Quinoa (Chenopodium quinoa Willd.) is native to the Andean region and has attracted a global growing interest due its unique nutritional value. The protein content of quinoa grains is higher than other cereals while it has better distribution of essential amino acids. It can be used as an alternative to milk proteins. Additionally, quinoa contains a high amount of essential fatty acids, minerals, vitamins, dietary fibers, and carbohydrates with beneficial hypoglycemic effects while being gluten-free. Furthermore, the quinoa plant is resistant to cold, salt, and drought, which leaves no doubt as to why it has been called the “golden grain”. On that account, production of quinoa and its products followed an increasing trend that gained attraction in 2013, as it was proclaimed to be the international year of quinoa. In this respect, this review provides an overview of the published results regarding the nutritional and biological properties of quinoa that have been cultivated in different parts of the world during the last two decades. This review sheds light on how traditional quinoa processing and products evolved and are being adopted into novel food processing and modern food products, as well as noting the potential of side stream processing of quinoa by-products in various industrial sectors. Furthermore, this review moves beyond the technological aspects of quinoa production by addressing the socio-economic and environmental challenges of its production, consumption, and marketizations to reflect a holistic view of promoting the production and consumption of quinoa.

Probiotics are live microorganisms that when administered in adequate amounts confer a health benefit to the host. However, to accomplish this positive influence on Human health, probiotics should survive to the passage through the upper digestive tract in large numbers to unsure a desired beneficial effect in the host. Several encapsulation methods have been used to protect probiotics. Alginate is the most used biopolymer in the production of these systems, although its performance is totally dependent of its structure and chemical characteristics. In this work, alginates with different molecular weights and different mannuronic and guluronic acid residues ratio (M/G ratio) were used in the encapsulation of Lactococcus lactis spp. cremoris (LLC) aiming the protection of this probiotic bacteria against the harsh conditions of digestion. Alginate-based beads were produced using an external gelation process (extrusion technique) where variables regarding the processing conditions and alginate chemical characteristics were studied to assess their relevance in this process aiming the most efficient encapsulation system. The most important variables influencing the size of alginate beads were the alginate concentration, alginate type (M/G ratio and molecular weight) and the nozzle diameter. Beads with sizes ranged between 1.9 and 3.0 mm were produced using different alginates. Fourier transform infrared (FTIR) spectroscopy showed relevant differences between beads produced proving the impact of different M/G ratios in the beads' chemical structure. In general, low molecular weight and low M/G ratio alginate (Protanal LFR5/60) proved to produce the most well organized (according to SEM analyses), less permeable (pore diameter of 2.52 nm) and stronger alginate beads, moreover molecular weight and M/G ratio proved to be an important variable on the protection of probiotics against the harsh conditions of digestion. Produced beads proved to be efficient in the protection of probiotics (i.e. high viability), with the best performance presented by the medium and low molecular weight alginates.

Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gellike behaviour (G´> G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.

Edible coatings have potential to reduce postharvest losses of fruit such as tomato. In this study, the effects of nanolaminate coatings incorporated with extracts of Flourensia cernua, an endemic plant of the arid and semiarid regions of Mexico, has been investigated. Ethanol extracts of F. cernua (FcE) were prepared and incorporated into polyelectrolyte solutions of alginate and chitosan. The nanolaminates were characterized by determining the zeta potential, contact angle and water vapor and oxygen permeabilities. Shelf-life analyses (20°C for 15 d) were carried out with uncoated fruit (UCF), nanolaminate coating (NL) and nanolaminate coating with FcE (NL + FcE). Physicochemical analyses, gas exchange rates of O 2 and CO 2 and ethylene production, as well as microbiological analyses of treated fruit were measured. Zeta potential and contact angle measurements confirmed the successful assembly of successive nanolayers of alginate and chitosan, as well as those with F. cernua. The nanolaminate coatings resulted in decreased permeabilities to water and O 2. The best treatment of NL + FcE, extended the shelf-life of fruit by reducing weight loss and microbial growth, reducing gas exchange and ethylene production, and maintaining firmness and color. The NL + FcE treatment are an alternative to extend the shelf-life of tomato fruit.

Amaranthus spp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.

The perishable nature of fish, with an increase in fish consumption in recent years, led to the improvement of fish preservation techniques. Chitosan coatings adds to the traditional water glazing. The effect of a chitosan solution of 1.5% on the sensory properties of Atlantic salmon (Salmo salar) was studied over six months of storage. The sensory properties of the salmon were assessed through the use of a texturometer and a trained panel of judges. Microbiological parameters were studied in the form of Total Volatile Base Nitrogen (TVB-N) and Total Viable Count (TVC) tests. Microbiological analysis showed that chitosan had an anti-microbiological effect on the salmon samples, reducing the number of microorganisms present, while TVB-N values were maintained stable during experiment. Textural Profile Analysis (TPA) was performed and the results showed no significant differences between different coatings regarding texture. Sensory analysis by a trained panel showed that chitosan was a better choice in frozen samples, while in thawed and cooked samples no significant differences existed between chitosan-coated and glazed samples. Flavor diffusion from the chitosan coating was assessed, and analysis of the results showed no correlation between coating type and sample flavor, indicating that no flavor diffusion had occurred.

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Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O2·kg−1) remained within legal limits. Organogels displayed similar textural properties to those of commercially available spreadable products, while displaying a low critical gelation concentration. In short, it was shown that tailoring the physicochemical properties of organogels towards specific applications is possible. The produced organogels showed similar properties to the ones of commercially available spreadable products, revealing favourable oxidative profiles. Therefore, an industrial application can be easily foreseen, building on the natural characteristics of olive oil as a healthier alternative to current spreadable products.