scholarly journals Evaluación de aditivos químicos y biológicos en la vida de anaquel de la tortilla de nopal (opuntia ficus-indica)

2021 ◽  
Vol 2 (4) ◽  
pp. 6133-6141
Author(s):  
Ceja León Edna Sofía ◽  
Sánchez Saavedra Ma. Guadalupe ◽  
Cárdenas Pérez Ricardo ◽  
Loeza Lara Pedro Damian ◽  
Núñez Oregel Verónica

La tortilla de maíz (Zea mays L.), es la base de la alimentación mexicana, por su alto valor nutricional, no obstante, dado el nivel calórico que presenta se buscan alternativas que disminuyan este contenido. Una opción es adicionarle nopal, lo que disminuye el nivel calórico y proporciona beneficios importantes tales como, buena fuente de fibra dietética, actividad antioxidante, efecto prebiótico y con ello, es una alternativa para prevención de enfermedades crónicas degenerativas. Sin embargo, dada la alta actividad acuosa del nopal disminuye considerablemente la vida de anaquel de la tortilla, ocasionando deterioro significativo en pocos días. Para revertir tal efecto existen conservadores químicos como: el benzoato de sodio y ácido cítrico y conservadores biológicos como: las gomas arábigas, guar, xantana y el quitosano, que favorecen la baja actividad acuosa y permiten estabilizar de manera importante un alimento. Aunado al interés de la población de una disminución del consumo calórico también existe la preocupación de consumir alimentos libres de patógenos y la menor cantidad de aditivos posibles.  Por lo anterior, en este trabajo se analizan diferentes conservadores químicos y biológicos con la finalidad de alargar la vida de anaquel de la tortilla de nopal con la mínima dosis posible. Para ello, a 1 kg de masa se agregó el agente conservante en diferentes concentraciones, se homogeneizó y posteriormente se elaboraron las tortillas a partir de 30 g de la masa, se dejó alcanzar la temperatura ambiente, empacaron y almacenaron a 25 °C y 4 °C, se registró diariamente el estado de la tortilla hasta observar cambios desfavorables. Se obtuvieron resultados con una duración de 5 días a temperatura ambiente con aditivos diferentes y de 25 y 37 días a temperatura de 4°C.   Corn tortilla (Zea mays L.) is the basis of Mexican food, due to its high nutritional value; however, given its high caloric content, alternatives are being sought to reduce this content. One option is to add nopal, which reduces the caloric level and provides important benefits such as a good source of dietary fiber, antioxidant activity, prebiotic effect and thus is an alternative for the prevention of chronic degenerative diseases. However, due to the high aqueous activity of nopal, the tortilla's shelf life decreases considerably, causing significant deterioration in a few days. To reverse this effect, there are chemical preservatives such as sodium benzoate and citric acid and biological preservatives such as gums arabic, guar, xanthan and chitosan, which favor the low water activity and can significantly stabilize a food. In addition to the population's interest in reducing caloric intake, there is also the concern of consuming food free of pathogens and the least amount of additives possible.  Therefore, in this work, different chemical and biological preservatives are analyzed in order to extend the shelf life of nopal tortillas with the minimum possible dose. For this purpose, the preservative agent was added to 1 kg of dough in different concentrations, homogenized and then the tortillas were made from 30 g of dough, allowed to reach room temperature, packed and stored at 25 °C and 4 °C, and the tortilla condition was recorded daily until unfavorable changes were observed. Results were obtained with a shelf life of 5 days at room temperature with different additives and 25 and 37 days at 4°C.

2019 ◽  
Vol 43 (14) ◽  
pp. 5308-5314 ◽  
Author(s):  
Jinzhi Lv ◽  
Yanming Miao ◽  
Guiqin Yan

The complementary sequence of genetically-modified marker sequence cauliflower mosaic virus 35S promoter (Ca MV 35S) DNA was trimmed and designed into sequences S1 and S2, which were separately modified onto the surfaces of room-temperature phosphorescent (RTP) quantum dots (QDs), forming QDs-S1 (P1) and QDs-S2 (P2), respectively.


Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2815
Author(s):  
Federico Bianchi ◽  
Elisabetta Lomuscio ◽  
Corrado Rizzi ◽  
Barbara Simonato

Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.


2016 ◽  
Vol 39 (1) ◽  
Author(s):  
Neelma Munir ◽  
Sundas Moazzam ◽  
Rukhama Haq ◽  
Faiza Saleem ◽  
Shagufta Naz

In the present study, peas were exposed to three different doses of gamma radiation i.e. 1, 1.5, 2.5 kGy. The nutritional value of peas after radiation was analyzed to determine the effect of gamma radiation on proximate composition. In the light of results, it was found that 1 kGy is optimized dose that has little effect on the nutritional value of peas. At 1 kGy the sensory properties remain unchanged and the shelf life of peas was increased up to 9 days at room temperature.


2020 ◽  
Vol 53 (3) ◽  
Author(s):  
Asif Iqbal ◽  
Muhammad Aamir Iqbal ◽  
Mohamed F. Awad ◽  
Muhammad Nasir ◽  
Ayman El Sabagh ◽  
...  

2018 ◽  
Vol 23 (2) ◽  
pp. 54 ◽  
Author(s):  
Ratna Stia Dewi ◽  
Rina Sri Kasiamdari ◽  
Erni Martani ◽  
Yekti Asih Purwestri

Fungi are capable of treating various synthetic dye effluents. Previously, we isolated seven strains of fungi from contaminated batik dye effluent at Banyumas, Central Java. The aims of this study were to screen the ability of these fungi to decolorize batik dye effluents containing Indigosol Blue-04B and to investigate the phytotoxicity effects of biodegraded effluent on the germination of corn seeds Zea mays L. and green bean seeds Vigna radiata (L.) Wilczek. In addition, the decolorized effluents were tested for toxic effect on the agriculturally important gram-positive and gram-negative soil bacteria Bacillus cereus and Azotobacter sp., Staphylococcus aureus and Escherichia coli, respectively. Study of decolorization showed that fungi were able to decolorize Indigosol Blue-04B batik dye effluents by 21.04% to 99.89% at room temperature after three days of incubation. The assay of phytotoxicity showed that both plumule and radicle length of Z. mays and V. radiata grown on the decolorized effluent was longer than on untreated effluent. The percentage of Z. mays and V. radiata seed germination in decolorized effluent was higher than in untreated effluent. There was no inhibition zone found around the decolorized effluent samples after incubating the bacteria for 48 hours. Aspergillus sp. 3 was the most effective for degradation and could be used for batik effluent mycoremediation processes.


2011 ◽  
Vol 123 (2) ◽  
pp. 153-160 ◽  
Author(s):  
Kevin V. Pixley ◽  
Natalia Palacios-Rojas ◽  
Raymond P. Glahn

Agronomie ◽  
1982 ◽  
Vol 2 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Olivier BETHENOD ◽  
Christine JACOB ◽  
Jean-Claude RODE ◽  
Jean-François MOROT-GAUDRY
Keyword(s):  
Zea Mays ◽  

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