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José Alberto Gallegos-Infante
TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, 34080 Durango, Mexico

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Original article
Published: 24 August 2021 in Journal of the American Oil Chemists' Society
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Lupeol, curcumin, and quercetin are naturally occurring compounds present in plants, with some beneficial health effects. In the present study, organogel-based emulsions (o/w) were obtained from edible oils to increase their bioaccessibility and intestinal permeability. Particle size analysis, rheology test, optical microscopy, in vitro digestibility, and permeability of nutraceuticals by cell culture and UPLC-MS/MS were performed. Particle hydrodynamic diameters obtained in organogel-based emulsions loaded with nutraceuticals were <200 nm, polydispersity index was around 0.25–0.4, and zeta potential was about −19 to −25 mV. Droplets in emulsions presented spherical shapes and adjusted to the Herschel–Bulkley model. Interestingly, bioaccessibility and intestinal permeability of lupeol was increased compared with its crystalline form, opposite to the observed for curcumin and quercetin; therefore, organogel-based emulsions loaded with lupeol have potential for controlled oral delivery of this nutraceutical.

ACS Style

Nuria Elizabeth Rocha‐Guzmán; Manuel Humberto Cháirez‐Ramírez; Jamie David Pérez‐Martínez; Walfred Rosas‐Flores; José De Jesús Ornelas‐Paz; Martha Rocio Moreno‐Jiménez; Rubén Francisco González‐Laredo; Jose Alberto Gallegos‐Infante. Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin. Journal of the American Oil Chemists' Society 2021, 1 .

AMA Style

Nuria Elizabeth Rocha‐Guzmán, Manuel Humberto Cháirez‐Ramírez, Jamie David Pérez‐Martínez, Walfred Rosas‐Flores, José De Jesús Ornelas‐Paz, Martha Rocio Moreno‐Jiménez, Rubén Francisco González‐Laredo, Jose Alberto Gallegos‐Infante. Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin. Journal of the American Oil Chemists' Society. 2021; ():1.

Chicago/Turabian Style

Nuria Elizabeth Rocha‐Guzmán; Manuel Humberto Cháirez‐Ramírez; Jamie David Pérez‐Martínez; Walfred Rosas‐Flores; José De Jesús Ornelas‐Paz; Martha Rocio Moreno‐Jiménez; Rubén Francisco González‐Laredo; Jose Alberto Gallegos‐Infante. 2021. "Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin." Journal of the American Oil Chemists' Society , no. : 1.

Journal article
Published: 10 August 2021 in Colloid and Interface Science Communications
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The Raman technique can be used in the monitoring of molecular changes in organogel emulsions by intensity changes and band shifts. Raman spectra were obtained from individual components, then from an organogel and then from organogel emulsions. Raman bands corresponding to chemical bonds involved in intermolecular interactions were followed up. Changes Raman in mixture of lipophilic components were observed with respect to individual components and subsequently upon inclusion of an aqueous phase in emulsified systems. The organogel emulsions showed variations in Raman bands of hydrogen bonding and hydrophobic interactions. Variations in intensity ratio values of some bonds indicate modifications in the packing of the continuous phase that is affected by slight changes in surfactant concentration in time.

ACS Style

Javier Isaac Contreras-Ramírez; Ignacio Villanueva-Fierro; Rubén Francisco González-Laredo; Jorge Fernando Toro-Vázquez; Jaime David Pérez-Martínez; Walfred Rosas-Flores; José Alberto Gallegos-Infante. Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy. Colloid and Interface Science Communications 2021, 44, 100486 .

AMA Style

Javier Isaac Contreras-Ramírez, Ignacio Villanueva-Fierro, Rubén Francisco González-Laredo, Jorge Fernando Toro-Vázquez, Jaime David Pérez-Martínez, Walfred Rosas-Flores, José Alberto Gallegos-Infante. Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy. Colloid and Interface Science Communications. 2021; 44 ():100486.

Chicago/Turabian Style

Javier Isaac Contreras-Ramírez; Ignacio Villanueva-Fierro; Rubén Francisco González-Laredo; Jorge Fernando Toro-Vázquez; Jaime David Pérez-Martínez; Walfred Rosas-Flores; José Alberto Gallegos-Infante. 2021. "Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy." Colloid and Interface Science Communications 44, no. : 100486.

Original article
Published: 14 July 2021 in Journal of Food Processing and Preservation
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The extraction of pectic polysaccharides from Opuntia ficus-indica peels was performed by two methods: acid hydrolysis (0.1N HCl; 70% ethanol, pH = 1.5), by the use of different ratios of sample/solvent (1:5, 1:7 wt/vol) at 90 ± 0.1℃ for 40 min and ultrasound-assisted extraction with amplitude of 30%, nominal power of 125 W, at three times (10, 20, 30 min), and 45 ± 0.1℃. The yield, degree of methoxylation, and galacturonic acid were evaluated. The pectic polysaccharides obtained from the peels of Opuntia showed weak gel behavior. The symbiotic product was elaborated with apple juice, tibicos as a starter culture, pectic polysaccharides at two concentrations (7.5 and 10% wt/vol), and cane sugar (60% wt/vol). The storage stability at relative humidity 75% and temperature (7, 25, and 40℃) along 42 days was evaluated. The product was microbiologically and mechanically stable for 42 days at 7℃. Novelty impact statement The use of ultrasound improves the polygalacturonic acid extraction from pectic polysaccharides of prickly pear peels; this material could be used to obtain a fermented product by tibicos and apple with good mechanical and microbiological stability until 42 days at 7℃.

ACS Style

Saúl Alberto Álvarez; Nuria Elizabeth Rocha‐Guzmán; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Jaime David Pérez‐Martínez; Walfred Rosas‐Flores. Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels. Journal of Food Processing and Preservation 2021, e15745 .

AMA Style

Saúl Alberto Álvarez, Nuria Elizabeth Rocha‐Guzmán, Martha Rocío Moreno‐Jiménez, José Alberto Gallegos‐Infante, Jaime David Pérez‐Martínez, Walfred Rosas‐Flores. Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels. Journal of Food Processing and Preservation. 2021; ():e15745.

Chicago/Turabian Style

Saúl Alberto Álvarez; Nuria Elizabeth Rocha‐Guzmán; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Jaime David Pérez‐Martínez; Walfred Rosas‐Flores. 2021. "Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels." Journal of Food Processing and Preservation , no. : e15745.

Journal article
Published: 05 May 2021 in Journal of Molecular Liquids
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Emulsions are thermodynamically unstable systems that, by incorporating more components in their formulation, increase their complexity and make their study challenging. However, a good selection of compounds in the formulation, and suitable methods for their preparation, could result in systems with favorable thermomechanical and microstructural properties for multiple applications. The objective of this research was to evaluate the influence of temperature, time, and surfactant concentration on the microstructural, thermodynamic, and rheological properties of organogel emulsions, and to present in a simple way the relationship between enthalpy of fusion and rheological properties (i.e., viscosity) in organogel emulsions W/O. Canola oil, monoglycerides and polyglyceryl polyricinoleate (PGPR) were used as the oil phase. Microscopy, DSC, and Creep-recovery tests were performed. A molecular organization phenomenon was observed that resulted in systems with a more dispersed and ordered microstructure, delaying the phase separation for 28 days of evaluation. In addition, an increase in the internal viscosity of the organogel emulsions was reflected in higher enthalpy of fusion values at 10 °C. An inverse behavior was also presented in emulsions at 25 °C. The combined activity of stabilizing agents, as well as the three-dimensional network formed in continuous phase, avoided phenomena of coalescence and phase separation by keeping distant the drops of water and the oily liquid phase, while leading to a better organized microstructure over time and retaining good rheological properties.

ACS Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Walfred Rosas-Flores; Rubén Francisco González-Laredo; Jorge Fernando Toro-Vázquez; Jaime David Pérez-Martínez. Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior. Journal of Molecular Liquids 2021, 337, 116403 .

AMA Style

Javier Isaac Contreras-Ramírez, José Alberto Gallegos-Infante, Walfred Rosas-Flores, Rubén Francisco González-Laredo, Jorge Fernando Toro-Vázquez, Jaime David Pérez-Martínez. Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior. Journal of Molecular Liquids. 2021; 337 ():116403.

Chicago/Turabian Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Walfred Rosas-Flores; Rubén Francisco González-Laredo; Jorge Fernando Toro-Vázquez; Jaime David Pérez-Martínez. 2021. "Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior." Journal of Molecular Liquids 337, no. : 116403.

Original article
Published: 04 May 2021 in Journal of Food Processing and Preservation
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The effect of adding tibicos in traditional beverage (Tepache) made from apple nectar fermentation on microbial populations, phenolic profile, antioxidant activities and inhibition of digestive enzymes was evaluated. Apple nectar was obtained from fresh apples and fermented at 25ºC for 168 h without initiator inoculum (Te/s) and with tibicos as initiator inoculum (Te/ti). The obtained results of bacterial growth indicate 120 h to growth without inoculum (tibicos), in comparison with 96 h in fermentations added with tibicos. The addition of tibicos impacted on the phenolic profile of the beverage, during the fermentation process. In general, levels of protocatechuic acid, chlorogenic acid, 4‐O‐caffeoylquinic acid, catechin, epicatechin, quercetin 3‐O‐glucoside, kaempferol 3‐O‐glucoside and phlorizin were the predominant phenolic compounds in the beverage. Principal component analysis demonstrated that, quercetin 3‐O‐glucoside, quercetin, taxifolin and phlorizin have the highest reducing power and are closely related to the ability to inhibit α‐glucosidase. While the epicatechin and chlorogenic acid levels are related to the highest response on oxygen radical absorbance capacity.

ACS Style

Sahian Enitze Velázquez‐Quiñones; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Rubén Francisco González‐Laredo; Saúl Alberto Álvarez; Mayra Cristina Rosales‐Villarreal; Verónica Cervantes‐Cardoza; Nuria Elizabeth Rocha‐Guzmán. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. Journal of Food Processing and Preservation 2021, e15597 .

AMA Style

Sahian Enitze Velázquez‐Quiñones, Martha Rocío Moreno‐Jiménez, José Alberto Gallegos‐Infante, Rubén Francisco González‐Laredo, Saúl Alberto Álvarez, Mayra Cristina Rosales‐Villarreal, Verónica Cervantes‐Cardoza, Nuria Elizabeth Rocha‐Guzmán. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. Journal of Food Processing and Preservation. 2021; ():e15597.

Chicago/Turabian Style

Sahian Enitze Velázquez‐Quiñones; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Rubén Francisco González‐Laredo; Saúl Alberto Álvarez; Mayra Cristina Rosales‐Villarreal; Verónica Cervantes‐Cardoza; Nuria Elizabeth Rocha‐Guzmán. 2021. "Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes." Journal of Food Processing and Preservation , no. : e15597.

Research article
Published: 06 July 2020 in SN Applied Sciences
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The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the different vegetable oils. Monoglycerides were used as the gelling agent and polyglycerol polyricinoleate as the surfactant. Micrographs, differential scanning calorimetry, and rheology tests were performed. The presence of crystalline structures was observed in the continuous phase characteristic of some organogels and a smaller distribution of sizes as a function of time. Also, a change in the crystallization profile of the aqueous and oily phases concerning to time was also found, the crystallization signals coinciding (≈ − 40 °C), indicating a better organization by the phases. No variability was found in modules G′ and G″, so these systems have good mechanical stability. The properties of the organogelated emulsions are explained by the interface-interface interactions present between the particles and the reduced mobility, which slows the phase separation.

ACS Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Elena Dibildox-Alvarado; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jiménez; Rubén Francisco González-Laredo; Walfred Rosas-Flores. Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems. SN Applied Sciences 2020, 2, 1 -11.

AMA Style

Javier Isaac Contreras-Ramírez, José Alberto Gallegos-Infante, Jaime David Pérez-Martínez, Elena Dibildox-Alvarado, Nuria Elizabeth Rocha-Guzmán, Martha Rocio Moreno-Jiménez, Rubén Francisco González-Laredo, Walfred Rosas-Flores. Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems. SN Applied Sciences. 2020; 2 (8):1-11.

Chicago/Turabian Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Elena Dibildox-Alvarado; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jiménez; Rubén Francisco González-Laredo; Walfred Rosas-Flores. 2020. "Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems." SN Applied Sciences 2, no. 8: 1-11.

Research article
Published: 01 July 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND One of the main disadvantages of red pigments used in foods is their low extraction yield and storage stability. The Roselle flowers are sources of anthocyanins; however, these are unstable during storage, but it could be improved with phenolic compounds, which establish bonds with the anthocyanins. The aim of this work was to identify conditions to improve the extraction efficiency and color stability of Hibiscus sabdariffa extract, furthermore, identify the phenolic compounds associated with color stability of Roselle. RESULTS The temperature of extraction (35 and 75 °C), the time of extraction (15 and 60 min), type of acid (acetic and citric), percentage of acid (0.5 and 2.0%) and the water:ethanol ratio (20:80 and 80:20) did not affect the yield of anthocyanins, only the solid: solvent ratio had an effect in the anthocyanin extraction yield. The extraction with 80% ethanol decreased up to 50% the anthocyanin degradation in the extracts stored at 4, 25, 35, 45 and 80 °C. Phenolic acids and flavonoids were quantified by UHPLC‐QqQ‐ESI‐MS, these compounds were analyzed using Principal Component Analysis (PCA), the Hibiscus sabdariffa extract, with greater stability, was associated with the presence of quercetin, myricetin, kaempferol 3‐O ‐glucose, ellagic acid and rutin. CONCLUSION Hibiscus sabdariffa extract with more color stability were extracted with a higher proportion of ethanol and the improving the color stability was attributed to the co‐extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. This article is protected by copyright. All rights reserved.

ACS Style

Alexandro Escobar‐Ortiz; Eduardo Castaño‐Tostado; Nuria Elizabeth Rocha‐Guzmán; José Alberto Gallegos‐Infante; Rosalía Reynoso‐Camacho. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. Journal of the Science of Food and Agriculture 2020, 101, 110 -119.

AMA Style

Alexandro Escobar‐Ortiz, Eduardo Castaño‐Tostado, Nuria Elizabeth Rocha‐Guzmán, José Alberto Gallegos‐Infante, Rosalía Reynoso‐Camacho. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. Journal of the Science of Food and Agriculture. 2020; 101 (1):110-119.

Chicago/Turabian Style

Alexandro Escobar‐Ortiz; Eduardo Castaño‐Tostado; Nuria Elizabeth Rocha‐Guzmán; José Alberto Gallegos‐Infante; Rosalía Reynoso‐Camacho. 2020. "Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability." Journal of the Science of Food and Agriculture 101, no. 1: 110-119.

Review article
Published: 23 May 2020 in Journal of Food Science and Technology
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The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiotic–prebiotic–food is complex. The role of probiotics is clear, but the role of prebiotics is variable, as they are used for different purposes. The required doses in order to exert beneficial effects upon consumer health are adequate for probiotics, but not for prebiotics. The food processes affect in different ways the probiotics growth. It is essential to carry out more studies with protection technologies for probiotics, on the other hand, it is needed to assess if probiotics survival is because of the food matrix or because of the prebiotic with further experimentation.

ACS Style

Silvia Marina González-Herrera; Gabriela Bermúdez-Quiñones; Luz Araceli Ochoa-Martínez; Olga Miriam Rutiaga-Quiñones; José Alberto Gallegos-Infante. Synbiotics: a technological approach in food applications. Journal of Food Science and Technology 2020, 58, 811 -824.

AMA Style

Silvia Marina González-Herrera, Gabriela Bermúdez-Quiñones, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones, José Alberto Gallegos-Infante. Synbiotics: a technological approach in food applications. Journal of Food Science and Technology. 2020; 58 (3):811-824.

Chicago/Turabian Style

Silvia Marina González-Herrera; Gabriela Bermúdez-Quiñones; Luz Araceli Ochoa-Martínez; Olga Miriam Rutiaga-Quiñones; José Alberto Gallegos-Infante. 2020. "Synbiotics: a technological approach in food applications." Journal of Food Science and Technology 58, no. 3: 811-824.

Journal article
Published: 08 March 2019 in Food Research International
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The use of organogels in food and pharmaceutical sciences has several technical problems related with restricted diffusion of the drugs and lack of a proper gelator molecule. These features are important into the new product design. An alternative to improve technological properties in organogels is the use of emulsions. However, there is a lack of knowledge about the behavior on bioaccessibility and permeability of bioactives loaded into organogel-based emulsions. The objective of the present experimental work was to study the physical properties of organogel-based emulsions made with vegetable oil loaded with three different bioactives (betulin, curcumin and quercetin) and the influence on their bioaccessibility. Organogels were made of canola or coconut oils and myverol as gelator (10% w/w). Water-in-oil emulsions (at 5, 10 and 12.5 wt% of water content) were prepared by mixing the melted proper organogel and water (80 °C) under high shear conditions (20,000 rpm). Micrographs, rheological tests (amplitude, frequency, temperature sweeps and creep-compliance measurements), DSC and particle size analysis were performed to samples. In vitro digestion (oral, gastric and intestinal phase), lipolysis assays, bioaccessibility and permeability tests by cell culture of Caco-2 were made. Organogels of coconut oil have shown poor emulsification properties.

ACS Style

I.E. Ojeda-Serna; Nuria Elizabeth Rocha Guzmán; J.A. Gallegos-Infante; M.H. Cháirez-Ramírez; Walfred Rosas-Flores; J.D. Pérez-Martínez; M.R. Moreno-Jiménez; Rubén Francisco González-Laredo. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Research International 2019, 120, 415 -424.

AMA Style

I.E. Ojeda-Serna, Nuria Elizabeth Rocha Guzmán, J.A. Gallegos-Infante, M.H. Cháirez-Ramírez, Walfred Rosas-Flores, J.D. Pérez-Martínez, M.R. Moreno-Jiménez, Rubén Francisco González-Laredo. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Research International. 2019; 120 ():415-424.

Chicago/Turabian Style

I.E. Ojeda-Serna; Nuria Elizabeth Rocha Guzmán; J.A. Gallegos-Infante; M.H. Cháirez-Ramírez; Walfred Rosas-Flores; J.D. Pérez-Martínez; M.R. Moreno-Jiménez; Rubén Francisco González-Laredo. 2019. "Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals." Food Research International 120, no. : 415-424.

Research article
Published: 15 November 2018 in Journal of Chemistry
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Buddleja scordioides has a rich phytochemical composition and reported medicinal properties. An increase in its secondary metabolites production could improve its functional properties. A strategy to enhance its biological potential is to subject the plant to elicitation with phytohormones such as salicylic acid under controlled environmental conditions. The present study explores the effect of exogenous application of three salicylic acid levels as elicitation treatment in B. scordioides plants. Phenolic profile, enzymatic activities, and antioxidant capacity were evaluated. Elicitation with 100 µM of salicylic acid resulted in the biosynthesis of phenolic compounds with recognized biological activity.

ACS Style

J. O. Díaz-Rivas; R. F. González-Laredo; J. A. Chávez-Simental; J. B. Montoya-Ayón; M. R. Moreno-Jiménez; J. A. Gallegos-Infante; N. E. Rocha-Guzmán. Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid. Journal of Chemistry 2018, 2018, 1 -10.

AMA Style

J. O. Díaz-Rivas, R. F. González-Laredo, J. A. Chávez-Simental, J. B. Montoya-Ayón, M. R. Moreno-Jiménez, J. A. Gallegos-Infante, N. E. Rocha-Guzmán. Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid. Journal of Chemistry. 2018; 2018 ():1-10.

Chicago/Turabian Style

J. O. Díaz-Rivas; R. F. González-Laredo; J. A. Chávez-Simental; J. B. Montoya-Ayón; M. R. Moreno-Jiménez; J. A. Gallegos-Infante; N. E. Rocha-Guzmán. 2018. "Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid." Journal of Chemistry 2018, no. : 1-10.

Journal article
Published: 01 November 2018 in Beverages
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The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.

ACS Style

Jesús Omar Díaz-Rivas; José Alberto Gallegos-Infante; Aurora Valdez-Fragoso; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Alfredo Rodríguez-Ramírez; Claudia Ivette Gamboa-Gómez; Martha Rocío Moreno-Jiménez. Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF). Beverages 2018, 4, 81 .

AMA Style

Jesús Omar Díaz-Rivas, José Alberto Gallegos-Infante, Aurora Valdez-Fragoso, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Alfredo Rodríguez-Ramírez, Claudia Ivette Gamboa-Gómez, Martha Rocío Moreno-Jiménez. Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF). Beverages. 2018; 4 (4):81.

Chicago/Turabian Style

Jesús Omar Díaz-Rivas; José Alberto Gallegos-Infante; Aurora Valdez-Fragoso; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Alfredo Rodríguez-Ramírez; Claudia Ivette Gamboa-Gómez; Martha Rocío Moreno-Jiménez. 2018. "Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)." Beverages 4, no. 4: 81.

Journal article
Published: 21 November 2017 in International Journal of Food Engineering
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Bioavailability of lipophilic bioactive represents a main concern in food industries. Several methods have been used to enhance it. Organogels is an alternative to improve lipophilic substances delivery. The objective of the present work was to evaluate the effect of organogel structures on digestibility of quercetin. Commercial monoacylglycerides (Myverol) was used as gelator. Three different vegetable oils were used (canola, corn, and soy). Samples were subject to rheological test, polarized light microscopy, and quercetin bioaccessibility. Results indicated that organogels prepared with canola oil showed higher elastic modulus, crystalline level, most ordered needled-shaped network, and higher bioaccessibility of quercetin. Quercetin glycosylation degree influences its behavior; better results in mechanical tests were observed for quercetin with lower degree of glycosylation. Higher bioaccessibility was obtained at higher glycosylation levels. Thus, a more resistant structure enhances compound release, but this is dependent on the oil type and the degree of glycosylation of quercetin.

ACS Style

Omar Gerardo Rocha-Amador; Jose Alberto Gallegos-Infante; Qingrong Huang; Rubén Francisco Gonzàlez-Laredo. Effect of Glycosylation Degree of Quercetin on Its In Vitro Bioaccessibility in Food Grade Organogels. International Journal of Food Engineering 2017, 13, 1 .

AMA Style

Omar Gerardo Rocha-Amador, Jose Alberto Gallegos-Infante, Qingrong Huang, Rubén Francisco Gonzàlez-Laredo. Effect of Glycosylation Degree of Quercetin on Its In Vitro Bioaccessibility in Food Grade Organogels. International Journal of Food Engineering. 2017; 13 (12):1.

Chicago/Turabian Style

Omar Gerardo Rocha-Amador; Jose Alberto Gallegos-Infante; Qingrong Huang; Rubén Francisco Gonzàlez-Laredo. 2017. "Effect of Glycosylation Degree of Quercetin on Its In Vitro Bioaccessibility in Food Grade Organogels." International Journal of Food Engineering 13, no. 12: 1.

Journal article
Published: 01 September 2017 in International Journal of Chemical Reactor Engineering
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Polymers and specifically hybrid polymeric membranes have been identified as effective formulations in adsorption processes. Nevertheless, the adsorption mechanisms associated with their thermodynamics and kinetics are not fully understood, particularly when these polymeric membranes are used to adsorb 2-Phenylethanol (2-PE) to intensify its production in a specific bioconversion process. This work was aimed at giving phenomenological insights on the adsorption of 2-PE on a set of novel porous hybrid membranes based on polyurethane and keratin biofiber obtained from chicken feathers. Feathers, considered as a waste by-product of the poultry industry, represent an alternative source of keratin, a biopolymer that can be used to design low-cost materials from natural resources. Two types of hybrid membranes were prepared. i. e. composite and copolymer. Firstly, these materials were characterized by scanning electron microscopy (SEM), infrared spectroscopy (FT-IR) (before and after the adsorption process) and X-Ray (WAXD) analysis. Secondly, these materials, including the reference ones (keratin biofiber and polyurethane), were evaluated during the removal of 2-PE, relating their adsorption capabilities to physiochemical properties elucidated during the characterization. Particularly a composite with 0.1 g of chicken-feather-keratin (C1) presented the highest removal percentage (60.68%), a significant initial adsorption rate (0.2340 mgPE.h−1.gA −1), the maximum adsorption capacity (12.13 mgPE.gA −1) and the best stability and mechanical properties at studied operating conditions. In comparison with results reported in literature, in this composite carbonyl functional groups from polyurethane showed rather major affinity to 2-PE than amino groups from the keratin biofiber. To this end, parameters associated with its industrial application were obtained, namely thermodynamic and kinetic information was obtained from a proper design of experiments and phenomenological models based on adsorption macroscopic fundamentals.

ACS Style

Itza Cordero-Soto; Olga Rutiaga-Quiñones; Sergio Huerta-Ochoa; Veronica Saucedo-Rivalcoba; Alberto Gallegos-Infante. On the Understanding of the Adsorption of 2-Phenylethanol on Polyurethane-Keratin based Membranes. International Journal of Chemical Reactor Engineering 2017, 15, 1 .

AMA Style

Itza Cordero-Soto, Olga Rutiaga-Quiñones, Sergio Huerta-Ochoa, Veronica Saucedo-Rivalcoba, Alberto Gallegos-Infante. On the Understanding of the Adsorption of 2-Phenylethanol on Polyurethane-Keratin based Membranes. International Journal of Chemical Reactor Engineering. 2017; 15 (5):1.

Chicago/Turabian Style

Itza Cordero-Soto; Olga Rutiaga-Quiñones; Sergio Huerta-Ochoa; Veronica Saucedo-Rivalcoba; Alberto Gallegos-Infante. 2017. "On the Understanding of the Adsorption of 2-Phenylethanol on Polyurethane-Keratin based Membranes." International Journal of Chemical Reactor Engineering 15, no. 5: 1.

Journal article
Published: 01 April 2016 in Innovative Food Science & Emerging Technologies
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Pulsed electric field (PEF) is a promising non-thermal food preservation technology. The objective was to study the inactivation of yeasts in PEF-treated kombucha analogues prepared from Quercus obtusata infusions. Fermentation conditions of infusions from Q. obtusata were time (7 days), sugar (10%), starting culture (10%), and inoculum (2.5%, at 25 °C). The PEF treatment considered using square waves, an electric field strength (37.3–53.4 kV/cm), PEF processing time (445.3–1979.2 μs), an output temperature (18.31 ± 0.98 °C), an input energy (21.2 to 136.5 KJ/L), and two feed flow rates (51.42 and 102.85 L/h). The pH, °Brix, color determinations, microbiological testing, total phenolic, flavonoid content, DPPH scavenging activity, and UPLC/ESI/MS/MS analysis were done. No changes at different PEF conditions were observed for pH and °Brix. Higher color changes were observed at higher specific energies. Acid-acetic bacteria were more sensitive to PEF than yeasts. Lower specific energies render products with higher polyphenolic content and antioxidant capacity. Pulse electric field is an interesting alternative to preserve kombucha analogues from oak leaves infusions with minimal changes in physicochemical characteristics, antioxidant activity and bioactive compounds. The present work describes effect of feed flow and specific energy on the several characteristics of fermented beverages founding conditions for best processing.

ACS Style

D. Vazquez-Cabral; A. Valdez-Fragoso; N.E. Rocha-Guzman; M.R. Moreno-Jimenez; R.F. Gonzalez-Laredo; P.S. Morales-Martinez; J.A. Rojas-Contreras; H. Mujica-Paz; J.A. Gallegos-Infante. Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms. Innovative Food Science & Emerging Technologies 2016, 34, 171 -179.

AMA Style

D. Vazquez-Cabral, A. Valdez-Fragoso, N.E. Rocha-Guzman, M.R. Moreno-Jimenez, R.F. Gonzalez-Laredo, P.S. Morales-Martinez, J.A. Rojas-Contreras, H. Mujica-Paz, J.A. Gallegos-Infante. Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms. Innovative Food Science & Emerging Technologies. 2016; 34 ():171-179.

Chicago/Turabian Style

D. Vazquez-Cabral; A. Valdez-Fragoso; N.E. Rocha-Guzman; M.R. Moreno-Jimenez; R.F. Gonzalez-Laredo; P.S. Morales-Martinez; J.A. Rojas-Contreras; H. Mujica-Paz; J.A. Gallegos-Infante. 2016. "Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms." Innovative Food Science & Emerging Technologies 34, no. : 171-179.

Comparative study
Published: 08 August 2015 in Food and Chemical Toxicology
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Lupeol exhibits anti-inflammatory effects; unfortunately it shows low water solubility. An alternative to overcome this is the development of nanomaterials. Several methods for nanomaterial production are available. One of them is emulsification/solvent-evaporation. The objective of the present work was to evaluate physical properties, transport and in vitro modulator effects on NF-κB of poly (lactide-co-glycolide) (PLGA) nanoparticles loaded with lupeol. Nanonutraceuticals were prepared with 16% (w/v) of lupeol. Size distribution and morphology were measured by particle size analyzer and TEM. In vitro release of lupeol was studied by three different models: Higuchi, Siepmann & Peppas, and Power law. Transport of nanonutraceutical was studied in a Caco-2 cell model and by GC–MS. Modulator effect on NK-κB was studied by western blot analysis. Nanonutraceuticals were 10% larger than the nanoparticles without lupeol (372 vs 337 nm) and presented a broader size distribution (0.28 vs 0.22). TEM results displayed spherical structures with a broader size distribution. Entrapment efficiency of lupeol was 64.54% and it in vitro release data fitted well to the Power law and Higuchi equation (R > 0.84–0.84). Strong regulation of NF-κB of nanonutraceutical was observed. It was not observed any transport across the Caco-2 cell model at the different experimental conditions.

ACS Style

M.H. Cháirez-Ramírez; J.A. Sánchez-Burgos; C. Gomes; M.R. Moreno-Jiménez; R.F. González-Laredo; M.J. Bernad-Bernad; L. Medina-Torres; M.V. Ramírez-Mares; J.A. Gallegos-Infante; N.E. Rocha-Guzmán. Morphological and release characterization of nanoparticles formulated with poly (dl-lactide-co-glycolide) (PLGA) and lupeol: In vitro permeability and modulator effect on NF-κB in Caco-2 cell system stimulated with TNF-α. Food and Chemical Toxicology 2015, 85, 2 -9.

AMA Style

M.H. Cháirez-Ramírez, J.A. Sánchez-Burgos, C. Gomes, M.R. Moreno-Jiménez, R.F. González-Laredo, M.J. Bernad-Bernad, L. Medina-Torres, M.V. Ramírez-Mares, J.A. Gallegos-Infante, N.E. Rocha-Guzmán. Morphological and release characterization of nanoparticles formulated with poly (dl-lactide-co-glycolide) (PLGA) and lupeol: In vitro permeability and modulator effect on NF-κB in Caco-2 cell system stimulated with TNF-α. Food and Chemical Toxicology. 2015; 85 ():2-9.

Chicago/Turabian Style

M.H. Cháirez-Ramírez; J.A. Sánchez-Burgos; C. Gomes; M.R. Moreno-Jiménez; R.F. González-Laredo; M.J. Bernad-Bernad; L. Medina-Torres; M.V. Ramírez-Mares; J.A. Gallegos-Infante; N.E. Rocha-Guzmán. 2015. "Morphological and release characterization of nanoparticles formulated with poly (dl-lactide-co-glycolide) (PLGA) and lupeol: In vitro permeability and modulator effect on NF-κB in Caco-2 cell system stimulated with TNF-α." Food and Chemical Toxicology 85, no. : 2-9.

Research article
Published: 21 September 2014 in International Journal of Food Science
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The objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels. They were prepared under varying independent conditions and applying a fractional experimental design. From there a rheological characterization was developed. The physical characterization also included polarized light microscopy and calorimetric analysis. Once these data were obtained, X-Ray diffraction was applied to selected samples and a microstructure lattice was confirmed. Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate). We found that stirring speed is the most important parameter in the organogel preparation.

ACS Style

Omar Gerardo Rocha-Amador; José Alberto Gallegos-Infante; Qingrong Huang; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jimenez; Rubén Francisco González-Laredo. Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. International Journal of Food Science 2014, 2014, 1 -8.

AMA Style

Omar Gerardo Rocha-Amador, José Alberto Gallegos-Infante, Qingrong Huang, Nuria Elizabeth Rocha-Guzmán, Martha Rocio Moreno-Jimenez, Rubén Francisco González-Laredo. Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. International Journal of Food Science. 2014; 2014 ():1-8.

Chicago/Turabian Style

Omar Gerardo Rocha-Amador; José Alberto Gallegos-Infante; Qingrong Huang; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jimenez; Rubén Francisco González-Laredo. 2014. "Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels." International Journal of Food Science 2014, no. : 1-8.