Abstract In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.

Abstract Wine is a worldwide known beverage, and even though its consumption has been associated with the reduction of heart diseases and the extent of lifespan, it also has compounds that might cause adverse effects on human health such as methanol and acetaldehyde. The aim of this study was to determine the effect of time, temperature, and pectic enzymes over wine methanol and acetaldehyde concentrations during vinification. Three temperatures (20, 30, and 35 °C) and three pectic enzyme concentrations (0, 9, and 18 µL/Kg) were tested, allowing fermentation to stop due to sugar depletion. Both methanol and acetaldehyde were quantified throughout the fermentation process. Temperature reduced methanol production, observing the lowest methanol concentration (53.543 ± 3.267 mg/100 mL of wine) at 35 °C in the absence of pectic enzyme. Acetaldehyde was not affected by these variables. Alcohol, methanol, and acetaldehyde concentrations were adjusted to mathematical models with high correlations.

Resumen El vino es una bebida conocida a nivel mundial, y aun cuando su consumo ha sido asociado a la reducción de enfermedades cardiacas y la extensión de la esperanza de vida, también posee compuestos que pueden tener efectos adversos a la salud humana tales como el metanol y el acetaldehído. El objetivo de este estudio fue determinar el efecto del tiempo, temperatura y la adición de enzimas pécticas en las concentraciones de metanol y acetaldehído durante el proceso de vinificación. Se utilizaron temperaturas (20, 30 y 35ºC) y tres concentraciones de enzimas pécticas (0, 9 y 18 µL/Kg), dejando que la fermentación se detuviera por el agotamiento del azúcar. Tanto el metanol como el acetaldehído fueron cuantificados durante el proceso de fermentación. La temperatura redujo la producción del metanol, observándose la concentración más baja (53.543 ± 3.267 mg/100 mL de vino) a los 35ºC en la ausencia de enzimas pécticas. El acetaldehído no se ve afectado por las variables. Se ajustaron el alcohol, metanol y acetaldehído a modelación matemática con altos valores de correlación.

The safflower production in the Mexican state of Sonora has been significantly affected by a new fungal disease caused by Ramularia cercosporelloides. Producers have been applied several fungicide treatments which implies high economic investment and high risk for environment pollution. The aim of this study was to evaluate the potential antifungal activity of the methanolic extract of Datura stramonium as an alternative to control this fungus. The effect of the methanolic extract on the radial growth kinetic, biomass production and the concentration required to delay 50% (CR50) of radial growth were determined. An in vivo test was done to evaluate the effect of the methanolic extract on the safflower seed germination. The methanolic extract 10%, v/v caused 75.0% inhibition on the fungal growth at 96 h of incubation in media v8. When the CR50 (3.0%, v/v) was applied the radial inhibition was 32.0%. The methanolic extract did not affect the biomass production. The safflower seed germination was not affected by the methanolic extract because most of the s normally developed.

La producción de cártamo en Sonora se ha visto significativamente afectada por el desarrollo de una enfermedad causada por el hongo Ramularia cercosporelloides. Productores locales han aplicado severos tratamientos con fungicidas incrementando los riesgos para el medio ambiente. El objetivo del presente trabajo fue evaluar el uso del extracto metanólico de Datura stramonium como una alternativa para el control de R. cercosporelloides. Se evaluó el efecto del extracto metanólico sobre la cinética de crecimiento radial del hongo, determinando la concentración requerida para retardar la extensión radial en un 50% (CR50) y se cuantificó la producción de biomasa. Además, se evalúo la germinación de semilla de cártamo tratada con el extracto metanólico de Datura stramonium. El extracto metanólico al 10% (v/v) inhibió en 75.0% el crecimiento radial de Ramularia a las 96 h de incubación en medio v8, y 32.0% al utilizar la CR50 (3.0% v/v). El extracto metanólico no afectó la producción de biomasa con respecto al control metanólico. En germinación de semilla, se observó que la aplicación con el extracto metanólico no protegió contra la invasión de Ramularia. Sin embargo, las semillas germinaron y la plántula se desarrolló normalmente.