Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch.

Research background: Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach: Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were (m(starch):V(HCl))=80:1 and 160:1 (c(HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (ΔE), microscopy and determination of dextrose equivalents (DE). Results and conclusions: According to the factorial design, the best treatment conditions for pyrodextrinization were: (m(starch):V(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest ΔE (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low ΔE (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment. Novelty and scientific contribution: The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.

Ramon Flour (Brosimum alicastrum Swartz) Ameliorates Hepatic Lipid Accumulation, Induction of AMPK Phosphorylation, and Expression of the Hepatic Antioxidant System in a High-Fat-Diet-Induced Obesity Mouse Model.

Excessive consumption of fat and carbohydrates, together with a decrease in traditional food intake, has been related to obesity and the development of metabolic alterations. Ramon seed is a traditional Mayan food used to obtain Ramon flour (RF) with high biological value in terms of protein, fiber, micronutrients, and bioactive compounds such as polyphenols. However, few studies have evaluated the beneficial effects of RF. Thus, we aimed to determine the metabolic effects of RF consumption on a high-fat-diet-induced obesity mouse model. We divided male BALB/c mice into four groups (n = 5 each group) and fed them for 90 days with the following diets: Control (C): control diet (AIN-93), C + RF: control diet adjusted with 25% RF, HFD: high-fat diet + 5% sugar in water, and HFD + RF: high-fat diet adjusted with 25% RF + 5% sugar in water. The RF prevented the increase in serum total cholesterol (TC) and alanine transaminase (ALT) that occurred in the C and HFD groups. Notably, RF together with HFD increased serum polyphenols and antioxidant activity, and it promoted a decrease in the adipocyte size in white adipose tissue, along with lower hepatic lipid accumulation than in the HFD group. In the liver, the HFD + RF group showed an increase in the expression of ß-oxidation-related genes, and downregulation of the fatty acid synthase (Fas) gene compared with the HFD group. Moreover, the HFD + RF group had increased hepatic phosphorylation of AMP-activated protein kinase (AMPK), along with increased nuclear factor erythroid 2-related factor 2 (NRF2) and superoxide dismutase 2 (SOD2) protein expression compared with the HFD group. Thus, RF may be used as a nutritional strategy to decrease metabolic alterations during obesity.

Effect of the consumption of a fibrous extract of Stevia rebaudiana Bertoni Stems on glycemia / Efecto del consumo de un extracto fibroso de tallos de stevia rebaudiana Bertoni sobre la glicemia

Abstract: Objective: To evaluate the effect of the ingestion of a fibrous extract of Stevia rebaudiana Bertoni stems on postprandial glycemia levels in healthy subjects. Materials and Methods: Cross-sectional, experimental research, carried out with ethical conditions of consent and reliability, in the Laboratory for the Evaluation of Nutritional Status of the Autonomous University of Carmen. For the clinical and anthropometric assessment of the participants, a medical history and body composition scan were used, respectively. The study population consisted of 16 healthy women with normal body mass indices (20-25 kg/m2). Instruments: a) Clinical-dietetic record and b) Biochemical data obtained from blood sampling obtained at different times. The data analysis was carried out with descriptive statistics. Results: The results shown in the group of participants in this study, it was observed that the mean value of the area under the curve (AUC) of glucose was 709.18 ± 23.60, while that of the fibrous extract of stevia stems was 556.59 ± 50.47. Conclusions: Stevia rebaudiana stems, due to their dietary fiber content, can be an alternative for the use and revaluation of sustained waste in the circular economy in the development of functional products, giving it an added value that contributes in some way to reducing overweight and obesity, with a hypoglycemic effect in patients with type 2 diabetes mellitus (DM).

Resumen: Objetivo: Evaluar el efecto de la ingesta de un extracto fibroso de tallos de Stevia rebaudiana Bertoni sobre los niveles de glicemia postprandial en sujetos sanos. Materiales y Métodos: Investigación transversal, experimental, realizada con condiciones éticas de consentimiento y confiabilidad, en el laboratorio de Evaluación del Estado Nutricional de la Universidad Autónoma del Carmen. Para la valoración clínica y antropométrica de los participantes se utilizó una historia clínica y escáner de composición corporal, respectivamente. La población de estudio fue conformada por 16 mujeres sanas con índices de masa corporal normales (20-25 kg/m2). Instrumentos: a) Expediente clínico-dietético y b) Datos bioquímicos obtenidos de la toma sanguínea obtenidos en los diferentes tiempos. Se realizó el análisis de los datos con estadística descriptiva. Resultados: Los resultados mostrados en el grupo de participantes en este estudio, se observó que el valor medio del área bajo la curva (AUC) de la glucosa fue de 709.18 ± 23.60, mientras que el del extracto fibroso de tallos de stevia fue de 556.59 ± 50.47. Conclusiones: Los tallos de Stevia rebaudiana Bertoni. por su contenido en fibra dietética, pueden ser una alternativa para el uso y revalorización de residuos sostenidos en la economía circular en el desarrollo de productos funcionales, otorgándole un valor agregado que contribuye de alguna manera a reducir el sobrepeso y la obesidad, con efecto hipoglucemiante en pacientes con diabetes mellitus (DM) tipo 2.

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream / Substituição do açúcar com extratos de S. rebaudiana sobre as propriedades físico-químicas e sensoriais de sorvete de morango

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

RESUMO: Sorvete é um produto cuja formulação requer quantidades consideráveis de açúcar. Além de proporcionar o sabor, o açúcar contribui para as propriedades físico-químicas do sorvete, mas o seu consumo em grandes quantidades está relacionada com as doenças crônicas, como diabetes e obesidade. Por essa razão, a indústria alimentícia buscou formular produtos com adoçantes para manter as propriedades físico-químicas e sensoriais do produto original. Stevia rebaudiana é uma planta que contém naturalmente glicosídeos sem calorias com alta capacidade adoçante, cujo consumo é considerado seguro. Portanto, o objetivo deste estudo foi avaliar o efeito da substituição do açúcar por diferentes níveis de extratos de S. rebaudiana Morita II e Criolla, sobre as propriedades físico-químicas e sensoriais do sorvete de morango. Usando um modelo experimental de fator 2x2, um total de 4 formulações foram preparadas com 2 níveis de concentração de extrato aquoso de Stevia rebaudiana (5 ou 8%) e a variedade de Stevia (Morita II ou Criolla). Os produtos processados foram submetidos a análises proximais e físico-químicas, e avaliação sensorial foi realizada para três deles. A análise do sorvete de morango teve uma variação estatisticamente significativa (P<0,05), dependendo da variedade e do nível utilizado na formulação. A viscosidade da mistura de sorvete diminuía com o aumento da velocidade de corte, indicando um comportamento pseudoplástico. A análise sensorial mostrou que não houve diferenças significativas (P>0,05) entre as formulações avaliadas e a pontuação de todos os produtos estava acima do ponto de indiferença, indicando que todos eles podem ter um potencial comercial.

Some physicochemical and rheological properties of starch isolated from avocado seeds.

Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from avocado seed is a potential alternative starch source. Two different extraction solvents were used to isolate starch from avocado seeds, functional and rheological characteristics measured for these starches, and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing 2 mM Tris, 7.5 mM NaCl and 80 mM NaHSO3 (solvent A) or sodium bisulphite solution (1500 ppm SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose content was 15-16%. Gelatinization temperature range was 56-74 °C, peak temperature was 65.7 °C, and transition enthalpy was 11.4-11.6J/g. At 90 °C, solubility was 19-20%, swelling power 28-30 g water/g starch, and water absorption capacity was 22-24 g water/g starch. Pasting properties were initial temperature 72 °C; maximum viscosity 380-390 BU; breakdown -2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch dispersions (5% w/v) were characterized as viscoelastic systems, with G'>G″. Avocado seed starch has potential applications as a thickening and gelling agent in food systems, as a vehicle in pharmaceutical systems and an ingredient in biodegradable polymers for food packaging.

Desarrollo de una golosina tipo «gomita» reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B / Development of a gummy Candy reduced in calories by sugar substitution with stevia rebaudiana B

Las gomitas son golosinas de consumo difundido entre personas de diferentes edades aunque principalmente por los niños. La formulación de este producto requiere azúcar que contribuye a su sabor y consistencia, aunque con el efecto indeseable de incrementar su índice glicémico y calorías provenientes de azúcares simples; se sabe que el consumo de productos con estas dos últimas características están relacionados con la obesidad infantil, la cual es una enfermedad en crecimiento a nivel mundial. La Stevia rebaudiana es una planta que naturalmente contiene glucósidos con alto poder endulzante y que se considera segura para su consumo. El objetivo de este trabajo fue desarrollar una golosina tipo «gomita» reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B. y analizar su textura y grado de aceptación. Se elaboraron gomitas con diferente porcentaje de reducción de azúcar (-20, -40, -60, -80 y -100%) y un producto control (100% azúcar), a las cuales se evaluó su desplazamiento y deformación máxima para evaluar la elasticidad, así como la fuerza de ruptura para determinar la resistencia; aquellas gomitas con mejores parámetros de elasticidad y resistencia se les realizaron el análisis proximal y el análisis sensorial con una escala no estructurada aplicada a 90 niños escolares con edades comprendidas entre 6 y 10 años. Se desarrolló una golosina tipo «gomita» reducida en calorías con un porcentaje de sustitución de azúcar de hasta 60% con S. rebaudiana, cuyo nivel de agrado en niños escolares fue estadísticamente igual comparado con la gomita realizada con 100% de azúcar (p<0.05) (AU)

The consumption of gummy candy is widespread among people of different ages but mainly by children. The formulation of this product requires sugar that contributes to their flavor and consistency, but with the undesirable effect of increase its glycemic index and its calories from simple sugars; it is known that consumption of products with these last two characteristics are related to childhood obesity, which is a worldwide growing disease. Stevia rebaudiana is a plant that naturally contains glycosides with high sweetening power and it is considered safe for consumption. Therefore the aim of this work was to develop a gummy candy reduced in calories by replacing sugar with Stevia rebaudiana B., and analyzes its texture and acceptability. Gummy candy were prepared with different percentage of sugar reduction (-20, -40, -60, -80 and -100%) and a product control (100% sugar); gummy elasticity was assess by displacement and maximum deformation, whereas resistance was evaluated by breaking strength; those gummies with better elasticity and resistance parameters underwent proximate analysis and sensory evaluations with a unstructured scale applied to 90 school children aged between 6 and 10 years old. A gummy candy reduced in calories with 60% sugar substitution with S. rebaudiana was developed; the level of satisfaction in school children was statistically the same respect to the gummy made of 100% sugar (p <0.05) (AU)

[Safety assessment of stevia rebaudiana bertoni grown in southeastern Mexico as food sweetener]. / Evaluación de la inocuidad de Stevia rebaudiana bertoni cultivada en el sureste de méxico como edulcorante de alimentos.

Stevia rebaudiana leaves and their glycosides have been recently and significantly used so important as sweeteners. However, it has been reported an antihyperglycemic effect of the extract and a glycoside. The aim of this study was to quantify S. rebaudiana glycosides, assess cytotoxicity of the extract and its acute and chronic effect on blood glucose in animal models and in human. The glycosides of the Morita II and Criolla extract were quantified by HPLC, using a C18 column (250 mm x 4.6 mm and particle size of 5 uM) with UV detection at 210 nm, mobile phase of acetonitrile/sodium phosphate buffer 10 mmol/L, pH 2.6 (32:68 v/v). Cytotoxicity study was performed in Vero cells, whereas an intraperitoneal glucose tolerance test (IPGTT) and a chronic consumption assay (4 weeks) were executed in an animal model of diabetes; finally the glycemic index (G.I.) was determined in healthy individuals. The glycoside content is higher in the Morita variety II although both had a CC50 >300 g/mL. The areas under the curve of the IPGTT and fasting glucose of the animals were not significantly different (p> 0.05) and the I.G. extract was 11.11 %, which classifies the extract as low I.G. The extract of S. rebaudiana Morita II has a low glycemic index and, in the doses tested, is not cytotoxic nor has acute or chronic effect on blood sugar, which makes it a safe sweetener.

Las hojas de Stevia rebaudiana y sus glucósidos recientemente se han comenzado a utilizar de manera importante como edulcorantes. Sin embargo, existen reportes acerca del efecto antihiperglucemiante de extractos y un componente glucósido. El objetivo de este trabajo fue cuantificar los glucósidos de S. rebaudiana, evaluar la citotoxicidad y el efecto de la administración aguda y crónica del extracto sobre la glucemia en modelos animales como en humanos. Los glucósidos de los extracto de las variedades Morita II y Criolla se cuantificaron por HPLC, empleando una columna C18 (250 mm x 4.6 mm y tamaño de partícula de 5m), con detector UV a 210 nm, fase móvil de acetonitrilo/amortiguador fosfato de sodio 10 mmol/L, pH 2.6 (32:68 v/v). Se realizó un estudio de citotoxicidad en células Vero, una prueba de tolerancia a la glucosa intraperitoneal y ensayo de consumo crónico (4 semanas) en un modelo animal de diabetes y finalmente, se determinó el índice glicémico (I.G) en individuos sanos. El contenido de glucósidos fue mayor en la variedad Morita II aunque la CC50 en ambas es >300 g/mL. Las áreas bajo la curva de la IPGTT así como la glucosa en ayuno de los animales no fueron significativamente diferentes (p>0.05) y el I.G. del extracto fue 11.11%, lo cual lo clasifica como I.G. bajo. El extracto de S. rebaudiana Morita II es de bajo índice glicémico y, en las dosis evaluadas, no es citotóxico ni posee efecto agudo o crónico sobre la glucemia, lo cual lo hace un edulcorante inocuo.

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos / Safety assessment of Stevia rebaudiana Bertoni grown in Southeastern Mexico as food sweetener

Las hojas de Stevia rebaudiana y sus glucósidos recientemente se han comenzado a utilizar de manera importante como edulcorantes. Sin embargo, existen reportes acerca del efecto antihiperglucemiante de extractos y un componente glucósido. El objetivo de este trabajo fue cuantificar los glucósidos de S. rebaudiana, evaluar la citotoxicidad y el efecto de la administración aguda y crónica del extracto sobre la glucemia en modelos animales como en humanos. Los glucósidos de los extracto de las variedades Morita II y Criolla se cuantificaron por HPLC, empleando una columna C18 (250 mm x 4.6 mm y tamaño de partícula de 5µm), con detector UV a 210 nm, fase móvil de acetonitrilo/amortiguador fosfato de sodio 10 mmol/L, pH 2.6 (32:68 v/v). Se realizó un estudio de citotoxicidad en células Vero, una prueba de tolerancia a la glucosa intraperitoneal y ensayo de consumo crónico (4 semanas) en un modelo animal de diabetes y finalmente, se determinó el índice glicémico (I.G) en individuos sanos. El contenido de glucósidos fue mayor en la variedad Morita II aunque la CC50 en ambas es >300 µg/mL. Las áreas bajo la curva de la IPGTT así como la glucosa en ayuno de los animales no fueron significativamente diferentes (p>0.05) y el I.G. del extracto fue 11.11%, lo cual lo clasifica como I.G. bajo. El extracto de S. rebaudiana Morita II es de bajo índice glicémico y, en las dosis evaluadas, no es citotóxico ni posee efecto agudo o crónico sobre la glucemia, lo cual lo hace un edulcorante inocuo (AU)

Stevia rebaudiana leaves and their glycosides have been recently and significantly used so important as sweeteners. However, it has been reported an antihyperglycemic effect of the extract and a glycoside. The aim of this study was to quantify S. rebaudiana glycosides, assess cytotoxicity of the extract and its acute and chronic effect on blood glucose in animal models and in human. The glycosides of the Morita II and Criolla extract were quantified by HPLC, using a C18 column (250 mm x 4.6 mm and particle size of 5 uM) with UV detection at 210 nm, mobile phase of acetonitrile/sodium phosphate buffer 10 mmol/L, pH 2.6 (32:68 v/v). Cytotoxicity study was performed in Vero cells, whereas an intraperitoneal glucose tolerance test (IPGTT) and a chronic consumption assay (4 weeks) were executed in an animal model of diabetes; finally the glycemic index (G.I.) was determined in healthy individuals. The glycoside content is higher in the Morita variety II although both had a CC50 >300 µg/mL. The areas under the curve of the IPGTT and fasting glucose of the animals were not significantly different (p> 0.05) and the I.G. extract was 11.11 %, which classifies the extract as low I.G. The extract of S. rebaudiana Morita II has a low glycemic index and, in the doses tested, is not cytotoxic nor has acute or chronic effect on blood sugar, which makes it a safe sweetener (AU)

[Development of a gummy candy reduced in calories by sugar substitution with Stevia rebaudiana B]. / Desarrollo de una golosina tipo "gomita" reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B.

The consumption of gummy candy is widespread among people of different ages but mainly by children. The formulation of this product requires sugar that contributes to their flavor and consistency, but with the undesirable effect of increase its glycemic index and its calories from simple sugars; it is known that consumption of products with these last two characteristics are related to childhood obesity, which is a worldwide growing disease. Stevia rebaudiana is a plant that naturally contains glycosides with high sweetening power and it is considered safe for consumption. Therefore the aim of this work was to develop a gummy candy reduced in calories by replacing sugar with Stevia rebaudiana B., and analyzes its texture and acceptability. Gummy candy were prepared with different percentage of sugar reduction (-20, -40, -60, -80 and -100%) and a product control (100% sugar); gummy elasticity was assess by displacement and maximum deformation, whereas resistance was evaluated by breaking strength; those gummies with better elasticity and resistance parameters underwent proximate analysis and sensory evaluations with a unstructured scale applied to 90 school children aged between 6 and 10 years old. A gummy candy reduced in calories with 60% sugar substitution with S. rebaudiana was developed; the level of satisfaction in school children was statistically the same respect to the gummy made of 100% sugar (p <0.05).

Las gomitas son golosinas de consumo difundido entre personas de diferentes edades aunque principalmente por los niños. La formulación de este producto requiere azúcar que contribuye a su sabor y consistencia, aunque con el efecto indeseable de incrementar su índice glicémico y calorías provenientes de azúcares simples; se sabe que el consumo de productos con estas dos últimas características están relacionados con la obesidad infantil, la cual es una enfermedad en crecimiento a nivel mundial. La Stevia rebaudiana es una planta que naturalmente contiene glucósidos con alto poder endulzante y que se considera segura para su consumo. El objetivo de este trabajo fue desarrollar una golosina tipo "gomita" reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B. y analizar su textura y grado de aceptación. Se elaboraron gomitas con diferente porcentaje de reducción de azúcar (-20, -40, -60, -80 y -100%) y un producto control (100% azúcar), a las cuales se evaluó su desplazamiento y deformación máxima para evaluar la elasticidad, así como la fuerza de ruptura para determinar la resistencia; aquellas gomitas con mejores parámetros de elasticidad y resistencia se les realizaron el análisis proximal y el análisis sensorial con una escala no estructurada aplicada a 90 niños escolares con edades comprendidas entre 6 y 10 años. Se desarrolló una golosina tipo "gomita" reducida en calorías con un porcentaje de sustitución de azúcar de hasta 60% con S. rebaudiana, cuyo nivel de agrado en niños escolares fue estadísticamente igual comparado con la gomita realizada con 100% de azúcar (p.