Ciencias Exactas y Ciencias de la Salud

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The enhancement of the health potential of prickly pear fruits with the use of high hydrostatic pressure
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-05) Gómez Maqueo Cerecer, Andrea; GOMEZ MAQUEO CERECER, ANDREA; 692751; Welti Chanes, Jorge; emipsanchez; Jacobo Velázquez, Daniel A.; García Cayuela, Tomás; Martín Cabrejas, María Ángeles; Hector Campanella, Osvaldo; Fornari Reale, Tiziana; Escuela de Ingeniería y Ciencias; Campus Monterrey; Cano Dolado, M. Pilar
Prickly pear (Opuntia ficus-indica L. Mill.) fruits are low-cost, sustainable sources of bioactive compounds which could contribute to the reduction of risk factors related to obesity and metabolic syndrome. However, for prickly pears to exert mentioned health benefits, bioactive compounds must be first released from the food matrix, transformed in the gastrointestinal tract and absorbed by our bodies. High hydrostatic pressure (HHP) is an innovative food processing technology which affects the microstructure of the foods and modifies/ruptures intracellular compartments where bioactive compounds are located. Thus, contributing to their immediate release as well as to their release in the gastrointestinal tract in early, intermediate or late stages of digestion. The aim of this dissertation was to enhance the health potential of prickly pear fruits with the use of HHP by increasing the bioaccessibility of their bioactive compounds. To achieve this goal, the following topics were thoroughly assessed: (i) the characterization and quantification of bioactive compounds (betalains, phenolic compounds, carotenoids and ascorbic acid) in different Mexican and Spanish prickly pear fruits; (ii) the antioxidant, anti-inflammatory, anti-hyperglycemic and delipidating activity of their extracts and of their main isolated bioactive compounds; (iii) the effect of HHP on target bioactive compounds in prickly pear fruits, their bioactivity and microstructure; and (iv) the in vitro digestive stability and bioaccessibility of bioactive compounds in control and HHP-treated prickly pear fruits. On one hand, pulps were studied due to their importance as the edible fraction of the fruit. Meanwhile, peels were evaluated because they may be used as by-products to obtain healthy ingredients. The major finding of this dissertation was that HHP could, in fact, enhance the bioaccessibility of bioactive compounds in prickly pear fruits, thus contributing to their health potential. The studies included in this dissertation have been carried out hoping to contribute to the use of innovative technologies for the development of healthy foods so that we can live longer and healthier lives.
Study of bioactive molecules of three cactaceae (Stenocereus pruinosus, Pachycereus weberi and Escontria Chiotilla) and their betalaina extraction in aqueous two-phase systems
(Instituto Tecnológico y de Estudios Superiores de Monterrey) Sandate-Flores, Luisaldo; Parra Saldívar, Roberto; puelquio; Rostro Alanis, Magdalena De Jesus; Mayolo Deloisa, Karla Patricia; Camacho Corona, María del Rayo; School of Engineering and Sciences; Campus Monterrey; Rodríguez Rodríguez, José
Mexico has a great diversity of cacti, however, many of their fruits have not been studied in greater depth. Several bioactive compounds available in cacti juices extract have demonstrated nutraceutical properties. Two little-studied cactus species are interesting for their biologically active pigments, which are chico fruit (Pachycereus weberi (J. M. Coult.) Backeb)) and jiotilla (Escontria chiotilla (Weber) Rose)). In the country, production of pitaya (Stenocereus pruinosus) fruits has increased. These fruits have high concentration of betalains (pigments), and market has increased interest in food with natural ingredients. In the near future, sustainable methods for betalains quantification and extraction in cacti fruits for rural communities will be necessary. Betanin in pulp of chico fruit (Pachycereus weber), jiotilla (Escontria chiotilla) and pitaya (Stenocereus pruinosus) were quantified using three different analytical methods. The techniques were of Spectrophotometry UV-vis (SCC), high-performance liquid chromatography (HPLC) and molar extinction coefficient (SEC). In this case SEC method represents the best option to reduce costs, time and solvents. In the three methods, coefficient of variation between measurements obtained are below 15%. Bioactive compounds and mineral content were evaluated in P. weberi and E. chiotilla. Then, clarified juices extracts were evaluated for their antioxidant activity and cytotoxicity (cancer cell lines) potentialities. Based on the obtained results, Chico fruit extract was found to be a good source of vitamin C (27.19 ± 1.95 mg L-Ascorbic acid/100 g fresh sample). From the cytotoxicity perspective against cancer cell lines, the clarified juices extracts of chico showed cytotoxicity (%cell viability) in CaCo-2 (49.7 ± 0.01%) and MCF-7 (45.56 ± 0.05%). While jiotilla extract had cytotoxicity against HepG2 (47.31 ± 0.03%) and PC-3 (53.65 ± 0.04%). In this study, low sugar betaxanthin and betacyanins preparations were obtained from clarified juices extracts from yellow pitaya and jiotilla using aqueous two-phase systems (ATPS). This work focuses on the effect of tie line length (TLL), phase volume ratio (Vr), and clarified juice extracts percentage on the partitioning of betaxanthins and sugars. In betaxanthins the correlation with Vr, clarified juices extracts, and TLL was determined by multiple linear regression. The desirability function was used to identify an ATPS (TLL = 37.7 %, Vr = 0.3, and 7 % crude extract) yielding a top phase with minimum total sugar (2.8 %) and maximum betaxanthin content (52.3%). These results demonstrated that Pitayas are excellent resources of betaxanthins.

Ciencias Exactas y Ciencias de la Salud

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