The red prickly pear Opuntia ficus-indica (L.) Mill. (Cactaceae) is an important source of bioactive and functional compounds, but has problems for its storage and commercialization. Therefore a study was done about controlled atmospheres effect upon the minimally processed fruit to conserve the antioxidant compounds at 5 °C during 16 days of storage. At the end of the storage period, we registered that the treatments with 5% O2 + 95% N2 and 10% CO2 + 5% O2 + 85% N2 maintained the level of betalains (125.6 mg l-1, 126.16 mg l-1) and antioxidant activity (263.7 μmol Eq Trolox 100 ml-1, 267.6 μmol Eq trolox 100 ml-1) compared to the initial evaluated content (116.1 mg 1-1, 270.4 μmol Eq Trolox 100 ml mg 1-1). The polyphenols content did not change over treatment 5% O2 + 95% N2 (d0-16 ≈ 65.6 - 57.7 mg EAG 100 ml-1). The results show that even after 16 days of storage, with using controlled atmospheres, minimally processed prickly pear has high antioxidant activity because it keeps the betalains and polyphenols content.

La tuna roja de Opuntia ficus-indica (L.) Mill. (Cactaceae) es una fuente importante de compuestos biactivos y funcionales, pero tiene dificultades para su almacenamiento y comercialización. Por lo tanto se realizó un estudio del efecto de las atmósferas controladas sobre los frutos mínimamente procesados para conservar los compuestos antioxidantes a temperatura de 5 °C y durante 16 días de almacenamiento en atmósferas controladas. Al final del mismo se registró que los tratamientos con 5% O2 + 95% N2 y 10% CO2 + 5% O2 + 85% N2 mantuvieron el nivel de betalaínas (125,6 mg l-1, 126,16 mg l-1) y actividad antioxidante (263,7 μmol Eq Trolox 100 ml-1, 267,6 μmol Eq Trolox 100 ml-1), respecto al contenido inicial evaluado (116,1 mg l-1, 270,4 μmol Eq Trolox 100 ml-1). Mientras que el contenido de polifenoles no varió en el tratamiento con 5% O2 + 95% N2 (d0-16 ≈ 65,6 - 57,7 mg EAG 100 ml-1). Los resultados indican que aún después de 16 días de almacenamiento con el uso de atmósferas controladas, la tuna roja mínimamente procesada tiene alta actividad antioxidante puesto que conserva el contenido de betalaínas y polifenoles.

Starch derivatives of taro (Colocasia esculenta L. Schott) and rice were characterized as wall materials of orange oil (d-limonene) by spray drying. Native starches were initially hydrolyzed with HCl and then esterified. Succinylated starches were modified using a conventional method in a slurry and were extruded; whereas, the phosphorylated starches were modified using the extrusion process. Viscosity and solubility of starches reduced after acid hydrolysis, derivatization, and extrusion. The particle size of the wall materials ranged between 20.05 and 31.81 µm. The encapsulation efficiency of the phosphorylated taro, rice, and waxy corn starches was 96.9, 96.8 and 97.1% respectively, and 98.6, 98.1, and 98.8% for succynilated taro, rice, and waxy corn starches, respectively. Starch derivatives of taro and rice could potentially be used as wall materials of orange oil d-limonene.

Misturas de fibra do bagaço da cana-de-açúcar, amido de milho e concentrado proteico de soro de leite foram extrusadas. Neste estudo, foi utilizado extrusor monorrosca, utilizando parafuso com taxa de compressão de 1:1 e matriz de 3 mm de diâmetro. As melhores condições de processamento foram determinadas de acordo com um delineamento central composto rotacional (α = 1,41) com 5 pontos centrais, totalizando 13 tratamentos. Durante o processo de extrusão, o teor de fibra insolúvel foi diminuído e o teor de fibra solúvel aumentado. Com o aumento dos teores de fibra das misturas e da temperatura de extrusão, ocorreu a diminuição do índice de expansão e o aumento do índice de absorção de água; entretanto, para as misturas com teores intermediários de fibra, os efeitos nestes parâmetros foram contrários. Teores elevados de fibra das misturas aumentaram a força de penetração e diminuíramo índice de luminosidade, a solubilidade em água e a força de adesividade dos géis. O processo de extrusão melhorou as propriedades funcionais da fibra do bagaço de cana de açúcar, possibilitando sua adição em sistemas alimentares diversos.

Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems.

Con la finalidad de determinar el perfil de ácidos grasos y la composición química de productos lácteos enriquecidos con ácido linoleico conjugado (CLA) de manera natural, se elaboraron crema, mantequilla y grasa butírica con leche obtenida de vacas que recibieron una dieta control o suplementación con semilla de girasol en un 11.2%. El análisis químico incluyó el perfil de ácidos grasos,materia grasa, proteína y cenizas; en la leche se determinó además el contenido de lactosa. Se calcularon los índices de aterogenicidad (IA) y trombogenicidad (IT) en la leche y productos elaborados. Los resultados indicaron que los contenidos de grasa, proteína, lactosa y ceniza no fueron afectados por la incorporación de semilla de girasol en la dieta de los animales. El contenido promedio de CLA y ácidotrans vaccénico (TVA) expresados en g/100 g de lípidos totales fue, para los productos control, 0.54 y 1.6; mientras que para los productos ricos en CLA fueron 2 y 6.4, lo cual representa un incremento de cuatro veces. Además, en los productos ricos en CLA los IA e IT disminuyeron considerablemente (38.4 y 25% menos, respectivamente). Se observó que los perfiles de ácidos grasos no se modificaron durante el procesamiento, indicando que el CLA es un componente estable en los productos lácteos analizados. El uso de semilla de girasol en la dieta de las vacas, incrementa el contenido de CLA y TVA en los productos lácteos y disminuye el riesgo de enfermedades cardiovasculares en humanos sin afectar la proporción de los componentes mayoritarios

High conjugated linoleic acid (CLA) content in milk and dairy products using a dietary supplementation of sunflower seed in cows. Thrombogenic/atherogenic risk issues. This studywas undertaken to determine the effect of dietary supplementation of sunflower seed in cows on the chemical composition of milk and dairy products. Cream, butter and butter oil were prepared from milk produced by cows fed a control diet (control products) or diet supplemented with 11.2% sunflour seed (CLA-rich products). Milk samples collected were determined for lactose. A sample of CLArich or control product was determined for fatty acid profile as well as fat, protein and ash contents. The index of atherogenicity (IA) and the index of thrombogenicity (IT) were also calculated. Results revealed that there was no effect of the inclusion of sunflower seed in the diet on the lactose content in milk and total fat, protein and ash contents in the dairy products. Average contents of conjugated linoleic acid (CLA) and transvaccenic acid (TVA), expressed as g/ 100g total fatty acid were 0.54 and 1.6, respectively in the control products, and 2 and 6.4, respectively in the CLA-rich products. The content of either CLA or TVA was approximately four fold higher in the latter products. Moreover, CLA-rich products showed considerably low IA and IT, which were, respectively, 38.4 and 25.0% less than those from control products. Fatty acid profiles were unaffected during processing, which demonstrates that CLA is a stable component in the dairy products analyzed. It was concluded that dietary supplementation of sunflower seed in cows increases the CLA and TVA contents in milk, which may contribute to the reduction of the risk of cardiovascular diseases in humans

RESUMEN. El objetivo del presente trabajo es revisar las principales investigaciones relacionadas con el estudio de los componentes funcionales de la leche. Estas investigaciones se han incrementado considerablemente durante los últimos doce años, con la espectativa de aumentar la esperanza de vida de la población y mejorar su estado de salud. Se discute lo relacionado con la adición de componentes fitoquímicos, probióticos, prebióticos, péptidos o proteínas bioactivas, fibras dietéticas, ácidos grasos y la remoción de alérgenos. La demanda de este tipo de productos es cada vez mayor debido a intensas campañas publicitarias, en muchos países, que prometen mejorar la salud o prevenir ciertas enfermedades. En la leche, también se encuentran diversos componentes que presentan actividad fisiológica benéfica a la salud, los cuales podrían cambiar el tradicional punto de vista que se tiene sobre los fármacos. El tema de alimentos funcionales en general, y específicamente de la leche y derivados, es sin duda un tema inacabado, donde lo mejor estaría todavía por realizarse.

SUMMARY. Review: functional foods and ingredients derived from milk. The objective of this paper is to review the main research works related to functional foods and ingredients derived from milk. Research in functional foods has increased during last twelve years with the intention of increasing life expectancy and improving human health conditions. Probiotics, prebiotics, bioactive peptides or proteins, dietetic fibers and fatty acids, as well as the addition of fitochemical compounds in dairy products and a record of some allergic compounds are also discussed. The demand of this kind of products is increasing due to intense advertising campaigns posted in many countries. Basically, these campaigns promise better health and/or the prevention of certain illnesses. Milk contains diverse constituents with physiological functionality, which might change the traditional view point that we have about drugs. The topic of functional foods in general, and specifically that from milk and dairy products, has still not been completely exploited, and in the future it will be found that the best work has not been carried out in this area