Abstract The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spraydried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 μmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 μmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 μm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Resumen El creciente consumo mundial de café ha posicionado a Colombia como el tercer productor más grande a nivel global. Sin embargo, el procesamiento de los granos de café genera subproductos significativos, como el mucílago, una fuente rica en compuestos fenólicos con actividad antioxidante. La eliminación inadecuada de este residuo crea problemas ambientales y pérdidas económicas. Esta investigación tuvo como objetivo desarrollar cápsulas de mucílago de café de alta calidad utilizando tecnología de secado por aspersión. Se empleó almidón de plátano modificado químicamente con anhídrido octenil succínico (OSA) y maltodextrina comercial como materiales de recubrimiento para mejorar las propiedades de las cápsulas. Se caracterizaron fisicoquímica y funcionalmente muestras de mucílago de café fresco y filtrado (MF), mucílago concentrado (MC), mucílago concentrado con adición de maltodextrina y almidón modificado con OSA (MCMA) y, finalmente, el polvo de mucílago de café secado por aspersión (MP). La capacidad antioxidante (AC) del mucílago se evaluó a lo largo de las etapas de procesamiento. El MF mostró una AC de 179,2 μmol de trolox/100g, mientras que el polvo final de mucílago de café (MP) mostró una AC significativamente mayor de 5444,35 μmol de trolox/100 g. Además, el MP mostró un índice de estabilidad de 0,48, actividad del agua (aw) de 0,19, solubilidad del 14,64% y una alta capacidad de retención de agua del 90,53%. El análisis microscópico reveló estructuras amorfas con un tamaño promedio de 29,16 ± 2,12 μm en el MP. Estos hallazgos resaltan el potencial del secado por aspersión con matrices de grado alimenticio como el almidón de plátano modificado con OSA para encapsular el mucílago de café, preservando su capacidad antioxidante y creando un nuevo ingrediente alimentario funcional con propiedades de retención de agua.

Abstract The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit seeds, turning them into a valuable source of starch with diverse applications in both the food and non-food industries.

Resumo O número de produtos alimentícios com culturas geneticamente modificadas (GM) no mercado global cresceu devido aos avanços na tecnologia de engenharia genética. A legislação que regulamenta a rotulagem e o uso de culturas GM aumentou consideravelmente em todo o mundo para fornecer aos consumidores garantia de saúde e segurança. Ainda não está claro se organismos geneticamente modificados (OGM) estão presentes no mercado de alimentos do Reino da Arábia Saudita em razão da falta de estudos científicos. Este trabalho foi planejado para detectar arroz e batatas GM no mercado de alimentos saudita. Cem amostras de arroz e produtos de arroz não rotulados e 50 amostras de batata e produtos à base de batata foram coletadas aleatoriamente de diferentes mercados de Meca, Riad e Jeddah durante 2022-2023. O método de brometo de cetiltrimetilamônio (CTAB) foi usado para extrair DNA. O kit de extração de DNA Viviants foi usado para extrair DNA de amido de arroz e batatas fritas. Para encontrar OGMs em amostras, foram utilizados os kits de teste CMOScreen 35S e NOS. Abordagens qualitativas e quantitativas baseadas em DNA foram usadas para rastrear alvos para detecção de PCR de sequências de arroz GM. Os resultados indicaram que 32 (32%) amostras de arroz foram positivas para o promotor CaMV 35S, enquanto nenhum resultado positivo foi detectado para o terminador NOS. Além disso, 30% das amostras de batata foram positivas para o promotor CaMV 35S, e as mesmas amostras foram positivas para a presença do gene Cry V. Pode-se concluir que havia arroz e batatas GM nos mercados de alimentos do Reino da Arábia Saudita. É recomendável estabelecer regulamentações rigorosas e laboratórios certificados para monitorar alimentos geneticamente modificados (GMF) ou safras no mercado saudita. (GM genética segurança OGM (OGM científicos saudita 5 Meca 20222023. 20222023 2022 2023. 2023 2022-2023 CTAB (CTAB fritas S NOS 3 32% (32% disso 30 V Podese Pode GMF (GMF 2022202 202 2022-202 (32 202220 20 2022-20 (3 20222 2 2022-2 ( 2022-

Abstract The number of food products with genetically modified (GM) crops on the global market has increased due to advancements in genetic engineering technology. Legislation regulating the labeling and use of GM crops has increased considerably worldwide to provide consumers with health and safety assurance. It is still unclear whether genetically modified organisms (GMOs) are present in the food market of the Kingdom of Saudi Arabia due to a lack of scientific studies. This work was planned to detect GM rice and GM potatoes in the Saudi food market. One hundred non-labeled rice and rice product samples and 50 potato and potato samples were collected randomly from different market sites of Makkah, Riyadh and Jeddah during 2022-2023. The cetyl trimethyl ammonium bromide (CTAB) method was used to extract DNA. Viviants DNA extraction kit was used to extract DNA from rice starch and potato chips. To find GMOs in samples, CMOScreen 35S and NOS test kits were utilized. DNA-based qualitative and quantitative approaches were used to screen targets for PCR detection of GM rice sequences. The results indicated that 32 (32%) rice samples were positive for CaMV 35S promoter, while no positive result was detected for the NOS terminator. Besides, 30% of potato samples were positive for the CaMV 35S promoter, and the same samples were positive for the presence of the Cry V gene. It could be concluded that there were GM rice and potatoes in the Kingdom of Saudi Arabia's food markets. Establishing strong regulations and certified laboratories to monitor genetically modified foods (GMF) or crops in the Saudi market is recommended. (GM technology assurance (GMOs studies nonlabeled non labeled 5 Makkah 20222023. 20222023 2022 2023. 2023 2022-2023 CTAB (CTAB chips S utilized DNAbased based sequences 3 32% (32% promoter terminator Besides 30 gene Arabias s markets GMF (GMF recommended 2022202 202 2022-202 (32 202220 20 2022-20 (3 20222 2 2022-2 ( 2022-

Abstract Polysaccharide coating is a biodegradable alternative to conventional packings used for delaying senescence in vegetables. This work investigated the properties of cassava and chitosan biopolymeric film and its use as edible coatings to preserve the shelf-life (7 °C and 70% relative humidity (RH)) of green asparagus, with previous cold storage (1 °C and 90% RH) for 7 days. Based on a previous assessment of the films obtained from a) cassava (2.5%), b) chitosan (0.5%), and c) a blend of cassava-chitosan (Cassava+) (2.5 + 0.5%), it could be verified that cassava-chitosan blend films showed improved barrier property (water vapor transmission rate (WVTR) of 38.06 g/(m2.h)) and mechanical properties, with tensile strength of 0.021 MPa, elongation at break of 1.93% and Young’s module of 0.011 MPa. Cassava+ based coating resulted in a lower weight loss and colour L* parameter and minimized textural changes in basal-section of commercial green asparagus spears during a shelf-life of seven days (7 °C and 70% RH), with previous cold storage. All coated spears maintained overall higher carbohydrate levels than the control, except to sucrose which gradually decreased in basal sections and increased in the apical sections of asparagus spears, irrespective of treatment. Edible coating did not affect asparagine concentrations which steadily increased throughout the shelf-life of the spears. The blend (Cassava+) kept for a longer the green asparagus quality. However, spears under a shelf-life of seven days (7 °C and 70% RH), with previous cold storage under 1 °C and 90% RH conditions, developed tip-rot physiological disorder. vegetables shelflife shelf life ( C 70 (RH) 90 2.5%, 25 2.5% , 2 5 (2.5%) b 0.5%, 05 0.5% 0 (0.5%) c cassavachitosan Cassava (Cassava+ 2.5 (2. 0.5%) water WVTR (WVTR 3806 38 06 38.0 g/m2.h gm2h gmh g/ m2.h g m2 h m g/(m2.h) 0021 021 0.02 MPa 193 93 1.93 Youngs Young s 0011 011 0.01 L basalsection section RH, control treatment quality However conditions tiprot tip rot disorder (RH 9 (2.5% 0.5 (0.5% (Cassava 2. (2 380 3 38. gm m2h mh g/(m2.h 002 02 0.0 19 1.9 001 01 0. (0.5 00 1. (0. (0

Resumo Polímeros naturais, como o polissacarídeo, são uma alternativa biodegradável para a fabricação de novas embalagens, a fim de substituir as embalagens convencionais utilizadas para retardar a senescência em vegetais. Este trabalho investigou as propriedades de filmes biopoliméricos de amido de mandioca e quitosana, e seu uso como revestimentos comestíveis para preservar a vida útil (7 °C e 70% umidade relativa- UR) de aspargos verdes, com ou sem armazenamento prévio refrigerado (1 °C e 90% UR) por sete dias. Com base na avaliação prévia dos filmes obtidos a partir de a) fécula de mandioca (2,5%), b) quitosana (0,5%) e c) uma mistura de fécula de mandioca e quitosana (Cassava+) (2,5 + 0,5%), verificou-se que os filmes da mistura fécula e quitosana apresentaram propriedade de barreira melhorada (taxa de permeabilidade ao vapor d’água de 38,06 g/(m2.h)) e propriedades mecânicas, com resistência à tração de 0,021 MPa, alongamento à ruptura de 1,93% e módulo de Young de 0,011 MPa. O revestimento à base de fécula de mandioca e quitosana resultou em menor perda de massa e valor L*, e minimizou as mudanças de textura na seção basal de hastes de aspargo verde comercial durante a vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado. Todas as hastes revestidas mantiveram níveis globais de carboidratos mais elevados do que o controle, exceto para a sacarose, que diminuiu gradualmente nas seções basais e aumentou nas seções apicais das lanças de aspargo, independentemente do tratamento. O revestimento comestível não teve efeito nas concentrações de asparagina, que aumentaram ao longo do período de vida útil. Todas as hastes com vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado (1 °C e 90% UR), desenvolveram o distúrbio fisiológico podridão das pontas. naturais polissacarídeo vegetais 7 ( C 70 relativa UR verdes 1 90 2,5%, 25 2,5% , 2 5 (2,5%) b 0,5% 05 0 (0,5% c Cassava+ Cassava (Cassava+ 2,5 (2, 0,5%, 0,5%) verificouse verificou se taxa dágua d água 3806 38 06 38,0 g/m2.h gm2h gmh g/ m2.h g m2 h m g/(m2.h) mecânicas 0021 021 0,02 MPa 193 93 1,93 0011 011 0,01 L L* UR, controle sacarose tratamento asparagina pontas 9 (2,5% 0,5 (0,5 (Cassava 2, (2 380 3 38, gm m2h mh g/(m2.h 002 02 0,0 19 1,9 001 01 0, (0, 00 1, (0

Poly(oxazoline)s (POZs) are a “new” class of biocompatible polymers that show unique and specific properties for modern biomedical and biomaterials design applications. In this work, POZs-coupled hydroxyethyl starch nanocapsules were developed in order to create a powerful protein suppressor vehicle. Herein, POZs of different molecular weights were used to functionalize the well-known hydroxyethyl starch nanocapsules (HES) surface by metal free “click” chemistry, in which HES have also been related to immune suppressor property. For each modification step, the capsules were characterized regarding size, morphology and charge surface, and, as expected, the “click” strategy kept a core-shell structure with an average diameter distribution < 200 nm. Additionally, previous to the post-polymerization modification step, the amount of free amino groups was determined by fluorescence intensity, allowing further “click” coupling of the surface of the capsules with POZs, later confirmed by gel permeation chromatography. Protein corona evaluation and aggregation assays in human plasma showed lower protein attaching for POZ-modified HES nanocapsules, than HES modified with polyethylene glycol (“PEGylated”-HES) and unmodified HES. Indeed, around 35% of “hard” protein corona of POZ-modified HES are clusterins, the apolipoprotein that can reduce the non-specific cellular uptake into macrophages, indicating that POZs have stealth behavior similar to polyethylene glycol (PEG), being a potential alternative to “PEGylated”-based nanocarriers. Polyoxazolines Poly oxazoline s (POZs new “new applications work POZscoupled coupled vehicle Herein wellknown well known (HES click “click chemistry property step size expected coreshell core shell 20 nm Additionally postpolymerization post polymerization intensity chromatography POZmodified POZ PEGylatedHES PEGylated (“PEGylated”-HES Indeed 35 hard “hard clusterins nonspecific non macrophages PEG, PEG , (PEG) PEGylatedbased based nanocarriers 2 3 (PEG

ABSTRACT Cassava used in various processing industries needs new tools and technology to ensure it's the final quality Cassava product based on the component exists in the raw root to make the final product competitive. Modifying industry currently uses the traditional wet chemical method for ingredient identification as per Indian Standard assessment system developed in 1978. It was expensive, take prolonged testing time, need skilful worker involvement and chance of toxic byproduct formation. This paper focuses on the pre-determined raw material quality feeding for suitable starch industry through raw Cassava categorization based on its active constituent presence to meet the final quality of modified Cassava starch by integrating Fourier Transform Infra-Red spectroscopy (FTIR) with Partial Least Square (PLS) algorithm. The classification of raw cassava logs based on its ingredient concentration (ash and moisture) implemented through Support Vector Machine algorithm according to the industrial standard requirements needed by the third party users for guaranteed final quality product from raw materials observation. it s competitive 1978 expensive time formation predetermined pre determined InfraRed Infra Red FTIR (FTIR PLS (PLS ash moisture observation 197 19 1

Resumen En esta investigación se evaluó el efecto de la aplicación de ciclos sucesivos de autoclaveado/enfriamiento y lintnerización (hidrólisis ácida) en almidones nativos de maíz (NCS), manzana (NAS) y malanga (NMS) sobre la formación de almidón resistente (AR) y se estudiaron las propiedades fisicoquímicas y digestibilidad in vitro de los almidones obtenidos. El almidón de malanga autoclaveado (AMS) presentó el mayor contenido de AR (14 %) en comparación con todos los almidones analizados. La hidrólisis enzimática de los almidones nativos y modificados indicó que el tratamiento de autoclave/enfriamiento disminuyó la amilólisis (≈ 24 - 41 %); mientras que con el tratamiento de lintnerización, la reducción fue menor (≈ 3 - 21 %), ambos resultados comparados con sus contrapartes nativas. Los tratamientos por autoclaveado y lintnerización redujeron el contenido de amilosa aparente en ≈ 5 %, produciendo amilosas con menores pesos moleculares (≈ 80 - 87 kDa) para los almidones autoclaveados, y ≈ 92 - 101 kDa para los almidones lintnerizados. La luminosidad disminuyó por el tratamiento en autoclave y no por el proceso de lintnerización. Estos resultados sugieren que el almidón de malanga sometido a ciclos de autoclaveado/enfriamiento podría aprovecharse en aplicaciones de panificación donde se desea aumentar el contenido de AR sin afectar las características sensoriales de color.

Abstract In this research, the effect of the application of successive autoclaving/cooling and lintnerization (acid hydrolysis) cycles in native starches of corn (NCS), apple (NAS), and malanga (NMS) on the formation of resistant starch (RS) was evaluated, and the physicochemical properties and in vitro digestibility of the obtained starches were studied. Autoclaved malanga starch (AMS) presented the highest RS content (14 %) compared to all analyzed starches. Enzymatic hydrolysis of native and modified starches indicated that autoclaving/cooling decreased amylolysis (≈ 24 - 41 %), while with the lintnerization treatment, the reduction was lower (≈ 3 - 21 %), both results compared to their native counterparts. Autoclaving and lintnerization treatments reduced the apparent amylose content by ≈ 5 %, producing amylose with lower molecular weights (≈ 80 - 87 kDa) for autoclaved starches, and ≈ 92 - 101 kDa for lintnerized starches. The luminosity decreased due to the autoclaving treatment and not to the lintnerization process. These results suggest that malanga starch subjected to autoclaving/cooling cycles could be used in baking applications where an increase of the RS content without affecting the sensory color characteristics is desired.

Abstract This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively. heatmoisture heat moisture (HMTS (MWS Moreover elasticity P 0.05 005 0 05 30 20 attributes breakage Therefore respectively 0.0 00 3 2 0.

Abstract Chickpea starch was modified by heat-moisture treatment (HMT). The effect of heat-moisture treatment on the amylose content of chickpea starch was studied, and the physicochemical properties, gelatinization properties, texture properties and digestion properties of modified chickpea starch were compared and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FT-IR). After HMT, the amylose content of chickpea starch increased. Compared with the natural starch, the morphology of starch granule was changed and destroyed under the condition of higher water content (30%). It was found that the crystalline morphology had no obvious change, and the structure was still C-type. In FT-IR spectra, the position of characteristic absorption peak had no obvious change, and the internal structure and main components of chickpea starch had no obvious change. The solubility, swelling power, transparency, freeze-thaw stability and gelation ability of chickpea starch treated with HMT decreased, while the thermal stability increased and the anti-digestibility enhanced. heatmoisture heat moisture HMT. . (HMT) studied SEM, SEM , (SEM) Xray X ray XRD (XRD FTIR. FTIR FT IR (FT-IR) 30%. 30 30% (30%) change Ctype. Ctype C type. type C-type spectra solubility power transparency freezethaw freeze thaw decreased antidigestibility anti digestibility enhanced (HMT (SEM (FT-IR 3 (30% (30 (3 (

Abstract Plastic wastes are generally not easily degradable under the action of environmental components. They are very much resistant to microbial attack too. These non-biodegradable plastics accumulate over a longer period of time on earth leading to environmental pollution. However, this may be avoided by using biodegradable polymers. Thus the demand for the preparation of biodegradable polymers has grown up. In recent years, researchers have developed a few biodegradable polymers from renewable sources; those find a large application in the field of packaging, agriculture, and biomedical fields. Starch is one such biopolymer, modification of which may lead to a semi-synthetic polymer with good properties with an edge of biodegradability. Poly(methyl methacrylate) is a good modifying agent for such modification as revealed by the literature search. This review report summarizes the preparation of such poly(methyl methacrylate) grafted starch polymers via different physical and chemical methods, their properties, and their applications. components too nonbiodegradable non pollution However up years sources packaging agriculture fields biopolymer semisynthetic semi synthetic biodegradability Polymethyl Poly methyl methacrylate search polymethyl poly methods applications

Abstract In order to expand application of starch and tung oil, tung oil anhydride modified potato starch (TOA starch) was prepared in this work. The structural property, degree of substitution, pasting properties, rheological properties and emulsifying ability of the TOA starch were investigated. Fourier-transform infrared spectroscopy analysis proved formation of modified starch, and degree of substitution of TOA starch was 0.021 ± 0.001. Compared with natural potato starch and its gel, TOA starch had lower pasting temperature and breakdown while higher trough viscosity, final viscosity and setback, and its gel had higher recovery capability. In addition, oil-in-water emulsion was prepared using TOA starch. Its particle size and ζ-potential was 551 ± 9.7 nm and -44 ± 0.1 mV, respectively. More importantly, it had similar storage stability with emulsion stabilized by octenyl succinic anhydride modified starch, which was stable stored for 20 d. These result further confirmed feasibility of modifying starch using tung oil anhydride and expanded application of starch and tung oil.

Abstract In recent years, resistant starch (RS) and slowly digestible starch (SDS) have been linked to the prevention of chronic noncommunicable diseases, such as obesity and its complications. Southern Mexico has an important role in the tuber crop production of M. esculenta and I. batatas, which contain considerable amounts of starch. The aim of this study was to evaluate the morphological and physicochemical changes of M. esculenta and I. batatas after pyrodextrinization, including the production of RS and SDS. The factors used in this study were the starch/acid ratio (2.2 HCl) (80:1 and 160:1 p/v); temperature (90 °C and 110 °C) and reaction time (1 and 3 h). The highest production of RS in M. esculenta was obtained with the highest starch/acid ratio and temperature, and the lowest reaction time. For pyrodextrins, loss of crystallinity and an increase in swelling power and water absorption capacity were observed. The highest production of RS in I. batatas was obtained with the highest starch/acid ratio and reaction time, and the lowest temperature. Crystallinity and enthalpy of gelatinization decreased in modified starches. The solubility, swelling power and water absorption capacity increased in both sources.

Resumen Para la conservación de frutas y hortalizas, se pueden producir y desarrollar películas comestibles (PC). Para producir PC, el almidón es considerado uno de los biopolímeros con mayor potencial mediante diferentes técnicas de procesamiento como la extrusión-casting. El objetivo fue estudiar el efecto de las nanopartículas de carbonato de calcio (NPsCC) y plastificantes [sorbitol-glicerol (80-20%; p/p)] producidas mediante tecnologías combinadas de extrusión (EXT)-casting (CT) para obtener PC con propiedades mecánicas y de barrera mejoradas. La mezcla almidón de maíz-plastificantes fueron procesados en un extrusor de doble tornillo para obtener almidón termoplástico modificado seguido de la adición de NPsCC en el casting para la formación final de la PC. Se utilizó un diseño híbrido (cuatro factores; veintiún tratamientos) de la metodología de superficie de respuesta para el proceso de optimización. Se caracterizó PC óptima acorde a propiedades mecánicas y de barrera, además, de propiedades microestructurales (difracción de rayos X, Microscopía Electrónica de Barrido) para determinar el daño causado en el almidón durante EXT y CT. En conclusión, es posible obtener PC con mayor resistencia a la rotura y deformación, así como, menor permeabilidad al vapor de agua y solubilidad, mediante el uso de NPsCC y plastificantes, utilizando la combinación EXT-CT.

Abstract Edible films (EF) can be produced and developed for preservation of fruits and vegetables. Starch has been considered one of the biopolymers with the greatest potential to produce edible films through different processing techniques, such as extrusion-casting. Our objective was to study the effect of calcium carbonate nanoparticles (NPsCC) and plasticizers (sorbitol-glycerol (80-20%; w/w)) produced by extrusion (EXT)-casting (CT) combination technologies, to obtain EF with improved mechanical and barrier properties. Corn starch-plasticizers were processed in a twin-screw extruder to produce modified thermoplastic starch, followed by the addition of calcium carbonate nanoparticles (CCNP) in casting to EF formation. A hybrid design (four factors; twenty-one treatments) of surface response methodology was used to optimization process. The optimal EF mechanical and barrier properties were characterized according to microstructural properties (X-ray diffraction, Scanning Electron Microscopy) to determine the damage caused in the starch during EXT and CT. In conclusion, it is possible to obtain EF with greater both Breaking Strength and Deformation, as well as, lower Water Vapor Permeability and Solubility (mechanical and barrier properties), through the use of CCNP and plasticizers, using EXT-CT combination processes.

ABSTRACT Mango is a fruit consumed all over the world. There are some methods used during storage such as modified atmosphere, hot steam, irradiation, wax coating, and immersion in hot water to extend mango shelf life. However, heat treatment accelerates maturation and reduces organoleptic quality. Edible coatings are also used to extend the shelf life of food. Edible coatings are layers made of proteins, polysaccharides, lipids, antimicrobial components, antioxidants, or a mixture of them. Additives with antimicrobial, antioxidant, or other properties, are added to coatings to improve their functionality. Coatings improve food quality by slowing down unwanted changes and extending shelf life. Knowing that starch is not the best material for preparing edible coatings, in the present work, it was modified by adding salicylic acid or a cinnamaldehyde-thymol mixture to the cassava starch coating-forming solution. Cassava starch or chitosan coatings were applied to Tommy Atkins mangoes. Total soluble solids, titratable acidity, weight loss, and instrumental texture (firmness) were determined over four weeks of storage at 12 °C and 90% of relative humidity. Mangoes coated with cassava starch containing salicylic acid (SSA) had the highest weight loss, while fruits coated with starch-cinnamaldehyde-thymol (SCT) had the lowest weight loss during the whole storage time. The titratable acidity showed a decrease throughout the four weeks of storage. However, in the third week of storage, mangoes coated with chitosan, SSA, and SCT samples ripened more slowly, as indicated by higher acidity than uncoated samples. The SSA and chitosan-coated mangoes showed statistically similar penetration forces that were also higher than the SCT and uncoated samples. Cinnamaldehyde-thymol improved the hydrophobic characteristics of the starch coatings and therefore, it reduced the weight loss of mango during storage.

RESUMEN El mango es una fruta que se consume en todo el mundo. Para prolongar su vida útil durante su almacenamiento, se usan atmósferas modificadas, vapor caliente, irradiación, recubrimientos con cera o inmersión del mango en agua caliente. Sin embargo, el tratamiento térmico acelera la maduración y reduce la calidad organoléptica. Los recubrimientos comestibles también se usan para prolongar la vida útil de los alimentos. Los recubrimientos son capas hechas de proteínas, polisacáridos, lípidos, componentes antimicrobianos, antioxidantes o una mezcla de ellos. Aditivos con propiedad antimicrobiana, antioxidante u otra propiedad, se añaden a los recubrimientos para mejorar su funcionalidad. Los recubrimientos mejoran la calidad de los alimentos al ralentizar los cambios no deseados y prolongar su vida útil. Conociendo que el almidón no es el mejor material para preparar recubrimientos comestibles, en el presente trabajo, se modificó agregando ácido salicílico o una mezcla de cinamaldehído-timol a las soluciones formadoras de recubrimientos de almidón de yuca. Se aplicaron recubrimientos de almidón de yuca o quitosano a mangos Tommy Atkins a los cuales se les determinó sólidos solubles totales, acidez titulable, pérdida de peso y textura instrumental (firmeza) a lo largo de cuatro semanas de almacenamiento a 12 °C y 90% de humedad relativa. Los mangos recubiertos con almidón de yuca que contenían ácido salicílico (SSA) presentaron la mayor pérdida de peso, mientras que los frutos recubiertos con almidón-cinamaldehído-timol (SCT) presentaron la menor pérdida de peso a lo largo de todo el tiempo de almacenamiento. La acidez titulable mostró una disminución a lo largo de las cuatro semanas de almacenamiento. Sin embargo, en la tercera semana de almacenamiento, los mangos recubiertos con muestras de quitosano, SSA y SCT maduraron más lentamente, como lo indica una mayor acidez que las muestras sin recubrir. Los mangos recubiertos con SSA y quitosano mostraron fuerzas de penetración estadísticamente similares que también fueron más altas que las muestras SCT y sin recubrimiento. El uso de revestimientos a base de quitosano o almidón de yuca, este último conteniendo ácido salicílico o cinamaldehído-timol retrasó la maduración del mango. El cinnamaldehído-timol mejoró las características hidrófobas del revestimiento de almidón y, por lo tanto, redujo la pérdida de peso del mango durante el almacenamiento.

Abstract Previous studies have demonstrated the improved membrane properties of ceramic membranes made from thermally modified clays with cationic manioc starch and eggshell residue as additives. Based on the employment of these membranes, the relationship between thermally modified clays’ structure and cross-flow microfiltration using oil-in-water emulsion was studied (North Sea heavy crude oil). Using raw clay (M1) and thermally pretreated clay (M2), tubular ceramic membranes were prepared by the extrusion method. Critical Flux in different concentrations (250, 500, and 1000 mgL−1), fouling mechanisms, and membrane resistance were analyzed. The initial membrane resistance values for M1 and M2 membranes were 2.23 ± 0.32 × 1012 m−1 and 1.72 ± 0.293 × 1012 m−1, respectively. The membrane resistance was reduced by 22% due to the clay modification, which also decreased the contact angle, increased the pore size, and decreased the membrane roughness. Regarding the total organic carbon removal, the M2 membrane had no loss in separation efficiency despite having a slightly larger pore size. These results indicate that the clay-induced structural changes decreased the membrane resistance and improved the permeate flux but did not decrease the oil-in-water emulsion’s separation efficiency.