The relationship between a population's diet and the risk of suffering from mental disorders has gained importance in recent years, becoming exacerbated due to the COVID-19 lockdown. This review concentrates relevant literature from Scopus, PubMed, and Google Scholar analyzed with the aim of rescuing knowledge that promotes mental health. In this context, it is important to highlight those flowers, seeds, herbaceous plants, fungi, leaves, and tree barks, among other ancestral matrices, that have been historically part of the eating habits of human beings and have also been a consequence of the adaptation of collectors, consuming the ethnoflora present in different ecosystems. Likewise, it is important to note that this knowledge has been progressively lost in the new generations. Therefore, this review concentrates an important number of matrices used particularly for food and medicinal purposes, recognized for their anxiolytic and antidepressant effects, establishing the importance of metabolism and biotransformation mainly of bioactive compounds such as polyphenols by the action of the gut microbiota.
Pectin is a polysaccharide widely distributed in fruits and vegetables, regularly found in the cell wall and middle lamellae. It is composed of α-(1-4)-d-galacturonic acid units, sometimes alternated by rhamnose residues. It is used as a food additive due to its distinctive functional properties such as gelling agent (Abid et al., 2017), thickening factor (Mesbahi et al., 2005), emulsifying, and stabilizing ingredient (Schmidt et al., 2015).The variety of pectin applications has increased its industrial demand, since it has implied finding novel sources other than citrus peels and apple pomace. Various agricultural by-products have been investigated such as sugar beet peel (Chen et al., 2016), mango peels (Wang et al., 2016), and pomegranate peel (Abid et al., 2017).Extraction is an important unit operation in the isolation of bioactive compounds as pectins. Several extraction techniques have been used for pectin extraction, including physical extraction using subcritical water, microwaves or ultrasound energy in addition to enzymatic, and water-acid extraction (Adetunji et al., 2017).Prickly pear belongs to the Opuntia species, where Mexico is its main producer. Unfortunately, around 40% of the fruit is composed of peel, and few reports about its use have been published
The effect of adding tibicos in traditional beverage (Tepache) made from apple nectar fermentation on microbial populations, phenolic profile, antioxidant activities, and inhibition of digestive enzymes was evaluated. Apple nectar was obtained from fresh apples and fermented at 25°C for 168 hr without initiator inoculum (Te/s) and with tibicos as initiator inoculum (Te/ti). The obtained results of bacterial growth indicate 120 hr to growth without inoculum (tibicos), in comparison with 96 hr in fermentations added with tibicos. The addition of tibicos impacted on the phenolic profile of the beverage, during the fermentation process. In general, levels of protocatechuic acid, chlorogenic acid, 4-O-caffeoylquinic acid, catechin, epicatechin, quercetin 3-O-glucoside, kaempferol 3-O-glucoside, and phlorizin were the predominant phenolic compounds in the beverage. Principal component analysis demonstrated that quercetin 3-O-glucoside, quercetin, taxifolin, and phlorizin have the highest reducing power and are closely related to the ability to inhibit α-glucosidase, while the epicatechin and chlorogenic acid levels are related to the highest response on oxygen radical absorbance capacity. Novelty impact statementThe use of tibicos to obtain a traditional fermented beverage (Tepache) from apple nectar showed increased level of quercetin 3-O-glucose, quercetin, taxifolin, and phlorizin; in comparison with spontaneous fermented beverages, these phenolic compounds have highest reducing power. Also, epicatechin and chlorogenic acids show higher values in Tepache obtained with starter cultures, and they were related to the high oxygen radical absorbance capacity. On the other hand, important increase in catechin, eriodyctiol, naringenin, and 4-hydroxybenzoic acid related with tibicos fermentation showed a positive relationship with free radical scavenging activity. How to cite this article: Velázquez-Quiñones SE, Moreno-Jiménez MR, Gallegos-Infante JA, et al. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. J
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