Resumen Contexto: En la actualidad, el aumento en la generación de residuos agroindustriales ha incentivado la búsqueda de alternativas viables de aprovechamiento. En este artículo se estudian cuatro métodos para la obtención de extractos a partir de cáscaras mango, guanábana y uva, y semillas de uva. Se analiza su eficiencia a través de los rendimientos de extracción y la caracterización de la capacidad antioxidante de los extractos. Método: La extracción se realizó mediante extracción con solvente, extracción Soxhlet, extracción asistida por microondas y extracción asistida por ultrasonido. La caracterización de los extractos se realizó mediante la cuantificación de compuestos fenólicos y flavonoides totales, así como la determinación de la capacidad antioxidante, utilizando las pruebas DPPH, FRAP y ORAC. Resultados: Se encontró que los extractos de semilla de uva obtenidos por diferentes métodos de extracción, destacando los obtenidos por extracción asistida por microondas, presentan alto contenido de compuestos fenólicos totales (>321.381,41 ± 3.476,85 µg Ácido Gálico/g) y flavonoides (>103.232,01 ± 4.638,19 µg Quercetina/g), además de una alta actividad antioxidante, según los resultados de las pruebas de DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g) y ORAC (>124.566,81 ± 581,96 µg TROLOX/g). Conclusiones: Los resultados presentados en este estudio sugieren que los extractos obtenidos de las semillas de uva, especialmente aquellos obtenidos mediante extracción asistida por microondas, tienen un uso potencial en la industria alimentaria y farmacéutica, debido a su alta capacidad antioxidante y su contenido de compuestos fenólicos totales y flavonoides.

Abstract Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

Resumo A atividade probiótica na microbiota intestinal depende de sua sobrevivência, não apenas durante o armazenamento dos alimentos, mas também ao passar pelo trato gastrointestinal. Este estudo visou avaliar o efeito das condições de armazenamento e estresse, como temperatura, pH e sais biliares, na viabilidade de Bifidobacterium animalis microencapsulado e incorporado à farinha de plátano. Entre os dias 21 e 28, o percentual de falhas diminuiu de 93% para 27%. As contagens médias de B. animalis foram estatisticamente diferentes ao variar a temperatura, o pH e a concentração de sais biliares. Em relação à temperatura, as contagens obtidas a 50 °C e 80 °C diminuíram 60,1% e 90,2%, respectivamente. Da mesma forma, pH 2,5 teve redução superior a 90% a partir dos 60 minutos, enquanto com pH 3,5, durante 60 minutos, as sobrevivências foram inferiores a 50%. Finalmente, as contagens obtidas com 1 g/L de sais biliares foram superiores às obtidas com 3 e 5 g/L. Os resultados indicam a necessidade de avaliar outros componentes capsulares para melhorar a sobrevivência de B. animalis microencapsulado e incorporado à farinha de plátano.

Abstract The probiotic activity in the intestinal microbiota depends on its survival during food storage and its passage through the gastrointestinal tract. This study aimed to evaluate the effect of storage and stress conditions such as temperature, pH and bile salts on the viability of Bifidobacterium animalis microencapsulated and incorporated in plantain flour. Between days 21 and 28, the failure percentage decreased from 93% to 27%. The mean counts of B. animalis were statistically different with change of temperature, pH and bile salt concentration. For the temperature, the counts obtained at 50 °C and 80 °C decreased by 60.1% and 90.2%, respectively. Likewise, at pH 2.5 showed a over 90% survival reduction during 60 min; whilst at pH 3.5 during 60 min the survivals were less than 50%. Finally, the counts achieved using 1 g/L of bile salts were higher than those obtained at 3 and 5 g/L. The results indicate the need to evaluate other capsular components to improve the survival of B. animalis microencapsulated and incorporated in plantain flour.

Abstract: The objective of this work was to evaluate by simulation two alternatives for the use of green plantain peel for the generation of electric energy and for obtaining polyphenolic compounds. The technical, economic and environmental feasibility of the processes was determined; the simulation was fed with experimental data obtained in the characterization of banana peel with respect to its proximal, elementary, structural, thermogravimetric analysis, total phenolic content and antioxidant capacity. It was found that the shell can be used for the generation of energy at low cost and with a process that is environmentally viable; in the extraction of phenolic compounds the process without energy use is economically viable, while the process with energy use is economically and environmentally viable, for a period greater than 10 years. It is concluded that the process of obtaining phenolic compounds with energy integration is recommended as an alternative for the use of banana peel.

Resumen: El objetivo de este trabajo fue evaluar por simulación dos alternativas de aprovechamiento de la cáscara de plátano hartón verde para la generación de energía eléctrica y la obtención de compuestos polifenólicos. Se determinó la viabilidad técnica, económica y ambiental de los procesos; la simulación se alimentó con datos experimentales obtenidos en la caracterización de cáscara de plátano respecto a su análisis próximo, elemental, estructural, termogravimétrico, contenido de fenólicos totales y capacidad antioxidante. Se encontró que la cáscara puede ser empleada para la generación de energía a bajo costo y ambientalmente viable; en la extracción de compuestos fenólicos evaluados, el proceso sin aprovechamiento energético es económicamente viable, mientras que el proceso con aprovechamiento energético es económica y ambientalmente viable, para un periodo mayor a 10 años. Se concluye que, el proceso de obtención de compuestos fenólicos con integración energética es recomendable como alternativa para el aprovechamiento de cáscara de plátano.

Abstract: The objective of this work is to evaluate the effect of osmotic dehydration (OD) on the porosity of banana slices, as pre-treatment of the vacuum impregnation process (VI). The porosity of the samples was determined by the relationship between the real density and the apparent density by applying the model coupled hydrodynamic mechanism-deformation-relaxation phenomenon. Sucrose and inulin were used as osmo-dehydrating agents. The initial porosity in banana samples without OD was 4.6±0.8 %, for the samples with inulin was 10.9±0.9 and with sucrose of 17.6±1.7%. The VI process showed values of impregnation fraction of 13.7±0.8 and 30.9±1.7% in samples with and without OD process respectively. Increasing the porous spaces in the dietary matrices, using OD becomes a valuable alternative because it could favor the incorporation of bioactive components through VI.

Resumen: Este trabajo tiene como objetivo evaluar el efecto de la deshidratación osmótica (DO) sobre la porosidad de láminas de banano, como pretratamiento del proceso de impregnación a vacío (IV). La porosidad de las muestras se determinó mediante la relación entre la densidad real y la densidad aparente aplicando el modelo acoplado mecanismo hidrodinámico- fenómeno deformación-relajación. Se empleó sacarosa e inulina como agentes osmo-deshidratantes. La porosidad inicial en las muestras de banano sin DO fue de 4,6±0.8%, para las muestras osmo-deshidratadas con inulina fue de 10,9±0,9 y con sacarosa de 17,6±1,7 %. El proceso de IV arrojó valores de fracción de impregnación de 13,7±0,8 y 30,9±1,7 % en muestras con y sin proceso de DO respectivamente. Incrementar los espacios porosos en las matrices alimenticias, usando DO se convierte en una alternativa de valor, pues podría favorecer la incorporación de componentes bioactivos a través de IV.

Resumen La toxicidad de extractantes y carriers sobre microrganismos específicos es clave a evaluar para implementar membranas líquidas o extracciones líquido-líquido integrados con fermentación. Se evaluó la toxicidad molecular de tres extractantes (trioctilamina, tri-iso-octilamina y Aliquat 336), tres diluyentes (dodecano, dodecanol y alcohol oleico) y dos mezclas (extractante/diluyente) sobre la bacteria Lactobacillus casei ATCC 393 como componentes potenciales de los procesos de separación mencionados para la remoción de ácido láctico en un proceso intensificado fermentativo. El consumo de glucosa, la producción de biomasa y de ácido láctico se usaron como indicadores de toxicidad. Las propiedades físicas de los extractantes y de los diluyentes fueron relacionadas con la toxicidad molecular sobre el microorganismo. De acuerdo a los resultados, las mezclas tri-iso-octilamina/dodecano y trioctilamina/dodecano a una proporción 1:9 v/v tienen gran potencial de ser usados en membranas líquidas o procesos de extracción líquido-líquido en fermentaciones híbridas con Lactobacillus casei ATCC 393.

Abstract Toxic effects of extractants and carriers of specific microorganisms must be taken into account before using them with hybrid fermentation processes that are combined with liquid membranes or liquid-liquid extraction. In the current research three extractants (trioctylamine, tri-iso-octylamine and Aliquat 336), three diluents (dodecane, dodecanol, and oleyl alcohol) and two mixtures (extractant/diluent) were tested for molecular toxicity on the bacteria Lactobacillus casei ATCC 393 as potential components of a liquid membrane or a liquid-liquid extraction process for lactic acid removal in an intensified fermentation process. Glucose consumption, lactic acid production, and cell growth were used as toxicity indicators. Physical properties of extractants and diluents were related to the molecular toxicity on the microorganism. These results show that mixtures of tri-iso-octylamine/dodecane and trioctylamine/dodecane at a proportion of 1:9 v/v have great potential to be used in liquid membranes or liquid-liquid extraction processes on hybrid fermentations with Lactobacillus casei ATCC 393.

During lyophilization and storage the effects of the prebiotics inulin and fructo-oligosaccharide-FOS (25% w/v) on the physicochemical properties of powders and the viability of the strains L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469 were evaluated. Humidity, water activity and the viable cell counts not less than 10(6) CFUg-1 were the stability criteria. Properties of rehydration (hygroscopicity, wettability, solubility) and structural properties (pore size, surface area) were evaluated. Significant differences in survival during storage (20 ± 2 ° C) were determined. For L casei was 70.49% after 63 days and for L. rhamnosus was 73.58% after 98 days. For both microorganisms, the moisture and the water activity, increased above 50%; the pore size was increased by addition of prebiotics and the surface area (BET) reported low values. It is shown that inulin generates greater stability for L. rhamnosus, allowing its application in functional foods with symbiotic potential.

Se evaluó Curante liofilización y almacenamiento, el efecto Ce los prebióticos inulina y fructo-oligosacáriCo-FOS (25% p/v) sobre las propieCaCes fisicoquímicas Ce los polvos y la viabilidad Ce las cepas L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469. La humeCaC, la activiCaC Ce agua y los recuentos Ce células viables no menores a 10(6) UFCg-1 fueron los criterios Ce estabiliCaC. Se evaluaron las propieCaCes Ce rehiCratación (higroscopiciCaC, humectabiliCaC, solubiliCaC) y estructurales (tamaño Ce poro, área superficial). En el almacenamiento (20±2°C) se Ceterminaron Ciferencias significativas en la supervivencia; para L casei fue Ce 70.49% a los 63 Cías y para L. rhamnosus fue 73.58% a los 98 Cías. Para ambos microorganismos la humeCaC y la activiCaC Ce agua se incrementaron por encima Cel 50%; el tamaño Ce poro se incrementó por la aCición Ce los prebióticos y el área superficial (BET) reportó valores bajos. Se Cemostró que la inulina genera una mayor estabiliCaC al L. rhamnosus permitienCo su aplicación en alimentos funcionales con potencial simbiótico.

Este estudo caracteriza reologicamente uma emulsão W/O preparada com ácidos graxos ômega-3 na fase oleosa e soro de manteiga, fabricada em escala piloto. Os ácidos graxos poli-insaturados ômega-3 são essenciais para prevenir doenças cardiovasculares, melhorar a função pulmonar e, além disso, formam parte da estrutura neurológica. O soro de manteiga é um subproduto da indústria de laticínios com alta carga orgânica, a qual possui propriedades surfactantes e constitui um bom substituto dos emulsificantes convencionais na indústria de alimentos. A natureza microestrutural da emulsão foi caracterizada através de parâmetros viscoelásticos e espectros mecânicos, caracterização que permitiu determinar a faixa viscoelástica linear e estabelecer a faixa de esforço que suporta a microestrutura, se mantendo íntegra às condições de processo. A estabilidade da emulsão foi estudada durante o armazenamento com a finalidade de predizer instrumentalmente o comportamento reológico antes da sua deterioração sensorial. Nas frequências utilizadas periodicamente foi observado um decréscimo significativo nos parâmetros viscoelásticos dinâmicos (G’ e G’’), evidenciando modificações na estrutura e coalescência após 18 meses de armazenamento. A formulação feita com adição de ácidos graxos ômega-3 e soro de manteiga funciona como base para obter um alimento com propriedades funcionais, além de agregar valor a um subproduto industrial.

This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.

This study showed the favorable effect of prebiotic fiber in the survival of Lactobacillus casei of ATCC 393, incorporated in matrices of Andean blackberry by a process of vacuum impregnation and subsequent lyophilization. Blackberry slices were impregnated with isotonic solutions of inulin, fruit - oligosaccharide (FOS) and inulin-FOS control without prebiotic inoculated with 10(9) UCF / ml of the microorganism. The impregnated samples were lyophilized and stored at ambient conditions for monitoring. Favorable effects were observed for the presence of prebiotics to the viability of the microorganism, allowing its survival for more than 40 days, with higher counts to 106 UCF / g while in the control sample was lower after 25 days. Sensory analysis showed a higher acceptance score greater than 5 on a scale from 1 to 7. The presence of microorganisms embedded in the fruit was evidenced by the observation with scanning electronic microscopy.

En este trabajo se evaluó el efecto de la fibra prebiótica en la supervivencia de la cepa Lactobacillus casei ATCC 393, incorporado en matrices de mora mediante un proceso de impregnación a vacío y posterior liofilización. Láminas de mora fueron impregnadas con soluciones isotónicas de inulina, fruto-oligosacárido (FOS), inulina-FOS y control sin prebiótico, inoculadas con 10(9) UCF/ml del microorganismo. Las muestras impregnadas fueron liofilizadas y almacenadas a condiciones ambientales para su seguimiento. Se observó efecto favorable de la presencia de prebióticos sobre la viabilidad del microorganismo al permitir la supervivencia por más de 40 días, con recuentos superiores a 10(6) UCF/g mientras en la muestra control fue inferior luego de 25 días. El análisis sensorial arrojó un puntaje de aceptación superior a 5 en una escala de 1 a 7. La presencia de los microorganismos incorporados en la fruta fue evidenciada mediante las observaciones con microscopía electrónica de barrido.