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This research proposes to take advantage of waste generated in the kitchen to be added into bread-making. The main findings were as follows: 1) family members of the population studied (more than 80%) had diabetes or cancer, their diet is based on high glycemic index foods, including bread. It is necessary to modify its characteristics through fiber and bioactive compounds. 2) Bread added with wastes showed changes in the color (L*a*b*). Those that presented the highest difference with respect to (control) were coriander (30.5), cabbage (30.8) and parsley (22.1) breads; followed by tomato bread (19.6). The porosity increased with the addition of waste, presenting the highest in the breads added with parsley and coffee grain. The bread with lowest hardness after control was the tomato bread, and this was also the of highest sensory acceptance. 3) Bronfenbrenner model was proposed for the evaluation of impacts and self-change to use waste.

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.

In this international year of basic sciences for sustainable development and the edition of the special issue of challenges for sustainable development in the journal TJES. It is of interest to review how the sustainable development index has evolved according to the global fulfillment of the development goals (SDGs) in the world (2000-2022). It was found that since the Millennium Development Goals (MDGs) and subsequently the Sustainable Development Goals (SDGs) were proposed, the greatest increase in the index was reported in periods prior to the Covid-19 pandemic. Among the continents, the European continent is positioned with the highest SDGs index values, mainly the countries of Finland, Sweden, and Denmark (≥ 85 points). The continent with the lowest index is Africa (38-70). The values of the index in the years 2019-2022, present the highest positive correlation when comparing its value between the countries of each continent, i.e. COVID-19 period affected the progress of sustainable development. The current state of the indicator reflects that there are still countries in each continent where mechanisms must be generated to evolve in the fulfillment of the objectives set out in the 2030 agenda and thus increase the global index of sustainable development for the post-COVID-19 era.

The current pandemic events make it necessary to develop foods with a higher content of nutrients that have a better impact on the health of the population. The improvement of daily food mixtures by adding nutraceutical materials with bioactive substances has a favorable effect on food products and consumers. In the present study, photoacoustic spectroscopy and colorimetry were used to characterize hepatoprotective plants and tortillas added with black radish (2 and 8%) and black radish and turmeric (3%). The main findings were: 1) Of the evaluated hepatoprotectants Silybum marianum, Peumus boldus and Raphanus sativus; the black radish peel is the one that presents the highest level of photoacoustic signal at the wavelength (250 -900 nm). 2) The “tortillas” characterized by PAS and colorimetry, presented a positive correlation between the photoacoustic signal at the wavelength of 450 nm. and the color variables a* and b*. Likewise, there is a correlation between the color parameter L* and the amplitude of the photoacoustic signal at the wavelength of 350 nm. 3). The dehydration process modifies the color of the tortilla, being the variable L*, the most affected and to a lesser degree a* and b*. The PAS technique and colometry permit the study of naturals hepatoprotectors, and blends of cornmeal added with black radish.

En esta investigación se planteó como objetivo caracterizar color, textura y calidad sanitaria de pan adicionado con maíz criollo y cúrcuma. Se realizaron 14 diferentes panes empleando seis tipos de maíces (M1, M2, M3, M4, M5 y M6). Los principales hallazgos fueron a) El color de los maíces, harinas nixtamalizada y masas tuvieron diferencia significativa (p < 0.05) al comparar valores medios de parámetros de Luminosidad, a* y b*. Los maíces azules y rojizo M2 (37.01), M3 (44.06) y M6 (41.07) y, amarillos y amarillo-naranja M1 (21.26), M4 (15.92) y M5 (26.01) presentaron los valores inferiores en L* y superiores en b*, respectivamente. La menor diferencia en color ?E encontrada en el proceso de transformación de maíz a harina y masa, fue para maíces amarillos. b) En el pan de maíz se encontraron diferencias significativas en variable a* al compararse el mismo tipo de pan durante tres días consecutivos, en los panes BM1, BM5 y BM6, con una disminución de 7.5, 2.6 y 16.9%, con respecto al primer día. c) La calidad sanitaria del pan de trigo mejora con la adición de maíz nixtamalizado y cúrcuma. En los panes adicionados de maíz los que presentaron menor cantidad de colonias de hongos fueron los maíces azules y rojo (M2, M3 y M6). d) La dureza del pan de maíz criollo y cúrcuma no presentó diferencias durante tres días consecutivos beneficiando su conservación. El pan de maíz amarillo y cúrcuma BM1-C mostró incrementos en la dureza en los días 2 y 3.

International audience; The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300–425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, β- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.

International audience; Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.

In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

The use of non-destructive techniques, such as photothermal techniques, can be used for characterization of non-homogeneous materials with different components and thermophysical properties. Among the photothermal techniques, the photoacoustic microscopy (PAM) has been used to obtain thermal images of different samples, ranging from semiconductors to biological materials. In the present study, the thermal imaging of six different creole corn varieties was obtained by using PAM. According to the color, these varieties were nominated as M1 (orange–yellow), M2 (blue), M3 (blue), M4 (light yellow), M5 (yellow), and M6 (red). Thermal images allowed us visualize corn characteristic features and structures, with higher values of photoacoustic signal amplitude in floury regions and pedicel. The highest values of photoacoustic signal amplitude corresponded to M1 (0.39), M6 (0.35), and M5 (0.34) corn samples, followed by M4 sample. Also, colorimetric parameters L*a* and b* of the creole corn samples were evaluated, and they showed significant statistical differences (p

International audience; We quantitatively evaluate the effects of UV-C radiation on bean seeds Oti (Phaseolus vulgaris), their germination and phenolic compounds of seedlings, by means of photoacoustic spectroscopy and scanning electron microscopy. It is shown that (i) The photoacoustic signal produced by the bean seeds exposed to UV-C radiation during 15 min, reduces from 0.24 to 0.10 mV for the wavelengths of 295 and 340 nm, as a result of their degradation. This significant reduction of 58.3% decreases, but keeps over 50% for other spectral UV wavelengths within the interval (270-400 nm). (ii) As the UV-C radiation time increases from 2 to 15 min, the morphological changes at the surface of the bean seeds exhibit micro-holes and detachment of the cotyledon sclereids. (iii) There are no significant statistical differences in the variables of germination, dry weight, and seedling length, for exposure times up to 15 min. (iv). The phenolic acids and flavonoids of the bean seedlings of seeds treated by UV-C for different exposure times (0, 2, 5, 10, and 15 min) display significant statistical differences (P ≤ 0.05) in both roots and foliage. For both the roots and foliage, the highest concentration of phenolic acids is observed at 10 and 15 min, while for root flavonoids, it appears at 5 and 15 min.

During the last decades, digital image processing algorithms have been developed to measure external characteristics of agricultural products due to the great potential that these methods offer. So, in this research, the thermal images obtained from a thermographic camera were analysed considering two genotypes of maize seeds: crystalline and floury in their natural state, previously irradiated with a laser light source of 650 nm for exposure times of 15 s and 35 s. The methods applied in the analysis were: a) histogram to obtain the distribution of gray levels of images, b) mean value that indicates the brightness of images, c) variance which means the contrast of images, d) entropy applying both Shannon and Tsallis definitions, which provide the average self-information of images, e) estimation of the probability density of temperature variations on seeds to quantitatively characterize them from thermal images. Higher mean and variance were obtained from crystalline seeds indicating higher brightness and contrast. Furthermore, thermal images of floury seeds had higher entropy of Shannon indicating that images had greater disorder with respect to images of crystalline seeds. In the case of the entropy of Tsallis, the entropic index q could be used for characterization of seeds. Thermal images obtained from seeds with a floury structure provided a higher redundancy value for a shorter exposure time to laser light. Thus, the viability of the statistical methods of digital image processing applied to thermal imaging for the characterization of seeds is shown.

Currently evaluation of agricultural product quality is of great importance, in order to guarantee a consumption free of contaminants. In different research areas several techniques are used to evaluate food attributes, related to its quality. Among the techniques used to characterize food stuffs, photothermal techniques have shown versatility to obtain different physical parameters of foods. In the present investigation, the temperature variation effects of different varieties of corn kernels, when excited by laser light during 60 s, were obtained from digital and thermal images, which were analyzed by using artificial vision for characteristic color patterns and geometric measurements to observe the thermal effects, respectively. From these images it was possible to observe variations in temperature, through differences in digital and thermal images of corn samples. Also photoacoustic (PA) spectra were obtained in a wavelength range from 300 to 750 nm, for each variety of corn kernels. Different behaviors of both, image analysis and the PA spectra, showing that one variety of corn kernels present a greater response in both techniques compared to the other varieties. The information obtained could be used in food production areas to identify, classify and determine attributes of grains and seeds of different types of crops.

In this documentary investigation, we review literature about the transdisciplinary perspective (TD) to generate knowledge, locating its origin, evolution and characteristic features. It is found that: i) This origin is located in France and the United States, although some characteristic features related to self-knowledge, participatory research and the unity of knowledge, were proposed before the creation of this TD term introduced in 1970. ii) The concept of transdisciplinarity has evolved over time involving a transition of vision towards the application of perspective to investigate. Switzerland was the first country to apply the transdisciplinarity in research in the 1990s. iii) The key world events that gave impetus to the transdisciplinarity are the world (1994) and Zurich (2000) congresses, as well as the special edition entitled “the foundation of Academy of Transdisciplinary Learning of Advanced Studies (ATLAS)” of the Journal "Futures" (2004) and the 10th anniversary edition of the Transdisciplinarity Journal of Engineering & Science (TJES) in 2010. iv) the main features of transdisciplinary research are: a) research for society and with society, i.e. participatory research, b) scientific research under systemic thinking, c) communication of results to the scientific community and disseminated to non-scientific population. v). The number of transdisciplinary research publications have increased over time, along with the quantity of authors per publication and citations thereof. Some contributions from the 90s were the most impactful due to the number of cites today. The transdisciplinary approach could be the best pathway to develop research in Latin American countries and the world, for solving the diverse problems of society.

High pollution rates in large cities have had a negative impact on human, animal and plant health. In the case of plants, several techniques have been used to analyze the physical and physiological parameters of their seedlings and seed germination process, under different environmental conditions. This study proposed the evaluation of seedlings from corn, lentils and bean seeds, exposed to polluting gases (CO, CO2) through a container system of a vehicle engine, during different times (0, 20, 40, 60 and 80 min). The seeds, after the exposition to the pollutant gases, were planted, and the optical absorption spectra of each seedling were obtained by photoacoustic spectroscopy. The absorption spectra were obtained in a wavelength range from 250 to 750 nm. The obtained spectra demonstrated significant statistical differences in the wavelength range from 290 to 300 nm (corresponding to optical absorption mainly by flavonoids) and also from 650 to 680 nm (corresponding to optical absorption of chlorophylls). In addition, changes in physiological parameters, during the seed germination process, were evaluated.

International audience; In this research, we to apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5 and 10%). The amplitude of the photoacoustic signal was related to measures of antioxidant activity and evaluate the sanitary quality and also, the texture, color and sensory acceptability of the breads. It is shown that: i) The photoacoustic signal produced by bread significantly increases with the turmeric concentration, such that it raises more than 100% for a concentration of 10% at the wavelengths of 428 and 515nm. ii) The Bread antioxidant activity is directly proportional to the level of photoacoustic signal at 515 nm and its value increases from 73.21% to 91.73%, when the concentration increases from 0 to 10%. iii) The sanitary quality of bread added with 2.5 % of turmeric is relatively higher than the ones obtained for other lower concentrations. No fungal colonies were observed in bread mixed with 2.5%, 5% and 10%, after six days of storage. iv) The addition of turmeric powder for bread making can slow down their textural changes (hardness, elasticity, cohesiveness, resilience and chewiness) during storage. v) Bread at 2.5 and 5% of turmeric concentration showed the yellowest color, while the one with a 10% concentration exhibited the most reddish color. Finally, through Principal component analysis it was possible to demonstrate that a concentration of either 5 or 10% of turmeric added to wheat flour could be used to improve its sanitary quality and antioxidant activity.

Scientific reports around the world indicate that solar radiation has increased its intensity and consequently its UV radiation, making it necessary to improve protective materials against this radiation. Textiles can be used as a protective material against the UV radiation, and one way to increase their UV protection capacity could be by adding biomaterials with optical absorption in the UV region. In the present study, flavonoids, natural pigments absorbing UV radiation, were extracted from corn seeds by using two methods (maceration and microwave oven assisted). The extracted flavonoids as well as a commercial protector of UV-B radiation were added to a cotton textile and then exposed to different UV-B radiation times (0 min, 30 min and 60 min). The optical absorption spectra of flavonoids and textile materials were obtained by photoacoustic spectroscopy. These spectra showed differences, observing that the textile added with commercial protector was degraded with the exposition of UV radiation; meanwhile in the case of the textile added with flavonoids increased its UV protection.