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Javier Jiménez-Hernández
Centro de Innovación, Competitividad y Sustentabilidad, Universidad Autónoma de Guerrero, Calle Pino s/n, Col. El Roble, Acapulco 39640, Guerrero, Mexico

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Journal article
Published: 06 April 2021 in Molecules
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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.

Articles
Published: 01 January 2018 in CyTA - Journal of Food
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The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.

ACS Style

María De Los Ángeles Hernández-Morales; Yanik Ixchel Maldonado-Astudillo; Javier Jiménez-Hernández; Ricardo Salazar; Manuel Octavio Ramírez-Sucre; Albert Ibarz; Rubi Utrilla-Coello; Carlos Ortuño-Pineda. Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. CyTA - Journal of Food 2018, 16, 986 -994.

AMA Style

María De Los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubi Utrilla-Coello, Carlos Ortuño-Pineda. Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. CyTA - Journal of Food. 2018; 16 (1):986-994.

Chicago/Turabian Style

María De Los Ángeles Hernández-Morales; Yanik Ixchel Maldonado-Astudillo; Javier Jiménez-Hernández; Ricardo Salazar; Manuel Octavio Ramírez-Sucre; Albert Ibarz; Rubi Utrilla-Coello; Carlos Ortuño-Pineda. 2018. "Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L." CyTA - Journal of Food 16, no. 1: 986-994.

Journal article
Published: 01 January 2017 in Revista Brasileira de Fruticultura
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Fruits from 86 ecotypes of Mexican plum were harvested from the states of Guerrero and Morelos during the dry season. Of these, 22 were wild ecotypes and 64 were cultivated varieties. Among the variables measured, those with the highest variation coefficients were color, flavor, and mass (> 45%), highlighting the presence of considerable intra-species variability. Cluster analysis separated the 86 accessions into 5 groups, mainly on the basis of color, flavor, length, and mass. Members from the first three groups had red (Group I), yellow (Group II), or purple (Group III) epicarps and higher values of mass (12.2-16 g), length (29.6-33.9 mm), pulp yield (68.8-71.9% ), TSS (11.16-11.52 °Brix) and flavor index (14.5-18.3), making them suitable for horticultural use and fresh consumption. The wild ecotypes clustered in the remaining two groups and consisted of small (23.2-27.7 mm, 5.5-8.2 g) red drupes of differing hues. The cherry-red color of the fruits from Group IV suggests possible antioxidant properties due to the presence of polyphenolic pigments which could be of interest to the pharmaceutical and cosmetic industries. Finally, fruits from Group V, being the most acidic (pH 2.7, 2.1% acidity), might be better suited for the preparation of pickled products and sauces.

ACS Style

Yanik Ixchel Maldonado Astudillo; Irán Alia Tejacal; Carlos Alberto Núñez-Colín; Javier Jiménez Hernández; Víctor López Martínez. CHEMICAL AND PHENOTYPIC DIVERSITY OF MEXICAN PLUMS (Spondias purpurea L.) FROM THE STATES OF GUERRERO AND MORELOS, MEXICO. Revista Brasileira de Fruticultura 2017, 39, 1 .

AMA Style

Yanik Ixchel Maldonado Astudillo, Irán Alia Tejacal, Carlos Alberto Núñez-Colín, Javier Jiménez Hernández, Víctor López Martínez. CHEMICAL AND PHENOTYPIC DIVERSITY OF MEXICAN PLUMS (Spondias purpurea L.) FROM THE STATES OF GUERRERO AND MORELOS, MEXICO. Revista Brasileira de Fruticultura. 2017; 39 (2):1.

Chicago/Turabian Style

Yanik Ixchel Maldonado Astudillo; Irán Alia Tejacal; Carlos Alberto Núñez-Colín; Javier Jiménez Hernández; Víctor López Martínez. 2017. "CHEMICAL AND PHENOTYPIC DIVERSITY OF MEXICAN PLUMS (Spondias purpurea L.) FROM THE STATES OF GUERRERO AND MORELOS, MEXICO." Revista Brasileira de Fruticultura 39, no. 2: 1.

Journal article
Published: 14 December 2016 in Journal of Food Process Engineering
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Hymenaea courbaril seed xyloglucan was obtained and characterized by X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, thermal stability, and moisture adsorption. In addition, the effect of the addition of H. courbaril gum (HCG) (0.3, 0.6, and 0.9 g/100 g) on nixtamalized corn flour (NCF) and its influence on tortilla quality were analyzed. The effect of carboxymethyl cellulose (CMC) and xanthan gum (XAG) was also analyzed for comparison purposes. Supplementation of NCF with HCG significantly increased peak viscosity, gelatinization enthalpy, and the water absorption of NCF as well as tortilla yield. Thus, HCG could be used as a substitute for CMC or XAG to improve the functional properties of NCF. The tortillas became more flexible when gums were added, the largest effect was produced by HCG followed by XAG. SEM images revealed a protective effect of either HCG or XAG on the starch destruction during tortilla cooking.Practical applicationsGums are frequently used for improving the texture and structure of foods in general. Carboxymethyl cellulose and xanthan gum are frequently used in food applications. The use of new materials to replace popular gums is of significant importance to create new food products and improve food quality in the food industry. In this article, we report the effect of the supplementation of Hymenaea courbaril gum on nixtamalized corn flour and its influence on tortilla quality. The results obtained suggest that H. courbaril gum has perspectives as a tortilla improver. This is of utmost importance, because it provides the food manufacturer with information of which hydrocolloid is more likely to achieve a better product under a wider range of processing conditions.

ACS Style

Cinthya Vanessa Calderón‐Peralta; Javier Jiménez‐Hernández; Yanik Ixchel Maldonado‐Astudillo; Verónica Flores‐Casamayor; Gerónimo Arámbula‐Villa; Ricardo Salazar. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla. Journal of Food Process Engineering 2016, 40, 1 .

AMA Style

Cinthya Vanessa Calderón‐Peralta, Javier Jiménez‐Hernández, Yanik Ixchel Maldonado‐Astudillo, Verónica Flores‐Casamayor, Gerónimo Arámbula‐Villa, Ricardo Salazar. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla. Journal of Food Process Engineering. 2016; 40 (5):1.

Chicago/Turabian Style

Cinthya Vanessa Calderón‐Peralta; Javier Jiménez‐Hernández; Yanik Ixchel Maldonado‐Astudillo; Verónica Flores‐Casamayor; Gerónimo Arámbula‐Villa; Ricardo Salazar. 2016. "Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla." Journal of Food Process Engineering 40, no. 5: 1.

Articles
Published: 25 May 2011 in CyTA - Journal of Food
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Starch was extracted from the seeds of parota tree (Enterolobium cyclocarpum), partially characterized and compared with native corn starch. The starch yield obtained from decorticated seed was 750 g/kg, a medium purity (852 g/kg), a high content of proteins (35 g/kg), and amylopectin predominance (734 g/kg). The parota starch granules showed a round-oval form with an average size of 25 μm, less solubility and swelling factor than corn starch. The pasting properties of the starch suggest that the corn starch showed better characteristics in viscosity than the parota starch. The thermal parameters suggest the presence of crystalline zones in parota starch. The parota starch could be used to increase the solid content and viscosity in food systems, which is being cooked at high temperature. El almidón de semillas de arboles de parota (Enterolobium cyclocarpum) fue extraído, caracterizado parcialmente y comparado con almidón nativo de maíz. Se obtuvo un rendimiento de almidón de las semillas de parota sin testa de 750 g/kg, una pureza media (852 g/kg), un alto contenido de proteínas (35 g/kg) y una predominancia de amilopectina (734 g/kg). Los gránulos del almidón de parota mostraron una forma redonda-oval y un tamaño promedio de 25 μm y, mostraron menor grado de hinchamiento y solubilidad que el almidón de maíz. Las propiedades de formación de pasta sugieren que el almidón de maíz posee mejores propiedades como agente espesante que el almidón de parota. Los parámetros térmicos del almidón de parota sugieren una mayor cantidad de dobles hélices. Se concluye que el almidón de parota puede ser utilizado para incrementar el contenido de sólidos y la viscosidad en sistemas alimentarios procesados mediante tratamiento térmico.

ACS Style

J. Jiménez-Hernández; F. Meneses-Esparza; J. Rosendo-Escobar; M. A. Vivar-Vera; L. A. Bello-Pérez; F. J. García-Suárez. Extracción y caracterización del almidón de las semillas deEnterolobium cyclocarpumExtraction and characterization of starch fromEnterolobium cyclocarpumseeds. CyTA - Journal of Food 2011, 9, 89 -95.

AMA Style

J. Jiménez-Hernández, F. Meneses-Esparza, J. Rosendo-Escobar, M. A. Vivar-Vera, L. A. Bello-Pérez, F. J. García-Suárez. Extracción y caracterización del almidón de las semillas deEnterolobium cyclocarpumExtraction and characterization of starch fromEnterolobium cyclocarpumseeds. CyTA - Journal of Food. 2011; 9 (2):89-95.

Chicago/Turabian Style

J. Jiménez-Hernández; F. Meneses-Esparza; J. Rosendo-Escobar; M. A. Vivar-Vera; L. A. Bello-Pérez; F. J. García-Suárez. 2011. "Extracción y caracterización del almidón de las semillas deEnterolobium cyclocarpumExtraction and characterization of starch fromEnterolobium cyclocarpumseeds." CyTA - Journal of Food 9, no. 2: 89-95.