Uso de Candida utilis para revalorización de cascarilla obtenida en el beneficio de café

Con la finalidad de efectuar la transformación de desecho-cascarilla obtenida en el beneficio de café a un producto de valor agregado se llevó a cabo un enriquecimiento proteico. Con el fin de disminuir y/o prevenir problemas de contaminación ambiental se propone el uso de este subproduto como materia prima para el enriquecimiento mediante el crecimiento de levadura Candida utilis. La caracterización en composición del sustrato mediante pruebas de humedad, proteína, pH y azúcares permitió denotar a la materia prima como sujeto para enriquecimiento proteico que proporcionara una fuente alternativa de proteína, energía y fibra. El estudio del proceso de crecimiento y desarrollo microbiano en medio líquido arrojó 72 hrs. como tiempo óptimo del proceso de generación del inóculo. Al valorarse los efectos de humedad, densidad de carga y concentración inicial en el proceso de enriquecimiento en un reactor intermitente (lecho sólido) se obtuvo que las mejores condiciones para el enriquecimiento, dado un porcentaje de proteína inicial de ~0.9%, fueran las siguientes: Humedad de sustrato = 80% Concentración celular inicial (inóculo) = 2.1 % Densidad de Carga = 18 kg/m2 El porcentaje de enriquecimiento proteico alcanzó entre 8.0 y 9.0% al concluir la experimentación a estas condiciones. Palabras clave: Candida utilis, proteína, microbiología, desecho café

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (<i>Capsicum chinense</i> Jacq.)

The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, as Chich lu’um (brown soil), Box lu’um (black soil), and K’ankab lu’um (red soil). The volatile compounds of the peppers were extracted by steam distillation, analyzed by gas chromatography, and reported on a fresh weight (FW) basis. The results indicated that the soil presented a significative effect on the concentration of the volatile compounds evaluated (1-hexanol, hexyl-3-methyl butanoate, 3,3-dimethyl-1-hexanol, cis-3-hexenyl hexanoate). The peppers cultivated in black soil exhibited the highest concentration of 1-hexanol (360.14 ± 8.57 µg g−1 FW), 3,3-dimethyl-1-hexanol (1020.61 ± 51.27 µg g−1 FW), and cis-3-hexenyl hexanoate (49.49 ± 1.55 µg g−1 FW). In contrast, the highest concentration of hexyl-3-methyl butanoate (499.93 ± 5.78 µg g−1 FW) was quantified in peppers grown in brown soil. This knowledge helps us to understand the role of the soil in the aroma of the Habanero pepper and could be used by farmers in the region (Yucatan Peninsula) to select the soil according to the desired aroma characteristics

Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds

Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, is characterized by its unique sensory properties such as aroma and pungency and has an annual production of more than 5000 t in the Yucatan Peninsula. Thus, the purpose of this study was to compare L. plantarum from different isolation sources during habanero pepper fermentation. A 23 factorial design was made for the evaluation of the effect of two cultures a commercial (COM) and a wild (WIL) strain, in a habanero pepper puree medium (HPP); ripe and unripe peppers and different proportions of habanero pepper puree (40:60 or 60:40, HPP:water, w/w) were used to obtain the kinetic parameters of growth, lactic acid production, and volatile composition. The highest growth and lactic acid production were achieved in the 60:40 HPP:water, while WIL presented the major production of lactic acid. Characteristic volatiles in WIL fermentation were 2,3- butanedione, whereas in COM fermentation, they were limonene, cis-3-hexenyl hexanoate, and 1-hexanol. The association between COM and 1-hexanol was confirmed with principal component analysis (PCA)

Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L.&nbsp;plantarum

Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of Lactiplantibacillus plantarum. A multiple factor ANOVA was used to compare the volatile composition with different fermentation times and strains. The results demonstrated that the interaction between the strain and fermentation time had significant effects on the volatile compound production that includes 1-hexanol, cis-3-hexenyl hexanoate, linalool, and 3,3 dimethyl-1-hexanol while only time influenced the production of trans-2-hexen-1-al. The wild strain (WIL) at 48 h of fermentation produced the highest concentration of 3,3 dimethyl-1-hexanol and trans-2-hexen-1-al. On the other hand, the commercial strain (COM) presented the highest concentration of 1-hexanol and cis-3-hexenyl hexanoate with a 72 h fermentation. The most preferred sample was that fermented by WIL for 48 h for the attribute of odor, while for taste, the most preferred sample was that fermented for 72 h with COM

Determination of Peak Purity in HPLC by Coupling Coulometric Array Detection and Two-Dimensional Correlation Analysis

This work aims to evaluate the purity of chromatographic peaks by a two-dimensional correlation (2D-corr) analysis. Such an analysis leads to two contour plots: synchronous and asynchronous. The synchronous contour plot provides information on the number of peaks present in the chromatogram. The asynchronous contour plot reveals the presence of overlapping species on each peak. The utility of 2D-corr analysis was demonstrated by the chromatographic analysis of Capsicum chili extracts obtained by HPLC coupled with a coulometric array of sixteen detectors. Thanks to 16 electrochemical sensors, each poised at increasing potentials, the resulting 2D-corr analysis revealed the presence of at least three species on the peak located at a retention time of 0.93 min. Mass spectrometry (MS) analysis was used to analyze the coeluting species, which were identified as: quinic acid (3.593 min), ascorbic acid (3.943 min), and phenylalanine (4.229 min). Overall, this work supports the use of 2D-corr analysis to reveal the presence of overlapping compounds and, thus, verify the signal purity of chromatographic peaks

Evaluation of the Capsaicinoid Extraction Conditions from Mexican <i>Capsicum chinense</i> Var. Mayapan with Supercritical Fluid Extraction (SFE)

Capsaicin (Cp) is a secondary metabolite produced by the Capsicum plant family. This molecule exhibits various biological properties such as antioxidant capacities, anti-obesogenic effects, and antidiabetic properties, among others. However, conventional extraction methods for Cp present several disadvantages including toxicity, extraction time, and low purity. Therefore, the utilization of supercritical fluid extraction techniques represents a viable option for obtaining highly pure and low-toxicity oleoresins (capsaicin-rich extracts). This approach involves the use of CO2 in the supercritical state and finds applicability in the pharmaceutical, food, and cosmetic industries. The Capsicum chinense variety from the Yucatán Peninsula is a crop with significant economic impact in the region, due to having the highest concentrations of Cp in Mexico. This significant characteristic is attributed to its adaptation to the unique conditions (climate, soil, solar radiation, humidity) of the southeastern region of Mexico. The objective of this study was to evaluate the effect of temperature (45 °C, 60 °C), pressure (1450 psi, 2900 psi), and extraction time (60 min, 120 min) on the supercritical fluid extraction of Cp and dihydrocapsaicin (DhCp) from Capsicum chinense Jacq. The results obtained demonstrated that the extraction conditions of 45 °C, 1450 psi, and 60 min yielded the highest concentration of Cp (37.09 ± 0.84 mg/g extract) and DhCp (10.17 ± 0.18 mg/g extract), while the highest antioxidant capacity (91.48 ± 0.24% inhibition) was obtained with 60 °C, 2900 psi, and 60 min. The findings of this study indicate that the lower the pressure and extraction time, the higher the concentrations of Cp and DhCp compared to previous reports. This represents an opportunity for cost reduction in production lines and improved utilization of Capsicum chinense in the agrifood industry through additional optimization processes

Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity

The aim of this work was to investigate the changes of the content of polyphenols in fruits of Capsicum chinense Jacq. at different harvest times and their correlation with the antioxidant activity. Habanero pepper plants grown in black soil (Mayan name: Box lu&rsquo;um) and harvested at 160, 209, 223, 237 and 252 post-transplant days (PTD) were analyzed. The results indicated that subsequent harvesting cycles decreased the content of total polyphenols, catechin, chlorogenic acid and ellagic acid, while the content of gallic and protocatechuic acid increased. The antioxidant activity determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging and ABTS (2,2&prime;-azino-di-3-ethylbenzthiazoline sulfonic acid) assay decreased through the harvest days. Linear correlation analysis between total polyphenol content and antioxidant activity in peppers resulted in a correlation of r2DPPH = 0.8999 and r2ABTS = 0.8922. Additionally, a good correlation of the antioxidant activity was found with catechin (r2DPPH = 0.8661 and r2ABTS = 0.8989), chlorogenic acid (r2DPPH = 0.8794 and r2ABTS = 0.8934) and ellagic acid (r2DPPH = 0.8979 and r2ABTS = 0.9474), indicating that these polyphenols highly contributed to the antioxidant activity in Habanero peppers. This work contributes to understanding the changes that take place during the development of Capsicum chinense, indicating that fruit harvested at earlier PTD showed the highest concentrations of total polyphenols and antioxidant activity, obtaining the best results at 160 PTD

Natural Deep Eutectic Solvent Optimization to Obtain an Extract Rich in Polyphenols from <i>Capsicum chinense</i> Leaves Using an Ultrasonic Probe

Capsicum chinense Jacq., from the Yucatan peninsula, is recognized worldwide for its pungency, flavor, and secondary metabolites content. This has resulted in an increase in its production, which has led to an increase in the number of byproducts considered waste, mainly its leaves. Capsicum chinense leaves have been demonstrated to contain polyphenols with bioactive properties (antioxidant, anti-inflammatory, antiobesogenic capacity, etc.); hence, the extraction of polyphenols through the use of natural deep eutectic solvents (NADES) with a green technology, such as an ultrasonic probe, could help to revalue these leaves by maximizing the extraction efficiency and preserving their bioactive properties. The objective of this study was to optimize the composition of a eutectic solvent for obtaining an extract rich in polyphenols from the Capsicum chinense leaf using a sonic probe. The optimum conditions of the composition of NADES for obtaining the highest Antioxidant capacity (Ax, 79.71% inhibition) were a 0.8 mol glucose to 1 mol of choline chloride ratio, and 12% water. In addition, with this composition, the Total Polyphenol Content (TPC) obtained was 165.39 mg GAE/100 g dry leaf, and the individual polyphenols, such as vanillin (19.15 mg/100 g dry leaf) and ferulic acid (1.35 mg/100 g dry leaf), were optimized. The habanero pepper leaf extract obtained using a eutectic solvent and a sonic probe demonstrated a high potential for use as an ingredient in the development of nutraceuticals (i.e., functional foods)

Antioxidant Capacity, Vitamin C and Polyphenol Profile Evaluation of a Capsicum chinense By-Product Extract Obtained by Ultrasound Using Eutectic Solvent

Habanero pepper leaves and stems (by-products) have been traditionally considered waste; however, bioactive compounds such as polyphenols, vitamin C and carotenoids have been identified that can be used for formulation of nutraceuticals or functional foods. Furthermore, the extraction of these bioactive compounds by using environmentally friendly methods and solvents is desirable. Thus, the aim of this study was to assess the antioxidant capacity, total polyphenol content (TPC), the phenolic profile and vitamin C content in extracts obtained from by-products (stems and leaves) of two varieties (Mayapan and Jaguar) of habanero pepper by ultrasound-assisted extraction (UAE) using natural deep eutectic solvents (NADES). The results showed that NADES leads to extracts with significantly higher TPC, higher concentrations of individual polyphenols (gallic acid, protocatechuic acid, chlorogenic acid, cinnamic acid, coumaric acid), vitamin C and, finally, higher antioxidant capacity (9.55 &plusmn; 0.02 eq mg Trolox/g DM) than UAE extraction performed with methanol as the solvent. The association of individual polyphenols with NADES was confirmed by principal component analysis (PCA). Overall, NADES is an innovative and promising &ldquo;green&rdquo; extraction technique that can be applied successfully for the extraction of phenolic compounds from habanero pepper by-products