Biochemical and functional characterization of milk from alpina and tog-genburg goat breeds

Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and in some cases increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”.Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and, in some cases, increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”

Innovation and development of a new snack based on blue corn and grasshopper.

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.bjective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution

Evaluation of protein sources in snail (Helix aspersa Müller) diets on the antioxidant bioactivity of peptides in meat and slime

Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods.Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods

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

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

Sustentabilidad económica del cultivo de maíz (Zea mays L.) en Acambay, México

Objetivo: evaluar la sustentabilidad económica del cultivo de maíz criollo (Zea mays L.) en Acambay, Estado de México. Diseño/metodología/aproximación: El área de estudio fue el municipio de Acambay, del estado de México. Se aplicó un cuestionario a 50 productores de maíz de los ejidos y comunidades agrarias de la Soledad, Pueblo Nuevo, Loma Linda, Dateje, San Pedro de los Metales, Dongú y Tixmadeje. El cuestionario se basó en el método de Indicadores de Sustentabilidad de Explotaciones Agropecuarias (IDEA). La selección de cada productor encuestado se realizó mediante el muestreo tipo bola de nieve, escogiendo el primer encuestado al azar. Resultados: El valor obtenido para el indicador “viabilidad económica” (C1) fue 1 de 20 puntos, indicando que la ganancia derivada del cultivo de maíz representa un salario mínimo. El indicador “tasa de especialización económica” (C2) obtuvo 0 puntos ya que solo se cultiva maíz, por lo tanto, representa una fuente de ingreso para los productores. En el indicador “autonomía financiera” (C3) el valor promedio obtenido fue 12 explicando que no existe una dependencia marcada en la compra de insumos externos para cultivar maíz. El indicador “sensibilidad a las ayudas del primer pilar de la política agrícola común” (C4) obtuvo 0 en promedio ya que la mayoría de los productores no reciben apoyos gubernamentales para cultivar maíz.  Limitaciones del estudio/implicaciones: los resultados presentados son avances de un análisis con más encuestados, por lo tanto, se sugiere tomar con cautela los resultados. Los indicadores “transmisión del capital” (C5) y “eficiencia de los procesos productivos” (C6) no se evaluaron adecuadamente ya que durante la aplicación de las encuestas los productores se negaron a proporcionar información detallada para evaluar estos indicadores. Hallazgos/conclusiones: la sustentabilidad económica calculada para los productores encuestados fue de 13% lo cual es muy baja, esto se debe principalmente a que éstos no siempre cuentan con el acceso a apoyos aplicables a la producción de maíz, otro factor que contribuye a la baja sustentabilidad es que el grano de maíz y los subproductos no se venden debido a bajos precios del mercado, por lo tanto, prefieren sembrar para autoconsumo, o para que los terrenos de cultivo heredados no estén ociosos

Actividad antihipertensiva de péptidos de zeína extraídos de maíz (Zea mays L.) criollo (azul y rojo) del Estado de México

Objective: To evaluate the antihypertensive activity of peptides extracted from nixtamalized and non-nixtamalized creole corn (blue and red) zein from the Estado de México. Design / methodology / approach: Bioinformatic tools, such as the NCBI database, were used to search for primary sequences of the maize zein protein. The methodology included a prediction of peptides with antihypertensive activity through various bioinformatic servers. Inhibitory activity was determined by percentage regression. Statistical analysis was performed to assess possible significant differences using the Tukey test (p <0.05). Results: The following peptides were found by in silico hydrolysis: IFSILMLLA, LSACVLDATI, TASVCENPTL, LPLSPLLFQQ, SPALSLVQSL, LSPYSQQQQF, PFSQLATAY, LPFYQQFSAN and PAAFYQQHII that showed inhibition activity. The results showed that the GH (grade of hydrolysis) was higher in blue corn (13.96 ± 0.02) than in red corn (10.38 ± 0.79) without nixtamalization, while, with the nixtamalization process, this parameter was also higher in blue corn (10.52 ± 0.57) than in red corn (8.96 ± 0.01). Study limitations / implications: The enzyme used for hydrolysis generates oligopeptides that may not be as closely related to the angiotensin-converting enzyme. Findings / Conclusions: In vitro antihypertensive activity of unhydrolyzed blue corn zein showed a lower percentage of ACE inhibition compared to unhydrolyzed red corn. Trypsin hydrolysis only increases ACE inhibitory activity in blue corn at a concentration of 0.3 mg / mL without nixtamalizing.Objetivo: Evaluar la actividad antihipertensiva de péptidos extraídos de zeína de maíz criollo azul y rojo nixtamalizado y sin nixtamalizar del Estado de México. Diseño/metodología/aproximación: Se emplearon herramientas bioinformáticas, tales como la base de datos NCBI para la búsqueda de secuencias primarias de la proteína zeína del maíz. La metodología incluyó una predicción de los péptidos con actividad antihipertensiva a través de diversos servidores bioinformáticos. La actividad inhibitoria se determinó mediante la regresión del porcentaje. Se realizó un análisis estadístico para evaluar las posibles diferencias significativas utilizando la prueba de Tukey (p<0.05). Resultados: Por medio de la hidrólisis in sílico se encontraron los siguientes péptidos: IFSILMLLA, LSACVLDATI, TASVCENPTL, LPLSPLLFQQ, SPALSLVQSL, LSPYSQQQQF, PFSQLATAY,            LPFYQQFSAN y PAAFYQQHII que mostraron actividad de inhibición de la ECA. Los resultados mostraron que el GH de la zeína fue mayor en maíz azul (13.96±0.02) que en maíz rojo (10.38±0.79) sin nixtamalizar, mientras que, con el proceso de nixtamalización, este parámetro también fue mayor en el maíz azul (10.52±0.57) que en el maíz rojo (8.96±0.01). Limitaciones del estudio/implicaciones: La enzima utilizada para la hidrólisis enzimática genera oligopéptidos que tal vez no puedan ser tan afines a la enzima convertidora de angiotensina. Hallazgos/conclusiones: La actividad antihipertensiva in vitro del maíz azul sin hidrolizar mostraron un menor porcentaje de inhibición de la ECA con respecto al maíz rojo sin hidrolizar. La hidrólisis con tripsina solo incrementa la actividad inhibitoria de la ECA en maíz azul a concentración de 0.3 mg/mL sin nixtamalizar

Evaluación sensorial de ate hecho con pectina de cáscara de naranja

Objetivo: El objetivo de este trabajo fue evaluar la calidad sensorial de un ate hecho con pectina de cáscara de naranja comparado con uno elaborado con pectina industrial (control), con la finalidad de dar una alternativa de uso de este biopolímero en un alimento artesanal mexicano. Diseño/metodología/aproximación: Se realizó la extracción de pectina de la cáscara de naranja. Se elaboraron muestras de ate control y otra elaborada con pectina de naranja; se evaluaron características físicas y sensoriales. Resultados: No hubo diferencias en color, ni en la percepción sensorial de sabor, color y textura del ate hecho de pectina de cáscara de naranja y aquel elaborado con pectina industrial. Sin embargo, el ate de pectina de cáscara de naranja mostró mayor adhesividad y fue más frágil que el control. Limitaciones del estudio/implicaciones:  Se requieren más estudios del efecto de adición de la pectina extraída de la cáscara de naranja para mejorar la textura del ate. Hallazgos/conclusiones: Los resultados mostraron que la pectina de cáscara de naranja puede utilizarse en la elaboración del ate

Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio

La variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente docu- mento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM