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A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm(3), surface area was 364.33 mm(2), sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from whole meal in all measured parameters, particularly in its protein (44.72 g/100 g) and carbohydrates (44.12 g/100 g) proportions. The defatted meal had higher water absorption capacity (1.28 g/g sample), water solubility capacity (26.06 %), oil absorption capacity (2.04 g/g sample), emulsifying capacity (53.78 %) and gelling capacity (8 % w/v) than the whole meal. Ebony seed physical properties may prove useful in designing post-harvest processing equipment and in quality control. The high protein content of defatted ebony seed meal suggests its use as a natural alternative ingredient in numerous food industry applications.

Jackfruit (Artocarpus heterophyllus Lam.) is a fruit of tropical and subtropical zones of the world, is an important source of phytochemicals (phenolic acids, flavonoids and tannins). Several studies have associated phytochemicals with antioxidant and antimicrobial properties. The objective of this work was to analyze the polyphenolic content, the antioxidant and antifungal properties of jackfruit extracts on phytopathogenic fungi. Two phenolic extracts of jackfruit of different maturity level (J1-J2) were used. The total polyphenol content (TPC) was determined by Folin-Ciocalteu method and total flavonoids (TFC) by the aluminum chloride method, the free radical trapping potential was measured using FRAP and ORAC methods. The results showed a TPC of 844 and 1,178 mgEAG/100 g and TFC of 37 and 68 mgQE/100 g, of dry jackfruit, the antioxidant potential analysis by FRAP was 7,575 and 8,691, by ORAC was 13.369 and 14.728 µmol Trolox/100 g, of dry jackfruit for J1 and J2 respectively. Additionally, it was observed that the phenolic extracts of jackfruit reduced the mycelial growth of: Penicillium digitatum (20-14%), Geotrichum candidum (56-55%), Aspergillus niger (72-67%) and Botrytis cinerea (100%-100%) for J1 and J2 respectively. We conclude that regardless of the degree of maturity, jackfruit has antioxidant and antifungal properties on phytopathogens important in agriculture.

Biofilms arise as an alternative to replace synthetic polymers, which have generated environmental pollution. The aim of this work was to extract starch from Hass avocado seeds (Persea americana Mill) to produce biofilms. Starch was extracted using the wet method and characterized by infrared spectroscopy. Moisture, ash content, gelatinization temperature, and color were determined. Two types of biofilms were produced: T1 (starch) and T2 (starch and glycerol). The colour was measured, and the films were characterized by mechanical tests. A yield of 11.38% was obtained for the isolated starch. Glycerol addition significantly influenced the tensile strength being T1 higher than T2. In elongation percentage, T1 was lower than T2. The results indicate that it is possible to use Hass avocado seed waste for starch extraction and produce biofilms to give it added value. This biofilm can be used in low moisture food coatings.

Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus) RESUMEN El maíz tiene propiedades antioxidantes y contiene una gran cantidad de carbohidratos, mientras que el pescado posee proteínas de alta calidad y ácidos grasos insaturados. El objetivo de este estudio fue preparar un alimento funcional enriquecido con proteínas y ácidos grasos n-3 obtenidos de Scomber scombrus. Con este propósito se realizó un análisis sensorial, un perfil de textura, un análisis proximal y de color, de contenido de EPA + DHA y un análisis de vida útil en cinco formulaciones del aperitivo producido. La fórmula que registró mayor aceptación contiene 15% de pescado y, en comparación con el control, mostró fracturabilidad similar, menos dureza, mayor cantidad de proteínas y lípidos, así como de EPA + DHA (p ≤ 0.05); además, proporciona 14.6% de la ingesta diaria recomendada de EPA + DHA (30 g de producto). La elaboración de nuevos productos, como el propuesto en este estudio, puede ser una alternativa novedosa y saludable para sustituir productos similares que contienen menor cantidad de nutrientes y se venden comercialmente, ARTICLE HISTORY

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