The In Vitro Inhibitory Activity of Pacaya Palm Rachis versus Dipeptidyl Peptidase-IV, Angiotensin-Converting Enzyme, α-Glucosidase and α-Amylase.

The pacaya palm ( Liebm) is an important food that is commonly consumed in Mexico and Central America due to its nutritive value. It is also used as a nutraceutical food against some chronic diseases, such as hypertension and hyperglycemia. However, few reports have indicated its possible potential.

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits.

In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography-mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety.

Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study.

The inflorescences of Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Liebm.

and Indicator Microorganisms on Hass Avocados Sold at Retail Markets in Guadalajara, Mexico.

Hass avocados may become contaminated with and at the farm and the packing facility or later during transportation and at retail. In Mexico, avocados are frequently sold in bulk at retail markets, where they are stored at room temperature for several hours or days and exposed to potential sources of microorganisms. These conditions may favor the entry, adhesion, survival, and biofilm formation of and .

Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics.

The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (T) and peak (T) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the T, T and ΔH of the starch.

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.

Starches isolated from four ayocote bean varieties were modified by thermal treatment to determinate the effect of the treatment on the structural changes of ayocote bean starch. Scanning electron microscopy indicates that the starch granules have oval and round shapes, with heterogeneous sizes and fractures when the extraction method is used. The presence of new bands at 2850 and 1560 cm in the FT-IR spectra showed that the thermal treatment of ayocote beans induced an interaction between the protein or lipid and the amylose or amylopectin, while the sharpest band at 3400 cm indicated a dehydration process in the starch granule in addition to the presence of the band at 1260 cm, indicating the product of the retrogradation process.

Quality of Opuntia robusta and its use in development of mayonnaise-like product.

The aim of this study was to characterize Opuntia robusta parenchyma and mucilage as foodstuffs. Solute absorption of Opuntia robusta parenchyma was studied, mucilage was used to develop a mayonnaise-like product as substitute emulsifier alternative to egg yolk and oil substitute. Shelf life of mayonnaise-like product was evaluated.

Effect of incorporating prebiotics in coating materials for the microencapsulation of Saccharomyces boulardii.

The objective of this study was to microencapsulate Saccharomyces boulardii using the emulsion technique. To microencapsulate the yeast, alginate sodium blended with inulin and mucilage from Opuntiaficus-indica was used as a coating material. The textural properties of the gels formed by the encapsulating materials and the in vitro viability of the yeast strain in the simulated conditions were studied.