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Articles by Jose de Jesus Ornelas-Paz
Total Records ( 2 ) for Jose de Jesus Ornelas-Paz
  Jose de Jesus Ornelas-Paz , Elhadi M. Yahia and Alfonso A. Gardea-Bejar
  Problem statement: Bioconversion efficiency of β-Carotene (BC) in vitamin A is strongly influenced by food matrix. This efficiency has been determined mainly in typical BC sources like carrots. BC content in mango fruit is considerably high however; the bioconversion efficiency of BC from fresh mango in vitamin A has not been determined nor compared with those of typical BC sources. Approach: Vitamin A depleted rats were daily fed with portions of Ataulfo mango (alone or with soybean oil), carrots and BC dissolved in soybean oil, during a two weeks repletion period. These food portions provided an identical daily dose of BC (122.1-132.1 μg), which was considered as low. After repletion, the retinol accumulation in rat livers was determined. Results: BC was the major carotenoid in tested carrots and mangoes. BC content in these foods varied from 87.8 to 164.4 and from 17.4 to 1.2 mg Kg-1, respectively. Mango portions size delivered to the rats were higher than those of carrots but both provided the same amount of BC. Test foods portions were completely consumed by rats. Total intake of BC during the repletion period was identical in all experimental groups (1.8 mg) however, the accumulation of retinol in rat livers varied among experimental groups. The highest retinol accumulation was found in rats feeding the oily solution of BC. Co-consumption of mango and oil increase slightly the accumulation of retinol in rat livers, but statistical differences were not found. Rats fed with carrots accumulated 37% less retinol than those feeding mango without oil. Conclusion/Recommendations: Ataulfo mango was more effective than carrots in improving vitamin A status in deficient rats. Delivered BC doses were efficiently absorbed, converted to vitamin A and stored as retinol. Further studies are needed to test the potential of mango in improving the vitamin A status in humans routinely ingesting the fruit.
  Saul Ruiz-Cruz , Emilio Alvarez-Parrilla , Laura A. de la Rosa , Alejandra I. Martinez-Gonzalez , Jose de Jesus Ornelas-Paz , Ana Maria Mendoza-Wilson and Gustavo A. Gonzalez-Aguilar
  Problem statement: Sanitation is a critical step to insure safety of fresh-cut produce. The inadequacies of chlorine, currently used as a sanitizer, have stimulated interest in finding safer, more effective sanitizers, however little is known on the impact of these novel sanitizers on sensory and nutrimental quality of the treated products. Approach: The effect of four sanitizers: Sodium hypochlorite (OCl), Peroxiacetic Acid (PA), Acidified Sodium Chlorite (ASC) and carvacrol on microbiological, sensorial and nutritional quality (total phenols, vitamin C and antioxidant capacity) of fresh-cut jalapeno peppers stored at 5°C during 27 days was evaluated. Results: All sanitizers (except carvacrol) maintained microbiological and overall quality of jalapeno peppers during 27 days. ASC (500 and 250 mg L-1) maintained the best microbiological and sensorial properties at the end of the storage period. Carvacrol, active ingredient of oregano essential oil, maintained shelf life for only 17 days. At the end of the storage period, all treatments showed a decrease of 12-43% respect to the initial vitamin C values. Total phenols and antioxidant capacity decreased in a lesser degree. None of the treatments except ACS 500 mg L-1, induced higher losses of vitamin C, total phenols or antioxidant capacity compared to control. Conclusion: Our results showed that all sanitizers were capable of controlling microbial growth without inducing major loss of antioxidant capacity and photochemical. Carvacrol was the only sanitizer that reduced sensory acceptability of fresh-cut jalapeno peppers, however carvacrol treated samples retained the highest levels of photochemical and antioxidant capacity. ASC was the most effective sanitizer even though it was used at concentrations lower that those currently approved by the FDA.
 
 
 
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