Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Evaluation of the biological activity of wounding stress-treated carrots on the development of obesity and associated metabolic disorders(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-11) Castorena Ramírez, Mariana Denise; Jacobo Velázquez, Daniel Alberto; emimmayorquin; Chuck Hernández, Cristina Elizabeth; Licona Cassani, Cuauhtémoc; School of Engineering and Sciences; Campus Monterrey; Rabadán Chávez, Griselda MericiaAdipose tissue is a complex multicellular organ that serves as both an energy reservoir and an endocrine organ responsible for maintaining energy homeostasis through a set of integrated endocrine and metabolic responses. By storing and mobilizing energy as needed, adipose tissue supports metabolic balance. Similarly, the gut microbiota—a complex intestinal microbial ecosystem—plays a critical role in metabolic health, impacting obesity through lipid metabolism, energy extraction, and inflammation modulation. Postharvest wounding stress, a type of abiotic stress induced by cutting followed by a storage period, has been shown to significantly increase the total phenolic content in carrots, particularly chlorogenic acid (CHA). Given the antioxidant, anti-inflammatory, and anti-obesogenic effects of this dietary phytochemical, this study aimed to evaluate the effect of consuming carrots treated with wounding stress on diet-induced obesity (DIO) and associated metabolic disorders in rats. Male Wistar rats were fed a standard (SD) or hypercaloric diet (HD) supplemented with wounding stress-treated carrots (wsC) or nonstressed carrots (nsC) for 8 weeks. In HD-fed rats, daily consumption of 5 g of wsC (HDwsC) led to a significant decrease in body weight gain (18%) and total white adipose tissue (WAT) accumulation (9.7%) without changes in food or energy intake compared to the HD group. HD-wsC supplementation also improved fat mass distribution, with a significant increase in subcutaneous WAT (20%) and a decrease in visceral WAT (17.3%). These shifts in adipose tissue were consistent with improvements in lipid profiles, as the HD-wsC group showed increased HDL-c levels (40%) and reduced triglycerides (39%), total cholesterol (35%), LDL-c (8.3%), and VLDL-c (38.6%). Additionally, HD-wsC improved glucose metabolism, enhancing oral glucose tolerance and insulin sensitivity, as reflected in lowered AUC values (4.3% and 5.2%, respectively, vs. HD group). Microbiota analysis further revealed that HD-wsC partially alleviated gut dysbiosis, preserving microbial diversity, increasing beneficial bacteria like Butyricoccaceae, and reducing pathogenic bacteria such as Rickettsiaceae. These findings suggest that wounding stress treated-carrots may offer an effective dietary intervention for obesity management, acting through modulation of adipose tissue function, lipid profiles, and gut microbiota composition.
- Investigating the bioactive properties of spearmint, orange peel, and salvia microphylla oleoresins extracted via supercritical CO2: anti-obesogenic, antioxidant, anti-Inflammatory, and neuroprotective effects and their integration into dark chocolate(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022) Chávez Delgado, Emily Lorena; Jacobo Velázquez, Daniel Alberto; mtyahinojosa, emipsanchez; Hernández Brenes, Carmen; Pérez Carrillo, Esther; Escuela de Ingeniería y Ciencias; Campus MonterreyOleoresins, with their potential health benefits, hold promise as functional ingredients, but there is scarce scientific information on their bioactivities and applications. This thesis focused on characterizing and assessing the anti-obesogenic, antioxidant, anti-inflammatory, and neuroprotective properties of spearmint (SP-O), orange peel (OP-O), and Salvia microphylla (SM-O) oleoresins extracted using supercritical CO2. These oleoresins were subsequently incorporated into dark chocolate, and their impact on physicochemical and sensory properties was evaluated. Dehydrated leaves of SP and SM, and OP were ground and subjected to supercritical CO2 extraction (2,200 psi, 8 hrs, 40°C). The extracts were characterized for carotenoid and phenolic compound composition through liquid chromatography and volatile compounds using gas chromatography. Emulsions (SP-E, SM-E, OP-E) were prepared using Tween 80 (3:1; v/v) to homogenize both fractions (oleoresin and aromatic water) present in the crude extract, and their anti-obesogenic, antioxidant, anti-inflammatory, and neuroprotective properties were evaluated in vitro with 3T3-L1, Caco-2, Raw 265.7, and SH-SY5Y cell lines, respectively. Furthermore, dark chocolate was added with these oleoresin emulsions, and their impact on water activity, color, texture, rheology, and sensory properties were assessed. The results indicated that these oleoresins are rich sources of phenolic compounds, carotenoids, and volatile compounds. SP-O was abundant in vanillin, all-trans-β-carotene, and linolenic acid. In the case of OP-O, the major compounds identified were t-cinnamic acid, all-trans-β-carotene, and D-limonene. Moreover, SM-O was rich in podophyllotoxin, all-trans-β-carotene and pulegone. In vitro studies suggested that SP-E, OP-E, and SM-E exhibited the ability to inhibit both reactive oxygen species (ROS) by 80%, 51%, 37%, respectively and nitric oxide (NO) production by 48%, 43%, 48%, respectively. Only OP-E displayed neuroprotective effects. Both SM-E and OP-E inhibited lipid accumulation by 30% and 25%, respectively. When fortified with these emulsions, the chocolate formulations exhibited softer texture, lower water activity, and a solid-like behavior. Notably, the OP-E formulation received the highest sensory preference. In summary, these oleoresins hold potential as nutraceutical agents for mitigating the development of metabolic syndrome and its associated pathologies, given their demonstrated anti-obesogenic, anti-inflammatory, antioxidant, and neuroprotective attributes. Furthermore, incorporating these emulsified oleoresins into chocolate matrices presents a viable strategy for the formulation of functional foods; nevertheless, further research is needed to elucidate both preventive and therapeutic efficacy within these fortified chocolates.
- Combined effect of wounding stress and chitosan treatment on the accumulation of antioxidant phenolic compounds in carrot(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-12) Berumen Guerrero, Luis; Jacobo Velázquez, Daniel Alberto; emipsanchez/tolmquevedo; Benavides Lozano, Jorge Alejandro; Senés Guerrero, Carolina; School of Engineering and Sciences; Campus MonterreyThe application of postharvest treatments to fruits and vegetables that improves their health-promoting properties, prior to their processing into value-added foods, is an emerging topic of research. Antioxidant phenolic compounds are bioactive secondary metabolites that can be increased by the application of postharvest treatments in horticultural crops. Chlorogenic acid is the main phenolic compound in carrots, and it possesses potent activity against the metabolic syndrome. Wounding stress has been reported as an effective postharvest treatment to increase chlorogenic acid content in carrots. Likewise, chitosan is another elicitor that induces the secondary metabolism of plants. However, the combined effect of wounding stress and chitosan treatment on the accumulation of phenolic compounds has not been previously reported. In the present study, the effect of postharvest wounding stress applied alone and combined with chitosan, over total and individual phenolic compounds in carrot was investigated. Carrots were wounded to obtain pie-cuts and shreds, and the tissue was further sprayed with a chitosan suspension (0.5% w/v). Whole carrots were used as control. After storage, wounding stress induced a significant increase in total phenolics by 278.9% and 1516.9% for carrot pie-cuts and shreds, respectively, as compared with the control before storage (further referred as CBS), whereas the whole tissue did not show an increase. When chitosan was applied in the tissue the wound-induced accumulation of phenolics was further enhanced, showing increases of 917.4% and 2332.7% for pie-cuts and shreds, respectively, as compared with CBS. Interestingly, after storage whole carrots treated with chitosan showed a significant increase (119.5%) in the total phenolic content as compared with CBS. The major phenolic compounds identified in non-stressed carrot tissue (CBS) was chlorogenic acid (220.6 mg/kg), followed by p-coumaric acid derivative (112.9 mg/kg), p-coumaric acid (99.5 mg/kg), gallic acid (71.8 mg/kg) and protocateuic acid (39.3 mg/kg). After storage, the application of chitosan induced the accumulation of isocoumarin in whole carrots (27.9 mg/kg), which was not detected in CBS. An additional phenolic compound that showed accumulation due to chitosan application in whole carrots were chlorogenic acid, and protocatechuic acid, showing increases of 284.6% and 9.95%, respectively, as compared with CBS. As observed for total phenolics, the accumulation of certain individual phenolics increased with the wounding intensity applied. For carrot pies non-treated with chitosan, phenolics that showed increases in concentration after storage were the chlorogenic acid (670.0%), p-coumaric acid derivative (29.43%). Furthermore, biosynthesis of isocoumarin was also detected in carrot pies (45.9 mg/kg) due to wounding stress. Likewise, other compounds such as p-coumaric acid and protocatechuic acid did not show significant increase after storage of carrot pies, whereas the concentration of gallic acid decreased by 50.1%. On the other hand, shredded carrots non-treated with chitosan, showed higher accumulation of most individual phenolics as compared with carrot pies. In this context, shreds showed increases of chlorogenic acid (3,470.0%), p-coumaric acid derivative (200.8%), and p-coumaric acid (17.2%) as compared with CBS. Likewise, shredded carrots showed a high accumulation of isocoumarin after storage (377.5 mg/kg), which was 723.1% higher than isocumarin content in stored carrot pies. When the two stresses were combined (wounding + chitosan) a synergistic effect on the accumulation of certain phenolic compounds were obtained. For instance, after storage chlorogenic acid increased by 1991.3% and 5069.1% in chitosan treated carrot pies and shreds, respectively; whereas p-coumaric acid derivative increased by 173.7% and 385.6% in chitosan treated carrot pies and shreds, respectively. Similarly, isocoumarin, which was not detected in CBS, showed a high accumulation after storage of chitosan treated carrot pies (413 mg/kg) and shreds (1074.8 mg/kg). Results presented herein demonstrated that the combination of wounding stress and chitosan can be used as an effective strategy to increase the content of antioxidant phenolic compounds in carrots. The stressed carrot tissue treated can be used as raw material to obtain value-added food products or for the extraction and purification of antioxidant phenolic compounds with application in the food and dietary supplement industries.
- Effects of uvb light, wounding stress and storage time on the biosynthesis of betalains, phenolic compounds and ascorbic acid in red prickly pears (opuntia ficus-indica cv. Rojo vigor)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2018-05-14) Ortega-Hernández, Erika; Jacobo Velázquez, Daniel Alberto; Benavides-Lozano, Jorge; Cisneros-Zevallos, Luis; Welti-Chanes, JorgeUVB light In the past years, abiotic stresses such as wounding and ultraviolet radiation have been studied as an effective tool to improve the accumulation of bioactive phytochemicals in fresh produce. Postharvest application of UVB-radiation and wounding stress induces the accumulation of secondary metabolites in horticultural crops. However, there are few studies evaluating the combined effects of both stresses Therefore, the present thesis evaluated, on the one hand, the separated and combined effects of UVB radiations and wounding stress on the total content of betalains, phenolic compounds and ascorbic acid in red prickly pear (Opuntia Ficus-Indica cv. Rojo Vigor) treated with UVB light (6.4 W•m-2) for 0, 15, 90 and 180 min, before and after storage (24 h at 16 °C); and on the other hand, the effects of UVB radiations and wounding stress, alone or in combination, on the profile of individual betalains and phenolic compounds, as well as the activity of the enzymes involved in their biosynthesis, in red prickly pear treated with UVB light (6.4 W•m-2) for 0 and 15 min, before and after storage (24 h at 16 °C). The highest phenolic accumulation occurred 24 h after UVB treatment (15 min) in whole pulp and peel, increasing by 125.8% and 33.8%, respectively. In the whole fruit pulp, there was a significant increment in kaempferol (64.5%), sinapoyl malate (187.7%), 1-O-β-D-Glucopyranosyl sinapate (57.7%), rosmarinic acid (584.5%), vanillic acid (15.1%), sinapic acid (23.3%), quercetin3-O-glucoside (28.4%) and kaempferol 3-O-sophoroside-7O-glucoside (57.7%). On the other hand, the whole fruit peel showed an increment in the content of kaempferol (631.5%), sinapoyl malate (172.7%), 1-O-β-D-Glucopyranosyl sinapate (505.7%), rosmarinic acid (394.5%), p-coumaric (53.9%), sinapic acid (639.3%), quercetin3-O-glucoside (133.4%), kaempferol 3-Oglucoside (160.9%), quercetin (425.2%) and kaempferol 3-O-sophoroside-7O-glucoside (63.7%). The increment in the PAL activity (1173.5% in pulp and 239.3% in peel) after 12 h of storage corresponds to the increment in content of phenolics. The highest betalain accumulation occurred 24 h after UVB treatment (15 min) in whole pulp and wounded peel, increasing by 49.8% and 33.1%, respectively. The whole fruit pulp showed a significant increment in muscaaurin VII (293.6%), indicaxanthin (316%), betanin (26.2%) and iso-betanin (70.6%); whereas vulgaxanthin III (-21.1%), betanidin (-78.9%), neobetanidin (-87.3%) and gomphrenin (-55.4%) decreased. On the other hand, the wounded fruit peel showed a significant increment in muscaaurin VII (33.2%), indicaxanthin (159.1%), betanin (161.8) and iso-betanin (98.7%). The increment in the TYR hydroxylase (744.1% in pulp and 332.9% in peel) and TYR oxidase activity (81.6% in pulp and 59.2% in peel), as well as cyclo- Dopa formation (637.2% in pulp and 439.3% in peel) after 12 h of storage corresponds to the increment in content of betalains. The highest ascorbic acid accumulation occurred 24 h after UVB treatment in wounded pulp and peel, increasing by 67.2% and 84.6%, respectively. The increment in the GalLDH activity (85.4% in pulp and 502.3% in peel) after 12 h of storage corresponds to the increment in content of ascorbic acid.Results indicated that the application UVB light alone or combined with wounding stress in red prickly pear can be used as an effective strategy to induce the accumulation of secondary metabolites with potential application in the food, dietary supplements and pharmaceutical industries; since these postharvest treatments are low cost, have no legal restrictions, and do not require complex equipment.
- Characterization of sausages added with a functional carrot powder ingredient rich in pro-vitamin a carotenoids and fortified with chlorogenic acid(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2017-05-27) Alvarado-Ramírez, Melissa; Jacobo Velázquez, Daniel Alberto; Benavides Lozano, Jorge A.; Tirado Escobosa, JoaquínMetabolic syndrome has become a worldwide health issue that results in the increased risk of chronic degenerative diseases such as diabetes, cancer, and cardiovascular diseases. These metabolic conditions could be prevented if the intake of nutraceuticals is increased. The main source of these compounds in the diet are fruits and vegetables, however the consumption of such foods in the Mexican population is low, and thus it is relevant to design strategies that allow the incorporation of nutraceutical compounds in high-consumed foods in the population. The transformation of fruits and vegetables into powders, for later incorporation in food formulations as ingredients could be a strategy to increase the consumption of nutraceuticals. However, the heat treatments to which vegetables are subjected during drying to obtain powders induce a significant loss of these compounds. Also, there are additional losses during processing when the powder is added to a food formulation. In the past years, postharvest abiotic stresses such as wounding, modified atmospheres, and UV-radiation, have been studied as an effective tool to improve the accumulation of bioactive compounds in horticultural crops. In this context, it has been reported that wounding stress induces the accumulation of phenolic compounds, specially, chlorogenic acid (CHA) in carrots. Thus, the transformation of stressed carrots into a powder (carrot powder, CP) and its further incorporation into highly consumed foods, would be an effective strategy to overcome thermal losses of nutraceuticals observed during processing and to increase the consumption of antioxidants in the Mexican population. In the present study, a carrot powder with high concentration of phenolic compounds (functional carrot powder, FCP) was produced and added as an ingredient to sausage formulations. To obtain FCP, carrots were shredded, stored for 48 h at 15 °C, dried at 60 °C and grounded by milling. The nutraceutical content of phenolic compounds, carotenoids, water absorption index (WAI), and oil absorption index (OAI) were evaluated and compared to regular carrot powder (control carrot powder, CCP), which was obtained by drying carrots immediately after shredding (without storing the samples). Both CPs showed similar levels of α-carotene, β-carotene, and retinol equivalents (RE); whereas FCP showed 612.4% and 798.4% higher levels of total phenolics and CHA, respectively, as compared with CCP. Likewise, FCP showed higher values of WAI and OAI. Preliminary studies were performed to determine the optimum FCP concentration in sausages. Based on the results, formulation with 4% w/w FCP was chosen as the optimum concentration for a complete characterization of the product. A proximate analysis and dietary fiber content was determined in sausages added with 4% FCP and 4% CCP. Moreover, pH and purge values were evaluated as well as color, texture properties, and nutraceutical content (carotenoids and phenolic compounds) for 42 d of storage at 4 °C. Finally, a sensory acceptability test was performed. It was observed an increment of 72% in total dietary fiber by the addition of 4% CP, and a significant decrease of moisture in CCP formulation. Likewise, FCP addition decreased the pH of sausage, while CCP showed higher purge loss than the control and FCP formulation during storage. Color as well as texture parameters were also affected by CP addition. In general, phytochemical content showed stability during storage of sausages added with CP. Compared to CCP sausages, FCP formulation showed 377.7% higher concentration of total phenolic compounds. No significate differences in carotenoids were observed between CP formulations, while a portion of 62.5 g of 4% CP sausage contributes to 32.5% of daily retinol equivalent intake in Mexican population. Finally, a consumer’s acceptability test showed adequate acceptability of CCP and FCP formulations by consumers. Results demonstrated that FCP addition in a sausage formulation resulted on a product accepted by consumers, while providing nutraceutical compounds such as fiber, phenolic compounds and carotenoids, which could greatly aid on the prevention of chronic and degenerative diseases.
- Combined effect of ultrasound treatment and phytohormones on the accumulation of bioactive compunds in broccoli florets(2017-05-27) Aguilar Camacho, Miguel; Jacobo Velázquez, Daniel Alberto; Wrlti Chanes, Jorge Santos; Benavidez Lozano, Jorge AlejandroIn the past years, postharvest abiotic stresses such as wounding, modified atmospheres, UV-radiation, and the exogenous application of ethylene (ET) and methyl jasmonate (MJ) have been studied as an effective tool to improve the accumulation of bioactive compounds in fresh produce. In this context, previous reports in literature suggest that non-thermal processing technologies such as ultrasound (US) activate the biosynthesis of nutraceuticals in crops by a similar mechanism exerted by wounding stress. However, there is still limited information in literature regarding emerging technologies and their effect on the biosynthesis of bioactive compounds. Therefore, the present thesis evaluated the immediate and late response to US treatment (20 min, frequency 24 kHz, amplitude 100 μm) on glucosinolates, isothiocyanates, phenolic compounds and ascorbic acid in broccoli florets. Moreover, the combined effects of US with exogenous MJ (250 ppm) and/or ethylene ET (1000 ppm) on the content of bioactive compounds were also evaluated during storage (72 h at 15 ºC) of broccoli florets. As an immediate response to US treatment, the extractability of glucosinolates such as glucoraphanin (795%), 4-hydroxy glucobrassicin (153%), and glucobrassicin (78.6%) increased as compared with the control (CT), and induced the detection of gluconasturtiin (0.30 mmol/kg) not identified in the control. Furthermore, US treatment increased the extractability of 1- sinapoyl-2-feruloylgentiobiose (57.23%) as compared with the control, whereas the concentration of the other phenolic compounds remained unaltered. Similarly, the content of total ascorbic acid remained unchanged immediately after US treatment. The enhanced extractability of some bioactive compounds was attributed to cell disruption by US treatment. During storage, gluconasturtiin and 4-methoxy glucobrassicin, which were not detected in CT samples before storage, showed accumulation at 24 h (0.69 mmol/kg) and 72 h (0.29 mmol/kg) of storage, respectively. On the other hand, the content of glucoraphanin and 4- hidroxy glucobrassicin, which were immediately increased by US treatment, remained stable during storage in US samples. However, the high increased content of gluconasturtiin and 4- methoxy glucobrassicin at 24 h and 72 h of storage in CT samples, was not detected in US samples. The combined application of MJ and US in broccoli florets, induced a synergistic effect on the accumulation of 4-hydroxy glucobrassicin, glucoerucin, gluconasturtiin and neoglucobrassicin at 72 h of storage, showing 187.1%, 111.92%, 755.9% and 232.8%, respectively, higher content as compared with US 72 h samples. When ET was applied on US samples, it impeded the accumulation of gluconasturtiin at 24 h of storage, whereas the accumulation of 4-methoxy glucobrassicin (0.52 mmol/kg) was slightly induced at 72 h. Interestingly, when the three stressors where applied together (US+MJ+ET) the synergistic effect of US and MJ observed on the accumulation of 4-hydroxy glucobrassicin, glucoerucin, gluconasturtiin and neoglucobrassicin at 72 h of storage was repressed. Regarding with phenolic compounds the application of US increased the accumulation of 5-O-CQA (70.6%) and 1,2,2-TSG (56.4%) at 72 h and 24 h of storage, respectively, whereas the content of CA (29.8%) decreased at 48 h, as compared with CT samples. Similar to glucosinolates, after 72 h of storage, US and MJ showed a synergistic effect on the accumulation of 3-O-CQA, 1-S-2-FG, and 1,2,2-TSG, showing 73.4%, 56.0% and 136.7%, respectively, as compared with 72h CT+MJ samples. Interestingly, the application of ET did not modify the effect exerted by US on the accumulation of individual phenolic compounds. Likewise, the application of the three stressors in broccoli florets (US+MJ+ET samples) inhibited the accumulation of 3-O-CQA, 1-S-2-FG, and 1,2,2-TSG observed in US+MJ samples stored for 72 h. In general, the ascorbic acid content decreased in most samples during storage. Samples treated with US alone did not show significant differences in the ascorbic acid content during storage when compared with CT samples. However, when MJ+ET were applied, the content of total ascorbic acid was significantly reduced in CT+MJ+ET and US+MJ+ET samples after 72 h of storage by 53.4% and 86.6%, respectively, as compared with CT 0h samples. Based on the results herein obtained, the application of US can be an effective tool to enhance the extractability of certain glucocosinolate and pheniolic compounds in broccoli. Moreover, due to the synergistic effect observed on the accumulation of bioactive compounds, the combined application of US and MJ could be an effective approach to yield higher levels of glucosinolates and phenolic compounds in broccoli during storage. Additionally, recommendations for future investigations such as different US conditions, individual isothiocyanates analysis and analysis of gene expression were proposed in order to better understand the synergistic effect excerted by US and MJ on the accumulation of bioactive compounds in broccoli florets.
- Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics(Instituto Tecnológico y de Estudios Superiores de Monterrey) Gómez Fernández, Andrea Rebeca; JACOBO VELAZQUEZ, DANIEL ALBERTO; 222227; Jacobo Velázquez, Daniel Alberto; tolmquevedo, emipsanchez; Pérez Carrillo, Esther; Hernández Brenes, Carmen; School of Engineering and Sciences; Campus Monterrey; Santacruz López, Yolanda ArletteMetabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose because of its sweet taste. Likewise, nutraceuticals can prevent diseases related to metabolic syndrome. Thus there is an interest in the market for the development of functional foods added with nutraceuticals such as omega-3 (w-3), polyunsaturated fatty acids (PUFAs) from fish oil (FO), and probiotics (Prob). Chocolate has been considered an adequate vehicle to deliver w-3 PUFAs and Prob due to its ingredients' protective properties. However, little information is reported on developing sugar-free chocolate formulations added with Prob and FO. Therefore, the present thesis evaluated the physicochemical properties and the sensory acceptability of sugar-free chocolate formulations added with FO and Prob. In the first phase, the effect of microencapsulated Prob strains [Lactobacillus plantarum 299V (L299V) and Lactobacillus acidophilus La 3 (DSMZ 17742)] on the physicochemical properties (texture, instrumental color, and water activity) and consumer' acceptability of two different sugar-free dark chocolate formulations was evaluated. The combinations of sweeteners used were polydextrose + inulin (Pol+Inu) and isomalt + stevia (Iso+Stev). The viability of Prob resulted in 1.2X109 CFU per serving size (12 g) of dark chocolate. Likewise, Prob addition alone (without sugar replacement) did not affect the physicochemical properties and sensory acceptability of dark chocolate; however, sweeteners addition significantly affected the product's physicochemical and sensory acceptability chocolates added with Iso+Stev showed the nearest characteristics as compared with the control. In the second phase, the effect of sugar replacement, as well as Prob and FO addition on the physicochemical effect (texture, instrumental color, rheology, and water activity) and consumer' acceptability of different milk chocolate formulations was evaluated. A mixture of Iso+Stev as sugar replacer was used. Chocolates added with Prob contained 2x107 CFU per serving size. Prob addition increased the whiteness index (WI), decreased hardness, and modified the rheological properties, increasing the shear stress of chocolates. Furthermore, FO addition did not affect the WI values, decreased hardness, and generated a liquid-like rheological behavior. FO, Iso+Stev+FO, and Iso+Stev+Prob+FO contained 107.4±12.8 mg, 142.9±17.9 mg, and 133.78±8.76 mg of ω-3 PUFAs per chocolate portion, respectively. The substitution of sucrose using Iso+Stev decreases WI values, and the combination Iso+Stev and Iso+Stev+Prob showed the nearest hardness values compared with the control. Also, sugar substitution and ω-3 PUFAs addition (Iso+Stev+FO) showed a similar flow behavior as compared with the control. Finally, sugar-free chocolates added with Prob and FO (Iso+Stev+FO+Prob) showed higher acceptability as compared with FO+Prob. Based on these results, the Iso+Stev+Prob milk chocolate formulation showed a promising sugar-free product with adequate acceptability by consumers. Likewise, Iso+Stev increased the stability of ω-3 PUFAs (Iso+Stev+FO and Iso+Stev+Prob+FO) during processing compared with chocolates containing sucrose and FO. However, other sources of FO should be tested in chocolate formulations to improve their sensory acceptability. More rheological and textural analyses are needed to understand better the particle-particle interaction of the new ingredients added in the chocolate matrix and improve chocolates' texture. Likewise, the formulations presented herein should be further investigated to determine their potential impact on the prevention and treatment of type 2 diabetes.
- Development of a milk chocolate added with fish oil and probiotics: physicochemical characterization, sensory acceptability and its effect on cognitive skills of rats(Instituto Tecnológico y de Estudios Superiores de Monterrey) Faccinetto Beltrán, Paulinna; Jacobo Velázquez, Daniel Alberto; hermlugo; Pérez Carrillo, Esther; Bañuelos Pineda, Jacinto; Hernández Brenes, Carmen; Escuela de Ingeniería y Ciencias; Campus Monterrey; Santacruz López, ArletteNowadays, new trends have been developed where society seeks to consume healthier foods to improve their health and, consequently, life expectancy. These new eating habits can help prevent neurodegenerative diseases such as Alzheimer's and Parkinson's. Industries seek consumer satisfaction through the development of new-generation, wide-range products, which are called functional foods. These foods have a very high potential to provide both support and prevention for these conditions. The health of future generations is one of the factors that must be taken into account today because childhood is a very important stage for their cognitive development. To satisfy this type of market, the development of functional foods added with bioactive components that help to improve memory and that, in turn, have a pleasant flavor have been increasing. An example may be the use of milk chocolate as a vehicle for compounds that have been found to improve cognitive decline, highlighting omega-3 (ω3) and probiotics. The first phase of this research consisted of developing a milk chocolate added with fish oil and probiotics. The physicochemical characterization [rheology, texture, water activity (aw), instrumental color] and sensory acceptability test of the formulations obtained were carried out. Two different concentrations of FO were added to chocolate, which provided 76.0±5.2 mg and 195.8 ± 6.5 mg of ω3 polyunsaturated fatty acids (PUFAs) per serving size (12 g). Likewise, chocolates were added with probiotics (L. plantarum 299v and L. rhamnosus GG) associated with cognitive function improvement. Chocolates added with both fish oil concentrations showed adequate probiotic bacteria counts (>1x106 CFU per serving size). Likewise, rheology, texture, aw, and instrumental color showed that the treatment that contained a lower concentration of ω3 PUFAs added with probiotics presented a similar behavior as compared with the control. Likewise, this treatment showed adequate overall sensory acceptability (> 7, meaning that it was moderately liked by consumers). Chocolate with the highest concentration of FO showed a low overall acceptability (< 6, around 5.5, meaning that the chocolate neither like or dislike). Therefore, the chocolate formulation containing probiotics and the lower concentration of FO (with 76.0±5.2 of ω3 PUFAs per serving size) was selected to evaluate its effect on rats' development of cognitive skills. In the second phase of this thesis, the effect of chocolate consumption, added with FO and probiotics, on the development of cognitive skills in rats and on the microbial content (Lactobacillus, Bifidobacterium, Enterobacteriaceae, and total bacteria) in the cecum was evaluated. Cognitive skills in rats was determined by the memory and behavior tests using the Barnes open maze test of the individuals in the short (day 1 to 4) and long term (at day 7). Results showed that the great majority of latency times and errors of the Chocolate group improved with respect to the control. Likewise, the combination of chocolate together with fish oil and probiotics showed a positive effect on the memory of rats compared with the effect of the bioactive components added alone. Blood sugar levels, epididymal adipose tissue weight, and brain weight were not affected by the treatments. On the other hand, the consumption of probiotics alone or in combination with chocolate decreased the bacterial count of Enterobacteria, whereas Lactobacillus and Bifidobacteria counts were not affected. Results shown in this thesis showed that chocolate could be used as an adequate vehicle of omega 3 PUFA and probiotics. Furthermore, this chocolate exerted a positive effect on rats' cognitive skills, representing a potential functional food to be introduced in the nutraceutical market. Further studies could be directed performing clinical trials to confirm the positive effect of the formulations on children's cognitive development.