Eugenia Lugo

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco | CIATEJ · Food Technology Unit

This volume is a complete review of the cutting-edge scientific evidence about the isolation, identification, bioactivity and molecular analysis of the biologically active peptides (BAPs) obtained from several underutilized grains. It provides a general review of current and new technologies in isolating and bioprospecting BAPs before going into th...

Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine dif...

Oxidative stress and inflammation play a key role in diverse pathological conditions such as cancer and metabolic disorders. The objective of this study was to determine the antioxidant and anti-inflammatory potentials of crude extract (CE) and phenolic-enriched extract (PHE) obtained from the seed coats (SCs) of black bean (BB) and pinto bean (PB)...

Protein hydrolysates and peptides can show biological activities, and pulsed ultrasound improves bioactivities. Among matrices from which protein hydrolysates can be obtain, chickpea is an excellent source. The objective of this research was to evaluate the effect of pulsed ultrasound on globulin concentrate to obtain chickpea hydrolysate (HGb) and...

Black beans (BB) are an important source of a range of plant bioactive compounds including polyphenols, particularly anthocyanins. Several studies support that consumption of BB is associated with health benefits, including prevention of type 2 diabetes mellitus (T2DM). However, molecular mechanisms underlying the potential health properties of BB...

Common beans are highly consumed worldwide; this legume has multiple colors and shapes and presents high protein content, carbohydrates, dietary fiber, minerals, and vitamins. Common beans also contain several bioactive components attracting consumer's attention in recent years due to their multiple benefits to human health. These bioactive compone...

High proteolytic activity and several biological functions (antimicrobial, antioxidant, antihypertensive, among others) have been attributed to lactic-acid bacteria (LAB) isolated from fish and peptides obtained from proteolysis. Therefore, the objective of this research was isolating, characterizing, and identifying LAB with proteolytic activity b...

Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date...

Phenolic compounds present in common beans (Phaseolus vulgaris L.) have been reported to possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties. UVR from sunlight, which consists of UV-B and UV-A radiations, induces reactive oxygen species (ROS) and free radical formation, consequently activating proteinases...

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0...

Common beans (Phaseolus vulgaris), comba beans (Phaseolus lunatus), and ayocote beans (Phaseolus coccineus) are the most consumed beans worldwide. This work aimed to analyze the nutraceutical potential, antinutritional content, antioxidant activity, and physicochemical characteristics of 38 native bean accessions from South Pacific Mexico. Regardin...

This study aimed at determining the effect of cocoa proteins (CP) on the blood pressure, using in silico, in vitro and in vivo approaches. The in silico assay showed 26 Criollo cocoa peptides with alignment in the Blast® analysis. Peptide sequences ranged from 6 to 16 amino acids, with molecular weight ranging from 560.31 to 1548.76 Da. The peptide...

Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of...

Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of...

The aim of this study was to determine the pancreatic lipase (PL) inhibitory effect of cocoa protein (CP) hydrolysates (CPH) using in silico and in vitro approaches, and an in vivo high-fat diet (HF) obese rat model. The results showed better theoretical affinity on PL for cocoa peptides EEQR, GGER, QTGVQ, and VSTDVNIE released from vicilin and alb...

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolate according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An explora...

Besides providing essential nutrients for humans, food contains bioactive compounds that exert diverse biological activities such as anti-microbial, anti-cancerogenic, anti-viral, anti-inflammatory and antioxidant. The cosmetic industry is interested in natural bioactive compounds for their use in nutricosmetic and cosmeceutical products. These pro...

Beans (Phaseolus spp.) are one of the most important legumes for their nutritional value and health benefits in many world regions. In addition to Phaseolus vulgaris, there are four additional species that are cultivated in many regions of the world and are a source of food for human consumption: P. lunatus, P. coccineus, P. polyanthus, and P. acut...

Objectives The objective of this work was to evaluate anti-inflammatory and antioxidant potential of black bean (Phaseolus vulgaris L.) phenolic extract. Methods Supercritical fluid extraction was used to obtain a water-ethanol 50% v/v phenolic extract from black beans. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantifi...

Objectives The objective of this work was to evaluate the potential of common bean phenolic extract to exert anti-aging and antioxidant effect by inhibiting the collagenase, elastase, tyrosinase enzymes and free radicals. Methods 18 varieties of common bean (Phaseolus vulgaris L.) from Chiapas, Mexico, were analyzed for total phenolic content (TPC...

The growing interest in bioactive compounds, especially in polyphenols, is due to their abundance in the human diet and potentially positive effects on health. The consumption of polyphenols has been shown to possess anti-diabetic properties by preventing insulin resistance or insulin secretion through different signaling pathways, this effect is a...

The growing interest in bioactive compounds, especially in polyphenols, is due to their abundance in the human diet and potentially positive effects on health. The consumption of polyphenols has been shown to possess anti-diabetic properties by preventing insulin resistance or insulin secretion through different signaling pathways, this effect is a...

The objective of this work was to evaluate if Cocoa Proteins (CP) from the cocoa-bean were able to reduce factors related to obesity and activated related gene targets against white adipose tissue (WAT) dysfunction in a rat model of hypercaloric diet-induced obesity. The results showed that the administration with 150 mg/kg/day of CP on a hypercalo...

Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de D...

Different varieties of fine cocoa are still present in Mexico, mainly in the State of Chiapas. These varieties are very sought after for the complex aromatic characteristics they present. Before being the raw material for the elaboration of chocolate, cocoa beans go through three important processes: fermentation drying and roasting. The fermentati...

The aim of this study was microencapsulated a nanoemulsión of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424 and ζ-potential of -25.20 mV. The inlet drying temperature showed differen...

Consumer demands and requirements by regulatory agencies to use more environmentally friendly and less polluting packaging have directed researchers to consider packaging materials that are naturally derived or made from renewable resources to replace or reduce use of synthetic polymers. Biodegradable and/or edible films have the potential to reduc...

The objective of this research was to evaluate the physicochemical properties and stability during controlled storage of the particles of oleoresin paprika (Capsicum annuum L.) produced by Micro and Nano spray dryer. Micro and Nano spray dryer produced micro and submicron particles, respectively. Micro and submicron particles exhibited similar valu...

In this study, an ethanol extract of Agave lechuguilla was evaluated against six carcinogenic cell lines (HCT-15, MCF-7, PC-3, U-251, SK-LU-1 and K-562) with an inhibition of 75.7 ± 2.3% against the SK-LU-1 line. Based on the previous result, the extract was hydrolyzed and fractionated, to which the IC50 was determined; the cell line was more sensi...

The awareness of harmful effects of synthetic compounds and an inclination towards the usage of natural products have led to the exploitation of microalgae as a source of natural colors. Because of their health benefits, algal pigments have massive commercial value as natural colorants in the nutraceutical, cosmetics, and pharmaceutical industries....

Regulating activities of α -amylase and α -glucosidase through the use of specific inhibitors is a main strategy for controlling type 2 diabetes. Smilax aristolochiifolia root decoctions are traditionally used in Mexico as hypoglycemic and for weight loss, but the active principles and mechanisms underlying such putative metabolic effects are yet u...

Table S1: kd values of the major peaks of SAR at different concentrations in two solvents systems.

Figure S1: profile of S. aristolochiifolia root extract obtained by aqueous infusion (blue) and hydroethanolic maceration (red). HPLC UV/Vis at 280 nm. Extraction conditions for aqueous infusion were 60°C under stirring for 1 hour and hydroethanolic maceration consisted in leaving the sample in ethanol : water (1 : 1 v/v) at room temperature (25°C)...

The aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity of DPPH· and ABTS·+ increased to 5.8 and 11 times,...

https://idus.us.es/xmlui/handle/11441/68953 Libro sobre pigmentos carotenoides editado en el marco de la RED TEMÁTICA IBERCAROT (referencia 112RT445) http://carotenoides.us.es. PROGRAMA IBEROAMERICANO DE CIENCIA Y TECNOLOGIA PARA EL DESARROLLO – CYTED.

En este estudio se investigaron las poblaciones de levaduras, bacterias lácticas y bacterias acéticas presentes en cacao originario de la región del Soconusco, en Chiapas, México. Las poblaciones microbianas fueron obtenidas de distintas fermentaciones de cacao criollo tipo Rojo Samuel y cacao trinitario tipo Arcoíris y Regalo de Dios. De las ferme...

In the fermentation process of distilled spirits from Agave sugars, saponins inhibit the growth of yeasts during this procedure. This type of compound is present in the must, and the mechanisms of the cell growth inhibition are poorly understood. The fundamental objective of this work was to study the effect of saponins on the cell walls of the fer...

Resumen. Los polisacáridos de la pared celular de las levaduras, se dividen en: 1,3 -glucanos, 1,6 -glucanos, manoproteínas y quitina. Estos componentes representan una fuente potencial de aplicaciones en la industria alimentaria y farmacéutica. Por lo tanto, para su extracción existen diferentes protocolos, en donde para lograr la separación de...

Context: Musa paradisiaca has several biological activities within them wound healing, hypoglycemic, hepatoprotective, antimicrobial, antioxidant, among others. However, these properties in peel have been poorly explored. Aims: Evaluate the wound healing activity induced by an incision wound model using methanolic, hexanoic and chloroformic extract...

Vitex mollis is used in traditional Mexican medicine for the treatment of some ailments. However, there are no studies on what happens to the anti-inflammatory activity or antioxidant properties and total phenolic content of leaves and stem extracts of Vitex mollis during the digestion process; hence, this is the aim of this work. Methanolic, aceto...

Diversity and dynamics of autochthonous microbiota of Cotija, a traditional Mexican raw-milk cheese that resembles Parmesan, were compared in cheeses during 90 days of ripening under traditional and controlled conditions (temperature and relative humidity). Molecular assessments by PCR-DGGE 26S and 16S rRNA encoding regions were performed on variou...

Ditaxis heterantha seeds are a source of the apocarotenoid heteranthin (methyl 3-oxo-12´-apo-ɛ-caroten-12´-oate). Saccharomyces cerevisiae can degrade, utilize this apocarotenoid, and produce seven aromas (3-oxo-α-ionone, 3-oxo-α-ionol, 3-oxo-7,8-dihydro-α-ionone, 3-hydroxy-β-cyclocitral, safranal, 4-oxo-isophorone, and isophorone). However, nothin...

The amount of total phenols and flavonoids and the antioxidant activity of leaf, stem, and rhizome methanolic extracts from a commonly consumed Anemopsis californica under different storage conditions were investigated. Storage conditions were at 50, 25, 4, and −20°C, protected or not from light, during 180 days. The inhibition of the elastase enzy...

Citrus seeds are sources of secondary metabolites including limonoids, which have demonstrated cytotoxic activity. There are several reports of limonoid extraction methods. However, there are no studies that compare extraction methods and their optimization. The aim of this work was to evaluate two extraction methods for obtaining limonoid extracts...

The process of cocoa fermentation is a very important step for the generation or aromatic compounds, which are attributable to the metabolism of the microorganisms involved. There are some reports about this process and the identification of microorganisms; however, there are no reports identifying the yeasts involved in a Mexican cocoa fermentatio...

The polar constituents of peels from Citrus limetta variety Risso (Rutaceae) were investigated by a combination of two complementary chromatographic techniques consisting of preparative high-speed countercurrent chromatography (HSCCC), and off-line LC–ESI–MS/MS analysis to design a two-dimensional metabolite profile. Countercurrent chromatography (...

Bixa orellana (annatto or lipstick tree) is a perennial tropical plant that stores and produces considerable quantities of the apocarotenoid bixin, a culturally and economically important pigment used worldwide. However, the mechanisms underlying the gene regulation and pigment accumulation of bixin and carotenoids in annatto remain unknown. Bixin...

Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid regions of Mexico. It produces yellow pigmented seeds that are used for coloring of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha were extracted and fractionated on the basis of solubility. Three main protein fractions were obtained: gluteli...

The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80°C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SP...

Acaricidal effects of three essential oils extracted from Mexican oregano leaves (Lippia graveolens Kunth), rosemary leaves (Rosmarinus officinalis L.), and garlic bulbs (Allium sativum L.) on 10-d-old Rhipicephalus (Boophilus) microplus (Canestrini) tick larvae were evaluated by using the larval packet test bioassay. Serial dilutions of the three...

Ditaxis heterantha seeds are used as spices for flavoring and coloring food. Two new apocarotenoids derived from the seeds, heteranthin and ditaxin, were evaluated for their in vitro cytotoxic effects in murine lymphoma cells lines. Bioabsorption in mice and preventive and antitumor effects of the apocarotenoids were determined. Ditaxin and heteran...

Acaricidal activity of essential oils extracted from cumin seeds (Cuminum cyminum), allspice berries (Pimenta dioica) and basil leaves (Ocimum basilicum) were tested on 10-day-old Rhipicephalus (Boophilus) microplus tick larvae using the LPT. Two-fold dilutions of the three essential oils were tested from a starting dilution of 20% down to 1.25%. R...

Different volatile and non-volatile compounds produced during the fermentation-drying process are considered as indicatives of cocoa beans quality. We found thirty-nine different compounds identified by SPME-HS/GC–MS and related to the desirable notes and off-flavor that have been reported. Volatile and non-volatile compounds were associated with a...

To study how the antimicrobial and antioxidant activities of Lippia graveolens essential oils with different composition are affected after the microencapsulation process with beta-cyclodextrin (beta CD). Three Mexican oregano essential oils (EOs) with different carvacrol/thymol/p-cymene ratios (38 : 3 : 32, 23 : 2 : 42, 7 : 19 : 35) were used in t...

Many biomolecules are substances with labile components and can be charged as a result of oxidation, chemical interactions etc. To minimize the harm of these negative processes, microencapsulation is used to entrap liquid substances as essential oils oleoresins in a protective layer of coating material. Different biopolymers have been used in devel...

The hexane extracts of seeds of Ditaxis heterantha afforded two new apocarotenoids whose structures corresponded to methyl 3-oxo-12′-apo- ε-caroten-12′-oate (1) (heteranthin) and methyl 3β,6β- epoxy-5β-hydroxy-4,5-dihydro-8′-apo-ε-caroten-8′-oate (2) (ditaxin). Both compounds were evaluated for antioxidant activity and protection against DNA oxidat...

Ditaxis heterantha, a plant of the Euphorbiaceae family, is growing wild in the semiarid regions of Mexico. The seed endosperm contains yellow pigments (carotenoids). By high-pressure liquid chromatography the total pigment (TP) was separated into seven fractions: two of them, heterathin (F4) and ditaxin (F5), characterized as apocarotenoids, repre...

Ditaxis heterantha Zucc. (azafrán de bolita), a plant of the Euphorbiaceae family, grows wild in the semiarid regions of Mexico. Its seeds are used by the inhabitants of the regions where it grows to give color and to enhance the flavor of food. It has been recently cultivated locally, however, the plant has not been cultivated extensively, and it...