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9 results on '"Zaira Esmeralda Cabrera-Canales"'

1. Development and optimization of an extruded aquafeed formulated with moringa flour as a partial substitute for sardine meal

Author

Diana Laura Soto-Rodríguez, Carlos Alberto Gómez-Aldapa, Zaira Esmeralda Cabrera-Canales, Luis Díaz-Batalla, Alejandro Tellez-Jurado, and Arturo Cadena-Ramírez

Subjects
Extruded aquafeeds, vegetable protein, fishmeal, moringa flour, Oreochromis nuloticus in cursive, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

ABSTRACTThis study aimed to optimize an extruded aquafeed for Oreochromis niloticus (Nile tilapia) using moringa as a partial protein source. Response surface methodology (RSM) with a Rotatable Central Composite Design (CCRD) was employed to evaluate the four factors influence: sardine meal (28.5–39.25%), moringa flour (34.85–45.60%), temperature (110–140°C) and moisture content (13–17%) on aquafeed’s physicochemical characteristics: expansion index (EI), bulk density, water solubility index (WSI), water absorption index (WAI), hardness and buoyancy. Numerical optimization identified 100 potential diets, of which four were selected and met the criteria for high WSI (11–14%), low hardness (22–32 N) and 100% buoyancy. The best diet consisted of 31.19% sardine meal and 42.91% moringa flour, processed at 132.5°C and 16% moisture, presenting 13.68% WSI, full buoyancy, 29.63 N hardness, 36.33% protein, 10.71% lipids, and 31.36% carbohydrates, applicable to fingerling O. niloticus.

Published
2023
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3. Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Author

Javier Castro-Rosas, E.A. Chávez-Urbiola, Carlos A. Gómez-Aldapa, M.L. Rodríguez-Marín, Zaira Esmeralda Cabrera-Canales, Monserrat Hernández‐Bautista, and Reyna Nallely Falfan-Cortes

Subjects
Functional food, Lactobacillus paracasei, biology, Chemistry, Lactobacillus, Extrusion, Food science, biology.organism_classification, Industrial and Manufacturing Engineering, Food Science, Microsphere
Published
2020

4. Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications

Author

Eduardo Morales-Sánchez, Carlos A. Gómez-Aldapa, Guadalupe Méndez-Montealvo, M.L. Rodríguez-Marín, Zaira Esmeralda Cabrera-Canales, Juan Hernández-Ávila, and Gonzalo Velazquez

Subjects
0106 biological sciences, Chemistry, Starch, Enthalpy, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Viscosity, chemistry.chemical_compound, Crystallinity, 0404 agricultural biotechnology, 010608 biotechnology, Starch granule, Acid hydrolysis, Food science, Food Science
Abstract

The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.

Published
2020

5. Preparation and Characterization of Thermoplastics Achira ( Canna indica L.) Starch by Three Succination Methods

Author

Zaira Esmeralda Cabrera Canales, Guadalupe Méndez Montealvo, Heidi Andrea Fonseca Florido, Gonzalo Velazquez, María Luisa Rodríguez Marín, Ernesto Hernández Hernández, Carlos Alberto Gómez Aldapa, and Pablo González Morones

Subjects
chemistry.chemical_compound, biology, Chemistry, Starch, Organic Chemistry, Food science, Reactive extrusion, biology.organism_classification, Canna indica, Food Science
Published
2022

6. Erratum to 'A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying' [Food Res. Int. 119 (2019) 547–553]

Author

Carlos A. Gómez-Aldapa, Fabiola Araceli Guzmán-Ortiz, Javier Castro-Rosas, Fernando Martínez-Bustos, Esmeralda Rangel-Vargas, Reyna Nallely Falfan-Cortes, Zaira Esmeralda Cabrera-Canales, Luis Díaz-Batalla, and Ricardo Omar Navarro-Cortez

Subjects
chemistry.chemical_compound, biology, Chemistry, Starch, Spray drying, Hibiscus sabdariffa, INT, Food science, biology.organism_classification, Canna indica, Wall material, Food Science
Published
2022

7. Author response for 'Characterization, storage viability, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique'

Author

Reyna Nallely Falfan-Cortes, Edgar Arturo Chávez-Urbiola, Monserrat Hernández‐Bautista, María L. Rodríguez-Marín, Zaira Esmeralda Cabrera-Canales, Javier Castro-Rosas, and Carlos A. Gómez-Aldapa

Subjects
Materials science, Lactobacillus paracasei, biology, Extrusion, Food science, biology.organism_classification, Microsphere
Published
2020

8. Effect of dual chemical modification on the properties of biodegradable films from achira starch

Author

Gonzalo Velazquez, María Luisa Rodríguez Marín, Guadalupe Méndez Montealvo, Zaira Esmeralda Cabrera Canales, Carlos Alberto Gómez Aldapa, and Miguel Chávez Gutiérrez

Subjects
chemistry.chemical_classification, chemistry.chemical_compound, Polymers and Plastics, Chemical engineering, Chemistry, Starch, Microscopy, Materials Chemistry, Chemical modification, General Chemistry, Polysaccharide, Surfaces, Coatings and Films
Published
2020

9. A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying

Author

Javier Castro-Rosas, Ricardo Omar Navarro-Cortez, Carlos A. Gómez-Aldapa, Zaira Esmeralda Cabrera-Canales, Reyna Nallely Falfan-Cortes, Fernando Martínez-Bustos, Luis Díaz-Batalla, Fabiola Araceli Guzmán-Ortiz, and Esmeralda Rangel-Vargas

Subjects
biology, Starch, Food Handling, Plant Extracts, Viscosity, Hibiscus sabdariffa, Temperature, Zingiberales, Water, Microbial Sensitivity Tests, biology.organism_classification, Wall material, chemistry.chemical_compound, chemistry, Anti-Infective Agents, Hibiscus, Spray drying, Food science, Desiccation, Canna indica, Food Science
Published
2018

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