RESUMEN

The quality of wine grapes and wine depends on their content of phenolic compounds. Under commercial conditions, the phenolic maturity of grapes is mostly achieved by applying abscisic acid analogues. Some Ca forms represent a cost-effective alternative for these compounds. In this study, 'Shiraz' vines (veraison of 90%) were sprayed with CaCO3-rich residues from the cement industry (4.26 g of Ca per L). Fruit from treated and untreated vines was harvested 45 days after CaCO3 spraying and evaluated for quality. The fruit was vinified, and the obtained wines were bottled and stored in darkness for 15 months at 20 °C. Wines were evaluated for quality after storage. The evaluation of grape and wine quality included the content of phenolic compounds and antioxidant capacity. The treatment with CaCO3 did not affect the ripening rate of grapes. However, the treatment improved the fruit yield as well as the color development, the content of phenolic compounds, and antioxidant capacity of grapes and wine. The treatment favored especially the accumulation of malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, caftaric acid, caffeic acid, trans-cinnamic acid, quercetin, catechin, epicatechin, resveratrol, and the procyanidins B1 and B2. Wine made with treated fruit was of higher quality than that of control fruit.

RESUMEN

A multiple nucleopolyhedrovirus native isolate (SfCH32) of Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) was encapsulated by spray-drying in a matrix based on oxidized corn starch without and with a fluorescent brightener. The microcapsules were exposed to UV radiation (365 nm) for 0, 2, 4, and 8 h at 25 °C or temperatures of 35, 40, and 45 °C for 8 h. The data obtained with temperatures 35, 40, and 45 °C were contrasted with those obtained at 25 °C. The microcapsules were evaluated for size, shape, and insecticidal capacity against third instar S. frugiperda larvae under laboratory conditions. The 82-84.2% of the encapsulating matrix, in a dry-weight basis, was recovered as NPV microcapsules of heterogeneous shape and size. The exposure to UV radiation and temperatures reduced significantly the insecticidal capacity of tested viruses; however, such capacity was higher for microencapsulated than for non-microencapsulated viruses. The non-encapsulated virus that had been exposed to 45 °C or maintained at UV radiation for 8 h showed the lowest insecticidal activity at 5th day post-inoculation, with a larvae mortality of 25.3 and 16%, respectively. The fluorescent brightener increased significantly the insecticidal capacity of encapsulated and non-encapsulated viruses, causing a mortality of 100% at that time point, and decreased the median lethal time independently of the incubation temperature and exposure time to radiation. The findings suggested that an encapsulating matrix based on oxidized corn starch might protect the insecticidal capacity of NPV under field conditions.

Asunto(s)

Insecticidas , Nucleopoliedrovirus , Animales , Spodoptera , Rayos Ultravioleta , Temperatura , Zea mays , Cápsulas , Control Biológico de Vectores , Larva

RESUMEN

This study describes the preparation and characterization of eggplant peel extract-loaded electrospun gelatin nanofiber and study of its in vitro release. Results obtained by scanning electron microscopy (SEM) and transmission electronic microscopy (TEM) micrograph revealed that eggplant peel extract-loaded electrospun gelatin nanofiber is in nanometric range with an average diameter 606.7 ± 184.5 and 643.6 ± 186.7 nm for 20 and 33.3 mg mL-1 of extract addition, respectively. Moreover, the incorporation of extract improved morphology by being smooth, homogeneous, and without account formation compared to nanofibers without extract (control). Fourier transform-infrared (FT-IR) spectra indicated that interaction exists between electrospun gelatin nanofiber and eggplant peel extract by hydrogen bond interactions, mainly. Electrospun gelatin nanofibers showed encapsulation efficiency greater than 90% of extract and a maximum release of 95 and 80% for the medium at pH 1.5 and 7.5, respectively. Therefore, the electrospinning technique is a good alternative for the conservation of bioactive compounds present in the eggplant peel through electrospun gelatin nanofiber.

RESUMEN

Streptomyces are recognized as antipathogenic agents and plant-growth-promoting rhizobacteria. The objective of this study was to evaluate the capacities of four antifungal Streptomyces strains to: produce the substances that are involved in plant growth; solubilize phosphates; and fix nitrogen. The effects of the volatile organic compounds (VOCs) that are emitted by these strains on the growth promotion of Arabidopsis thaliana and Phaseolus vulgaris L. (var. Pinto Saltillo) seedlings were also tested. All of the Streptomyces strains produced indole-3-acetic acid (IAA) (10.0 mg/L to 77.5 mg/L) and solubilized phosphates, but they did not fix nitrogen. In vitro assays showed that the VOCs from Streptomyces increased the shoot fresh weights (89-399%) and the root fresh weights (94-300%) in A. thaliana seedlings; however, these effects were less evident in P. vulgaris. In situ experiments showed that all the Streptomyces strains increased the shoot fresh weight (11.64-43.92%), the shoot length (11.39-29.01%), the root fresh weight (80.11-140.90%), the root length (40.06-59.01%), the hypocotyl diameter (up to 6.35%), and the chlorophyll content (up to 10.0%) in P. vulgaris seedlings. 3-Methyl-2-butanol had the highest effect among the ten pure VOCs on the growth promotion of A. thaliana seedlings. The tested Streptomyces strains favored biomass accumulation in A. thaliana and P. vulgaris seedlings.

RESUMEN

There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion (p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion (p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation (p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07-2.21%).

Asunto(s)

Antocianinas , Frutas , Antocianinas/análisis , Digestión , Frutas/química , Tracto Gastrointestinal/metabolismo , Fenoles/análisis

RESUMEN

The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, ß-sitosterol and α-tocopherol. CA pulp contained 3.91-9.55% more oil than 'Hass'. Oil from CA pulp contained 10.10-26.79% more oleic acid than 'Hass' pulp. However, CA were small (CA = 81.40-137.15 g, 'Hass' = 188.59 g) and their pulp contents were low (CA = 39.83-84.82 g, 'Hass' = 144.14 g). CA peels were very thin, making these avocado peels edible but prone to mechanical damage. CA peels also contained higher concentrations and greater diversity of anthocyanins and glycosylated quercetin compounds than 'Hass' peels. Some CA were particularly rich in mannoheptulose and perseitol. Consumption of CA, including their peel, might result in higher intakes of some nutrients and bioactive compounds compared with 'Hass' avocados.

Asunto(s)

Frutas/metabolismo , Metabolómica , Persea/metabolismo , Antocianinas/metabolismo , Clorofila A/metabolismo , México

RESUMEN

The peels of ripe fruit of 'Hass' and 'Hass' type (HT) avocado cultivars were evaluated for phytochemical composition and other attributes. Peels represented from 8.78 to 14.11% of fruit weight. Their color ranged from homogeneous black to black with very small greenish spots. The oil content in the peels was low. Twelve fatty acids were identified in peel oil and the ratio of unsaturated to saturated fatty acids suggested that peel oil might contribute to human health. The phytochemical composition varied significantly with cultivar. However, many HT peels were superior than 'Hass' peel in their content of α-tocopherol, ß-sitosterol, perseitol, and cyanidin-3-glucoside, which was up to 211.67, 45.92, 337.17, and 519.27% higher in HT peels, respectively. The content of some phenolic compounds, especially procyanidin B2 and epicatechin, was significantly lower in 'Hass' than in many HT peels. Few HT peels showed a higher content of carotenoids and chlorophyll than 'Hass' peels. Lutein was the most abundant carotenoid. Chlorophyll a and b were also abundant in peels and low concentrations of chlorophyll derivatives were observed. Avocado peels are an important source of bioactive compounds, including some carotenoids, acids, sterols, and volemitol, which were observed for the first time.

Asunto(s)

Persea , Clorofila A , Frutas/química , Humanos , Fenoles/análisis , Fitoquímicos

RESUMEN

Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration.

Asunto(s)

Persea , Carotenoides , Ácidos Grasos , Frutas , Tocoferoles

RESUMEN

European foulbrood (EFB) caused by Melissococcus plutonius is an important bee brood disease but, in Mexico, information about this bacterium is limited. We evaluated the prevalence of typical and atypical strains in beehives of seven apicultural regions of the state of Chihuahua, Mexico. We performed MLST and phylogenetic analysis to characterize the isolates. Prevalence was highest 59%, in the region of Chihuahua, and lowest, 14%, in the regions of Cuauhtémoc and Nuevo Casas Grandes. Typical and atypical strains were identified in hives from all regions; however, in the regions of Parral, Cuauhtémoc and Aldama, the atypical strains were only detected in combination with typical strains. We obtained 81 isolates of M. plutonius and identified seven sequence types, of which three were new types. Additionally, we observed a relation between sequence type and the region where the strain was isolated. Phylogenetic analysis and multilocus sequence typing using goeBURST analysis showed that 97.5% of the isolates correspond to the Clonal Complex (CC) 12 and 2.5% to the CC3. Our work is the first molecular characterization of M. plutonius in Mexico and contributes to global information about the epidemiology of this pathogen.

Asunto(s)

Abejas/microbiología , Enterococcaceae/fisiología , Filogenia , Animales , Larva/microbiología , México , Prevalencia

RESUMEN

Transnational trade of 'Seedless Kishu' mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. 'Seedless Kishu' mandarins were treated with gamma irradiation (150, 400, and 1000Gy) and stored for three weeks at 6°C and then for one week at 20°C. Irradiation at 400 and 1000Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but increased the content of organic acids, except ascorbic acid, and phenolic compounds. The volatile profile of tested fruit was also differentially altered by irradiation. Most of these initial changes were dose dependent. 'Seedless Kishu' mandarins are significantly sensitive to irradiation and are not suitable for treatment at the studied doses.

Asunto(s)

Citrus/química , Frutas/química , Carotenoides , Fitoquímicos

RESUMEN

Carotenoids participate in the normal metabolism and function of the human body. They are involved in the prevention of several diseases, especially those related to the inflammation syndrome. Their main mechanisms of action are associated to their potent antioxidant activity and capacity to regulate the expression of specific genes and proteins. Recent findings suggest that carotenoid metabolites may explain several processes where the participation of their parent carotenoids was unclear. The health benefits of carotenoids strongly depend on their absorption and transformation during gastrointestinal digestion. The estimation of the 'bioaccessibility' of carotenoids through in vitro models have made possible the evaluation of the effect of a large number of factors on key stages of carotenoid digestion and intestinal absorption. The bioaccessibility of these compounds allows us to have a clear idea of their potential bioavailability, a term that implicitly involves the biological activity of these compounds.

Asunto(s)

Carotenoides/metabolismo , Carotenoides/uso terapéutico , Absorción Intestinal/fisiología , Disponibilidad Biológica , Carotenoides/genética , Digestión/fisiología , Humanos

RESUMEN

The purpose of this study was to evaluate the antioxidant and antimicrobial properties of extracts of different fractions of two tomato plant cultivars. The stems, roots, leaves, and whole-plant fractions were evaluated. Tomatine and tomatidine were identified by HPLC-DAD. The leaf extracts from the two varieties showed the highest flavonoids, chlorophyll, carotenoids, and total phenolics contents and the highest antioxidant activity determined by DPPH, ABTS, and ORAC. A positive correlation was observed between the antioxidant capacities of the extracts and the total phenolic, flavonoid, and chlorophyll contents. The Pitenza variety extracts inhibited the growth of pathogens such as E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Listeria ivanovii, yielding inhibition halos of 8.0 to 12.9 mm in diameter and MIC values of 12.5 to 3.125 mg/mL. These results suggest that tomato plant shows well potential as sources of various bioactive compounds, antioxidants, and antimicrobials.

RESUMEN

To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months. Fresh green peppers showed the highest capsaicinoid bioaccessibility, as compared with that of other experimental groups. The bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment increased. The dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin. The bioaccessibility of capsaicinoids was altered by frozen storage. The Caco-2 cells incorporated capsaicin and dihydrocapsaicin (8.4% and 10.9%, respectively) but they were probably metabolized by cells.

Asunto(s)

Capsaicina/análogos & derivados , Capsaicina/farmacocinética , Capsicum/química , Disponibilidad Biológica , Células CACO-2 , Capsaicina/química , Grasas de la Dieta/análisis , Grasas de la Dieta/farmacocinética , Manipulación de Alimentos , Almacenamiento de Alimentos , Congelación , Calor , Humanos

RESUMEN

Byproducts of tomato are known to include phenolic compounds but have not been studied in depth. In this study, the phenolic compositions of (stem, leaf, root, and whole plant) of two tomato cultivars, Pitenza and Floradade, were analyzed by HPLC-DAD. In parallel, the antiviral effects of crude extracts on viral surrogates, the bacteriophages MS2 and Av-05 were evaluated. The leaf extracts from the two varieties showed the highest concentration of phenolic compounds. The compounds identified were gallic acid, chlorogenic acid, ferulic acid, cafeic acid, rutin, and quercetin, and they represented 3174.3 and 1057.9 mg/100 g dried weight of the Pitenza and Floradade cultivars, respectively. MS2 and Av-05 titers at 5 mg/mL were reduced by 3.47 and 5.78 log10 PFU/mL and 3.78 and 4.93 log10 PFU/mL by Pitenza and Floradade cultivar leaf extract, respectively. These results show that tomato extracts are natural sources of bioactive substances with antiviral activity.

Asunto(s)

Antivirales/farmacología , Extractos Vegetales/química , Extractos Vegetales/farmacología , Solanum lycopersicum/química , Antivirales/química , Bacteriófagos/efectos de los fármacos , Ácido Clorogénico/análisis , Cromatografía Líquida de Alta Presión/métodos , Ácidos Cumáricos/análisis , Ácido Gálico/análisis , Levivirus/efectos de los fármacos , Fenoles/análisis , Extractos Vegetales/análisis , Hojas de la Planta/química , Quercetina/análisis , Rutina/análisis

RESUMEN

BACKGROUND: The effectiveness of hot air treatments in controlling decay and insects in mango fruit has been demonstrated and has usually been assessed as a function of the temperature of the heated air and the duration of the treatment. However, the contribution of the moisture content of the heated air has received little attention, especially with regard to fruit quality. In this study, mango fruits (cv. Manila) at mature-green stage were treated with moist (95% relative humidity (RH)) or dry (50% RH) hot forced air (43 °C, at 2.5 m s(-1) for 220 min) and then held at 20 °C for 9 days and evaluated periodically. RESULTS: The heating rate was higher with moist air. Treatments with moist and dry air did not cause injury to the fruit. Treatment with moist air temporarily slowed down color development, softening, weight loss and ß-carotene biosynthesis. This slowing down was clearly observed during the first 4-5 days at 20 °C. However, non-heated fruit and fruit heated with dry air showed similar quality at the end of storage. CONCLUSION: The moisture content of the heating air differentially modulated the postharvest ripening of 'Manila' mangoes. Moist air temporarily slowed down the ripening process of this mango cultivar.

Asunto(s)

Aire , Manipulación de Alimentos/métodos , Conservación de Alimentos/métodos , Frutas/química , Calor , Mangifera/química , Agua , Color , Dieta , Frutas/normas , Humanos , Humedad , beta Caroteno/biosíntesis

RESUMEN

Chitosan films (CF) with carvacrol (CAR) [0.5%, 1.0% and 1.5% v/v] were prepared by the emulsion method. The retained CAR, water solubility, water vapor permeability (WVP), optical, mechanical properties, antibacterial and antioxidant capacity of films were analyzed. The results indicate that the retention of CAR in the CF was ≈50%. The incorporation of CAR to CF decreased the water solubility, the WVP, the yellowing and transparency and the tensile strength, but increased the stiffness. Microcapsules with diameters of 2 to 7 µm were found on the surface CF-CAR. The CF-CAR with highest CAR concentrations showed antibacterial activity against S. typhimurium and E. coli O157:H7. The CF-CAR had higher antioxidant capacity and an increased protective effect against oxidation of erythrocytes in different grades. These results suggest potential applications of CF-CAR as active packaging to preserve food products.

Asunto(s)

Antiinfecciosos/química , Antioxidantes/química , Quitosano/química , Monoterpenos/química , Cimenos , Microscopía de Fuerza Atómica

RESUMEN

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.

Asunto(s)

Capsicum/química , Culinaria/métodos , Grasas/química , Pigmentos Biológicos/química , Verduras/química , Capsicum/crecimiento & desarrollo , Carotenoides/química , Frutas/química , Frutas/crecimiento & desarrollo , Calor , Verduras/crecimiento & desarrollo

RESUMEN

The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.

Asunto(s)

Capsicum/química , Grasas de la Dieta/metabolismo , Digestión , Frutas/química , Pigmentos Biológicos/metabolismo , Capsicum/crecimiento & desarrollo , Carotenoides/química , Carotenoides/metabolismo , Clorofila/química , Clorofila/metabolismo , Grasas de la Dieta/análisis , Grasas Insaturadas en la Dieta/análisis , Grasas Insaturadas en la Dieta/metabolismo , Manipulación de Alimentos , Frutas/crecimiento & desarrollo , Calor , Humanos , México , Micelas , Modelos Biológicos , Feofitinas/química , Feofitinas/metabolismo , Pigmentos Biológicos/química , Solubilidad

RESUMEN

Organic strawberry fruits (Cv. 'Albion') were harvested at six different ripening stages and evaluated for physical and chemical parameters. Biometrical characteristics and moisture content did not change significantly during ripening. Total soluble solids, pH and colour development increased while titratable acidity and fruit firmness decreased 14.7% and 91%, respectively. Fructose, glucose, and sucrose followed similar tendencies. Final contents of these sugars were 2323.4, 1988.5, and 1578.4 mg/100 g. Citric, malic, and ascorbic acids followed a descending, irregular, and increasing tendency during ripening, respectively. Final contents of these acids were 822.8, 245.8, and 78.1 mg/100 g. Total anthocyanins content (TAC) increased during ripening, while the opposite was observed for total phenolic content (TPC). TAC and TPC in ripe fruit were 56.4 mg/100g and 196 mg gallic acid equivalents (GAE)/100 g. Twenty eight phenolic compounds, mainly glycosides, were identified and quantified by HPLC-DAD-MS analysis. The concentration of these compounds was ripening dependent.

Asunto(s)

Alimentos Orgánicos/análisis , Fragaria/química , Frutas/crecimiento & desarrollo , Extractos Vegetales/análisis , Fragaria/crecimiento & desarrollo , Fragaria/metabolismo , Frutas/química , Frutas/metabolismo , Fenoles/análisis , Extractos Vegetales/metabolismo

RESUMEN

Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers.

Asunto(s)

Antioxidantes/química , Capsicum/química , Pigmentos Biológicos/química , Capsicum/genética , Cromatografía Líquida de Alta Presión , Culinaria , Frutas/química , Calor , Espectrometría de Masas , Estereoisomerismo