Revista Agro Productividad
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Modification of the composition of thyme (Thymus vulgaris) essential oil based on the quality of the light
Get PDFObjective: To identify the changes in the concentration of the main components of thyme (Thymus vulgaris) essential oil in response to five different LED colors.
Design/Methodology/Approach: A completely randomized experimental design was used. The design included five treatments (white light; blue light; red light; 75% blue light and 25% red light; and 75% red light and 75% blue light) and 10 repetitions, at a 25 μmol m−2 s−1 luminous intensity, during a 16 h photoperiod. The thyme plants were sown in a pot with a substrate made up of 50% peat, 48% perlite, and 2% vermicompost. Each plant was an experimental unit. The plants were placed in light isolation chambers and subjected to the treatment for 35 days.
Results: The concentration of the main molecules in the essential oil recorded considerable changes between treatments: the concentration of thymol (its main component) increased in the white light treatments, as well as in the red light (75%) and blue light (75%) treatments. In addition, the composition of the essential oil resulting from these treatments is different to the composition reported in the references.
Study Limitations/Implications: The light intensity used in this experiment was lower than the light intensity required for plant growth; however, it was enough to produce changes in the secondary metabolism.
Findings/Conclusions: The changes in the quality of the light modify the composition of the thyme essential oil. Even at a low light intensity (25 µmol m-2 s-1), the changes in the spectrum composition under which the plants grow influence the composition of the essential oil.
Antioxidant activity and sensory acceptability of whey protein-based smoothie beverages made from mango (Mangifera indica L.) cv Haden and strawberry (Fragaria x ananassa Duch.) cv Festival
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Objective: To assess the effect of different whey proteins levels on the physicochemical, antioxidant activity, and sensory acceptability of smoothie beverages made from mango and strawberry.
Design/methodology/approach: Twenty-four formulations were evaluated (type of fruit and concentration level of whey protein).
Results: Adding of whey protein to smoothies composed of mango and strawberry increased the protein content and antioxidant activity by 2-2.5-fold compared to control smoothies’ samples without whey protein. Sensory analysis showed that in terms of overall acceptance, all produced smoothies were considered very acceptable by the panelists.
Limitations on study/implications: Smoothies enriched with whey proteins can be a good new food product that incorporated nutritional and functional compounds into the human diet.
Findings/conclusions: Smoothies produced from mango and strawberry fruits enriched with whey proteins can be considered valuable products as source of bioactive compounds and from sensory points of view.
Keywords: smoothie, antioxidant activity, whey protein, acceptabilityObjective: To assess the effect of different whey proteins levels on the physicochemical, antioxidant activity, and sensory acceptability of smoothie beverages made from mango and strawberry.
Design/methodology/approach: Twenty-four formulations were evaluated (type of fruit and concentration level of whey protein).
Results: Adding of whey protein to smoothies composed of mango and strawberry increased the protein content and antioxidant activity by 2-2.5-fold compared to control smoothies’ samples without whey protein. Sensory analysis showed that in terms of overall acceptance, all produced smoothies were considered very acceptable by the panelists.
Limitations on study/implications: Smoothies enriched with whey proteins can be a good new food product that incorporated nutritional and functional compounds into the human diet.
Findings/conclusions: Smoothies produced from mango and strawberry fruits enriched with whey proteins can be considered valuable products as source of bioactive compounds and from sensory points of view
Effect of starch from chayotextle (Sechium edule (Jacq.) Sw.) and erythritol on the physicochemical and sensorial quality of a yogurt en-riched with inulin
Get PDFObjective: The objective of this work was to evaluate the effect of incorporating chayotextle root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin.
Design/methodology/approach: For which the following treatments T1 were established: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables that were analyzed were nutritional content, pH, total soluble solids, syneresis, and sensory quality was determined through a CATA.
Results: The results indicate that the incorporation of chayotextle starch to yogurt favored an increase in the content of non-fat solids and a decrease in syneresis while the use of erythritol as a sugar substitute decreased the caloric and non-fat solids content and increased the pH and syneresis, otherwise when sugar was used. Enriching all formulations with 5% inulin favored greater stability and an increase in dietary fiber for all treatments. Sensorially, chayotextle starch in combination with sugar favored greater sensory acceptance of yogurtLimitations on study/implications: It would be necessary to evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as other starches such as potato, corn or cassava or gums such as xanthan and arabica or even carboxyme-tylcellulose, which are the most commercial.
Findings/conclusions: La adición de eritritol no sustituye al azúcar como edulcorante desde el punto de vista sensorial; Sin embargo, nutricionalmente reduce el contenido calórico en un 57%. Además, la inulina favorece un mayor contenido de fibra dietética, mientras que el almidón de chayotextle en conjunto con el azúcar favoreció preservar las características fisicoquímicas y sensoriales del yogurt.Objective: To evaluate the incorporation of chayotextle (Sechium edule) root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin.
Design/methodology/approach: The following treatments were established: T1: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables nutritional content, pH, total soluble solids, syneresis, and sensorial quality were determined through CATA.
Results: The incorporation of chayotextle starch to yogurt favored an increase in the content of non-fatty solids and a decrease in syneresis, while the use of erythritol as sugar substitute decreased the caloric content and of non-fatty solids and increased the pH and syneresis, contrary to the use of sugar. Enrichening all the formulations with 5% of inulin favored the stability and increased the dietary fiber in all the treatments. Sensorially, the chayotextle starch combined with sugar favored a greater sensorial acceptance of the yogurt.
Limitations on study/implications: To evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as potato, corn, yucca and gums like xanthan, arabic or even carboxymethyl cellulose which are commercial.
Findings/conclusions: The addition of erythritol does not substitute sugar as a sweetener from the sensorial point of view. However, nutritionally, it reduces the caloric content in 57%. Inulin favors the dietary fiber content, while the chayotextle starch together with sugar preserved the physicochemical and sensorial characteristics of yogur
Fire effect on the diversity of forest species in a medium superennifolia forest of Mexico
Get PDFObjective: Evaluate the effect of fire on natural regeneration and forest species diversity in a medium superennifolia forest in southeastern Mexico.
Design/methodology/approach: Natural regeneration was classified into three height categories (0 to 30 cm, 31 cm to 1 m and 1 to 3 m) and trees in three forest sites burned and unburnt by fire.
Results: A total of 1193 individuals belonging to 69 species in 29 taxonomic families were recorded. Regeneration from 0 to 30 cm presented significant differences in species diversity in unburnt forest sites, while in regeneration from 1 to 3 m in burned forest sites.
Limitations on study/implications: These types of studies are a first approximation to natural regeneration after a fire in tropical forests, so it is important to maintain permanent sites to monitor the recovery of ecosystems and thus be able to establish management strategies for the restoration of these ecosystems.
Findings/conclusions: Regeneration after the fire was established with a low but constant number of species, indicating a tendency towards vegetation resilience. This information allows government institutions to make better decisions on the management and prevention of these ecosystems in Mexico
Nutritional and nutraceutical properties of wild blueberry: cahuiche (Vaccinium leucanthum Schltdl.)
Get PDFObjective: to determine the physical and chemical characteristics, the nutritional components and the nutraceuticals of the fruits of cahuiche at consumption maturity, harvested in five places in the town of Ciénega Grande, Omitlán, Hidalgo.
Design/methodology/approach: Fruits harvest were carried out under simple random sampling. A proximal and mineral, morphological and chemical analysis (sugars, total soluble solids and acidity) were carried out on the fruits. Six extraction solvents were used (except for vitamin C) for the evaluation of the content of nutraceutical compounds (anthocyanins, phenols, flavonoids and total tannins) and antioxidant activity, in order to identify the one with the highest extraction yield.
Results: The cahuiche presented high values (expressed in fresh weight) of Ca (43.24 mg 100 g-1), S (28.61 mg 100 g-1), protein (1.95 g 100 g-1), lipids (1.67 g 100 -1) and crude fiber (6.67 g 100 -1). In addition to high concentrations of anthocyanins (267.50 mg EC 100 g-1) and phenolic compounds (407.36 EAG 100 g-1). The use of methanol-H2O-HCl (90:10:1) allowed obtaining the best extraction yields of anthocyanins and total soluble phenolics.
Limitations on study/implications: Follow-up research is needed to evaluate the nutritional value and antioxidant compound content of cahuiche products, since fruit is mostly processed into jam.
Findings/conclusions: Cahuiche is an underutilized wild blueberry with high potential for use as a crop, being a species with high nutritional and nutraceutical value.Objetivo: determinar las características físico y químicas, compuestos nutricionales y nutracéuticos de frutos de cahuiche (Vaccinium leucanthum Schltdl.) en madurez de consumo, cosechados en cinco lugares de la localidad de Ciénega Grande, Omitlán, Hidalgo.
Diseño/metodología/aproximación: Se cosechó frutos de cahuiche bajo un muestreo aleatorio simple. A los frutos se les realizó un análisis proximal y mineral, morfológico y químico (azúcares, sólidos solubles totales y acidez). Para la evaluación del contenido de compuestos nutracéuticos (antocianinas, fenoles, flavonoides y taninos totales) y actividad antioxidante se utilizó seis disolventes con la finalidad de identificar el de mayor rendimiento de extracción; excepto para la evaluación de vitamina C (ácido ascórbico, AA).
Resultados: El cahuiche presentó valores altos (expresados en peso fresco) de Ca (43.24 mg 100 g-1), S (28.61 mg 100 g-1), proteína (1.95 g 100 g-1), lípidos (1.67 g 100 -1) y fibra cruda (6.67 g 100 -1); además de altas concentraciones de antocianinas (267.50 mg EC 100 g-1) y compuestos fenólicos (407.36 EAG 100 g-1). El uso de metanol-H2O-HCl (90:10:1) permitió obtener los mejores rendimientos de extracción de antocianinas y fenólicos solubles totales.
Limitaciones del estudio/implicaciones: Se necesitan investigaciones de seguimiento para evaluar el valor nutricional y el contenido de compuestos antioxidante de productos de cahuiche, ya que su consumo es mayoritariamente procesado.
Hallazgos/conclusiones: El cahuiche es un arándano silvestre subutilizado con alto potencial para su aprovechamiento como cultivo, al ser una especie con alto valor nutricional y nutracéutico.
Palabras clave: disolventes de extracción, actividad antioxidante, compuestos fenólicos, antocianinas
Prevalence of productive impact diseases in cattle in Gomez Farias County, Jalisco, Mexico
Get PDFAndrés Ixtlán, Gómez Farías county, Jalisco, México; through the monthly collection from clinical cases data, attended from January 2019 to January 2020, in seven smallholders dairy farms.
Design/Methodology/Approach: Seven different smallholder livestock production units, mainly semi-stalled dairy cows, were monitored from January 2019 to January 2020, To calculate the frequency of the disease, the prevalence rate (PR) and the cumulative incidence rate (CIR) were determined, through the following equations: PR = (Total cases in a population at a given place and time / Total population at that place and given time
Economic and Productive Impact of the Implementation and Use of Agricultural Irrigation in the State of Tabasco, Mexico
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Objective: Three support programs for agricultural irrigation in 8 municipalities in the State of Tabasco were evaluated for a total area of 972.4 ha with 7 crops per municipality. One production cycle was used for the evaluation of the irrigation units in the State of Tabasco.
Design/methodology/approach: The software "System for the Evaluation of Irrigation Units" SISEVUR 3.0 was used for the integration and evaluation of a) general operation of infrastructure; b) producer satisfaction with the infrastructure; c) aspects of improvement in the quantity and quality of production; d) benefits of irrigation on agricultural production and suggestions and opinions of producers regarding hydro-agricultural programs e). The economic/financial evaluation.
Results: The crops that responded best to the application of irrigation were: 1) forage corn, with an increase in production of 140.7%; 2) lemon with 97.98%; 3. banana with 58.6%, and 4 sugar cane with 41%.
Limitations on study/implications: Data collection required several visits to the producer to improve the collection of reliable data. However, there is a margin of error that could not be quantified due to the particularities of the producers and the work.
Findings/conclusions: Bananas and citrus improved production quality and product maintenance throughout the year, favoring supply and demand commitments in the domestic and international markets
Vanilla (Vanilla planifolia Jacks ex. Andrews) marketing processe in the northeast Sierra of the state of Puebla.
No full textObjetive: Analyze the vanilla marketing process in the Northeastern Sierra of the state of Puebla, and identify the factors that limit this process, to propose specific actions that benefit small producers in the Totonacapan region of Puebla.
Design/methodology/approach: The information was obtained from the application of 68 surveys to key informants in the municipalities of Huehuetla, Caxhuacan, Ixtepec, Hueytlalpan, Olintla, Jonotla, Cuetzalan del Progreso, Tuzamapan de Galeana and Tlatlauquitepec, belonging to the northeastern region of the state of Puebla. A mixed questionnaire was applied.
Results: One of the main problems detected is the commercialization of the product; despite the vast experience of these producers from production to harvest, they face the problem of intermediation; the small production units are not organized in such a way that they can request specific training for each link in the vanilla production chain. It is essential that there is an organization with leadership that influences, motivates and encourages producers to achieve common objectives, before the corresponding authorities that, in addition to the support offered, are also part of the development of public policies that permanently allow inclusion, training, support, technological exchange, and validation of knowledge in the Totonacapan region.
Limitations on study/implications: In the vanilla production chain in the study region, there is no register of producers, which was a limitation to having a greater number of producers surveyed.
Findings/conclusions: One of the main problems detected is the commercialization of the product; despite the vast experience of these producers from production to harvest, they face the problem of intermediation; the small production units are not organized in such a way that they can request specific training for each link in the vanilla production chain. It is essential that there is an organization with leadership that influences, motivates and encourages producers to achieve common objectives, before the corresponding authorities that, in addition to the support offered, are also part of the development of public policies that permanently allow inclusion, training, support, technological exchange, and validation of knowledge in the Totonacapan region
The Sociocultural Dimension of the Maize Value Chain in Chiapas, Mexico
Get PDFbjective: To analyze the sociocultural dimension of the maize value chain in the Frailesca region, Chiapas, Mexico, in order to contribute to a comprehensive understanding of the system.
Design/Methodology/Approach: The research was exploratory and descriptive, combining quantitative and qualitative methods. The value chain and systems analysis approaches were integrated. Two types of information were used: primary data, through semi-structured interviews with actors in the production chain, and secondary data, through available official statistical information.
Results: The main results indicate that traditional management, product use, and technological modernity influence marketing channels in a non-linear manner. The production link is based on family labor; the transformation and consumption links are based on local food culture. The sociocultural factor is a determinant of the maize agroecosystem value chain in Chiapas.
Study Limitations/Implications: It is necessary to consider sociocultural aspects in the development programs for maize production and consumption in La Frailesca, with an approach that goes beyond value chain analysis and recognizes networks and production-consumption systems. Analyzing the value chain of agricultural product use and transformation from a scientific research perspective contributes to identifying critical limitations among actors and their relationships for the improvement of the agroecosystem.
Findings/Conclusions: The production link is based on family labor and small production systems with diverse potentials in the four municipalities studied. The transformation and consumption links are driven by local food culture, creating feedback that also affects the production sector. The maize value chain in the Frailesca region is characterized by encompassing family and local domains, with significant sociocultural influence, where the value addition flow is far from linear. Although not hegemonic, the sociocultural factor plays a predominant role in the maize agroecosystem value chain in La Frailesca
Comparison of three commercial feeds in the fattening of Yorkshire pigs (Sus scrofa domesticus) in the starter and growth
Get PDFObjective: To assess the efficiency of three commercial feeds for pig fattening. Design/Methodology/Approach: The study was conducted in the pig unit of the Centro de Bachillerato Tecnológico Agropecuario No. 90. Thirty-three pigs were randomly assigned to one of the following three treatments (11 specimens per treatment): 1) Sabamex®; 2) Campeón®, and 3) Ganador®. In the starter phase, the three feeds were provided ad libitum for four weeks. The same feeds were offered from the fifth to the eighth week (growth phase). The response variables were analyzed in a completely randomized design for each phase. The impact of sex differences on weight gain was analyzed using Student's t-test. Results: All variables assessed recorded a difference (P<0.05) between treatments. In the initial four-week period, a statistically significant difference (P<0.05) was observed in the daily weight gain per animal per day variable. The same difference (P<0.05) was observed in the subsequent four weeks of growth (end stage) for the same variable. Additionally, sex differences had an impact on weight gain (P˂0.05). Study Limitations/Implications: Pigs should not be fattened in autumn and winter, due to the adverse effects of low temperatures. The Campeón® feed is the most profitable and advisable option. Findings/Conclusions: Pigs that were fed on Sabamex® and Ganador® had a better performance than pigs that were fed on Champion®