PHYSICOCHEMICAL PROPERTIES OF ENCENILLO MONOFLORAL HONEY FROM HIGHLANDS ANDEAN ZONES INBOYACÁ, COLOMBIA. Honey is the natural product with sweetening properties more widely known, is produced by bees from the nectar of flowers and secretions from the plants. Its physicochemical properties depend on the season of harvest, environmental factors prevailing in the harvest period and the biogeographic zones. The aim of this work was focused in honeys produced by Weinmannia tomentosa from highlands andean of Colombia, that were characterized on melissopalynology, sensory attributes, composition, physicochemical properties and volatile compounds. Pollen grains at the samples were greater than 45%, conferring a quality of monofloral. Color pfund 69.0 ± 1.00, pH and total acidity 3.87 ± 0.04; 31.8 ± 1.40 meq kg . Tabouret´s index 3.75 ± 0.06 based on 1.35 ± 0.03 relationship fructose/glucose and 0.604 ± 0.050 water activity. Honey show a Newtonian´s behavior. GC/MS analysis permitted to identify 25 volatile compounds, between alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitriles, sulfide and terpenes. The study is related as a model for characterization of types of honey and consolidated as the first research on unifloral honey in Colombia.
ResumenEl diseño de mezclas para la elaboración de nuevos productos, es una de las áreas que ha venido ganando interés entre los productores de alimentos, dado que se pueden realizar combinaciones de productos para buscar nuevas características funcionales y optimizar el uso de materias primas. Se ilustra la herramienta para la optimización de cremogenados de mango y el desarrollo de derivados lácteos de yogurt a través de valoración sensorial y diseño experimental de mezclas. Además, se evaluaron las condiciones higiénico-sanitarias necesarias para la elaboración de cremogendos de mango y la implementación de un proceso de reducción de tamaño de partícula por tamizado de la pulpa. Se planteó un diseño de mezclas para la obtención de cremolácteos, usando yogurt como vehículo y sacarosa como edulcorante. Se evaluaron las propiedades físicoquímicas de los frutos en su estado óptimo de madurez y se formularon mezclas de base láctea y cremogenado de fruta, valorando el efecto de los componentes en las formulaciones con relación a la acidez, pH, propiedades cromáticas y atributos sensoriales. Los cremolácteos con propiedades correspondieron a formulaciones con 15 g de azúcar, 20 g de cremogenado y 65 g de base láctea. El pH óptimo es de 3,97 y la acidez de 98,8 meq kg -1, los sólidos solubles oscilan entre 17,0 y 19,6 como máximo. El aporte de la investigación, reside en la valoración de la metodología de los diseños para mezclas ternarias que puede ser a través de análisis sensorial o fisicoquímico. Palabras clave: cremogenados; mango; propiedades físicoquímicas; procesado; lácteos.The design of mixtures for the development of new products, is one of the areas that has been gaining interest among food producers, given that you can do combinations of products looking for new functional characteristics and optimize the use of raw materials. This paper illustrates the design and optimization of dairy food using mango and yogurt, through sensory evaluation and experimental design of mixtures. We evaluated the necessary Sanitary and Hygienic conditions for the elaboration of new products and the implementation of a process for reduction of fruit particle size by sieving the pulp. There was a design of mixtures using mango, sugar cane as a sweetener and yogurt as a vehicle. We evaluated the physicochemical properties of the fruit at its optimal state of maturity and formulated mixtures for yogurt, fruit, valuing the effect of the components in the final formulations respect to acidity, pH, chromatically properties and sensory attributes. Best properties observed were with 15 g of sugar, 20 g of puree and 65 g of yogurt. Optimum pH were 3,97; total acidity of 98,8 meq kg-1 and soluble solids between 17,0 and 19,6 as maximum. The contribution lies in the valuation of the methodology of the designs for ternary mixtures that can be through sensory or physicochemical analysis.
The use of active substance‐containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs. In this context, the objective of this research was to develop and characterize gelatin (GL)/chitosan (CH)‐based active, biodegradable, and edible films and coatings containing eugenol (EU) and oregano (Origanum vulgare) essential oil (OEO) in different OEO:EU ratios, and obtained via casting for application in fresh cheese. More soluble, wetter, yellower, and opaque films than the control film system were obtained as a consequence of a higher OEO:EU ratio. Although, the water vapor barrier properties in OEO‐containing films were markedly enhanced with respect to control film system. All the films displayed a slight phase separation, but this was more noticeable when increasing the OEO:EU ratio. This could explain the higher moisture content and water solubility values as the OEO:EU ratio increased. The films containing EU and OEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. The best film systems were selected and tested as coatings for the preservation of fresh cheese. In particular, the coating F4 (0.5% wt/wt of OEO + 0.5% wt/wt of EU) displayed the best conservation capacity of fresh cheese during 14 days of storage at 4°C. This predominantly through the reduction of the colony‐forming units of S. aureus, total coliforms, and mesophilic aerobic.Practical applicationsThe addition of EU and OEO in CH/GL‐based coatings presented a synergistic effect in terms of their antimicrobial activity. These food packaging materials would be an alternative for the preservation of foods susceptible to contamination by pathogenic and/or spoilage microorganisms during storage. Besides, the addition of OEO improved particularly the barrier properties of active, biodegradable, and edible films, which allows their use as a protection mechanism for high‐moisture and medium‐moisture foods, such as fresh cheese. Overall, assessed coatings could increase the shelf life of fresh cheese in terms of food safety, but not its quality in terms of maintaining its freshness.
Los Hongos Formadores de Micorrizas Arbusculares (HFMA) ayudan al intercambio y movilidad de nutrientes al asociarse con plantas, mejorando los cultivos. Por tanto, el objetivo fue evaluar HFMA en dos variedades de caña de azúcar para panela en la localidad de Suaita, Santander. Se estableció un diseño de bloques al azar, con tres repeticiones y cuatro tratamientos (T1: Acaulospora mellea, T2: Rhizoglomus irregulare, T3: Control 50% y T4: Control 100% de fertilización) en las variedades CC 93-7711 y CC 93-7510. Se analizó altura, diámetro del tallo, contenido de clorofila, absorción de nutrientes y materia seca en plantas de caña. Se presentaron diferencias significativas en la variedad CC93-7711 en la absorción de N, S, Fe, y Mn con el T2 y en contenido de clorofila a los 15 meses después de trasplante (mdt) con T1 y T2. En la variedad 93-7510 diferencias significativas a los 8 mdt en altura (T1), clorofila total (T2) y a los 15 mdt en absorción de Mn. Las dos variedades a los 15 mdt presentaron valores más altos con T1 y T2 respecto a los controles en las variables de altura, diámetro, clorofila total y materia seca. Se presentó correlación positiva entre la presencia de A. mellea con la absorción de Na, Cu, Mn, S, N y P y Rhizoglomus irregulare con Mg, Fe y Ca. Por lo anterior se puede concluir que los HFMA pueden sustituir parcialmente la fertilización de síntesis, haciéndola más efectiva, promoviendo plantas mejor nutridas con mayor producción de materia seca.
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