1
|
Chávez García SN, Rodríguez-Herrera R, Nery Flores S, Silva-Belmares SY, Esparza-González SC, Ascacio-Valdés JA, Flores-Gallegos AC. Sprouts as probiotic carriers: A new trend to improve consumer nutrition. Food Chem (Oxf) 2023; 7:100185. [PMID: 38155686 PMCID: PMC10753383 DOI: 10.1016/j.fochms.2023.100185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/15/2023] [Accepted: 11/04/2023] [Indexed: 12/30/2023]
Abstract
Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.
Collapse
Affiliation(s)
| | | | | | | | - Sandra Cecilia Esparza-González
- School of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, Mexico
| | | | | |
Collapse
|
2
|
Niño-Vásquez IA, Muñiz-Márquez D, Ascacio-Valdés JA, Contreras-Esquivel JC, Aguilar CN, Rodríguez-Herrera R, Flores-Gallegos AC. Co-microencapsulation: a promising multi-approach technique for enhancement of functional properties. Bioengineered 2022; 13:5168-5189. [PMID: 35172666 PMCID: PMC8973973 DOI: 10.1080/21655979.2022.2037363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Co-microencapsulation is a growing technique in the food industry because it is a technique that, under the same fundamentals of microencapsulation, allows the generation of microcapsules with a longer shelf life, using a smaller number of encapsulating materials and a smaller amount of active compounds, while having a greater beneficial activity. This responds to consumer demand for higher quality foods that limit the use of ingredients with low nutritional content and provide beneficial health effects, such as probiotics, prebiotics, vitamins, fatty acids, and compounds with antioxidant activity. The combination of two or more active compounds that achieve a synergy between them and between the encapsulating materials offers an advantage over the well-known microencapsulation. Among the main active compounds used in this process are probiotics, prebiotics, fatty acids, and polyphenols, the main combination being that of probiotics with one of the other active compounds that enhances their benefits. The present review discusses the advantages and disadvantages of the different encapsulating materials and techniques used to obtain co-microencapsulants, where the main result is a higher survival of probiotics, higher stability of the active compounds and a more controlled release, which can lead to the generation of new foods, food supplements, or therapeutic foods for the treatment of common ailments.
Collapse
Affiliation(s)
- Iván A Niño-Vásquez
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Diana Muñiz-Márquez
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles. Ciudad Valles, Slp, México, Ciudad Valles, México
| | - Juan A Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Juan Carlos Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Cristóbal N Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Adriana C Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| |
Collapse
|
3
|
Cruz-Casas DE, Aguilar CN, Ascacio-Valdés JA, Rodríguez-Herrera R, Chávez-González ML, Flores-Gallegos AC. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides. Food Chem (Oxf) 2021; 3:100047. [PMID: 35415659 PMCID: PMC8991988 DOI: 10.1016/j.fochms.2021.100047] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 11/24/2022]
Abstract
Peptide release methods influence its bioactivity by generating different sequences. The absorption, toxicity and taste of peptides is influenced by the production method. The most used methods are enzymatic hydrolysis and microbial fermentation. The most used methods are biotechnological and differ in their process.
Bioactive peptides are biomolecules derived from proteins. They contain anywhere from 2 to 20 amino acids and have different bioactivities. For example, they have antihypertensive activity, antioxidant activity, antimicrobial activity, etc. However, bioactive peptides are encrypted and inactive in the parental protein, so it is necessary to release them to show their bioactivity. For this, there are different methods, where biotechnological methods are highly favorable, highlighting enzymatic hydrolysis and microbial fermentation. The choice of the method to be used depends on different factors, which is why it is essential to know about the process, its principle, and its advantages and disadvantages. The process of peptide release is critical to generate various peptide sequences, which will produce different biological effects in the hydrolysate. This review focuses on providing extensive information on the enzymatic method and microbial fermentation to facilitate selecting the method that provides the most benefits.
Collapse
Affiliation(s)
- Dora Elisa Cruz-Casas
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Juan A Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Mónica L Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Adriana C Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| |
Collapse
|
4
|
Hernandez-Trejo A, Rodríguez-Herrera R, Sáenz-Galindo A, López-Badillo CM, Flores-Gallegos AC, Ascacio-Valdez JA, Estrada-Drouaillet B, Osorio-Hernández E. Insecticidal capacity of polyphenolic seed compounds from neem ( Azadirachta indica) on Spodoptera frugiperda (J. E. Smith) larvae. J Environ Sci Health B 2021; 56:1023-1030. [PMID: 34783634 DOI: 10.1080/03601234.2021.2004853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The objective of this study was to evaluate the insecticidal activity of the polyphenolic compounds found in neem on S. frugiperda larvae. Three neem extracts (1:12 (m/v) with 70% ethanol, 1:12 (m/v) with 0% ethanol (only water), and 1:4 (m/v) with 0% ethanol) were employed. Subsequently, the extraction of phytochemical compounds of each extract was performed using ultrasound and microwave technologies simultaneously. The compound characterization was performed by HPLC-mass. In addition, the insecticidal evaluation of the neem extract was performed against S. frugiperda of the second-stage larvae. The extracts were applied by spraying the larvae according to each bioassay. Results showed that the extract obtained with a 1:12 (m/v) relationship and 70% ethanol was effective for the control of S. frugiperda larvae. In this extract, the predominant organic compound families were: methoxyflavones, flavonols, hydroxycoumarins, anthocyanins, methoxycinnamic acid, and alkylflavones. Phytochemical compounds obtained from neem seeds with environmentally friendly solvents and alternative technologies (ultrasound and microwave) have potent insecticidal activity against S. frugiperda larvae.
Collapse
Affiliation(s)
- Antonia Hernandez-Trejo
- Division of Postgraduate Studies and Research, Autonomous University of Tamaulipas, Faculty of Engineering and Sciences, University Center Adolfo López Mateos, Cd. Victoria, Tamaulipas, México
| | | | - Aidé Sáenz-Galindo
- School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | | | | | | | - Benigno Estrada-Drouaillet
- Division of Postgraduate Studies and Research, Autonomous University of Tamaulipas, Faculty of Engineering and Sciences, University Center Adolfo López Mateos, Cd. Victoria, Tamaulipas, México
| | - Eduardo Osorio-Hernández
- Division of Postgraduate Studies and Research, Autonomous University of Tamaulipas, Faculty of Engineering and Sciences, University Center Adolfo López Mateos, Cd. Victoria, Tamaulipas, México
| |
Collapse
|
5
|
González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods 2021; 10:2227. [PMID: 34574337 PMCID: PMC8468002 DOI: 10.3390/foods10092227] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022] Open
Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41-47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume-wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
Collapse
Affiliation(s)
- Angela Mariela González-Montemayor
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - José Fernando Solanilla-Duque
- Agroindustrial Engineering Department, School of Agrarian Sciences, Universidad del Cauca, Popayán 190002, Colombia;
| | - Adriana C. Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Claudia Magdalena López-Badillo
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Juan Alberto Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| |
Collapse
|
6
|
Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma D, Chávez-González ML. Mexican Oregano ( Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules 2021; 26:molecules26175156. [PMID: 34500592 PMCID: PMC8434378 DOI: 10.3390/molecules26175156] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 05/08/2023] Open
Abstract
Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.
Collapse
Affiliation(s)
- Israel Bautista-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo, Monterrey 66050, Mexico;
| | - Cristian Torres-León
- Ethnobiological Garden and Research Center-UadeC (CIJE), Universidad Autónoma de Coahuila, Saltillo 27480, Mexico;
| | - Anna Ilina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Adriana C. Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India;
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
| |
Collapse
|
7
|
Aguilar CN, Ruiz HA, Rubio Rios A, Chávez-González M, Sepúlveda L, Rodríguez-Jasso RM, Loredo-Treviño A, Flores-Gallegos AC, Govea-Salas M, Ascacio-Valdes JA. Emerging strategies for the development of food industries. Bioengineered 2020; 10:522-537. [PMID: 31633446 PMCID: PMC6844418 DOI: 10.1080/21655979.2019.1682109] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Undoubtedly, the food industry is undergoing a dynamic process of transformation in its continual development in order to meet the requirements and solve the great problems represented by a constantly growing global population and food claimant in both quantity and quality. In this sense, it is necessary to evaluate the technological trends and advances that will change the landscape of the food processing industry, highlighting the latest requirements for equipment functionality. In particular, it is crucial to evaluate the influence of sustainable green biotechnology-based technologies to consolidate the food industry of the future, today, and it must be done by analyzing the mega-consumption trends that shape the future of industry, which range from local sourcing to on-the-go food, to an increase in organic foods and clean labels (understanding ingredients on food labels). While these things may seem alien to food manufacturing, they have a considerable influence on the way products are manufactured. This paper reviews in detail the conditions of the food industry, and particularly analyzes the application of emerging technologies in food preservation, extraction of bioactive compounds, bioengineering tools and other bio-based strategies for the development of the food industry.
Collapse
Affiliation(s)
- Cristóbal N Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Hector A Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Anilú Rubio Rios
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Mónica Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Leonardo Sepúlveda
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Araceli Loredo-Treviño
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Adriana C Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Mayela Govea-Salas
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| | - Juan A Ascacio-Valdes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
| |
Collapse
|
8
|
Escobedo-García S, Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, González-Montemayor ÁM, López MG, Rodríguez-Herrera R. Functionality of Agave Bagasse as Supplement for the Development of Prebiotics-Enriched Foods. Plant Foods Hum Nutr 2020; 75:96-102. [PMID: 31853903 DOI: 10.1007/s11130-019-00785-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.
Collapse
Affiliation(s)
- Sarai Escobedo-García
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Jesús A Salas-Tovar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Adriana C Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Juan C Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Ángela M González-Montemayor
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Mercedes G López
- Biotechnology and Biochemistry Department, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, 36821 Irapuato, Guanajuato, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico.
| |
Collapse
|
9
|
González-Montemayor ÁM, Flores-Gallegos AC, Serrato-Villegas LE, Ruelas-Chacón X, López MG, Rodríguez-Herrera R. Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species. Food Measure 2020. [DOI: 10.1007/s11694-020-00421-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
10
|
González-Montemayor ÁM, Flores-Gallegos AC, Contreras-Esquivel JC, Solanilla-Duque JF, Rodríguez-Herrera R. Prosopis spp. functional activities and its applications in bakery products. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Venegas-Ortega MG, Flores-Gallegos AC, Martínez-Hernández JL, Aguilar CN, Nevárez-Moorillón GV. Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods. Compr Rev Food Sci Food Saf 2019; 18:1039-1051. [PMID: 33336997 DOI: 10.1111/1541-4337.12455] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/14/2019] [Accepted: 04/28/2019] [Indexed: 12/25/2022]
Abstract
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein-derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by-products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food-grade expression system that can be used in the simultaneous production of peptide-based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single-step production process, using an alternative protein-based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB-derived peptides are also analyzed.
Collapse
Affiliation(s)
- María G Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Adriana C Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - José L Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Cristóbal N Aguilar
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, 31125, Mexico
| |
Collapse
|
12
|
Delgado-García M, Flores-Gallegos AC, Kirchmayr M, Rodríguez JA, Mateos-Díaz JC, Aguilar CN, Muller M, Camacho-Ruíz RM. Bioprospection of proteases from Halobacillus andaensis for bioactive peptide production from fish muscle protein. ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2019.03.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
13
|
Picazo B, Flores-Gallegos AC, Ilina A, Rodríguez-Jasso RM, Aguilar CN. Production of an Enzymatic Extract From Aspergillus oryzae DIA-MF to Improve the Fructooligosaccharides Profile of Aguamiel. Front Nutr 2019; 6:15. [PMID: 30847344 PMCID: PMC6393340 DOI: 10.3389/fnut.2019.00015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Accepted: 01/30/2019] [Indexed: 12/15/2022] Open
Abstract
Aguamiel is a natural sap produced by some species of agave plants, such as Agave salmiana, A. atrovirens, or A. angustifolia. It is a product with a high concentration of fructose, glucose or sucrose, although its composition may vary depending on the season in which it is produced, and may also contain agave fructans (or agavins) or fructooligosaccharides (FOS). It has been reported that FOS can be produced by enzymes that act on sucrose or inulin, transfructosylating or hydrolyzing these materials, respectively. Due to the sugar content in aguamiel, the application of an enzymatic complex produced by Aspergillus oryzae DIA MF was carried out. This complex was characterized by 1-D electrophoresis SDS-PAGE, and its transfructosylation and hydrolysis activities were determined by HPLC. In order to determine the conditions at which the concentration of FOS in this beverage increased, kinetics were carried out at different temperatures (30, 50, and 70°C) and times (0, 1, 2, 3, 4, 5, 10, and 15 h). Finally, the antioxidant and prebiotic activities were evaluated. FOS concentration in aguamiel was increased from 1.61 ± 0.08 to 31.01 ± 3.42 g/ L after 10 h reaction at 30°C applying 10% enzymatic fraction-substrate (v/v). Antioxidant activity was highly increased (34.81–116.46 mg/eq Trolox in DPPH assay and 42.65 to 298.86 mg/eq Trolox in FRAP assay) and growth of probiotic bacteria was higher in aguamiel after the enzymatic treatment. In conclusion, after the application of the enzymatic treatment, aguamiel was enriched with FOS which improved antioxidant and prebiotic properties, so it can be used as a functional food.
Collapse
Affiliation(s)
- Brian Picazo
- Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
| | - Adriana C Flores-Gallegos
- Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
| | - Anna Ilina
- Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
| | - Rosa María Rodríguez-Jasso
- Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
| | - Cristóbal N Aguilar
- Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
| |
Collapse
|
14
|
Buenrostro-Figueroa J, Tafolla-Arellano JC, Flores-Gallegos AC, Rodríguez-Herrera R, De la Garza-Toledo H, Aguilar CN. Native yeasts for alternative utilization of overripe mango pulp for ethanol production. Rev Argent Microbiol 2017; 50:173-177. [PMID: 29162302 DOI: 10.1016/j.ram.2016.04.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 11/11/2015] [Accepted: 04/08/2016] [Indexed: 11/29/2022] Open
Abstract
Mango fruits (Mangifera indica L.) are highly perishable, causing postharvest losses and producing agroindustrial waste. In the present work, native yeasts were used to evaluate ethanol production in overripe mango pulp. The two isolated strains showed similar sequences in the 18S rDNA region corresponding to Kluyveromyces marxianus, being different to the data reported in the NCBI database. Values of up to 5% ethanol (w/v) were obtained at the end of fermentation, showing a productivity of 4g/l/day, a yield of up to 49% of ethanol and a process efficiency of 80%. These results represent a viable option for using the surplus production and all the fruits that have suffered mechanical injury that are not marketable and are considered as agroindustrial waste, thus achieving greater income and less postharvest losses.
Collapse
Affiliation(s)
- Juan Buenrostro-Figueroa
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; Research Center in Food and Development, A.C., Cd. Delicias 33089, Chihuahua, Mexico
| | - Julio C Tafolla-Arellano
- Research Center in Food and Development, A.C. Vegetal Origin Food Technology Coordination, Hermosillo 83304, Sonora, Mexico
| | - Adriana C Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
| | - Heliodoro De la Garza-Toledo
- Department of Food Science and Nutrition, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo 25000, Mexico
| | - Cristóbal N Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico.
| |
Collapse
|
15
|
Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, Escobedo-García S, Morlett-Chávez JA, Rodríguez-Herrera R. Analytical Methods for Pectin Methylesterase Activity Determination: a Review. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0934-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
16
|
Robledo A, Aguilar CN, Belmares-Cerda RE, Flores-Gallegos AC, Contreras-Esquivel JC, Montañez JC, Mussatto SI. Production of thermostable xylanase by thermophilic fungal strains isolated from maize silage. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2015.1105298] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
17
|
Flores-Gallegos AC, Morlett-Chávez JA, Aguilar CN, Riutort M, Rodríguez-Herrera R. Gene Encoding Inulinase Isolated from Penicillium citrinum ESS and Its Molecular Phylogeny. Appl Biochem Biotechnol 2014; 175:1358-70. [DOI: 10.1007/s12010-014-1280-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 09/30/2014] [Indexed: 10/24/2022]
|
18
|
Flores-Gallegos AC, Contreras-Esquivel JC, Morlett-Chávez JA, Aguilar CN, Rodríguez-Herrera R. Comparative study of fungal strains for thermostable inulinase production. J Biosci Bioeng 2014; 119:421-6. [PMID: 25454696 DOI: 10.1016/j.jbiosc.2014.09.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 07/03/2014] [Accepted: 09/23/2014] [Indexed: 11/29/2022]
Abstract
Fructose and fructo-oligosaccharides (FOS) are important ingredients in the food industry. Fructose is considered an alternative sweetener to sucrose because it has higher sweetening capacity and increases iron absorption in children, and FOS's are a source of dietary fiber with a bifidogenic effect. Both compounds can be obtained by enzymatic hydrolysis of inulin. However, inulin presents limited solubility at room temperature, thus, fructose and FOS production is carried out at 60°C. Therefore, there is a growing interest to isolate and characterize thermostable inulinases. The aim of this work was to evaluate the capacity of different fungal strains to produce potential thermostable inulinases. A total of 27 fungal strains belonging to the genera Aspergillus, Penicillium, Rhizopus, Rhizomucor and Thermomyces were evaluated for production of inulinase under submerged culture using Czapek Dox medium with inulin as a sole carbon source. Strains were incubated at 37°C and 200 rpm for 96 h. Crude enzyme extract was obtained to evaluate inulinase and invertase activity. In order to select the fungal strain with the highest thermostable inulinase production, a selection criterion was established. It was possible to determine the highest inulinase activity for Rhizopus microsporus 13aIV (10.71 U/mL) at 36 h with an optimum temperature of inulinase of 70°C. After 6 h at 60°C, the enzyme did not show any significant loss of activity and retained about 87% activity, while it only retains 57% activity at 70°C. According to hydrolysis products, R. microsporus produced endo and exo-inulinase.
Collapse
Affiliation(s)
- Adriana C Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, Coahuila, Mexico
| | - Juan C Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, Coahuila, Mexico
| | - Jesús A Morlett-Chávez
- Clinical and Molecular Diagnosis Department, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, Coahuila, Mexico
| | - Cristóbal N Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, Coahuila, Mexico.
| |
Collapse
|