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Roggema R, Krstikj A, Flores B. Spatial Barriers to Transforming toward a Healthy Food System in the Noreste of Mexico. Nutrients 2024; 16:1259. [PMID: 38732506 PMCID: PMC11085837 DOI: 10.3390/nu16091259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/14/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
In the past five decades, global food systems have undergone a notable transition, moving from predominantly rural settings to increasingly urban and industrialized environments, largely driven by processes of globalization and supply chain integration. However, this evolution has not adequately addressed equitable access to nutritious diets and food environments, resulting in adverse health outcomes. This study delves into the spatial and non-spatial barriers that impede the adoption of healthy diets in the Noreste of Mexico, particularly focusing on the challenges associated with accessing and cultivating plant-based foods. Through an examination of suitable areas for urban agriculture and an exploration of the socio-cultural factors influencing the adoption of plant-based diets, the research focuses on interventions aimed at promoting healthier and more sustainable eating practices in Monterrey. The findings of the study reveal significant disparities in food access across the Monterrey metropolitan area, with central urban zones exhibiting superior access to fresh foods compared to suburban and peripheral regions. This inequality disproportionately affects marginalized areas characterized by higher poverty rates, exacerbating issues of food insecurity. Nevertheless, traditional dietary practices could offer promising avenues for creating culturally significant and healthier dietary transitions, even amidst the ongoing process of urbanization.
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Affiliation(s)
- Rob Roggema
- School of Architecture, Art and Design, Campus Monterrey, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Aleksandra Krstikj
- School of Architecture, Art and Design, Campus State of Mexico, Tecnologico de Monterrey, López Mateos 52926, Mexico;
| | - Brianda Flores
- School of Humanities and Education, Campus Monterrey, Tecnologico de Monterrey, Monterrey 64849, Mexico;
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Yu J, Renard CMGC, Zhang L, Gleize B. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents. Food Res Int 2023; 173:113381. [PMID: 37803719 DOI: 10.1016/j.foodres.2023.113381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24-31% in duodenal phase and 18-22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, -49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.
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Affiliation(s)
- Jiahao Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Béatrice Gleize
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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3
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Gastronomic diversity of wild edible mushrooms in the Mexican cuisine. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2022.100652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Ramírez-Cariño HF, Ochoa-Velasco CE, Guerrero-Analco JA, Monribot-Villanueva JL, Calderón-García C, González-Terreros E, Escamirosa-Tinoco C, Morales I, Valadez-Blanco R. Combined Effect of the Potassium Dose and Plant Biofertilization by Acinetobacter calcoaceticus on the Growth, Mineral Content, Nutritional Quality, Antioxidant Activity, and Metabolomic Features of Tomatillo Fruits ( Physalis ixocarpa Brot.). PLANTS (BASEL, SWITZERLAND) 2023; 12:466. [PMID: 36771548 PMCID: PMC9920258 DOI: 10.3390/plants12030466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 06/18/2023]
Abstract
An Acinetobacter calcoaceticus UTMR2 strain was evaluated in tomatillo plants (Physalis ixocarpa Brot.) using a factorial design with different potassium doses (100, 75, 50 and 0% of the recommended dose). In addition to the agronomic parameters, an analysis of the physicochemical, antioxidant, and metabolomic properties of the fruit was performed. The application of the inoculant affected several parameters of the plant (chlorophyll, weight, and contents of several mineral elements) as well as of the fruit (yield, maturity index, FRAP antioxidant capacity, and contents of protein, fiber, and fat). A multivariate analysis was performed by means of a PCA and a heatmap, indicating that the inoculant induced a strong modulating activity in tomatillo plants for the evaluated parameters, with a remarkable effect at low K doses (0 and 50%). The inoculated treatment at 75% of the K dose resulted in similar plant and fruit characteristics to the fully fertilized control. On the other hand, the biofertilized treatment with no K addition resulted in the highest values in the plant and fruit parameters. In addition, from the metabolomics analysis of the fruits at 75% of the K dose, the up-regulation of 4,4″-bis(N-feruloyl)serotonin, salvianolic acid K, and chlorogenic acid was observed, which may have a role in anti-senescence and resistance mechanisms. In conclusion, the rhizobacterial strain had a positive effect on plant growth, nutritional quality, bioactive compounds, and antioxidant activity of tomatillo fruits at reduced doses of K fertilizer, which gives support for its consideration as an effective biofertilizer strain.
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Affiliation(s)
- Heriberto F. Ramírez-Cariño
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional—Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca 71230, Mexico
| | - Carlos E. Ochoa-Velasco
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico
| | - José A. Guerrero-Analco
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Clúster Científico y Tecnológico BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa, Veracruz 91073, Mexico
| | - Juan L. Monribot-Villanueva
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Clúster Científico y Tecnológico BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa, Veracruz 91073, Mexico
| | - Concepción Calderón-García
- Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Carretera a Acatlima km. 2.5, Huajuapan de León, Oaxaca 69000, Mexico
| | - Elizabeth González-Terreros
- Instituto de Estudios Ambientales, Universidad de la Sierra Juárez, Avenida Universidad S/N, Ixtlán de Juárez, Oaxaca 68725, Mexico
| | - Cirenio Escamirosa-Tinoco
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional—Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca 71230, Mexico
| | - Isidro Morales
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional—Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca 71230, Mexico
| | - Rogelio Valadez-Blanco
- Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Carretera a Acatlima km. 2.5, Huajuapan de León, Oaxaca 69000, Mexico
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Olivas-Méndez P, Chávez-Martínez A, Santellano-Estrada E, Guerrero Asorey L, Sánchez-Vega R, Rentería-Monterrubio AL, Chávez-Flores D, Tirado-Gallegos JM, Méndez-Zamora G. Antioxidant and Antimicrobial Activity of Rosemary ( Rosmarinus officinalis) and Garlic ( Allium sativum) Essential Oils and Chipotle Pepper Oleoresin ( Capsicum annum) on Beef Hamburgers. Foods 2022; 11:foods11142018. [PMID: 35885261 PMCID: PMC9319248 DOI: 10.3390/foods11142018] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/21/2022] [Accepted: 06/30/2022] [Indexed: 11/27/2022] Open
Abstract
The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.
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Affiliation(s)
- Paulina Olivas-Méndez
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - América Chávez-Martínez
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Eduardo Santellano-Estrada
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Luis Guerrero Asorey
- Food Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, s/n, 17121 Monells, Spain;
| | - Rogelio Sánchez-Vega
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Ana Luisa Rentería-Monterrubio
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
- Correspondence: ; Tel.: +52-614-434-0363
| | - David Chávez-Flores
- UACH-CA124 Química Aplicada y Educativa, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus UACH II, Chihuahua 31125, Mexico;
| | - Juan Manuel Tirado-Gallegos
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Gerardo Méndez-Zamora
- Laboratorio de Ingeniería, Ingeniería en Industrias Alimentarias, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, ExHacienda El Canadá, General Escobedo 66050, Mexico;
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6
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Uribe-Wandurraga ZN, Igual M, Rufino RGD, Savall C, García-Segovia P, Martínez-Monzó J. Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100424] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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7
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Fonseca JVDS, Batista JDF, de Oliveira MC, Diniz NCM, Lima MDS, Madruga MS, Magnani M, Borges GDSC. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Lu X, Wang C, Zhao M, Wu J, Niu Z, Zhang X, Simal-Gandara J, Süntar I, Jafari SM, Qiao X, Tang X, Han Z, Xiao J, Ningyang L. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology. Crit Rev Food Sci Nutr 2021; 62:8467-8496. [PMID: 34058922 DOI: 10.1080/10408398.2021.1929058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future.
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Affiliation(s)
- Xiaoming Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Chaofan Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Meng Zhao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinxiang Wu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Zhonglu Niu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xueli Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain
| | - Ipek Süntar
- Deparment of Pharmacognosy, Faculty of Pharmacy, Gazi University, Etiler, Ankara, Turkey
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xiaozhen Tang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Zhenlin Han
- Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, USA
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Li Ningyang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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9
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Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG. In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota. Food Chem 2021; 360:130051. [PMID: 34020365 DOI: 10.1016/j.foodchem.2021.130051] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 01/23/2023]
Abstract
Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate the bioaccessible phenolic compounds (PC) in T and HT during upper gastrointestinal digestion, ii) to in vitro ferment the indigestible fractions of the samples to evaluate the short-chain fatty acids (SCFA) production, iii) the microbial metabolites, bioconverted PC and volatile organic compounds (VOCs) generated during the fermentation. Vanillic acid was the most bioaccessible PC and after 48 h, 3-hydroxyphenylacetic acid was the most abundant microbial metabolite identified in both samples. The identification of VOCs belonging to terpenes (and derivatives) group in T and HT can be product of the microbial metabolism of carotenoids. The study shows new knowledge of the in vitro intestinal digestion and fermentation of T and HT final compounds with biological potential which should be evaluated in further studies.
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Affiliation(s)
- Alicia P Cárdenas-Castro
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico
| | - Víctor M Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico
| | - Emilio Alvarez-Parrilla
- Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-Biológicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, CP 32310, Mexico
| | - Víctor M Ruíz-Valdiviezo
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla-Gutiérrez, Departamento de Ingeniería Química y Bioquímica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Koen Venema
- Maastricht University-Campus Venlo, Centre for Healthy Eating & Food Innovation, St. Jansweg 20, 5928 RC Venlo, The Netherlands
| | - Sonia G Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico.
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10
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Cárdenas-Castro AP, Venema K, Sarriá B, Bravo L, Sáyago-Ayerdi SG, Mateos R. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces. Food Res Int 2021; 139:109917. [DOI: 10.1016/j.foodres.2020.109917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/02/2020] [Accepted: 11/19/2020] [Indexed: 12/23/2022]
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11
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Hernandez-Gomez ES, Olvera-Cervantes JL, Sosa-Morales ME, Corona-Vazquez B, Corona-Chavez A, Lujan-Hidalgo MC, Kataria TK. Dielectric properties of Mexican sauces for microwave-assisted pasteurization process. J Food Sci 2020; 86:112-119. [PMID: 33368317 DOI: 10.1111/1750-3841.15555] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 12/01/2022]
Abstract
The dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented. The permittivity was measured with the open coaxial probe method at temperatures of 25, 40, 55, 70, 85 °C and in the frequency range of 500 MHz to 6 GHz. Additionally, moisture content, specific heat, viscosity, water activity, density and electrical conductivity are reported, these last three at 25 °C. Dielectric properties were affected by the sauce formulation. The loss factor of each sauce sample at any temperature presents significant changes in relation to the frequency. At 915 and 2,450 MHz, d ε ' ' d T > 0 , which would cause a thermal runaway effect or the uncontrolled rise in temperature in the sauces during the microwave pasteurization. At 5,800 MHz, d ε ' ' d T < 0 , which would give better control for microwave heating than at 915 and 2,450 MHz. At 915 MHz, the loss factor of all sauces is higher than at 2,450 and 5,800 MHz, therefore, more rapid heating can be produced. Moreover, at 915 MHz, microwaves exhibit higher penetration depth than at 2,450 and 5,800 MHz; therefore, at 915 MHz, the greatest uniform microwave dielectric heating would be achieved. Thus, 915 MHz is the frequency recommended for the studied sauces pasteurization. PRACTICAL APPLICATION: This work provides the dielectric properties of Mexican sauces at different temperatures and their penetration depths in the microwave range, which are key information for further microwave-assisted pasteurization process and for getting safer sauces for consumers. Moreover, this research supplies suggestions about what frequency for ISM (Industrial, Scientific and Medical) applications is the best for microwave-assisted pasteurization according to the penetration depth of the electromagnetic wave in the sauces and microwave dielectric heating speed of the sauces.
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Affiliation(s)
| | - Jose-Luis Olvera-Cervantes
- The Electronic, Instituto Nacional de Astrofísica Óptica y Electrónica, San Andrés Cholula, Puebla, Mexico
| | | | | | - Alonso Corona-Chavez
- The Electronic, Instituto Nacional de Astrofísica Óptica y Electrónica, San Andrés Cholula, Puebla, Mexico
| | - Maria-Celina Lujan-Hidalgo
- Tecnológico Nacional de México/ Instituto Tecnológico de Tuxtla Gutiérrez, Tuxtla Gutierrez, Chiapas, Mexico
| | - Tejinder-Kaur Kataria
- The Food Engineering Department, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
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12
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Cárdenas-Castro AP, Alvarez-Parrilla E, Montalvo-González E, Sánchez-Burgos JA, Venema K, Sáyago-Ayerdi SG. Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum "Serrano" after gastrointestinal digestion and in vitro colonic fermentation. Int J Food Sci Nutr 2020; 71:826-838. [PMID: 32131652 DOI: 10.1080/09637486.2020.1734542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
"Serrano" pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of "Serrano" pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.
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Affiliation(s)
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México
| | | | | | - Koen Venema
- Centre for Healthy Eating and Food Innovation, Maastricht University-Campus Venlo, Venlo, the Netherlands
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Concha-Meyer A, Palomo I, Plaza A, Gadioli Tarone A, Junior MRM, Sáyago-Ayerdi SG, Fuentes E. Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace. Foods 2020; 9:foods9111564. [PMID: 33126732 PMCID: PMC7694063 DOI: 10.3390/foods9111564] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 11/16/2022] Open
Abstract
Tomato paste production generates a residue known as tomato pomace, which corresponds to peels and seeds separated during tomato processing. Currently, there is an opportunity to use tomato pomace to obtain a functional extract with antithrombotic properties, such as platelet anti-aggregant activity. The aim of this study was to evaluate the yield and inhibitory activity of different extracts of tomato pomace on in vitro platelet aggregation, comparing this activity with commercial cardioprotective products, and quantify bioactive compounds. Aqueous or ethanolic/water (1:1) extracts of whole tomato pomace, seedless tomato pomace, tomato pomace supplemented with seeds (50% and 20%), and only seeds were obtained with different ultrasound-assisted extraction times. The inhibition of platelet aggregation was evaluated using a lumi-aggregometer. The quantification of bioactive compounds was determined by HPLC-MS. From 5 g of each type of tomato pomace sample, 0.023-0.22 g of a dry extract was obtained for the platelet aggregation assay. The time of sonication and extraction solvent had a significant role in platelet anti-aggregant activity of some extracts respect the control. Thus, the most active extracts decreased adenosine diphosphate (ADP)-induced platelet aggregation from 87 ± 6% (control) to values between 26 ± 6% and 34 ± 2% (p < 0.05). Furthermore, different ultrasound-assisted extraction conditions of tomato pomace fractions had varied concentration of flavonoids and nucleosides, and had an effect on extract yield.
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Affiliation(s)
- Anibal Concha-Meyer
- Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile;
| | - Iván Palomo
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile
- Correspondence: (I.P.); (E.F.)
| | - Andrea Plaza
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile;
| | - Adriana Gadioli Tarone
- LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.G.T.); (M.R.M.J.)
| | - Mário Roberto Maróstica Junior
- LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.G.T.); (M.R.M.J.)
| | - Sonia G. Sáyago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico;
| | - Eduardo Fuentes
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile
- Correspondence: (I.P.); (E.F.)
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14
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Mercado-Mercado G, Blancas-Benítez FJ, Zamora-Gasga VM, Sáyago-Ayerdi SG. Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health. Curr Pharm Des 2020; 25:3434-3456. [PMID: 31604412 DOI: 10.2174/1381612825666191011093753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 12/12/2022]
Abstract
Functional foods have been used worldwide since ancient times, particularly, the prehispanic civilizations used several plants as medicinal foods. Nowadays, many Mexicans populations preserve their traditions and dietary patterns based on corn, beans, besides other endemic vegetables, mainly diverse varieties of chili, tomatoes and other plant-foods. It is well known that each species has a special complex mixture of bioactive compounds (BC) in which each component contributes to its overall bioactivity. These BC are plant metabolites that benefit human health by means of anti-inflammatory, immune-modulatory, and antioxidant effects. However, it becomes bioactive at human body when these BC must undergo diverse intestinal transformations, due to the action of digestive enzymes, but also by the action of microbiota metabolism. Thus, the intestinal microbiota is the key factor in the mediation of the physiological functions of dietary polyphenols. In fact, limited information is available, especially on dietary phytochemicals and metabolism in commonly available Mexican plant-foods. In this review, the bioaccesibility and bioavailability major BC from traditional Mexican plant-foods products and its potential health benefits will be discussed. Besides, we compile the scientific reports and the evidence of the impact of some Mexican plant-foods on the gut microbiota dynamic composition, specific microbial metabolites and its possible contributions to human health.
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Affiliation(s)
- Gilberto Mercado-Mercado
- Departamento de Ciencias Quimico Biologicas, Instituto de Ciencias Biomedicas, Universidad Autonoma de Ciudad Juarez, Ciudad Juarez, Chihuahua, Mexico
| | - Francisco J Blancas-Benítez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Victor M Zamora-Gasga
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Sonia G Sáyago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
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