Publications by authors named "Ana Irene Ledesma-Osuna"

7 Publications

  • Page 1 of 1

The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.

Plant Foods Hum Nutr 2021 Sep 22;76(3):334-339. Epub 2021 Jul 22.

Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora (ITSON), Sonora, 85000, Cd. Obregón, México.

The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.5) was investigated at different temperatures (60, 75 or 90 °C). Results showed the mechanism of anthocyanins degradation followed first-order reaction kinetics. The values of the reaction rate constant (k) were found to be in a range of 0.027-0.037 h at 60 °C, 0.107-0.113 h at 75 °C and 0.340-0.354 h at 90 °C. The higher the k value was, the shorter the half-life time and D-value. The activation energy (Ea) and z-values were in the range of 75.1-89.2 kJ/mol and 28.8-35.1 °C, respectively. The coefficient Q indicated the reaction rate approximately doubles with every 10 °C temperature increase. ∆H, ∆S and ∆G indicated the degradation of anthocyanins was an endothermic and nonspontaneous reaction. Even the major susceptibility of the anthocyanins in extruded nixtamalized corn products at the time-temperature combination applied, there was not difference between flour and tortilla, this imply that most of the anthocyanins were degraded during the nixtamalization extrusion process and no significative further degradation occur in the cooking step. This study provides and advance in the knowledge on the effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanins from blue corn. However, further studies are needed.
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http://dx.doi.org/10.1007/s11130-021-00910-xDOI Listing
September 2021

Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.

Int J Food Sci 2020 29;2020:5927670. Epub 2020 Jan 29.

Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico.

The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (') and viscosity ( ) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in ' and , while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products' physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters ' and in temperature sweep mode to monitor changes in the degree of starch damage.
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http://dx.doi.org/10.1155/2020/5927670DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7204188PMC
January 2020

Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.

Plant Foods Hum Nutr 2020 Jun;75(2):252-257

Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Boulevard Universitarios s/n, 80010, Culiacán, Sinaloa, Mexico.

Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds concentrated in bran, which could be beneficial to human health due to its high antioxidant capacity. However, these bioactive compounds are bound within the cell wall matrix; it is necessary to release these compounds to take advantage of their antioxidant properties. The extrusion process increases the accessibility of bound phenolic compounds, breaking their bonds from the bran matrix. The aim of this study was to determine the optimal extrusion conditions for maximizing the phenolic compound content and antioxidant capacity of sorghum bran extrudate. The extrusion process factors evaluated were feed moisture (FM) from 25 to 35% and the fourth extrusion zone temperature (T) in the range of 140-180 °C. Analysis of variance and response surface analysis were used in the evaluation. The prediction coefficient, (FM), (T) and their interaction (FM)(T) significantly affected the free total phenolic compounds. The antioxidant capacity of the free total phenolic compounds was significantly affected by (FM) and (T). The optimal extrusion conditions were FM = 30% and T = 160 °C, which provided free total phenolic compounds with a value of 7428.95 μg GAE/g (predicted value: 7810.90 μg GAE/g) and antioxidant capacity with a value of 14.12 μmol TE/g (predicted value: 14.85 μmol TE/g). Results confirmed that extrusion process optimization was useful to increase the content of phenolic compounds and improved the antioxidant capacity of sorghum bran.
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http://dx.doi.org/10.1007/s11130-020-00810-6DOI Listing
June 2020

Nano alterations of membrane structure on both γ-irradiated and stored human erythrocytes.

Int J Radiat Biol 2017 12 7;93(12):1306-1311. Epub 2017 Nov 7.

b Departamento de Investigación en Física , Universidad de Sonora , Hermosillo , México.

Purpose: Storage and ionizing radiation of human red blood cells (RBC) produce alterations on RBC membranes and modify their normal shape and functionality. We investigated early morphological and biochemical changes in RBC due to those stressing agents at the nanoscale level and their impact on blood quality.

Materials And Methods: Whole blood samples from healthy donors were γ-irradiated with 15, 25, 35, and 50 Gy. Non-irradiated and non-stored RBC were used as control samples. Irradiated blood samples were stored separately at 4 °C and analyzed immediately and after 5 and 13 d. Atomic force microscopy (AFM), osmotic fragility and Raman spectroscopy were used to detect morphological and biochemical changes.

Results: RBC function is challenged by both irradiation and storage. The storage procedure caused nanometric variations over the surface of RBC membrane for both irradiated and non-irradiated cells. The membrane of RBC became more fragile, while the biochemical fingerprint of hemoglobin (Hb) remained unaltered.

Conclusions: Our work shows that the irradiation procedure leads to an increase in the number and size of nanovesicles along with the dose. The functionality of RBC can be affected from changes in the roughness, becoming more fragile and susceptible to breakage.
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http://dx.doi.org/10.1080/09553002.2017.1393581DOI Listing
December 2017

Adhesion of enterotoxigenic Escherichia coli strains to neoglycans synthesised with prebiotic galactooligosaccharides.

Food Chem 2013 Dec 21;141(3):2727-34. Epub 2013 May 21.

Coordinación de Ciencia de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km 0.6., Hermosillo, Sonora 83000, Mexico.

Enterotoxigenic (ETEC) Escherichia coli (E. coli) causes traveller's diarrhoea and high mortality among baby animals. ETEC adhesion is mediated by lectins (adhesins) that bind to glycoconjugates on the surface of host cells. Glycans that compete for adhesion could be used for disease prevention. Neoglycans of porcine albumin (PSA) that were conjugated with prebiotic galactooligosaccharides (GOS) were synthesised using the Maillard reaction. PSA glycation was confirmed by a reduction in the number of available free amino groups, decreased tryptophan intrinsic fluorescence, increased molecular mass and Ricinus communis lectin recognition. The adhesion of four ETEC strains (E. coli H10407, CFA(+), K99 and K88) to PSA-GOS was examined by an enzyme-linked lectin assay. E. coli K88 bound to PSA-GOS with greater affinity (P<0.05) than did E. coli H10407, CFA(+) and K99. In addition, PSA-GOS partially inhibited the adherence of the K88 strain to intestinal mucins. Pig ETEC strain was unable to ferment galactooligosaccharide-neoglycans. These results suggest that neoglycans obtained by the Maillard reaction may serve in the prophylaxis of ETEC K88 diarrhoea.
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http://dx.doi.org/10.1016/j.foodchem.2013.05.040DOI Listing
December 2013

Characterization of bovine serum albumin glycated with glucose, galactose and lactose.

Acta Biochim Pol 2008 17;55(3):491-7. Epub 2008 Sep 17.

Centro de Investigación en Alimentación y Desarrollo, Sonora, México.

The non-enzymatic reaction between reducing sugars and proteins, known as glycation, has received increased attention from nutritional and medical research. In addition, there is a large interest in obtaining glycoconjugates of pure well-characterized oligosaccharides for biological research. In this study, glycation of bovine serum albumin (BSA) by d-glucose, d-galactose and d-lactose under dry-heat at 60 degrees C for 30, 60, 120, 180 or 240 min was assessed and the glycated products studied in order to establish their biological recognition by lectins. BSA glycation was monitored using gel electrophoresis, determination of available amino groups and lectin binding assays. The BSA molecular mass increase and glycation sites were investigated by mass spectrometry and through digestion with trypsin and chymotrypsin. Depending on time and type of sugar, differences in BSA conjugation were achieved. Modified BSA revealed reduction of amino groups' availability and slower migration through SDS/PAGE. d-galactose was more reactive than d-glucose or d-lactose, leading to the coupling of 10, 3 and 1 sugar residues, respectively, after 120 minutes of reaction. BSA lysines (K) were the preferred modified amino acids; both K256 and K420 appeared the most available for conjugation. Only BSA-lactose showed biological recognition by specific lectins.
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February 2009

[Characterization of cookies made with deseeded grape pomace].

Arch Latinoam Nutr 2004 Mar;54(1):93-9

Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México.

Characterization of cookies made with deseeded grape pomace. The objective of this study was to evaluate deseeded grape pomace as a potential ingredient to elaborate some food products. Cookies were made with flour containing four levels of deseeded grape pomace (0, 5, 7.5 and 10%). Moisture, protein, ashes, fat, tannins and dietary fiber contents were determined in both the deseeded of grape pomace and the cookies. Besides, color, sensorial acceptability and biological evaluations of Net Protein Ratio (NPR), Apparent Digestibility (AD) and True Digestibility (TD) of Protein were determined to the cookies. Substantial amounts of dietary fiber and ashes were found in both the deseeded grape pomace and the cookies. Total dietary fiber increased while adding more deseeded grape pomace. Cookies were well accepted as observed in the sensory evaluation, showing no significative differences among the four levels of deseeded grape pomace addition. The addition of deseeded grape pomace imparted a darker color to the cookies. The dark color was greater in the samples containing more fiber which was indicated by the lower L color value. Regarding nutritional analysis, the higher the deseeded grape pomace addition, the lower the NPR, AD, and TD values. The NPR was affected in greater degree, although these differences were not significant. It is possible to use deseeded grape pomace as an ingredient to make high fiber cookies with acceptable sensorial attributes.
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March 2004
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