Karen Hariantty Estévez-Sánchez

Benemérita Universidad Autónoma de Puebla

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I.I. Ruiz-López

Benemérita Universidad Autónoma de Puebla

Carlos Enrique Ochoa‐Velasco

Benemérita Universidad Autónoma de Puebla

H. Ruiz‐Espinosa

Benemérita Universidad Autónoma de Puebla

M.A. Garcı́a-Alvarado

Instituto Tecnologico de Veracruz

O. Cortés-Zavaleta

Benemérita Universidad Autónoma de Puebla

E.M. López-Méndez

Benemérita Universidad Autónoma de Puebla

Martha Ramos-Morales

Benemérita Universidad Autónoma de Puebla

Mariana Aguirre García

Benemérita Universidad Autónoma de Puebla

ÁS

Álvaro Sampieri

Benemérita Universidad Autónoma de Puebla

Ma Eugenia León‐González

Universidad Complutense de Madrid

Cooperative Institutions

Benemérita Universidad Autónoma de Puebla

Universidade Estadual de Londrina

Government College University, Lahore

Government College University, Faisalabad

University of Sargodha

University of Lahore

Instituto Tecnologico de Veracruz

University of Agriculture Faisalabad

University of Faisalabad

University of the Punjab

Author Statistics

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Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities

Journal of Food Measurement & Characterization (2023)

Martha Ramos-Morales Mariana Aguirre García Karen Hariantty Estévez-Sánchez H. Ruiz‐Espinosa Carlos Enrique Ochoa‐Velasco

Shrinkage

Honeydew

Osmotic dehydration

Melon

10.1007/s11694-023-02234-7

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Citations (0)

A sequential method to estimate equilibrium Point and diffusion coefficients of bioactive compounds during solid–liquid extraction

Food and Bioproducts Processing (2019)

Carlos Enrique Ochoa‐Velasco H. Ruiz‐Espinosa Karen Hariantty Estévez-Sánchez I.I. Ruiz-López

Trolox

10.1016/j.fbp.2019.06.002

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Citations (2)

Effect of Particle Size Distribution on Mass Transfer During Solid-Fluid Extraction and Its Application to Coffee Brewing

Journal of Food Engineering (2025)

Karen Hariantty Estévez-Sánchez Martha Ramos-Morales H. Ruiz‐Espinosa O. Cortés-Zavaleta M.A. Garcı́a-Alvarado

Particle (ecology)

10.1016/j.jfoodeng.2025.112511

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Optimization of a coconut oil extraction process with supercritical CO2 considering economical and thermal variables

The Journal of Supercritical Fluids (2021)

E. Torres-Ramón C.M. García-Rodríguez Karen Hariantty Estévez-Sánchez I.I. Ruiz-López G.C. Rodrı́guez-Jimenes

Coconut oil

Supercritical fluid extraction

10.1016/j.supflu.2020.105160

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Citations (19)

Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution

Fermentation (2024)

Paola Hernández‐Carranza Bricia A. Mendoza-Gutiérrez Karen Hariantty Estévez-Sánchez Carolina Ramírez‐López Silvia del Carmen Beristain-Bauza

This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.

Lactobacillus rhamnosus

Modified starch

Health Benefits

10.3390/fermentation10020105

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Contributors

Elsevier eBooks (2021)

R. Abhishek Biswal Şevki Adem Ahmad Adnan Nafees Ahemad Hammad Ahmed

10.1016/b978-0-12-822923-1.09993-3

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