How is the perception of the certified organic food benefits in a population from Estado de México region

Objective: To study and understand the population's perception in a region of the Estado de Mexico about the role of certified organic food in health and the environment, as well as the economic impact generated by its consumption. Desing/methodology/approach: A survey was conducted among a population sample of 10 municipalities in the Estado de Mexico, which consisted of seven questions related to certified organic food. Results: The population has an idea about what certified organic food is, although they confuse it with other types of food.  Study limitations/ implications: Results were obtained from an e-mail survey because this study was conducted during the current 2020-2021 pandemic. Findings/conclusion: The information obtained suggests that the population has a great perception about the intake of certified organic food, but there is confusion about other types of food. However, the population is willing to consume them because of their potential health and environment benefits

Polyhydroxyalkanoates from pear (Pyrus communis L) waste by Bacillus subtilis

Objective: Analyze the production of polyhydroxyalkanoates (PHA) by Bacillus subtilis sp., subtilis in submerged culture using pear residues as a carbon source. Design/methodology/approach: The culture consisted of pear residue flour concentrations of 5 and 15 % for 72 h. Reducing sugars, biomass, pH, protein, and pHA extraction and quantification were analyzed during submerging cultivation of Bacillus subtilis sp., subtilis Results: The results showed that Bacillus subtilis sp., subtilis can grow and generate PHA, having its maximum proportion in PHA extract of 0.094 g/L at 72h of culture, at a substrate concentration of 5%. Study limitations/implications: More studies related to the optimization of culture conditions for PHA production are required and prior treatment of pear waste flour will be considered. Findings/Conclusions: The synthesis of these biopolymers is important to promote their large-scale production using agro-industrial waste, thus contributing to reduce the environmental impact

Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)

Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)   Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. Results:  Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel   Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative a sweetener in ja

Physical-chemical properties and microstructural characterization of traditional mexican chili (Capsicum annuum L.) powders.

Es un artículo científico publicado en la revista Agro Productividad, la cual se encuentra indizada en CONACyT, LATINDEXThe chili (Capsicum annuum L.) (Solanaceae) is native of America, is consumed as vegetable, spice, and as source of vitamins A, C and E, carotenoids, and capsaicin which produce the characteristic pungency of Capsicum species. The chili in Mexico is usually processed in dried form to conserve its color and flavor. The main objective of this work was to evaluate the physical-chemical properties and characterize the microstructure of four varieties of traditional Mexican chili (Capsicum annuum L.) powders: “Arbol”, “Guajillo”, “Piquin” and “Mole ranchero” (Ancho chili). Physical-chemical properties of chili powders were evaluated by means of moisture content, particle size, aerated and tapped bulk density, Carr index, Hausner ratio, angle of repose (flow properties), capsaicin, and carotenoids content. Microstructure of samples was characterized by Confocal Laser Scanning Microscopy and Scanning Electron Microscopy. ANOVA analysis and Tukey test were performed to evaluate the significant statistical difference between samples at 95% of confidence level. “Arbol”, “Guajillo”, “Piquin” and “Mole Ranchero” chili powders presented a cohesive behavior respect to its flow properties related to aerated and tapped bulk density, angle of repose, Carr Index, and Hausner ratio values under moisture content between 6.59-14.48 g H2O/100g d.s. “Arbol” and “Piquin” chili powders presented the higher capsaicin content, while “Guajillo” and “Mole ranchero” showed the higher carotenoids content. FTIR spectra confirmed the presence of secondary amide, phenolic groups, alkanes, and aliphatic chains that belong to capsaicin structure at specific absorption bands. Microstructure of chili powders presented particles with surface imperfections as cracks and dents, and smooth surface that influence physical- chemical and flowability properties. Moisture content between 6.59 and 14.48 g H2O/100g d.s. influences the physical- chemical properties, flowability and microstructure of traditional Mexican chili powders. To improve physical- chemical properties and flowability behavior of chili powders is required that moisture content be lower than 6.59 H2O/100g d.s

Estudio de la actividad biológica de hidrolizados proteicos de Vicia faba L.

Objective: Evaluate the antioxidant and quelating activity of Vicia faba protein hydrolysates. Design/methodology/approach: Bean seeds of the San Pedro Tlaltizapan variety, purchased from the Institute of Agricultural, Aquaculture and Forestry Research of the State of Mexico (ICAMEX) were used. A protein substrate was prepared for enzymatic hydrolysis by alkaline extraction of the protein, followed by isoelectric precipitation from the defatted flour, the concentrate obtained was named CP. Subsequently, enzymatic hydrolysis of the PC was carried out with a sequential pepsin-pancreatin system and the degree of hydrolysis was determined. Finally, the antioxidant and chelating activity of protein hydrolysates was determined. Results: The defatted bean flour presented 18.6g of protein / 100g sample. While the concentrate obtained with this flour presented 62.7g of protein / 100g of sample. The protein increase in the concentrate was 3.4 times showing a significant difference (p?0.05) with the defatted bean flour. The total hydrolysis time was 90 min (45 min for each enzyme in the case of the sequential system). The highest GH obtained with the sequential system was 16% at 45 min. On the other hand, the chelation percentage of these hydrolysates was less than 25%. Limitations on study/implications: The protein concentrate of Vicia faba was not free of phenolic compounds, so this would be a limitation in the degree of hydrolysis and consequently in the chelating and antioxidant activity. Findings/conclusions: The protein hydrolysates of Vicia faba obtained through the sequential pepsin-pancreatin system present good antioxidant activity by the various methods studied, showing that when pancreatin is added to the system, these activities improve, since hydrolysates are active, they could be used as functional ingredients in food products.Objetivo: Evaluar la actividad antioxidante y quelante de los hidrolizados proteicos de Vicia faba. Diseño/metodología/aproximación: Se utilizaron semillas de haba de la variedad San Pedro Tlaltizapan, adquiridas en el Instituto de Investigación Agropecuaria, Acuícola y Forestal del Estado de México (ICAMEX). Se preparó un sustrato proteínico para la hidrólisis enzimática por extracción alcalina de la proteína, seguida de precipitación isoeléctrica a partir de la harina desengrasada, el concentrado obtenido se denominó CP. Posteriormente se llevó a cabo la hidrólisis enzimática del CP con un sistema secuencial pepsina-pancreatina y se determinó el grado de hidrólisis. Finalmente se determinó la actividad antioxidante y quelante de los hidrolizados proteicos. Resultados: La harina de haba desengrasada presentó 18.6g de proteína/100g muestra. Mientras que el concentrado obtenido con esta harina presentó 62.7g de proteína/100g de muestra. El aumento de proteína en el concentrado fue 3.4 veces mostrando diferencia significativa (p?0.05) con la harina de haba desengrasada. El tiempo total de hidrólisis fue de 90 min (45 min para cada enzima en el caso del sistema secuencial). El mayor GH que se obtuvo con el sistema secuencial fue de 16% a los 45 min. Por otra parte, el porcentaje de quelación de estos hidrolizados fue menor al 25%. Limitaciones del estudio/implicaciones: El concentrado proteico de Vicia faba, no estaba libre de compuestos fenólicos, por lo que esto sería una limitante en el grado de hidrólisis y consecuentemente en la actividad quelante y antioxidante. Hallazgos/conclusiones: Los hidrolizados proteicos de Vicia faba obtenidos a través del sistema secuencial pepsina-pancreatina presentaron actividad antioxidante por los diversos métodos estudiados, mostrando que, al adicionar pancreatina al sistema, estas actividades mejoran, por lo tanto, los hidrolizados podrían ser utilizados como ingredientes funcionales en productos alimenticios

Calidad de la carne en corderos suplementados con tres concentraciones de zinc en una dieta energética

Objective: To evaluate the effect of three doses of Zn supplemented in the diet on the quality and concentration of Zn in meat. Design / methodology / approach: 3 doses of Zn were supplemented: a) 21 mg Zn / Kg of dry matter (DM) from diet only, b) Zn80 (diet + ZnSO4) and c) Zn400 (diet + ZnSO4). Twelve Katahdin lambs randomly distributed in three groups, weighing 29.72 ± 2.16 Kg and age 9 ± 1 months. The consumed DM was restricted for all lambs to 718.62 ± 10.84 g. Findings / Conclusion: The luminosity of the psoas major muscle was Zn21 = 36.50, Zn80 = 38.14 and Zn400 = 35.35 (quadratic effect, P <0.01). The redness of the psoas major muscle was between 18.81 to 19.72 and the intensity of the yellow color was from 3.63 to 3.82. The pH of the gracilis and psoas major muscles were 6.21 and 6.91 and there were no differences in pH, lightness and hardness. The water retention capacity of the gracilis muscle was Zn21 = 63.68%, Zn80 = 65.32% and Zn400 = 83.80% (linear effect, P <0.05). The 80 mg / kg dose of Zn improved the Zn content in meat.Objetivo: Evaluar el efecto de tres dosis de Zn suplementado en la dieta sobre la calidad y concentración de Zn en la carne. Diseño/metodología/aproximación: Se suplementaron 3 dosis de Zn: a) 21 mg Zn/Kg de materia seca (MS) proveniente de la dieta solamente, b) Zn80 (dieta + ZnSO4) y c) Zn400 (dieta + ZnSO4). Doce corderos de raza Katahdin distribuidos aleatoriamente en tres grupos, con peso de 29.72 ± 2.16 Kg y edad de 9 ± 1 meses. La MS consumida fue restringida para todos los corderos a 718.62 ± 10.84 g. Hallazgos/conclusión: La luminosidad del músculo psoas major fue Zn21 = 36.50, Zn80 = 38.14 y Zn400 = 35.35 (efecto cuadrático, P < 0.01). El enrojecimiento del músculo psoas major fue entre 18.81 a 19.72 y la intensidad del color amarillo fue de 3.63 a 3.82. El pH de los músculos gracilis y psoas major fueron de 6.21 y 6.91 y no hubo diferencias en el pH, luminosidad y dureza. La capacidad de retención de agua del músculo gracilis fue Zn21 = 63.68 %, Zn80 = 65.32 % y Zn400 = 83.80 % (efecto lineal, P < 0.05). La dosis de 80 mg/kg de Zn mejoró el contenido de Zn en la carne

Encapsulation of bioactive compounds of food interest: applications, current advances, challenges, and opportunities.

Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these compounds, was studied and analyzed considering the applications, current advances, challenges, and opportunities on the topic. Design/methodology/approach: Wall materials, bioactive compounds of food interest, encapsulation methods, applications, current advances, challenges, and opportunities in encapsulation of bioactive compounds were explored, described, and discussed considering the principal literature on the topic, and scientific databases were used for the bibliographic research. Results: Encapsulation process is a novel technology that allows the increasing the stability of aromas, flavors, pigments, and microorganisms, beside of improve the sensory, physical chemical and functional properties, quality, and the extend the shelf-life. Limitations on study/implications: Foods contain bioactive compounds that are susceptible to oxidation and degradation, which can reduce their quality and shelf life. To preserve these compounds, is important to develop other encapsulation systems considering alternative wall materials from different sources that can be applied under different process conditions from laboratory, pilot to industrial scale.  Findings/conclusions: Encapsulation process provide protection to bioactive compounds enhancing the sensory, physical chemical and functional properties, quality, and extend the shelf-life considering the integral and sustainable use of agricultural products

Análisis fisicoquímico y proteínico de la pasta de chapulín (Sphenarium purpurascens Charpentier)

Objective: Make grasshopper paste (Gp) and incorporate it into Mole Poblano (MP), evaluating the physicochemical characteristics and protein content of this mixture. Design / methodology / approach: Grasshoppers were collected and Gp was prepared. Later, the Gp was included in the Mole Poblano paste (MP) in the following treatments: T0 = 0Gp and 100% MP, T10 = 10% Gp and 90% MP, T15 = 15% Gp and 85% MP, T20 = 20 % Gp and 80% MP, T25 = 25% Gp and 75% MP and T30 = 30% Gp and 70% MP. The treatments were subjected to physical-chemical analysis and protein content. Findings / conclusion: Treatments T0 and T10 had the highest L *. the variable ?E was clearer for T0 and was different among all the other treatments. The C * saturation index decreased between treatments. Protein content increased with the inclusion of Gp. There were no differences between treatments in pH and water activity. It is concluded that the Gp can be incorporated into the MP to improve its nutritional value and there is no drastic change in the physicochemical variables of the evaluated treatments.Objetivo: Preparar pasta de chapulín (Pch) e incorporarla al mole poblano (MP), evaluando las características fisicoquímicas y el contenido proteínico del preparado. Diseño/metodología/aproximación: Se colectaron chapulines y se preparó Pch. Posteriormente la harina se incluyó en la pasta de MP en los siguientes tratamientos: T0= 0Ch y 100% MP, T10= 10% Pch y 90% MP, T15= 15% Pch y 85% MP, T20= 20% Pch y 80% MP, T25= 25% Pch y 75% MP y T30= 30% Pch y 70% MP. A los tratamientos se le realizó los análisis físicoquímicos y contenido de proteína.  Hallazgos/conclusión: Los tratamientos T0 y T10 tuvieron la mayor L*. la variable ?E fue más claro para T0 y fue diferente entre todos los demás tratamientos. El índice de saturación C* descendió entre los tratamientos. El contenido de proteína incrementó con la inclusión de la Pch. No hubo diferencias entre los tratamientos en el pH y la actividad de agua. Se concluye que la Pch se puede incorporar al MP para mejorar su valor nutricional y no existe un cambio drástico en las variables fisicoquímicas de los tratamientos evaluados

Caracterización físico-química de maíz (Zea mays L.) criollo (azul y rojo) del Estado de México

Objective: To evaluate the physical and chemical characteristics of the creole corn (blue and red) from the Estado de México. Design / methodology / approach: Size (mm), hectoliter weight (kg/Hl-1), color and aw were evaluated on blue and red creole corn. Besides, moisture, ash, ethereal extract, and protein content were evaluated. Statistical analysis was performed to assess possible significant differences using the Tukey test (p <0.05). Results: Red creole corn had lower moisture and higher protein and ethereal extract contents also it was larger and had higher hectoliter weight therefore the flour yield of red corn could be higher than in blue corn. Study limitations / implications: Biological activity of the evaluated creole corn kernels is necessary for it use as a functional food. Findings / Conclusions: Red corn had better physicochemical characteristics than blue cornObjetivo: Evaluar las caracterísicas físicas y químicas de maíz criollo azul y rojo del Estado de México. Diseño/metodología/aproximación: Para la caracterización físicoquímica del maíz criollo azul y rojo, las variables que se evaluaron fueron tamaño (mm), peso hectolítrico (kg/Hl-1), color (escala LAB) así como la  actividad de agua (aw). Además se realizó un análisis químico proximal determinando humedad, cenizas, extracto etéreo y proteína. Se realizó un análisis estadístico para evaluar las posibles diferencias significativas utilizando la prueba de Tukey (p<0.05). Resultados: El maíz rojo tuvo menor valor de humedad, mayor contenido de extracto etéreo y proteína que el maíz azul, además tiene mayor tamaño y peso hectolítrico lo que lo hace buen candidato para la obtención de harina. Limitaciones del estudio/implicaciones: La determinación de la actividad biológica es necesaria para poder recomendar el uso de estos maíces criollos como alimentos funcionales. Hallazgos/conclusiones: El maíz rojo tiene mejores características físicoquímicas que el maíz azul