María Elena Sánchez Pardo

Bio: María Elena Sánchez Pardo is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Ananas & Pheophytins. The author has an hindex of 3, co-authored 3 publications receiving 58 citations.

Chemical Characterisation of the Industrial Residues of the Pineapple (Ananas comosus)

Abstract: In Mexico pineapple processing produces industrial residues with a high concentration of dietary fibre. The aim of this study was to quantify the constituents of the fibrous residues from the industrial processing of pineapples which exhibited low concentrations of lignin.

STRUCTURAL, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF INDUSTRIAL RESIDUES OF PINEAPPLE ( Ananas comosus )

Abstract: Pineapple residues can account for 50% of waste weight.The aim of this research was to study the structural, physicochemical and functional properties of the industrial residues of pineapple to obtain information for recommending their use as dietary fibre. The pineapple residues had a high concentration of cellulose and a low crystallinity index (21.47-30.4%; 14.90-25.86 cellulose I and II, respectively). Scanning electron microscopy (SEM) revealed helical tracheids (HT) and sclerenchymatic fibres (SF) in the shell and helical tracheids in the leaf bracts and various ‘individual’ fibres with a semi-helical cord (SHC) shape in the core. Additionally, the pineapple residues exhibited low concentrations of lignin, which is an advantage when they are subjected to chemical or enzymatic hydrolysis. Therefore, a new type of product based on these residues could be considered helpful for promoting the nutritional value of foods and extending the utilisation of residues.

THE EFFECT of ETHYLENE DIAMINE TETRACETIC ACID ON PRESERVING the COLOR of an AVOCADO PUREE

Abstract: In this work, the effect of ethylene diamine tetracetic acid (EDTA) is evaluated as a potential additive to preserve the green color of avocado purees. Four batches of avocado purees were made, adding different concentrations of EDTA. Evaluation of color, chlorophylls, pheophytins as well as microbiological and sensory analysis were carried out during six months of storage. Results show that the addition of EDTA to the avocado purees in concentrations from 300 to 350 ppm, preserve better the green color and disminished pheophytin content as compared with purees without EDTA and 250 ppm of same, kept under refrigeration at 2–4°C.

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

Abstract: The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and vegetable products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, and intrinsic and extrinsic factors that influence the effectiveness of HPP for controlling plant enzymes is critically reviewed. HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product. Enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) are highly resistant to HPP and are at most partially inactivated under commercially feasible conditions, although their sensitivity towards pressure depends on their origin as well as their environment. Polygalacturonase (PG) and lipoxygenase (LOX) on the other hand are relatively more pressure sensitive and can be substantially inactivated by HPP at commercially feasible conditions. The retention and activation of enzymes such as PME by HPP can be beneficially used for improving the texture and other quality attributes of processed horticultural products as well as for creating novel structures that are not feasible with thermal processing.

Agricultural waste fibers towards sustainability and advanced utilization: a review.

Abstract: The agricultural waste fibers are of notable economic and cultural significance all over the world are used for building materials, as a decorative product and as a versatile raw product. Agricultural waste fibers also have significant potential in composite due to its high strength, environmentally friendly nature, low cost, availability and sustainability. The agricultural waste is one of the most important problems that must be resolved for the conservation of global environment. The potential properties of agricultural waste fibers have sparked a lot of research to use these fibers as a material to replace man-made fibers for safe and environmentally friendly product. Agricultural waste is seen as one potential source of renewable energy. Their availability is obtained from oil palm plantations and some other agricultural industry such as rice husk, rice straw, sugarcane, pineapple, banana and coconut. Agricultural waste produces large amounts of biomass that are classified as natural fibers which until now only 10% are used as alternative raw materials for several industry, such as biocomposites, automotive component, biomedical and others.

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries.

Abstract: The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world's population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

Evaluation of browning effect on avocado purée preserved by combined methods

Abstract: The inhibition of enzymatic browning catalyzed by polyphenol oxidase is still an important challenge in food processing. The aim of this work was to evaluate the feasibility of using combined methods in reducing browning of avocado puree through the evolution of PPO activity and CIELab color parameters. Higher reductions of activity were achieved when EDTA was added as an antioxidant and stored under N2 conditions. Purees with greater activity decays were less sensitive to colour changes. These changes occurred in avocado, thus losing the original lightness and greenness of the pulp. The antioxidant utilised was the factor that most affected the initial color, EDTA being the more effective additive in order to avoid browning reactions. The combination of factors had to be taken into account to evaluate these changes. The influence of combined methods over PPO activity was also assessed. Greater activity inhibition was reflected in better color maintenance.