Centro de Investigación en Alimentación y Desarrollo

Optimization of Orange Peel Extract Nanoemulsions and Their Incorporation into Chitosan/Gelatin Biodegradable Films: Physicochemical and Functional Properties

In this study, orange peel extract (OPE), obtained from Citrus sinensis processing by-products, was encapsulated in nanoemulsions and incorporated into chitosan/gelatin-based biodegradable films to enhance their functional performance. A Box–Behnken design combined with response...

Postprandial Satiety, Glycemia, and Antioxidant Capacity of Apparently Healthy Adults After Consuming Corn Chips with Avocado Paste Byproduct

Avocado paste (AP) is the main byproduct of industrial avocado processing. It has been recently studied as a source of potentially bioactive compounds with demonstrated in vivo satiety-related actions; however, these have not been explored in human consumers. The present study an...

Determining the Chain Conformation, Microstructure, and Antioxidant Activity of Fucoidan from Dictyota dichotoma Growing in the Sea of Cortez, Mexico

Brown algae, such as Dictyota dichotoma, contain fucoidan, whose bioactivity is linked to its molecular characteristics, which are in turn defined by environmental conditions. D. dichotoma fucoidan from the Sea of Cortez in Mexico (DDFSC) has not been previously investigated. Thi...

Thermal Processing and Fortification with Ayocote and Quintonil Flours Affect Blue Maize Tortilla and Tortilla Chip Properties

Modern food systems face the challenge of improving nutritional quality while reducing environmental impact and conserving agrobiodiversity. This study evaluated the effects of thermal processing and fortification with ayocote (Phaseolus coccineus) and quintonil (Amaranthus hybri...