Digestion-Related Enzyme Inhibition Potential of Selected Mexican Medicinal Plants ( (Jacq.) P.H.Raven, and ).

Medicinal plants offer a valuable source of natural compounds with specific and selective bioactivity. These compounds have been isolated since the mid-nineteenth century and are now commonly used in modern medications. (Jacq.

Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate.

This research aimed to characterize the physicochemical, in vitro digestion, and structural features of digestion residues of maize and sorghum starches subjected to thermoplastic extrusion, along with the influence of Sodium Stearoyl Lactylate (SSL), to obtain improved starches for food applications and to understand their behavior when consumed as a food ingredient. The morphology of the extruded materials showed remanent starch granules when SSL was used. A higher amount of medium and large linear glucan chains were found in these particles, influencing higher thermal stability (ΔH ≈ 4 J/g) and a residual crystallinity arrangement varying from 7 to 17% in the extrudates.

Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.

The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE-10, MGCE-20, MGCE-30, or MGCE-40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition.

Nutraceutical Potential of Five Mexican Brown Seaweeds.

In search of pharmaceutically active products to control type 2 diabetes, five brown seaweeds (, , , , and ) from the Northwest Mexican Pacific coast were investigated. Proximate composition and total polyphenol content (TPC) as phloroglucinol equivalents (PGE) were determined for the five seaweed powders and their respective hydroethanolic (1 : 1) extracts. Extracts were screened for their radical scavenging activity (DPPH and ORAC) and glycosidase inhibitory activity.

Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours.

Hydrothermal treatments, annealing (ANN) and heat moisture treatment (HMT) were applied to four whole pulse flours (black bean, broad bean, chickpea and lentil) with the aim to increase their slow digestible (SDS) and resistant starch (RS) fractions. In order to assess differences in their molecular interactions, they were analyzed and compared by ATR-FTIR before and after in vitro digestion. Both hydrothermal treatments promoted changes on starch granular architecture, being reflected on their thermal and pasting properties, that where positively correlated with their amylose and protein contents (R=0.

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase.

The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented with transglutaminase (TG). Plant proteins were isolated using an alkaline extraction method followed by acid precipitation, and added to the dairy system in order to increase 50% or 100% the protein concentration. The total protein extraction for peanut and soybean isolates was 30.