Ciencias Exactas y Ciencias de la Salud

Now showing 1 - 2 of 2

Novel technology to preserve nutrients in fruits: microbiota modulation by avocado fatty alcohols (AFAs) and derivatives
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-06) Sánchez Rodríguez, Diana; Hernández Brenes, Carmen; emipsanchez; Pacheco Moscoa, Adriana; School of Engineering and Sciences; Campus Monterrey; Mora Godínez, Shirley María
Access to safe food and reduction of postharvest losses in fruits and vegetables are crucial to address global hunger and nutritional deficiencies. Avocado (Persea americana var. Hass) is an economically significant crop in Mexico, but its quality and shelf-life are severely affected by microbial spoilage, accelerated ripening, and associated physiological disorders such as anthracnose. This study aimed to evaluate avocado fatty alcohols (AFAs) and derivatives as active antimicrobial components in natural coatings to modulate avocado microbiota and preserve avocado quality during simulated export conditions (cold storage at 4°C and ripening stage at 25°C). Two concentrations of AFAs (7,000 ppm and 14,000 ppm) were tested and compared to excipient coating (propylene glycol and avocado oil) and uncoated controls. Fruit quality was assessed through colorimetric parameters (lightness, chroma, and hue), respiration rate, firmness, and quantification of gray area in mesocarp. Avocado microbiota was characterized by metagenomic sequencing of the regions V3-V4 of the 16S rRNA for bacteria and ITS1 for fungi. Results showed that AFA and excipient coatings maintained avocado quality compared to uncoated fruits, preserving higher values of firmness, lightness, and chroma, and displaying lower total color differences, respiration rate, and weight loss in ripe avocados. Uncoated avocados exhibited higher percentage of gray areas in the mesocarp, higher respiration rates, and lower firmness than coated avocados. Regarding microbial diversity, coatings influenced bacterial and fungal communities. While beneficial bacteria such as Methylobacterium remained unaffected and a protective effect of AFAs against Proteobacteria was observed, spoilage-associated Firmicutes increased in AFA-coated and excipient samples. For fungi, coatings modulated populations from phytopathogenic taxa such as the Ascomycota phylum, the Cladosporiaceae family, and Colletotrichum spp. Avocado fatty alcohol-based coatings effectively maintained physicochemical quality compared to uncoated avocados and modulated some fungal communities. However, the differential effects between AFA and excipient coatings were less pronounced, highlighting the need for further validation to clearly define the specific antimicrobial and protective benefits of AFAs. This research provides foundational insights supporting the potential application of coatings in sustainable, natural fruit preservation technologies.
Comparative analysis of physicochemical and quality parameters in artisanal and commercial mexican honeys
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024) Flores Martínez, Alma Delfina; Angulo Bejarano, Paola Isabel 172602; Maldonado Guevara, Blanca Isabel; Cardador Martínez, Ma. Anaberta; Vázquez Martínez, Juan; Escuela de Ingeniería y Ciencias; Campus Monterrey; Sharma, Ashutosh
Honey is considered the most famous natural sweetener in the world. Honeybee (Apis mellifera) is the one that produces the honey that people commonly consume in their homes. The adulteration of this natural product has become one of the hardest problems in the market. Honey’s physicochemical properties are influenced by nectar source and storage time which also impact the quality (composition and sensory properties) and the volatile organic compound profiles. In Mexico, the lack of studies and information about artisanal honeys produced in rural areas is an opportunity area to expand its knowledge. Therefore, it is important to validate the physicochemical and quality parameters in artisanal honey produced in different areas of Mexico like Jalpan, located in “La Sierra Gorda” in Queretaro state, to the best of our knowledge this is the first report on artisanal honey quality studies in this locality. In the present research the physicochemical, quality, and volatile organic compound profile was analyzed in both artisanal and commercial honeys from Mexico. The physicochemical analysis done in all 13 samples revealed that all presented an acid pH ranging from (3.6 to 4.77), moisture levels ranged from to (15.77 to 21.80). Color evaluation using the CIEL*a*b* method classified most of the samples as “dark honeys”. The most abundant sugar was fructose, followed by glucose and maltose in all samples as found by HPLC analysis. The antioxidant activity analysis by DPPH and ABTS analysis revealed that darker honey samples had the highest antioxidant activity. SPME coupled to GCMS analysis was performed to evaluate the volatile organic compound profile of all 13 samples. Interestingly, various common biomarkers for honey were conserved among all samples, while some others had a differential expression (hotrienol, linalool oxide, trans-furan linalool oxide, cis-linalool oxide, Lilac aldehydes A, B, C, and D, nonanal and 1,2-epoxylinalool), and other group of compounds that were found have not been reported previously in honey samples which were mostly present in sample H4 indicating adulteration of this sample.

Ciencias Exactas y Ciencias de la Salud

Browse

Filters

Settings

Sort By

Results per page

Search Results