Ricardo Salazar

• PhD
• Professor (Associate) at Conacyt-Universidad Autónoma de Guerrero

Las tecnologías se hacen presente en temas de rescate del patrimonio cultural. El presente análisis busca probar que la tecnología Unreal Engine (UE) para Realidad Virtual (RV) puede ayudar en la salvaguarda de la cocina tradicional del estado de Guerrero. Para lograrlo se realizó la revisión de la literatura que se buscaron bajo unos criterios de...

Proprioceptive training encompasses interventions aimed at enhancing proprioceptive function to improve motor function performance. Three types of interventions are considered: Movement Training (MT); Somatosensory Stimulation Training (SST), and Force Reproduction Training (FRT). This study analyzes the potential of emerging technologies, such as...

The objective of this study was to evaluate the effect of ultrasound (US) processing on the physical and powder flow properties of nixtamalized corn flour (NCF) and its influence on the quality parameters of tortillas such as texture, yield, and the presence of amylose-lipid complexes. Nixtamalized corn flour modified by ultrasound (NCFMU) exhibite...

The number of elderly people is projected to double in the next 50 years worldwide, resulting in an increased prevalence of neurodegenerative diseases. Aging causes changes in brain tissue homeostasis, thus contributing to the development of neurodegenerative disorders. Current treatments are not entirely effective, so alternative treatments or adj...

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate th...

Nixtamalized corn flour (NCF) has gained favor worldwide due to the growing popularity of Mexican cuisine. This research evaluates the effect of the amount of calcium hydroxide (Ca(OH)2) employed during the nixtamalization on the water‐adsorption, thermodynamic, and flow properties of NCF. In addition, NCF pasting and thermal properties were evalua...

A circular economy (CE) promotes the reuse, reincorporation and valuation of waste and by-products under the framework of sustainable development through models and indicators that evaluate scenarios of second use and reduction in non-incorporated outputs to reduce negative externalities and pressures on the dimensions of development. A CE model ap...

The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging ability, antibacterial activity, and antiproliferative a...

Water activity (aw) influences the growth of fungi as well as the biosynthesis of ochratoxin A (OTA). The objective of this study was to obtain the critical storage conditions at which coffee beans are not susceptible to deteriorative physical changes and quantification of OTA in dry cherries and green‐coffee beans after 60 days of storage at 35°C....

Introducción: Guerrero se caracteriza por su amplia variedad de maíces pigmentados, sin embargo, no existen alternativas de aprovechamiento para generar un valor agregado y un impacto positivo en la economía de los productores. Método: en este estudio se evaluaron las propiedades morfométricas (peso de cien granos, peso hectolítrico, dureza, parte...

En este estudio se evaluaron las características fisicoquímicas y organolépticas de café producido en el municipio José Joaquín Herrera, Guerrero para incrementar su valor agregado y de comercialización. El café (Coffea arabica L. variedad Caturra) se procesó mediante cuatro métodos de beneficiado: tradicional, enmielado natural, fermentación contr...

Thermodynamic analysis is a useful instrument for understanding the state of adsorbed water molecules and their influence on the physical and chemical stability of packaging materials during their functioning. This study assesses the effect of alginate microparticles as reinforcement on the water‐adsorption characteristics and physical properties o...

This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N)...

En este trabajo se reporta el efecto de la adición de subproductos de mango, jamaica y café a una formulación de almidón-gelatina para elaborar una bioplástico en forma de cuchara. Se encontró que la adición de los subproductos mejoró las propiedades mecánicas del bioplástico debido a la compatibilidad de sus componentes observados a nivel microscó...

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS r...

El presente estudio evalúa efecto de la deshidratación osmótica (DO) de rodajas de manzana criolla cosechada en el estado de Guerrero en una emulsión (600 g solidos kg-1 emulsión) preparada con capsul, jamaica y una oleorresina de chile piquín adurante120 min a 40 °C. Además, la manzana se osmodeshidrató en una solución de sacarosa y sacarosa-jamai...

Los frutos sin semilla son llamados partenocarpicos, en el mango poseen un tamaño de dos a tres veces menor que los frutos normales y un alto contenido de azúcares. Son llamados ‘mango niño’, tienen un bajo valor económico debido a que no reúnen los estándares del mercado nacional e internacional. El objetivo de este estudio fue caracterizar frutos...

RESUMEN El interés por el aceite virgen de coco ha crecido en los últimos años debido a sus efectos benéficos para la salud y a sus características fisicoquímicas y sensoriales atractivas para el consumidor. En este estudio se evaluó la estabilidad térmica del aceite virgen de coco extraido a partir de dos cultivares crecidos en el estado de Guerre...

Bioactive compounds and physical properties of Roselle (Hibiscus sabdariffa L. calyces) are of interest in food, cosmetics and pharmaceutical industries. The objective of this study was to relate water activity with the extractable polyphenols and physical properties of freeze- dried calyces stored at 35 °C for 49 days. The minor changes in soluble...

The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubi...

Background and objectives The effectiveness of calcium and magnesium, as CaCl2 and MgCl2, respectively, to reduce acrylamide formation in tortilla chips fried in soybean oil during 30 s at 190°C was evaluated. Findings Acrylamide was reduced 69%, 70%, and 74% by adding 0.04, 0.08, and 0.12 M of MgCl2 solutions to prepare the masa, compared with th...

The influence of different moisture conditions on the spontaneous neutralization of amorphous chitosan acetate films during storage at 30 ˚C and water activities (aw) in the range of 0.11 to 0.84 is studied by Fourier transform infrared (FTIR) spectroscopy. Three ranges of relative humidity affecting the chitosan acetate films are identified: i) 0....

Hymenaea courbaril seed xyloglucan was obtained and characterized by X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, thermal stability, and moisture adsorption. In addition, the effect of the addition of H. courbaril gum (HCG) (0.3, 0.6, and 0.9 g/100 g) on nixtamalized corn flour (NCF) and its influence on tortilla quality were...

Mango (Mangifera indica L.) is a tropical fruit that stands out for its particular flavor and aroma, it is widely accepted, and it has growing demand in international markets. Since properties and composition vary according to the region of production, the aim of this study was to determine physical and chemical characteristics, as well as the free...

El mango (Mangifera indica L.) es una fruta tropical que destaca por su particular sabor y aroma, tiene amplia aceptación y una creciente demanda en los mercados internacionales. Dado que las propiedades y composición varían con la región de cultivo, el objetivo del presente trabajo fue determinar las características físicas, químicas y actividad a...

Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen formed during frying of tortilla products, is a great concern due to its possible health effects. Given that pigmented maize contai...

The objective of this study was to analyze the simultaneous application of microencapsulation (ME) and osmotic dehydration (OD) in the development of an innovative process to incorporate microcapsules into the intercellular spaces of pineapple tissue. Osmo-dehydrated pineapple impregnated with microcapsules (OPIM) was obtained when fresh pineapple...

The objective of this study was to relate the tortilla minimum integral desorption entropy with acrylamide content during processing of tortilla chips. Tortilla pieces were stored at 30 °C at aw of 0.11–0.84 for 4 days and fried later in soybean oil at 180 °C for 25 s. The lowest acrylamide content was observed in tortilla chips made of non-stored...

The acrylamide-mitigating effect of piquin pepper oleoresin (piquin pepper oily extract in soybean oil) in both model and food systems was evaluated. Although the addition of piquin pepper oleoresin to an asparagine/glucose model system did not produce any mitigation of the acrylamide produced, oxidation of the oleoresin for 4-8 days at 60 degrees...