Color and Stability of Anthocyanins of Chagalapoli ( K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract.

The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli ( K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light.

Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.

It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with gluten-free food products. The aim of this study was the characterization of gluten-free flours and comparison of their rheological and calorimetric properties against wheat flour, for its use as gluten-free alternative. Chemical composition analysis, water solubility index (WSI), water absorption index (WAI), texture and calorimetric profile were determined.

Anthocyanin-rich extract from black beans exerts anti-diabetic effects in rats through a multi-genomic mode of action in adipose tissue.

Black beans (BB) are an important source of a range of plant bioactive compounds including polyphenols, particularly anthocyanins. Several studies support that consumption of BB is associated with health benefits, including prevention of type 2 diabetes mellitus (T2DM). However, molecular mechanisms underlying the potential health properties of BB on adipose tissue (AT) are still largely unknown.

Effect of consumption of blue maize tortilla on anxiety-like behaviour, learning, memory and hippocampal BDNF expression in a chronic stress model in rats.

Background: Pigmented maize consumption is of much interest because of its high anthocyanin content and multiple health benefits.

Objetives: This study was aimed to assess the effect of consuming blue maize tortillas on the anxiolytic capacity, preserve emotional memory, and the expression of brain-derived neurotrophic factor (BDNF) in rats subjected to chronic stress.

Methods: Sixty-four 3-month-old male Wistar rats were used, divided into eight groups ( = 8).

Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.

Encapsulation and pigmenting potential of betalains of pitaya () fruit.

Betalains of pitaya () fruit can be used as natural pigment, but they are susceptible to deterioration by temperature, pH, and presence of sugars. In this work, a refined extract (Er) of betalains was obtained through aqueous two-phase extraction, which reduced significantly sugar and mucilage contents. In order to favor stability, the encapsulation of the refined extract was evaluated, with native potato starch that was modified through phosphorylation or succinylation and reactive extrusion.

Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying.

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2 = 13.

Factors influencing anthocyanin loss during nixtamalization of blue purple maize grain.

Blue purple maize grain loses a great amount of anthocyanins during the nixtamalization processing. The impact of the process factors on anthocyanins losses has not been studied in detail. The objectives of this work were to: (1) determine the step of the nixtamalization procedure where the greatest anthocyanin loss occurs and (2) study the effect of cooking time, alkali concentration, and sample size on anthocyanin losses (AL), and on the color of masa and tortilla from blue purple maize grain.

Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus).

Pitaya fruits (Stenocereus spp.) contain betalains and phenolic compounds that have not been completely characterized. Fruits of two ecotypes of S.

Physical, chemical, and antioxidant activity characterization of pitaya (Stenocereus pruinosus) fruits.

Fruits with red and orange flesh of the columnar cactus pitaya (Stenocereus pruinosus) were studied to evaluate physical characteristics, total soluble solids, betalains and soluble phenols content, and antioxidant activity. Fruits had, in average, weight of 179.0 g, 9.

Factors influencing the geographical distribution of Dendroctonus rhizophagus (Coleoptera: Curculionidae: Scolytinae) in the Sierra Madre Occidental, México.

The bark beetle, Dendroctonus rhizophagus Thomas & Bright, is endemic to the Sierra Madre Occidental (SMOC) in México. This bark beetle is a major pest of the seedlings and young saplings of several pine species that are of prime importance to the nation's forest industry. Despite the significance of this bark beetle as a pest, its biology, ecology, and distribution are poorly known.

Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico.

The maize produced in the highlands of Mexico (>2,400 masl) is generally not accepted by the flour and masa and tortilla industry. The objective of this work was to evaluate the grain quality and tortilla properties of maize landraces commonly grown in the highlands of Mexico and compare them with improved germplasm (hybrids). Germplasm analysis included 11 landraces, 32 white hybrids, and six yellow hybrids.

[Extraction and use of pigments from maize grains (Zea mays L) as colorants in yogur].

The aim of the present work was to determine the potential use of anthocyanins from maize grains as colorants in yogurt. Pigments were extracted from four native maize varieties (Arrocillo, Peruano, Purepecha and Cónico), which possess a high anthocyanin concentration in the pericarp. Pericarp and aleurone layer were mechanicallly removed from grain using a Strong-Scott barley pearled.

Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas.

Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.