Search

This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulated from fermented sorghum doughs. The best contents of Total Phenols (TP) (µgGAE/g) were 700.9 ± 7.6/36 h and 484.3 ± 6.1/48 h in sorghum doughs fermented by the backslopping and spontaneous fermentation techniques, respectively. The FA values (µg/g) in sorghum doughs fermented by backslopping techniques were significantly higher than those in spontaneous fermentation (21.2 ± 0.27/20 h versus 18.14 ± 0.12/12 h). Cookies formulated from selected sorghum-fermented doughs showed higher bioaccessibility of TP and FA than cookies formulated from nonfermented doughs. High bioaccessibility values for TP were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 36 h and 12 h, respectively. In contrast, high bioaccessibility values for FA were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 20 h and 48 h, respectively. The formulation of cookies with fermented sorghum doughs could be a suitable methodology for the prevention of several chronic nontransmissible diseases. Resumo O objetivo deste estudo foi obter massas de sorgo submetidas a dois processos de fermentação (backslopping e espontâneo) com propriedades biológicas aprimoradas e avaliar sua influência na bioacessibilidade de compostos fenólicos e ácido ferúlico de biscoitos formulados a partir das massas de sorgo fermentadas obtidas. Os melhores teores de fenóis totais (FT) (µgGAE/g) foram 700,9 ± 7,6/36 h e 484,3 ± 6,1/48 h nas massas de sorgo fermentadas pelas técnicas de backslopping e fermentação espontânea, respectivamente. Os valores de ácido ferúlico AF (µg/g) nas massas de sorgo fermentadas por técnicas de backslopping foram significativamente superiores aos da fermentação espontânea (21,2 ± 0,27/20 h vs. 18,14±0,12/12 h). Os biscoitos formulados a partir de massas fermentadas de sorgo selecionadas apresentaram maior bioacessibilidade de FT e AF do que os biscoitos formulados a partir de massas não fermentadas. Altos valores de bioacessibilidade para FT foram encontrados em biscoitos digeridos formulados a partir de massas de sorgo fermentadas por backslopping e processos espontâneos em 36 h e 12 h, respectivamente. Por sua vez, altos valores de bioacessibilidade para AF foram encontrados em biscoitos digeridos formulados a partir de massas de sorgo fermentadas por backslopping e processos espontâneos em 20 h e 48 h, respectivamente. A formulação de biscoitos com massa fermentada de sorgo pode ser uma metodologia adequada para a prevenção de diversas doenças crônicas não transmissíveis.

México ocupa actualmente el cuarto lugar mundial en producción de sorgo. En el estado de Sonora, este cultivo es uno de los más productivos. Los mayos, un pueblo amerindio que habita en el sur del estado mexicano de Sonora, ha estado promoviendo sistemas sustentables de producción agrícola. La aplicación de bioderivados de exoesqueletos de crustáceos como el quitosano (QUI) y microorganismos promotores del crecimiento vegetal, endomicorrízicos, simbiontes, benéf icos, y antagonistas, en algunos cultivos han mostrado ser una alternativa en el proceso de germinación y mejoras de rendimientos de cosecha; sin embargo, con relación al sorgo de grano, son limitados lo estudios sobre el efecto de éstos bioderivados como el QUI y consorcios microbianos. El objetivo de la investigación consistió en evaluar en sorgo de grano, el efecto de quitosano (100 y 50%) y un consorcio microbiano (en conjunto e individual forma con QUI) contra fertilización tradicional, en la región indígena del Mayo en Basconcobe, Etchojoa, Sonora, en la inducción fenológica, rendimiento y calidad proteica del grano. Se utilizó un diseño experimental de bloques al azar, con siete tratamientos a evaluar y cinco repeticiones Como variables respuesta se midieron: tasa de germinación, clorof ila total, y en madurez f isiológica la altura de planta, longitud de panoja, rendimiento ha-1 y proteína en grano. Los resultados indican que, en rendimiento y calidad proteica del grano de sorgo, el tratamiento más ef iciente (con P < 0.05), fue con QUI 100% + consorcio microbiano utilizando al 50% una fertilización regional. Estos resultados expresan la posibilidad de utilizar el quitosano como un biofertilizante de origen marino conjuntamente con un microbiano en un sistema de producción de sorgo.

En la zona árida del noroeste de México, el cultivo del centeno no se encuentra establecido y es necesario generar su conocimiento en materia agronómica. El objetivo del presente estudio consistió en determinar la factibilidad del cultivo de centeno considerando dosis de fertilización nitrogenada evaluando el rendimiento y sus componentes de calidad de grano. El trabajo de investigación se desarrolló en el municipio de Hermosillo, Sonora. La fecha de siembra establecida fue el 15 diciembre del año 2016 utilizando un sistema de riego por goteo. La variedad de centeno evaluada se denomina como Criollo Tlaxcala. Los tratamientos de fertilización consistieron en: 1) testigo sin agregado de N (N 0), 2) 80 kg N ha-1 y el 3) 150 kg N ha-1. Los resultados indican que conforme aumenta la dosis de fertilización, ésta influye significativamente, en el rendimiento y calidad de grano. Asimismo, los resultados arrojan que el contenido de proteína supera en 11% a aquellos reportados en diferentes países en centeno.

Background Prolamins are the endosperm storage proteins of cereal grains. Currently, the agri-food industry generates large quantities of by-products, among which are those generated from wet-milling, such as Gluten Meals (GM), dry-milling, such as the Distillers Dried Grains with Solubles (DDGS) and Brewer's Spent Grain (BSG). These by-products are important biopolymer sources such as prolamins. The prolamins have low nutritional value, however can be are useful for obtaining micro- and nanomaterials Scope and approach The main objective of this review was to make known the techniques of obtaining and its main applications in micro- and nanotechnology of prolamins obtained from cereal, and the purpose of this investigation was to promote the use of prolamins obtained from cereal by-products. Key findings and conclusions The prolamins can be obtained of by-products cereals and due to their economic importance and high productivity, the main cereals that generate these types of by-products are wheat and corn, in addition to sorghum, which is experiencing an increasing boom. The conformational structure of prolamins render them feasible for producing various micro- and nanomaterials, particles and fibers. These micro- and nanomaterials are of interest in the food industry and medicine for protection of bioactive compounds, pickering emulsions stabilized, drug delivery system and controlled release fertilizer. There is more evidence on nanomaterials that micromaterials that have been obtained from prolamins: from 2014 and up to date, around 247 investigations have been published dealing with the obtention of nanoparticles and nanofibers, of which only 2.0% corresponds to materials obtained from cereals by-products. Therefore, future prolamin research in nanotechnology from the by-products of cereals is necessary, with the purpose of increase added value and decreasing environmental contamination.

Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid-loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm3 ), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone-jet mode. The rheological properties and the Power Law model of the gallic acid-zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of gallic acid. Electrosprayed parameters with high voltage (15 kV), low flow rate (0.1 mL/hr), and short distance (10 cm) exhibited a smaller diameter and spherical morphology. FT-IR showed interaction in the gallic acid-loaded zein nanoparticle by hydrogen bonds. Therefore, the electrospraying process is a feasible technique for obtaining gallic acid-loaded zein nanoparticles and providing potential protection to gallic acid from environmental factors.

Este libro presenta un diagnóstico que da cuenta del potencial natural mexicano para impulsar el estudio, formulación y ejecución de proyectos sustentables en el ámbito energético y transferir conocimiento no sólo en áreas de amplio desarrollo, sino también en zonas de vulnerabilidad socioeconómica. Se exponen las nuevas formas de generar energías limpias con el apoyo de los mismos recursos naturales y la tecnología, una combinación que abre la oportunidad de mejorar la calidad del medio ambiente, la salud y la modernización que permite un despunte económico y desarrollo. El esfuerzo de los investigadores para contribuir en la construcción de la cultura científica y tecnológica en materia energética del país va a permitir que se alcance un análisis del problema global y se involucre a la sociedad en este gran tema que se refleja desde una óptica técnico-legal, en especial para que existan las formas de convivir en un planeta al que se le ha deteriorado de manera preocupante en menos de cien años.

Background. Mexico currently ranks first in Sorghum production. Notwithstanding, soils in a productive area of Sonora are too poor in organic matter with saline intrusion and high temperatures. Farmers apply synthetic fertilizers but the indiscriminate use increase salinity. Under dry and arid zones, plant growth promoting bacteria (PGPB) and arbuscular mycorrhizal fungi (AMF) signifies a substitute to obtain nutrients. Objective. New and productive varieties of Sorghum in Sonora desert (Silo Miel 370 VCB (370), Sorgo Silo Miel 315 VC (315), Sorgo Silo Miel II (II) and Camino 526 Croplan winfield (526)) were evaluated inoculated with a species PGPB and AMF. Methodology. Under salinity, temperature regime (night/ day) in germination stage, tests were carried out considering the inoculation with PGPB and AMF; growth variables were measured like a percentage and rate, plant height, root length, and produced biomass (fresh and dry matter). Results. The cultivar 526 was the most outstanding with the PGPB and AMF evaluated; at the seedling stage, there were significant differences between the treatments for plant height, root length, fresh and dry weight, considering NaCl levels and temperature regimes. Implication. Studies of the association of PGPB and AMF with the Sorghum cv. 526 are recommended under field conditions. Conclusion. This study is the first step to obtain an ideal variety of Sorghum, which is a principal crop in dry arid and desert zones of México. This kind of study promotes beneficial microorganisms as a resource to increase the development and productivity of plants.

En la zona árida del noroeste de México, el cultivo del centeno no se encuentra establecido, pero hay un gran interés de sembrarlo, debido a que ha aumentado su demanda, principalmente por sus propiedades nutricionales benéficas en la salud; en personas diabéticas, problemas de obesidad, cardiovasculares entre otras, además de que sería un excelente cereal secundario por lo que se pronostica una importación en los próximos años y por ello, es necesario ampliar el conocimiento en materia agronómica, para encontrar las condiciones para obtener un buen rendimiento, en el estado de Sonora. El objetivo del presente estudio consistió en determinar la factibilidad del cultivo de centeno considerando dosis de fertilización nitrogenada en la región agrícola de la Costa de Hermosillo, Sonora, evaluando el rendimiento y sus componentes de calidad de grano. El trabajo de investigación se desarrolló en el municipio de Hermosillo, Sonora. La fecha de siembra fue del 15 de enero al 15 de mayo, durante el ciclo invierno-primavera del 2017. El experimento se estableció bajo riego por goteo. La variedad de centeno evaluada se denomina como “Criollo Tlaxcala”. Los tratamientos de fertilización con N consistieron en: 1) Testigo 0 kg ha-1, 2) 80 kg ha-1 y el 3) 150 kg ha-1. El experimento se estableció con un diseño en bloques al azar. Las determinaciones que se realizaron fueron: análisis de suelo y agua, rendimiento de grano, peso de 1000 granos, peso hectolítrico, número de espigas, biomasa a madurez fisiológica, grados días calor, etapas fenológicas y contenido de proteína en grano, además se consideraron los datos meteorológicos. Los resultados indican que conforme aumenta la dosis de fertilización, ésta influye significativamente, en el rendimiento y calidad de grano. El contenido de proteína fue más alto en los 3 niveles de fertilización comparados con los valores reportados en investigaciones y a nivel comercial en otros países.

Optimal usage of urea-based fertilizers can increase their use efficiency and reduce pollution. A new alternative for prolonged-release (PR) urea based on wheat-gluten (WG) membranes obtained by electrospinning was studied. The effect of pH and temperature on the release rate of urea and its transport mechanisms were evaluated. At pH 4, 7, and 10, the equilibration times obtained were 1, 3, and 5 h, respectively. Additionally, at a higher temperature, a larger amount of urea was released into the medium. The Ritger–Peppas model suggests that with pH 4 and pH 10, at 25 °C, there is an anomalous diffusion mechanism. On the other hand, the remainder of the release conditions tested showed a release mechanism of urea by simple diffusion. According to the results, a potential application of these wheat-gluten membranes on the release system of urea for soils with pH 7 and soil temperatures between 25 and 40 °C is proposed.

Evaluating the biological potential of wheat grain cultivated in northwestern Mexico is important because it mainly varies according to the cultivar and production area. The aim of the present study was to evaluate ferulic acid (FA) bioaccessibility in breads supplemented with bioprocessed bran. Bran that was bioprocessed with xylanase enzyme (EB), yeast fermentation (FB), and a combination of both treatments (FEB) showed a higher total phenol content and antioxidant capacity compared with native bran (NB), and the majority of these components were found in a bound fraction. For NB and bioprocessed bran, FA was found at higher levels compared to the other hydroxycinnamic acids evaluated. Bioprocessing increased the free FA content six-fold compared to NB. The % bioaccessibility of FA in different breads increased in the following order: FEB

Se define como reconversión de cultivos al cambio de producto o actividad que representa mayor rentabilidad económica y viabilidad social para el productor agrícola, al mismo tiempo que da un mejor uso del suelo, mejora la fertilidad del mismo y rompe con el ciclo biológico de plagas y enfermedades. En las zonas árido-desérticas, donde se produce el 70% de los alimentos agrícolas a nivel mundial, entre los factores adversos de tipo abiótico, se destaca el de la salinidad, el cual se agudiza conforme pasa el tiempo, mermando la producción de los cultivos convencionales. En este tipo de ambientes árido-salinos, las especies vegetales nativas son halotolerantes tolerando salinidades que varían de 2 a 55 g/L de agua. Algunas especies presentan tener una importancia agroindustrial como lo es la halófita Salicornia bigelovii, la cual puede ser utilizada para forraje, alimento humano, productos cosmetológicos, producción de biocombustibles, comprimidos a base de biomasa seca para la creación de escritorios, libreros, entre otros. La producción de Salicornia, demanda aguas salobres o agua de mar, la cual es un recurso que puede ser extraído de los litorales costeros o bien de tierras firmes continentales. El escalamiento de su producción depende de por tanto de la intensificación de nuestro conocimiento sobre diversos aspectos de su biología, fisiología, bioquímica e interacción con microorganismos benéficos que contribuyan a un mejor desarrollo y mejorada productividad de este recurso, sin alterar el medio ambiente

Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method for the clarification of fruit juices and the recovery of phytochemicals. However, its effect has not been extensively studied in extracts. Therefore, the objective of this work is to study the effect of the ultrafiltration of pitaya extract (Stenocereus thurberi) on its phytochemical content, antioxidant capacity, and identification of phenolic compounds by UPLC-DAD-MS, providing greater knowledge about the pitaya. In this study, two extracts were analyzed, the unclarified extract (UE) and the clarified extract (CE). The antioxidant capacity was higher in the CE with 15.93 &plusmn, 0.42 mM TE/g, DPPH and 18.37 &plusmn, 0.016 mM TE/g, ABTS. The UPLC-MS analysis indicated the decrease in phenolic compounds in the CE and the presence of gallic acid and resorcinol, compounds that had not been identified in other species of Stenocereus spp. The correlation analysis indicated that all the phytochemicals present in the pitaya contribute significantly to the antioxidant capacity. The ultrafiltration process could be a viable option to improve the biological activity of the natural extracts.

Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin-loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform-infrared (FT-IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin-loaded zein nanoparticles increasing their bioavailability. PRACTICAL APPLICATION: This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin-loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.

The nanoprecipitation method has been investigated to obtain particles in a nanometric and micrometric scale. The particles obtained by this method have been applied in recent years in the food and agricultural industries. Variations of the method as flash nanoprecipitation and two-step nanoprecipitation are explained in this article, besides its relation with the ouzo effect. This work presents an overview of the nanoprecipitation method, its advantages, and the potential applications in the food and agricultural industries for improving the quality of food products.

At present, the development of natural polymeric microparticles is carried out to obtain release systems. Prolonged-release systems are a potential solution to avoid nitrogen (N) losses in agricultural fields. The aim of this study was to develop microspheres from wheat-gluten proteins soluble in ethanol 70% (v/v), to ascertain their characterization, and to study their potential application in agricultural fields. Soluble-protein extraction was performed with 1600 mL of ethanol 70% (v/v). Likewise, ethanolic solutions with protein concentrations of 0.5%, 1%, and 2% (w/v) are classified as non-Newtonian fluids with pseudoplastic behavior. Using the nanoprecipitation method, it was possible to develop urea-loaded microspheres with a diameter ranging from 900 nm–1.7 μm. The Fourier transform infrared spectroscopy (FTIR) test exhibited interaction through hydrogen bonds between carbonyls and amino groups from the urea and proteins. Also, the thermogravimetric analysis (TGA) test demonstrated thermal stability at 130°C. The release experiment showed that the microspheres achieved equilibrium when 88% of the urea was released. Finally, according to the empirical model of Ritger and Peppas, urea release is carried out through Fickian diffusion. We conclude that the microspheres could be applied in the fields and with this improve agricultural practices. Also, they could reduce the potential environmental pollution and developing a sustainable agriculture.

The physiological disorder of yellow berry (YB) in wheat is characterized by starchy or mealy spots in the grains, and it is present mainly in irrigated wheat crops. YB grains have characteristic low protein content. This disorder is a problem that has been increasing in bread and durum wheat in the northern part of Mexico. Limited availability of nitrogen is considered to be the main cause. Starch of normal and yellow berry wheat grains were analyzed and properties were compared. Starch of YB wheat grains had higher percent crystallinity, as demonstrated by X-ray diffraction and DSC studies. Differences in pasting behavior were also observed. Starch from YB wheat grains had higher peak and set back viscosities. Starch granule size distribution as well as physicochemical properties indicates changes in composition or microstructure of starch granules of YB wheat grains.

Wheat flours commercially produced at 74, 80, and 100% extraction rates made from hard white winter wheat (WWF) and hard red winter wheat (WRF) were used to produce tortillas at a commercial-scale level. Flour characteristics for moisture, dry gluten, protein, ash, sedimentation volume, falling number, starch damage, and particle-size distribution were obtained. Farinograms and alveograms were also obtained for flour-water dough. A typical northern Mexican formula was used in the laboratory to test the tortilla-making properties of the flours. Then commercial-scale tortilla-baking trials were run on each flour. The baked tortillas were stored at room and refrigeration temperatures for 0, 1, 2, and 3 days. Maximum stress and rollability were measured every day. Tortilla moisture, color, diameter, weight, and thickness were measured for each treatment. Finally, tortilla acceptability was tested by an untrained sensory panel. Analyses of variance (ANOVA) were performed on the data. WWF had higher pro...

Wheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl-2-lacty-late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.