Grafting favors the presence of bioactive compounds in the bell pepper, but many species and varieties have not yet been analyzed in this sense, including commonly grafted varieties. The aim of the present study is to characterize the content in β-carotenes, vitamin C, lycopene, total phenols, and the antioxidant activity of bell pepper (Capsicum annum L.) using the cultivar/rootstock combinations: Jeanette/Terrano (yellow), Sweet/Robusto (green), Fascinato/Robusto (red), Orangela/Terrano (orange), and Fascinato/Terrano (red). The plants were grown in a net-shading system and harvested on three sampling dates of the same crop cycle. The results show statistical differences (p ≤ 0.05) between cultivar/rootstock combinations and sampling dates for the content in bioactive compounds and antioxidant activity. Fascinato/Robusto presented the highest concentration of lycopene and total phenols as well as the greatest antioxidant activity of all cultivar/rootstock combinations evaluated. In addition, it was found that the best sampling time for the peppers to have the highest concentrations of bioactive compounds and antioxidant activity was September.

Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients that can provide interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein isolate (two types, WPI₁ and WPI₂). Films with casein displayed the highest thickness (0.193 mm), elongation at break (49.67%), moisture content (40.21%) and antioxidant capacity (32.64% of DPPH inhibition), while obtaining the lowest water vapor transmission rate (15.28 g/m²·day). Significant differences were found in the color properties, mainly between films with casein and those made with WPI. Films containing WPI₁ and WPI₂ were statistically similar in thickness, tensile strength and color properties. The results showed that the properties of the edible films depended on the type of milk protein used. Thus, it is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.

The introduction of nanofertilizers (Nfs) in agriculture has allowed the development of new technologies that enhance the productivity of crops. Within the most studied Nfs we find metal oxides, especially ZnO; however, the results of various experiments provide contradictory data on the growth variables. Therefore, this study intended to evaluate the efficiency associated with the use of nanoparticles, sulfates, and zinc-chelates in Phaseolus vulgaris L. cv. Strike grown in acid soil, as well as to evaluate its production, total biomass, and nitrogen assimilation. Phaseolus vulgaris L. cv. Strike plants were sprouted and grown in polyethylene bags containing 3 kg of acid soil (pH 6.8) in an experimental greenhouse and were watered with a nutritious solution. A completely randomized design including ten treatments and five repetitions was used. Treatments consisted of applying different zinc sources (sulfate, DTPA chelate, and zinc oxide nanoparticles) to four different doses (0, 25, 50, and 100 ppm of zinc). Results obtained indicated that the doses best favoring an increase in biomass, production, and nitrogen assimilation were 50 ppm of ZnSO₄, 100 ppm of DTPA-Zn, and 25 ppm of zinc oxide nanofertilizers (NfsOZn). Hence, the dose containing 25 ppm of NfsOZn was the most efficient dose, since at a lower dose it was able to equalize biomass accumulation, production, and nitrogen assimilation as compared to ZnSO₄ and DTPA-Zn sources. However, further research is required, given that high-concentration doses were toxic for beans. Finally, it is worth highlighting that zinc oxide nanoparticles have a huge potential to be used as nanofertilizers if applied in optimal concentrations.

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety.

Pomegranate is known for high concentration of antioxidant phenolics contained in its seeds, and peel, and is considered “healthy” due to its nutritional content and biological actions. The aim of this study was to determine the nutritional quality, volatile and phenolic antioxidants in the juice, peel and seeds of pomegranate from two different regions of Mexico. The pomegranate variety Wonderful of the 2016 cycle, obtained from the Coyame and Cuauhtémoc regions of the state of Chihuahua, Mexico, were used to characterize the total phenolic content, antioxidant activity, nutritional quality and volatile compounds. Significant differences were found in evaluated parameters between the two regions. Pomegranates from Coyame region, had high amounts of antioxidant, phenol, flavonoid, anthocyanin and mineral. On the other hand, pomegranates from the Cuauhtémoc region had high amounts of protein, organic elements, and volatile compounds (alcohols, esters and aldehydes). Within these groups, the most abundant compounds were hexanol, (Z)-3-hexen-1-ol, hexanal, 4-Terpineol, α-Terpineol, and 2-Ethyl-1-hexanol. In the peel, high concentration of color, phenols, flavonoids, and antioxidants were observed. The extract of pomegranate juice had 59% anthocyanin content. The seeds had the highest mineral content. These results provide relevant information about the chemical properties of the pomegranate.

The nut plays a major role in human nutrition, as a nutritive food rich in phenolic compounds and natural antioxidants. These compounds have the ability to reduce the incidence of chronic diseases. This study evaluates the content in phenolic compounds and the antioxidant activity in pecan meat and shell, examining the two varieties Western and Wichita, cultivated in the region of Delicias of the state of Chihuahua (Mexico). The high concentrations of phenolic compounds (170.36 mg g-1) and tannins (582.07 mg g-1) found in the shell were 7- to 8-fold higher than in the meat. The results for the variety Wichita were significantly higher than for Western. The antioxidant activity was assessed by the DPPH (1,1-diphenyl-1,2-picrylhydrazyl), which correlated strongly with the phenolic compounds (r2=0.99). Three phenolic compounds were identified and quantified by high-performance liquid chromatography (HPLC) in the meat and the shell, i.e. gallic acid, ellagic acid, and catechin, while only ellagic acid was not identified in the shell of the variety Western. Pecans are rich in phytochemical compounds that provide high antioxidant activity to the meat and the shell. These phytochemical compounds are beneficial for human health. The high concentration of phytochemicals in the shells represent a good source of antioxidants for future applications in the pharmaceutical and agro-food industry.