Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces.

Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R 2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.

Estudio fitofarmacológico de Senna spectabilis (D.C) I&B / Phytopharmacology study of Senna spectabilis (D.C.)I&B

Se realizó el estudio fitofarmacológico de Senna spectabilis. Se efectuó la extracción de los alcaloides de la corteza de la planta y se determinó su actividad farmacológica y su toxicidad. Se demostró un efecto anticoagulante de los alcaloides totales y se logró reproducir en el animal experimental las alteraciones hematológicas. Los alcaloides muestran un aumento de la actividad motriz espontánea, inferior a la producida por la anfetamina, pero notoria en la dosis de 25 mg/Kg. La administración de los alcaloides a los animales de experimentación produce, además, convulsiones. Se determinó en ratones la DL50 de los alcaloides totales, obteniéndose un resultado de 31 mg/Kg de peso. Se efectuó un estudio histopatológico de algunos órganos de las ratas y ratones utilizados en los ensayos de actividad farmacológica y se observaron daños ocasionados por la administración de los alcaloides totales