Sweet Potato New Varieties Screening Based on Morphology, Pulp Color, Proximal Composition, and Total Dietary Fiber Content via Factor Analysis and Principal Component Analysis.

A sample set of 18 sweet potatoes [Ipomoea batatas (L.) Lam] segmented into six registered cultivars and 12 new varieties were evaluated. The 142 tuberous roots were obtained from a sweet potato germplasm bank (BAG-sweet potato; -27.417713768824555 and -49.64874168439556), specifically from plants belonging to a sweet potato breeding program. All samples were characterized according to their morphology, instrumental pulp color, proximate composition, and total dietary fiber. The analytical results were submitted to parametric and non-parametric statistical tests for sample variance data comparison. Moreover, the screening of the cultivars and new varieties was performed by exploratory statistical analysis, factor analysis (FA), and principal component analysis (PCA). From the sixteen independent variables that characterized the samples, the exploratory FA identified thirteen that had a communality greater than 0.7, with 92.08% of assertiveness. The PCA generated 4 principal components able to account for 84.01% of the explanatory variance. So, among the six registered cultivars, SCS372 Marina and SCS370 Luiza showed the capability to be employed as cultivars for production. Among the 12 sweet potato new varieties, samples 17025-13, 17125-10, and 17117 met the requirements for patent and registration. These results will be useful to farmers who wish to use these sweet potatoes in the development of their crops.

High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.

Abstract: The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase® were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food.

Cassava-based materials for matrix solid phase dispersion: An alternative for sample preparation in food analysis.

Cassava-based food ingredients were evaluated as candidate materials to be used as matrix solid phase dispersion (MSPD) for sample preparation. Cassava starch, tapioca, and tapioca pearls (TP) were applied in MSPD sample preparation of several food matrices such as mussels, fish, cooked ham, sausages, and animal feed (laying mash) for the determination of pharmaceuticals, preservatives, and polycyclic aromatic hydrocarbons by liquid chromatography coupled to tandem mass spectrometry or capillary electrophoresis. The performance of the new cassava-based solid phases was compared to other materials, such as diatomaceous earth, cellulose, cork powder, and a commercial polymer (Q-matrix® Hydra). The following parameters were used to select the most appropriate solid phases for each assay: fat removal, accuracy for certified reference material analysis, interferents presence in blank samples extract, signal to noise ratio, signal enhancement, and signal suppression. Best results were observed for cassava starch, except for nitrite and nitrate analysis, where the use of cellulose have led to the best sample preparation performance. Electronic microscopy of the materials and the mixture matrix and solid phase confirmed the adequate dispersion of the matrix on cassava starch. In conclusion, cassava-based solid phases were suitable for MSPD, allowing cheaper, greener, and abundant alternatives to sample preparation.

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

A comprehensive review on cereal ß-glucan: extraction, characterization, causes of degradation, and food application.

ß-glucan derived from cereal sources are high in soluble dietary fiber and can be used as thickeners, texture enhancers, stabilizers, and fat substitutes in foods. Due to its pronounced viscosity, ß-glucan has physiological activity in the body, such as decreasing the glycemic index of foods and reducing the incidence of cardiovascular disease in people. This review focuses on the characteristics of cereal ß-glucans, extraction methods, and causes of degradation, while presenting the most relevant and recent applications in foods. Today, there is an abundant amount of information regarding extraction and characterization of ß-glucans. However, studies on the degradation and application of fiber are more recent and warrant review. The incorporation of ß-glucan has worked well in high carbohydrate foods (e.g., pasta and snacks), but there are still challenges with its inclusion in protein-rich foods (e.g., dairy and meat products). After a comprehensive search and an objective point of view of these aspects, the primary challenges with the incorporation of ß-glucan in foods are the inclusion of sufficient amounts of dietary fiber to have a significant nutritional contribution, the combination with other ingredients and other components of the food (evaluated synergistically or antagonistically), and the new incorporation of ß-glucan in foods without their degradation during processing.

Effects of the incorporation of ß-glucans in chicken breast during storage.

ß-glucans are cereal-derived soluble fiber compounds that elicit health benefits when consumed in amounts of 0.75 g/serving. The use of ß-glucans in whole muscle meat products, such as chicken breast, is unexplored and needs clarification at a discovery level. The objective of this study was to evaluate the incorporation of ß-glucan in the whole muscle chicken breast and identify changes in physical, chemical, textural, microbiological, and thermal properties during 9 D of aerobic storage at refrigeration temperatures. Treatments were 1) control (no salt or ß-glucan added; CON), 2) salt solution (2% NaCl and 0.2% phosphate curing solution; SALT), 3) ß-glucan solution (1.5% ß-glucan; ßG), and 4) combination of salt and ß-glucan solutions (2% NaCl, 0.2% phosphate, and 1.5% ß-glucan; SALT+ßG). The target injection level was 20%, however the average uptake level was 8.15%. Color, pH, shear force, and bacteria count were minimally affected by treatment during the 9 D of aerobic storage at 4°C. Cooking loss (P < 0.01) was greater in CON samples compared to all other treatments indicating the presence of salt or fiber or both improved water retention. The ß-glucan concentration in uncooked chicken following injection was 0.125 g/100 g product and 0.133 g/100g product in ßG and SALT+ßG treatments, respectively. Following cooking, the ß-glucan concentration was 0.010 g/100g product and 0.004 g/100g product in ßG and SALT+ßG treatments, respectively. There was no storage day effect (P = 0.42) for the ß-glucan concentration in cooked product, therefore it was assumed that during cooking, ß-glucan concentration in whole muscle injected products was lost. Finally, thermal behavior measured with a differential scanning calorimeter indicated that there were only minimal differences, although some significant, among treatments in this study. Overall, the application of ß-glucan injection in whole chicken breast was not detrimental to product quality and actually improved water retention levels. However, new methods need to be developed for the incorporation of ß-glucan in injected whole muscle meat product so that ß-glucan can be retained during and after cooking.

Replacing starch in beef emulsion models with ß-glucan, microcrystalline cellulose, or a combination of ß-glucan and microcrystalline cellulose.

Barley sourced beta-glucan (ßG), microcrystalline cellulose (MCC), or starch were added to beef emulsions containing beef, olive oil, salts, and water. Emulsions with inclusion levels of 1% of ßG, MCC, or starch, 2% of ßG, MCC, or starch, or 3% of ßG, MCC, or starch, and a mixture of ßG (1.5%) and MCC (1.5%) were evaluated for proximate composition, cooking loss, instrumental color, and texture profile analyses (TPA) in three independent replications. As expected, proximate composition differed based mainly on the hydrocolloid used and formulation. Cooking loss was not different among treatments. However, TPA differed with ßG samples having lower (P < .05) values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared with MCC and starch samples, while samples prepared with MCC and starch presented similar TPA. Emulsions prepared with ßG had greater (P < .05) b* values before cooking when compared with emulsions prepared with MCC and starch, but these differences were not observed in cooked emulsions.

Incorporation of ß-glucans in meat emulsions through an optimal mixture modeling systems.

The effects of ß-glucans (ßG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of ßG and starch had less cooking loss (<1%), intermediate L* (>54 and <62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ±â€¯0.11% ßG, which could cover the intake daily of ßG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ±â€¯1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of ßG and desired functional attributes.

Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.

BACKGROUND: Whole oat and rice flours were mixed to develop instant flours by a high pressure and low mechanical shear extrusion process. The screw profile was designed aiming to obtain an infant food with gelatinized starch and high hydration ability. Response surface methodology was selected to study the impact of operating parameters such as temperature and screw speed (73-186 °C; 109-391 rpm) on physicochemical and pasting properties of the final extruded product. The main challenge of this study was to process high oats content, since they are characterized by high lipid and fiber content, which impact on material processing. RESULTS: The optimal response was achieved at 170 °C and 350 rpm. The optimal expansion ratio, bulk density, water absorption index, and water solubility index were 2.24, 289.65 kg m-3 , 6.42 g g-1 , and 4.75 g g-1 respectively. Overall, both temperature and screw speed affected the responses studied, except for water absorption index (only screw speed affected this response). Although lipids from oats reduce the expansion ratio of extrudates compared with samples containing higher starch proportions, their lipids protect the starch granules from mechanical degradation when higher screw speed values are used. As a result, both ungelatinized and gelatinized starches may be found in extrudates, which was confirmed by pasting property analyses. CONCLUSION: High oat content may be efficiently processed by optimizing the extruder conditions (temperature, screw speed, and profile), improving the nutritional properties of the final product. © 2017 Society of Chemical Industry.

Physicochemical comparison of commercial VS. extracted ß-glucans and structural characterization after enzymatic purification / Comparación fisicoquímica entre ß-glucanos comerciales y extraídos, y caracterización estructural después de purificación enzimática

Background: ß-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of ß-glucans can be lost during the extraction and purification processes. The high viscosity of ß-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize ß-glucans extracted (EßG) and compare them with three commercial ß-glucans (CßG-A, CßG-B and CßG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the ß-glucans. Methods: barley ß-glucans were extracted (EßG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial ß-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EßG contained 64.38 ± 3.54% of ß-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of ßG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified ß-glucans (PßG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EßG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PßG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CßG-A and CßG-B showed a low content of ß-glucans. Finally, CßG-C presented the best physicochemical and rheological properties for its subsequent application in food.

Antecedentes: los ß-glucanos (1-3: 1-4) son fibras solubles aplicadas a los alimentos debido a sus propiedades tecnológicas (capacidad de retención de agua, viscosidad, emulsificación y estabilización) y a sus efectos beneficiosos en la salud. Las propiedades funcionales de los ß-glucanos pueden perderse durante los procesos de extracción y purificación. La alta viscosidad de los ß-glucanos está relacionada con un alto peso molecular y con sus propiedades fisiológicas en el intestino. Por lo tanto, caracterizar la fibra después de su extracción y purificación es fundamental para comprender sus posibles aplicaciones en alimentos. Objetivos: caracterizar ß-glucanos extraídos (EßG) y compararlos con tres marcas comerciales (CßG-A, CßG-B y CßG-C) para identificar su futura aplicación en alimentos y evaluar si la purificación enzimática afecta molecular y estructuralmente los ß-glucanos. Métodos: se extrajeron ß-glucanos de cebada (EßG), caracterizados por análisis químicos, comportamiento reológico y color, y se compararon con tres muestras comerciales. Posteriormente, el extracto (EßG) se purificó y se identificaron sus características estructurales y su peso molecular. Resultados: EßG contenía 64.38 ± 3.54% de ß-glucanos, alta contaminación con almidón (12.70 ± 1.73%), alto contenido de calcio (8894 mg / kg), comportamiento pseudoplástico y color oscuro (L* = 52.77 ± 0.7). Todas las muestras comerciales mostraron una baja contaminación con almidón, color más claro y comportamiento newtoniano. Después de la purificación de EßG, la contaminación con almidón y proteína disminuyó (0.85 ± 0.46% y 5.50 ± 0.12%, respectivamente), aumentó el contenido de ßG (69.45 ± 0.81%) y aumentó su luminosidad (L* = 92.60 ± 1.70). Los ß-glucanos purificados (PßG) mostraron un peso molar de 690 ± 1,6 kDa y se identificaron en la estructura especies con grado de polimerización desde 3 (GP3) hasta 11 (GP11). Conclusiones: los EßG antes de la purificación presentaron alta viscosidad y contaminación. El proceso de purificación enzimática fue efectivo y permitió mantener una alta masa molar de la fibra y sus estructuras moleculares características (especies con GP3 y GP4). Las muestras comerciales CßG-A y CßG-B mostraron un bajo contenido de ß-glucanos. Finalmente, la CßG-C presentó las mejores propiedades fisicoquímicas y reológicas para su posterior aplicación en alimentos.

Barley ß-glucans extraction and partial characterization.

Barley is rarely used in the food industry, even though it is a main source of ß-glucans, which have important health benefits and a technological role in food. This work evaluated the humid extraction of barley ß-glucans and partially characterized them. The extraction was studied using surface response methodology with both temperature and pH as variables. The extracted ß-glucans were characterized by chemical and rheological analysis, infrared spectroscopy and scanning electron microscopy. The effect on extraction of linear and quadratic terms of pH and temperature corresponding to the regression model was significant, and we obtained a maximum concentration of 53.4% at pH 7.56 and temperature 45.5°C, with protein and mainly starch contamination. The extracted ß-glucans presented a higher apparent viscosity than the commercial ones, the behavior of the commercial and extracted samples can be described as Newtonian and pseudoplastic, respectively. The results of infrared spectroscopy and scanning electron microscopy were characteristic of commercial ß-glucans, indicating that this method is efficient for extracting ß-glucans.

Microstructure, nutrient composition and antioxidant capacity of king palm flour: a new potential source of dietary fibre.

The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95 mg/100g, respectively. The high concentration of glucose, xylose and arabinose suggests the presence of some polysaccharides, such as cellulose and hemicelluloses (xyloglucans and arabinoxylans). Methanol and aqueous extracts of king palm flour showed 1.27 and 0.95 mg/g (Gallic Acid Equivalents) of total polyphenols, respectively. Methanol extract yielded the best antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH()) and 2,2'-azino-di(3-ethylbenzthiazoline sulphonate) (ABTS()(+)) methods. The micrographs of leaf sheath showed the presence of druses, which are characterized as calcium oxalate deposition, contributing to the calcium content in king palm flour. The presence of primary and secondary cell walls lignified in leaf sheath contributed to high levels of dietary fibre detected in king palm flour.

Influencia de bacteriocinas producidas por Lactobacillus plantarum LPBM10 sobre la vida útil de filetes del híbrido de cachama Piaractus brachypomus x Colossoma macropomum empacado al vacío / Influence of bacteriocins produced by Lactobacillus plantarum LPBM10 on shelf life of cachama hybrid fillets Piaractus brachypomus x Colossoma macropomum vacuum packaged

El uso de algunos de los géneros de las bacterias ácidolácticas (BAL) como Lactobacillus, Leuconostoc, Lactococcus, o sus productos antimicrobianos como las bacteriocinas, son alternativas en la biopreservación de productos mínimamente procesados que son mantenidos bajo refrigeración. El potencial de biopreservación de un extracto crudo de bacteriocinas producidas por una cepa nativa de Lactobacillus plantarum LPBM10, se evalúa sobre filetes de híbrido de cachama Piaractus brachypomus x Colossoma macropomum empacados al vacío durante 30 días de almacenamiento a 3±0,5 0C. La evaluación se realiza por medio del recuento: mesófilos (heterótrofos), psicrófilos, esporas sulfitoreductoras, coliformes totales y fecales y presencia de Salmonella, teniendo en cuenta tres tratamientos: extracto crudo de bacteriocinas, ácido láctico y el control. El recuento de heterótrofos no presenta diferencia entre los tratamientos, mientras el recuento de psicrotrófilos alcanza valores de 5.2 ciclos log, 6.7 ciclos log y 6.4 ciclos log (P<0.05) para los filetes tratados con extracto crudo de bacteriocinas, ácido láctico y control, respectivamente. Con respecto a los coliformes totales se obtiene un recuento inicial de 2.6 ciclos log, el cual no cambió durante todo el estudio. En cuanto al recuento de coliformes fecales, al finalizar el periodo de almacenamiento, disminuyó 1.3, 1.5 y 2.1 ciclos log para los filetes control, tratados con extracto crudo de bacteriocinas y ácido láctico, respectivamente. El análisis de BVT-N muestra los mejores resultados para el tratamiento con extracto crudo de bacteriocinas y finaliza con 19.3 mg BVT-N/100g. Los resultados del análisis sensorial muestran el mayor rango de aceptabilidad para el tratamiento con extracto crudo de bacteriocinas

Perdida de la textura post motem de la carne de pescado durante el almacenamiento en frio / Post Mortem Lost of Texture of Fish Meat During Cold Storage

Este trabajo es una revisión sobre la conformación e importancia del tejido conectivo de la carne de los peces. El ablandamiento post mortem en los peces es un factor de calidad directamente influenciado por las características de los colágenos presentes en cada especie. La degradación del colágeno está relacionada con los fenómenos que acontecen durante el almacenamiento en frío o congelamiento. Varias investigaciones han demostrado a través de análisis bioquímicos y, principalmente, a través de microscopia electrónica de barrido y transmisión, que la pérdida de la textura en la carne de los peces es uno de los efectos ocasionados por la degradación del tejido conectivo pericelular y no por el tejido conectivo intersticial. En la actualidad son propuestas algunas prácticas postcosecha para disminuir este fenómeno.

Efecto de la super refrigeración sobre la textura de la carne de matrinxã (Brycon cephalus) / Chilling effect on the post-mortem texture of the Matrinxã fish muscle Brycon cephalus

Para determinar los mecanismos que causan el ablandamiento post-mortem de la carne del pez matrinxã, fueron observados los cambios en la micro estructura del tejido muscular inmediatamente después de la muerte y después de 12 horas de almacenamiento a .3 ºC. Las observaciones realizadas con microscopio electrónico de transmisión, presentan concordancia con los resultados obtenidos en la fuerza de ruptura muscular obtenidos con texturómetro. Los valores de la fuerza de ruptura fueron menores para la carne del matrinxã después de la súper refrigeración. Al mismo tiempo, se observó que las fibras del tejido conectivo pericelular fueron desintegradas. Además, fue observada poca degradación de la línea Z. Se sugiere que el ablandamiento post-mortem de la carne del matrinxã, como efecto de la súper refrigeración, sea debido a la desintegración de las fibras de colágeno en el tejido conectivo pericelular y en menor grado a la degradación de la línea Z.

[Comparative studies of oat cultivars from Southern Brazil: effect of grain morphology on industrial yield]. / Estudo comparativo de cultivares de aveia (Avena sativa L.) do sul do Brasil: efeito da morfologia do grão no rendimento industrial.

The purpose of this work was to study the effect of grain morphology of oats on their industrial yield. The five cultivars studied: CTC3, UFRGS7, UFRGS14, UPF7 and UPF16 were grown in three localities with different soil and climate conditions, for two consecutive years. The parameters evaluated in the oat samples before and after dehulling were grain size and shape (by image analysis), comparing them to industrial yield, weight of a thousand kernels and hectoliter weight. The results showed that image analysis of oat samples (with hulls), does not have any relation to industrial yield, different from what was observed with groat samples (dehulled). Industrial yield varied according to genotype, locality and year, while area, minimum and maximum diameters and grain shape were only affected by the genetic factor. It was observed that longer grains (UPF16) had the highest industrial yield, differently to rounder and shorter grains (UFRGS14) which had a lower yield due to the ease of breakage during hulling; the smallest grains also gave a low industrial yield.

[Chemical characterization of Brazilian oat genotypes]. / Caracterização química de genótipos Brasileiros de aveia (Avena sativa L.).

The chemical composition of oats has been poorly studied in Brazil. Therefore, the objective of this study was to characterize the main chemical constituents of Brazilian oat cultivars. This knowledge is essential for the utilization of this cereal in balanced diets, specially for individuals with high blood cholesterol, where the beta-glucans contribute to it's reduction. The analyzed genotipes were recommended by the Brazilian Oat Research Commission. The cultivars studied (CTC3, UFRGS7, UFRGS14, UPF7 and UPF16) showed high levels of protein (16.8%), lipids (6.84%) and beta-glucans (4.89%). The aminoacid profil of these samples was limiting only for lyisine, threonine and isoleucine. The other aminoacids had similar values to those recommended by the FAO. It was observed that all the studied variables suffered changes according to the interactions between genotype, locality and year of production. Cultivars UFRGS14, UFRGS7 and UPF16 were differentiated for their high contents of protein, lipids and beta-glucans, respectively.

Microscopia de fluorescencia para detectar fraudes en cafe tostado y molido / Fluorescence microscopy for detection of frauds in ground coffee

Un método nuevo basado en fluorescencia, y que es más eficiente y rápido que el actualmente utilizado por órganos fiscales para evaluación de la pureza del café tostado y molido, se propone en este trabajo. Para estos análisis, se comparó café puro con café adulterado con 2,5, 5,0 y 10,0 por ciento de centeno, cebada, maiz y trigo. En todos los análisis microscópicos de fluorescencia del café adulterado, se detectó inmediatamente la presencia de almidón, lo que no ocurrió con microscopía óptica. Este método propuesto para la detección de adulterantes de café es más eficaz y simple que el método oficial utilizado actualmente.