Phenolic compounds profile and antioxidant capacity of 'Ataulfo' mango pulp processed by ohmic heating at moderate electric field strength.

Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of 'Ataulfo' mango pulp after ohmic heating (OH) treatment (15.0-20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits.

Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch.

This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.

Structural changes in popped sorghum starch and their impact on the rheological behavior.

Sorghum has been used to expand snacks such as pop sorghum. However, it is still unknown how the structural changes during the popping affect its rheological and functional properties. This study evaluated the structural changes of popped sorghum starch (PS) and their impact on rheological behavior. Moisture sorghum was adjusted to 11, 15, and 20% before popped. Morphology, X-ray pattern (XRP), infrared spectra (IR), thermal properties, and rheological behavior before and after popping were evaluated. Micrographs showed a honeycomb-like structure in PS. XRP showed partial damage to the orthorhombic crystals of the sorghum starch after PS, while the growth of crystalline lamellae was also generated (13.08 and 20.01°). IR showed structural damage as the signal at 1045 cm-1 disappeared in PS. The IM increased to gelatinization of the starch. The rheological behavior of PS displayed better thermal stability, with the lowest breakdown (25 ± 3.5 cP), setback (253 ± 11.3 cP), and final (1337 ± 5.7 cP) viscosity. The consistency coefficient k and flow behavior index n increase, meaning a loss of the pseudoplastic character. Viscoelastic properties increased in PS, suggesting the formation of cross-links and a stable matrix. Correlation analysis showed a strong relationship between structural changes and the rheological behavior of PS.

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench).

The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.

Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion.

Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein interactions. This research aimed to evaluate the impact of nixtamalization in the protein bioaccessibility from two sorghum varieties (red and white sorghum) during in vitro gastrointestinal digestion. Nixtamalization increased protein bioaccessibility in the non-digestible fraction (NDF) (5.26 and 26.31% for red and white sorghum, respectively). However, cooking showed a higher permeation speed of protein from red sorghum flours at the end of the intestinal incubation (9.42%). The SDS-PAGE profile of the digested fraction (DF) at 90 min of intestinal incubation indicated that, for red sorghum, cooking allows the formation of α and γ-kafirins while nixtamalization increase α-kafirin release. Principal Components Analysis (PCA) showed the association between nixtamalization and dissociation of δα kafirin complexes and increased protein content in the digestible fraction. In silico interactions indicated the highest biding energies for (+)-catechin and kafirin fractions (ß-kafirin: -7.0 kcal/mol; γ-kafirin: -5.8 kcal/mol, and δ-kafirin: -6.8 kcal/mol), suggesting a minor influence of depolymerized proanthocyanidin fractions with sorghum proteins as a result of the nixtamalization process. In conclusion, nixtamalization increased the bioaccessibility of sorghum proteins, depolymerizing condensed tannins, and breaking protein-tannin complexes. Such technological process improves the nutrimental value of sorghum, supporting its inclusion in the human diet.

Effect of melatonin administration on cyclooxygenase-2 activity, serum levels of nitric oxide metabolites, lipoperoxides and glutathione peroxidase activity in patients with Parkinson's disease / Efecto de la administración de melatonina sobre la actividad de la ciclooxigenasa-2, la concentración sérica de metabolitos del óxido nítrico, los lipoperóxidos y la actividad de la glutatión peroxidasa en pacientes con enfermedad de Parkinson.

Objective: To determine the effect of melatonin (MEL) administration on ciclooxigenase 2 (COX-2) activity and serum concentration of nitric oxide metabolites, lipoperoxides and glutathione peroxidase (GPx) activity in patients with Parkinson's disease. Methods: Prospective double-blind randomized clinical pilot trial. 13 patients were included and two groups were formed: MEL at doses of 25 mg orally every 12 hours for 12 months and placebo with corn starch. Patients were assessed using the Unified Parkinson's Disease Scale. A blood sample was taken at baseline and every 3 months until 12 months. Results: COX-2 activity decreased as did nitrates/nitrites (3, 6 and 9 months) and lipoperoxides (9 and 12 months); GPx exhibited no significant differences.

Método para medir densidad ósea a partir de conductividad eléctrica calculada por Tomografía de Impedancia Eléctrica / Method for measuring bone density through the electrical conductivity calculated by Electrical Impedance Tomography

RESUMEN: En este trabajo se presenta un método para medir densidad ósea. El método consiste en la medición de conductividad eléctrica de material óseo por medio de Tomografía de Impedancia Eléctrica (TIE). Se hace uso de una celda de prueba con valores simulados de hueso aplicando corrientes y registrando voltajes, para después usar una reconstrucción por retroproyección y generar mapas de conductividad por medio de gráficas. Los datos obtenidos son analizados y a partir de ellos se obtiene una distribución de la medida de conductividad eléctrica del material óseo, que varía dependiendo del grado de porosidad que presenta en cada región. La ventaja de utilizar el método de tomografía de impedancia es que permite medir la conductividad efectiva del hueso porque se mide en todas las direcciones. Por lo tanto es posible determinar porosidad en material óseo usando mediciones de conductividad eléctrica por medio del método TIE propuesto, lo cual permite calcular un valor numérico de densidad ósea.

ABSTRACT: In this paper a method to measure bone density was developed. The method consists in the measurement of electrical conductivity of bone by Electrical Impedance Tomography (EIT). A phantom with simulated data of bone is used, applying currents and recording voltages; then a backprojection reconstruction is used to generate maps with graphic conductivity values. The data obtained were analyzed and was obtained a distribution of electrical conduc tivity of bone, wich varies according to the bone porosity level in each region. A significant advantage of using this method is that is possible to measure electrical conductivity in several directions of the bone, obtaining an effective conductivity. Therefore it is possible to determine the porosity in the bone with measurements of electrical conductivity using the proposed EIT method, this allows to calculate a numerical value for bone density.

Sistema de Adquisición de Señales SEMG para la Detección de Fatiga Muscular / SEMG Signal Acquisition System for Muscle Fatigue Detection

Resumen Este trabajo presenta el desarrollo de un sistema de adquisición y procesamiento de señales mioeléctricas superficiales o SEMG. El sistema propuesto adquiere las señales SEMG de la superficie de la piel utilizando electrodos superficiales de AgCl. El sistema tiene una etapa de amplificación y de filtrado por hardware para eficientar el tiempo de proceso. Se desarrolló un software para procesar por transformada de Fourier la señal SEMG amplificada y filtrada. A diferencia de otros sistemas de adquisición de señales biológicas que son desarrollados para terapia o rehabilitación, este sistema está pensado para ser usado para el control de brazos robóticos, por ello el software desarrollado mide la fatiga utilizando parámetros como el corrimiento de la frecuencia media instantánea y la densidad espectral de potencia de la señal SEMG.

Abstract This paper presents the development of a system for acquiring and processing of surface myoelectric signals or SEMG. The proposed system acquires signals SEMG skin surface using AgCl surface electrodes. The system has an amplification step and hardware filtering to streamline the processing time. Developed software for processing the Fourier transform SEMG amplified and filtered signal. Unlike other systems for acquisition of biological signals, which are developed for therapy or rehabilitation, this system is intended to be used for the control of robotic arms, so the software performs the measurement of fatigue using parameters like bleed average frequency and instantaneous power spectral density of the signal SEMG.

Wet method for measuring starch gelatinization temperature using electrical conductivity.

The objective of the present study was to develop a method for obtaining the gelatinization temperature of starches by using electrical conductivity. Native starches from corn, rice, potato, and wheat were prepared with different proportions of water and heated from room temperature to 90 degrees C, in a device especially designed for monitoring the electrical conductivity as a function of temperature. The results showed a linear trend of the electrical conductivity with the temperature until it reaches the onset gelatinization temperature. After that point, the electrical conductivity presented an increment or decrement depending on the water content in the sample and it was related to starch swelling and gelatinization phenomena. At the end gelatinization temperature, the conductivity becomes stable and linear, indicating that there are no more changes of phase. The starch gelatinization parameter, which was evaluated in the 4 types of starches using the electrical conductivity, was compared with those obtained by using differential scanning calorimeter (DSC). The onset temperature at which the electrical conductivity increased or decreased was found to be similar to that obtained by DSC. Also, the final temperature at which the electrical conductivity returned to linearity matched the end gelatinization temperature of the DSC. Further, a wet method for measuring the onset, peak, and end gelatinization temperatures as a function of temperature using the electrical conductivity curves is presented for a starch-water suspension.

In vivo impedance measurements on nerves and surrounding skeletal muscles in rats and human body.

The aim of the work was to use impedance measurements to find the location of nerves under the human skin. In vivo impedance measurements were performed on exposed nervous and muscular tissues of rats. Similarly, the impedance measurements were also performed on the skin of six men, over the median nerve at the wrist, as well as 4-5 mm away from this location. Results obtained with rats have shown that the relative permittivity and conductivity of nerves are larger (by almost two orders of magnitude) than those observed for the muscular tissues surrounding the nerve. The results obtained on human skin in the frequency range of 20-200 kHz, when the electrodes were placed over the nerve, show lower resistance and higher capacitance than in the other areas measured. These preliminary results indicate that it may be possible to use impedance measurements to find the location of exposed nerves and also nerves under the skin.

In vivo electrical characteristics of human skin, including at biological active points.

The aim is to compare the mean values of the in vivo electrical characteristics of biological active points (BAPs) with those of the surrounding human skin. The impedance measurements at BAPs and on the surrounding skin are carried out in vivo on ten young, healthy people. The results of the measurements show that the BAP resistance RP is smaller, and the capacitance CP is higher, than the corresponding values for skin, RS and CS, respectively, these differences are larger at low frequencies (at f = 3 Hz, RS/RP = 3.19 and CP/CS = 3.2). The mean values of the impedance measurements at the BAPs are different from those measured on the skin. The dependence of RP and CP on the pressing force, in the range of about 1-5 N, for the BAPs, has a smaller slope than that observed for the surrounding skin. An equivalent circuit for the BAPs is proposed that describes sufficiently well the experimental results obtained. These results show that the large dispersion in the observed impedance characteristics of the human body measurements in different body regions can be related to the influence of the BAPs present under the electrodes.

[Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips]. / Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas.

This present work reports on the evaluation of a method for producing of instant flour for corn and tortilla chips based on dielectric cooking (DC). The samples prepared with lime showed a smaller variation in color than those without lime. A greater water absorption capacity was found in the samples processed without lime. The values for cohesion and adhesion of the DC masa prepared with lime are within the range of values previously reported for samples of masa prepared with nixtamal and commercial instant maize flours. The color analyses of chips from DC masa showed slight changes in relation to the chips prepared by the traditional process of nixtamalization. The DC tortilla chips (plus lime) with 15 minutes of DC showed similar values of delta E as compared to the control (commercial tortilla chips). The moisture of the DC chips varied in the range from 1.5 to 2.8. The DC tortilla chips with lime absorbed a lower amount of oil than the control sample and the corn chips. In fact, the DC chips absorbed lower amount of oil as compared to the control. The DC tortilla chips with lime and processed for 10 and 15 minutes were crunchy and smooth. Dielectric cooking displays a high potential for corn and tortilla chips with good functional characteristics, giving substantial savings of water, processing time and with higher yields due to the use of the whole grain.