Los caracoles del género Pomacea, conocidos como caracoles de pantano, representan gran relevancia desde los puntos de vista ecológico, trófico y alimentario. El objetivo del presente trabajo fue elaborar un escabeche de caracol de río Pomacea flagellata, en Tabasco, México. Se realizaron análisis bromatológicos al escabeche de caracol, para conocer su composición química; microbiológicos, con fines de inocuidad, y sensoriales para dilucidar el grado de aceptabilidad por el consumidor. Se encontró que el escabeche a base de caracol P. flagellata presenta alta inocuidad (coliformes totales y levaduras, 0 NMP g-1 y 0 UFC g-1, respectivamente). Los resultados confirman que la carne del caracol de pantano presenta niveles medios de proteína (11.3 ± 2.6%) y bajos niveles de grasas (4.5 ± 1.1%). En conclusión, fue posible obtener un escabeche de caracol P. flagellata de alto valor inocuo, nutricional y de aceptación por el consumidor.

Medicinal plants are an essential source of bioactive compounds with health benefits; however, their impact on probiotic properties remains largely unknown. The aim of this study was to evaluate the biostimulating effect of aqueous extracts of Tradescantia spathacea (EAT) on the development and probiotic properties of Lacticaseibacillus rhamnosus HN001 and Lactobacillus acidophilus La-14. For this purpose, the total phenol content (TPC), total flavonoid content (TFC), and antioxidant activity of EAT were evaluated by spectrophotometric methods (DPPH and ABTS). Subsequently, the biostimulating effect on the growth (BG), antimicrobial activity (AA), cholesterol consumption (CC), and biofilm formation (BFF) of Lacti. rhamnosus and Lacto. acidophilus were evaluated. The EAT presented a TPC of 68.98 ± 5.01 mg GAE g-1 dry extract and TFC of 4.54 ± 0.62 mg CE g-1 dry extract and antioxidant activity with IC50 values of 778.81 ± 60.80 and 4068.16 ± 206.8 µg mL-1, for DPPH and ABTS respectively. The correlation between CFT and antioxidant activity was low (r = -0.7948 and -0.7208; for DPPH and ABTS, respectively). In the BG study, the data showed that EAT stimulated the growth of Lacti. rhamnosus and Lacto. acidophilus and that AA was higher in biostimulated probiotic bacteria. However, CC and FBP were also stimulated by the symbiotic interaction between probiotics and EAT. The aqueous extract of T. spathacea had a biostimulating effect on the probiotic properties of Lacti. rhamnosus HN001 and Lacto. acidophilus La-14.

Hampea rovirosae Standl. is traditionally used by local communities to treat infections, pain-related conditions, and to reduce blood sugar levels. In this investigation, we produced aqueous, ethanolic, and hydroethanolic extracts of H. rovirosae and assessed their antioxidant, antibacterial, and antihyperglycemic properties in addition to their phytochemical profiles and contents. The phytochemical characterization was performed through a targeted chromatographic and mass spectrometric analysis of phenolic compounds and the quantitation of total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) by spectrometric assays. The antioxidant capacity was assessed using the DPPH, ABTS, and FRAP assays, and the antibacterial activity was determined by disk diffusion (DD) and minimum inhibitory concentration (MIC) methods. In addition, antihyperglycemic activity was evaluated by inhibiting α-amylase and α-glucosidase. Phytochemical analysis was performed using high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS), employing a targeted analysis approach based on comparing retention times and fragmentation patterns with standards and databases. This analysis revealed a phytochemical profile dominated by phenolic compounds, with quercetin-3-glucoside (155,930.2), caffeic acid (134,399.1), catechin (98,408.8), procyanidin B2 (85,661.7), protocatechuic acid (83,824.3), and epicatechin (53,704.1) being the major metabolites. The hydroethanolic extract exhibited the highest phenolic (426.70 mg GAE/g), flavonoids (119.17 mg CE/g), and tannin (324.46 mg GAE/g) contents, as well as the strongest antioxidant capacity in the DPPH and FRAP assays. Regarding the antibacterial effects, the aqueous extract inhibited Salmonella typhimurium and Escherichia coli, while the hydroethanolic extract was active against S. aureus, B. cereus, and B. subtilis. In enzyme inhibition assays, the hydroethanolic extract showed strong α-glucosidase inhibition and moderate α-amylase inhibition. The findings provide preliminary scientific evidence of the antioxidant and biological activities of Hampea rovirosae in vitro, supporting its traditional use, which should be validated through vivo trials.

Selenium (Se) deficiency affects millions of people worldwide, necessitating innovative food-based solutions. This study evaluated the nutritional and functional effects of biofortifying germinated Canavalia ensiformis seeds with sodium selenite (Na₂SeO₃). Six Se doses (0, 15, 30, 45, 60, and 75 µM) were applied in a completely randomized design with three replicates. Proximate composition, bioactive compounds, and antioxidant activity in aqueous, ethanolic, and methanolic extracts were assessed. The mineral profile and functional groups were investigated using Fourier-transform infrared (FTIR) spectroscopy. The moisture content decreased significantly starting at 30 µM and reached its lowest value at 75 µM. Crude fat exhibited no consistent concentration-dependent pattern, except at 45 and 60 µM. By contrast, crude protein increased as Se concentration increased up to 30 µM. FTIR analysis confirmed the presence of functional groups associated with proteins, lipids, and phenolic compounds. Antioxidant responses varied by extraction solvent and Se treatment, with distinct responses observed among aqueous, ethanolic, and methanolic extracts. Se concentration in the flour increased with increasing Se doses, whereas Fe concentration decreased following Se application. Mg and Na increased at higher Se concentrations. Further studies addressing Se bioavailability, the safety of Se-enriched flour, and its sensory acceptability are required to assess the potential application of Se-enriched C. ensiformis flour as a food ingredient.

Objetivo: rescatar la diversidad cultural en la preparación de los alimentos envueltos en hoja y cocinados al vapor en Tabasco, México. Metodología: Etapa 1. Elaboración del cuestionario para la recuperación de información sobre el saber-hacer de los alimentos envueltos en hoja y cocinados al vapor. Etapa 2. Aplicación del cuestionario a profesores, estudiantes y egresados de la División Académica de Ciencias Agropecuarias de la UJAT. Etapa 3. Elaboración de una base de datos con la información recabada. Etapa 4. Comparación de la lista de alimentos encontrados con los reportados en la bibliografía. Resultados: los colaboradores fueron 97 de 23 a 86 años, el 84% fueron mujeres y el 16 % hombres. El número total de alimentos reportados que utilizan la técnica de envoltura en hoja para ser cocinados en vapor fue de 107, agrupados en cinco categorías: tamales (76%), mone (7%), potze (7%), tortas (3%) y otros (6%). El mone es un envoltorio de pescado con momo (parecido al tamal) envuelto en hoja de tó (parecida a la de plátano, pero más resistente); el potze es un alimento de carne (res o cerdo) mezclada con momo (hierba santa) y otras hierbas, envuelto en hojas para cocinarse al vapor o a las brasas. Limitaciones: la aplicación del cuestionario se realizó a través del correo electrónico en el año 2020, debido a la pandemia de Covid-19. Conclusiones: el saber hacer de cada alimento envuelto en hoja es la creación muy particular de cada familia (cantidades, ingredientes) que reflejan el entorno ecológico en donde habitan.