Domínguez-Soberanes, Julieta

Main Affiliation

Preferred name

Official Name

Domínguez Soberanes, Julieta

ORCID

0000-0001-8476-3352

Researcher ID

AAE-1863-2021

Scopus Author ID

57201861035

Now showing 1 - 10 of 39

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A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
(Frontiers Media SA, 2025-11-03)
Diana Paveljšek
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Eugenia Pertziger
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Anthony Fardet
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Demosthenes Basilis Panagiotakos
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Isabelle Savary-Auzeloux
<jats:p>Fermented foods are consumed worldwide and are increasingly being studied for their potential health benefits. Although their consumption is widespread, their association with long-term health outcomes such as mortality risk remains unclear. The aim of this systematic review was to assess the association between the consumption of fermented foods and risk of all-cause, cardiovascular, and cancer-related mortality in generally healthy adult populations in accordance with the European Food Safety Authority (EFSA) framework for the substantiation of health claims. A comprehensive literature search identified prospective cohort studies from 1970 to 2025 that investigated the association between fermented food consumption and mortality outcomes. Risk of bias was assessed using the Newcastle-Ottawa Scale, and strength of evidence was evaluated based on study quality, sample size, and precision within a structured narrative framework that also classified the direction of association across categories. A complementary non-systematic review examined the compositional characteristics, mechanisms of action, and potential health risks associated with fermented foods. Fifty-two cohort studies were included. Fermented milk products (including yogurt), chocolate, and fermented soy products (particularly natto) suggested a modest inverse association with all-cause and cardiovascular mortality. Cheese was associated with reduced all-cause mortality in some studies, but it showed inconsistent effect on cardiovascular mortality. The evidence for cancer-related mortality was weaker, although yogurt and fermented milk displayed some protective trends. Evidence from a single cohort suggested a potential reduction in all-cause mortality with fermented vegetable consumption, whereas fermented meat suggested no clear association with mortality. Biological plausibility was supported by fermentation-derived compounds such as bioactive peptides, polyphenols, isoflavones, natto-kinase, and vitamin K2. Habitual consumption of certain fermented foods may be associated with modest reductions in mortality risk, but the current evidence remains insufficient to support EFSA-approved health claims. Randomized controlled trials are essential to demonstrate causality. While long-term trials with mortality endpoints are not feasible, studies targeting intermediate outcomes linked to mortality offer a practical alternative. These should be complemented by observational studies to capture long-term, real-world associations. Together, such efforts support the objectives of the COST Action PIMENTO (CA20128) in building a more robust evidence base on fermented foods and health.</jats:p> <jats:sec> <jats:title>Systematic review registration</jats:title> <jats:p> The protocol for this systematic review was registered with the Open Science Framework (OSF; registration ID: vg7f6; <jats:uri>https://osf.io/vg7f6</jats:uri> ). </jats:p> </jats:sec>
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Urban garden project: improvement food sovereignty and socio-emotional skills in a Aguascalientes Mexico vulnerable neighborhood
(Forum XXI, 2025-02-12)
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Julieta Aguilar Hernández
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José Héctor López-Anaya
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Medina Tirado Diego Alejandro
<jats:p>Introducción: El artículo muestra los resultados a partir del taller de huertos urbanos en una colonia vulnerable de Aguascalientes. La literatura muestra que proyectos que involucran los ODS, así como la innovación educativa requieren de la participación de la comunidad para lograr la efectividad planteada. Metodología: La metodología que se siguió es Investigación Acción Participativa (IAP), a partir de un taller para dos grupos de niñas entre 6 y 12 años. Se llevaron a cabo actividades que cumplían con dos objetivos. Aquellos relacionados con la soberanía alimentaria y aquellos con el desarrollo personal y comunitario. Resultados: Se muestra el desarrollo de concientización sobre la soberanía alimentaria con aprendizajes en cuanto a la distinción entre sembrar, plantar y germinar, la planificación y ejecución de la siembra y aquellos relacionados con el desarrollo personal y comunitario, específicamente enfocados en el plano afectivo y en la autonomía y la responsabilidad. Discusión: Se muestra que la soberanía alimentaria debe estar anclada con experiencias y desarrollo personal para que realmente exista una participación significativa. Conclusiones: reflexión sobre las implicaciones de talleres que sensibilicen a sus participantes en cuanto a la soberanía alimentaria y a su vez promuevan el desarrollo integral de sus participantes.</jats:p>
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Power Converter Design for Pulsed Electric Field-Based Milk Processing: A Proof of Concept
(MDPI AG, 2025-06-21)
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<jats:p>The microbiological safety of milk can be ensured through heat processing; however, this method has a negative effect on the sensory profile of this food product. Emerging technologies could be used as an alternative process for guaranteeing innocuity and maintaining sensory changes. An alternative is to evaluate pulsed electric field (PEF) electroporation, which is a method of processing cells using short pulses of a strong electric field. PEF has the potential to be a type of alternative low-temperature pasteurization process that consists of high-frequency voltage pulsations. Specifically, the presented work is a proof of concept for the design of a converter capable of generating a PEF to feed a load that meets the impedance characteristics of milk. The proposed converter is simulated using PLECS software (4.9.6 version) under impedance change scenarios that emulate variations in milk throughout the entire process. This research proposes the modification of a classic Vienna rectifier (adding an MBC—Multilevel Boost Converter structure) to supply a pulsating signal that could be used for low-temperature processes of milk to guarantee proper pasteurization. The characteristics of the generated high-voltage pulse make it feasible to quickly process the real sample. The control law design considers a regulation loop to achieve a voltage in the range of kV and a switching-type control law that activates switches in MMC arrays. These switches are activated randomly to avoid transients that cause significant stress on them.</jats:p>
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WEFE nexus unveiled: a comprehensive review of monitoring and modelling methods in the water-energy-food-ecosystems nexus
(Purpose Led Publishing, 2025-10)
Sustainable resource management in the face of climate change is a pressing challenge for our society. This paper delves into the water-energy-food-ecosystems (WEFE) nexus, a scientific framework that supports the integrated assessment and management of the interconnected resources. Shifting from sectoral to cross-sectoral and transdisciplinary perspectives, the WEFE nexus addresses interdependencies and interactions among water, energy, food, ecosystems, and climate. This paper focuses on the extended nexus, incorporating ecosystems as a fourth pillar, underscoring the importance of considering ecosystems on an equal footing with water, energy, and food sectors. In addition, the paper emphasizes the significance of monitoring and modelling techniques, laying the foundations for understanding the nexus complexities and assessing uncertainty. The paper offers an overview of integrated nexus modelling, system analysis and socio-economic modelling, bridging the gap between nexus science and practice. It highlights the role of multifaceted stakeholder engagement methods, policy assessment, and institutional analysis in nexus models. Quantifying the nexus through indicators, and its alignment with the Sustainable Development Goals, EU Green Deal, and EU Blue Deal are also key focal points. Finally, the last part of the paper addresses challenges in existing nexus modelling attempts, advocates for the integration of transdisciplinary information, and presents lessons learned. The paper concludes with recommendations for the future of the WEFE nexus, emphasizing its potential in fostering transformative change toward sustainable resource management and inclusive policymaking.
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A Historical Review of the Technology Used for the Study of Freshness in Red Meats
(Institute of Electrical and Electronics Engineers (IEEE), 2025)
Nava Granados Julieta
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Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
(Frontiers Media SA, 2025-11-21)
Aslı Akpınar
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Lidia Hanna Markiewicz
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Hayriye Şebnem Harsa
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Diana Paveljšek
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<jats:p> Vaginal function in healthy women is closely associated with a lactobacilli-dominated microbiome. Among the most common conditions arising from dysbiosis are bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). While the efficacy of oral probiotics for the treatment of BV and VVC is well documented, the role of consuming fermented foods remains underexplored. This systematic review aims to present a systematic evaluation of the potential role of fermented foods in the prevention and treatment of BV and VVC and establish the extant research gap between the realm of the clinical sciences and the field of food science and technology. For this purpose, under the guidance of COST Action CA20128—Promoting Innovation of Fermented Foods (PIMENTO), a systematic literature review was conducted in two phases. PubMed, Scopus, and Cochrane databases were used for Phase I to analyze articles on human trials and observational studies where the intervention/exposure involved oral consumption of fermented food. In Phase II, a two-step search strategy was employed: (i) identifying microorganisms with demonstrated clinical efficacy in managing BV and VVC, and (ii) reviewing food science literature where these strains are utilized for fermentation. It was observed that 87% of the food starter applications exploited only two of the 54 efficacious strains identified through clinical studies, namely <jats:italic>Lactobacillus rhamnosus</jats:italic> GG and <jats:italic>Lactobacillus acidophilus</jats:italic> LA-5. Findings underscore the potential of fermented foods as carriers for beneficial microorganisms and their relevance in supporting vaginal health. This review contributes to a deeper understanding of the interplay between nutritional consumption of viable probiotic strains and their importance in immunomodulation, highlighting the need for more integrated research efforts across disciplines. Future research aimed at filling this gap will enable informed clinical decisions and dietary recommendations. </jats:p>
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Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus
(Elsevier Ltd, 2024)
Salvador O. Cruz-López
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Héctor B. Escalona-Buendía
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Isadora Martinez-Arellano
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Yenizey M. Alvarez-Cisneros
The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket Acheta domesticus using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS). CF, DCF, SPA, and SPS were used as extenders in food models and compared with a control group prepared with meat and a commercial soy protein (SPI). Defatting increased the protein content (52 %) in CF, improving digestibility, while the SPS extraction method improved solid recovery (40.46 %), protein recovery (41.94 %), total protein content (53.85 %), and digestibility (53.7 %) compared to SPA. Proteins exhibited pH-dependent solubility, with higher solubility at pH 12–13 and an isoelectric point of 4.5. In techno-functional properties, SPS had the highest water/oil retention capacity (2.8 g/g, 3.49 g/g), foam formation (386.66 %), and emulsifying stability (32.96 m2/g). CF showed no foam formation, although defatting (DCF) improved foam formation (8.33 %) and emulsifying stability (6.23 m2/g). Heat coagulation was higher for CF and DCF (30.58 % and 30.33 % respectively). All meat models with SPA and SPS showed high elasticity and cohesiveness but low hardness, gumminess, and chewiness. The model prepared with 15 % SPS reduced cooking losses (0.91 %) and total expressible fluid separation (1 %), improved water retention capacity (83.02 %), and increased total soluble protein content (5.32 mg/mL). The ultrasound-assisted extraction method proved to be an efficient way to obtain soluble proteins from Acheta domesticus with techno-functional properties suitable for use as a food additive or meat extender. © 2024 The Authors
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Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds
(2023)
Leticia X. López-Martínez
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Alejandra A. López-Pérez
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Aarón F. González-Córdova
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Gustavo Adolfo González-Aguilar
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Citali Colin Chávez
Scopus© Citations 6 36 1
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Development of functional panela cheese enriched with prebiotics and probiotics
(2024)
Karina Tiscareño-Ortega
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Norma Angélica Chávez-Vela
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Gabriela Mariana Rodríguez-Serrno
<jats:p>Food trends show interest in functional foods, which provide health and nutrition. This research is focused on developing a functional Mexican-style panela cheese that incorporates the probiotics Bifidobacterium animalis subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lacticaseibacillus rhamnosus GG and 4% inulin as a prebiotic. Yield, and content of lactic acid bacteria (LAB) and CFU of total coliforms were evaluated. Scanning Electron Microscopy was performed to evaluate the incorporation of the bacteria in the matrix. Furthermore, shelf life was established. The cheese yielded 26.6% (w/v), and its microbial content reached 7.12 × 10⁸ CFU/g, exceeding the Mexican Norm NOM 181. Inulin enhanced probiotic growth, and electron microscopy confirmed the successful integration of bacteria within the cheese matrix. Shelf-life studies demonstrated sustained LAB growth above 10⁸ CFU/g for 22 days, though the shelf life was determined to be 13 days under refrigeration at 4 °C due to coliform bacteria detection. Sensory evaluation revealed through just about right within the 60% range where dairy flavor, mouthfeel moisture, creaminess, and adhesiveness; showing that no reformulation should take place. Furthermore, CATA analysis showed that attributes that better described the product were dairy flavor, mouth moisture, fresh milk smell, white color, and smooth texture. The cheese scored 5.03 ± 1.23 on a 7-point acceptance scale and achieved a 69% purchase intention rate. Therefore, a functional cheese product was obtained with LAB and inulin with adequate sensory characteristics.</jats:p>
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Images dataset of beef meat samples with different shelf life
(2023)
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Maximiliano
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Esteban García
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Domínguez-Soberanes, Julieta

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