Article
Plant Sciences
Sandra Gomez-Caro, Luis Alberto Mendoza-Vargas, Joaquin Guillermo Ramirez-Gil, Diana Burbano-David, Mauricio Soto-Suarez, Luz Marina Melgarejo
Summary: This study characterized different isolates of Colletotrichum causing anthracnose in mango using close-range thermography and reflectance spectroscopy. The study found morphological and spectral differences among isolates and highlighted the potential of these techniques for disease monitoring and management.
Article
Plant Sciences
Yu-Jung Cheng, Ying-Jou Wu, Fang-Wei Lee, Ling-Yi Ou, Chi-Nan Chen, Yu-Ying Chu, Yen-Chou Kuan
Summary: The study found that pomelo extract (PE) and its key constituent d-limonene have inhibitory effects on anthracnose in post-harvest mango. Both in vitro and in vivo experiments showed that PE successfully suppressed the growth of Colletotrichum gloeosporioides. Furthermore, storing PE at temperatures below 5 degrees Celsius helped preserve its active compounds and antifungal activity.
Article
Food Science & Technology
Xiaomei Zhou, Xiaojian Gong, Xu Li, Ning An, Jiefang He, Xin Zhou, Chao Zhao
Summary: The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. The results showed that DWE had higher antioxidant activity than WE, and both extracts improved oxidative damage status in mice.
Article
Biochemistry & Molecular Biology
Alessia Arangia, Agnese Ragno, Marika Cordaro, Ramona D'Amico, Rosalba Siracusa, Roberta Fusco, Francesca Marino Merlo, Antonella Smeriglio, Daniela Impellizzeri, Salvatore Cuzzocrea, Giuseppina Mandalari, Rosanna Di Paola
Summary: The study evaluated the antioxidant and anti-inflammatory effects of almond skin extract (ASE) and found that it inhibited the formation of ROS and apoptosis in vitro, and restored tissue changes and decreased inflammation in an in vivo model. The mechanisms of action could be related to the inhibition of the pro-inflammatory nuclear factor NF-κB and activation of the Nrf2 antioxidant pathways.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Yaping Song, Yanfang Ren, Yuhao Xue, Dandan Lu, Tengyu Yan, Junyu He
Summary: The study found that putrescine could delay the occurrence of anthracnose disease in mango fruit, limit the expansion of spots, and enhance disease resistance by increasing the activities of various enzymes and compounds. In addition, putrescine showed strong antifungal activity against Colletotrichum gloeosporioides and caused severe damage and deformation in the mycelium.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
(2023)
Article
Plant Sciences
Zahaed Evangelista-Martinez, Abigail Ek-Cen, Claudia Torres-Calzada, Alberto Uc-Varguez
Summary: In this study, the potential antifungal activity of Streptomyces sp. AGS-58 to inhibit anthracnose-causing Colletotrichum spp. on mango fruits was evaluated. The extracellular metabolites produced by the AGS-58 strain were found to inhibit fungal conidial germination and control post-harvest anthracnose disease on mango fruits. This suggests the potential of Streptomyces sp. AGS-58 and its extracellular secondary metabolites in controlling anthracnose-causing fungi that infect post-harvest fruits.
JOURNAL OF PLANT PATHOLOGY
(2022)
Article
Agronomy
Yu-Jung Cheng, Yun-Shan Tsai, Fang-Wei Lee, Yen-Chou Kuan
Summary: This study evaluated the antifungal actions of S. hygroscopicus metabolites tanespimycin and rapamycin against mango anthracnose. The results showed that these metabolites significantly inhibited fungal growth and enhanced plant resistance by regulating the expression of heat shock proteins in mango. Furthermore, tanespimycin and rapamycin extended the shelf life of mango without deteriorating fruit quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Microbiology
Luana Pereira Borba-Santos, Thayna Lopes Barreto, Taissa Vila, Kung Darh Chi, Fabiana dos Santos Monti, Marconi Rodrigues de Farias, Daniela S. Alviano, Celuta S. Alviano, Debora O. Futuro, Vitor Ferreira, Wanderley de Souza, Kelly Ishida, Sonia Rozental
Summary: Buparvaquone shows promising antifungal activity against Sporothrix brasiliensis, suggesting its potential as an alternative treatment for feline sporotrichosis.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2021)
Article
Plant Sciences
Pradeep Kumar Sudheeran, Noa Sela, Mira Carmeli-Weissberg, Rinat Ovadia, Sayantan Panda, Oleg Feygenberg, Dalia Maurer, Michal Oren-Shamir, Asaph Aharoni, Noam Alkan
Summary: Red mango fruit exposed to sunlight develops higher resistance to fungal pathogens, with the presence of antifungal compounds and induced resistance contributing to this enhanced defense mechanism.
HORTICULTURE RESEARCH
(2021)
Article
Chemistry, Applied
Yue Wu, Jun-Hu Cheng, Da-Wen Sun
Summary: The study found that dielectric barrier discharge (DBD) plasma can effectively inactivate Colletotrichum asianum spores and inhibit mango anthracnose, which is of great significance for maintaining mango quality.
Article
Agricultural Engineering
Jaume Gomez-Caturla, Juan Ivorra-Martinez, Luis Quiles-Carrillo, Rafael Balart, Daniel Garcia-Garcia, Franco Dominici, Debora Puglia, Luigi Torre
Summary: This research reports the development of environmentally friendly films based on glycerol and mango kernel flour particles of different sizes. The mechanical, morphological, barrier, surface, optical, wettability, and biodegradability properties of the films were evaluated. The results showed that films with smaller particles had superior mechanical performance and improved barrier properties. The films also exhibited strong antioxidant activity and complete biodegradability, with the smallest particle size films showing the highest disintegration rate.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Materials Science, Multidisciplinary
Hoang Ngoc Cuong, Nguyen Cong Minh, Nguyen Van Hoa, Dang Ha Giang, Nguyen Van Hieu, Pham Viet Nam
Summary: Squid chitosan nanoparticles (SCNs) were prepared as a biofungicide against citrus fungal pathogens. In vitro tests showed that 200 ppm concentration of SCNs completely inhibited the growth of three fungi. In vivo studies demonstrated that 250 ppm SCNs treatment effectively suppressed fruit disease symptoms.
Article
Microbiology
Jizhou Li, Alix T. Coste, Daniel Bachmann, Dominique Sanglard, Frederic Lamoth
Summary: NSC319726 exhibited in vitro activity against C. auris and in vivo efficacy in an invertebrate model. It may have the potential to serve as a novel antifungal therapy for C. auris infection.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Dong-Yu Shen, Nabila Begum, Huan-Lu Song, Yu Zhang, Li-Jin Wang, Yi-Jia Zhao, Lei Zhang, Peng Liu
Summary: The study showed that peptides with <1 kDa molecular weight purified from porcine bone protein extracts have good in vitro antioxidant activity and umami score. In vivo studies demonstrated significant antioxidant activity and dose-dependent differences compared to the control group for these peptides fractions.
Article
Food Science & Technology
Liangmiao Luo, Yi Wang, Yihai Wang, Jingwen Xu, Xiangjiu He
Summary: This study identified new sterols and a terpenoid, as well as known phytochemicals from mango fruits, showing significant anti-neuroinflammatory activity. Compounds 2 and 5 were found to have the most pronounced effects, acting through the NF-kappa B pathway, indicating the potential health benefits of mango fruits.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Isabel Reyes, Carmen Hernandez-Jaimes, Monica Meraz, E. Jaime Vernon-Carter, Jose Alvarez-Ramirez
Summary: Dual heat moisture/lactic acid treatment (HMLAx) and heat moisture treatment (HMx) can lower the crystallinity and alter the gelatinization properties of corn starch, promoting the formation of slowly digestible starch and resistant starch. The treatments show differences in physicochemical, thermal, and in vitro digestibility properties.
Article
Chemistry, Applied
C. Roldan-Cruz, A. Garcia-Hernandez, J. Alvarez-Ramirez, E. J. Vernon-Carter
Summary: Stirring speed affects the hydrolytic activity of α-amylase, with lower speeds enhancing hydrolysis rate while higher speeds negatively impacting enzyme activity. This research provides insights into enhancing the bio-conversion of starch by alpha-amylase through stirring speed mediation.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
M. Gonzalez, E. J. Vernon-Carter, J. Alvarez-Ramirez, Y. Carrera-Tarela
Summary: The study found that the dry heat treatment temperature has significant effects on the structure of wheat flour, bread texture, and starch digestibility. Higher temperatures decrease hydrated starch structures, increase crystallinity, and impact gluten secondary structure. High treatment temperatures result in reduced rapidly digestible starch and increased slowly digestible starch fractions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
M. P. Jimenez-Escobar, L. A. Pascual-Pineda, E. J. Vernon-Carter, C. Beristain
Summary: This study aimed to form liquid crystalline structures to retain and protect beta-carotene. The experiments showed that the best formation of liquid crystals occurred at HLB values of 11 and 12, indicating potential applications in developing novel food products with desired properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Isabel Reyes, Carmen Hernandez-Jaimes, Eduardo Jaime Vernon-Carter, Luis A. Bello-Perez, Jose Alvarez-Ramirez
Summary: The study found that heating of corn starch at mild temperature conditions led to significant modifications in molecular organization, including increased carboxyl and carbonyl groups, decreased viscosity of starch gels, and an increase in resistant starch content.
Article
Food Science & Technology
D. Lopez-Monterrubio, C. Lobato-Calleros, E. J. Vernon-Carter, J. Alvarez-Ramirez
Summary: Lower concentrations of beta-carotene tend to result in nanoemulsions with smaller oil droplet sizes, higher encapsulation efficiency, apparent viscosity, and viscoelastic moduli, as well as increased stability against droplet coalescence, creaming velocity, and antioxidant activity degradation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fredy Morales-Trejo, Daniel Trujillo-Ramirez, Eleazar Aguirre-Mandujano, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter, Jose Alvarez-Ramirez
Summary: High-power ultrasound (HPU) is a non-thermal processing method that has been researched and used in recent years. The application of ultrasound can significantly increase starch yield, while not changing the morphology and shape of the granules but causing surface cracks. This surface damage leads to various improvements in the functional properties of starch.
Article
Food Science & Technology
Gustavo Lozano-Vazquez, Jose Alvarez-Ramirez, Consuelo Lobato-Calleros, Eduardo Jaime Vernon-Carter, Nancy Y. Hernandez-Marin
Summary: The addition of gelatinized corn starch increased the pore size of xerogels, while alginate tended to form layered structures. Xerogels were found to have a basically amorphous structure with small relative crystallinity. Starch-induced reduction in disintegration enthalpy is attributed to the disordered entanglement between starch chains and alginate molecules.
Article
Food Science & Technology
D. Trujillo-Ramirez, I Reyes, C. Lobato-Calleros, E. J. Vernon-Carter, J. Alvarez-Ramirez
Summary: The study found that annealing process induced significant changes in the structure of Chia seed oil-candelilla wax oleogel, transforming needle-like structures into platelets and increasing storage moduli values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Juan J. Figueroa-Gonzalez, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter, Eleazar Aguirre-Mandujano, Jose Alvarez-Ramirez, Alejandro Martinez-Velasco
Summary: The study showed that alkaline pH-shifting combined with ultrasonication significantly reduced the particle size of native amaranth protein (AP(N)) and increased its solubility, while acidic pH-shifting increased the particle size without affecting solubility. Additionally, different treatments had varying effects on the structure and functional properties of AP(N), with alkaline pH-shifting combined with ultrasonication being the most effective option.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Luis Pascual Barragan-Martinez, Alejandro Molina-Rodriguez, Angelica Roman-Guerrero, Eduardo Jaime Vernon-Carter, Jose Alvarez-Ramirez
Summary: In this study, stable hybrid gels were prepared using edible materials such as candelilla wax, corn starch, canola oil, and water. The physicochemical properties of the hybrid gels were modulated by varying the preparation methods and ingredient proportions. The results showed that pre-gelatinizing the starch improved the stability of the hybrid gels, and the esters in candelilla wax interacted with water molecules to provide interfacial stabilization.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agriculture, Multidisciplinary
Angeles Garcia-Hernandez, Cesar Roldan-Cruz, Eduardo Jaime Vernon-Carter, Jose Alvarez-Ramirez
Summary: This study explores the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread. By replacing different proportions of wheat flour with BWF, it was found that replacing 20% of the flour resulted in white bread with similar color, volume, texture, and starch digestibility as the control bread.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Diana Itzel Lopez-Monterrubio, Consuelo Lobato-Calleros, Eduardo Jaime Vernon-Carter, Jose Alvarez-Ramirez
Summary: This study analyzes and modifies the starch of the Central American crop, huauzontle. The modified starch shows improved solubility, swelling power, and water retention capacity, making it suitable for food applications.