Food Technology and Innovation Lab

📖 Original Book Chapter

"Phytochemicals and biological activities in Mexican edible flowers"

by Castañeda-Rodríguez & Ozuna (2026)
in Bioactive Compounds in Edible Flowers, CRC press 1st ed.

🔗 https://doi.org/10.1201/9781003645979

🌼🧪 Our new chapter on edible flowers is finally here.

This chapter presents our laboratory’s perspective on edible flowers, marking our second contribution in book format on this topic. In Phytochemicals and biological activities in Mexican edible flowers, we offer a comprehensive review of Mexican edible flowers, from their taxonomic origin, common names, and distribution to their traditional and current uses, highlighting their nutritional composition, phytochemical profile, and functional potential. Aspects of toxicity, safety, harvesting methods, preservation, and processing are also discussed.

🎨 Artwork for social media by Jaqueline She

🔬Original Research Article

“Chemical composition of red grapes from sustainable systems and its relationship with sensory profiles evaluated by biomimetic and voltammetric electronic tongues”

by Macías-Gallardo, Fuenmayor, Hernández-Carrión, Quiñones-Muñoz & Ozuna (2026)
in Journal of Food Measurement and Characterization

🔗 https://doi.org/10.1007/s11694-025-04013-y

🍇💻Did you know that the application of electronic tongues allows differentiation between grapes produced in organic and conventional agricultural systems?

This study continues our research on how organic farming affects the quality of red grapes. We evaluated the grapes' physicochemical, mineral, bioactive, and sensory composition using advanced techniques like electronic tongues. The results suggest that organic farming produces grapes with a more complex chemical and sensory profile, which could lead to unique wines that represent the local region. Moreover, integrating agricultural management practices with sensory analysis technologies, such as electronic tongues, offers significant potential for improving product quality control and standardizing flavor profiles, thereby enabling food processors to optimize their production processes.

🎨 Artwork for social media by Jaqueline She

🔬💜 Día Internacional de la Mujer y la Niña en la Ciencia 2026 👩‍🔬✨

“Una niña curiosa y creativa hoy, una gran mujer de ciencia mañana” 🌱🔍

Por cierto, en nuestro laboratorio contamos con siete mujeres —y una bebé— 👶💜 que desarrollan investigaciones en Ciencia y Tecnología de Alimentos, contribuyendo activamente al progreso del conocimiento científico. 🍎🧪
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🔬💜 2026 International Day of Women and Girls in Science 👩‍🔬✨

“A curious and creative girl today, a great woman of science tomorrow” 🌱🔍

By the way, our lab is home to seven women —and one baby— 👶💜 advancing research in Food Science and Technology, contributing to scientific knowledge. 🍎🧪

🎨 Artwork for social media by Jaqueline She

📖 Original Book Chapter

"Edible flowers for different food preparations"

by Ozuna & Castañeda-Rodríguez (2026)
in Advances in Research on Edible Flowers, Springer Nature 1st ed., 355-373.

🔗 https://doi.org/10.1007/978-3-032-04561-4

🍽️🌺 There is more to edible flowers than just beauty, fragrance and delicious taste.

This chapter presents our laboratory’s perspective on edible flowers, marking our first contribution in book format on this topic. In 𝘌𝘥𝘪𝘣𝘭𝘦 𝘧𝘭𝘰𝘸𝘦𝘳𝘴 𝘧𝘰𝘳 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘧𝘰𝘰𝘥 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘵𝘪𝘰𝘯𝘴, we offer a comprehensive overview of edible flowers, covering their historical background, culinary applications, nutritional value, and functional properties. Drawing on research conducted in our laboratory, we also describe the main changes that occur in edible flowers when they are cooked. Finally, we provide an objetive analysis of emerging technologies aimed at adding value to edible flowers as food ingredients.

🎨 Artwork for social media by Jaqueline She

¡La hora ha llegado! ⏰
Estamos emocionados de recibirte en el Latin Food 2026 🎊🔬🍓.✨

𝟏𝟐𝐭𝐡 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞, 𝐁𝐢𝐨𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 & 𝐒𝐚𝐟𝐞𝐭𝐲 𝐂𝐨𝐧𝐠𝐫𝐞𝐬𝐬
"Science, Innovation, and Sustainability to Transform the Food Systems of the Future" 🌟
𝐂𝐞𝐧𝐭𝐫𝐨 𝐝𝐞 𝐂𝐨𝐧𝐯𝐞𝐧𝐜𝐢𝐨𝐧𝐞𝐬 𝐲 𝐄𝐱𝐩𝐨𝐬𝐢𝐜𝐢𝐨𝐧𝐞𝐬 𝐘𝐮𝐜𝐚𝐭á𝐧 𝐒𝐢𝐠𝐥𝐨 𝐗𝐗𝐈, 𝐌é𝐫𝐢𝐝𝐚, 𝐘𝐮𝐜𝐚𝐭á𝐧, 𝐌é𝐱𝐢𝐜𝐨. 🌴
- 18-20 noviembre 2026
- Comparte investigaciones y conoce expertos en el área 💡🌟
- 6 áreas temáticas.
- Presentaciones orales y pósters 📢
- Conferencias magistrales 📚

¡Mantente al pendiente de nuestras redes sociales y página oficial para mayor información!📱🌐


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🔬Original Research Article

“Natural wines produced in Guanajuato, Mexico: A comparative study of two grape varieties (Syrah and Cabernet Franc) on the physicochemical and bioactive properties of the wines”

by Córdova-Acevedo, Quiñones-Muñoz, Macías-Gallardo & Ozuna (2026)
in Journal of Food and Humanity, 6, 101014

🔗 https://doi.org/10.1016/j.foohum.2026.101014

🍷🍇 The use of native yeasts during the fermentation of Syrah and Cabernet Franc grapes musts enhances their physicochemical, bioactive, and antioxidant properties of the young wines obtained from them.

This article compared the physicochemical, bioactive, and antioxidant characteristics of two red grape varieties during their natural fermentation process. The results suggest that young Syrah wine has excellent color properties related to its high polyphenols content. Meanwhile, young Cabernet Franc wine stands out for its high gallic acid content, a compound with antioxidant properties. Finally, this research demonstrated the chromatic, phenolic, and antioxidant potential of natural wines, which could make them competitive with wines produced under other systems.

🎨 Artwork for social media by Jaqueline She

🔬 Original Research Article

“Physical, nutritional, and sensory characterization of tortillas formulated with nixtamalized milpa ingredients (𝘡𝘦𝘢 𝘮𝘢𝘺𝘴 var. Elotes occidentales, 𝘗𝘩𝘢𝘴𝘦𝘰𝘭𝘶𝘴 𝘷𝘶𝘭𝘨𝘢𝘳𝘪𝘴 L. var. Negro, and 𝘊𝘶𝘤𝘶𝘳𝘣𝘪𝘵𝘢 𝘱𝘦𝘱𝘰 L.)”

by Cardona-Herrera, Pérez-Carrillo, De la Rosa-Millán, Mirón-Mérida, Mares-Mares & Ozuna (2025)
in Food Chemistry 503, 147817

🔗 https://doi.org/10.1016/j.foodchem.2025.147817

🌽🫘 Did you know that combining nixtamalized ingredients from the traditional milpa system (maize, beans, and squash) can enhance the nutritional and sensory properties of tortillas?

This article is a continuation of our research on nixtamalization. In this study, we evaluated how tortilla formulations based on nixtamalized milpa ingredients influence their physical characteristics, nutritional quality, and sensory acceptance. The results suggest that incorporating nixtamalized ingredients from the milpa modifies the key properties of tortillas, with important implications for the development of more nutritious and culturally relevant foods in corn-based diets.

🎨 Artwork for social media by She

🔬 Original Research Article

"Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an 𝘪𝘯 𝘷𝘪𝘵𝘳𝘰 and microstructural approach"

by Macías-Gallardo, Quiñones-Muñóz, Larrea, Hernando & Ozuna (2025)
in Food Chemistry Advances 10, 101202

🔗 https://doi.org/10.1016/j.focha.2025.101202

🍷🧪 Did you know that organic farming may increase the bioaccessibility of several phenolic compounds in wine?

The global consumer trend for more natural, sustainable, and nutritious products has prompted the wine industry to produce grapes and wines from organic systems. The aim of this research was to evaluate the influence of organic agricultural management on the bioaccessibility of phenolic compounds and the antioxidant capacity of Syrah red grapes and wines produced in central Mexico. To achieve this, an 𝘪𝘯 𝘷𝘪𝘵𝘳𝘰 simulation of human digestion and a microstructural analysis were performed.

🎨 Artwork for social media by Jaqueline She

¡Nuestro año 2025 en artículos científicos y de divulgación! 🥳📄

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Entre artículos, logros y premios 🔬🎇

Este es un resumen de nuestra productividad en 2025:

📄 Siete artículos científicos en revistas internacionales
📣 Un artículo de divulgación
👩🏼‍💼 Ocho ponencias en congresos internacionales
🎓 Una defensa exitosa de tesis de posgrado
🔬 Un financiamiento para Proyectos de Ciencia básica y de Frontera de la SECITI

También te compartimos un Top 5 de nuestros momentos más destacados del año👇🏻
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🥇👩🏽‍🔬 Food Technology and Innovation Lab extiende sus felicitaciones a Elianne Paola Trejo Nava por ganar el primer lugar en el Premio Municipal de la Juventud Irapuato 2025 en la categoría de Ciencia y Tecnología

Elianne Paola fue reconocida con esta distinción debido a su destaca trayectoria en Ciencia y Tecnología de Alimentos que impacta en la sociedad 🫐🍓

Aquí te dejamos un resumen de su trayectoria👇🏻

✅ Investigaciones en ozono gaseoso para conservación de alimentos y en el efecto del arsénico sobre el metabolismo de fresas

✅ Múltiples congresos nacionales e internacionales

✅ Impartición de prácticas y talleres a estudiantes y productores

✅ Es instructora solidaria del Instituto Estatal de Capacitación de Guanajuato

✅ Premio al mérito académico en licenciatura y maestría por la Universidad de Guanajuato

¡Felicidades, Paola!

👨🏼‍🎓 Food Technology and Innovation Lab se enorgullece y felicita a la Ingeniera en Alimentos Elianne Paola Trejo Nava por la obtención de su grado de Maestra en Biociencias por la Universidad de Guanajuato.

📄 Título de tesis: Estudio de la absorción de arsénico sobre el metabolismo del cultivo de fresa en sistema hidropónico.

👨🏻‍🔬👩🏻‍🔬 Directores: Dr. César Ozuna y Dra. Adrina Saldaña Robles.

📆 Fecha de defensa: 01 de agosto de 2025.

Durante su maestría, Elianne Paola destacó como una estudiante productiva, realizando actividades como:

✅ Múltiples presentaciones en congresos nacionales e internacionales.
✅ Impartición de diferentes talleres relacionados con la inocuidad y el procesamiento de alimentos mexicanos.
✅ Recibió diferentes premios por su destacada trayectoria académica y científica.

¡Enhorabuena, Paola!