Papers by Juliana Morales-Castro
Journal of Food Biochemistry
The aim of this study was to evaluate the hypoglycemic and antioxidant potential of green tomato ... more The aim of this study was to evaluate the hypoglycemic and antioxidant potential of green tomato (Physalis ixocarpa Brot.) calyxes' extracts. Three methods were used to obtain the extracts: maceration (M), ultrasound-assisted (US), and infusion. Regarding in vitro hypoglycemic evaluation, glucose diffusion assay and enzymatic inhibitory action of α-amylase and α-glucosidase were performed. Whereas, for in vivo assessment an oral starch tolerance test (OSTT) was tested with aqueous extracts [infusion (40 mg/kg b. wt.), maceration (M) water (98 mg/kg b. wt.), and US water (82.24 mg/kg b. wt.)] on male Wistar rats. Additionally, in vitro antioxidant activity of P. ixocarpa calyxes' was evaluated through inhibition of scavenging radical assay and lipid peroxidation. Extracts decreased the glucose diffusion in a range of 18%-56% compared with the negative control. Additionally, extracts inhibited α-amylase (above 80%) and α-glucosidase enzymes (above 90%). All groups treated with P. ixocarpa calyxes' significantly reduced the glucose levels at 120 min (infusion = 13.3%, M Water = 12.7%, and US Water = 19.4%) in comparison with the negative control, and similar levels to acarbose at 120 min (13.1%). Finally, extracts showed IC50 values in a range of 2.5-6.6 µg/µl for radical scavenging, and 118-199 µg/µl for lipid oxidation. Our results show that P. ixocarpa calyxes' extracts induce hypoglycemia and antioxidant effects in vitro and in vivo. PRACTICAL APPLICATIONS: The green tomato is usually consumed in Mexico, the United States, and Central America. This fruit grows inside a calyx, which is considered an agro-food waste. However, some regions of Latin America have a traditional medicine purpose for diabetes affections. To the best of our knowledge, there are no published data that supports its hypoglycemic action. The information provided will be useful to nutraceutical applications that allow value-added products and sustainable green tomato production.
Frontiers in Nutrition, 2021
LWT, 2020
Pectin is a co-product from juicing and the physico-chemical quality is important to functionalit... more Pectin is a co-product from juicing and the physico-chemical quality is important to functionality of pectin in food and pharmaceutical applications. Juice and peel from Huanglongbing (HLB) control and infected Valencia oranges were analyzed. Infected fruit had smaller diameter, lower L* and b* values and highly variable a* values. Juice from infected fruit had higher pectinmethylesterase (PME) activity of 1.5 Units/mL, which retained higher activity during 15 days of storage at 4°C, and juice had higher cloud loss. Also, the juice obtained from infected fruit had lower°Brix (8.5-8.9), higher titratable acidity (0.71-0.88%), and lower pH (3.45-3.75). Molecular weights of 154-157 kDa and degrees of esterification of 65-67% were similar. Pectin yield from dried peel was reduced by 6% in infected fruit to 4.18 g/100 g. Total neutral sugars in pectin from control fruit were higher, 84.1 μg/mg, compared to infected fruit, 60.7 μg/mg. Glucose, galactose, and arabinose, were higher in control fruit, 25.0, 40.8, and 9.7 μg/mg, compared to 14.5, 27.4, and 8.3 μg/mg in infected fruit. Viscosity was 0.015 Pa s, in 1% pectin from control or infected fruit (p > 0.05). Juice quality, including cloud stability, was negatively impacted by HLB, however pectin functionality was minimally impacted.
LWT, 2018
Ultrasound-vacuum infusion effect on Jalapeño pepper (Capsicum annuum L.) blanching and thermal b... more Ultrasound-vacuum infusion effect on Jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase.
Food Control, 2017
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Contemporary Food Engineering, 2009
Scientia agropecuaria
Natural colorants have become important due to the health-benefits for humans. In that sense, it ... more Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder, since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study, could be a useful tool to predict the minimal losses during processing, and gives the possibility to improve and select the food products where this kind of natural colorant can be applied.
Current Opinion in Biotechnology, 2013
Journal of Food Science, 2021
Pumpkin pulp is the main waste generated by pumpkin seed growers. This agro-industrial waste is a... more Pumpkin pulp is the main waste generated by pumpkin seed growers. This agro-industrial waste is a valuable source of bioactive compounds, especially carotenoids (β-carotene, α-carotene, and lutein), which exhibit a broad spectrum of health-promoting effects. In this study, vegetable oils (canola, corn, and soybean oil) were used as green solvent alternatives to conventional organic solvents for carotenoid extraction from dried pumpkin pulp (DPP) waste. The highest carotenoid extraction yield (CEY) was obtained with canola oil, at a 1:10 DPP/oil ratio. Response surface methodology (RSM) was used to optimize the extraction process parameters (temperature, time, and stirring rate) through a Box-Behnken design (BBD) maximizing CEY in canola oil. The extraction temperature and stirring rate were found to have a significant linear and quadratic effect, respectively, on CEY. Optimum conditions were achieved at 21.8 min, 250 rpm, and 60°C. Under these optimized conditions, the estimated value for CEY was 378.1 µg β-carotene equivalents/g of DPP, corresponding to 61.6% of the total carotenoid content present in the DPP. In contrast, the observed experimental value was 373.2 µg β-carotene equivalents/g of DPP (61.2%). The experimental value was very close to the estimated value, which verifies the model's adequacy and fit. This study shows an alternative method to extract carotenoids from DPP with canola oil, obtaining an oil naturally enriched with carotenoids that could be used as a potential functional ingredient in the development of food, cosmetics, and medicinal products. PRACTICAL APPLICATION: Pumpkin by-products are a potential carotenoid source. Vegetable oil can be used as an alternative solvent for carotenoid extraction from pumpkin residues to obtain an enriched carotenoid oil that can be used to formulate food products.
Journal of Food Processing and Preservation, 2018
Orange flesh sweet potato contains bioactive compounds which have nutritional and healthprotectiv... more Orange flesh sweet potato contains bioactive compounds which have nutritional and healthprotective values. The aim of this investigation was to evaluate the impact of ultrasound treatment in orange sweet potato juice on physicochemical parameters, b-carotene, total phenolic, antioxidant activity (ORAC and ferric thiocyanate), polyphenol oxidase, and peroxidase activity. The juice was sonicated for 2, 4, 6, 8, and 10 min, with ultrasonic intensity of 0.24 and 0.66 W cm 22. The sonicated juice showed an increase of b-carotene content (57%) and a decrease in the percentage of total polyphenol content with values between 4.88 and 14.25%. The antioxidant activity by ORAC was 29.55 mmol TROLOX equivalent mL 21 and the inhibition of linoleic acid oxidation was higher than 94%. Ultrasound treatment showed inactivation of 28.38 and 46.28% for polyphenol oxidase and peroxidase, respectively. Ultrasound technology allowed the achievement of a sweet potato quality juice without compromising the retention of antioxidant compounds. Practical applications Orange fresh sweet potato has minimal industrialization in M exico. In general there is lack of knowledge about the functional properties that this product may have. This research presents a preprocessing option for the sweet potato that allows the greater extraction and conservation of its bioactive components, such as b-carotene. Likewise, the potential benefit of sweet potato juice can be obtained by combining it with other juices to increase its palatability and to develop more functional and nutritious products. Once combined the juices they should be subjected to a thermal processing to inactivate enzymes and to extend the shelf life.
Journal of Food Science, 2017
Husk tomato (Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specializ... more Husk tomato (Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specialized pectin, and pectin extracted from this waste was characterized physicochemically. Fruit was blanched for 10 or 15 min and extracted in 0.1 N HCl for 15 to 25 min. Extracted pectin was subjected to physicochemical analysis. For all extraction conditions, the percentage of anhydrogalacturonic acid exceeded 60%, indicating that husk tomato was a good source of pectin. The degree of esterification of pectin molecules was 63% to 91%. The amount of extracted pectin decreased with increasing extraction time. The apparent viscosity of husk tomato pectin showed the characteristic behavior of pseudoplastic fluids. Neutral sugars were identified, and the amounts of 6 sugars (fucose, rhamnose, arabinose, galactose, glucose, and xylose) were quantified. Sugars identified in husk tomato pectin and present in the Rhamnogalacturonan I region, arabinose, galactose, and rhamnose suggest a highly branched structure, which will influence its future applications. Molecular weight values were 542 to 699 kDa, exceeding molecular weight values reported for commercial citrus pectins from 134 to 480 kDa. The extraction process significantly (P < 0.05) influenced the physicochemical properties of pectin. Up to 19.8% from the total amount of pectin in the husk tomato was extracted by 10 min of blanching and 20 min of a more heat treatment. Our findings indicate that husk tomato can be a good alternative source of pectin having highly distinctive physicochemical characteristics.
Food Hydrocolloids, 2018
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Carbohydrate polymers, 2018
A rheological study was carried out to evaluate formulations of test dispersions and gels of high... more A rheological study was carried out to evaluate formulations of test dispersions and gels of high methoxyl pectins (HTHMP) obtained at different conditions from husk tomato waste (Physalis ixocarpa Brot.). The effect of extraction agent (hydrochloric acid or citric acid), blanching time (10 or 15min) and extraction time (15, 20 or 25min) on the rheology of the tested samples was evaluated. Flow behavior and activation energy were evaluated on the test dispersions, while (Ea) frequency sweeps, temperature sweep, creep-recovery test and penetration test were performed on the gels. HTHMP dispersions showed shear thinning flow behavior, while showing a good fit to Cross model. Extraction agent, blanching time and extraction time did not have effect on Cross parameters (ηz, η∞, C, and m). Ea decreased as blanching time and extraction time increased. Frequency sweeps revealed high dependence on frequency for both G' and G", while temperature sweeps (25- 95°C) showed thermostable ...
BIOtecnia, 2016
El ultrasonido representa un método de procesamiento no térmico que emplea ondas de sonido con fr... more El ultrasonido representa un método de procesamiento no térmico que emplea ondas de sonido con frecuencias por arriba del umbral del oído humano. El tratamiento con ultrasonido es uno de los métodos físicos utilizado para la modificación del almidón y ofrece la oportunidad de aplicarlo para mejora de sus propiedades. El almidón es ampliamente utilizado en la industria de los alimentos como espesante, gelificante, microencapsulante, etc., dependiendo de sus propiedades funcionales. Los efectos del ultrasonido se deben al fenómeno de cavitación acústica, el cual ejerce un impacto sobre la estructura de los gránulos de almidón, por el colapso de las burbujas de cavitación, afectando las propiedades fisicoquímicas de éste. El efecto del ultrasonido sobre los gránulos, depende de la potencia y frecuencia de sonicación, temperatura y tiempo de tratamiento, propiedades de la dispersión de almidón, concentración, así como su origen botánico. Este documento, presenta una revisión de reportes actuales sobre el impacto del ultrasonido sobre las propiedades estructurales y funcionales de almidón de diferentes fuentes.
Cogent Food & Agriculture, 2016
A mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 6... more A mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 60/40, and 70/30 w/w), and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips) when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower.
Food Chemistry, 2016
The aim of this research was to evaluate the effect of microwave or steam pre-treatment of raw sw... more The aim of this research was to evaluate the effect of microwave or steam pre-treatment of raw sweet potato on physiochemical and microstructural properties, and the bioaccessibility of β-carotene in sweet potato flour. It is the first time that is used the in vitro digestion model suitable for food, proposed in a consensus paper to assess the bioaccessibility of β-carotene in sweet potato flour. The pre-treatments produced a rearrangement in the structure of starch, which was greater by using microwaves (M6) owning to the greater increase in the gelatinization temperatures up to 4.14 °C, while the enthalpy presented the higher reduction up to (4.49 J/g), both parameters in respect to the control. The resistant starch fraction was not modified, with about 3% in all samples. Microwave (M6) and all the steam pretreatments, presented the higher bioaccessibility of β-carotene. This flour can be used in the development of new products with high β-carotene content.
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Papers by Juliana Morales-Castro