This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems.

Nejayote and pericarp derived from nixtamalization are an environmental problem. Therefore, there is research interest in using these residues as new compostable and environmentally friendly materials. This work aimed to create, characterize (color, thickness, water solubility, water adsorption capacity, microstructure, and degradability), and apply biodegradable films using residues of nejayote and pericarp of nixtamalized popcorn. Three types of films were compared, pericarp (P), nejayote–pericarp (NP), and nejayote (N), and were applied to avocado stored at room temperature. Results showed that the P film was the best because it was significantly (p < 0.05) more transparent (L = 94.75 ± 2.21) and thicker (0.27 ± 0.02 mm). It had higher water adsorption capacity (162.60 ± 14.05%) and higher elastic modulus and toughness (0.004 ± 0.001 MPa, 2.25 ± 0.25 J/m³) values than the N and NP films; in addition, its microstructure showed a roughness value (Ra) of 6.59 ± 0.57 nm that was intermediate compared to other films. Moreover, the P coating slowed down the maturing process of avocado and showed a visual effect against fungal infection. All films were generally soft and had a degradation time between 11 and 12 days. The novelty of this study is to provide the alternative of using nejayote and pericarp in a film that is compostable and maintains the lifespan of avocados.

The pursuit of reusing agribusiness residues towards decreasing their environmental impact has led to the study of its components to know their possible applications. The nejayote is the alkaline wastewater of different food products of nixtamalized corn. This study characterized the physicochemical properties of popcorn nejayote (NP) and determined its total phenolics content (TP) and antioxidant capacity by standard synthetic assays (ABTS and DPPH) and physiologically relevant ones (reducing power -RP-, hydroxyl radical scavenging activity -OH-, and iron chelation IRON). NP antioxidant capacity determined by ABTS, and DPPH methods were 387.9±0.7 and 419.3±2.9 mM Trolox equivalents (mM TE)/mL, respectively. The NP showed 296% RP compared to a control solution of coumaric acid (0.1 M). Also, the NP was obtained at 143% IRON compared to a control solution of caffeic acid (0.1 M). In the case of OH, values ranged from 27% to 45% compared with control solutions. TP was 0.26±0.006 μg gallic acid equivalents/mL (mg GAE/mL). Pearson's correlation analysis found that TP is correlated to the OH, IRON, and DPPH, while IRON activity correlates with OH and ABTS. And finally, OH correlated with DPPH. To the best of our knowledge, this study is NP's first antioxidant capacity report.

A beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was ana-lyzed for its nutrients, bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74±13.46 mg/100 mL), rhamnose (227.00±1.58 mg/100 mL), and fructose (158.16±8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31±3.06 mg/100 mL) and catechin (359.72±7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm³ to 15.67 cm³. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

The levels of different nutraceutical metabolites present in the jicama root were measured when subjecting the plant to induced biotic stress via infestation with Phyllophaga spp. (white grubs). The change in secondary metabolites on the stressed jicama roots (SJ), mostly antioxidants, was followed over 100, 140, and 180 days and compared against the non-infested control jicama (CJ). Our results show that infested (SJ) samples contained higher concentrations of tannins, flavonoids, and total phenols, measured using spectrophotometric methods, peaking at 140 days, and higher overall concentration of saponins. SJ samples showed higher DPPH inhibition, peaking at 100 days. Chlorogenic acid had the highest concentration among the phenolic compounds (7.47 mg g⁻¹), followed by protocatechuic acid, both in SJ, which was possibly related to the lower observed concentrations of caffeic and ferulic acids. As for flavonoids, we observed a high concentration of rutin in CJ and a low concentration of pelargonidin and myricetin in SJ, possibly promoted via the dihydrokaempferol pathway. Taken together, these results show that Phyllophaga spp.-mediated biotic stress affects the concentrations of secondary metabolites in the different maturity stages in jicama, having an effect on its metabolic pathways, which presents an opportunity for the use of material such as agro-industrial waste.