Ana Garcia de Fuentes

Center for Research and Advanced Studies of the National Polytechnic Institute | Cinvestav · Departamento de Ecología Humana (Mérida)

En esta obra Testimonios antropológicos de la pandemia por Covid-19, decidimos compartir, como académicos, nuestra experiencia de trabajo con actores de veinticuatro comunidades rurales de la Península de Yucatán, sistematizando y dando a conocer el proceso de construcción de una certificación colaborativa en materia sanitaria. Dicha certificación...

Desde el marco de la ecología política se analizan conflictos socioambientales producidos por el desarrollo del mercado turístico de avistamiento y nado con el tiburón ballena en la Bahía de La Paz. Se trata de entender un proceso de despojo legitimado dentro de un marco legal que beneficia a ciertos actores y vulnera a otros, así como analizar los...

Esta obra ha sido concebida en el marco del proyecto “Turismo comunitario y COVID-19: perspectivas locales en la Península de Yucatán” de la convocatoria 2020 de redes horizontales de conocimiento del Consejo Nacional de Ciencia y Tecnología (CONACyT). La APTC decidió aplicar a esta convocatoria en alianza con socios estratégicos académicos y de la...

El estudio aplicó una metodología cualitativa para analizar una cooperativa ecoturística mixta en Yucatán, México, que contrario a la tendencia general y regional presenta una mayor participación cuantitativa y cualitativa de las mujeres socias. El objetivo es identificar los factores contingentes que se han conjugado para propiciar un liderazgo fe...

Desde la creación de Cancún en la década de 1970, el turismo es el principal eje de acumu- lación de capital y agente de producción y transformación del espacio en la península de Yucatán, así como un prisma para la observación del fenómeno de turistificación en sus ámbitos de sol y playa, urbano, cultural y en su penetración al medio rural, donde...

A partir de las problemáticas anteriormente comentadas, en noviembre del 2016, en el VII Encuentro de Turismo Rural Comunitario, surge la idea de crear una alianza entre las distintas empresas sociales de turismo comunitario para afrontar estos desafíos comunes. Después de varios encuentros y talleres, y gracias también al Programa de Pequeñas Dona...

The COVID-19 public health issue came to be just another one — albeit not just any other — among the crises of different nature and magnitude that often affect the tourism sector in the Yucatan Peninsula. A number of environmental, economic, political, socio-territorial, commercial, and sanitary vulnerabilities affect the tourism sector in general...

La contingencia sanitaria COVID-19 pasó a ser una más, aunque no cualquiera, entre las crisis de diferente naturaleza y envergadura que suelen afectar al sector turístico en la Península de Yucatán. Ante la recurrencia de múltiples crisis, las cooperativas que se dedican al turismo comunitario han adoptado diversas estrategias para sobrevivir a los...

We analyzed the environmental impact of 25 community-based ecotourism ventures, on the coast of Yucatan, Mexico, to determine if this activity meets sustainable goals, especially those related to environmental care. The methodological approach included: field observation, interviews with the stakeholders, mapping areas in the field with GNSS and GI...

A partir de la reflexión acerca de la producción del espacio en la región de Cancún-Riviera Maya y su traspaís, este trabajo plantea la existencia de dos modelos contrapuestos, así como matices intermedios presentes en el lugar. Cancún y la Riviera Maya en el Caribe mexicano constituyen la región más turística de América Latina, la cual fue constru...

A casi medio siglo de la creación de Cancún, consideramos importante analizar los impactos territoriales del proceso de turistificación de la Península de Yucatán, utilizando como herramienta la cartografía temática para expresar de manera sintética ejemplos de los complejos procesos de organización y reorganización de la vida social, económica, po...

A finales del siglo xx, se produce una expansión de empresas sociales dedicadas a la oferta de servicios turísticos en la Península de Yucatán. Una de las formas de organización de este tipo de empresas de turismo alternativo es la cooperativa, bajo la que operan la mayoría de las empresas turísticas en el medio rural peninsular. Su organización ha...

Purpose The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil type in Spain (importing country) and Peru (producing country). Design/methodology/approach Recent news published in both countries, which could influence consumer perceptions, were analys...

In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin immobilised on MCM-41 microparticles against Escherichia coli and Zygosaccharomyces rouxii, on culture media and fruit juices, were investigated. Immobilised bioactive compounds exhibited great in vitro antimicrobial activity against the target microo...

This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with mini...

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf ex...

Mesoporous silica particles (MSP) are structures of silicon dioxide arranged so that they are able to create pores between 2 and 50 nm. The high volume of pores and the internal surface of the MSP make them excellent supports for the encapsulation of bioactive molecules. In addition, the possibility of including molecules acting as molecular gate o...

This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited...

Este estudio se desarrolló en el Sur del estado de Quintana Roo de la Península de Yucatán, específicamente en cuatro localidades del municipio de Bacalar: Bacalar, Aarón Merino Fernández, Buenavista y Pedro Antonio Santos. Estas localidades, ubicadas contiguas a un cuerpo de agua llamado Laguna de Bacalar (conocida popularmente como la Laguna de l...

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05%...

Background: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavourin...

The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil’s sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the e...

Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the strong odour emitted by them, even at low concentrations, makes their incorporation into food matrices difficult. Immobilisation of antimicrobial compounds on solid surfaces could be a strategy to...

The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overvi...

This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physico-chemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's...

The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their antimicrobial activity in culture media and in the strawberry jam were investigated. Emulsions were prepared in either a rotor-stator homo...

Only exiguous data are currently available on the antifungal properties of essential oil (EO) nanoemulsions against spore-forming microorganisms. The aim of this work is to develop physically stable nanoemulsion-based delivery systems for different EOs (cinnamon leaf, lemon, and bergamot), to exploit their antifungal properties against Aspergillus...

The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature w...

This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were selected to prepare emulsions. All the tested emuls...

A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed by analyte quantification using HPLC, has been proposed in this work. After optimizing both, extraction and separation conditions, both analytes were determined in less than 4 min, with relative standard deviation values lower than 2.05% in all cases. Det...

The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5ºC for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher...

The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10ºC. Physicochemical and microbiological analyses were run for 40 days of cold storage. The WP bags allowed the exudate to evaporate during the...

El paisaje ha jugado un papel de gran relevancia en la evolución humana, su acuñamiento ha tomado bases históricas y enfocadas a un pensamiento abstracto, conceptualizado desde los enfoques occidentales y colonizantes de un espacio, no solo físico, sino simbólico y sociocultural. Actualmente el término tiene diversas aceptaciones desde las diferent...

El atlas de turismo alternativo de la península de Yucatán es uno de los productos del proyecto creación de una plataforma multidisciplinaria en red para el fortalecimiento institucional y la formación de recursos humanos en turismo, patrimonio y sustentabilidad en Yucatán con clave YUC-2011-C09-169974 financiado por Fondos Mixtos-Conacyt y el Gobi...

The aim of this study was to evaluate the effect of a new smoking-salting method employing water vapour permeable (WP) bags on the physicochemical and microbial quality of smoke-flavoured salmon in refrigerated storage. Fresh salmon was subjected to a smoking process in the WP at 5°C. Physicochemical and microbiological analyses were periodically c...

The development of an Atlas of Alternative Tourism required us to apply a census type questionnaire composed of 162 questions, where social, cultural, environmental and economic information was obtained from the 153 social tourism companies operating in the Yucatan Peninsula, Mexico. The heterogeneity of the results found, coupled with a prior iden...

The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and s...

We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) and two packaging types: high barrier (HB) bags and water vapour permeable bags (WP) with different humidity levels (50%, 60% and 70%...

El presente libro representa un esfuerzo colectivo constituido por una serie de estudios originales, basados en trabajo de campo e investigación documental, que desde la antropología, la sociología y la geografía ofrecen una mirada al desarrollo del turismo en México, principalmente en el medio rural o en contextos de tenencia de la tierra comunal,...

This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy b...

The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 °C. Changes in microstructure were evaluated by texture, electrolyte leakage and color measurements, and confocal...

Hacienda tourism is a form of cultural tourism mainly promoted by business groups. One of these groups upon which this article is focused, the Fundación Haciendas del Mundo Maya is responsible for a community development program. As part of their project, Fundación Haciendas del Mundo Maya has created artisanal workshops, generating employment oppo...

An optoelectronic nose for monitoring Atlantic salmon (Salmo salar) spoilage has been developed. The chromogenic array uses eight sensing materials containing pH and a Lewis acid indicator adsorbed in aluminium oxide or silica gel. Colour modulations as RGB coordinates are measured on day 0 and for the salmon samples held in cold storage for 2, 5,...

Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF (1)H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0-3 w/w, %) and model products of minced hake wi...

In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) and impedance measurements (modulus and phase at different frequencies) of six different batches of sea bream (Sparus aurata) were...

The aim of this study was to evaluate a rapid, low-cost and easy-to-use system of impedance spectroscopy with two different electrodes (double electrode (DE) and arrowhead (AH)) to distinguish between fresh and frozen-thawed sea bream. Samples of fresh sea bream and those submitted to freezing at -18 degrees C and to 2 freezing cycles, kept in froz...

Recently, electronic tongues (ET) have appeared as an excellent alternative to traditional techniques for the evaluation of food quality and processes. ET systems are based on arrays of low selectivity sensors that are simultaneously sensitive to several components in a measured sample (cross-sensitivity). The aim of this study was to determine the...

In this work two objectives were proposed: (i) to optimize a new salmon salting–smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of the process. Different processing conditions were evaluated (4 smoke flavoring (SF) salt concentrations, 3 salting times, salting in va...

The aim of this work was to evaluate the use of the voltammetric tongue in the shelf-life assessment of fresh cod in cold storage. For this purpose, physico-chemical and microbial analyses were carried out, as well as measurements with the electronic tongue. The samples exceeded the acceptability limits of total volatile basic nitrogen (TVB-N), mes...

The development of rapid non-destructive techniques to determine fish quality and shelf-life is vital to guarantee food safety. The aim of this study was to evaluate a new optoelectronic nose composed by eight sensing materials prepared by the incorporation of pH indicators and chromogenic reagents selective to metabolites into inorganic materials...

The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and others submitted to freezing at −18 °C or to 2 freezing cycles, kept in frozen storage for different times, were analysed. In general, no signific...

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl-50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vac...

Integramos una serie de trabajos originales sobre el turismo en distintas localidades de la península de Yucatán. Se trata de diez capítulos que abordan el tema del turismo desde diferentes escalas de análisis, que reflejan la gran complejidad que experimentan las localidades turísticas, por la confluencia de innumerables agentes y las distintas fo...

In this study, a new method to assess salt content in smoked fish products using impedance spectroscopy has been developed. Two fish species (salmon and cod) from two different brands were analyzed. The analyses carried out were moisture, lipid, and salt contents, as well as a(w). Impedance measurements were performed directly in different location...

A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage by replacing the desalting water with NaCl/KCl diluted brines once equilibrium was achieved, allowing partial replacement in the fish m...

The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl or 50% NaCl-50% KCl, then smoked, and packaged in air, vacuum, or modified atmosphere. Chemical, microbial, and sensory analyse...

A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400–1000 nm) and a halogen flood lighting system which were developed and calibrated for t...

El turismo de la costa del estado de Yucatán ha evolucionado en tres vertientes: a) el desarrollo de casas de segunda residencia de familias que se trasladan durante los periodos vacacionales a las playas, con antecedentes en el siglo pasado, b) el desarrollo de una incipiente industria hotelera en los años 70 y c) la modalidad de turismo de bajo i...

The aim of this study was to propose a methodology that could be used for development of a salted and dried product, once the objective moisture and aw values were defined. The proposed methodology was tested by developing a smoked sea bass product with partial sodium replacement. A sensory evaluation of the obtained product was carried out to dete...

The reduction of added sodium chloride in dry-cured ham has been proposed to decrease the amount of sodium in the diet. The effect of substituting sodium chloride by potassium chloride, calcium chloride and magnesium chloride in some physicochemical characteristics of dry-cured ham throughout the post-salting stage was evaluated. The partial replac...

Salting, one of the fundamental operations in Spanish cured loin manufacturing, is essential to preserve the product throughout its processing and storage. However, elevated blood pressure has been identified to be the major adverse effect associated with increased sodium intake. The partial replacement of NaCl with other chloride salts such as KCl...

Chemical composition, nutritional value and other physico-chemical parameters of sea bass from two different geographical areas (Greece and Spain) and from aquaculture and wild origin were studied. Farmed and wild fish differ in proximate composition, colour, and especially in texture, fatty acids and free amino acids (FAAs) profiles. Flesh of wild...

The measurement of salt content in processed products still remains a problem to solve in the food industry due to the destructive nature of the conventional measurement methods. In this paper a method to assess salt content in food products such as cured ham or pork loin using impedance spectroscopy is presented. A low-cost system to carry out a p...

The aim of this work was to determine the proximate composition and physicochemical parameters of different smoked and marinated fish to provide a database with the typical values of the parameters which best define these products. Three batches corresponding to different purchase dates of 15 commercial products were analyzed. Great variability in...

This paper describes a new controlled swelling device fabricated to measure the corresponding swelling pressure of meat immersed in brine throughout salting. To set up the proposed device, swelling in pieces of pork meat immersed in a 5% (w/w) NaCl brine was studied. It is well known and described in literature the influence of NaCl on the water ho...

The IQMA and the DTA have developed a low-cost system to determinate the contents of water and salt in food products as cured ham or pork loin using non-destructive methods. The system includes an electronic equipment that allows the implementation of impedance spectroscopy and an electrode. The electrode is a concentric needle which allows carryin...

In this study, different physico-chemical analyses were carried out on mussels cultured at three different Spanish areas: Ría de Vigo (Galicia), the Ebro Delta (Catalonia) and Valencia Harbour (Valencian Community), in order to evaluate the influence of origin on the biometric parameters, chemical composition, and water holding capacity. Mussels fr...

The development of salted products from sea bass could contribute to diversify its current offer. Establishing the most appropriate salting method would be the first step towards obtaining high quality salted products. The aim of this work was the study of kinetic and thermodynamic control of sea bass salting process. First of all, the kinetics of...

The objective of this work was to study the influence of the presence of skin, as well as the effect of size, thickness, initial weight and salting time on the dry salting kinetics of European sea bass, in order to characterise the salting process to obtain a lightly salted product. Fillets salted by the skin side showed lower salt gain and water a...