Formulación y análisis fitoquímico de una bebida potencialmente funcional obtenida de la combinación de un extracto de hojas y pulpa de Annona muricata (Annonaceae)

Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp. Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector. Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified. Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases.Antecedentes y Objetivos: Las bebidas de Annona muricata se utilizan ampliamente en la medicina tradicional para tratar diferentes padecimientos; sin embargo, han sido poco caracterizadas fitoquímicamente y se consumen como bebidas azucaradas, y pueden contribuir a enfermedades no trasmisibles, entre ellas la obesidad. El objetivo de este trabajo fue obtener y caracterizar una bebida sensorialmente aceptable a partir de un extracto de hojas y pulpa de A. muricata. Métodos: Se utilizó un diseño de mezcla para formular nueve bebidas, combinando diferentes proporciones del extracto acuoso de hojas y pulpa de A. muricata. Estas bebidas se sometieron a una evaluación fisicoquímica y sensorial. A partir de estos resultados, se seleccionó una bebida para caracterizarla por espectrofotometría y compararla con una bebida infusionada y otra comercial. Además, se analizó la composición fitoquímica de la bebida seleccionada mediante cromatografía de ultra alta resolución acoplada a espectrometría de masas y cromatografía líquida de alta resolución acoplada a un detector de matriz de fotodiodos. Resultados clave: La bebida seleccionada se formuló con 25% de pulpa, 50% de extracto de hojas y 25% de agua; además, presentó un valor de 7.63 °Brix, un pH 3.42 y una acidez de 0.40%. Esta bebida fue hasta tres veces superior en compuestos bioactivos respecto a las bebidas infusionada y comercial. Se cuantificaron catorce compuestos fenólicos y dos acetogeninas, mientras que se identificaron provisionalmente dos alcaloides (coclaurina y reticulina) y quince acetogeninas. Conclusiones: La combinación de extracto de hojas y pulpa de A. muricata es una alternativa vital para obtener una bebida sensorialmente aceptable que contiene compuestos bioactivos con potencial acción medicinal, ya que los compuestos fenólicos, alcaloides y acetogeninas presentes en la bebida podrían tener actividades biológicas eficientes en la prevención de enfermedades crónicas degenerativas

Marco activo de recursos de innovación docente: Madrid

Una guía de espacios e instituciones para actividades educativas complementarias en enseñanza secundaria y Formación Profesional

Ultrasound-Assisted Extraction of Total Acetogenins from the Soursop Fruit by Response Surface Methodology

The soursop fruit or Annona muricata (A. muricata) fruit is recognized by its bioactive compounds and acetogenins (ACG) are among the most important. The effect of ACGs, with greater importance in health, is that they present anti-tumor activity; however, the methods of extraction of ACGs are very slow and with a high expenditure of solvents. To our knowledge, there is no report of an optimal method for the extraction of acetogenins from the Annonaceae family by ultrasound-assisted extraction (UAE); therefore, the aim was to find the best UEA conditions of acetogenins from A. muricata fruit (peel, pulp, seed, and columella) by using response surface methodology. The effect of amplitude (40%, 70%, and 100%), time (5, 10, and 15 min), and pulse-cycle (0.4, 0.7, and 1 s) of ultrasound at 24 kHz was evaluated on the total acetogenin content (TAC). Optimal extraction conditions of acetogenins (ACGs) with UEA were compared with the extraction of ACGs by maceration. The optimal UEA conditions in the A. muricata pulp and by-products were dependent on each raw material. The highest TAC was found in the seed (13.01 mg/g dry weight (DW)), followed by the peel (1.69 mg/g DW), the pulp (1.67 mg/g DW), and columella (1.52 mg/g DW). The experimental TAC correlated well with the model (Adjusted R2 with values between 0.88 and 0.97). The highest effectiveness in ACG extraction was obtained in seeds and peels using UEA compared to extraction by maceration (993% and 650%, respectively). The results showed that A. muricata by-products are an important source of ACGs and that UAE could be a viable alternative, with high potential for large-scale extraction

Efecto de recubrimientos en la maduración de yaca almacenada en condición simulada de mercadeo

The objective of this research was to evaluate the effect of coating on the maturation process and jackfruit quality. The fruits in physiological maturity were treated or not with two commercial coatings Natural Shine® 505-OR (40% v/v, R1) or SemperfreshTM (3% v/v, R2); were subsequently stored for 5 days at 8 or 13 °C simulating transportation to the United States of America and then stored at a temperature of 25 °C, simulating their commercialization. The witness fruits were stored at 25 °C until consumption maturity. Breathing speed (VR), ethylene production (VPE) and physical and chemical parameters were measured. The fruits stored at 25 °C presented the climatic peak and maximum VPE at 3 and 5 days of storage, respectively; however, the uncoated and coated fruits stored in refrigeration and then at room temperature, the apparition of the climatic peak and maximum VPE was delayed. The fruits stored for 5 days at 8 °C and coated with Semperfresh managed to extend the shelf life by 9 days relative to the fruits stored at 25 °C and 7 days with the fruits refrigerated at the same temperature, but without coating. It was concluded that the application of Semperfresh coating and storage at 8 °C for 5 days with subsequent storage at 25 °C may be an alternative to preserve the jackfruit for up to 17 daysEl objetivo de esta investigación fue evaluar el efecto de recubrimientos en el proceso de maduración y calidad de yaca. Los frutos en madurez fisiológica fueron tratados o no con dos recubrimientos comerciales Natural Shine® 505-OR (40% v/v, R1) o SemperfreshTM (3% v/v, R2); posteriormente fueron almacenados por 5 días a 8 o 13ºC simulando el transporte a Estados Unidos de América y después almacenados a temperatura de 25 ºC, simulando su comercialización. Los frutos testigo fueron almacenados a 25 ºC hasta madurez de consumo. Se midió la velocidad de respiración (VR), producción de etileno (VPE) y parámetros físicos y químicos. Los frutos almacenados a 25 ºC presentaron el pico climatérico y máxima VPE a los 3 y 5 días de almacenamiento, respectivamente; sin embargo, los frutos sin recubrir y recubiertos almacenados en refrigeración y después a temperatura ambiente, se retrasó la aparición del pico climatérico y máxima VPE. Los frutos almacenados por 5 días a 8 ºC y recubiertos con Semperfresh lograron alargar la vida de anaquel por 9 días respecto a los frutos almacenados a 25 ºC y 7 días con los frutos refrigerados a la misma temperatura, pero sin recubrir. Se concluyó que la aplicación del recubrimiento Semperfresh y el almacenamiento a 8 ºC por 5 días con posterior almacenamiento a 25 ºC puede ser una alternativa para conservar el fruto de yaca hasta por 17 día

Comparative Study of Four Jackfruit Genotypes: Morphology, Physiology and Physicochemical Characterization

Jackfruit (Artocarpus heterophyllus Lam.) is a climacteric fruit native to India which, due to its edaphoclimatic adaptability, is also found in Mexico, the main exporter of the fruit in Latin America. Despite this, information on the characterization of jackfruit genotypes in Mexico is limited; therefore, the objective of this study was to carry out morphological, physiological, and physicochemical characterization of four jackfruit genotypes, locally known as “Agüitada”, “Licenciada”, “Rumina”, and “Virtud”, which are cultivated in Nayarit, Mexico. Morphological analyses revealed 17 traits with significant differences among the genotypes. The respiration rate showed the maximum production of CO2 in the “Agüitada” genotype, with 123.99 mL of CO2 kg−1·h−1 at day 2 of storage. The “Rumina” and “Licenciada” genotypes had yellow bulbs while “Agüitada” and “Virtud” had orange bulbs. A principal component analysis revealed different behaviors of the fruits throughout their storage. In general, a wide diversity was revealed among the jackfruit genotypes which are cultivated in the state of Nayarit, Mexico. This study may be useful for their future use in breeding programs

Deficiencia visual y necesidades educativas especiales

Portada y textos en castellano y vascoPublicación sobre la adaptación del material curricular al alumnado con necesidades educativas especiales. Se ofrecen una serie de orientaciones didácticas para una adecuada respuesta a la diversidad del alumnado y, en concreto, al alumnado con necesidades educativas especiales de deficiencia visual. Tras una aproximación sobre las deficiencias visuales, se expone la manera de integrar a estos alumnos en el centro educativo ordinario así como los diferentes profesionales encargados de su aprendizaje. Para finalizar con la adaptación del curriculo y de los materiales específicos para este tipo de alumnado.País VascoBiblioteca de Educación del Ministerio de Educación, Cultura y Deporte; Calle San Agustín, 5; 28014 Madrid; Tel. +34917748000; [email protected]

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

En este trabajo se evaluó el efecto de la termosonicación sobre la inactivación de Escherichia coli y Staphyloccocus aureus en néctar de guanábana; así como la calidad y estabilidad del néctar durante su almacenamiento a 4°C. Se logró una reducción de 4,5–5,0 log CFU/mL con el tratamiento de termosonicación (24 kHz, temperatura promedio de 50–51°C, densidad de energía acústica de 1,3–1,4 W/mL, durante 10 min) en ambos patógenos. Del mismo modo, el néctar termosonicado conservó el 85% de ácido ascórbico, la inactivación de polifenol oxidasa y la estabilidad microbiológica y fisicoquímica durante 30 días a 4°C. Sensorialmente, el néctar termosonicado fue predominantemente preferido sobre un néctar comercial. La termosonicación es una alternativa viable para extender la vida útil del néctar de guanábana mínimamente procesado.In this work, the effect of the thermosonication (TS) on the inactivation of Escherichia coli and Staphylococcus aureus in soursop nectar was evaluated, as well as the quality and stability of the nectar during its storage at 4°C. A reduction of 4.5–5 log CFU/mL was achieved with the TS treatment (24 kHz, average temperature of 50–51°C, acoustic energy density of 1.3–1.4 W/mL for 10 min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30 days at 4°C. Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one. TS is a viable alternative to extend the shelf life of minimally processed soursop nectar

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1 T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20°C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others.Keywords: Carica papaya, Postharvest, Translucency, Quality, Shelf-lif

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1 T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20°C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others.Keywords: Carica papaya, Postharvest, Translucency, Quality, Shelf-lif

Effect of 1-methylcyclopropene on jackfruit with marketing simulation at 8°C

Jackfruit is a tropical fruit and competes with traditional crops such as mango, banana, and pineapple with regard to the quantity exported from the state of Nayarit, Mexico. Because jackfruit is a climacteric fruit with a high respiration rate and ethylene production, it has a limited market due to its short shelf life. The effect of the application of 1-methylcyclopropene (1-MCP) post-harvest to extend the shelf life of jackfruit was studied. Physiologically mature fruits were used and 1-MCP was applied at concentrations of 300, 600, and 1000 nL·L−1; control fruit without treatment was also evaluated. The fruits were stored for 5 days at 8°C and then were stored at 25°C to simulate the commercialization of the fruit. An absolute control group stored permanently at 25°C was used. The following analyses were carried out: physiologic and physicochemical factors, antioxidant capacity, vitamin C, total carotenoids, total soluble phenols, and sensory evaluation of the fruits when ripe. The climacteric peak for the absolute controls and fruit treated with 1-MCP (300, 600, and 1000 nL·L−1) occurred on days 3, 14, 17, and 17 respectively, prolonging the climacteric peak by an average of 13 days. The maximum rates of ethylene production were reported on days 3, 15, 17, and 17 in the same order, prolonging this by an average of 13 days. The treatment with 1-MCP (600 nL·L−1) extended the shelf life of jackfruit by 9 days compared with the absolute control, preserving the physicochemical, phytochemical, and sensory characteristics for up to 17 days of storage, confirming that the application of 1-MCP post-harvest is effective, providing the opportunity to increase the export destinations of Mexican jackfruit.Keywords: Jackfruit; 1-Methylcyclopropene; Marketing conditions; Physiologic and physicochemical parameters; Total soluble phenols; Antioxidant capacit