Changes in some polysaccharides during postharvest ripening of ‘Kent’ mangoes were evaluated in the present study. Fruit at physiologi-cal maturity stage were stored to simulate marketing conditions (20 ± 2 °C, 85 % relative humidity) until reaching the ripening stages 2, 3, 4 and 5 (according to the standards of Empacadoras de Mango de Exportación, A. C.). Changes in firmness, starch, pectin, hemicellulose and cellulose were determined. Polysaccharides were obtained from the alcohol-insoluble fractionof the mango flesh. Fruit showed a total firmness loss of 93 % from the ripening stage 2 to 5, which was progressively reduced in 40, 44 and 9 % when the fruit reached the stages 3, 4, and 5, respectively. In that order, the rate of softening was defined as initial, intermediate, and late. During the initial fruit softening, the content of starch was reduced by 90 % and the total sugars by 44 %, while the total uronic acids increased by 39 %. The total concen-tration of arabinose was maintained without significant changes in the different ripening stages at levels of 250 mg·100 g-1 fresh weight; however, a reduction of 50 % in glucose and galactose occurred during the initial softening. The water soluble-fraction was the prevalent pectin fraction with a composition near to 2:1 in the uronide:sugar ratio. During the softening of ‘Kent’ mangoes, changes in solubility and polymerization degree of pectin and hemicellulosic polysaccharides were observed.

The main mango cultivars produced in the southern Pacific region of Mexico are Ataulfo, Manila, Haden, and Criollo. However, mineral, nutritional, and nutraceutical composition studies are limited. This study aimed to evaluate the effect of cultivars on the nutritional, mineral, and nutraceutical qualities of mango produced in Mexico. The cultivar significantly affected (p ≤ 0.05) the fruit composition across these indices. Criollo had the highest potassium, magnesium, sodium, and zinc concentrations, while Haden showed the highest calcium content. Manila had the highest iron content, contributing 0.76% of the recommended daily intake. Ataulfo and Haden were statistically similar in manganese content, both higher than Criollo, with Ataulfo reaching the maximum copper concentration. Ataulfo also had the highest sugar content, while Criollo had the most dietary fiber (3.1%), double that of Ataulfo and Haden. Haden had the lowest dry matter (14.8%) and lowest protein content (0.46%), with Manila showing the lowest ash content. The cultivars also differed in nutraceutical composition: Ataulfo was highest in total phenols, DPPH, and vitamin A; Haden in carotenoids and flavonoids; and Criollo in vitamin C. Cultivar selection induces changes in mango nutritional composition.

This work shows an optimized enzymatic hydrolysis of high molecular weight potato galactan yielding pectic galactan-oligosaccharides (PGOs), where endo-β-1,4-galactanase (galactanase) from Cellvibrio japonicus and Clostridium thermocellum was used. For this, response surface methodology (RSM) by central composite design (CCD) was applied. The parameters varied were temperature (°C), pH, incubation time (min), and enzyme/substrate ratio (U/mg). The optimized conditions for the production of low degree of polymerization (DP) PGOs were obtained for each enzyme by spectrophotometric assay and confirmed by chromatography. The optimal conditions predicted for the use of C. japonicus galactanase to obtain PGOs of DP = 2 were T = 51.8 °C, pH 5, E/S = 0.508 U/mg, and t = 77.5 min. For DP = 3, they were T = 21 °C, pH 9, E/S = 0.484 U/mg, and t = 12.5 min; and for DP = 4, they were T = 21 °C, pH 5, E/S = 0.462 U/mg, and t = 12.5 min. The efficiency results were 51.3% for substrate hydrolysis. C. thermocellum galactanase had a lower yield (35.7%) and optimized conditions predicted for PGOs of DP = 2 were T = 60 °C, pH 5, E/S = 0.525 U/mg, and time = 148 min; DP = 3 were T = 59.7 °C, pH 5, E/S = 0.506 U/mg, and time = 12.5 min; and DP = 4, were T = 34.5 °C, pH 11, E/S = 0.525 U/mg, and time = 222.5 min. Fourier transformed infrared (FT-IR) and nuclear magnetic resonance (NMR) characterizations of PGOs are presented.

Climate change is causing increases in temperature in wheat-producing areas of the world. The global warming conditions put wheat production at risk. In wheat, heat stress causes a decrease in the yield due to retarding grain fill time and maturity. This work aimed to evaluate the grain chemical composition of six wheat genotypes subjected to heat stress during the vegetative and reproductive stages and to relate it to germination. Grains of six wheat genotypes were used in this study, cultivated in the Yaqui Valley, Sonora, in December 2020 and January and October 2021. The flour was obtained from whole grains (40 gr of each genotype and each sowing date). Proximal analyses were done following AACC and AOAC methods. Starch content was determined using a commercial kit from Megazyme. Changes in size, shape, and colour were observed in all the seeds progeny of plants under heat stress during the vegetative and reproductive stages. Heat stress during the reproductive stage reduced the thousand-grain weight, total solids, and protein content in the progeny grains but increased the percentage of moisture, ash, total starch, and germination index. Heat stress during the vegetative stage reduced total solids content and increased thousand-grain weight, moisture, and total starch in the progeny grains. The germination index in seeds from plants subjected to heat stress during the reproductive stage was associated with total starch content and a trend to decrease total protein. That association was not found in seeds from plants under heat stress during the vegetative stage. Resumen. El cambio climático incrementa la temperatura en áreas productoras de trigo y pone en riesgo su producción mundial. En trigo, el estrés por calor disminuye el rendimiento, tiempo de llenado de grano y días de maduración. El objetivo del presente trabajo fue evaluar la composición química de los granos de seis genotipos de trigo sometidos a estrés por calor durante las etapas vegetativa y reproductiva y su relación con la germinación. Se utilizaron granos de seis genotipos de trigo, cultivados en el Valle del Yaqui, Sonora, en diciembre 2020, enero y octubre 2021. Se obtuvo harina de granos completos (40 g de grano por genotipo y fecha de siembra). El análisis proximal se determinó siguiendo los métodos de la AACC y AOAC. El contenido de almidón se obtuvo utilizando un kit comercial de Megazyme. Se observaron cambios de tamaño, forma y color en semillas progenie de plantas estresadas en las etapas vegetativa y reproductiva. El estrés por calor en la etapa reproductiva disminuyó el peso de mil granos, los sólidos totales y el índice de germinación. El estrés por calor en la etapa vegetativa redujo el contenido de sólidos totales e incrementó el peso de mil granos, humedad y almidón total en los granos progenie. El índice de germinación se asoció al contenido total de almidón y a la tendencia de disminución en proteína total de las semillas de plantas estresadas en la etapa reproductiva. Esta relación no se encontró en semillas de plantas estresadas durante la etapa vegetativa.

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize flavor sensory acceptance, antioxidant capacity, and anthocyanin content using a mixture design and characterize the optimal formulation. An extreme vertices mixture design was employed, with fixed proportions of chickpea beverage (66.5%) and inulin (2%), while varying the proportions of hibiscus decoction, monk fruit, and cinnamon powder. Additionally, the Kano model was used to classify the beverage’s attributes. The optimized formulation consisted of 31.41% hibiscus decoction, 0.48% monk fruit, and 0.61% cinnamon powder, achieving 329.2 µmol TE/100 mL (antioxidant capacity), 3.567 mg C3GE/100 mL (anthocyanin content), and a flavor rating of 6.2. The Kano model classified good taste, functional properties, monk fruit sweetening, and chickpeas as attractive attributes, with functional properties obtaining the highest satisfaction index (0.88). These results demonstrate that employing a mixture design is an effective tool to enhance health-related aspects and consumer acceptance. Additionally, the incorporation of the Kano model provides a broader perspective on the development of functional beverages by identifying key attributes that influence product acceptance and market success.