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Papers by Lizbeth Gonzalez Victoriano

Microscopy and Microanalysis, Jul 30, 2021

Fluorescence techniques have been widely used by scientists to reveal valuable information from b... more Fluorescence techniques have been widely used by scientists to reveal valuable information from biological samples, but in food science, small progress is known due to the complexity of the samples. In this study, two different biological samples, garlic skin (GS) and agave fibers (AF), were used to evaluate the techniques of confocal laser scanning microscopy (CLSM) and total internal reflection fluorescence (TIRF) microscopy, to obtain valuable information on the fiber size of the samples. A compositional characterization with calcofluor white in CLSM was achieved, but a superficial characterization of the samples with TIRF was made, evidencing fiber sizes of 398.67 ± 48.47 nm and 677.38 ± 76.88 nm for GS and AF, respectively. This work reveals that only an untreated sample can be used with the two techniques in the same microscope. In addition, it is possible to characterize the sample only using a spatial field of research and which valuable information about the structure of the material is found. This work provides the opportunity to use advanced fluorescence techniques for elucidation of structures shortly before studied with these techniques.

Food Hydrocolloids, Mar 1, 2022

Bio-polymer electrolytes based on iota-carrageenan with ammonium formate (NH 4 HCO 2) in differen... more Bio-polymer electrolytes based on iota-carrageenan with ammonium formate (NH 4 HCO 2) in different concentrations have been prepared by solution casting technique. FTIR analysis confirms the complex formation between the polymer and salt. The highest conductivity at ambient temperature has been found to be 1.11×10-3 S/cm for iota-carrageenan with NH 4 HCO 2 (0.4 wt %) using AC impedance analysis. The activation energy of the prepared polymer electrolytes have been calculated from the Arrhenius plot. The highest ionic conducting polymer electrolyte iota-carrageenan with NH 4 HCO 2 (0.4 wt %) has low activation energy 0.34 eV. The transference number has been measured by the dc polarization method. The result reveals that the conducting species are predominantly due to ions. Using the highest conducting polymer electrolyte, a proton battery has been fabricated and cell parameters have been reported.

Boletín de ciencias agropecuarias del ICAP, Jan 26, 2017

El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra ... more El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra altamente arraigado a la cocina mexicana, el cual está ganando popularidad e importancia como cultivo alimenticio en todo el mundo. La importancia del tubérculo reside en su alto contenido de almidón, que es similar a la reportada para el tubérculo de papa, así como por su bajo contenido de gluten lo cual indica que el chayotextle podría ser considerado como una alta y novedosa fuente de almidón. Existen varios reportes referentes a modificar el contenido de gluten en masas, sin alterar las características del producto final. Pero la sustitución de la red de gluten para elaborar productos Libres de Gluten (LG) es un gran reto tecnológico, debido a que la proteína de gluten es esencial para la elaboración de productos de calidad. Actualmente, existe una amplia variedad de productos LG disponibles elaborados a partir de harina y/o almidón de arroz, maíz, patata (u otros tubérculos) y otras harinas LG.Por lo cual es posible considerar que el tubérculo de chayote o chayotextle puede llegar a ser una fuente importante para la elaboración de pastas LG y de rápida digestibilidad, con apariencia y textura similar como la pasta convencional obtenida a partir de harina de trigo.

Cyta-journal of Food, 2019

Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits ... more Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis of extrudates showed a reduction of luminosity from 44.37 ± 0.87 to 25.06 ± 1.74. Likewise, extrudates made with red potato flour at 100% presented higher content of total phenols compared to the control extrudates (0.44 ± 0.02 and 2.88 ± 0.03 mg GA/g dry sample, respectively); consequently, an increase in antioxidant capacity was observed using DPPH, ABTS and FRAP assays. The images obtained by fluorescence microscopy provided information on the protein content. The proximal chemical analysis indicated that extrudates substituted with red potato flour at 10% showed higher protein content (7.78 g/100 g), compared to T5. This study concludes that when adding red potato flour, is possible to develop extrudates with good physicochemical characteristics and antioxidant properties.

Journal of Polymer Research, 2022

Aerogels with cellulose nanoparticles (CNP) from garlic waste in a chitosan/alginate matrix via a... more Aerogels with cellulose nanoparticles (CNP) from garlic waste in a chitosan/alginate matrix via a freezing process were prepared. Physicochemical, structural, thermal, and mechanical characterization were performed in aerogels revealing an enhancement in the water solubility, degree of swelling, mechanical and thermal properties, and dye removal when CNP were added. Scanning electron and confocal microscopy images showed an organized structure in a multilayer shape when CNP were added compared to aerogel without CNP. Since CNP act as a filler and mechanical reinforcement for the aerogel, improvements in their polymer matrix were evidenced using spectroscopy (FTIR, XPS, and XRD) and microscopic techniques, as well as their thermal and mechanical properties, degree of swelling, and dye removal capacity of methylene blue (MB). Aerogels with CNP provided better removal of MB (62%) in contrast with aerogels without CNP (45%), providing a material with better capacity to remove dye in water. The novelty of this work was revealing the role of the CNP addition into the aerogels’ structure using electron and confocal microscopy by detailed image analysis and staining selective with conventional fluorochromes, respectively.

Food Science and Technology, 2020

The quality and physicochemical properties of dough and noodles made from blends of chayotextle f... more The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.

El tuberculo de Oxalis tuberosa, comunmente conocido como papa roja en Mexico, es un producto esc... more El tuberculo de Oxalis tuberosa, comunmente conocido como papa roja en Mexico, es un producto escasamente utilizado como alimento de consumo popular, se caracteriza por su sabor agridulce, ademas de ser buena fuente de vitaminas, minerales y antioxidantes naturales, entre los cuales destacan los compuestos fenolicos, por lo que podria considerarse un alimento nutritivo y completo. Por otra parte, el maiz es uno de los cereales mas consumidos en el mundo, ya que es usado para la alimentacion humana y animal o como materia prima en usos industriales, asimismo es un ingrediente principal para la elaboracion de harinas y grits, los cuales son utilizados como materia prima en la industria de botanas, debido a que imparte caracteristicas fisicas y sensoriales aceptables por el consumidor.

Microscopy and Microanalysis

ABSTRACTFluorescence techniques have been widely used by scientists to reveal valuable informatio... more ABSTRACTFluorescence techniques have been widely used by scientists to reveal valuable information from biological samples, but in food science, small progress is known due to the complexity of the samples. In this study, two different biological samples, garlic skin (GS) and agave fibers (AF), were used to evaluate the techniques of confocal laser scanning microscopy (CLSM) and total internal reflection fluorescence (TIRF) microscopy, to obtain valuable information on the fiber size of the samples. A compositional characterization with calcofluor white in CLSM was achieved, but a superficial characterization of the samples with TIRF was made, evidencing fiber sizes of 398.67 ± 48.47 nm and 677.38 ± 76.88 nm for GS and AF, respectively. This work reveals that only an untreated sample can be used with the two techniques in the same microscope. In addition, it is possible to characterize the sample only using a spatial field of research and which valuable information about the structu...

Milk whey and its derivatives are commonly used to fortify food products. A study was done on the... more Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.

Microscopy and Microanalysis, Jul 30, 2021

Fluorescence techniques have been widely used by scientists to reveal valuable information from b... more Fluorescence techniques have been widely used by scientists to reveal valuable information from biological samples, but in food science, small progress is known due to the complexity of the samples. In this study, two different biological samples, garlic skin (GS) and agave fibers (AF), were used to evaluate the techniques of confocal laser scanning microscopy (CLSM) and total internal reflection fluorescence (TIRF) microscopy, to obtain valuable information on the fiber size of the samples. A compositional characterization with calcofluor white in CLSM was achieved, but a superficial characterization of the samples with TIRF was made, evidencing fiber sizes of 398.67 ± 48.47 nm and 677.38 ± 76.88 nm for GS and AF, respectively. This work reveals that only an untreated sample can be used with the two techniques in the same microscope. In addition, it is possible to characterize the sample only using a spatial field of research and which valuable information about the structure of the material is found. This work provides the opportunity to use advanced fluorescence techniques for elucidation of structures shortly before studied with these techniques.

Food Hydrocolloids, Mar 1, 2022

Bio-polymer electrolytes based on iota-carrageenan with ammonium formate (NH 4 HCO 2) in differen... more Bio-polymer electrolytes based on iota-carrageenan with ammonium formate (NH 4 HCO 2) in different concentrations have been prepared by solution casting technique. FTIR analysis confirms the complex formation between the polymer and salt. The highest conductivity at ambient temperature has been found to be 1.11×10-3 S/cm for iota-carrageenan with NH 4 HCO 2 (0.4 wt %) using AC impedance analysis. The activation energy of the prepared polymer electrolytes have been calculated from the Arrhenius plot. The highest ionic conducting polymer electrolyte iota-carrageenan with NH 4 HCO 2 (0.4 wt %) has low activation energy 0.34 eV. The transference number has been measured by the dc polarization method. The result reveals that the conducting species are predominantly due to ions. Using the highest conducting polymer electrolyte, a proton battery has been fabricated and cell parameters have been reported.

Boletín de ciencias agropecuarias del ICAP, Jan 26, 2017

El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra ... more El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra altamente arraigado a la cocina mexicana, el cual está ganando popularidad e importancia como cultivo alimenticio en todo el mundo. La importancia del tubérculo reside en su alto contenido de almidón, que es similar a la reportada para el tubérculo de papa, así como por su bajo contenido de gluten lo cual indica que el chayotextle podría ser considerado como una alta y novedosa fuente de almidón. Existen varios reportes referentes a modificar el contenido de gluten en masas, sin alterar las características del producto final. Pero la sustitución de la red de gluten para elaborar productos Libres de Gluten (LG) es un gran reto tecnológico, debido a que la proteína de gluten es esencial para la elaboración de productos de calidad. Actualmente, existe una amplia variedad de productos LG disponibles elaborados a partir de harina y/o almidón de arroz, maíz, patata (u otros tubérculos) y otras harinas LG.Por lo cual es posible considerar que el tubérculo de chayote o chayotextle puede llegar a ser una fuente importante para la elaboración de pastas LG y de rápida digestibilidad, con apariencia y textura similar como la pasta convencional obtenida a partir de harina de trigo.

Cyta-journal of Food, 2019

Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits ... more Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis of extrudates showed a reduction of luminosity from 44.37 ± 0.87 to 25.06 ± 1.74. Likewise, extrudates made with red potato flour at 100% presented higher content of total phenols compared to the control extrudates (0.44 ± 0.02 and 2.88 ± 0.03 mg GA/g dry sample, respectively); consequently, an increase in antioxidant capacity was observed using DPPH, ABTS and FRAP assays. The images obtained by fluorescence microscopy provided information on the protein content. The proximal chemical analysis indicated that extrudates substituted with red potato flour at 10% showed higher protein content (7.78 g/100 g), compared to T5. This study concludes that when adding red potato flour, is possible to develop extrudates with good physicochemical characteristics and antioxidant properties.

Journal of Polymer Research, 2022

Aerogels with cellulose nanoparticles (CNP) from garlic waste in a chitosan/alginate matrix via a... more Aerogels with cellulose nanoparticles (CNP) from garlic waste in a chitosan/alginate matrix via a freezing process were prepared. Physicochemical, structural, thermal, and mechanical characterization were performed in aerogels revealing an enhancement in the water solubility, degree of swelling, mechanical and thermal properties, and dye removal when CNP were added. Scanning electron and confocal microscopy images showed an organized structure in a multilayer shape when CNP were added compared to aerogel without CNP. Since CNP act as a filler and mechanical reinforcement for the aerogel, improvements in their polymer matrix were evidenced using spectroscopy (FTIR, XPS, and XRD) and microscopic techniques, as well as their thermal and mechanical properties, degree of swelling, and dye removal capacity of methylene blue (MB). Aerogels with CNP provided better removal of MB (62%) in contrast with aerogels without CNP (45%), providing a material with better capacity to remove dye in water. The novelty of this work was revealing the role of the CNP addition into the aerogels’ structure using electron and confocal microscopy by detailed image analysis and staining selective with conventional fluorochromes, respectively.

Food Science and Technology, 2020

The quality and physicochemical properties of dough and noodles made from blends of chayotextle f... more The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.

El tuberculo de Oxalis tuberosa, comunmente conocido como papa roja en Mexico, es un producto esc... more El tuberculo de Oxalis tuberosa, comunmente conocido como papa roja en Mexico, es un producto escasamente utilizado como alimento de consumo popular, se caracteriza por su sabor agridulce, ademas de ser buena fuente de vitaminas, minerales y antioxidantes naturales, entre los cuales destacan los compuestos fenolicos, por lo que podria considerarse un alimento nutritivo y completo. Por otra parte, el maiz es uno de los cereales mas consumidos en el mundo, ya que es usado para la alimentacion humana y animal o como materia prima en usos industriales, asimismo es un ingrediente principal para la elaboracion de harinas y grits, los cuales son utilizados como materia prima en la industria de botanas, debido a que imparte caracteristicas fisicas y sensoriales aceptables por el consumidor.

Microscopy and Microanalysis

ABSTRACTFluorescence techniques have been widely used by scientists to reveal valuable informatio... more ABSTRACTFluorescence techniques have been widely used by scientists to reveal valuable information from biological samples, but in food science, small progress is known due to the complexity of the samples. In this study, two different biological samples, garlic skin (GS) and agave fibers (AF), were used to evaluate the techniques of confocal laser scanning microscopy (CLSM) and total internal reflection fluorescence (TIRF) microscopy, to obtain valuable information on the fiber size of the samples. A compositional characterization with calcofluor white in CLSM was achieved, but a superficial characterization of the samples with TIRF was made, evidencing fiber sizes of 398.67 ± 48.47 nm and 677.38 ± 76.88 nm for GS and AF, respectively. This work reveals that only an untreated sample can be used with the two techniques in the same microscope. In addition, it is possible to characterize the sample only using a spatial field of research and which valuable information about the structu...

Milk whey and its derivatives are commonly used to fortify food products. A study was done on the... more Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.