Cotton dyeing is a very complex process with many variables in which different phenomena occur simultaneously. This study aimed to describe the cotton dyeing process by natural dye, using a mathematical model that consists of three mass conservation equations that depict dyeing cotton in cones, taking a representative volume element at the micro, meso, and macroscales. The first equation describes the concentration changes of the dye in the solution, taking into account the diffusive, convective, adsorptive, and reactive effects. The second equation describes the changes in dye concentration in cotton fiber, considering the diffusive, adsorptive, and reactive effects within an intermediate scale. The last equation describes changes in the concentration of dye in the solution on the macroscale, based on the characteristics of the equipment and the difference in concentration before and after passing through the fiber. In addition, a fluid continuity equation was incorporated, taking into account Darcy’s law. In the simulation of the dyeing process with synthetic dye with initial concentrations of 0.408 and 2.06 kg/m³, RMSE of 0.00221 and 0.0289 kg/m³ were obtained, respectively. For the simulation of a dyeing process with natural dyeing, a behavior similar to the experimental data was obtained.

Neurodegenerative disorders are associated with causes such as induction of oxidative stress, alterations in Ca ²⁺ homeostasis, abnormal protein aggregation, inflammatory processes, excitotoxicity, and apoptosis. In addition to the above, the food transition in recent years has led to changes in dietary patterns, increasing the consumption of ultra-processed and processed foods that can lead to lipotoxicity and induce oxidative stress. Nutraceutical components present in vegetable oils can be considered as an alternative for neuroprotection through the regulation of oxidative stress.

The quesillo is a traditional food originally produced in the state of Oaxaca, Mexico, is fresh, spun paste or strands, made with raw milk and has unique sensory attributes due to its extensive native microbiota, mainly lactic acid bacteria, which are fermenting microorganisms, safe, are used in the fermentation and preservation of food helping to improve flavor, aroma, and texture. They are part of the natural microbiota of raw milk and its derivatives, mainly traditional cheeses, where the greatest diversity and heterogeneity is found. The objective of this study was to microbiologically identify lactic acid bacteria (LABs) present in the traditional quesillo of Oaxaca, Mexico. Quesillo samples were collected in three municipalities in Oaxaca, Mexico. Serial dilutions were prepared from 10 g of sample, then seeded in a Man, Rogosa, and Sharpe (MRS) selective medium. Subsequently, they were incubated at 30 °C for 24 to 48 h. The strains were identified macroscopically and microscopically, catalase and oxidase tests were performed as confirmation tests for LAB. From the three traditional quesillo samples, 86 colonies with BAL macroscopic morphology were identified, strains with yeast morphology, coccobacillary, catalase and oxidase positive were discarded, and finally 56 strains were identified with macroscopic and microscopic characteristics of LAB type, gram positive, bacillary and coccobacillary morphology, catalase and oxidase negative. In conclusion, quesillo is a traditional product that presents lactic acid bacteria as important microorganisms, which, in addition to improving sensory attributes and food preservation, can present probiotic properties that when administered in adequate amounts confer a health benefit to the host.

En México y en las diversas regiones del país, las semillas de Theobroma bicolor (T. bicolor) han sido utilizadas como materia prima para la elaboración de productos tradicionales y agroindustriales, entre los cuales se destacan los chocolates y derivados, bebidas tradicionales como el: Búpu, Tlaxcalate, Popo y Chocolate atole, sin embargo, por la falta de información sobre el procesamiento tradicional de esta especie de Theobroma, fue necesario evaluar el proceso fermentativo tradicional del T. bicolor en Teotitlán del Valle, Oaxaca, México, para lo cual se realizó un análisis químico proximal en las semillas de T. bicolor (crudo y fermentado) y análisis microbiológico durante el proceso fermentativo. Dónde el análisis químico proximal identificó la presencia de lípidos con un 62.9±2.6% después de proceso fermentativo, además se observó el crecimiento de bacterias ácido lácticas hasta un 8 Log UFC/g mientras que, para las bacterias ácido acéticas se obtuvó 6.1 Log UFC/g y para las levaduras 4.5 Log UFC/g. El proceso fermentativo tradicional permitió desarrollar cambios positivos, favoreciento en el aroma, color, sabor y textura en las semillas de T. bicolor y con alto potencial para agroindustria además de sus posibles usos y aplicaciones en los dulces y bebidas tradicionales.