Oregano (Poliomintha longiflora) essential oil (Ooil) is a product of high commercial value and many applications, including chemotherapy. Aiming to achieve the best use of this resource, the present study focuses on the characterization of separated fractions of Ooil by fractional vacuum distillation at low pressure. Four fractions (F1–F4) and undistilled oil (Unoil) were separated from Ooil and analyzed for their chemical composition and biological activities, such as antioxidant and antimicrobial activities. Gas chromatography–mass spectrometry shows differences in the composition among the fractions and Ooil. The amount of monoterpenes oxygenated (MO), sesquiterpenes hydrocarbon (SeH) and monoterpenes hydrocarbon (MH) varied between the fractions in ranges of 1.51–68.08, 3.31–25.12 and 1.91–97.75%, respectively. The major concentrations of MO and SeH were observed in F4 and Unoil. On the other hand, the highest concentrations of MH were found in F1 and F2, while the lowest were in F4 and Unoil. These results were correlated with the biological activity. Free-radical scavenging activity varied among fractions, with F4 and Unoil showing the highest activity. The antimicrobial test showed that F4 and Unoil had the highest activity in almost all cases. The correlation between the variables studied in the different fractions allows the definition of the particular properties for each one of them.

Concentrated orange oils (5x, 10x, 20x) are ingredients used in different industries as components of flavors and aromas due to their great organoleptic qualities. This research focuses on the search for alternative uses for their application through encapsulation in inclusion complexes with β-cyclodextrin (β–CD). Inclusion complexes of concentrated orange oils (COEO) and β–CD were developed by the co-precipitated method in ratios of 4:96, 12:88, and 16:84 (w/w, COEO: β–CD). The best powder recovery was in the ratio 16:84 for the three oils, with values between 82% and 84.8%. The 20x oil in relation 12:88 showed the highest entrapment efficiency (89.5%) with 102.3 mg/g of β–CD. The FT-IR analysis may suggest an interaction between the oil and the β–CD. The best antioxidant activity was observed in the ratio 12:88 for the three oils. The antifungal activity was determined for all the inclusion complexes, and the 10x fraction showed the highest inhibition at a concentration of 10 mg/mL in ratios 12:88 and 16:84. Antibacterial activity was determined by the minimum inhibitory concentration (MIC) and was found at a concentration of 1.25 mg/mL in ratios 12:88 and 16:84 for 5x and 20x oils.

In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.

In this research, several analyses were carried out on concentrated fractions of Mexican oregano essential oil (Poliomintha longiflora Gray) in order to determine its ability to inhibit the growth and the motility of Escherichia coli (swimming), Pseudomonas aeruginosa (swimming), and Proteus vulgaris (swarming); these Gram-negative bacteria associated with urinary tract infections are motile due to the presence of flagella, which is considered an important virulence factor that favors their motility when trying to reach the target organ and cause an infection. Also, the resistance pattern to antibiotics of each strain was determined. The results showed resistance pattern (8 out of 12 antibiotics tested) for P. aureginosa, while E. coli and P. vulgaris were resistant to 4 antibiotics out of the 12 tested. On the other hand, fractionated oregano caused an inhibition of growth and a reduction in motility, varying between fractions and among bacteria. Fraction 4 showed major growth reduction, with MBC values ranging from 0.002 to 23.7 mg/mL. Treatment with fractionated oregano (F1, F2, F3, F4) reduced the motility by 92–81% for P. vulgaris, 90–83% for E. coli, and 100–8.9% for P. aeruginosa. These results demonstrated a higher performance with a lower application dose due to its high content of Carvacrol and Thymol; unlike other concentrated fractions, this synergy of oxygenated monoterpenes may cause greater antimicrobial activity.

Pleurotus ostreatus is an edible fungus with several functional compounds. Previous studies have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P. ostreatus improves their functional properties. Since bread is a highly consumed foodstuff, the objective of this work was to improve its nutritional and functional properties based on P. vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread made with flour of solid-state fermented grains, provided a higher antioxidant capacity compared to bread made without fermented grains flour. The antioxidant capacity was maintained even after in vitro simulated digestion assays. Bioaccessible protein and fiber content results showed an increase compared to commercial breads. Fermented-flour bread showed lower hardness in its crumb, changed color, and had a good sensory acceptability. This makes these flours potential ingredients in the development of baking goods, making the bread a vehicle for nutrient delivery.

Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it to salad dressing-type emulsion formulations. Sweet potato starch was characterized (microscopic appearance, granule size, and thermal properties). Four formulations (F1–F4) were developed incorporating different amounts of sweet potato starch (2 and 4%), and were characterized by particle size, emulsion stability, rheology, and sensory analysis. The starch granules were oval shaped, with a size range of 10–33 μm, and a temperature and enthalpy gelatinization (ΔH) of 69.08 °C and 10.72 J/g, respectively. The formulations were evaluated for 30 days, the particle size had a range of 2.18–13.88 μm, the emulsion stability was 98.89–100%, all formulations presented a creaming index at 0%, and the coalescence rate obtained values between −2.33 × 10⁻⁸ and 7 × 10⁻⁸Kc (s⁻¹) showing a significant difference. The consistency coefficient (K) was obtained, 2.477–35.207 Pa·sⁿ, and there was no significant difference between F1 and F2 with respect to a commercial dressing. In the sensory analysis, F2 presented greater acceptance. The values obtained suggest that sweet potato starch could be used in this type of food, showing similarities to the commercial brand.