Javier Solorza-Feria - Academia.edu (original) (raw)

Papers by Javier Solorza-Feria

Revista Mexicana de Ciencias Agrícolas, Oct 16, 2017

Para aprovechar las pencas de agaves (A. salmiana) una vez que se retiran de la piña de la planta... more Para aprovechar las pencas de agaves (A. salmiana) una vez que se retiran de la piña de la planta, se obtuvieron fibras. Las hojas fueron tratadas con hidrólisis ácida (HCl) e hidrólisis alcalina (NaOH), usando presión de 1.1 kg/cm 2 (FACT ácidoálcali con presión), a 121 °C por 4 h y otro tratamiento a presión atmosférica con reflujo (FACT ácido-álcali sin presión). Se determinó el porcentaje de celulosa y lignina, así como los cambios fisicoquímicos por medio de calorimetría diferencial de barrido (DSC), termogravimetría (TG), Difracción de rayos X (DRX), Espectroscopia infrarroja (IR) y Microscopia electrónica de barrido ambiental (MEB). El mayor contenido de celulosa (79.95%) se obtuvo para el tratamiento FACT ácido-álcali sin presión, presentando también una mayor cristalinidad (50.07). La microestructura mostró que el tratamiento FACT ácido-álcali con presión mostró más espacios vacíos, esto debido a la degradación de las fibras, lo cual se asocia a una pérdida de celulosa. Ambos tratamientos afectaron la estructura y composición de las fibras de agave. Palabras clave: celulosa, fibras de agave, lignina, tratamiento ácido-base sin presión, tratamiento ácido-base con presión.

Revista Mexicana De Ingenieria Quimica, 2017

Se prohibe la reproduccion total o parcial de este libro asi como su tratamiento o distribucion i... more Se prohibe la reproduccion total o parcial de este libro asi como su tratamiento o distribucion informatica de alguna forma o por cualquier medio, ya sea electronico, magnetico, mecanico, fotocopia, registro u otros metodos, sin el permiso previo y por escrito del Departamento de Quimica de la Facultad de Ciencias de la Universidad de Los Andes, Merida, Venezuela.

Pterygium is a corneal alteration that can cause visual impairment, which has been traditionally ... more Pterygium is a corneal alteration that can cause visual impairment, which has been traditionally treated with the sap of Sedum dendroideum D.C. The pharmacological effect of a dichloromethane extract of S. dendroideum was demonstrated and implemented in a pterygium model on the healing process of corneal damage caused by phorbol esters. In mice of the ICR strain, a corneal lesion was caused by intravitreal injection of tetradecanoylphorbol acetate (TPA). The evolution of the corneal scarring process was monitored with vehicle, dexamethasone, and dichloromethane extract of S. dendroideum treatments by daily ophthalmic administration for fifteen days. The lesions were evaluated in situ with highlighted images of fluorescence of the lesions. Following treatment levels in eyeballs of IL-1α, TNF-α, and IL-10 cytokines were measured. The effective dose of TPA to produce a pterygium-like lesion was determined. The follow-up of the evolution of the scarring process allowed us to define that...

Journal of Chemistry, 2015

The antioxidant and metal chelating activities inJ. curcasprotein hydrolysates have been determin... more The antioxidant and metal chelating activities inJ. curcasprotein hydrolysates have been determined. The hydrolysates were produced by treatment of a nontoxic genotype with the digestive enzymes pepsin and pancreatin and then were characterized by fast protein liquid chromatography and reverse phase chromatography. Peptidic fractions with higher radical scavenging activity were analysed by matrix-assisted laser desorption/ionization mass spectrometry. The antioxidant activity was determined by measuring inhibition of the oxidative degradation ofβ-carotene and by measuring the reactive oxygen species (ROS) in Caco-2 cell cultures. Cu2+and Fe2+chelating activities were also determined. The hydrolysates inhibited the degradation ofβ-carotene and the formation of ROS in Caco-2 cells. The lower molecular weight peptidic fractions from FPLC had stronger antioxidant activity in cell cultures compared with the hydrolysates, which correlated with a higher content in antioxidant and chelating...

…, 2001

RESUMEN La Okenia hypogaea es una planta silvestre que se desarrolla en suelos poco aptos para lo... more RESUMEN La Okenia hypogaea es una planta silvestre que se desarrolla en suelos poco aptos para los cultivos tradicionales, por lo que es posible intentar la explotación comercial de su semilla mediante su uso integral, obteniendo concentrados proteicos, almidón, grasa y fibra, como una alternativa para el uso de esos suelos. Con el objetivo de explorar su posible utilización para el consumo humano o en la industrialización de su almidón, se realizó un análisis químico, nutrimental y toxicológico (preliminar) de la semilla, así como de las características físicas del almidón obtenido de ella. Los resultados mostraron que la harina integral tiene cantidades importantes de proteína (16.5% base seca) y de almidón (88% de los hidratos de carbono totales), el cual además presentó características físicas iguales o superiores al almidón comercial proveniente de otras especies botánicas. Con relación a la evaluación nutricional, se encontró que la proteína es deficitaria en lisina y treonina, con respecto al estándar de FAO/OMS aunque el contenido total de aminoácidos esenciales es superior a la recomendación de la FAO/OMS; asimismo, la proteína presentó características de eficiencia de utilización y digestibilidad similares a otras proteínas de origen vegetal. Los ensayos preliminares de sustancias tóxicas mostraron la posible presencia de alcaloides e inhibidores de tripsina, en cantidades bajas. Estos resultados sugieren que la harina de esta semilla podría ser una fuente alterna para la obtención de almidón y que adicionalmente presenta características químicas y nutricias que hacen atractiva la posibilidad de destinarla al consumo humano.

Copyright © 2012 Rosa Elena Espinosa-Mendoza et al. This is an open access article distributed un... more Copyright © 2012 Rosa Elena Espinosa-Mendoza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The morphostructure of grain rice Morelos A-98 was characterized in five stages of physiological maturation, in order to generate morphometric information during the filling process. Micrographic images from optical and scanning electron microscopy coupled to a digital capture systemwere used. Images were digitally processed tomeasure different descriptors such as shape, fractal dimension, and surface texture. Results showed that, two weeks after anthesis, an accelerated grain filling was observed, particularly on those grains positioned in the distal panicle zone, compared to those located in the base of this one. As deposition of assimilates in the grain increased, the area and perimeter of the transversal cut of the g...

Cellular Polymers

The objective of this study was to produce and characterize gelatin foamed films using extrusion.... more The objective of this study was to produce and characterize gelatin foamed films using extrusion. Three “optimum” formulations containing tannic acid, nanoclays (Cloisite Na+), glycerol, water, and gelatin, as well as three “controls” without tannic acid and nanoclays were prepared by calendering. Furthermore, the three “optimum” formulations were produced by extrusion film blowing only, since no stable processing conditions could be obtained for the controls. A complete set of sample characterization was performed, including morphological, mechanical, physical, and thermal properties. The results showed that besides the processing method, the thickness was also controlled by the glycerol and water content, leading to density slightly above unity, with higher values for the optimum materials. The calendered films from the optimum formulations showed overall a higher number of cells and cell density than the controls. Higher elastic moduli and tensile strengths were obtained for the ...

Czech Journal of Food Sciences

Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for torti... more Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the...

Journal of Applied Polymer Science, 2016

Carbohydrate Polymers, Nov 1, 2009

Aqueous corn (Zea mays sp.) dispersions with 1% (w/w) of calcium hydroxide/weight of corn were co... more Aqueous corn (Zea mays sp.) dispersions with 1% (w/w) of calcium hydroxide/weight of corn were cooked at 90°C (nixtamalization) for different times (10, 30, 50, 70 and 90 min), making five treatments. A control lot (nine treatments), was cooked for 10, 30, 50, 60, 70, 90, 120, 150 and 180 min. Then, processed corn samples were washed and milled to obtain masa (dough). Scanning electron microscopy, calorimetry, viscoamilography and rheological analysis were used to characterize the corn samples. The corn micrographs showed that the nixtamalization modified the shape of the starch granules and the protein bodies. Starch granules from nixtamalized samples, were round shaped, while control samples, showed polygonal shape. Proteins from nixtamalized samples usually exhibited two transition endotherms, while in control samples, only one transition was seen, suggesting some relationship with gelatinized starch. The nixtamalization shortened the corn cooking time to develop a proper texture in masa to obtain good quality tortillas, as seen in their consistencies. All corn masa samples showed weak gel-like viscoelastic behavior with the elastic modulus (G 0) higher than the loss modulus (G 00), over all strain and frequency domains.

The aim of this work was to study the degree of hydrolysis and changes in the apparent viscosity ... more The aim of this work was to study the degree of hydrolysis and changes in the apparent viscosity of casein suspensions as a result of various enzymes addition. Suspensions with 3, 12 and 15 g/100 mL of casein, at pH 5.2, 6.0 and 6.5 were prepared in buffer solutions. Previous ...

Journal of the Science of Food and Agriculture, 2015

Researches about the overall effect of the addition of plasticizers, cross-linking and strengthen... more Researches about the overall effect of the addition of plasticizers, cross-linking and strengthening agents in gelatin film-forming mixtures are very scarce. Also, there are not studies focused on the interactions among their individual components, and neither those showing which sort of effects they might cause altogether. The obtainment of a gelatin film from a composite consisting of tannic acid, bentonite, and glycerol were evaluated. Nine gelatin films were manufactured by the casting method, using these materials, following a 2(3) factorial design with five replicates on the central point. The interactions among gelatin, tannic acid, and bentonite, caused a decrease in hydrogen bonds, while the polar groups of the gelatin chains were less exposed to interactions with water molecules. There was an increase in temperature and enthalpy of gelatin denaturation, due to increasing tannic acid and bentonite concentration. Tactoids were found in the gelatin films, caused mainly by bentonite poly-dispersion. A synergistic effect among tannic acid, bentonite, and glycerol, which overall improved the measured gelatin film properties was found. The best film formulation was that with 40, 150 and 250 g kg(-1) gelatin of tannic acid, bentonite and glycerol respectively, displaying a tensile strength of 38 MPa, an elongation at break of 136%, a water vapor permeability of 1.28x10(-12) g (Pa s m)(-1) and solubility of 23.4%.

Food Technology and Biotechnology

... Macho). DOI：, 作者：, Luis Arturo Bello-Perez；Silvia Maribel Contreras-Ramos；Rhebeca Romero-Man... more ... Macho). DOI：, 作者：, Luis Arturo Bello-Perez；Silvia Maribel Contreras-Ramos；Rhebeca Romero-Manilla；Javier Solorza-F. 期刊：, Agrociencia SCI. 年，卷(期) ：, 2002, 36(2). 分类号：, 关键词：, Musa paradisiaca acetylation modified starch functional properties. 正文语种：, eng. ...

Agrociencia

Starch from banana (Musa paradisiaca L., var. Macho) was modified by acetylation and an alcoholic... more Starch from banana (Musa paradisiaca L., var. Macho) was modified by acetylation and an alcoholic-alkaline treatment in order to evaluate its chemical composition and some of its functional properties, using corn starch as a control, to suggest its possible use in food preparation. The results showed that the granular cold-water soluble (GCWS) starches prepared with 40% and 60% of ethanol at 25 o C had the lowest solubility in cold water, suggesting that the temperature has an important role in the modification process. Modified starches had smaller tendency to the retrogradation, measured as percentage of transmittance. Water absorption capacity (swelling) and solubility increased with the modifications; also, the stability to the freeze-thaw process improved with these treatments. Conversely, starch from acetylated corn showed a poorer stability to the freeze-thaw process compared with non modified samples. The apparent viscosity of the modified starches was bigger than that of its native starches. According to these results, the modified starches could be used as additives in frozen desserts and as thickeners in soups.

The objective of this work was to study, using a calorimetric method, the effect of the starch co... more The objective of this work was to study, using a calorimetric method, the effect of the starch concentration on the phase properties of cassava starch dispersions, prepared using a glycerol solution and pure glycerol. Starch dispersions (SD) were prepared with 10-70 g of starch.100 g –1 of SD using either a 20% glycerol solution (GS) or pure glycerol (PG). These dispersions were analyzed with a differential scanning calorimeter. The water activity of these samples was also determined at 25 °C. At low temperatures the glass transition (Tg) was well defined in samples prepared with 10-50% of starch, but was not so for SDs with 70% starch, for both glycerol solutions. For SD prepared with GS, an increase in starch concentration from 10 to 70% caused a reduction in Tg, but for SD with 10-50% starch and prepared with PG, the Tg remained constant, increasing slightly for samples with 70% starch. This behaviour agreed with that of the water activity, which increased when the starch concent...