Journal of Food Science and Gastronomy
type: channel
description: The Journal of Food Science and Gastronomy (e-ISSN 3073-1283), published by Publis Editorial, an editorial unit of Publisciencia S.A.S. (R.U.C.: 1391936852001, Portoviejo, Ecuador), aims to serve as a specialized platform for promoting study and research in fields such as food technology, gastronomy, nutrition and dietetics, food safety and sustainability, food anthropology, among other relevant topics. This publication will allow professors, researchers and students from various areas of knowledge and professions (Food Engineering, Chemical Engineering, Industrial Engineering, Biotechnology, Gastronomy, Agribusiness, Cultural Studies, Sociology and others), to have a space to disseminate their research, share experiences and contribute to the advancement of these disciplines.
publisher: Publis Editorial | Publisciencia S.A.S.
language: en
publication name: Journal of Food Science and Gastronomy
issn: 3073-1283
items: Evaluation of the pasteurization process and its relationship with quality defects in bottled beer
items: Biodegradable chitosan salt coatings as a sustainable strategy for the preservation of fresh tomatoes (Solanum lycopersicum L.)
items: Optimization of hydroalcoholic extraction of antioxidant compounds from Syzygium cumini L. pulp: effect of ethanol concentration and extraction time
items: Rheological behavior of hydrocolloid blends as stabilizers for ice cream formulation
items: Development and technological perspectives of low-sugar gelled fruit creams
items: Extraction methods of bioactive compounds: a sustainability approach
items: Use of Moringa oleifera in culinary preparations at the “La Barraca” restaurant from the Hotel Nacional de Cuba
items: Development of cellulose-based films from rose stems with potential for food preservation
items: Influence of must composition and clarification method on the properties of a wine made from orange juice
items: Preliminary characterization of palmiche flour (Roystonea regia) for food use
items: Junk food: analysis of risks, benefits, and social perception
items: Comprehensive analysis of bee honey: from chemical composition to sensory characterization
items: Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve
items: Pairing guide of typical dishes from Riobamba city as a tourist information resource
items: Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors
items: Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.
items: Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)
items: Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films
items: Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality
items: Optimization of the hydroalcoholic extraction process of oregano (Origanum vulgare L.)
items: Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity
items: Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit
items: Aqueous extraction and drying of yausabara mucilage (Pavonia sepium A. St.-Hil.)
items: Characterization of the lipid profile of abdominal and gizzard fat of broiler chickens
items: Global migration of non-volatile substances and specific migration of €-caprolactam in polyamide 6 casings with Ag+-Zn++ ions
items: Natural colorants in the food industry: the role of anthocyanins and their spray drying process
items: Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit
items: Behavior of physical, chemical, and microbiological attributes in ketchup during storage
items: Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)
items: Effect of chitosan addition on the inhibition of lipid oxidation in ground pork

Evaluation of the pasteurization process and its relationship with quality defects in bottled beer
type: item
description: This study evaluated the pasteurization process at the “Guido Pérez” Brewery to identify the causes of bottled beer returns due to quality defects. Defective samples were analyzed, and a 3² factorial experiment was conducted, combining temperatures of 55, 60, and 65 °C with residence times of 20, 25, and 30 minutes. Pasteurization units (PU) were determined, and microbiological and sensory analyses were conducted over a 20-day storage period. Results showed that 41% of returns were due to pasteurization failures linked to operational issues, while the remaining 59% were caused by physical contamination such as residues and dirty bottles. A treatment of 60 °C for 25–30 minutes (25–30 PU) provided a balance between microbial safety and sensory preservation. Lower thermal intensities were insufficient, while higher ones led to overpasteurization. The study concluded that optimizing thermal parameters and improving packaging hygiene can enhance product quality and reduce economic losses.
subject: Original articles
  topic: section
subject: pasteurization
  topic: keywords
subject: bottled beer
  topic: keywords
subject: pasteurization units
  topic: keywords
subject: microbial stability
  topic: keywords
subject: quality control
  topic: keywords
creator: Osmaida Vinajera
creator: Belquis I. González
rights: Copyright (c) 2025 Osmaida Vinajera, Belquis I. González (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-31
publication date: 2025-07-31
starting page: 23
ending page: 29
doi: 10.5281/zenodo.16741117

Biodegradable chitosan salt coatings as a sustainable strategy for the preservation of fresh tomatoes (Solanum lycopersicum L.)
type: item
description: The consumption of fresh fruits and vegetables, such as tomatoes, is associated with the prevention of chronic diseases; however, their shelf life is limited due to high perishability. This study aimed to evaluate the effect of biodegradable chitosan salt coatings (lactate and acetate) on the postharvest preservation of Solanum lycopersicum cv. Charleston tomatoes. Tomatoes harvested at the breaker stage were coated with 1.5% chitosan lactate and acetate solutions and stored at room temperature for 16 days. Physicochemical (pH, soluble solids, acidity, moisture, weight loss, and firmness) and physiological (ripening stage, wrinkling, and fungal damage) parameters were analyzed. The results showed that chitosan lactate coatings significantly delayed ripening, preserved firmness, and reduced visual deterioration. Chitosan acetate preserved acidity more effectively but showed greater dehydration. No significant differences were found in soluble solids or moisture content. Both coatings demonstrated antimicrobial properties. In conclusion, chitosan salt-based edible coatings, particularly the lactate form, offer a sustainable and effective strategy for extending the shelf life and maintaining the quality of fresh tomatoes.
subject: Original articles
  topic: section
subject: fresh tomatoes
  topic: keywords
subject: chitosan
  topic: keywords
subject: edible coatings
  topic: keywords
subject: postharvest preservation
  topic: keywords
subject: ripening
  topic: keywords
subject: biodegradability
  topic: keywords
creator: Yulieth P. García
creator: Brian Morejón
creator: Lorena Calderín
creator: Leyanis Fundora-Fernández
creator: Anabel Cordovés
rights: Copyright (c) 2025 Yulieth P. García, Brian Morejón, Lorena Calderín, Anabel Cordovés, Leyanis Fundora-Fernández (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-31
publication date: 2025-07-31
starting page: 1
ending page: 9
doi: 10.5281/zenodo.16741097

Optimization of hydroalcoholic extraction of antioxidant compounds from Syzygium cumini L. pulp: effect of ethanol concentration and extraction time
type: item
description: The hydroalcoholic extraction process of black cherry (Syzygium cumini) pulp was optimized, considering the yield of total polyphenols, anthocyanins, and antioxidant capacity as response variables. The highest yields of phenolic and anthocyanin compounds were achieved when prolonged extraction times and an ethanol concentration close to 80% (v/v) were used, with statistically significant differences (p ≤ 0.05). These conditions did not show a relevant effect on antioxidant capacity from a practical point of view. The extract obtained under optimal conditions, with 83.23% ethanol and 12 hours of extraction, presented yield values for polyphenols (25.19%), anthocyanins (23.24%), and antioxidant activity (11886 mg/100 mL) that were lower than the values predicted by the optimization model. Visually, the extract exhibited an intense purple hue, indicative of the presence of anthocyanins, such as pelargonidin and delphinidin, as well as their glycosylated derivatives.
subject: Original articles
  topic: section
subject: Syzygium cumini
  topic: keywords
subject: hydroalcoholic extraction
  topic: keywords
subject: antioxidant compounds
  topic: keywords
subject: total polyphenols
  topic: keywords
subject: anthocyanins
  topic: keywords
subject: extraction optimization
  topic: keywords
creator: Claudia E. Restrepo-Flórez
creator: Yenis E. Castillo
rights: Copyright (c) 2025 Claudia E. Restrepo-Flórez, Yenis E. Castillo (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-31
publication date: 2025-07-31
starting page: 10
ending page: 16
doi: 10.5281/zenodo.16741108

Rheological behavior of hydrocolloid blends as stabilizers for ice cream formulation
type: item
description: Ice cream formulation relies on stabilizers that guarantee texture, creaminess, and structural stability during processing and storage. The objective of this study was to evaluate the rheological behavior of gelatin, guar gum, and xanthan gum blends in milk and cream ice cream. A mixture design was employed, with variable proportions of gelatin (10–20%), guar gum (50–75%), and xanthan gum (10–20%), to measure apparent viscosity and flow time using a Brookfield viscometer and a 10 mL pipette at 20 °C. Results indicated that guar gum provided the greatest increase in viscosity in both mixes. At the same time, gelatin exhibited a moderate effect, particularly in the cream mix, where its performance was comparable to that of xanthan gum. The optimal blend (16.2% gelatin, 67.9% guar gum, 15.9% xanthan gum) yielded viscosities of 50.8 mPa·s (milk) and 47.3 mPa·s (cream). It was concluded that the proposed formulation strikes a balance between rheological performance, sensory acceptability, and low ingredient cost.
subject: Original articles
  topic: section
subject: hydrocolloids
  topic: keywords
subject: rheology
  topic: keywords
subject: ice cream
  topic: keywords
subject: stabilizers
  topic: keywords
subject: viscosity
  topic: keywords
creator: Yan Aldana
creator: Migdalia Fojo
creator: Aldo E. Hernández
creator: Juan González
rights: Copyright (c) 2025 Yan Aldana, Migdalia Fojo, Aldo E. Hernández, Juan González (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-31
publication date: 2025-07-31
starting page: 17
ending page: 22
doi: 10.5281/zenodo.16741113

Development and technological perspectives of low-sugar gelled fruit creams
type: item
description: This review examines the application of hydrocolloids, particularly natural gums like xanthan gum and locust bean gum (LBG), in the production of low-sugar fruit gel products, including creams, jellies, and marmalades. Their technological applications, blending efficiency, and functional properties are explored, along with a comparison with traditional pectin. The studies analyzed demonstrate that these gums can enhance the texture, stability, and rheological properties of reduced-sugar formulations, while also providing acceptable sensory characteristics and promoting the production of healthier foods. Advances in product development, such as gel creams, are also being identified, along with research focused on specific formulations. However, technical and economic limitations are recognized, such as variability in gum quality and cost, which can hinder their industrial implementation. Finally, the focus is on trends in clean labeling, the potential for innovation in the functional food industry, and the growing consumer preference for natural and sustainable products, consolidating alternative hydrocolloids as a tool for the future of food development.
subject: Review articles
  topic: section
subject: hydrocolloids
  topic: keywords
subject: gelled creams
  topic: keywords
subject: low sugar content
  topic: keywords
subject: natural gums
  topic: keywords
subject: food development
  topic: keywords
creator: Zulema Llorente-Romero
creator: Edwin F. Cerda
rights: Copyright (c) 2025 Zulema Llorente-Romero, Edwin F. Cerda (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-31
publication date: 2025-07-31
starting page: 30
ending page: 43
doi: 10.5281/zenodo.16741130

Extraction methods of bioactive compounds: a sustainability approach
type: item
description: This article provides an overview of various extraction methods used to obtain bioactive compounds from plant materials, highlighting the process conditions, extract properties, and potential applications. Methodologies such as ultrasonic-assisted extraction (UAE), Soxhlet, supercritical fluids extraction (SFE), and green or environmentally friendly methods were studied. Each technique was evaluated in terms of efficiency, cost, environmental impact, and application, considering factors such as the type of compounds extracted (antioxidants, flavonoids, essential oils) and their use in the food, cosmetic, and pharmaceutical industries. The advantages and limitations of each process were discussed, providing a framework for selecting the most suitable method based on specific extraction and sustainability needs.
subject: Review articles
  topic: section
subject: extraction methods
  topic: keywords
subject: green extraction processes
  topic: keywords
subject: bioactive compounds
  topic: keywords
subject: environmental sustainability
  topic: keywords
subject: antioxidants
  topic: keywords
subject: flavonoids
  topic: keywords
creator: Yanelis Chongo
rights: Copyright (c) 2025 Yanelis Chongo (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 29
ending page: 37
doi: 10.5281/zenodo.14610634

Use of Moringa oleifera in culinary preparations at the “La Barraca” restaurant from the Hotel Nacional de Cuba
type: item
description: In recent years, interest in multipurpose plants has increased, with Moringa oleifera, a member of the Moringaceae family, standing out. Native to the Himalayas, this plant has been widely cultivated in Africa, Central and South America, India, Mexico, Malaysia, Indonesia, and the Philippines. It grows year-round, withstands adverse conditions such as poor soils and extreme climates, and is easy to cultivate. This study aimed to evaluate the use of moringa in culinary preparations at the "La Barraca" restaurant from the Hotel Nacional. The level of knowledge about moringa and its culinary use among internal and external customers was analyzed. The chemical composition of fresh moringa leaves and culinary preparations was determined to assess their nutritional contribution. Surveys were conducted to gauge customer satisfaction with these preparations. The results showed a high level of knowledge among customers about moringa and its culinary applications. Moringa leaves and culinary preparations exhibited significantly higher protein, dietary fiber, and zinc content compared to values reported in the literature. The preparations were predominantly rated as "like very much" and "like".
subject: Original articles
  topic: section
subject: Moringa oleifera
  topic: keywords
subject: nutritional composition
  topic: keywords
subject: culinary preparations
  topic: keywords
subject: customer perception
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: Maylin L. Fernández
creator: Yudenis Reyes
rights: Copyright (c) 2025 Maylin L. Fernández, Yudenis Reyes (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 22
ending page: 28
doi: 10.5281/zenodo.14610608

Development of cellulose-based films from rose stems with potential for food preservation
type: item
description: Flower production in Ecuador generates a large amount of waste stems. This study aimed to develop bioplastics from rose stems using polyvinyl alcohol (PVA) and corn starch to minimize the use of plastic bags. Cellulose microfibers were obtained through acid and basic hydrolysis and then used to produce bioplastics through a wet method. Mixtures of cellulose-PVA and cellulose-starch were made, resulting in 24 formulations. The films were evaluated for moisture, opacity, thickness, water vapor permeability, and degradability. The raw material contained 48.45% cellulose, 60.64% moisture, 28.28% lignin, and 3.63% ash. The thickness of the bioplastics met the specified standard. The PVA-based bioplastics showed higher water absorption and greater degradability, while the starch-based bioplastics were more opaque than the others. The formulation for producing bags would depend on the intended application.
subject: Original articles
  topic: section
subject: biofilms
  topic: keywords
subject: cellulose
  topic: keywords
subject: polyvinyl alcohol
  topic: keywords
subject: corn starch
  topic: keywords
subject: characterization
  topic: keywords
creator: Augusta Jiménez-Sánchez
creator: Hillary Cabezas-Rodríguez
creator: Romina Acurio-Rocafuerte
rights: Copyright (c) 2025 Augusta Jiménez-Sánchez, Hillary Cabezas-Rodríguez, Romina Acurio-Rocafuerte (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 16
ending page: 21
doi: 10.5281/zenodo.14610531

Influence of must composition and clarification method on the properties of a wine made from orange juice
type: item
description: The study developed wine from orange juice, analyzing the physicochemical parameters of fresh juice and wines produced with different concentrations and must treatments. The initial juice exhibited an acidity of 0.27 g/L, a pH of 3.12, and soluble solids (5.9 °Brix), values linked to a lower sugar content likely due to insufficient fruit ripening and during fermentation, acidity increased, and soluble solids decreased due to sugar consumption, resulting in wines with high alcohol content (>12%). The pH ranged from 3.54 to 4.02, meeting established standards, although no apparent relationship with treatments was observed. Microbiological analyses confirmed product quality, showing no presence of contaminant microorganisms. Sensorially, wines with 25% juice clarified with bentonite were better accepted, while those with 100% juice received low scores due to unfavorable organoleptic characteristics. The results highlight how the must composition and treatments influenced the final properties of the wine.
subject: Original articles
  topic: section
subject: orange wine
  topic: keywords
subject: alcoholic fermentation
  topic: keywords
subject: physicochemical parameters
  topic: keywords
subject: clarification
  topic: keywords
subject: sensory acceptance
  topic: keywords
creator: Orlando Vargas
creator: Claudia Espinosa
creator: Yanelis Ruiz
creator: Daliannis Rodríguez
creator: Mario A. García
rights: Copyright (c) 2025 Orlando Vargas, Claudia Espinosa, Yanelis Ruiz, Daliannis Rodríguez, Mario A. García (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 8
ending page: 15
doi: 10.5281/zenodo.14610503

Preliminary characterization of palmiche flour (Roystonea regia) for food use
type: item
description: Palmiche is an abundant food in Cuba, promising due to its high oil and protein content, with levels varying between different varieties of its species. This study aimed to characterize palmiche flour for food use preliminarily. Fresh fruits of royal palm (Roystonea regia) were used, and their size, weight, and hardness were determined, the latter measured before and after drying using a penetration test with a 30º cone. The obtained flour's optimal temperature and particle size were determined by drying the grains at 150 °C for 6 hours. The dried fruits were ground in a hammer mill, and the process efficiency was evaluated through visual inspection and the homogeneity of the milling. The flour was analyzed for physical-chemical, microbiological, and toxicological parameters. The dimensions of the palmiche fruit were smaller than those reported in the literature. The optimal temperature for obtaining high-quality flour was 150 °C. The high-fat content flour was found to be safe according to the quality indicators and was rated as having good sensory quality. However, the judges rejected it after five days of storage.
subject: Original articles
  topic: section
subject: palmiche
  topic: keywords
subject: flour
  topic: keywords
subject: chemical composition
  topic: keywords
subject: sensory quality
  topic: keywords
subject: drying temperature
  topic: keywords
creator: Ernys León
creator: Manuel G. Roca-Argüelles
creator: Juan González
rights: Copyright (c) 2025 Ernys León, Manuel G. Roca-Argüelles, Juan González (Author) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 1
ending page: 7
doi: 10.5281/zenodo.14610369

Junk food: analysis of risks, benefits, and social perception
type: item
description: The growing concern for food safety and public health has driven increased consumer interest in the production and marketing of food, especially those considered "junk". International organizations such as FAO and WHO have implemented regulations to mitigate the risks associated with their consumption, emphasizing the importance of clear and accurate labeling that informs about ingredients and nutritional content. Despite the demand for transparency, the excessive consumption of ultra-processed foods has contributed to the rise of chronic diseases such as obesity and diabetes. In response, several countries have adopted measures that include mandatory labeling and the reduction of sugars and fats. With consumers becoming increasingly aware of health issues, nutritional labeling becomes a key tool for facilitating healthier food choices, balancing the information provided with the true nutritional value of products.
subject: Review articles
  topic: section
subject: junk food
  topic: keywords
subject: public health
  topic: keywords
subject: nutritional labeling
  topic: keywords
subject: chronic diseases
  topic: keywords
subject: ultra-processed foods
  topic: keywords
creator: Wellington D. Gallardo
creator: Mario A. García
rights: Copyright (c) 2024 Wellington D. Gallardo, Mario A. García (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-01-26
publication date: 2024-01-26
starting page: 26
ending page: 34
doi: 10.5281/zenodo.13996283

Comprehensive analysis of bee honey: from chemical composition to sensory characterization
type: item
description: Bee honey is a natural product with a complex chemical composition that varies according to its botanical and geographical origin. This article provides a comprehensive analysis of honey, addressing its chemical composition, which includes sugars, proteins, vitamins, minerals, and bioactive compounds, as well as its impact on organoleptic properties. Analytical techniques used to determine the chemical composition, such as chromatography and spectroscopy, are examined, highlighting their importance for the authenticity and quality of honey. Additionally, sensory evaluation methods are explored, which allow for the characterization of the flavor, aroma, and color of honey, and how these attributes are influenced by factors such as floral origin and processing conditions. Finally, the relevance of a multidimensional approach to honey evaluation is discussed, integrating both chemical composition and sensory characteristics, thereby contributing to a better understanding of its quality and potential as a functional product in food and health.
subject: Review articles
  topic: section
subject: bee honey
  topic: keywords
subject: chemical composition
  topic: keywords
subject: organoleptic properties
  topic: keywords
subject: sensory analysis
  topic: keywords
subject: honey authenticity
  topic: keywords
creator: Daliannis Rodríguez
creator: Edwin R. Cevallos
rights: Copyright (c) 2024 Daliannis Rodríguez, Edwin R. Cevallos (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-30
publication date: 2024-07-30
starting page: 32
ending page: 40
doi: 10.5281/zenodo.13996987

Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve
type: item
description: This article presents a research study on the preparation and analysis of tuna preserves using three types of sweeteners: white sugar, panela, and brown sugar. The study, carried out at the Escuela Superior Politécnica de Chimborazo, spanned six months. During this period, analyses of pH, soluble solids, and sensory preferences of the products were conducted. The results showed that white sugar was the preferred sweetener, followed by panela, while brown sugar was the least accepted. Regarding microbiological stability, white sugar exhibited lower growth of yeasts and molds than the other sweeteners. These findings highlight the importance of sweetener choice not only in consumer acceptance but also in the shelf life and safety of the product. The research suggests that innovation in the formulation of preserves can contribute to the diversification of healthy and sustainable food products.
subject: Original articles
  topic: section
subject: tuna preserves
  topic: keywords
subject: sweeteners
  topic: keywords
subject: sensory analysis
  topic: keywords
subject: pH
  topic: keywords
subject: microbiological analyses
  topic: keywords
creator: Giusseppe Modenesi
creator: Pedro A. Badillo
creator: Paul R. Pino
rights: Copyright (c) 2024 Giusseppe Modenesi, Pedro A. Badillo, Paul R. Pino (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-01-26
publication date: 2024-01-26
starting page: 20
ending page: 25
doi: 10.5281/zenodo.13996254

Pairing guide of typical dishes from Riobamba city as a tourist information resource
type: item
description: Riobamba, ubicada en el corazón de Ecuador, encantó a los visitantes con su amplia variedad de atracciones turísticas, que incluían majestuosos volcanes, montañas y pintorescos pueblos, además de su rica gastronomía. El objetivo del estudio fue desarrollar una guía de maridaje con los platos típicos de la ciudad, destacando su gastronomía y sugiriendo a los comensales cómo maridar adecuadamente los platillos con bebidas que realzaran sus sabores. Para crear la guía, se utilizó la técnica del focus group, que incluyó a 11 participantes que, a través de un análisis sensorial, calificaron las mejores combinaciones de alimentos y bebidas mediante una ficha de cata que evaluó la armonía, el equilibrio, la intensidad y la fase aromática. Los resultados cualitativos se dividieron en categorías de bebida, aroma y plato, lo que demostró que el maridaje influye en la experiencia gastronómica, revelando datos curiosos sobre la combinación de chicha y vino. Se concluyó que la cerveza era la bebida más versátil para maridar con los alimentos, gracias a su frescura y sabor, que resultó ser menos invasivo en el paladar. Con estos resultados, se creó la guía de maridajes que presentaba las mejores sugerencias de bebidas para cada plato, recomendando su distribución en lugares estratégicos para que más personas pudieran conocer y experimentar la combinación de alimentos con cada bebida sugerida.
subject: Original articles
  topic: section
subject: gastronomy
  topic: keywords
subject: gastronomic pairing
  topic: keywords
subject: typical food
  topic: keywords
subject: sensorial experience
  topic: keywords
subject: gastronomic tourism
  topic: keywords
creator: Jessica P. Chaglla
creator: Carolina G. Herrera
rights: Copyright (c) 2024 Jessica P. Chaglla, Carolina G. Herrera (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-30
publication date: 2024-07-30
starting page: 24
ending page: 31
doi: 10.5281/zenodo.13996985

Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors
type: item
description: The salting-ripening process has traditionally been applied to different pelagic species to obtain a product with typical sensory characteristics distinct from fresh fish. In this regard, the general objective of the research was to evaluate Cuban sardines for the production of anchovy products, aiming for their potential industrial production. The study sought to verify that this species was microbiologically safe for human health and to compare it physically and sensorially with a traditional anchovy product. It was concluded that it was advisable to use this type of sardine for producing anchovy products, as the physicochemical results were quite similar to those found in the consulted literature. Despite having a shorter ripening time (3 months), the product received high consumer acceptance.
subject: Original articles
  topic: section
subject: Cuban sardines
  topic: keywords
subject: anchovy production
  topic: keywords
subject: salting-ripening process
  topic: keywords
subject: physicochemical analysis
  topic: keywords
subject: sensory evaluation
  topic: keywords
subject: microbiological safety
  topic: keywords
creator: Iván N. Chaple
creator: Oscar Ros
rights: Copyright (c) 2024 Iván N. Chaple, Oscar Ros (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-30
publication date: 2024-07-30
starting page: 17
ending page: 23
doi: 10.5281/zenodo.13996977

Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.
type: item
description: The objective of this study was to evaluate the changes in the ham and cheese sandwich and the assorted sandwich during refrigerated storage. The work was conducted at the Havana Gastronomy Basic Unit of CubaCatering S.A., with determinations made in the laboratories of the Pharmacy and Food Institute, analyzing data from raw materials and finished products from 2006 to 2008. Two experimental batches were carried out, randomly taking 9 units of each product, which were stored between 4 and 6 ºC for subsequent analysis. Physical-chemical analyses (pH and moisture), microbiological analyses (count of aerobic mesophilic microorganisms, total and fecal coliforms, fungi, and yeasts), and sensory evaluations were performed on both products. The results showed minimal variations in pH and moisture values at 48 hours, although the total coliform counts were elevated, especially in Gouda cheese, with no fecal coliforms detected. A descriptive sheet for the sandwiches was created, which will facilitate future sensory evaluations. The ham and cheese sandwich showed greater variations in sensory quality, with defects in appearance being the most significant in the results.
subject: Original articles
  topic: section
subject: ham and cheese sandwich
  topic: keywords
subject: physical-chemical analysis
  topic: keywords
subject: microbiological analysis
  topic: keywords
subject: food hygiene
  topic: keywords
subject: sensory quality
  topic: keywords
creator: Rosa C. Hunt
creator: Miriam Rodríguez
rights: Copyright (c) 2024 Rosa C. Hunt, Miriam Rodríguez (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-01-26
publication date: 2024-01-26
starting page: 14
ending page: 19
doi: 10.5281/zenodo.13996218

Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)
type: item
description: The physical and chemical properties of chitosan salts were evaluated. To produce chitosan acetate and lactate, chitosan solutions at 4% (w/v) were prepared in solutions of acetic and lactic acids at 10% (v/v), respectively. The spray drying was carried out at inlet/outlet temperatures of 160/100 ºC. The particle size, shape, surface morphology, and microstructure of the chitosan salts were characterized. Additionally, moisture content and water activity were determined. Analyses of the chemical structure and thermal properties of the compounds were performed. The color of the chitosan and its salts-forming solutions (FPS) was also evaluated. Chitosan lactate exhibited more spherical particles than chitosan acetate, which showed greater particle agglomeration with irregular and sticky shapes, associated with its higher moisture content. Chitosan acetate proved more stable, exhibiting a higher exothermic temperature than chitosan lactate. A partial conversion of the chitosan acetate structure was observed due to the high temperature of the spray drying process. The FPS of chitosan lactate was the least luminous and showed the highest b* value (p≤0.05), indicating a more intense coloration. No significant differences were found in the values for a* component between the FPS of chitosan and its salts.
subject: Original articles
  topic: section
subject: chitosan salts
  topic: keywords
subject: physical and chemical properties
  topic: keywords
subject: spray drying
  topic: keywords
subject: powder properties
  topic: keywords
creator: Nilia de la Paz
creator: Mirna Fernández
creator: Jarol A. Hernández
creator: Mario A. García
rights: Copyright (c) 2024 Nilia de la Paz, Mirna Fernández, Jarol A. Hernández, Mario A. García (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-30
publication date: 2024-07-30
starting page: 8
ending page: 16
doi: 10.5281/zenodo.13996969

Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films
type: item
description: The objective of this study was to develop chitosan films with Tween 80 and the essential oil of American cinnamon (Ocotea quixos) with good water vapor barrier properties. The thickness of the films (42-92 µm) was consistent with those reported for similar biomaterials. The moisture content ranged between 23 and 48%, showing no significant trend (p>0.05) about the concentrations of chitosan and essential oil, likely due to the low amounts of essential oil added (0.1; 0.3; 0.5% v/v). The water vapor permeability (WVP) values ranged from 0.349 to 0.802 g mm m-2 h-1 kPa-1, with no relevant changes due to polymer concentration or the addition of essential oil. A cubic model explained 99.76% of the variability in WVP, with a confidence level of 95%. The optimal formulation was 1.5% (m/v) chitosan, 0.3% (v/v) Tween 80, and 0.5% (v/v) essential oil. The optimized film exhibited consistent properties in WVP, thickness, and moisture content with the other formulations, due to the standardization of the film production process. The addition of essential oil reduced the water solubility of the films.
subject: Original articles
  topic: section
subject: chitosan films
  topic: keywords
subject: American cinnamon essential oil
  topic: keywords
subject: barrier properties
  topic: keywords
subject: water vapor permeability
  topic: keywords
creator: Inalvis Escalante
creator: Flor M. Fon-Fay
creator: Jorge A. Pino
rights: Copyright (c) 2024 Inalvis Escalante, Flor M. Fon-Fay, Jorge A. Pino (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-01-26
publication date: 2024-01-26
starting page: 6
ending page: 13
doi: 10.5281/zenodo.13996191

Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality
type: item
description: In this study, the foaming and emulsifying properties of chitosan and its application in the formulation of food products such as cakes, pancakes, and mayonnaise were evaluated. The results indicated that chitosan exhibits a notable foaming capacity, although it decreased with the addition of salt, which in turn improved foam stability. It was observed that chitosan formed stable emulsions, favored by its molecular structure, although salt reduced the stability of these emulsions. In mayonnaise, chitosan was able to partially replace eggs while maintaining the stability of the emulsions, although concentrations higher than 0.1% resulted in an undesirable aftertaste. Long-term studies were suggested to evaluate the formulation´s stability during storage. These findings highlight the potential of chitosan as an emulsifying and foaming agent in various food applications.
subject: Original articles
  topic: section
subject: chitosan
  topic: keywords
subject: foaming properties
  topic: keywords
subject: emulsions
  topic: keywords
subject: foam stability
  topic: keywords
subject: mayonnaise
  topic: keywords
subject: salt
  topic: keywords
creator: Alicia Casariego
creator: Raúl Díaz
rights: Copyright (c) 2024 Alicia Casariego, Raúl Díaz (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-01-26
publication date: 2024-01-26
starting page: 1
ending page: 5
doi: 10.5281/zenodo.13996171

Optimization of the hydroalcoholic extraction process of oregano (Origanum vulgare L.)
type: item
description: The present study aimed to optimize the hydroalcoholic extraction process of raw material from oregano plants. To achieve this, the plant was dehydrated in an oven at 40 °C for 4 hours, reaching a final moisture content of 12.09%, measured with a thermo-balance. A total of 19 experimental runs were established using the Design Expert 8.0.6 software, varying factors such as extraction time (6, 15, and 24 hours), temperature (30 and 60 °C), and mass/solvent ratio (1:10 and 1:20). Phytochemical analysis revealed that oregano contains flavonoids, triterpenes, quinones, saponins, alkaloids, and phenolic compounds, with the latter being the most abundant. The hydroalcoholic extraction determined the total polyphenol content and antioxidant capacity of each run. The optimized extract showed an antioxidant capacity of 10,491.4 mg/L, higher than the total polyphenol content of 100.814 mg/L. Comparing these results with the numerical optimization, the antioxidant capacity aligned with the model, while the total polyphenol content was lower than the predicted value.
subject: Original articles
  topic: section
subject: antioxidant capacity
  topic: keywords
subject: alkaloids
  topic: keywords
subject: flavonoids
  topic: keywords
subject: optimization
  topic: keywords
subject: polyphenols
  topic: keywords
creator: Sixto A. Gavilanez
creator: Jaime O. Rojas
rights: Copyright (c) 2024 Sixto A. Gavilanez, Jaime O. Rojas (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2024-07-30
publication date: 2024-07-30
starting page: 1
ending page: 7
doi: 10.5281/zenodo.13996953

Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity
type: item
description: In this article, the rich culinary tradition of the Manabí region in Ecuador and its cultural and nutritional relevance were explored. Manabí's gastronomy was deeply influenced by its indigenous heritage and coastal environment, which was reflected in emblematic dishes such as encebollado, fish ceviche, tigrillo, and fish viche, among others. The nutritional composition of these dishes was analyzed, evaluating macronutrients such as carbohydrates, proteins, and fats, as well as their energy density. The relationship between the energy density of these foods and their impact on health, particularly in the context of metabolic diseases like obesity, was also examined. Furthermore, the article highlighted the importance of Manabí's gastronomy in local cultural identity and the need to preserve its culinary traditions within the framework of sustainable development, emphasizing how this native cuisine reinforced cultural ties and promoted gastronomic tourism in the region.
subject: Review articles
  topic: section
subject: culinary tradition
  topic: keywords
subject: Manabí gastronomy
  topic: keywords
subject: nutritional composition
  topic: keywords
subject: energy density
  topic: keywords
subject: traditional dishes
  topic: keywords
creator: Janeth M. Alvarado
creator: Jeny I. Zambrano
rights: Copyright (c) 2024 Janeth M. Alvarado, Jeny I. Zambrano (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-07-15
publication date: 2023-07-15
starting page: 25
ending page: 29
doi: 10.5281/zenodo.13994886

Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit
type: item
description: This study aimed to evaluate the hygienic-sanitary behavior of selected dishes in the hot area of UEB Catering Habana on board aircraft, using a flight simulation. The airline Cuban Aviation Company was chosen due to its high flight frequency and number of services offered. The results of raw materials and finished products from 2005 to 2007 (time zero) were analyzed. During the flight simulation (8-10 hours, 20 °C in a trolley), the dishes were prepared following the current technological process. Physicochemical (pH and moisture) and microbiological (aerobic mesophilic microorganisms, total and fecal coliforms, molds, and yeasts) were determined before and after the simulation on five selected dishes. The results showed that 12.3% of the samples did not meet the established microbiological parameters, with total coliforms, aerobic mesophilic organisms, molds, and yeasts being the main causes of non-compliance. The pH and moisture values, along with the use of sauces, indicated a high risk for microbial growth. None of the five dishes met the established time and showed sanitary non-compliance. The microbiological evaluations suggest that the main problems in the preparation and assembly of the dishes are due to inadequate handling and processing practices.
subject: Original articles
  topic: section
subject: hygienic-sanitary behavior
  topic: keywords
subject: hot catering area
  topic: keywords
subject: microbiological analysis
  topic: keywords
subject: flight simulation
  topic: keywords
subject: food safety
  topic: keywords
creator: David Danger
creator: Raúl Báez
rights: Copyright (c) 2024 David Danger, Raúl Báez (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-07-15
publication date: 2023-07-15
starting page: 19
ending page: 24
doi: 10.5281/zenodo.13994858

Aqueous extraction and drying of yausabara mucilage (Pavonia sepium A. St.-Hil.)
type: item
description: The objective of this research work was to evaluate the aqueous extraction process for obtaining mucilage from yausabara (Pavonia sepium A. St.-Hil.), a mucilaginous plant found in various wet areas. The research arose from the need to offer alternatives to the agro-industrial sector. The aqueous extracts of the mucilage were obtained from peeled stems, both chopped and ground, using solid-liquid ratios of 1:4 and 1:6, over periods of 6, 12, and 24 hours. The viscosity, turbidity, and total solid content of these extracts were determined. An optimal extraction run was achieved (peeled and chopped stems with a solid-liquid ratio of 1:4 for 20.42 hours), resulting in a viscosity of 51.72 mPa·s, turbidity of 2600 NTU, and a total solid content of 0.87%. The mucilage was precipitated with ethanol from the aqueous extract, and the precipitate was then dried at 40 ºC in an oven for 3 days. The antioxidant capacity and total phenolic content of the obtained powder were determined using the Folin-Ciocalteu and FRAP methods, respectively. The powdered mucilage showed a total phenolic content of 0.0046 mg/g and an antioxidant capacity expressed as Fe2+, of 18.63 µM/g of powder, values that are low compared to those reported for plant-derived extracts.
subject: Original articles
  topic: section
subject: yausabara
  topic: keywords
subject: mucilage
  topic: keywords
subject: ethanol
  topic: keywords
subject: distilled water
  topic: keywords
subject: extraction
  topic: keywords
creator: Evelin M. Chillagana
creator: Dayanna E. Veloz
creator: Franklin A. Molina
rights: Copyright (c) 2024 Evelin M. Chillagana, Dayanna E. Veloz, Franklin A. Molina (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-07-15
publication date: 2023-07-15
starting page: 13
ending page: 18
doi: 10.5281/zenodo.13994686

Characterization of the lipid profile of abdominal and gizzard fat of broiler chickens
type: item
description: It evaluated the influence of the diet on the lipidic profile of abdominal and gizzard fat of broiler chickens from farms with different climatic conditions. For determining the fatty acids of gizzard and abdomen samples it was used 300 g of fat (60% abdominal and 40% of gizzard). The color of solid and fused chicken fats was determined through the chromatic coordinates of the system CIE-L*a*b*. No significant differences existed (p≤0.05) among the lipid profiles of the pieces of chickens, which is related to the stability of the feeding that the poultry received in each one of the farms. Palmitic and oleic acids were the majority of fatty acids in the chicken fat.
subject: Original articles
  topic: section
subject: chicken fat
  topic: keywords
subject: lipid profile
  topic: keywords
subject: animal nutrition
  topic: keywords
creator: Yanelis Ruiz
creator: Nahir Y. Dugarte
rights: Copyright (c) 2024 Yanelis Ruiz, Nahir Y. Dugarte (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-07-15
publication date: 2023-07-15
starting page: 7
ending page: 12
doi: 10.5281/zenodo.13994670

Global migration of non-volatile substances and specific migration of €-caprolactam in polyamide 6 casings with Ag+-Zn++ ions
type: item
description: Food packaging plays a key role in preserving the quality and safety of meat products. In this context, packaging materials, such as polyamide casings, must comply with migration regulations that ensure food safety. This study evaluated the total migration of non-volatile substances and the specific migration of the monomer ɛ-caprolactam in polyamide 6 casings used for meat products, with and without the addition of silver (Ag+) and zinc (Zn++) ions. Food simulants were used to represent real processing and storage conditions of sausages, applying total immersion, pouch, and cell. The results indicated that the global migration of the casings, both under control conditions and with additives, complied with international regulations (limits of 50-60 mg/kg). Furthermore, the specific migration of ɛ-caprolactam was below the regulatory limit (15 mg/kg), with no significant differences between casings with and without additives. The highest values were obtained with the ethanol (95%) simulant.
subject: Original articles
  topic: section
subject: polyamide 6
  topic: keywords
subject: global migration
  topic: keywords
subject: ɛ-caprolactam
  topic: keywords
subject: active packaging
  topic: keywords
subject: food safety
  topic: keywords
subject: food simulants
  topic: keywords
creator: Jairo H. Patiño
creator: Luis E. Henríquez
creator: María I. Lantero
rights: Copyright (c) 2024 Jairo H. Patiño, Luis E. Henríquez, María I. Lantero (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-07-15
publication date: 2023-07-15
starting page: 1
ending page: 6
doi: 10.5281/zenodo.13994642

Natural colorants in the food industry: the role of anthocyanins and their spray drying process
type: item
description: The use of natural colorants in the food industry has garnered increasing interest due to the demand for healthier and safer products for consumers. Among these colorants, anthocyanins, compounds found in various fruits and vegetables, stand out for their ability to provide vibrant colors and their antioxidant properties. However, their industrial application faces challenges related to their stability against factors such as light, pH, and temperature. This review described the role of anthocyanins as natural colorants, addressing their properties, benefits, and limitations in food products. Additionally, spray drying was analyzed as a promising technique to improve the stability and shelf life of anthocyanins, facilitating their effective incorporation into the industry. Recent studies on the impact of this process on the bioactive properties of anthocyanins were reviewed, as well as their application in the development of food products utilizing natural colorants.
subject: Review articles
  topic: section
subject: anthocyanins
  topic: keywords
subject: natural colorants
  topic: keywords
subject: food industry
  topic: keywords
subject: stability
  topic: keywords
subject: spray drying
  topic: keywords
subject: antioxidant properties
  topic: keywords
creator: Daliannis Rodríguez
rights: Copyright (c) 2024 Daliannis Rodríguez (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-01-31
publication date: 2023-01-31
starting page: 22
ending page: 34
doi: 10.5281/zenodo.13975102

Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit
type: item
description: The objective of this work was to evaluate the hygienic-sanitary behavior of selected dishes in the cold area of the UEB Catering Habana, on board an aircraft, through a flight simulation. The airline Empresa Cubana de Aviación was chosen, given its high frequency of flights and services. Data on raw materials and finished products were analyzed from 2005 to 2007. For the simulation, dishes were prepared following the current technological flow and kept on a trolley at 20 °C for 8-10 hours. Physicochemical (pH and humidity) and microbiological analyses were performed (total count of mesophilic aerobic microorganisms, total and fecal coliforms, fungi, and yeasts). The results showed that 30.2% of the samples did not comply with the established microbiological parameters, mainly due to the presence of coliform microorganisms (40.4%) and mesophilic aerobes (32.7%). The dishes studied were highly perishable and presented pH and humidity values within the expected range. Only the cold return snack complied with the established period, while the rest showed sanitary non-compliance, attributable to inadequate handling during its preparation and assembly.
subject: Original articles
  topic: section
subject: hygienic-sanitary behavior
  topic: keywords
subject: cold catering area
  topic: keywords
subject: microbiological analysis
  topic: keywords
subject: flight simulation
  topic: keywords
subject: perishable dishes
  topic: keywords
subject: food safety compliance
  topic: keywords
creator: Yelaín Álvarez
creator: Raúl Díaz
rights: Copyright (c) 2024 Yelaín Álvarez, Raúl Díaz (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-01-31
publication date: 2023-01-31
starting page: 16
ending page: 21
doi: 10.5281/zenodo.13975044

Behavior of physical, chemical, and microbiological attributes in ketchup during storage
type: item
description: In some cases, after the production of ketchup, electrical interruptions occurred, forcing the product to be bottled at temperatures different from the established standards, which affected its quality. This study aimed to evaluate the changes in the ketchup produced at the Elpidio Aguilar factory during one month of storage at room temperature. The products met the quality specifications for acidity, showing an increase in this parameter over time. The ketchup bottled on the same day of production had an acidity of 1.41%, which was lower than that of the product bottled 24 hours later (1.47%). The sodium chloride content remained within the established limits (1.81% and 1.75%, respectively). The soluble solids contents complied with the standard (25.0-28.0 ºBrix). Furthermore, microbiological analyses revealed the absence of fungi and yeasts, demonstrating that the factory adhered to good manufacturing practices to eliminate microbial contamination.
subject: Original articles
  topic: section
subject: ketchup
  topic: keywords
subject: physical attributes
  topic: keywords
subject: chemical attributes
  topic: keywords
subject: microbiological attributes
  topic: keywords
subject: storage
  topic: keywords
creator: Olga González
creator: Rosa E. Sánchez
creator: Yenisé Elledías
rights: Copyright (c) 2024 Olga González, Rosa E. Sánchez, Yenisé Elledías (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-01-31
publication date: 2023-01-31
starting page: 12
ending page: 15
doi: 10.5281/zenodo.13975021

Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)
type: item
description: In Cuba, coconut (Cocos nucifera L.) production represents a key sector in the economy of certain regions, with the municipality of Baracoa being the largest national producer, primarily aimed at oil extraction. However, in recent years, a significant decline in dry coconut production has been observed, decreasing from 21,298 tons in the 1980s to just 7,499.9 tons in 2011. The objective of this study was to develop two alcoholic fermented beverages based on coconut water as a strategy to diversify production and mitigate the decrease in dry coconut harvest. Two alcoholic fermented beverages were prepared with an initial soluble solids content of 15% and 22%, respectively. Physical, chemical, microbiological, and sensory analyses were performed on the final product, finding that both alcoholic fermented beverages met the microbiological requirements established for this type of food. Variant 1 showed low acceptance among consumers, while variant 2 was well-accepted and considered satisfactory for consumption, presenting a pleasant appearance. Significant differences (p≤0.05) were found between both treatments in the physical and chemical parameters. Variant 2 met the established requirements for a wine-type alcoholic fermented beverage, representing an option for the industrialization and commercialization of coconut water.
subject: Original articles
  topic: section
subject: coconut water
  topic: keywords
subject: alcoholic fermentation
  topic: keywords
subject: beverage production
  topic: keywords
subject: industrialization
  topic: keywords
subject: sensory analysis
  topic: keywords
creator: Orlando Vargas
creator: Evelyn A. Rivera
rights: Copyright (c) 2024 Orlando Vargas, Evelyn A. Rivera (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-01-31
publication date: 2023-01-31
starting page: 8
ending page: 11
doi: 10.5281/zenodo.13974886

Effect of chitosan addition on the inhibition of lipid oxidation in ground pork
type: item
description: The objective of this study was to evaluate the effect of UV irradiation on chitosan's antioxidant activity using the ABTS assay and its inhibition of lipid oxidation in ground pork through the TBA assay. Chitosan was obtained from lobster chitin (Panulirus argus) through a thermo-alkaline N-deacetylation process. Six treatments were applied at different times (5, 15, and 30 min) and two wavelengths (254 and 365 nm). A sample of non-irradiated chitosan was used as a comparison standard. The chromatic coordinates of the chitosan solutions were also determined. UV irradiation of chitosan did not significantly vary (p>0.05), neither in the chromatic coordinates nor in the antioxidant activity of its 1% (w/v) solutions under the tested conditions. Adding the chitosan solution in 1% (v/v) lactic acid at a ratio of 2.5 mL per 50 g of ground pork reduced lipid oxidation from 0.23 to 0.14 mg MDA/kg after 24 hours at room temperature.
subject: Original articles
  topic: section
subject: chitosan
  topic: keywords
subject: irradiation
  topic: keywords
subject: antioxidant activity
  topic: keywords
subject: lipid oxidation
  topic: keywords
subject: ground pork
  topic: keywords
creator: Jorge Cruz
creator: Mario A. García
creator: Nilia de la Paz
rights: Copyright (c) 2024 Jorge Cruz, Mario A. García, Nilia de la Paz (Autor/a) https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2023-01-31
publication date: 2023-01-31
starting page: 1
ending page: 7
doi: 10.5281/zenodo.13974644