Juan Carlos Contreras Esquivel

Aloe vera and Probiotics: A New Alternative to Symbiotic Functional Foods

Providing products that beyond a high nutritional value brings health benefits to consumers is a major challenge to food industry. Functional foods, including prebiotics and probiotic as components, are the protagonists to promote these advantages. Aloe vera is a medicinal plant well characterized in terms of its chemical composition and therapeutic properties. Taking into account these characteristics Aloe vera represents an excellent natural source of prebiotics, as well as a substrate for lactic acid bacteria fermentation. Thus a symbiotic drink using Aloe vera as the main ingredient and lactic acid bacteria as probiotics with significant benefits to human health might represent a promising product to develop. Mini-review Article

Inulin in food products: prebiotic and functional ingredient

Purpose – The purpose of this paper is to explore the variety of food in which it has been applied as a prebiotic and functional ingredient, the concentrations used there in, the tests that have been conducted on these fortified foods and briefly reviews the history and characteristics of inulin. Design/methodology/approach – The review included articles from 1999-2013. The papers which reported inulin concentrations used, the purpose of the application and tests on final product, were mainly selected. Articles were collected in electronic databases such as Elsevier-Science Direct, Emerald, Springer Link, Wiley and Redalyc. Findings – The interaction inulin-food with different food matrices is complex, and is not always technologically favorable for the product. Moreover, additional to evaluations of sensory, physicochemical and rheological characteristics, it is essential to carry out measurements in the food, of such characteristics as prebiotic content, and prebiotic activity in vivo and in vitro, and ...

Glucose Diffusion on Support for Solid State Fermentation and its Influence on Tannase Production Profiles

In this study, catabolic repression of tannase in solid-state culture of Aspergillus niger Aa-20 on polyurethane foam was investigated considering the diffusion of a repressor molecule as the main responsible factor. The fundamental hypothesis considers that if repressor molecule uptake rate is higher than repressor molecule diffusion rate on solid matrix, the catabolic repression phenomenon will be minimized. Results showed that addition of low glucose concentrations enhanced the extracellular and intracellular tannase activities (from 5.8 to 6.6 and from 0.96 to 1.76 IU). Besides the glucose uptake rate was higher (1.23 x 10-5 cm2/seg) than glucose diffusion rate on solid matrix (2.8 x 10-6 cm2/seg). On the contrary results at high glucose concentrations, showed that when extracellular tannase activity decreased from 6.6 to 1.87 IU, while intracellular tannase activity was not affected; and under these conditions the glucose diffusion rate governed the process. A particular behaviour was obtained in the repression ratio and the glucose uptake rate/glucose diffusion rate ratio, which permitted to know the sensitivity degree of the culture system, according to the glucose amount added. Substrate diffusion in solid-state culture can be a key factor in its capacity to minimize the catabolic repression of hydrolytic fungal enzymes.