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Esther Angélica Cuéllar-Torres,Selene Aguilera-Aguirre,Miriam del Carmen Bañuelos-González,Luis Ángel Xoca-Orozco,Rosa Isela Ortiz-Basurto,Efigenia Montalvo-González,Julio Vega-Arreguín,Martina Alejan 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.11
The postharvest application of high degree of polymerization agave fructans (HDPAF) was tested, evaluating anthracnose disease, defense-related enzyme activities, and quality attributes in avocado fruit. Application of a 20% HDPAF solution showed a reduction in anthracnose severity (60%) and incidence (34%) compared to the other concentrations evaluated and the water-treated control. Polyphenoloxidase activity increased 4.6 times more 24 h after treatment. In addition, peroxidase and phenylalanine ammonia-lyase enzyme activity was 4.34 and 1.7 times higher than the control at 0.5 h after treatment. HDPAF retrieves the deceleration of both firmness loss and physiological weight loss compared to the control. Regarding quality parameters such as color, pH, total soluble solids, and titratable acidity, no significant differences were observed between treatments compared to the control; therefore, these parameters were not negatively affected by HDPAF treatments, but a positive effect on the induction of the defense system is shown.
Romero-Garay Martha Guillermina,Martínez-Montaño Emmanuel,Hernández-Mendoza Adrián,Vallejo-Cordoba Belinda,González-Córdova Aarón Fernando,Montalvo-González Efigenia,García-Magaña María de Lourdes 한국응용생명화학회 2020 Applied Biological Chemistry (Appl Biol Chem) Vol.63 No.4
In the present study, we evaluated new sources of plant proteases from fruits of Bromelia karatas (BK) and Bromelia pinguin (BP) to obtain antioxidant hydrolyzates/bioactive peptides (BPs) derived from chicken by-products (CH) and fish by-products (FH). The profile of the peptides was identified by reverse-phase high-resolution liquid chromatography (RP-HPLC) and the size weight distribution by molecular exclusion chromatography (SEC). The hydrolysates obtained with BK in both sources of by-products showed greater antioxidant capacity compared to those obtained with BP, presenting similar or higher values when compared to a commercial plant enzyme. The use of new sources of plant proteases allowed to obtain hydrolysates of hydrophilic character with a high percentage (> 50%) of peptides with molecular weights < 17.5 kDa from chicken and fish by-products. Therefore, based on the results obtained in antioxidant capacity it is possible to consider the hydrolysates as potential ingredients, food additives, and pharmaceutical products.
Lucila J. Virgen-Ceceña,Luis M. Anaya-Esparza,Ana V. Coria-Téllez,María de Lourdes García-Magaña,Hugo S. García-Galindo,Elhadi Yahia,Efigenia Montalvo-González 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
The nutritional quality, sensory attributes,polyphenols and acetogenins content in yoghurt and frozendessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessertimproved the sensory attributes and the nutritional qualityof soursop dairy products resulting in a composition of 0.92and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g ofvitamin C as well as 243.02 and 490.98 mg/100 g of totalpolyphenols, respectively. Acetogenins were extractedfrom both dairy products using maceration, sonication,microwave and Soxhlet. Sonication showed to be faster andsafer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found inyoghurt (38 ng/g) than in frozen dessert (15 ng/g). Thequantification of bioactive compounds implied thenutraceutical properties to yoghurt and ice cream whenthey are added with soursop pulp. The results are useful forthe consumers seeking healthier foods.