Nitrogen and potassium supplied by phenological stages affect the carotenoid and nutritive content of the tomato fruit

The effect of nitrogen (N) and potassium (K) supply by phenological stages of horticultural crops such as tomato has been little explored so far. In this study, we evaluated the impact of N supply in the vegetative stage and K in the reproductive stage of tomato, on the carotenoid and nutritive content of fruits of three truss clusters. The concentrations of protein, lycopene, β-carotene, sugars, vitamin C and fruit juice were affected by the N and K application by phenological stages, although the N×K interaction was not significant in the last three variables. Increases in N from 10 to 16 molc m-3 of nutrient solution (NS) in the vegetative stage of the crop increased the concentrations of protein, vitamin C, sugars (temporarily) and fruit juice. Likewise, increases in potassium (5 to 13 molc m-3 NS) in the reproductive stage of the crop raised the concentrations of sugars, vitamin C, protein, lycopene, β-carotene and fruit juice. The concentration of carotenoids and the nutritional value of the tomato fruit were influenced by N and K nutrition by phenological stages, and these effects change slightly depending on the cluster harvested and the temperature during the growing cycle

Recuperación de niveles de hemoglobina (Hb) en ratas Wistar con betabel fermentado por Lactobacillus sporogenes

The effect of a diet based on fermented beets and oranges with Lactobacillus sporogenes in male Wistar rats with induced anemia was evaluated. No significant difference was found after 120-hour treatment with respect to a diet without fermented beets and oranges. However, the recovery with diet alone consisting of fermented low iron and protein shows a possible beneficial effect in the recovery from anemia.El efecto de una dieta de fermentado de Lactobacillus sporogenes con betabel y naranja fue evaluado en ratas Wistar con anemia inducida. No se encontraron diferencias significativas a las 120 horas de recuperación con respecto a una dieta sin fermentado. Sin embargo, la recuperación con una dieta únicamente con fermentado con deficiencia de hierro y proteínas muestra un posible efecto benéfico en la recuperación de anemia

Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) ʻAtaulfoʼ maduro y análisis FODA para su procesamiento

The mango industrialization generates byproducts to have a great potential to be reprocessed and sold. In this study, pericarp and pectin powder from a ripe ʻAtaulfoʼ mango were characterized, additionally a proposal to extract pectin was analyzed according to the SWOT (Strengths-Weaknesses-Opportunities-Threats) matrix. The ʻAtaulfoʼ mango pericarp was dehydrated and ground; the main characteristics of pericarp powder includes 34.36 ± 1.67% soluble fiber, 22.86 ± 0.03% insoluble fiber, 0.39 ± 0.01 water activity, and 38.72 ± 0.8 degrees of rest angle. Pectin yield, regarding to the pericarp powder was 5.40 ± 1%, with 94.27 ± 8.7 kDa in molecular weight, 6.35 ± 0.63% of methoxyl groups, and 46.07±0.87% of esterification. The infrared spectrum obtained from ripe ʻAtaulfoʼ mango pectin was similar to the spectrum of commercial pectins from citrus byproducts. The dehydrated pericarp of ʻAtaulfoʼ mango can be used in food formulations and for obtaining pectin as a value-adding alternative in the dehydrated mango products industry.La industrialización del mango genera subproductos con potencial para reprocesarse y comercializarse. En este estudio, se obtuvo del mango ʻAtaulfoʼ maduro la pectina del polvo del pericarpio, que se evaluó con un análisis FODA (Fortalezas-Oportunidades, Debilidades-Amenazas) la propuesta de valor agregado de extracción de pectina. El pericarpio del mango ʻAtaulfoʼ maduro, fue deshidratado, molido y presentólas siguientes características: contenido de 34.36 ± 1.67% de fibra soluble, 22.86 ± 0.03% de fibra insoluble, 0.39 ± 0.01 de actividad de agua y 38.72 ± 0.8 grados de ángulo de reposo. El rendimiento de la pectina con respecto al polvo de pericarpio fue de 5.40 ±1 %, con 94.27 ± 8.7 kDa en peso molecular, 6.35 ± 0.63% de grupos metoxilo y 46.07 ± 0.87% de esterificación. El espectro en infrarrojo de la pectina de mango ʻAtaulfoʼ maduro fue similar al espectro de las pectinas de subproductos de cítricos comerciales. El pericarpio deshidratado del mango ʻAtaulfoʼ maduro, puede ser utilizado en la elaboración de fórmulas alimenticias y la pectina enla industria de productos deshidratados de mango como valor agregado

Physicochemical characterization of pectin and mango peel (Mangifera indica L.) from Mexican cultivars

In Mexico, about 40 % of the mango harvest is lost due to marketing problems. Moreover, the mango industry generates peel and seed waste that ranges from 35 to 60 % of the total weight of processed fruits. This unexploited mango biomass represents a potential resource for producing value-added by-products. A market alternative is exploiting the mango peel as a source of biofunctional compounds, such as pectin. This hydrocolloid has applications in the pharmaceutical, cosmetic, and food industries. This study quantified the peel components of the Ataulfo, Panameño, Manila, and Haden cultivars. The mango peel showed a considerable input of dietary fiber (37–45 % DM), minerals (1018–2156 mg/100 g DM), phenols (2123–4851 mg gallic acid equivalent/100 g DM), flavonoids (0.74–2.7 mg quercetin equivalent/g DM) and antioxidant capacity (375–937 μM Trolox equivalent/g DM). The four cultivars presented high methoxyl pectins (66–71 %). The molecular weight of the pectins analyzed was from 957 to 4859 kDa. The Panameño cultivar showed the highest amount of pectin and viscosity concerning the peel of the other cultivars and a higher content of glucomannans (≈28.21 %). The pectin of the Haden cultivar was the only one with arabinoxylans since xylose was not detected in the pectin of the other cultivars. The chemical characteristics of the studied mango peels are promising for their industrialization