Ciencias Exactas y Ciencias de la Salud

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Optimization and sustained release of green lentil polyphenols through instant controlled pressure drop and encapsulation in PLGA nanoparticles
(2024-12-03) Tienda Vázquez, Mario Adrián; Almanza Arjona, Yara C.; emimmayorquin; Cardador Martínez, Anabertha; Quintus Scheckhuber, Christian; Téllez Pérez, Carmen; School of Engineering and Sciences; Campus Monterrey; Lozano García, Omar
Throughout history, legumes have been part of human consumption for their nutritional content and because is an easy crop to cultivate, it can grow in both cold and warm climates. One type of legumes are lentils, consumed worldwide. In Mexico, lentils are consumed by 70% of Mexican adults. Among the lentil varieties, green lentils stand out for having the highest polyphenol content, which makes them an excellent candidate for human consumption. However, the traditional way of cooking lentils requires prolonged times in boiling water. This causes a significant loss of the number of polyphenols present in lentils. Polyphenols have the ability to reduce the prevalence of suffering from chronic degenerative diseases, because they have antioxidants and anti-inflammatories properties. However, the chemical stability of polyphenols is compromised by different factors like the chemical structure, temperature, pH, isomerizations, enzymes, degradation, and oxidation, among others. This study subjected the green lentils to instant controlled pressure drop (DIC) and measured the polyphenol amount, flavonoids and antioxidant capacity 1,1 -diphenyl-2-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity (TEAC and DPPH), with 13 different treatments by varying pressure and time. The results showed that the polyphenols were the only parameter affected by DIC and the best conditions were less than 160 s and less than 0.1 MPa, and the best treatment was the DIC treatment 11, with 0.1 MPa for 135 s. Surprisingly, apparently new polyphenols appeared in the treated lentils due to the physical stress secondary to DIC, and in consequence the biosynthesis of polyphenols. After DIC, the best green lentil treatment was selected (DIC 11). The polyphenolic extract was obtained and nano encapsulated in poly lactic-co-glycolic acid (PLGA) using five different extract volumes (100, 250, 500, 750 and 1000 𝜇L). The nanoparticles were spherical in shape, with negative zeta potential charge (~ 20 mV), and all the syntheses produced particles, with average sizes ranging between 300 to 1100 nm. The polyphenol released was evaluated in PBS at pH 5.5 and 7.4. The release followed a triphasic controlled release, a lag phase of 24 h, a burst and diffusion phase from 24 h to 372 h, up to 15 days, and finally the saturation phase. The combination of the DIC technology as a pretreatment for green lentils and the nanoencapsulation in PLGA nanoparticles, improved the extraction and preserved the polyphenols profile of green lentils, on the other hand, nanoencapsulation protected the polyphenols and reached a controlled polyphenol release for up to 15 days.
Wounding stress and UVB radiation for increasing anti-obesogenic compounds in raw vegetables – a practical approach
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12) Gastélum Estrada Alejandro; Reza Zaldívar, Edwin Estefan; emipsanchez; Marilena Antunes Ricardo; Reza Zaldívar, Edwin Estefan; Canales Aguirre, Alejandro Arturo; Benavides Lozano, Jorge; School of Engineering and Sciences; Campus Guadalajara
The rise of uncommunicable diseases such as obesity, type 2 diabetes, and cardiovascular diseases has urged the development of innovative approaches to improve public health, particularly through dietary interventions. Fruits and vegetables are widely recognized as important sources of bioactive compounds , including phenolics, carotenoids, and flavonoids, which contribute to their health-promoting properties. Despite the known benefits, global vegetable consumption remains below recommended levels, leaving many populations at risk for these diet-related diseases. This work explores the potential of two postharvest abiotic stresses, wounding stress and ultraviolet B (UVB) radiation, as techniques for increasing the bioactive compound content of commonly consumed vegetables. This study propases adapting these stress techniques (wounding stress and UVB radiation) for domestic environments. These adaptations would give consumers a practica! Do-lt Yourself (DIY) approach to improving the bioactive content of their vegetable consumption, making it possible to obtain greater health benefits from smaller portions. Three widely consumed vegetables (carrots, broccol,i and lettuce) were chosen for this study due to their high consumption rates and nutraceutical potential. The first part of the research involved applying wounding stress to carrots through shredding, followed by storage at 15ºC for 48 hours to allow for phenolic accumulation . The stressed carrots were then used to prepare a biofortified juice, blended with orange juice, broccoli sprouts, and pasteurized. Physicochemical attributes and bioactive compound content were evaluated weekly in juice during a storage period of 28 days. Bioactivity was assessed in vitro at daysO and 28 after preparation. Results showed that the stressed carrots significantly increased total phenolic content, chlorogenic acid, and glucosinolates. The biofartified juice displayed enhanced antioxidant and anti-inflammatory properties, which were preserved throughout storage. Far the UVB radiation stress study, a chamber was developed to treat vegetables, including carrots, broccoli, and lettuce. The chamber configuration and exposure conditions (time and intensity) were optimized to deliver the appropriate UVB dose to maximize phenolic compounds accumulation. The treated vegetables were then assessed far their bioactive compound content by chromatography analysis ; antioxidant capacity, anti-inflammatory potential, and anti-obesogenic potential were evaluated in vitro. Results indicated significant increases in phenolic compounds in the three evaluated vegetables and glucosinolates far broccoli in the UVB-treated vegetables, with enhanced antioxidant and anti-inflammatory properties. The findings of this research confirm the efficacy of wounding stress and UVB radiation in increasing the bioactive compound content of vegetables, demonstrating that these techniques can be successfully applied in domestic and industrial contexts. The development of a UVB chamber far home use also represents a significant innovation, offering consumers a practica! tool far enhancing the health benefits of their vegetables. This research opens a new opportunity far improving diet quality through scalable and affordable techniques. The DIY approach offers an accessible strategy far individuals to increase their vegetable consumption's health impact. The perspectives of this work suggest broader applications in restaurants, schools, and other faod service environments, where these techniques could be implemented to improve the nutritional quality of meals served, which potentially clase the gap between low vegetable intake and bioactive compounds consumption needed to reduce the risk of uncommunicable diseases.

Ciencias Exactas y Ciencias de la Salud

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