The inclusion of protein in the regular human diet is important for the prevention of several chronic diseases. In the search for novel alternative protein sources, plant-based proteins are widely explored from a sustainable and ecological point of view. Duckweed (Lemna minor), also known as water lentil, is an aquatic plant with potential applications for human consumption due to its protein content and carbohydrate contents. Among all the conventional and novel protein extraction methods, the utilization of ultrasound has attracted the attention of scientists because of its effects on improving protein extraction and its functionalities. In this work, a Box–Behnken experimental design was proposed to optimize the alkaline extraction of protein from duckweed. In addition, an exploration of the effects of ultrasound on the morphological, structural, and functional properties of the extracted protein was also addressed. The optimal extraction parameters were a pH of 11.5 and an ultrasound amplitude and processing time of 60% and 20 min, respectively. These process conditions doubled the protein content extracted in comparison to the value from the initial duckweed sample. Furthermore, the application of ultrasound during the extraction of protein generated changes in the FTIR spectra, color, and structure of the duckweed protein, which resulted in improvements in its solubility, emulsifying properties, and foaming capacity.

As 2023 became a disruptive year, due to the accelerated appearance of AI tools such as ChatGPT, the educational systems started to change and adapt to the new approaches observed in students, teachers, and employers. Although AI is likely to be integrated into different industrial and academic processes, its indiscriminate use could hinder the development of soft skills, including oral and written communication. Hence, it is important to identify any AI-generated assignments to secure a successful learning process. For those reasons, in this work, the effectivity of three plagiarism checkers, namely Turnitin, Unicheck and GPTZero, was evaluated on an engineering-based written text generated in ChatGPT in the Spanish language. A comparison with the plagiarism rate obtained for an original piece was conducted with One-way ANOVA. In all the cases, based on the low plagiarism rates (Unicheck: 14.44%, Turnitin: 12.43%), no plagiarism was detected in the AI-generated texts. Likewise, the GPTZero platform detected low AI-Origin in the texts created in ChatGPT (1.04%). Both results denoted the low efficiency of these platforms for assignments in Spanish and the high risk of conducting plagiarism without implications. Additionally, different alternatives were proposed for either integrating ChatGPT in learning activities or replacing the use of AI to ensure the development of skills and competencies in the students.

Employability has been a priority for higher education institutions, and some skills, such as auditing skills, are necessary for students to enter into work life. In this regard, auditing skills can be applied in the food industry in different areas such as production, food safety, quality assurance, and environmental responsibility. Developing these skills could take years of practice and the completion of several courses, certifications, and diplomas, increasing the existing gap regarding auditing skills. In this work, 25 students from a Design of Process and Food Safety Management Systems class implemented a Food Safety and Food Quality checklist based on the Mexican regulation NOM-251-SSA1-2009 Hygiene Practices for Food, Beverage, and Supplement Processing, to analyze a real-life challenge in a beverage company that participated as a Training Partner. Two soft skills were evaluated: decision-making and problem-solving. The problem-solving effectiveness of these instruments was assessed by collecting the feedback of an experienced auditor and a representative from the audited company. The average result obtained for students after auditing the beverage company was 67.04, which was close to the assigned grade from the senior auditor (72.94), which indicates a good estimation from the instruments generated by the students. This exercise demonstrated the effectiveness of the students in performing accordingly and delivering the expected outcomes in front of a real industrial challenge. The combination of continuous education with a work-based challenge functioned as a laboratory for the students, where they can obtain technical skills in combination with fundamental, personal, and cooperative skills, which are necessary for facing industry challenges in an environment of globalization.

Introduction: Mexican leaf-cutter ants ( Atta mexicana ), also known as chicatana ants, have been consumed in Mexico since pre-Columbian times as a seasonal food commodity and delicacy. Most studies on this edible insect have focused on its nutritional value as a protein source. Because of its proximate composition, this insect can also be considered a source of other important macro- and micronutrients. However, due to its geographic location and collection practices, food safety risks may be present. Methods: In this study, chicatana ants were collected in Huatusco, Veracruz, Mexico, and analyzed to determine their nutritional value, the presence of heavy metals and pathogens, and potential compositional bioactivity related to lipids and phenolic compounds. Results and Discussion: Proximate analysis showed the importance of chicatana ants not only as a protein source (38.16%) with an adequate protein digestibility (79.06%) but also as a source of fat (36.54%), mainly composed of saturated and unsaturated fatty acids such as oleic (57.02%), palmitic (21.94%), stearic (14.05%), and linoleic acid (6.98%). Additionally, chicatana ants provide chitin (16.53%), fiber (12.85%), and minerals (1.91%), including microelements such as calcium (532.14 mg/kg), iron (93.92 mg/kg), and zinc (161.09 mg/kg). Selected concentrations (500 and 750 μg/ml) displayed cytoprotective effects under pro-oxidant conditions in Caco-2 cells and anti-inflammatory effects in polarized THP-1 macrophages, as indicated by significant nitrite reduction. Although freeze-drying did not reveal microbial contamination, lead levels exceeded the maximum permitted levels for some European Union-approved insect species (0.1 mg/kg), reinforcing the need to explore additional food safety concerns for chicatana ants and other edible insects. Conclusion: The results highlight the nutritional and biological potential of A . mexicana lipids and phenolic compounds for manufacturing functional foods with these health benefits. However, the study also identified food safety concerns. Further research into specific biological mechanisms is necessary to confirm these effects and elucidate bioaccumulation mechanisms for contaminants and toxic compounds.

El garbanzo es conocido por su alto contenido de proteína saludable, fibra dietaria y almidón resistente, pero su uso es limitado debido a sus propiedades tecnológicas. El proceso de cocción por extrusión es un proceso eficiente con el cual se puede mejorar las propiedades tecnológicas del garbanzo. Las galletas son uno de los productos listos para comer más consumidos que pueden enriquecerse con la harina de garbanzo, incrementando el consumo de esta leguminosa. El objetivo de esta investigación es evaluar el efecto de la sustitución de la harina de trigo en la formulación de galletas, por harina de garbanzo extrudida en un 40 % sobre el contenido y digestibilidad de proteína, composición proximal, análisis de viscosímetro rápido (RVA) y textura de la galleta. La galleta con un 40 % de harina de garbanzo contiene un 73.75 % más de proteína, una mejor digestibilidad de la misma (incremento de 85 a 90 %), sin embargo, tiene un menor índice de expansión, siendo más frágil (45 %), pero al mismo tiempo más dura (7 %) que la galleta de trigo después de 12 días de almacenamiento. La sustitución de harina de trigo refinada por harina de garbanzo extrudida genera una galleta que es fuente de proteína de buena digestibilidad con una buena textura por lo que puede ser un snack adecuado para niños y adolescentes. DOI: https://doi.org/10.54167/tch.v19iEspecial.1917