<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342025000600106</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v16i6.3794</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis nutraceútico del higo cv. Nezahualcóyotl deshidratado mediante osmo-convección]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutraceutical analysis of fig cv. Nezahualcóyotl dehydrated by osmo-convection]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sancha-Coria]]></surname>
<given-names><![CDATA[José Eduardo De la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-Pavía]]></surname>
<given-names><![CDATA[Yolanda Leticia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Cue]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Colinas-León]]></surname>
<given-names><![CDATA[María Teresa Beryl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muratalla-Lúa]]></surname>
<given-names><![CDATA[Alfonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Fitotecnia ]]></institution>
<addr-line><![CDATA[Texcoco México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>6</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342025000600106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342025000600106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342025000600106&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue analizar las propiedades nutraceúticas del higo (Ficus Carica L.) cv. Nezahualcóyotl deshidratado mediante osmo-convección. Debido a la escasa información sobre esta variedad en México, se evaluó el impacto del método de deshidratación en los compuestos bioactivos del fruto. El estudio se realizó en Texcoco, Estado de México, en 2024, utilizando 120 plantas de higuera en producción orgánica. Se tomaron 36 frutos aleatoriamente y se sometieron a deshidratación osmótica con concentraciones de sacarosa del 0, 40, 50 y 60%, seguida de deshidratación convectiva a temperaturas de 50, 60 y 70 °C. Se estableció un diseño completamente aleatorizado, donde se analizaron los datos a través de Anova, pruebas de Duncan o pruebas no paramétricas de Kruskal-Wallis según la naturaleza de las variables. Los resultados mostraron que los higos deshidratados osmóticamente con concentraciones de sacarosa del 40-50% y temperaturas convectivas de 50-60 °C presentaron la mayor retención de fenoles totales, alcanzando valores de hasta 1 652.96 mg taninos g-1 peso fresco. Además, la capacidad antioxidante aumentó en un 54% en comparación con el higo fresco, mientras que la vitamina C sufrió una degradación significativa a temperaturas superiores a 60 °C. Estos hallazgos aportan información sobre la variedad de higo Nezahualcóyotl y sugieren que la combinación de deshidratación osmótica y convectiva es una estrategia eficaz para conservar y potenciar las propiedades nutraceúticas que pueden tener impacto agroindustrial y comercial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This research aimed to analyze the nutraceutical properties of fig (Ficus Carica L.) cv. Nezahualcóyotl dehydrated by osmo-convection. Due to the limited information on this variety in Mexico, the impact of the dehydration method on the bioactive compounds of the fruit was evaluated. The study was conducted in Texcoco, State of Mexico in 2024, using 120 fig plants under organic production. Thirty-six fruits were randomly taken and subjected to osmotic dehydration with sucrose concentrations of 0, 40, 50 and 60%, followed by convective dehydration at temperatures of 50, 60 and 70 °C. A completely randomized design was established, where the data were analyzed through Anova, Duncan tests or Kruskal-Wallis non-parametric tests according to the nature of the variables. The results showed that figs osmotically dehydrated with sucrose concentrations of 40-50% and convective temperatures of 50-60 °C presented the highest retention of total phenols, reaching values of up to 1 652.96 mg tannins g-1 fresh weight. In addition, antioxidant capacity increased by 54% compared to fresh figs, whereas vitamin C underwent significant degradation at temperatures above 60 °C. These findings provide information on the Nezahualcóyotl fig variety and suggest that the combination of osmotic and convective dehydration is an effective strategy to conserve and enhance nutraceutical properties that can have an agro-industrial and commercial impact.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Ficus carica L.]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[cv. Nezahualcóyotl]]></kwd>
<kwd lng="es"><![CDATA[ósmosis.]]></kwd>
<kwd lng="en"><![CDATA[Ficus carica L. bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[cv. Nezahualcóyotl]]></kwd>
<kwd lng="en"><![CDATA[osmosis.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Andreou]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Thanou]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Giannoglou]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Giannakourou]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Katsaros]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dried Figs Quality Improvement and process energy savings by combinatory application of osmotic pretreatment and conventional air drying]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>2-8</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de Mello Jr]]></surname>
<given-names><![CDATA[R. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Corrêa]]></surname>
<given-names><![CDATA[J. L. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lopes]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[de Souza]]></surname>
<given-names><![CDATA[A. U.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[K. C. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Kinetics of the pulsed vacuum osmotic dehydration of green fig (Ficus carica L.)]]></article-title>
<source><![CDATA[Heat and Mass Transfer]]></source>
<year>2019</year>
<volume>55</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1685-91</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernandes]]></surname>
<given-names><![CDATA[F. A. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Linhares]]></surname>
<given-names><![CDATA[F. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodrigues]]></surname>
<given-names><![CDATA[S. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ultrasound as pre-treatment for drying of pineapple]]></article-title>
<source><![CDATA[Ultrasonics Sonochemistry]]></source>
<year>2008</year>
<volume>15</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1049-54</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernandez]]></surname>
<given-names><![CDATA[J. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización química y morfológica de ocho ecotipos de higo (Ficus carica L.)]]></article-title>
<source><![CDATA[Ultrasonics Sonochemistry]]></source>
<year>2016</year>
<volume>15</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-Pavía]]></surname>
<given-names><![CDATA[Y. L.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Cue]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Fernández-Pavía]]></surname>
<given-names><![CDATA[S. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Muratalla-Lua]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Deficiencias nutrimentales inducidas en higuera cv. Neza en condiciones hidropónicas]]></article-title>
<source><![CDATA[Revista Mexicana de Ciencias Agrícolas]]></source>
<year>2020</year>
<volume>11</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>581-92</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hosseini]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Tsegay]]></surname>
<given-names><![CDATA[Z. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Smaoui]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Varzakas]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical structure, composition, bioactive compounds, and pattern recognition techniques in figs (Ficus carica L.) quality and authenticity: an updated review]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2024</year>
<volume>137</volume>
<numero>106863</numero>
<issue>106863</issue>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hajam]]></surname>
<given-names><![CDATA[T. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Saleem]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phytochemistry, biological activities, industrial and traditional uses of fig (Ficus carica): a review]]></article-title>
<source><![CDATA[Chemico-Biological Interactions]]></source>
<year>2022</year>
<volume>368</volume>
<numero>110237</numero>
<issue>110237</issue>
<page-range>2-4</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<collab>INTAGRI</collab>
<source><![CDATA[Producción de higo en México]]></source>
<year>2020</year>
<publisher-name><![CDATA[Intagri S.C.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Landim]]></surname>
<given-names><![CDATA[A. P. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Barbosa]]></surname>
<given-names><![CDATA[M. I. M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Júnior]]></surname>
<given-names><![CDATA[J. L. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review]]></article-title>
<source><![CDATA[Ciência Rural]]></source>
<year>2016</year>
<volume>46</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1714-22</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kader]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Preharvest and postharvest factors influencing vitamin C content of horticultural crops]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2000</year>
<volume>20</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>207-20</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[E. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Uribe]]></surname>
<given-names><![CDATA[U. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Vega-Gálvez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[H. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vergara]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gonzalez]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Di Scala]]></surname>
<given-names><![CDATA[K. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of air temperature on drying kinetics, vitamin c, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety o´neil.]]></article-title>
<source><![CDATA[Food and Bioprocess Technology]]></source>
<year>2010</year>
<volume>3</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>772-7</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mandala]]></surname>
<given-names><![CDATA[I. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Anagnostaras]]></surname>
<given-names><![CDATA[E. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Oikonomou]]></surname>
<given-names><![CDATA[C. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2005</year>
<volume>69</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>307-16</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Moustafa]]></surname>
<given-names><![CDATA[S. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Abed-Hakim]]></surname>
<given-names><![CDATA[H. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Maatouk]]></surname>
<given-names><![CDATA[H. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Osmotic dehydration of fig and plum]]></article-title>
<source><![CDATA[Egyptian Journal of Agricultural Research]]></source>
<year>2016</year>
<volume>94</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>905-21</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pandidurai]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Vennila]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Processing, value addition and effect of nutritional quality of fig fruit by osmatic dehydration]]></article-title>
<source><![CDATA[International Journal of Chemical Studies]]></source>
<year>2020</year>
<volume>8</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>3644-7</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="book">
<collab>SIAP</collab>
<source><![CDATA[Higo]]></source>
<year>2023</year>
<page-range>1</page-range><publisher-name><![CDATA[Sistema de información agroalimentaria y pesquera]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Slatnar]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Klancar]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
<name>
<surname><![CDATA[Stampar]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Veberic]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of drying of figs (Ficus Carica L.) on the contents of sugars, organic acids, and phenolic compounds]]></article-title>
<source><![CDATA[Journal of agricultural and food chemistry]]></source>
<year>2011</year>
<volume>59</volume>
<numero>21</numero>
<issue>21</issue>
<page-range>11696-702</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vega-Gálvez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Palacios]]></surname>
<given-names><![CDATA[M. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Boglio]]></surname>
<given-names><![CDATA[H. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Pássaro]]></surname>
<given-names><![CDATA[C. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Jeréz]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Lemus-Mondaca]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Deshidratación osmótica de la papaya chilena (Vasconcellea pubescens) e influencia de la temperatura y concentración de la solución sobre la 15 de transferencia de materia]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2007</year>
<volume>27</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>470-7</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yadav]]></surname>
<given-names><![CDATA[R. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Dubey]]></surname>
<given-names><![CDATA[R. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sulfur-induced oxidative stress in crop plants: Responses and tolerance mechanisms]]></article-title>
<source><![CDATA[Plant Signaling &amp; Behavior]]></source>
<year>2019</year>
<volume>14</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1568974</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
