A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G’) modulus of 40 Pa and gel set time (G’ > G’’) of 3 min at 1% (w/v), and a G’ of 131 Pa and gel set time of 1 min at 2% (w/v). The G’ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.

Untargeted metabolomics approaches are emerging as powerful tools for the quality evaluation and authenticity of food and beverages and have been applied to wine science. However, most fail to report the method validation, quality assurance and/or quality control applied, as well as the assessment through the metabolomics-methodology pipeline. Knowledge of Mexican viticulture, enology and wine science remains scarce, thus untargeted metabolomics approaches arise as a suitable tool. The aim of this study is to validate an untargeted HS-SPME-GC-qTOF/MS method, with attention to data processing to characterize Cabernet Sauvignon wines from two vineyards and two vintages. Validation parameters for targeted methods are applied in conjunction with the development of a recursive analysis of data. The combination of some parameters for targeted studies (repeatability and reproducibility < 20% RSD; linearity > 0.99; retention-time reproducibility < 0.5% RSD; match-identification factor < 2.0% RSD) with recursive analysis of data (101 entities detected) warrants that both chromatographic and spectrometry-processing data were under control and provided high-quality results, which in turn differentiate wine samples according to site and vintage. It also shows potential biomarkers that can be identified. This is a step forward in the pursuit of Mexican wine characterization that could be used as an authentication tool.

Modification of canopy architecture is fundamental to productivity in grapevine. This research focused on evaluating the impact of canopy openness on photosynthetically active radiation, photosynthetic activity, and the physicochemical properties of fruit in Cabernet Sauvignon grapevines. A completely randomised design was used to compare open and closed canopies, with ten replicates per treatment (20 trees in total), during the vegetative growth period and after harvest. Key measurements included photosynthetically active radiation (PAR), daily light inte-gral (DLI), photosynthetic rate (PR), stomatal conductance (SC), intercellular CO2 concentration (IC), leaf area (LA), transpiration, ambient CO2 concentration, and temperature. Additionally, we assessed fruit quality parameters such as total soluble solids (TSS), glucose-fructose, total titratable acidity (TTA), pH, TSS/TTA, and total phenols (TP). significantly (p≤0.05) increased PAR, DLI, PR, IC, and LA, while after harvest, only PR and IC showed variation. Closed canopies increased CO2/H2O by 62.5%, while H2O/CO2 and temperature were higher in open canopies. Canopy openness increased contacts, gaps and visible sky and reduced leaf area index. Open canopy fruits showed higher TSS, glucose-fructose, pH, TSS/TTA and TP contents. Canopy openness is essential for improving light interception, photosynthetic efficiency and fruit quality in Cabernet Sauvi-gnon grapevine cultivated in northern Mexico.

Nutritional and Nutraceutical Components of Commercial Eggplant Types Grown in Sinaloa, Mexico