Effect of Mixed Oxide-Based TiO2 on the Physicochemical Properties of Chitosan Films

The physicochemical, mechanical, and structural properties of chitosan-based films (CS) alone or CS-films with mixed oxide nanoparticles (TiO2-ZnO-MgO, TZM; CSTZM) at different concentrations (125, 250, and 500 μg mL−1) were investigated. The addition of nano-TZM promoted a color change (from colorless to white) in the film-forming solution, which increased its turbidity and it decreased viscosity. CSTZM were semitransparent (transmittance, T% decreased up to 49%) compared to CS-based films (T% = 95.5). CSTZM (particularly at a concentration of 500 μg mL−1) exhibited an improvement in the moisture content (decreased from 12.6 to 9.67%), water solubility (decreased from 14.94 to 10.22%), degree of swelling (increased from 19.79 to 36.28%), water vapor barrier (decreased from 6.62 x 10−16 to 4.33 x 10−16 g m−1 h−1 Pa−1), thermal stability (the endotherm peak increased from 99.5 to 157.7 °C), and mechanical properties (tensile strength and elongation at break increased from 4.15 to 4.98 kPa and 6.96 to 56.18%, respectively, while the modulus of elasticity decreased from 144 kPa to 4.11 kPa), without toxicity effects on Artemia salina (93.33% survival). X-ray diffraction and Fourier transform infrared studies demonstrated an interaction between CS-based films and nano-TZM. Overall, this film exhibited great potential for diverse industrial applications

Microbiomas y su importancia en el contexto de la producción de alimentos

El avance en el desarrollo de plataformas de secuenciación ha hecho posible la generación y análisis de grandes cantidades de información en tiempos reducidos, lo que ha mejorado de manera sustancial el poder de resolución de dichas estrategias. El objetivo de la presente revisión, fue recopilar información de artículos científicos relacionada con el desarrollo de las ciencias ómicas y su aplicación al estudio de microbiomas relacionados con la producción de alimentos, así como el papel de los microbiomas en el desarrollo de la industria alimentaria. Para ello, se realizó un estudio bibliográfico descriptivo basado en la búsqueda y revisión de artículos en tres de las principales bases de datos disponibles. Los resultados muestran que las diversas disciplinas que forman parte de las ciencias ómicas, aplicadas al estudio de microbiomas asociados a la producción de alimentos, ha permitido tener un mayor conocimiento sobre la composición, estructura, sucesión y función de las comunidades microbianas involucradas en la producción de alimentos, sobre todo de aquellos que dependen de procesos de fermentación espontánea, la cual se caracteriza por involucrar comunidades microbianas complejas. Además, ha servido para explorar el potencial probiótico de los integrantes del microbioma, lo que facilita su selección para ser incluidos en el desarrollo de alimentos funcionales, al tiempo que facilitan estudiar la eficacia y efectos de su inclusión en la producción de alimentos tradicionales. En conclusión, la información revisada demuestra que la integración de diversas disciplinas de las ciencias -ómicas ha permitido una mejor comprensión del microbioma y del potencial biotecnológico del mismo, además de que ha sido un aprovechamiento útil para evaluar los efectos y efectividad de la inclusión de microorganismos con potencial probiótico, fundamental en el desarrollo de alimentos funcionales

Propiedades nutricionales, fisicoquímicas, funcionales, compuestos fenólicos y actividad antioxidante de harinas de tres accesiones de maíz azul nativo de México

En la actualidad, los estudios en harinas de maíces nativos pigmentados en México son escasos, lo que limita su uso potencial en la industria alimentaria. El objetivo de este trabajo fue determinar las propiedades nutricionales, fisicoquímicas, funcionales, compuestos fenólicos y actividad antioxidante de harinas de tres accesiones de maíz azul nativo de México. La metodología empleada fue la siguiente: las accesiones de maíz se secaron y molieron con malla de 0.5 mm. Se evaluó la composición nutrimental, las propiedades fisicoquímicas, las propiedades funcionales, los compuestos fenólicos y la capacidad antioxidante. Los resultados mostraron que las harinas presentan alto contenido de proteína (8.37-9.10%), carbohidratos (76.61-77.50%), grasas (3.97-4.13%), cenizas (1.09-1.16%) con bajo contenido de humedad (8.16-9.52%). Presentaron valores de actividad de agua de 0.36-0.40, sólidos solubles totales de 1.33-1.83 °Brix, pH de 6.32-6.43 y acidez titulable de 0.19%, sus atributos de color corresponden a la escala azul-gris. Las harinas contienen fenoles solubles (10.68-17.14 mg EAG g-1), flavonoides (12.16-17.71 mg ECAT g-1) y antocianinas (0.28-0.36 mg EC3G g-1) que presentan actividad antioxidante por ABTS (17.63-24.66 mM ET g-1), FRAP (11.18-30.01 mM ET g-1) y DPPH (21.99-22.87 mM ET g-1). Muestran solubilidad en agua de 5.70-6.92%, absorción de agua de 2.15-2.37%, absorción de aceite de 4.65-4.76%, así como capacidad emulsificante de 9.45-12.76% y espumante de 11.75-16.81%. En conclusión, las harinas de maíces nativos de color azul de México tienen gran potencial para utilizarse como ingredientes en la elaboración de alimentos y bebidas con propiedades funcionales

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action

Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology

In this study, conditions for the ultrasound-assisted extraction (UAE) of soluble polyphenols from Psidium cattleianum (PC) leaves were optimized using response surface methodology (RSM) by assessing the effect of extraction time (XET = 2, 4, and 6 min), sonication amplitude (XSA = 60, 80, and 100%), and pulse cycle (XPC = 0.4, 0.7, and 1 s). Furthermore, the optimized UAE conditions were compared with a conventional aqueous–organic extraction (AOE) method for extracting total phenolics; moreover, a phenolic profile using HPLC and antioxidant activity (DPPH, ABTS, and FRAP) were also compared. According to the RSM, the best conditions for UAE to extract the highest soluble polyphenol content and yield (158.18 mg/g dry matter [DM] and 15.81%) include a 100% sonication amplitude for 4 min at 0.6 s of pulse cycle. The optimal UAE conditions exhibited an effectiveness of 1.71 times in comparison to the AOE method for extracting total phenolics, in 96.66% less time; moreover, PC leaf extracts by UAE showed higher antioxidant values than AOE. Additionally, gallic, protocateic, chlorogenic, caffeic, coumaric, trans-cinnamic, 4-hydroxybenzoic, and syringic acids, as well as kaempferol were identified in PC leaves under UAE. PC leaf extracts are widely used for therapeutic and other industrial purposes; thus, the UAE proves to be a useful technology with which to improve the yield extraction of PC leaf phytochemicals

Growth Performance and Fecal Microbiota of Dairy Calves Supplemented with Autochthonous Lactic Acid Bacteria as Probiotics in Mexican Western Family Dairy Farming

Probiotic supplementation in dairy cattle has achieved several beneficial effects (improved growth rate, immune response, and adequate ruminal microbiota). This study assessed the effects on the growth parameters and gut microbiota of newborn dairy calves supplemented with two Lactobacillus-based probiotics, individually (6BZ or 6BY) or their combination (6BZ + 6BY), administrated with the same concentration (1 × 109 CFU/kg weight) at three times, between days 5 and 19 after birth. The control group consisted of probiotic-unsupplemented calves. Growth parameters were recorded weekly until eight weeks and at the calves’ ages of three, four, and five months. Fecal microbiota was described by high-throughput sequencing and bioinformatics. Although no significant effects were observed regarding daily weight and height gain among probiotic-supplemented and non-supplemented calves, correlation analysis showed that growth rate was maintained until month 5 through probiotic supplementation, mainly when the two-strain probiotics were supplied. Modulation effects on microbiota were observed in probiotic-supplemented calves, improving the Bacteroidota: Firmicutes and the Proteobacteria ratios. Functional prediction by PICRUSt also showed an increment in several pathways when the two-strain probiotic was supplemented. Therefore, using the three-administration scheme, the two-strain probiotic improved the growth rate and gut microbiota profile in newborn dairy calves. However, positive effects could be reached by applying more administrations of the probiotic during the first 20 days of a calf’s life

Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese

Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk