Ciencias Exactas 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, Anaberta
The 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.
Study of black bean (Phaseolus vulgaris) and quinoa (Chenopodium quinoa) flours as a source of peptides and their effect on DPP-IV inhibition
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023) Jacobo Téllez, Diana Laura; Chuck Hernández, Cristina Elizabeth; mtyahinojosa, emipsanchez; Escalante Aburto, Anayansi; Rodríguez Sifuentes, Lucio; School of Engineering and Sciences; Campus Monterrey; Soria Hernández, Cintya Geovanna
Plant-based proteins can be beneficial for the environment and health purposes. Nowadays, diet and a sedentary lifestyle are the cause of several health problems, such as obesity, cardiovascular diseases, cancer, and diabetes. Black beans and quinoa are important sources of plant-based proteins due to their high protein content and well-balanced amino acid presence. Black beans and quinoa are considered nutritious and rich in bioactive peptides (BP), characterized by their positive impact on healthy body functions. BP's antidiabetic, antimicrobial, antioxidant, and antihypertensive properties are some health benefits. This work aimed to evaluate black bean flour with two types of process (extruded and non-extruded) and two varieties of quinoa (white and black) as a source of bioactive peptides with potential DPP-IV inhibitory activity. All flours were evaluated at two levels of milling. The study of the raw materials encompassed a particle size analysis, a morphological analysis using a scanning electron microscope (SEM) and a proximate characterization. Black bean with level 1 milling had 98% of particles with a smaller diameter than 813.25±8.35 m, while for black bean flour with level 2 milling, this diameter was 566.54±43.82 m, showing that the second milling yielded flour with finer particles. On the other side, white quinoa with level 1 milling had 98% of particles with a maximum diameter of 697.21±110.40 m, while white quinoa with level 2 milling had 98% of particles with a maximum diameter of 546.28±26.33 m. The morphological and proximate analysis showed that samples were rich in starch and protein. The quinoa flour varieties had 15.13±1.55 and 15.51±0.70% of protein (white and black quinoa flour, respectively), the black bean flour had 18.93±1.63%, and the extruded black bean flour had 22.75±0.44% of protein. All flour samples had between 62.26±1.46% to 63.45±1.55% of total carbohydrates. Afterward, the protein fraction was extracted by alkaline procedure at pH 12, resulting in high extraction yield and purity. Black bean with finer milling had the highest protein extraction yield with 82.87±3.97%, and fine-milled white quinoa had the highest protein purity with 61.33±2.83%. Protein hydrolysis was then carried out using 1% alcalase (% w/w of protein) for 0,1, 2, 4 and 6 hours at 60 °C. The degree of hydrolysis (DH) was determined, with extruded black bean showing the highest DH (354.8%). The electrophoretic profile showed the different protein fractions (globulin, albumin and phaseolin). It is also noticeable that the bands are much broader below 10 kDa, showing that the molecular weight is lower, which could mean that the hydrolysis process successfully reduced the protein length. DPP-IV inhibitory activity was determined, and the results showed that white quinoa and black bean hydrolysates have the highest relative inhibition, with 50.00%. The inhibitory activity of DPP-IV contributes to the potential use of hydrolysates obtained from quinoa and black bean as an ingredient with nutraceutical functions. DPP-IV inhibition is a preventive and therapeutic mechanism of action for type 2 diabetes.

Ciencias Exactas y Ciencias de la Salud

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