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.

Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts.

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 24 multiparous lactating Pelibuey and Katahdin ewes (two days in lactation) were randomly assigned to four groups: MO-0, basal diet (BD) + 0 mL MO; MO-20, BD + 20 mL MO; MO-40, BD + 40 mL MO; and MO-60, BD + 60 mL MO. In the milk, an increase of 6% in protein, 26% in leucine, 14% in ash, and 1% in the pH (6.71) was observed with MO-60. The density values decreased by 0.3% at a higher dose of MO compared to MO-0, while the nonfat solids (NFS) in the milk were similar between the treatments. In the yogurt, an increase of 5% in protein, 113% in leucine (MO-20), 9% in NFS, and a reduction of 2% in moisture with MO-60 was observed. The acidity reflected an inverse relationship to the pH, as did the moisture and NFS with MO-60. In conclusion, dietary supplementation with MO in lactating ewes did not have negative effects on the chemical composition of their yogurt during storage (14 days). Overall, feeding sheep with 20 mL of MO positively influenced the physicochemical composition of their milk and yogurt during storage.

Effects of the Inclusion of Ground Pouteria sapota Kernel on Intake, Digestibility, and Growth Performance in Lambs.

This study determined the effect of replacing ground corn and soybean meal with ground Pouteria sapota kernel (PSSM) in lamb diets on nutrient intake and digestibility, performance, and carcass traits. Twenty-one male hair sheep lambs with an average body weight of 22 ± 3.5 kg were randomly assigned to three treatment diets containing PSSM at 0, 10, and 20% of the total dry matter (DM) inclusion. The study lasted 60 days, which included 15 days for adaption and 45 days for sample collection. The PSSM inclusion did not affect intake or performance (p > 0.05). However, ether extract (EE) digestibility linearly increased (p < 0.0001), while crude protein (CP) and acid detergent fiber (ADF) linearly decreased. Final body weight, total weight gain, average daily weight gain, feeding efficiency, and carcass traits were not affected by PSSM inclusion. In conclusion, these results suggest that PSSM can replace up to 200 g/kg DM of ground corn and soybean meal without affecting intake or animal performance.

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk.

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer's acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

Effect of Feeding Lactating Ewes with Moringa oleifera Leaf Extract on Milk Yield, Milk Composition and Preweaning Performance of Ewe/Lamb Pair.

The objective this study was to evaluate the effect of different doses of Moringa oleifera leaf extract (MOE) on milk production and milk composition in ewes and on preweaning performance of their lambs. Twenty-four lactating ewes were housed individually with their lambs and assigned to four groups in a completely randomized design. The treatments included a basal diet without MOE (MOE0) or a basal diet supplemented with either 20 mL MOE per ewe per day (MOE20), 40 mL MOE per ewe per day (MOE40) or 60 mL MOE per ewe per day (MOE60). Over 45 days, milk production was recorded weekly and individual milk samples were collected for chemical analysis. Milk yield, fat-corrected milk and daily yields were similar among the four treatments. The supply of MOE did not affect ewe weaning efficiency and average daily gain or litter weaning weight of the lambs. Overall, the results from this study showed that dietary supplementation of hydroalcoholic extracts of Moringa oleifera leaves at doses of 20, 40 or 60 mL/ewes/d in lactating ewes does not have negative effects on milk yield, milk composition or lamb performance.

Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico.

In this study, the effect of the extraction method (mechanical pressing, MP and organic solvent, OS) and the specie (Cucurbita argyrosperma Huber, CA; and Cucurbita moschata Duchesne, CM) on the content of bioactive compounds and antioxidant activity of oil from pumpkin of Yucatan, Mexico was investigated. Between the two extraction methods, the oil extracted by MP obtained the highest values for total phenolic compounds (TPC), total carotenoids, squalene, quercetin, ß-carotene, fucosterol, stigmasterol and antioxidant activity (DPPH, ABTS and reducing power). Between the two species, the CM oil extracted with MP or OS exhibited the highest values for carotenoids, sterols and antioxidant activity (DPPH and ABTS). Thus, it can be concluded that the method and specie affect the composition of bioactive compounds and antioxidant activity of the pumpkin oil. This information is useful for the extraction of pumpkin oil with a higher content of compounds, of interest for the industry.

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico.

The aim of this study was to determine the antioxidant compounds, antioxidant activity and content of individual phenolic compounds of freeze-dried peel from three tropical fruits grown in Yucatan, México: purple star apple (Chrysophyllum cainito L.), yellow cashew and red cashew (Anacardium occidentale). The freeze-dried peels were good source of antioxidant compounds. ABTS and DPPH values in the peel from each fruit were 3050.95-3322.31 µM Trolox/100g dry weight (DW) or 890.19-970.01 mg of vitamin C/100 g DW, and 1579.04-1680.90 µM Trolox/100 g DW or 340.18-362.18 mg of vitamin C/100 g DW, respectively. Six phenolic compounds were identified in the peel from the tropical fruits studied: ferulic, caffeic, sinapic, gallic, ellagic and myricetin. This study demonstrated that freeze-dried peels from purple star apple, yellow cashew and red cashew, could serve as potential sources of antioxidants for use in food and pharmaceutical industries.

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico.

The aim to the study was to determine the physicochemical composition, bioactive compounds and antioxidant activity of fruits from Yucatan, Mexico such as star apple, cashew, mombin, mamey sapote, white sapote, sugar apple, sapodilla, dragon fruit, nance, ilama, custard apple, mamoncillo and black sapote. The physicochemical characteristics were different between fruits and were good sources of bioactive compounds. The edible part with the highest values of antioxidant activity were mamoncillo, star apple, mombin, cashew, white sapote, ilama, custard apple, sugar apple, and nance. Total soluble phenols content showed a correlation with antioxidant activity by ABTS (R=0.52, P⩽0.05) and DPPH (R=0.43, P⩽0.05). A high correlation was obtained between the two assays (ABTS and DPPH) used to measure antioxidant activity in the tropical fruit species under study (R=0.82, P⩽0.05). The results show promising perspectives for the exploitation and use of tropical fruits studied with significant levels of nutrients and antioxidant activity.