LA CALABAZA CHIHUA (CUCURBITA ARGYROSPERMA HUBER) DEL ESTADO DE QUINTANA ROO, COMO PRODUCTO POTENCIAL PARA LA COMERCIALIZACIÓN

Este trabajo de investigación presenta un panorama de la calabaza chihua (cucurbita argyrosperma huber) del estado de Quintana Roo como un producto potencial para el comercio, se argumentan las razones por las cuales podría ser un producto atractivo para el mercado. Existen muchas variedades de calabaza, pero una de las más cultivadas en México y en especial en la Península de Yucatán es la calabaza chihua. Por medio de esta investigación se puede considerar al producto en cuestión como un cultivo con enorme potencial para productores de Quintana Roo, pues además de ser un producto que cada vez se aumentan el número de hectáreas cultivadas también el precio por tonelada ha ido en aumento. De igual manera, se presenta las formas de comercialización de la producción y las plagas que presentan los cultivos de manera recurrente, esto con el fin de minimizar los riesgos en la producción y obtener mejores beneficios económicos

DIAGNÓSTICO DE LA PRODUCCIÓN DE PIÑA DEL MUNICIPIO DE BACALAR, QUINTANA ROO

El estado de Quintana Roo es reconocido mundialmente por sus atractivos turísticos, situados principalmente en la zona norte del estado, en donde el sector terciario es la principal actividad económica. Sin embargo, también se desarrollan actividades económicas primarias, situados al interior del estado. Tal es el caso del recien decretado municipio de Bacalar. El propósito de este documento es describir la situación de la producción de piña del municipio de Bacalar, Quintana Roo; sistema producto con alto valor comercial. Para desarrollar la investigación se recurrió a la búsqueda de información secundaria, delimitación del área de estudio, recorridos de campo para identificar personas clave, así como diseño, aplicación y análisis de encuestas orientadas a los productores. Entre los resultados obtenidos destacan que el rendimiento por hectárea de piña se encuentra entre las 20 toneladas, generando 1,986 toneladas aproximadamente durante el ciclo de producción, únicamente en el municipio de Bacalar. Las comunidades con mayor producción destacan: Manuel Ávila Camacho y Pedro Antonio Santos. La comercialización se realiza de manera indirecta mediante intermediarios o acopiadores. Se detectaron plagas como nemátodos, hongos, entre otros

Sinteza pirodekstrina i maltodekstrina iz škroba makala (Xanthosoma yucatanensis), otpornog na djelovanje enzima

Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach. Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were (m(starch):V(HCl))=80:1 and 160:1 (c(HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (ΔE), microscopy and determination of dextrose equivalents (DE). Results and conclusions. According to the factorial design, the best treatment conditions for pyrodextrinization were: (m(starch):V(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest ΔE (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low ΔE (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment. Novelty and scientific contribution. The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.Pozadina istraživanja. Maltodekstrini otporni na djelovanje enzima su rezistentni škrobovi tipa 4, sintetizirani iz prirodnog škroba. Dobivaju se uzastupnom primjenom dvaju procesa: pirodekstrinizacijom, tijekom koje nastaju pirodekstrini, te enzimskom hidrolizom, pri kojoj nastaju maltodekstrini otporni na djelovanje enzima. Tijekom tih procesa se formiraju atipične veze koje pirodekstrinima i rezistentnim maltodekstrinima daju svojstva nalik onima prehrambenih vlakana, kao što je otpornost na probavne enzime. Svrha je ovog rada bila odrediti i procijeniti neka fizikalno-kemijska svojstva pirodekstrina i rezistentnih maltodekstrina dobivenih iz izoliranog prirodnog škroba gomolja makala (Xanthosoma yucatanense). Eksperimentalni pristup. Primjenom faktorijalnog dizajna provedena je pirodekstrinizacija uz prateću hidrolizu. Faktori i njihove vrijednosti korišteni pri provedbi pirodekstrinizacije bili su: (m(škrob):V(HCl))=80:1 i 160:1 (c(HCl)=2.2 M), temperatura 90 i 110 °C, te vrijeme reakcije 1 i 3 h, a za enzimsku hidrolizu bili su: volumni udjel α-amilaze od 0.5 i 1 µL po mL pirodekstrina, te vrijeme reakcije 10 i 30 min. Fizikalno-kemijska analiza obuhvaćala je određivanje udjela rezistentnog škroba, procjenu promjene boje (ΔE), mikroskopsku analizu i određivanje dekstroznih ekvivalenata (DE). Rezultati i zaključci. Prema faktorijalnom dizajnu najbolji su uvjeti pirodekstrinizacije bili: (m(škrob):V(HCl))=160:1, 90 °C i 3 h, jer su rezultirali najvećim udjelom rezistentnog škroba (84,73 %) i najnižim ΔE (3,742). Zbog niske vrijednosti DE (13,89 %), većeg udjela rezistentnog škroba (90,73 %) i niskog ΔE (4,24) u dobivenom rezistentnom maltodekstrinu, dodatna hidroliza s volumnim udjelom α-amilaze od 0.5 µL po mL pirodekstrina i vremenom hidrolize od 10 min odabrana je kao najbolji postupak. Novina i znanstveni doprinos. Rezultati pokazuju da se pirodekstrini i rezistentni maltodekstrin, dobiveni iz makala, mogu koristiti kao sastojci za razvoj funkcionalnih namirnica, zbog velikog udjela neprobavljivog materijala i niskog stupnja tamnjenja

Thermoplastic Starch (TPS)‐Cellulosic Fibers Composites: Mechanical Properties and Water Vapor Barrier: A Review

Current research studies have been focusing on the procurement of environmentally friendly materials, with the aim of resolving the problems created by materials derived from petroleum. Starch is a promising biopolymer for producing biocomposite materials because it is renewable, completely biodegradable, and easily available at a low cost. Thermoplastic starch (TPS), by itself, exhibits poor mechanical properties such as low tensile strength and severe deformations, which limits its application in packaging or films. In addition, TPS presents high hygroscopicity. The use of reinforcing agents in the starch matrix is an effective means to overcome these drawbacks and several types of biodegradable reinforcements, such as cellulosic fibers, whiskers, and nanofibers, have been utilized to develop new and inexpensive starch biocomposites. This chapter provides the latest advances in green composite materials based on TPS and cellulose fibers and includes information on compositions, preparations, and the properties of “green” composite materials elaborated from TPS and cellulose fibers, with the focus on using undervalued natural resources

Effects of Moringa oleifera and Brosimum alicastrum partial feed substitution in intramuscular fat and adipose tissues and on the expression of lipogenic genes of Mexican hairless pigs

The present study evaluated the effects of the inclusion of ground Moringa oleifera and Brosimum alicastrum leaf meal in the diet of Mexican hairless pigs (MHP) on the amount of intramuscular fat, subcutaneous fat, leg muscle (Biceps femoris) fat, loin muscle (Longissimus dorsi) fat, leg and back fat, and the expression of lipid metabolism genes. Hairless pigs are reared in the Mexican tropics and are characterised by their body and intramuscular fat accumulation. Eighteen male pigs fed for 82 d were randomly allotted to three experimental isoenergetic and isoproteic diets, where M. oleifera or B. alicastrum (six pigs per diet) replaced wheat bran. The diets used were a control diet, a diet with 10% M. oleifera leaf meal, and a diet with 10% ground B. alicastrum leaf meal. The M. oleifera diet decreased (P<0.05) the fat ratio in the Longissimus dorsi muscles, back fat, rib fat, total carcass fat, and the carcass fat: meat ratio. The B. alicastrum diet only decreased fat in the Biceps femoris muscle, back fat, and rib fat. Moringa oleifera and B. alicastrum diets also promoted the overexpression of mRNA from the stearoyl-CoA desaturase (SCD), fatty acid synthase (FASN), acetyl-CoA carboxylase alpha (ACACA), sterol regulatory element-binding protein 1 (SREBP1) and acyl carrier protein (ACP) lipogenic genes in the Biceps femoris muscle and leg fat (P<0.001). In addition, lower ACACA and SREBP1 mRNA expression in the Longissimus dorsi muscle and back fat (P<0.001) were related to the lower amount of fat in pigs fed M. oleifera and B. alicastrum. The inclusion of Moringa oleifera and Brosimum alicastrum meals 10% in the diet of the pig MHP reduces fat, this is an important finding because fat is abundant in this type of pig

Physico-chemical, sensory and texture properties of an Aged Mexican Manchego-style cheese produced from hair sheep milk

Articulo publicadoThe objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.The authors are grateful for the assistance of engineer Walter Lanz Villegas, who granted access to the facilities of the Centro de Integracion Ovina del Sureste (CIOS). We also thank D. Arcos-Alvarez, E. Bautista-Diaz, R. Espinosa-Mendoza and R. I. Narváez-Ballesteros for their technical assistance. The first author is grateful for the research grant provided by the National Council of Science and Technology of Mexico (CONACYT) for his postgraduate studies at the Universidad Juárez Autónoma de Tabasco, Mexico

Microencapsulation of the Aroma from Capsicum chinense Jacq. cv. Habanero

An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcohols, terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimised using response surface methodology. Independent variables were inlet air temperature (150–200 °C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10–20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor negatively affected moisture content. Based on the optimisation model of the response variables, the powder with the highest flavour quality was obtained with an air inlet temperature of 200 °C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention

Efectos del genotipo, tamaño de la camada y el sexo sobre las características de la canal y el perfil de ácidos grasos en corderos de pelo

The effect of the genotype (Pelibuey vs Katahdin), type of lambing (single vs. double) and sex (males vs. females) on the characteristics of the carcass and its cuts, in addition to the fatty acid profile of the loin were evaluated in 66 lambs slaughtered at weaning. The yield of the carcass and ribs were higher (P<0.05) in the Pelibuey breed. Slaughter weight, carcass weight and rib yield were higher (P<0.01) in single-born lambs, while the yield of shoulder and leg were lower (P<0.01) than in double-born lambs. The proportion of soft tissue of the different cuts was higher (P<0.05), but that of bone was lower (P< 0.05) in single-born lambs than in double-born lambs. Females had a higher (P<0.05) proportion of soft tissue and a lower proportion of bone (P<0.01) than males. The concentrations of C18:1n7 and C20:4n-6 were higher (P<0.05) in the Pelibuey breed than in the Katahdin breed, while the C22:5n-3 and C22:6n-3 were lower. The percentage of monounsaturated fatty acids was higher (P<0.05) in the meat of single-born lambs, while that of total polyunsaturated fatty acids and n-3 was higher (P<0.05) in double-born lambs. The characteristics of the carcass, the tissue composition of the commercial cuts and the fatty acid profile in hair sheep slaughtered at weaning varied more due to the type of lambing than due to the genotype or sex.El efecto del genotipo (Pelibuey vs Katahdin), tipo de parto (simple vs dobles) y sexo (machos vs. hembras) sobre las características de la canal y de sus cortes, además del perfil de ácidos grasos del lomo fueron evaluados en 66 corderos sacrificados al destete. El rendimiento de la canal y del costillar fue mayor (P<0.05) en la raza Pelibuey. El peso al sacrificio, peso de canal y rendimiento del costillar fue mayor (P<0.01) en crías de parto simple, mientras que el rendimiento de paleta y pierna fue menor (P< 0.01) que en crías de parto doble. La proporción del tejido blando de los diferentes cortes fue mayor (P<0.05), pero el de hueso fue menor (P< 0.05) en crías de parto simple que las de parto doble. Las hembras tuvieron mayor (P<0.05) proporción de tejido blando y menor proporción de hueso (P<0.01) que los machos. Las concentraciones de C18:1n7 y C20:4n-6 fueron mayores (P< 0.05) en la raza Pelibuey que, en la Katahdin, mientras que los C22:5n-3 y C22:6n-3 fueron menores. El porcentaje de ácidos grasos monoinsaturados fue mayor (P<0.05) en la carne de crías de partos simples, en tanto que el de los ácidos grasos poliinsaturados totales y n-3 fue mayor (P<0.05) en crías de partos dobles. Las características de la canal, la composición tisular de los cortes comerciales y el perfil de ácidos grasos en ovinos de pelo sacrificados al destete mostraron más cambios por el tipo de parto que por el genotipo o el sexo

Effect of feeding lactating ewes with <i>Moringa oleifera</i> leaf extract on milk yield, milk composition and preweaning performance of ewe/lamb pair

The objective this study was to evaluate the effect of different doses of Moringa oleifera leaf extract (MOE) on milk production and milk composition in ewes and on preweaning performance of their lambs. Twenty-four lactating ewes were housed individually with their lambs and assigned to four groups in a completely randomized design. The treatments included a basal diet without MOE (MOE0) or a basal diet supplemented with either 20 mL MOE per ewe per day (MOE20), 40 mL MOE per ewe per day (MOE40) or 60 mL MOE per ewe per day (MOE60). Over 45 days, milk production was recorded weekly and individual milk samples were collected for chemical analysis. Milk yield, fat-corrected milk and daily yields were similar among the four treatments. The supply of MOE did not affect ewe weaning efficiency and average daily gain or litter weaning weight of the lambs. Overall, the results from this study showed that dietary supplementation of hydroalcoholic extracts of Moringa oleifera leaves at doses of 20, 40 or 60 mL/ewes/d in lactating ewes does not have negative effects on milk yield, milk composition or lamb performance

Effects of the inclusion of ground Pouteria sapota kernel on intake, digestibility, and growth performance in lambs

Simple Summary: The concept of sustainable diets that are profitable, ethical, socioculturally acceptable, and environmentally beneficial is emerging as one of the key solutions to ensure the efficiency of livestock production systems. In this regard, agro-industrial by-products obtained from fruit processing have emerged as an alternative. Mamey pulp generates residual biomass from which the kernel is the main by-product that, due to its composition, can be used as ruminant feed. This study determined the effects of the inclusion of ground mamey kernel on intake, digestibility, and growth performance in lambs. No effects on nutrient intake or productive performance were observed. However, protein and fiber digestibility were reduced by ground mamey kernel inclusion. These findings suggest that mamey kernels can be included in ruminant diets. Abstract: This study determined the effect of replacing ground corn and soybean meal with ground Pouteria sapota kernel (PSSM) in lamb diets on nutrient intake and digestibility, performance, and carcass traits. Twenty-one male hair sheep lambs with an average body weight of 22 ± 3.5 kg were randomly assigned to three treatment diets containing PSSM at 0, 10, and 20% of the total dry matter (DM) inclusion. The study lasted 60 days, which included 15 days for adaption and 45 days for sample collection. The PSSM inclusion did not affect intake or performance (p > 0.05). However, ether extract (EE) digestibility linearly increased (p < 0.0001), while crude protein (CP) and acid detergent fiber (ADF) linearly decreased. Final body weight, total weight gain, average daily weight gain, feeding efficiency, and carcass traits were not affected by PSSM inclusion. In conclusion, these results suggest that PSSM can replace up to 200 g/kg DM of ground corn and soybean meal without affecting intake or animal performance