Mexican Food Research Articles

Dielectric properties of Mexican sauces for microwave-assisted pasteurization process.

The dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented. The permittivity was measured with the open coaxial probe method at temperatures of 25, 40, 55, 70, 85 °C and in the frequency range of 500MHz to 6GHz. Additionally, moisture content, specific heat, viscosity, water activity, density and electrical conductivity are reported, these last three at 25 °C. Dielectric properties were affected by the sauce formulation. The loss factor of each sauce sample at any temperature presents significant changes in relation to the frequency. At 915 and 2,450MHz, , which would cause a thermal runaway effect or the uncontrolled rise in temperature in the sauces during the microwave pasteurization. At 5,800MHz, , which would give better control for microwave heating than at 915 and 2,450MHz. At 915MHz, the loss factor of all sauces is higher than at 2,450 and 5,800MHz, therefore, more rapid heating can be produced. Moreover, at 915MHz, microwaves exhibit higher penetration depth than at 2,450 and 5,800MHz; therefore, at 915MHz, the greatest uniform microwave dielectric heating would be achieved. Thus, 915MHz is the frequency recommended for the studied sauces pasteurization. PRACTICAL APPLICATION: This work provides the dielectric properties of Mexican sauces at different temperatures and their penetration depths in the microwave range, which are key information for further microwave-assisted pasteurization process and for getting safer sauces for consumers. Moreover, this research supplies suggestions about what frequency for ISM (Industrial, Scientific and Medical) applications is the best for microwave-assisted pasteurization according to the penetration depth of the electromagnetic wave in the sauces and microwave dielectric heating speed of the sauces.

Taxonomic Binning Approaches and Functional Characteristics of the Microbial Community during the Anaerobic Digestion of Hydrolyzed Corncob

Maize forms the basis of Mexican food. As a result, approximately six million tons of corncob are produced each year, which represents an environmental issue, as well as a potential feedstock for biogas production. This research aimed to analyze the taxonomic and functional shift in the microbiome of the fermenters using a whole metagenome shotgun approach. Two strategies were used to understand the microbial community at the beginning and the end of anaerobic digestion: (i) phylogenetic analysis to infer the presence and coverage of clade-specific markers to assign taxonomy and (ii) the recovery of the individual genomes from the samples using the binning of the assembled scaffolds. The results showed that anaerobic digestion brought some noticeable changes and the main microbial community was composed of Corynebacterium variable, Desulfovibrio desulfuricans, Vibrio furnissii, Shewanella spp., Actinoplanes spp., Pseudoxanthomonas spp., Saccharomonospora azurea, Agromyces spp., Serinicoccus spp., Cellulomonas spp., Pseudonocardia spp., Rhodococcus rhodochrous, Sphingobacterium spp. Methanosarcina mazei, Methanoculleus hydrogenitrophicus, Methanosphaerula spp., Methanoregula spp., Methanosaeta spp. and Methanospirillum spp. This study provides evidence of the drastic change in the microbial community structure in a short time and the functional strategy that the most representative microorganisms of the consortia used to carry out the process.

Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production

Low bacterial diversity in the gut has been associated with the development of several diseases. Agave sap concentrate (ASC) is obtained from the thermal treatment of the fresh sap called “aguamiel”, an artisanal Mexican food. In this study, we assessed the microbial diversity from three different ASC producing regions in Mexico using high-throughput sequencing of the 16S rRNA gene and evaluated their resistance to an in vitro gastrointestinal process as well as their ability to produce short-chain fatty acids (SCFA). Seven phyla and 120 genera were detected in ASC samples; Firmicutes had the highest relative read abundance at the phylum level, whereas Bacillus was the most abundant genus. Bacterial diversity at phylum and genus levels was highly dependent on the region where ASC was produced. The microbiota from a selected sample was resistant to low pH conditions, bile salts and intestinal enzymes. Moreover, bacteria were able to survive and grow in the colonic environment. SCFA production was comparable with that observed for a well-known probiotic, Lactobacillus plantarum 299v, that was used as control. These findings demonstrate that ASC contains a bacterial ecosystem with potential probiotic benefits.

Nutritional Guideline for the Management of Mexican Patients with CKD and Hyperphosphatemia.

Chronic kidney disease (CKD) represents a serious concern for the Mexican population since the main predisposing diseases (diabetes, hypertension, etc.) have a high prevalence in the country. The development of frequent comorbidities during CKD such as anemia, metabolic disorders, and hyperphosphatemia increases the costs, symptoms, and death risks of the patients. Hyperphosphatemia is likely the only CKD comorbidity in which pharmaceutical options are restricted to phosphate binders and where nutritional management seems to play an important role for the improvement of biochemical and clinical parameters. Nutritional interventions aiming to control serum phosphate levels need to be based on food tables, which should be specifically elaborated for the cultural context of each population. Until now, there are no available food charts compiling a high amount of Mexican foods and describing phosphorus content as well as the phosphate to protein ratio for nutritional management of hyperphosphatemia in CKD. In this work, we elaborate a highly complete food chart as a reference for Mexican clinicians and include charts of additives and drug phosphate contents to consider extra sources of inorganic phosphate intake. We aim to provide an easy guideline to contribute to the implementation of more nutritional interventions focusing on this population in the country.

A systematic review of botany, phytochemicals and pharmacological properties of "Hoja sant a" (Piper auritum Kunth).

Hoja santa (Piper auritum) refers to an important presence in Mexican cuisine. The information of this review article was gathered from several electronic sources such as Scopus, Medline, Scielo, ScienceDirect, SciFinder, Web of Science, Google Scholar and Lilacs. Phytochemical studies have revealed the presence of benzoic acid derivatives, phenylpropanoids and triterpenoids, while the essential oils have shown its richness in safrole, hence it has several activities, such as antioxidant, toxicity, insecticidal, anti-diabetic and cytotoxic properties. This review is expected to draw the attention of medical professionals and the general public towards P.auritum as well as to open the door for detailed research in the future.

The sound of music on the pocket: A study of background music in retail

Influences of background music on consumer behavior have economic potential for businesses. However, the precise parameters for manipulating these effects have remained elusive. In this study, the impact of different genres of background music on consumer spending was examined in three branches each of both a Japanese-themed and a Mexican-themed restaurant chain in Singapore. Three music genre conditions (“pop,” “traditional,” “mix”) corresponding to the restaurants’ cultural theme, were played for a week in each restaurant. Data on total spending and spending per customer were collected and analyzed. While direct music genre effects were not statistically significant, results indicated certain trends where higher consumer expenditure was observed in conditions utilizing a mixture of pop and traditional music (“mix”). Specifically, spending per customer for the “mix” condition was 11.4% higher than for “pop” for the Japanese restaurant, whereas it was 6.3% higher for the “mix” condition than for “traditional” for the Mexican restaurant. The results suggest that music could be tailored to different days of the week to appeal to different customer profiles and that music can be parameterized to influence consumer behaviors.

Self-Reported Food Safety Behaviors in Independent Chinese and Mexican Restaurants in Kansas

Self-Reported Food Safety Behaviors in Independent Chinese and Mexican Restaurants in Kansas

Imperialist Irony

Imperialist Irony

Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion

This article analyzes how UNESCO's intangible human heritage designation has led to traditional Mexican cuisine being turned into a resource for gastronomic tourism, showing how the State has commodified traditional culinary knowledge for the promotion of tourism. This promotion includes an official discourse that has been appropriated by traditional women cooks, who use these promotional events to build new culinary canons. This article enables a discussion of how traditional Mexican cuisine has become part of a global logic, and how its designation as intangible heritage articulates tension, discussion, and negotiation among food tourism industry stakeholders. Findings show a multilateral perspective of the consequences of a cultural event becoming a tourist resource, as well as its conceptualization and transformation in the framework of today's global context, which requires a more flexible approach to provide definitions.

Mainstream Flavor: Ethnic Cuisine and Assimilation in the United States

Assimilation theories posit that cultural change is part and parcel of the assimilation process. That change can register in the symbols and practices that individuals invoke as part of an ethnic experience. But cultural change also includes the degree to which the mainstream takes up those symbols and practices as part of its composite culture. We develop a way to examine whether cuisine, an important component of ethnic culture, is part of the mainstream’s composite culture and the contextual factors associated with the presence of ethnic cuisine in the composite culture. We begin with a comparison of 761,444 reviews of Mexican, Italian, Chinese, and American restaurants across the United States from Yelp!, an online customer review platform. We find that reviews of Mexican restaurants mention ethnicity and authenticity much more than reviews of Italian and American restaurants, but less than reviews of Chinese restaurants, suggesting intermediate mainstreaming of Mexican cuisine. We then examine Mexican restaurant reviews in the 82 largest U.S. core-based statistical areas (CBSAs) to uncover the contextual factors associated with Mexican cuisine’s local mainstream presence. We find that Mexican food is less defined in ethnic terms in CBSAs with larger and more culturally distinct Mexican populations and at less-expensive restaurants. We argue that regional versions of the composite culture change as ethnic groups come to define a region demographically and culturally.

Uncertainty and Broken Foodways

Research Article| August 01 2020 Uncertainty and Broken Foodways Alejandro Dungla Alejandro Dungla Alejandro Dungla is a food writer from Mexico City. His work has been published in national Mexican newspapers and magazines. Most recently, he was the editor of food and wine for Menú, the gastronomic supplement of El Universal, the largest newspaper in Mexico. Alejandro covers different social aspects of Mexican cuisine. He holds a degree in Gastronomy from the Universidad del Claustro de Sor Juana. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (3): 99–101. https://doi.org/10.1525/gfc.2020.20.3.99 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Alejandro Dungla; Uncertainty and Broken Foodways. Gastronomica 1 August 2020; 20 (3): 99–101. doi: https://doi.org/10.1525/gfc.2020.20.3.99 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020The Regents of the University of California Article PDF first page preview Close Modal You do not currently have access to this content.

Evaluation of By-products’ Potentiality for the Reincorporation in New Building Materials

This article explores the potentiality of agro-industrial by-products for the reincorporation into new industrial cycles from a circular economy perspective. Focusing on the chemical characterization of the pineapple by-product coming from the Mexican food industry, the methodology for the evaluation of the most proper and sustainable application of this material into the Mexican social system is shown. The application of pineapple by-product for the production of new low-impact insulation material is proposed to solve a social problem affecting the country: the wide diffusion of self-built houses and their poor habitability features, like a proper thermal comfort. The environmental impacts coming from the production of the insulation material have also been evaluated according to the guidelines given by the International EPD system in order to guarantee the reliability of the methodology and the possible future comparison with other insulation materials.

Consumption of nixtamal from a new variety of hybrid blue maize ameliorates liver oxidative stress and inflammation in a high-fat diet rat model

Abstract Continuous consumption of functional foods rich in antioxidants leads to several health benefits on non-communicable diseases. Pigmented maize, a traditional Mexican food, contains a high quantity of antioxidants. We determined the phytochemical composition of a raw and alkaline treated (nixtamal) blue hybrid maize (Zea mays L. var. E3E4) and investigated the effect of the nixtamal consumption on the liver oxidative stress and inflammation on rats fed a high-fat diet. We fed Wistar rats for eight weeks with standard diet, HFD, and HFD + Nixtamal. The nixtamalization process modified the chemical profile being cyanidin-3-O-glucoside the main anthocyanin compound (92.19%). Antioxidant capacity by ABTS (IC50 668.70 μg/mL) was increased. Sod1 gene expression and total liver antioxidant capacity were augmented after nixtamal treatment while MDA levels decreased. Histological analysis revealed a statistical reduced liver inflammation. Finally, our data suggest that maize’s anthocyanins counteract directly liver ROS, increasing Sod1, and ameliorate liver damage.

Prevalence and virulence of Vibrio species isolated from raw shrimp from retail markets in Reynosa, Mexico.

In this study, the prevalence of Vibrio cholerae, Vibrio parahaemolyticus, Vibrio mimicus, Vibrio vulnificus and Vibrio spp. in shrimp from retail markets in Reynosa, Mexico was determined. A total of 765 isolates, identified as Vibrio spp. (59·1%), V. cholerae (17·8%), V. mimicus (6·7%) and V. parahaemolyticus (4·6%), were obtained; V. vulnificus was not detected. Most of the strains were isolated from supermarkets (48·1%), followed by street vendors (37·3%) and retail stores (14·6%). Moreover, several virulence genes were identified in V. cholerae: toxR (100%), OmpU (76·5%), hlyA (76·5%), VPI (19·9%) and tcpA (5·1%); in V. mimicus: vmh (100%), wzb (74·5%), pilF (54·9%), VPI (43·1%), OmpU (29·4%) and tdh (9·8%); and in V. parahaemolyticus: toxR (100%), tlh (100%), VP1680 (51·4%) and VPI (11·4%). These results show the low safety of this food and the potential risk to consumers' health, since this product in Mexican cuisine is sometimes served raw or semi-cooked. SIGNIFICANCE AND IMPACT OF THE STUDY: This study shows the prevalence of pathogenic Vibrio cholerae, Vibrio mimicus and Vibrio parahaemolyticus isolated from shrimp that is commercialized in Reynosa city. This could represent a risk to consumers' health, since outbreaks related to shrimp contaminated with Vibrio have been previously reported. Additionally, shrimp fishing has a major role in Mexico's economy.

Food Security Levels and Dietary Intake in Mexican Women from Sinaloa

Abstract Objectives We aim to compare dietary intakes among food secure and food insecure vulnerable women from Culiacan, Sinaloa. Methods Cross-sectional study design. We collected data by direct interviews from adult females. Questionnaires included socio-demographic characteristics, the Mexican Food Security Scale and a 24-h recall. Weight and height were measured, and BMI was calculated. Associations between food security levels and dietary intakes were assessed using Mann-Whitney U test for continuous variables and Χ2 test for categorical variables. Data is presented as mean ± SD or median (IQR). Results One hundred and seventy five women (aged: 46.2 ± 15.9 y; BMI: 29.8 ± 6.8 k/m2), participated in this research. The prevalence of household food security (HFS) was 51%, whereas 49% of the population reported some level of household food insecurity (HFI); 26% mild insecurity, 12% moderate insecurity and 11% severe insecurity. Energy intake was 1586 kcal (1149, 2147 kcal), the percentage of energy from carbohydrates was 56%, from fat 28%, and from protein 16%. Daily intake of saturated fat did not comply with the national recommendation, saturated fat provided 11% of daily energy, monounsaturated fat 10%, and polyunsaturated fat 7%. There were no differences between groups (HFS vs. HFI) for age, BMI and energy intake; however, the HFS group had a significantly higher intake of saturated fat; 19 vs. 13 g (P = 0.006). Sugar and calcium intake were also higher in the HFS than in the HFI group, 69 vs. 51 g and 716 vs. 510 mg, respectively (P < 0.05). Total fat (53 vs. 43 g), riboflavin (1.27 vs. 0.99 mg) and vitamin A (398 vs. 337 µg RE) showed a trend towards an increased intake in the HFS group (P < 0.100). Food security is associated with higher intake of macro and micronutrients, although further analysis is needed to identify the main food sources of saturated fat, sugar and calcium. Conclusions Although there is a high prevalence of overweight and obesity, deficient dietary intake of micronutrients could indicate the presence of “hidden hunger” (micronutrients deficiencies) on this vulnerable population. A better understanding of the relationship between food security and dietary intake in this population, may be useful in developing successful interventions. Funding Sources UAS, CONACyT.

Food Insecurity and Cardiometabolic Disease Risk Factors in Mexican Women from Sinaloa

Abstract Objectives To investigate the association between food security levels and nutritional indicators of cardiometabolic disease risk (anthropometric, clinical, and biochemical) in vulnerable women from Culiacan, Sinaloa. Methods This was a cross-sectional study. Participants were adult females from Sinaloa, Mexico. Questionnaires applied included socio-demographic characteristics, the Mexican Food Security Scale, a 24-h dietary recall, and personal and family medical history. Anthropometric indicators included BMI, waist circumference and body fat percentage. Clinical and biochemical indicators were blood pressure and postprandial capillary blood glucose, respectively. Associations between food security levels and risk factors were assessed using Mann-Whitney U test and t student test for continuous variables and chi-square test for categorical variables. Data is presented as mean ± SD or median (IQR). Results One hundred and seventy five women aged: 46.2 ± 15.9 y; and BMI: 29.8 ± 6.8 k/m2, participated in this study. Energy intake was 1586 kcal (1149, 2147 kcal). The prevalence of food security (FS) was 51%, whereas 49% of the population reported some level of food insecurity (FI); 26% mild insecurity, 12% moderate insecurity and 11% severe insecurity. There were no differences between groups (FS vs. FI) for age, BMI and energy intake. The prevalence of overweight and obesity was 76% and median body fat-mass was 37%; differences between groups on waist circumference showed a trend towards an increased risk in the FI group; FS: 91.3 ± 15.3 cm, FI: 95.6 ± 13.9 cm (P = 0.055). Postprandial capillary blood glucose was not significantly different between groups; FS: 120 (105, 139) mg/dL and FI: 125 (107, 145) mg/dL, however 56% of women in the FI group categorized under risk of postprandial hyperglycemia compared to 44% in the FS group (P = 0.168). Systolic and diastolic blood pressure were no different between groups, nevertheless when comparing classification of hypertension, there was a higher prevalence in the FI group than in the FS; 61 and 39%, respectively. Conclusions Women with FI tended to have higher risk of cardiometabolic disease. Funding Sources UAS.

Analysis of Eating Habits in Women with Overweight and Obesity Trough Implementation of Orientation Workshop Based in a Mexican Food Guide

Abstract Objectives Our aim was to analyze eating habits in overweight and obese adult women in a Mexican city before and after the implementation of a food orientation workshop based in a Mexican food guide named “The plate of good eating” (PGE). Methods A previously validated questionnaire of eating habits in overweight and obese patients (adapted to the Mexican population) was used. A 4-session workshop related with food orientation was held (content of the graph through a scheme for better understanding and division by color; food groups; guidelines for food consumption and physical activity; and examples of menus applied to the PBC) based on the specifications of an Official Mexican Standard related to food guidance based on the “PGE” teaching model. At the end of the workshop, the survey of eating habits was applied again, with the aim of analyze changes in eating habits before and after the workshop Results Our results show the factor involved with healthy eating presented an increase in the initial percentile compared to the final one (p25 vs p50 respectively). In the physical activity factor there were no significant changes in the percentiles initial and final; however, in the factor related to the caloric content of food, interestingly show an evident positive change (p25 vs p75), which reflects the importance of knowing and interpreting the food guidance guidelines available in our Country, which have been designed as a practical tool for the improvement of good eating habits. In factors related with the consumption of alcoholic beverages and psychological well-being, no statistically significant changes were observed, but interestingly we observed positive changes in stress management factor (p50 vs p75). Conclusions We do not observe significant changes in the modification of eating habits, after conducting the food orientation workshop, however, progress was made in key factors for overweight and obesity prevention, and we can conclude that the support material based on PGE could not be a good tool for the prevention or treatment of overweight and obesity, however modifications can be suggested that could help healthcare professionals to develop better food guidance strategies based on the type of target population. Funding Sources This research was carried out with own resources of the participating Institutions and did not receive external funds.

0375 Culturally Consistent Diet Among Individuals of Mexican Descent at the Us-Mexico Border is Associated with Sleep Duration and Quality

Abstract Introduction Previous studies have shown that people who consume culturally consistent foods have improved cardiometabolic profiles. Few studies have examined whether this finding extends to sleep health. Methods Data were collected from N=100 adults (age 18-60, 53% female) of Mexican descent in the city of Nogales, AZ (66% not born in the US, 33% 1st-generation). Surveys were presented in English or Spanish. Acculturation was assessed with the Acculturation Scale for Mexican-Americans (ARSMA-II), which has separate scales for Mexican and Anglo acculturation (subscale range 0-4). A supplemental ARSMA item asks how often “My family cooks Mexican foods.” Responses were coded as either frequent or infrequent. Insomnia was assessed with the Insomnia Severity Index (ISI), Sleepiness with the Epworth Sleepiness Scale (ESS), Sleep quality with the Pittsburgh Sleep Quality Index (PSQI), and Sleep duration and sleep medication use with PSQI items. Regression analyses examined these outcomes relative to whether individuals frequently consumed Mexican foods. Covariates included age, sex, and acculturation scores. Parental education level was also included, as an indicator of childhood socioeconomic status and since food culture likely involves parents. Results Regular consumption of Mexican foods was associated with 1.41 more hours of sleep, on average (95%CI 0.19,2.62, p<0.05). It was also associated with a decreased likelihood of snoring (oOR=0.25; 95%CI 0.07,0.93; p<0.05). No differences were seen for PSQI, ISI, or ESS score. Conclusion Individuals of Mexican descent at the US-Mexico border who regularly consume culturally consistent food report overall more sleep and less snoring. Previous studies show that Mexican acculturation may be associated with improved sleep sufficiency; it is possible that this reflects an overall healthier lifestyle that also includes a culturally consistent diet. Further studies would be beneficial to help determine the role acculturation plays in sleep and diet and how it effects cardiometabolic risk. Support Dr. Grandner is supported by R01MD011600. This work was supported by a UAHS grant.

High-End Mexican Food by Chef Enrique Olvera: An Entrepreneurial Examination

High-End Mexican Food by Chef Enrique Olvera: An Entrepreneurial Examination

Relationship between different levels of the Mexican food environment and dietary intake: a qualitative systematic review.

To investigate the possible associations between the food environment and dietary intake in the Mexican population. Four databases (PubMed, PsychInfo, Web of Science and SCIelo) were used to retrieve relevant articles using an open timeframe. Articles were reviewed if they contained a systematic measure (i.e. food checklist) of the food environment (e.g. food availability) and dietary intake. Urban and rural communities in Mexico. Population-based studies of Mexican communities. Twenty studies that assessed at least one food environment level, and at least one dietary outcome, were reviewed. Findings from these studies showed that changes in the Mexican food environment seem to be associated with higher availability of energy-dense foods. Energy-dense foods can be linked to a high consumption in household, environment and community food environments. When both nutrient-dense and energy-dense foods were present, individuals were more likely to consume foods with added sugars, fats and salt options than nutrient-dense items. The various levels of the food environment (i.e. household, school, community) exposed participants to energy-dense foods. Although nutrient-dense foods were present in all three levels, individuals were more likely to consume energy-dense food items. Not all three levels of the food environment are well represented in the urban and rural settings. Most studies on the community food environment were done in rural areas, whereas most studies on the school food environment were done in urban settings. Additional rigorously designed studies are needed to document the relationship between the food environment and dietary intake in the Mexican population.