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Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus GG and aguamiel syrup. We assessed the probiotic viability and ACE inhibitory activity in ice cream enriched with aguamiel syrup compared to inulin. Several reports have highlighted the importance of consuming symbiotic dairy foods to modulate the intestinal microbiota and multiple pathophysiologies. Ice cream has a high worldwide consumption rate, so it is an alternative to incorporating probiotics and prebiotics. The probiotic was inoculated (109 CFU/mL) into an ice cream base enriched with aguamiel syrup and a control base with added inulin. The carbohydrate profiles in the aguamiel (used to produce the syrup) and the aguamiel syrup were obtained through HPLC. TNBS and SDS-PAGE analysis were used to determine the proteolytic action of the probiotic. Sucrose was the carbohydrate with the highest concentration in fresh aguamiel and aguamiel syrup. The probiotic remained viable for 14 days under refrigerated storage conditions, with the aguamiel syrup base showing superior protein hydrolysis (free amino groups 302.67 ± 2.29 µg/mL) and 65% ACE inhibition. Likewise, the pH remained unchanged throughout the refrigerated days. These results underscore the potential of aguamiel syrup as a prebiotic in functional dairy products. [ABSTRACT FROM AUTHOR]

Currently, there is a greater interest in natural antioxidant compounds, specifically, in those integrated to foods of animal origin, such as milk, eggs and fish. These foods present chemical compounds such as proteins, lipids, carotenoids, vitamins and minerals, whose antioxidant capacity has been studied. Peptides derived from proteins are compounds with the highest antioxidant activity. This review aimed at describing the antioxidant capacity of proteins and peptides derived from milk, egg and fish. Additionally, the mechanisms of antioxidant action, their bioavailability and the nutritional implications of each food will be discussed. [ABSTRACT FROM AUTHOR]

Amaranth is a protein-rich seed, highly consumed in Mexico and reported as a potential source of bio-peptides with physiological function. Therefore, the objective of this study was to evaluate and identify bioactive peptide sequences from amaranth protein fractions released by pepsin and pancreatin in vitro digestion. Multifunctional bioactivities of peptides were measured through antihypertensive, antithrombotic and antioxidant assays. Peptide sequences were identified by analysis with a Nano-LC-ESI-MS/MS. With these results, it was demonstrated that the in vitro enzymatic digestion mechanism allows the release of multifunctional bioactive peptide fractions from amaranth proteins. [ABSTRACT FROM AUTHOR]

Selenium nanoparticles (SeNPs) are gaining importance in the food and medical fields due to their antibacterial properties. The microbial inhibition of these kinds of particles has been tested in a wide range of Gram (+) and Gram (−) pathogenic bacteria. When SeNPs are synthesized by biological methods, they are called biogenic SeNPs, which have a negative charge caused by their interaction between surface and capping layer (bioorganic material), producing their high stability. This review is focused on SeNPs synthesis by bacteria and summarizes the main factors that influence their main characteristics: shape, size and surface charge, considering the bacteria growth conditions for their synthesis. The different mechanisms of antimicrobial activity are revised, and this review describes several biosynthesis hypotheses that have been proposed due to the fact that the biological mechanism of SeNP synthesis is not fully known. [ABSTRACT FROM AUTHOR]

BACKGROUND In Mexico, coffee activity is mainly carried out in indigenous zones, involving almost one million people. However, local national coffee consumption is low. This article focuses on the analysis of the effect of consumers' expectations as well as some sociodemographic characteristics on the level of liking of Mexican local coffee. Four coffees from three indigenous zones of Hidalgo, Mexico were evaluated using a nine‐point hedonic scale. The samples were evaluated under three conditions: (i) blind, no information given to the consumer; (ii) expected, only information given to the consumer; and (iii) informed, giving information and product to the consumer. RESULTS: The difference observed between expected and blind condition was significant (P < 0.005) for the three local coffees evaluated, indicating a negative disconfirmation. The local coffees were less appreciated than expected, since the information about the samples created high hedonic expectations among the consumers. The level of education and the place of residence of consumers had a significant influence on their level of liking. Based on demographic characteristics, three segments were found presenting a different pattern of liking. CONCLUSIONS: Consumers had positive expectations towards the local coffee. The sociodemographic characteristics and aspects related to consumption, particularly the experience with the product, are decisive in the expectations concerning the local product. This investigation can be useful to generate marketing strategies according to the demands and needs of the market, making local products to be valued. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An alternative for prevention and treatment for cardiovascular diseases (CVD) is increasing the intake of bioactive compounds as omega-3. However, several countries as México do not consume regularly foods with high content of omega-3, mainly fish products due to cultural, social, and economic factors. Therefore, the addition of omega-3 in other food sources could contribute to completing the requirements established of these fatty acids. To evaluate the effect of the consumption of poultry products supplemented with omega-3 in healthy population, a phase 1, double blind randomized, controlled parallel-group trial was carried out. After 14 weeks, the supplemented group had an increase in HDL, reducing the atherogenic index. The supplementation with omega-3 in poultry products could contribute to a cardioprotective effect. It is necessary to complete studies with a higher evaluation period to determine the improvement in anthropometric and cardiovascular parameters. [ABSTRACT FROM AUTHOR]

Background and objective. Paste (from the word pastry) is a food of English origin, adopted in the State of Hidalgo, Mexico over one hundred years ago. It is frequently consumed as a convenience food and it is a very popular meal for university students. The objective of this paper was to determine the contribution of pastes consumption to calorie and sodium intake in the diet of university students. Methods. The proximate composition and sodium content of 15 samples of different varieties of pastes was analyzed through official techniques and ICP, respectively. The calories of the samples were calculated from the fat, protein and carbohydrates content. A survey was applied to 500 students from the largest public university from Hidalgo State (Mexico) to determine their past consumption habits. Results. The pastes presented variability in their content of fat (11.98 - 25.68g/100g), protein (2.29 -12.57g/100g) and carbohydrates (23.54 - 52.72g/100g) due to the nature of their ingredients. Caloric content was from 355.4 to 544.7 kcal/paste. Samples with salty filling presented higher sodium contents (171.04 - 692.99 mg Na/100g) compared to the ones with sweet filling (54.85 - 74.12 mg Na/100g). 96.2% of the participants consume pastes, the majority (49.68%) consume 1 to 2 pieces per week while 32.01% consume 3 to 4. Conclusions. The participants consider that pastes are quick, convenient and cheap and they mentioned flavour and practicality as the main reasons for their consumption. In general, pastes represent an important source of calories and sodium intake in the diet of university students. It would be recommendable to label this kind of food to provide nutritional information to avoid excessive consumption. [ABSTRACT FROM AUTHOR]

Background and aims. The beverage market is dominated by products high in sugars and calories without health benefits. This research was aimed to carry out the physicochemical characterization, the evaluation of the stability and the antioxidant activity of two healthy beverages elaborated with antioxidant aqueous ginger extracts and blackberry. Methods. The physicochemical characterization (moisture, protein, ash) was carried out according to AOAC techniques and the carbohydrate content was calculated by difference. The stability of the beverages was evaluated through the measurement of total soluble solids, acidity, pH, color, antioxidant activity (FRAP, DPPH), total phenolic content, and microbiological indicators according to official Mexican standards). The kinetics were monitored once a week for two months at 20°C and 6°C. Results. The formulations carbohydrate content was 5.23 and 15.54% for the ginger and ginger-blackberry drink, respectively. Total soluble solids and acidity showed little variation during storage at 20°C and 6°C meanwhile pH a decrease was observed (from 4.09 to 3.47 and from 3.35 to 3.19 for the ginger and gingerblackberry beverage respectively). The color was affected in the ginger-blackberry formulation, where luminosity decreased significantly during storage. Both drinks showed antioxidant activity (ginger: 156 mgTE / 100g; 191.32 mgFe2 + / 100g and 266.66 mg gallic acid / 100g; ginger-blackberry: 497.6 mgTE / 100g; 410.15 mgFe2 + / 100g and 178.05 mg gallic acid / 100g). No growth of any of the microorganisms analyzed was observed. Conclusions. The inclusion of blackberry contributed to the physicochemical properties and antioxidant activity. Refrigeration is the best option to store this type of product without affecting its properties. Ginger and ginger-blackberry beverages represent a healthy alternative to those on the market. [ABSTRACT FROM AUTHOR]