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Comparison of the Hydrocolloids Nostoc Commune and Nostoc Sphaericum: Drying, Spectroscopy, Rheology and Application in Nectar

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Comparison of the Hydrocolloids Nostoc Commune and Nostoc Sphaericum: Drying, Spectroscopy, Rheology and Application in Nectar Scientia Agropecuaria 11(4): 583 – 589 (2020) SCIENTIA AGROPECUARIA Facultad de Ciencias Agropecuarias Scientia Agropecuaria Universidad Nacional de Website: http://revistas.unitru.edu.pe/index.php/scientiaagrop Trujillo Comparison of the hydrocolloids Nostoc commune and Nostoc sphaericum: Drying, spectroscopy, rheology and application in nectar Antony Torres-Maza1 ; Carla Yupanqui-Bacilio1 ; Víctor Castro1 ; 1 2 1,* Elza Aguirre ; Eudes Villanueva ; Gilbert Rodríguez 1 Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote. Peru. 2 Escuela de Posgrado, Especialidad Tecnología de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina, Lima, 15024. Peru. Received February 25, 2020. Accepted June 14, 2020. Abstract Present work proposes the substitution of traditional food stabilizers from the hydrocolloids of algae. Hydrocolloids from Nostoc commune and Nostoc sphaericum were extracted, characterized by infrared spectroscopy, and modelled their rheological behavior. The dried extract samples were dried by lyophilization and hot air and diluted in water at concentrations of 0.15% and 0.25% and lastly stored at different temperatures (7 – 80 °C). The infrared indicated C – O – C vibrations corresponding to the glucose cycle (1020 cm-1) and C = O of carboxyl groups (1950 cm-1) are proper of hydrocolloids. Rheological models of Bingham, Ostwald and Herschel-Bulkley confirmed that the Nostoc coomune species presents a higher coefficient of plastic viscosity (η) and coefficient of consistency (k) than Nostoc commune; the freeze drying method had a positive influence and significant on these results (p < 0.05). Likewise, the hydrocolloid samples were diluted under nectar conditions (12 °Brix and 4.5 pH) taking carboxymethyl cellulose (CMC) as a control, finding that there is less influence of temperature on the consistency index of hydrocolloids in the order of Nostoc sphericum < Nostoc commune < CMC. It is concluded that the application of hydrocolloids of the genus nosctoc can be used as additives in the preparation of nectar, maintaining their rheological properties. Keywords: hydrocolloid; nostoc; lyophilized; hot air; rheology; functional food; FTIR. serves as a nutritious food for the optimal 1. Introduction growth of rodents (Carhuapoma et al., Food derived from algae, in recent years, 2015). There is information that suggests has become an important strategic front for the potential of Nostoc commune to reduce research and industry (Konur, 2020). Nos- the risk of coronary heart disease toc belongs to the Nostocaceae family of cy- (Rasmussen et al., 2008). anobacteria, atmospheric nitrogen fixers On the other hand, the polysaccharide de- (Quan et al., 2015). The Nostoc commune rived from N. sphaericum eliminates reac- and Nostoc sphaericum species form colo- tive oxygen species or molecules (ROS) nies that resist dryness and can easily re- (Tang et al., 2007), they also have the ability store their metabolism after being rehy- to inhibit enzymes (α-glucosidase and α- drated (Jensena et al., 2013). Nostoc have amylase) that participate in the diffusion of high contents of fiber, amino acids, proteins, glucose (Inocente et al., 2019), which would vitamins and carbohydrates, which in- indicate a positive effect on human health creases their nutritional value (Fidor et al., (Quan et al., 2015). 2019). The development of food products The process of extracting algae-derived based on polysaccharides from these algae food hydrocolloids has evolved. In recent Cite this article: Torres-Maza, A.; Yupanqui-Bacilio, C.; Castro, V.; Aguirre, E.; Villanueva, E.; Rodríguez, G. 2020. Comparison of the hydrocolloids Nostoc Commune and Nostoc Sphaericum: Drying, spectroscopy, rheology and application in nectar. Scientia Agropecuaria 11(4): 583-589. --------- * Corresponding author © 2020 All rights reserved E-mail: [email protected] (G. Rodríguez). DOI: 10.17268/sci.agropecu.2020.04.14 -583- A. Torres-Maza et al. / Scientia Agropecuaria 11(4): 583 – 589 (2020) years, the activities of the algae industry are were calculated by incineration in a muffle related to the production of alginate, carra- (Thermo ScientificTM, Barnstead geenan, agar; hydrocolloid extraction; sup- ThermolyneTM model, USA), with the AOAC ply of raw algae; In addition to derivatives 972.15 method. Proteins were determined such as mannitol, iodine and fertilizers (Qin, according to the Kjedahl method (AOAC 2018). Gel-like constructions have also been 2011.11) in a kit (Foss-LabtecTM LINE, made using N. sphaeroides biomass com- China), the fat content was obtained in a fat bined with the extrusion-based 3D food extractor kit (Foss, model SOXTECTM 2043, printing technique (An et al., 2018). China), according to the AOAC 963.15 meth- Interest in measuring the rheological behav- odology. Finally, the carbohydrate content ior of natural food additives is increasing was made by difference: %Carbohydrates = due to their utility as gelling, thickening, 100 - (%Proteins + %Fats + %Ashes + %Mois- emulsifying or stabilizing agents. However, ture). there are different methods to extract a hy- 2.3. Spectroscopy Analysis drocolloid that includes the drying process, Infrared spectral data was collected on an a critical step to obtain a hydrocolloid with FTIR system (PerkinElmer, Waltham, MA, favorable characteristics (Qin, 2018). Ly- USA). With an attenuated total reflectance ophilization drying is carried out at low tem- (ATR) sampling area of 2 mm in diameter. peratures, drying and keeping the charac- Powdered ground hydrocolloid samples (ap- teristics of the starting material intact, in the proximately 0.5 g) were placed on the ATR same way, hot air drying dries faster be- glass sampler. The vibrational spectrum cause it includes a constant air flow and at a was collected in the mid infrared region lower cost to work at temperatures much (4,000 - 650 cm-1) with a resolution of 4 cm-1. higher, so less time and less energy use is A total of 64 scans were used and an air required than lyophilisate. background was taken before each sample. Hydrocolloids interact with the various food components, assembling themselves on a molecular scale and influencing technical- functional properties such as texture in ad- dition to nutritional aspects (Ai et al., 2015; Gao et al., 2017). The rheological character- ization of food is important for the design of unit operations, optimization of processes and the assurance of high-quality products. This research work aims to know the influ- ence of drying methods on the rheological behavior of hydrocolloids obtained from two Nostoc species (Commune and sphaericum) in addition to their application in a drink such as nectar. 2. Materials and methods 2.1. Nostoc species and hydrocolloid extraction Nostoc species were extracted from the Cushurococha lagoon, located in the Catac district, Recuay, Ancash province, Peru (9°51'01.8 "S, 77°25'30.2" 0). The hydrocol- loids obtained (Figure 1) were dried in a LABCONCO lyophilisate kit (Models 79480, USA) at a pressure of 0.004 bar with an ini- tial freezing temperature of -40 °C; and a hot air tray dryer (CORP. JARCON model SBT- 10x10) at a constant temperature of 40 ± 0.5 °C and flow of 20 m3/min, afterwards the Figure 1. Process of obtaining the hydrocolloid. samples are crushed and transformed into 2.4. Rheological analysis powder with a particle size < 1mm. Hydrocolloid powder samples were diluted 2.2. Nostoc proximal analysis in two concentrations 0.15% and 0.25% Moisture was determined by the gravimetric (weight/volume); and rheological analysis method in an oven (POLEKO, model SLW- was performed on a Coaxial Cylinder Rhe- 115TD, USA) with AOAC 931.04. The ashes ometer (Brookfield BIS-CC) at temperatures -584- A. Torres-Maza et al. / Scientia Agropecuaria 11(4): 583 – 589 (2020) of 7, 20, 40, 60 and 80 °C; as well as under using the Minitab statistical package version nectar conditions (12 °Brix, 4.5 pH) under 18. the same parameters for later comparison. The data were adjusted to three models: 3. Results and discussion Bingham model: = + o1 τ η γ τ 3.1. Proximal analysis of the algae and n1 Ostwald model: τ = k1(γ) extraction of the hydrocolloid Herschel-Bulkley model: τ = k2(γ)n2 + τo2 The proximal content (Table 1) indicates that Where τ: shear stress (Pa), η: plastic viscos- the water content between 95.7% and ity (Pa*s), : shear rate (rad/s), o1 and o2: γ τ τ 96.12% for algae, Rodriguez et al. (2017) in- yield stress (Pa), k1 and k2: consistency co- 푛 dicates that N. commune algae are mainly efficient (Pa*푠 ), n1 and n2 : flow behavior in- composed of water (97%). The protein, fiber dex. and fat content did not present significant 2.5. Preparation of nectar differences for the two Nostoc species (p < The mango fruits (Mangifera indica L.) be- 0.05). The protein content was 1.14% for N. longed to the Kent variety and were pur- sphaericum and 1.21% for N. commune, chased from the local market in Nuevo however, the analysis on a dry basis deter- Chimbote, Ancash, Peru. The samples pre- mined a protein content of 28.650 and sented a soluble solid concentration be- 29.408%, respectively. Li and Guo (2017) tween 20-25 °Brix. The fruits were washed point out that the content of proteins, pep- and chopped to undergo a blanching pro- tides and free amino acids constitute be- cess in a vaporizer, to retard all the bio- tween 25% - 27% of N. commune and N. chemical reactions produced by the poly- Flageliforme. The carbohydrate content was phenoloxidase enzyme during processing between 58.5% (N. commune) and 58,315% (Liu et al., 2016). A 2/1 ratio of mango pulp (N. sphaericum). Zongjie et al. (2011) deter- (g) / water (ml) was formulated, components mined in N. sphaericum 59% of polysaccha- such as sugar, citric acid and potassium rides in dry matter. The extraction yield of sorbate were also added. The complete ho- the algae was 0.75% (N. commune) and 0.81 mogenization was carried out in a colloidal (N.
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