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Dr. Judith Jaimez-Ordaz
UAEH

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Review
Published: 26 July 2021 in Fermentation
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Selenium nanoparticles (SeNPs) are gaining importance in the food and medical fields due to their antibacterial properties. The microbial inhibition of these kinds of particles has been tested in a wide range of Gram (+) and Gram (−) pathogenic bacteria. When SeNPs are synthesized by biological methods, they are called biogenic SeNPs, which have a negative charge caused by their interaction between surface and capping layer (bioorganic material), producing their high stability. This review is focused on SeNPs synthesis by bacteria and summarizes the main factors that influence their main characteristics: shape, size and surface charge, considering the bacteria growth conditions for their synthesis. The different mechanisms of antimicrobial activity are revised, and this review describes several biosynthesis hypotheses that have been proposed due to the fact that the biological mechanism of SeNP synthesis is not fully known.

ACS Style

Meyli Escobar-Ramírez; Araceli Castañeda-Ovando; Emmanuel Pérez-Escalante; Gabriela Rodríguez-Serrano; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Javier Añorve-Morga; Judith Jaimez-Ordaz; Luis González-Olivares. Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation. Fermentation 2021, 7, 130 .

AMA Style

Meyli Escobar-Ramírez, Araceli Castañeda-Ovando, Emmanuel Pérez-Escalante, Gabriela Rodríguez-Serrano, Esther Ramírez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-López, Javier Añorve-Morga, Judith Jaimez-Ordaz, Luis González-Olivares. Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation. Fermentation. 2021; 7 (3):130.

Chicago/Turabian Style

Meyli Escobar-Ramírez; Araceli Castañeda-Ovando; Emmanuel Pérez-Escalante; Gabriela Rodríguez-Serrano; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Javier Añorve-Morga; Judith Jaimez-Ordaz; Luis González-Olivares. 2021. "Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation." Fermentation 7, no. 3: 130.

Review
Published: 02 June 2021 in Foods
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Gut microbiota is a group of microorganisms that are deposited throughout the entire gastrointestinal tract. Currently, thanks to genomic tools, studies of gut microbiota have pointed towards the understanding of the metabolism of important bacteria that are not cultivable and their relationship with human homeostasis. Alterations in the composition of gut microbiota could explain, at least in part, some epidemics, such as diabetes and obesity. Likewise, dysbiosis has been associated with gastrointestinal disorders, neurodegenerative diseases, and even cancer. That is why several studies have recently been focused on the direct relationship that these types of conditions have with the specific composition of gut microbiota, as in the case of the microbiota–intestine–brain axis. In the same way, the control of microbiota is related to the diet. Therefore, this review highlights the importance of gut microbiota, from its composition to its relationship with the human health–disease condition, as well as emphasizes the effect of probiotic and prebiotic consumption on the balance of its composition.

ACS Style

Laura-Berenice Olvera-Rosales; Alma-Elizabeth Cruz-Guerrero; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Zuli-Guadalupe Calderón-Ramos; José Arias-Rico; Luis-Guillermo González-Olivares. Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics. Foods 2021, 10, 1261 .

AMA Style

Laura-Berenice Olvera-Rosales, Alma-Elizabeth Cruz-Guerrero, Esther Ramírez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-López, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Zuli-Guadalupe Calderón-Ramos, José Arias-Rico, Luis-Guillermo González-Olivares. Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics. Foods. 2021; 10 (6):1261.

Chicago/Turabian Style

Laura-Berenice Olvera-Rosales; Alma-Elizabeth Cruz-Guerrero; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Zuli-Guadalupe Calderón-Ramos; José Arias-Rico; Luis-Guillermo González-Olivares. 2021. "Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics." Foods 10, no. 6: 1261.

Journal article
Published: 22 April 2021 in Applied Sciences
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Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a solid-liquid conventional extraction was carried out (at 90 °C during 5 min) followed by a cold shock in ice. The developed beverages were characterized in a microbiological and physicochemical way according to official analysis methods. The sensory evaluation was carried out through liking and buying intention tests. The population under study was integrated by 400 adults divided into two groups (with and without overweight or obesity). The beverages developed were low-calorie (≤40 kcal per portion), very low in sodium (1.6 g GAE portion), and with an attractive color. The results indicate that these beverages could be an alternative to the consumption of common industrialized drinks conferring additional benefits for the prevention of chronic diseases.

ACS Style

Elizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences 2021, 11, 3766 .

AMA Style

Elizabeth Contreras-López, Juan Ramírez-Godínez, Miguel García-Martínez, Ana Gutiérrez-Salomón, Luis González-Olivares, Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences. 2021; 11 (9):3766.

Chicago/Turabian Style

Elizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. 2021. "Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity." Applied Sciences 11, no. 9: 3766.

Journal article
Published: 17 February 2021 in Molecules
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The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.

ACS Style

Judith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules 2021, 26, 1042 .

AMA Style

Judith Jaimez-Ordaz, Elizabeth Contreras-López, Tania Hernández-Sánchez, Luis González-Olivares, Javier Añorve-Morga, Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules. 2021; 26 (4):1042.

Chicago/Turabian Style

Judith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. 2021. "Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design." Molecules 26, no. 4: 1042.

Journal article
Published: 20 July 2020 in Applied Sciences
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Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.

ACS Style

Elizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences 2020, 10, 4987 .

AMA Style

Elizabeth Contreras-López, Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Nelly Del Socorro Cruz-Cansino, Luis Guillermo González-Olivares, José Sergio Rodríguez-Martínez, Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences. 2020; 10 (14):4987.

Chicago/Turabian Style

Elizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. 2020. "Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility." Applied Sciences 10, no. 14: 4987.

Original article
Published: 01 March 2019 in Food Science and Technology
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In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free amino groups was performed by the TNBS method and peptide separation was performed by SDS-PAGE. During fermentation, pH decreased faster in milk with agave juice than with inulin. There was no significant difference in the concentration of free amino groups (0.632 ± 0.007 and 0.627 ± 0.007 mg/L) between the two fermentation systems for any microorganism. The concentration of lactic acid bacteria in the presence of agave juice was higher than the recommended concentration for probiotic foods (7.59 log CFU/mL for L. rhamnosus GG and 8.26 log CFU/mL for L. casei Shirota). The production of free amino groups and peptides of low molecular weight continued in refrigeration and was higher in systems with agave juice. This could represent a proteolytic activation in the presence of this carbon source. The results showed that agave juice might be a functional ingredient with prebiotic character in symbiotic systems.

ACS Style

Judith Jaimez_Ordaz; Xóchitl Martínez-Ramírez; Alma Elizabeth Cruz-Guerrero; Elizabeth Contreras-López; Alexis Ayala-Niño; Javier Castro-Rosas; Luis Guillermo González-Olivares. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration. Food Science and Technology 2019, 39, 188 -194.

AMA Style

Judith Jaimez_Ordaz, Xóchitl Martínez-Ramírez, Alma Elizabeth Cruz-Guerrero, Elizabeth Contreras-López, Alexis Ayala-Niño, Javier Castro-Rosas, Luis Guillermo González-Olivares. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration. Food Science and Technology. 2019; 39 (1):188-194.

Chicago/Turabian Style

Judith Jaimez_Ordaz; Xóchitl Martínez-Ramírez; Alma Elizabeth Cruz-Guerrero; Elizabeth Contreras-López; Alexis Ayala-Niño; Javier Castro-Rosas; Luis Guillermo González-Olivares. 2019. "Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration." Food Science and Technology 39, no. 1: 188-194.

Comparative study
Published: 01 November 2018 in Ultrasonics Sonochemistry
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The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M1 (AFM1) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and 95 % amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican Norms established for milk. Ultrasound treatment for 15 min reduced solids precipitation (p < 0.05) in unhomogenized milk during storage as compared to the pasteurized milk. All samples complied with aerobic mesophilic counts limits set by the Mexican norm except the control and the homogenized milk sample which was thermoultrasonicated for 10 min. Enterobacteriaceae counts of pasteurized and 15 min-thermoultrasound homogenized milks complied with the norm. The lowest levels of AFM1 were found in the 10 min-thermoultrasound unhomogenized milk (150 ± 5.0 AFM1E pg/L) one day after storage. Thermoultrasound did not affect the color of samples but homogenized milk treated for 10 min exhibited less total color difference. A high phenolic content was found in thermoultrasound and pasteurized milks on day 1. Thermoultrasound could be an alternative to milk pasteurization that preserves the physicochemical and microbiological quality of milk while reducing AFM1 levels.

ACS Style

Tania Atzimba Hernández-Falcón; Araceli Monter-Arciniega; Nelly Del Socorro Cruz-Cansino; Ernesto Alanís-García; Gabriela Mariana Rodríguez-Serrano; Araceli Castañeda-Ovando; Mariano García-Garibay; Esther Ramírez-Moreno; Judith Jaimez_Ordaz. Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage. Ultrasonics Sonochemistry 2018, 48, 396 -403.

AMA Style

Tania Atzimba Hernández-Falcón, Araceli Monter-Arciniega, Nelly Del Socorro Cruz-Cansino, Ernesto Alanís-García, Gabriela Mariana Rodríguez-Serrano, Araceli Castañeda-Ovando, Mariano García-Garibay, Esther Ramírez-Moreno, Judith Jaimez_Ordaz. Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage. Ultrasonics Sonochemistry. 2018; 48 ():396-403.

Chicago/Turabian Style

Tania Atzimba Hernández-Falcón; Araceli Monter-Arciniega; Nelly Del Socorro Cruz-Cansino; Ernesto Alanís-García; Gabriela Mariana Rodríguez-Serrano; Araceli Castañeda-Ovando; Mariano García-Garibay; Esther Ramírez-Moreno; Judith Jaimez_Ordaz. 2018. "Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage." Ultrasonics Sonochemistry 48, no. : 396-403.

Research article
Published: 29 March 2018 in Journal of Food Quality
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An alternative for prevention and treatment for cardiovascular diseases (CVD) is increasing the intake of bioactive compounds asomega-3. However, several countries as México do not consume regularly foods with high content ofomega-3, mainly fish products due to cultural, social, and economic factors. Therefore, the addition ofomega-3in other food sources could contribute to completing the requirements established of these fatty acids. To evaluate the effect of the consumption of poultry products supplemented withomega-3in healthy population, a phase 1, double blind randomized, controlled parallel-group trial was carried out. After 14 weeks, the supplemented group had an increase in HDL, reducing the atherogenic index. The supplementation withomega-3in poultry products could contribute to a cardioprotective effect. It is necessary to complete studies with a higher evaluation period to determine the improvement in anthropometric and cardiovascular parameters.

ACS Style

José Arias-Rico; Martha Izbeth Cerón-Sandoval; Eli Mireya Sandoval-Gallegos; Esther Ramírez-Moreno; Trinidad Lorena Fernández-Cortés; Judith Jaimez_Ordaz; Elizabeth Contreras-López; Javier Añorve-Morga. Evaluation of Consumption of Poultry Products Enriched withOmega-3Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters. Journal of Food Quality 2018, 2018, 1 -8.

AMA Style

José Arias-Rico, Martha Izbeth Cerón-Sandoval, Eli Mireya Sandoval-Gallegos, Esther Ramírez-Moreno, Trinidad Lorena Fernández-Cortés, Judith Jaimez_Ordaz, Elizabeth Contreras-López, Javier Añorve-Morga. Evaluation of Consumption of Poultry Products Enriched withOmega-3Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters. Journal of Food Quality. 2018; 2018 ():1-8.

Chicago/Turabian Style

José Arias-Rico; Martha Izbeth Cerón-Sandoval; Eli Mireya Sandoval-Gallegos; Esther Ramírez-Moreno; Trinidad Lorena Fernández-Cortés; Judith Jaimez_Ordaz; Elizabeth Contreras-López; Javier Añorve-Morga. 2018. "Evaluation of Consumption of Poultry Products Enriched withOmega-3Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters." Journal of Food Quality 2018, no. : 1-8.

Journal article
Published: 19 January 2017 in Journal of Food Measurement and Characterization
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ACS Style

Karina Aguilar-Arteaga; Karla I. De Jesús-Fuentes; Elizabeth Contreras-López; Javier Añorve-Morga; Araceli Castañeda-Ovando; Luis Guillermo González-Olivares; Judith Jaimez-Ordaz. Determination of cyclamate by a cheap and simple spectrophotometric method. Journal of Food Measurement and Characterization 2017, 11, 879 -886.

AMA Style

Karina Aguilar-Arteaga, Karla I. De Jesús-Fuentes, Elizabeth Contreras-López, Javier Añorve-Morga, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, Judith Jaimez-Ordaz. Determination of cyclamate by a cheap and simple spectrophotometric method. Journal of Food Measurement and Characterization. 2017; 11 (2):879-886.

Chicago/Turabian Style

Karina Aguilar-Arteaga; Karla I. De Jesús-Fuentes; Elizabeth Contreras-López; Javier Añorve-Morga; Araceli Castañeda-Ovando; Luis Guillermo González-Olivares; Judith Jaimez-Ordaz. 2017. "Determination of cyclamate by a cheap and simple spectrophotometric method." Journal of Food Measurement and Characterization 11, no. 2: 879-886.

Journal article
Published: 05 November 2016 in Plant Foods for Human Nutrition
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Since ancient times, ginger (Zingiber officinale) has been widely used for culinary and medicinal purposes. This rhizome possesses several chemical constituents; most of them present antioxidant capacity due mainly to the presence of phenolic compounds. Thus, the physical conditions for the optimal extraction of antioxidant components of ginger were investigated by applying a Box-Behnken experimental design. Extracts of ginger were prepared using water as solvent in a conventional solid-liquid extraction. The analyzed variables were time (5, 15 and 25 min), temperature (20, 55 and 90 °C) and sample concentration (2, 6 and 10 %). The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl method and a modified ferric reducing antioxidant power assay while total phenolics were measured by Folin & Ciocalteu's method. The suggested experimental design allowed the acquisition of aqueous extracts of ginger with diverse antioxidant activity (100-555 mg Trolox/100 g, 147-1237 mg Fe2+/100 g and 50-332 mg gallic acid/100 g). Temperature was the determining factor in the extraction of components with antioxidant activity, regardless of time and sample quantity. The optimal physical conditions that allowed the highest antioxidant activity were: 90 °C, 15 min and 2 % of the sample. The correlation value between the antioxidant activity by ferric reducing antioxidant power assay and the content of total phenolics was R2 = 0.83. The experimental design applied allowed the determination of the physical conditions under which ginger aqueous extracts liberate compounds with antioxidant activity. Most of them are of the phenolic type as it was demonstrated through the correlation established between different methods used to measure antioxidant capacity.

ACS Style

Juan Ramírez-Godínez; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Verónica Salazar-Pereda; Luis Guillermo González-Olivares; Elizabeth Contreras-López. Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design. Plant Foods for Human Nutrition 2016, 72, 34 -40.

AMA Style

Juan Ramírez-Godínez, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Verónica Salazar-Pereda, Luis Guillermo González-Olivares, Elizabeth Contreras-López. Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design. Plant Foods for Human Nutrition. 2016; 72 (1):34-40.

Chicago/Turabian Style

Juan Ramírez-Godínez; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Verónica Salazar-Pereda; Luis Guillermo González-Olivares; Elizabeth Contreras-López. 2016. "Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design." Plant Foods for Human Nutrition 72, no. 1: 34-40.

Journal article
Published: 05 January 2016 in Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI
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La fermentación en estado sólido se ha utilizado en la producción de diferentes metabolitos secundarios como amilasas, diastasas y lipasas. El objetivo de este trabajo fue determinar los cambios de pH y de carbono total, durante una fermentación en estado sólido de paja de cebada con Rhizopus oryzae JCP024. Para ello, se llevó a cabo una fermentación en estado sólido, durante 7 días a 30°C, en paja de cebada esterilizada. El número de esporas fue monitoreado cada día a través del uso de la cámara de Neubauer. Los resultados de este recuento mostraron que la concentración del inóculo fue adecuada ya que se observó colonización en el sustrato y crecimiento visible de los hongos desde el tercer día de fermentación. Se realizaron macerados de la cebada fermentada y se analizaron azúcares reductores mediante la prueba de DNS. Los resultados indicaron una disminución en el contenido de estos azúcares en el transcurso del tiempo, lo cual puede ser atribuido al consumo de carbohidratos por la biomasa fúngica. La concentración de carbohidratos solubles se determinó mediante la técnica de Dubois. Los resultados indicaron un incremento en la concentración de estas biomoléculas durante el transcurso de la fermentación (Premsuda et al., 2012).

ACS Style

David Juárez Balderas; Javier Añorve Morga; Araceli Castañeda Ovando; Elizabeth Contreras López; Judith Jaimez Ordaz; Luis Guillermo González Olivares. Cambios de pH y carbono total en rastrojo de cebada fermentada en estado sólido con rhizopus oryzae jcp024. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 2016, 3, 1 .

AMA Style

David Juárez Balderas, Javier Añorve Morga, Araceli Castañeda Ovando, Elizabeth Contreras López, Judith Jaimez Ordaz, Luis Guillermo González Olivares. Cambios de pH y carbono total en rastrojo de cebada fermentada en estado sólido con rhizopus oryzae jcp024. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI. 2016; 3 (6):1.

Chicago/Turabian Style

David Juárez Balderas; Javier Añorve Morga; Araceli Castañeda Ovando; Elizabeth Contreras López; Judith Jaimez Ordaz; Luis Guillermo González Olivares. 2016. "Cambios de pH y carbono total en rastrojo de cebada fermentada en estado sólido con rhizopus oryzae jcp024." Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 3, no. 6: 1.

Journal article
Published: 28 December 2015 in Journal of Food Process Engineering
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ACS Style

Jesús Guadalupe Pérez Flores; Judith Jaimez Ordaz; Javier Añorve Morga; Luis Guillermo González Olivares; Araceli Castañeda Ovando; Elizabeth Contreras López. Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks. Journal of Food Process Engineering 2015, 40, e12328 .

AMA Style

Jesús Guadalupe Pérez Flores, Judith Jaimez Ordaz, Javier Añorve Morga, Luis Guillermo González Olivares, Araceli Castañeda Ovando, Elizabeth Contreras López. Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks. Journal of Food Process Engineering. 2015; 40 (1):e12328.

Chicago/Turabian Style

Jesús Guadalupe Pérez Flores; Judith Jaimez Ordaz; Javier Añorve Morga; Luis Guillermo González Olivares; Araceli Castañeda Ovando; Elizabeth Contreras López. 2015. "Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks." Journal of Food Process Engineering 40, no. 1: e12328.

Journal article
Published: 01 April 2015 in Food Chemistry
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The aim of this research was to develop a method for microextraction and quantification of long and medium chain fatty acids from milk. The proposed method was carried out on three steps: (1) lipids extraction from 10 μL of whole or skimmed milk containing omega-3 fatty acids (FAs) during 12, 24, 48, 72 and 96 h, in 2 mL chloroform: methanol mixture (2:1); (2) acid methylation of FAs; and (3) quantification of FAs methyl esters by gas chromatography. Using this method, the percentage recovery of FAs was higher (67% for whole and 85% for skimmed milk) compared with AOAC method 905.02 recovery (49% and 83%, respectively). Good reproducibility and repeatability (<3%) were obtained. The method developed can be useful for researching and in routine quality control. Additionally, it is simpler, faster and cheaper than the reference procedure since it requires minimum sample and solvents volume as well as fewer steps.

ACS Style

Javier Añorve-Morga; Araceli Castañeda-Ovando; Alberto Cepeda; Armando Durant Archibold; Judith Jaimez_Ordaz; Elizabeth Contreras-López; Luis Guillermo González-Olivares; José Luis Rodríguez-Rodríguez. Microextraction method of medium and long chain fatty acids from milk. Food Chemistry 2015, 172, 456 -461.

AMA Style

Javier Añorve-Morga, Araceli Castañeda-Ovando, Alberto Cepeda, Armando Durant Archibold, Judith Jaimez_Ordaz, Elizabeth Contreras-López, Luis Guillermo González-Olivares, José Luis Rodríguez-Rodríguez. Microextraction method of medium and long chain fatty acids from milk. Food Chemistry. 2015; 172 ():456-461.

Chicago/Turabian Style

Javier Añorve-Morga; Araceli Castañeda-Ovando; Alberto Cepeda; Armando Durant Archibold; Judith Jaimez_Ordaz; Elizabeth Contreras-López; Luis Guillermo González-Olivares; José Luis Rodríguez-Rodríguez. 2015. "Microextraction method of medium and long chain fatty acids from milk." Food Chemistry 172, no. : 456-461.

Journal article
Published: 01 December 2014 in Food Science and Technology
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Milk is an important source of bioactive compounds. Many of these compounds are released during fermentation and refrigerated storage. The aim of this study was to determine the release of peptides by lactic acid bacteria in commercial fermented milk during refrigerated storage. The size and profile of peptides were analyzed by polyacrylamide gel electrophoresis and sizeexclusion HPLC. During electrophoresis, it was observed that the peptides were released from caseins, whereas β-lactoglobulin was the whey protein with the highest degradation. HPLC analysis confirmed the pattern of peptide formation observed in electrophoresis. Two fractions lower than 2 kDa with aromatic amino acids in their structure were separated. These results were consistent with those reported for structures of peptides with antihypertensive activity. Therefore, the presence of aromatic amino acids in the peptide fractions obtained increases the likelihood of finding peptides with such activity in refrigerated commercial fermented milk. In conclusion, during cold storage, peptides with different molecular weights are released and accumulated. This could be due to the action of proteinases and peptidases of the proteolytic system in lactic acid bacteria.

ACS Style

Luis Guillermo González-Olivares; Javier Añorve-Morga; Araceli Castañeda-Ovando; Elizabeth Contreras-López; Judith Jaimez_Ordaz. Peptide separation of commercial fermented milk during refrigerated storage. Food Science and Technology 2014, 34, 674 -679.

AMA Style

Luis Guillermo González-Olivares, Javier Añorve-Morga, Araceli Castañeda-Ovando, Elizabeth Contreras-López, Judith Jaimez_Ordaz. Peptide separation of commercial fermented milk during refrigerated storage. Food Science and Technology. 2014; 34 (4):674-679.

Chicago/Turabian Style

Luis Guillermo González-Olivares; Javier Añorve-Morga; Araceli Castañeda-Ovando; Elizabeth Contreras-López; Judith Jaimez_Ordaz. 2014. "Peptide separation of commercial fermented milk during refrigerated storage." Food Science and Technology 34, no. 4: 674-679.

Journal article
Published: 01 January 2014 in Food and Nutrition Sciences
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Blackberry (Rubus fructicosus) is one of the fruit with the highest concentration of anthocyanins; however, its use is limited for making jams, jellies and liqueur, and recently, fruit concentrates in combination with pomegranate, blueberry and grape. One of the main problems with these pigments is their poor stability in solution, mainly in beverages as liqueur and juices, which depends on factors such as chemical structure, pH, temperature, light, water activity, and presence of oxygen. The effect of light on total monomeric anthocyanins content as well as the degradation rates and browning of two blackberry ethanolic extracts is to establish the conditions for storage of liqueur without adding artificial food coloring. The initial content of anthocyanins on extract without storage was 106 mg?l-1. The study assessed the light irradiation effect on the anthocyanins of blackberry ethanolic extract. The anthocyanins degradation followed the second order reaction kinetics with respect to illuminance of the light source. The t1/2 value at high illuminance (3968.30 lx) was 28.20 hours.

ACS Style

Elizabeth Contreras-Lopez; Araceli Casta~Neda-Ovando; Luis Guillermo González-Olivares; Javier A~Norve-Morga; Judith Jaimez-Ordaz. Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus. Food and Nutrition Sciences 2014, 05, 488 -494.

AMA Style

Elizabeth Contreras-Lopez, Araceli Casta~Neda-Ovando, Luis Guillermo González-Olivares, Javier A~Norve-Morga, Judith Jaimez-Ordaz. Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus. Food and Nutrition Sciences. 2014; 05 (06):488-494.

Chicago/Turabian Style

Elizabeth Contreras-Lopez; Araceli Casta~Neda-Ovando; Luis Guillermo González-Olivares; Javier A~Norve-Morga; Judith Jaimez-Ordaz. 2014. "Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus." Food and Nutrition Sciences 05, no. 06: 488-494.

Journal article
Published: 01 March 2012 in Revista chilena de nutrición
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The chemical composition of water and milk based ice pops produced by a microindustry in Hidalgo, Mexico were determined. Fifteen samples of several flavors were analyzed. The proximate composition was carried out according AOAC techniques. The identification and quantification of fatty acids in the milk based ice pops was performed by Gas Chromatography provided with a flame ionization detector. Water based ice pops did not present a significant nutritional value. Regarding milk based ice pops all samples contained from 6.83 to 12.7% offat and some samples showed interesting contents of protein (3.55 and 4.21%). The fatty acid profile revealed higher contents of unsaturated fatty acids compared with saturated fatty acids. Trans fatty acids were detected in five of seven milk based samples, representing 20-60% of total fatty acids. Analysis showed that the mixes used to prepare ice pops are different according to their flavor, kind, and amount of fruit which alters their nutritional value and the levels of trans-fatty acids.

ACS Style

Elizabeth Contreras L; Araceli Castañeda O; Zaira Cabrera C; Javier Añorve M; Judith Jaimez O. CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO. Revista chilena de nutrición 2012, 39, 62 -69.

AMA Style

Elizabeth Contreras L, Araceli Castañeda O, Zaira Cabrera C, Javier Añorve M, Judith Jaimez O. CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO. Revista chilena de nutrición. 2012; 39 (1):62-69.

Chicago/Turabian Style

Elizabeth Contreras L; Araceli Castañeda O; Zaira Cabrera C; Javier Añorve M; Judith Jaimez O. 2012. "CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO." Revista chilena de nutrición 39, no. 1: 62-69.

Journal article
Published: 15 June 2003 in International Journal of Food Microbiology
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This report describes a simple, rapid and reliable method for screening the aflatoxin production by moulds of the Aspergillus flavus group. Strains were cultivated on yeast extract agar to which methylated β-cyclodextrin derivative plus sodium desoxycholate was added. Production of aflatoxins was readily detectable by direct visualisation of a beige ring surrounding colonies after an incubation time of 3 days at 28 °C. When this ring was examined under UV light, it exhibited blue fluorescence. The presence of aflatoxins was confirmed by extracting the medium with chloroform and examining the extracts by HPLC with fluorescence detection.

ACS Style

Judith Jaimez_Ordaz. Development of a method for direct visual determination of aflatoxin production by colonies of the Aspergillus flavus group. International Journal of Food Microbiology 2003, 83, 219 -225.

AMA Style

Judith Jaimez_Ordaz. Development of a method for direct visual determination of aflatoxin production by colonies of the Aspergillus flavus group. International Journal of Food Microbiology. 2003; 83 (2):219-225.

Chicago/Turabian Style

Judith Jaimez_Ordaz. 2003. "Development of a method for direct visual determination of aflatoxin production by colonies of the Aspergillus flavus group." International Journal of Food Microbiology 83, no. 2: 219-225.