Technological Institute of Tepic

www.ittepic.edu.mx
Tepic, Mexico
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Calderon-Santoyo M.,Technological Institute of Tepic | Ragazzo-Sanchez J.A.,Technological Institute of Tepic
Biological Control | Year: 2013

The yeast Meyerozyma caribbica was evaluated for their effectiveness against Colletotrichum gloeosporioides in the mango (Mangifera indica L.) cv. "Ataulfo" and to identify the possible mechanisms of action involved in the inhibition. M. caribbica showed a high antagonistic potential in vivo, with significant inhibition of 86.7% of anthracnose. M. caribbica competed for the nutrients sucrose and fructose (p<. 0.05). Electron microscopy showed that the yeast produces a biofilm adhering to the fruit and to C. gloeosporioides hyphae. M. caribbica showed competition for space and parasitism to the phytopathogen, furthermore it produces hydrolytic enzymes such as chitinase, N-acetyl-β-. d-glucosaminidase and β-1, 3-glucanase. These enzymes caused notched and non-lethal deformations on the fungal hyphae through this specific action mechanism. According to the results obtained here, the combination of the different action mechanisms of the yeast increases their ability to control C. gloeosporioides. The use of biological agents to control C. gloeosporioides may contribute to the integrated management of disease caused by this pathogen. © 2013 Elsevier Inc.


Quiros-Sauceda A.E.,Research Center en Alimentacion y Desarrollo | Palafox-Carlos H.,Research Center en Alimentacion y Desarrollo | Sayago-Ayerdi S.G.,Technological Institute of Tepic | Ayala-Zavala J.F.,Research Center en Alimentacion y Desarrollo | And 5 more authors.
Food and Function | Year: 2014

Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion. © 2014 the Partner Organisations.


Ruiz-Montanez G.,Technological Institute of Tepic | Ragazzo-Sanchez J.A.,Technological Institute of Tepic | Calderon-Santoyo M.,Technological Institute of Tepic | Velazquez-De La Cruz G.,CICATA Queretaro | And 2 more authors.
Food Chemistry | Year: 2014

Bioactive compounds have become very important in the food and pharmaceutical markets leading research interests seeking efficient methods for extracting these bioactive substances. The objective of this research is to implement preparative scale obtention of mangiferin and lupeol from mango fruit (Mangifera indica L.) of autochthonous and Ataulfo varieties grown in Nayarit, using emerging extraction techniques. Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) and high hydrostatic pressures (HHP). Two maturity stages (physiological and consumption) as well as peel and fruit pulp were evaluated for preparative scale implementation. Peels from Ataulfo mango at consumption maturity stage can be considered as a source of mangiferin and lupeol using the UEA method as it improves extraction efficiency by increasing yield and shortening time. © 2014 Elsevier Masson SAS. All rights reserved.


de Lourdes Garcia-Magana M.,Technological Institute of Tepic | Garcia H.S.,Instituto Tecnologico De Veracruz | Bello-Perez L.A.,National Polytechnic Institute of Mexico | Sayago-Ayerdi S.G.,Technological Institute of Tepic | de Oca M.M.-M.,Technological Institute of Tepic
Plant Foods for Human Nutrition | Year: 2013

Several reports have focused on utilization of post-harvest residues of crops, while neglecting those residues produced by mango processing. These residues represent a waste of nutrients and a source of environmental contaminants. Such by-products could be valuable sources of dietary fiber (DF), antioxidant compounds, and single carbohydrates. The aim of this study was to evaluate some functional properties (FP), and the content of DF and polyphenols (PP) of the peel and coarse material obtained from residues during the industrial processing of Ataulfo and Tommy Atkins mangoes. The total dietary fiber (TDF) content was about 225 mg/g and 387 mg/g (dry weight) for the coarse material and the peel, respectively, from which soluble dietary fiber represented 23 and 42 %, respectively. The main neutral sugar identified was rhamnose, especially in peels; the klason lignin (KL) content was 92 mg/g, which highlights the Ataulfo peel (Ataulfo-P) and the Tommy Atkins peel (Tommy Atkins-P). The extractable PP content in Ataulfo-P was higher than in Tommy-Atkins-P, and interesting data for non-extractable PP were obtained in the residues. FP as swelling, water holding, oil holding, and glucose absorption in the residues was studied, obtaining better functional properties when compared to cellulose fiber. The results show that mango industrial by-products, mainly from the Ataulfo-P variety, could be used as ingredients in food products because of their functional properties as well as their DF and PP content. © 2013 Springer Science+Business Media New York.


Tovar B.,Technological Institute of Tepic | Montalvo E.,Technological Institute of Tepic | Damian B.M.,Technological Institute of Tepic | Garcia H.S.,Instituto Tecnologico De Veracruz | Mata M.,Technological Institute of Tepic
LWT - Food Science and Technology | Year: 2011

The limited industrial processing and export to European countries of fresh Mexican 'Ataulfo' mangoes is attributed in part to the lack of homogeneous ripening among fruit from the same lot. A viable technology to alleviate the situation is the application of exogenous ethylene. In this work, vacuum (34 kPa) was applied for 20 min to 'Ataulfo' mangoes that were later exposed to exogenous ethylene (500, 1000 and 1500 μL L-1) for 30 min and ripening was monitored. Application of vacuum did not produce apparent visual damage to the fruit; when 1500 μL L-1 ethylene were applied for 30 min after the vacuum, induced production of internal ethylene with a concomitant increase in respiration rate. Firmness and acidity loss proceeded faster after the fruits were exposed to vacuum and 1500 μL L-1 ethylene; similarly, total soluble solids increased and pulp and peel color development was 100% in the whole lot. An overall reduction of three days from the normal ripening time was observed attributed to the treatments. It is proposed that short exposures to vacuum and ethylene could improve the uniformity in mango ripening. © 2011 Elsevier Ltd.


Castaneda C.E.,University of Guadalajara | Esquivel P.,Technological Institute of Tepic
Neural Networks | Year: 2012

A time-varying learning algorithm for recurrent high order neural network in order to identify and control nonlinear systems which integrates the use of a statistical framework is proposed. The learning algorithm is based in the extended Kalman filter, where the associated state and measurement noises covariance matrices are composed by the coupled variance between the plant states. The formulation allows identification of interactions associate between plant state and the neural convergence. Furthermore, a sliding window-based method for dynamical modeling of nonstationary systems is presented to improve the neural identification in the proposed methodology. The efficiency and accuracy of the proposed method is assessed to a five degree of freedom (DOF) robot manipulator where based on the time-varying neural identifier model, the decentralized discrete-time block control and sliding mode techniques are used to design independent controllers and develop the trajectory tracking for each DOF. © 2012 Elsevier Ltd.


Esquivel P.,Technological Institute of Tepic | Castaneda C.E.,University of Guadalajara
Electric Power Systems Research | Year: 2014

Detection and characterization of the dynamic phenomena that arise when the power system is subjected to a perturbation become a significant problem. Therefore, a great deal of attention has been paid to identify oscillatory activity in interconnected power systems through the use of wide-area monitoring schemes. This paper presents a method for detection of propagation features from wide-area system measurements through its traveling and standing components, exploring the relationship between complex modes and the wave motion. The method consists in a biorthogonal decomposition considered from a statistical perspective which has the potential to be applied for wide-area monitoring and analysis using real-time synchronized measurements recorded from power systems. Although the technique is general, data obtained from global positioning system (GPS)-based multiple phasor measurement units (PMUs) from a real event in power systems are used to examine the potential usefulness of the proposed methodology. Furthermore, the decomposition technique based on optimal persistent patterns (OPPs) for time-varying fields is used to validate the applicability of the method. © 2014 Elsevier B.V.


Camelo-Mendez G.A.,National Polytechnic Institute of Mexico | Ragazzo-Sanchez J.A.,Technological Institute of Tepic | Jimenez-Aparicio A.R.,National Polytechnic Institute of Mexico | Vanegas-Espinoza P.E.,National Polytechnic Institute of Mexico | And 2 more authors.
Plant Foods for Human Nutrition | Year: 2013

Anthocyanins are a group of water-soluble pigments that provide red, purple or blue color to the leaves, flowers, and fruits. In addition, benefits have been attributed to hypertension and cardiovascular diseases. This study compared the content of total anthocyanins and volatile compounds in aqueous and ethanolic extracts of four varieties of Mexican roselle, with different levels of pigmentation. The multivariable analysis of categorical data demonstrated that ethanol was the best solvent for the extraction of both anthocyanins and volatile compounds. The concentration of anthocyanin in pigmented varieties ranged from 17.3 to 32.2 mg of cyanidin 3-glucoside/g dry weight, while volatile compounds analysis showed that geraniol was the main compound in extracts from the four varieties. The principal component analysis (PCA) allowed description of results with 77.38 % of variance establishing a clear grouping for each variety in addition to similarities among some of these varieties. These results were validated by the confusion matrix obtained in the classification by the factorial discriminate analysis (FDA); it can be useful for roselle varieties classification. Small differences in anthocyanin and volatile compounds content could be detected, and it may be of interest for the food industry in order to classify a new individual into one of several groups using different variables at once. © 2013 Springer Science+Business Media New York.


Gutierrez-Martinez P.,Technological Institute of Tepic | Osuna-Lopez S.G.,Technological Institute of Tepic | Calderon-Santoyo M.,Technological Institute of Tepic | Cruz-Hernandez A.,National Polytechnic Institute of Mexico | Bautista-Banos S.,National Polytechnic Institute of Mexico
LWT - Food Science and Technology | Year: 2012

Pestalotia mangiferae and Curvularia lunata are the main postharvest fungi of mango cv. 'Tommy Atkins' causing serious economic losses during storage. Two substitutes of synthetic postharvest fungicides were tested: ethanol and heat, separately and combined at different concentrations and temperatures. Experiments were carried out in vitro to evaluate mycelial growth and spore germination and directly on mango fruits to evaluate the combination of ethanol with heat on disease incidence and on fruit quality. Storage period was of 12-days at 25 °C. Response of P. mangiferae and C. lunata towards the application of ethanol and temperature was very similar. When trials were carried out separately, ethanol at 400 ml/L completely inhibited growth of both fungi while mycelial growth reached approximately only 35 mm or less at concentrations up to 400 ml/L. Germination was severely affected by ethanol application at concentrations up to 100 ml/L. The combination of both factors also influenced fungi development affecting their conidia more than their mycelium. A complete disease control of mango fruits was achieved at 300 ml/L ethanol with 50 °C temperature. The changes in weight loss, firmness, color, acidity, SSC and, pH values of the treated and untreated mango fruits followed the normal ripening evolution. © 2011 Elsevier Ltd.


Zamora-Gasga V.M.,Technological Institute of Tepic | Bello-Perez L.A.,National Polytechnic Institute of Mexico | Ortiz-Basurto R.I.,Technological Institute of Tepic | Tovar J.,Lund University | Sayago-Ayerdi S.G.,Technological Institute of Tepic
LWT - Food Science and Technology | Year: 2014

The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30g/100g) as soluble dietary fiber (DF) and ground-agave-fiber (70g/100g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAF, ADF) on the proximate composition, invitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03g/100g) was the main component in ADF, with 22.8g/100g soluble DF. Granola bars were prepared by substituting honey and wheat flour by AS and ADF. A sensory test was used to select the level of sugar substitution by NAF, where 62g NAF/100g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 23-1 fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAF and ADF) was 23.35g/100g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food. © 2013 Elsevier Ltd.

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