No abstract

No abstract

This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread’s quality characteristics.

No abstract

The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

Composition of fresh and frozen meat products, specially fat content, is one of the parameters that is usually taken into account for different purposes such as classification of fresh and frozen meat pieces for fresh consume as well as for processing, price fixation and adequacy for processing. That is the reason why some different non destructive methods are used to determine, at least approximately, the meat composition. Among them, we can go from visual methods to the more complex resonance imaging and computed tomography image analysis. The aim of this study was to use density measurement as a non destructive, easy and cheap method to classify fresh and frozen meat with a wide range of fat content. The obtained results showed that there is asignificant relationship between density and fat content of fresh and frozen meat.

No abstract

No abstract