Caracterización morfométrica de estructuras florales de Tagetes erecta L. y Tagetes patula L. (Asteraceae) utilizando análisis digital de imágenes y dimensión fractal

Tagetes erecta L. and Tagetes patula L. flowers have ornamental uses in Mexico, but also some industries used in the coloringof meat. The genus Tagetes presents species and varieties with different colors and shades in their flowers. Therefore a rapid andobjective form of distinction of these varieties would be useful for the industry. In this research was developed a method to distinguishand characterize the diversity in two varieties of the T. erecta and T. patula through the characterization of the floral structures,using techniques of digital image analysis and fractal analysis. Images of ligules and flower heads were captured and binarizedto produce images of separate objects (ligules and flower heads). The analysis of these images was performed by determiningdifferent morphometric parameters such as perimeter, projected area, maximum length, shape factor and compactness. Additionally,the boundary fractal dimension, perimeter fractal dimension and area fractal dimension were determined. The results showed that thefractal dimension and form factor were the parameters in petals and flower head with higher sensitivity to detect differences betweenand among varieties and so are proposed as suitable parameter to characterize floral structures.Las flores Tagetes erecta L. y Tagetes patula L. tienen usos ornamentales en México, y también algunas industrias las utilizan en lacoloración de carne. El género Tagetes presenta especies y variedades con diferentes colores y tonalidades en sus flores. Por lo que,una forma de distinción rápida y objetiva de estas variedades sería útil para la industria. En este trabajo se desarrolló un método paradistinguir y caracterizar la diversidad en dos variedades de T. erecta y T. patula a través de la caracterización de las estructuras florales,utilizando técnicas de análisis digital de imágenes y análisis fractal. Para esto, se capturaron imágenes de lígulas y capítulos florales, queposteriormente fueron binarizadas para obtener imágenes de objetos separados (lígulas y capítulos florales). El análisis de estas imágenesse realizó determinando diferentes parámetros morfométricos, tales como perímetro, área proyectada, longitud máxima, factor de formay compacidad. Adicionalmente, se determinó la dimensión fractal de contorno, de perímetro y de área. Los resultados mostraron quela dimensión fractal y el factor de forma son los parámetros que detectan con mayor sensibilidad las diferencias entre lígulas y entrecapítulos florales, por lo que se proponen como parámetro adecuados para caracterizar estructuras florales

Phenolic Compounds in Legumes: Composition, Processing and Gut Health

Gut health is fundamental for human well-being and prevents chronic degenerative diseases and is influenced by the interaction between gut microbiota and food components. In recent years, interest in phenolic compounds has increased due to their health benefits such as antioxidant, antidiabetic, antimicrobial, anti-atherosclerotic, anti-inflammatory, anticarcinogenic, cardio- and neuro-protective properties. Legumes are an essential source of phytochemicals, particularly flavonoids and phenolic acids, distributed mainly in the seed coat, and have been reported to exhibit multiple biological effects. Flavonoids present in legumes have been shown to regulate metabolic stability and membrane transport in the intestine, thus improving bioavailability. Seed processing such as cooking allows the release of phenolic compounds, improving polyphenols digestion and absorption at the intestinal level, maintaining their protective capacity in the oxidative process at the cellular level, and modulating the gut microbiota. All these actions improve gut health, avoiding diseases like irritable bowel syndrome, inflammatory bowel disease, obesity, diabetes, colitis, and colorectal cancer. The effect of the consumption of legumes such as chickpea, pea, and bean, as well as the contribution of phenolic compounds to gut health, will be reviewed in this study

Morphostructural Characterization of Rice Grain (Oryza sativa L.) Variety Morelos A-98 during Filling Stages

The morphostructure of grain rice Morelos A-98 was characterized in five stages of physiological maturation, in order to generate morphometric information during the filling process. Micrographic images from optical and scanning electron microscopy coupled to a digital capture system were used. Images were digitally processed to measure different descriptors such as shape, fractal dimension, and surface texture. Results showed that, two weeks after anthesis, an accelerated grain filling was observed, particularly on those grains positioned in the distal panicle zone, compared to those located in the base of this one. As deposition of assimilates in the grain increased, the area and perimeter of the transversal cut of the grains also increased (P ≤ 0.05); meanwhile, the rounded shape factor tended to increase as well (P ≤ 0.05), while the elliptic shape factor decreased. As the dehydrated endosperm passed from “milky” to “doughy” stages, values of fractal dimension area and endosperm perimeter as well as surface texture values showed that grain borders tended to become smoother and that there was a greater structured endosperm area (P ≤ 0.05)

Determinación de condiciones ácido-térmicas para la eliminación de oxalato de calcio en fibras de bagazo de agave con destino a la industria alimentaria

En la actualidad la fibra de bagazo de Agave tiene escasas aplicaciones, sin embargo, debido a su composición química puede ser utilizado para la elaboración de nuevos productos con valor agregado; previo a ello la fibra debe pasar por un proceso para reducir la concentración de oxalato de calcio. En el presente trabajo el bagazo de agave Tequila Weber se sometió a un proceso ácido-térmico usando distintas concentraciones (V/V) 0%, 0.0125%, 0.025%, 0.0375%, 0.05%, 0.0625%, 0.075%, 0.0875% y 0.1% de H₂SO₄ a temperaturas de 24 ⁰C y 60 ⁰C. La materia prima fue sometida a este proceso durante un tiempo de contacto de 2 h y 1 h más cuando se agregaba el quelante a diferentes condiciones iniciales: fibra sin procesar, fibra en presencia de FeSO₄ como quelante, fibra después de Organosolv y fibra después de organosolv en presencia de FeSO₄. Se cuantificó el porcentaje de oxalato de calcio extraído de la fibra a través del método permanganométrico y se realizó caracterización microestructural.Today bagasse fiber Agave has few applications, however due to its chemical composition can be used for developing new value-added products; prior to that the fiber must go through a process to reduce the concentration of calcium oxalate. In this paper the Tequila Weber agave bagasse subjected to an acidthermal process using different concentrations (V / V) 0% 0.0125%, 0.025%, 0.0375%, 0.05%, 0.0625%, 0.075% and 0.0875% 0.1% H₂SO₄ at temperatures of 24 ⁰C and 60 ⁰C. The raw material was subjected to this process for a contact time of 2 hours and one more h when chelating is added to different initial conditions: fiber unprocessed fiber in presence of FeSO₄ chelating after Organosolv fiber and fiber after organosolv in presence of FeSO₄. The calcium oxalate percentage extracted from the fiber through the permanganometric method and quantified microstructural characterization was performed

Análisis de la deslignificación de bagazo de agave por organosol

En la industria de producción de tequila, se generan anualmente miles de toneladas anuales de bagazo de agave, en su mayoría de la especie Agave tequilana Weber, el cual es rico en moléculas lignocelulósicas. El presente trabajo describe los resultados obtenidos a partir de la extracción de las fracciones lignocelulósicas utilizando dos disolventes: etanol y ácido acético, al 40% (v/v), durante un tiempo de reacción de 5 h, empleando HCl al 0.1 % como catalizador a una temperatura de ebullición. Después de la cocción se separaron tres fracciones lignocelulósicas (fibra, pulpa y licor), con rendimientos de extracción del 60.77%, celulosa del 29.37% y lignina total en la pulpa del 60.02%, del proceso etanosolv, los grupos funcionales fueron determinados espectroscopía de infrarojo por transformada de Fourier. Por lo que a partir de los desechos de la industria tequilera se puede obtener productos de valor agregado, con posibles aplicaciones en la industria farmacéutica y de alimentos, entre otras.In tequila production industry, are generated annually thousands of tons of agave bagasse, most of the species tequilana Weber Agave, which is rich in lignocellulosic molecules. This work describes the results obtained from the extraction of lignocellulosic fractions using two solvents: ethanol and acetic acid 40% (v:v), for a reaction time of 5 h, using HCl as a catalyst 0.1% to a boiling temperature. After this stage were obtained three lignocellulosic fractions (fiber, pulp and liquor), with extraction yields of 60.77%, 29.37% cellulose and lignin total 60.02% pulp by the process etanosolv, functional groups were determined spectroscopy separated Fourier transform infrared. As far as waste from the tequila industry can obtain value-added products, with potential applications in the pharmaceutical and food industries, among others

MORFOMETRIC CHANGES DURING THE TRADITIONAL CURING PROCESS OF VANILLA PODS (VANILLA PLANIFOLIA; ORCHIDACEAE) IN MEXICO.

http://rmiq.org/Pdfs/Vol.%2010,%20No.%201/11.pd

MORPHOLOGICAL CHARACTERIZATION OF THE GROWING FRONT OF RHIZOPUS OLIGOSPORUS IN SOLID MEDIA.

http://www.sciencedirect.com/science/article/pii/S026087741000353

NANOENCAPSULATION: A NEW TREND IN FOOD ENGINEERING PROCESSING.

http://link.springer.com/article/10.1007%2Fs12393-009-9012-

Morphometric characterization of floral structures Tagetes erecta L. and Tagetes patula L. (Asteraceae) using digital image analysis and fractal dimension

8 páginasLas flores Tagetes erecta L. y Tagetes patula L. tienen usos ornamentales en México, y también algunas industrias las utilizan en la coloración de carne. El género Tagetes presenta especies y variedades con diferentes colores y tonalidades en sus flores. Por lo que, una forma de distinción rápida y objetiva de estas variedades sería útil para la industria. En este trabajo se desarrolló un método para distinguir y caracterizar la diversidad en dos variedades de T. erecta y T. patula a través de la caracterización de las estructuras florales, utilizando técnicas de análisis digital de imágenes y análisis fractal. Para esto, se capturaron imágenes de lígulas y capítulos florales, que posteriormente fueron binarizadas para obtener imágenes de objetos separados (lígulas y capítulos florales). El análisis de estas imágenes se realizó determinando diferentes parámetros morfométricos, tales como perímetro, área proyectada, longitud máxima, factor de forma y compacidad. Adicionalmente, se determinó la dimensión fractal de contorno, de perímetro y de área. Los resultados mostraron que la dimensión fractal y el factor de forma son los parámetros que detectan con mayor sensibilidad las diferencias entre lígulas y entre capítulos florales, por lo que se proponen como parámetro adecuados para caracterizar estructuras florales

Physical, Physicochemical, Mechanical, and Structural Characterization of Films Based on Gelatin/Glycerol and Carbon Nanotubes

A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (CNTs) and sodium dodecyl sulfate (SDS), was proposed. SDS was used to disperse CNTs in gelatin/glycerol films as follows: gelatin/glycerol (GG) incubated with equal concentrations of CNT and SDS; GG with 0.001% w/w CNT/SDS; GG with 0.002% CNT/SDS and GG with 0.004% CNT/SDS. Diffractograms of CNT/SDS /glycerol films showed an amorphous structure, being consistent with thermograms involving temperature and fusion enthalpy. Mechanical tests showed 30% increase in elongation at break of GG with 0.004% CNT/SDS, with respect to gelatin/glycerol/SDS control. Samples with CNT had increased water vapor permeability (WVP). The film fractal dimension indicated that, with the addition of the highest concentration of CNT, films with a homogeneous surface were obtained, with probable nanotube inclusion in the protein matrix. According to the results, the easy method used to prepare gelatin composite materials gave place to films with better physical, mechanical, and thermal properties