No abstract

The purpose of this work was to investigate the effect of the ripening stage and type of soil on the concentration of carotenoids and vitamins in Habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in two soils named according to the Mayan classification as: K’ankab lu’um (red soil) and Box lu’um (black soil). The results of two harvests at 320 and 334 PTD (post-transplant day) showed that the ripening stage exhibited a significant effect (p < 0.05) on the concentration of carotenoids and vitamins, while the effect of the soil type was negligible. The concentration of carotenoids decreases as the ripening process of the fruit takes place, with the highest concentration of lutein (49.47 ± 0.34 mg/100 g of dry mass), β-carotene (99.92 ± 0.69 mg/100 g of dry mass) and β-cryptoxanthin (20.93 ± 0.04 mg/100 g of dry mass) in the unripe peppers. The concentration of vitamins increases as the ripening process develops, with the highest concentration of Vitamin E (9.69 ± 0.02 mg/100 g of dry mass) and Vitamin C (119.44 ± 4.72 mg/100 g of dry mass) in the ripe peppers. This knowledge could be used to select the best ripening stage to harvest Habanero peppers according to the use of the pepper and to the needs of producers/company.

En este estudio se evaluaron las características fisicoquímicas y organolépticas de café producido en el municipio José Joaquín Herrera, Guerrero para incrementar su valor agregado y de comercialización. El café (Coffea arabica L. variedad Caturra) se procesó mediante cuatro métodos de beneficiado: tradicional, enmielado natural, fermentación controlada y lavado natural. Se midió el color, la dureza, la humedad, la actividad de agua, el contenido de ocratoxina A y la presencia de defectos en los granos de café verde. Además, se evaluaron 10 atributos organolépticos siguiendo el protocolo de la Speciality Coffee Association of America. Las muestras fueron similares en L* (41.98-46.23) y Hº (87.21-88.71), indicando una coloración amarilla semioscura de los granos. La dureza fue mayor en los granos de café enmielado (102.81N) y menor en café tradicional (87.85N). Se obtuvieron valores similares de aw (0.48-0.51), con independencia del método de beneficio y un porcentaje de humedad entre 8.65-9.71. Los cafés presentaron puntuaciones de calidad sensorial ≥80. El café obtenido por fermentación controlada se clasificó como café de especialidad porque mostró la mejor calidad en taza (84) y ausencia de defectos primarios en grano. Las muestras de café presentaron concentraciones de OTA entre 1.3 y 1.61 μg kg-1, que se encuentran dentro del rango establecido para su comercialización. El beneficio de los granos por métodos alternativos al tradicional permitió obtener café con mejores atributos fisicoquímicos y sensoriales, aumentando su calidad final en taza y demostrando ser una alternativa viable para la generación de cafés con valor agregado.

The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5-20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5-2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.