Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*>4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices.

The quail egg is a product with high nutritional value, their shelf life is short, and is widely used in the meat products industry, by the above, a product ready to eat becomes a good alternative. The aim of this work was to evaluate the effect of salts and organic acids on the stability of canned quail egg during storage. The project was divided into two phases, the first effect of a combination of salts (NaCl and KCl) in three concentrations (2, 3 and 4%) with two concentrations of citric acid and malic acid (0.25 and 0.50% w / v) evaluating sensory quality and physicochemical characteristics after 10 days of storage. In the second phase was estimate of shelf life of the best treatments in the first stage at three temperatures. 15, 25 and 37 ° C for 90 days, evaluating sensory, chemical and microbiological changes. The results of the first phase showed that the addition of salts has a direct relationship with weight loss and hardening of the cuticle. The treatments that obtained the best scores in the sensory characteristics were 2% of salts with 0.25% citric acid and 3% salt with 0.25% malic acid. The conservation alternative presented here increase in 8 months the shelf life of the product with sensory and microbiological characteristics for suitable for marketing

El huevo de codorniz es un producto con alto valor nutricional, su vida útil es corta, y es ampliamente utilizado en la industria de derivados cárnicos, por lo anterior un producto listo para su consumo se convierte en una buena alternativa. El objetivo de este proyecto fue evaluar el efecto de sales y conservantes orgánicos en la estabilidad del huevo de codorniz en conserva durante su almacenamiento. La investigación se dividió en dos fases, en la primera se evalúo el efecto de una combinación de sales (NaCl y KCl) en tres concentraciones (2, 3 y 4%) y dos concentraciones de ácido málico y ácido cítrico (0,25 y 0,50 % p/v), evaluando características sensoriales y fisicoquímicas después de 10 días de almacenamiento. En la segunda fase, se estimó la vida útil de los tratamientos seleccionados en la primera fase a tres temperaturas: 15, 25 y 37 °C durante 90 días, evaluando cambios sensoriales, fisicoquímicos y microbiológicos. Los resultados de la primera fase mostraron que la adición de sales tiene una relación directa con la pérdida de peso y con el endurecimiento de la cutícula. Las muestras que obtuvieron las mejores puntuaciones de las características sensoriales fueron las de 2% de sales con 0,25% de ácido cítrico y de 3% de sales con 0,25% de ácido málico. La alternativa de conservación presentada en este trabajo incrementa en 8 meses la vida útil del producto con características sensoriales y microbiológicas apropiadas para la comercialización

En la actualidad la nutrición está enmarcada en la relación alimentación y salud, en razón de la prevención de las enfermedades. La dieta y el estilo de vida desempeñan roles importantes, pues propenden por un desarrollo armónico del ser humano, para elevar su calidad de vida. Una respuesta a esta demanda ha sido el vertiginoso desarrollo de la industria de los alimentos funcionales, que además de proporcionar nutrientes, aportan un efecto beneficioso en la salud. En este sentido, los alimentos funcionales pueden resultar un complemento interesante dentro de las alternativas de fomento de la buena salud. Si se considera que habrá salud en tanto que el hombre está sano, en términos físicos, mentales y sociales, se hace necesario replantear la actual estrategia educativa para la salud, promoviendo estilos de vida saludables, que consideren el bienestar humano integral e involucren la responsabilidad de la industria y la ingeniería en su acción como facilitadores del proceso de formación, como un reto de auténtica trascendencia social.

Nutrition is nowadays framed in the relationship between feeding and health, in connection with the prevention of disease. Diet and lifestyle play important roles as they enhance a harmonic development of human beings in order to raise their standard of living. A response to this need has been the rapid development of the industry of functional foods which, apart from supplying nutrients, yield beneficial effects on health. In this regard, functional foods can become an interesting supplement among the alternatives to promote good health. Considering that health will exist as long as man is physically, mentally and socially healthy, it is necessary to redefine the current educational strategy for health, promoting healthy lifestyles which take integral human welfare into account and involve the responsibility of industry and engineering in their action as facilitators of the educational process, as a challenge of real social significance.