Vanilla is used in several industries, due to during the artisanal curing process, compounds responsible for a highly demanded aroma are synthesized. This process involves physical, biochemical, microbiological and structural changes, which through their study with high-resolution techniques allowed for deep introspection at the ultra-structural level, to identify cellular structures. Which, under conditions leading to the pod during the process, allow the synthesis, release, and storage of molecules aroma responsible.
View Article and Find Full Text PDFTriacontanol is a long-chain primary alcohol derived from policosanol, known for its diverse biological activities, including functioning as a plant growth regulator and exhibiting anti-inflammatory and antitumoral effects. However, its application is limited due to its high hydrophobicity, resulting in poor absorption and reduced therapeutic effectiveness. A potential solution to this problem is the use of niosomes.
View Article and Find Full Text PDFHard to cook is a textural defect that affects the nutritional quality of beans stored under adverse temperature and humidity conditions. This defect is related to intrinsic characteristics such as seed coat thickness, composition and microstructure. The aim of the present study was to evaluate the chemical and microstructural characteristics of common bean (Phaseolus vulgaris L.
View Article and Find Full Text PDFThe cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined.
View Article and Find Full Text PDFDuring vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and compounds required for vanillin production. In this work, high hydrostatic pressure (HHP) at 100-400 MPa for 5 min, using water at 7 °C as the pressure-transmitting medium, was applied as the killing method, and its effect on the microstructural changes in vanilla beans during different curing cycles (C-C) was evaluated and compared with that observed after scalding by using water at 100 °C for 8 s.
View Article and Find Full Text PDFThe objective of this study was to assess the effectiveness of liposomes loaded with soybean lunasin and amaranth unsaponifiable matter (UM + LunLip) as a source of squalene in the prevention of melanoma skin cancer in an allograft mice model. Tumors were induced by transplanting melanoma B16-F10 cells into the mice. The most effective treatments were those including UM + LunLip, with no difference between the lunasin concentrations (15 or 30 mg/kg body weight); however, these treatments were statistically different from the tumor-bearing untreated control (G3) (p < 0.
View Article and Find Full Text PDFInt J Environ Res Public Health
September 2022
Inflammation is a normal response in defense to agents that may cause damage to the human body. When inflammation becomes chronic, reactive oxygen species (ROS) are produced; which could lead to diseases such as cancer. The aim was to assess liposomes' antioxidant and anti-inflammatory capacity loaded with amaranth unsaponifiable matter and soybean lunasin (UM + LunLip) in an in vitro model using fibroblasts and macrophages.
View Article and Find Full Text PDFHard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h.
View Article and Find Full Text PDFIn Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The ripening process of Gouda cheese was studied based on its bromatological and sensorial properties, bioactivity, and peptide profile.
View Article and Find Full Text PDFis a source of molecules with reported health benefits such as antioxidant activity and cancer prevention. The objective of this research was to optimize the conditions for preparing a liposome formulation using amaranth unsaponifiable matter as a source of squalene in order to minimize the particle size and to maximize the encapsulation efficiency of liposomes for carrying and delivering soybean lunasin into melanoma cell lines. Amaranth oil was extracted using supercritical dioxide carbon extraction (55.
View Article and Find Full Text PDFThe nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation.
View Article and Find Full Text PDFThe common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present.
View Article and Find Full Text PDFInt J Nanomedicine
November 2020
The skin is the largest organ in the human body, providing a barrier to the external environment. It is composed of three layers: epidermis, dermis and hypodermis. The most external epidermis is exposed to stress factors that may lead to skin conditions such as photo-aging and skin cancer.
View Article and Find Full Text PDFFoods
September 2020
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation.
View Article and Find Full Text PDFChickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC).
View Article and Find Full Text PDFThe water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria.
View Article and Find Full Text PDFFourier transform mid-infrared (MID-FTIR) spectroscopy coupled with chemometric analysis was used to identify and quantify coumarin (CMR) and ethyl vanillin (EVA) adulterations in pure vanilla extracts. Forty samples adulterated with CMR (0.25-10 ppm) and forty with EVA (0.
View Article and Find Full Text PDFArtisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as "Tibicos." These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos.
View Article and Find Full Text PDFObjective: Colon cancer occupies the third place in incidence worldwide; eating habits, in particular, consumption of hypercaloric diets, are relevant in its etiopathogenesis. On the other hand, foods can also modulate carcinogenesis: for example, proteins, which when hydrolyzed release peptides with biological activities, and legumes, especially, chickpea, represent a good source of hydrolysates. The objective of this work was to verify the inhibitory effect of chickpea hydrolyzed protein on azoxymethane (AOM)-induced carcinogenesis in mice fed a hypercaloric diet.
View Article and Find Full Text PDFBackground: (Sm) is known to have nutritive value as well as a number of potentially useful biomedical properties.
Objectives: The initial purpose of this report was to evaluate the inhibitory effect of the alga (without its polyphenol content), on the induction of azoxymethane (AOM)-induced colon aberrant crypts (AC) in mouse. Besides, we hydrolyzed the protein content of such mixture.
Scope: The objective of the study was to evaluate the effect of daily consumption of cooked chickpea (2% and 10%) in ICR male mice in which colon cancer was induced with azoxymethane and dextran sulfate sodium.
Methods And Results: The effect of consumption of 2% or 10% cooked chickpeas on carcinogenesis-induced colon azoxymethane (AOM)/dextran sulfate sodium (DSS) in ICR mice was determined. Protein oxidation and lipids were determined by colorimetric methods and oxidation of DNA through the identification of adducts 8-hydroxy-2'-desoxiguanosine and proliferation markers (proliferating cell nuclear antigen [PCNA], Ki-67, and β-catenin), and inflammation (cyclooxygenase [COX]-2 and inducible nitric oxide synthase [iNOS]) were identified by immunohistochemistry reactions.
In recent years, the consumption of vegetal-source proteins has been studied to determine their preventing effect on the development of several chronic diseases. The initial purpose of this report was to determine the effect of a hypercholesterolemic diet (HCD) given to mice, alone or with azoxymethane (AOM), on various obesity biochemical biomarkers, as well as on the induction of colon aberrant crypts (aberrant crypt foci; ACF). At the end of the 5-week assay, animals fed the HCD showed alterations in the level of total cholesterol, high- and low-density lipoproteins, and in the Atherogenic Index; besides, a significant elevation was observed in the number of ACF.
View Article and Find Full Text PDFFood Res Int
October 2015
The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry cultivars that have shown good climate adaptation to subtropical area (Nikte, Zamorana, Jacona and Pakal) have been assessed. 24 monomeric phenolics were identified, including 15 anthocyanins, 5 phenolic acids, 1 flavanol and 4 flavonols. Nikte and Zamorana showed the highest phenolic potential mainly due to their higher content of anthocyanins, while Pakal was richer in phenolic acids.
View Article and Find Full Text PDFJatropha curcas is an oil seed plant that belongs to the Euphorbiaceae family. Nontoxic genotypes have been reported in Mexico. The purpose of the present work was to evaluate the effect of a Mexican variety of J.
View Article and Find Full Text PDFThe involvement of angiotensin-I-converting enzyme (ACE-I) as one of the mechanisms controlling blood pressure is being studied to find alternative means of control of hypertension on human beings. On the market there are synthetic drugs that can control it, but these can cause undesirable health side effects. In this work was assessed the fractionation by ultrafiltration of the Lima bean (Phaseolus lunatus) and Jamapa bean (Phaseolus vulgaris), protein hydrolysates obtained with Alcalase(®) and Flavourzyme(®) on ACE-I inhibitory activity.
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