Hops contain a wide variety of polyphenolic compounds with diverse antimicrobial properties. This study aimed to evaluate the impact of temperature on the bioactive components of samples of aqueous extracts of hops with different characteristics. A central compound rotating design model was used in order to obtain optimal conditions of temperature and extract concentration to inhibit Fusarium oxysporum and Alternaria solani. At intermediate temperatures according to the design of experiments, significant effects on antifungal activity were observed. The optimal conditions with antifungal activity were at a concentration of 160 mg/mL and a temperature of 65 °C to obtain mycelial diameters ≤ 25 mm. The bioactive compounds were shown in the FT-IR spectrum after each heat treatment of both samples; significant changes were observed in the bands between 2786 to 3600 cm⁻¹ and 1022 to 1729 cm⁻¹. The content of total phenols and flavonoids showed a concentration increase of 4.54 to 6.24 mg GAE/g and 6.21 to 8.12 mg QE/g from an initial evaluation temperature of 25 °C to 57.5 °C, respectively, benefited by the heating temperature, enhancing antifungal activity. However, when increasing the temperature ≥90 °C, a tendency to decrease the concentration of bioactive compounds was observed, probably due to their denaturation due to the effect of temperature and exposure time, being non-thermolabile compounds at high temperatures. These aqueous extracts are an alternative to effective natural antifungals.

Selenium is an essential micronutrient which is found in many foods and beverages in low concentrations. Craft beer, one of the most widely consumed fermented beverages globally, presents a strategic opportunity for selenium intake through organic nanoparticles. This study aimed to confirm the presence of selenium nanoparticles in the fermentation process of an ale-style beer using S. boulardii yeast selenized with Na₂SeO₃ (74 ppm), through spectroscopic analysis and TEM. The yeast accumulated 5.92 mg/g of dry cell mass, and the beer contained 0.642 mg/g of selenium. UV-VIS detected nanoparticles with a peak at 300 nm and FT-IR at a wavelength of 1398.85 cm⁻¹. The particle size ranged between 74 to 175 nm, with a maximum ζ-potential of −4.2 mV, an electrophoretic mobility of −0.3492 μm × cm Vs⁻¹, and a conductivity of 2.656 mS cm⁻¹. TEM analysis revealed that the nanoparticles exhibited circular/ovoid shapes. The fermentation process, combined with the ingredients used to produce ale-type craft beer, proved to be a feasible method for the biosynthesis of selenium nanoparticles using S. boulardii, offering a reliable option for developing and innovating functional craft beers.

A green and facile method to synthesise amorphous silica nanoparticles was performed following principles of sol gel technique, such as the electrolyte's effects on particles morphology. We used so...

Purple totomoxtle (maize husk) in native maize represents a phenotypic trait of cultural and agronomic significance within traditional Mesoamerican agroecosystems. This study evaluated the phenotypic expression of anthocyanins in vegetative and reproductive tissues of ten native maize genotypes, including inter-parental crosses derived from both pigmented and non-pigmented lines. Field trials were conducted under rainfed conditions in Chiapas, Mexico. Visual and quantitative assessments included pigmentation intensity, chlorophyll and carotenoid content, ear traits and appearance, grain health, and yield performance. Genotypes exhibiting the purple phenotype showed consistent pigment accumulation in stems, nodes, leaf sheaths, tassels, and bracts (totomoxtle), with statistically significant differences compared to non-pigmented controls. Anthocyanin content in totomoxtle increased by 30% during late developmental stages, whereas chlorophyll and carotenoid levels peaked during early vegetative growth. Pigmented materials displayed healthier grain, enhanced ear appearance, and higher yields, with the JCTM × LLMJ cross reaching 6.60 t ha⁻¹. These findings highlight the functional value of purple totomoxtle and its potential in agroecological programs aimed at resilience, genetic conservation, and integral resource utilization, providing useful criteria such as stable pigment expression and superior yield to guide sustainable reproduction strategies.

The agroecosystem where coffee plantations are located can be determinant to the longevity, health and quality of coffee beans and plants. In this context, it is important to consider the implementation of ectomycorrhizal and endomycorrhizal fungus, these to achieve the proper management of coffee plantations, especially in natural shaded ones. In natural shaded coffee plantations, a several of organisms interact with coffee plants. The microorganisms in the rhizosphere are determinant to achieve the proper nutrition in coffee plants. Endomycorrhizal or arbuscular mycorrhizal can complete a mutualistic symbiotic interaction directly with coffee plants, this interaction can prepper the coffee plants to the attack of future pathogens by “maintaining alert” they defense mechanisms. Otherwise, to the date ectomycorrhizal fungus has not been reported to achieve a symbiotic interaction directly with coffee plants but has been reported in natural shaded coffee plantation, probably by their interaction with surrounding trees in the plantation. The ectomycorrhizal fungus also can improve and alert the defense mechanism of plants and both mycorrhizal interactions can enhance the uptake of micro and macronutrients to coffee plants and improve the organic matter uptake, which can impact positively to the coffee cup quality. The present review establishes the importance to deepen into mycorrhizal interaction with coffee plants and to generate more research around endo- and ectomycorrhizal interactions with coffee plants. Key words: Inorganic phosphorous deficiency; Myc factors; mycorrhizal-induced resistance; symbiotic interactions; systemic acquired resistance