This page has only limited features, please log in for full access.

Unclaimed
Manuel Octavio Ramírez-Sucre
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C, México

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 16 July 2021 in Food Science and Technology
Reads 0
Downloads 0
ACS Style

Manuel Octavio Ramírez-Sucre; Julio Enrique Oney-Montalvo; Mariela Carolina Lope-Navarrete; Jesús Alberto Barron-Zambrano; José Andrés Herrera-Corredor; Adán Cabal-Prieto; Ingrid Mayanin Rodríguez-Buenfil; Emmanuel De Jesús Ramírez-Rivera. Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy. Food Science and Technology 2021, 1 .

AMA Style

Manuel Octavio Ramírez-Sucre, Julio Enrique Oney-Montalvo, Mariela Carolina Lope-Navarrete, Jesús Alberto Barron-Zambrano, José Andrés Herrera-Corredor, Adán Cabal-Prieto, Ingrid Mayanin Rodríguez-Buenfil, Emmanuel De Jesús Ramírez-Rivera. Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy. Food Science and Technology. 2021; ():1.

Chicago/Turabian Style

Manuel Octavio Ramírez-Sucre; Julio Enrique Oney-Montalvo; Mariela Carolina Lope-Navarrete; Jesús Alberto Barron-Zambrano; José Andrés Herrera-Corredor; Adán Cabal-Prieto; Ingrid Mayanin Rodríguez-Buenfil; Emmanuel De Jesús Ramírez-Rivera. 2021. "Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy." Food Science and Technology , no. : 1.

Original article
Published: 14 July 2021 in Journal of Sensory Studies
Reads 0
Downloads 0

The objective of this study was to analyze the impact of factors that influence consumer satisfaction (CSAT) and how emotions and sensory attributes are related to the consumer's preference for Habanero pepper. In Phase 1: A total of 202 Habanero pepper consumers responded to a structured survey to determine the influence of factors on satisfaction using the Partial Least Squares (PLS)-Path modeling technique. In Phase 2: A total of 498 pepper consumers evaluated images of immature, intermediate-ripened, and ripened Habanero peppers assigning emotions, sensory attributes, and liking level for each chili image. Results showed that the relationship between intrinsic, extrinsic quality, and consumer safety influenced CSAT. Immature and ripened chili peppers were most preferred. Immature chilies elicited calm, bored, tame, and mild emotions that were related to attributes green vegetable, fresh leaf, and crunchiness. Ripened Habanero peppers elicited emotions such as loving, pleasant, active, worried, satisfied, happy, guilty, wild, aggressive, and joyful that were related to attributes mouth heat, mouth hardness, mouth numbness, and pungency. Satisfaction of Habanero pepper consumers is influenced by safety, extrinsic and intrinsic quality which includes emotions and sensory aspects such as color and texture. Practical Applications The use of online questionnaires is an effective tool to collect data for the explanation of the relationships between intrinsic and extrinsic factors from the consumer's point of view and for the evaluation of sensory attributes and emotions evoked through images of Habanero pepper. This makes it possible to identify different patterns of consumer liking levels that can be a key element in the generation of marketing strategies. Results from this research are important for the chili industry, producers, gastronomes and international and nationals' researchers dedicated to the production, processing, use, and research of the Habanero pepper.

ACS Style

Claudia Peralta‐Cruz; Ingrid Mayanin Rodríguez‐Buenfil; Adán Cabal‐Prieto; Víctor Daniel Cuervo‐Osorio; Julio Enrique Oney‐Montalvo; José Andrés Herrera‐Corredor; Manuel Octavio Ramírez‐Sucre; Emmanuel De Jesús Ramírez‐Rivera. Modeling consumer satisfaction to identify drivers for liking : An online survey based on images of Habanero pepper ( Capsicum chinense Jacq.). Journal of Sensory Studies 2021, e12696 .

AMA Style

Claudia Peralta‐Cruz, Ingrid Mayanin Rodríguez‐Buenfil, Adán Cabal‐Prieto, Víctor Daniel Cuervo‐Osorio, Julio Enrique Oney‐Montalvo, José Andrés Herrera‐Corredor, Manuel Octavio Ramírez‐Sucre, Emmanuel De Jesús Ramírez‐Rivera. Modeling consumer satisfaction to identify drivers for liking : An online survey based on images of Habanero pepper ( Capsicum chinense Jacq.). Journal of Sensory Studies. 2021; ():e12696.

Chicago/Turabian Style

Claudia Peralta‐Cruz; Ingrid Mayanin Rodríguez‐Buenfil; Adán Cabal‐Prieto; Víctor Daniel Cuervo‐Osorio; Julio Enrique Oney‐Montalvo; José Andrés Herrera‐Corredor; Manuel Octavio Ramírez‐Sucre; Emmanuel De Jesús Ramírez‐Rivera. 2021. "Modeling consumer satisfaction to identify drivers for liking : An online survey based on images of Habanero pepper ( Capsicum chinense Jacq.)." Journal of Sensory Studies , no. : e12696.

Journal article
Published: 06 April 2021 in Molecules
Reads 0
Downloads 0

This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5–15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.

ACS Style

Lizette Suastegui-Baylón; Ricardo Salazar; Yanik Maldonado-Astudillo; Manuel Ramírez-Sucre; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Javier Jiménez-Hernández. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules 2021, 26, 2097 .

AMA Style

Lizette Suastegui-Baylón, Ricardo Salazar, Yanik Maldonado-Astudillo, Manuel Ramírez-Sucre, Gerónimo Arámbula-Villa, Verónica Flores-Casamayor, Javier Jiménez-Hernández. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules. 2021; 26 (7):2097.

Chicago/Turabian Style

Lizette Suastegui-Baylón; Ricardo Salazar; Yanik Maldonado-Astudillo; Manuel Ramírez-Sucre; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Javier Jiménez-Hernández. 2021. "Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia." Molecules 26, no. 7: 2097.

Research article
Published: 22 November 2020 in Journal of the Science of Food and Agriculture
Reads 0
Downloads 0

Background External Preference Mapping (PREFMAP) is a powerful tool to explain consumer preference or rejection. Combining the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve PREFMAP results. This study was conducted to compare the PREFMAPs generated with rapid descriptive Flash Profile (FP), Check‐All‐That‐Apply (CATA) and Napping® versus PREFMAPs constructed with FP‐TOPSIS, CATA‐TOPSIS and Napping®‐TOPSIS. Results Only the 38.46, 63.66 and 42% of sensory attributes initially generated by FP, CATA and Napping techniques were considered for the determination of their weight (W) and allocation as positive (+) or negative (‐) in the TOPSIS technique. The PREFMAPs constructed with FP‐TOPSIS, CATA‐TOPSIS and Napping®‐TOPSIS presented a better explanation of the preference and rejection compared to the PREFMAPs directly generated with rapid sensory techniques. The results of the Multiple Factor Analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. Conclusion The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products.

ACS Style

Lorena Guadalupe Ramón‐Canul; Diana Laura Margarito‐Carrizal; Rogelio Limón‐Rivera; Uriel Alejandro Morales‐Carrrera; Ingrid Mayanin Rodriguez‐Buenfil; Manuel Octavio Ramírez‐Sucre; Adán Cabal‐Prieto; José Andrés Herrera‐Corredor; Emmanuel De Jesús Ramírez‐Rivera. Technique for order of preference by similarity to ideal solution ( TOPSIS ) method for the generation of external preference mapping using rapid sensometric techniques. Journal of the Science of Food and Agriculture 2020, 101, 3298 -3307.

AMA Style

Lorena Guadalupe Ramón‐Canul, Diana Laura Margarito‐Carrizal, Rogelio Limón‐Rivera, Uriel Alejandro Morales‐Carrrera, Ingrid Mayanin Rodriguez‐Buenfil, Manuel Octavio Ramírez‐Sucre, Adán Cabal‐Prieto, José Andrés Herrera‐Corredor, Emmanuel De Jesús Ramírez‐Rivera. Technique for order of preference by similarity to ideal solution ( TOPSIS ) method for the generation of external preference mapping using rapid sensometric techniques. Journal of the Science of Food and Agriculture. 2020; 101 (8):3298-3307.

Chicago/Turabian Style

Lorena Guadalupe Ramón‐Canul; Diana Laura Margarito‐Carrizal; Rogelio Limón‐Rivera; Uriel Alejandro Morales‐Carrrera; Ingrid Mayanin Rodriguez‐Buenfil; Manuel Octavio Ramírez‐Sucre; Adán Cabal‐Prieto; José Andrés Herrera‐Corredor; Emmanuel De Jesús Ramírez‐Rivera. 2020. "Technique for order of preference by similarity to ideal solution ( TOPSIS ) method for the generation of external preference mapping using rapid sensometric techniques." Journal of the Science of Food and Agriculture 101, no. 8: 3298-3307.

Journal article
Published: 20 October 2020 in Plants
Reads 0
Downloads 0

The aim of this work was to investigate the changes of the content of polyphenols in fruits of Capsicum chinense Jacq. at different harvest times and their correlation with the antioxidant activity. Habanero pepper plants grown in black soil (Mayan name: Box lu’um) and harvested at 160, 209, 223, 237 and 252 post-transplant days (PTD) were analyzed. The results indicated that subsequent harvesting cycles decreased the content of total polyphenols, catechin, chlorogenic acid and ellagic acid, while the content of gallic and protocatechuic acid increased. The antioxidant activity determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging and ABTS (2,2′-azino-di-3-ethylbenzthiazoline sulfonic acid) assay decreased through the harvest days. Linear correlation analysis between total polyphenol content and antioxidant activity in peppers resulted in a correlation of r2DPPH = 0.8999 and r2ABTS = 0.8922. Additionally, a good correlation of the antioxidant activity was found with catechin (r2DPPH = 0.8661 and r2ABTS = 0.8989), chlorogenic acid (r2DPPH = 0.8794 and r2ABTS = 0.8934) and ellagic acid (r2DPPH = 0.8979 and r2ABTS = 0.9474), indicating that these polyphenols highly contributed to the antioxidant activity in Habanero peppers. This work contributes to understanding the changes that take place during the development of Capsicum chinense, indicating that fruit harvested at earlier PTD showed the highest concentrations of total polyphenols and antioxidant activity, obtaining the best results at 160 PTD.

ACS Style

Julio Enrique Oney-Montalvo; Kevin Alejandro Avilés-Betanzos; Emmanuel De Jesús Ramírez-Rivera; Manuel Octavio Ramírez-Sucre; Ingrid Mayanin Rodríguez-Buenfil. Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity. Plants 2020, 9, 1394 .

AMA Style

Julio Enrique Oney-Montalvo, Kevin Alejandro Avilés-Betanzos, Emmanuel De Jesús Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil. Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity. Plants. 2020; 9 (10):1394.

Chicago/Turabian Style

Julio Enrique Oney-Montalvo; Kevin Alejandro Avilés-Betanzos; Emmanuel De Jesús Ramírez-Rivera; Manuel Octavio Ramírez-Sucre; Ingrid Mayanin Rodríguez-Buenfil. 2020. "Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity." Plants 9, no. 10: 1394.

Journal article
Published: 21 August 2020 in Agronomy
Reads 0
Downloads 0

Capsicum chinense Jacq. obtained the designation of origin in 2010 due to the unique organoleptic properties given by the characteristics of soils in the Peninsula of Yucatán. So, the aim of this work was to investigate the effect of soil composition on the profile and concentration of polyphenols, antioxidant activity, and its relationship with the degree of maturity in habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in three soils named according to the Maya classification as: K’ankab lu’um (red soil); Box lu’um (black soil); and Chich lu’um (brown soil). The crops were cultivated in four different dates. The peppers were analyzed for antioxidant activity, profile and content of polyphenols. The results indicated that peppers grown in black soil had the highest concentration of total polyphenols (122.78 ± 12.60 mg of gallic acid 100 g−1), catechin (61.64 ± 7.55 mg 100 g−1) and antioxidant activity by DPPH (86.51 ± 0.82%). Physicochemical characterization indicated that black soil has the highest concentration of organic matter (10.93 ± 0.23%), nitrogen (52.01 ± 7.05 mg kg−1), manganese (5.24 ± 0.45 mg kg−1) and electric conductivity (2.32 ± 0.16 d Sm−1) compared to the other soils evaluated. These results demonstrate that the physicochemical composition of soils could be related to the biosynthesis of polyphenols in the habanero pepper.

ACS Style

Julio Oney-Montalvo; Alberto Uc-Varguez; Emmanuel Ramírez-Rivera; Manuel Ramírez-Sucre; Ingrid Rodríguez-Buenfil. Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.). Agronomy 2020, 10, 1234 .

AMA Style

Julio Oney-Montalvo, Alberto Uc-Varguez, Emmanuel Ramírez-Rivera, Manuel Ramírez-Sucre, Ingrid Rodríguez-Buenfil. Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.). Agronomy. 2020; 10 (9):1234.

Chicago/Turabian Style

Julio Oney-Montalvo; Alberto Uc-Varguez; Emmanuel Ramírez-Rivera; Manuel Ramírez-Sucre; Ingrid Rodríguez-Buenfil. 2020. "Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.)." Agronomy 10, no. 9: 1234.