O-linked glycosylation is a post-translational modification found mainly in eukaryotic cells, which covalently attaches oligosaccharides to secreted proteins in certain threonine or serine residues. Most of O-glycans have N-acetylgalactosamine (GalNAc) as a common core. Several glycoproteins, such as mucins (MUCs), immunoglobulins, and caseins are examples of O-glycosylated structures. These glycans are further elongated with other monosaccharides and sulfate groups. Some of them could be found in dairy foods, while others are produced endogenously, in both cases interacting with the gut microbiota. Interestingly, certain gut microbes can access, release, and consume O-linked glycans as a carbon source. Among these, Akkermansia muciniphila, Bifidobacterium bifidum, and Bacteroides thetaiotaomicron are prominent O-linked glycan utilizers. Their consumption strategies include specialized α-fucosidases and α-sialidases, in addition to endo-α-N-acetylgalactosaminidases that release galacto-N-biose (GNB) from peptides backbones. O-linked glycan utilization by certain gut microbes represents an important niche that allows them to predominate and modulate host responses such as inflammation. Here, we focus on the distinct molecular mechanisms of consumption of O-linked GalNAc glycans by prominent gut microbes, especially from mucin and casein glycomacropeptide (GMP), highlighting the potential of these structures as emerging prebiotics.

Abstract-The preservation of food by dehydration is the oldest and most common method used by humans and the food processing industry. This research aimed to study the osmotic dehydration and hotair drying of "perolera" pineapple (Ananas comosus) in four sweetening agents. Osmotic solutions (sucrose, glucose, fructose and honey) and their mixtures at a ratio 50/50 (sucrose-fructose, honeyglucose, fructose-glucose and sucrose-honey) in water at concentrations of 40 °Brix and 50 °Brix were used. A fruit/syrup ratio 1/5, without agitation was used. Water loss (WL) and weight loss (WR) and solids gain (SG) were studied after treatments with all the osmotic solutions.Glucose and honey caused the most significant WL and WR, being the most effective ones at both concentrations to dry.In the same way, the mixture glucose-fructose was the most effective for WL and WR. Results for SG were entirelydifferent.The optimum concentration was 50 °Brix.A product with 61.16 % humidity on a wet basis was obtained. After hot-air drying, a moisture content of 36.43% was achieved.Keyword -Kinetics, diffusivity, drying, reductor sugars, pineapple. I. INTRODUCTION Fruits and vegetables are highly perishable products. Commonly, up to 23% of the most perishable fruits and vegetables are lost due to physiological microbiological deterioration, water loss, mechanical damage during harvest, packaging, inadequate transportation or handling conditions. These losses are more than 40 % to 50 % in tropical and subtropical regions. In addition to microbiological alteration, physical-chemical changes during the processing and storage of fruits can cause deterioration in their quality, affecting colour, texture, taste, smell and nutritional value [1].Currently, in the agro-industrial sector, many types of technological preservation processes are used and among the most widely used are dehydration processes, which prove to be an effective technique for achieving stable products with sensorial and nutritional characteristics, making it possible to obtain a product for consumption with a certain similarity to those that are in a fresh state and products that are minimally processed[2]- [5]. In the specific case of fruits, the most recommended preservation methods are osmotic dehydration (OD) and hot-air flow dehydration (HFD). The OD is widely used to partially remove water from plant tissues and obtain a significant increase in their shelf life by immersion in a hypertonic solution [6]. The kinetics of OD processes are generally evaluated in terms of water loss, weight loss and solids gain and depend mainly on the characteristics of the raw material and process conditions, such as composition and concentration of the osmotic solution, temperature, immersion time, agitation level, specific aspects of the food (size and shape) and the ratio food/solution [7], [8]. This research aimedto study the osmotic dehydration kinetics of perolera variety pineapple samples(Ananas comosus)in different sweetening agents and concentration to obtain better results in t...

Abstract-The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples. Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature. In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.

Palabras clave: aguardiente, congéneres, bebidas adulteradas, normatividad RESUMEN El objetivo de esta investigación fue determinar los niveles de metanol, etanol y metales pesados (cobre y plomo) en el ñeque de los municipios de Galeras, Sincé y Morroa (Colombia). El contenido de etanol y metanol fue determinado por cromatografía de gases y los metales pesados por espectrometría de absorción atómica. No se encontraron diferencias estadísticamente significativas (p > 0.05) en el contenido de metanol de Galeras (0.037 ± 0.02 mg/L), Sincé (0.036 ± 0.01 mg/L) y Morroa (0.041 ± 0.01 mg/L). Tampoco en el porcentaje de etanol de Galeras (33.89 ± 2.10 %), Sincé (33.04 ± 1 49 %) y Morroa (30.27 ± 1.22 %). Según la Norma Técnica Colombiana, todas las bebidas cumplen con el contenido máximo de metanol (300 mg/L). Sin embargo, no con el valor mínimo de etanol (38 %) para ser catalogadas como aguardientes. Sólo se encontraron diferencias estadísticamente significativas (p < 0.05) en el contenido de cobre, siendo mayor en Sincé (18.71 ± 2.08 mg/L), seguido de Galeras (6.28 ± 1.52 mg/L) y Morroa (5.09 ± 1.86 mg/L). Además, todas las bebidas sobrepasaron el máximo permitido por la norma colombiana (< 1 mg/L). Se presume que este cobre procede del calderín de destilación. En cuanto al plomo, en todos los municipios también se sobrepasaron los valores permitidos por las normas internacionales.Key words: moonshine, congeners, adulterated drinks, normativity ABSTRACTThe aim of this research was to determine the levels of methanol, ethanol and heavy metals (copper and lead) in the ñeque of the municipalities of Galeras, Sincé and Morroa (Colombia). The ethanol and methanol content was determined by gas chromatography, and heavy metals by atomic absorption spectrometry. There were no statistically significant differences (p > 0.05) in the methanol content from Galeras (0.037 ± 0.02 mg/L), Sincé (0.036 ± 0.01 mg/L) and Morroa (0.041 ± 0.01 mg/L). There were also no statistically significant differences (p > 0.05) in the percentage of ethanol from Galeras (33.89 ± 2.10 %), Sincé (33.04 ± 1.49 %) and Morroa (30.27 ± 1.22 %). According to Rev. Int. Contam. Ambie. 33 (Especial Biotecnología e ingeniería ambiental)

Abstract-The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under 3 × 3factorial structure including two factors and four central points was employed. The factors were: Frying time (X 1 ) at 60, 80 and 300 s and Frying temperature(X 2 ) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption to 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease of heating media, leaving empty spaces where the oil enters.Keyword-Diffusion coefficient, moisture, oil, sensory analysis I. INTRODUCTION Malanga (Colocasiaesculenta), also known as Taro, is a herbaceous plant of the family of Araceae, an edible root that represents an important source of calories in the regions of the world (4.2 to 4.4) Kcal g -1 dry matter and is favorably compared with other similar products such cassava (1.3 to 1.5) Kcalg -1 dry matter, eating in tropical areas of the world. Besides, it is starch-rich (21.1 to 26.2) % wet basis and has high contents of potassium and magnesium (2251 to 4143) mg*100 g -1 dry and (118 to 219) mg 100g -1 dry matter, respectively.Because of the small sizes of its starch granules, Malanga is highly digestible, used in food preparation. In fact, it has been estimated there is a 30 % of losses during storage of this tuber, and this fraction could resolve hunger problems [1]. To minimize the losses of this tuber, it must be applied a food processing operation to carry from perishable to non-perishable foods. This food matrix has not received attention to improve its potential, which allows its widespread use; most existing studies on Malanga have focused on the characterization of the physicochemical, thermal and microstructural properties of flours, starches and pastes [2].In Colombia is getting started to expand the Malanga consumption, but it is not presented a great demand still by consumers compared with other similar products. However, in other countries, it makes part of the daily diet of people due that is a good source of nutrients and minerals [3]. Like other starchy foods such as potatoes, cassava, plantains, yams; a viable and easy way to increase the Malanga consumption is through of development of fried products. Deep-fat frying is the most old and used to make delicious and crispy foods [4]. This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g ...