Acero-Ortega, Claudia Ariadna

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Preferred name
Acero-Ortega, Claudia Ariadna
Official Name
Acero Ortega, Claudia Ariadna
ORCID
0009-0001-9657-7669
Scopus Author ID
650425687

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    Antimicrobial Activity of Cinnamon, Tea Tree, and Thyme Essential Oils Against Pathogenic Bacteria Isolated from Tilapia (Oreochromis spp.) in Aquaculture Farms
    (MDPI, 2025)
    Terrazas-Pineda, Karen A.
    ;
    Alamilla-Beltrán, Liliana
    ;
    Acero-Ortega, Claudia Ariadna  
    ;
    Damas-Espinoza, Juan Antonio
    ;
    Calderón-Domínguez, Georgina
    Overexploitation has led to a rise in pathogenic bacteria within aquaculture, increasing reliance on antibiotics, and developing microorganism resistance. This situation underscores the need to explore alternatives with a reduced ecological impact. Metabolites derived from essential oils have demonstrated antimicrobial properties that can inhibit or diminish the activity of various microorganisms. In this study, the antimicrobial efficacy of cinnamon (Cinnamomum zeylanicum), tea tree (Melaleuca alternifolia), and thyme (Thymus vulgaris) essential oils against pathogenic bacteria (Aeromonas, Pseudomonas, Shewanella, Comamonas, Vibrio, Acinetobacter, and Empedobacter) isolated from tilapia (Oreochromis spp.) brooded in Hidalgo State, Mexico, were investigated. Diffusion tests were conducted using discs infused with 12 different antibiotics and discs infused with essential oils at concentrations of 15, 10, and 5 μL each. Minimal inhibitory concentration tests were performed using a 96-well microplate format. All bacterial strains exhibited multi-resistance to various antibiotics; however, thyme and cinnamon effectively inhibited the tested bacteria at the lowest concentrations, while tea tree oil was the least effective. The findings suggest the potential incorporation of thyme and cinnamon as an alternative prevention to decrease the use of antibiotic treatment. ©The authors ©Molecules ©MDPI.
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    Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile
    (MDPI, 2025-05-07)
    Perez-Viveros, Isabel Janid
    ;
    García-Barrón, Sergio Erick  
    ;
    Hernández-Rodríguez, Blanca Elizabeth
    ;
    Barrera-Rodríguez, Ariadna Isabel
    ;
    Espejel-García, Anastacio
    Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. ©The authors ©Foods ©MDPI.
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    Item type:Publication,
    Antimicrobianos naturales: cómo la naturaleza nos protege de los microorganismos
    (Hospitalidad ESDAI, 2006)
    Acero-Ortega, Claudia Ariadna  
    ;
    Campus Ciudad de México
    A pesar de que los efectos conservadores de algunos alimentos han beneficiado a la humanidad por milenios, sólo recientemente se investiga a profundidad su actividad. Los agentes antimicrobianos pueden ser compuestos sintéticos adicionados intencionalmente a los alimentos o compuestos naturales que son sustancias de origen biológico (también denominados antimicrobianos naturales) y que pueden usarse comercialmente como aditivos para conservar alimentosUn ejemplo de esto lo constituyen diversas variedades de especias y hierbas de olor —objetos de rigurosas investigaciones científicas en años recientes—, comprobandose que ejercen un efecto inhibidor del crecimiento de bacterias que causan enfermedades transmitidas por alimentos incluyendo a Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium y Bacillus cereus. Se señala, así, el potencial que posee este tipo de compuestos para ser empleados como una barrera adicional para controlar los microorganismos, dentro de las diversas tecnologías disponibles para la conservación de los alimentos.
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