Physicochemical and functional properties of native and modified agave fructans by acylation

Native agave fructans were modified by an acylation reaction with lauric acid. Native and modified fructans were characterized using NMR, FTIR and various physicochemical and functional properties at different pHs were evaluated. NMR and FTIR spectra demonstrated the incorporation of lauric acid in the molecular structure of fructans. Modified agave fructans exhibited a color, moisture and water activity similar to native fructans, but properties such as solubility, swelling capacity, emulsifying activity and foam capacity were significantly modified by the acylation reaction mainly when the samples were analyzed at different pHs. The thermogram of the acylated fructans evidenced significant changes in thermal properties when compared with native fructans and acylated fructans were able to form micellar aggregates. In general, modified fructans showed improved functional properties in comparison with native fructans representing an important opportunity to improve the functionality of the foods in which it is incorporated.

Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance

The locally elaborated shrimp pâté is highly susceptible to microbial spoilage and deterioration during storage due to its content in nutrients. These conditions limit its commercialization in a larger scale. High hydrostatic pressure is an alternative to heat treatments technology used to inactivate microorganisms. The aim of this project was to evaluate the effect of high hydrostatic pressure on quality parameters and microbiological stability of Pacific white shrimp ( Litopenaeus vannamei) pâté during storage. Shrimp pâté was pressurized to 400, 500 and 600 MPa for 90 and 180 s. Samples were analysed for physicochemical, microbiological and flavour profile up to 21 days of storage at 4 ℃. A hedonic test was made to evaluate the acceptance of pâté. No microorganisms were detected at 600 MPa for 180 s and a shelf life of 14 days was reached. No relevant changes in pH or colour of pressurized samples were detected; flavour profile did not show any changes after being pressurized or during storage. Shrimp pâté treated with 600 MPa for 180 s presented good sensory acceptance. High hydrostatic pressure treatments could improve microbiological quality of shrimp pâté without a sensible modification of the physicochemical and sensorial qualities of this product.

Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation

The objective of this work was to microencapsulate pitanga (Eugenia uniflora L.) juice by spray drying, using High Performance Agave Fructans (HPAF) and High Degree of Polymerisation Agave Fructans (HDPAF) and maltodextrin (MD), respectively, as the wall materials. The physicochemical and antioxidant properties of the capsules during storage at various temperatures were evaluated. The microparticles developed using fructans HPAF and HDPAF, exhibited similar physicochemical and flow properties to those presented by the microparticles prepared with MD. The highest yield and concentration of anthocyanins after drying and during storage were found for a 1:6 core:wall material ratio. The total color change was a good indicator of the microcapsule stability. This study showed that both fructans fraction possess similar encapsulating properties to MD and that the HDPAF were more efficacious than MD at protecting the antioxidants during drying and storage.