated by two methods: Method of 2,2 '-diphenyl-1 -picrylhydrazyl (DPPH) and the method of ferric reducing antioxidant power (FRAP). In addition to establishing the source of the antioxidant capacity, we assessed the total phenols content, the total carotenoids content, the total betalain content and also a physicochemical characterization (pH, acidity, moisture, total soluble solids and color). The total phenolic compounds present in the pitahaya fruit were determined using the Folin-Ciocalteau reagent and was 1.14 ± 0.02 g/100 g gallic acid equivalents. The total carotenoids pitahaya content was 1.82 µg (expressed as β-carotene), total Betalain in pitahaya was 1.55 ± 0.03 mg/100 gfw of betaxanthins and 1.86 ± 0.04 mg/100 gfw of betacyanins. The antioxidant capacity by the DPPH method in a hydrophilic extract showed 3848.14 ± 583.91 µmol trolox equivalent/100 gfw, while the lipophilic extract showed a 413.37 ± 43.81 µmol trolox equivalent/100 gfw. Whereas the antioxidant capacity obtained by FRAP in the hydrophilic extract was 4.61 ± 1.02 µmol trolox equivalent/100 gfw. Whereas that, the lipophilic extract showed a 0.76 ± 0.22 µmol trolox equivalent/100 gfw. In general, the lipophilic extract showed lower values than the hydrophilic extract, regardless of DPPH or FRAP method employed. These results suggest that pitahaya fruit is a promising source of phytochemiclas.

Keywords: Pitahaya, Antioxidant Capacity, Phytochemicals, Hydrophilic and Lipophilic Extracts.

424

Topic: Nutrition Clave: NU-15

Evaluation of Arabic Gum as Encapsulant Agent in Double Emulsion of Iron Bisglycinate

Juárez, M.T., Valerio, G., Monroy, J. A.

* Instituto Tecnológico de Veracruz (ITV). M.A. de Quevedo 2779. 91808. Veracruz, Ver. México * e-mail: marijuarezm@yahoo.com.mx

Arabic gum is a molecular high weight polysaccharide (250 000 a 1 000 000) obtaining from Acacia Senegal (L.) Willdenow or acacia Seyal (Fam. L.). Arabic gum´s complex structure (D-galactose L-arabinosae, L-ramnosa, glucuronic acid…) make it a ideal polysaccharide to improve double emulsion encapsulating capability. Double emulsion are dispersed system W/O/W used as microreservoir to protect and preserve interest compounds as iron bisglycinate which has showed better absorption in human body in comparison with others iron salts. Therefore double emulsion of iron bisglycinate was obtained without and with Arabic gum. Encapsulation capability was studied to 5, 25 y 50 ºC by means of microscopy observation and ferrous iron measurement by spectrofotometric method. Double emulsion was obtained through two step methodology: first primary emulsion w/o (9:1) was prepared, this consisted iron solution (25%) with Arabic gum (5%) called disperse phase; and mineral oil with Span 80 (20%) called continue phase. The second step consisted on obtaining double emulsion through the primary emulsion dispersion in other aqueous continue phase (1:9). Encapsulation capability was studied at the beginning, 15, 40 and 180 days. The results showed that the use of Arabic gum improved double emulsion production and encapsulation capability (p<0.05). Keywords: Arabic gum, double emulsion, iron bisglycinate.

425

Topic: Nutrition Clave: NU-16

Agronomic Characteristics and Nutritional Components of Beans at Different Planting Dates Under Irrigation

Pajarito R.A.1, Reyes R., C2., Vázquez M., S2. y Velasco G., O.H3.

* 1INIFAP. km 4.5 Carr. Durango-El Mezquital. Durango, Dgo. Apdo. Postal 186. CP. 34,170 2Facultad de Ciencias

Químicas, UJED. 3CIDIIR, Unidad Durango. e-mail: pajarito.arnulfo@inifap.gob.mx

An study was carried out with the objective to assess the environmental effects on the bean grain nutritional content and its relationship to agronomic characteristics, induced by the planting date. The grain samples used were produced during spring-summer 2006 cycle. Grain was producer under irrigation conditions at INIFAP “Valle del Guadiana” Experimental Station, located at km 4.5 Durango-El Mezquital highway (24o 01` N latitude, 104o 44` W longitude), at 1989 m above sea level. Soil texture is described as loamy clayed. Due to producers and consumers acceptance, Pinto Saltillo variety was selected to conduct the evaluation. A different planting date were evaluated; march 10th, april 17th, may 12th, june 13th, july 14th and 27th, and august 14th. Recorded annual rainfall during 2006 was 438 mm, and maximum temperature fluctuated from 21.5 to 33.6 oC, while minimum temperature fluctuated from 3.0 to 15.6 oC, Data collection regard flowering, physiological maturity, grain yield and nutritional content were taken. Proximal analysis was used to determine nutritional content Analysis were conducted at Facultad de Ciencias Químicas Universidad Juárez del Estado de Durango laboratory facilities. Protein content was determined using micro-kjeldahl method, fat analysis was conducted using SOXTEC-TECATOR technique ( AOAC,1995), Neutral Detergent Fiber (NDF) was determined following Van Soest and Wine (1968) directions, ashes were determined by AOAC ( 1984) recommendations, carbohydrates were calculated by difference among others components ( Sosa, 1981). Highly significant differences (P< 0.01) were found in NDF, ashes and carbohydrates content among planting date. But only significant (P< 0.05) differences were found in protein and fat content. It was concluded that environmental conditions modified nutrient content, protein content was positive correlated with grains per pod, NDF with flowering and phonological maturity, and ashes with flowering, phonological maturity, MST, number of pods, grains per pod, RG, and grain weight. June 13th was considered the optimum planting date to obtain the highest protein content. Keywords: Beans, quality, phenology, environmental conditions, correlations.

426

Topic: Nutrition Clave: NU-17

Digestibility and Protein Content of Ash in Beans Planted In Different Dates With Irrigation

Pajarito R., A.1, Rodríguez R., M.2, Herrera T., E.3, Vázquez M., S.4, Velasco G., O. H.5 y González G., F. J.1

* 1Campo Experimental “Valle del Guadiana”, INIFAP. km 4.5 Carr. Durango- El Mezquital. CP. 34170. Durango, Dgo., México., 2Instituto Tecnológico de Durango, 3Facultad de Veterinaria y Zootecnia, UJED, 4Facultad de

Ciencias Químicas, UJED y 5CIDIIR, Unidad Durango.

e-mail: pajarito.arnulfo@inifap.gob.mx The bean (Phaseolus vulgaris L.) is one of the basic food within the Mexicans diet as major source of protein, Nevertheless, it also contain vitamins, carbohydrates, and minerals. A Protein quality is determined by its value to met amino acids and nitrogen organism requirements. However, another important factor to evaluate protein quality is digestibility. Main objective was to evaluate protein quality throughout bean grain digestibility and ashes content over different planting dates under irrigation regime. Pinto Saltillo grain bean variety used in this trial came from 2006 spring-summer cycle, it was planted at “Valle del Guadiana” Experimental Station INIFAP. Evaluated `planting dates were; march 10th and 31st, april 17th and 28th, may 12th and 31st, june 13th and 30th, and august 14th. In 2008 a 100g samples were taken from each planting dates in order to run laboratory analysis, All grain samples used were cooked before the analysis were done. Protein content was determined by Kjeldahl method, digestibility was determined following by the Aufrere enzymatic method, ashes content was obtained with the burning of samples at 600 oC. A significant difference ( (P>0.01) in protein content and ashes content among planting dates in cooked grain before digestibility estimation were done, however, in protein digestibility no significant differences were observed. Protein content varied from 18.5 to 23.9%, while ashes content ranged from 3.0% to 4.1%, and digestibility varied from 59.4 to 69.3%. Keywords: Bean, quality, environmental conditions, irrigation.

427

Topic: Nutrition Clave: NU-18

Development of Extruded Wheat and Amaranth Snacks Added with Dehydrated Vegetables

Contreras, L.E., Jaimez, O. J., Mera, S.J., López, C.C., Castañeda, O.A., and Añorve, M.J.

* Laboratorio de Fisicoquímica 2, Área Académica de Química, Universidad Autónoma del Estado de Hidalgo,

Carretera Pachuca-Tulancingo km 4.5, Mineral de la Reforma, Hidalgo, C.P. 42184, México. * e-mail: eliclopez@yahoo.com.mx

According to the Mexican government's National Institute of Public Health, more than 71 percent of women and 66 percent of men are overweight. The latest national study found that a quarter of children ages 5 to 11 are too heavy, a 40 percent increase since 2000. This is the result of an increasing in the consumption of soft drinks, fatty, processed and junk food as snacks which are very popular in our country. The objectives of this study were to develop wheat and amaranth extruded snacks added with dehydrated vegetables and to determine their nutritional properties as well as the consumer acceptance. Seven formulations of wheat- amaranth containing different mixtures of dehydrated orange-carrot, tomato-spinach, lemon-salt and chili-lemon were developed. The chemical composition, antioxidant activity and fatty acid content of raw materials along with nutritional composition and consumer acceptance of extruded snacks were determined according to official techniques. Amaranth flour presented the higher protein (14.28%), fat (6.81%) and fiber (5.22%) content, whereas dehydrated tomato showed an interesting protein content (9.09%). The highest antioxidant activity was determined in dehydrated tomato, followed by carrot and spinach. However, tomato and spinach formulation was discarded because the wet paste did not show extrudible properties. Linoleic acid was detected in amaranth and wheat flour, dehydrated tomato, spinach and carrot. Regarding extruded snacks, carbohydrates were the main component; protein, fiber and ash values were heterogeneous. Consumer acceptance of the snacks developed resulted in comparable ratings. Aging was a determining factor in flavor preference. Children preferred salty snack whereas older judges choose chili-lemon and orange-carrot. The results of this research demonstrated that with modification of the formulations it could be possible to develop acceptable low carbohydrates and fat healthy snacks. Keywords: healthy, amaranth, snack, consumer acceptance.

428

Topic: Nutrition Clave: NU-19

The Association Between Bean and Corn Tortilla Consumption and The Risk Of Chronic Diseases

Ochoa- Ruíz, E. Lomelí de la Rosa, S.E. Anaya- Loyola, M.A. Castaño- Tostado, E. Salgado- Rodríguez, L.M. Ramos- Gómez , M. Reynoso- Camacho, R.

* Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro,

Centro Universitario, Santiago de Querétaro, C.P. 76010 Qro. México. * e-mail: rrcamachomx@yahoo.com.mx

Mexico has a high prevalence of obesity, which causes a condition of chronic inflammation associated with the risk of developing diabetes and cardiovascular disease. It has been demonstrated that diet is important to the control and prevention of these diseases. The traditional Mexican diet has been recommended by some health associations; however, there is a lack of information to demonstrate its benefits. The aim of this study was to evaluate the association between the consumption of beans and corn tortillas and the risk of type 2 diabetes mellitus and cardiovascular disease in a sample of Mexican women. An observational, comparative and cross-sectional study was used and the sample consisted of 164 women from Queretaro State. All subjects underwent an evaluation of clinical an anthropometric parameters (blood pressure, weight, height, waist, and body fat percentage), biochemical blood test (blood glucose, lipid profile, cytokines and C reactive protein) and diet assessment (food frequency questionnaire) to be classified as healthy, dyslipidemic and hyperglycemic-dyslipidemic. The statistical analyses were performed using the JMP software, differences between the groups were evaluated by X2 test and correlations between the variables were evaluated by the Spearman test. In the present study a prevalence of 79% of overweight and obesity was found, and only 11% of the sample was healthy according to the normal parameters of serum glucose, lipid profile and blood pressure. Consumption of tortillas and beans was higher in healthy subjects and significantly lower in subjects with hyperglycemia; both foods were associated with lower levels of total cholesterol and LDL. Tortilla consumption was associated with lower interleukin-8 serum concentration (r=-0.23, p=0.007) (proinflammatory cytokine) concentration, whereas bean consumption was associated, with lower concentration of C reactive protein (r= -0.16, p= 0.05) and higher serum levels of IL-12p70 (r= 0.17, p=0.04) (antiinflammatory cytokine). Overall, the sample has a high risk of chronic degenerative diseases associated with inflammation, which may decrease with appropriate dietary patterns, which could include consumption of beans and corn tortilla. Keywords: Type 2 diabetes, cardiovascular diseases, Bean, Corn Tortilla, Inflammation.

429

Topic: Nutrition Clave: NU-20

Physicochemical Characterization of a Functional Goat’s Milk Yoghurt Ice Cream

Galán-Méndez, F.1, Aquino Bolaños, E.N.1, Rodríguez-Hernández, A.I.2, Silva-Hernández, E.R.1, Guzmán-Gerónimo, R.I.1, Verdalet-Guzmán, I.1

* 1Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n, Industrial Animas, C.P. 91190, Xalapa, Veracruz, México.

Tel. (228) 8-41-89-00 ext. 13157, 2Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1, Tulancingo, Hidalgo, México.

* e-mail: eliaquino@uv.mx Probiotic-containing products are among the most widely marketed functional foods in the world. These products usually use dairy products as a vehicle. Goat’s milk has not been widely used as functional food, although its functionality is well known. It is an excellent source of easily absorbed calcium, and an alternative for individuals affected by allergies to cow’s milk. Therefore, this study was carried out to characterize goat’s milk yoghurt ice cream (GIC) added probiotics and to compare it with a cow’s milk yoghurt ice cream (CIC) which was made under the same conditions. Both ice creams were prepared using yoghurt, BB-12® probiotics and sucrose as a sweetener. Probiotic viability, fat destabilization (spectrophotometry), caloric capacity (differential sweep calorimetry), melting time, ice crystal diameter (light microscopy) and viscoelasticity (rheometer) were performed on yoghurt samples. The GIC exhibited a lower lactose content (2.62 g/100 g), higher calcium content (0.38 g/100 g) and higher probiotic content (1x107 UFC/g) than the CIC. Both, fat destabilization and caloric content (126.88 kcal/100 g) were lower in the GIC, while melting time was longer in the GIC (200 min) than in the CIC (105 min). Ice crystal diameter was similar in both ice creams. The GIC showed a pseudoplastic behavior and its consistency was higher than in the CIC. Goat’s milk yoghurt ice cream has several nutritional and functional advantages over the same product made with cow’s milk. Keywords: Goat milk ice cream, Probiotics, Yoghurt.

430

Topic: Nutrition Clave: NU-21

Evaluation of Fiber and Protein Fortification of Corn Tortilla with Seaweed (Ulva enteromorpha)

Amaya Guerra, C. A. 1; Báez González, J. G. 1; Vázquez Rodríguez, J. A. 1; Vernon Carter, E. J.2; Cruz Sosa, F. 3

* 1Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León. Cd Universitaria, Av.Universidad s/n C.P. 66451, San Nicolás de los Garza, Nuevo León. 2Departamento IPH,

Universidad Autónoma Metropolitana, Unidad Iztapalapa. Av San Rafael Atlixco No.186, Col.Vicentina C.P.09340 Del. Iztapalapa México D.F. 3Departamento de Biotecnología. Universidad Autónoma Metropolitana, Unidad

Iztapalapa. Av San Rafael Atlixco No.186, Col.Vicentina C.P.09340 Del. Iztapalapa México D.F. * e-mail: carlos.amayagr@uanl.edu.mx

With the objective of evaluate the fiber and protein fortification of corn tortilla with seaweed (Ulva enteromorpha).Three diets were elaborated, a control diet (AIN-76), a diet with regular corn tortilla and a corn tortilla diet with 3% of seaweed (Ulva enteromorpha). 12 rats per treatment were feed during a four weeks study for determined the growth of the rats related with their food and protein intake. The rats that more grew and took major advantage of the protein for body growth were the rats fed with the diet control, continued by the rats fed with the tortilla with seaweed and lastly the treatment of regular tortilla, thanks to the best balance of amino acids (lysine and tryptophan) of the first ones. They were analyzed weekly the levels of glucose, cholesterol and sanguine triglycerides and at the end of the experiment the levels of calcium, sodium and potassium in blood and urine. The rats that consumed tortilla with seaweed showed the lowest levels in glucose, cholesterol and triglycerides, triglycerides, at the end of the experimentation. In other hand, a higher level of sanguine sodium was observed in rats fed with the tortilla with seaweed, it was reflected in a higher level of excreted calcium in the urine. Although in a principle the rats fed with seaweed showed decreases of the sanguine parameters these didn't were significant and at the end the concentration of triglycerides was only significantly smaller. This behavior is attributed to a greater concentration of sodium of the seaweed.

Keywords: corn tortilla, Ulva enteromorpha, nutritional evaluation.

431

Topic: Nutrition Clave: NU-22

Assessment of Oxalates and Calcium in Nopal Pads at Different Maturity Phase.

Contreras-Padilla, M.a, Valderrama- Bravo M.C.a, c, Gutiérrez- Cortes E.b, c, Rivera-Muñoz E.M.b, Del Real A. b, Rodríguez-García M.E.b

* a Departamento de Posgrado e Investigación, Facultad de Ingeniería, Universidad, Autónoma de Querétaro, Cerro

de las Campanas S/N, Querétaro, Qro, CP 76 010, México, Phone: 52-442-2381141; Fax: 52-442-2381165, b

Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C.P. 76230, A.P. 1-1010, México. c Laboratorio

Experimental Multidisciplinario LEM-A. Ingeniería en Alimentos, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1 de mayo s/n.

Cuautitlán Izcalli, C.P.54740, Edo. de México, México. * e-mail: margaconpad@gmail.com

The content of calcium oxalate and calcium in nopal powders was investigated. Atomic absorption spectrometry was used to evaluate the calcium and calcium oxalate contents. The results suggest a positive relationship between calcium content and the maturity stages of nopal pads. The older the nopal, the higher the calcium content. The oxalate content also shows an apparent cyclic tendency during the period of study. Using scanning electron microscopy demonstrates that oxalates were present in the samples, and were located mainly in the parenchyma tissue, and have druses morphology. The Energy disperse spectroscopy analysis confirms the composition as calcium oxalates. The X ray analysis indicate that the major crystalline component found in nopal powders was calcium oxalates C2CaO4•H2O (whewellite) and showed that there were different contents of calcium oxalates at different phases of maturity. This result is in agreement with data obtained by using atomic absorption spectroscopy. In addition, the molar ratio between oxalate and calcium in all states of maturity was lower than 1, therefore, this finding suggests that the bioavailability of this mineral is not compromised. The results herein indicate that the nopal powder from more mature nopal pads can be a natural source of calcium that might be included in human diets. Keywords: Nopal pads, Oxalates, Calcium, Scanning electron microscopy, X ray diffraction.

432

Topic: Nutrition Clave: NU-23

Peroxide Value of Three Commercial Edible Vegetable Oils of Soybean, Canola and Corn.

Tello, R., Yahuaca, B., Martínez, H. E. * e-mail: ramontellos@hotmail.com

Food lipids are constantly exposed to factors such as oxygen and temperature, which may affect and deteriorate their quality chemical. This deterioration is known as oxidative rancidity and is one of the main causes of the loss of quality of food with high lipid content. The analytical methods for assessing oxidative damage are based on the detection of various intermediate products that are developed in the process such as peroxides and hydroperoxides among others. In this sense, there are several indirect analytical methods, of which the peroxide value is mainly used. Considering this, the objective of this paper was to evaluate the oxidative changes caused by exposure to high temperature of three commercial edible vegetable oils were soybean, canola and corn. The possibility to accelerate the degradative reactions that occur during storage, reducing considerably the duration of stability test is carried out by the temperature that is the most common factor used for accelerated storage tests. The different oils were heated at 45 °C in a stove over nine days. Samples were tested every 48 hours during storage. For the evaluation of oxidative changes in oils was established an indirect method of analysis, which was peroxide value. In the various assessments were observed oxidative changes in different types of oil under the effect of storage conditions, showing better stability soybean oil. Soybean oil and canola oil showed an upward trend in their peroxide values in relation to storage time, indicating that storage can induce the formation of primary compounds of the lipid oxidation, while the corn oil showed higher peroxide values from the first test, indicating it was probably already damaged oil. Keywords: Lipid oxidation, peroxide value, accelerated storage.

433

Topic: Nutrition Clave: NU-24

A High Saturated Fat Diet During Childhood does not Induce Obesity but Leads to an Increased Risk of Diabetes in Adulthood

Barajas-Vega, H.A., Salgado-Rodriguez, L.M., Loarca-Piña, M.G., Ramos-Gomez, M., Ibarra-Alvarado, C. Lomeli,

S.E., Reynoso-Camacho, Ra.

* aPosgrado en Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro, C.P. 76010, Querétaro, México.

* e-mail: rrcamachomx@yahoo.com.mx A gen-environment interaction has been demonstrated for the development of type 2 diabetes. Among the different environmental conditions, diet is the one exerting most influential and powerful effects (at the genetic level). In Mexico, besides our genetic background, the present dietary pattern consumed by children (at least 35% of the calorie intake from fat) in urban areas of Mexico, is responsible for the high increase in the prevalence of obesity and diabetes among the middle and adult age people. To obtain knowledge about the influence of a saturated fat diet in our population at the molecular level, young Sprague-Dawley rats (1 month-old) were fed with a diet composed by 18.7% protein, 41.9% carbohydrates and 39.3% fat (from which, 23.73% was saturated) for three months; a control diet (22%, 66% and 12%, respectively) group was also included. At the end of the experimental period, blood pressure, fasting glucose, glucose tolerance curve, lipid profile, insulin, C reactive protein (CRP), TNFα and adiponectin were determined. Interestingly, our results showed that consumption of high saturated fat diet increased the visceral adipose tissue without increasing body weight. On the other hand, the glucose tolerance curve was delayed on the high fat dietary pattern and these animals also had/showed a hyperinsulinemic state. Other parameters frequently used for chronic disease diagnosis such as blood pressure, fasting glucose or lipid profile, were similar in both groups. However, early inflammation markers, like CRP levels, were elevated in the high fat diet regime, while adiponectin concentration was decreased. The consumption of high saturated fat diet during child ages is one of the principal environmental factors responsible of the raise in the diabetes and cardiovascular diseases in Mexico. Keywords: Saturated fat, Dietary Pattern, Insulin Resistance, Diabetes.

434

Topic: Nutrition Clave: NU-25

Hairless Mexican Pig (CPM): Chemical Composition of Pork Pibil Style

Caamal, R. S., Sierra, A. C., Estrada, R. J, Moo, V. M., Toledo, V. M.

* Instituto Tecnológico Superior de Calkiní. Avenida Ah-Canul Carretera Federal Campeche-Mérida, Calkiní, Campeche, México. C.P. 24900, Tel. (996) 8134870

The hairless Mexican pig (CPM) is the main Creole pig in Yucatan Peninsula, where it is part of the Mayan traditions and represents a source of animal protein, energy and also income for rural families. CPM is adapted to adverse environmental conditions and is endangered genetic resource, which should encourage efforts to characterize and protect it. In Yucatan State, a small numbers of CPM herds can be found; some farmers raise these pigs in order to produce high-quality products like “Pork Pibil Style” as a potential opportunity to use rationally local resources and also to reach national and international market, because of, recent studies reported that CPM meat has desirable and high quality characteristics. The objective of this study, was to evaluate chemical composition of CPM meat after cook “Pork Pibil Style” (% fat, protein, ash, moisture, pH and water activity), of pigs fed with two diets: commercial feed (CF) and Brosimum alicastrum (Ra).Two pigs were slaughter at four months of age and 50 kg of weight. Results of this study show that CPM fed with Ra had a moisture (55%), protein (32.8%) and pH (5.4) statistically different and higher than pig fed with CF and also had less ash and fat. No statistical differences were found in water activity. The Pork Pibil Style of both pigs was widely accepted by consumers. Keywords: Hairless Mexican Pig, Chemical Composition, Pork Pibil Style.

435

Topic: Nutrition Clave: NU-26

Effect of the Flour Components on the Lactic Acid Production During Sourdough Fermentation

Flores-Chávez, H.a*, Montañez, J.C.b and Reyes-Vega, M.L.a

* a Departamento de Investigación en Alimentos b Departamento de Ingeniería Química. Facultad de Ciencias

Químicas. Universidad Autónoma de Coahuila. Blvd. V. Carranza y José Cárdenas Valdez, Col. República, C.P. 2500, Saltillo, Coahuila, México. Phone: +52 844 4161238.

* e-mail: hectordafl@hotmail.com

Sourdoughs are a mixture of cereals (wheat and rye as example) and water that have been fermented. The fermentation process of the flours shows some technological advantages such as improvement of texture and taste, increase gas retention, resistance of the gluten network, inhibition of amylases, among others. This type of flours represents a natural biosystem where lactic acid bacteria (LAB) and yeast gives the unique characteristics of the final product. The acidic flours are fermented by lactic acid bacteria that produces lactic and acetic acid, giving the bitter taste of the final product. The aim of the present work is to analyze the production of lactic acid during the fermentation of a mixture of flours (wheat, rye, and oat) with LAB and yeast (S. cereviseae). Food composition (moisture, protein, crude fat, fiber and carbohydrates) were analyzed by the methodology recommended by the AOAC, and lactic acid by HPLC. The mixtures were elaborate with a bread base adding water (54% maximum and 47% minimum.), fiber (8% max. and 1% min.) and mother dough (25% max. and 18% min.). The physicochemical analyses evidenced that humidity varied according to the utilized flour used. The humidity for wheat flour rye, oat ad chickpeas were 11.52%, 9.0%, 5.68% and 7.25%, respectively. Besides the protein content was very similar for the cereals used, varied from 13.23% to 18.24%, meanwhile chickpea showed the highest content of protein (25.24%). The lipids content was higher in wheat flour 10.52% than the other materials, followed by rye with a content of 8.54% and represented a lipid content of 7.40%. Oat fiber showed the lowest value of lipids with a content of 5.96%. The mixture modification had influence the production of lactic acid, where the lactic acid in the sourdough after 24 h was 634.59 mg?100 g-1 (316.80% in reference to control sample), meanwhile after 48 h the lactic acid production was 401.75 mg?100 g-1 (200.56% with respect to control sample), which depends on the kind of sold off mixture. The formulation type and the fermentation time with LAB and S. cereviseae improve the production of lactic acid in sourdough. Keywords: sourdough; lactic acid; fermentation.

436

Topic: Nutrition Clave: NU-27

Amaranth Flour, a New Option for Healthy Baked

Ochoa-Reyes, E. Acuña-Rodríguez, C. A. Cruz-Atonio, F. V. Rojas-Molina, R. and De la Garza-Toledo, H. O.

* Department of Food and Technology. School of Chemistry. Universidad Autónoma de Coahuila. Saltillo, 25280, Coahuila State, México.

* e-mail: hegarza_2000@yahoo.com.mx The goal of the diet is to meet the nutritional needs of individuals, where breakfast is an important role in nutrient supply. The main for this work was to develop a sweet flour suitable to prepare hot cakes with higher nutrient intake than commercial flours as a better choice for breakfast. To produce the sweet flour, three cereals flours were chosen: amaranth, wheat and oats. The amaranth is the product of more complete vegetable, is one of the most important sources of protein, minerals and natural vitamins: A, B, C, B1, B2, B3; also of folic acid, niacin, calcium, iron and phosphorus., is one of the foods with high presence of amino acids such as lysine. Wheat is one of the most widely grown grain and increased consumption in the world, this contain; cellulose, iron, phosphorus, calcium, magnesium, fluoride and vitamins E and B complex, protein, crude fiber, oils also of fatty acid called linoleic acting in the cases of excess blood cholesterol. The oats is rich in proteins of high biological value, fat and a large number of vitamins, minerals. It's the cereal with highest proportion of vegetable fat, a 65% of unsaturated fats and 35% linoleic acid.Were generated six different flour mixes, in these formulations the wheat flour was constant at 57%, of which three mixtures are adding Oatmeal-Amaranth 10 and 30, 20 and 20, 30 and 10%. Plus vanilla cornstarch 3%, similarly generated three formulations of which only changes the 3% of plus cornstarch by concentrated vanilla. Were prepared the Hot cakes and were subjected to sensory evaluation using a hedonic scale, using ji-square (X2) for the evaluation of results. Were found that the mixture containing; wheat 57%, oats 10%, amaranth 30% and 10 % concentrated vanilla, which contains 13.13 % of protein, 3.59 % eterio extract and crude fiber 0.71%. The mixture produced contains a higher amount of nutrients that commercial flours, so it represents a better choice for breakfast. Keywords: flour, wheat, oats, amaranth.

437

Topic: Nutrition Clave: NU-28

Effect of Enriched Anhydrous Milk Fat (Amf) in Metabolic Syndrome in Rats

Herrera-Meza, M.S. 1, Silva-Hernández E.R. 2, García-Barradas, O. 3, Mendoza-López M.R.3, Angulo-Guerrero J.O. 1, Oliart-Ros, R.M. 1

1Instituto Tecnológico de Veracruz, Calzada Miguel Ángel de Quevedo No. 2779, Colonia Formando Hogar, 91860 Veracruz, Ver, México, 2Instituto de Ciencias Básicas, Universidad Veracruzana, Dr. Rafael Sánchez Altamirano s/n.

Carr. Xalapa-Las Trancas, 91192 Xalapa, Veracruz, México. 3Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, México.

* e-mail: roliart@itver.edu.mx In the last decades, the consumption of fatty acids has received great attention because it has been related with cardiovascular diseases; for example, it has been found that cis-9, trans-11 CLA provides beneficial effects on health, specifically in the metabolic syndrome (SM). Vaccenic acid (18:1 cis, trans 11 VA) is the main trans fatty acid in milk fat; although little is known about the effects of VA, some hypolipidemic effects have been observed in rats. The endogenous synthesis of CLA from VA is dependent on ? -9 desaturase, and sterculic acid (SA) is a potent inhibitor of this enzyme. SA is a cyclopropenoic fatty acid that occurs naturally in seeds of plants from the order of Malvales. The objective of the present study was to evaluate the effect of enriched anhydrous milk fat (AMF) in a metabolic syndrome rat model using SA to inhibit the conversion of VA into CLA. Spontaneously hypertensive rats (SHR) were used, divided in five groups: control, SHR, SHR+SA, SHR+AMF, SHR+AMF+SA. The administration of enriched anhydrous milk fat as a source of diet fat, had a significant reduction (p>0.05) in the pericardial fat and liver weight (independently of sterculic acid). Statistically significant differences were found between the SHR groups and sterculic acid groups in weight, blood pressure, serum levels of triglycerides, total cholesterol and HDL. No differences were observed in glucose levels between the groups. Keywords: Enriched Anhydrous Milk Fat, Conjugated Linoleic Acid, Vaccenic Acid, Metabolic Syndrome)

438

Topic: Nutrition Clave: NU-29

Chemical Composition of the Leaves of the Plant Brickellia veronicifolia and its Activity Hypoglycaemic in Female Mice

Cortés-Cervantes, J. S., Sánchez-Pardo, M. E.,1 Berdeja M. B.,1 Jiménez-García, E.1 y Torres, M.E.

* 1 Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica.

Prolongación Carpio y Plan de Ayala, Col. Sto. Tomás, México, D.F. C.P. 11340. * e-mail: alimentoselena@hotmail.com

Plants or medicinal herbs have been used for many centuries by our ancestors to cure many diseases, like the Diabetes mellitus, and sometimes these plants have a therapeutic effect of great importance, therefore it would be possible to reduce the consumption of medications. This disease has brought serious consequences of health in adults and children due to eating disorders. In this work were studied the leaves of the plant Brickellia veronicifolia to test its possible activity hypoglycaemic in different concentrations: 200, 400, and 600 mg of extract per kg of mouse. There were evaluated its concentrations of moisture, ashes, protein, and ethereal extract by official techniques of A.O.A.C. It was also important to know if the leaves produced adverse effects, so it was made a toxicological test at different doses of leaves extract: 4, 6, 8, 10 and 12 g/kg in female mice (strains NIH). The difference between the levels of time values was not sufficient to exclude the possibility that the difference is only due to random sampling variability of the effects of differences in treatment, there was no significant difference (P = 0. 275). The effect of different levels of treatment depended on the time that the extract was dosage orally. After the statistical analytical at level of significance of (a=0.05) it was possible to say that existed significant difference between each treatment with respect to time. In the second week was observed a decrease in nearly all the average values of batches of 200 to 600 mg/kg of mouse, except in the batch of 400 mg/kg mouse. The results of the proximal chemical analysis were obtained on dry bases: protein content of 10.1 g /100 g sample (σ±0.3), moisture 7.42 g/100 g sample (σ±0.4), ashes 8.78 g/100 g sample (σ±0.2), and ethereal extract 15.66 g/100 g sample (σ±0.3). The result of the proximal chemical analysis was compared with others dried leaves; these were within their values of protein, moisture, ash, ethereal extract. The leaves of the plant Brickellia veronicifolia were not toxic at any concentration in female mice. Keywords: chemical composition, female mice, activity hypoglycaemic.

439

Topic: Nutrition Clave: NU-30

Ramen Noodles with Potential Low Glycemic Index

Ramos-Cassellis, M.E.; Ruiz-Espinosa, H.; Espinosa- Orea, K. López-Ramírez, A.

* Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. Puebla, Puebla. México.

*e-mail: coordinacion_ia@yahoo.com.mx Metabolic syndrome is a group of risk factors that increase the chance of experimenting health problems such as heart disease and diabetes, who have been on the rise in Mexico. Certain eating habits have been associated with components of metabolic syndrome, especially with the incorporation of nontraditional foods with high fat and carbohydrate content and low in fiber, but highly popular because of their low cost and convenience. Within this category, instant soup has become one the fastest-growing food segments. Recently, the incorporation of amylase inhibitors has been proposed as an alternative to reduce both caloric impact and glycemic index of starchy foods, such as pasta. Consequently, an instant pasta containing a commercial ∝-amylase inhibitor is proposed as a means of developing a product with high consumption rate that provides controlled carbohydrate absorption without altering its functional properties. Noodles were prepared with semolina, water and amylase inhibitor (Starchlite, Pharmachem, USA) at a rate of 3g/ 1 kg wet pasta. Pasta was oven-dried at 90ºC for 3 hours. The experiments were run in triplicate. Final moisture content was evaluated to assess if it was within the limits established by the Mexican legislation. Cooking time, cooking tolerance, swelling factor, volume increase, and overall appearance were evaluated in triplicate and compared with the leading instant soup brand by a t-test. A p<0.05 was required for significance. Total gelatinization was obtained after cooking for 270 s in a microwave oven at full power while pasta structure resisted over 15 minutes in boiling water before damage was evident. Noodles held water over 2.5 times its own dry weight and their volume increase 2.78 times. No evident defects were found in any sample. Even though cooking time almost doubles the standard time for instant soup preparation, the rest of the variables evaluated in the experimental pasta did not significantly differ from those of the commercial sample. The inhibitor did not seem to affect most of the functional properties in pasta and, consequently, further tests regarding its effects over glycemic index can be conducted. Keywords: Ramen noodles; Glycemic index; amylase inhibitor.

440

Topic: Nutrition Clave: NU-31

Analysis of Possible Effect of Fructose Consumption in Degeneratives Diseases

Olguín-Martínez, L.E. Ramírez-Schoettlin, A. M., E., Favela-Torres, M. T.

* Becarias COFAA y EDD, Carpio y Plan de Ayala s/n Sto. Tomás C. P. 11340 México, D.F. * e-mail: schoettlin@hotmail.com

High fructose has been related with chronic diseases incidence and prevalence: obesity, diabetes, dislipidemia, metabolic syndrome and cardiovascular disease. The aim was to research if it may be a correlation between metabolic diseases and excessive consumption of fructose. In USA, per capita consumption of fructose increased from 230g in 1970 to 28.7 Kg/year in 1990. A 600 ml, 14ºBrix soda provides 74g of fructose, so the personal average consumption may exceed 100g per day. Products consumed by children, like fruit drinks and sodas are sweetened with fructose and it was found that overweight and obese children consumed fructose products. We assumed that there was a mechanism of satiety disturbance. Use of omega-3 gave to people with a high rate of cellular inflammation showed excellent result in reducing weight even in severe cases of obesity. It has been agreed that a diet of seeds rich in omega-3 and not consuming products containing fructose, helped reduction of the obesity problem in cases observed. Keywords: fructose, obesity, chronic diseases.

441

Topic: Nutrition Clave: NU-32

Nutritional Analysis Cookies Made with Corn Flour (Zea mays L.) and Soybean Flour (Glycine maxima)

Belloso,G. y Chambuco, D.

*Universidad de Oriente. Núcleo de Monagas, Venezuela

* e-mail: g_belloso@yahoo.com The present investigation consisted on the nutritional analysis of different formulations of a products type sweet cookies, with the substitution of the wheat flour (Triticum aestivum) for flour of corn (Zea mays L.) and soybean flour (Glycine maxima). With the purpose of obtaining a product that can be consumed by people with intolerance to the gluten or illness celiac. For they were evaluated it five formulations in relationship flour corn: flour of soybean (100:0, 75:25, 50:50, 25:75, 0:100%). These were evaluated sensorially by a panel consumer for a n=60. Using a preference test, determining this way the accepted formulation. The obtained data were analyzed through an Anova to 5%, where there was significant difference a test of averages it was applied: Duncan to 5%. To the selected formulation they were carried out the physical-chemical analysis: pH, humidity, proteins, fatty, fiber, ashy, minerals (Ca, Fe y P) and carbohydrates. According to the results obtained formulation more accepted a p<0.05, it was the formulation 2 (75:25) in relationship of flour corn:soybean. The product selected type cookie presented a micro content and macro nutrients comparable with cookies, as for proteins, fat and carbohydrates it was a content of 8.51; 25.48 and 58.68 g/100g cookie) respectively. The obtained product can be considered capable for human consumption from the nutritional point of view, especially for people with intolerance to the gluten or illness celiaca. Keywords: soybean, corn, gluten.

442

Topic: Nutrition Clave: NU-33

Effect of Dietary Fiber Consumption in the Quantitative Expression of Butyrate Receptors in Rat Colon

Corte, L.Y., Martínez-Flores, H.E., Ortiz, R., Sosa-Aguirre, C.R.

* Programa Institucional de Maestría en Ciencias Biológicas. Laboratorio de Investigación de Alimentos. Facultad de Químico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo. Av. Tzintzuntzan # 173 colonia

Matamoros CP 58240. Morelia, Michoacán. * e-mail: lucy_corte84@hotmail.com

Short chain fatty acids (SCFA) acetate, propionate and butyrate are the major anions produced by the bacterial fermentation of dietary fiber in colon. Butyrate has been recently studied because is important to maintain colonic functions and because it has been related with a protective effect in colorectal cancer, which is mainly explained by its potential to regulate gene expression by inhibiting enzyme histone deacetylase (HDAC). Recent investigations shown that SCFA receptors GPR41 and GPR43 are involved in signal transduction mechanisms once they bind to ligands such as butyrate to generate different physiological effects in colonocytes. The aim of this work was to determine if dietary fiber consumption from nopal (Opuntia ficus I., containing a ratio of soluble-insoluble fiber 40/60, has a direct influence on the quantitative expression of butyrate-specific receptors GPR41 and GPR43. Wistar rats were fed with four different diets formulated at different concentrations of dietary fiber as follows: Diet 0, A, B and C, containing 0, 5, 15 and 25% of dietary fiber from opuntia, respectively. The results of this investigation showed a tendency to increase in the expression of GPR43 (93.1%) and GPR41 (102.1%) when rats were fed with a 5% fiber diet, using ß-actin as a reference gene. The results of this investigation will contribute to determinate the relation of diet with intestinal health for the purpose of expanding the knowledge of butyric acid on colonic functions.

Keywords: Butyrate, GPR41, GPR43, dietary fiber.

443

Topic: Postharvest Technology Clave: PT-1

Effect of Edible Coatings Chitosan and Linseed Mucilage-based on Shelf Life of Fresh-Cut Strawberry

Pérez Cabrera, L.E. a Díaz Narváez, G.C. b, Hernández Lozano, L.C. c Tecante Coronel, A.d Ramírez Gómez M.M. a

* a Departamento de Tecnología de Alimentos, Centro de Ciencias Agropecuarias, Universidad Autónoma de

Aguascalientes. Av. Universidad 940 Cuidad Universitaria, C.P. 20131, Aguascalientes, Ags., México. b. Técnico de Investigación de Proyectos de Investigación en Alimentos (PIAL) c Posgrado en Ciencias y Tecnologías Agrícolas

Pecuarias y de los Alimentos (PCTAPA) d Facultad de Química de la UNAM * e-mail: leperez@correo.uaa.mx

Edible coatings provide an additional protective coating fruits and vegetables minimally processed (MP), which is equivalent to the technological impact of a modified atmosphere, representing an alternative to conservation, coupled with an environment friendly method. We evaluated the effectiveness of edible coatings from linseed mucilage and chitosan in strawberries minimally processed. Edible coatings made two flaxseed mucilage (ML) (50 and 100%), chitosan (1%), lactic acid (0.5%) Glycerol (0.3%) and Tween80 (0.1%). The pH of the formulations of edible coatings A (100% ML) and B (50% ML) was 4.0. It dipped strawberries, stalks, washed and sanitized in the edible coatings and stored at 10 ° C to facilitate dry /120 min, then were packed in polystyrene bags at 4 ° C. Uncoated strawberries were used as a blank and covered strawberries without chitosan in the formulation and control. Was analyzed respiration rate (RR), color, decay rate, texture and weight loss at 0 days and during storage (15 days). The edible coating samples A and B have a significantly lower compared with control RR to 0 days and no significant differences during storage. The color and firmness of the strawberries with a edible coatings to the end of storage showed less changes compared to day 0, weight loss was significantly higher for control samples and the decay rate showed that edible coatings containing strawberries have less damage Chitosan expressed as tissue desiccation, presence of fungi and collapse. Keywords: chitosan edible coatings, strawberry.

444

Topic: Postharvest Technology Clave: PT-5

Effect of Temperature on the Quality of Bell Pepper (Capsicum annum L.) Grown in Greenhouses in the Southern Region of Jalisco, México

Mojica, L., Flores, B.

* Instituto Tecnológico Superior de Tamazula de Gordiano, Carretera Tamazula-Santa Rosa No. 329 Tamazula de

Gordiano, Jalisco, México * e-mail: luismojica27@gmail.com

The production of peppers (Capsicum spp.) is one of the most important horticultural activities in México. Usually grown in greenhouses, bell pepper (Capsicum annuum L.) has great commercial importance. Due crop characteristics, appropriate post-harvest handling has an impact on efficiency and final product quality. The aim of this work was to evaluate the effect of the temperature variation of the product on the quality during postharvest process. Samples were taken during the months of April and May from three halls greenhouses in a farm located in Tamazula de Gordiano County. The samples were taken every two hours, until a total of five samples per day. The information obtained was the temperature inside the pepper and physiological damage. Statistically significant differences were found in temperature increase of the peppers during the day. Similarly, the effect of temperature on the physiological damage was significant. However, through the test of least significant differences of Fisher (LSD) the effect of damage was observed on a temperature ramp with tree levels. It was zero physiological damage in the sample time one and two with a temperature range from 11.4°C to 15°C respectively. Damage increased to 1.2 pieces in the third and fourth measurement with temperatures from 20°C to 26.5°C. Finally, 2.7 damaged peppers were found in fifth measurement at 31.4°C. This represents 9% lost of the product before reaching the packing. However, the effect of temperature on shelf life reduction was of two weeks, which coincides with calculated by Q10 factor. The effect of increased temperature in the months of April and May had significant affect in the quality of bell pepper and consequently a reduction in productivity. Keywords: quality, bell pepper, temperature, losses.

445

Topic: Postharvest Technology Clave: PT-6

Effect of Hot Water Treatments and Controlled Atmosphere Storage on the Quality and Vitamin Content of Tomato

Vega-Espinoza, A.; López-López, M.; Lopez-Angulo, G.; Vega-Garcia, M.

* Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma

de Sinaloa, Av de las Américas y Josefa Ortíz S/N, Culiacán, Sin., 80010. * e-mail: mvega@uas.uasnet.mx

The high sensitivity of tomatoes to several external factors causes changes in their quality and affects their physical characteristics such as color, firmness, flavor and their nutritional value (Vitamin C, ß-carotene and lycopene). Hot water treatments have been used to delay the ripening process of fruits and vegetables, to reduce chilling injury, and to avoid postharvest losses by physiological or pathological disorders. Meanwhile, the storage under controlled atmosphere maintains the fruit quality, decreases respiratory rate, transpiration and diminishes metabolic reaction rate. In recent years, the combination of these technologies has been used frequently to improve the shelf-life in order to get into foreign markets with a better fruit presentation. According to this, the aim of the present work was to investigate the effect of the combination of hot water treatments and controlled atmosphere storage on the quality and nutritional content in tomato fruits. Mature green tomato were subjected to hot water treatment (HWT, 54°C 5 min) and then stored under controlled atmosphere (CA, 3-4 % O2 + 0 % CO2), at 12°C for 5, 10, 15, 20 and 25 days before being transferred to ambient air at 21°C for 4, 8 and 12 days. Fruits were evaluated for external color, firmness, total soluble solids, titratable acidity, pH, ascorbic acid, ß-carotene and lycopene. Tomato fruit subjected to HWT+CA showed a delay in color development. Firmness in HWT+CA treated fruit was higher than in control fruit. pH and titratable acidity was not affected by HWT, CA or the combination of technologies, while soluble solids decreased throughout the storage period of tomato fruits. The application of combined techniques; HWT and CA, presented the highest amount of ascorbic acid and delayed the presence of ß-carotene and lycopene. The application of sequential methods of HWT+CA on tomato fruit provides good quality about color development and firmness with a minimal shelf-life of 25 days at 12°C. Keywords: tomato, hot water treatments, controlled atmosphere, vitamin content.

446

Topic: Postharvest Technology Clave: PT-9

Effect of Heat Treatment on the Activity of Papaya ß-galactosidase

Santiago, G.P.1., Benito B.P.1., Cruz, M.M2.

* 1Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional CIIDIR-OAXACA, 68030; México. 2Departamento de Bioquímica del Instituto Tecnológico de Oaxaca. México

email:psanti_02@yahoo.com.mx

The papaya fruit (Carica papaya L.) is one of the tropical products with greater exportation volumes, but it has a short post harvest life. Accelerated softening is among the main other problems which is related with the collective activity of various hydrolytic enzymes such as the Polygalacturonase, (EC. 3.2.1.15; EC. 3.21.67), the Pectinmetylesterase (EC.3.1.1.11) and the ß-galactosidase (EC 3.2.1.23), stimulated by the maturation process and chilling injury. This study reports the ß-galactosidase activity during the ripening of papaya fruits stored at three different temperature regimes (7, 15, and 25º C), with and without hot water treatment (49ºC/25 min). Respiration rate, color changes and loss of firmness during storage were measured. The respiration rate show different behavior as a direct function of the temperature and storage time, the climacteric peak occurred in the sixth, and eighth day of storage at 25, 15 º C respectively. The enzyme activity increased as ripening and storage temperature increased. The ß- galactosidase activity showed a correlation with respiration rate. Its activity was higher after the climacteric peak.The ß -galactosidase activity had negative correlation with flesh firmness, and with the soluble polyuronides content in NaOH 0.005 N, which resulted in a decrease of penetration resistance. The hydrothermal treatment decreased the ß-galactosidase activity in 20.4%, but it did not have a significant effect on quality parameters such as taste, color and texture. Keyswords: Carica papaya, ß-galactosidase, Softening of fruits, Chilling injury.

447

Topic: Postharvest Technology Clave: PT-10

Physiological Response of Chicozapote Fruits (Manilkara sapota L.) to Different Treatments With 1-Methylcyclopropene (1-MCP)

Moo, V.M., Centurión, A.R., González, M., Vargas, M.L., Sauri D.E.

* Instituto Tecnológico Superior de Calkiní. Avenida Ah-Canul Carretera Federal Campeche-Mérida,

Calkiní, Campeche, México. C.P. 24900, Tel. (996) 8134870 * e-mail: vmoo@itescam.edu.mx

Chicozapote (Manilkara sapota, L.) is a tropical fruit with great potential international market, nevertheless, it is highly perishable which difficult its marketing. Therefore to take it to distant markets it is necessary to increase its shelf life. The refrigeration is an alternative possible, but some studies have demonstrated that chicozapote is a sensible fruit to low temperatures, which bring about unsuitable ripening. The application of 1-methylcyclopropene (1-MCP) has been used to increase the shelf life and to maintain the quality of some fruits and vegetables products, because it reduces the action of ethylene in fruits ripening occupying the receiving sites of this phytohormone. The objective of present study was to evaluate the effect of different treatments with 1-MCP in the ripening and physiology of fruits of chicozapote. Mature chicozapotes without visible damages gathered in an orchard in Yucatan, Mexico were used. Fruits were divided in groups and treated with 4 concentrations of 1-MCP, 0, 200, 500 and 1000 ppb, with two treatment times, 12 and 24 h, and two temperatures of the treatment, 25 ± 2 and 15 ± 2 ºC. After treatments, chicozapotes were ripened at 25 ± 2 ºC. The effect of 1-MCP in the maximum values of carbon dioxide and ethylene production were studied, the days necessary to get maximum values of the peak of ethylene production and respiratory intensity were studied also. The changes of the shelf live of fruits of each treatment were calculated. The results showed that the treatment with 1000 ppb of 1-MCP applied at 25 ºC, at both treatment times studied, allowed a significantly increase (p<0.05) of shelf life of chicozapote fruits from 7 to 11 days at 25 ± 2 ºC. The maximum values of carbon dioxide and ethylene production were lower, and days to get them were delayed. The general characteristics of quality of ripened chicozapotes were equal to untreated fruits. Keywords: sapota, ripening, 1-MCP, ethylene, carbon dioxide.

448

Topic: Postharvest Technology Clave: PT-12

Postharvest Application of 1-Methylcyclopropene on ´Ataulfo´ Mangoes

1Ortiz, F.L.A., 1Ramírez, V.A.Z., 1Tovar, G.B., 2García, H.S., 1Mata, M.M. and 1Montalvo, G.E.

* 1Laboratorio de Integral de Investigación en Alimentos (LIIA), Instituto Tecnológico de Tepic. Av. Tecnológico 2595 C.P. 63175. Tepic, Nayarit. México Tel. & Fax: (311) 2119400 Ext. 328. 2UNIDA, Instituto Tecnológico de

Veracruz, Apdo. Postal 1420, Veracruz, Ver. 91897, México. *e-mail: efimontalvo@gmail.com.

A viable technological alternative for mango preservation is the application of 1-methylcyclopropene (1-MCP); however, response to this chemical is diferent depending on the mango variety employed; hence it is relevant to investigate if 1-MCP can be applied on different varieties from the same type fo fruit. We evaluated the preservation ability of 1-MCP on ‘Ataulfo’ mangoes. On a fisrt series of experiments, 1-MCP was applied at 0, 300 or 600 nl l-1 for 20 h and 13±1ºC on mature fruits and fruits to which disinfestant thermal treatments were applied (3X2 factorial design). In a second experiment 0, 600 or 1000 nl l-1 of 1-MCP were applied for 20 h and 25±1 ºC, on fruits that were not heat treated in a randomized single dactorial design. Fruits were stored at 13±1 ºC for 20 days to simulate transportation to European markets and then at 25±1 ºC to resemble marketing. Response variables were: ethylene production rate (EPR), aminocyclopropane-1-carboxylic acid oxidase (ACC oxidase) and compositional variables. No benefits of 1-MCP was found in the first experiment in heat-treated fruit; however, untreated fruit that were exposed 600 nl l-1 of 1-MCP, had a delay in EPR of one day, firmness was greater (p<0.05) during storage at 13 ºC, but no differences were noted when fruit were transfered to 25 ºC (p>0.05) in all response variables. In the second experiment when 1-MCP concentration was increased to 1000 nl l-1, a greater effect on EPR was noted and ACC oxidase activity decreased. Thus, a delay in two days was noticed for loss of firmness titratable acidity soluble solids and ripeness at 25ºC. Such a delay is not considered as relevant to consider a practical application of 1-MCP for export bound ‘Ataulfo’ mangoes. Keyword: 1-methylcyclopropene (1-MCP), ‘Ataulfo’ mangoes.

449

Topic: Postharvest Technology Clave: PT-13

Application of 1-methylcyclopropene on Soursop (Annona muricata L.)

1Espinosa, S.I., 1Tovar, G. B., 2García, G.H. S., 1Mata, M.M. and 1Montalvo, G. E.

* 1Laboratorio Integral de Investigación en Alimentos (LIIA), Instituto Tecnológico de Tepic. Av. Tecnológico 2595 C.P. 63175. Tepic, Nayarit. México.Tel. & Fax: (311) 2119400 Ext. 328. 2UNIDA, Instituto Tecnológico de

Veracruz, Apdo. Postal 1420, Veracruz, Ver. 91897, México. * e-mail: efimontalvo@gmail.com.

Nayarit is the main producer of soursop in Mexico; however, due to its short shelf life, trading and handling become difficult. 1-Methylcyclopropene (1-MCP) is an ethylene antagonist that delays the ripening process, thus extending the keeping quality of climacteric fruits. The objective of this work was to evaluate the application of 1-MCP on the ripening of soursop stored at refrigeration temperatures. A unifactorial design was employed from day 1 to day 7, and then a 3X2 factorial design was followed. Mature fruits were harvested, treated with 1-MCP (0, 200 or 400 nL L-1) for 12h at 25ºC and then maintained at 16 ºC. After 7 days of storage, fruits from each treatment were transferred to 25 ºC or 16 ºC. Two controls were included: one stored at 25 ºC and a second one maintained at 16 ºC for 7 days, and then transferred to 25 ºC. Response variables were respiration rate (RR), ethylene production rate (EPR), textural firmness, total soluble solids (TSS), pH values and titratable acidity. Statistical analyses were done using SAS. Fruit stored at 25 ºC, ripened after 5 days post-harvest. Refrigerated, non (1-MCP) treated fruit suffered a delay in ripening between 3 and 4 days. 1-MCP exerted an important effect on ripening delay and produced a noticeable reduction in RR and ethylene was produced in measurable amounts only after 8 days of storage at 16 ºC. However, fruits that were treated and transferred directly to 25ºC showed a delay in ripening of only 1-2 days. Evolution of firmness, acidity, pH values and TSS was slower in 1-MCP treated and refrigerated fruit. From the experiments, it was found that application of 1-MCP at 200 or 400 ppb with further storage at 16±1°C, was able to delay by 7 days the ripening process in soursop fruits, as compared to fruits maintained only at 25 ºC. Keywords: 1-methylcyclopropene (1-MCP), ripening, soursop.

450

Topic: Postharvest Technology Clave: PT-14

Evaluation Of Tomato Fruit Ripening During Storage Using A Non-destructive Test

1 Manivel Chávez R. A.; 2 Garnica Romero Ma. G.

* 1Laboratorio de Análisis de Alimentos, Facultad de Quimicofarmacobiología, Universidad Michoacana de San Nicolás de Hidalgo. 2 Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo.

* e-mail: ramch03@hotmail.com The aim of this research was to evaluate the capacity of acoustic signal response to monitoring the tomato fruit firmness change during 15 days of storage at 20°C +-2 and 75-85 % H.R. Two batches of fruits were selected with 100 fruits each one. One of them was designed to perform no destructive tests; acoustic impulse response, while the second was designed to perform the destructive tests, compresión force CF, titratable acidity and °Brix and licopene content. The firmness (CF value) decreased with the storage time from 33.56 N to 12 N, while the °Brix value increment 0.78° and acidity decreased 28.87 %. The maximun value obteined of licopene was 3.17 mg/100g. The dominant frecuency, firmness index and elasticity coeficient as a function of time could be expressed as a decreasing lineal function. A good correlation was established between the acoustic parameters (firmness index and elasticity coeficient) and fruit compresión force, for this data, the correlation coeficiente were 0.95 and 0.955, respectively. The results indicates that it might be possible to identify the ripeness state of an individual tomatoes by using the present method, and that the nondestructive acoustic test could replace convencional compression test in order to determine tomatoe fruit firmness and expected shelf-life. Keywords: acoustic impulse response, firmness, ripening, tomatoe, licopene.

451

Topic: Postharvest Technology Clave: PT-15

Morphological and Molecular Characterization of a Aspergillus ochratoxin a Producer Strain Isolated from Green Coffee (Coffea arabica)

Rojas-Sánchez, U., Suárez-Quiroz, M., and Ramirez-Lepe, M.

* Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz Av. M. A. de Quevedo No.

2779 Col. Formando Hogar C.P. 91897 Veracruz, Ver. Fax: (2299) 34 57 01. * e-mail: lepe@itver.edu.mx

Several Aspergillus strains were isolated by its ability to produce ochratoxin A during the different steps of the post-harvest processing of coffee (Coffea arabica). The strain AsCV was selected by its high growth rate, 0.304 mm/h. Shape, colour, texture, mycelium, conidia production and diameter of colony were determined in CYA, CY20 and MEA agar mediums. Moreover conidial heads, stipes, vesicles, metulae and phialides were measure. AsCV was morphological identified as Aspergillus ochraceus with the identification keys of Samson. AsCv mycelia was harvested after 3 days growth on potato dextrose broth medium and genomic DNA was isolated. DNA sequences of the strain were amplified by the polymerase chain reaction for Beta Tubulina (BT2), Internal Transcribed Spacer (ITS rDNA), Small Subunit Ribosomal DNA (SSR), and Translation Elongation Factor (EF-1α). DNA sequences were visually aligned using ClustalW2 and NCBI softwares. BT2 sequence was search for BLAST and showed a high reliably relation, 99-100% %, with A. westerdijkiae specie. Similarly, softwares showed an homology of 97% with A. ochraceus and westerdijkiae species, 95% with A. ochraceus and candidus, 94-96% with A. terreus, fumigatus, flavus for ITS rDNA, SSR, and EF-1α analysis, respectively. Interestingly, a phylogenetic analysis of the EF-1α DNA sequence suggest that AsCV Aspergillus strain could be a specie evolved of A. westerdijkiae clade. Keywords: Aspergillus, Coffea arabica, ochraceus, westerdikjiae.

452

Topic: Postharvest Technology Clave: PT-18

Physicochemical Changes in the Blossoms of Two Squash Species (Cucurbita pepo and C. maxima) During Refrigerated Postharvest Storage

Urrutia-Hernández, T. A., Aguilar-Aguilar, B., Guzmán-Gerónimo, R.I., Verdalet-Guzmán, I., Aquino-Bolaños, E.N.

* Posgrado en Ciencias Alimentarias, Instituto de Ciencias Básicas, Universidad Veracruzana. Av. Rafael Sánchez

Altamirano, Industrial Ánimas, C.P.: 91192, Xalapa, Veracruz, México. * e-mail: eliaquino@uv.mx

Squash blossoms have a characteristic yellow color, soft texture and delicate and slightly sweet flavor. The blossoms of many squash species are consumed but little data exists on their composition and postharvest behavior. Physicochemical changes were evaluated in blossoms of Cucurbita maxima and C. pepo during refrigerated postharvest storage. Blossoms were stored at 5 °C for eight days and samples taken every two days to measure the variables total sugar and polyphenol contents (spectrophotometry); ascorbic acid content (titration with 2,6 dichloroindophenol); pH; titratable acid (g citric acid*100 g-1 tissue); total soluble solids (refractometry); total carotenoids content; and L*, a* and b* color parameters. Compared to C. maxima, the C. pepo blossoms had higher total carotenoids (12.06 vs. 4.55 mg*100 g-1) and ascorbic acid contents (80 vs. 37 mg*g-1 tissue), and lower total soluble solids content (4.3 vs. 5.0 °B). The most notable changes in both species during storage occurred in total soluble solids, ascorbic acid and sugar contents, all of which had first-order kinetics. Degradation velocities in C. maxima were 4.4 mg*100 g-1 day-1 for ascorbic acid and 0.375 °B* day-1 for total soluble solids; and in C. pepo they were 9.5 mg*100 g-1 day-1 for ascorbic acid and 0.42 °B* day-1 for total soluble solids. Loss of visual quality was evident in C. maxima at 4 days and in C. pepo at 6 days. The longer shelf life of C. pepo blossoms compared to C. maxima blossoms is probably due to the former’s higher ascorbic acid and total carotenoids contents. Keywords: blossoms squash, postharvest storage, ascorbic acid, total sugars, carotenoids.

453

Topic: Postharvest Technology Clave: PT-19

Physical Properties in Three Apparent Maturities and Changes Postharvest of Jocote Chiapilla (Spondias spp) Fruits.

Padilla Peña, J.A.1; Ramírez Ortiz, M.E.2 and Corzo Ríos, L.J. 1

* 1 Instituto Politécnico Nacional, UPIBI, Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, CP 07340, México,

D.F., México. 2 Universidad Nacional Autónoma de México, FES Cuautitlán, Av. 1° de Mayo s/n, Cuautitlán Izcalli, Edo. de México, México.

* e-mail *: lcorzo@ipn.mx The tropical fruits have demand for their consumption in fresh; a problem is the short storage postharvest, reason why it is necessary to know some chemical and physical characteristics thinking about its industrialization. The fruit of Mexican plum, also well-known as jocote is a tropical fruit of Mexico. In this work fruits of jocote chiapilla (Spondias spp) produced in the zone of the central valley of Chiapas were analyzed; the weight of the pulp, fruit, and seed, color, diameters and rheological behavior of the pulp was determined; for fruits harvested in three maturity states: green-mature, half-ripe and ripe, of the day of harvest until the final day apt for its consumption (green mature and half-ripe 6 days and 4 days for ripe estate). The initial weights for the three states of maturity were: green mature 22,7 ± 2,84 g, half-ripe 25,18 ± 3,43 g, ripe 25,77 ± 4,2 g. It is observed that a loss weight in the fruits of the three states of maturity exists; this loss weight for the fruits green mature and half-ripe (10%) was independent of these states of maturity, in the fruits ripe the loss weight was of 17%. The diameter and length that sample ripe and green mature not appeared variation among them ( x 3.28 cm and 3.16 cm), nevertheless for half-ripe they were higher ( x 3.45 cm and 3.22 cm). In the corresponding to pulp, ripe state it presents 88.13%±1.35 of pulp, green mature 90,52% ± 1,72, half-ripe 92,21% ±1.67. The seed of green mature and half-ripe presented an average of 1.80±0.14 g, and ripe state an average of 2.81±0.43 g. Colors presented initially for sample were: green mature, green 4/5: L=23 a=-9, b=28; half-ripe green 1/2: L=43, a=23, b=47 and ripe red 3/4: L=40, a=61, b=55. The pulp presented different rheological behavior for the different states from maturity, for the green state adjusted respectively to the model of law power, whereas the pulp of the mature fruit season and adjusted to the Newtonian model and with viscosities of 0,0104 and 0,0155 Pa.s. Keywords: Physical properties, postharvest, jocote, Spondias, rheology.

454

Topic: Postharvest Technology Clave: PT-20

Changes in Chemical Composition During Maturation of Jocote Chiapilla (Spondias ssp) Fruits in Two Apparent Maturities

Gallardo Carrasco, B.1, Presuel Moreno, L.G. 2, and Corzo Ríos, L.J. 1

* 1 Instituto Politécnico Nacional, UPIBI, Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, CP 07340, México, D.F., México. 2Instituto Politécnico Nacional, ENCB, Carpio y Plan de Ayala s/n, CP 11340, México, D.F., México.

e-mail *:lcorzo@ipn.mx Jocote or Mexican plum is a tropical fruit widely distributed in Mexico and other countries of America, studies have been realized on the physico-chemical characteristics of different varieties the Spondias, but the diversity of the species and regions of cultivation emerge the necessity to characterize Mexican species with economic and nutritional potential. For this study, jocote chiapilla was used, cultivated in the central valley of Chiapas, which represents a source of income for the population of the region. Jocote commonly is commercialized as a fresh fruit and the harvest is from March to May. The purpose of this study was to evaluate the influence of the state of maturity at the time of the harvest over its chemical composition and its evolution during the days post-harvest, for that it was determined in two states of maturity: moisture, crude fiber, reducing sugars, soluble solids (ºBrix) and titratable acidity (% of malic acid), which were determined according to the methodology AOAC (1990). The state of maturity was based on the color was defined as “green mature” 4/5 green and “half-ripe” 1/2 green. The analyses were realized during 6 days. The samples were stored in a room temperature (23.5°C±1) and HR 37±5%. The moisture of the samples increased of day 1 to 6 for both cases, in the green mature of 78.28-82.09% and for half-ripe of 77.92-84.39%. The crude fiber for day 1 and 6, in the sample green mature presented major values (4.09-5.61%) that the sample half-ripe (2.99-4.42%). °Brix and reducing sugars increased according to the days post-harvest, obtaining the highest value of the half-ripe for day 1 and 3 (9,2 and 10,2 °Brix, 4,12 and 5,35 g/100g of fruit) and to day 5 the major for the green mature (12°Brix, 7,52 g/100g of fruit). The titratable acidity presented major values for days 1, 3 and 5 for the green mature (0.94, 0.90 and 1.06%), in comparison with the half-ripe (0.67, 0.75 and 0.87%). All the analyzed properties were increased for both states of maturity with the post-harvest days. Keywords: Spondias, jocote, crude fiber, reducing sugars, ºBrix.

455

Topic: Postharvest Technology Clave: PT-21

Effect of Light Quality in Postharvest Ripening of ‘Kent’ Mango (Mangifera indica)

1Rubio, A.E., 2Obledo, E.N., 1Montalvo, E., 1Mata, M., 1Tovar, B.

* 1Laboratorio Integral de Investigación en Alimentos (LIIA). Instituto Tecnológico de Tepic. Av. Tecnológico 2595 C.P. 63175. Tepic Nayarit, México. 2CIATEJ. Av. de los Normalistas 800 C.P. 44270. Guadalajara, Jalisco, México.

* e-mail: angel_11_rub@hotmail.com Mexico is the first exporter of Mango. ‘Kent’ mango is one of the principal exporter cultivar to United States, which represents great socioeconomic importance for Nayarit state. This variety is not attractive to consumers due the epidermis color that remains green when it is ripening and is not homogeneous. One alternative to the application of exogenous ethylene to induce the development of color in the epidermis of 'Kent' mango is the application of different qualities of light, because the fruits are photosynthetically active plant organs. Therefore, the objective of the present work was to assess different qualities of light on 'Kent' mango in postharvest. Fruits were used in physiological maturity with hydrothermal treatment (required for exportation). A 2x4 factorial design was carried out: with and without ultraviolet type C light treatment for 20 min; and 4 light storage conditions: cold light (broad spectrum), blue light, red light and in dark; at 13±1°C for 6 days followed by another 8 days at 25±1°C. The response variables were: respiration rate, maturity percent, firmness, soluble solids, acidity and pH. The fruits without UVC presented climacteric peak increase about 7-8 day. There were not significant differences between light quality (p>0.05) except the fruits storage in darkness that had a climacteric peak of smaller magnitude in both cases, however in the fruits treated with UVC climacteric peak was delayed by one day and it was higher. In physicochemical analysis showed differences among all treatments, however irradiated fruits maintained better levels. The fruits with UVC light treatment and stored in cold light showed better characteristics and color in their peel was more yellow-red hues. Keywords: Mango, Postharvest, Color, Light qualities.

456

Topic: Postharvest Technology Clave: PT-22

Design, Construction And Characterization of a Solar Drier as Technology for The Dehydration of Fruits And Vegetables.

Sámano, D.E.1, Martínez-Flores, H.E. 2, Garnica-Romo, M.G.3

* 1Estudiante del Programa Institucional de Maestría en Ciencias Biológicas. Área Temática en Biotecnología

Alimentaría. Facultad de Químico Farmacobiología, 2 Facultad de Químico Farmacobiología. 3 Facultad de Ingeniería Civil. Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Mich. l. Tel. (443) 3142809 ext. 201.

* e-mail: liz.samano@hotmail.com Mexico is a major producer of fruit and vegetables in the world because of the variety, quality, health, services and prices of their crops. However, it is estimated that about 40% of vegetable production in Mexico is lost due to weather factors, poor postharvest and most are highly perishable products. Preserve an aliment is to avoid the action of microorganisms or enzymes that can alter the original characteristics of fruits such as appearance, smell and taste. Solar drying consists in to remove most of the moisture contained in a product and as a method of food preservation has great advantages such as: dehydrated products do not lose their nutritional and sensory properties, energy saving, lower cost of process, products can be marketed at higher prices and the process is simple, safe and efficient. The aim of this study is to design, build and characterize a low-cost solar dryer and high energy efficiency which allows preserving the nutritional and organoleptic properties of products, making easy the prototype access to fruit and vegetable producers in Michoacán. The design was realized starting from the optimization of a previous model, which was characterized through temperature profiles and drying kinetics to identify gaps and then through the theoretical and numerical modeling correct it to finally build the new prototype. Among the tests performed are: the number of trays of the dryer, its area, the separation between each of them and the best materials to build the dehydrator. The kinetics were made using guava and banana and the design was developed using the drawing software AUTOCAD. Considering the results of all tests, it was found that a design using double polycarbonate layer separated by air is the best alternative to achieve an adiabatic process. The use of solar driers is one of the best alternatives to small and medium producers of fruits and vegetables to provide postharvest treatment because it is an economic process, does not pollute and helps to prevent economic losses so its use should have widely promotion. Keywords: Solar drying, drying kinetic, temperature profile.

457

Topic: Postharvest Technology Clave: PT-23

Increase in the Cellulose Content of Pretreated Agave Fibers

Medina-Morales, M.A., Aguilar, C.N. and De la Garza-Toledo, H.

* Department of Food Science and Technology. School of Chemistry. Universidad Autónoma de Coahuila.25280, Saltillo. Coahuila, México.

* e-mail: mike_medina2x4@hotmail.com Cellulose is the most abundant biopolymer in nature. Its own natural conformation makes it very resistant to harsh conditions such as hydrolysis. Agave is a plant which can be used for the production of alcoholic beverages, but the leaves have not a very reliable utilization. Two agave varieties were used Agave salmiana and Agave atrovirens. Aqueous and alkaline treatments were made on the agave for the cellulose measurement. The first one was washing the fibers to remove compounds that could affect the cellulose measurement. The alkaline treatment was carried out with NaOH (3 %) and autoclaving (121 °C/30 min). Also a control sample was measured on cellulose content. The results show that the control sample of the agaves have a content of 23 and 35 % of cellulose in A. atrovirens and A. salmiana respectively. After treatments, the fibers treated by aqueous wash showed an increased amount of cellulose where A. atrovirens had 47.17% y A. salmiana 49.69 %. The alkaline treatment showed that A. atrovirens had 67.12% y A. salmiana 61.25 %. There are microbial strains capable of degrading this material. By the literature that has been revised, our material contains the high cellulose content among the lignocellulosic residues reported. This material has potential in becoming a good substrate for ethanol production by cellulolytic enzymatic hydrolysis and subsequent ethanolic fermentation. Keywords: Cellulose, Agave.

458

Topic: Postharvest Technology Clave: PT-24

Physicochemical Characterization of Diverse Varieties of Rice Harvested in Mexico

Chávez-Murillo, C. E, Bello-Pérez, L. A.

* Carretera Yautepec-Jojutla, Km, 6, Calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos, México. C.P. 62731, Tel. (735) 394-20-20 * e-mail: cchavezm@ipn.mx

Rice is one important food crop in Latin America. There are many rice cultivars produced commercially in Mexico; however, little information is available regarding the factors that affect the rice quality. The objective of this study was to examine the physical, thermal and pasting properties of Mexican rice cultivars. Nine cultivars of indica rice (Morelos A06, A92, A98, Milagro Campechano, Champoton, Cotaxtla, Culiacan, Milagro Filipino and Huimanguillo) were provided by INIFAP, Zacatepec, Morelos. The dimensions (length, width, and thickness) of 200 grains of head rice were measured with a Satake rice image analyzer. Gelatinization and retrogradation properties were assessed by a differential scanning calorimetry (DSC) (Pyris Diamond; Perkin-Elmer Corp.), the samples were scanned from 25 to 120 °C at 10 °C/min, onset, peak and conclusion temperatures, and enthalpy of gelatinization and retrogradation were assessed by. The pasting characteristics of rice flour were determined with an RVA-4 (Newport Scientific, Australia) according to AACC Approved Method 61-02. One way analysis of variance (ANOVA) at the significance level of a=0.05 was applied to the results using the statistical program JMP, Tuckey HSD was used to find statistical differences between samples. The average value for length, width and thickness of head rice of all cultivars ranged from 7.86 cm to 6.05 cm, 2.79 cm to 2.22 cm and 2.18 cm to 1.76 cm, respectively. Onset, peak and conclusion temperatures and enthalpy of gelatinization and retrogradation of flour from different rice cultivars differed significantly. Champoton showed the highest value of onset gelatinization temperature (71.9 °C) and Filipino the lowest (60.5 °C), the gelatinization enthalpy showed a different pattern, Morelos A98 had the highest enthalpy (11.9 J/g) and Cotaxtla had the lowest (7.7 J/g). Morelos A06 had an important difference on the enthalpy of retrogradation. The pasting properties showed that the peak viscosity was higher for Cotaxtla sample (5838 cP) and lower for A06 (2699 cP), Cotaxtla had the highest value (8156 cP) of final viscosity and the lowest was for A92 (3453 cP). The date obtained from DSC and RVA can be used for characterization of rice cultivars and suggest the end-uses. Keywords: Mexican rice, dimensions, thermal properties, pasting properties, rice quality.

459

Topic: Postharvest Technology Clave: PT-25

Analysis of the Effect of Gas Composition on the Respiration Rate of a Mixture of Minimally Processed Vegetables

Castillo-Godina, R.G.a; Montañez, J.C.b; Contreras-Esquivel, J.C.a; Serrato-Villegas, L.E.b;

Frías, J.M.c and Mahajan, P.V.d * a Departamento de Investigación en Alimentos, b Departamento de Ingeniería Química. Universidad Autónoma de

Coahuila, Saltillo, Coahuila México. c School of Food Science and Environmetal Health, Dublin Institute of Technology, Dublin, Ireland. d Department of Process and Chemical Engineering, University College Cork, Cork,

Ireland. * e-mail: rociogcg@hotmail.com

Produce respiration plays a major role in the post-harvest life of fresh fruits and vegetables. Respiration rate (RR) can be affected by several factors such as temperature, gas composition (O2 and CO2), degree of cutting and storage time, among others. This study investigates the effect of gas composition on the respiration rate of a mix of minimally processed vegetables (broccoli and cauliflower). Fresh broccoli and cauliflower were brought from a local shop. Before the minimally processed operations, samples were allowed to equilibrate to the experimental temperature (8°C). Different combinations of O2 and CO2 gases were tested. Different mixtures of minimally processed broccoli and cauliflower were used (100, 75, 50, 25 and 0%) and placed in a 1.9L glass jars (0.15kg) for respiration rate measurement. The gas combinations analyzed were flushed through the glass jars containing the minimally processed mixture. Four replicates were used for each set of experiments. Gas analysis was monitored with a gas analyzer PBI Dansensor (Denmark). RR of O2 and CO2 was analyzed following the closed system method. It was observed that the respiration rate decreased as O2 composition decreased, independently of the minimally processed mixture tested. The same behavior was observed for the CO2 production. The extreme gas mix tested (3% O2 + 10% CO2) reduced the RR by 60-70% when to the values observed for the control samples (stored in ambient air). Finally the effect of the gas composition on the RR of a mixture of minimally processed vegetables was well described by a Michaelis-Menten uncompetitive model. Keywords: Respiration, Gas Effect, Vegetable Mix.

460

Topic: Postharvest Technology Clave: PT-26

Extraction of Mucilage and Pectin from Pitahaya Cactus Plant

Del Toro, S.C.L.2, Estrada, G.Y.1, Alcaraz, G.M.2, Gutiérrez L.M.2, Rojas, B.D.2, Fernández, E.V.V.A.2

* 1Departamento de Ingeniería Química, Centro Universitario de la Ciencias e Ingenierías. Universidad de Guadalajara. Blv. Marcelino García Barragán Núm.1421 Guadalajara, Jalisco, México 2Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega. Universidad de Guadalajara, Av. Universidad # 1115,

47810, Ocotlán, Jalisco, México. * e-mail: carmen.deltoro@cuci.udg.mx, lizetted@gmail.com

Pitahaya (Hylocereus spp.) cactus plant is native of Central America. In México, this cactus usually grows in the north part of the country. The fruit as well as cactus is consumed as food by the inhabitants. However, the fruit has been widely studied; little is known about the mucilage extracted from the cactus. Therefore, the objective of this work was to standardize the extraction of mucilage and to obtain pectin from cactus plant. Young, mature and old cactus were collected during this study. For the extraction of plant mucilage, seven methods were used as fallow: 1) 25 ºC, 2) 90 ºC 3) maceration at 4 ºC, 4) pressure (1.5 min), 5) pressure (3 min), 6) ultrasound (small pieces of cactus) and 7) ultrasound (grind cactus). Ethanol was employed for the precipitation of the mucilage in all treatments. Isolation of peptic material was accomplished through the acid hydrolysis by using HCl as extractor agent. Dry mucilage was prepared (solutions of 0.001g/mL) to obtain sugar amount of each method and each period of maturity using phenol-sulfuric acid method with glucose as standard. All treatments was done by duplicate and a multi-factor analysis of variance was employed (P<0.05). The highest average mucilage yield after drying was 2.03 % based on fresh weight (f.w.) of old cactus plant using pressure at 1.5 min. Mature cactus presented the maximum composition of pectin (0.09 % based on f.w.) fallowed by the old (0.06 %) and young cactus (undetectable). The sugar content depends on the method employed. In the methods 1, 3, 4, and 5, mature cactus obtained the higher sugar contents (320.36, 149.10, 130.81 and 113.07 g of glucose/g of dry weight, respectively). While in methods 2 and 3, the old and young plants were the highest (125.16 and 161.79 g of glucose/g of dry weight, respectively). Quantification of sugar no was possible using mucilage from method 6. This study provides the basis for further investigation and possible applications of the pitahaya cactus plant. Keywords: extraction, mucilage, pectin, cactus, pitahaya.

461

Topic: Postharvest Technology Clave: PT-27

Influence of the Stage of Maturity in the Chemical Composition of the Seed of Jocote Chiapilla (Spondias spp.)

Abad Suárez, B., Sánchez Martínez A., Zavala Pineda J., Vázquez Lozano P. y Corzo Rios, L.J.

* Instituto Politécnico Nacional, UPIBI, Av. Acueducto s/n, Barrio La Laguna, Col. Ticomán, CP 07340, México,

D.F., México. * e-mail: lcorzo@ipn.mx

Annually thousands of tons of fruits are wasted by a poor post-harvest handling or simply because they are not sold. The use of agro-industrial residues to elaborate products with added value is a field of study in growth, due to the low cost that represent and to the amount available of these raw materials. The Mexican plum (Spondias spp) also known as jocote in the state of Chiapas, has a great acceptance the local and national market, with an annual production of 40 thousand tons. The dry seeds represent the 20-25% of weight of this fruit. In this work the chemical composition of the seed of jocote chiapilla in three stages of maturity was analyzed, to identify potentials uses of these agro-industrial residues. Analysis of variance was realized to determine if there is significant difference between the three stages of maturity. A homogeneous population of fruits was hand-harvested at three stage of maturity in Chiapa de Corzo, Chiapas. The seed was separated manually of the pulp, dried to room temperature and later ground in a mill of hammers until obtaining a size of particle of 80 Mesh. To this flour was determined by triplicate by means of the methodology reported by AOAC: the fiber crude, ash, humidity, fat, protein and NFE. The majority component, in dry base, was the crude fiber with 75.28% (± 2.65) and the fat content with 5.40% (±0.62). On the other hand, the seeds density was 0.4324 g/ml (±0.0127). Due to the high fiber crude and fat contents in the flour, the characterization of these fractions is necessary in order to introduce it as a functional ingredient in the food industry, besides an integral use of jocote, increasing therefore the income of producers of the fruit. Keywords: Seed, Agro-industrial residues, Fiber crude, Jocote.

462

Topic: Postharvest Technology Clave: PT-29

Determination of Phenolic Compounds of Six Varieties of Pepper and its Relationship to Antioxidant Activity

Chávez, R.Y., Ortiz, M.A., Dorantes, A.L., Jaramillo, F.M.E.

* Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas. Prolongación de Carpio y Plan de Ayala,

Colonia Plutarco Elías Calles. Delegación Miguel Hidalgo, C.P. 11340, México, D.F. * e-mail: yan_chavez@hotmail.com, ortizalicia@hotmail.com

Pepper is a vegetable that contains high levels of antioxidant compounds such as phenolics, carotenoids and clhorophylaes. In recent years phenolic compounds have attracted the interest of researchers because they show promise of being powerful antioxidants that can protect the human body from free radicals. The aim of this work was to evaluate the free phenols, conjugated phenols, bound phenol content, and antioxidant activity in 6 different pepper varities from Instituto Nacional de Investigacion Forestal, Agricola y Pecuarias (INIFAP). Free phenols, conjugated phenol and bound phenol were determined by Kafui’s method. Antioxidant capacity was determined by the ABTS method. The results obtained showed that the pepper with a higher content of free phenols were morita pepper 32.0 ± 0.03mg \ g and árbol pepper 29.0 ± 0.02mg \ g, while the highest antioxidant capacity because of the free phenols were: piquín pepper 892.48 ± 0.09 µm Trolox and morita pepper 873.66 ± 0.04 µm Trolox. In the case of conjugated phenols pepper with the highest content were piquín pepper 3.50 ± 0.02mg \ g and morita pepper 2.93 ± 0.02mg g \ g, also a high antioxidant capacity value. For bound phenols more content were ancho pepper 0.30 ± 0.006 mg \ g and árbol pepper 0.16 ± 0.04 mg \ g, while the pepper with a high antioxidant capacity value were guajillo pepper 1.10 ± 0.05 µm Trolox and piquing pepper 0.74 ± 0.06 µm

Trolox. The amount of phenolic compounds present will depend on the variety of pepper. Keywords: pepper, free phenols, conjugated phenol, bound phenol, antioxidant activity.

463

Topic: Postharvest Technology Clave: PT-30

Exploring the Effect of High Hydrostatic Pressure on Fruit Fly Larvae (Anastrepha Ludens)

Vargas, M.A., De la Cruz-Medina, J., Oliart-Ros, R.M., Ramírez de León, J.A., García, H.S.

* Unidad de investigación y desarrollo de alimentos, Instituto Tecnológico de Veracruz. M.A. de Quevedo N° 2779 Col. Formando Hogar Veracruz Ver. C.P. 91897 Tel. (229) 934-5701.

*e-mail: vargas82mx@yahoo.com.mx Manila mangoes (Mangifera indica) have unique sensory qualities; however, these attributes are lost when mangoes are infested by fruit fly (A. ludens). Given the damage caused by the fruit fly, several means of control have been studied and more are still been explored. In recent years, the high hydrostatic pressures (HHP) have been employed to warrant the safety of some foods based on its effect on microbial cell integrity. When cells are subjected to different types of stress defense mechamisms are triggered that carry out the synthesis of stress proteins (SP). SP are responsible for protecting roles, stability and protein elimination. The objectve of this work was to subject A. ludens larvae in second and third stages to HHP and evaluate their survival and SP expression as a response to stress that could lead to the proposal of HHP as a disinfesting treatment for A. ludens. Four levels of hydrostatic pressure were used (50, 75, 100 or 150 MPa) and each pressure was applied at four different times (0, 5, 10 or 20 min.). Pressure was generated by a cold isostatic press (Avure Autoclave Systems). After treatment, larvae were homogenized using a 1:1 dilution with cold (4°C) buffer, pH 7.0, 50 mM, then centrifuged at 14000 rpm for 10 min at 4 °C. The supernatant was frozen and maintained at -70 °C. PAGE were made using 12% acrylamide. Survival index of 3rd stage larvae was greater than that from 2nd stage larvae. In the former a noticeable protein overexpression was found in the molecular weight range of 66 and 78 kDa and 24 to 30 kDa, with is in agreement with reported data from two SP superfamilies (70 kDa and 12 a 43 kDa). These results suggest that the ant-stress response is reflected in greater larvae survival. Keywords: Larvae, hydrostatic pressure, proteins, survival.

464

Topic: Postharvest Technology Clave: PT-31

Method of Determination the Maduration of Guava (Psidium guajava)

Cortés, P.C.J.1; Maldonado, S.N.E. 1; Maximov, S. 2; Padilla, R. J. S. 3; Bartolomé C.M.C. 1

* Facultad de Q.F.B., UMSNH1; Instituto Tec. Morelia2; INIFAP, Ags. 3. 1Tzintzuntzan no. 293, Col. Matamoros,

CP. 58290, Morelia, Michoacán, México. * e-mail: ccpenagos@yahoo.com

Guava is an important fruit for Michoacan State and for all Mexico. Known the rate of ripeness can predicted the good handling of this fruit at harvest to consume. There are many physical and chemical parameters in fruits to permit the explanation of the ripening process. The guava, in Mexico, has a Germoplasm INIFAP Bank, in Huanusco, Zacatecas; this is a collection of varieties of guava. In this paper were studies five of them: Segregante Tailandes, Hib-10 x 56, C-146 Tec-Col, Segregante India, and the Penjamo, Gto. The rate of ripening was determined testing the chemical parameters: pH, ºBrix and acid percentage. The fruit was stored at 8 ºC and 60% of relative humidity, all the fruits were analyzed at 1, 4, 8 and 12 days. Soluble solids content (SSC) and titratable acidity (TA) and pH were assessed in juice obtained from three replicate simples of six fruits per treatment. SSC was determined with a refractometer; TA by titration with 0.01 N NaOH to pH 8.2 and expressed as gl-1 citric acid, and pH was assessed by a potenciometer. The change velocity of these parameters was determined using the least square method. The Guava ripening process include an evolution of these three parameters: the change of the velocity in SSC in Segregante Tailandes was higher compared with the other varieties of guava analyzed. The guava Hib-10 x 56 showed greater change of pH and the loss of % to acid were quickly than others. This method let know the evolution of parameters in function of the velocity of change. Keywords: guava, germoplasm, ripeness velocity.

465

Topic: Sensory Evaluation Clave: SE-1

Correlation of the Sensory Description of Black Skipjack (Euthynnus lineatus) Hamburgers and Comparison of External Preference Mapping via QDA and Flash Profile.

Ramírez, R.E. Ramón, C. L. Shain, M.J. Bravo, D.R. Nogueira, T.H.

* Laboratorio de Análisis y Tecnología de Alimentos de la Universidad del Mar, Campus Puerto Ángel.

Oaxaca, México *e-mail: oax2010@hotmail.com

5 black skipjack hamburger samples were prepared and encoded with 3 digits (KAP, 2MZ, LOW, NBF, and 34C) in order to determine the sensory characterization and the degree of correlation of data generated by a trained panel using the technique of quantitative descriptive analysis (QDA) and by an untrained panel using the flash profile (PF) technique, evaluating sensory characterization by means of principle component analysis (ACP) and generalized procrustes analysis (AGP) respectively. Data correlation was evaluated by means of multiple factorial analysis (AFM) having coefficient Rv as the correlation index. The hamburgers were evaluated by 100 potential consumers and, with QDA and flash profile data, the external preference mapping were constructed for comparison. The results obtained from ACP and AGP of sensory characterization were 85.59% and 83.23% for the QDA and the flash profile, respectively, demonstrating that, with both techniques, the classification of the products were fulfilled in the same way. The sensory space of the multiple factorial analysis of the samples were similarly evaluated by two groups obtaining a coefficient Rv value of 0.88 and observing a correlation between the data of both characterization techniques. Both preference mappings prepared using QDA and flash profile data revealed that the greatest preference was for the products coded NBF and 34C due to the fact that they presented characteristics of aroma and smell of beef, sweetness, grainy, smell of smoked meat, porous, and a rough texture, finding the greatest quantity of attributes in the external cartography of flash profile. It was concluded that the results of both characterization techniques were similar. The data generated by both panels hold a strong positive correlation and, with that, the external preference cartographies elaborated with data from flash profile become an quick alternative for the search for sensory attributes the contribute to acceptance or rejection. Keywords: Preference mapping, QDA, Flash profile, Consumers.

466

Topic: Sensory Evaluation Clave: SE-2

Sensory Characterization of Smoked Shrimp (Litopenaeus vannamei) by Flash Profile Technique.

Ramírez, R.E1. Ramón, C. L2. Shain1, M.J. González, H.Y1. Bravo, D.R2. Martínez, L.C1.

* 1Laboratorio de Análisis y Tecnología de Alimentos de la Universidad del Mar, Campus Puerto Ángel.

Oaxaca, México, 2Universidad de la Sierra Sur (UNSIS) Miahuatlán. Oaxaca, México *e-mail:oax2010@hotmail.com

Smoked shrimp was sensorially characterized by jeans of the flash profile descriptive technique in order to identify the differences between treatments. The Taguchi method was applied to obtain the formulas for smoked shrimp, for sensory characterization flash profile was applied, treatment for sensory data was made by using Procrusten Generalyzed Analysis (PGA) and variance analysis (ANOVA) with one factor and a=0.05 in order to determine the attributes that contribute to differenciate the formulations. The results showed that, in the main axes of the AGP, 82.39% of the total variation of the data was obtained the finding were that the attributes of shrimp taste, smoke taste, juciness, smoke smell, shrimp smell, salty, soft, hard and chewy all had a significant effect (a= 0.05) between the formulas. The use of flash profile allows rapid access to the positioning of the formulations and the sensory attributes that contribute to differenciate the formulations. Keywords: Smoke shrimp, Taguchi method, flash profile, Procrusten Generalized Analysis.

467

Topic: Sensory Evaluation Clave: SE-3

Quantitative Descriptive Analysis of Fermented Milks Made With Regional Lactic Acid Bacteria and its Relationship with The Acceptability by Children

Bucio, G. A. Gallardo, H.A., Nogueira, T.H. Ramírez, R.E.

* Colegio de Postgraduados, Campus Tabasco Periférico Carlos A. Molina s/n, Km. 3.5

carretera Cárdenas-Huimanguillo, H. Cárdenas, Tabasco, México. * e-mail: adolfobucio@yahoo.com

The aim of this work was to determine a Quantitative Descriptive Analysis of fermented milks and its relationship with the consumer acceptability. Fermented milks were made with several single or mixed strains of lactic acid bacteria isolated from dairy products from southern Mexico. The following strains were used as single cultures: Lactobacillus pentosus 14a, Lactobacillus fermentum 19a and the following mixed cultures: Lactobacillus pentosus 14a + Streptococus thermophilus and Lactobacillus pentosus 14a + Lactobacillus fermentum 19a. Some parameters were studied like pH, dry matter and viscosity. The sensory assessment of fermented milks was made with the assistance of a trained panel (n=6). A Quantitative Descriptive Analysis was used to make the sensory profile. Principal Component Analysis was used as a statistical test to classify the information. A consumer acceptance test was carried out with 101 children between 5-10 years old. Software used was TASTEL®versión 2007, Statistica ver 7 y SPSS ver 15. A Principal Component Analysis and a correlation matrix was made between physicochemical data, sensory data and consumer acceptability. In general for the fermented milks made with the single strains some descriptors were intense, for instance curd, sweet and everlasting; meanwhile other descriptors were little intense, such as homogeneous, beige, granule, fermented and acid. Acceptability was higher for fermented milks made with the mixed strains Lactobacillus pentosus 14a and Streptococus thermophilus and Lactobacillus pentosus 14a and Lactobacillus fermentum 19a than for the single strains Lactobacillus pentosus 14a and Lactobacillus fermentum 19a. Correlation matrix from physicochemical, sensory and consumer acceptability data showed that acceptability was highly and positively correlated to the following descriptors: beige (0.99), fermented (0.91), homogeneous (0.81) and negatively correlated with curd (-0.86), acidity (-0.83), dry matter content (-0.92). Principal Components Analysis showed a vector of acceptability was placed within the same quadrant than Lactobacillus pentosus 14a + Lactobacillus fermentum 19a. The acceptance of the fermented milks was high enough to consider that there is a potential to make a fermented milk drink with the mixed cultures Lactobacillus pentosus 14a + Lactobacillus fermentum 19a which in a previous study were considered as probiotic bacteria candidates. Keywords: sensory profile, fermented milk, lactic acid bacteria strains.

468

Topic: Sensory Evaluation Clave: SE-4

Acceptance of panela fresh cheese with Lactobacillus rhamnosus GG and Bifidobacterium breve probiotic bacteria

Escobar, R.M., Escamilla S.C., Miller J.M., Martínez-Bustos F., and Amaya-Llano S.L.

* Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Apdo. Postal 184, Querétaro, Qro. 76010, México, Centro Nacional de Investigación en Fisiología y Mejoramiento

Animal, INIFAP. Ajuchitlán, Querétaro Qro, 76280, México. * e-mail: escobar.meyli@inifap.gob.mx

In the development of functional foods, particularly probióticos, sensory analysis is very important. The addition of new strains in dairy products may result in changes in the traditional characteristics of these products. The aim of this study was to evaluate the acceptability of probiotic bacteria in panela fresh cheese, through an affective test. Three combinations of probiotic bacteria were added to each panela cheese samples: 1) Lactobacillus rhamnosus GG, 2) Bifidobacterium breve, 3) L. rhamnosus GG + B. breve and 4) control without bacteria. Sensory analysis was performed using an affective test with a structured 7-point hedonic scale (1= dislike too much, 7= like too much). The sensory evaluation of the samples was carried out after 8 days of storage; one hundred consumers participated in the test. The attributes assessed were appearance and flavor. For the attribute appearance, four descriptors were measured: compact, hardness, moisture and softness and to flavor attributes were evaluated three descriptors: milk flavored, creamy and sour flavor. The data were analyzed by non-parametric Friedman test and multiple comparisons by Bonferroni test, using the XLSTAT program. At 30 days of storage. The viability of probiotic bacteria in panela cheese was maintained within recommended therapeutic levels (greater than 107 cfu/g) at day 30 of storage. The addition of probiotic bacteria to cheese did not show significant differences in consumer acceptance of both hardness and compact descriptors (P> 0.05), whereas, moisture and softness descriptors showed significant differences (P <0.05) between samples. Highest acceptance for these descriptors was for the cheese containing L. rhamnosus GG. In the case of flavor attribute, acid descriptor did not show significant differences (P> 0.05) between samples, however, both creamy and milk flavor descriptors had differences (P <0.05) between samples. In milk flavor descriptor, the three combinations of bacteria were preferred equally. In the case of descriptor creamy, cheese with L. rhamnosus GG was the most accepted by consumers. The results suggest that the addition of probiotic bacteria to panela cheese has a positive effect on consumer acceptance, with the cheese with L. rhamnosus GG having the highest preference. Therefore, this product in addition to being a functional food is pleasing to the consumer. Keywords: probiotic, cheese, sensory analysis.

469

Topic: Sensory Evaluation Clave: SE-5

Sensory Profile and Chemical Composition of Opuntia joconostle from Hidalgo, Mexico

Contreras, L. E., Jaimez , O. J., Castañeda, O. A., Añorve, M. J. and Villanueva, R.S.

* Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo

km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo. * e-mail: eliclopez@yahoo.com.mx

Xoconostles (Opuntia joconostle) are the fruit of cactus characterized by an acid flavor. These are consumed in México mainly as drinks, candies and sauces. Several studies have been carried out in order to determine the chemical composition of Opuntias, especially the prickly pear. Nevertheless, there is no information about the relationship between their sensory profile and chemical composition. The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo. 80 xoconostles of each sample were collected. A group of ten trained panelists determined the quantitative sensory profile of the samples. The chemical composition was determined according to the official techniques of AOAC. Green fruit was the main descriptor for the odor and aroma profiles of all the samples while bittersweet was the only taste descriptor perceived. Regarding texture, fibrous and cellular were the geometric attribute defined by judges and firmness was the only mechanic attribute found. The sample from Sahagun presented the high intensity in firmness. All samples presented similar pH values, however there were significant differences in titratable acidity (0.05 to 0.11% citric acid), total soluble solids content (4.2 to 5.2°Bx). Protein, fiber carbohydrates and ash values were heterogeneous among assayed samples. Fat content was less than 0.1% in all cases and moisture content was the most abundant component of the fruits. The differences observed between sensory profiles and chemical composition of the four Opuntias joconostle studied were significant even though all fruits belong to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have an influence on the results. Keywords: Xoconostle, Opuntia joconostle, Sensory profile.

470

Topic: Sensory Evaluation Clave: SE-7

Sensory and Physicochemical Profile of Tomatoes at Their Optimum Maturity Stage.

Camarena-Barrera, E. A.; Ramos-Beltrán, K.; Miranda-López, R.; Jiménez-García, S.N.; Sánchez-Pérez, T.; Manrique Balanzar, D.; Hernández-López, D.

* Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N

Col. Fovissste, C.P. 38010, Celaya, Gto., México. * e-mail: rita.miranda@itcelaya.edu.mx

Tomatoes are a fruit of high consumption in our country, having a high national production and strong demand in national and international markets; producers have been concerned to offer to their customers a high quality fruit, taking as demands flavor, aroma, texture and aesthetics. The study materials were tomato variety Roma (Lycopersicon esculentum), Grape (Solanum lycopersicum), Globe (Lycopersicon esculentum var Gironda) and Cherry (Lycopersicum pimpinellifolium). Tomatoes were harvested at ¾ of their maturity stage, and were stored at 8C and 50% of relative humidity. In order to determine its optimum physiological maturity under storage conditions, a descriptive sensory analysis was carried out by 14 trained panelists; the parameters evaluated were appearance, aroma, flavor and texture. At the same time the physicochemical properties were tested (pH, acidity and soluble solids by ° Brix and dry weight). A randomized block design was applied while recollecting the sensory data. Both sensory and physicochemical data were analyzed by ANOVA, and in those cases that the nule hypothesis was rejected a mean comparison was achieved using the Bonferroni method; both analysis were at a=0.05 of significance. The results indicate that tomatoes presented similar behavior in sensory and physicochemical characteristics under this stored conditions. The optimum maturity stage for Saladette and Grape tomatoes ranged between 7 and 14 days, for the Globe tomato was at the 14 day and for the Cherry tomato ranged between the 14 and 21 day of storage. Floral aroma was only found in Grape tomato, considered as a characteristic of this variety. For the acidity, in sensory and physicochemical measurements, the Grape tomato held the highest value. The hardness and firmness of the fruits decreased significantly at 14 days, and for the cherry tomato after the 21 day. Concluding that, according to the storage conditions and variety, the tomato will get their peak of ripeness under the criteria of quality in firmness, acidity and aroma. Keywords: Lycopersicon esculentum, Solanum lycopersicum, Lycopersicum pimpinellifolium, sensory analysis, physicochemical analysis.

471

Topic: Sensory Evaluation Clave: SE-8

Statistical Modeling to Predict Sensory and Physicochemical Characteristics of Criollo Avocado (Persea americana Mill var. Drymifolia) at Optimum Maturity Stage.

Ortega-Mendoza, S.; Miranda-López, R.; Jiménez-Islas, H.; Navarrete-Bolaños, J. L.;

Valadéz-Bustos, N.; Villagómez-Torres, A.F.

* Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N Col. Fovissste, C.P. 38010, Celaya, Gto., México.

* e-mail: rita.miranda@itcelaya.edu.mx Nowadays Mexico is the main avocado’s producers, with approximately 1.127.574.3 tons per year. Being the state of Michoacán the principal producer with an annual production of 1.012.667.6 tons. In order to obtain high quality fruits, local producers need accurate techniques to determine optimum harvest time to reach the best avocado’s sensory characteristics at the maturity stage. In this way the country could build production systems of superior fruit quality, which would contribute to strength the national economy. For this purpose, the implementation of statistical methodologies is needed to determine the sensory and physicochemical parameters of avocado, in order to obtain a model that will help to predict the sensory characteristics of the fruit. Criollo avocado was used at its optimum maturity stage, and underwent to descriptive sensory analysis by 14 trained panelists, the parameters evaluated were taste, aroma and texture.; at the same time physico-chemical properties were evaluated (pH, acidity, soluble solids by dry weight, soluble solids by Brix and moisture). Sensory data was collected using a randomized block design experiment. The data obtained were analyzed by Multivariate Analysis of Variance, Pearson Correlation, Principal Components Analysis; all methods were carried out at a a=0.05 of significance. The most representative parameters were chosen of all the sensory and physicochemical, those holding the highest correlation among them. These selected parameters were used to generate a model that helps to predict avocado quality. The sensory parameters of hardness and firmness were selected because of their highest correlations with most the others parameters. A predicted quality model was achieved one having hardness as dependable variable, and the second model contained the firmness parameter; some of independent variables for this model are titulable acidity, pH, moisture, soluble solids by dry weight, salty, bitter taste, overall flavor, avocado and vegetative aroma and vegetative and oil aftertaste. Keywords: Criollo Avocado, Persea Americana var. Drymifolia, Sensory Analysis, Physicochemical Analysis, Statistical Modeling.

472

Topic: Sensory Evaluation Clave: SE-9

Chemical Profile of Pitahaya (Hylocereus purpusii) at Optimum Maturity Stage by GC-MS.

Navarrete-Hernández, J. E.; Miranda-López, R. *; Jiménez-García, S.N.; Vázquez-Cruz, M.A.; Botello-Álvarez, J.E.;

Sánchez-Pérez, T.; Villagómez-Torres, A.F.

* Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N Col. Fovissste, C.P. 38010, Celaya, Gto., México.

* e-mail: rita.miranda@itcelaya.edu.mx In the last decade the demand for exotic fruits has grown worldwide, and fruits like the cacti of Hylocereus genus have increased its importance. Therefore, Mexico has sought ways to expand the market for Hylocereus purpusii (pitahaya with red pulp) to try to increase economic and agricultural potential of this native fruit. Today, this fruit is produced only at the regional level and it is also sold in small quantities to Europe and Japan. The aim of this study was to determine the chemical profile of the pitahaya at its optimum maturity stage, in order to obtain information about the behavior of volatile compounds that can be used as benchmark of quality, to boost its marketing and industrialization to national and export levels. To accomplish this, volatiles were extracted with methanol. The extract was injected into a gas chromatograph (GC) coupled to a mass selective detector (MSD). The injector temperature was programmed at 200C and 250C MSD. 2 µL were injected in splitless mode. The chromatograph oven was programmed with an initial temperature of 50C for 2 min, then increased to 3.5C/min to 160C and remained for 5 min, then rose to 4.5C/min to 200C and held for 10 min. The identification of compounds was carried out by a comparison with the library NIST02 (National Institute of Standards and Technology) and by its Kovat’s index. A large number of compounds were identified, classified as ketones, furanones, acids, alcohols, esters, etc. Being the ketones the most abundant. Among the volatile compounds identified, the most abundant were acetic acid, 2-furancarboxylic acid, 2,3-dihydro-3, 5-dihydroxy-6-methyl-4H-piran-4-one, 3,5-dihydroxy-2-methyl-4H-piran-4-one, 5-(hydroxymethyl)-2-furancarboxaldehyde and furfural. It needs to be mentioned that these compounds have also been identified in garambullo (Myrtillocatus geometrizans), red prickly pear (Opuntia streptacantha) and red xoconostle (Opuntia matudae). It seems that perhaps some of these compounds are responsible of the aroma of the pitahaya red pulp. Keywords: Hylocereus purpusii, gas chromatography-mass spectrometry (GC-MS), volatile compounds, solid-liquid extraction.

473

Topic: Sensory Evaluation Clave: SE-10

Independence of Judgment in Preference Test with Placebo Pair

Calderón, S. D. E., Rivera-Quintero, G. A., Angulo, G. O. The objective of this research was to demonstrate statistically that the inclusion of a placebo pair to preference tests does not break the independence of judgement by the consumer. Preference tests were conducted to two groups of 100 consumers each. The first group, (57F 43M age range 13-45 years), tested two apple flavored drinks (BOING, Pascual, SCL, DEL VALLE, Jugos del Valle SA de CV). Samples of 20 ml of juices were poured in plastic cups No. 0 (Envases Cuevas S.A. de C.V.) and served at the same temperature. The second group, (51F 49M age range 12-41 years), assessed chips (Sabritas SAL y LIMÓN, Sabritas SRL de CV), served in plastic containers 4A (Envases Cuevas S.A. de C.V.) at room temperature. Both groups performed two preference tests in counterbalanced order, placebo pair (identical samples) and target pair, under the traditional response options. The frequencies obtained from these double assessments were arranged in 3x3 contingency tables. The null hypothesis states that the pair trials in placebo and target stimuli are independently, with the alternative stochastic dependence of the trial. To reject the H0 L statistic was calculated to fit ?2 distribution. It was demonstrated that the trial is independent in both groups, the first group obtained a value of L = 0.21 (p = 0.994) while the second was L = 0.11 (p = 0.998), so it is not possible to reject H0. Finding statistical evidence of the independence of trial by consumers can continue to analyze the data using Pearson's ?2 test is easy to use and acceptable statistical power. Keywords: Preference test, statistical independence.

474

Topic: Sensory Evaluation Clave: SE-11

Consumer Perception and Preference Between Chihuahua Cheese and Chihuahua-Like Cheeses

Almanza-Rubio, J.L., Orozco-Mena, R.E., Gastelum-Franco, G., Gutierréz-Méndez, N.

* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Chihuahua, Chih. Méx.

* e-mail: ngutierrez@uach.mx

Chihuahua cheese or Mennonite cheese is one of the most popular and consumed cheeses in Mexico. The Mennonites communities that immigrated to Chihuahua, Mexico in 1922 introduced the manufacture of this cheese. The growing demand of this cheese and the lack of origin denomination have motivated the introduction of Chihuahua-like cheeses in the national market. These Chihuahua-like cheeses are mainly produced in central and south states of Mexico, but also some brands are imported from Chile and Uruguay. The main objective of this work was to understand consumer perception and liking for Chihuahua cheese and Chihuahua-like cheeses. In this study were used 6 different brands of Chihuahua cheese, and five brands of Chihuahua-like cheeses. The origins of the Chihuahua-like cheese were: Aguascalientes, Jalisco, Nuevo León, Chile and Uruguay. All the brands used in this study were analyzed for their proximal composition. Affective tests using a hedonic scale not structured of 9 cm were applied to 88 consumers (from Chihuahua city), assessing flavor and texture attributes of the cheese samples. Each consumer evaluates only three cheese samples to avoid sensory fatigue. The set of samples was defined by a balanced incomplete block design. Additionally questionnaires were applied to 100 of persons via electronic mail asking about the brand of Chihuahua cheese they most consumed. In general 61.3% of consumers preferred the original Chihuahua cheese, outstanding the Mennonite cheese produced with unpasteurized milk (14.7% of preference). Chihuahua-like cheese from Uruguay got the lower scores in flavor and texture, as well as one brand identified as analogue cheese. Female consumer’s preferred raw milk Chihuahua cheese but male and younger consumers (<29 years old) preferred Chihuahua cheese elaborated from pasteurized milk. Nevertheless, differences in flavor and texture among Chihuahua cheese brands, consumers have a clear perception about the sensory characteristics that must contain a Chihuahua cheese. Keywords: Chihuahua cheese, Chihuahua-like cheese, preference, sensory.

475

Topic: Sensory Evaluation Clave: SE-12

Effect of Sweeteners and Stabilizers on Consumer Acceptability of Amaranth Yogurt

Cárdenas-Castillo, M.C., López-Espíndola, M., Prinyawiwatkul, W., Leyva-Ovalle O.R., and Herrera-Corredor, J.A.

* Colegio de Postgraduados. Campus Córdoba. Km. 348 Carretera Federal Córdoba-Veracruz Amatlán de los Reyes, Veracruz C.P. 94946, México. * e-mail: jandreshc@colpos.mx

Nutritional quality of Amaranth is highly valuable due particularly to its protein quality. However, it has been underexploited in Mexico. Amaranth-derived products available in the Mexican market are limited. In this study, a stirred yogurt was prepared using popped amaranth as a functional ingredient (20 g Amaranth/Kg yogurt). The objective was to evaluate the effects of two sweeteners (sucrose and stevia) and two stabilizers (milk powder and amaranth flour), arranged in a 2x2 factorial design, on acceptability of sensory attributes. Four formulations were used: sucrose + milk powder (1), stevia + milk powder (2), sucrose + amaranth flour (3), and stevia + amaranth flour (4). Consumers (n=96) evaluated two out of four formulations according to a balanced incomplete block (BIB) design. Formulations 1, 2, 3, and 4 were accepted by 87.6%, 79.1%, 87.2%, and 69.3% consumers with 81.3%, 70.8%, 76.6% and 59.0% of positive purchase intent, respectively. Overall appearance was affected only by the stabilizer type. Overall appearance of yogurts formulated with amaranth flour was slightly less accepted (score 6.9) than those formulated with milk powder (score 7.3). Sweetener type influenced overall taste acceptability and aftertaste. Consumers liked yoghurts formulated with sucrose (score 6.9 for both taste and aftertaste) than those formulated with stevia (score 6.5 and 6.3 for taste and aftertaste respectively). Acceptability of the texture of popped amaranth grains in the yogurt was affected by sweetener type. For sucrose-formulated yogurts, popped amaranth texture was more liked (score 7.1) than that of stevia-formulated ones (score 6.6). No effect of sweetener or stabilizer type was observed on acceptability of visual texture, color, overall aroma, and amaranth aroma. No combined effect of sweetener type and stabilizer type was observed on acceptability of all individual sensory attributes evaluated in this study. According to logistic regression, the most influencing attribute for overall acceptance was overall taste. However, influencing attributes for purchase intent were overall appearance, overall taste and aftertaste. This study demonstrated that yogurt formulated with Amaranth was well accepted. However, a careful selection of additives has to be done in order to ensure the success of the product in the market. Keywords: amaranth, yogurt, stabilizers, sweeteners, acceptability.

476

Topic: Sensory Evaluation Clave: SE-13

Instrumental and Physiochemical Correlation of Sensory Perception of Consumers

Ramírez, R.E., Ramón, C.L., Méndez, P., Shain, M., Bravo, D.R., Rodríguez, M.J.

* Universidad del Mar, Campus Puerto Ángel. Oaxaca, México.

* e-mail: oax2010@hotmail.com

The perception of a consumer group and the proximal, texture and colour measurements were correlated. The first phase of the study was the sensory characterization of hamburger meat (F1, F4, F9, F11 and F12) applying the flash profile technique. The second phase was the generation of proximal chemical, texture (hardness) and colour (L*, a*,b*) data, for their later correlation with the sensory data. The statistical analysis of the samples for the sensory, proximal, texture and colour data was performed by means of variance analysis (ANOVA) to a factor with a a=0.05, Multiple Factorial Analysis (MFA) was applied in order to represent the physiochemical-instrumental-sensory space, the degree of correlation between data of distinct nature was determined by means of the coefficient Rv. The results obtained from the ANOVA showed significant differences between physiochemical and instrumental variables (p<0.05) with the exception of parameter L* of colour. The MFA demonstrated that samples F4, F9, and F11 are the opposite of samples F1 and F12. Sample F1 was characterized as brown, smell and aroma of fish, elastic and hard, likewise with the hardness (instrumental) which was correlated with the proteins and pH. Sample F12 was characterized as grainy, soft, grilled beef smell, beef aroma, and with parameter a*. Samples F4, F9 and F11 were perceived as being soft, oil smell, and sweet with an aroma of bread and were strongly correlated with the quantity of fats present in the sample. The correlation coefficients Rv between sensory-instrumental, sensory-physiochemical, and instrumental-physiochemical data were 0.74, 0.70 and 0.746 respectively. In conclusion, the use of consumer perception for describing and classifying samples is a fast medium that allowed for finding sensory attributes for their correlation with data of instrumental and physiochemical nature providing an important option for the food industry that does not count on having a trained panel maximizing sensory qualities for the orientation and formulation of new products. Keywords: Perception, Consumers, Flash Profile, MFA. Rv.

477

Topic: Sensory Evaluation Clave: SE-14

Production of Shrimp Paté: Correlation of Chemical, Instrumental, Sensory Analysis and Preference Analysis.

Flores, C., Shain, J. A., Ramírez E., Huante, Y., Martínez, C., Ramón, L.G., Bravo, H.R. y

Rodríguez, J.

* Universidad de la Sierra Sur. Calle Guillermo Rojas Mijangos S/N, Av. Universidad, Col. Ciudad Universitaria, Miahutlán de Porfirio Díaz, Oaxaca. México.

* e-mail: l_g_r_c@hotmail.com.

On the Oaxacan coast, there is an interest in a wide range of shrimp species, especially the Farfantepenaeus californiensis (brown shrimp), which requires varied ways of processing in order to give it greater added value. Based on the above, distinct formulas of shrimp paté were produced for proximal, microbiological, instrumental (firmness and color L*) evaluation, sensory characterization, and consumer study. The samples were coded with three digits each (069, 893, 639, 026, 179). The proximal analysis was performed according to AOAC methodology, the instrumental evaluation was performed by means of an Instrom brand texturometer, and color determination through a Minolta brand colorimeter. Sensory characterization was performed by 6 trained subjects who evaluated 9 sensory characteristics (orange color, creaminess, shrimp fragments, shrimp smell, doughiness, saltiness, spread-ability, shrimp aroma, and buttery aroma) and the preference study was done using 100 potential consumers. The variance analysis was applied to a factor with a= 0.05 in order to determine significant differences between the samples for the varied analysis, the preference study was performed by using vector model external preference mapping. The correlation of sensory, instrumental and proximal data was carried out by Multiple Factor Analysis (MFA). The statistical analysis of the data was performed by using the XL-STAT v.9 program. The results shown from the ANOVA determined significant differences (p<0.05) for the proximal analysis, texture and color. The sensory characterization demonstrated that sample 179 was perceived with greater intensity in orange color, spreadability, creaminess, shrimp smell and aroma, being that these sensory causes gave rise to the preferences of 48 consumers by the said sample revealed through the external mapping. The MFA demostrated that the doughiness characteristic correlated positively with firmness (instrumental), contrary to parameter L* that correlated negitavely with the orange color, while buttery aroma correlated with the amount of humidity and fat. In conclusion, the product manufactured with shrimp is a new alternative for potencial consumers, being that the performed analysis guarentee as much nutritional as sensory quality. Keywords: Farfantepenaeus californiensis, MFA, Paté, Sensory, Preference Mapping.

478

Topic: Sensory Evaluation Clave: SE-15

Physicochemical and Sensory Quality of Banana Fruits Biofertilizer in Soconusco, Chiapas

Andrino-López, D. K; Adriano-Anaya, M. L; Salvador-Figueroa, M. and *Vázquez-Ovando. J.A.

* Carretera a Puerto Madero Km 2.0 Tapachula, Chiapas; México. C.P. 30700. * e-mail: jose.vazquez@unach.mx.

To determine the effect of biofertilization on physicochemical and sensory characteristics of fruits of banana clone "Gran Naine" in two treatments are equal in number of parcels of Soconusco Chiapas, each in an area of 1 hm2 and with a density of 1 200 plants·hm2. In the plot biofertilizer (BIOF) was applied compost type bocashi and liquid bioferments added with Streptomyces sp EPCH0497 and growth-promoting bacteria (Rhizobium sp. 11B). In the second plot, we used the fertilization traditionally used by farmers (FCONV). Morphometric variables were measured fruit and trained a group of panelists for sensory evaluation. The results obtained from the fruits of banana BIOF, show that since the biofertilization plays an important role in plant nutrition, has an effect on fruit quality as solely applying BIOF, average values were obtained from two harvests of, diameter (296 mm), length (13.68 cm) of fruit cluster weight (15.62 kg), number of fingers per hand (16.35), number of hands per bunch (5.4) were statistically equal (P>0.05) the fruits obtained by FCONV, emphasizing the non-use of synthetic fertilizers. Similarly we found a similar chemical composition between treatments (P>0.05) for most variables, except the sugar content that had a higher value in the BIOF (12.88 g g-1) from 12.19 g g-1 in FCONV, which correlated with the grade obtained in the sensory evaluation to obtain values of 2.62 and 1.36 for treatments and biofertilizing conventional fertilization, respectively, and statistical difference (P<0.05), denoting that the BIOF provides banana fruit more sweetness. Biofertilization does not diminish the sensory characteristics, since it was equal (P>0.05) at both conventionally harvested fruit aroma (x2 = 3.81), color and texture of fruits. Keywords: bunch weight, sweetness, reducing sugars, sensory evaluation.

479

Topic: Sensory Evaluation Clave: SE-16

Development of Artisan Chocolate Products Using Cacao (Sterculiaces theobroma) and Other Natural Products from Santa Fe and La Mar Communities of Oaxaca State.

T. Rosales, R., G. Ramírez, R. y H. Escalona, B.

* Universidad Autónoma Metropolitana, Depto. de Biotecnología, Av. San Rafael Atlixco 186 Col. Vicentina.,

Delegación Iztapalapa, México. D.F Tel. 5804-4710. * e-mail: ing_teresa_rosales@hotmail.com

In order to support economical development of Santa Fe and La Mar Communities, in Oaxaca State, Metropolitan University (UAM-I) has prompted several strategies to take advantage of the cacao (Sterculiaces theobroma) from this region. One goal was to prepare artisan confectionery products and to diversify them by adding other natural products as flavorings. Affective sensory tests were used for evaluating and selecting the most accepted chocolate formulas. For preliminary formulations, preference ranking tests was used. Afterwards, chocolate products were evaluated by 40 consumers using a 5 point hedonic scale for the smell, flavor, texture and general acceptance. After a ranking hardness preference test, results of the first stage were used to select the best cream concentration in truffles. For the chocolate products, 10 hand made recipes were prepared: 2 solid chocolate (mint and coffee); 3 truffles (with aniseed, cinnamon and orange blossom); 4 filled chocolate (pepper, cardamom, hibiscus flower, chicozapote) and one trapped chocolate with mamey. For every recipe, three different flavoring quantities were prepared and evaluated to select the most preferred one. Friedman test and paired T-test were used for statistical analysis. Significant differences enabled to select the most preferred formula for the mint solid chocolate, aniseed truffle, the filled chocolates with pepper and chicozapote, and the trapped mamey chocolate. Friedman test did not show differences for the other recipes, but after weighting sensory attributes (according to the relevance detected from a poll performed with chocolate consumers) it was possible to determine the best formula. It is worth to mention that most of the formulas were accepted for consumers according to the hedonic scale terms. After this work, ten recipes of artisan chocolate products were selected according to the preference sensory tests, and they will be the basis for a training program to transfer this technology to the local producers. Keywords: Cacao, truffles, filled chocolate, sensory.

480

Topic: Sensory Evaluation Clave: SE-17

Development of Table Chocolate Formulations Rescuing Pre-Hispanic and Colonial Flavors by the Addition of Herbs, Flowers, Fruits and Spices from Santa Fe and La Mar Communities

of Oaxaca.

T. Rosales, R., G. Ramírez, R. y H. Escalona, B.

* Universidad Autónoma Metropolitana, Depto. de Biotecnología, Av. San Rafael Atlixco 186 Col. Vicentina., Delegación Iztapalapa, México. D.F Tel. 5804-4710.

* e-mail: ing_teresa_rosales@hotmail.com

People from the communities of Santa Fe and la Mar, Oaxaca, produce and store cacao (Sterculiaces theobroma) to be sold at local festivities, and even a local baker prepares his own chocolate flavoring for bread products. Metropolitan University (UAMI-I) has been working to take alternative advantages of the cacao (Sterculiaces theobroma) and other natural products from this region. Traditional table chocolate, which is prepared either with hot milk or hot water, was named in the past as "XOCOLATL" that means “foamy water” in Náhuatl dialect. The origin of this solid substance that nowadays is called chocolate has its origin at the Olmec and Mayan civilizations. The objective of this work was to prepare table chocolate, rescuing flavors from the pre-hispanic and colonial times of Mexico. For this purpose, diverse flowers, fruits, herbs and spices were used along with cacao (Sterculiaces theobroma), all of them raw materials from Santa Fe and La Mar. Affective sensory methods were used to evaluate and to select the best formulas according to consumer acceptance. For the chocolate tablet used as the basis for all the products, different cacao (Sterculiaces theobroma) types (washed, brewed and fermented) and sugar quantities were used to prepare 4 different formulas, selecting the best one by means of a ranking preference test. Afterwards, 10 formulations of table chocolate were prepared by adding mint, cinnamon, cardamom, aniseed, pepper, almond, guava, vanilla, pinion and chili (chile de arbol). For each flavoring, different quantities were prepared and evaluated by 40 consumers on their preference level using a 5 point hedonic scale. Friedman test and paired T-test were used for statistical analysis. For table chocolate prepared with aniseed, pepper and vanilla there were no significant differences. For these, the best formula was selected according to the relevance of sensory attributes of table chocolate detected from a consumer’s pool. For the formulations using mint, cardamom, chile, pinion, guava, almond and cinnamon there were significant differences into each flavoring quantity, enabling the selection of the best formula for those products. The best formulas, selected by consumers’ preference, will be the basis for a technology transferring to the local producers of Santa Fe and La Mar. Keywords: Hedonic, table chocolate, cacao, sensory.

481

Topic: Sensory Evaluation Clave: SE-18

Sensory Evaluation of a Comestible Cream of Huitlacoche Using Mucilage of Cactus as Thickener Agent

Rodríguez, G.S.1, Martínez-Flores, H.E. 1, Loaiza, A.S.G. 1, Órnelas, N.J.L. 1, Garnica-Romo, M.G. 2

* 1 Facultad de Químico Farmacobiología. 2 Facultad de Ingeniería Civil. Universidad Michoacana de San Nicolás de

Hidalgo. Laboratorio de Investigación de Alimentos. C.P. 58240. Morelia, Mich. * e-mail: shary_200@hotmail.com

In this project was elaborated a cream based on huitlacoche using cactus mucilage as thickener agent. Three formulations of the cream were evaluated through of a sensory test to identify the degree of acceptation. The first formulation of the cream contained starch corn as thickener agent, the second contained cactus mucilage (8.32%), and the third contained also cactus mucilage (14.86%). The parameters evaluated were by 62 judges using a hedonic test as follows: i) aroma and flavor, labeled as: not perceptible, perceptible, light, moderate and intense, ii) the general flavor and aftertaste, labeled as: salty, sweet, bitter and acid, iii) the viscosity, texture and appearance were evaluated from 1 to 10. The parameters wished for the soup were: aroma characteristics and flavor of the huitlacoche. That would not stand out the odor of the species, and that would not perceive the flavor of cactus, adequate viscosity, texture and appearance. The results of the sensory evaluation showed that the cactus mucilage is adequate to be utilized as thickener agent with a concentration of 14.86% in the cream of huitlacoche (third formulation), because the majority of the judges reported the aroma of huitlacoche as moderate and species were not perceptible. For the flavor the majority (30.64%) reported that it was moderate, the only specie hardly perceived by the 33.87% of the judges was the onion, the general flavor by the majority (61%) was salty, followed by 24% of sweet, the aftertaste was reported salty too by the 56%, followed by the 23% that reported it as bitter, 19.35% reported a viscosity of 5 (half viscosity), the same that the texture with 22.58%, and by the appearance 20.96% reported a appearance of 8 (good appearance). According to the results, the cactus mucilage can be used in the food industry as an additive, specifically as thickener agent, it improves the texture and consistence of the food. Keywords: Mucilage, Huitlacoche, Cream, Thickener.

482

Topic: Sensory Evaluation Clave: SE-19

Sensory Evaluation and Meat Quality of Pigs Supplemented with Long Chain Fatty Acids (DHA / EPA and CLA)

Aguilar-Guggembuhl J., (a) Becerril-Herrera M., (b) Mota-Rojas D.,(c) Escalona-Buendia H.(a) , Guerrero-Legarreta I. (a)

* (a)Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Del.

Iztapalapa, C. P. 09340 México D. F. 58044717. (b) Instituto de Ciencias Agropecuarias, Benemérita Universidad Autónoma de Puebla. (c)Universidad Autónoma Metropolitana Unidad Xochimilco

* e-mail: jaruag23@yahoo.com.mx

The aim of this study was to study several physicochemical and sensory parameters of pork, when the diet was supplemented with Omega 3 fatty acids (DHA/EPA) and conjugated linoleic acid (CLA) to pigs. Thirty two castrated male pigs weighing 54 kg were assigned to four groups of supplements: Omega 3 (O3), conjugated linoleic acid (CLA), Omega 3 + CLA (O3CLA) and Blank (T). The diets were supplemented for eight weeks, the first 4 weeks with 2.7 g EPA, 1.8 g DHA and 15 g CLA; the remaining 4 weeks with 3.6 g EPA, 2.4 g DHA and 20 g CLA. After the feeding trials, the animals were stunned and slaughtered according to Mexican regulations (NOM-009-ZOO-1994). Meat quality was analyzed 36 h post-slaughter; physicochemical parameters related to meat quality were: color (L and b), pH, shear force and water holding capacity. Sensory evaluation was conducted by a 12-judge trained panel, applying a Quantitative Descriptive Analysis, The samples were allocated to a completely randomized block design. Data were analyzed by analysis of variance and Tukey’s mean range test (p <0.05), using a SAS package, version 6.1.2. Numerical, although non-significant differences were observed for physicochemical parameters. O3 meat showing lower shear force, i.e., it was a more tender meat (p>0.9), and increased water holding capacity (p>0.7). O3+CLA had higher L values (whiter) (p> 0.5), and CLA higher a component (redder) (p> 0.9). Descriptors were generated and optimized for odour, flavour and texture after roasting the meat for 7 min at 89.92ºC average internal temperature. Odour and flavour descriptors associated to CLA and O3 were not detected in meat from animals with Omega 3 or CLA. The results suggested that supplementing pig diets with Omega 3 and/or CLA does not affect meat quality or sensory characteristics, although the meat contains these highly desirable long chain fatty acids, not originally present in pork. Keywords: Sensory, meat quality, pigs, DHA/EPA, CLA.

483

Topic: Sensory Evaluation Clave: SE-20

Effect on Sensory Properties and Physicochemical Meat Quality of Transport Stress and Resting Time Of Sheep

Aguilar-Guggembuhl J., (a) Becerril-Herrera M., (b) Mota-Rojas D.,(c) Escalona-Buendia H.(a) , Guerrero-Legarreta I. (a)

* (a)Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Del.

Iztapalapa, C. P. 09340 México D. F. 58044717. (b) Instituto de Ciencias Agropecuarias, Benemérita Universidad Autónoma de Puebla. (c)Universidad Autónoma Metropolitana Unidad Xochimilco

* e-mail: jaruag23@yahoo.com.mx Sheep are generally transported for varied distances from the production area to the slaughter house. Once there, stunning is carried, sometimes without resting before stunning. These operations cause stress on the animal and, as a consequence, affects the physicochemical and sensory properties. The objective of this work was to study the effect of transport stress and two resting periods before stunning on several physicochemical and sensory parameters related to meat quality. Twenty male, 6-month old lambs from the same source were selected. They were transported for 6 h on a paved road, at 90 km/h average speed, 0.1 animal/m2 charge density. On arrival to the slaughterhouse the animals were separated into two groups: one 10-animal group was slaughtered immediately after arrival; the other 10-animal group was allowed to rest for 8 hours in a pen (average period suggested by NOM-009-ZOO-1994) with enough water supply and in a straw bed, after this time the animals were stunned is the same way as the first group. After rigor mortis resolution, samples were taken from the meat for 36 hours total study time. The analyzed parameters were: color (L, a and b), pH, shear force (hardness), water holding capacity, and emulsifying capacity. Sensory evaluation was carried out by a 30-member no-trained panel using a semi-structured scale, for preference (Escalona, 1995). A randomized complete block design was applied; data was analyzed using a 23 factorial arrangement and significant differences found by applying Tukey’s multiple range test (p<0.05). There were significant differences between treatments for shear force and emulsifying capacity, where the main difference is attributed to the resting period (p=0.01, p=0.03 respectively). There were significant differences between treatments for sensory softness (p<0.05), where the samples taken from rested animals had the best acceptance. WHC and “a” color coordinate showed no significant differences (p>0.29 p>0.29), although higher values were observed for meat of rested animals. The results showed that when the animals rest before slaughtering, the obtained meat is of better quality. Keywords: Sensory, Meat, sheep, quality, stress.

484

Topic: Sensory Evaluation Clave: SE-21

Relationship Between Sensory Perception and Volatile Compounds in the Aroma of Sausage Using Gas Chromathograpy-Olfactometry

2Mojica, L., 1Gianelli, M.P.

* 1Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío. Av. Andres Bello S/N, P.O. box 447, Chillán,

Región del Bío-Bío, Chile. 2Instituto Tecnológico Superior de Tamazula, Carretera Tamazula-Santa Rosa No. 329 Tamazula de Gordiano, Jalisco, México

* e-mail: luismojica27@gmail.com

Meat products around the world present great diversity, featured and own characteristics. The presence of volatile compounds in foods has a significant impact on their quality, being a factor for acceptance or rejection of food. The volatile compounds generated in meats contribute to the aroma depending on its concentration, perception thresholds and interaction with other food components. These factors affect their concentration in the gas phase and therefore the perceived aroma. The aim of this work was to identify the chemical families of volatile compounds and their relationship with the aroma of sausage. Extraction of headspace volatile compounds was made using SPME fibre (Carboxen /Polydimethylsiloxane). The volatile compounds were desorbed in the injection port of a Gas Chromatographer. Eluted compounds were spitted (50:50) from the chromatographic column to mass detector and sniffer port. Volatile compounds were identified and quantified by Mass Spectrometer. In parallel single odours from the sample were smelled by panellist team at the Sniffer port. The chemical families found were Terpenes, sulphur compounds, ketones, aromatic, organic acid, lactones, aldehydes, alcohols and hydrocarbons. Volatile compounds come principally from fermentation and spices (55 and 37% of the total area respectively). Lower percentage of area is associated to lipid oxidation and smoke. On the other hand, odour signals identified by the judges were grouped in nine generic descriptors with different intensities. Spices were responsible of most odors signals as garlic, fruity and cured. As well as, vinegar, butter and plastic were associated to microbial origin. Lipid oxidation odors were grass and alcohol. Finally, burn was associated to smoke. Due elaboration process of sausages most aroma components come from spices. However, fermentation, lipid oxidation and smoke could impact in the sensory quality and aroma of this meat product. Keywords: aroma, sausage, sniffer, descriptors, quality.

485

Topic: Sensory Evaluation Clave: SE-22

Influence of Source and Roasting on The Sensory Quality of Coffee (Coffea arabica L.) from Veracruz, Mexico.

Gutiérrez-Salomón, A. L.1; Gonzalez-Rios, O.1; O’Mahony, M.2 and Angulo, O.1

* 1Unidad de Investigación y Desarrollo en Alimentos. Instituto Tecnológico de Veracruz, Av. Miguel A. de Quevedo 2779, 91860, Veracruz, Ver., México. 2Department of Food Science & Technology, University of

California, Davis, CA. 95616. * e-mail: ana.gtzs@gmail.com

The main sensory quality descriptors of a cup of coffee are: the aroma, taste and body; which are influenced by the origin and roasting degree. Identification and quantification of sensory attributes are essential for the characterization of a food in general. Several researches have found that the quality of coffee is determined by environmental, genetic and agronomic factors. Each of them can modify or contribute different qualities to the coffee drink. In Mexico, the effects of environmental and agronomic factors of Misantla, Veracruz were studied. The purpose of this study was to characterize the sensory attributes of coffee beverage (Coffea arabica L.) from two regions of Veracruz using different roasting levels. Three region origins were tested: two from Tlaltetela (TT) cultivated at 960 (TT1) and 1200 (TT2) meters above sea level and one from Coatepec (PP) cultivated at 1260 meters above sea level. Descriptive Analysis and difference tests (2-AFC) were applied with 12 trained judges. Data were analyzed with d´ and ANOVA. Results from the descriptive analysis showed significant differences in bitterness and acidity by roasting. The darker the roasting the greater the bitterness in samples from both TT1 and PP. The acidity of samples from TT and PP with medium and light roasting differed significantly (p< 0.05). This was also confirmed by the 2-AFC test (d'=1.53; p<0.05). In conclusion, there were significant differences in sensory notes to acidity and bitterness due to the region and roasting. However, sensory profile notes that highlight were intense aroma and body to region Coatepec, acidity and aromatic to region Tlaltetela. Keywords: Sensory evaluation; Coffee; Descriptive analysis; Veracruz.

486

Topic: Sensory Evaluation Clave: SE-24

Characterization of Sotol Aroma

Páez- Escalante, K. Torres-Muñoz, V. Gutierrez-Mendez, N. Hernandez-Ochoa, L. And Salas, E.

* Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, Tel : (052) 614

2366000, Chihuahua, Chih. C.P. 31170; México. * e-mail: esalas@uach.mx

Sotol is a Mexican spirit made of Dasylirion spp, which is a plant that grows in the Mexican northern desert (Chihuahua). Sotol is produced in a traditional artisan way similar to mezcal, and as well as tequila and mezcal it has been recognized with an appellation of origin, consequently being subject to official standards and regulation. In order to increase commercialization and exportation of this product, there is a need to increase the knowledge of sotol’s chemical composition and sensory properties. The quality of spirits is directly linked to its organoleptic properties; one of the main characteristics of a beverage is its aroma. Volatile compound are responsible for the aroma of spirits. The objective of this study is to characterize the aromatic profile of Sotol by instrumental and sensory tools by identifying molecules responsible for the distinctive aroma of Sotol. In this study, we analyzed the volatile compounds of several white Sotol samples (no aged samples were involved in this study) using the technique of Solid Phase Microextraction (SPME), and comparing two types of SPME fibers, which allowed the extraction of volatile compounds; detection and characterization of these components was done by using gas chromatography coupled with mass spectrometry (GC/MS). Trained panelists performed descriptive sensory analysis. PCA (Principal Component Analysis) was done to correlate descriptors of Sotol samples with its chemical composition. Preliminary results shows the presence of many different compounds, belonging to different families as ketones, aldehydes, higher alcohols, esters of fatty acids, organic acids and terpenes. One of the main sensory descriptors used in the sensory analysis was smoked which can be related to the manufacturing process. Keywords: Sotol, Sensory analysis, GC-MS, SPME, Aroma profile.

487

Topic: Sensory Evaluation Clave: SE-25

Sensory Evaluation of Dehydrated Banana Slices by a Method of Solar Drying

Marín, R.V. M.1*, Yahuaca, J. B. 1, Ponce, S. J. 2, Martínez-Flores, H.E. 1

* Facultad de Químico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo.,

Calle Tzintzuntzan #173 Col. Matamoros, Morelia, Mich. México, Facultad de Biología. Universidad Michoacana de San Nicolás de Hidalgo.

∗ e-mail: vanita_98@hotmail.com The banana ranks first in world production of tropical fruits. However, a great product postharvest is lost mainly due to poor sanitary practices, deficiency in transport and storage practices, making it necessary to find alternatives for the fruit preservation. The aim of the present work was to dry the banana in mixed solar dehydration equipment, as well as to evaluate the sensory properties. The sensory analysis of the products was realized by means of both a scale hedonic and sensory profile evaluating flavor, aroma, sweetness, astringency, firmness and mouth texture parameters by not trained judges for three months. The results were evaluated by a cluster analysis using Ward's method and the method of unweighted arithmetic averages (UPGMA) and applied a canon of discriminate analysis to recognize the effect of the variables on the opinion given by the judges. The products were accepted in all sensory attributes. In terms of stored period at room temperature of products, the most significant change of deterioration was the texture and color. The sensory attributes of flavor, aroma and sweetness of products were keeping without changes at the end of the experimental period. Keywords: banana, solar dehydration, sensory analysis.

488

Topic: Sensory Evaluation Clave: SE-26

Carbohydrates and Amino Acids Concentration Effect on The Sensory Attributes of Infant Formulas

Rosa Guadalupe Herrera-Lee1, 2, Iñigo Verdalet-Guzmán3, Takuo Nakano4, Lech Ozimek4, Ma. Remedios Mendoza-

López5, Jesús Ofelia Angulo-Guerrero1, Eryck R. Silva-Hernández3

* a Instituto Tecnológico de Veracruz, Calzada Miguel Ángel de Quevedo No. 2779, Colonia Formando Hogar, 91860 Veracruz, Veracruz, México, 2Facultad de Nutrición-Xalapa, Universidad Veracruzana, Xalapa, Veracruz. México,

3Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México, 4Departamento de Agricultura, Alimentos y Ciencias de la Nutrición, Universidad de Alberta, Canadá, 5Servicios de Apoyo en Resolución Analítica,

Universidad Veracruzana, Xalapa, Veracruz, México * e-mail: roherrera@gmail.com

Infant formulas are produced based on human milk composition. International specialized organizations have established detailed recommendations to produce infant formulas. Continuous exposition to a particular infant formula produces preference for that specific formula, as well as preferences for food with a similar taste during weaning and beyond in life. Therefore, it is important to identified tastes in infant formulas that might lead to unhealthy food preferences. This study was undertaken to evaluate the effect of carbohydrate and amino acid concentrations on the sensory attributes of infant formulas. All available milk-based and soy-based infant formulas in Mexico during 2008 were included in the study. A total of nine different brands were assessed, five milk-based (Enfamil, Nan, Novamil, SMA gold and Similac) and four soy-based (Enfamil soya, Nan soya, SMA nursoy and Isomil). Carbohydrate and protein profiles were determined by HPLC. A Descriptive Sensory Analysis was performed on the formulas by 12 trained panelists. Results show that SMA gold, Nan and Enfamil brands presented the highest amount of lactose and sucrose. These formulas were also perceived as the sweetest by the judges. Fructose and glucose, habitually documented as sweet, were identified in soy-based formulas only. Isomil, Enfamil soya and Nan soya brands presented the highest amount (p=0.05) of carbohydrates, although the SMA Nursoy brand was perceived by the judges as the sweetest (p=0.05) among soy-based formulas, followed by the Isomil brand. Some hydrophobic free amino acids (HFAA) were identified (methionine, isoleucine and threonine), which are recognized as bitter. These HFAA were mainly found in SMA nursoy and Isomil brands as well as in Similac and Nan brands. There is relatively clear evidence that sweet ingredients that are added to soy-based infant formulas tend to mask the HFAA’s bitter taste. Judges found similarities among some infant-formula brands, such as between Novamil and Enfamil, as well as between Enfamil soya and Nan soya, although these formulas were produced by different laboratories. Correlations between sensory attributes and amino acids were inconclusive. Relatively high concentrations of sweet-carbohydrates were detected. Parents should be carefully informed about how those carbohydrates might affect their babies’ future food preferences. Keywords: Infant formula, carbohydrates, free amino acids, Descriptive Sensory Analysis.

489

Topic: Sensory Evaluation Clave: SE-27

Sensory Evaluation of Corn Tortilla Fortified with High Protein and Fiber Flours Vázquez Rodríguez, J. A. 1*; Núñez González, M. A. 1; Amaya Guerra, C. A. 1; Vernon Carter, E. J.2; Cruz Sosa, F. 3

* 1Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León. Cd Universitaria, Av.Universidad s/n C.P. 66451, San Nicolás de los Garza, Nuevo León. 2Departamento IPH,

Universidad Autónoma Metropolitana, Unidad Iztapalapa. Av San Rafael Atlixco No.186, Col.Vicentina C.P.09340 Del. Iztapalapa México D.F. 3Departamento de Biotecnología. Universidad Autónoma Metropolitana, Unidad

Iztapalapa. Av San Rafael Atlixco No.186, Col.Vicentina C.P.09340 Del. Iztapalapa México D.F. * e-mail: jealvaro@gmail.com

For centuries, maize (Zea mays L.) is the main food of the mexican population, the consumption of corn tortilla, which is an excellent source of calories due to its high content of starch and as an excellent choice for people with gluten intolerance. Unfortunately, the corn tortilla suffers from a high quality protein and adequate levels of micronutrients such as Iron and Zinc, vitamin A, vitamin D, vitamin E and B12. In this study, we devised four tortilla formulations fortified with 10% of a mixture of flour from amaranth (Amaranthus spp.), beans (Phaseolus vulgaris) and nopal (Opuntia ficus-indica) to increase the amount of protein, fiber and micronutrients. These formulations were evaluated using a hedonic scale sensory applied to 32 judges and a multiple comparison test was applied to 18 semi-trained arbiters, in order to observe the acceptance and similarity to a control (100% corn tortilla nixtamalized). There were significant differences between treatments in the acceptance and texture of the formulation, the formulation being the best sensory acceptability 90:2:6:2 compared to control. Keywords: corn tortilla, sensory evaluation, fortification.

490

Topic: Sensory Evaluation Clave: SE-28

Development of an Electronic Nose Methodology for Food Quality Control Based on Mass Spectrometry and Multivariate Analysis

Díaz, G.; Rodríguez, M.G.; Pineda, P. S.; Vázquez, P.A.

* Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional Unidad

Querétaro. Cerro Blanco No.141 Colinas del Cimatario. 76090. * e-mail: pavazquez@ipn.mx

Quality control of food flavor can be assessed by the comparison of sensory and instrumental data. Electronic nose is considered an attractive technique for evaluating food aroma and flavor. Quality control models can be developed by training the e-nose, and then routine samples can be tested against the model. The aim of this work was to evaluate the applicability of an electronic nose methodology for the characterization of the flavor quality of cheese, ham, white wine and potato chips. Samples of each product were abused under controlled conditions of temperature, light and air exposure. The volatile fraction of the samples was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry. A panel of 5 sensory judges was trained to give quantitative evaluations of sensory attributes for each product evaluated. Principal component analysis was used to discriminate compounds related to off-flavor problems in the products, and to correlate them to sensory attributes. Volatile profile analysis yielded 184 flavor compounds for white wine, 129 compounds for cheese, 120 for ham and 122 for potato chips. It was possible to discriminate the volatile profile between differently abused samples, according to their different position on the principal components analysis graph. Samples were also different in their attribute profile, defining some important attributes for each. 10 compounds with the highest components loadings were selected as the best descriptors of the profile in each sample, and a principal components analysis was performed again. Samples distribution was the same as that obtained using the entire profile, meaning that samples discrimination can be done with only those compounds selected, making the methodology much easier. In conclusion, this methodology can be used in food industry to monitor and predict flavor quality of almost any product, by performing relatively fast instrumental and data analysis. Keywords: electronic nose, flavor, principal component analysis.

491

Topic: Sensory Evaluation Clave: SE-29

Effect of Refrigeration at 12.5 °C on Saladette Tomato Flavor

Ponce-Valadez M., Escalona-Buendia H. B.*, Díaz de Leon-Sánchez F., Piña-Sánchez A., Cordero-Garcia H. G., Pérez-Flores L.

* Division of Biological and Health Sciences. UAM-Iztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina C.P.

09340. México D.F. * e-mail hbeb@xanum.uam.mx

Refrigeration is the main postharvest technology to increase shelf life in horticultural products. Even though, optimal storage temperatures have been established for different commodities, there are few studies on the effect of low temperature on flavor. Tomato fruit preserves its color and texture when stored at 10-12.5 °C; however, in previous research, storage at 10 oC of Saladette tomato, resulted in flavor changes detected both, in volatile composition and by sensory perception from 6 days onward. Therefore, it was proposed to study the effect of storage at 12.5 oC compared to tomato stored both at 10 and 20 oC (control). Tomato fruit was stored at these temperatures and volatile composition was determined by gas chromatography and a sensory analysis was performed by quantitative descriptive analysis after 6 and 15 days of storage. Moreover, a consumer test was run in tomatoes stored for 15 days. Five descriptors both for smell (whole tomato) and flavor (cut and tasted) were obtained after a consensus carried out with 15 trained assessors. Refrigerated tomatoes were differentiated in the descriptors of humidity and medicine-alcohol from the control; however, after 15 days the humidity flavor was more notorious when fruit was stored at 10 oC. Correlation between changes in sensory descriptors and volatile composition will be discussed. Consumer test showed that only the tomato stored at 10 oC was perceived as different being less preferred and having less freshness and a higher off-odor. This suggests that refrigeration at 12.5 oC is more recommended than at 10 oC to preserve the tomato sensorial quality. Keywords: aroma, hedonic test, refrigeration, postharvest, tomato.

492

Topic: Sensory Evaluation Clave: SE-30

Smoked and Frozen Storage Effect on the Texture Properties of White Trout Filets (Cynoscion arenarius) of Tamiahua's Lagoon, Veracruz

Rivera-Del Angel, F.; Pérez-Vargas, M. A., Chaires-Martínez L. and Jiménez-Avalos, H.A.

Centro de Investigación en Alimentos. Instituto Tecnológico Superior de Álamo Temapache (CIA-ITSAT). Potrero del Llano-Tuxpan, Km 6.5. Xoyotitla, Alamo Temapache. Veracruz, México. Tel. 0176584-40038 and 39. *email.

hector_alejandro@hotmail.com The white trout (Cynoscion arenarius) is a wide consumption fish in Tamiahua's lagoon, and in north of Veracruz. Unlike other species, this one is consumed generally without a specific method of conservation is applied to increase its shelf life. The aim of this work was to evaluate the smoked and rapid freezing effect as preservation methods in the white trout filets on its texture properties (hardness, adhesiveness, adhesive force and fracture force). White trout filets with 8 cm length, 2 cm width and 1 cm thickness were used which got smoked at 45 °C for 45 min. using an Oven smoker Mini AFOS FP35/02 and later they frozen at -27°C in a Plate Freezer Armfield model FT34-MKII reaching the maximum freezing in 16 min; When both processes were realized, filets were preserved in freezing at -18 °C for 8 weeks. Also a lot control of fresh filets was kept in freezing at the same temperature with the same dimensions. The texture of the filets was analyzed every week, for which was carried out a CNS FARNELL BROOKFIELD mod. QTS-25 texture analyzer provided with a Warner-Bratzler attachment and applying a uniaxial compression of 50 mm of force of total break and a speed of 200 mm/min. Means of all results were subjected to statistical analysis using the SPSS statistical software (V. 17.0). Analysis of variance and Tukey tests were used to interpret data and establish significance at P<0.05 . Results showed that hardness, adhesive force and adhesiveness increased even in 300, 300 and 100 % respectively; whereas the fracture force diminished even in 600 % at 8 weeks of frozen storage. On the other hand, the smoked process helped to stabilize the tisues of the filets, since the hardness increased in 50 % (780 g in week 0 to 1200 g in week 8), whereas in the fresh filets the increase was 300 % (400 g in week 0 to 1600 in week 8). In general, we concluded that the preservation methods applied to the white trout filets were effective since they did not modify to a great extent its texture. Keywords: Cynoscion arenarius; Freezing, Smoked; Texture.