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The egg is a food with great amount of nutrients to be used by our body. Present review provides general information about chicken egg and its relation to health. In addition, it also compiled information regarding the status and conditions of heat treatments as well as emerging technologies applied giving value to products from the poultry sector. The review was carried out with databases dated between 2013 and 2020; from scientific journals affiliated to Science Direct, Scopus; Scielo, and Redalyc. The egg is a product with a variety of functional properties, but also considered as a high-risk food for health. In recent years, a trend that applies thermal treatments to obtain a microbiologically safe product for consumers, aims to have the least effect on its natural properties when handled by industry. In general, the egg is a raw material easily processed through different methods, allowing the obtention of liquid or solid products, to be used into new ones. Such technologies contribute to reduce operational costs as well as improving quality. [ABSTRACT FROM AUTHOR]

Feeding represents the core business in fish production, therefore, digestibility was evaluated by a principle of additivity of enzymatic hydrolyzates from animal origin in White Cachama (Piaractus brachypomus) as a nutritional alternative. For this purpose, we used a control diet and three mixtures. In the case of mixtures, 30 % of the control diet was replaced by hydrolyzed chicken, pork and trout viscera respectively; which were supplied to 120 juveniles of white Cachama with an average weight of 145,40 ± 3,17 g, fish were distributed by means of a complete randomized design (DCA) in 12 conical cylinder tanks and were collected for stool by sedimentation to determine the digestibility of nutrients, energy and mineral absorption. Significant differences (p<0,05) were presented for the apparent digestibility of crude protein, crude energy, crude fiber, absorption of ash, calcium, phosphorus and digestible energy according to the type of enzymatic hydrolyzates evaluated and in relation to the control diet. The results showed that the hydrolyzates have a high nutritional value because the digestibility of nutrients and energy were greater than 80 %. Therefore, enzymatic hydrolyzates from animal viscera are a protein and energy alternative in fish feed. [ABSTRACT FROM AUTHOR]

The fish culture system with BFT presents favorable conditions of water quality and supply of live food for the culture of fish with indirect development in early stages, in this sense, the present study aimed to evaluate the larvae and juveniles culture of Piaractus orinoquensis with BFT at different stocking densities. For this purpose, biofloc was established at a carbon/nitrogen ratio of 15/1, evaluating six stocking densities, as follows: T1 = 10, T2 = 20, T3 = 30 larvae L-1 (initial weight = 0,74 ± 0,05 mg and an initial length = 5,07 ± 0,7 mm) and T4 = 40, T5 = 50 and T6 = 60 larvae L-1 (initial weight = 0,73 ± 0,07 mg and an initial length = 5,35 ± 0,3 mm). The studies were conducted in two phases: the first one of larviculture, during 12 days of culture, the results show that the survival (%) and the final weight were higher in the treatments of lower densities, however, the treatments with higher densities presented greater number of live larvae. For the second phase, from day 13 to 24 post-stocking (DPS), similar responses to larviculture were presented, being that survival (%) was higher at lower stocking densities (T1 = 79,8 ± 6,90 %), however, the total number of live juveniles was higher at higher densities (T6 = 34,5 ± 5,2 juveniles L-1); the final weight decreased as the density increased without the length presenting statistical differences. The multivariate analysis that related survival, weight, length, number of live larvae and juveniles, indicated that the best responses were presented in T3 with a survival of 49,5 ± 7,4 % and a final number of juveniles of 14,9 ± 2,1 L-1. The possibility of cultivating larvae and juveniles of P. orinoquensis in a superintensive way with biofloc technology is feasible under the reported conditions, obtaining the best results at a density of 30 larvae L-1. [ABSTRACT FROM AUTHOR]

Raw milk is important to the industry and the consumer. Therefore, the objective of the research was to evaluate compositional, health and microbiological parameters of raw milk in the early and late lactation in crossbred Holstein cows. 140 milk samples were taken for both thirds and the compositional quality, adulterants, antibiotics and Somatic Cell Count (SCC/mL) were determined. The presence of Staphylococcus aureus, Listeria sp., E. coli, total coliforms, molds and yeasts, and enterobacteriaceae was evaluated. The compositional values are within those reported for the type of milk evaluated. No adulterants or antibiotics were found. There was a somatic cell count less than 160.000 CFU/mL in both thirds. The presence of S. aureus was determined in two thirds; in addition to Listeria sp. in the early lactation. Fungi and yeasts, enterobacteriaceae, E. coli and total coliforms for the late lactation. It is concluded that the compositional, sanitary and microbiological quality of the early lactation is good, while the late lactation shows problems in its microbiological quality. [ABSTRACT FROM AUTHOR]

The growth of the world population has caused an increase in the demand for food of animal origin, where cattle have become one of the most important species economically speaking, due to the high costs of concentrates, interest has been generated in the search for feeding alternatives. The objective of this work was to determine the behavior of some zoo technical parameters in calves supplemented with different of FES potato-carrot inclusions. Four groups were established with a basic diet of milk and forage, two groups were supplemented with 6 and 9 g/kg/PV of FES-carrot feed, one group with 6 g of balanced concentrate and the control group. The variables evaluated were weight gain, height at the withers and food consumption. The animals of T2 and T3 reached a statistically higher final weight (p <0,05) in relation to the animals of the control group; the highest height at the withers was achieved with the T2, reporting a height of 85 cm. Supplementation with 6 g of FES feed turns out to be a feeding alternative, obtaining better results in zoo technical parameters and being more economical. [ABSTRACT FROM AUTHOR]

The blackberry is a fruit that is harvested in the Colombian Andes and is very popular with consumers for its intense flavor and its antioxidant properties. This fruit, mostly consumed processed due to its high degree of perishability. The objective of this work was to produce a functional blackberry juice. The juice formulations have blackberry pulp, sucralose, CMC gum, pectinase, sodium citrate, vitamin C and calcium citrate. The addition of calcium and vitamin C was made based on 20% of the recommended daily value (VDR) proposed in Resolution 333 of 2011 of the Ministry of Social Protection (Colombia). The results for the final product were for calcium 112,46 ± 10,877 mg/100 g and vitamin 263,38 ± 6,180 mg/L. A change was registered in the parameters a * and b * on the 18th day of storage. The pH (4,3) and the viscosity (590 cP) remained constant until 18 days of evaluation. In this way, a functional food is produced that can be classified as an excellent source of calcium and vitamin C, despite the degradation of the C showcase by applied thermal treatments. [ABSTRACT FROM AUTHOR]

Mango is an exotic fruit of which, in the last 10 years 40.258.695 ton were harvested worldwide. This is consumed in products of low transformation. Vacuum dipping fried food matrices, combined with osmotic dehydration as pretreatment, is an alternative and novel technique in fruit processing, due to the low temperatures used in the process of obtaining snacks and generating highly acceptable organoleptic characteristics to customers. The objective of the work was to evaluate the operating conditions in obtaining osmotically dehydrated mango slices in sucrose solution (28,9%), sodium chloride (3,2%) and citric acid (0,3%) and subjected to a vacuum immersion frying process, by means of a response surface analysis with a Central Compound Design Rotable (DCCR); The optimal value thrown by the statistical system was: 42,4°C driving force, 10 kPa system pressure and 473,5 s immersion time, minimizing the following factors: Color change, Moisture and fat content. The results obtained in the sensory analysis on the product obtained by the statistical optimum, indicated a product of crispness and pleasant flavors to the consumer's palate. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa. Proximal analysis, pasting curves, Water Absorption Index (WAI) and Water Solubility Index (WSI). After extrusion process, proximal analysis, WAI and WSI performed to flours. Changes in germinated flour was found respect to normal flour like protein increase (15,06 g/100 g sample to 15,74 g/100 g sample), gelation properties, WAI and WSI variations. Significant differences was found on germinated flour due to extrusion process applied, over WSI and WAI (2,5274 g gel/g D.M. in normal quinoa flour increased to 5,8761 g gel/g D.M. in extruded quinoa flour. Thus, 2,5829 g gel/g D.M. for no extruded germinated quinoa flour, increased to 5,4197 g gel/g D.M. for extruded germinated quinoa flour). [ABSTRACT FROM AUTHOR]

The Oak Forest (Quercus humboldtii Bonpl) are affected by inappropriate uses, despite the many natural resources they have and have been feedstock of local communities to develop their daily activities. Therefore, Non- Timber Forest Products (NTFPs) from the Oak Forest were identified in the municipality of La Vega, Cauca Department, to classify them according to the use given by the communities. The information was obtained through field observation techniques, interviews and oral communication. 74 NTFPs were identified belonging to 10 categories of generic use of which stressed "Medicinal" and "Food and beverages" represented by 54,1% and 21,6%, respectively, of total products found. The most consumed foods correspond to the honey, infusion from the seeds of Q. humboldtii and callampas (Pleurotus ostreatus), about which, the physical-chemical composition has already been reported. It was recorded that the fruits of Panopsis rubra, are secondary foods consumed by people, whose proximate analysis revealed the contents of appreciable amounts of carbohydrate (85,43%), indicating that they can be very helpful as a supply of energy for the human being. [ABSTRACT FROM AUTHOR]

This article reports the common uses of the Passiflora ligularis juss among the farm workers in the department of Huila and the preliminary results of its phytochemical composition. In the first phase of this investigation, an ethnobotany survey distributed among 42 families was consulted to create an inventory of the agricultural uses of the different parts of the plant. This information served as a starting point to select the basic qualitative analysis which allows the identification of biological activity of this species such as the phytochemical analysis, the bromatological analysis, and the mineral analysis. Twenty six common uses were discovered especially for medical and nutritional purposes. Some medicinal uses may be related to the qualitative presence of compositions found in the phytochemical analysis. The use of the grenade's outer shell for animal nutrition was found to be justified based on the calories and fiber. This study highlights the finding that the pulp of the fruit is a source of magnesium for children younger than a year. Significant differences were found in the composition of the grenade's pulp of three different areas due to agroecological conditions and the mineral nutrition that the plants receive. [ABSTRACT FROM AUTHOR]

Cape gooseberry fortified pulp with calcium, vitamin C and oligofructose is a functional food that provides great health benefits. For that, in the cape gooseberry pulp were added biologically active components such as minerals, vitamins, fatty acids, fiber and antioxidants. In this paper it studies the stability of the enriched pulp in various formulations, taking into account the criteria for incorporation of calcium and vitamin C (20% of the recommended daily value VDR) and for oligofructose (dietary fiber) in a 1:1 ratio with calcium. The results showed that the cape gooseberry pulp fortified with CMC, oligofructose, calcium and vitamin C, presented an average stability of 87,7±10,0; a viscosity of 22,8±7,9;a aw of 0,9863±0;pH 3,3±0,1;acid 1,6±0,1, grades brix was 13,3±0,7, a density of 1,32±0,0 g/mL and the best sensory responses regarding color, aroma, and flavor flow. [ABSTRACT FROM AUTHOR]

In this research, we obtained Bollos de mazorca by two ways: the traditional and technified way, both applied in the Villanueva (Bolivar, Colombia). For each of the types of Bollo obtained, physicochemical and microbiological properties were measured, obtaining good yield percentages for Bollo limpio, both in the traditional and the technified, or improved process (80 and 87% respectively), while for the Bollo de maíz biche, obtained by the traditional and the improved process, results were acceptable (70 and 75%). The best performance was always exhibited by the improved process. Microbiological results were satisfactory in all cases. [ABSTRACT FROM AUTHOR]

Were evaluated sensorially hamburgers prepared from red tilapia and two further formulations, in which a percentage of red tilapia was replaced by beef meat In one and by pig meat in the other. Were raised three different formulations: only tilapia meat, encoded by the random number 8204, tilapia meat with added beef and pork, identified with the numbers 6271 and 3522 respectively. The burgers were submitted to tasting made by a panel of 100 untrained consumers using a seven-point hedonic scale. Was valued statistically the approval of the products and found that there were good pleasure and acceptance. The results indicated an acceptance of 75% for sample 8204, while for samples 6271 and 3522 acceptance was 78% and 82% respectively. Despite presenting some differences between the percentages of acceptance of the three formulations, the interval of variance is not significant which allows concluding that the three formulations were of complete satisfaction. Was concluded that the differences between the burgers made only with tilapia versus those made with addition of tilapia with other meats not influence their acceptance by consumers. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of different pasteurization treatments on sensory characteristics and content of vitamin C of four fruit juices: Blackberry cv. Castilla (MC), Mango cv. Costeño (MAC), Orange cv. Valencia (NV) and Tree tomato cv. Tamarillo (TA). The results showed that the suitable pasteurization process, defined as that who showed lack of peroxidase (POD) activity, measured qualitatively for each juice, was 80°C for 120 seconds (MC), 80°C for 90 seconds (MAC), 75°C for 90 seconds (NV), and 80°C for 90 seconds (TA); the effect of processing on the color, smell and taste of juices was assessed using sensory analysis by a trained panel and revealed that there were no significant differences (p<0,05) among characteristics evaluated before and after heat treatment. The pasteurization treatment-induced losses of vitamin C, were quantified using Mohr method, exhibited values of 84,67% (MC), 89,82% (MAC), 99,43% (NV) and 87,72% (TA). The treatment applied, prolonged the shelf life of the juice from 10 to 12 days at refrigeration temperature, without appreciable changes in sensory characteristics. [ABSTRACT FROM AUTHOR]

Patent application PCT/MX2009/000092 describes a method to obtain biofilms from cereals flours through casting and their use as antimicrobial pads and thermo-sealable packages for dry food products. Because of its sensitivity to water and low mechanical resistance to contain products with intermediate moisture, the biopolymeric matrix was reformulated to improve both parameters. The film obtained from the reformulation was studied by measuring tensile resistance (ASTM D1708), the swelling and were observed my scanning electron microscopy. The performance of the bio film was studied by packaging one perishable food (cheese) and subjecting it to a two months storage period. As a control, product of the same batch was vacuum packaged using a high barrier film. Microbiological and physicochemical parameters were evaluated for the cheese as critical factors during the stability study. The active films controlled the microbial load but package integrity was altered due to water absorption from the products, which led to the rupture of the structure of the biopolymer film and consequently the exposure of the product and ending of its shelf life. [ABSTRACT FROM AUTHOR]

1-methylcyclopropene (1-MCP), an inhibitor of ethylene, has been used to extend the shelf life of various fruits. The aim of this job was to evaluate the effect of application of aqueous solutions of 10, 100 and 200 g L-1 1-MCP, with exposure times of 1, 5 and 10 minutes on the shelf life of yellow pitahaya. During 15 days of storage (25 ± 2 ° C and 75% relative humidity), physical changes such as weight loss and the presence of browning, and chemical changes as soluble solids, pH, acidity and maturity index were evaluated. Significant differences between treatments were found. The results showed that application of 200 gL-1 1-MCP for 10 minutes, increasing shelf life of yellow pitahaya in 3 days, and reduces changes in soluble solids and acidity. [ABSTRACT FROM AUTHOR]

In the present investigation, we studied the effect on the dry matter content and moisture, protein, fat, total sugars, vitamin A, vitamin C, potassium and sodium, has the frying process at an average temperature of 160°C for a time of 5 minutes in fresh Cavendish banana samples and osmotically dehydrated with sucrose solution at 45° Brix and 1,5% sodium chloride (w / w). It was determined that in the osmotically treated banana samples values of moisture content and fat were much lower than for untreated bananas osmotic; contario behavior appearing in the contents of carbohydrates and calories were higher. It is expected that the results presented are of interest to agribusiness at obtaining new banana-based products. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate different heat treatments to inactivate enzymes that cause deterioration of sisal juice without altering its biocide properties. As an indicator of a successful process, residual enzymatic activity of peroxidase (POD) and polyphenol oxidase (PPO) was measured. To verify that the treatment did not affect the juice´s biocide properties, micelial growth tests were carried out to assay in vitro inhibition of P. infestans. The successful pasteurization treatment that showed a lower growth of phytopathogen (2,1%) and an acceptable reduction on enzyme activity (10,6% for POD and 3,2% for PPO), was 75°C during 4 minutes. We conclude that the treatment applied preserves the biocide properties of the juice. [ABSTRACT FROM AUTHOR]

The effect of added calcium on the quality attributes of a soft candy made of cape gooseberry fruits without sucrose is assessed by comparing it to a similar candy without calcium. Dairy calcium is used as functional ingredient; it is incorporated in bulk to reach a daily reference value higher than 20% of calcium in a 15 g portion of the product, according to the Colombian regulations. The calcium addition in the candy mainly affects the acidity of the product (<), the pH (>), elasticity (>), cohesiveness (<), and luminosity (>). The candy with added calcium presented contents of 292,5 ± 9 mg Ca/portion, corresponding to 20% of the daily reference value, which makes it possible to identify the produ ct with the following descriptor: "An excellent source of calcium." Cape gooseberry soft candies with added calcium and without sugar represent an inexpensive food alternative to fulfill the calcium needs of the population's diet. [ABSTRACT FROM AUTHOR]

This study investigated the effect of the sources of selenium, sex, and their interaction in the cooking loss and sensory quality, in pork meat. Eighteen pigs were used, with an average initial weight of 70 kg, which were divided into two treatments; the first treatment was assigned a commercial diet with 0,30 ppm inorganic selenium and the second treatment a diet with 0,30 ppm organic selenium (Prokel Selenio™). After the 72 h postmortem, were determined cooking loss (traditional method and an alternative method). The sensory evaluation was carried out through a descriptive analysis profile and a 2-altemative forced choice Test (2 AFC). The results were evaluated with a 2² factorial experimental design, showing a statistically significant effect of the sex factor, in cooking loss. Differences were also found in color; the judges determined that the diets supplemented with organic selenium presented a lighter color than those from pigs fed with diets supplemented with inorganic selenium. The source of selenium and the interaction with the sex, do not have a statistically significant effect on the cooking loss and sensory quality of meat. [ABSTRACT FROM AUTHOR]

Fried foods are consumed in large quantities to contribute significantly to the intake of lipids. Nutritionally, fat intake is considered a key element in overweight and heart diseases, therefore, it is advisable to reduce its consumption. We determined the effect of pretreatment blanched, osmotic dehydration and coating with pectin in moisture reducing and oil gain in native potatoes. Blanching the percentage of oil, while osmotic dehydration reduces compared with control sample. The film with the best results in terms of moisture retention was made with pectin 8002, while film made with pectin 121 reduces the fat content of fried potatoes. [ABSTRACT FROM AUTHOR]

In Colombia Golden berry fruit (Physalis peruviana) stands out as an export product and currently ranks second after bananas.In the area of Silvia (Cauca) exist cultivated fruits such as blackberries, lulus and golden berries; these are not exploited by the lack of technical training and negotiation power of producers , leading to losses of these products, at harvest time. In this study it was analyzed a fruit with greater market potential such as goldenberry (Physalis peruviana) determining their physicochemical and dimensional characteristics in terms of color, Brix, water activity, pH, titratable acidity, density, viscosity, content of ascorbic acid solids and total reducing sugars. In the rural market of Silvia (Cauca) the ecotype of the golden berry (Physalis peruviana) found was caracterizated by degrees of coloration 4, 5 and 6 predominating ripening lots with 5 with 43,3%. The data were analyzed using Dunn's test and Kruskal Wallis. We found that this is a fruit suitable for processing with pH 3,7, acidity 2,0%, 13% soluble solids. [ABSTRACT FROM AUTHOR]

To evaluate the effect of two feeding strategies and the presence of substrate for periphyton on the fatty acid profile, sensory and microbiological characteristics in tilapia and bocachico fillets, we performed a polyculture under a 2x2 factorial design with 3 replicates. The first factor with two levels, A1: food with 20% crude protein [CP] and A2: a meal plan with decreasing levels of PB, (38, 32,24 and 20%). The second factor B1 substrate and B2 absence of substrate for periphyton. At the end of the cultivation of eight months were analyzed both fish fillets. All samples met the standard microbiological parameters as INVIMA. The sensory panel found no significant differences between treatments. There was no effect of the presence of substrate on fatty acid profile in fish. In tilapia, the feeding strategy had effects on the fatty acid profile. Ω-6/Ω-3 ratio was 0.7 ± 0.12 in bocachico, in tilapia was 3.9 ± 1.2 and 0.7 ± 0.007 for periphyton. Ω-6/Ω-3 ratio was less than 1 and the presence of DHA and EPA, bocachico can be identified as a functional food. Periphyton showed high levels of ALA, which makes it an appropriate source for fish. Tilapia has a higher ratio of Ω-6/Ω-3, but with good levels of DHA and EPA. [ABSTRACT FROM AUTHOR]

The growth of aquaculture of red tilapia (Oreochromis sp.) in Colombia has allowed the development of food products of higher added value. One of these products are sausages Frankfurt. The aim of this study was to analyze the physicochemical parameters that affect the shelf life of sausages, prepared with addition of sagu starch (Maranthaarundinacea) as a binder or extender material. The raised design allowed evaluation of sausages packed under vacuum and under refrigeration (2 °C ± 2 °C) at 0, 2, 6, 10, 15, 22, 27, 31, 45, 58, 100 and 120 days of storage for physicochemical parameters. The sausages were prepared following the procedure developed at the Laboratory of Meat Technology, National University of Colombia -- Palmira from a previously prepared tilapia paste. Determined moisture, protein, fat carbohydrate, ash, energy, value, pH, moisture holding capacity and water activity. The findings suggest that the nutritional and functional value of the sausage is not altered during first 30 days of storage, which are consistent with data reported in the literature, for sausages made from other raw meat. [ABSTRACT FROM AUTHOR]

Meat (salmon, trout, chorizo, sausage) and dairy (cheese) products were treated in 3 ways: thermal cooking, fermentation, and raw. The following was evaluated: total nitrogen content TN), soluble protein content (SP) and in vitro protein digestibility (PD). Thermal cooking significantly improved the product's PD. There was no difference in TN between thermal cooking and raw; however, TN was lower in fermentation than raw. For SP there was no difference between fermentation and raw; however in 2 of the 4 foods tested SP was higher for thermal cooking than raw. Fermentation did not improve the protein quality of foods; although there was an increase m DR there were also losses in TN. [ABSTRACT FROM AUTHOR]

In yellow pitahaya in stage madurity 3, were evaluated the effect of packaging (plastic baskets and cardboard boxes export type) and the application of aqueous solutions of 1-methylcyclopropene (200 and 400 µgL-¹) on weight loss, firmness, color, soluble solids, acidity, respiratory rate and commercial shelf-life. In the two packages, the application of aqueous solutions of 200 and 400 µgL-¹- methylcyclopropene (1-MCP) reduced changes in acidity, respiratory rate and color, however, it increased weight loss during storage. The type of packing affected significantly the weight loss, soluble solids and color. The application 200 µgL-¹ of 1-MOP had less variation in brightness and the color green-yellow fruit. Concentrations of 200 and 400 µgL-¹ 1-MCP and packing in plastic baskets for local market allowed prolong shelf life of three days the yellow pitahaya. The results of this study further confirm that the yellow pitahaya is a climacteric fruit. [ABSTRACT FROM AUTHOR]

The present article gives a review of knowledge on several aspects, inherent in the factors antinutritionals. There is included the information about biochemical nature, its presence in some foods, especially in eatable seeds. There are analyzed aspects related with its nutritional meaning, as effects over the digestive process and the utilization of nutrients; possible forms of inactivation and some beneficial effects for the health and the therapeutics properties. [ABSTRACT FROM AUTHOR]

The productive yield when finalizing fattens it of pigs is in relation to the digestive tract changes that undergo the piglet in his first weeks of life and the form as the transition of the passage of maternal milk occurs to a dry food. The pig in the first weeks of life is not prepared to digest diets no milky high in carbohydrates, proteins and complex fats characteristic of the foods of start for piglets, As will give this transition, It will go have to depend to take a pig to finish in a smaller time. Weaning to earlier ages with the purpose of improving among others the sanitary state of the piglet and productive parameters of the bristle, brings with I follow a series of factors that go to make of this stage a critical phase within the growth of the pig. The digestive tract of the pig experiences many changes in the days after of the weaning, presenting a period of atrophy, limiting the absorption of nutrients and a low immunological answer, repelling in the gain of weight. Therefore it is tried with this compilation of investigations, to know the factors associated with the intestinal physiology and the digestibly nutriments of the pig on the growth. [ABSTRACT FROM AUTHOR]