Characterization of mutamba (Guazuma ulmifolia LAM.) fruit flour and development of bread

Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella

The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.

Assessment and optimization of the use of a novel natural coagulant (Guazuma ulmifolia) for dairy wastewater treatment

A feasible, novel, and natural coagulant extracted from G. ulmifolia stem bark was characterized and used in experiments of coagulation/dissolved air flotation (C/DAF) to treat synthetic dairy wastewater (SDW). The performance of G. ulmifolia to remove turbidity, chemical oxygen demand (COD), and UV₂₅₄ was evaluated by using response surface methodology (Doehlert matrix). G. ulmifolia dosage and pH were evaluated and optimized in the C/DAF process and its characterization was performed by Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), and also zeta potential. Results showed that G. ulmifolia stem bark is composed of large quantities of condensed tannins represented by the groups C=C-C and CO of pyran (flavonoid C-rings), which serve as bridges during coagulation. Moreover, the presence of porous cavities in surface of G. ulmifolia, shown by SEM, indicated capacity for adsorption. G. ulmifolia dosage and pH were significant (p ≤ 0.05) for pollutant removal from the SDW. Jar test results revealed that 95.8% of turbidity, 76.0% of COD, 81.2% of BOD, and 85.6% of UV₂₅₄ were removed from SDW by using G. ulmifolia stem bark at a dose of 775.8 mg L^-1 and pH 5.00. Finally, our results showed promising use of G. ulmifolia as a coagulating agent due to its novelty, efficiency, low-cost, and eco-friendly properties as an alternative for the treatment of dairy wastewaters.