Search

Your search keyword '"Meléndez-Pizarro, Carmen O."' showing total 23 results
Start Over Author "Meléndez-Pizarro, Carmen O."
23 results on '"Meléndez-Pizarro, Carmen O."'

11. Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

Author

Santana-Jiménez, Aracely Z., primary, Quintero-Ramos, Armando, additional, Sánchez-Madrigal, Miguel Á., additional, Meléndez-Pizarro, Carmen O., additional, Valdez-Cárdenas, María del Cielo, additional, Orizaga-Heredia, Magdalena del Rosario, additional, Méndez-Zamora, Gerardo, additional, and Talamás-Abbud, Ricardo, additional

Published
2020
Full Text
View/download PDF

13. Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Author

Tobias-Espinoza, Jazmin L., primary, Amaya-Guerra, Carlos A., additional, Quintero-Ramos, Armando, additional, Pérez-Carrillo, Esther, additional, Núñez-González, María A., additional, Martínez-Bustos, Fernando, additional, Meléndez-Pizarro, Carmen O., additional, Báez-González, Juan G., additional, and Ortega-Gutiérrez, Juan A., additional

Published
2019
Full Text
View/download PDF

14. Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Cereals

Author

Tobias-Espinoza, Jazmin L., primary, Amaya-Guerra, Carlos A., additional, Quintero-Ramos, Armando, additional, Pérez-Carrillo, Esther, additional, Núñez-González, María A., additional, Martínez-Bustos, Fernando, additional, Meléndez-Pizarro, Carmen O., additional, Báez-González, Juan G., additional, and Ortega-Gutiérrez, Juan A., additional

Published
2019
Full Text
View/download PDF

15. Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Author

Ruiz Gutiérrez, Martha Graciela, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, Meléndez Pizarro, Carmen O., Ruiz Gutiérrez, Martha Graciela, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, and Meléndez Pizarro, Carmen O.

Abstract

Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of thisstudywastoevaluatetheeffectofencapsulatedpowderoftheredcactuspearonthephysicochemicalpropertiesofextruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100∘C, and screw speed 325rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cerealwithoutencapsulatedpowderwasusedasacontrol.Allcerealextrudatespigmentedwiththeencapsulatedpowdershowed statisticallysignificantdifferences(

Published
2017

17. Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Author

Ruiz Gutiérrez, Martha Graciela, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, Ruiz Anchondo, Teresita, Báez González, Juan Gabriel, Meléndez Pizarro, Carmen O., Ruiz Gutiérrez, Martha Graciela, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, Ruiz Anchondo, Teresita, Báez González, Juan Gabriel, and Meléndez Pizarro, Carmen O.

Abstract

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the −0.0188 to −0.0206/s and for betaxanthins ranged of −0.0122 to −0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products.

Published
2015

19. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

Author

Sánchez-Madrigal, Miguel Ángel, primary, Quintero-Ramos, Armando, additional, Martínez-Bustos, Fernando, additional, Meléndez-Pizarro, Carmen O., additional, Ruiz-Gutiérrez, Martha G., additional, Camacho-Dávila, Alejandro, additional, Torres-Chávez, Patricia Isabel, additional, and Ramírez-Wong, Benjamín, additional

Published
2014
Full Text
View/download PDF

20. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

Author

Sánchez‐Madrigal, Miguel Ángel, primary, Meléndez‐Pizarro, Carmen O., additional, Martínez‐Bustos, Fernando, additional, Ruiz‐Gutiérrez, Martha G., additional, Quintero‐Ramos, Armando, additional, Márquez‐Meléndez, Rubén, additional, Lardizábal‐Gutiérrez, Daniel, additional, and Campos‐Venegas, Karla, additional

Published
2013
Full Text
View/download PDF

21. Effectiveness of Opuntia ficus-indicamucilage as a carrier agent in microencapsulation of bioactive compounds of Amaranthus hypochondriacusvar. Nutrisol

Author

Tabio-García, Danger, Paraguay-Delgado, Francisco, Lardizabal Gutiérrez, Daniel, Quintero-Ramos, Armando, Meléndez-Pizarro, Carmen O., Ochoa-Martínez, Luz A., Sánchez-Madrigal, Miguel Á., Ruiz-Gutiérrez, Martha G., and Espinoza-Hicks, José C.

Abstract

The effectiveness of maltodextrin (10%) and cactus mucilage (CM) (0%, 0.25%, 0.50%, 0.75%, and 1%) as carrier agents was evaluated in the encapsulation of bioactive amaranth compounds. Spray drying, an efficient encapsulation method, achieved high yields (62.9%–68%). The increase in CM concentration significantly augmented the water absorption index (WAI), bulk density, and hygroscopicity of the encapsulated amaranth powders. Conversely, it significantly decreased the moisture content, water activity, and water solubility index (WSI). The glass transition temperatures (>40 °C), Hausner ratio (HR), and Carr's index (CI) values indicated the suitability of powders for handling and processing. Moreover, no cracks were observed in the microcapsules surface, which favoured the bioactive amaranth compounds retention and stability. Thus, low degradation rate constants and long half-life time values were determined for the encapsulated amaranth powders, indicative of its storage appropriateness. Incorporation of 0.75% CM was an efficient concentration to achieve high percentage retention of betacyanins (55.5%), betaxanthins (58%), total polyphenols (73.3%), amaranthine (56.8%), isoamaranthine (62.7%), individual polyphenols (44.6%–81%), and antioxidant activity (79.6%). These results demonstrated the efficiency of CM as an encapsulating agent in the food industry.

Published
2023
Full Text
View/download PDF

22. Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder.

Author

Ruiz-Gutiérrez, Martha G., Amaya-Guerra, Carlos A., Quintero-Ramos, Armando, Pérez-Carrillo, Esther, de J. Ruiz-Anchondo, Teresita, Báez-González, Juan G., and Meléndez-Pizarro, Carmen O.

Subjects
ANTIOXIDANTS, COLORING matter in food, BETALAINS, FOOD science, BIOACTIVE compounds
Abstract

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (κ) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins κ values ranged the -0.0188 to -0.0206/s and for betaxanthins ranged of -0.0122 to -0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products. [ABSTRACT FROM AUTHOR]

Published
2015
Full Text
View/download PDF

23. Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (S tenocereus spp.) Blend.

Author

Meléndez-Pizarro CO, Calva-Quintana A, Espinoza-Hicks JC, Sánchez-Madrigal MÁ, and Quintero-Ramos A

Abstract

Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm 2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a * color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm 2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera -pitaya blends at a UV-C dose of 16.5 mJ/cm 2 and pH 5.5.

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results