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Julio Ramirez Montanez 한국라틴아메리카학회 2016 라틴아메리카연구 Vol.29 No.4
The purpose of this article is to present an analytical approach on the process of the extradition of Colombians as requested by international courts of justice, with reference to the author’s professional experience in the Foundation for the Defense of Colombians with Orders of Extradition (DECOPEX). This non-governmental organization was a space for the relatives of the persons arrested as a result of the extradition request from a state. The prisoners themselves were held in Pavilion Seven of the maximum security prison of Combita. The primary activities of DECOPEX were focused on four strategic areas: 1] the defense of the fundamental rights of the inmates and their families; 2] the development of a legal strategy at the national and international levels; 3] the lobbying of government bodies with the aim of regulating the legal procedure of extradition; and 4] making known to the members of society the problem that some people had been wrongfully arrested.
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejia-Cordova,Julio Cesar Montanez,Cristobal Noe Aguilar,Maria de la Luz Reyes-Vega,Heliodoro de la Garza,Roque Alberto Hours,Juan Carlos Contreras-Esquivel 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.2
Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Juan Carlos Contreras-Esquivel,Cristobal N. Aguilar,Julio C. Montanez,Adriano Brandelli,Judith D. Espinoza-Perez,Catherine M.G.C. Renard 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.1
Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at 121℃. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 ㎎/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Contreras-Esquivel, Juan Carlos,Aguilar, Cristobal N.,Montanez, Julio C.,Brandelli, Adriano,Espinoza-Perez, Judith D.,Renard, Catherine M.G.C. The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.1
Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{\circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
Rapid physicochemical characterization of innovative fucoidan/ fructan powders by ATR–FTIR
Gerardo Espinosa-Vela´zquez,Ana Mayela Ramos-de-la-Pen˜a,Julio Montanez,Juan Carlos Contreras-Esquivel 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Functional food has been highly demanded lately because of its benefits in counteracting diseases. Fucoidan and agave fructan are ingredients that enhance the growth of beneficial bacteria in the gut (prebiotics). This mixture has great potential to develop innovative products but it has never been explored before. Because of fucoidan is more expensive than agave fructan, the innovative proposed mixture is vulnerable to adulteration. This research was aimed to assess the accuracy of Fourier transform infrared spectroscopy with attenuated total reflectance (ATR–FTIR) coupled with chemometrics to identify and predict concentration of both polysaccharides in powder mixtures (0–100%). Absorption bands at 1240–1255 and 836–840 cm-1 were attributed to fucoidan and a strong peak at * 936 cm-1 confirmed the fructan presence. Peak areas were best fitted into linear models (R2 adj C 0.92, RMSE B 3.54%). This achievement may be useful to certificate ingredients contained in fucoidan– fructan mixtures, preventing adulteration.
Rapid physicochemical characterization of innovative fucoidan/fructan powders by ATR-FTIR
Espinosa-Velazquez, Gerardo,Ramos-de-la-Pena, Ana Mayela,Montanez, Julio,Contreras-Esquivel, Juan Carlos 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Functional food has been highly demanded lately because of its benefits in counteracting diseases. Fucoidan and agave fructan are ingredients that enhance the growth of beneficial bacteria in the gut (prebiotics). This mixture has great potential to develop innovative products but it has never been explored before. Because of fucoidan is more expensive than agave fructan, the innovative proposed mixture is vulnerable to adulteration. This research was aimed to assess the accuracy of Fourier transform infrared spectroscopy with attenuated total reflectance (ATR-FTIR) coupled with chemometrics to identify and predict concentration of both polysaccharides in powder mixtures (0-100%). Absorption bands at 1240-1255 and $836-840cm^{-1}$ were attributed to fucoidan and a strong peak at ${\sim}936cm^{-1}$ confirmed the fructan presence. Peak areas were best fitted into linear models ($R^2_{adj}{\geq}0.92$, $RMSE{\leq}3.54%$). This achievement may be useful to certificate ingredients contained in fucoidan-fructan mixtures, preventing adulteration.