Sonia G. Sayago-Ayerdi

Instituto Tecnológico de Tepic · Laboratorio Integral en Investigación en Alimentos

Middle-chain fatty acids (MCFA) contain 6-12 carbon atoms and are digested, absorbed and metabolized differently than long-chain fatty acids (LCFA). This work reviews some of the potential and real utilities of MCFA and their role on health. For this reason, they are used in enteral and parenteral nutrition because of their good absorption, and in...

The beverage of Hibiscus sabdariffa flowers is widely consumed in Mexico. Polyphenols contained in plant foods are frequently associated with dietary fiber. The aim of this work is to quantify the dietary fiber, associated polyphenols, and antioxidant capacity of the Roselle flower and the beverage traditionally prepared from it and its contributio...

Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed...

Non-conventional nixtamalized maize flours elaborated by a factory in Mexico were used for tortilla preparation. Tortillas were stored at 4 degrees C for up to 72 h and the total starch, available starch, resistant starch and retrograded resistant starch were assessed. The traditional white tortilla, used as a control, showed higher protein and fat...

BACKGROUND: Beans are rich and inexpensive sources of proteins and carbohydrates around the world, but particularly in developing countries. However, many legume varieties are still underutilized. In this study, physical characteristics of the seeds of three Phaseolus lunatus cultivars were characterized. Also, the chemical composition and starch d...

The objective of this study was to design and characterize novel biocomposites based on modified cellulose/alginate oligosaccharides loaded with hen egg lysozyme (CLm/AOS/Lyz) as a potential alternative to combat bacterial proliferation. An antimicrobial enzyme, lysozyme, was immobilized within polymeric matrices to enhance its bactericidal capacit...

Ulva lactuca, a green marine macroalga, is known for its potential health benefits due to bioactive compounds such as phlorotannins (PhT). This study aimed to identify and characterize the PhT profile in Ulva lactuca, evaluate their bioaccessibility, and explore their potential therapeutic targets through pharmacological network analysis. The study...

Annona cherimola is noted for its bioactive compounds, particularly diterpenes called ent-kaurenes, which exhibit various biological activities. This study focused on evaluating the ability of ent-kaurenes from Annona cherimola to inhibit cyclooxygenase (COX) and topoisomerase (TOP) enzymes. Researchers used solvent-free lipophilic eluates (SFLEs)...

The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in viv...

Recovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimization of MAE conditions over total soluble polyphenols (TSP) and antioxidant capacity (DPPH and FRAP) from avo...

Introduction: Care and attention to people’s health is an objective of professionals in this area. Comprehensive strategies are being sought to reduce the alarming prevalence of obesity in populations around the world, coupled with the restructuring of the health system that came as a consequence of the COVID-19 pandemic, different tools, such as o...

The pathogenesis of obesity and dyslipidemia involves genetic factors, such as poly-morphisms related to lipid metabolism alterations predisposing their development. This study aimed to evaluate the effect of a nutrigenetic intervention on the blood lipid levels, body composition, and inflammation markers of adults with obesity and overweight. Elev...

Zinc oxide can be a vehicle for the encapsulation of bioactive compounds obtained from Hibiscus sabdariffa L by-products due to its mesoporous structure. The nanoparticles obtained with zinc nitrate showed an average particle size of 120 mn, when impregnated with ultrasound-assisted extract of Jamaican by-product did not show morphological alterati...

Eight Hibiscus sabdariffa extracts at different concentrations, solvents, and decoction processes were encapsulated by 8 spray-drying. Two carrying agents, maltodextrin (MD) and gum arabic (GA), in a relationship of 90:10 and 80:20, were used in 9 aqueous and ethanolic media. The phenolic compounds (PC) were released under pH-controlled media simul...

Hibiscus sabdariffa possess great versatility to be used as an ingredient for a whole range of products with natural-based ingredients, which are growing in popularity due to the health benefits of bioactive compounds (BC). Therefore, the objective of this study was to characterize the BC content in Hibiscus beverages and to evaluate their in vitro...

Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of Tejuino during an in vitro colonic ferment...

Psidium guajava L. and Psidium friedrichsthalianum Nied are part of the Psidium species native to America. Nowadays, it is essential to study the phenolic compound (PC) profile and their changes during digestion and the fractions available for absorption. This study aimed to characterize the PC profile in some Psidium species and their bioaccessibi...

Background Obesity and dyslipidemias are risk factors for developing cardiovascular diseases, the leading causes of morbidity and mortality worldwide. The pathogenesis of these diseases involves environmental factors, such as nutrition, but other aspects like genetic polymorphisms confer susceptibility to developing obesity and dyslipidemias. In th...

To the best of our knowledge, “sweet mini bell” peppers have not been extensively investigated. In this study, we evaluated the bioaccessible phenolic compounds released during intestinal digestion and identified and quantified the microbial metabolites derived from phenolic compounds bioconversion during the in vitro colonic fermentation. A total...

Guava fruit is rich in phenolic compounds (PCs), whose metabolic fate has not been explored. Non-digestible carbohydrates and PCs in whole guava (WG) and seedless guava (SG) were submitted to an in vitro colonic fermentation, followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines. The main...

This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard methods, and volatile compounds are determined by soli...

Phenolic compounds (PC), can modulate the immune response. UV-C irradiation, commonly used as a minimal processing method in fresh-foods to reduce the microbial load, increase shelf-life, provide a minimal processing and facilitate the release of PC. This study aimed to evaluate the effect of intestinal (IF) and fermented (FF) fractions of non-irra...

Annonaceae, like Annona cherimola Mill., are recognized by alternative medicine for their therapeutic properties, but little is known about the compounds that can provide such activity.Because the edible portion of this fruit is the pulp, in this work the antioxidant capacity was evaluated through an organic aqueous extraction and the antitopoisome...

Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are commo...

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roa...

Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate the bioaccessible phenolic compounds (PC) in T and HT during upper gastrointestinal digestion, ii) to in vitro ferment the indigestible fractions of the samples to...

Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition of platelet aggregation is one of the mechanisms proposed for cardioprotective effect of phenolic compounds from wine and grape pomace; however, phenolic content is affected by region, variety and winemaking process. In the present study, antiplatelet effect o...

Mexico is characterized by a great variety of fermented foods, among which the traditional non-distilled fermented beverages play an important role as part of the Mexican gastronomic culture. In particular, Tejuino is a fermented beverage made of maize and consumed during cultural ceremonies by different ethnic groups in some of the states of Mexic...

Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated...

The present work aimed at understanding gut microbiota bioconversion of phenolic compounds (PC) and organic acids in predigested Hibiscus sabdariffa (Hb) calyces and the mixture of Hb and Agave (Agave tequilana Weber) fructans (AF). With this purpose, dried Hb and Hb/AF were predigested with enzymatic treatment, and then fermented in a dynamic in v...

Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. On the other hand,...

The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small‐scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high‐throughput...

In recent years, metal oxides have been studied as an encapsulating matrix nevertheless, few studies the effect that can exist between different precursors to form this type of nanomaterials; In this paper, we compare its ability as a mangiferin (MG) nanoencapsulated. Phytochemical that has been studied for its generous biological properties like a...

Gut microbiota bioconversion of polyphenols in predigested mango ‘Ataulfo’ peel was studied using a validated, dynamic in vitro human colon model (TIM-2) with faecal microbial inoculum. Dried peels were predigested with enzymatic treatment, followed by TIM-2 fermentation (72 h). Samples were taken at 0, 24, 48 and 72 h and analyzed by HPLC-QToF. De...

Husk tomato (Physalis ixocarpa Brot. ex. Horm) is mainly used in the preparation of many Mexican sauces due to its unique and slightly acidic flavor, both in raw and cooked forms. These sauces also usually contain Serrano hot pepper (Capsicum annuum L), onion (Allium cepa L.), garlic (Allium sativum L.), coriander (Coriandrum sativum L.) and salt....

Purpose The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk. Methods A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by revers...

Tomato paste production generates a residue known as tomato pomace, which corresponds to peels and seeds separated during tomato processing. Currently, there is an opportunity to use tomato pomace to obtain a functional extract with antithrombotic properties, such as platelet anti-aggregant activity. The aim of this study was to evaluate the yield...

The calyces of roselle (Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and accep...

Introducción: México es de los principales países que enfrenta una problemática nutricional provocada por un déficit o exceso de nutrientes, que ocasiona desnutrición o sobrepeso en su población. Objetivo: Identificar los hábitos alimenticios entre tres distintos estratos sociales y compararlos con el perfil nutricional en un comedor social que br...

Background and objectives Beans ( Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: “Azufrado” and “Negro Jamapa,” was performed and the bioaccessibility and in vitro release...

“Serrano” pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of “Serrano” pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated ind...

Las salsas en la cocina mexicana son consideradas un complemento fundamental de todos los platillos. En este trabajo se prepararon cuatro tipos de salsas mexicanas (SM): salsa roja cruda (SRCr), salsa roja cocinada (SRC), salsa verde cruda (SVCr) y salsa verde cocinada (SVC), se evaluó el porcentaje de bioaccesibilidad (%BA) y la velocidad de liber...

Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. I...

In this work, the effect of the intake of a low-fat diet supplemented with a fruit puree (guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit) by obese rats on reduction of body weight, lipid profile, and liver enzyme activity was evaluated. The rats (n=6 for each treatment) were induced to obesity with a high-fat diet for 4 we...

Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-dried using maltodextrin (MD) and gum arabic (GA) as carrier agents. A Taguchi L8 experimental design with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by Ultraviolet-Visible (UV-Vis,) X-ray Diffraction (XRD), spectroscopy and gravimet...

Mangiferin is an important xanthone compound presenting various biological activities. The objective of this study was to develop, characterize physicochemical properties, and evaluate the anti-topoisomerase activity of poly(lactic-co-glycolic acid) (PLGA) nanoparticles containing mangiferin. The nanoparticles were developed by the emulsion solvent...

Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-drying using maltodextrin (MD) and gum arabic (GA) as carriers agents. An experimental design Taguchi L8 with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by UV-Vis, XRD, spectroscopy and gravimetric techniques. Treatments with aqueous...

Functional foods have been used worldwide since ancient times, particularly, the prehispanic civilizations used several plants as medicinal foods. Nowadays many Mexicans populations preserve their traditions and dietary patterns based on corn, beans, besides other endemic vegetables, mainly diverse varieties of chili, tomatoes and other plant-foods...

Filmogenic solutions based on chayotextle (Shechium edule Sw.) starch mixed with microcapsules of resistant starch (RS) containing ascorbic acid (AA) were used as coatings for guavas. The viscosity properties of the coatings were affected by the concentration of microcapsules in the filmogenic solution. Fruits were coated by dipping them in filmoge...

Este documento busca aclarar la diferencia en los términos alimento funcional y nutracéutico. En México no existe un organismo regulador que los defina, situándolo como un país en desventaja ante países como China, Estados Unidos y la Unión Europea; la industria alimentaria se encuentra en constante innovación adaptándose a la demanda nutricional d...

Mango (Mangifera indica L.) is a tropical fruit which is considered to be a source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based fruit bars were developed from whole mango (peel and pulp). The bars were evaluated for their nutritional composition, the bioaccesibility of PCs during gastrointestinal digestion,...

Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by‐product snacks (MB‐S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat‐based control...

The present study investigated B�-carotene content of ’Ataulfo’ mango by-products, obtained from a local industry. B�-carotene was evaluated by HPLC-PDA. Extraction of B�-carotene from mango peel and paste was optimized using ultrasound-assisted extraction (UAE). The influence of three independent variables was evaluated: extraction time (min, XET...

Gluten‐free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF‐rich gluten‐free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi‐Maize 260...

Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop an optimized functional beverage with high total phenolic content, antioxidant capacity, and acceptable for potential consumers....

Gastronomic differences between the countries cuisines around the world were largely defined due to the diversification of the use of spices and condiments during the European colonization of America, Asia and Africa. Hence, gastronomy tells the story of thousands of generations in a country and contains the culture of the population in multiple co...

Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at high temperatures may reduce their bioactivities, suggesting the need to identify optimal preparation conditions. Response surface m...

Ultrasound-assisted extraction (UAE) is widely used; however, the efficiency of extraction depends on the raw materials. Therefore, optimization of UAE must be investigated for each type of plant material. By-products from soursop fruit have not been studied as a source of bioactive compounds. In this work, the optimization of UAE conditions (extra...

Las frutas tropicales son conocidas como saludables, la guayaba y guanábana, se consideran ricos en compuestos fenólicos (CF), y generalmente se consumen frescos o en pulpa. El efecto beneficioso atribuido al consumo de frutas se relaciona con la cantidad de CF que pueden ser bioaccesibles en el organismo. El objetivo de este estudio fue evaluar la...

This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles...

Uno de los problemas centrales de la seguridad alimentaria en Iberoamérica es la imposibilidad de producir suficientes alimentos de origen vegetal para cubrir las necesidades del sector pecuario y humano, a pesar de la enorme diversidad de cultivos autóctonos que podrían cubrir las demandas de nutrientes para una dieta equilibrada en la región iber...

The agro-industrial processing of mango generates high amounts of by-products, like peels and paste, that are commonly discarded. These are potential sources of bioactive ingredients, such as phenolic compounds and carotenoids, that can be used to supplement other edible products to increase their nutritional value. In order to be successful in thi...

The aim of this research is the partial characterization of proteases extracted from B. karatas; the isolation and purification of proteases from B. karatas fruits were achieved using