FSFB, 3rd International Congress, 14-17 October, 2008, Querétaro

ET-02 Effect of pH and Temperature on the Release of Nisin from Antimicrobial Edible Whey Protein Isolate-based Films with Different Thicknesses

Rossi-Márquez, G., Han, J.H., García-Almendárez, B., Castaño-Tostado, E., Regalado-González, C. Departamento de Investigación y Posgrado en Alimentos, Facultad de Química. Universidad Autónoma de Querétaro, CU, Cerro de las Campanas s/n Col. las Campanas. Querétaro 76010 Qro. gio_rossi@yahoo.com1, regcarlos@gmail.com2

Nowadays there is a worldwide concern about the environment and researchers are trying to design new natural packaging materials for food products as a contribution to reduce pollution. WPI edible films have been produced recently with this aim. The objective of this study was to produce a whey protein edible film with an antimicrobial agent (nisin) and to evaluate the migration of this substance at different temperatures, pH and film thicknesses. Nisin is a bacteriocin produced by Lactococcus lactis subsp. lactis, which is able to inhibit gram-positive microorganisms. The film was placed in a solution at different temperatures (5-10°C) and pH´s (4-7). A sample was taken and later, the effect of these factors on the release of nisin was determined. Nisin diffusion was determined using Fick´s second law solution. An optimum Bayesian statistical design was used. The release of nisin was favored at low pH´s. A tendency to release more nisin occurred with the films with less thickness. Temperature did not have a significant effect on nisin release. The tensile strength and the elastic modulus were not affected by the film thickness. The opposite occurred for elongation, because a more stretchable matrix was formed in thicker films. This enabled a greater cross sectional area permitting greater extension under stress than the thinner films. The water vapor permeability (WVP) was not significantly affected by the different thicknesses. Larger diffusivity occurred with neutral pH and at higher thicknesses, because this treatment used a higher temperature, and this favors molecular motion, increasing the diffusivity of nisin. On the basis of these results, the films evaluated had good mechanical properties. At acid pH and low thicknesses nisin release to the solution was significantly higher.

(key words: whey protein isolate (WPI), mechanical properties, water vapour permeability, diffusivity.)


FSFB. pH values.1 % methyl jasmonate. segment color (yellow and orange). On Stage 1 we determined the interactions of six factors: the type of segment cutting (whole and half). M. S. ethylene production rate. ethylene production rate. E. In this study several variables and their interactions were evaluated so that pre-cut Jack fruit could retain its sensory quality and an extended shelf life. However. antioxidant use (with and without 0. color and aroma). kept at 5 and 10 °C. physiochemical parameters and microbiological tests. García. CO2 and ethylene concentrations were reduced. the respiratory rate (RR) measured as the production of CO2 and the reduction of O2. while fruit segments in the consumption stage of maturity. 91897. G.B.megared. México. For Stage 1.1% isoascorbic acid.M. total soluble solids. Jack fruit is produced in the state of Nayarit and has experienced a increasing commercial importance for both domestic as well as foreign markets. y Fax: 52(311) 211-94-00. we evaluated piercing or not of the packaging (low density polyethylene). while in perforated bags. the RR of segments in maturity stage prior to consumption had a clear climacteric peak between 2 and 3 days after cutting. Veracruz. México. with added antioxidant and without calcium. CO2 production. 3rd International Congress. with added methyl jasmonate. ethylene production rate and O2 consumption in the fruits packaged without piercing reached its stability between 4 and 5 days. Instituto Tecnológico de Tepic. The CO2 produced. e-mail: btovar@tepic.A.5% calcium chloride). For Stage 2. H.. Nayarit. G. Av. 2008. Montalvo. Ver. flesh color. total aerobic count. Treated fruits were stored at 5 °C for 7 days. M. we found the best sensory characteristics in the pre-cut fruits stored for 7 days at 5 ºC in the intact bags. and it is difficult to handle. sensory evaluation) 188 . Mata. it has a short shelf life. at consumption stage of maturity. (keywords: Artocarpus heterophyllus lam. orange colored. On Stage 2. respectively. the RR decreased with time. using a 26-3 fractional factorial design. Instituto Tecnológico de Veracruz. and stored for 7 and 14 days.mx. According to the sensory evaluation. with and without 0.S.net. *Corresponding Author. fresh-cut Jack fruit. and O2 consumption remained constant 72 hours after been packaged. 14-17 October. 1 Laboratorio Integral de Investigación en Alimentos. Firmness. maturity stage (during consumption and before consumption). Tecnológico 2595. According to the sensory evaluation data and compositional parameters. 2 UNIDA. de Quevedo 2779.A. and with and without 0.. Querétaro ET-03 Preparation of Fresh-cut Jack Fruit (Artocarpus heterophyllus Lam) Stored in a Passive Modified Atmosphere Ulloa.. sensory evaluation (flavor. it was decided that the most suitable handling conditions in the first stage were half segments. and Tovar. mold and yeast counts were monitored. Tel. acidity. Tepic.

Centro Universitario Cerro de las Campanas S/N. Facultad de Química.0 in presence of light were less stable than those at pH 1. On the other hand.mx 1 Extracts of blackberry anthocyanins were treated by high hydrostatic pressure (HHP. CP 76010.0 without light. USA. Oregon State University. Mercado-Silva E. 2008. the anthocyanins showed a more rapid degradation with the increase in temperature during storage.FSFB.A. Querétaro. OR 97331. respectively. The results showed that there was no effect of HHP or pasteurization methods. (after 40 days and pH 1. the light decreased moderately the pigment retention (85 and 73% without and with light) but at 45ºC the loss of these pigments was very high independently of the presence of light. Anthocyanins extracts at pH 4. the retention of these pigments was 89 and 6% at 4 and 45ºC respectively) following a first-order kinetics. Torres J. 14-17 October. degradation kinetics) 189 . 85 Kpsi/3 min) and pasteurization (63-65°C/30s) to stabilize them and the storage stabilities were evaluated over temperature range 4-45 °C. 100 Wiegand Hall Corvallis.65-15. whereas at low temperatures and pH 1. Department Food Science and Technol. E-mail: mercasilva20@yahoo. blackberry. México. (keywords: anthocyanins extracts.31 kcal/ mol. Querétaro ET-04 Degradation Kinetics upon Storage of Blackberry Anthocyanins Extracts Processed by High Hydrostatic Pressure and Thermal Treatment Ramirez-Leon L. Universidad Autónoma de Querétaro. where activation energies ranged from 6.com. 3rd International Congress. The reaction kinetics as a function of temperature was described by the Arrhenius equation. with pH´s between 1-4 and in presence/absence of light. high hydrostatic pressure. the low pH's improved anthocyanins stability (after 90 days and 4ºC the retention percent was 79 and 34% at pH 1 and 4 respectively). However.

Cuautitlán Izcalli. The results showed that the osmotic solution concentration the greatest effect on the diffusion coefficients and the mass kinetic diffusion. 3rd International Congress. Unidad Profesional Adolfo López Mateos. osmotic-dehydration. Almaguer-Tellez. According to the proposed experimental design. Zambrano-Zaragoza.9x10-7 m2/s for samples in 55 oBx solution. S. Av..com. México D. This work evaluates the effect of the blanching method.E. 1o de mayo s/n. mejimenezv@gmail. The results suggest the importance in the use of microwave energy as a factor in the variation of the diffusion velocity of the osmotic agent. L... M. the osmotic solute concentration.. México. 1 The chayote (Sechium edule) belongs to the Cucurbitaceae family and is native from Mexico and Central America.23 g/h at 40 oBx and 0. After the thermal treatment. 54715. kinetic-constants) 190 .21 g/h for samples in 55 oBx.zambrano@correo. the temperature.0x0.L.2x108 m2/s for samples immersed in 40 oBx solution.0x1. luz. Querétaro ET-05 Effect of Conditions in Osmotic Dehydration of Chayote (Sechium edule) Using Taguchi Methodology Jiménez-Vieyra. The kinetic constants for the osmotic agent diffusion from the solution to the chayote samples were 0. F.085 g/h at 55 oBx. L. Méx. (key words: chayote. An alternative preserving method is the osmotic dehydration that decreases energy costs incurred in traditional drying techniques.FSFB. Zacatenco. the total solids contents on the diffusion coefficients.5 cm cubes and blanched by boiled water or microwaves. It was established that the temperature had greater influence compared to the change in permeability of the samples as an effect of the pretreatment with kinetic constants of 1. and 0. The microwave energy increased the diffusion of the osmotic agent from the samples to the solution. 14-17 October. A Taguchi L827 design with three factors was employed using Xanthan gum as coating. and 2. the diffusion kinetic of the osmotic agent was obtained to evaluate the mass loss and the variation in o Bx for the samples and the solution. Facultad de Estudios Superiores Cuautitlán. Edo. The washed and peeled chayotes were sliced in 2. edificio 7. Escuela Superior de Ingeniería Química e Industrias Extractivas. 2008.mx..23 g/h of soluble solid for samples in 40 oBx solution. Instituto Politécnico Nacional.unam. the samples where dehydrated in 1:2 osmotic solution at 40 or 55 oBx and filtered at 25 or 35 oC. It has a high starch. C. fiber and minerals content. P. P. Universidad Nacional Autónoma de México. 07738. C. It is necessary to subject vegetables to blanching treatments before the osmotic dehydration.. the mean of the diffusion coefficients was 8. Every experiment was done in triplicate and the results were analyzed using MINITAB 14 statistical software.. México. Rosas-Ortiz. 2 Departamento de Ingeniería y Tecnología. xanthan gum. M.

J. blanching. 07738. The objective of this work was to measure the effect of microwave blanching treatment in terms of carotenoids and xanthophylls variations in Passion Fruits. 14-17 October. 1o de mayo s/n. F. México D. these agents may cause partial cis-trans transformation of certain double bonded links that could modify color and nutritional value. 54715.. carotenoids. Thus. xanthophylls) 191 . 2 Departamento de Ingeniería y Tecnología. Instituto Politécnico Nacional. However... lipoxidases and lipid peroxides. Querétaro ET-06 Carotenoids and xanthophylls variations in Passion Fruit (Passiflora edulis) treated with microwaves Jiménez-Vieyra. This work suggests that the color stability in fruits can be enhanced by microwave treatment.com. A. luz.unam. 2008. carotenoids and xanthophylls were preserved and stabilized when exposed up to 10 s of treatment without sample deterioration. México. Unidad Profesional Adolfo López Mateos. and they increased with treatment time.. Escuela Superior de Ingeniería Química e Industrias Extractivas. edificio 7. C. carotenoids and xanthophylls were extracted and their absorption coefficients were measured by spectroscopy.E. carotenoids and xanthophylls are very sensitive to oxidation with light. responsible for discoloration of some vegetables. P. Cuautitlán Izcalli. M. Av. Universidad Nacional Autónoma de México. M. (keywords: passion-fruit. Purée samples of the fruit were treated with microwave energy from 2 to 16 s. 3rd International Congress. México.. Facultad de Estudios Superiores Cuautitlán. Zacatenco.FSFB. Naranjo-Martínez. 1 Carotenoids and xanthophylls are somewhat resilient to extreme heat and pH. The peak absorptions for carotenoids and xanthophylls in Passion Fruits were 434 and 474 nm. Edo.zambrano@correo. C.mx.L. Moreover. P. mejimenezv@gmail. Torres-Calderón. Méx. Zambrano-Zaragoza.

and on lipid oxidation. Universidad de Sonora. 83000 Sonora midomi16@hotmail. irradiation. The three batches were treated differently: the first batch was irradiated with 60Co in a dose of 1 kGy and was packed in an oxygen impermeable polyethylene film. Pérez-López E. Nevertheless.. Every determination was performed in triplicate after 0. 13. 14-17 October. Querétaro ET-07 Effect of Irradiation on Microbial Population and Lipid Oxidation in Pork Meat Acuña-Duarte.850 UFC/g. Therefore. pH and color were also determined. (keywords: pork meat. In addition. B.com Three pork meat lots were analyzed with the purpose of observing the effect of irradiation on the microbial population.. P. the second batch was vacuum packed in the same film. microorganism total count) 192 . R.300 UFC/g. to monitor the physical changes that occurred throughout the storage time. 24. The free fatty acids and peroxide index were determined as a measurement of their oxidation. and 30 d.. and the third batch was covered with a semipermeable film. The peroxide index was 55 meq/kg for the irradiated batch.. Robles-Figueroa. Centro. *yicr_espacio@hotmail. Col. 2008. and 60 meq/kg for the third meat batch. The irradiated batch on the 24th day showed 7.com. Y. I. R. Domínguez-Salazar.. and were stored at 10º C. only. Microbial total count was determined as a measure of spoilage extent. 1. irradiation increased fat oxidation. batches 1 and 3 showed a greater fat oxidation than batch 2 (vacuum packed). Melendrez. resulting in an extended meat stability and shelf life. J.Amavizca. F. packaging. 3rd International Congress. lipid oxidation.. whereas the second batch showed 90.000 UFC/g. Results showed that irradiation reduced microbial population in meat compared with other conventional conservation methods. I. M. which was more noticeable in the semi-permeable film (third batch). Cornejo-Ramírez. Departamento de Ciencias Químico-Biológicas. Falcón-Villa. 3. Every batch comprised five packages containing 100 g of meat each one. M. 23 meq/kg for the vacuum packed meat. and the third batch 673.FSFB.

julieta_cb@prodigy. soluble solids (SS). C. whilst non-significant differences were detected on pH.net. thus improving appearance and mechanical properties of the fruits for a longer time interval. Celaya 38010. Departamento de Ingeniería Bioquímica. whereas chewiness and resilience were affected by coating. and chewiness. berrycactus fruit (Myrtillocactus gemetrizans). T. 14-17 October.. ulmifolius) and Berry cactus Fruit (M. Nonetheless. (keywords: blackberry (Rubus ulmifolius).. sodium caseinate based coatings can be used as a natural coating on fresh berries to control weight loss. Texture profile analysis showed a decrease in fruits firmness. Santoyo-Angel.I.. pH.FSFB. Zurita-Olvera. texture profile analysis) 193 . Pérez-Pérez. 3rd International Congress. coating treatment improved mechanical properties of the fruits during storage.. Weight loss. resilience. Arredondo-Ochoa. FOVISSSTE. Tecnológico y Antonio García Cubas s/n. Querétaro ET-08 Effect of a Sodium Caseinate Edible Coating on the Physicochemical and Textural Properties of a Blackberry (R.05) were observed in weight loss between control and coated samples. Control (C). SS.mx Evidence suggests that edible soft-fleshed small fruits classified as berries have very short postharvest life as a result of textural changes during transportation and storage. tritable acidity (TA). cohesiveness. Guanajuato. Adhesiveness and cohesiveness were affected mainly by storage temperature.J. Av. Na-Cas(S) and Na-Cas(G) fruits were packed in clam-shell boxes and stored at 5º C and approximately 50% RH for 1 week. C. The aim of this research was to evaluate the effect of a sodium caseinate (Na-Cas) based edible coating plastified with sorbitol (S) and glycerol (G) on the physicochemical and textural properties of blackberries and berrycactus fruits. hue degrees (ºh) and texture profile parameters were evaluated daily. Instituto Tecnológico de Celaya. whereas adhesiveness decreased as storage time increased. 2008. *cristina_perez@itc. TA. springiness. geometrizans) Correa-Betanzo. C* and º hue among all the samples. L.mx. Hence. edible coating. chroma (C*). Physicochemical results indicated that significant differences (p < 0. Col. J.

edible coatings offer many advantages. México. The film was produced by a dry mixture of biopolymers which were then dispersed in cold water. 3rd International Congress. jcj59@hotmail.. while allowing the use this film as a vehicle for condiments in the cooked products. vehicle. In the formation of the film we used a combination of mesquite gum. Paseo Tollocan esq. obtaining a favorable result. C.com . Perez-Alonso. cepa@uaemex. Facultad de Química. The edible coatings are known for their implementation in fresh fruits. (keywords: biopolymers.FSFB. pH and density of this mixture was tested.. some meat or fish. fax: (+52)7222965514 ddkarly@hotmail. but also must meet certain conditions specified in the standard of workmanship. until the fourth week in freezing. and after homogenization hot water was added to complete dissolution of the ingredients. they complement each other to improve functionality.com . Edo. Because of this dual function. sodium carboxymethylcellulose and whey protein. Then the meat was covered with the mixture. Querétaro ET-09 Developing an Edible Film Based on Biopolymers for Conservation of Meat Products Romero-Lopez. because this packaging system helps prevent the oxidation of these. de Mex. packaging and food constituent. Paseo Colón S/N. To evaluate the efficiency of the film. to have a synergy of properties. analysis was performed using the texture EZtest Rheomether. but can also fill this role in nuts. texture) 194 . J. Toluca.. 14-17 October. 2008. The main objective of this work was to develop an edible coating that functions as a preservative and as a vehicle for cooked meat.mx An edible pack is described as an integral part of the food and consumed as such. and pH and texture were determined. K. Universidad Autónoma del Estado de Mexico. which allowed us to determine the change in texture of the meat covered with the film over a period of time. thus making a comparison that determined that the film actually helps in the conservation of the texture of the meat. Although these materials have similar physical and chemical properties. edible coatings. Likewise took place a simple sensory analysis to determine whether the film was to the liking of consumers. The texture measurements were made from raw meat. phone: (+52)7222965541. Castillón-Jardón. 50120.

uaa. Fresh-cut quality was evaluated by weight loss. C. 20900 Jesús María.mx (1) The increment on consumer demands of high quality foods and the concern of environment deterioration have forced the food processors to reduce disposable packaging waste and have led to increase research interest on edible films and coatings. 2008. (2)Universidad Autónoma de Aguascalientes.com (*)(2)leperez@correo. Posgrado en Ciencias y Tecnologías Agrícolas. Pérez-Cabrera.FSFB. Aguascalientes. citric pectin (CP). L. (3)Universidad Politécnica de Valencia. Pecuarias y de los Alimentos Centro de Ciencias Agropecuarias. 46022 Valencia. Coating application did not significantly reduce microbial growth in fresh-cut cucumber. In this work. España carilhl@hotmail. visible decay. 3rd International Congress. microbial growth and sensory evaluation. L. México. glycerin (G) and calcium disodium ethylene diamine tetra acetate (EDTA) in aqueous medium had a significant effect on firmness retention and weight loss. firmness retention. propylene glycol (PG). The coating of linseed mucilage–based with carboxymethyl cellulose (CMC). Sensory evaluation of the fresh-cut cucumber showed that the composite coating kept the visual quality of the cucumber during the storage time. C. México. storage) 195 . Querétaro ET-10 Development of a Linseed-Mucilage Edible Coating and its Application to Extend Fresh-cut Cucumber Shelf-life Hernández Lozano. Departamento de Tecnología de Alimentos. & González-Martínez. titratable acidity. development of surface color. cucumber. total soluble solids. 14-17 October. 20900 Jesús María. edible coatings. respiration rate CO2/O2. Departamento de Tecnología de Alimentos. the application of linseed mucilage (Linum usitatissimum) was investigated as an edible coating to extend the shelf-life of fresh-cut cucumber. It also showed better physico-chemical results compared to the control fresh-cut cucumber. E. (keywords: linseed mucilage. Aguascalientes. fresh-cut..

as well as chitosans obtained from shrimp waste by chemical and biological extraction methods. the pure films resulted to be fragile and nonflexible. when adding the plasticizer were observed values of 10 to 22% deformation and the strain of strength 20 to 40 MPa. 14-17 October. Col. whose mechanic properties of effortdeformation were: 2. the higher mortality index (35% to 96 h) was observed in chitosan films obtained by chemical processing. Rhizopertha dominica. M. dominica.23 MPa. The chitosan is a lineal cationic polysaccharide commercially obtained from chitin deacetylation extracted from of crustaceans‟ shells. Querétaro ET-11 Study of Mechanical Properties and Repellents Against Rhizopertha dominica of Pure and Composed Chitosan Films Cota-Arriola. chitosan films obtained for each biological treatment presented more repellent activity versus R. besides of being biodegradable and nontoxic. (keywords: chitosan. 83000. Polymers and Materials Research Department. University of Sonora. and PlascenciaJatomea.com There is an increase interest to obtain biodegradable films. Parra-Vergara. Thus.M. and their mechanic properties were determinate by measuring the films deformation (ASTM D88291) and the repellence activity against the primary insect Rhizopertha dominica. noticing better elastic properties by the addition of plasticizer. medium and high viscosity. Luis Encinas & Rosales s/n. Centro Hermosillo. Castillo-Ortega. Sonora.FSFB. Films from each polymer were made using the casting technique.. Blvd. moreover its affinity and compatibility with different substances that allow improving their mechanical properties. the chitosan films present a promising alternative to be used like packing materials due to their functional properties (antimicrobial activity and insect repellent). M. O. which present filmogenic properties. E-mail: tavo_baviacota@hotmail. This research used commercial chitosans of low. Generally.98 to 4. which were characterized by their molecular weight (100-800 KDa) and deacetylation degree (8091%). In the other hand. In conclusion. 196 .83% and the strain of strength 53. 2008. 3rd International Congress.. According to empirical observations.8% deformation & 100 MPa strain of strength).V. C.O. using the free choice test. The objective of this research is to evaluate the mechanic properties of chitosan biofilms and their repellent activity against insects. Comparing with the commercial cellophane control (7. N. the obtained films resulted to be clear and homogenous. M. mechanical properties). Cortez-Rocha.08 to 83.P.. Food Postgrade and Research Department.

in some dairy products. . non-thermal processing. this process brings some important physicochemical. panela cheese. *Colegio de Ingeniería en Alimentos Facultad de Ingeniería Química. San Claudio San Manuel. hardness and cohesiveness decreased. texture profile. y Welti-Chanes. Increasing the pressure led to lower bacterial counts. Pasteurized milk (PM) (72°C. milk. however. Although greater yields were observed with higher pressure.com. fat globule size reduction. Nevertheless. Milk samples (40 mL) were taken after each treatment to assess total bacteria count (TBC) reduction. The aim of this work was obtaining HPH milk with acceptable microbiological quality and suitable cheesemaking properties for the manufacture of Panela cheese. modifications in enzyme activity. H.) 197 . 150. leading to cheeses that tended to loose structure during storage. microstructural and sensory changes in the fluid milk properties and. Yield. 3rd International Congress. all cheeses exhibited abundant syneresis. . 14-17 October. 2008. Milk was HPH-processed at 50. and color were determined in all cheeses at day 1 while visual appearance was followed during 30 days of refrigerated storage. Several non-thermal processes have been proposed as an alternative to achieve the same level of microbial safety without compromising functional and sensory characteristics in milk.CU 18 sur y Av. Querétaro ET-12 Panela Cheese Elaborated With High-Pressure Homogenized Milk Ruiz-Espinosa. Yield increase and changes in functional characteristics of selected cheese varieties have also been reported. (keywords: high pressure homogenization. besides.mx Pasteurization is the most common heat treatment used to eliminate pathogens and most of the spoilage flora in milk. Puebla. P. Microbial inactivation.FSFB. Better processing conditions must be found in order to obtain safer cheeses while minimizing functional and sensory properties. Martínez-Valencia B. G. To date there has not been any published research addressing the use of HPH milk on the manufacture of fresh-like cheese. Among these. and casein-whey protein interactions in HPH milk have been observed. high-pressure homogenization (HPH) is a state-of-the-art technology with potential applications in dairy processing. Benemérita Universidad Autónoma de Puebla. consequently. Arellanes-Lozada. rheological. 200 and 250 MPa in a Stansted Hydrive nG7400:350 homogenizer using an inlet temperature of 20°C. Panela cheese was manufactured using a standardized bench-top scale make procedure. only milk treated at 250 MPa was comparable to PM in terms of microbial inactivation. Amador-Espejo. J. 72570 coordinacion_ia@yahoo. like cheese.*. 15 s) was used as a control.

C. The pH. Valenzuela-Gurrola . juliana@itdposgradobioquimica. postharvest treatments. L.A. Ochoa-Martínez. (618) 818-5402 y 818-6936 dulcepoli@hotmail. Morales-Castro J. and a decay in the TPCC and in the antioxidant activity for the four treatments. The kinds of package were sealed plastic films and plastic recipients. a and b) were measured in order to evaluate the physical chemicals properties. 2008.FSFB. The arils were extracted manually and washed with a chloride solution (100µL/L) during two minutes at 5 °C in order to be packed on an aseptic way. wonderful) ready to eat were evaluated after modified atmosphere packaging to two storage temperatures (4 and 8 °C) in two different kinds of package giving four treatments. Querétaro ET-13 Effect of Modified Atmosphere Packaging on Functional Properties of Pomegranate Arils (Punica granatum L) Almonte-Flores D.com. Instituto Tecnológico de Durango. 3rd International Congress. The measurements showed an increase in the pH and the TSS. The packed arils on sealed plastic films and stored at 4 °C resulted the best because the functional properties decay was lower. The measurements were made during 20 days using one package (with 100 g of arils) of each treatment every four days. (keywords: pomegranate. Posgrado en Ingeniería Bioquímica. total soluble solids (TSS) and color (L. The total phenolic compounds content (TPCC) and the antioxidant activity were determinated in order to evaluate the functional properties. 34080 Tel.Blvd. antioxidant activity) 198 . 14-17 October. Avelar-Meráz C.mx The functional and physical chemicals properties of whole pomegranate arils (Punica granatum cv.. Felipe Pescador 1830 Ote..P. Ramírez-Solís C.C.com..

instrumental texture (external and internal). Nuevo León. Universidad Autónoma de Nuevo León. Experimental samples (entire melon) were either untreated (CONTROL) or treated. Esparza Rivera. Guadalupe. 2008. Patricia .05). Juan Ramón. internal CO2. Minjares Fuentes. 14-17 October. 4. pH. Durango. and afterward covered with a HPMC-paraffin film and stored at 8oC for up to 20 days.Armand. 12.05). hydroxypropylmethylcelulose. (keywords: cantaloupe melon. Samples were analyzed at 0. and quantification of volatile compounds. Application of hydrocooling had no significant effect over the measured variables. but higher values in texture. José Rafael. 16 and 20 days of storage. lipase enzymatic activity. Obtained results suggest that the application of HPMC-paraffin films may extend shelf life of entire Cantaloupe melon.FSFB. Alanís Guzmán. Querétaro ET-14 Decreasse in Respiratory Rate and Enzymatic Activity in Cantaloupe Melon (Cucumis melo) Hydrocooled and Covered with a HPMC-Paraffin Film Meza Velázquez. Covered melons had lower titratable acidity and weight loss (P < 0. 1 Facultad de Ciencias Químicas. enzymatic activity (pectinmethylesterase and lipase activity). 3rd International Congress. and concentration of volatile compounds (P < 0. Concepción. Monterrey. 8.com It was evaluated the effect of the application of a polymeric film based on hydroxipropilmethylcelulose (HPMC) and paraffin on the respiratory rate and enzymatic activity of hydrocooled Cantaloupe melon. On the other hand. there was no significant difference in oBrix and CO2 production between treatments (P > 0. titratable acidity. jameza20002000@yahoo. Reyes Avalos. chilling injury. 2 Facultad de Ciencias Biológicas. and measurements of respiratory rate (CO2 production and quantification of internal CO2). Jorge. Universidad Juárez del Estado de Durango1 Gómez Palacio. Analytical tests were: weight loss. Ramírez Baca. hydrocooling) 199 .05). Treatment (HPMC-PAR) consisted in hydrocooling the samples by immersing them in cold water (5 oC) for 20 minutes.

. total phenols and antioxidant capacity. as a consequence of lifestyles change and epidemiological evidence that correlate a regular intake of fresh fruits and vegetables with a reduced risk of developing several chronic and degenerative diseases. 3rd International Congress. However. phenols (Folin-Ciocalteu method.. At the end of the storage period. FRAP) 200 . 1 Universidad Autónoma de Ciudad Juárez. Instituto de Ciencias Biomédicas. L. AlvarezParrilla. J. total phenols and antioxidant capacity were 90 mg AA/100 g FW. A. a sanitization treatment has to be applied to the final product in order to reduce this problem. all treatments showed a decrease of 12 to 43% respect to the initial value in vitamin C. expressed as Gallic Acid Equivalents/100 g FW) and antioxidant capacity (FRAP method. The aim of the present work was to evaluate the use of different sanitizers on the total phenol concentration and antioxidant capacity of fresh-cut Jalapeño Peppers. (keywords: jalapeño pepper. A. E.FSFB. 2008. Initial values of ascorbic acid. Unidad Delicias. antioxidant capacity. Ruiz-Cruz. México. due to impregnation of the phenol compound.. Fresh-cut produce faster deterioration than that for intact products. Querétaro ET-15 Effect of Sanitization on the Antioxidant Capacity of Fresh-Cut Jalapeño Peppers Martínez. C. At 3 day intervals. A. the number of studies in which the effect of the sanitization process on the nutrimental quality of the produce is analyzed is scarce. For this reason. A. 3Centro de Investigación en Alimentación y Desarrollo. All sanitizers effectively maintained microbiological and overall quality of Jalapeño Peppers during 26 days. 12-24 mg GAE/100 g FW and 4901090 mmol Fe2+/100 g FW. acidified sodium chlorite and carvacrol. expressed as mmol Fe2+/100 g FW). S. suggesting that phenols are the main contributors to antioxidant capacity in Jalapeño Peppers. peroxiacetic acid. These results suggest that nutrimental quality should also be evaluated when shelf life of fresh-cut produce is determined. Fresh-cut Jalapeño peppers were treated with four sanitizers: sodium hypochlorite. Departamento de Ciencias Básicas. Chihuahua. 14-17 October. Carvacrol treated peppers showed the highest total phenol and antioxidant capacity. A.mx The consumption of fresh-cut fruits and vegetables has increased during the last decade. Ciudad Juárez. samples were evaluated for ascorbic acid (AA. respectively. C. Rodrigo-García.. Good correlation between phenols and FRAP values were observed.3. except Carvacrol (17 days). 2Centro de Investigación en Alimentación y Desarrollo. *e-mail: ealvarez@uacj. de la Rosa. González-Aguilar. because they are wounded during the process.. HPLC method expressed as mg AA/100 g FW). total phenols. G. sanitization. Dirección de Tecnología de Alimentos de Origen Vegetal.

Camacho.cinvestav. and strain among others. Facultad de Química.3 mm of strain and 0.0001) was found between elastic modulus of wheat calculated using ultrasonic 54 kHz method and an uniaxial compression method at 0.1 mm s-1 of deformation velocity. J. 76010. elastic modulus. Hermosillo.P. tempering..Querétaro. Although the elastic modulus of both methods are in agreement with most of the reported data. J. Querétaro ET-16 Study of Basic Mechanicals Properties of Wheat Kernels Using the Compression Load and Ultrasonic Methods Ponce. Using uniaxial compression method was 231-310 MPa for soft wheat. México. Real de Juriquilla. nestor_ponce@yahoo. packaging and quality control. A high correlation coefficient (r = 0. milling.. Quéretaro. Ramírez. Cerro de las Campanas S/N. failure stress. the values obtained from the uniaxial compression method was about 2 times higher than that obtained using ultrasonic method.FSFB. (2) Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN). (4) Universidad de Sonora.com.E. Data showed that elastic modulus increased with kernel hardness.5 % moisture content the elastic modulus determined with ultrasonic method was 147160 MPa for soft wheat. Figueroa. R. The mechanical properties of wheat kernels were determined using a uniaxial compression method from conventional texturometer and an ultrasonic method.. Morelia Mich. B.mx Important aspects of engineering involving processing of granular materials in operations such as transportation. The performance of those operations requires experimental values of basic mechanicals properties of the grain endosperm such as modulus of elasticity. Mexico.727. compression load. Son. W. H. (1). Qro. 3rd International Congress. (3) Universidad Michoacana de San Nicolás de Hidalgo. 2008. C. Muñoz.mx. (2). (keywords: wheat. (1). N. 176 MPa for bread wheat and 201-210 MPa for durum wheat. drying. C. uniaxial. 76230 Qro. (3). S. G. 391 MPa for bread wheat and 403-465 MPa for durum wheat. Fracc. This study showed that the compression load method and the ultrasound may be a promising tool for rapid.D. screening. Universidad Autónoma de Querétaro. CP 76010. ultrasonic) 201 . Martínez. Libramiento Norponiente 2000. In wheat kernels with 7. (4) (1) Departamento de Investigación y Posgrado en Alimentos. R. P<0.* (2). 14-17 October. Mexico. *jfigueroa@qro. Querétaro. Qro. nondestructive measurement of wheat quality.

Querétaro ET-18 Edible Film Based on Candelilla Wax to Improve the Shelf Life and Quality of Hass Avocados Saucedo-Pompa. Coahuila. C.FSFB. attack by insects and microorganisms.. lightness (L* value) and weight loss were monitored during 6 weeks every 8 days. Changes in appearance. All those samples were inoculated with a suspension of spores of Colletotrichum gloeosporioides. Saltillo 25000 Coahuila. México. Facultad de Ciencias Químicas. EF also can to modify some aspects of fruit maturation as it reduce the weight loss due to its selective permeability to gases.. ellagic acid) 202 . An effective antifungal bioactive compound is the ellagic acid (EA). The treatments were: EF elaborated with candelilla wax and AE at three concentrations.N. The fruits were chosen for their maturity.mx 1 Universidad Autónoma Agraria “Antonio Narro” Calzada Antonio Narro 1923 Buenavista. De La Garza-Toledo. Venustiano Carranza 25280. A. 1 Departamento de Investigación en Alimentos. México. A. Use of EA as part of the EF has an important effect to improve the quality and shel life of Hass avocado. With this work we found that using this new technology can be successfully protect against Colletotrichum gloeosporioides the main phytopathogenic fungus affecting Hass avocado. The EF´s were able to reduce significantly the damage caused by Colletotrichum gloeosporioides. Jasso-Cantú. free from infection and physical defects. pH. Colletotrichum gloeosporioides. An edible film (EF) is defined as a thin and continuous layer containing a bioactive compound. reducing also significantly the change in appearance and weight loss in the fruits. *E-mail: cag13761@mail. size.uadec. Aw. 3rd International Congress. 14-17 October.... control without AE and untreated control. It was completely divided into randomized groups. Coahuila. which must be produced from materials which can be ingested and is used to coat fruit. Aguilera-Carbó. Aguilar. H. México. (keywords: candelilla wax. solids content. Universidad Autónoma de Coahuila.. S. avocado. In this study the effect of addition of EA into candelilla wax matrix on shelf life and quality of whole Hass avocados was studied. A sensory evaluation of avocados with the best EF was also analyzed. Blvd. Saltillo. D. Saenz-Galindo. Saltillo. Rojas-Molina. a phenolic compound that also protects against ultraviolet light. R. 2008. F.

unam. sunflower oil. Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México. and to control water loss from fresh fruits. 14-17 October. density. Quintanar-Guerrero D. 2 Departamento de Investigación y Posgrado en Alimentos. We conclude that nanocapsules formation is possible from food grade materials with the desired size (311 and 341 nm).. 54740. Laboratorio de Posgrado en Farmacia. (key words: nanocapsules. Col. The aim of the present work was to establish appropriate conditions to produce polymeric nanocapsules containing food grade safflower. A 23 factorial design with five central points was used to optimize the process. Izcalli C. This nanoparticulated system could have applications on food surfaces.065. CU. Soybean and Sunflower Oils by the Diffusion-Emulsion Method Zambrano-Zaragoza M.zambrano@correo. were particle size (nm). Scanning Electron Microscopy (SEM) micrographs showed a vesicular structure formed by a polymeric membrane and an oily core of submicronic size.54-1. 2008.FSFB. The analyzed response variables. Las Campanas.999 g/cm3. 3rd International Congress.655) were mainly affected by PVAL content. in order of importance. stirring rate and the interaction between the stabilizer and stirring rate.0% PVAL and 200 mg of poly--caprolactone. For particle size (187-1380 nm) and PDI (0. The development of nanoparticulated systems is a promising technological alternative that seems to have important potential to food preservation. C. It was established that density is mainly influenced by polymer content ( = 9.08. flavors solvents in food industry as well as oily phase in emulsions. which make them important as food processing ingredients. L. soybean. =1.P. Querétaro ET-20 Optimization of Nanocapsules Formation of Safflower.003-0. conforming the presence of capsular structures. density and  . luz. Facultad de Química. polydispersion index (PDI). The versatility and reproducibility of the system was confirmed by using sunflower and soybean oil.001 g/cm3 and PDI = 0. Universidad Autónoma de Querétaro. Mercado-Silva E. and sunflower oil in their core by the diffusion-emulsion method. safflower oil) 203 . soybean oil. 5. Stirring rate (rpm).. with safflower oil as oily core. Cerro de las Campanas s/n. The best conditions found were 4000 rpm.mx Edible oils are widely used as colorants. predicting a response of 353 nm. 0. polyvinyl alcohol content (PVAL) (% w/v) and poly--caprolactone content (mg).potential. using food grade materials. were considered as main factors. and PDI 0.018 g/cm3).

(keywords: quinoa proteins.6 %). v/v) for making this mixture film. and the National Academy of Sciences of the United States declared quinoa as one of the 36 potential cultivations in the world. Universidad de Chile. called the “mother of all grains”.55 MPa). 3rd International Congress. Naturally renewable biopolymers have attracted much research interest in recent years to be used as edible biodegradable films and coatings for food packaging. The drying kinetic of both films (mixture and Qo) was also studied. and an elasticity (273. The sorption isotherm properties of the mixture film were determined. The protein content effect showed the advantage of reducing the water vapor permeability (TVA) and water activity (aw).cl The increasing interest in the development of edible films and coatings is due to their great potential because they can be made from a variety of materials to control water and oxygen transfer and improve food quality and shelf life. 2008. presenting an adecuate firmness and rigidity characteristics (2. Quinoa has protein content between 12 and 17% with high quality amino acid balance. Facultad de Ciencias Químicas y Farmacéuticas. Ciencia de los Alimentos y Tecnología Química. Querétaro ET-21 Development and Characterization of Novel Edible Films Based on Mixtures of Quinoa Protein and Chitosan Lilian Abugoch.01 ± 0. and to choose the best ratio (EAP/Qo. Santiago Chile *labugoch@uchile. The selected mixture film has a ratio (EAP/Qo)(v/v) of (1:1).5h.2 % in 1. In this ratio. Villamán Dpto. Cristian Tapia. with which it has structural similarities. The aim of this work was to formulate edible films based on mixtures of a water protein extract of quinoa (EAP) and a solution of chitosan (Qo). chitosan. The chosen extracting protein process was the most efficient according to the yield versus the process time. María C.FSFB. edible film) 204 .4 ± 21. The sorption values fitted well both models. Quinoa. chitin is the most abundant natural polymer after cellulose. is classified by NASA as a Controlled Ecological Life Support System. Chitosan is the N-deacetylated derivative of chitin. Determine their mechanical properties. This elasticity value was four times bigger than the Qo films. obtaining a 11. the protein content contributed to the mechanical properties. 14-17 October. analyzing them by the models of BET and GAB. Vicuña Mackenna 20. with a degree of deacetylation of not less than 65%.

Facultad de Ciencias Químico-Biológicas. tomato is a highly perishable fruit and it is sensitive to low temperatures.. tomato. β-carotene content was not affected by CA storage while respiration was increased. and 12 days of the second storage to determine the firmness. β-carotene. therefore. Vega-Garcia. potassium and lycopene. An alternative to solve this storage problem could be the use of controlled atmospheres (CA).. The aim of this study was to investigate the effect of CA storage on the nutritional quality and postharvest life of tomato fruit. Culiacán.FSFB. G. 14-17 October. 80010. Mature green tomato cv Imperial were stored at 12 °C under refrigeration or controlled atmosphere (3-4% O2 and 0% CO2) at 12 ºC for 21 days and then transferred at 23 °C on air for 12 days. It is important in human nutrition because is widely cultivated and consumed in different forms. Universidad Autónoma de Sinaloa. vitamins. However. This technology has been studied in a wide variety of horticultural products finding considerable variations in response to storage conditions. Maestría en Ciencia y Tecnología de Alimentos. mvega@uas. CA storage was more effective in delaying the loss of green color than refrigeration.mx* Tomato fruit (Lycopersicon esculentum M) is one of the most commercialized horticultural crops in the world. Fruits stored under CA maintained firmness and vitamin C content better than those stored under refrigeration. representing an important source of vitamins A and C. Three fruits per treatment were taken after 0. Av de las Américas y Josefa Ortíz S/N. 3rd International Congress. Lopez-Angulo.. skin color.uasnet. 4. 2008. Querétaro ET-22 Vitamin Content of Tomato Fruit Stored Under Controlled Atmosphere Conditions Valverde-Juarez. respiration and the content of vitamins A (β-carotene) and C by liquid chromatography (HPLC). F. M. its storage and commerce is limited in the case of distant countries which represents an opportunity of commerce for Mexican producers. respiration) 205 . (keywords: controlled atmosphere. 8. Sin.

. tensile modulus and strain at break were measured at 0. González-Soto. One way analysis of variance was applied to the data. The mechanical properties: tensile strength.M. The transition (melting) temperature of native starch films decreased significantly in 45 storage days. Instituto Politécnico Nacional. 14-17 October. C. 18% water and 17% glycerol. conferring them to the products where it is used. were processed in a Beultespacher Extruder to elaborate the films. mixtures containing 65%(w/v in all cases) of native (control) or oxidized starch.. cheap and easily available in nature. (keywords: tensile tests. C. an increase in tensile strength was seen in native films up to 30 and 15 storage days for native and oxidized starch films respectively. A significant increase in the enthalpy values was observed for both native and oxidized starch films. Starch isolated from macho banana (Musa paradisiaca L ).. A. 2008. was oxidized with sodium hypochlorite (3%w/v active chlorine). The objective of this work was to study the mechanical and thermal properties of films made from oxidized banana starch and glycerol. R.Bello Pérez. Carr. thermal properties. yvgarcia@ipn. banana starch films) 206 . sweeping the temperature range from 20 to 270º C at 10º C/min. indicating a higher energy requirement to break the films structure as the storage progressed. Solorza-Feria. As the time passed. The tensile modulus values did not show difference between the two films all along the storage. degradable materials are then required to substitute them.. Romero-Bastida.FSFB. while in oxidized ones. a non-significant decrease was seen in the same period of time. 3rd International Congress. San Isidro. Starch is a biodegradable molecule.mx Pollution caused by plastic containers derived from petroleum has increased substantially during the last years. The results showed that there were no significant differences in the tensile strength between both native and oxidized starch films at the beginning of the storage.P.5.. 30 and 45 storage days using a TA-XT2i Texturometer. A. that when modified. improves its physical and functional properties. A significant decrease was observed in the strain at break in native starch films at the end of the storage.mx. 15. Centro de Desarrollo de Productos Bióticos. Sánchez-Rivera M.62731 Yautepec Morelos. The transition temperature and enthalpy were measured using a TA Instruments Differential Scanning Calorimeter. Changes in starch crystallinity may have influenced the described tendencies. Querétaro ET-23 Mechanical and Thermal Properties of Films Made from Oxidized Banana Starch and Glycerol García-Tejeda Y. jsolorza@ipn. L. while no significant differences were exhibited by oxidized starch films. Yautepec-Jojutla km 8. J. Col. A.

20 . Col.321 x10-4 cm2 s-1 and the lowest value were for the HPC and MC with a value of 6.. For colony delivery.55% for HPC and 2. and has a growing attention in the food ingredients industries.A. Aqueous solutions (3%w/v) were prepared and 20 ml of each solution was spread onto 11 cm diameter polyethylene casting plates. and waxy corn starch (A).932 x10-4 cm2 s-1 respectively.64% for A. (3) ruth.F. Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN. N. and from the mechanical properties it is more fragile. X-ray diffraction. Cruz-Orea. The results indicated that Pectin polymers may have the highest thermal diffusivity because it is more crystalline than the other polymers.374. The open photo-acoustic cell (OPC) technique was used to obtain the thermal diffusivity (). mechanical properties) 207 . (keywords: polisaccharide.26 MPa for the CMC and P respectively. Is still a challenge for the food industry to find a reliable formulation of food grade enteric coating. San Martín-Martínez. several natural polymers such as those found in the diet. (2) esanmartin@ipn. hydroxypropyl cellulose (HPC).S. hydroxypropyl methyl cellulose (HPMC).mx Delivery of sensitive bioactive ingredients to the colon is a common practice in the pharmaceutical industry. carboxymethyl cellulose (CMC). the Young's modulus ranged from 1912. Tomás. E. R.732 and 5.mx. obtaining for P the highest value of 16.mx. methyl cellulose (MC). indicated that tensile strength ranged from 69.98 MPa for CMC and P respectively. are preferred over synthetic materials because they are safer and more available.FSFB.pedroza@uia. Legaria 694.93% for MC for HPC having a relationship between the crystallinity and thermal diffusivity. This challenge in drugs is usually overcome by the use of enteric coating.16-9. which has environment stability in both stomach and intestine. and it is able to release the active ingredient in the colon. México.19% and 2. Querétaro ET-24 Characterization of Polysaccharide-based Films with potential use as Enteric Coating: A Comparative Study Espinoza-Herrera. Pedroza-Islas. 11500 D. The aim of this work was to evaluate some physical properties of different biopolymers with potential use as enteric coatings. thermal diffusivity. 2008. 3rd International Congress. and then dried a room temperature for 24 h or until they were completely dried. Mechanical properties of the films. Biopolymers used were: pectin (P). (1)* nleh@uaemex. Irrigación. the percentage elongation was 12.10% and 4. 14-17 October. The percentage of crystallinity obtained by X-ray diffraction patterns showed that P has a value of 17.

Laboratory micronizer equipment developed in Manitoba University with infrared lamp was used. R. cooking time. Querétaro ET-25 Infrared Heating (micronizing) Effect on the Cooking time of five Mexican Cultivars of Common Beans (Phaseolus vulgaris L. The lowest effect of micronizing was for Bayo cultivar.C. the reduction of cooking time was of 50% in comparison with samples without micronizing. Canario y Bayo Victoria). Water absorption capacity. Unfortunately cooking time in several cultivars could be quite long.. Arntfield S. The objective of this work was to evaluate the aplication of micronizing technology on the cooking time of five Mexican cultivars of common beans (Pinto villa. Negro San Luis.. Hernandez-Lira. it seems that there is a link between increase of water absorption and lower cooking time. (keywords: common beans. We conclude that the use of infrared heating. water absorption index and emulsifying capacity were determinated following the Anderson method. Canada. water absorption capacity) 208 . Rocha-Guzman.E.) Gallegos-Infante.. Therefore. Gonzalez-Laredo. Dgo. Cenkowski. but the emulsifying capacity increased. but at higher humidity the reduction increase to 80 % of reduction of cooking time. Blvd. Manitoba University. México CP 38080. N. where the reduction of cooking time was only of 30 % at low humidity conditions and 45 % at higher humidity conditions. Durango. can change the cooking time of Mexican cultivars of common beans. probably due to better absorption of radiation associated to its black color. 1 Departamento de Ingenierias Química y Bioquímica. The use of this technology could be help to reduce processing time in common beans. Results showed that cooking time was influenced by cultivar. 14-17 October. Delgado-Licon. E. with slight modifications of that of the Canadian International Grain Institute (CIGI). The cultivar with more effect on the cooking time was Negro San Luis.10 m). Water absorption index was not influenced by micronizing. Felipe Pescador 1830 Ote. 2008.FSFB. jinfante@itdposgrado-bioquimica.mx 2 Department of Food Science and Technology.com. micronizing time and humidity. 3rd International Congress. and this may be reason of their declining use. Flor de Mayo. J. Water absorption capacity was affected by the micronizing. and higher water absorption was associated to the Negro San Luis cultivar. Instituto Tecnológico de Durango. micronizing. At low humidity condition. with constant λ and distance separation between heat source and sample (0. Common beans are a traditional basic food in the diet of Latin-American people.A. J. Evaluation of cooking time was carried out according to the Method of Mattson.F. S. Winnipeg....

Instituto de Ciencias Agrícolas de la Universidad de Guanajuato. cosmetics. Cactus mucilage may find applications in food.45). E. Strawberries dipped in distilled water were used as a blank. There was significant difference between glycerol and sorbitol treatments up to 15 days of storage.FSFB. Guanajuato. 3rd International Congress. suppressing respiration. improving textural quality. The results revealed that applying an edible cactus-mucilage coating effectively enhanced the quality attributes and extend the shelf life of strawberry fruit. titratable acidity. bruising and mechanical injuries due to their soft texture and lack of a protective rind.39-1. Castaño-Tostado. Cactus-mucilage coating significantly reduced decay of strawberries (P ≤ 0. firmness. 14-17 October.. pharmaceutical and other industries. pH. Irapuato-León km 9. Strawberries were dipped in coating solution for 40 s. Martínez-Soto.mx Fresh strawberry (Fragaria ananassa) is a very perishable fruit with a short shelf life. All coatings showed a beneficial effect on firmness retention (19–25 N). as plasticizing agents. soluble solids content.mx.0 ExHacienda El Copal. martige@dulcinea. Irapuato. shelf life) 209 . 2008. Querétaro ET-26 Effects of Edible Cactus-Mucilage Coating on Quality and Shelf Life of Strawberries (Fragaria ananassa) May-Gutiérrez. E. An important point in the choice of the cactus mucilage as a coating is its low cost. Bautista-Justo.05). and sensory evaluation. helping retain volatile flavor compounds and reducing microbial growth. Coatings were considered to retain overall sensory quality when compared with uncoated strawberries. Strawberries are also susceptible to water loss. edible coating.may@damr. There is an interest of both marketers and consumers to extend fresh strawberry shelf life. M. Edible coatings have long been known to protect perishable food products from deterioration by retarding dehydration. quality. México 36570 martha. cactus stem–mucilage. Cactus mucilage coatings had a marked effect on tritratable acidity of strawberries stored (1.ujat.ugto. Strawberries were treated either with 2% glycerol or sorbitol. Departamento de Ingeniería de Alimentos. The aim of this work was to develop an edible coating which preserves the quality of strawberry. (keywords: strawberries. Coated strawberries produced the lowest ratios of chromaticity parameters compared with the control fruits (1.. The total count was determined using the pour plate method.56). The effectiveness of the treatments was assessed by evaluating their impact on the following parameters: weight loss. The influence of cactus stems–mucilage coating formulations on quality attributes of strawberries stored at 5 and 10 ºC and a relative humidity of 80 % was studied. the excess coating was drained and the coated strawberries were dried in a forced-air dryer (20 ºC) for 30 min. G.81-1. M. carr. external color..

and Ponce-Alquicira E.39% for GO-films made at pH 5. It was also observed that films added with GO at its two concentrations showed very similar values for E.29±0. pae@xanum. Universidad Autónoma Metropolitana Iztapalapa.70±0. specimens from each material were cut out and tested at the TA-XT2i Texture Analyzer using mechanical grips.18 MPa) and ε (18. nisin) 210 .29MPa and 6. 0. Incorporation of antimicrobial agents into WPI matrix could enhance the control of microorganisms present in foods.uam. GO: 0.FSFB.27±1. 9. 14-17 October. México. high N levels resulted on a high value for E (3.3 and 1. mechanical properties. Área de Bioquímica de Macromoléculas. glucose oxidase (GO) and a combination of both (N: 0.73±0. México City. 2.79±0. the mechanical response for Group 1 compared against Group 2 showed a clear reduction for E. strength σ and elongation ε of thin films made of WPI added with different concentrations of nisin (N). respectively.5 were 3.16±0. inclusion of GO improve both mechanical and antimicrobial performance of WPI films under the tested conditions.53 MPa and 17.. σ and ε at both tested pH values.64±0. The entire set of materials was divided into two groups depending on their pH value. Addition of N did have a significant effect on the mechanical properties depending upon its concentration. films added with a combination of GO and Ni showed a similar response of E (2.5) on the films mechanical response was also analyzed. (keywords: WPI.36%). σ and ε. Querétaro ET-27 Mechanical Properties Comparison for Thin Films made of Whey Protein Isolate added with Glucose Oxidase and/or Nisin as Antimicrobial Agents Ramírez-Jiménez C.68±8. σ (6. 3rd International Congress.04 MPa) for pH 8.5 and 8. films. Therefore. Obtained data were 2.mx Whey protein isolate (WPI) is a biomaterial of interest in the production of edible packaging since it provides excellent mechanical and barrier properties.04 MPa) yet.5 films.25% for E. Considering the material being isotropic and according to ASTM D 882-2. The influence of pH (5. 6. Group 1 films with a pH value of 5. CBS.5. Guerrero-Legarreta I. σ and ε. For both pH values. Departamento de Biotecnología.84±0.17 MPa. 2008. Murillo-Martínez M. glucose oxidase.4 x 10-3 and 0.86±5.16MPa.34±0.5.. Nevertheless.19 MPa) whereas films with low level of N presented the lowest value of E (1. values.5 showed higher antimicrobial activity than Group 2 with pH of 8.2. The present work analyzes the mechanical properties described by Young´s modulus E.05 % w/v). while figures obtained for GO-films at pH 8. Apartado postal 55-535.

2008. Chihuahua. pulsed electric fields. Querétaro ET-28 High Voltage Pulsed Electric Fields as an Alternative for Production of High Quality Fruit Juices Ortega-Rivas. This paper presents results in application of PEF to different fruit juices. Fax (614) 4144492. 14-17 October. PEF can be used to produce fruit juices of high quality and safe for consumption at the same time. Universidad Autónoma de Chihuahua.FSFB. High voltage pulsed electric field (PEF) treatment is a promising non-thermal processing method that may radically change liquid food preservation technology. (keywords: non-thermal processing. e-mail: eortegar@uach. and fresh-like quality foods. Facultad de Ciencias Químicas. E. nutritious. Campus Universitario I. México. Treating liquid foods with high voltage pulsed electric fields may inactivate micro-organisms and enzymes with only a small increase in temperature. fruit juice pasteurization. simultaneously providing consumers with safe. (614) 4134795. Tel. 3rd International Congress.mx. sensory attributes) 211 . 31170 Chih.

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