Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.

Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.

RESUMENSe evaluó la respuesta a la impregnación a vacío (IV)

The hydrolysis conditions (enzyme:substrate [E:S] ratio and time) of a whey protein concentrate obtained by ultrafiltration of double-cream cheese whey were optimized for the production of antioxidant and angiotensin-converting enzyme (ACE) inhibitory hydrolysates; subsequently, the hydrolysates were fractionated and characterized by chromatography techniques. The results showed that the E:S ratio and time significantly affected (p < .05) the soluble protein content, free amino acids (FAA), degree of hydrolysis (DH), and antioxidant capacity. A decrease in the protein content and an increase in the FAA concentration, DH, and antioxidant activity were observed when both parameters increased. The most adequate conditions to obtain a hydrolysate with antioxidant potential were an E:S ratio of 1:20 (w/w), and time of hydrolysis of 7 hr for alcalase, 2 hr for chymotrypsin, and 6 hr for flavourzyme. After fractionation, different peptides were detected in the hydrolysates, which could contribute to antioxidant and ACE-inhibitory activities of hydrolysates. Practical applicationsHydrolysates with antioxidant and angiotensin-converting enzyme-inhibitory activities were obtained from double-cream cheese whey, which could become in an industrial innovation strategy based on the use of by-products that can significantly impact on the circular economy of the dairy industry, the environment, and the production of functional compounds with potential use in the food, feed, pharmaceutical, or cosmetic industries.

RESUMEN La pectina es un producto tecnológicamente funcional por sus propiedades reológicas. En Colombia en el año 2010 se importaron aproximadamente 195 toneladas de pectina y su demanda sigue en aumento. El objetivo del estudio fue extraer y caracterizar la pectina obtenida de la cáscara de mango de azúcar maduro. El aislamiento del material se realizó mediante hidrolisis ácida, con ácido clorhídrico 0,5 N y alcohol etílico al 96% para su precipitación y purificación. Para la extracción se utilizó un arreglo factorial 3 2 , evaluando los factores pH y temperatura, con los niveles 1, 2, 3 y 80, 90, 100 ºC respectivamente, estableciendo como variable fija un tiempo de 60 minutos. Se dispuso de 27 unidades experimentales equivalentes a 550 g de cáscara de mango de azúcar maduro seca y molida. Los mejores resultados para la obtención de la pectina fueron pH 1 y temperatura 100 ºC, reportando un rendimiento de 15,257 ± 0,04%. La pectina obtenida presentó las siguientes características: humedad 4,510 ± 0,80%, cenizas 1,351 ± 0,07%, alcalinidad de las cenizas 1,711 ± 1,13%, acidez libre 0,859 ± 0,01 mEq de carboxilo libre/g, peso equivalente 2326,420 ± 54,11 mg/ mEq, contenido de metoxilo 11,801 ± 0,03%, grado de esterificación 81,688 ± 024%, contenido de ácido anhidrogalacturónico 82,380 ± 0,17%, el análisis de espectrofotometría infrarrojo, mostró los picos de grupos funcionales, característicos de la pectina obtenida y su similitud frente a una pectina estándar. El material estudiado es fuente potencial de pectina de calidad. ABSTRACT Pectin is a functional technology product by her rheological characteristics. In 2010 in Colombia, there were imported approximately 195 tons and its demand is increasing. The main goal of this research was to extract and characterize the pectin from ripe sugar mango peel. The isolation of pectin material was accomplished by acid hydrolysis, with hydrochloric acid to 0.5 N and ethyl alcohol to 96 % for precipitation and purification. For the extraction of pectin factorial arrangement 32 was used where the two factors evaluated were: pH and temperature, which took the levels 1, 2, 3 and 80, 90, 100 respectively, in a constant time of 60 minutes. There were 27 experimental units equivalent to 550 g of ripe, dry and ground sugar mango peel. The results were evaluated and it was stated that ideal variables (pH 1 and temperature 100 ºC) allow to extract major quantity of pectin, bringing a performance of 15.257±0.04%. The obtained pectin presented the following characteristics: humidity content (4.510 ± 0.80%), ashes content (1.351± 0.07%), alkalinity of the ashes (1.711±1.13%), free acidity (0.859±0.01 mEq free / g carboxyl), equivalent weight (2326.420±54.11 mg / mEq), methoxyl (11,801 ±0.03%), degree of esterification (81.688±024%), anhydrous acid content (82.380±0.17%) and the analysis by infrared spectrophotometry, showed the peaks of functional groups, typical of the obtained pectin and its similarity opposite to a standard pectin. The material studied is a potential source of quali...

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