C. Lobato-Calleros

Effect of lime concentration on gelatinized maize starch dispersions properties.

Maize starch was lime-cooked at 92 °C with 0.0-0.40% w/w Ca(OH)2. Optical micrographs showed that lime disrupted the integrity of insoluble remnants (ghosts) and increased the degree of syneresis of the gelatinized starch dispersions (GSD). The particle size distribution was monomodal, shifting to smaller sizes and narrower distributions with increasing lime concentration. X-ray patterns and FTIR spectra showed that crystallinity decreased to a minimum at lime concentration of 0.20% w/w. Lime-treated GSD exhibited thixotropic and viscoelastic behaviour. In the linear viscoelastic region the storage modulus was higher than the loss modulus, but a crossover between these moduli occurred in the non-linear viscoelastic region. The viscoelastic properties decreased with increased lime concentration. The electrochemical properties suggested that the amylopectin-rich remnants and the released amylose contained in the continuous matrix was firstly attacked by calcium ions at low lime levels (<0.20% w/w), disrupting the starch gel microstructure.

Effect of an Exopolysaccharide-Producing Strain of Streptococcus Thermophilus on the Yield and Texture of Mexican Manchego-Type Cheese

An exopolysaccharide-producing strain of Streptococcus thermophilus was evaluated in the production of Mexican manchego-type cheese. This ropy strain improved water and fat retention, and significantly increased cheese yield. Furthermore, the ropy strain cheese retained more moisture than control cheese during ripening, suggesting that exopolysaccharide strongly bound water within the protein matrix of the cheese. Scanning electron microscopy confirmed that exopolysaccharide bound to the protein matrix of the cheese, producing a dense network that helped to increase water and fat retention and leading to a more open structure of the cheese that gave a softer product, as confirmed by instrumental texture profile analysis and sensory evaluation. Comparison of scanning electron microscopy micrographs of the different sections of the cheese showed higher concentration of exopolysaccharide in the centre than in the outer sections, indicating that exopolysaccharide production continued during ripening and that the environment at the centre of the cheese (moisture and/or oxygen concentration) favoured exopolysaccharide production. Instrumental texture profile analysis also demonstrated that the ropy strain cheese was more cohesive and less elastic than the control; in contrast, exopolysaccharide did not affect chewiness. The changes in texture could be correlated to composition: hardness increased as water and fat decreased, while springiness decreased with increasing fat. The interactions of exopolysaccharide with the cheese protein matrix had an affect on the increase in cohesiveness of the ropy strain cheese.

Hydrodynamic Characterization of a Column-type Prototype Bioreactor

Agro-food industrial processes produce a large amount of residues, most of which are organic. One of the possible solutions for the treatment of these residues is anaerobic digestion in bioreactors. A novel 18-L bioreactor for treating waste water was designed based on pneumatic agitation and semispherical baffles. Flow patterns were visualized using the particle tracer technique. Circulation times were measured with the particle tracer and the thermal technique, while mixing times were measured using the thermal technique. Newtonian fluid and two non-Newtonian fluids were used to simulate the operational conditions. The results showed that the change from Newtonian to non-Newtonian properties reduces mixed zones and increases circulation and mixing times. Circulation time was similar when evaluated with the thermal and the tracer particle methods. It was possible to predict dimensionless mixing time (θm) using an equivalent Froude number (Freq).

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Response surface methodology was used for establishing the amplitude (72.67%) and time (17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean protein isolate (OFPI) with lower interfacial tension, zeta potential and viscosity, and higher solubility than native faba bean protein isolate (NFPI). OFPI showed significantly higher adsorption dynamics at the air-water interface, and produced foam with significant smaller bubble diameter, higher overrun, stability and yield stress, and lower liquid drainage than NFPI. Fourier Transform Spectroscopy (FT-IR) revealed that the secondary structure of OFPI deferred from NFPI in terms of increases in β conformations (6.61% β-sheet, 19.6% β-turn, 0.8% anti-parallel β-sheet) and decreases in inter-molecular aggregates (43.54%). Multienzyme study pinpointed that the structural changes could have induced a decrease on the relative protein digestibility of OFPI respect that of NFPI. The results of this work demonstrate that HIUS technology improves the surface and foaming properties of faba bean protein isolate, which may favour the revalorisation of this crop.

Electrochemical characterization of gelatinized starch dispersions: voltammetry and electrochemical impedance spectroscopy on platinum surface.

The electrochemical properties of gelatinized starch dispersions (GSD; 5% w/w) from different botanical sources were studied using cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) tests over a platinum surface. The phenomenological modelling of EIS data using equivalent circuits indicated that after gelatinization the electrical resistance was determined mainly by the resistance of insoluble material (i.e., ghosts). Sonication of the GSD disrupted the ghost microstructure, and produced an increase in electrical conductivity by reducing the resistance of the insoluble material. The CV data showed three oxidation peaks at potentials where glucose solutions displayed oxidation waves. It is postulated that hydrolysis at the bulk and electrocatalyzed oxidation on the Pt-surface are reactions involved in the starch transformation. Starches peak intensity increased with the amylose content, suggesting that the amylose-rich matrix played an important role in the charge transfer in the electrolytic system.

Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties

Abstract The aim of this work was to form polyelectrolyte complexes (PECs) mesquite gum (MG) and chitosan (Ch), as a function of the biopolymer mixing ratio (RMG/Ch). The water state during PECs formation was monitored as a way of assessing its effect on the viscoelastic properties. The maximum difference of zeta potential values for polyelectrolyte solutions as a function of pH was found in the range from 4.0 to 5.0. PECs were obtained with zeta potential values of ∼ |< 10 mV| between R7 – R12 at a pH of 4.5. This condition was favorable for producing high insoluble-PECs yield (92.16 ± 0.56%). The viscoelastic properties and water state assessed the insoluble-PECs interactions. The insoluble-PECs exhibited a liquid-like behavior, typical of concentrated solutions. Similar loss modulus was observed independently of the RMG/Ch. (G” ∼ 20 Pa, ω = 1 rad/s). DSC analysis showed that the water content influences the water state of insoluble-PECs. Freezing water increased exponentially with the increase of the water content independently of the RMG/Ch. Nonfreezing water reached a maximum value of 37% around of 50% of water content, showing the hydrophobic nature of insoluble-PECs. This work will support futures studies to use PECs for foods and pharmaceutical applications. Graphical Abstract