<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2023000100110</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.595</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical, techno-functional and antioxidant properties of Pleurotus spp. powders]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas, tecnofuncionales y antioxidantes de harinas de Pleurotus spp.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esqueda]]></surname>
<given-names><![CDATA[Martín C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Carpena]]></surname>
<given-names><![CDATA[Javier Germán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-López]]></surname>
<given-names><![CDATA[Juana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Álvarez]]></surname>
<given-names><![CDATA[José Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A. C. Coordinación de Tecnología de Alimentos de Origen Animal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,CIAD Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Compostela Nayarit]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Miguel Hernández Centro de Investigación e Innovación Agroalimentaria y Agroambiental ]]></institution>
<addr-line><![CDATA[Orihuela Alicante]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100110&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100110&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100110&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Edible mushrooms are considered an important source of nutritional and functional components; therefore, they have been proposed as promissory ingredients for foods. The aim of this study was to evaluate the physicochemical, techno-functional, and antioxidant properties of two Pleurotus spp. powders (P. ostreatus and P. pulmonarius). Regarding physicochemical properties, Pleurotus spp. powders showed (p&lt;0.05) pH values near to neutrality in comparison to soy protein (control), and all samples showed slightly brown color. Concerning their techno-functional properties they retained water and oil, and there was swelling, foaming and gelling capacities (p&lt;0.05). Results demonstrated the presence of primary (carbohydrates and protein) and secondary metabolites (phenols, flavonoids, and chlorogenic acid), as well as antioxidant capacity (free-radical and cations scavenging activity and reducing power) in dependence of solvent extraction (p&lt;0.05). Also, all powdered mushroom extracts reduced (p&lt;0.05) lipid oxidation of meat homogenates subjected to thermal treatment. In conclusion, the results comfirm that P. ostreatus and P. pulmonarius powders are useful as functional ingredients for meat products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los hongos comestibles son considerados una fuente importante de componentes nutricionales y funcionales; por ello, se han propuesto como ingredientes potenciales para los alimentos. El objetivo de este estudio fue evaluar las propiedades fisicoquímicas, tecnofuncionales y antioxidantes de dos harinas de Pleurotus spp. (P. ostreatus y P. pulmonarius). En cuanto a las propiedades fisicoquímicas, las harinas de Pleurotus spp. mostraron (p&lt;0.05) valores de pH cercanos a la neutralidad en comparación con la proteína de soja (control), y en todas las muestras el color fue ligeramente marrón. En cuanto a sus propiedades tecnofuncionales, retuvieron agua y aceite, hubo hinchamiento, formación de espuma y gelificación (p&lt;0.05). Los resultados demostraron la presencia de metabolitos primarios (carbohidratos y proteínas) y secundarios (fenoles, flavonoides y ácido clorogénico), así como capacidad antioxidante (eliminación de radicales libres y cationes, y poder reductor) dependiendo del disolvente utilizado en la extracción (p&lt;0.05). Además, todos los extractos de las harinas de hongos disminuyeron (p&lt;0.05) la oxidación lipídica de los homogeneizados de carne sometidos a un tratamiento térmico. En conclusión, se confirma que las harinas de P. ostreatus y P. pulmonarius son útiles como ingredientes funcionales para los productos cárnicos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[edible mushrooms]]></kwd>
<kwd lng="en"><![CDATA[Pleurotus ostreatus]]></kwd>
<kwd lng="en"><![CDATA[Pleurotus pulmonarius]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[biological activity]]></kwd>
<kwd lng="es"><![CDATA[hongos comestibles]]></kwd>
<kwd lng="es"><![CDATA[Pleurotus ostreatus]]></kwd>
<kwd lng="es"><![CDATA[Pleurotus pulmonarius]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[actividad biológica]]></kwd>
</kwd-group>
</article-meta>
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