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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.
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 StyleJavier 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 StyleJavier 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.
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.
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 StyleJavier 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 StyleJavier 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.
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.
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 StyleJavier 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 StyleJavier 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.
In this work, a spray‐drying process is used to encapsulate a probiotic strain of Lactobacillus plantarum with mixtures of Aloe vera mucilage (AVM) (Aloe barbadensis Miller) and agave fructans of high degree of polymerization (AFHDP). Physicochemical properties of the powders reveal moisture contents lower than 10% and water activity between 0.195 and 0.3, suggesting stability during storage. A non‐Newtonian shear‐thinning behavior arises in the reconstituted powders under steady shear flow and viscosity is shown to depend on the concentration, pH, and temperature. A predominant viscous behavior is exhibited in the viscoelastic properties under small amplitude oscillatory flow with equal values of the elastic and viscous moduli at high frequencies (G ´ = G ´´), suggesting a random coil conformation. Scanning electron microscope observations reveal a spherical microcapsule morphology possessing homogeneous surfaces with modal particle‐size distribution (D [4,3] =21.3 μm). The addition of arabic gum to the AVM‐AFHDP mixtures induces a shift in the glass transition temperature (T g) to 150°C. Preserved stability of the AVM‐AFHDP functional groups with the probiotic after spray drying reveals the effective encapsulation of the microorganism, as corroborated by transmission electron microscopy and Fourier‐transform infrared. Enhanced microorganism survival rate of 70% in the mixture is recorded, representing an alternative for probiotic encapsulation. PRACTICAL APPLICATIONS Nowadays, the use of mixtures of prebiotic biopolymers as encapsulating wall materials is highly appreciated by the food and pharmaceutical industry. This research demonstrated that mixtures of Aloe vera mucilage and agave fructans are suitable for the microencapsulation of L. plantarum through studies on their rheological, morphological, and calorimetric properties. High survival rates and stable powders are obtained in samples subjected to spray drying. Results of this investigation may help to develop new delivery drug systems, which are able to protect bioactive compounds or probiotic cells through the gastrointestinal tract. Increasing health benefits, including probiotic and symbiotic effects, are expected with the intake of dietary fibers.
Luis Isaac Ceja‐Medina; Rosa Isela Ortiz‐Basurto; Luis Medina‐Torres; Fausto Calderas; Maria Josefa Bernad‐Bernad; Rubén Francisco González-Laredo; Juan Arturo Ragazzo‐Sánchez; Montserrat Calderón‐Santoyo; Marisela González‐Ávila; Isaac Andrade‐González; Octavio Manero. Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials. Journal of Food Process Engineering 2020, 43, 1 .
AMA StyleLuis Isaac Ceja‐Medina, Rosa Isela Ortiz‐Basurto, Luis Medina‐Torres, Fausto Calderas, Maria Josefa Bernad‐Bernad, Rubén Francisco González-Laredo, Juan Arturo Ragazzo‐Sánchez, Montserrat Calderón‐Santoyo, Marisela González‐Ávila, Isaac Andrade‐González, Octavio Manero. Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials. Journal of Food Process Engineering. 2020; 43 (8):1.
Chicago/Turabian StyleLuis Isaac Ceja‐Medina; Rosa Isela Ortiz‐Basurto; Luis Medina‐Torres; Fausto Calderas; Maria Josefa Bernad‐Bernad; Rubén Francisco González-Laredo; Juan Arturo Ragazzo‐Sánchez; Montserrat Calderón‐Santoyo; Marisela González‐Ávila; Isaac Andrade‐González; Octavio Manero. 2020. "Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials." Journal of Food Process Engineering 43, no. 8: 1.
The use of water, acetone, and hydroacetonic solutions as an extraction solvent for polyphenol compounds from Buddleja scordioides has been investigated. The phenolic profiles determined by liquid chromatography—electrospray ionization—mass spectrometry/mass spectrometry (LC–ESI–MS/MS) were compared with those obtained with the traditional aqueous infusion used for the treatment of gastrointestinal disorders. It was evaluated the effects of polyphenol extract at physiologically relevant conditions against H2O2-induced oxidative stress via attenuation of reactive oxygen species (ROS) levels and lipopolysaccharide (LPS)-induced inflammation in human HT-29 cells. The use of hydroacetonic solutions allows obtaining phytochemical extracts enriched with constituents that have antioxidant and anti-inflammatory activity in intestinal cells. This suggests that polyphenols of low and middle polarity from Buddleja scordioides may be better extracted with hydroacetonic solutions, and showing high nutraceutical potential to reduce oxidative stress associated with the onset and progress of inflammatory diseases.
Cecilia Villegas-Novoa; José A. Gallegos-Infante; Rubén F. González-Laredo; Alejandro M. García-Carrancá; Karen M. Herrera-Rocha; Janett S. Jacobo-Karam; Martha R. Moreno-Jiménez; Nuria E. Rocha-Guzmán. Acetone effects on Buddleja scordioides polyphenol extraction process and assessment of their cellular antioxidant capacity and anti-inflammatory activity. Medicinal Chemistry Research 2019, 28, 2218 -2231.
AMA StyleCecilia Villegas-Novoa, José A. Gallegos-Infante, Rubén F. González-Laredo, Alejandro M. García-Carrancá, Karen M. Herrera-Rocha, Janett S. Jacobo-Karam, Martha R. Moreno-Jiménez, Nuria E. Rocha-Guzmán. Acetone effects on Buddleja scordioides polyphenol extraction process and assessment of their cellular antioxidant capacity and anti-inflammatory activity. Medicinal Chemistry Research. 2019; 28 (12):2218-2231.
Chicago/Turabian StyleCecilia Villegas-Novoa; José A. Gallegos-Infante; Rubén F. González-Laredo; Alejandro M. García-Carrancá; Karen M. Herrera-Rocha; Janett S. Jacobo-Karam; Martha R. Moreno-Jiménez; Nuria E. Rocha-Guzmán. 2019. "Acetone effects on Buddleja scordioides polyphenol extraction process and assessment of their cellular antioxidant capacity and anti-inflammatory activity." Medicinal Chemistry Research 28, no. 12: 2218-2231.
M. García-Andrade; Instituto Tecnológico De Durango; Rubén Francisco González-Laredo; N. E. Rocha-Guzmán; Walfred Rosas-Flores; M. R. Moreno-Jimenez; E.A. Peña-Ramos; J. A. Gallegos-Infante. Influence of ethyl cellulose in a multicomponent mixture (sorbitan monopalmitate-vegetable oils) on physicochemical properties of organogels. Revista Mexicana de Ingeniería Química 2019, 19, 953 -968.
AMA StyleM. García-Andrade, Instituto Tecnológico De Durango, Rubén Francisco González-Laredo, N. E. Rocha-Guzmán, Walfred Rosas-Flores, M. R. Moreno-Jimenez, E.A. Peña-Ramos, J. A. Gallegos-Infante. Influence of ethyl cellulose in a multicomponent mixture (sorbitan monopalmitate-vegetable oils) on physicochemical properties of organogels. Revista Mexicana de Ingeniería Química. 2019; 19 (2):953-968.
Chicago/Turabian StyleM. García-Andrade; Instituto Tecnológico De Durango; Rubén Francisco González-Laredo; N. E. Rocha-Guzmán; Walfred Rosas-Flores; M. R. Moreno-Jimenez; E.A. Peña-Ramos; J. A. Gallegos-Infante. 2019. "Influence of ethyl cellulose in a multicomponent mixture (sorbitan monopalmitate-vegetable oils) on physicochemical properties of organogels." Revista Mexicana de Ingeniería Química 19, no. 2: 953-968.
E. Macías-Cortés; TecNM/Instituto Tecnológico De Durango; J.A. Gallegos-Infante; N.E. Rocha-Guzmán; M.R. Moreno-Jiménez; L. Medina-Torres; Rubén Francisco González-Laredo. Microencapsulation of phenolic compounds: Technologies and novel polymers. Revista Mexicana de Ingeniería Química 2019, 19, 491 -521.
AMA StyleE. Macías-Cortés, TecNM/Instituto Tecnológico De Durango, J.A. Gallegos-Infante, N.E. Rocha-Guzmán, M.R. Moreno-Jiménez, L. Medina-Torres, Rubén Francisco González-Laredo. Microencapsulation of phenolic compounds: Technologies and novel polymers. Revista Mexicana de Ingeniería Química. 2019; 19 (2):491-521.
Chicago/Turabian StyleE. Macías-Cortés; TecNM/Instituto Tecnológico De Durango; J.A. Gallegos-Infante; N.E. Rocha-Guzmán; M.R. Moreno-Jiménez; L. Medina-Torres; Rubén Francisco González-Laredo. 2019. "Microencapsulation of phenolic compounds: Technologies and novel polymers." Revista Mexicana de Ingeniería Química 19, no. 2: 491-521.
La estructuración de aceites comestibles, a través de la organogelación, tiene un potencial prometedor en aplicaciones alimenticias, al ser utilizadas como sustitutos de grasa saturada en algunos productos cárnicos y lácteos de alta demanda de consumo, con la finalidad de mejorar su perfil lipídico, el cual está relacionado con la mejora nutricional que demanda el consumidor actual, por el efecto negativo que tienen las grasas saturadas en la salud. El objetivo de este trabajo fue analizar diferentes formulaciones de organogeles, aplicados en matrices cárnicas-lácteas, y su impacto en las propiedades finales de tales productos alimentarios, implementados como sustituto de grasa saturada. Se encontró que la sustitución de grasa saturada, por este tipo de materiales, afecta principalmente las propiedades fisicoquímicas, modifica el sabor original de los alimentos y mejora su perfil lipídico; sin embargo, aún no permiten cumplir las expectativas del consumidor final, por las cualidades únicas que ofrece la grasa sólida, lo que representa la principal barrera a superar para su uso en una producción a escala industrial y venta al mercado. Es necesario desarrollar nuevas formulaciones, que asemejen dichas cualidades, para alcanzar la aceptación de los consumidores.
Mayela García-Andrade; José Alberto Gallegos-Infante; Rubén Francisco González-Laredo. Organogeles como mejoradores del perfil lipídico en matrices cárnicas y lácteas. CienciaUAT 2019, 14, 121 -132.
AMA StyleMayela García-Andrade, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo. Organogeles como mejoradores del perfil lipídico en matrices cárnicas y lácteas. CienciaUAT. 2019; 14 (1):121-132.
Chicago/Turabian StyleMayela García-Andrade; José Alberto Gallegos-Infante; Rubén Francisco González-Laredo. 2019. "Organogeles como mejoradores del perfil lipídico en matrices cárnicas y lácteas." CienciaUAT 14, no. 1: 121-132.
Coffee is one of the most popular and demanded drinks throughout the world; its consumption goes from the ceremonial to the casual, therefore, the plantations destined for its production are valuable. Besides, the coffee tree is perennial, which guarantees leaves supply throughout the year. Additionally to flowers, coffee leaves have been little studied and commercialized, although they represent an important source of phytochemicals. In flowers, different volatile compounds have been detected; while in leaves, bioactive compounds such as chlorogenic acid and mangiferin have been reported as major phenolics. Both compounds are recognized with anti-inflammatory, antioxidant, anti-obesity and anti-carcinogenic effects. These phytochemicals are produced by the plant as a defense mechanism against biotic or abiotic stresses such as pathogens or adverse weather conditions. This review describes the non-conventional applications that aerial parts of the coffee tree could have as therapeutic or agronomic agents, in addition to the uses that have traditionally been linked to the Coffea plant.
Mayra Cristina Rosales-Villarreal; Nuria Elizabeth Rocha-Guzmán; José Alberto Gallegos-Infante; Martha Rocío Moreno-Jiménez; Rosalía Reynoso-Camacho; Iza Fernanda Pérez-Ramírez; Rubén Francisco González-Laredo. Significance of bioactive compounds, therapeutic and agronomic potential of non-commercial parts of the Coffea tree. Biotecnia 2019, 21, 143 -153.
AMA StyleMayra Cristina Rosales-Villarreal, Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Martha Rocío Moreno-Jiménez, Rosalía Reynoso-Camacho, Iza Fernanda Pérez-Ramírez, Rubén Francisco González-Laredo. Significance of bioactive compounds, therapeutic and agronomic potential of non-commercial parts of the Coffea tree. Biotecnia. 2019; 21 (3):143-153.
Chicago/Turabian StyleMayra Cristina Rosales-Villarreal; Nuria Elizabeth Rocha-Guzmán; José Alberto Gallegos-Infante; Martha Rocío Moreno-Jiménez; Rosalía Reynoso-Camacho; Iza Fernanda Pérez-Ramírez; Rubén Francisco González-Laredo. 2019. "Significance of bioactive compounds, therapeutic and agronomic potential of non-commercial parts of the Coffea tree." Biotecnia 21, no. 3: 143-153.
Tea contains health benefits due to its compounds such as catechins, which undergo thermolysis during heating. These complex reactions have been proposed as first order kinetic models at controlled conditions, and this work proposes a non‐first‐order kinetic model to cover a wide range of conditions. Afterward, these reactions were simulated via computational fluid dynamics in order to determine the concentration at different operative conditions. The system was a continuous heating reactor, where mesh and iteration tests were developed. The results indicated that the reactions presented a high thermal dependency, and a short residence time with low conversion due to the low values of the Damköhler number. Thus, the kinetic model proposed herein reached a well representation of the thermolysis of catechins, which suggests the applicability of this model and strategy in other thermal treatments of tea. Practical Application The high comsumption of green tea demands better process treatments in order to reduce the perishable compounds. Thermal processing of tea requires a thorough understanding of thermolysis in catechins. The basis of this paper can be extended into evaporation and drying of green tea under CFD simulation.
Jaime G. Carmona-Jasso; José A. Gallegos-Infante; Christian O. Díaz-Ovalle; Rubén González-Laredo; Sergio Valle-Cervantes; Francisco Cruz-Fierro; Raúl Lesso-Arroyo. Numerical study of the thermolysis of catechins in green tea. Journal of Food Process Engineering 2019, 42, e13152 .
AMA StyleJaime G. Carmona-Jasso, José A. Gallegos-Infante, Christian O. Díaz-Ovalle, Rubén González-Laredo, Sergio Valle-Cervantes, Francisco Cruz-Fierro, Raúl Lesso-Arroyo. Numerical study of the thermolysis of catechins in green tea. Journal of Food Process Engineering. 2019; 42 (6):e13152.
Chicago/Turabian StyleJaime G. Carmona-Jasso; José A. Gallegos-Infante; Christian O. Díaz-Ovalle; Rubén González-Laredo; Sergio Valle-Cervantes; Francisco Cruz-Fierro; Raúl Lesso-Arroyo. 2019. "Numerical study of the thermolysis of catechins in green tea." Journal of Food Process Engineering 42, no. 6: e13152.
Mucilage of Aloe vera (Aloe barbadensis Miller) is an alternative agent for microencapsulation by spray drying of labile bioactives, such as gallic acid. The microstructure of powders prepared with Aloe vera and maltodextrin (used for comparison purposes) with and without gallic acid revealed defined and undamaged particles. Aloe vera particles without gallic acid exhibited a quasi-modal distribution while the gallic acid loaded samples presented a bimodal distribution (i.e., particle size of 2–3 μm). In maltodextrin samples, the particle size presented a modal distribution (with and without gallic acid), but the mean particle size was almost ten times larger than that of Aloe vera (about 20 μm), as reflected in the low viscosity values of these samples. Under steady-state shear flow, the reconstituted samples depicted a shear-thinning behavior (n<1). In small-amplitude oscillatory flow the viscous component G" dominated over the storage modulus G’. The FT-IR analysis confirmed the effectiveness of the wall material encapsulating gallic acid. Likewise, antioxidant activity results revealed that the encapsulated phenolic compound retained its antioxidant capacity and stability due to the short contact time in the spray dryer (<5 s). Comparison of the release profiles (i.e., maximum release time and release percentage) revealed larger magnitudes in samples of Aloe vera containing gallic acid. Thus, the observed release profiles assess the suitability of encapsulation systems based on Aloe vera mucilage for potential applications in functional foods and pharmaceuticals, where maltodextrin is commonly used.
L. Medina-Torres; D.M. Núñez-Ramírez; F. Calderas; Rubén Francisco González-Laredo; R. Minjares-Fuentes; M.A. Valadez-García; M.J. Bernad-Bernad; O. Manero. Microencapsulation of gallic acid by spray drying with aloe vera mucilage (aloe barbadensis miller) as wall material. Industrial Crops and Products 2019, 138, 111461 .
AMA StyleL. Medina-Torres, D.M. Núñez-Ramírez, F. Calderas, Rubén Francisco González-Laredo, R. Minjares-Fuentes, M.A. Valadez-García, M.J. Bernad-Bernad, O. Manero. Microencapsulation of gallic acid by spray drying with aloe vera mucilage (aloe barbadensis miller) as wall material. Industrial Crops and Products. 2019; 138 ():111461.
Chicago/Turabian StyleL. Medina-Torres; D.M. Núñez-Ramírez; F. Calderas; Rubén Francisco González-Laredo; R. Minjares-Fuentes; M.A. Valadez-García; M.J. Bernad-Bernad; O. Manero. 2019. "Microencapsulation of gallic acid by spray drying with aloe vera mucilage (aloe barbadensis miller) as wall material." Industrial Crops and Products 138, no. : 111461.
El consumo de infusiones ha mostrado un incremento, en los últimos años, entre ellas está la infusión de Buddleja scordioides, conocida como salvilla. Para responder al incremento en la demanda, es necesario facilitar su manejo, lo cual se logra mediante el empleo de concentrados, lo que involucra tratamiento térmico que puede degradar compuestos inestables al calor. El objetivo del presente trabajo fue evaluar el efecto del tratamiento de concentración de una infusión de salvilla sobre su perfil fitoquímico. Infusiones al 1% de salvilla (0.1o Brix) fueron concentradas en un evaporador de película descendente hasta 0.2 oBrix. Se evaluaron pH, oBrix, sólidos totales, color (L*, a*, b*), fenoles y flavonoides totales, atrapamiento de radicales DPPH y composición química mediante UPLC-ESI-MS/MS. No se observaron diferencias de pH entre concentrados e infusiones. Se encontraron diferencias en cuanto a color, siendo menos luminoso el concentrado. Se detectó un incremento en el contenido fenólico de los concentrados, a la par de una disminución en flavonoides asociada a una posible degradación del galactósido hiperósido, esto observado mediante espectrometría de masas y relacionado con el incremento de acacetina y quercetina y sus derivados en concentrados. Se observó una disminución en la capacidad de atrapamiento de radicales libres en concentrados, asociado con una posible actividad prooxidante.
Jesús Omar Díaz-Rivas; Clarissa Esparza-Carrillo; José Alberto Gallegos-Infante; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Martha Rocio Moreno-Jiménez. Empleo de un evaporador de película descendente agitada y su efecto sobre el perfil polifenólico de infusiones de salvilla (Buddleja scordioides). Biotecnia 2019, 21, 106 -113.
AMA StyleJesús Omar Díaz-Rivas, Clarissa Esparza-Carrillo, José Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Martha Rocio Moreno-Jiménez. Empleo de un evaporador de película descendente agitada y su efecto sobre el perfil polifenólico de infusiones de salvilla (Buddleja scordioides). Biotecnia. 2019; 21 (2):106-113.
Chicago/Turabian StyleJesús Omar Díaz-Rivas; Clarissa Esparza-Carrillo; José Alberto Gallegos-Infante; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Martha Rocio Moreno-Jiménez. 2019. "Empleo de un evaporador de película descendente agitada y su efecto sobre el perfil polifenólico de infusiones de salvilla (Buddleja scordioides)." Biotecnia 21, no. 2: 106-113.
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.
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 StyleI.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 StyleI.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.
Las plagas representan un efecto negativo en los bosques y a menudo son subestimadas por el hombre. Sus brotes contribuyen directa o indirectamente en la economía y el medioambiente. Uno de los principales problemas en los ecosistemas forestales son las plagas defoliadoras del pino, conocidas como “mosca sierra”. El objetivo de la investigación fue caracterizar extractos de las diferentes partes (hoja, tallo y raíz) de Datura stramonium para evaluar sus propiedades tóxicas y posible uso como insecticida orgánico sobre larvas de Neodiprion autumnalis. Se evaluó en laboratorio a las 0 h, 3 h, 6 h, 12 h y 24 h la repelencia y mortalidad de la mosca sierra en Pinus leiophylla, tratados con extractos hidroalcohólicos. Para llevar a cabo la caracterización se realizó la extracción de alcaloides. Los extractos fueron analizados por cromatografía de gases acoplada a espectrometría de masas lo que permitió identificar los alcaloides presentes que fueron de tipo tropánico. Las medias estadísticas fueron comparadas por la prueba de Tukey a 5% de probabilidad y se encontraron diferencias entre los tratamientos realizados para cada parte vegetal y dosis aplicada (10 mg/L, 30 mg/L y 50 mg/L) con respecto al testigo. Los resultados mostraron porcentajes de mortalidad de 7% hasta 30%, dependiendo de la dosis y del tiempo de exposición sobre las larvas. La estructura vegetal que presentó mejores resultados fue la raíz, seguida por las hojas y el tallo. Los extractos pueden considerarse como parte fundamental de un manejo integrado de plagas.
Mónica Yazmín Flores-Villegas; Rubén Fancisco González-Laredo; José Ángel Prieto-Ruíz; Marín Pompa-García; Luis Alberto Ordaz-Díaz; Pedro Antonio Domínguez-Calleros. Eficiencia del extracto vegetal de Datura stramonium L. como insecticida para el control de la mosca sierra. Madera y Bosques 2019, 25, 1 .
AMA StyleMónica Yazmín Flores-Villegas, Rubén Fancisco González-Laredo, José Ángel Prieto-Ruíz, Marín Pompa-García, Luis Alberto Ordaz-Díaz, Pedro Antonio Domínguez-Calleros. Eficiencia del extracto vegetal de Datura stramonium L. como insecticida para el control de la mosca sierra. Madera y Bosques. 2019; 25 (1):1.
Chicago/Turabian StyleMónica Yazmín Flores-Villegas; Rubén Fancisco González-Laredo; José Ángel Prieto-Ruíz; Marín Pompa-García; Luis Alberto Ordaz-Díaz; Pedro Antonio Domínguez-Calleros. 2019. "Eficiencia del extracto vegetal de Datura stramonium L. como insecticida para el control de la mosca sierra." Madera y Bosques 25, no. 1: 1.
Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Blanca Denis Vázquez-Cabral; Martha Rocío Moreno-Jiménez; José Alberto Gallegos-Infante; Claudia Ivette Gamboa-Gómez; Ana Gabriela Flores-Rueda. Oak Leaves as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition. Functional and Medicinal Beverages 2019, 381 -411.
AMA StyleNuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Blanca Denis Vázquez-Cabral, Martha Rocío Moreno-Jiménez, José Alberto Gallegos-Infante, Claudia Ivette Gamboa-Gómez, Ana Gabriela Flores-Rueda. Oak Leaves as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition. Functional and Medicinal Beverages. 2019; ():381-411.
Chicago/Turabian StyleNuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Blanca Denis Vázquez-Cabral; Martha Rocío Moreno-Jiménez; José Alberto Gallegos-Infante; Claudia Ivette Gamboa-Gómez; Ana Gabriela Flores-Rueda. 2019. "Oak Leaves as a New Potential Source for Functional Beverages: Their Antioxidant Capacity and Monomer Flavonoid Composition." Functional and Medicinal Beverages , no. : 381-411.
In this work, curcumin was spray‐dried (SD) with Aloe vera mucilage as the encapsulating agent giving particular attention to the effect of the relevant process parameters (feed flow rate, atomization speed, and inlet air temperature) on the resulting properties of the SD powders. The powders obtained were analyzed by infrared spectroscopy, scanning electron microscopy, rheology, and release profiles. Results show that the best drying conditions are low SD inlet air temperature (150 °C), low feed flow rate (1.5 L/hr), and high atomization speed (27,500 rpm). These conditions produced particles with smooth morphologies, preserving the total phenolic content (0.0611 μg EAG), with a radical scavenging capacity of 911.48 μmol Trolox/mg. Release profiles revealed an extended release of encapsulated material with a maximum of about 65% at 24 hr for these conditions and point out the suitability of encapsulated systems for potential applications in functional foods, antioxidant systems, pharmaceutical, and organic pigments. Practical applications This research presents an optimization method to obtain powders of mucilage (Aloe vera, Av)‐curcumin (Cu) by spray drying (SD), where the Av was used as wall material to encapsulate Cu and obtain the best process conditions (SD) to produce prolonged delivery systems of antioxidant compounds that can be used in the food and pharmaceutical industry. The encapsulated systems were analyzed by rheological tests and were supported with other characterizations, such as antioxidant capacity, morphology (SEM), chemical (FT‐IR), and releasing profiles.
L. Medina-Torres; D. M. Núñez-Ramírez; F. Calderas; M. J. Bernad-Bernad; Jesus Gracia-Mora; J. Rodríguez-Ramírez; R. F. González-Laredo; J. A. Gallegos-Infante; O. Manero. Curcumin encapsulation by spray drying using Aloe vera mucilage as encapsulating agent. Journal of Food Process Engineering 2018, 42, e12972 .
AMA StyleL. Medina-Torres, D. M. Núñez-Ramírez, F. Calderas, M. J. Bernad-Bernad, Jesus Gracia-Mora, J. Rodríguez-Ramírez, R. F. González-Laredo, J. A. Gallegos-Infante, O. Manero. Curcumin encapsulation by spray drying using Aloe vera mucilage as encapsulating agent. Journal of Food Process Engineering. 2018; 42 (2):e12972.
Chicago/Turabian StyleL. Medina-Torres; D. M. Núñez-Ramírez; F. Calderas; M. J. Bernad-Bernad; Jesus Gracia-Mora; J. Rodríguez-Ramírez; R. F. González-Laredo; J. A. Gallegos-Infante; O. Manero. 2018. "Curcumin encapsulation by spray drying using Aloe vera mucilage as encapsulating agent." Journal of Food Process Engineering 42, no. 2: e12972.
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.
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 StyleJ. 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 StyleJ. 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.
Lupeol is a dietary triterpene that shows limited water solubility, which affects its bioavailability. It is well known that poor oral bioavailability is one of the major causes of therapeutic variability. Lupeol has been reported with multiple biological activities; however, there are no reports about its bioavailability. Therefore, the objective of this research was to evaluate the systemic bioavailability of lupeol. An experimental strategy with three groups of female CD‐1 strain mice was proposed (control, olive oil and lupeol in olive oil), at six experimental times (0.5, 2, 4, 8, 12 and 24 h) and four animals per experimental point. Mice were sacrificed for organs, urine, feces and blood collection. Lupeol was extracted from samples and analyzed by UPLC‐APCI+‐MS/MS, obtaining its pharmacokinetics parameters Tmax (6.444±0.851 h) and Cmax (8.071±2.930 μg/mL). It was possible to observe that direct digestion and absorption related to organs have shown an important concentration of lupeol at earlier administration times (stomach, 137.25±19.94 ng/mg and small intestine, 99.00±12.99 ng/mg). The main excretion route was fecal, with a peak at 12 h post‐administration (163.28±9.83 μg/mg). Absorption of lupeol by animals was better than expected despite its non‐polar nature (extent of absorption F=0.645±0.0581).
Manuel Humberto Cháirez-Ramírez; Jose Alberto Gallegos-Infante; Martha Rocio Moreno-Jiménez; Ruben Francisco González-Laredo; Nuria Elizabeth Rocha-Guzmán. Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS. Biomedical Chromatography 2018, 33, e4432 .
AMA StyleManuel Humberto Cháirez-Ramírez, Jose Alberto Gallegos-Infante, Martha Rocio Moreno-Jiménez, Ruben Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán. Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS. Biomedical Chromatography. 2018; 33 (3):e4432.
Chicago/Turabian StyleManuel Humberto Cháirez-Ramírez; Jose Alberto Gallegos-Infante; Martha Rocio Moreno-Jiménez; Ruben Francisco González-Laredo; Nuria Elizabeth Rocha-Guzmán. 2018. "Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS." Biomedical Chromatography 33, no. 3: e4432.
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.
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 StyleJesús 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 StyleJesús 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.
Two varieties of common beans (Phaseolus vulgaris L.), Bayo Victoria and Negro 8025, were evaluated to determine the effect on cellular viability and mechanisms involved in apoptosis pathways, using a cellular model with HT‐29 cells. Aqueous methanolic (50:50) extracts from cooked beans were analyzed for phenolic composition, identifying greater diversity of phenolic compounds in Bayo Victoria extracts. However, Negro 8025 showed greater phenolic content and cytotoxicity effects at lower media inhibitory concentrations, and greater effectiveness to activate apoptotic pathways. Proteins related to the arrest of cell cycle were modulated by both bean cultivars. Qualitative analysis by HPLC‐PAD and HPLC‐MS systems of phenolic compounds in common bean extracts showed mainly hydroxybenzoic and hydroxycinnamic acids, flavonols, and monomeric flavan‐3‐ols. Bioactive phenolics such as catechin, kaempferol, and ferulic acid were found in both cultivars as well anticancer phytochemicals such as quercetin, protocatechuic acid, myricetin, naringenin and their derivatives, and procyanidins. Practical applications Polyphenols in common beans (Phaseolus vulgaris L.) cultivars processed by canning display chemoprotective potential as they activate mechanisms involved in apoptosis pathways. Phenolics in common beans modulate 28 proteins related to apoptotic processes. Therefore, a diet including canned beans (particularly darker varieties) might represent health benefits and cancer‐preventive effects.
Martha Rocío Moreno‐Jiménez; Rosalía López‐Barraza; Verónica Cervantes‐Cardoza; Iza Fernanda Pérez‐Ramírez; Jessica Alejandra Reyna‐Rojas; José Alberto Gallegos‐Infante; Isabel Estrella; Juan Antonio Rojas‐Contreras; Rubén Francisco González‐Laredo; Nuria Elizabeth Rocha‐Guzmán. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.). Journal of Food Biochemistry 2018, 43, e12680 .
AMA StyleMartha Rocío Moreno‐Jiménez, Rosalía López‐Barraza, Verónica Cervantes‐Cardoza, Iza Fernanda Pérez‐Ramírez, Jessica Alejandra Reyna‐Rojas, José Alberto Gallegos‐Infante, Isabel Estrella, Juan Antonio Rojas‐Contreras, Rubén Francisco González‐Laredo, Nuria Elizabeth Rocha‐Guzmán. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.). Journal of Food Biochemistry. 2018; 43 (6):e12680.
Chicago/Turabian StyleMartha Rocío Moreno‐Jiménez; Rosalía López‐Barraza; Verónica Cervantes‐Cardoza; Iza Fernanda Pérez‐Ramírez; Jessica Alejandra Reyna‐Rojas; José Alberto Gallegos‐Infante; Isabel Estrella; Juan Antonio Rojas‐Contreras; Rubén Francisco González‐Laredo; Nuria Elizabeth Rocha‐Guzmán. 2018. "Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.)." Journal of Food Biochemistry 43, no. 6: e12680.