FOOD ADDITIVES

Author: CÓRDOBA SEQUEIRA ARTURO.
Year: 2004.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: The fiber is a component, as well as being beneficial to health, it may be appropriate to increase the viscosity and other properties related to certain products. However, the provenance of the same, as well as their concentration and how it can add to affect its functionality. This paper has done a study of the physicochemical and structural properties of dietary fiber from different fruits (lemon, orange and apple), which showed a higher solids content of insoluble fiber from lemon and orange, with a significant proportion of particles with fibrous structure in the first. For its part, the fiber of the apple was introduced to much of soluble solids. This different composition affected the rheological behavior of the suspensions prepared from them, so that the lemon showed a thixotropic nature and plastic at low velocity gradients, probably associated with the presence of fibrous particles. Moreover, the increased viscosity of the suspensions fiabra lemon, especially at low velocity gradients, would recommend it for stabilizing systems to sedimentation or cremated. Regarding the methodology for the preparation of the suspensions, it should allow the maximum solubilization of the components of soluble fiber, in order to prevent its evolution during storage. In this sense, the homogenization should be intense (about 8000 rpm) and applied during times longer (15-20 minutes) or high temperatures (60Â ° C). The sensory attributes that make the greatest contribution to the definition of the texture of these suspensions are on the one hand, the number and size of particles and granularity, which are detected in a special fiber orange and they relate to the insoluble solid, probably more for the kind of quantity. These attributes are most associated with the values obtained instrumental viscosity at high velocity gradients. On the other hand, creep, the consistency and viscosity are the sensory attributes that seem to correlate with better policy measures obtained at low velocity gradients. The perception of these attributes increases with increasing concentration of fiber is more intense their perception for fiber lemon.

Author: SAEZ SOTO M. JOSEFA.
Year: 2004.
University: MURCIA [www.um.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA Y PROSUR SA.

Summary: In this paper addresses studies aimed at developing new additives natural origin for incorporation into the food industry. We selected spices cinnamon and cloves because many researchers had shown that possessed an important antimicrobial activity, in addition to owning properties that may be beneficial to health (and possibly anticancer effects antioxidants). We began studying the antimicrobial activity of compounds present in pure essential oils of cinnamon and cloves against two pathogens that cause great concern in the food industry: L.monocytogenes and E.coli O157: H7. Tests were carried out in culture medium (TSB) to see the effect that wielded by pure compounds: cinamaldehído, eugenol and = cinnamic acid on three strains of L.monocytogenes: LM82, Scott A and NCTC 11994 and a strain of E.coli O157 : H7 (= cinnamic acid was included despite not being a compound majority in these oils, for its structural analogy with the cinamaldehído and because some researchers had shown that it had a significant antimicrobial activity). Once studied in vitro antimicrobial properties of the pure compounds = cinnamic acid, cinamaldehído and eugenol in the essential oils of cinnamon and cloves, studies were conducted on thermal destruction in which the combined effect of high temperatures with the compound question. For these studies was used thermal inactivation of a cocktail of strains of L.monocytogenes LM82, Scott A and NCTC 11994 and a strain of E. coli O157: H7. These tests were conducted with the help of a termorreistómetro whose design was based on termorresistómetro of Chambers and Condom (TR-SC). A variation on this termorresistómetro was acomplamiento through external cables of different modules control termorresistómetro, allowing introduce the device in the interior of a cabin laminar flow leaving abroad control system, which is particularly useful to work with pathogenic microorganisms. Once the antimicrobial properties of these compounds present in pure essential oils of cinnamon and cloves spent working directly with these oils. First is levó out the identification and quantification of components of oil through the technique coupled chromatography gases-espectrometría mass (GC-MS). After calculating the WCC and the CMB of these oils and compare it with those of the pure compounds majority cinalmaldehído and eugenol pass its application in food, choosing as a model type sausages frankfurt. Simulamos contamination after heat treatment inoculating sausages type frankfurt with L.monocytogenes and E.coli O157: H7 and studied how to influence the addition of cinnamon and clove oil in the growth of these microorganisms. It also studied the influence of these essential oils in the evolution of the indigenous microflora sausages frankfurt. The most important conclusions drawn from this thesis are: * = cinnamic acid, cinamaldehído and eugenol compounds are present in pure essential oils from plants with significant antimicrobial activity. * Cinamaldehído and eugenol have greater power that the inhibitory = cinnamic acid. * The essential oil of cinnamon bark which was showed greater activity against L.monocytogenes, led to a decline in the population of 2 cycles end logarithmic over control after 120 days of cooling 4Â ° C. * The three essential oils tested inhibits the growth of E. coli O157: H7 during 120 days 8Â ° C. There is a slight decrease from 40 days in the population of E. Coli O157: H7 in batches made with essential oils. * The lots Frankfurt with essential oils present counts lowest aerobic mesophiles d 8 and bacter 3b1 ias lactic acid after 120 days 4Â ° C. Frankfurt * The type sausage prepared with these essential oils have a life greater than those produced without the addition of essential oils, by increasing their microbiological safety. It can be said that the essential oils of cinnamon and cloves are an alternative to synthetic chemical preservatives to improve the microbiological safety and the wear resistance of type Frankfurter sausages and potentially other products of the food industry.