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Mesquite gum (MG) and nopal mucilage (NM) mixtures were used for microencapsulation of lemon essential oil (LEO) by spray drying. Emulsions of MG, NM and MG-NM mixtures (25-75, 50-50, 75-25) were evaluated according to the droplet size (1.49-9.16 μm), viscosity and zeta potential (-16.07 to -20.13 mV), and microcapsules were characterised in particle size (11.9-44.4 μm), morphology, volatile oil retention (VOR) (45.9-74.4%), encapsulation efficiency (EE) (70.9-90.6%), oxidative stability and thermal analysis. The higher concentration of MG led to smaller droplet sizes and lower viscosity in the emulsions, and smaller particle sizes with the highest VOR in microcapsules. The higher concentration of NM induced to higher viscosity in the emulsions, and larger particle sizes with the highest values of EE and oxidative stability in microcapsules. This work shows evidence that MG-NM mixtures can have synergic effect in desirable characteristics such as retention and shelf life extension of LEO in microcapsules.

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totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic substances. There are many reviews that have explored casein itself as well as the configuration of micelle structures to load substances, but there is a lack of condensed information about the physicochemical properties of casein capsules and the factors that influence them, such as the type of casein, core material and the methods used to obtain the capsules and characterize them. The aim of this review was to identify trends among the different types of casein proteins that can be used as wall materials for encapsulation, the type of core substances that are encapsulated, the reported size, the encapsulation efficiency, and the characterization methods. It can be assumed that each modification of the casein micelle such as the type of casein, active substance, the proportion of substance, and methods used to encapsulate can produce different results in terms of size, morphology and stabilization. These characterization plays a key role in understanding the physicochemical properties of casein encapsulates. In this review the factors that affect the encapsulation with casein as wall material and the characterization methods are presented.

In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G >G ). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6°C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations.Keywords: functional properties, mesquite gum, nopal mucilage, rheological characteristics, zeta potential Practical Application: Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.