Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties Erick Huerta-Rodriguez, Omar Sanchez-Jimenez, Cristina Chuck-Hernández, Margarita L. Martinez-Fierro, Idalia Garza-Veloz, et al. Antioxidants, 2026 Chronic low-grade inflammation, a key driver of diabetes and fatty liver disease, is present in obesity, which affects 2.1 billion adults as of 2021. Plant-derived bioactive peptides have emerged as promising alternatives to treat inflammation in these pathological processes. This study evaluated the effect of pre- and post-ultrasound-assisted enzymatic hydrolysis on bioactive peptide production and antioxidant activity from common bean (Phaseolus vulgaris L.) and pumpkin (Cucurbita argyoesperma) seed proteins. Pre-treated hydrolysates were fractionated by molecular weight (<3 kDa and 3–10 kDa) and evaluated for their anti-inflammatory properties by measuring nitric oxide and reactive oxygen species in three treatment schemes (pre-, co-, and post-treatment) in an obesity/inflammatory macrophage model. Ultrasound pre-treatment achieved a higher degree of hydrolysis (peptide production) compared to post-treatment, with corresponding increases in antioxidant activity as measured by the ABTS and ORAC assays. All hydrolysate fractions demonstrated dose-dependent inhibition of pro-inflammatory markers. Fractions administered as a co-treatment showed the strongest anti-inflammatory effect, reducing Nos-2 and Cox-2 mRNA expression, as well as secreted levels of pro-inflammatory cytokines (TNF-α, IL-6, MCP-1). These findings indicate that ultrasound treatment, mainly as pre-treatment, represents an effective strategy for producing bioactive peptide hydrolysates with anti-inflammatory properties in vitro that warrant deeper investigation.
Edible Insects as Human Food: Perceptions of Individuals from Six Countries Raquel P. F. Guiné, Sofia G. Florença, Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, César Ozuna, et al. Insects, 2026 Edible insects (EIs) have been suggested as a sustainable alternative to meat from traditional sources. However, despite EIs being consumed by humans since time immemorial, it is also true that, in many areas, especially in Western countries, there is some resistance and even neophobia to their acceptance as food. This work aimed to investigate the perceptions about EIs and validate a corresponding scale. This descriptive cross-sectional study was carried out by means of a questionnaire survey on a sample of 3711 participants in six countries (Croatia, Lebanon, Lithuania, Mexico, Portugal and Romania). Data were analysed by factor and cluster analyses, as well as other statistical tools. The results showed that, out of the initial 36 items in the questionnaire, 24 were validated in the scale of perceptions, distributed across six factors. Cluster analysis showed that the participants could be grouped according to three clusters (Traditionalists, Shoppers and Innovators). Statistical tests revealed significant differences (p < 0.05) between the clusters in practically all sociodemographic and consumption variables studied. Finally, a word analysis of the 2263 words indicated by the participants when thinking about EIs revealed that the most frequent words were ‘disgusting’, ‘protein’, and ‘nutritive’ in all three clusters. However, differences were observed after the fourth position in the list of most frequent words. In conclusion, these results indicate that perceptions of EIs were highly variable across countries of origin and other sociodemographic groups, and that, globally, participants exhibited some neophobia towards EIs. However, they recognised their value in terms of nutrition, particularly protein. This work evidences some relevant aspects that can be useful to adapt and define targeted policies to demystify the negative perceptions about EIs and improve consumer acceptance, thus contributing to more sustainable food systems.
Sacha Inchi (Plukenetia volubilis) Protein-Enriched Bread: Protein Quality, Breadmaking Properties, Textural Profile, and Bioactivity L. Mateo Cordero‐Clavijo, Johanan Espinosa‐Ramírez, Marilena Antunes‐Ricado, Cristina Chuck‐Hernandez, Sergio O. Serna‐Saldívar, et al. Journal of Food Science, 2025 The partial substitution of wheat flour with plant‐based proteins in bread production has garnered increasing attention due to its potential to enhance the nutritional value of bread, meeting consumer demands for novel functional foods. This study evaluated the inclusion of three different alkaline sacha inchi (SI) protein extracts (SI11—pH 11 extraction; usSI11—ultrasound‐assisted protein extraction at pH 11; and SI11h—pH 11 extraction at 90°C) to improve the protein quality of traditional wheat bread. The assessment encompassed the dough rheology (Mixolab profile), baking performance, bread protein quality (amino acid profile, in vitro protein digestibility, and PDCAAS), physicochemical attributes (texture profile and color), and bioactivity (in vitro cytotoxicity). Incorporating SI protein resulted in breads that exhibited enhanced protein quality, with protein content and PDCAAS increases of up to 26.4% and 10%, respectively. Notably, the dough rheology, baking performance, and physicochemical attributes of protein‐enriched breads did not exhibit significant differences compared to the control wheat bread. In addition, the SI‐enriched breads demonstrated to be non‐toxic to healthy colon cells (FHC line) and reduced viability of adenocarcinoma cells (Caco‐2 line). This study underscores the feasibility of utilizing alkaline‐extracted SI protein to produce nutritionally enriched bread while addressing satisfactory baking and physicochemical attributes.
Evaluation of Three Traditional Curing Methods Applied in Mexican Lead-Glazed Ceramics: Detection, Concentration, and Leaching of Lead to Food Maria F. Rodríguez-Hernández, Larissa Betanzos-Robledo, Rosa María Mariscal-Moreno, Francisco A. Valverde-Arámbula, Cristina Chuck-Hernández, et al. Processes, 2025 In Mexico, the main source of lead (Pb) exposure is the use of lead-glazed ceramic (LGC). Curing is a traditional technique employed to seal the pores of ceramic, enhancing resistance to high temperatures and moisture absorption. One common belief, sometimes promoted by governmental sources, is that this practice can also remove Pb from LGC. In this study, we evaluated the effect of three traditional curing methods (oil/heat, boiling water/lard, and garlic/boiling vinegar) on Pb detection, concentration and leaching in three LGC pieces. Before and after curing, detection (LumetallixTM and sodium rhodizonate) and concentration (XRF) were measured; meanwhile, leaching after curing was evaluated by ICP-MS in a simulated solution. All pieces were positive for Pb detection. Mean Pb concentration before curing was 164,400 ppm and increased on average to 266,700 ppm after curing, exceeding the limits established for ceramics (100 ppm). The highest level of Pb leaching was in the piece cured with oil/heat (378.18 ppm) followed by garlic/boiling vinegar (2.6 ppm), both exceeding the Mexican Normativity for leaching (0.5 ppm). We find that traditional curing should not be considered as a practice to remove Pb. Even worse, it may increase its availability and leach into food, increasing the health risk to consumers.
EVALUATION OF ANTIHYPERTENSIVE AND ANTIDIABETIC POTENTIAL OF BIOACTIVE PEPTIDES FROM WHITE, RED, AND BLACK QUINOA Aiche Annual Meeting Conference Proceedings, 2025
Editorial: Women in chemical engineering Lisa R. Volpatti, Diana Bernin, Giulia Bozzano, Cristina Chuck-Hernandez, Siti Shawalliah Idris, et al. Frontiers in Chemical Engineering, 2023
Effect of the Addition of Hydrolyzed Soybean Protein Isolate, Transglutaminase and CaCl2 on the Production of Panela-Type Cheeses with Partial Substitution of Milk Protein Aiche Annual Meeting Conference Proceedings, 2022
Dairy-Based Snacks Snack Foods Processing Innovation and Nutritional Aspects, 2022
Canola Protein Production Using Different Extraction and Concentration Methods: In Vitro Protein Digestibility, Functional Properties and Process Yields Aiche Annual Meeting Conference Proceedings, 2022
Protein recovery from skipjack tuna (Katsuwonus pelamis) wash water with different pH and temperature combinations Revista Mexicana De Ingeniera Quimica, 2017
Physicochemical and functional properties of vegetable and cereal proteins as potential sources of novel food ingredients Research Center for Protein Development (CIDPRO), School of Engineering and Sciences, Monterrey Institute of Technology, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México, Cintya Soria-Hernández, Sergio Serna-Saldívar, Research Center for Protein Development (CIDPRO), School of Engineering and Sciences, Monterrey Institute of Technology, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México, Cristina Chuck-Hernández, et al. Food Technology and Biotechnology, 2015
Alkaline peanut protein extraction assisted with microwaves (MAE) Food Pharmaceutical and Bioengineering Division 2015 Core Programming Area at the 2015 Aiche Meeting, 2015
Sorghum as a multifunctional crop for bioethanol production in Mexico: Technologies, advances and improvement opportunities Revista Mexicana De Ingeniera Quimica, 2011
