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23 results on '"Pascual‐Pineda, Luz A."'

8. Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions.

Author

Díaz-Ramos, Dafne I., Ortiz-Basurto, Rosa I., García-Barradas, Oscar, Chacón-López, Martina A., Montalvo-González, Efigenia, Pascual-Pineda, Luz A., Valenzuela-Vázquez, Uri, and Jiménez-Fernández, Maribel

Subjects
FRUCTANS, ANTIBACTERIAL agents, AGAVES, DEGREE of polymerization, PATHOGENIC bacteria, LACTOBACILLUS, ENTEROCOCCUS faecalis
Abstract

The effect of chemical modification of fractions of native agave fructans (NAF), high performance (HPAF), and a high degree of polymerization (HDPAF) by lauroylation, acetylation, and succinylation reactions on their prebiotic activity, antibacterial properties were evaluated and survival of L. paracasei in a simulated gastrointestinal system. The characterization of the reactions was confirmed by NMR and FTIR. The lauroylated and succinylated fructan fractions showed higher antibacterial activity against pathogenic bacteria such as Escherichia coli, Enterococcus faecalis and Staphylococcus aureus than the unmodified ones. Analyses with L. paracasei showed that the acetylated fructan fractions had a greater prebiotic effect, and simulated gastrointestinal tests demonstrated that the acetylated and succinylated fractions favored the survival of L. paracasei during the gastrointestinal phase. The effect of modifying the agave fructans fractions on the evaluated properties depended on the structure, size, and polarity of each incorporated functional group, as well as the degree of polymerization and substitution of each fraction. These results show that the chemical modification of the fructan fractions analyzed improves their functional properties, offering an alternative in the food and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Published
2023
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14. Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying

Author

Pascual Pineda, Luz Alicia, primary, Contreras, Yuridia Morales, additional, de Lourdes Arévalo Galarza, María, additional, Morales, Marisol Castillo, additional, Marañón, Anahí Hernández, additional, Rascón Díaz, Martha Paola, additional, and Andrade, Enrique Flores, additional

Published
2021
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18. Osmoimpregnation of chayote (Sechium edule(Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions

Author

Huerta Vera, Karina, Arévalo Galarza, María de Lourdes Catalina, Contreras Oliva, Adriana, Pascual Pineda, Luz Alicia, Jiménez Fernández, Maribel, Salazar, Ricardo, Castillo Morales, Marisol, and Flores Andrade, Enrique

Abstract

This research evaluated the influence of natural emulsifier on the emulsion particle size of the black pepper oleoresin combined with a sucrose solution, and its effects on the kinetics of chayote osmodehydration and the extent of piperine fortification. Macroemulsions with gum arabic (GA) and nanoemulsions with whey protein concentrate (WPC) were prepared in a 50% sucrose solution. The mean particle size and polydispersity index of both sucrose-emulsion solutions were determined using dynamic light scattering, and the kinetics of water loss (), solids gain (), water activity (), and water diffusion coefficients () were obtained during the osmotic processing (25 - 45 °C). With a particle size of 165 nm, the WPC nanoemulsion had a higher viscosity than the GA emulsion, which measured 655 nm making them susceptible to coalescence. Scanning electron micrographs revealed that during osmotic dehydration, the WPC nanoemulsions formed dense layers within the chayote tissue. This resulted in reduced water loss kinetics and diffusivity, particularly at high temperatures. In terms of fortifying chayote with piperine, the use of a macroemulsion resulted in greater rates of impregnation (0.12 mg piperine (g wet solids min)-1) compared to the nanoemulsion, which had rates of 0.04 mg piperine (g wet solids min)-1. After 420 minutes of osmodehydration, it was observed that the GA macroemulsion resulted in higher levels of piperine impregnation than the WPC nanoemulsion. These findings have important implications for successfully fortifying fruits and vegetables with lipophilic bioactive compounds using emulsions in combination with the osmotic dehydration technique.

Published
2024
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21. Efecto de la deshidratación osmótica en la vida postcosecha de guayaba (Psidium guajava L)

Author

Pascual Pineda, Luz Alicia and Azuara Nieto, Ebner

Subjects
Frutas--Fisiología, Guayaba, Frutas--Manejo, Deshidratación osmótica
Abstract

En este trabajo se utilizó la deshidratación osmótica por etapas con el propósito de estudiar el efecto en los procesos fisiológicos poscosecha en guayabas (Psidium guajava L ) enteras. Las guayabas fueron seleccionadas del mismo tamaño y color, y se osmodeshidrataron utilizando una solución acuosa que contenía de 60% de sólidos, de los cuales 80% fue sacarosa y 20% maltodextrina 10 DE, a una temperatura de 25° C y con un tiempo de procesamiento de 48h, Posteriormente, se lavaron con agua destilada y se almacenaron a 25° C. Los parámetros estudiados antes del tratamiento y a lo largo del almacenamiento fueron: textura, pH, 0 Brix, color, vitamina C, producción de C 0 2. El proceso de osmodeshidratación a 250 C, prolongó la vida de anaquel de guayaba (Psidum guajava L ) aproximadamente 9 días más, al ser comparada con las guayabas control, por lo que se puede considerar que es una buena técnica para alargar la vida de anaquel de estas frutas, a la vez que se logra mantener su calidad y atractiva frescura

Published
2005

23. Estabilización fisicoquímica del extracto acuoso de hojas de guanábana (Annona muricata)

Author

Flores Andrade, Angelina, Beristain Guevara, César Ignacio, and Pascual Pineda, Luz Alicia

Subjects
Antioxidantes, Hoja de guanábana--México--Actopán (Veracruz-Llave)--Investigación, Infusiones, Medicina natural
Abstract

Actualmente los consumidores están en busca de productos alimentarios que brinden beneficios a la salud como complementos a dietas desequilibradas como consecuencia del estilo de vida actual, entre estos productos se encuentran las bebidas como el café, té, e infusiones herbales ya que contienen antioxidantes que ayudan a prevenir enfermedades...

Published
2016

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