7 documents found, page 1 of 1
Flourensia retinophylla: an outstanding plant from northern Mexico with antibac...
Rodríguez, D. Jasso de; Victorino-Jasso, M. C.; Rocha-Guzmán, N. E.; Moreno-Jiménez, M. R.; Díaz-Jiménez, L.; Rodríguez-García, R.Urinary tract infections (UTIs) represent a serious health problem worldwide and are the third most common infectious disease in Mexico. With the excessive use of antibiotics, bacterial species are becoming resistant to drugs prescribed to treat UTIs. These factors have attracted the attention of researchers toward identifying natural antibiotic compounds obtained from plants that provide similar antibacterial ...
Layer-by-layer technique to developing functional nanolaminate films with antif...
Fabra, María José; Flores-López, M. L.; Cerqueira, M. A.; Jasso de Rodríguez, D.; Lagaron, J. M.; Vicente, A. A.The layer-by-layer (LbL) deposition method was used to build up alternating layers (five) of different polyelectrolyte solutions (alginate, zein-carvacrol nanocapsules, chitosan and chitosan-carvacrol emulsions) on an aminolysed/charged polyethylene terephthalate (A/C PET) film. These nanolaminated films were characterised by contact angle measurements and through the determination of water vapour (WVTR) and ox...
Effect of chitosan-Aloe vera coating on postharvest quality of blueberry (Vacci...
Vieira, Jorge M.; Flores-López, M. L.; Jasso de Rodríguez, D.; Sousa, Maria C.; Vicente, A. A.; Martins, JoanaThe present study was carried out to evaluate the effect of chitosan-based edible coatings with Aloe vera extract on the postharvest blueberry fruit quality during storage at 5 °C. Firstly, A. vera fractions (pulp and liquid) were extracted from leaves and evaluated in terms of antifungal and antioxidant capacities. The choice of the most adequate chitosan and A. vera fraction concentrations to be incorporated ...
Development and characterization of edible and biodegradable nano-laminate coat...
Flores-López, M. L.During the last decades, there has been an increasing demand for fresh fruits and vegetables forcing the food industry to develop new and better methods for maintaining food quality and extending shelf life. Great losses (from 20% to 80%) in the quality of fresh fruits have been reported; such losses occur from harvesting to final consumption. In this context, edible coatings offer a beneficial impact on the pr...
Postharvest shelf life extension of blueberries using a chitosan-based edible c...
Vieira, J. M.; Flores-López, M. L.; Sousa, M. C.; Vicente, A. A.; Martins, Joana; Jasso de Rodríguez, D.Blueberries are currently one of the most valuable fruits worldwide, due to their organoleptic and nutritional properties. However these fruits are highly perishable due to their susceptibility to fungal infections (e.g. Botrytis cinerea) and water loss during storage. Edible coatings can improve fruits quality and extend their shelf life by providing a barrier to moisture and gases. The incorporation of natura...
Design of bio-nanosystems for oral delivery of functional compounds
Cerqueira, M. A.; Pinheiro, A. C.; Silva, H. D.; Ramos, Phillippe E.; Azevedo, Maria Alexandra; Flores-López, M. L.; Rivera, M. C.; Bourbon, A. I.Nanotechnology has been referred to as one of the most interesting topics in food technology due to the potentialities of its use by food industry. This calls for studying the behavior of nanosystems as carriers of biological and functional compounds aiming at their utilization for delivery, controlled release and protection of such compounds during food processing and oral ingestion. This review highlights the...
Characterization and evaluation of antifungal activity in vitro of Aloe vera fr...
Flores-López, M. L.; Cerqueira, M. A.; Romaní, Aloia; Rodríguez, Diana Jasso de; Vicente, A. A.Aloe vera leaves can be separated in a liquid fraction (exudate) and a mucilaginous pulp (gel). Recently, the antifungal activity of their components has been reported. The common technique for gel extraction from A. vera leaves are the traditional manual (in this case the liquid fraction is not separated) and a mechanical methods. Moreover, as a result of its processing the bagasse is obtained. The aim of this...