Abstract The cold plasma technology has gained popularity in the food industry, since it causes minimal alterations in nutritional content, does not leave chemical residues, and in some cases, does not affect the sensory quality of food. The aim of this research was to evaluate the physicochemical, aromatic, and sensory properties, as well as antioxidant activity of roasted coffee treated with cold plasma technology. Samples were treated with Dielectric Barrier Discharge (DBD) to produce plasma at an input power of 30 W and an output voltage of 850 V, using helium gas (1.5 L min-1). The cold plasma was applied at different times (0, 1, 4, 8, 12, 16, 20, 24 and 30 min). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12 % reduction of the total content of soluble polyphenols and an increase of 14 % in the antioxidant capacity were observed in samples treated with cold plasma. This is a novel technology with the potential of ensuring the safety and maintain the sensory characteristics of roasted coffee.

Resumen La tecnología de plasma frío ha cobrado auge en la industria alimentaria, ya que provoca mínimas alteraciones en el contenido nutricional, no deja residuos químicos y en algunos casos no afecta la calidad sensorial de los alimentos. El objetivo de esta investigación fue evaluar las propiedades fisicoquímicas, análisis sensorial, aromática y actividad antioxidante del café tostado tratado con plasma frío. Las muestras fueron tratadas con descarga de barrera dieléctrica (DBD) con potencia de entrada de 30 W y voltaje de salida de 850 V, usando gas helio (1.5 L min-1). El plasma frío fue aplicado en diferentes tiempos (0, 1, 4, 8, 12, 16, 20, 24 y 30 min). El tratamiento con plasma frío no mostró diferencias significativas en el parámetro de color. Además, no se observaron diferencias en el perfil aromático y sensorial sometido a tratamiento con plasma durante 30 min en comparación con las muestras no tratadas. Por otro lado, se observó una reducción del 12 % del contenido total de polifenoles solubles y un aumento del 14 % en la capacidad antioxidante en muestras tratadas con plasma frío. Esta es una tecnología novedosa con potencial para asegurar la inocuidad y mantener las características sensoriales del café tostado.

Resumen Introducción: México es de los principales países que enfrenta una problemática nutricional provocada por un déficit o exceso de nutrientes, que ocasiona desnutrición o sobrepeso en su población. Objetivo: Identificar los hábitos alimenticios entre tres distintos estratos sociales y compararlos con el perfil nutricional en un comedor social que brinda desayuno y comida en la Ciudad de Tepic, Nayarit. Materiales y métodos: Se realizaron encuestas en los diferentes estratos sociales que correspondieron a un recordatorio de un día de desayuno y comida con sus respectivos refrigerios y bebidas. Resultados: Se encontró consumos de proteína que excedían la ingesta recomendada diaria, bajo consumo de fibra dietética (asociado con la baja ingesta de frutas y verduras) y alta incidencia en consumo de bebidas carbonatadas. Además, la mayor ingesta calórica total fue en el estrato socioeconómico alto (atribuido a su mayor poder adquisitivo), seguido del comedor social; sin embargo, en ningún estrato, ni el comedor social se encontró una dieta balanceada. Conclusiones: El poder adquisitivo de los distintos estratos socioeconómicos no fue el principal factor que limita una adecuada alimentación, si no la falta de información y malos hábitos alimenticios de la población, debido a la pérdida de cultura alimentaria.

Abstract Introduction: Mexico is among the main countries that faces nutritional problems caused by a deficit or excess of nutrients, which is causing malnutrition or overweight in its population. Objective: To identify the eating habits of people belonging to three different socioeconomic strata and compare them to nutritional profiles of a community restaurant in the City of Tepic, Nayarit. Materials and methods: The participants were surveyed about what they ate for breakfast and lunch the day before. Results: Protein consumption was found to exceed the recommended daily intake. Also, there was a low ingestion of dietary fiber (associated with low intake of fruits and vegetables) and a high incidence of carbonated drink consumption. Finally, the largest total caloric intake was recorded in people from the highest SS (attributed to their higher income), followed by those who eat at the community restaurant. However, none of the participants followed a balanced diet. Conclusions: The purchasing power of people belonging to the different socioeconomic strata is not the main factor that limits a balanced diet, since additional factors are the lack of information and poor nutritional habits of the Mexican population due to the loss of their food culture.

Abstract In this work, the effect of the intake of a low-fat diet supplemented with a fruit puree (guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit) by obese rats on reduction of body weight, lipid profile, and liver enzyme activity was evaluated. The rats (n=6 for each treatment) were induced to obesity with a high-fat diet for 4 weeks, then they were fed with a low-fat diet plus a fruit puree for 4 weeks. Healthy rats and obese rats fed with standard diet as controls were considered. The additional consumption of fruit purees was associated with a reduction in body weight (16-24%), a control in the metabolism of plasma lipids decreasing the levels of total cholesterol (59-68%) and triacylglycerols (61-82%). We found a significant reduction in inflammation markers and liver damage; enzyme activity (alanine aminotransaminase, aspartate aminotransferase, γ-glutamyl transferase and alkaline phosphatase) decreased, and a notable improvement in liver morphology was observed. The consumption of fruit purees by obese individuals could contribute to the control of and improvement in the complications of obesity caused by alterations in lipoproteins.

Patrones dietéticos, perfil nutricional, e índice de masa corporal en escolares mexicanos: Un estudio transversal. La obesidad infantil es un problema de salud pública en México. En este trabajo, se estudiaron los patrones dietéticos de escolares mexicanos y su relación con la prevalencia de sobrepeso-obesidad, el perfil de nutrientes y los principales grupos de alimentos consumidos. Se llevó a cabo un estudio transversal descriptivo donde participaron 724 escolares seleccionados al azar de entre 9 a 12 años del Estado de Nayarit, México evaluándose las características antropométricas y la ingesta de alimentos. Siete patrones dietéticos y tres dietas específicas fueron identificados mediante análisis multivariado. Un patrón de dieta caracterizada por una alta ingesta de legumbres y aperitivos junto con una baja ingesta de bebidas azucaradas se asoció negativamente con el peso e índice de masa corporal. La prevalencia de sobrepeso y obesidad fue del 20.2 y 20.6%, respectivamente. El tipo de dieta influyó significativamente (p<0.05) en la ingesta de proteínas, hidratos de carbono y el consumo de grasas, pero no mostró correlación con la condición de sobre peso obesidad. Los azúcares simples, dulces, postres y bebidas endulzadas aparecieron en todos los patrones dietéticos. Los patrones dietéticos en los países con una gran diversidad gastronómica podrían ser considerados de interés para diseñar programas de intervención nutricional preventiva.

Childhood obesity is a serious public health problem in Mexico. In this study, childhood specific dietary patterns and their relationship with overweight obesity prevalence, nutrient profiles and types of foods consumed were studied. A descriptive cross sectional study of 724 randomly selected schoolchildren between 9 to 12 years old from Nayarit State, Mexico was performed. Data on anthropometric characteristics and food intake were recorded. Seven dietary patterns and three specific diets were identified by multivariate analysis. A dietary pattern characterized by high legume, snack and low beverage intake was negatively associated with weight and body mass index. The overall over weight and obesity prevalence was 20.2% and 20.6%, respectively. Diet type significantly influenced (p<0.05) protein, carbohydrates and fat intake but did not show correlation with the overweight obesity status. Simple sugars, candies, pastries and sweetened beverages appeared in all dietary patterns. Dietary patterns in countries with a wide gastronomic diversity should be considered to design preventive nutrition intervention programs.