Diana Maylet Hernández-Martínez

This study evaluated the potential of Nanche seeds as a bio-adsorbent for removing TA from aqueous solutions. Additionally, we inferred the interaction mechanisms involved in the adsorption process from physicochemical evidence, isotherm modelling, and ADI analysis. The Langmuir model best fit the experimental data (R² = 0.999) across temperatures (20–60 °C). Thermodynamically, the process was endothermic and spontaneous, (∆H° = 10.11 ± 0.45 kJ/mol and ∆G° = −28.58 ± 1.03 kJ/mol), indicating that the interaction mechanisms were physical. The value of ∆S° (0.116 ± 0.003 kJ/mol·K), the Freundlich constant (n > 1), and data derived from ADI analysis of SEM micrographs that support the increased complexity and multifractal nature of the process. FTIR revealed surface changes in the adsorbent material attributable to the interactions between the seed and the TA. Extent of vibrations associated with carboxyl groups decreased after adsorption, which was attributed to low-energy interactions, such as π-π stacking, supporting physisorption interaction. The ki values increased linearly with temperature and TA concentration. This study used ideal adsorption systems to elucidate fundamental mechanisms, providing a foundation for future, more complex research. Nance seeds proved to be effective yet underutilized adsorbent material. Further studies are needed on its applicability in continuous processes and multicomponent matrices systems.

Nance fruits are produced worldwide in small cultivars and are valued for their characteristic aroma, flavor, and rich vitamins and fiber, as well as for their antioxidant characteristics. The use of herbal infusions in various communities is common, and considerable knowledge behind such usage remains empirical. In this work, we investigated the bioactive profile of nance fruit pulp water and ethanol extracts obtained at various temperatures, as well as their feasibility to inhibit selected pathogenic bacteria strains and biofilm formation. The extracts showed a significant content of vitamin C that increased from 11 to 17 mg/100 mL when temperatures rose to 75–90 °C. Antioxidant capacity by DPPH• and ABTS•⁺ also increased with extraction temperature (75–90 °C), and phenolic compounds correspondingly depicted maximum values of 8.0 and 11.2 mg GAE/100 mL at the same temperatures. The higher values of bioactive compounds and antioxidant capacity at high extraction temperatures was possibly due to the disruption of cell walls and membranes at these temperatures that allowed for the release of bioactive compounds. Fourier transform infrared spectroscopy bands indicated that the aqueous extracts of nance pulp contained a combination of hydroxyl, amide, and methylene functional groups, demonstrating the coexistence of phenolic compounds, amino acids, and lipids, which supported the presence of molecules with potential biological activity. Inhibition of microbial growth by aqueous extracts obtained at 20 °C was observed against S. aureus and P. aeruginosa, and none of the extracts prevented biofilm formation against S. aureus.

Chia seed mucilage (CSM) is a promising plant-derived hydrocolloid characterized by unique physicochemical and functional properties that are strongly influenced by the extraction methodology. In this research, an optimized sonication–freezing-assisted extraction (SFAE) process was developed to obtain mucilage while preserving its structural integrity. Results indicate that the extracted mucilage has a high total dietary fiber content of 75.87% and a moderate protein level of 8.71%. Fourier transform infrared spectroscopy (FTIR) confirmed the presence of hydroxyl and ionized carboxylate (COO⁻) groups associated with uronic acids, highlighting the anionic and polyelectrolyte nature of the system. Rheological characterization of optimized-CSM revealed Newtonian behavior in dilute solutions, indicating minimal intermolecular interactions and permitting accurate measurement of intrinsic viscosity and viscosity-average molecular weight. A critical overlap concentration (c** ≈ 0.2% w/v) was identified, marking the transition to semi-dilute regimes, chain entanglement, and the onset of shear-thinning and viscoplastic behavior. Functionally, the optimized-CSM exhibited high water holding capacity and competitive emulsifying properties (emulsion activity index (EAI): 62.50%; emulsion stability index (ESI): 49.32%), attributed to synergistic interactions between proteins and polysaccharides. Overall, this work provides new insights into how processing conditions influence the chemical composition and molecular structure, which fundamentally govern the rheological and functional performance of CSM. These findings underscore its potential as a versatile hydrocolloid for food and biomedical applications.

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. Nance pulp and liqueur were analyzed by evaluating their physicochemical characteristics, bioactive compounds, and antioxidant capacities during 90 days of storage. Ascorbic acid and antioxidant capacities decreased at higher rates than pulp as per their kinetic constants and half-life times (t_1/2 was shorter for liqueur than for pulp). Fourier Transform Infrared Spectroscopy (FTIR) allowed us to register the characteristic fingerprints from bonds from diverse functional groups and demonstrated that liqueur preserved, at a higher extent, the bioactive compounds of pulp. Phenolic compounds in both samples decayed over time, suggesting that, during storage, they release due to the breakage of cell walls. Infrared spectra showed considerable overlapping, presenting characteristic alcohol and functional group peaks distinctive of bioactive compounds and polysaccharides. At the end of their storage, both samples presented peaks of less intensity than those for the initial samples, which was in agreement with the bioactive compound content and antioxidant capacity kinetics. Bioactive profiles and kinetic parameters would be useful for establishing the processing and storage conditions of nance liqueur and could support the development of local communities.

The red prickly pear (Opuntia streptacantha) is a fruit that is distinguished by its sensory properties and high content of bioactive compounds. Its rapid spoilage rate significantly impacts its commercialization, underscoring the urgent need for effective preservation methods. This study investigated the effectiveness of various juice preservation techniques—refrigeration, freezing, pasteurization, and vacuum packaging —in maintaining the microbiological quality, physicochemical properties, and antioxidant capacity of red prickly pear juice during storage. The most effective preservation method was found to be freezing the vacuum-packaged and pasteurized juice, referred to as J4. This method adequately maintained key nutritional and physicochemical qualities after 12 months, which was evidenced by a reduction in the microbial growth and the preservation of pH (4.64), acidity (0.74 g citric acid L⁻¹), antioxidant activity (2.6–2.9 mmol TE L⁻¹), as well as the content of phenols (506 mg GAE L⁻¹), betalains (141.2 mg L⁻¹), and total sugars (125 g L⁻¹). Furthermore, sensory analysis comparing J4-treated juice to control juice revealed no significant differences, confirming that J4 is an effective method for preserving the nutritional, functional, and sensory qualities of red prickly pear juice.

The processing of fishery products generates a substantial amount of by-products, which can be utilized to promote a circular economy. The objective of the present study was to extract and characterize native collagen and total lipid extract from the fish skin and bones of crevalle jack (Caranx hippos). Physicochemical, structural, and morphological properties were evaluated for collagens. Chemical composition and functional properties were evaluated for lipid extracts. Native type I collagens were obtained by acid extraction, yielding approximately 2.64–6.16% (d.b.). The elemental chemical analysis showed its purity. The stability of the triple helix of collagen was verified through characteristic bands in the FTIR and UV spectra, the peaks at 2θ, around 7.5° and 19.5° obtained by XRD, and the bands of SDS-PAGE. Collagens show isoelectric points of 4.94 (skin) and 4.90 (bone), thermal stabilities of 53.40 °C (skin) and 46.88 °C (bone), and the percentage surface porosities of 41.28 (skin) and 38.84 (bone), all of which demonstrate their potential as a raw material in the biomedical field. The total lipids obtained were extracted using the Soxhlet and Folch methods. The extracts show EPA (1.26–3.16%) and DHA (3.94–9.78%) contents, with inhibition percentages of 32.7% (ABTS), 19.6% (DPPH), and 70.83% (β-carotene). These results highlight the potential of total lipid extract for nutraceutical and food applications.

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.

There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L⁻¹ of yeast assimilable nitrogen and a pH of 3.5–5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L⁻¹ of residual sugars) and alcohol. The present mead had an 8.57% v/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L⁻¹) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g⁻¹), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g⁻¹), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.

Las bebidas vegetales son una opción saludable, amigable con el planeta y se ajustan al estilo de vida de consumidores que buscan bebidas funcionales de origen no animal, pero con características organolépticas similares a la leche de vaca. El presente trabajo tuvo como objetivo elaborar una bebida vegetal a base de cacahuate (Arachis hypogaea) adicionada con jengibre (Zingiber officinale). Se elaboraron 13 bebidas con diferentes formulaciones, variando contenido de cacahuate (C), lecitina de soya (L) y goma gelana (G), pero manteniendo fija la cantidad de jengibre. Se analizó el potencial zeta y tamaño de partícula (diámetro de Sauter y diámetro de Brouckere) en un inicio y después de dos meses de almacenamiento a 4°C. Después de dos meses, el potencial zeta varió entre -18 y -32 mV; el diámetro de Sauter entre 11.46 y 27.33 mm; y el diámetro de Broukere entre 49.17 y 99.38 mm. De acuerdo al diseño de superficie de respuesta, la formulación óptima fue 5.64 % C, 1.50% L y 0.30% G. Los resultados sugieren que la combinación de lecitina de soya y goma gelana tiene un efecto positivo en la estabilidad coloidal.

El consumo de bebidas vegetales ha aumentado en los últimos años, debido a la necesidad de los consumidores por contar con bebidas alternativas a la leche de vaca, las cuales sean de origen más sostenibles, con nuevos sabores o con propiedades funcionales. Respondiendo a esa necesidad, el presente trabajo tuvo como objetivo elaborar una bebida a base de nuez de macadamia y estudiar su estabilidad fisicoquímica. Se elaboraron 15 bebidas con diferentes formulaciones, variando contenido de nuez de macadamia (M), lecitina de soya (L) y goma gelana (G). Se analizó el potencial zeta y tamaño de partícula (diámetro de Sauter y diámetro de Brouckere) en el día 1 y después de dos meses de almacenamiento en refrigeración a 4°C. Después de dos meses, el diámetro de Sauter varió entre 14.5 y 31.4 mm; el diámetro de Broukere entre 55 y 81.7 mm y el potencial zeta entre -26.2 y -32.4 mV. De acuerdo a los resultados, la formulación más estable fue la 3 con 4 % M, 0.8 % L y 0.3% G. La combinación de goma gelana y lecitina de soya proporcionó buena estabilidad a la bebida.