The objective of the present study was to construct a system that re-creates the conditions of fermentation and absorption of the human proximal colon. The model was constructed using a glass tube with an internal dialysis membrane tube. The food substrate was fed into the dialysis membrane three times a day simulating a typical human feeding. The substrate contained 58% carbohydrates, 35% proteins, 3% fiber, 3% starch, and 1% lipids on dry weight base, with 90% moisture. The inoculum was a fecal culture propagated in TSB. The intestinal absorption was simulated using a polyethylene glycol (PEG) solution running continuously outside the dialysis membrane. All microorganisms increased their counts after inoculation, and reached higher counts generally after substrate feed. The most important short chain fatty acids (SCFA: acetic, propionic and butyric acids) were analyzed, and their concentrations inside and outside the membrane were significantly different due to the extraction efficiency of the PEG solution. The greatest production occurred at 48 h. SCFA ratios showed that at the beginning, acetate was the predominant compound, but after 12 h the proportion of butyrate increased and the acetate was decreased. This SCFA production pattern is similar to that reported for the proximal colon in live systems. Continuous operation of the colon model for 48 h was enough to reveal the development of microorganisms and SCFA production. This model reproduced the conditions of the human proximal colon adequately and can be used to study the development of colonic microbiota.
Resistant starch (RS) stands out for its properties related to human health. In the digestive system it provides the benefits of dietary fiber and acts as a prebiotic. New sources of resistant starch are being investigated. The proximal composition, functional properties and microbiological quality of square banana starches (Musa balbisiana Colla) were determined. The fruits were harvested in plantations of Tabasco, Mexico, with degree of maturity type I. The flour was elaborated by drying in an oven. The extraction of the starches was carried out using a wet method and the resistant starches, by enzymatic method. The concentration of bacterial groups was quantified by the surface culture method. The solubility, swelling power and water absorption patterns were evaluated at 60, 70, 80 and 90 ºC. Products with low moisture content were obtained: flour (7.45 ± 0.28), native starch (9.28 ± 0.55) and sterilized starch (10.82 ± 0.10). In the protein content, the highest concentration was observed in the flour (4.44 ± 0.40), followed by the native starch (1.19 ± 0.04), RS2 (0.13 ± 0.01) and RS3 (0.19 ± 0.01). Functional properties are related to different factors, such as temperature, granule size, amylose content and type of resistant starch. RS3 presented the best functional properties and good microbiological quality. The native starch presented the highest microbial load. RS2 and the sterilized starch presented the lowest values of the functional properties.
The content of lactic acid bacteria (LAB) is an important quality parameter in probiotic functional foods. Complex culture media formulated with natural additives are an alternative for their quantification. In this work we propose the use of orange, onion and jalapeño pepper juices, guava and noni pulps, as well as milk powder as ingredients of complex culture media for BAL quantification. The concentration of BAL recovered in the complex culture media and the commercial medium for lactobacilli De Man, Rogosa and Sharpe (MRS) were compared. No significant difference was found (P < 0.05) in BAL recovery between culture media made with orange juice (Log 9.33 ± 0.05 CFU/mL), guava pulp (Log 9.20 ± 0.10 CFU/mL), pulp noni (Log 9.12 ± 0.10 CFU/mL), milk powder (Log 9.10 ± 0.15 CFU/mL) and MRS (Log 9.20 ± 0.22 CFU/mL). However, the count was lower in the media added with onion and jalapeño pepper. Complex culture media are a simple, economical and quality alternative for the quantification of BAL in functional probiotic foods, such as fermented milk products and yogurt.
Jalapeño pepper (Capsicum annuum L.) is a crop in protected natural areas of Tabasco, Mexico. Solar drying is a non-polluting energy that is applicable to food processing. This paper focuses on comparing the microbiological quality of dehydrated jalapeño peppers by means of three methods: direct solar (SD), electric stove (EE), and experimental solar dryer (SSE). SD drying was carried out in zinc sheet by conduction. The drying in EE was at a temperature of 70°C and the SSE has an internal temperature of 43 ° C ± 2 ° C. The dehydrated chiles were crushed in artisanal equipment, and the flour was stored in tightly closed glass containers at room temperature (22-28 ° C). The drying time was lower in the EE (7 h), followed by the SSE (8 h) and the SD (18 h). With EE, the lowest microbial load was obtained and with SD, the highest was obtained. The flour obtained with the SSE presented a concentration of microorganisms within the Mexican norms: total coliforms (25 CFU / g), Staphylococcus aureus (62 CFU / g), and aerobic mesophiles (57 CFU / g). Although the drying time and the microbial load were lower with the EE, the SSE allowed the elaboration of jalapeño pepper flour with the microbiological quality required for human consumption. Technified solar drying is a sustainable alternative for the dehydration of foods in tropical countries.
El objetivo fue evaluar insumos no convencionales del trópico húmedo mexicano en la alimentación de pollos (Gallus gallus domesticus). Se trabajó con 120 pollos con tres días de edad de la línea Cobb-500, bajo un diseño experimental aleatorizado, por un tiempo 40 días. Se encontró diferencias significativas (p≤0.05) entre dietas, el mejor tratamiento fue el que contenía 20% maíz (Z. mays), 50% harina de pez diablo (H. plecotomus), 20% pasta de palma aceitera (E. guinensis) y 10% caña de azúcar molida (S. officinarum), obteniendo un peso de canal de 1.36 ±0.17 kg, conversión alimenticia 2.29 y 3.43 de beneficio/costo bruto. Esta dieta contenía 21.2% de proteína, Ca (2.56%), P (13%), Fe (695.37 ppm), Zn (155.6 ppm) y Cu (8.83 ppm). Por tanto, se concluye que la inclusión de estos insumos del trópico húmedo, por su alta disponibilidad y bajo costo, puede ser una alternativa para la alimentación avícola de traspatio en el trópico húmedo de México.
The corn tortilla is one of the most important pillars of power in Mexico. The tortilla chips are pieces of fried tortilla or toasted. They have a crunchy texture and are usually eaten with other foods. This paper focuses on assessing the level of liking of pozol tortilla chips added with chaya leaves (Cnidoscolus aconitifolius) and black nightshade (Solanum nigrum). Sensory evaluation was performed with 50 not-trained judges. We found that the level of liking of the natural tortilla chips was 4.9 ± 1.4 on a seven-point hedonic scale. This value corresponds to the range "I like or I dislike". The experimental tortilla chips obtained greater acceptance: the add-on with chaya 5.7 ± 1.2 and the supplemented with black nightshade, 5.7 ± 1.0, qualified as a "like" on the hedonic scale. By applying the average DMS test (P < 0.05), it was found that there is a significant difference between the experimental chips
A proposal to reduce environmental pollution generated by the byproducts of the agri-food industry is to evaluate these wastes as additives for the food industry. The objective of this work was to characterize flour byproducts from the extraction of sweet orange juice (Citrus x sinensis) in order to use it as a food ingredient. The physicochemical, functional and microbiological characterization showed that the flour has adequate moisture for storage (8.73 ± 0.11%) and an average protein concentration (5.63 ± 0.14%) for use in food formulation; the largest component was the nitrogenfree extract (79.18 ± 0.22%) and the minor, the ethereal extract (0.59 ± 0.08%). This flour is a good source of fiber since it has a total dietary fiber concentration of 39.52 ± 2.08%, with an index in the ratio of soluble and insoluble fiber of 0.95. At room temperature, a water absorption capacity of 5.72 ± 0.12 g of water / g of flour was observed, while at temperatures between 60-90 ° C it was increased to 11.
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