Výsledky vyhledávání - "Carolina Calderón-Chiu"

Akademický článek

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

Autor: Carolina Calderón-chiu, Montserrat Calderón-santoyo, Simone Damasceno-gomes, Juan Arturo Ragazzo-Sánchez

Publikováno v: Food Chemistry: X, Vol 12, Iss , Pp 100138- (2021)

This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to ob

Externí odkaz: https://doaj.org/article/586ed87e07c14dc58ee45804655a60f6

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Akademický článek

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

Autor: Irving Antonio Brion-Espinoza, Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez, Julio César Barros-Castillo, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo

Publikováno v: Food Chemistry: X, Vol 12, Iss , Pp 100170- (2021)

Jackfruit (Artocarpus heterophyllus Lam.) is an evergreen tree that produces a high waste of leaves. This study evaluated the obtention of peptides from jackfruit leaves using pancreatin and pepsin, their antifungal activity, and their effect on pect

Externí odkaz: https://doaj.org/article/519794a36f5946a988ba64f8d19fd184

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Akademický článek

Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates

Autor: Julián Vera-Salgado, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, Ulises Miguel López-García, Juan Arturo Ragazzo-Sánchez

Publikováno v: Colloids and Interfaces, Vol 6, Iss 4, p 50 (2022)

The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU

Externí odkaz: https://doaj.org/article/1b2b15e6e67747b196a068c5ce9c010d

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Akademický článek

Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties

Autor: Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, José Alfredo Díaz, Juan Arturo Ragazzo-Sánchez

Publikováno v: Colloids and Interfaces, Vol 6, Iss 4, p 52 (2022)

Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure,

Externí odkaz: https://doaj.org/article/8a86b5218d2d422486d8f8a6306f94a8

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Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

Autor: Julio César Barros-Castillo, Montserrat Calderón-Santoyo, Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez, Carolina Calderón-Chiu, Irving Antonio Brion-Espinoza

Publikováno v: Food Chemistry: X
Food Chemistry: X, Vol 12, Iss, Pp 100170-(2021)

Highlights • Fresh leaves of jackfruit are a suitable source of protein. • Six essential amino acids were identified in peptides obtained by pepsin (Pep-P). • Pep-P from jackfruit leaves inhibited Colletotrichum gloeosporioides. • Pep-P impro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cf5f46553196cc9455101631645ccc3
http://europepmc.org/articles/PMC8633573

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Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet

Autor: Erasmo Herman-Lara, Roselis Carmona-García, Cecilia E. Martínez-Sánchez, Jesús Rodríguez-Miranda, José Manuel Juárez-Barrientos, Carolina Calderón-Chiu

Publikováno v: Drying Technology. 38:1663-1675

The effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance WindowTM (RW) in beet slices with thickne...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::baeebd9a402606e82a471258ff7f216c
https://doi.org/10.1080/07373937.2019.1655439

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Autor: Juan Arturo Ragazzo-Sánchez, Montserrat Calderón-Santoyo, Simone Damasceno-gomes, Carolina Calderón-Chiu

Publikováno v: Food Chemistry: X, Vol 12, Iss, Pp 100138-(2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21ff502ce7a0a18c3ec962c5fc3afd7b
https://doi.org/10.1016/j.fochx.2021.100138

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Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Autor: Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez, Erasmo Herman-Lara, Carolina Calderón-Chiu

Publikováno v: Food Hydrocolloids. 112:106319

Physicochemical, techno-functional properties and antioxidant capacity of Jackfruit leaf protein concentrate (LPC). And its hydrolysates were evaluated. LPC was obtained using the isoelectric precipitation method assisted by high hydrostatic pressure

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1c83d06ed101253f593c2fdda53285f
https://doi.org/10.1016/j.foodhyd.2020.106319

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