Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral

En la actualidad existe una demanda creciente por parte del consumidor de alimentos, que además de ser nutritivos y apetecibles, aporten un beneficio adicional a la salud. La evidencia científica de los efectos benéficos que el sorgo (Sorghum), tiene en la salud humana ha ido aumentando, y por lo mismo, la demanda de alimentos a base de este cereal también se ha incrementado, incluso en los mercados alimentarios de países desarrollados. Debido a su composición química, el grano de sorgo es considerado una fuente rica de nutrientes y compuestos bioactivos. Sin embargo, el reacomodo estructural adoptado y las interacciones que establecen dichos compuestos, compromete su biodisponibilidad, digestibilidad, funcionalidad y propiedades sensoriales. No obstante, el sorgo se distingue de otros cereales por su alta tolerancia al calor y resistencia a la sequía, lo que amplía su potencial como cultivo sostenible para la futura seguridad agroalimentaria ante el desafío del cambio climático. En este escenario, parte de la comunidad científica ha orientado su investigación en busca de mejorar los alimentos tradicionales que se derivan del sorgo, así como a la elaboración de alimentos novedosos para impulsar su aprovechamiento a través de la industria alimentaria. En esta revisión se analizan los avances en las mejoras de las propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo y se discuten algunas áreas que han sido poco investigadas, las cuales constituyen una oportunidad para el aprovechamiento integral de las propiedades del sorgo en la alimentación humana. DOI: https://doi.org/10.54167/tecnociencia.v16i2.91

Desarrollo de un biomaterial a base de mezcla almidón-gelatina: Propiedades físicas, mecánicas y de barrera

Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, permeability and solubility in comparison to those treatments using starch. FT-IR showed that both ingredients gelatin and starch respected their molecular spaces. However, their contribution was relevant for the formation of the matrix of films. The lowest percentage of crystallinity appeared in S films with 30.8%. This value increased up to 48.5 % in the G treatment. The variation of ratios in the mixture gelatin-starch resulted in different degrees of structural composition and these changes could be configured, adapted and applied to the requirements of the food engineering, pharmaceutical, and biomedical industry.Se prepararon películas a base de una mezcla dealmidón de chayotextle y gelatina (SG) de acuerdo a las siguientes concentraciones SG 3:1, SG 2:2, y SG 1:3. Dos controles fueron considerados en las películas; gelatina (G) y almidón (S). Se adicionó glicerol como plastificante para todos los tratamientos en un 2 %. El objetivo de esta investigación fue el estudio del efecto de las diferentes concentraciones de almidón de chayotextle y gelatina en las propiedades físicas, mecánicas y de barrera de las películas. El tratamiento G presentó la más alta solubilidad comparado con aquellos tratamientos en los que se incluyó al almidón. Los resultados FT-IR exhibieron la huella molecular característica de la gelatina y del almidón. No se detectaron nuevas bandas en los espectrómetros de las mezclas de gelatina. El más bajo porcentaje de cristalinidad apareció en las películas SG 2:2 con 37.8 %. Este valor incrementó hasta un 64.9 % en el tratamiento G. La variación de porcentajes en las mezclas almidón-gelatina produjo diferencias en las estructura y propiedades de las películas. Estas propiedades podrían ser configuradas, adaptadas y aplicadas de acuerdo a losrequerimientos de la industria de ingeniería de alimentos, farmacéutica y biomédica

Traumatismos dentarios en el menor de 19 años

Introduction: dental-alveolar traumas are among the main dentistry emergencies due to the presence of pain, discomfort and sudden functional alteration making the patient to attend to the dentistry office.Objective: to determine the behavior of dental-alveolar traumas in children under 19 years old at "Antonio Briones Montoto" Dentistry Clinic in Pinar del Rio during September 2011 to February 2012. Material and Method: a descriptive and cross-sectional study. The target group matched up the sample, 191 children and adolescents younger than 19 years old attending to the dentistry office during the period mentioned. The variables taken were: age, sex, etiology of trauma and kind of lesion. Results: dental-alveolar traumas affected 29, 32% of patients, male sex prevailed along with ages between 12-14 years old. Non-complicated fracture of crown was observed in half of patients; followed by the enamel un-fracture. Conclusions: the main causes of dental-alveolar traumas were falls and sports practice.Introducción: entre las principales urgencias estomatológicas se encuentran los traumatismos dentoalveolares, por la presencia de dolor, molestias y alteración funcional repentina hacen que el paciente acuda al estomatólogo. Objetivo: determinar el comportamiento de los traumatismos dentoalveolares en el menor de 19 años, en la Clínica Estomatológica "Antonio Briones Montoto" en Pinar del Río en el período comprendido de septiembre de 2011 a febrero de 2012. Material y Método: se realizó un estudio descriptivo y transversal. El universo de estudio coincidió con la muestra y estuvo conformado por 191 niños y adolescentes menores de 19 años que demandaron consulta en el periodo señalado. Se estudiaron las variables: edad, sexo, etiología del trauma y tipo de lesión. Resultados: el 29,32% estaban afectados por traumatismos dentoalveolares, siendo más afectado el sexo masculino y las edades de 12 a 14 años. La fractura no complicada de corona se presentó en más de la mitad de los casos, seguida de la infractura del esmalte. Conclusiones: las causas fundamentales de traumatismos dentoalveolares fueron las caídas y la práctica de deportes

Traumatismos dentarios en el menor de 19 años

Introduction: dental-alveolar traumas are among the main dentistry emergencies due to the presence of pain, discomfort and sudden functional alteration making the patient to attend to the dentistry office.Objective: to determine the behavior of dental-alveolar traumas in children under 19 years old at "Antonio Briones Montoto" Dentistry Clinic in Pinar del Rio during September 2011 to February 2012. Material and Method: a descriptive and cross-sectional study. The target group matched up the sample, 191 children and adolescents younger than 19 years old attending to the dentistry office during the period mentioned. The variables taken were: age, sex, etiology of trauma and kind of lesion. Results: dental-alveolar traumas affected 29, 32% of patients, male sex prevailed along with ages between 12-14 years old. Non-complicated fracture of crown was observed in half of patients; followed by the enamel un-fracture. Conclusions: the main causes of dental-alveolar traumas were falls and sports practice.Introducción: entre las principales urgencias estomatológicas se encuentran los traumatismos dentoalveolares, por la presencia de dolor, molestias y alteración funcional repentina hacen que el paciente acuda al estomatólogo. Objetivo: determinar el comportamiento de los traumatismos dentoalveolares en el menor de 19 años, en la Clínica Estomatológica "Antonio Briones Montoto" en Pinar del Río en el período comprendido de septiembre de 2011 a febrero de 2012. Material y Método: se realizó un estudio descriptivo y transversal. El universo de estudio coincidió con la muestra y estuvo conformado por 191 niños y adolescentes menores de 19 años que demandaron consulta en el periodo señalado. Se estudiaron las variables: edad, sexo, etiología del trauma y tipo de lesión. Resultados: el 29,32% estaban afectados por traumatismos dentoalveolares, siendo más afectado el sexo masculino y las edades de 12 a 14 años. La fractura no complicada de corona se presentó en más de la mitad de los casos, seguida de la infractura del esmalte. Conclusiones: las causas fundamentales de traumatismos dentoalveolares fueron las caídas y la práctica de deportes

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties

Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion

The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of −31.5 ± 0.66 mV to −28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity

Green Synthesis of Silver Nanoparticles for Preparation of Gelatin Films with Antimicrobial Activity

Silver nanoparticles were successfully synthesized using Thuja orientalis aqueous extract and AgNO3 as a precursor. UV–Vis showed a distinct absorption peak at 424 nm attributed to silver nanoparticles due to their surface plasmon resonance. Atomic absorption analysis reflected an increase in the concentration of nanoparticles in relation to the progress of the synthesis, obtaining a peak concentration value of 15.7 mg/L at 50 min. The FTIR spectra revealed the characteristic functional groups of phytomolecules involved in the silver–ion binding process, such as R–O–H (3335 cm−1) O=C–OH (2314 cm−1) and C—C=C (1450 cm−1). At 50 min, zeta potential showed the stability of the nanoparticles with the value of −21.73 mV. TEM micrographs revealed the formation of spherical nanoparticles with an average size of about 85.77 nm. Furthermore, films incorporated with nanoparticles exhibited a Tg from 66.42 °C to 73.71 °C and Tm at 103.31 °C. Films from the G22 formulation presented excellent antibacterial properties inhibiting the growth of Staphylococcus aureus. Thuja orientalis aqueous extract could be a low-cost, eco-friendly, and efficient reducing and capping agent for the synthesis of nanometric-sized Ag particles. Gelatin films with nanoparticles are expected to have high potential as an active food packaging system