Manuel A Vargas-Ortiz

CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo)

Para los productores de Acapetahua, es importante conocer la edad en que los cultivos producirán mayor cantidad de mango de calidad debido a las ganancias que se obtienen de su venta. Para ello, en 2021 se aplicó la metodología cuantitativa y experimental en tres cultivares (7, 12 y 22 años), para evaluar el comportamiento de la producción a través...

This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that the dairy beverage with the control pu...

Introduction Mexico is one of the leading producers and exporters of mangoes worldwide. Nevertheless, local producers' selection and breeding practices have resulted in the development of varieties not cultivated commercially. However, the sensory value of these varieties bas meant they have been preserved and are produced on a smaller scale. This...

La fermentación ácido-láctica (FAL) de la papaya es una estrategia biotecnológica que, aunque tiene mucho potencial, ha sido poco estudiada. Sin embargo, puede ser de interés para una serie de oportunidades en diversas industrias, transformando este fruto en un recurso valioso. El objetivo de este artículo de revisión se enfoca en el impacto de la...

Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pect...

Correspondence: mrascon@uv.mx (M.P.R.D.); vicrivera@uv.mx (V.M.R.A.) † Presented at the 4th International Electronic Conference on Foods, 15-30 Oct 2023; Available online: https://foods2023.sciforum.net/. Abstract: In the present work, the effect of the Flash Vacuum-Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire...

Correspondence: mrascon@uv.mx (M.P.R.D.); vicrivera@uv.mx (V.M.R.A.) † Presented at the 4th International Electronic Conference on Foods, 15-30 Oct 2023; Available online: https://foods2023.sciforum.net/. Abstract: In the present work, the effect of the Flash Vacuum-Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire...

In nature there is a wide variety of fruits rich in bioactive compounds that is of interest to the food industry. The study of transformation processes always aims to develop emerging minimal processing methods to produce foods or extracts. In this context, Flash Vacuum Expansion (FVE) is a promising alternative. The process is based on the disinte...

Universidad de Ciencias y Artes de Chiapas P r e s e n t e Por este medio le agradezco y acuso de recibido su manuscrito científico intitulado: "Influencia de la edad del cultivo en la producción y composición fisicoquímica del mango Ataulfo" cuyos autores (as) que fue propuesto para su posible publicación a la Revista Mexicana de Ciencias Agrícola...

Mangoes of the Manila and Ataulfo varieties are characterized by having a pleasant flavor and an attractive color of both the peel and pulp. However, due to their post-harvest physiology, they are highly perishable and very susceptible to physical damage, which greatly limits marketing these fruits. Therefore, it is necessary to evaluate technologi...

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold....

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold....

Flash vacuum-expansion (FVE) was assessed as an alternative to conventional techniques for Manila mango processing, which is a highly perishable variety. Methodology The impact of different thermal exposure times, followed by cold storage, on carotenoids, enzymatic activity of polyphenol oxidase (PPO) and peroxidase (POD), as well as antioxidant a...

La industrialización del mango genera subproductos con potencial para reprocesarse y comercializarse. En este estudio, se obtuvo del mango ʻAtaulfoʼ maduro la pectina del polvo del pericarpio, que se evaluó con un análisis FODA (Fortalezas-Oportunidades, Debilidades-Amenazas) la propuesta de valor agregado de extracción de pectina. El pericarpio de...

Mexico ranks the fourth place of this fruit world production and it’s the first one in exportation, giving commercial priority to the primary sector of the agribusiness chain. 80% of the secondary sector is limited by generating differentiated products, this is due to the restriction that technological development has. In the context of the mango p...

Background: Aspergillus parasiticus is a mold to produce aflatoxins, and growth in maize; the used synthetic fungicides for their inhibition are risk to health and the environment. However, garlic essential oil to have antifungal activity and can be alternative for control A. parasiticus. Objective/hypothesis: Essential garlic oil can inhibit the i...

The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occur. The puree obtained from the avocado pulp subjected to the first stage o...

Aflatoxins (AFs) are toxic secondary metabolites of the fungi Aspergillus flavus, A. parasiticus and A. nomius. The fungi produce these AFs in cereals, oilseeds and spices. AFs have damaging effects on all organisms, including humans, and their symptoms can be classified as acute (vomiting, hemorrhage and death) or chronic (immunodepression, Reye s...

The present study evaluated the exposure of Southeast Mexican population to Aflatoxin M1 (AFM1) and M2 (AFM2) through the consumption of Oaxaca cheese. The intake of Oaxaca cheese was assessed via a food 7-day dairy questionnaire (N = 1100, 2014 and 2015). Thirty Oaxaca cheeses were randomly sampled, and the origin of the samples was also investiga...

Abstract The avocado is a source of unsaturated fatty acids, which promote the health of its consumers, generating greater demand for this fruit. Industrialization of the avocado represents a significant challenge, due to its high fat content which is prone to various oxidative processes by enzymatic and non-enzymatic pathway. An evaluation of the...

Aflatoxins (AF) are fungal secondary toxic metabolites that have mutagenic and carcinogenic effects in humans. Aflatoxin B 1 (AFB 1), the most toxic Aflatoxin, contaminates cattle feed and can be metabolized and excreted as the hydroxylate Aflatoxin M 1 (AFM 1). Aflatoxin B 2 (AFB 2) is excreted as Aflatoxin M 2 (AFM 2) in milk, and dairy products...

In tropical areas of Mexico and the world mycotoxin-producing fungi grow in some cereals such as corn. These fungi can contaminate corn with Aflatoxin B1 and subsequently be consumed by dairy cows, which metabolize it into Aflatoxin M 1. This toxin is potentially carcinogenic for humans and it can be excreted by dairy cows into milk. Much of this m...

The avocado presents a challenge in terms of industrialization, due to its high content of polyphenols and fats which are susceptible to oxidation processes. It contains enzymes that can cause various pulp deteriorations during agroindustrial processing, hence the need to add food preservatives in the traditional process. The flash vacuum-expansion...

Industrial products avocado-based include guacamole, pasta, frozen portions and crude oil. The pulp is susceptible to browning reactions and deterioration. Several technologies have been developed to control browning. A technology that could reduce the browning is the method of flash vacuum-expansion. In this process the plant material is heated by...

El mango `Manila´ (Mangifera indica) cuenta con características organolépticas que lo hacen un fruto muy atractivo para su consumo en fresco, sin embargo, en México gran parte de la producción de este frutal es atacada por la mosca mexicana de la fruta (Anastrepha ludens). La alta presión hidrostática se emplea para garantizar la inocuidad de difer...

Manila mangoes (Mangifera indica L.) have sensory characteristics that make them attractive for consumption as a fresh fruit. A large portion of the annual yield of this fruit is infested by the Mexican fruit fly (Anastrepha ludens), adversely impacting the quality of the crop. Hence, it is necessary to develop economically viable postharvest treat...

The Mexican fruit fly (Anastrepha ludens) is responsible for losses of up to 25% of crops such as mango and citrus fruits in Central America and México. The larval life cycle of A. ludens comprises three stages with a duration ranging from 3 to 8 days. Because of the damage caused by A. ludens, several methods of control have been studied and imple...

Manila mangoes (Mangifera indica L.) have sensory characteristics that make them attractive for consumption as a fresh fruit. A large portion of the annual yield of this fruit is infested by the Mexican fruit fly (Anastrepha ludens), adversely impacting the quality of the crop. Hence, it is necessary to develop economically viable postharvest treat...

Mexican fruit fly Anastrepha ludens Loew (Diptera: Tephritidae) is one of the most important insects infesting fruits. Although high pressure has been proposed as an alternative quarantine process for this pest, conditions applied to destroy eggs and larvae can also damage the fruits. The objective of this study was to assess the biological viabili...

Passion fruit in Mexico is a non‐traditional fruit and there are only few reports referring to its sensory properties and physiology and composition. The objective of this work was to evaluate its physiology, compositional and sensory qualities of three growing areas and their response to cold storage. Methodology: Three parcels growing Passion fru...