Implementación de un sistema para la facturación y el control del Inventario en la Empresa Nature's Sunshine S.A, Managua.

Presenta un diseño de un sistema automatizado de facturación y control de inventario para la empresa Nature's Sunshine S.A, que permita obtener información valiosa en tiempo y forma para la toma de decisiones.Plantea la metodología orientada a objetos (MOD) ya que esta permite modelar de manera eficaz todos y cada uno de los componentes que poseerá el sistema final

Duelo, cuidados emocionales y alimentarios en la post pandemia

The COVID-19 pandemic in Mexico has caused the death of more than 326,000 people in official data and an excess mortality of almost 645,020. This means people who were not expected to die according to INEGI during the period 2020- 2022. From the total of the excess deaths, 61% correspond to men who many of them were heads of the family, therefore they left orphans and widows who had to assume responsibility for the family´s economy. In  addition, these deaths left families with very complicated mourning processes, due to the unexpected, painful circumstances, and the loneliness in which the death from COVID-19 occurred.  These complicated mournings promoted processes of anxiety and depression, which have been reflected in an increase of search for emotional support in public and private institutions. Along with the excessive deaths, the partial or total confinement during the pandemic encouraged the rise in rates of obesity and chronic degenerative diseases in the population. Hence the importance of forming emotional and feeding networks, since an important part of Mexican families the management of emotional and health crisis rests on women.La pandemia de COVID-19 en México ha provocado la muerte de más de 326,000 personas en cifras oficiales y un exceso de mortalidad de casi 645,020, es decir, de personas que no se esperaba que murieran de acuerdo al INEGI durante el periodo del 2020-2022. Del total de  muertes en exceso el 61 % corresponde a varones y muchos de ellos eran cabeza de familia por lo tanto dejaron huérfanos y viudas que tuvieron que asumir la responsabilidad de la economía familiar. Además, estas muertes dejaron procesos de duelo muy complicados en las familias, debido a las circunstancias inesperadas, dolorosas y la soledad en que ocurrió la muerte por COVID-19. Estos duelos complicados promovieron procesos de ansiedad y depresión, que se han reflejado en un aumento en la búsqueda de apoyo emocional en instituciones públicas y privadas. Junto con el exceso de muertes, el confinamiento parcial o total durante la pandemia fomentó que se elevaran lo índices de obesidad y enfermedades crónicas degenerativas en la población. De ahí la importancia de formar redes de apoyo emocional y alimentario, ya que en una parte importante de las familias mexicanas el manejo de crisis emocionales y de salud recae en las mujeres

UN ENFOQUE PENDIENTE PARA LA SALUD PÚBLICA EN MÉXICO: PRODUCTOS TÓXICOS DE LA GLICACIÓN DE PROTEÍNAS EN LOS ALIMENTOS

Actualmente se sabe que los alimentos fritos, asados u horneados contienen una gran cantidad de glicotoxinas, éstas son producidas generalmente durante la cocción a altas temperaturas. En humanos y en modelos animales se ha demostrado que la ingesta de glicotoxinas alimentarias está asociada con la prevalencia de complicaciones secundarias a la diabetes y con la incidencia de algunos tipos de cáncer. Siendo un hallazgo reciente la presencia de glicotoxinas en alimentos, aún no se ha difundido la información suficiente entre los profesionales de la salud. En México, entre las directrices para la prevención y atención de la diabetes mellitustipo 2 no se encuentra el control del consumo de glicotoxinas alimentarias. Aún más, la concentración de glicotoxinas en alimentos procesados a nivel industrial aún no esta legislada.Palabras clave: Glicotoxinas, Acrilamida, Carboximetil-lisina, Cáncer, DiabetesGlycotoxins, Acrylamide, Carboxymethyl-lysine, Cancer, Diabete

Betalain, Acid Ascorbic, Phenolic Contents and Antioxidant Properties of Purple, Red, Yellow and White Cactus Pears

Commercialization of cactus pears based on their antioxidant properties can generate competitive advantages, and these can turn into business opportunities and the development of new products and a high-value ingredient for the food industry. This work evaluated the antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical-scavenging, protection against oxidation of a β-carotene-linoleic acid emulsion, and iron (II) chelation), the content of total phenolic compounds, ascorbic acid, betacyanin, betaxanthin and the stability of betacyanin pigments in presence of Cu (II)-dependent hydroxyl radicals (OH•), in 18 cultivars of purple, red, yellow and white cactus pear from six Mexican states. Our results indicated that the antiradical activities from yellow and white cactus pear cultivars were not significantly different (p < 0.05) and were lower than the average antiradical activities in red and purple cultivars. The red cactus pear from the state of Zacatecas showed the highest antioxidant activity. The free radical scavenging activity for red cactus pears was significantly correlated (p < 0.05) to the concentration of total phenolic compounds (R2 = 0.90) and ascorbic acid (R2 = 0.86). All 18 cultivars of cactus pears studied showed significant chelating activity of ferrous ions. The red and purple cactus pears showed a great stability when exposed to OH•

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

AbstractThe oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960W for 7min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180°C for 90min) and boiling (100°C for 30min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4°C). Although no significant differences (p>0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot