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Espinosa-Solis V, Zamudio-Flores PB, Espino-Díaz M, Vela-Gutiérrez G, Rendón-Villalobos JR, Hernández-González M, Hernández-Centeno F, López-De la Peña HY, Salgado-Delgado R, Ortega-Ortega A. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga ( Xanthosoma sagittifolium) Flour and Corn Starch. Molecules 2021; 26:molecules26134006. [PMID: 34209163 PMCID: PMC8271965 DOI: 10.3390/molecules26134006] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, Mexico;
| | - Paul Baruk Zamudio-Flores
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: ; Tel.: +52-(625)-581-2920; Fax: +52-(625)-581-2921
| | - Miguel Espino-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - J. Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Hayde Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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Tirado-Gallegos JM, Zamudio-Flores PB, Espino-Díaz M, Salgado-Delgado R, Vela-Gutiérrez G, Hernández-Centeno F, López-De la Peña HY, Hernández-González M, Rendón-Villalobos JR, Ortega-Ortega A. Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage. Molecules 2021; 26:molecules26061782. [PMID: 33810043 PMCID: PMC8004905 DOI: 10.3390/molecules26061782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24% to 2.38%). A higher increase in hardness (from 22.32 N to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.
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Affiliation(s)
- Juan Manuel Tirado-Gallegos
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua, Chihuahua C.P. 31453, Mexico
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Paul Baruk Zamudio-Flores
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Miguel Espino-Díaz
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - Haydee Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - J Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle CeProBi Núm. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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Espino-Díaz M, Sepúlveda DR, González-Aguilar G, Olivas GI. Biochemistry of Apple Aroma: A Review. Food Technol Biotechnol 2016; 54:375-397. [PMID: 28115895 PMCID: PMC5253989 DOI: 10.17113/ftb.54.04.16.4248] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [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: 05/07/2015] [Accepted: 05/16/2016] [Indexed: 12/26/2022] Open
Abstract
Flavour is a key quality attribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre- and postharvest factors that cause a decline in apple flavour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may affect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.
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Affiliation(s)
- Miguel Espino-Díaz
- Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
| | - David Roberto Sepúlveda
- Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
| | - Gustavo González-Aguilar
- Research Center for Food and Development (CIAD), Carretera a la Victoria km. 0.6,
MX-83000 Hermosillo, Mexico
| | - Guadalupe I. Olivas
- Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
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Maya-Meraz IO, Espino-Díaz M, Molina-Corral FJ, González-Aguilar GA, Jacobo-Cuellar JL, Sepulveda DR, Olivas GI. Production of Volatiles in Fresh-Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine. J Food Sci 2014; 79:C2185-91. [DOI: 10.1111/1750-3841.12657] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Accepted: 08/15/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Irma O. Maya-Meraz
- Facultad de Ciencias Agrotecnológicas; Univ. Autónoma de Chihuahua, Av. Presa de la Amistad S/N; Cuauhtémoc Chih. México
| | - Miguel Espino-Díaz
- Authors Espino-Díaz, Molina-Corral, Sepulveda, and Olivas are with Laboratorio de Tecnología de Alimentos de Origen Vegetal y Toxicología; Centro de Investigación en Alimentación y Desarrollo; Av. Río Conchos S/N, Parque Industrial; Cuauhtémoc Chih. México
| | - Francisco J. Molina-Corral
- Authors Espino-Díaz, Molina-Corral, Sepulveda, and Olivas are with Laboratorio de Tecnología de Alimentos de Origen Vegetal y Toxicología; Centro de Investigación en Alimentación y Desarrollo; Av. Río Conchos S/N, Parque Industrial; Cuauhtémoc Chih. México
| | - Gustavo A. González-Aguilar
- Author González-Aguilar is with Tecnología de Alimentos de Origen Vegetal; Centro de Investigación en Alimentación y Desarrollo; Km 0.6 Carretera a la Victoria Hermosillo Son México
| | - Juan L. Jacobo-Cuellar
- Inst. Nacional de Investigaciones Forestales Agrícolas y Pecuarias; Av. Hidalgo No. 1213 Cuauhtémoc Chih México
| | - David R. Sepulveda
- Authors Espino-Díaz, Molina-Corral, Sepulveda, and Olivas are with Laboratorio de Tecnología de Alimentos de Origen Vegetal y Toxicología; Centro de Investigación en Alimentación y Desarrollo; Av. Río Conchos S/N, Parque Industrial; Cuauhtémoc Chih. México
| | - Guadalupe I. Olivas
- Authors Espino-Díaz, Molina-Corral, Sepulveda, and Olivas are with Laboratorio de Tecnología de Alimentos de Origen Vegetal y Toxicología; Centro de Investigación en Alimentación y Desarrollo; Av. Río Conchos S/N, Parque Industrial; Cuauhtémoc Chih. México
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Espino-Díaz M, De Jesús Ornelas-Paz J, Martínez-Téllez MA, Santillán C, Barbosa-Cánovas GV, Zamudio-Flores PB, Olivas GI. Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.). J Food Sci 2010; 75:E347-52. [DOI: 10.1111/j.1750-3841.2010.01661.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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