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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- 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.
- Coffee pulp polysaccharides with potential immunomodulatory activity(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-07-10) García Campuzano, Jacqueline; Gutiérrez Uribe, Janet Alejandra; puemcuervo; Luna Vital, Diego Armando; Aguilar Jiménez, Oscar Alejandro; School of Engineering and Sciences; Campus MonterreyCoffee is one of the most valuable primary products in world trade and its agricultural production and consumption are part of Mexican culture. Coffee pulp is the first byproduct obtained during the wet processing of coffee. This waste is rich in macronutrients and contains considerable amounts of tannins, total pectic substances, sugars, caffeine, chlorogenic acid and caffeic acid. These components have multiple beneficial health properties. This has led to the generation of a line of research for the study of biologically active ingredients such as specific polysaccharides that may present immunostimulatory activity for the treatment of diseases. The following project assessed the immunomodulatory potential of different pectin extracts from coffee pulp. The extraction of polysaccharides that may have an immunomodulatory activity was the main objective of this investigation along with the identification and quantification of phenolic compounds present in the extracts. The interactions between the polysaccharides and phenolic compounds present in the extracts are key for understanding their dual immunomodulatory effect. This could contribute to the treatment and prevention of immunodeficiency diseases. This project was structured in three main stages: extraction of pectin from coffee pulp, separation and quantification of phenolic compounds in the extracts and evaluation of the immunomodulatory potential of the polysaccharides. Dry coffee pulp samples were collected from Tezonapa, Veracruz. Pectin extractions were carried out with different experimental factors, such as the type of solvent (water and acidified water to pH 4 using citric acid at a 1% concentration), pulp: solvent ratio (1:10 and 1:20), agitation (with and without agitation), temperature (90 °C and 70 °C) and washing method (dialysis and ethanol washes). The content of total phenolic compounds, caffeine and caffeic acid of the extracted pectin samples was also evaluated. Finally, cytotoxicity assays in mouse machrophages cell line (RAW264.7) were performed to evaluate the growth induction of the different extracts. LPSinduced inflammatory response of this cell line was also evaluated.
- Production of spray-dried chickpea instant powders from a proteolytic-amylolytic hydrolysate(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-14) Domínguez Chávez, Alison Nelisa; PEREZ CARRILLO, ESTHER; 97996; Pérez Carrillo, Esther; puelquio/mscuervo; Welti Chanes, Jorge Santos; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; Serna Saldívar, Sergion Román OthónCurrent research for alternatives for milk and dairy products, leads the food industry to the application of various processing technologies for raw materials such as legumes with the objective of transforming them into vegetable protein beverages. These products should offer benefits for different types of consumers especially those who adopted nutritional habits such as vegetarianism, veganism or want to avoid allergies. One of the legumes that has been studied for the development of vegetable alternatives to milk is chickpea, which its transformation implies the use of various processing technologies such as thermal and enzyme treatments. From earlier studies it has been found that the combination of thermal extrusion and enzyme hydrolysis of whole chickpea flour with Alcalase and thermoresistant alpha amylase, yield a liquid chickpea hydrolysate rich in protein (20%) and hydrolyzed starch (48%). This liquid chickpea hydrolysate is a promising source for producing an alternative for a novel vegetable milk analog. The withdraw of this alternative is that the beverage requires refrigeration or the employment of aseptic packaging for conserving its properties in order to avoid reduction on its quality and microbial contamination. Drying technologies can overcome this condition by producing powders with a longer shelf life. Therefore, in this research, spray drying technology was used to produce chickpea hydrolysate powders with a prolonged shelf life at room temperature. Since chickpea hydrolysates present 48% of hydrolyzed starch, this may produce operational problems during spray-drying process due to the accumulation of material in the drying chamber. Therefore, inulin and maltodextrin were used as carrier agents with the aim of improving spray-drying processing. These ingredients were evaluated in order to optimize process yield and improved functional properties of chickpea hydrolysate powders for instant beverage preparation. Spray drying conditions were evaluated at 70 and 60°C as outlet temperatures with 180°C inlet air temperature whereas the carrier agents were used in concentrations of 1.5% or 3.0% w/v. Both temperature conditions and type and concentration of carriers were modeled for producing sorption isotherms at 25, 35 and 45°C through Guggenheim-Anderson-de Boer (GAB) and Brunauer-Emmet-Teller (BET). Furthermore, whole, and extruded chickpea flour, freeze-dried and spray-dried hydrolysate powder without carriers were analyzed to evaluate changes in total phenolic contents due to processing. The thermoplastic extrusion of chickpea meal reduced the concentration of phenolic compounds, while hydrolysis increased it. The spray dried products presented statistical differences of total phenolics content in comparison with freeze-dried products due to temperature conditions in spray drying process. Additionally, the assessment of the yield, solubility, and moisture were performed in each powder sample Moisture sorption isotherms analysis revealed that the formulations produced with 1.5% maltodextrin with inlet air temperature of 180°C and outlet air temperature of 70°C, and 3.0% inulin with inlet air temperature of 180°C and outlet air temperature of 60°C yielded the most stable powders in terms of hygroscopicity and certain phase transitions.
- Solid-state fermentation for enhanced extractability of nutraceutical compounds of tomato by-products(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-12-02) Cano y Postigo, Luis Octavio; García Cayuela, Tomás; hermlugo/tolmquevedo; García Amézquita, Luis Eduardo; Navarro López, Diego Eloyr; Escuela de Ingeniería y Ciencias; Campus Monterrey; Jacobo Velázquez, Daniel AlbertoTomato pomace is a food industry by-product produced in significant quantities, mainly composed of the tomato seeds and peel, and pulp residues. This organic by-product is both rich in functional nutraceutical compounds like carotenes and phenolic compounds, which have proven to offer antioxidant, anti-inflammatory and anti-carcinogenic properties. Nutraceutical compounds can be extracted by a wide variety of techniques, like with the use of organic solvents, enzymatic hydrolysis, supercritical fluid extraction, or ultrasound- assisted extraction. Solid-state fermentation (SSF) is a bioprocessing technique that has previously been used to generate compounds of interest. However, it has not been used as a specialized pretreatment for extracting nutraceutical compounds already present in the substrate. Based on that, this study aimed to evaluate the potential effectiveness of an SSF as part of pretreatment to increase the extraction of nutraceutical compounds like lycopene and phenolic compounds. The extractions of SSF were directly compared with other pretreatments, including industrial-grade enzymes and enzymatic cocktails from fungi. Two fungal strains, Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC00X (isolated from agave pomace and identified by MALDI-TOF mass spectrometry), were used for the fermentation of tomato pomace for three 3 days at 30 °C and 80% humidity. Then, the tomato pomace was dried until constant weight and was subsequently subjected to an extraction using hexane for total carotenes and methanol for total phenolic compounds. Spectrophotometric measurements were used as a quick screening method to determine the best extraction performance. Results showed that SSF as a pretreatment helped to obtain between 50-60% more carotenes than the control, while commercial enzymes offered an increase of 107%. The best treatment for phenolics was obtained with an enzyme-rich broth, with an increase of 90-97% in extracted total phenolics, followed by the SSF with an increase of a 24-38% over the controls. Individual phenolic compounds were identified and quantified by the application of ultra-high-performance liquid chromatography (UHPLC). This technique allowed the tentative identification of 15 compounds, from which naringenin derivative III, protocatechuic acid and feruloylquinic acid were the most susceptible to variate depending on the pretreatment applied to the tomato pomace. It is concluded that SSF increases the extraction of nutraceutical compounds present in tomato by-products and could become an alternative method of extraction at an industrial scale, given that it is an innovative and green technology.
- Contribution of the maize germ (Zea mays L.) to the resistance to the postharvest pests Sitophilus zeamais and Prostephanus truncatus.(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-12) González Leyzaola, Alán; GARCIA LARA, SILVERIO; 123152; García Lara, Silverio; lagdtorre, emipsanchez; Winkler, Robert; Escuela de Ingeniería y Ciencias; Campus Monterrey; López Castillo, Laura MargaritaMaize (Zea Mays L.) is the most important cereal in terms of production. The maize weevil (Sitophilus zeamais) and the large grain borer (Prostephanus truncatus) are the two main postharvest insect pests that affect maize, causing losses as high as 80%. Factors attributed to resistance of maize kernels against insect pests have been widely studied in kernel structures such as pericarp, aleurone layer and endosperm. However, one structure that hasn’t been studied in this area is the germ. The aim of this study was to evaluate the contribution of the maize germ to the resistance to the attack of the postharvest insect pests S. zeamais and P. truncatus. For this purpose, we performed kernel-insect interaction assays with a duration of 60 days, testing both postharvest pests and 14 maize genotypes. For this work, we considered whole kernels and the hand-dissected germ. We recorded the main suceptibility parameters: grain weight loss, mortality rate, adult progeny and the mean development time of the pests. In order to define a group of possible metabolites which could be implicated in this resistance, we evaluated the chromatographic profiles (HPLC-DAD) of the 14 genotypes in term of phenolic compounds, in free and bound forms. We also evaluated the profile of tocopherols, phytosterols and fatty acids. Finally, we established the correlation between the susceptibility parameters determined in the insect bioassays and the evaluated compounds. Surprisingly, in the maize germ assays, although oviposition was observed after 60 days, there was no evidence of adult or larvae emergence of both pests. Furthermore, oleic acid showed a positive correlation with germ weight loss in both insect pests, while palmitic acid had a negative correlation of this parameter only in P. truncatus. Statistical differences in concentration of compounds from basal state and infested samples were detected in free and bound phenolics and liposoluble compounds. These findings provide strong evidence of an important contribution of the maize germ in the resistance against S. zeamais and P. truncatus by possible detrimental effects on early stages of development. This information could be helpful in the development of new strategies for the protection of maize kernels against S. zeamais and P. truncatus.
