Biomedical subjects

C I Beristain

Publications and source records attributed to C I Beristain.

3 recordsLinked to original sources

PubMed1998

[Co-crystallization of cucumber concentrate (Cucumis sativa L.)].

A sucrose syrup of 70 degrees Brix was concentrated until a concentration greater than 95 degrees Brix was attained. It was studied the effect of concentration (20, 25 and 35 degrees Brix) on the physical properties of the cucumber (Cucumis sativa L.) granules. Moisture content, solubility, and density were determined. The best results were found for the concentrated at 30 degrees Brix. Lemon juice was added to the concentrated to decrease pH from 5.5 to 4.0 to improve flavor and to avoid growth of molds and yeast. No significant differences in the higroscopicity were found between both pH (s). Sensory evaluation shows that 30 judges of 45 preferred the sample made with the co-crystallizate containing lemon juice.

Crystallization↗

PubMed1991

[Obtainment of pineapple juice powder by foam-mat drying].

The foam-mat production and stability using pineapple juice concentrate (25, 30 and 40 degrees Brix), adding a surfactants mixture and maltodextrin (DE 10) as co-adjuvant, stirred in a commercial mixer, was studied. Adequate foam formation conditions were as follows: concentrate of 25 degrees Brix using surface active agents (Sorbac 60-Polisorbac 80) 0.285% surface active agent/total solids, HLB = 6, and stirring time, 7 min. The foam was dehydrated in an oven dried with a horizontal air flow circulation set at 60, 70 and 80 degrees C using 3, 5 and 10 mm bed depths. The best conditions were obtained at 60 degrees C and 5 mm bed depth. The product had a particle size of sieve 40-80, and a moisture content of 3%. It was then packaged in multilayer plastic film and stored at environmental conditions. No brown color formation or mold growth was detected during storage. Pineapple juice and a refreshing drink were prepared. The general acceptability in a community indicated that 95% of the population involved accepted the product.

Beverages↗

PubMedDate not supplied

An improved cryopreservation protocol for pineapple apices using encapsulation-vitrification.

Several modifications to the cryogenic protocols previously described for pineapple apices were performed using vitrification and encapsulation-vitrification. Pregrowth of apices in sucrose-proline before loading significantly reduced the exposure duration to PVS2 and PVS3 required for successful cryopreservation. Encapsulation and treatments with PVS3 at 0 degree C gave the highest survival before and after cooling. Optimal conditions involved the encapsulation of pineapple apices in calcium alginate (3 percent) followed by a 2-d preculture in liquid medium with 0.16 M sucrose + 0.3 M proline for 24 h and then transfer to 0.3 M sucrose + 0.3 M proline for an additional 24 h. After preculture, samples were loaded in 0.75 M sucrose + 1 M glycerol solution at room temperature (25 min) and dehydrated with PVS3 at 0 degree C for 60 min before immersion into liquid nitrogen. Following this procedure 54 percent and 83 percent of apices from MD-2 and Puerto Rico varieties respectively survived.

Ananas↗