Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition.

Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochemical and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (w/w) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory analysis with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochemical parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05073-w.

Chemical Constituents with Leishmanicidal Activity from a Pink-Yellow Cultivar of Lantana camara var. aculeata (L.) Collected in Central Mexico.

Lantana camara (L.) is employed by several ethnical groups to treat numerous diseases. Although there are no ethnomedical reports on its use against leishmaniasis, organic extracts prepared from L. camara were shown to display leishmanicidal activity. In the present study, we carried out a bioassay-guided fractionation of the dichloromethane extract from Mexican L. camara in order to identify the compounds responsible for the leishmanicidal activity. Eighteen chromatographic fractions (FI⁻FXVIII) were evaluated in vitro against Leishmania mexicana and L. amazonensis. FII, FX, FXI, FXV, and FXVI showed significant activity against both Leishmania strains, the most potent of which was FXV. Eicosane (1), squalene (2), ß-ionone (3), caryophyllene oxide (4), ß-caryophyllene (5), hexanoic acid (6), tiglic acid (7), a mixture of lantanilic (8) and camaric (9) acids, and lantadene B (10) were identified and obtained from the active fractions and evaluated for their leishmanicidal activity. The mixture of lantanilic (8) and camaric (9) acids (79%/21%) was the most potent one (half maximal inhibitory concentration (IC50) = 12.02 ± 0.36 µM). This study indicates that this cultivar of L. camara has high potential for the development of phytomedicines or as a source of natural products, which might represent lead compounds for the design of new drugs against leishmaniasis.

Nutritional value and volatile compounds of black cherry (Prunus serotina) seeds.

Prunus serotina (black cherry), commonly known in Mexico as capulín, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate analysis indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatography/flame ionization detection/mass spectrometry analysis allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, respectively. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system.

Both Dietary Fatty Acids and Those Present in the Cecotrophs Contribute to the Distinctive Chemical Characteristics of New Zealand Rabbit Milk Fat.

The relationship between the fatty acid (FA) profile of cecotrophs and that of the milk fat was evaluated in nine multiparous New Zealand does during the first 12 days of lactation. Milk samples were obtained manually on days 6, 8, 10, and 12 postpartum and cecotrophs and feces were collected on days 7, 9, and 11 postpartum. The FA profiles of feed, milk, cecotrophs, and feces were determined using gas chromatography. The principal FA found in rabbits' milk were 8:0, 10:0, 16:0, 18:1 cis-9, and 18:2 n-6. Bacteria-derived FA found in the milk fat included branched FA from 14 to 16 carbons, and 18:1 trans. Two isomers of conjugated linoleic acid (CLA) were also present, namely cis-9,trans-11 (0.09 ± 0.006 mol%) and trans-10,cis-12 (0.06 ± 0.01 mol%). The content of total FA in the cecotrophs was the 1.10 ± 0.08 mg/100 mg freeze-dried sample, with 2.50 ± 0.83 mol% 18:1 trans-11. Significant correlations between cecotroph and milk FA profiles were found for numerous FA, and those with correlation coefficients greater than 0.90 were 12:0, 14:0, 15:0, 16:0, 18:0, 18:1 trans-6/8, 18:1 trans-9, 18:1 cis-9, 18:2 n-6, 18:3 n-3, 20:1 cis-9, 20:2 n-6, and 22:0. Cecum biohydrogenation processes were evident based on the greater content of saturated FA (p = 0.008) found (54.46 ± 4.37 mol%) in the cecotrophs relative to that in feces (43.08 ± 4.37 mol%). Under conditions of the present study, the milk FA profile was influenced by the FA profile of diet and the cecotrophs consumed by lactating does.

Antioxidant impacts on volatile formation in high-pressure-processed milk.

The effect of antioxidants on volatile formation in milk under high pressure was investigated. Raw milk samples with addition of either butylated hydroxyanisole (BHA), epicatechin, ascorbic acid, beta-carotene, or L-cystine were pressurized under 655 MPa at 75 degrees C for 3, 5, and 10 min. Formation of selected volatile compounds including aldehydes, ketones, and sulfur compounds was studied using headspace solid-phase microextraction and gas chromatography. BHA and epicatechin effectively inhibited the aldehyde formation. Ascorbic acid and beta-carotene also inhibited aldehyde formation but to a much lower extent. L-cystine was capable of inhibiting aldehyde and hydrogen sulfide formation. In general, the inhibition of volatile formation was proportional to the concentration of the added antioxidants. Reducing oxygen contents in milk also decreased aldehyde formation. Results suggested that the inhibition of volatile formation under high pressure could be similar to that under normal-pressure condition.

Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.

The effects of high hydrostatic pressure on volatile generation in milk were investigated in this study. Raw milk samples were treated under different pressures (482, 586, and 620 MPa), temperatures (25 and 60 degrees C), and holding times (1, 3, and 5 min). Samples submitted to heat treatments alone (25, 60, and 80 degrees C for 1, 3, and 5 min) were used for comparison. Trace volatile sulfur compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography (GC) with pulsed-flame photometric detection (PFPD), whereas the rest of the volatile compounds were analyzed using SPME-GC with flame ionization detection (FID). Multivariate analysis of variance (MANOVA) and principal component analysis (PCA) were used to study the effect of pressure, temperature, and time on volatile generation. Relative concentration increases of 27 selected volatile compounds were compared to an untreated sample. It was found that pressure, temperature, and time, as well as their interactions, all had significant effects (P < 0.001) on volatile generation in milk. Pressure and time effects were significant at 60 degrees C, whereas their effects were almost negligible at 25 degrees C. The PCA plot indicated that the volatile generation of pressure-heated samples at 60 degrees C was different from that of heated-alone samples. Heat treatment tended to promote the formation of methanethiol, hydrogen sulfide, methyl ketones, and aldehydes, whereas high-pressure treatment favored the formation of hydrogen sulfide and aldehydes.

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods.

The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.