The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused calyxes were dried at 50 °C for 16 h, grounded, sieved through a 50 mesh, and stored in plastic bags until used. The biscuit formulations were enriched with RCP at 0% (BC), 5% (BRCP5), 10% (BRCP10), and 15% (BRCP15). The amount of RCP added to the biscuit formulation did not change the protein content. However, the addition of RCP significantly affected the biscuit’s color; the lightness parameter (L*) decreased as the RP content increased from 69.66 to 49.04. The sensory evaluation showed that the control biscuit and the biscuit enriched with 5% of RP were the best accepted. As for the antiradical activity, the formulation with the highest activity was presented by the BRCP15 (587.43 µmol Trolox/100 g dwb). On the other hand, BRCP5 presented 189.96 µmol Trolox/100 g dwb. Therefore, the biscuit formulation with RCP at a 15% enrichment could be used to commercialize a functional product.

Cocoa bean shell (CBS) is one of the main by-products of the cocoa processing industry and represents about 20% of the bean. This product has been suggested as a food ingredient due to its aroma, high dietary fiber, and polyphenol contents. This work shows the effect of grinding degree (GD) and grinding method on the physicochemical characteristics, total phenolic content (TPC), and antioxidant activity of an aqueous infusion of CBS. Three particle sizes of CBS powder and two milling methods (mechanical and electrical) were used to prepare a hot water infusion. The infusions presented a pH in the range of 5.37–5.80. In both husks and independently of the GD and the grinding method, the TPC was higher than 141 mg of gallic acid equivalent per g (GAE/g), an antioxidant activity greater than 304 µg of Trolox equivalent per g (µgTE/g). The results indicate that CBS can be an excellent alternative for the design of biofunctional beverages, giving added value to this agro-industrial residue of southeastern México.

The COVID-19 pandemic generated a new challenge of our time with different scenarios. For this reason, this work aimed to identify changes in the diet and lifestyle of Mexicans during the COVID-19 lockdown. This study was based on a Google online survey, which contained questions about eating habits, physical activity, and sleep behavior before and during the COVID-19 lockdown. It was conducted from 2 June to 4 July 2020 and included 1004 participants (698 women and 306 men 18 years old and above). The subjects reported the increased frequency of consumption of meat, vegetables, fruits, eggs, legumes, fast food, and alcoholic drinks during the lockdown. Furthermore, subjects reported sleeping more hours than usual and negative changes in sleep quality (insomnia, nightmares, and leg pain or cramps). There was a reduction in practicing 30 min of intense physical activity during the week. On the other hand, there was an increase in the number of hours spent in front of the screen. Participants over 36 years of age performed less physical activity during the COVID-19 lockdown. These results indicated that it is vital to develop national strategies to promote healthy lifestyle habits in the population during pandemic lockdown measures.

Introducción: La insuficiencia renal (IR) ha emergido como un significativo problema de salud pública en México. El Instituto Nacional de Estadística y Geografía (INEGI) la ha clasificado como la décima causa de mortalidad en el país en la población femenina. Por ende, la detección temprana se ha vuelto esencial, especialmente en el caso de la enfermedad renal oculta (ERO), que afecta de manera notable a la población diabética. Objetivo: Identificar los factores de riesgo que inciden en la presencia de ERO en pacientes con diabetes tipo II (DM2). Metodología: Se llevó a cabo un estudio transversal, analítico y descriptivo en un muestreo de 352 pacientes, de los cuales 149 procedían de la ciudad de Chilpancingo de los Bravo, Guerrero, y 206 del municipio de Olinalá, en la Región Montaña del Estado de Guerrero. Los pacientes que aceptaron participar lo ratificaron a través de la firma de la carta de consentimiento informado. En este estudio, se realizaron mediciones antropométricas, se midió la presión arterial y se recopilaron parámetros bioquímicos. Los resultados se registraron en una hoja de cálculo de Excel 2021 y para el análisis estadístico se utilizó el software STATA, versión 16. Resultados: De la población estudiada, el 3.5 % (12 pacientes) presentó ERO, de los cuales el 50 % eran diabéticos. Entre los factores de riesgo identificados en la población con diabetes se incluyeron la edad mayor de 60 años (11.29 %), niveles elevados de albumina (16 %), urea (42.8 %) y ácido úrico (30.76 %). Conclusión: La enfermedad renal oculta afecta tanto a comunidades rurales como urbanas. Encontrándose un total de 12 pacientes con presencia de ERO, de los cuales el 25 % proceden de la ciudad de Chilpancingo, y 75 % del poblado de Olinalá (rural), lo que subraya la importancia de su detección temprana y un monitoreo oportuno. Esto es particularmente relevante en la población rural con diabetes mellitus.

Hydrothermal annealing can modify starch digestibility and techno-functional properties. This study evaluated annealing time (24–72 h; 67 °C, 70% moisture) in yellow sweet potato flour and starch subsequently recovered from the treated flours. In flour, rapidly digestible starch (RDS) decreased significantly (p < 0.05) from 41.5% in untreated flour to 37.5% after 72 h, with no significant differences among treated flours. Resistant starch (RS) increased significantly at each time, from 5.7% to 14.3% at 72 h. Total phenolic content and antioxidant activity decreased significantly after 24 h and partially recovered thereafter, remaining below untreated flour values. In recovered starch, RDS decreased significantly from 77.3% to 70.6%; the 48- and 72-h samples were significantly lower than the 24-h sample but did not differ from each other. RS increased from 17.3% to 25.5% and 25.8% at 48 and 72 h, respectively, without significant differences between these times. Descriptive analysis of single-run Rapid Visco Analyzer (RVA) profiles indicated less pronounced peaks during heating and greater viscosity development during cooling in both ingredients. Recovered-starch gel hardness decreased from 1.98 N to 0.83 N at 48 h. These findings characterize time-dependent changes in digestibility in both ingredients, gel texture in recovered starch, and phenolic content and antioxidant activity in flour, alongside observed changes in pasting behavior.