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Papers by Mirna Patricia Santiago Gomez

Research paper thumbnail of Microencapsulation of Moringa Oleifera leaf powder by gelatin-polysaccharide complex Microencapsulación de polvo de hoja de Moringa oleifera por complejo de gelatina-polisacárido

Ciencia e Ingeniería, Aug 4, 2020

Moringa Oleifera leaves contain a large number of essential nutrients, but their organoleptic cha... more Moringa Oleifera leaves contain a large number of essential nutrients, but their organoleptic characteristics could limit their inclusion as a dietary supplement. This paper proposed a microencapsulation method based on complex coacervation for Moringa Oleifera leaf powder (MLP) by using gelatin combined with a polyanion (Xanthan Gum, X, or Carboxymethyl Cellulose, CMC) , protecting MLP to ameliorate its properties. During the study, the gelatin/polymer ratio and pH were adjusted for each pair Gelatin:Polysaccharide (G:Ps). In the absence of MLP, complex formation percentages of 98%, G:X, and 100%, G:CMC, were obtained. A micrographic analysis of the microencapsulated MLP for each G:Ps pair served to select Xanthan Gum (X) for the definitive microcapsule G:X, due to its better adhesion on MLP surface; a final 73% MLP coacervation percentage was obtained. Microcapsules G:X exhibited 32% in crude protein content, 6% ash, and a browngreen color, therefore revealing the potential of microencapsulated MLP as a nutritional supplement.

Research paper thumbnail of Cultura y estrategia en las instituciones de educación superior

Educere, 2013

This research study had the objective to identify and determine the relationship between the domi... more This research study had the objective to identify and determine the relationship between the dominant organizational culture and strategic planning made by Higher Education Institutions (IES, in Spanish) from a western state of Mexico. This was a mixed-research study that used a validated measurement tool (OCAI) and a metaphorical approach. This is important since IESs are social entities and behave accordingly thanks to their organizational culture developed and accepted throughout the time. If this culture is aligned with organizational objectives and goals and shows positive signs of efficiency, these institutions will adapt easier to a changing and competitive world.

Research paper thumbnail of Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Journal of Food Biochemistry, 2022

Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some bioactive pepti... more Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some bioactive peptides have been identified from amaranth protein isolates. The metabolic reactions developed during seed germination have produced different functional foods. The present research aimed to develop a non-dairy germinated amaranth-based functional beverage fermented by Lactiplantibacillus plantarum (LP) strain using Lacticaseibacillus casei Shirota (LCS) as control. The content of betalains (BT), total phenolic compounds (TFC), antioxidant capacity (DPPH, ABTS, FRAP), color changes, and scavenging bioactive peptides were determined. BT in the original base was significantly increased after fermentation by LP and LCS (from 1.276 ± 0.030 to 2.732 ± 0.196 and 1.904 ± 0.760 mg/100 ml, respectively). TFC increased after fermentation; however, no significant differences were found between the two strains (p > .05). The fermentation did not decrease the antioxidant content of the germinated amaranth base. However, a slight increase in the antioxidant capacity was found by DPPH, ABTS, and FRAP in the beverage fermented by LP compared with the LCS one. Moreover, the peptidomic approach suggested 18 peptides with scavenging activity. Thus, a bioactive food product with antioxidant properties was obtained by germination of A. hypochondriacus and its subsequent fermentation by LP. PRACTICAL APPLICATIONS: Non-dairy fermented beverages are novel carriers for probiotics and beneficial metabolites. This research evaluated the antioxidant and hypoglycemic activity of a fermented drink made with amaranth (Amaranthus hypochondriacus) and a potential probiotic strain (Lactiplantibacillus plantarum). The results led to conclude that it is possible to develop functional drinks with potential antioxidant and hypoglycemic activities and provide the biochemical basis for further research and development.

Research paper thumbnail of Microencapsulation of Moringa Oleifera leaf powder by gelatin-polysaccharide complex Microencapsulación de polvo de hoja de Moringa oleifera por complejo de gelatina-polisacárido

Ciencia e Ingeniería, Aug 4, 2020

Moringa Oleifera leaves contain a large number of essential nutrients, but their organoleptic cha... more Moringa Oleifera leaves contain a large number of essential nutrients, but their organoleptic characteristics could limit their inclusion as a dietary supplement. This paper proposed a microencapsulation method based on complex coacervation for Moringa Oleifera leaf powder (MLP) by using gelatin combined with a polyanion (Xanthan Gum, X, or Carboxymethyl Cellulose, CMC) , protecting MLP to ameliorate its properties. During the study, the gelatin/polymer ratio and pH were adjusted for each pair Gelatin:Polysaccharide (G:Ps). In the absence of MLP, complex formation percentages of 98%, G:X, and 100%, G:CMC, were obtained. A micrographic analysis of the microencapsulated MLP for each G:Ps pair served to select Xanthan Gum (X) for the definitive microcapsule G:X, due to its better adhesion on MLP surface; a final 73% MLP coacervation percentage was obtained. Microcapsules G:X exhibited 32% in crude protein content, 6% ash, and a browngreen color, therefore revealing the potential of microencapsulated MLP as a nutritional supplement.

Research paper thumbnail of Cultura y estrategia en las instituciones de educación superior

Educere, 2013

This research study had the objective to identify and determine the relationship between the domi... more This research study had the objective to identify and determine the relationship between the dominant organizational culture and strategic planning made by Higher Education Institutions (IES, in Spanish) from a western state of Mexico. This was a mixed-research study that used a validated measurement tool (OCAI) and a metaphorical approach. This is important since IESs are social entities and behave accordingly thanks to their organizational culture developed and accepted throughout the time. If this culture is aligned with organizational objectives and goals and shows positive signs of efficiency, these institutions will adapt easier to a changing and competitive world.

Research paper thumbnail of Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Journal of Food Biochemistry, 2022

Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some bioactive pepti... more Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some bioactive peptides have been identified from amaranth protein isolates. The metabolic reactions developed during seed germination have produced different functional foods. The present research aimed to develop a non-dairy germinated amaranth-based functional beverage fermented by Lactiplantibacillus plantarum (LP) strain using Lacticaseibacillus casei Shirota (LCS) as control. The content of betalains (BT), total phenolic compounds (TFC), antioxidant capacity (DPPH, ABTS, FRAP), color changes, and scavenging bioactive peptides were determined. BT in the original base was significantly increased after fermentation by LP and LCS (from 1.276 ± 0.030 to 2.732 ± 0.196 and 1.904 ± 0.760 mg/100 ml, respectively). TFC increased after fermentation; however, no significant differences were found between the two strains (p > .05). The fermentation did not decrease the antioxidant content of the germinated amaranth base. However, a slight increase in the antioxidant capacity was found by DPPH, ABTS, and FRAP in the beverage fermented by LP compared with the LCS one. Moreover, the peptidomic approach suggested 18 peptides with scavenging activity. Thus, a bioactive food product with antioxidant properties was obtained by germination of A. hypochondriacus and its subsequent fermentation by LP. PRACTICAL APPLICATIONS: Non-dairy fermented beverages are novel carriers for probiotics and beneficial metabolites. This research evaluated the antioxidant and hypoglycemic activity of a fermented drink made with amaranth (Amaranthus hypochondriacus) and a potential probiotic strain (Lactiplantibacillus plantarum). The results led to conclude that it is possible to develop functional drinks with potential antioxidant and hypoglycemic activities and provide the biochemical basis for further research and development.