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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- Effect of instant controlled pressure drop (DIC) on the extraction and profile of phenolic compounds from dandelion (taraxacum officinale)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-06-10) Macías Muñoz, Luisa Fernanda; Alonzo Macías, Maritza; emipsanchez; Téllez Pérez, Carmen; Resendiz Vázquez, Juan Alberto; Rossi Márquez, Giovanna; School of Engineering and Sciences; Campus Monterrey; Cardador Martínez, AnabertaThe antioxidant capacity of food matrices is closely related to the presence and stability of bioactive compounds such as phenols and flavonoids. This study evaluated the effect of controlled instantaneous decompression technology (DIC) on the extraction of these compounds and the enhancement of antioxidant activity in dandelion (Taraxacum officinale) roots and leaves. Samples were subjected to DIC treatments with different saturated steam pressures (0.1-0.4 MPa) and processing times (5-90 s). Pareto diagrams and response surface methodology were used to evaluate the influence of pressure and time to optimize treatment conditions to maximize total phenolic content, flavonoid content, and antioxidant activity. The results showed that intermediate DIC conditions (0.25 MPa, 20 s) significantly improved antioxidant activity, reaching a maximum of 86.17 M Trolox/g, approximately tripling the phenolic content compared to the control. The control samples exhibited an antioxidant activity of 65.26 M Trolox/g. In comparison, the highest values observed for DIC-treated samples were 34.31 M Trolox/g in roots and 9.86 M Trolox/g in leaves under treatment DIC (0.10 MPa, 20 s). HPLC-DAD analysis allowed the identification and quantification of various phenolic compounds in dandelion. Catechin was the most abundant compound detected in both tissues, reaching 1.99 mg/g in leaves and 5.35 mg/g in roots. These values correspond to a 1.9-fold increase in leaves under DIC (0.25 MPa, 20 s) and a 15-fold increase in roots under DIC (0.10 MPa, 20 s), compared to control samples. In addition, the DIC-treated samples showed the presence of phenolic compounds not detected in the raw materials, such as vanillic acid and trans-3-hydroxycinnamic acid. These results suggest that DIC favors the release of phenolic compounds by promoting cell wall disruption and improving solvent accessibility, without inducing their degradation under moderate conditions. This study demonstrates the potential of DIC technology as a sustainable and efficient alternative to improve the functional value of underutilized plant matrices, offering promising applications in the development of functional foods and nutraceutical products.
- Evaluation of prebiotic effect and characterization of antioxidant compounds produced in an in vitro gastrointestinal and colonic digestion of Shiitake mushroom (Lentinula edodes)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-07-01) Escobedo Saldaña, Maria Evangelina; Santacruz López, Yolanda Arlette; mtyahinojosa, emipsanchez; Ramos Parra, Perla Azucena; Ortega Hernández, Ericka; Escuela de Ingeniería y Ciencias; Campus Monterrey; Benavides Lozano, Jorge AlejandroIn the last decade, we have seen the important role that microbiota plays in maintaining health and well-being. There has been growing interest in modulating the gut microbiota through dietary interventions, particularly the consumption of prebiotics. Prebiotics are non-digestible food components that selectively promote the growth and activity of beneficial probiotic bacteria in the gut. Lentinula edodes (Shiitake mushroom) as a potential prebiotic source and phenolic compound content were evaluated. Bromatological and physicochemical analyses were conducted to understand the nutritional composition of Shiitake mushrooms. The mushroom cultivated in the North of México exhibits 45% of dietary fiber and 12% of protein. The prebiotic effect of Shiitake mushroom was evaluated during a fermentation with Lactobacillus plantarum 299v. It should be noted that no prebiotic effect of Shiitake mushroom was observed. However, the carbohydrates from Shiitake serve as a good carbon source, despite containing lower concentrations of simple sugars, similar to MRS medium. Although no prebiotic effect was observed, an increase in antioxidant activity was detected. Antioxidant activities were assessed through various assays including Total Phenol Content (TPC), DPPH free radical scavenging assay, and Metal Chelating Ability (MCA) assay. These procedures were conducted after the fermentation of Shiitake mushroom with Lactobacillus plantarum 299v. An increase in Total Phenol Content (TPC) and radical scavenging abilities was observed after a fermentation with 6 Lactobacillus plantarum 299v, with the highest levels recorded at 24-36 hours, improved the functional properties and benefits of Shiitake mushrooms according to these results. To investigate how intestinal microbiota affects the release of antioxidants from shiitake mushrooms, an in vitro digestion process, including both gastrointestinal and colonic stages, was conducted to assess the stability and bioavailability of phenolic compounds. The quantification of phenolic compounds in mushrooms were determined using Ultra Performance Liquid Chromatography (UPLC). Shiitake mushrooms demonstrated a varied release of phenolic compounds at each phase of the in vitro digestion process. Gallic acid was consistently detected across most stages, albeit in varying concentrations. Additionally, other phenolic compounds were categorized into different families, and the ratios among these compounds were observed. The study concludes that, although Shiitake mushrooms do not demonstrate prebiotic effects, they can release phenolic compounds during in vitro digestion. This release is particularly notable during the colonic stage, indicating an interaction with the intestinal microbiota that facilitates the liberation of these phenolic compounds. This release enhances antioxidant properties, highlighting their potential for promoting gut health and preventing chronic diseases. Further research is needed to understand the specific mechanisms behind these health benefits and to confirm these findings in human clinical trials. This research provides a foundation for future studies on how functional foods can enhance human health by modulating the gut microbiota through diet. Additionally, it explores how this microbiota can aid in increasing the bioavailability of certain phenolic compounds from foods.
- Effects of thermal processes on physical, chemical, and nutraceutical properties of popcorn and popped sorghum(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-10) Robles Plata, Valery Tixian; ESCALANTE ABURTO, ANAYANSI; 210541; emipsanchez; Serna Saldívar, Sergio Román Othón; Espinosa Ramírez, Johanan del Pino; School of Engineering and Sciences; Campus Monterrey; Chuck Hernández, Cristina ElizabethCorn and sorghum grains are a significant source of nutrition and phytochemical compounds. When those grains are popped with thermal methods, they represent a healthy alternative to the snacks available on the market, with a compound annual growth rate of 11.10%. Producing popped kernels as a snack involves different methods and technologies such as microwave, wet cooking, and recently hot air; those methods could induce changes in their physical and nutritional properties. However, there are no reports on the effect of different cooking methods on these non-conventional cereals. Therefore, the objective of the present study was to evaluate the effects on physical, chemical, and nutraceutical properties of six different corn cultivars (Z. mays everta; blue, purple, red A, red B, black, and yellow) and two different cultivars of sorghum (Sorghum bicolor L; red, and yellow) popped by microwave, wet cooking, and hot air. To evaluate physical and chemical analyses official methods were used. The nutraceutical profile included anthocyanins, bound, free, and total phenol. Chemical and nutraceutical analyses were performed before and after thermal processes. The findings elucidate that sorghum grains had the smallest dimensions and 1000-grains weight and higher flotation index with an average of 25.75 g and 14.49 %, respectively, compared with the results obtained from corn kernels 133.66 g of 1000-grains weight and 1.6% of flotation index. Variations among 1000-grain weights, flotation index, and dimensions impacted the yield and expansion volume of the popped kernels, obtaining the highest yield for corn at 91.15% and sorghum at 51.78% when they were popped with hot air. Changes were observed in the chemical and nutraceutical properties of corn and sorghum kernels after being processed by thermal methods. The percentages of protein and starches (total and digestible) increased around 2% and 23% in popped corn and 7% and 27% in sorghum, respectively. Total phenolic compounds and anthocyanins decreased after popping, averaging 43.26% and 42.91% in popped corn and 31.74% and 49.00% in sorghum. These results indicate that the nutraceutical properties of popped corn and sorghum are less affected when they are popped by the hot air method. The black corn had the highest physical, chemical, and nutraceutical parameters when treated using hot air, followed by sorghum varieties. Therefore, new lines of research can be developed based on these findings to produce snacks with high nutritional content.