THIS STUDY FOCUSED ON APPLYING DIFFERENT HIGH HYDROSTATIC PRESSURE + CARBON DIOXIDE (HHP + CO2) PROCESSING CONDITIONS ON REFRIGERATED (4 °C, 25 DAYS) FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) TO INACTIVATE ENDOGENOUS ENZYMES (PROTEASE, LIPASE, COLLAGENASE), PHYSICOCHEMICAL PROPERTIES (TEXTURE, COLOR, LIPID OXIDATION), AND MICROBIAL SHELF LIFE. SALMON FILLETS WERE SUBJECTED TO COMBINED HHP (150 MPA/5 MIN) AND CO2 (50%, 70%, 100%). PROTEASE AND LIPASE INACTIVATION WAS ACHIEVED WITH COMBINED HHP + CO2 TREATMENTS IN WHICH LIPASE ACTIVITY REMAINED LOW AS OPPOSED TO PROTEASE ACTIVITY DURING STORAGE. COLLAGENASE ACTIVITY DECREASED APPROXIMATELY 90% DURING STORAGE WHEN APPLYING HHP + CO2. COMBINED TREATMENTS LIMITED THE INCREASE IN SPOILAGE INDICATORS, SUCH AS TOTAL VOLATILE AMINES AND TRIMETHYLAMINE. THE 150 MPA + 100% CO2 TREATMENT WAS THE MOST EFFECTIVE AT MAINTAINING HARDNESS AFTER 10 DAYS OF STORAGE. COMBINED TREATMENTS LIMITED HHP-INDUCED COLOR CHANGE AND REDUCED THE EXTENT OF CHANGES CAUSED BY STORAGE COMPARED WITH THE UNTREATED SAMPLE. MICROBIAL SHELF LIFE WAS EXTENDED BY THE CO2 CONTENT AND NOT BY THE HHP TREATMENTS; THIS RESULT WAS RELATED TO AN INCREASED LAG PHASE AND DECREASED GROWTH RATE. IT CAN BE CONCLUDED THAT COMBINING HHP AND CO2 COULD BE AN EFFECTIVE METHOD OF INACTIVATING ENDOGENOUS ENZYMES AND EXTEND SALMON SHELF LIFE.

EMULGELS COULD BE USED AS EDIBLE INKS FOR INDIVIDUALS WITH SPECIAL NEEDS. THE PURPOSE OF THIS WORK WAS TO FORMULATE A 3D PRINTABLE LOW-OIL EMULGEL BY EVALUATING THE EFFECT OF INCORPORATING GELATIN IN A BEAN-BASED NANOEMULSION STABILIZED BY HIGH-PRESSURE HOMOGENIZATION (HPH) SUITABLE FOR A DYSPHAGIA DIET. THE EFFECT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS OF THE EMULSION NETWORK WERE EVALUATED FOR PRINTABILITY, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES. HPH PRODUCED STABLE NANOEMULSIONS USING PRESSURES >200 MPA AND 5% BEAN PROTEIN. ADDING GELATIN DECREASED NH AND COO VIBRATIONS, INCREASED HYDROGEN BONDING, AND CREATED SELF-SUPPORTING EMULGELS WHEN THE GELATIN CONCENTRATION WAS >1.5%. PRINTING PERFORMANCE, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES DEPENDED ON THE GELATIN CONCENTRATION AND PRINTING PARAMETERS, WHOSE IMPROVEMENT ENABLED PRECISE, TIME-STABLE, AND SWALLOW-SAFE SHAPES WITH 2.5% GELATIN. IN CONCLUSION, STABLE EMULGELS CAN BE USED IN 3D PRINTING, FACILITATING THE DESIGN OF COLLOIDAL FOOD SYSTEMS WITH CUSTOMIZED TEXTURES AND NUTRITIONAL PROPERTIES FOR INDIVIDUALS WITH DYSPHAGIA.

THE IMPACT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS ON STARCH-PROTEIN GEL PRINTABILITY WAS EVALUATED TO ACHIEVE STABLE 3D-PRINTED GELS SUITABLE FOR INDIVIDUALS WITH SPECIAL NUTRITIONAL NEEDS. THE EFFECT OF POSTPROCESSING (OVEN/FREEZE-DRYING) ON PHYSICAL PROPERTIES OF PRINTED GELS WAS ASSESSED. CORN STARCH (CS, 10%?15%) AND SALMON PROTEIN ISOLATE (SPI, 2%?4%) WERE USED TO OBTAIN STABLE PRINTED GELS; RHEOLOGICAL AND THERMAL PROPERTIES WERE DETERMINED. THE TEXTURE PROFILE AND DIMENSIONAL STABILITY OF THE PRINTED GELS WERE STUDIED TO DETERMINE THE OPTIMAL PRINTING PARAMETERS. THE POSTPROCESSED GELS WERE ANALYZED TO EVALUATE THEIR POSSIBLE USE AS FOOD WITH MODIFIED TEXTURE FOR DYSPHAGIC PATIENTS. DIFFERENT CS-SPI CONCENTRATIONS INFLUENCED GEL SHEAR RECOVERY BY INCREASING PROTEIN DENATURATION TEMPERATURE. THE BEST DIMENSIONAL AND TEXTURAL STABILITY OCCURRED WITH 15% CS AND 3%?4% SPI USING 0.91 MM NOZZLE DIAMETER AND 30 MM/S PRINTING SPEED. POST-PROCESSED GELS SHOWED THAT FREEZE-DRYING MANAGED TO MAINTAIN EXCELLENT SHAPE FIDELITY (94.66%?99.22%), WHILE REHYDRATED GELS HAD MODIFIED TEXTURES THAT MADE THEM SUITABLE FOR USE IN DYSPHAGIC PEOPLE. THIS STUDY DEMONSTRATED THAT CS-SPI GELS PROVIDE A PROMISING ALTERNATIVE FOR 3D-PRINTED FOODS ESPECIALLY FOR INDIVIDUALS WITH SPECIFIC NUTRITIONAL NEEDS.

THIS STUDY EVALUATED THE INFLUENCE OF STARCH-PROTEIN INTERACTIONS ON THE CHEMICAL PROPERTIES AND DIGESTIBILITY OF A 3D-PRINTED GEL BASED ON SALMON BY-PRODUCT PROTEIN. CHANGES IN THE STARCH-PROTEIN INTERACTIONS OF THE STABLE CORNSTARCH (CS, 15%) AND SALMON PROTEIN ISOLATE (SPI, 4%?12%) PRINTABLE GELS DURING THE IN VITRO GASTROINTESTINAL DIGESTION PROCESS WERE STUDIED BY PRINCIPAL COMPONENT ANALYSIS. PROTEIN-RICH PRINTED GELS INCREASED RESISTANT STARCH CONTENT BY 18.05%. CHANGES IN CHEMICAL PROPERTIES AND THE STARCH-PROTEIN CONCENTRATION OF THE GELS DURING THE DIGESTION PROCESS WERE HIGHLY CORRELATED. THE CS-SPI GELS IN THE GASTRIC AND INTESTINAL PHASES EXHIBITED LOWER ?-HELIX/?-SHEET RATIO AND FLUORESCENCE INTENSITY VALUES, WHEREAS SURFACE HYDROPHOBICITY INCREASED. THIS RESULTED IN MORE ORDERED STRUCTURES WITH A HIGH LEVEL OF MOLECULAR INTERACTION THAT INHIBITED ENZYMATIC HYDROLYSIS. THIS STUDY PROVIDES CRUCIAL INFORMATION ABOUT THE TRANSFORMATIONS OF STARCH-PROTEIN INTERACTIONS DURING THE DI- GESTIBILITY OF 3D-PRINTED FOOD MATRICES AS AN ALTERNATIVE SOURCE OF NUTRIENTS WITH A HIGH NUTRITIONAL QUALITY.

VISCOELASTIC PROPERTIES OF TWO NONTRADITIONAL HYDROCOLLOID DISPERSIONS WERE EVALUATED. PROSOPIS CHILENSIS SEED GUM WAS EVALUATED BASED ON TEMPERATURE (5?80 °C) AND ADDED CACL2 (0.07%), WHEREAS NOPAL MUCILAGE WAS EVALUATED BASED ON TEMPERATURE (5?80 °C) AND SUCROSE CONCENTRATION (0?20%). VISCOELASTICITY WAS TESTED BY THE SMALL STRAIN OSCILLATORY SHEAR TEST; STORAGE MODULUS (G?), LOSS MODULUS (G?) AND TAN ? WERE REPORTED. PROSOPIS CHILENSIS AND NOPAL DISPERSIONS BEHAVED AS WEAK GELS (G? > G??) REGARDLESS OF EXPERIMENTAL CONDITION. RAISING TEMPERATURE FROM 20 TO 80 °C SIGNIFICANTLY INCREASED G?. THE GEL STRUCTURE WAS STRENGTHENED BY ADDING CACL2 AND G? INCREASED AT 40 °C. THE SUCROSE EFFECT DEPENDED ON CONCENTRATION AND TEMPERATURE; AT LOW SUCROSE CONCENTRATIONS, G? MODULUS INCREASED REGARDLESS OF TEMPERATURE LEVEL, BUT AT HIGH CONCENTRATIONS, IT DECREASED AT TEMPERATURES >40 °C. IN CONCLUSION, NOPAL AND PROSOPIS CHILENSIS DISPERSIONS SHOW WEAK GEL STRUCTURE REGARDLESS OF EXPERIMENTAL CONDITION. G? INCREASES AS TEMPERATURE INCREASES, AND THESE DISPERSIONS COULD BE SUITABLE FOR FOOD APPLICATIONS REQUIRING HEAT TOLERANCE.

THIS STUDY AIMED TO INCREASE THE ENCAPSULATION EFFICIENCY (EE%) OF LIPOSOMES LOADED WITH GREEN TEA POLYPHENOLS (GTP), BY OPTIMIZING WITH RESPONSE SURFACE METHODOLOGY (RSM), CHARACTERIZING THE OBTAINED PARTICLES, AND MODELING THEIR RELEASE UNDER CONVENTIONAL HEATING AND PULSED ELECTRIC FIELDS. GTP-LOADED LIPOSOMES WERE PREPARED UNDER CONDITIONS OF LECITHIN/TWEEN 80 (4:1, 1:1, AND 1:4), CHOLESTEROL (0, 30, AND 50%), AND CHITOSAN AS COATING (0, 0.05, AND 0.1%). PARTICLES WERE CHARACTERIZED BY SIZE, POLYDISPERSITY INDEX, ?-POTENTIAL, ELECTRICAL CONDUCTIVITY, AND OPTICAL MICROSCOPY. THE RELEASE KINETICS WAS MODELED AT A TEMPERATURE OF 60 °C AND AN ELECTRIC FIELD OF 5.88 KV/CM. THE OPTIMAL MANUFACTURING CONDITIONS OF GTP LIPOSOMES (RATIO OF LECITHIN/TWEEN 80 OF 1:1, CHOLESTEROL 50%, AND CHITOSAN 0.1%) SHOWED AN EE% OF 60.89% WITH A PARTICLE DIAMETER OF 513.75 NM, POLYDISPERSITY INDEX OF 0.21, ?-POTENTIAL OF 33.67 MV, AND ELECTRICAL CONDUCTIVITY OF 0.14 MS/CM. OPTICAL MICROSCOPY VERIFIED LAYERING IN THE LIPOSOMES. THE KINETIC STUDY REVEALED THAT THE SAMPLES WITH CHITOSAN WERE MORE STABLE TO CONVENTIONAL HEATING, AND THOSE WITH HIGHER CHOLESTEROL CONTENT WERE MORE STABLE TO PULSED ELECTRIC FIELDS. HOWEVER, IN BOTH TREATMENTS, THE MODEL WITH THE BEST FIT WAS THE PEPPAS MODEL. THE RESULTS OF THE STUDY ALLOW US TO GIVE AN INDICATION OF THE KNOWLEDGE OF THE BEHAVIOR OF LIPOSOMES UNDER CONDITIONS OF THERMAL AND NON-THERMAL TREATMENTS, HELPING THE DEVELOPMENT OF NEW FUNCTIONAL INGREDIENTS BASED ON LIPOSOMES FOR PROCESSED FOODS.

THE EMULSIFYING PROPERTIES OF PULSE PROTEINS OFFER THE POSSIBILITY TO PROVIDE FUNCTIONALITY TO COLLOIDAL FOOD SYSTEMS LIKE NANOEMULSIONS. THE OBJECTIVE WAS TO OBTAIN STABLE LENTIL NANOEMULSIONS THROUGH HIGH-PRESSURE HOMOGENIZATION (HPH) (50?300?MPA) USING DIFFERENT NUMBER OF HOMOGENIZATION PASSES (1?3) AND EMULSIFIER:OIL RATIOS (1:1, 1:2, 2:1). OIL-IN-WATER NANOEMULSIONS WERE CHARACTERIZED THROUGH PARTICLE SIZE DISTRIBUTION, MEAN DROPLET SIZE, POLIDISPERSITY INDEX (PDI), ?-POTENTIAL, INTERFACIAL TENSION (IT), STABILITY AGAINST CREAMING, AND FLOW BEHAVIOR. HPH >100?MPA CHANGED PARTICLE SIZE DISTRIBUTION OF 1:1 LENTIL NANOEMULSION FROM MULTIMODAL TO BIMODAL, REGARDLESS OF HOMOGENIZATION PASSES NUMBER. TWO HOMOGENIZATION PASSES AND RATIOS OF 1:1 AND 2:1 IMPROVED REDUCTION OF DROPLET SIZE (587?149?NM) AND PDI (0.821?0.168), WITH NO DIFFERENCE BETWEEN THOSE RATIOS. ?-POTENTIAL VALUES WERE LOWER THAN ?30?MV, WHICH CAN BE CONSIDERED AS A STABLE EMULSION. AS EMULSIFIERS, LENTIL PROTEINS DECREASED IT OF WATER-OIL INTERPHASE FROM 16.5 TO

THE HEALTH BENEFITS OF POLYPHENOLS PRESENT IN GREEN TEA HAVE SPARKED GREAT INTEREST. HOWEVER, IT IS CRUCIAL TO IDENTIFY PROCESSES THAT ALLOW EFFICIENT EXTRACTION OF THESE COMPONENTS IN A REDUCED TIME, WITHOUT CAUSING NEGATIVE IMPACTS ON THE ENVIRONMENT. THIS STUDY AIMED TO INVESTIGATE PULSED ELECTRIC FIELD (PEF)-ASSISTED EXTRACTION OF GREEN TEA POLYPHENOLS (GTPS) ON EXTRACTION YIELD AND ENVIRONMENTAL IMPACT. THE PEF CONDITIONS (ELECTRIC FIELD STRENGTH OF 0.59-5.88 KV/CM, FREQUENCIES OF 1-200 HZ, AND PROCESSING TIMES OF 100-1000 MU S) WERE EVALUATED USING RESPONSE SURFACE METHODOLOGY (RSM) AND ANALYSIS OF LIFE CYCLE. OTHER PROPERTIES WERE ALSO EVALUATED, SUCH AS ANTIOXIDANT CAPACITY, RATE OF CELLULAR DISINTEGRATION DUE TO ELECTRICAL CONDUCTIVITY, AND THE ADJUSTMENT OF EMPIRICAL MODELS TO THE KINETICS OF PEF EXTRACTION. THE RESULTS DEMONSTRATED THAT PEF-ASSISTED GTP EXTRACTION, UNDER CONDITIONS OF 5.88 KV/CM, A FREQUENCY OF 200 HZ, AND A PROCESSING TIME OF 1000 MU S, SIGNIFICANTLY INCREASED THE EXTRACTION YIELD (149.87 +/- 0.569%). BY 50%, COMPARED TO MACERATION, THE MAIN FACTOR THAT WAS MOST RELEVANT IN THE EXTRACTION WAS THE ELECTRIC FIELD STRENGTH FOLLOWED BY PROCESSING TIME AND FREQUENCY. FURTHERMORE, PEF TREATMENT IMPROVED THE PERCENT INHIBITION OF DPPH (65.711 +/- 1.555%) BY 40% COMPARED TO MACERATION. THE KINETIC STUDY DETERMINED THAT PELEG'S MODEL FIT THE EXPERIMENTAL DATA BETTER (RMSE = 1.212; R2 = 0.978). LIFE CYCLE ANALYSIS DEMONSTRATED THAT EMISSIONS GENERATED BY PEF (0.006 KG CO2 EQ) WERE LOWER THAN THOSE FROM MACERATION (0.073 KG CO2 EQ), MICROWAVE (0.02 KG CO2 EQ), AND ULTRASOUND (0.097 KG CO2 EQ), VALIDATING THE USE OF PEF AS A SUSTAINABLE EXTRACTION TECHNOLOGY.

THIS STUDY AIMED TO OPTIMIZE THE 3D PRINTING PARAMETERS OF SALMON GELATIN GELS (SGG) USING ARTIFICIAL NEURAL NETWORKS WITH THE GENETIC ALGORITHM (ANN-GA) AND RESPONSE SURFACE METHODOLOGY (RSM). IN ADDITION, THE INFLUENCE OF THE OPTIMAL PARAMETERS OBTAINED USING THE TWO DIFFERENT METHODOLOGIES WAS EVALUATED FOR THE PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES OF THE PRINTED SGG (PSGG). THE ANN-GA HAD A BETTER FIT (R2 = 99.98%) WITH THE EXPERIMENTAL CONDITIONS OF THE 3D PRINTING PROCESS THAN THE RSM (R2 = 93.99%). THE EXTRUSION SPEED WAS THE MOST INFLUENTIAL PARAMETER ACCORDING TO BOTH METHODOLOGIES. THE OPTIMAL VALUES OF THE PRINTING PARAMETERS FOR THE SGG WERE 0.70 MM FOR THE NOZZLE DIAMETER, 0.5 MM FOR THE NOZZLE HEIGHT, AND 24 MM/S FOR THE EXTRUSION SPEED. GEL THERMAL PROPERTIES SHOWED THAT THE OPTIMAL 3D PRINTING CONDITIONS AFFECTED DENATURATION TEMPER- ATURE AND ENTHALPY, IMPROVING DIGESTIBILITY FROM 46.93% (SGG) TO 51.52% (PSGG). THE SECONDARY GEL STRUCTURES SHOWED THAT THE ?-TURN STRUCTURE WAS THE MOST RESISTANT TO ENZYMATIC HYDROLYSIS, WHILE THE INTERMOLECULAR ?-SHEET WAS THE MOST LABILE. THIS STUDY VALIDATED TWO OPTIMIZATION METHODOLOGIES TO ACHIEVE OPTIMAL 3D PRINTING PARAMETERS OF SALMON GELATIN GELS, WITH IMPROVED PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES FOR USE AS TRANSPORTERS TO INCORPORATE HIGH VALUE NUTRIENTS TO THE BODY.