Eristeo Garcia Marquez
@ciatej.mx
Researcher associate "A"
Center for Research and Assistance in Technology and Design of the State of Jalisco
Dr. Eristeo García Márquez has a Ph.D. degree in Biotechnology. He currently works as an Researcher associate “A” at the Department of Food technology, Nuevo León, México, and has numerous research experiences. He was a work in the fields of food, and disperse systems. He cooperates as a reviewer of some international food journals. His research interests include nanoemulsion, food preservation, and functional food. Develop colloidal systems to stabilize and enhance the stability of substances susceptible to degradation and their application in food.
EDUCATION
PhD on Biotechnology
RESEARCH, TEACHING, or OTHER INTERESTS
Colloid and Surface Chemistry, Filtration and Separation, Food Science, Surfaces, Coatings and Films
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Jorge Alejandro Barbosa-Nuñez, Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, and Hugo Espinosa-Andrews
Elsevier BV
R.L. Zapata-Luna, , G. Davidov-Pardo, N. Pacheco, T. Ayora-Talavera, H. Espinosa-Andrews, E. García-Márquez, and J.C. Cuevas-Bernardino
Universidad Autonoma Metropolitana
Hugo Espinosa-Andrews, Eristeo García-Márquez, Celso Velásquez-Ordoñez, and Rogelio Rodríguez-Rodríguez
CRC Press
Hugo Espinosa-Andrews, Norma Morales-Hernández, Eristeo García-Márquez, and Rogelio Rodríguez-Rodríguez
Informa UK Limited
Abstract In this study, we prepared fish oil microcapsules by spray-drying using mesquite gum and chitosan as wall materials, and the encapsulation efficiency, microstructure, and lipid hydroperoxide concentration were evaluated. First, stable mesquite gum (216 nm and −22.3 mV) and mesquite gum/chitosan emulsions (333 nm and +47.9 mV) were produced. The fish oil emulsions were spray-dried, and the mesquite gum microcapsules displayed an encapsulation efficiency of 67.18% while mesquite gum/chitosan microcapsules exhibited an efficiency of 92.92%. The lipid hydroperoxide content of the fish oil microcapsules depended on the composition of the wall material, storage time, and storage temperature. Graphical Abstract
Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, Eduardo Padilla-Camberos, and Hugo Espinosa-Andrews
MDPI AG
Ionic calcium can help in the prevention of the process of osseous decalcification. This study aimed to evaluate the physicochemical properties and toxic effects of ionic calcium-fiber supplement (ICa+) and its impact on bone health preservation in mice C57/BL6 fed a calcium-deficient diet. Physicochemical properties include FTIR, apparent calcium solubility estimated by the calcium ratio obtained by ionization chromatography and atomic absorption. In vitro genotoxicity and cytotoxicity of the ICa+ were assessed. Twenty-five 7-week-old C57/BL6 mice were fed calcium-free diet (CFD) or CFD plus CaCO3 (1.33 mg Ca) or CFD plus ICa+ (1.33–6.66 mg Ca) for six weeks. After that, bone mass and microstructure parameters were assessed. Histological staining was performed to determine calcium deposits. ICa+ (100%) exhibited an apparent calcium solubility higher than CaCO3 (12.3%). ICa+ showed no cytotoxic and genotoxic in vitro activities. Histomorphometry analysis showed that the ICa+ treated group displayed a higher trabecular number than the trabecular space. Also, the ratio BV/TV was increased compared with all treatments. Ionic calcium-fiber supplementation prevents bone deterioration compared to mice fed a calcium-deficient diet.
Claudia T. Gallardo-Rivera, Analía Lu, Mayra Z. Treviño-Garza, Eristeo García-Márquez, Carlos Amaya-Guerra, Carlos Aguilera, and Juan G. Báez-González
Frontiers Media SA
The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.
Rosa Linda Zapata-Luna, Teresa Ayora-Talavera, Neith Pacheco, Eristeo García-Márquez, Hugo Espinosa-Andrews, Ángela Ku-González, Jorge Ruiz-Ruiz, and Juan Carlos Cuevas-Bernardino
Springer Science and Business Media LLC
Analía Alejandra Lu-Martínez, Juan Gabriel Báez-González, Sandra Castillo-Hernández, Carlos Amaya-Guerra, José Rodríguez-Rodríguez, and Eristeo García-Márquez
Springer Science and Business Media LLC
Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, and Eristeo García Márquez
MDPI AG
Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (PsPC) was elaborated (81.44 ± 7.74% protein) from defatted flour. Emulsifying properties of PsPC were studied in emulsions at different mass fractions; ϕ = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. PsPC at ϕ 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At ϕ 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m2/g) was reached. WPC had an EAI value higher than PsPC at ϕ ≥ 0.2, but its ESI were always lower in all mass fraction values. PsPC can compete with emulsifiers as WPC and help stabilize emulsions.
S. E. Herrera-Rodríguez, R. J. López-Rivera, E. García-Márquez, M. Estarrón-Espinosa, and H. Espinosa-Andrews
Springer Science and Business Media LLC
Minerva Bautista Villarreal, Claudia Gallardo Rivera, Eristeo García Márquez, José Rodríguez Rodríguez, María Núñez González, Abelardo Chávez Montes, and Juan Báez González
MDPI AG
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol.
E. García-Márquez, I. Higuera-Ciapara, and H. Espinosa-Andrews
Elsevier BV
H.M. Sánchez-Arteaga, J.E. Urías-Silvas, H. Espinosa-Andrews, and E. García-Márquez
Informa UK Limited
The relationship between chemical composition and thermal properties as it affects the degree of cooking in six varieties of common beans was investigated. The degree of cooking (DC) and the hardness of cooked beans were estimated by differential scanning calorimetry (DSC) and texture analysis, respectively. The total protein of bean seeds varied between 19.7 and 23.6%. However, the fractions of albumin, glutelin, and globulin showed significant differences among varieties. The amylose content varied from 18.4 to 36.0%. The first endothermic peak was associated with inactivated enzymatic activity, denaturation of low-protein fractions, and starch gelatinization, while the second endothermic peak was associated with the denaturation of heat-resistant protein fractions. The high values of minerals and chemical composition among bean varieties affected thermal behavior and was associated with greater hardness and a lower degree of cooking.
Eristeo García-Márquez, Angélica Román-Guerrero, Francisco Cruz-Sosa, Consuelo Lobato-Calleros, Jesús Álvarez-Ramírez, E. Jaime Vernon-Carter, and Hugo Espinosa-Andrews
Elsevier BV
Nery Alicia Tapia-Torres, Carmen De la Paz-Pérez-Olvera, Angélica Román-Guerrero, Alejandra Quintanar-Isaías, Eristeo García-Márquez, and Francisco Cruz-Sosa
Instituto de Ecologia, A.C.
Litsea glaucescens (laurel) es una especie distribuida ampliamente en México, sus principales usos se centran en la medicina tradicional en forma de infusiones y baños medicinales para el alivio de desórdenes ginecológicos y estomacales. Esta propiedad terapéutica es atribuida a la presencia de compuestos fenólicos en el cuerpo de la planta. En el presente estudio se emplearon técnicas histoquímicas para localizar la presencia de compuestos fenólicos como lignina y taninos, así como lípidos y carbohidratos no estructurales en cortes de hoja y de madera; también se cuantificó el contenido de fenoles totales y la actividad antioxidante de extractos acuosos (92 °C y 25 °C) y metanólicos por los métodos de inhibición de los radicales DPPH y ABTS. Los resultados histoquímicos muestran que tanto las hojas como la madera poseen una concentración importante de compuestos fenólicos, aceites y algunos carbohidratos no estructurales. La caracterización química de los extractos acuosos de la hoja extraídos a 92 °C mostró una mayor concentración de fenoles totales que aquellos extraídos con metanol. En todos los casos, el contenido de fenoles fue mayor en las hojas que en la madera. Los extractos metanólicos obtenidos a partir de la albura mostraron mayor actividad antioxidante que los de duramen, sin importar el método de cuantificación empleado. De acuerdo con los resultados obtenidos, es posible establecer una interrelación entre el contenido y la distribución de los compuestos fenólicos en los tejidos vegetales y su actividad antioxidante con su uso potencial en la medicina tradicional.
Carmen Hernández-Jaimes, Rubi G. Utrilla-Coello, Hector Carrillo-Navas, Eristeo García-Márquez, Monica Meraz, Luis A. Bello-Pérez, Eduardo J. Vernon-Carter, and Jose Alvarez-Ramirez
Wiley
The evolution of acid hydrolysis (sulfuric acid 3.16M) at the onset gelatinization temperature (57.73 � 0.72°C) of native corn starch was monitored. A first-order kinetics fitting was used to estimate the mean hydrolysis time (tH ¼ 29:26 � 3:86min) and maximum conversion ðX 1 ¼ 96:62 � 2:70%Þ. Amylose content presented a sharp decrement of about 90% in the first 30min. XRD results indicated A-type to B-type crystallinity transition in the first 10min, with maximum crystallinity increase of about 14% after 30min. SEM micrographs showed that hydrolysis disrupted granule morphology from regular oval-like shape to irregular geometries with aggregation of small-size debris. Granule size distribution broadened as hydrolysis proceeded due to fragmentation-adhesion phenomena of eroded starch granules. Fast changes in the thermal effects during the first minutes were caused by molecular rearrangements due to fast hydrolysis of amylose in the amorphous regions. Steady shear rate and oscillatory tests showed a sharp viscoelasticity decrease caused by amylose degradation.
Hugo Espinosa-Andrews, Karina Esmeralda Enríquez-Ramírez, Eristeo García-Márquez, Cesar Ramírez-Santiago, Consuelo Lobato-Calleros, and Jaime Vernon-Carter
Elsevier BV