Search Results (11)

The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including yeasts and lactic acid bacteria (LAB), several of which may have probiotic potential. For this reason, this study aimed to overview the probiotic potential of some LAB and yeasts isolated from these fermentation processes. For this purpose, a search was conducted in several specialized databases (Google Scholar, PubMed, ScienceDirect, and Scopus). As a result of this search, some strains of LAB and yeasts from cocoa were found to be potentially probiotic, with characteristics like those of commercial probiotic strains. The LAB genera that showed the most substantial probiotic potential were Lactiplantibacillus, Limosilactobacillus, and Lactococcus, while for yeasts, it was Saccharomyces and Pichia. Full article

Sotol (Dasylirion leiophyllum) grows in the Chihuahan Desert in the north of Mexico and south of the United States. The stem of this species is used to produce a liquor widely known as sotol. A field sampling and a laboratory analysis were carried out to determine the influence of the rainy season, altitude, topography, and aspect over the soluble solid content (°Brix) and bromatological variables of mature plants of sotol in Chihuahua, Mexico. Analyses of variance and Tukey tests were performed. The rainy season and altitude showed significant statistical influence (p ≤ 0.05) on the total soluble solids content; meanwhile, only altitude showed a significant effect on the bromatological variables (p ≤ 0.05). According to the results of the Tukey tests (p < 0.05), sotol plants have the highest concentrations of soluble solid contents before the rainy season (25 °Brix) and at sites with altitudes lower than 1300 m (25.95 °Brix). In addition, the means of raw protein and carbohydrates content were the highest in plants living at altitudes lower than 1500 m, at 1.93% and 31.74%, respectively. Meanwhile, topography, aspect, and the interactions of the evaluated factors did not show significant influence (p ≤ 0.05) over the total soluble solid content, nor over the bromatological variables studied. Full article

Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue corn flour fermentation process, where different proportions were used of blue corn (Zea mays L.) flour and Czapek Dox culture medium (90 mL of culture medium with 10 g of blue corn flour, 80 mL of culture medium with 20 g of blue corn flour, and 70 mL of culture medium with 30 g of blue corn flour) and were fermented for three different durations (20, 25, and 30 days) with the Colletotrichum gloeosporioides fungus. A characterization of the gel was carried out studying the rheological properties, proximal analysis, toxicological analysis, microscopic structure, and molecular characterization, in addition to a solubility test with three different organic solvents (ethanol, hexane, and ethyl acetate, in addition to water). The results obtained showed in the rheological analysis that the gel could have resistance to high temperatures and a reversible behavior. The gel is soluble in polar solvents (ethanol and water). The main chemical components of the gel are carbohydrates, especially polysaccharides, and it was confirmed by FT-IR spectroscopy that the gel may be composed of pectin. Full article

Chili is one of the world’s most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients. Full article

We applied a robust framework for agricultural drought identification in the State of Espírito Santo, Brazil, by employing the Vegetation Condition Index (VCI) based on data obtained through the Enhanced Vegetation Index (EVI). By doing so, we analyzed the interrelationships between the VCI and anomalies in the Land Surface Temperature (LST), along with connections between the VCI and data considering water deficits in vulnerable areas. When it came to image processing, we focused on the use of analytics and GIS algorithms, while the Scott–Knott method elucidated the statistical analyses. Consequently, we identified drought areas followed by periods susceptible to their occurrence, indicating 2016 as the driest year. The North macroregion presented the lowest average values regarding VCI values in the most vulnerable periods, followed by the Central one. We also call attention to the highest LST averages observed in 2015 and 2016, as strong El Niño events marked the same timeframe periods. The methodological approach was efficient for the identification, analysis, and characterization of agricultural drought occurrences, enabling mitigation actions, as well as the management of the exploitation and protection of water resources. Moreover, further research should be conducted by incorporating other indices to enhance the understanding of agricultural drought and its effects on vegetation. Full article

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate. Full article

Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca⁺², K⁺¹, and Mg⁺². Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins. Full article

Phenolic compounds are secondary metabolites produced by plants, and their study has been increased in recent years due to their ability to improve human health. The aim of this work was the determination of phenolic compounds presents in blue corn flour before and after a fermentation process, where different proportions were used of blue corn (Zea mays L.) flour and Czapek Dox culture medium (90 mL of culture medium with 10 g of blue corn flour, 80 mL of culture medium with 20 g of blue corn flour and 70 mL of culture medium with 30 g of blue corn flour) and were fermented at 3 different times (20, 25 and 30 days) with the Colletotrichum gloeosporioides fungus. A determination of the phenolic compounds was carried out with five standard solutions, which were cyanidin 3-glucoside (CYA), pelargonidin 3-glucoside (PEL), chlorogenic acid (CLA), quercetin (QRC) and cinnamic acid (CA). The obtained results showed the presence of CA and PEL. The most abundant phenolic compound in the fermented samples was CLA over the naturally occurring compounds in blue corn, which are CYA and PEL. QRC was the phenolic compound with the lowest concentration in blue corn flour samples fermented with Colletotrichum gloeosporioides. Full article

This paper is an analysis of the Santo Niño de Cebu, a statue of the child Jesus that is the object of widespread popular devotion among Roman Catholics in the Philippines. The central hypothesis is that a continuing challenge of Roman Catholicism in the Philippines, at least from the perspective of the institutional Church, lies not in the extra liturgical performance of its rituals, but rather in the popular belief that sacred objects possess agency and personhood. The discussion of this theme unfolds over three analytical movements. The focus of the initial section is on the historical context in which the Santo Niño became established as the preeminent religious and cultural icon of the Philippines, going as far back as the sixteenth century. The discussion shifts to the topic of the agency of material objects, as cultivated in the performance of three embodied rituals conducted by thousands of Santo Niño devotees. A third analytical movement is the examination of how popular belief in the Santo Niño’s agency intersects with the institutional reforms of the Second Vatican Council, particularly as locally contextualized and enacted in the Second Plenary Council of the Philippines (PCP II) in 1991. Full article

Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three maturity stages, pink, ripe, and overripe. Physicochemical characteristics, bioactive compounds (phenolic profile, vitamin C), antioxidant capacity (DPPH, FRAP, TEAC, and ORAC), phenolic-associated enzyme, phenylalanine ammonia lyase (PAL), and antioxidant enzymes (SOD, CAT, GPx, and APX) were evaluated. The physicochemical determination of the fruit did not reveal differences between fertilization systems. Regarding bioactive compounds, higher content of anthocyanins was found in organic raspberries at all maturity stages. Organic fertilization increased the content of ellagic acid and gallic acid at all stages of maturity. Higher content of caffeic, hydroxybenzoic, protocatechuic acid, and vitamin C was observed in organic raspberry at the overripe stage. Raspberries grown with organic fertilization exhibited higher values of antioxidant capacity by the DPPH, FRAP, and TEAC methods at all maturity stages. Raspberries under organic fertilization showed significantly greater activity of CAT, SOD, APX, GPX, and PAL. The present study suggests that organic fertilization induces oxidative stress causing an increase in antioxidant defense mechanisms, enhancing bioactive compound production, and improving antioxidant capacity in raspberries. Full article

The meteorological influences on Caribbean air chemistry are studied using in-situ, satellite and model data. Although African dust plumes join locally generated pollutants, concentrations are relatively low in the eastern Caribbean due to geographic remoteness and steady oceanic trade winds. Urban-industrial emissions from big cities (e.g., Kingston, Santo Domingo, San Juan), agricultural emissions from the south, and volcanic emissions from Montserrat contribute a noticeable burden. Conditions over Puerto Rico in the dry season (December–May) provide a focus for statistical analysis of air chemistry constituents and weather variables that describe dispersion conditions. Monthly and daily air indices are formed by summing the normalized values of fine aerosols and particulates, long- and short-lived trace gases from in-situ, satellite and model sources. The spatial correlation of a daily Puerto Rico air index onto regional dewpoint temperature, air pressure and outgoing longwave radiation fields in December–May 2005–2015 reveals the northward movement of a dry tongue and trough. At the climate timescale, Pacific El Nino conditions favor an increase of spring-time air pollution corresponding to anomalous inflow from Africa and the southern Caribbean coast. Composite weather patterns for a group of high air index values reflect divergent trade winds and a strong jet stream that imparts anticyclonic vorticity, subsidence and low humidity. This new understanding will underpin better air quality forecasts for Puerto Rico and the wider Caribbean. Full article