MICROENCAPSULATION OF MICROBIAL CONSORTIUM AND VOLATILE COMPOUNDS OF PALM (Acrocomia aculeata) WINE

Luján-Hidalgo, María Celina; México, Tecnológico Nacional de; Rustrian-Castellanos, I. E.; Arias-Castro, Carlos; Gutiérrez-Miceli, Federico Antonio; Rodríguez-Mendiola, M. A.; Mancilla-Margalli, N. Alejandra; Abud‐Archila, Miguel

doi:10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/lujan

Cited by 3 publications

(4 citation statements)

References 40 publications

(57 reference statements)

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“…In relation to the morphology of the microcapsules, similar results were reported by Luján-Hidalgo et al [44] for the encapsulation of a microbial consortium using maltodextrin, gum Arabic, xanthan gum and sodium alginate as coating materials and Loksuwan [45] for the encapsulation of β-carotene with modified tapioca starch, native tapioca starch and maltodextrin as encapsulant agents. This morphology and structure of powders have been reported previously and could be explained by the faster volatilization of the water during drying [46].…”

Section: Discussionsupporting

confidence: 80%

Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Santiz-Gómez

Abud‐Archila

Sánchez-Roque

et al. 2021

Plants

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The carrot is considered a model system in plant cell culture. Spray drying represents a widely used technology to preserve microorganisms, such as bacteria and yeasts. In germplasm conservation, the most used methods are freeze drying and cryopreservation. Therefore, the aim of this work was to evaluate the effect of spray drying on the viability and totipotency of somatic carrot cells. Leaf, root and stem explants were evaluated to induce callus with 2 mg/L of 2,4-dichlorophenoxyacetic acid (2,4-D). Calli obtained from the stem were cultivated in a liquid medium with 1 mg/L of 2,4-D. Cell suspensions were spray dried with maltodextrin-gum Arabic and maltodextrin-xanthan gum mixtures, two outlet air temperatures (50 and 60 °C) and 120 °C inlet air temperature. Results showed that carrot cells were viable after spray drying, and this viability remained for six months at 8 °C. The totipotency of the microencapsulated cells was proven. Cells that were not spray dried regenerated 24.6 plantlets, while the spray dried cells regenerated 19 plantlets for each gram of rehydrated powder. Thus, spray drying allowed researchers to obtain viable and totipotent cells. This work is the first manuscript that reported the spray drying of plant somatic cells.

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Section: Discussionsupporting

confidence: 80%

Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Santiz-Gómez

Abud‐Archila

Sánchez-Roque

et al. 2021

Plants

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“…The sap is fermented naturally, without the producers adding any inoculum, carrying out acidic, alcoholic and sometimes acetic fermentations, which gives the drink its characteristic flavor. The sweet taste of the sap produced in the 1st days of collection is due to the presence of sucrose and other sugars, as indicated by Luján-Hidalgo et al (2019), who reported a concentration of 110 g/L of sucrose, as well as 48 and 51 g/L of glucose and fructose; respectively, and its decrease with the passing of the days explains the change of flavor to one of alcoholic taste, due to the fact that these sugars are used by the developed native microbiota; transforming them into a mixture of compounds, among which are mainly ethanol, whose concentration can reach 4.7-10.31% w/v, depending on the environmental conditions and the time of collection of the drink (Santiago-Urbina et al, 2013;Coutiño et al, 2015Coutiño et al, , 2020. Regarding the use of the taberna as a remedy for some gastrointestinal diseases; Romero-Luna et al (2017) pointed out that the taberna, among other traditional drinks, contain beneficial microorganisms for health, since they improve the balance of the intestinal flora, thereby reducing the risk of gastrointestinal diseases.…”

Section: Discussionmentioning

confidence: 99%

“…Regarding the use of the taberna as a remedy for some gastrointestinal diseases; Romero-Luna et al (2017) pointed out that the taberna, among other traditional drinks, contain beneficial microorganisms for health, since they improve the balance of the intestinal flora, thereby reducing the risk of gastrointestinal diseases. In studies carried out in taberna, an autochthonous microbiota composed of lactic and acetic bacteria and yeasts has been found (Alcántara- Hernández et al, 2010;Santiago-Urbina et al, 2013, 2015Luján-Hidalgo et al, 2019), which possibly confer probiotic potential to the beverage, as pointed out by Coutiño et al (2020), who also point out that the taberna contains bioactive compounds, such as phenolic compounds, vitamins, short-chain fatty acids, among others; that can be generated by the microbiota developed during the fermentation of the sap, or come directly from the plant. Regarding the custom of attaching a red ribbon to the stems, Zuart-Macías et al (2013) also describe this practice, to avoid excessive and sudden acidification of the taberna, caused by the admiration of people who are not familiar with it, even commenting that some producers prevent the passage of strangers to the place where the stems of the palms in production are located.…”

Section: Discussionmentioning

confidence: 99%

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

Ambrocio-Ríos

García

Sánchez-Cortés

et al. 2021

Front. Sustain. Food Syst.

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Acrocomia aculeata is a palm, which is used for various purposes in different rural communities in southeastern Mexico; among which is the obtaining of a traditional fermented beverage called “taberna.” The objective of this study was to know the management that taberna producers give to the coyol palm. The work was carried out between march and april 2016 in two communities in Chiapas. The information on palm management was obtained by applying semi-structured interviews to the families that make the beverage in each community, who narrated the process of using the palm; from its care in the field, to its court for the elaboration of a taberna and the uses and customs that revolve around this activity were described. With this work, it was possible to know the details of the elaboration of the beverage from a social and cultural perspective, which is surrounded by traditional knowledge, with great biocultural importance that gives identity not only to the communities that possess the resource, but also to the families that they take advantage of it. With this, it is expected to contribute to a management and conservation plan for the species, to guarantee the resource to the communities and preserve the biological and cultural diversity associated with this activity, given that the use of natural resources is ultimately a biocultural heritage that implies a relationship between natural resources, people, regions and local culture.

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“…The most common method to determine glass transition is the differential scanning calorimetry (DSC), which detects the change in heat capacity occurring over the transition temperature range. In order to reduce stickiness, the glass transition temperature of the juice powder can be increased with the addition of maltodextrin 11 . The Tg of an amorphous or semi-crystalline polymer is inferior to its melting point, it is important to differentiate between these two temperatures that describe a phase change.…”

Section: Introductionmentioning

confidence: 99%

Effect of a formulation with Agave fructans as a carrier polymer on the quality properties of Chayote (Sechium edule) powder

et al. 2022

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The native agave fructans as carrier agent can be an alternative to improve quality properties of chayote powder, since in this form have some technological applications such as sweeteners and stabilizers. The objective of this study was to diminish the added maltodextrin and evaluate the effect of fructans concentration as carrier agent on the quality properties of chayote powder. The effect of the two stabilizing additives for chayote juice was studied through calorimetry, FT-IR spectroscopy and some physicochemical properties. The samples were prepared with 5, 7 and 10% maltodextrin concentration, added with 0, 2 and 4% fructans. The spray drying process was carried out with inlet temperature of 110, 115 and 120 °C. The treatments with added fructans showed lower moisture content than treatments with maltodextrin only. The powder stability was observed in the sorption isotherms, which presented a higher degree of hysteresis during storage where fructans were added. The addition of fructans significantly increased the glass transition temperature (Tg) of the powder. The FT-IR showed the ability of agave fructans to water retention. The micrographs revealed spherical particles in a range from 16 to 105 μm. The evaluation of physicochemical properties confirmed the addition of fructans confers stability to chayote powder.

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MICROENCAPSULATION OF MICROBIAL CONSORTIUM AND VOLATILE COMPOUNDS OF PALM (Acrocomia aculeata) WINE

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 3 publications

References 40 publications

Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

Effect of a formulation with Agave fructans as a carrier polymer on the quality properties of Chayote (Sechium edule) powder

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