Foods 2022Pub Date : 2022-09-30DOI: 10.3390/foods2022-12987
Franz Tucta-Huillca, Evelyn Quispe-Rivera, Marcial Silva-Jaimes, V. Cadavez, Ú. Gonzales-Barrón
{"title":"Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride","authors":"Franz Tucta-Huillca, Evelyn Quispe-Rivera, Marcial Silva-Jaimes, V. Cadavez, Ú. Gonzales-Barrón","doi":"10.3390/foods2022-12987","DOIUrl":"https://doi.org/10.3390/foods2022-12987","url":null,"abstract":": Monascus purpureus has been tested with different food matrices in solid state fermentation and has had a different behavior in the production of its pigments. Therefore; in a new matrix it is important to optimize the extraction of these pigments obtaining optimal conditions (ethanol graduation of 50.6°, extraction temperature of 54.7 °C and ethanol:sample ratio of 38.7), the extraction yield (%) was 34.72 ± 0.18. In addition, the best equation to predict the concentration of hydroethanol extract was linear and was obtained by summing absorbances, measured at 400, 470 and 500 nm at a dilution of 1:6 (R 2 = 0.974)","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121812872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Foods 2022Pub Date : 2022-09-30DOI: 10.3390/foods2022-12954
I. Piasecka, A. Górska, S. Kalisz, R. Brzezińska, A. Wiktor
{"title":"Ultrasound-Assisted Extraction of Bioactive Compounds from Black Currant and Chokeberry Pomaces","authors":"I. Piasecka, A. Górska, S. Kalisz, R. Brzezińska, A. Wiktor","doi":"10.3390/foods2022-12954","DOIUrl":"https://doi.org/10.3390/foods2022-12954","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"22 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121001143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Foods 2022Pub Date : 2022-09-30DOI: 10.3390/foods2022-12986
Adrián Matas, María del Carmen Molina-Montero, M. Igual, P. García-Segovia, J. Martínez-Monzó
{"title":"Printability Prediction of Three Gels for 3D Food Printing","authors":"Adrián Matas, María del Carmen Molina-Montero, M. Igual, P. García-Segovia, J. Martínez-Monzó","doi":"10.3390/foods2022-12986","DOIUrl":"https://doi.org/10.3390/foods2022-12986","url":null,"abstract":": A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are related to rheological and textural properties. Some authors are correlating printability with rheological and physico-chemical parameters. The objective of this study was to characterize the textural and rheological properties by means of extrusion and oscillatory tests, respectively, of three gels of different formulations for predicting their printability. The gels are composed of porcine gelatin plus iota-carrageenan (Gp + I), bovine gelatin with kappa-carrageenan (Gb + K) and methylcellulose (MC). t. The results showed that Gp + I and Gb + K need higher values of maximum force in an extrusion test than MC, but MC had less deviation in force value during the extrusion test. The three samples showed a predominantly elastic behavior and damping factor (tan δ ) between 0.14 (Gb + K) and 0.37 (MC). It was estimated that the maximum height of the samples should be 0.8 cm, 1 cm and 0.008 cm for Gp + I, Gb + K and MC, respectively, to exhibit 5% deformation after 1 h for a 3 cm diameter printed cylinder.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115457140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
