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Improvement of the Quality and Shelf-life of Corn Tortillas by Water Soluble Chitosan
( Araceli Loredo-trevino ),( Alfonso Ocampo-ramirez ),( Ana Veronica Charles-rodriguez ),( Maria De La Luz Reyes-vega ),( Cristobal N. Aguilar ),( Juan Carlos Contreras-esquivel ) 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.1
Chitosan-oligosaccharides and water soluble chitosan have wide applications in several industries such as agronomic, cosmetic, feed, food, medicine, and nanotechnology. The aim of this work was to depolymerize chitosan enzymatically using endo-chitosanase from Bacillus sp. and to evaluate the hydrolyzates as fungistatic on corn tortillas prepared with these products. Five water soluble chitosan (2, 4, 8, 12 and 24 h) series were prepared with endo-chitosanase (40ºC, 3.5 U/g chitosan). Two filamentous fungi of contaminated corn tortillas were isolated and later used for the inhibition studies of water soluble chitosan series on agar plates. Furthermore, corn tortillas were elaborated with water soluble chitosan obtained after 4 h of enzyme degradation to evaluate the microbial inhibition effect and sensorial analysis. All water soluble chitosan series were totally soluble in water, except that material modified enzymatically by 2 h. The fungal strains isolated from corn tortillas were Aspergillus sp. and Penicillum sp. Results on microbial radial growth showed that the water soluble chitosan series obtained at the time of 4 h had the biggest effectiveness for the inhibition of growth of both filamentous fungi on agar plate. When the corn tortillas were prepared with water soluble chitosan at a 1% (w/v), a partial inhibition of growth of filamentous fungi was achieved in contrast to the prepared tortillas without this hydrolyzate. Unpleasant flavor was not presented in the corn tortillas by effect of the hydrolyzate addition; this indicates that this material can be used appropriately as food additive in the tortilla industry as inhibitor of microbial growth. This water soluble chitosan can also be considered as a dietary fiber and a prebiotic.
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejia-Cordova,Julio Cesar Montanez,Cristobal Noe Aguilar,Maria de la Luz Reyes-Vega,Heliodoro de la Garza,Roque Alberto Hours,Juan Carlos Contreras-Esquivel 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.2
Presence of Transgenic Genes and Proteins in Commercial Soybean Foods from Mexican Grocery Stores
Yendi Arely Cruz-Flores,Raul Rodriguez-Herrera,Cristobal Noe Aguilar-Gonzalez,Juan Carlos Contreras-Esquivel,Maria de la Luz Reyes-Vega 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5
Commercial food products from major cities of Coahuila, Mexico were screened to identify residues of transgenic deoxyribonucleic acid (DNA) and/or proteins. After performed, an inventory on all products that contained a soybean-based ingredient in a commercial grocery store in the city of Saltillo, Coahuila, Mexico, 245 food products were identified and grouped in 15 classes according to the soybean ingredient as well as the manufacturing process used for their elaboration. Similar sampling was made for the different food classes in the cities of Monclova, Piedras Negras, and Torreon. A total of 88 samples were analyzed and DNA was extracted by the hexadecyltrimethyl-ammonium bromide (CTAB) technique with slight modification to obtain better DNA quality (1). In addition, segments of the transgenic genes one that codifies for 5-enolpyruvylshikimate-3-phosphate synthase (epsps), cry 1A, and the cauliflower mosaic virus (CaMV) promoter were amplified using polymerase chain reaction (PCR). The transgenic proteins 5-enolpyruvylshikimate-3-phosphate synthase (CP4 EPSPS) and insecticidal crystal protein (Cry 1Ab/Ac) were identified using double antibody sandwich-enzymatic linked immunoassay analysis (DAS-ELISA). Presence of transgenic genes and/or proteins was identified in 35.3% of the commercial products samples.