Andrea Yazmin Guadarrama-Lezama

• phD in Food Science
• Researcher at Facultad de Química. Universidad Autónoma del Estado de México

Blackberries (Rubus fruticosus) are a rich source of phenolics and anthocyanins, which are associated with antioxidant activity and health benefits after consumption. The aim of this research was to evaluate proteolysis, glycolysis, and physicochemical properties of five microcapsule formulations of blackberry juice during in vitro gastrointestinal...

Objective: To assess the effect of popping thermal treatment on the physical and structural properties of Toluqueño creole popcorn maize (Zea mays L.) Design/methodology/approach: Toluqueño creole maize and commercial (Zea mays L.), as a control, were subjected to three popping treatments: hot oil, hot air and microwave. Moisture, popping yield, te...

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated p...

This study explored the effect of incorporating cellulose and starch nanoparticles, obtained from the Commelina coelestis Willd plant, on the physical and chemical properties of starch-based films derived from the same plant. Additionally, the synergistic effect of combining the nanostructures was assessed. The nanocomposite biopolymer films were p...

The maintenance of betalains and color of extracts from peel of red beetroot (RBAC), golden beetroot (YBAC) and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding orga...

Objectivo: Análisis de productos comunes de la pesca y de amplia comercialización en zona popular de la población de San Luis Mextepec en el estado de México; afín de determinar el peligro y potencial de riesgo a la salud por consumo de estos productos. Diseño/metodologia/enfoque: Se realizó la colecta de muestras de filete de pescado y camarón ent...

There is little information on the antioxidant composition of green or roasted coffee. This work evaluated the antioxidant capacity (AC) and the content of total phenolic compounds (TPC) in the ethanolic extracts of deep-frozen green coffee (DFGC), green coffee without deep-freezing (GCWDF), and roasted coffee (RC). The AC was evaluated by the ABTS...

This work reports the isolation and characterization of starch and cellulose from Commelina coelestis Willd (CCW) root. After isolation, starch and cellulose were used as a raw material to synthesize nanostructures. The yield for starch isolation from the root was 15.12% and the amylose and amylopectin contents were 26 and 74%, respectively. The st...

The importance of adding cellulose fibers to starch films is that they are used as reinforcement, reduce the interaction of films with water, and enhance stability at low water activity levels compared to films based on starch only, offering new options as materials intended for food packaging. The aim of this work was to analyze the thermodynamic...

Industrial residues from black carrot were valorized for using them as a raw material to produce anthocyanin pigments, which were obtained as concentrated extracts and microcapsules. The anthocyanins were extracted by citric, tartaric, and lactic acids to prevent degradation. Concentrated extracts were obtained by 80% of water reduction, whereas mi...

Black carrot industrial residues were valorized for their use as raw material for production of anthocyanin pigments, which were obtained as concentrated extracts and microcapsules. The anthocyanins were extracted by citric, tartaric, and lactic acids to maintain the anthocyanins. In turn, concentrated extracts were obtained by 80% of water reducti...

The thermodynamic parameters of moisture sorption isotherms and the mechanical behavior of ethylcellulose and methylcellulose based films were studied. The GAB equation was used to describe the sorption isotherms. The thermodynamic analysis showed that the minimum integral entropy value was found in the 0.1–0.6 range of water activity (aw) in both...

The thermodynamic parameters of moisture adsorption isotherms and the mechanical behavior of ethylcellulose (EC) and metylcellulose (MC) polymer-based films were studied. The experimental isotherms were well fitted using the GAB equation with E < 10%. The thermodynamic analysis showed that the minimum integral entropy value was found in the 0.1–0.6...

Consumption of probiotics is an area of research that has rapidly expanded in the last years. Lactobacilli are one of the most important probiotic bacteria owing to their beneficial impacts on human health. The most important challenge is the survival of probiotics against several conditions during processing, as well as harsh environments during g...

Chitosan and polyvinyl alcohol films were prepared by the casting method. Moisture adsorption isotherms were obtained at 15 °C, 20 °C, 25 °C and 30 °C. Experimental isotherms were well fitted using the GAB model (E < 10%). The thermodynamic analysis showed a minimum integral entropy (∆Sint) at the 0.3–0.6 range of water activity (aw) in all films....

The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article...

The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the nutritional value and other fresh-like characteristics of the original one. There are several nonthermal technologies including high pressure processing, pulsed electric fields, ultrasound, and co...

Sesame oil was encapsulated by ionic gelation using matrices of sodium alginate and nopal mucilage as wall material. Moisture sorption isotherms of three different types of hydrogels beads formed by SA-NM (1:0 w/w), SA-NM (1:1 w/w) and SA-NM (1:1.5 w/w) were performed at 25, 35 and 45 • C. Experimental isotherms were described by means of the GAB m...

Objetivo: Evaluar la actividad antihipertensiva de péptidos extraídos de zeína de maíz criollo azul y rojo nixtamalizado y sin nixtamalizar del Estado de México. Diseño/metodología/aproximación: Se emplearon herramientas bioinformáticas, tales como la base de datos NCBI para la búsqueda de secuencias primarias de la proteína zeína del maíz. La meto...

Asphalt self-healing by encapsulated rejuvenating agents is considered a revolutionary technology for the autonomic crack-healing of aged asphalt pavements. This paper aims to explore the use of Bio-Oil (BO) obtained from liquefied agricultural biomass waste as a bio-based encapsulated rejuvenating agent for self-healing of bituminous materials. No...

Blackberry juice (BJ)and Lactobacillus acidophilus (LA)were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD)and whey protein concentrate (WPC), as well as in the 50:50 blends of these materials were also considered. After the spray drying, total phenolic compounds (TPC)and total monomeric anthocyanin con...

This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g w...

Triticale has proved to be immensely popular as a renewable source of energy both for animal feed as well as in the food industry. The aim of this study was to characterize and evaluate ten lines of triticale so as to identify and select the best one suited for malt production and brewing. The ten lines of triticale exhibited a protein (11.97–14.52...

Freeze-dried faba bean (Vicia faba L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim–Anderson–de Boer model. The pore radius of protein was in the range of 0.87–6.44 nm, so that they were considered as micropores and mesopores. The minimum integral entropy ranged between 4.33 and 4.44 kg H2O/100 kg...

The processing of food by nonthermal technologies—such as high pressure, pulsed electric fields, and ultrasound—is gaining relevance within the food industry. Fresh-tasting foods along with minimal impact on nutritional attributes, low energy consumption, minimal and fast processing, environmental-friendliness, effectiveness at inactivating pathoge...

The effect of adding new generation enzymes (0.25, 0.5, 0.75, and 1.0% w/w) on traditional Mexican sweet bread physical, viscoelastic (elastic and plastic work) and textural properties was studied. Physical properties as weight lost, pore uniformity, color, etc., improved with enzyme addition. Viscoelasticity properties were analyzed by uniaxial co...

The aim of this study was to investigate the effects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum linoleic acid content microencapsulated using a full factorial design of experiments. Thirty-two tests were made, and five re...

The effect of the interaction polysaccharide–polysaccharide (P–P) and polysaccharide–protein (P–Pr) blends on thermal and mechanical properties in films as biodegradable alternative of materials for food packaging was studied. Essential oils (cloves and cinnamon) emulsified were successfully incorporated into the films and evaluated as antifungal a...

This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of th...

El desarrollo de nuevos hidrocoloides a partir de residuos agroalimentarios que permitan la recuperación, el reciclaje y la sostenibilidad de ingredientes con valor añadido dentro de la cadena alimentaria que puedan ser altamente útiles como hidrocoloides ha ocasionado un incremento en la demanda de mucílagos provenientes de semillas. Estudios reci...

There is great interest today in development of food additives obtained from vegetables and fruits, due to the presence of phytochemicals and the potential use of these substances as functional ingredients. Chiles are used in the manufacture of condiments and food formulations because of their pigmentation and flavor. In addition to its provitamin...

The aim of this work was to evaluate the effects of storage temperature and water activity on degradation of carotenoids contained in microencapsulates of non-aqueous extracts from chili (NAEC). Total carotenoids content and adsorption isotherms of microencapsulated NAEC in a 1:1 weight ratio with gum Arabic-maltodextrin DE 20 (GA 50%–MD50%) were d...

The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (Δ Sint)T were determined at 25, 35 and 40 °C. The glass transition temperature (Tg) was measured by differential scanning calorime...

Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%–WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's...

Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's...

Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's...