Green Synthesis of Metal Nanoparticles with Borojó (Borojoa patinoi) Extracts and Their Application in As Removal in Water Matrix.

The predominant aim of the current research was to generate a proposal for the removal of arsenic, a highly toxic pollutant, encountered within the Papallacta Lagoon in Ecuador. The average concentrations of As yielded ranges between 18 to 652 µg/L, through the use of metallic nanoparticles. Sampling was performed in the lagoon with their respective geographic locations and "in situ" parameters. Nanoparticles of Mn3O4 NPs, Fe3O4 NPs, and CuO NPs were synthesized at a 0.5 M concentration, using the precipitation method, and borojó (Borojoa patinoi) extract was added as an anti-caking agent as well as antioxidant. The nanoparticles were characterized by visible spectrophotometry, scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and Raman spectroscopy. After arsenic removal treatment using nanoparticles, a randomized experimental design of different concentrations (5 mg/L, 10 mg/L, 25 mg/L, 50 mg/L, 100 mg/L, and 150 mg/L) was applied at laboratory level. The average diameter of Fe3O4NPs ranged from 9 nm to 36 nm, Mn3O4 NPs were 15-20 nm, and CuO NPs ranged from 25 nm to 30 nm. Arsenic removal percentages using Fe3O4 NPs with a concentration of 150 mg/L was 87%; with Mn3O4 NPs, the removal was 70% and CuO NPs of about 63.5%. Finally, these nanoparticles could be used in a water treatment plant for the Papallacta Lagoon.

Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature.

BACKGROUND: The search for natural, novel, high-quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo (Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liquid (LP), medium (MP) and solid (SP) phases. The objective of this work was to evaluate the effect of the three-phase composition and gum arabic on their glass transitions temperatures (T(g)). The best mixture, LP-MP, MP-SP and LP-SP and gum arabic (GA) was identified by response surface methodology. RESULTS: When adding GA to SP borojo phase in a 1:1 proportion, the resulting T(g) of the mixture was 132.27 °C whereas Tg for GA and SP-phase were 154.89 °C and 79.86 °C respectively, which supported this combination as attractive from a processing perspective and supports an industrial advantage of using borojo as food ingredient. Phases were characterized by high-performance liquid chromatography, Fourier transform infrared spectroscopy, confocal laser scanning microscopy and mass spectrometry. Low molecular weight compounds such as fructose for MP lowered T(g) whereas the presence of lignin increased T(g) of the mixtures as with the SP. CONCLUSIONS: The addition of GA significantly increased T(g) of borojo phases so leading to propose them as novel food processing materials.

Efecto de las condiciones de almacenamiento sobre el color, contenido de polifenoles y capacidad antioxidante de una bebida de Borojoa patinoi Cuatrecasas / Effect of storage conditions on color, polyphenol content and antioxidant capacity of a Borojoa patinoi Cuatrecasas beverage

In Latin America, popular tradition in some places have been attributed properties to borojó fruit, making it a potential source for the design and development of a functional product, but there is little scientific literature reference biological activity of this fruit. The aim of this study was to evaluate color changes, polyphenol content and antioxidant capacity of borojo (Borojoa patinoi Cuatrecasas) pulp beverage without chemical preservatives, it was stored at 4° C, 17° C and 37° C for 17 days. Coordinate a* was adjusted to zero order kinetics and the total polyphenol content (TP) and the antioxidant capacity (CA) had adjustments to first-order kinetics, suggesting a linear correlation between the degradation rates. The results showed that beverage storage at 4°C allowed a better retention of color changes, polyphenols and antioxidant compounds in nature, compared with the other storage temperatures.

En Latinoamérica, la tradición popular en algunas poblaciones le han atribuído al fruto del borojó propiedades, que lo hacen fuente potencial para el diseño y desarrollo de productos de carácter funcional; sin embargo es poca la literatura científica aún, que referencia alguna actividad biológica de este fruto. El objetivo de este trabajo fue evaluar los cambios de color, el contenido de polifenoles y la capacidad antioxidante de una bebida de pulpa de borojó (Borojoa patinoi Cuatrecasas.) sin conservantes químicos, ésta fue almacenada a 4º C, 17º C, y 37º C durante 17 días. En color la coordenada a* se ajustó a una cinética de orden cero; el contenido de polifenoles totales (PT) y la capacidad antioxidante (CA) presentaron ajustes a una cinética de primer orden, sugiriendo una correlación lineal entre las velocidades de degradación. Los resultados obtenidos indicaron que el almacenamiento de la bebida a 4° C permitió una mejor retención en los cambios de color, polifenoles y compuestos de carácter antioxidante, en comparación con las demás temperaturas de almacenamiento.

Elaboración de una bebida funcional de alto valor biológico a base de borojo (borojoa patinoi cuatrec) / Formulation of a functional beverage of high biological value based on borojo (borojoa patinoi cuatrec)

A functional food of high biological value from Borojó pulp using honey as a sweetener and supported in a yogurt base has been evaluated and optimized in 16 different formulations in the range of 5-15 percent pulp; 70-82.5 percent of yogurt and 5 a 15 percent of honey from Sabana de Bogotá. Based on the ratings physicochemical and sensory analysis was found the optimum formulation with 12.5 percent of pulp, 75.0 base milk yogurt y 12.5 percent w/w honey. The sensory properties have important differences that contribute to the process of optimization. The stability of the product at 8ºC is 30 days. The mixture showed no significant microbial flora due to safety of materials.

Se ha evaluado y optimizado un cremolácteo funcional y de alto valor biológico a partir de pulpa de Borojó usando miel como edulcorante y soportados en una base láctea de yogurt. Se evaluaron 16 formulaciones distintas en el rango 5-15 por ciento de pulpa; 70-82.5 de yogurt y 5 a 15 por cientop/p de miel de la "Sabana de Bogotá". A partir de las valoraciones sensoriales y análisis fisicoquímicos se ha encontrado la formulación óptima con 12.5 por ciento de pulpa, 75.0 de base láctea de yogurt y 12.5 por ciento p/p de miel. Las propiedades sensoriales presentan diferencias importantes, que contribuyen al proceso de la optimización. La estabilidad del producto a 8ºC es de 30 días. La mezcla no revela flora microbiana importante y los niveles observados hacen del producto un material seguro.