Iraham Enrique Solorzano-Lugo
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Iraham Enrique Solorzano-Lugo has a total of 8 co-authors. Here are the top co-authors by number of shared publications:
- Cristian Jiménez-Martínez
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico
2 shared publications - Georgina Calderón-Domínguez
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico
2 shared publications - Luisa Fernanda Duque-Buitrago
GIPAB Research Group (Agrifood and Biotechnological Processes Research Group), Escuela de Ingeniería de Alimentos, Universidad del Valle, Santiago de Cali, Colombia
2 shared publications - Marcela González-Vázquez
Instituto de Farmacología, Universidad de la Cañada, Carretera Teotitlan—San Antonio Nanahuatipan Km 1.7 s/n, Paraje Titlacuatitla, Teotitlan de Flores Magón, Oaxaca 68540, Mexico
2 shared publications - María Antonia Hernández-Aguirre
Instituto Politécnico Nacional
2 shared publications - Perla Osorio-Díaz
Instituto Politécnico Nacional (IPN), Centro de Desarrollo de Productos Bióticos (CEPROBI), Yautepec, Morelos, 62731, Mexico
2 shared publications
Latest Publications
- Open Access
Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage
In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.
Open AccessHealth-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage
In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.
- Open Access
- 10 May 2024
- Published by MDPI AG in Preprints.org
Health-Related Composition and Bioactivity of an Agave/Prickly Pear Juice Beverage
A beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was ana-lyzed for its nutrients, bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74±13.46 mg/100 mL), rhamnose (227.00±1.58 mg/100 mL), and fructose (158.16±8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31±3.06 mg/100 mL) and catechin (359.72±7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (
- 10 May 2024
- Published by MDPI AG in Preprints.org
Open AccessHealth-Related Composition and Bioactivity of an Agave/Prickly Pear Juice Beverage
A beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was ana-lyzed for its nutrients, bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74±13.46 mg/100 mL), rhamnose (227.00±1.58 mg/100 mL), and fructose (158.16±8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31±3.06 mg/100 mL) and catechin (359.72±7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (