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Prof. Dr. Javier Morga
Universidad Autónoma del Estado de Hidalgo

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Research Keywords & Expertise

0 Alimentos Funcionales
0 Antioxidantes
0 Química de Alimentos
0 Ácidos grasos omega-3
0 Poscosecha

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Short Biography

Trabajo en la Universidad Autónoma del Estado de Hidalgo. Las líneas de investigación de alimentos funcionales, ácidos grasos omega-3 y antioxidantes principalmente.

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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.

Journal article
Published: 26 June 2021 in Applied Sciences
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Flowers have traditionally been used in the production of various dishes to improve the sensory aspects of food. In this study, the nutritional and functional composition of cactus flowers was evaluated for their possible use in the food industry. The objective of this research was also to identify the main secondary metabolites of flowers by HPLC/ESI/MS analyses. The findings indicated that the most abundant components of the flowers were carbohydrates, followed by ash and proteins. The highest antioxidant capacity, assessed by DPPH and ABTS•+ assays, was observed in Echinocereus cinerascens, with values of 255.08 and 392.65 µM Trolox equivalents (TE)/g, respectively. These values were also correlated with a high content of phenolic compounds. Forty-four secondary metabolites were detected in total, of which the most predominant corresponded to compounds such as quercetin and isorhamnetin, as well as their derivatives, protocatechuic acid and apigenin. This study indicates that Cactaceae flowers could be a source of nutrients; in addition, the diversity of compounds and their good antioxidant properties suggest that they should be considered as new sources of natural antioxidant compounds in the elaboration of functional products.

ACS Style

Christian Pensamiento-Niño; Rafael Campos-Montiel; Javier Añorve-Morga; Esther Ramírez-Moreno; Juan Ascacio-Valdés; Alma. Hernández-Fuentes. Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico. Applied Sciences 2021, 11, 5965 .

AMA Style

Christian Pensamiento-Niño, Rafael Campos-Montiel, Javier Añorve-Morga, Esther Ramírez-Moreno, Juan Ascacio-Valdés, Alma. Hernández-Fuentes. Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico. Applied Sciences. 2021; 11 (13):5965.

Chicago/Turabian Style

Christian Pensamiento-Niño; Rafael Campos-Montiel; Javier Añorve-Morga; Esther Ramírez-Moreno; Juan Ascacio-Valdés; Alma. Hernández-Fuentes. 2021. "Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico." Applied Sciences 11, no. 13: 5965.

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: 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.

Research article
Published: 01 August 2018 in European Journal of Lipid Science and Technology
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Fish oil‐origin eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were encapsulated with formulated alginate to prevent biohydrogenation in the rumen. Beads were formulated with 0.3, 1.0 and 2.0% of alginate. Bead surface pore‐formation was characterized by environmental scanning electron microscopy (ESEM). Pore size observed according to alginate concentration were 17‐33 µm (0.3%), 10‐18 µm (1.0%), and 5‐10 µm (2.0%). Release of EPA and DHA was evaluated during ruminal, abomasal and intestinal simulated digestion. Beads showed high percentage of encapsulation efficiency (91.39% from EPA, and 93.51% from DHA). Beads designed (1.0%) allowed to obtain EPA release of 13.65% (ruminal digestion), 29.07% (abomasal digestion), and 28.21% (intestinal digestion); while, DHA released under the same conditions were: 18.55, 26.78, and 43.16%, respectively. Beads with 1.0% of alginate had the best release pattern during ruminal simulated digestion allowing an increased intestinal availability of EPA and DHA. Practical applications: Fish oil encapsulation into alginate beads is a good alternative for ruminant diets supplementation, which will allow to get animal origin food (milk and meat, mainly) enriched with essential fatty acids such as EPA and DHA.

ACS Style

Enrique Javier Olloqui; Araceli Castañeda-Ovando; Elizabeth Contreras-López; David Hernandez; Daniel Tapia-Maruri; Javier Piloni-Martini; Javier Añorve-Morga. Encapsulation of Fish Oil Into Low-Cost Alginate Beads and EPA-DHA Release in a Rumino-Intestinal In Vitro Digestion Model. European Journal of Lipid Science and Technology 2018, 120, 1 .

AMA Style

Enrique Javier Olloqui, Araceli Castañeda-Ovando, Elizabeth Contreras-López, David Hernandez, Daniel Tapia-Maruri, Javier Piloni-Martini, Javier Añorve-Morga. Encapsulation of Fish Oil Into Low-Cost Alginate Beads and EPA-DHA Release in a Rumino-Intestinal In Vitro Digestion Model. European Journal of Lipid Science and Technology. 2018; 120 (9):1.

Chicago/Turabian Style

Enrique Javier Olloqui; Araceli Castañeda-Ovando; Elizabeth Contreras-López; David Hernandez; Daniel Tapia-Maruri; Javier Piloni-Martini; Javier Añorve-Morga. 2018. "Encapsulation of Fish Oil Into Low-Cost Alginate Beads and EPA-DHA Release in a Rumino-Intestinal In Vitro Digestion Model." European Journal of Lipid Science and Technology 120, no. 9: 1.

Research article
Published: 01 April 2018 in Journal of Food Quality
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Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.

ACS Style

Quinatzin Zafra-Rojas; Nelly Cruz-Cansino; Alma Delgadillo-Ramírez; Ernesto Alanís-García; Javier Añorve-Morga; Aurora Quintero Lira; Araceli Castañeda-Ovando; Esther Ramírez-Moreno. Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy. Journal of Food Quality 2018, 2018, 1 -9.

AMA Style

Quinatzin Zafra-Rojas, Nelly Cruz-Cansino, Alma Delgadillo-Ramírez, Ernesto Alanís-García, Javier Añorve-Morga, Aurora Quintero Lira, Araceli Castañeda-Ovando, Esther Ramírez-Moreno. Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy. Journal of Food Quality. 2018; 2018 ():1-9.

Chicago/Turabian Style

Quinatzin Zafra-Rojas; Nelly Cruz-Cansino; Alma Delgadillo-Ramírez; Ernesto Alanís-García; Javier Añorve-Morga; Aurora Quintero Lira; Araceli Castañeda-Ovando; Esther Ramírez-Moreno. 2018. "Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy." Journal of Food Quality 2018, no. : 1-9.

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: 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.