Leidy Gomez

National Open University and Distance (Colombia) | UNAD

Despite the significant advances in food preservation, the industry faces high economic losses due to decomposition and a decrease in the product's final quality, affecting its texture, taste, smell, nutritional value, and shelf-life characteristics. Using edible films and coatings is a promising alternative to ensure food quality during processing...

The preservation of natural food additives (NFAs), such as bioactive compounds, colorants, stabilizers, emulsifiers, among others, is one of the challenges of researchers in recent years, due to direct use of natural compounds into food products could present some difficulties such as inactivation by binding to food components, uneven distribution...

- La hidrólisis enzimática de proteínas es una técnica biotecnológica que ha cobrado gran importancia, dado que constituye una estrategia efectiva para la obtención de hidrolizados y péptidos con propiedades tecnofuncionales y biológicas. Dichas propiedades dependen de muchos factores, siendo uno de los más importantes el tipo de enzima utilizada p...

Defatted red tilapia viscera (VTR) are hydrolyzed with Alcalase 2.4L® to evaluate the effect of the degree of hydrolysis (DH) on VTR’s techno-functional, physicochemical, and biological qualitative properties. The results show that limited hydrolysis improves foaming capacity and foam stability, achieving the best results with DH of 4.2% and 8.4% a...

The low bioavailability of iron is one factor that contributes to its deficiency in the human diet. For this reason, it is necessary to find compounds that can form iron chelates so that these can be added to foods that contain iron to improve its bioavailability at the intracellular level. In this study, we assessed the relationship between bovine...

Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate...

Protein hydrolysis can improve food’s nutritional, techno-functional and biological properties, which can increase the possibilities of application in industry. The objective of this research article was to study the effect of lipids on the enzymatic kinetics of red tilapia viscera (RTV) hydrolysis with subtilisin Carlsberg. The RTV were hydrolyzed...

The antioxidant capacity of red tilapia viscera hydrolysates (RTVH) with different degrees of hydrolysis (DH) as well as their ultrafiltration membrane fractions, were analyzed using different chemical assays. Their protective effects against oxidative stress were evaluated using H 2 O 2 -stressed human intestinal differentiated Caco-2. The highest...

The effects of viscera fat concentration (Cg) and stirring speed (Va) on the hydrolysis degree (0H) in the process of enzymatic hydrolysis of red tilapia (Orechromis sp.) viscera protein with Alcalase 2,4L were evaluated. This was done through a central composite design and response surface methodology. Additionally, the inhibition mechanism of fat...

The response surface methodology was used in this study to evaluate the effect of temperature (60-80 ° C) and heating time (20-40 min) on the peroxide index (P), iodine index (Y), induction time (OSI) and concentration of remaining fat (G), in the oil recovery process from viscera of red tilapia (Oreochromis sp.), through a novel method of heating-...

The effect of the substitution of NaCl on the physical, sensory and microbiological properties of premium sausage and cottage white cheese has been evaluated. Sausages and cheeses were made with 63% NaCl substitution by salt mixtures (samples A, B, C and D) and a control sample (100% NaCl). The products were analyzed for color, texture profile, sen...

In recent years there has been increased the interest in evaluate antioxidative bioactive peptides derived from food sources, bovine plasma have been shown to possess high antioxidant activity. Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared in order to estimate the antioxidant capac...

The angiotensin I-converting enzyme (ACE) inhibiting activity of bovine plasma hydrolyzates obtained by Alcalase 2.4 L at different degrees of hydrolysis (DH) was evaluated. For the evaluation of ACE inhibition (ACEI), Hippuryl-His-Leu was used as substrate and the amount of hippuric acid liberated by non-inhibiting ACE was determined by spectropho...

The antioxidant activity of bovine plasma hydrolysates (BPH) obtained with Alcalase 2.4 L at different hydrolysis degrees was evaluated. The hydrolysates were fractioned through ultrafiltration membranes and were purified by ion-exchange chromatography, with subsequent reverse-phase high performance liquid chromatography. The results showed that th...