Ciencias Exactas y Ciencias de la Salud

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Nutritional and functional characterization of mexican medicinal plants : Ludwigia octovalvis, Cnidoscolus aconitifolius, and Crotalaria longirostrata, with implications for food system integration and glycemic response reduction
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-11-30) Ramos Calónico, Kimberly Andrea; Rosa Millán, Julián de la; Vázquez Lepe, Elisa Virginia; mtyahinojosa; Ramírez Jiménez, Aurea Karina; Cardador Martínez, Ma. Anaberta; Luna Vital, Diego Armando; Ovando Martínez, Maribel; Santos Zea, Liliana; School of Engineering and Sciences; Campus Monterrey
This dissertation investigates the potential of three underutilized Mexican medicinal plants—Ludwigia octovalvis (Jacq.) P.H. Raven, Cnidoscolus aconitifolius, and Crotalaria longirostrata—to improve the nutritional quality, physicochemical properties, and predicted glycemic response of wheat-based bread. The research integrates biochemical, structural, and technological evaluations across three peer-reviewed studies. The first stage characterizes the chemical composition, phenolic profile, and in vitro inhibitory activity of the plants against key digestive enzymes (α-amylase, α-glucosidase, lipase, and pepsin), establishing their metabolic relevance and bioactive potential. The second stage evaluates the incorporation of plant flours into wheat dough (5% w/w), examining gluten functionality, dough rheology, phenolic–protein interactions, and microstructural modifications during fermentation. The third stage assesses the nutritional composition, dietary fiber fractions, starch digestibility (RDS, SDS, RS), and predicted glycemic index (pGI) of breads enriched with C. aconitifolius and C. longirostrata, using standardized in vitro digestion protocols. Collectively, the findings demonstrate that these medicinal plants modulate dough development, influence starch digestion kinetics, and can effectively reduce the pGI of bread through combined mechanisms of enzymatic inhibition and matrix driven structural modifications. This work provides a mechanistic and formulation based foundation for the development of functional foods derived from ethnobotanically relevant Mexican species, contributing to dietary strategies aimed at reducing postprandial glycemic responses.
Evaluation of solid-state fermentation of edible insects (S. purpurascens and T. molitor) with Aspergillus Oryzae and its potential use in bread and gluten-free bread
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-05-20) Pérez Rodríguez, Elizabeth; Ibarra Herrera, Celeste Concepción; emipsanchez; Molina Rosell, Cristina; Cortés Ferré, Héctor Emmanuel; Calderón Oliver, Mariel; Escuela de Ingeniería y Ciencias; Campus Monterrey; Pérez Carrillo, Esther
Interest in incorporating edible insects into the diet is increasing due to their nutritional content. The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes the study and use of solid-state fermentation (SSF) of edible insects to improve its incorporation in food products. Tenebrio molitor (yellow mealworm) and Sphenarium purpurascens (grasshopper “chapulín” in Spanish) were suggested as study objects of SSF with Aspergillus oryzae. Fermented and unfermented insect powder was chemically and techno-functionally characterized. The effect of the incorporation of fermented and unfermented insects’ powder in wheat bread (with yellow mealworm and chapulín), maize and rice bread (with chapulín) were evaluated on different stages. Rheological characterization of dough and physical, chemical, textural, nutritional, and sensory analysis of bread was used to compare the effect of fermentation. Incorporating grasshopper powder into gluten-free and wheat bread significantly increased protein, ash, fat, and total dietary fiber content. Fermentation significantly increased protein and dietary fiber and produce changes on techno- functional properties on T. molitor and S. purpurascens powders. Techno-functional changes were reflected on dough rheology and then on wheat bread texture decreasing hardness as positive result. In both, wheat and gluten-free bread (maize and rice), rheological analysis revealed that fermented grasshopper flour reduced setback viscosity, an important factor in bread quality as it is linked to starch retrogradation and shelf-life stability. This reduction in setback suggests that fermentation may improve the freshness of bread. This study indicates that fermentation modifies insect powder which impacts on bread quality, potentially due to changes in protein, enzymes interactions, and techno-functional properties. The findings suggest that fermentation provides greater benefits for Sphenarium purpurascens than for Tenebrio molitor. Moreover, fermented grasshopper powder shows improved performance in terms of dough rheology and bread texture in wheat-based formulations compared to gluten-free ones. Additionally, the data support the potential of S. purpurascens as an ingredient capable of significantly enhancing the nutritional value of bread. These results align with recent research emphasizing the nutritional advantages of edible insects as protein-rich food sources.

Ciencias Exactas y Ciencias de la Salud

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