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Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Waste from foods processing are being widely studied due their content of many value added ingredients, like dietary fiber and bioactive compounds. The opportunities for recovery of components with a great economic potential from by-products are diverse. Apple marc derived from cider production and cactus pear peel flour, a popular consumed fresh fruit, besides inulin as control, were employed for co-encapsulation of probiotic thermotolerant lactic acid bacteria in alginate ionotropic gel matrix. Lactic acid bacteria viability, enhanced acid conditions resistant, where a higher microcapsule size was related to better viability and longer times resisting acid conditions. Inulin and apple marc resulted in higher microcapsules size (close to 100 µm) that could be employed to ensure the delivery of probiotic strains in colon throughout the gastro intestinal tract.

The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

Agro-industrial co-products derived of fruit processing represents an important source of bioactive compounds as fiber, antioxidants and prebiotics. The objective of this work was to determine the content of fiber, antioxidant capacity and prebiotic activity of three flours obtained from commonly co-products (banana peel, apple peel, and carrot bagasse). The results showed a higher total fiber content in carrot bagasse, and lower in apple peel. Significantly differences were found in antioxidant activity. Fruit co-products flours were a suitable carbon source increasing specific growth rate with a reduction in duplication time as compared to glucose. The prebiotic activity was positive in the three co-products, all flours survived at pH 1.0 and showed resistance to simulated gastric acid for about 60 min. Banana peel, apple peel and carrot bagasse showed to be a good source of bioactive compounds as fiber and antioxidants and can be used as prebiotics for lactic acid bacteria.

29 p.-5 fig.-1 tab, The aim of this study was to evaluate the probiotic properties of six thermotolerant lactic acid bacteria isolated from cooked meat products. The bacteria were typed, by determination of the DNA sequence of their 16S rRNA coding genes, as one Enterococcus faecium (UAM1 strain) and five Pediococcus pentosaceus (UAM2-UAM6 strains). Under gastric stress conditions the viability of the Pediococci decreased more than five-fold, whereas E. faecium showed a high resistance (61% survival). Exposure to small intestine stress did not drastically affect the survival of any of the strains (less than one-fold decrease), which were able to grow in the presence of 0.3% bile. A hydrophilic surface profile was observed, with higher affinity for chloroform than for xylene. Strains showed high levels of auto-aggregation as well as co-aggregation with Gram-positive and Gram-negative bacterial pathogens. The adherence of E faecium UAM1 to human Caco-2 cells (around 20%) was significantly higher than that obtained with the P. pentosaceus strains (2%–5%) and Lactobacillus acidophilus LA-5 (6%). The overall results indicate that E. faecium UAM1, has probiotic properties that predict its capability to colonize in competition with pathogens in the intestinal tract. This bacterium deserves further investigation for its potential as a component of functional food., A. M. Hernández-Alcántara was supported by graduate grants from the Consejo Nacional de Ciencia y Tecnología (CONACyT) Mexico (National Grant 290817 and Mixed Grant 291062). This work was also supported by the Spanish Ministry of Economy and Competitiveness (grant AGL2015-65010-C3-1-R).

Four thermotolerant lactic acid bacteria strains (UAM15c, UAM10a, UAM17, UAM18) were inoculated in two cooked sausage formulations (one full fat and sodium and one fat-sodium reduced). Total moisture content, expressible moisture and cooking stability, pH and CIE-Lab color, and texture were evaluated during 15 days of storage at 4°C. Inoculation improved cooking stability and reduced water release in both formulations, resulting as well in lighter and less red and yellow coloration. Inoculation of thermotolerant lactic acid bacteria resulted in less hard and more cohesive texture. Microscopy showed that P. acidilacti UAM15c and L. plantarum UAM10a secreted exopolysaccharides probably related to high moisture stability and better textural properties, as compared with non-inoculated samples.

Four thermotolerant lactic acid bacteria (LAB) were spray dry encapsulated with Acacia gum and inoculated in cooked meat batters. Physicochemical properties (total moisture content, expressible moisture, and cooking stability), pH and acidity, CIE-Lab color, and texture profile analysis were performed at 1 and 8 days of storage at 4 °C. LAB and Enterobacteria counts were determined at 1, 4, and 8 days of storage. Control treatment was inoculated with the same unencapsulated strains as free cells. Total moisture, water activity, and fat release significantly (p 0.05) difference in pH and acidity were detected between encapsulated LAB and free cells inoculation. Inoculation of spray dry bacteria significantly (p 0.05) change due to inoculation type, but cohesiveness decreased in encapsulated samples. Inoculation of spray-dried LAB enhanced initial LAB count with a concomitant Enterobacteria reduction. These results suggest that the spray drying encapsulation is an effective way to protect thermotolerant lactic bacteria. These capsules can be inoculated in cooked emulsified meat products in order to ensure their survival before, during, and after processing. Thermotolerant LAB could be employed as bioprotective cultures to improve microbial safety in cooked meat products since the Enterobacteria counts were diminished during storage, enhancing the nutritional values with no major detrimental effect on textural or physicochemical properties of these kinds of foodstuffs.

Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total of 68 presumptive LAB were isolated from commercial cooked sausages collected in Mexico City supermarkets. Based on biochemical tests, 22 strains were selected and their thermotolerant capacity and DT values were determined in water baths. Only 10 strains were considered as thermotolerant after survive thermal treatments (70C at 30 min). Thermotolerant strains were identified by both phenotypic (API system) and genotypic (16S rRNA) analysis. The genera identified were Pediococcus, Lactobacillus, Aerococcus and Enterococcus. Differences in phenotypic and genotypic in some strains were found, because of a close phylogenetic proximity between the strains. Nonetheless, all the identified thermotolerant LAB strains are natural microflora of meat products and can be employed as bioprotective strains inoculating them before thermal processing in cooked meat products. PRACTICAL APPLICATIONS The isolation and identification of LAB strains as the native and dominant flora of meat and meat products could be useful in the looking of bacteria as bioprotective cultures, as LAB inhibit other spoilage and pathogen microorganisms. Thermotolerant capacity of these LAB isolated from cooked meat products is important as the application of these strains as starters during processing before thermal treatment ensures their role as dominant flora during storage. In addition, the potential probiotic of these thermotolerant LAB strains can be useful in functional cooked meat products manufacture.

Instrumental texture characteristics of low-fat, reduced-sodium meat batters formulated with other salts (KCl and MgCl 2 or CaCl 2 ) with gellan gum were evaluated. Fat and sodium reduction through incorporation of gellan gum and either of the dicationic salts produced less rigid, more ductile structures. Inclusion of magnesium chloride resulted in better performance, whereas addition of calcium chloride resulted in less desirable properties. The dicationic salts level used probably inhibited the gellan gum thermoreversible properties, affecting its water holding properties. Microstructural differences between the dicationic salt treatments were apparently due to the effect of dicationic salt concentration on myofibrillar protein extraction and solubilization, and gellan gum gelation properties. Use of magnesium chloride in tandem with gellan gum in the studied low-fat, reduced-sodium meat batters effectively compensated for the structural differences caused by fat and sodium reduction.