Se realizó un estudio experimental para determinar el efecto sobre la viabilidad de dos probióticos al ser incorporados a la harina de torta residual de sacha inchi como matriz alimentaria. Para ...ello, se extrajo el aceite de las semillas de sacha por prensado en frío y se obtuvo la torta residual. Luego se preparó la harina de torta residual y se determinó la humedad, las proteínas, las cenizas, las grasas, la fibra, los hidratos de carbono y el valor calórico tanto de la torta residual de sacha inchi como de la harina obtenida a partir de ella. Se establecieron cuatro fórmulas experimentales con los siguientes porcentajes F1(100% de harina), F2(93% de harina y 7% de S. boulardii), F3(93% de harina y 7% de L.rhamnosus) y F4(92,2% de harina + 3,6% de S.boulardii + 3,6% de L.rhamnosus). Por último, se determinó la viabilidad de los microorganismos probióticos Lactobacillus rhamnosus y Saccharomyces boulardii incorporados a la harina y se caracterizó fisicoquímica y microbiológicamente la fórmula con mejores resultados. Los resultados muestran que hay diferencias mínimas entre las medias de la concentración en UFC/g obtenida en el tratamiento con S. boulardii (F2) (Sig.=0,37), la media del tratamiento Control (F1), así como diferencias mínimas significativas entre la media del tratamiento con L. rhamnosus y S. boulardii (F4) y el tratamiento de control (F1) (Sig.=0.001), sin embargo, los tratamientos F2 y F4 no difieren significativamente de la media en UFC/g obtenida en cada uno de ellos (Sig.=0.165). Se concluye que la concentración celular del microorganismo de ensayo se ve afectada por la matriz alimentaria en la que se encuentra, considerando los tratamientos con S. boulardii (F2) y L. rhamnosus + S.boulardii (F4) como los tratamientos en los que la concentración celular de S.boulardii se mantuvo estable durante los 19 días de la prueba en comparación con el tratamiento con Lactobacillus rhamnosus (F3).
El presente trabajo de investigación tuvo como finalidad evaluar el efecto del concentrado proteico de subproducto de camal avícola (CPSPCA) sobre el comportamiento productivo de los pollos de carne ...utilizando tres programas de alimentación. Se emplearon 90 pollos bebes machos de la línea Cobb, distribuidos en unidades experimentales según el diseño completamente al azar (DCA), con tres tratamientos de 30 pollos y 3 repeticiones por tratamiento, y la prueba de Duncan para encontrar diferencias entre los valores promedios de los parámetros productivos determinados. Los tratamientos o programas de alimentación fueron: programa I (T1) o tratamiento control sin inclusión de CPSPCA, programa II (T2) con 5%, 10% y 16% de CPSPCA y programa III (T3) con 10%, 12% y 16% de CPSPCA en la etapa de inicio, crecimiento y acabado respectivamente. A los 42 días se encontraron diferencias estadísticas para el peso corporal (p < 0,01), ganancia de peso (p < 0,01) y consumo de alimento (p < 0,05), siendo el tratamiento control superior a los demás programas evaluados. No se encontró diferencia significativa (p > 0,05) para la conversión alimenticia. La mayor retribución económica del alimento se logró con el programa III y la menor retribución se dio con el tratamiento control.
Type 2 diabetes plays a major role in public health, affecting about 400 million adults. One of the used strategies to control type 2 diabetes is the inhibition of α-amylase activity to reduce ...post-prandial blood glucose levels. Therefore, in past decades, the search of new α-amylase inhibitors has led to the evaluation of natural products as a source of these compounds. Pouteria torta (Sapotaceae) is widespread in Brazil and bears edible fruits. Epicarp and pulp crude extracts of fresh fruits were studied for in vitro α-amylase inhibition activity. The pulp did not present activity while epicarp, usually considered as waste, showed a high α-amylase inhibitory capacity when compared with acarbose and Triticum aestivum. Therefore, an assay-guided fractionation study of epicarp crude extract was performed. Fraction VI shows very high inhibitory activity with IC50 of 9 μg/mL. However, subsequent fractionation led to lower inhibition potential (IC50 of 22.1 μg/mL). The qualitative characterization of fraction VI were performed by chromatographic and spectrometric analysis and showed the presence of epicatechin, catechin, sucrose, glucose, and fructose. Total phenolic and flavonoid contents and antioxidant capacity were also assessed and there seemed to be no correlation between phenolic or flavonoids-rich fractions and antioxidant capacity or α-amylase inhibitory activity.
•The a-amylase inhibitory activity presented by peel of Pouteria torta fruits is showed.•A bioguided fractionation was used to access the most active fractions.•Catechins were identified by chromatographic and spectrometric analysis.
Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type "Torta" are elaborated ...using
L. rennets. Two of these cheeses, "Torta del Casar" and "Torta de Trujillo", are elaborated in Cáceres province with ewe's raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and
gene analyses, which showed they belong to the species
,
,
,
,
,
and
. The
gene analysis also allowed the identification of the subspecies
subsp.
,
subsp.
and
subsp.
. Low similarity values were found in this gene for some currently accepted subspecies of
and for the two subspecies of
and values near to 100% for the subspecies of
and
. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.
Se estudió la dinámica de adsorción de Ni (II) a partir de la torta residual del proceso de extracción de almidón de plátano en columna de lecho fijo variando la temperatura y altura de lecho. La ...biomasa se caracterizó por análisis elemental y FTIR. La concentración final del ion en solución se determinó por espectrofotometría de absorción atómica. Se encontró que los grupos funcionales hidroxilos y carboxilos son los de mayor protagonismo en la retención del ion. Del análisis ANOVA se determinó que las variables estudiadas en la remoción del Ni (II) no presentan efectos significativos sobre el mismo. De la curva de ruptura se encontró que la capacidad de adsorción máxima de la columna fue de 18.72 mg/g. El modelo de Dosis de Respuesta es el que mejor describe el proceso de adsorción, concluyendo que la torta residual utilizada es una alternativa de bajo costo muy eficiente en la remoción de Ni (II) a condiciones ambientales.
A detailed understanding of the microbial ecology of artisanal cheeses is a crucial factor for implementation practices that can help to update their quality. In this study, the bacterial communities ...of Protected Designation of Origin (PDO) ‘Queso de la Serena’ and ‘Torta del Casar’ cheeses were characterised by 16S rRNA gene metabarcoding sequencing over 60 days of ripening at three dairies for each cheese variety. Both PDO cheeses presented a distinctive and unique bacterial community, suggesting that the manufacturing practices of each PDO shaped the microbiota. Lactococcus lactis and, to a lesser extent, Leuconostoc mesenteroides were the key lactic acid bacteria (LAB) species that drove the ripening process of PDO ‘Torta del Casar’, whereas in PDO ‘Queso de la Serena’, Leu. mesenteroides was the main LAB species, followed by Lactococcus raffinolactis and Lc. lactis, depending on the dairy. Furthermore, a wide range of non-starter LAB, Gram-negative bacteria and Gram-positive catalase-positive cocci were found, with a variable presence and abundance between dairies. In this regard, the dairy was a strong contributing factor to the variability in the composition of the bacterial community in each cheese type. In contrast, the impact of the ripening process was limited. Overall, this study enhances the understanding of the bacterial dynamics that occur during the ripening of these traditional PDO cheeses, highlighting the need to improve the standardisation of the raw materials and manufacturing practices to minimise inter-dairy variability, ensuring final quality and their unique sensory traits.
•Bacterial diversity of Queso de la Serena and Torta del Casar PDO cheeses was studied.•A 16S rRNA gene metabarcoding sequencing approach was applied.•Lactococcus lactis and Leuconostoc mesenteroides were the predominant species.•Each PDO cheese can be defined by a unique and distinctive bacterial profile.•Bacterial community composition is affected by dairy manufacturing practices.
The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of ...muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample.
Native plants from the Brazilian savanna (the Cerrado) are exposed to agrochemicals widely used in the crops around them. However, there are few studies on the toxicity of herbicides on the ...vegetation of this biome. Thus, the objective of this study was to identify and establish morphological and physiological indicators of glyphosate effects on two native Cerrado plants. Independent experiments were carried out for the species
Pouteria torta
and
Alibertia edulis
, exposing them to four glyphosate doses (0, 200, 400, and 800 g a.e. ha
−1
). The photosynthetic process and the morphoanatomy in developing leaf (F1) and full-expanded leaf (F3), at different days after herbicide application (DAA) were evaluated. Physiological indicators of glyphosate toxicity in
P. torta
, such as decreases in photosynthetic rate, in chlorophylls, and in the efficiency of photosystem II were identified. Increments of carotenoids and heat dissipation (NPQ) were common responses to glyphosate in both plants. Reduction in photochemical efficiency in
A. edulis
was more pronounced in older leaves. Multivariate analysis confirmed the physiological data and the contrasting response of plants to the herbicide. The damages on the foliar surface in
P. torta
are anatomical indicators of glyphosate toxicity. The susceptibility of
P. torta
makes it a phyto-indicator for the passive biomonitoring of the glyphosate effects on Cerrado vegetation. There were no changes in the micromorphology of the leaf surface in
A. edulis
. This plant showed tolerance to the glyphosate through morphological barriers in leaves, which reduced the absorption of the herbicide.
La enfermedad celíaca es una enteropatía autoinmune precipitada por la exposición al gluten en alimentos como el trigo, la cebada y el centeno en individuos genéticamente predispuestos. En los ...últimos 10 años la producción de alimentos libres de gluten a nivel mundial ha aumentado casi un 28%, incluyendo productos tradicionales en los que se busca que estos cumplan con características físicas y sensoriales propias del producto. El objetivo de este trabajo fue realizar un diseño de experimentos de superficie de respuesta para evaluar las diferentes proporciones de almidón de yuca y emulsificantes en la elaboración de una torta libre de gluten y así mejorar atributos texturales. Se elaboraron once tortas variando únicamente el porcentaje de almidón de yuca y emulsificantes según lo obtenido en el diseño de experimentos; a cada una de ellas se les determinó el tamaño del poro y altura por triplicado, y gravedad específica por medio de la AACC 10-90. Las variables respuesta obtenidas fueron optimizadas en el software Desing Expert 8.0 dando como resultado una gravedad específica minimizada de 0.8014%, la altura maximizada de 65.711mm y un rango de tamaño de poro entre 1.9-2.5mm, posteriormente se determinó el punto óptimo con la cantidad de emulsificante y almidón de yuca adecuados para la elaboración de un producto libre de gluten con las características texturales deseadas (emulsificante 1,5% y almidón de yuca 19,65%). Los emulsificantes y el almidón de yuca en proporciones adecuadas permiten obtener características físicas y sensoriales similares a las que otorga la harina de trigo y puede ser consumido por personas que padecen de celiaquía como un suplemento alternativo a su dieta diaria
•Large-scale fluid migration governed by the intersection of NW- and N-striking faults.•Reservoir compartmentalization in the El Tatio-La Torta geothermal system.•Main catchment area located in the ...Tocorpuri basin, 15–20 km east of the geysers.•Apparent hydraulic disconnection in the geothermal field due to NW-sinistral faults.•Prediction of NE- to ENE-striking dextral-transtensive faults in the geysers area.
In this work, we present an update for the conceptual model of the El Tatio-La Torta geothermal system, one of the most studied geothermal fields in the Central Andes of South America. Using the structural model reported by Veloso et al. (2019) for northern Chile, the conceptual model proposes a reservoir architecture and heat transfer modes at different scales, connecting the distal catchment area located 15 km east of El Tatio with the outflow of the system: El Tatio geothermal field. The main results of this work are (a) the location of a complex and large reservoir system below El Tatio and La Torta, composed by three main levels named A, B and C, which are connected by the intersection of NW-striking left-lateral and N-striking thrust faults, (b) an explanation for the upflow below La Torta, which is given by the tectono-geothermal environment of the geothermal system, (c) the possible location of the main catchment area at the Tocorpuri basin/caldera, located 15–20 km to the east from the El Tatio geysers, and (d) an explanation for the apparent hydraulic disconnection at El Tatio observed by pressure interference tests, which is coherent with the proposed structural setting for the geothermal field. These results give a physical representation about the fluid circulation and heat transfer modes, connecting La Torta and El Tatio as a unique large-scale geothermal system in the Central Andes.
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