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, Diana L. Cárdenas-Chávez, Cesar A. Ponce-Ponce de Leon, Maria del Refugio Rocha-Pizaña 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, Lucio Rodríguez-Sifuentes, Cristina Chuck-Hernández, Marijana Matek Sarić, Nada M. Boustani, Elena Bartkiene, Cristina Filip, Simona Pârvu, Monica Tarcea 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.
Structural and compositional changes in human milk proteins, lipids, and carbohydrates according to maternal metabolic profile: a multimodal characterization approach in a cohort of mothers from Northeastern Mexico Alejandro Núñez-Delgado, Orlando de la Rosa, María José Morales-Saucedo, Víctor Hugo Urrutia-Baca, Daniel Alejandro López-Ocampo, Francisca Espiricueta-Candelaria, Francisco J. Sierra-Valdez, Cristina Chuck-Hernández Food Chemistry, 2026 Human milk (HM) contains key macronutrients (proteins, lipids, and carbohydrates) essential for infant development; however, compositional differences do not necessarily reflect equivalent structural properties. This study analyzed HM samples collected at 1 and 3 months postpartum from mothers with normal weight (NW), overweight or obesity (OWO), and OWO with gestational diabetes (OWO + D) to evaluate associations between maternal metabolic status and HM composition, morphology, and thermodynamic behavior. Macronutrient concentrations were quantified, and structural and thermal properties were assessed using DLS, fluorescence microscopy, FTIR, SDS-PAGE, and nanoDSC. Although protein and lipid concentrations did not differ significantly between groups, OWO + D samples exhibited enlarged casein micelles, reduced fat globule size and distinct thermal profiles, indicating altered supramolecular organization. Lactose was higher in OWO + D, while total HMOs were highest in NW and lowest in OWO + D. Overall, these results highlight that maternal metabolic status may influence HM biophysical properties beyond bulk composition. • Changes in human milk protein and lipid structures may be associated with BMI. • Overweight/obesity + gestational diabetes may alter micelle and fat globule morphology. • NanoDSC reveals thermal stability of HM from donors with different BMI. • FTIR and SDS-PAGE confirm conformational and compositional protein changes. • Structural changes may impact infant nutrient bioavailability.
Maternal obesity alters human milk oligosaccharides content and correlates with early acquisition of late colonizers in the neonatal gut microbiome Karina Corona-Cervantes, Víctor H. Urrutia-Baca, July S. Gámez-Valdez, Brenda Jiménez-López, Nora A. Rodríguez‑Gutierrez, Karla Chávez-Caraza, Francisca Espiricueta-Candelaria, Ulises A. Salas Villalobos, Perla A. Ramos-Parra, Janet A. Gutierrez Uribe, Marion Brunck, Cristina Chuck-Hernández, Cuauhtemoc Licona-Cassani Gut Microbes, 2026 and members of the Lachnospiraceae family), over subsequent months. These taxa negatively correlated with HMOs such as 6'SL, LNnT, and LNT. Additionally, functional profiling revealed alterations in metabolic pathways related to polyamine biosynthesis, suggesting changes in microbial metabolism linked to maternal BMI. Despite the cohort's size, our study offers unique insights into the relationship between maternal obesity, HMO composition, and early infant microbial colonization in Latin-American mothers. This exploratory research serves as proof of concept, underscoring the need for larger-scale studies to validate these findings and better understand their implications for infant health. More importantly, our results highlight the interplay between maternal BMI and human milk bioactives, underscoring the importance of correlating microbial succession with maternal metabolic health to better understand early immune development in neonates.
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, Marco A. Lazo‐Vélez 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, Netzy Peralta-Delgado, Richard Fuller, Alejandra Cantoral 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
Edible Insects–Exotic Food or Gastronomic Innovation? Study Involving 14 Countries Raquel P. F. Guiné, Sofia G. Florença, Elena Bartkiene, Monica Tarcea, Cristina Chuck-Hernández, Ilija Djekic, Marijana Matek Sarić, Nada M. Boustani, Malgorzata Korzeniowska, Dace Klava, Maria Papageorgiou, José Maria Fresno Baro, Maša Cernelic Bizjak, Emel Damarli, Vanessa Ferreira, Cristina A. Costa, Paula M. R. Correia, Manuela Ferreira, Ana P. Cardoso, Sofia Campos, Ofélia Anjos Journal of Culinary Science and Technology, 2025
Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Luísa Cruz-Lopes, Bruno Esteves, Manuela Ferreira, Anabela Fragata, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Nada M. Boustani, Elena Bartkiene, Cristina Chuck-Hernández, Ilija Djekic, Monica Tarcea, Marijana Matek Sarić, Zanda Kruma, Malgorzata Korzeniowska, Maria Papageorgiou, Leticia González Árias, Maša Černelič-Bizjak, Emel Damarli, Vanessa Ferreira, Emre Bayraktaroğlu, Fatmanur Ozyurek Arpa Foods, 2024
Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Nada M. Boustani, Irina Matran, Krešimir Jakšić, Cristina Chuck-Hernández, Elena Bartkiene, Ilija Djekic, Maria Papageorgiou, Leticia G. Arias, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Dace Klava, Vanessa Ferreira, Emel Damarli, Manuela Ferreira Animals, 2024
Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Luísa Cruz-Lopes, Bruno Esteves, Manuela Ferreira, Anabela Fragata, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Elena Bartkiene, Ilija Djekic, Irina M. Matran, Jelena Čulin, Dace Klava, Cristina Chuck-Hernández, Malgorzata Korzeniowska, Nada M. Boustani, Maria Papageorgiou, Bernardo Prieto Gutiérrez, Maša Černelič-Bizjak, Emel Damarli, Vanessa Ferreira Foods, 2023
Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling Raquel P. F. Guiné, João Duarte, Cristina Chuck-Hernández, Nada M. Boustani, Ilija Djekic, Elena Bartkiene, Marijana Matec Sarić, Maria Papageorgiou, Malgorzata Korzeniowska, Patricia Combarros-Fuertes, Maša Černelič-Bizjak, Roxana Martin-Hadmas, Evita Straumite, Emel Damarli, Sofia G. Florença, Manuela Ferreira, Cristina A. Costa, Paula M. R. Correia, Ana P. Cardoso, Sofia Campos, Ofélia Anjos Sustainability Switzerland, 2023
Editorial: Women in chemical engineering Lisa R. Volpatti, Diana Bernin, Giulia Bozzano, Cristina Chuck-Hernandez, Siti Shawalliah Idris, Karla Mayolo-Deloisa Frontiers in Chemical Engineering, 2023
Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Manuela Ferreira, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Cristina Chuck-Hernández, Marijana Matek Sarić, Ilija Djekic, Maria Papageorgiou, José M. F. Baro, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Elena Bartkiene, Monica Tarcea, Nada M. Boustani, Dace Klava, Emel Damarli Sustainability Switzerland, 2023
Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries Raquel P. F. Guiné, Sofia G. Florença, Ofélia Anjos, Nada M. Boustani, Cristina Chuck-Hernández, Marijana Matek Sarić, Manuela Ferreira, Cristina A. Costa, Elena Bartkiene, Ana P. Cardoso, Monica Tarcea, Paula M. R. Correia, Sofia Campos, Maria Papageorgiou, Daniel Abarquero Camino, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Zanda Kruma, Emel Damarli, Vanessa Ferreira, Ilija Djekic Sustainability Switzerland, 2022
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, 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, Sciences, Monterrey Institute of Technology, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México, Cristina Chuck-Hernández, Research Center for Protein Development (CIDPRO), School of Engineering, Sciences, Monterrey Institute of Technology, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México 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
