Article
Food Science & Technology
Jennifer Felix-Medina, Roberto Gutierrez-Dorado, Jose A. Lopez-Valenzuela, Gabriela Lopez-Angulo, Maria F. Quintero-Soto, J. Xiomara K. Perales-Sanchez, Julio Montes-Avila
Summary: This research produced a healthy ready-to-eat expanded snack using a maize/common bean mixture, characterized for its nutritional value, antioxidant potential, and phytochemical composition. The snack contained identified phenolic compounds, fatty acids, and amino acid profiles, showing promising bioactive and antioxidant properties beneficial for consumer health.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Yayeh Bitew, Bitwoded Derebe, Abebe Worku, Gobezie Chakelie
Summary: Based on a maize-common bean intercropping experiment conducted in North western Ethiopia, it was found that spatial arrangement and planting date significantly affect the agronomic attributes of common bean. In Adet, planting common bean simultaneously with maize in a paired arrangement resulted in higher grain yield and land use efficiency, while in Finoteselam, intercropping common bean with maize at maize emergence in a paired arrangement showed the highest land use efficiency and profitability. Further research on the compatibility of different maize and common bean varieties in various spatial and temporal differentiations is recommended.
Article
Multidisciplinary Sciences
Yayeh Bitew, Bitwoded Derebe, Abebe Worku, Gobezie Chakelie
Summary: The study investigated the effects of spatial and temporal differentiation on agronomic attributes of common beans in maize-common bean intercropping system. It was found that planting common beans simultaneously with maize in paired planting pattern at Adet and planting common beans at maize emergence at Finoteselam resulted in maximum land use efficiency and profitability without compromising the main crop yield. Additionally, further research on the compatibility of different maize and common bean varieties in various spatial and temporal differentiations was recommended.
Article
Nutrition & Dietetics
Alejandro Escobedo, Edgar A. Rivera-Leon, Claudia Luevano-Contreras, Judith E. Urias-Silvas, Diego A. Luna-Vital, Norma Morales-Hernandez, Luis Mojica
Summary: The consumption of common bean baked snack (CBBS) was found to reduce apolipoprotein B-100 levels in individuals with altered blood lipids, which may be related to additional dietary fiber intake. While CBBS did not improve other blood lipid or glucose parameters, it also did not negatively affect them, suggesting that it can be consumed without compromising cardiovascular health.
Article
Biochemistry & Molecular Biology
David Neder-Suarez, Daniel Lardizabal-Gutierrez, Jose De Jesus Zazueta-Morales, Carmen Oralia Melendez-Pizarro, Carlos Ivan Delgado-Nieblas, Benjamin Ramirez Wong, Nestor Gutierrez-Mendez, Leon Raul Hernandez-Ochoa, Armando Quintero-Ramos
Summary: The combination of extrusion cooking and microwave expansion in the production of third-generation snacks using black bean, blue maize, and chard resulted in products with high retention of bioactive compounds, potentially providing physiological benefits for humans.
Article
Food Science & Technology
Jelena Bokic, Jovana Kojic, Jelena Krulj, Lato Pezo, Vojislav Banjac, Dubravka Skrobot, Vesna Tumbas Saponjac, Strahinja Vidosavljevic, Viktor Stojkov, Nebojsa Ilic, Marija Bodroza-Solarov
Summary: A rice-based snack enriched with chicory root flour was developed using twin-screw extrusion. Optimal process conditions were determined to obtain a product with high expansion, crispiness, volume, degree of gelatinization, and good color properties.
Article
Plant Sciences
Jose Arturo Romero Rodriguez, Jose Luis Ramirez Ascheri, Artur Jorge da Silva Lopes, Jhony Willian Vargas-Solorzano, Sidney Pacheco, Monalisa Santana Coelho de Jesus
Summary: This study evaluated the effects of feed moisture and barrel temperature on the physicochemical properties and carotenoid profile of maize grits extruded snacks. Mathematical models revealed feasible operating regions for producing healthier snacks with increased levels of carotenoids. The use of cultivars rich in carotenoids could contribute to the production of snacks with improved nutritional value.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Plant Sciences
Nishat S. Islam, Kishor Duwadi, Ling Chen, Aga Pajak, Tim McDowell, Frederic Marsolais, Sangeeta Dhaubhadel
Summary: Postharvest seed coat darkening is an undesirable trait in common bean that affects crop value. The common bean genome contains 59 multidrug and toxic compound extrusion genes (PvMATEs), and the vacuolar transporter PvMATE8 plays a role in the accumulation of proanthocyanidins (PAs). PvMATE8 is expressed at a higher level in beans with regular darkening and is localized in the vacuolar membrane. The identification of PvMATE8 contributes to a better understanding of PA accumulation in common bean.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Jovana Kojic, Miona Belovic, Jelena Krulj, Lato Pezo, Nemanja Teslic, Predrag Kojic, Lidija Peic Tukuljac, Vanja Seregelj, Nebojsa Ilic
Summary: This study investigated the effects of different extrusion parameters on the texture and color properties of spelt wholegrain snack products with added betaine. It was found that feed moisture content had the greatest influence on L* values, while screw speed had the greatest influence on a* and b* values. Additionally, the addition of betaine did not intensify the bitter taste.
Article
Food Science & Technology
Ismail Boluk, Seher Kumcuoglu, Sebnem Tavman
Summary: The study evaluated the effects of extrusion process parameters on the properties of ready-to-eat snacks and aimed to develop fortified products using fig molasses by-product powder (FMP). The addition of FMP significantly affected the color, water solubility, and water absorption properties of the extruded snacks. Increasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures. The optimal conditions for snack production were determined as 7% FMP, 155.44°C die temperature, and 14.69% humidity.
Article
Food Science & Technology
A. A. Tas, A. U. Shah
Summary: Legumes are proving to have great potential in extruded snacks as a healthier alternative to cereals, bringing both economic and environmental advantages. Despite the challenges in incorporating legume flours, research shows that they significantly impact the structure and quality of extrudates and have the potential to drive the global legume market forward. More work is needed to optimize processing conditions and improve consumer acceptance of legume-based extruded snacks.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Milenko Kosutic, Ivica Djalovic, Jelena Filipovic, Snezana Jaksic, Vladimir Filipovic, Milica Nicetin, Biljana Loncar, Michael Tilley
Summary: This paper investigates the simultaneous effects of different types of corn and different screw speeds on the physical, technological, and functional properties of flake products. The results show that increasing screw speed improves the physical and technological characteristics of corn flakes, while different types of corn have a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm have the best total Z-score analysis of 0.59, positively influencing the various characteristics of flake products.
Article
Food Science & Technology
Daniel Beech, John Beech, Joanne Gould, Sandra Hill
Summary: Low-density expanded starchy products are popular in the snack food industry. However, this study challenges the expected relationships between shear and different starches' potential to expand, as it found that despite marked differences in shear regime history and the major variations in the amylose and amylopectin ratios, all popped samples had similar densities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Alejandro Escobedo, Mayra Esquivel-Hurtado, Norma Morales-Hernandez, Sarai Citlalic Rodriguez-Reyes, Edgar A. Rivera-Leon, Luis Mojica
Summary: This study aimed to evaluate the short-term effect of a common bean baked snack (CBBS) and cooked bean consumption on energy intake, satiety, glycemic response, and palatability in subjects with normal weight (Study 1) and overweight (Study 2) and to determine the glycemic index of CBBS (Study 3). It was found that CBBS consumption increased fullness by 52% in subjects with normal weight but not in those with overweight. The CBBS calculated glycemic index was considered low (42). Long-term trials assessing the effects on body weight management are necessary.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Food Science & Technology
Sohrab Sharifi, Mahsa Majzoobi, Asgar Farahnaky
Summary: The research found that simultaneous changes in maize grits particle size and moisture content have significant effects on the physical properties and microstructure of expanded snacks produced by an extruder. Samples with larger particle sizes and higher moisture content displayed lower quality, and changing particle size had a greater impact on snack properties than moisture content.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Chemistry, Applied
G. Lopez-Angulo, V. Miranda-Soto, J. A. Lopez-Valenzuela, J. Montes-Avila, S. P. Diaz-Camacho, J. A. Garzon-Tiznado, F. Delgado-Vargas
Summary: The methanol extract of Echeveria subrigida, a plant native to Mexico, has shown potential antidiabetic activity. The compounds quercetin-3-O-beta-glucoside, isorhamnetin-3-O-beta-glucoside, and dimers to heptamers proanthocyanidins were identified as the main contributors to the alpha-glucosidase inhibitory activity in the extract.
NATURAL PRODUCT RESEARCH
(2022)
Article
Food Science & Technology
Jennifer Felix-Medina, Roberto Gutierrez-Dorado, Jose A. Lopez-Valenzuela, Gabriela Lopez-Angulo, Maria F. Quintero-Soto, J. Xiomara K. Perales-Sanchez, Julio Montes-Avila
Summary: This research produced a healthy ready-to-eat expanded snack using a maize/common bean mixture, characterized for its nutritional value, antioxidant potential, and phytochemical composition. The snack contained identified phenolic compounds, fatty acids, and amino acid profiles, showing promising bioactive and antioxidant properties beneficial for consumer health.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jose Luis Valenzuela-Lagarda, Ramon Pacheco-Aguilar, Roberto Gutierrez-Dorado, Jaime Lizardi Mendoza, Jose Angel Lopez-Valenzuela, Miguel Angel Mazorra-Manzano, Maria Dolores Muy-Rangel
Summary: Research on the interaction between proteins and carbohydrates in extruded snacks made with squid, potatoes and corn showed that the extrusion process reduced some protein-protein interactions while increasing O-glucosidic bonds, which may be responsible for protein-carbohydrate interactions.
Article
Biochemistry & Molecular Biology
Francisco Delgado-Vargas, Milton Vega-Alvarez, Alexis Landeros Sanchez, Gabriela Lopez-Angulo, Nancy Y. Salazar-Salas, Maria F. Quintero-Soto, Karen Pineda-Hidalgo, Jose A. Lopez-Valenzuela
Summary: This study investigated the effects of hot water treatment (HWT) on tomato fruit and found that HWT can reduce chilling injury symptoms and increase total phenolics and antioxidant activity in the fruit. HWT also enhanced the accumulation of phenolics, sugars, and some alkaloids, possibly mediated by azelaic acid, glutamine, and tryptophan. After cold storage and ripening, HWT fruit exhibited better metabolic performance, characterized by higher accumulation of antioxidants and osmolytes. These findings provide valuable insights into the mechanisms of chilling injury tolerance in tomato fruit and offer potential strategies for preventing chilling injury and reducing postharvest losses.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Materials Science, Biomaterials
Julio Montes-Avila, Gabriela Lopez-Angulo, Gisela Duarte-de-la-Pena, Sylvia Paz Diaz-Camacho, Velia Carolina Osuna-Galindo, Jose Angel Lopez-Valenzuela, Francisco Delgado-Vargas
Summary: This study found that fruit melanins can be used to synthesize silver and gold nanoparticles, which have antioxidant and antibacterial properties. The characteristics of the nanoparticles vary depending on the fruit melanins used, with Vitex mollis nanoparticles showing the least toxicity.
Article
Agronomy
Nancy Y. Salazar-Salas, Dennise A. Chairez-Vega, Milton Vega-Alvarez, David G. Gonzalez-Nunez, Karen Pineda-Hidalgo, Jeanett Chavez-Ontiveros, Francisco Delgado-Vargas, Jose A. Lopez-Valenzuela
Summary: The study identified proteins associated with chilling injury tolerance induced by hot water treatment in mango fruit. The proteins involved in preventing protein denaturation, maintaining membrane functionality and energy efficiency, activating antioxidant and defense systems, preserving cell wall metabolism, and synthesizing secondary metabolites were found to be associated with CI tolerance.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Karen Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chavez-Ontiveros, Jose A. Garzon-Tiznado, Jorge Sanchez-Lopez, Francisco Delgado-Vargas, Jose A. Lopez-Valenzuela
Summary: In this study, eight accessions of Solanum lycopersicum var. cerasiforme from Mexico were evaluated for their antioxidant capacity, expression of transcription factors and target genes. The results showed a positive correlation between antioxidant capacity and the content of total phenolics and flavonoids, as well as specific phenolic compounds. Tumbisca and Kilim accessions exhibited the highest gene expression levels and antioxidant capacity.
CYTA-JOURNAL OF FOOD
(2022)
Article
Food Science & Technology
Karen V. Pineda-Hidalgo, Elthon Vega-Alvarez, Adan Vega-Alvarez, Nancy Y. Salazar-Salas, Cynthia I. Juarez-Barraza, Jose A. Lopez-Valenzuela
Summary: Activation of specific secondary metabolism pathways in the peel can alleviate chilling injury in mango fruit; however, the metabolic changes in the pulp are still unclear. This study investigated the metabolic and expression changes in the pulp of 'Keitt' mango to further understand the mechanisms of heat water treatment-induced chilling injury tolerance. The results showed that heat water treatment reduced chilling injury symptoms, protected membrane integrity, and increased the levels of certain secondary metabolites and antioxidant capacity in the pulp.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Biotechnology & Applied Microbiology
Luis Angel Cabanillas-Bojorquez, Julio Montes-Avila, Misael Odin Vega-Garcia, Hector Samuel Lopez-Moreno, Ramon Ignacio Castillo-Lopez, Roberto Gutierrez-Dorado
Summary: In this study, a more environmentally friendly method for extracting chitosan from shrimp waste was optimized. The effectiveness of chitosan coating on post-harvest behavior of fresh-cut papaya was also investigated. It was found that the optimized chitosan showed promising results in maintaining fruit quality and inhibiting microbial growth.
FERMENTATION-BASEL
(2023)
Article
Pharmacology & Pharmacy
Belinda Heredia-Mercado, Francisco Delgado-Vargas, Lorenzo Ulises Osuna-Martinez, Elvic Noguera-Corona, Jose Angel Lopez-Valenzuela, Rosalio Ramos-Payan, Gabriela Lopez-Angulo
Summary: This study reports the in vivo effects on blood glucose levels of Echeveria subrigida extracts and chronic toxicity of the plant. The results show that the extract can reduce blood glucose levels and is not toxic to mice. This study supports the potential anti-diabetic effects and safety of the extract.
PHARMACOGNOSY RESEARCH
(2023)
Article
Food Science & Technology
Alicia Navarro-Leyva, Gabriela Lopez-Angulo, Francisco Delgado-Vargas, Jose angel Lopez-Valenzuela
Summary: This study evaluated the antioxidant, anti-inflammatory, hypoglycemic, and anti-hyperglycemic activities of chickpea albumin hydrolysates and found that they have potential for these activities.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Pharmacology & Pharmacy
B. Heredia-Mercado, F. Delgado-Vargas, J. A. Lopez-Valenzuela, J. Montes-Avila, L. U. Osuna-Martinez, G. Lopez-Angulo
Summary: The study aimed to analyze the effects of Echeveria subrigida plant extract on mice glycemia and in vitro α-glucosidase inhibition kinetics. The results showed that the extract had hypoglycemic and anti-hyperglycemic activities, stability, and safety, suggesting its potential for preventing/treating diabetes mellitus.
INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2023)
Article
Biotechnology & Applied Microbiology
E. Vega-Alvarez, K. Pineda-Hidalgo, Salas N. Y. Salazar, O. A. Soto-Lopez, V. A. Canizalez-Roman, J. A. Garzon-Tiznado, R. Gutierrez-Dorado, J. A. Lopez-Valenzuela
Summary: This study identified quantitative trait loci (QTL) associated with starch physicochemical properties in quality protein maize (QPM) using recombinant inbred lines (RILs). The research results suggest that the expression differences of starch biosynthesis genes and starch components may contribute to the formation of the vitreous phenotype in QPM maize.
Article
Food Science & Technology
C. D. Chavarin-Martinez, C. Reyes-Moreno, J. Milan-Carrillo, J. X. K. Perales-Sanchez, V. A. Canizalez-Roman, E. O. Cuevas-Rodriguez, J. A. Lopez-Valenzuela, R. Gutierrez-Dorado
Summary: This study evaluated the effect of germination combined with UV-B elicitation on the chemical compositions, antioxidant activities, and natural antioxidant content in blue maize seeds. The results showed that germinated-elicited blue maize flour had higher proteins, dietary fibers, and antioxidant activities, making it a potential source for functional foods and beverages.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Agronomy
Denisse A. Arellano-Aburto, Jose A. Lopez-Valenzuela, Roberto Gutierrez-Dorado, Karen Pineda-Hidalgo, Jesus E. Retes-Manjarrez, Jose A. Garzon-Tiznado
Summary: This study aimed to evaluate the response of different tomato cultivars to Candidatus Liberibacter solanacearum infection, and found that UAS 2016 and Marmande showed significantly lower damage compared to other cultivars. The total genetic diversity was consistent, indicating similar genetic variability among the genotypes.
REVISTA FITOTECNIA MEXICANA
(2021)