A5047344027- Coffee research and impacts
- Mycotoxins in Agriculture and Food
- Food Chemistry and Fat Analysis
- Tea Polyphenols and Effects
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Listeria monocytogenes in Food Safety
- Fermentation and Sensory Analysis
- Cocoa and Sweet Potato Agronomy
- Biofuel production and bioconversion
- Plant Pathogens and Fungal Diseases
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Herbal Medicine Research Studies
- Plant Virus Research Studies
- Global Trade and Competitiveness
- Transgenic Plants and Applications
- Plant Disease Resistance and Genetics
- Water Quality Monitoring and Analysis
- Wine Industry and Tourism
- African Botany and Ecology Studies
- Pesticide Residue Analysis and Safety
- Food, Nutrition, and Cultural Practices
- Ionic liquids properties and applications
- Phytochemicals and Antioxidant Activities
Instituto Tecnologico de Veracruz
2006-2025
Tecnológico Nacional de México
2017-2025
Universidad Internacional de América
2019
Universidad de la Integración de las Américas
2019
Université de Montpellier
2004-2005
Coffee pulp (CP), cocoa husk (CH), and pod (CPH) are the main agro-residues from coffee industries. They sources of useful biomolecules, such as phenolic compounds, fibers, alkaloids, among others. In this study, different compositions deep eutectic solvents (DES) were investigated a green sustainable extraction media, with respect to their capacity. The yields evaluated using heat stirring-assisted (HSE) or ultrasound-probe assisted (UPAE).The results showed an important effect DES...
The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability such as juices. objective study was develop characterize sodium alginate capsules loaded Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell under vitro gastrointestinal conditions during storage apple juice were...
Summary Ochratoxin A (OTA) is the main mycotoxin that has been detected in coffee. The occurrence of OTA coffee beans can be because environmental conditions and/or processing conditions. Three processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to storage, fungi producing enumerated identified. frequency potential OTA‐producing their ability produce was also studied. By direct plating, levels contamination found 80, 72 92%, respectively, for...
Genetic improvement of coffee plants represents a great challenge for breeders. Conventional breeding takes too long time responding timely to market demands, climatic variations and new biological threads. The correlation genetic markers with the plant phenotype final product quality is usually poor. Additionally, creation use genetically modified organisms (GMOs) are often legally restricted rejected by customers that demand natural products. Therefore, we developed non-targeted...
El procesamiento del café genera subproductos principal mente la pulpa de que representa un 45 - 50 % peso fruto. Existe interés para utilizar este subproducto en formulación alimentos ya contiene compuestos bioactivos con potencial beneficio salud. Se estudió una cepa S. cerevisiae fermenter y evaluar su impacto sobre fracción volatil, composición fisicoquímica calidad sensorial. estudiaron cuatro tratamientos: fermentación natural seca sumergida (FN, FNS) (L1, L1S). identificaron los...
Abstract Roasting coffee led to a drop in the ochratoxin A (OTA) concentration, as measured by reference method, especially for dark type roasts. The way beverage was prepared also affected OTA content, which could paradoxically be higher than that of initial roasted coffee. Assays on thermal stability pure showed it ought found larger quantities This suggested masked reactions with substrate during roasting. absence green is therefore best guarantee safety.
Microbial metabolism drives changes in the physicochemical properties and, consequently, sensory characteristics of fermented cocoa beans. In this context, information regarding structure, function, and metabolic potential microbial communities' present during pulp-bean mass fermentation is limited, especially concerning formation aromatic compounds. To bridge gap, metagenome (Criollo Forastero) has been investigated using shotgun metagenomics coupled with physicochemical, microbiological,...
The purpose of this study was to evaluate the effect warehouse storage conditions on composition fungal community green coffee beans (GCB) that were stored in jute sacks for 1 year. Molecular characterization and population dynamics obtained by Q‐PCR, CE‐SSCP (Simpson's diversity index D) Illumina MiSeq sequencing indicated Saccharomycetales dominated during first 6 months period with species as Meyerozyma guilliermondii Pichia kluyveri. However, after storage, filamentous genus Wallemia...
Abstract Green coffee chlorogenic acids ( CGA ) and dodecyl chlorogenates DCGA were screened for their in vitro antimicrobial activity on different bacterial strains B acillus cereus , C lostridium sporogenes L isteria innocua, M icrococcus luteus, S taphylococcus aureus E scherichia coli P seudomonas fluorescens almonella enterica ), antifungal anti‐mycotoxigenic activities against A spergillus flavus . ochraceus a. was resistant to both had an effect g ram‐positive ram‐negative bacteria;...
Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid biomarkers oxidative stress in plants humans. These compounds exhibit several interesting biological activities (e.g. neuroprotection anti-inflammatory activities). The aim this research was to add value coffee pulp (CP), cocoa husk (CH) pod (CPH) by identifying quantifying PhytoPs PhytoFs liquid chromatography-tandem mass spectrometry. contents CP, CH, CPH were,...
Effects of substituting wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, 5% wet basis) on dough gluten rheological properties baking quality were investigated. Rheological analyzed during mixing, compression recovery, creep-recovery. A approach was adopted to study the viscoelasticity enriched fiber. The data obtained Kelvin–Voigt model parameters correlated bread volume crumb firmness assess effect...
Ochratoxin A (OTA) is a nephrotoxic, teratogenic, immunotoxic, and carcinogenic mycotoxin which produced in tropical zones mainly by Aspergillus carbonarius , A. niger ochraceus, westerdijkiae. ochraceus westerdijkiae species are phenotypically genomically very close but produce OTA at higher level than . These have been differentiated recently. The DNA primer pairs were drawn so far not specific genomic region of the same size amplified for both or they too specific, this case, single...