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.
- Immunomodulatory effect of a nutraceutical mixture in a mouse model of metabolic syndrome(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-05-28) Gastélum Estrada, Alejandro; Serna Saldívar, Sergio Román Othón; puelquio; Santacruz López, Yolanda Arlette; School of Engineering and Sciences; Campus Monterrey; Canales Aguirre, Alejandro ArturoCOVID-19 has impacted global community since its appearance in December 2019, with consequences in health, economic, employment, among many others that have created scenarios known as “new normality”. Along pharmacological measures, preventive ones have also been proposed including the change of diet patterns, increasing physical activities and others. In this work, nutraceuticals are explored for assessing their potential as COVID-19 preventers that could extrapolate to other new diseases or pandemics. Specifically, a nutraceutical mixture was tested in C57BL/6J mice, which is a model for obesity and metabolic syndrome, to evaluate immunomodulation potential by measuring the effect on blood indicators and immune biomarkers. Nutraceuticals evaluated include vitamins (C, D and E), minerals (selenium and zinc) and other ingredients as coenzyme Q10, microencapsulated probiotics, broccoli sprout powder and black bean coat flour as sources of sulforaphane and flavonoids, respectively. All of them have been widely studied and attributed with immunomodulatory properties, each one of them are explained and detailed in the second chapter. Results of blood indicators show a low effect on blood cells concentration and lipid profile, with no consistent differences between male and female individuals. No significant effect was determined in coagulation time. Some of the observed changes such as increase of erythrocytes and leukocyte in males of the supplemented group may suggest a heterogeneous effect between male and female mice, but more studies would be needed. While no significant effects were observed in lymphocyte-T analysis, the most relevant result was obtained in IL-1 evaluation, which level significantly increased in the obese-no supplemented group in comparison with the healthy group, but the increase was countered and even got to lower levels compared to healthy mice when the nutraceutical supplement was included in the diet. This result may suggest a higher effect of the nutraceuticals in inflammation processes rather than in blood cell levels.
- 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.
- Electrohydrodynamic encapsulation of probiotics in heat-resistant mMicrocapsules for applications in the food industry(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06) Toro Galárraga, David Alejandro; OLVERA TREJO, DANIEL; 269684; Olvera Trejo, Daniel; RR; Soría Hernández, Cintya Geovanna; Elías Zúñiga, Alex; School of Engineering and Sciences; Campus Monterrey; Martinez Romero, OscarProbiotics are an important part of functional foods and are defined as living microorganisms that confer health benefits to the host. Viable probiotics are, however, significantly destroyed during food thermal processing and in the stomach due to harsh digestive conditions. The challenge is to improve the survival of probiotic cells during manufacture, storage, and the passage through the gastrointestinal tract of the host in order to exert their health benefits. Various microencapsulation techniques have been used to protect probiotics against harsh conditions, however, these processes have low encapsulation efficiency, low yield and high energy consumption. On the other hand, electrospray microencapsulation can be used to produce capsules ranging from the micro to the sub-micron sizes, works at room temperature and has high encapsulation efficiency with narrow particle size distribution. The objective of this project was to create heat-resistant microcapsules (HRM) via electrospraying. To accomplish this, core and shell solutions were synthesized to perform encapsulation with metallic and 3D printed electrospray sources to increase the production rate. HRMs of 394.7±44.50 μm in diameter were obtained while physicochemical characterization shows a combination of parameters of both biopolymers, which is attributed to the formation of bonds between alginate and zein in the esterification process. The thermogravimetric analysis also shows an improvement in thermal properties, reducing weight loss due to material degradation at 250 ºC from 40% to 19%. This technology is a promising technology for probiotics encapsulation and fortification of foods thermally processed.
- 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.
