Pilar Escalante‐Minakata

Universidad de Colima

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Vrani Ibarra‐Junquera

Universidad de Colima

José de Jesús Ornelas‐Paz

Centro de Investigación en Alimentación y Desarrollo

Jaime David Pérez‐Martínez

Autonomous University of San Luis Potosí

Antonio De León‐Rodríguez

Institute for Scientific and Technological Research

Juan Alberto Osuna-Castro

Universidad de Colima

H. C. Rosu

Institute for Scientific and Technological Research

José J. Virgen-Ortíz

Centro de Investigación en Alimentación y Desarrollo

Arturo Moisés Chávez-Rodríguez

Tecnológico Nacional de México

Elhadi M. Yahia

Autonomous University of Queretaro

Ana P. Barba de la Rosa

Institute for Scientific and Technological Research

Cooperative Institutions

Universidad de Colima

Centro de Investigación en Alimentación y Desarrollo

Autonomous University of San Luis Potosí

Institute for Scientific and Technological Research

Universidad Nacional Autónoma de México

Autonomous University of Queretaro

Instituto Politécnico Nacional

Tecnológico Nacional de México

Center for Research and Advanced Studies of the National Polytechnic Institute

Consejo Nacional de Humanidades, Ciencias y Tecnologías

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An algorithm for real-time estimation of Mezcal fermentation parameters based on redox potential measurements

arXiv (Cornell University) (2006)

Pilar Escalante‐Minakata Vrani Ibarra‐Junquera H. C. Rosu Antonio De León‐Rodríguez Raúl González‐García

We present an algorithm for the continuous monitoring of the biomass and ethanol concentrations and moreover the kinetic rate in the Mezcal fermentation process. This algorithm performs its task having only available the on-line measurements of the redox potential. The procedure includes an artificial neural network (ANN) that relates the redox potential to the ethanol and biomass concentrations. Then a nonlinear-observer-based algorithm uses the biomass estimations to infer the kinetic rate of this fermentation process. The method shows that the redox potential is a valuable indicator of microorganism metabolic activity during the Mezcal fermentation. In addition, the estimated kinetic rate can be considered as a direct evidence of the presence of mixed culture growth in the process. In this work, the detailed design of the software-sensor is presented, as well as its experimental application at the laboratory level

10.48550/arxiv.q-bio/0609049

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Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening

Journal of Food Science and Technology (2017)

José de Jesús Ornelas‐Paz Brenda M. Quintana-Gallegos Pilar Escalante‐Minakata Jaime Reyes‐Hernández Jaime David Pérez‐Martínez

Pectin

10.1007/s13197-017-2758-6

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Citations (48)

Characterization of Volatile Compounds from Ethnic Agave Alcoholic Beverages by Gas Chromatography-Mass Spectrometry

Antonio De León‐Rodríguez Pilar Escalante‐Minakata Maria Isabel Jiménez‐García Leandro G. Ordóñez-Acevedo José Luis Flores-Flores

Summary Ethnic Agave alcoholic beverages such as raicilla, sisal, tequila, mezcal, bacanora, sotol and pulque have been analyzed by gas chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). There were 105 compounds identified, eleven were classified as major compounds and the others were classified as minor compounds. Seventeen minor compounds could be used as authenticity markers since they were beverage specific. Cluster analysis (CA) showed that Agave alcoholic beverages could be distinguished by multivariate analysis of major compounds; however, the analysis of minor compounds provided a better fingerprinting.

Agave

Solid-Phase Microextraction

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Citations (44)

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Food and Bioprocess Technology (2013)

Vrani Ibarra‐Junquera Pilar Escalante‐Minakata Arturo Moisés Chávez-Rodríguez Isabel Alicia Comparan-Dueñas Juan Alberto Osuna-Castro

Ripeness

10.1007/s11947-013-1136-2

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Citations (6)

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Food Chemistry (2012)

José de Jesús Ornelas‐Paz Elhadi M. Yahia Nidia Ramírez-Bustamante Jaime David Pérez‐Martínez Pilar Escalante‐Minakata

Malic acid

Titratable acid

10.1016/j.foodchem.2012.11.006

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Citations (174)

pH control under model uncertainties

International Journal of Chemical Reactor Engineering (2023)

Héctor Serrano-Magaña Arturo Moisés Chávez-Rodríguez Isaac Andrade‐González Carlos Cruz-Vázquez Apolinar González

Abstract This work presents a pH control approach, robust to model uncertainties including the scaling-up process. The algorithm is based on a master-slave synchronization, where the real process is taken as the slave, and the master is generated by the real-time simulation of the closed-loop mathematical model of the process. In that sense, the objective is to control the pH value, under minimal process information and subject to perturbations and time-varying references ranging between the basic and acid regions, at laboratory and industrial scales.

Process modeling

Ranging

Master/slave

10.1515/ijcre-2023-0172

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Riesgos potenciales de salud por consumo de agua con arsénico en Colima, México

Salud Pública de México (2017)

Oliver Mendoza‐Cano Ramón Alberto Sánchez-Piña Julián Barrón-Quintana Herguin Benjamín Cuevas-Arellano Pilar Escalante‐Minakata

To estimate potential health risks due to chronic ingestion of arsenic from groundwater in Colima, Mexico.Samples were randomly taken in 36 wells from 10 local aquifers. Analysis was performed by ICP-OES following international standards. Geostatistical interpolation was performed with ArcGIS, implementing a model weighting inverse distance to estimate arsenic routes of exposure and consumption on each locality. The Hazard Quotient Ratio (HQ) and carcinogenic risk (R) for As were estimated.The weighted average HQ for arsenic in Colima is 2.41. There are HQ> 1 values indicating adverse non-cancer health effects by continuous and prolonged intake of water with arsenic, which could affect 183 832 individuals in the state. The risk of developing any type of cancer among the population in this study due to high arsenic concentrations in groundwater (R) is 1.089E-3, which could statistically cause 446 cases of cancer.Current levels of arsenic in groundwater increase carcinogenic and non-carcinogenic human health risks in Colima.

Hazard quotient

10.21149/8413

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Citations (8)

Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana

Journal of Agricultural and Food Chemistry (2006)

Antonio De León‐Rodríguez Lidia González-Hernández Ana P. Barba de la Rosa Pilar Escalante‐Minakata Mercedes G. López

Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of mezcal produced from A. salmiana.

Agave

Terpene

10.1021/jf052154+

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Citations (123)

Optimization of the enzymatic extraction of a banana beverage using the cultivars enano gigante, FHIA-17 y FHIA-23

Universidad y Ciencia (2013)

Pilar Escalante‐Minakata Vrani Ibarra‐Junquera Jorge Humberto Puente-Preciado Arturo Moisés Chávez-Rodríguez José de Jesús Ornelas‐Paz

Source

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Citations (1)

Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars

International Journal of Food Engineering (2013)

Pilar Escalante‐Minakata Vrani Ibarra‐Junquera Arturo Moisés Chávez-Rodríguez José de Jesús Ornelas‐Paz María José Emparán-Legaspi

Abstract In this research, we produced concentrates of banana juices from three different cultivars of bananas ( Enano gigante and two hybrids FHIA-17 and FHIA-23) by the freezing and thawing method. To track the cryoconcentration process, different parameters were monitored in the melted fractions, such as variation of the content of soluble solids, concentration of polyphenols (Folin–Ciocalteu), reducing sugar (DNS assay), minerals (K, Mg, Ca, P, Na, Mn, Cu and B) by inductively coupled plasma-optical emission spectroscopy and the main volatile compounds by headspace-GC–MS. It was found that the solution obtained during thawing showed higher concentrations than the original solution. The concentrations of polyphenols were duplicated in FHIA-17 cultivar (758.53 mg/100 ml), and the concentrates obtained in this study proved to be good sources of K and Mg 5,054.6 mg/l and 485.4 mg/l with around 70% and 40% of the recommended daily intake (RDI), respectively. In addition, the concentrates contained a very low level of Na around 1% of the RDI. Furthermore, the cryoconcentration process of the bioactive compounds presented a sigmoid behavior, and the inflexion point in the function was proposed as stop point of the process. Finally, the main volatile compounds reported as responsible for the banana aroma were identified, and its cryoconcentration proved. These results suggest that consumption of banana juice concentrates obtained by the freezing and thawing method can provide bioactive compounds needed for health.

10.1515/ijfe-2013-0015

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Citations (9)