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In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

In Vitro Release modeling (IVR) of nanoencapsulated phenolic compounds (PC) is complex, due to the number of factors involved in the process. Artificial Neural Networks (ANN) are useful tools for its prediction because they consider the effect of all factors on the response. The release at 5h is crucial in kinetics because, in most cases, it is an equilibrium point leading to a constant phase. The objective of this investigation was to predict the IVR of nanoencapsulated PC at 5h using ANN. A database with information from the scientific literature was used. This model permits mathematical correlation of the IVR at 5h with eleven factors. The optimal network configuration consisted of one hidden layer with one neuron. A mathematical model was obtained with a Mean Square Error (MSE) of 0.0516 and a correlation coefficient (r) of 0.8413.

The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.

Foods may have both solid and liquid properties, and are described as viscoelastic products. Knowledge on such viscoelastic features is very useful for quality control and/or food stability. The purpose of this work was to evaluate the effect of the application of 1-MCP on the viscoelastic properties of minimally processed yellow pitahaya during refrigeration storage, by using a stress relaxation test. Viscoelastic parameters were determined through Generalized Maxwell and Peleg’s rheologic models. Both rheological models proved suitable to predict viscoelastic behavior; however, Peleg’s model better described this behavior. Samples of treated and non-treated pitahaya with 1- MCP decreased their elastic behavior (firmness decrease) during storage. Fruit treated with 1-MCP showed a greater elastic component than non-treated samples during storage. These two rheological models were suitable for predicting the viscoelastic behavior, however.

The effects of the use of solvents (96% ethanol and PEG 400), solute ratios: solvent (1: 4 and 1: 6 w/w), extraction temperatures (50 and 60 °C) and leaching techniques (conventional and assisted by ultrasound) on the concentration and time of extraction of bixin from Achiote (Bixa Orellana L.) were evaluated. The extraction kinetics were constructed, and their orders were determined. The experimental values were adjusted through the mathematical models of Peleg and Azuara. ANOVA was used based on a 23 design, blocking type of technology. The kinetics showed two stages of extraction: rapid and slow. The reaction orders were decimal numbers, which indicates the complexity of the extraction mechanism. The highest orders of reaction (2.97 and 2.075) were presented with extraction with ultrasound-assisted and ethanol as solvent, at 50 and 60 °C and solute solvent ratio 1: 4 and 1: 6, respectively. The concentration of Bixin was increased by approximately 30% by increasing the temperature. The Azuara model presented the highest adjustment with a standard error < 0.1. The conventional leaching with PEG-400 required the lowest activation energy (9.2 kJ / mol) and with this treatment in 66 min the highest concentration of bixin (2.74 mgBix / gExt) was obtained. It was concluded that ultrasound-assisted leaching facilitates the extraction of bixin pigment, and the use of PEG 400 solvent is useful to obtain higher yields.

Con tantos ingredientes, temperaturas y fuerzas mecánicas que tienen un efecto sobre la mezcla, cambiar un parámetro puede influir en la calidad del helado. El tiempo de caída de primera gota (TCPG), la velocidad de derretimiento (VD) y el porcentaje de Overrun (PO), son determinantes en la calidad del producto y en el desarrollo de nuevos helados. En este estudio se evaluó el efecto de la adición de fresa en polvo, maltodextrina, polidextrosa y goma guar sobre los parámetros de calidad de un helado, mediante un diseño experimental de mezclas. Se elaboraron siete mezclas por triplicado con los cuatro componentes a evaluar. Se empleó leche entera líquida y en polvo, crema de leche, azúcar, glucosa, colorante y saborizante de fresa. Para el análisis estadístico se utilizó el software SPSS y Minitab 18.1. Se encontraron diferencias significativas entre todas las formulaciones. La formulación con mayor PO fue la de los emulsificantes, pues, tienen buena capacidad de retención de aire, y las burbujas se distribuyen mejor. El TCPG resultó ser mayor en la formulación con fresa en polvo (10,27 min), e igualmente fue la que menor VD obtuvo a los 30 y 40 minutos de haber iniciado la prueba. Estos resultados se le atribuyen a la fresa, una fruta rica en polifenoles que unen extraordinariamente el agua y el aceite, presentes en el helado, generando mayor resistencia a la fusión y conservando la forma original de la crema durante un tiempo más prolongado de lo habitual. En conclusión, la fresa en polvo ayuda a conseguir mayores tiempos de derretimiento,  con el empleo de emulsificantes se obtienen valores altos de PO; y con la aplicación de un diseño de mezclas se logra conseguir una formulación balanceada.

The rise in interest rates globally in 2022–23 led to improved scheme funding for many defined-benefit pension schemes. Many schemes in the UK now find themselves closer to, or at, a fully funded position on a low-risk basis (annuity buyout or self-sufficiency). Finishing the journey while managing the risk of losses on that journey is highly desirable, but may be difficult to achieve in practice. However many schemes are not yet sufficiently funded to buy out liabilities in full with an insurer. Others may not wish to, and many who can afford to do so are not yet able to for investment reasons (such as holding illiquid assets) or operational reasons (such as the time needed to resolve member data issues). For schemes that instead look to adopt self-sufficient ongoing management with low dependency on the sponsoring employer, this may be difficult to maintain in practice. In short, there remains a risk that benefits will not be secured in full, which with hindsight could have been avoided. The addition of capital to pension scheme assets has long been deployed to enhance the security of member benefits e.g., capital from insurers in the case of a buyout or capital from sponsors in the form of contingent assets. More recently, providers have developed a diverse set of arrangements that draw on external capital to aid trustees and corporates to meet scheme funding ambitions. Capital Backed Funding Arrangements (“CBFA”) are in this context an additional tool in the trustee toolkit for delivering funding strategies. This paper focusses on the UK-defined benefit market but the dynamics are applicable to other jurisdictions, with CBFAs being developed for wider markets (e.g., Ireland). In this paper we: survey the current scheme funding landscape and consider the need in this environment for arrangements to support scheme funding journeys to deliver benefits in full summarise the key features of arrangements in the market that may support these objectives set out considerations for trustees and sponsoring companies when assessing these arrangements. The aim of this paper is educational – to increase awareness of the key issues and potential solutions. Professional advice will always be required prior to any transaction. We welcome feedback from readers on further material that would be beneficial to support consideration of these arrangements.

Se determinaron propiedades termodinámicas de adsorción (entalpía y entropía diferencial, presión de superficie, entalpía y entropía integral neta) en harina de yuca a 25, 30 y 35°C, para proporcionar información sobre requerimientos de agua y de energía en el proceso de sorción. Los modelos de GAB, Peleg y Halsey fueron los que mejor describieron las características de sorción, siendo el de Peleg el de mejor ajuste. Los diferenciales de entalpia y entropía disminuyeron con el incremento del contenido de humedad de equilibrio. La presión de superficie se incrementó con el aumento de la actividad de agua pero disminuyó con el incremento de temperatura. La entalpia integral neta decreció con el aumento de la humedad con una tendencia asintótica hasta 0.2920 kJ/mol para una humedad de 33.4 % (b.s); mientras que los valores de la entropía integral neta fueron negativos y se incrementaron hasta 0.1687 kJ/mol para una humedad de 29.2 % (b.s).

Thermoplastic foams made from petrochemical polymers are commonly commercialized in the market, which, due to their chemical nature, require hundreds of years to degrade and therefore end up accumulating and polluting the environment. Therefore, the present research sought to develop a biodegradable foam from thermoplastic cassava starch, biodegradable polyester, and wheat gluten. Initially, an extreme vertex blend design was run, which comprised 60 to 70% thermoplastic starch (TPS), 30 to 40% biodegradable polyester, and 0 to 5% wheat gluten, the foam was obtained by extrusion and evaluated for expansion rate, bulk density, damping index, and morphology. A thin layer of rubber latex was applied to the foamed material with the most outstanding properties in order to reduce moisture adsorption, and its biodegradability was also evaluated. The results indicated that with the addition of 70% TPS, 30% polyester, and 0% wheat gluten, it was possible to obtain by extrusion a flexible thermoplastic foam with high radial expansion rate and low bulk density. Impregnation of the foam with natural rubber latex created an impermeable layer that helped to decrease moisture adsorption; however, there was an increase in compressibility. Also, it was found that this foam met the biodegradability condition since it presented a percentage of mineralization in relative terms of 97.59% in less than 180 days.