A5076679421- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Fermentation and Sensory Analysis
- Microbial Inactivation Methods
- Plant Physiology and Cultivation Studies
- Horticultural and Viticultural Research
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Traditional and Medicinal Uses of Annonaceae
- Sensory Analysis and Statistical Methods
- Diet and metabolism studies
- Spectroscopy and Chemometric Analyses
- Biochemical Analysis and Sensing Techniques
- Plant biochemistry and biosynthesis
- Gut microbiota and health
- Food Chemistry and Fat Analysis
- Fatty Acid Research and Health
- Antioxidant Activity and Oxidative Stress
- Food composition and properties
- Botanical Research and Applications
- Bee Products Chemical Analysis
- Plant Micronutrient Interactions and Effects
- Potato Plant Research
- Nanocomposite Films for Food Packaging
Tecnológico de Monterrey
2016-2025
Hospital Zambrano Hellion
2013-2018
Texas A&M University
1998-2007
University of Florida
2003-2004
University of Arkansas at Fayetteville
1998-2001
Arkansas Agricultural Experiment Station
2000
The effect of fruit maturation on changes in carotenoids, flavonoids, total soluble reducing equivalents, phenolic acids, ascorbic acid, and antioxidant activity (AOX) different pepper types (Capsicum annuum, Capsicum frutescens, chinese) was determined. Generally, the concentration these chemical constituents increased as peppers reached maturity. Peppers contained high levels L-ascorbic acid carotenoids at maturity, contributing 124-338% RDA for vitamin C 0.33-336 RE/100 g provitamin A...
Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined their respective contribution to the overall antioxidant capacity established. Color stability of anthocyanins against hydrogen peroxide (0 30 mmol/L) over a range temperatures (10-30 degrees C) was also compared common anthocyanin sources. Additionally, model beverage system evaluated presence ascorbic acid naturally occurring cofactors. Cyanidin 3-glucoside (1040 mg/L) predominant correlated...
Fatty acid (FA), tocopherol, and phytosterol profiles are used in avocado oil purity standards. However, blends with other oils can mimic the profile of pure oil, resulting similar ranges for these molecules. Therefore, fatty alcohol esters (FAEs) uniquely
Abstract Fraud in alcoholic beverages through counterfeiting and adulteration is rising, significantly impacting companies economically. This study aimed to develop a method using near‐infrared (NIR) spectroscopy (1596–2396 nm) the bottle, along with machine learning (ML) modeling for beer authentication, quality traits, control assessment. For this study, 25 commercial beers from different brands, styles, three types of fermentation were used. To obtain ground‐truth data, quantitative...
Muscadine (Vitis rotundifolia) grape juice was assessed for color and phytochemical stability as influenced by anthocyanin copigmentation with a water-soluble rosemary extract, fortification ascorbic acid, processing heat or high hydrostatic pressure (HHP). The roles of polyphenolic cofactors in the presence absence acid were means to improve overall juice. Addition extract from 0 0.4% (v/v) readily formed copigment complexes anthocyanins resulted concentration-dependent hyperchromic shifts...
The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system during normal (25 °C) and accelerated storage (35 the presence ascorbic acid. Rosemary polyphenolic cofactors (0, 0.2, 0.4% v/v) were as anthocyanin stabilizing agents. Cofactor addition resulted concentration-dependent hyperchromic (up to 178%) bathochromic 23 nm) shifts, indicating more intense coloration models. Anthocyanin acid degradation followed first-order kinetics storage. Results showed...
ABSTRACT: Intermolecular copigmentation is one of the mechanisms stabilization anthocyanins in nature and also responsible for characteristic color stability aged red wines. In present study, effect polyphenol oxidase (PPO) activity on phytochemical an ascorbic acid‐fortified muscadine grape juice following high hydrostatic pressure (HHP) processing (400 550 MPa 15 min) after 21 d storage at 25 °C was investigated. Addition rosemary thyme polyphenolic extracts (copigmentation) evaluated as a...
Abstract: High hydrostatic pressure (HHP) processing improves the shelf life of avocado paste without a significant impact on flavor; however, scarce information is available biochemical modifications during its extended storage period. The present study focused changes in oxidative enzyme activities pressurized (600 MPa for 3 min) refrigerated (45 d at 4 °C). Aerobic plate counts (APC), lactic acid bacteria (LAB), pH, and instrumental color were also evaluated storage. Processing with HHP...
Micronutrient deficiencies are widespread and growing global concerns. Nanoscale nutrients present higher absorption rates improved nutrient availability use efficiency. Co-application of nanofertilizers (NFs) with biological agents or organic compounds increases NF biocompatibility, stability, efficacy. This study aimed to develop evaluate zinc iron bio-nanofertilizers formulated plant growth-promoting rhizobacteria (PGPR) microalgae. Nanoparticles (NPs) were synthesized the...
Platelets play a pivotal role in physiological hemostasis. However, coronary arteries damaged by atherosclerosis, enhanced platelet aggregation, with subsequent thrombus formation, is precipitating factor acute ischemic events. Avocado pulp (Persea americana) good source of bioactive compounds, and its inclusion the diet as fatty acid has been related to reduced aggregability. Nevertheless, constituents avocado antiplatelet activity remain unknown. The present study aims characterize...
Avocado fruit contains aliphatic acetogenins (oft-acetylated, odd-chain fatty alcohols) with promising bioactivities for both medical and food industries. However, we have scarce knowledge about their metabolism. The present work aimed to study changes in acetogenin profiles from mesocarp, lipid-containing idioblasts, seeds 'Hass' cultivar during development, germination, three harvesting years. An untargeted LC-MS based lipidomic analysis was also conducted profile the lipidome of avocado...
High standards regarding Listeria monocytogenes control and consumer demands for food products without synthetic additives represent a challenge to industry. We determined the antilisterial properties of an enriched acetogenin extract (EAE) from avocado seed, compared it two commercial antimicrobials (one in acetogenins), tested purified molecules. Acetogenin composition pulp seed Hass was quantified. EAE were obtained by sequential centrifuge partition chromatography separations molecules...
Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed integrated AI system for smart based on comparison near-infrared spectroscopy (NIR) newly developed electronic nose (e-nose) using machine learning modelling. For these purposes, commercial larger was used as base prototype, which spiked with 18 common plus control aroma. The 19 aroma profiles were targets classification ma-chine...
ABSTRACT Retention of β‐carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days 13C was 87% modified atmosphere packages (MAP, 5% O 2 , 4% CO ) 68% air. α‐carotene 92% MAP 52 % air 15 days, while ascorbic acid retention 83% 56% retarded the conversion L‐ascorbic to dehydroascorbic that occurred stored peppers. Most antioxidant losses within minimal processing. treatment resulted greater preservation quality attributes (texture, color moisture content)...