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Mediante el desarrollo de un diseno factorial 2k se evaluo la temperatura y concentracion del catalizador en la reaccion para la obtencion de esteres metilicos de acidos grasos (FAME) utilizando aceite residual como sustrato metanol como aceptor de acilo Candida antarctica Lipasa B como catalizador y tamices moleculares como agente secante. Los datos experimentales se analizaron con un analisis de varianza (ANOVA). Las relaciones optimas de catalizador-temperatura se determinaron a 13% -30 ° C, 14,5% -34 ° C y 14% -35 ° C. No se detecto ningun efecto de los tamices moleculares en el rendimiento de la reaccion. Por el contrario, se registro para la acidez del producto, que mostro una disminucion significativa, de 0,79 a 0,40 mg KOH / g. Aplicando las reglas de mezcla, se calcularon las propiedades fisicoquimicas de los FAME (densidad, gravedad API, viscosidad cinematica, punto de enturbiamiento, presion de vapor, indice de cetano y capacidad calorifica). Los resultados establecieron que el biocombustible es apto para uso comercial y cumple con las regulaciones para biocombustibles: ASTM D6751 y EN-14214. Se determino que el terc-butanol es el disolvente optimo para la recuperacion y reutilizacion de la lipasa. Referencias Aca, M., Campos, E., & Sanchez, O. (2009). Estimacion de propiedades termodinamicas de los compuestos involucrados en la produccion de biodiesel. Superficies y Vacio 22, 15-19p. Acevedo, G., & Guardo, A. (2012). Prediccion de las emisiones generadas en la combustion del biodiesel a partir de la microalga chlorella nativa (Tesis de licenciatura). Universidad de Cartagena, Colombia. American Society for Testing and Materials, ASTM (2008): Annual Book of ASTM Standards: Section 5 - Petroleum Products, Lubricants, and Fossil Fuels. ASTM International, West Conshohocken. Araujo, J. (1995). Oxidacao de Lipidios. Imprensa Universitaria. Azocar, L. (2010). Proceso enzimatico para la produccion de metil esteres de acidos grasos utilizando aceites residuales de fritura en mezcla con aceite de raps como materia prima (Tesis doctoral). Universidad de la Frontera, Chile. Baeza-Jimenez R., Lopez-Martinez L.X., and Garcia H.S. (2014). Biocatalytic modification of food lipids: reactions and applications. Revista Mexicana de Ingenieria Quimica. Vol. 13, no.1, 29- 47. Blangino, A., & Romano, S. (2004). Modelado y correlaciones en biodiesel. Anales AFA 16. Chen, H., Ju, H., Wu, T., Liu, Y., Lee, C., Chang, C., Shieh, C. (2011). Continuous Production of Lipase-Catalyzed Biodiesel in a Packed-Bed Reactor: Optimization and Enzyme Reuse Study. Biomedicine and Biotechnology J., 6p. Chieh, Y. (2011). Selection of prediction methods for thermophysical properties for process modeling and product design of biodiesel manufacturing. Instituto Politecnico de Virginia, USA. Du, W., Li, W., Sun.T., Chen, X., & Liu, D. (2008). Perspectives for biotechnological production of biodiesel and impacts. Appl Microbiol Biotechnol, p. 331-337. Fukuda, H., Tamalampudi, S., Talukder, M., Hama, S., Numata, T., & Kondo, A. (2008). Enzymatic production of biodiesel from Jatropha oil: A comparative study of immobilized-whole cell and commercial lipases as a biocatalyst. Biochem Eng J 39:185-189., 185-189p. Gonzalez, M. (2013). Produccion de biodiesel mediante el uso de lipasas y algas. Monografia, Faculdad de Ingenieria y Ciencias Quimicas, Universidad Veracruzana, Mexico. Lee, M., Lee, J., Lee, D., Cho, J., Kim, S., & Park, C. (2011). Improvement of enzymatic biodiesel production by controlled substrate feeding using silica gel in solvent free system. Enzyme and Microbial Technology, 402-406p. Metha, P., Anand, K., & Sharma, R. (2011). A comprehensive approach for estimating thermo-physical properties of biodiesel fuels. Applied Thermal Engineering 31, 235-242p. Pancreac Quimica (s.f). Metodos oficiales de analisis aceites y grasas. Pancreac Quimica. Reid, R., & P, J. (1977). The properties of gases and liquids. New York: McGraw Hill. Rivera, A. (2013). Caculo de las propiedades fisicoquimicas del biodiesel y sus mezclas con diesel a partir de reglas de mezclado (Tesis de Licenciatura).Universidad de Cartagena, Colombia. Rochaya, D. (2007). Numerical simulation of spray combustion using Bio-mass derived liquid fuels (Tesis Doctoral). Cranfield University, Reino Unido. Samukawa, T., Kaieda, M., Matsumoto, T., Ban, K., Kondo, A., Shimada, Y., Fukuda, H. (2000). Pretreatment of immobilized Candida antarctica lipase for biodiesel fuel production from plant oil. J Biosci Bioeng 90, 180-183p. Salazar-Leyva J.A., Lizardi-Mendoza J., Ramirez-Suarez J.C., Garcia-Sanchez G., Ezquerra-Brauer J.M., Valenzuela-Soto E.M., Carvallo-Ruiz M.G., Lugo-Sanchez M.E. y Pacheco-Aguilar R. (2014) Utilization of chitin and chitosan based materials for protease immobilization: stabilization effects and applications. Revista Mexicana de Ingenieria Quimica, Vol. 13, No. 1, 129-150 Saqib, M., Mumtaz, M., Mahmood, A., & Abdullah, M. (2012). Optimized Biodiesel Production and Environmental Assessment of Produced Biodiesel. Biotechnology and Bioprocess Engineering 17, 617-613p. Sarin, A. (2009). Effect of blends of Palm-Jatropha-Pongamia biodiesels on cloud point and pour point. Energy 34, 2016-2021p. Shimada, Y., Wantanabe, Y., Sugihara, A., & Tominaga, Y. (2002). Enzymatic alcoholysis for biodiesel fue production and application of the reaction to oil processing. J. Mol Catal B: Enzymatic, 133-142p. Zhmud, B. (2014). Viscosity blending equations. Lube.Tech, 92, 1-4p.

Antecedentes: Dalea bicolor se desarrolla en el Desierto Chihuahuense. Es una fuente importante de forraje para el ganado y fauna silvestre y, se recomienda para biorremediación y restauración ecológica. Éste es el primer estudio sobre su aceite esencial. Preguntas y/o hipótesis: ¿Cuánto aceite esencial produce D. bicolor al final de la floración? ¿Es la producción de aceite igual en regiones con diferentes condiciones ambientales? ¿Cuáles variables de clima y suelo influyen en la producción? ¿Qué compuestos tiene el aceite esencial? Especie en estudio: Dalea bicolor . Sitio de estudio y fechas: Cuatro regiones del estado de Chihuahua, en un rango latitudinal de 26° 34’ 12” N a 28° 47’ 24” N. El muestreo fue en noviembre de 2017. Métodos: Extracción del aceite esencial por hidrodestilación. Análisis de varianza de la producción de aceite esencial entre regiones. Análisis de correlación entre la producción de aceite y variables de clima y suelo. Cromatografía de gases acoplada a espectrometría de masas para determinar los compuestos más probables del aceite esencial. Resultados: La producción de aceite esencial fue diferente entre regiones, siendo significativamente mayor en Aldama con 5.18 ± 0.64 g·Kg-1 de materia seca. La producción está correlacionada positivamente con la temperatura y con la concentración de boro y zinc en el suelo. Se detectaron 17 compuestos en el aceite esencial. Conclusiones: Altas temperaturas y suelos ricos en boro y zinc favorecen la producción de aceite esencial de D . bicolor . El principal compuesto del aceite esencial fue 3-careno, seguido por limoneno, ocimeno y ?-felandreno.

In this study, hydrodistillation was used to obtain essential oils (EOs) from pepper (Piper nigrum L.) and clove (Eugenia caryophyllata) and co-hydrodistillation (addition of fatty acid ethyl esters as extraction co-solvents) was used to obtain functional extracts (FEs). Antifungal activity of EOs and FEs was evaluated by determination of minimum inhibitory concentration (MIC) against Fusarium oxysporum and Aspergillus niger. The results showed that pepper (Piper nigrum) and clove (Eugenia caryophyllata) essential oils and their functional extracts are effective in vitro at concentrations from 400 to 500 ppm after 10 days of culturing. The essential oils and functional extracts were used on tomato fruit samples at three different concentrations: 350, 400, and 450 ppm5. Clove essential oil reduced the growth of Aspergillus niger from 50% to 70% and Fusarium oxysporum to 40%. The functional extracts (FEs) of clove and pepper, mixed with ethyl decanoate (FEs-C10), were the best combination for protecting the tomato fruit in vivo against both phytopathogenic fungi. Gas chromatography-mass spectrometry (GC-MS) was used to identify eugenol as the principal compound in clove oil and limonene, sabinene, and β-caryophyllene in pepper oil.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC, 22.2–35.7%), extrusion temperatures (ET, 102–142 °C), and screw speeds (SP, 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties, increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.

Castor bean (Ricinus Communis) oil has been reported as one of the most important bio-based fuels, however, high amounts of toxic solid residue are generated in the production. This toxicity is due to several molecules, ricin protein being the most studied compound. The inhibition of the ricin protein is essential for eliminating its toxicity. The objective of this study is to predict the possible inhibition process via the interactions between the ricin protein and the flavonoids quercetin (Q) and epigallocatechin gallate (EGCG). The molecular structures of the complexes formed between the ricin protein and flavonoids were studied using quantum-chemical and molecular docking calculations to analyze the type of interaction, active site of the protein, binding energies, and different conformations in the inhibition process. Different methodologies were applied for the molecular structure determination, the best approximation was obtained with B3LYP/6-31G (d,p) theoretical methodology. Mappings of electrostatic potential (MEP) and frontier molecular orbitals were used for the identification of the probable sites of interaction, which were confirmed by molecular docking. The adjustment and alignment of flavonoid groups before and after the interaction, and charge transfer parameters, showed that Q and EGCG act as electron donors inside of the active site in ricin.

Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid&ndash, liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions&rsquo, phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The fraction obtained after liquid&ndash, liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

Manganese peroxidases (MnP) from the white-rot fungi Phanerochaete chrysosporium catalyse the oxidation of Mn2+ to Mn3+, a strong oxidizer able to oxidize a wide variety of organic compounds. Different approaches have been used to unravel the enzymatic properties and potential applications of MnP. However, these efforts have been hampered by the limited production of native MnP by fungi. Heterologous expression of MnP has been achieved in both eukaryotic and prokaryotic expression systems, although with limited production and many disadvantages in the process. Here we described a novel molecular approach for the expression and purification of manganese peroxidase isoform 1 (MnP1) from P. chrysosporium using an E. coli-expression system. The proposed strategy involved the codon optimization and chemical synthesis of the MnP1 gene for optimised expression in the E. coli T7 shuffle host. Recombinant MnP1 (rMnP1) was expressed as a fusion protein, which was recovered from solubilised inclusion bodies. rMnP1 was purified from the fusion protein using intein-based protein purification techniques and a one-step affinity chromatography. The designated strategy allowed production of an active enzyme able to oxidize guaiacol or Mn2+.

Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids’ profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90%) in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids) and MUFA (monounsaturated fatty acids) and have low levels of SFA (saturated fatty acids). The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world.

International audience; Mexican oregano and clove essential oils are widely used as antimicrobial, insecticidal, antifungal and antioxidant compounds. To reduce their volatility and their hydrophobicity, they were encapsulated in β-cyclodextrin (β-CD) complexes by co-precipitation method, and the physicochemical and microbiological properties of these inclusion complexes were characterized. Different essential oil (EO) to β-CD weight ratios were tested (4:96, 8:92, 12:88, and 16:84w/w) and encapsulation efficiency and rate were determined. GC–MS and GC-FID analysis were also performed to determine the main oil constituents, which were eugenol and carvacrol in clove and Mexican oregano essential oils respectively and to quantify their ratio in inclusion complexes. 1H NMR spectroscopy confirmed essential oil inclusion. The 4:96 ratio (clove essential oil:β-CD) gave the highest eugenol content and greatest microencapsulation efficiency; and the 8:92 and 12:88 ratios (Mexican oregano essential oil: β-CD) the highest carvacrol content. Complexes antimicrobial activity was tested against two food-related microorganisms: Listeria monocytogenes ATCC 19114 and Escherichia coli ATCC 25922 by means of agar disk diffusion assay. The results demonstrated the inclusion of the majority of biologically active clove and Mexican oregano essential oil molecules, providing increased stability by reducing their volatility and preserving their biological properties.

Chihuahua cheese or Mennonite cheese is one of the most popular and consumed cheeses in Mexico and by the Hispanic community in the United States. According to local producers the yield of Chihuahua cheese ranges from 9 to 9.5 kg of cheese from 100 kg of milk. Cheese yield is a crucial determinant of profitability in cheese-manufacturing plants; therefore, different methods have been developed to increase it. In this work, a miniature Chihuahua-type cheese model was used to assess the effect of a phospholipase A1 (PL-A1) and exopolysaccharide (EPS)-producing bacteria (separately and in combination) on the yield, microstructure, and texture of cheese. Four different cheeses were manufactured: cheese made with PL-A1, cheese made with EPS-producing bacteria, cheese with both PL-A1 and EPS-producing bacteria, and a cheese control without PL-A1 or EPS-producing bacteria. The compositional analysis of cheese was carried out using methods of AOAC International (Washington, DC). The actual yield and moisture-adjusted yield were calculated for all cheese treatments. Texture profile analyses of cheeses were performed using a texture analyzer. Micrographs were obtained by electron scanning microscopy. Fifty panelists carried out sensorial analysis using ranking tests. Incorporation of EPS-producing bacteria in the manufacture of cheese increased the moisture content and water activity. In contrast, the addition of PL-A1 did not increase fat retention or cheese yield. The use of EPS alone improved the cheese yield by increasing water and fat retention, but also caused a negative effect on the texture and flavor of Chihuahua cheese. The use of EPS-producing bacteria in combination with PL-A1 improved the cheese yield and increased the moisture and fat content. The cheeses with the best flavor and texture were those manufactured with PL-A1 and the cheeses manufactured with the combination of PL-A1 and EPS-producing culture.

Essential oils (EOs) and functional extracts (EXs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata), and elecampane (Inula helenium L.) were used as antimicrobial ingredients for the elaboration of edible films. EOs were extracted by hydrodistillation and EXs were obtained by co-hydrodistillation using fatty acid ethyl esters (E6 and E7) as co-solvents. Antimicrobial activities of EOs and EXs were evaluated by the determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Escherichia coli O157:H7, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes (ATCC strains). Based on the MIC/MBC results, EOs and EXs were selected to prepare edible films based on chitosan polymeric structure. The antibacterial effect of the edible films prepared was further evaluated by zone of growth inhibition against the same foodborne pathogens. Results showed that the EOs and EXs with best MIC results were: cumin (750 mg/L), clo...

The hydro distillation method was used in this study to get essential oils (EOs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata) and Elecampane (Inula helenium L.) and the co-hydro distillation method (addition of fatty acid ethyl esters as extraction cosolvents) to get functional extracts (EFs). The MIC (Minimum Inhibitory Concentration) and the MBC (Minimum Bactericidal Concentration) were determined on five pathogenic strains (Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni, Clostridium perfringens, Staphylococcus aureus and Toxoplasma Gondi). The results showed that essential oils of cumin and clove and their functional extracts are effective on concentrations from 500 mg/L to 750 mg/L. The essential oils with functional extracts were used on meat samples at three different concentrations: 750, 1,500 and 2,250 μL. The cumin essential oil produced a reduction of 3.78 log UFC/g with the application of 750 μL, the clove essential oil produced a reduction of 3.78 log UFC/g with the application of 2,250 μL and the cumin and clove functional extracts got a reduction of 3.6 log UFC/g. By chromatography, eugenol was identified in the clove oil, cuminaldehyde in the cumin oil and the isoalactolactones and alactolactones in the elecampane oil as main compounds on the chemical composition of the essential oils and functional extracts obtained.

Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6and E7) presented the significant increment of extensibility compared with the untreated chitosan films. In the case of punction test, the films made with the esters E6and E7resisted more the applied strength before tearing up compared with the chitosan control film (without any treatment). Thermogravimetric analysis values were determined for the chitosan control film and chitosan film treated with clove essential oil obtaining 112.17°C and 176.73°C, respectively. Atomic force microscopy (AFM) was used to determine their morphology by analyzing their surfaces and phase arrangement; AFM was also used to observe the porosity in chitosan-based antimicrobial films and the chitosan films incorporating functional extracts. The water vapour permeability (WVP) data showed that incorporating the functional extract to the formulation of films has a positive effect on water vapour barrier properties. In general, the incorporation of essential oils and functional extract of clove at 20% in chitosan films caused microstructural changes that were dependent on the different affinity of components.

Bisphenol A diglycidyl ether and triglycidyl p -aminophenol ether solubility tests were carried out on supercritical CO 2 system in presence of polyoxygenated compounds as organic carbonates and fatty acid methyl and ethyl esters as co-additives. Fatty acid esters hydrocarbon length chain and liquid–vapor equilibrium appears to have great influence on obtained results. Co-additive hydrophobicity showed great influence on performance of organic carbonates and polyoxygenated compounds due to the large hydrophobicity of epoxy resins. Melting point and calculations of solvent cohesion energy were related to resin solubility.

0009-3130/12/4706-0995 2012 Springer Science+Business Media, Inc. 1) Universidad Autonoma de Chihuahua, Facultad de Ciencias Quimicas, Circuito Universitario No.1, Nuevo Campus Universitario, CP. 31125A Chihuahua, Chihuahua, Mexico, fax: +526142366000, e-mail: lhernadez@uach.mx; 2) Laboratoire de Chimie Agro-Industrielle, UMR 1010 INRA/INP-ENSIACET, Ecole Nationale Superieure des Ingenieurs en Arts Chimiques et Technologiques, 118 route de Narbonne, F-31077 Toulouse Cedex, France; 3) Laboratoire de Genie Chimie, Universite Paul Sabatier, 118 route de Narbonne, 31062 Toulouse Cedex, France. Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 867–868, November–December 2011. Original article submitted April 24, 2010. Chemistry of Natural Compounds, Vol. 47, No. 6, January, 2012 [Russian original No. 6, November–December, 2011]