Introduction: In coffee production, wastewater generated during the pulping process show a high organic load, which represents an environmental risk to receiving water bodies when discharged without prior treatment
Objective: To optimize the treatment of wastewater from the wet processing of coffee through a batch electrocoagulation process using aluminum electrodes.
Methodology: A Plackett-Burman design was applied to identify the operational variables with the greatest influence (pH, temperature, salt concentration, electric current, stirring speed, and reaction time). Subsequently, the significant variables were optimized using a Box-Behnken design and response surface methodology.
Results: Under optimal conditions, a quadratic model was developed to describe biochemical oxygen demand (BOD₅). The estimated treatment cost was 24.02 MXN·m^-3, considering both energy consumption and electrode wear. The BOD₅ removal efficiency reached 98.5 %, a value consistent with the model prediction (97.49 %), which showed a good fit to the data (R² = 0.911).
Limitation of the study: The study did not include variability among different coffee harvests.
Originality: The proposed treatment represents an innovative alternative in the study region, with high efficiency in the removal of organic load.
Conclusions: The treated wastewater presented BOD₅ concentrations below 20 mg·L^-1, which complies with the criteria established by NOM-003-SEMARNAT-1997 and allows its potential reuse for irrigation of coffee plantations.

Introduction: The interaction among proteins, pectins, and polyphenols can induce the formation of coacervates with enhanced functional properties compared to their individual components.
Objective: To produce ternary complex coacervates (CC) from amaranth protein isolate (API), cocoa pod husk (CP) pectin and cocoa shell/husk phenolic extract (PE), and to evaluate their functional properties.
Methodology: CC were formed at different API:CP weight ratios and PE concentrations. Their antioxidant properties, encapsulation efficiency (EE), simulated gastrointestinal conditions (SGC), foaming and emulsifying properties, apparent viscosity, and solubility were determined.
Results: CC formulated with higher API:CP ratios and PE concentrations showed a greater capacity to neutralize ABTS^•+ and DPPH^• radicals. After 15 days of storage, a decrease in antioxidant activity was observed; however, the loss was more significant in PE free than in CC. Under SGC, CC showed a reduction in antioxidant activity. CC with higher ratio showed greater foam expansion (FE) capacity, emulsion stability index (ESI), and apparent viscosity, but a lower creaming index (CI).
Limitations of the study: The coacervates showed low solubility; therefore, further research is required to elucidate their interactions with food components.
Originality: This study focuses on extracting pectin and phenolic compounds from agro-industrial residues, as well as amaranth protein, highlighting their potential health benefits.
Conclusions: The coacervates showed functional properties suitable for their potential applications in food products.

Introduction: The conservation of native maize seeds is essential for preserving genetic diversity, cultural heritage, and food security in rural communities.

Objective: To evaluate the effects of two low-intensity electric fields (0.2 and 0.4 V∙cm^-1) on seed germination, seedling growth, biomass production, and soil macronutrient dynamics in Palomero Toluqueño maize.

Methodology: Native maize seeds were exposed to electric fields of 0.2 and 0.4 V∙cm^-1 for 3 h using platinum-coated titanium mesh electrodes. Germination parameters and seedling growth traits were assessed.

Results: Exposure to 0.4 V∙cm^-1 significantly enhanced seed performance, increasing germination by 42 % relative to the control. After 24 days of growth, treated plants exhibited greater stem length, stem thickness, and width of the last true leaf, with increases of 3.37, 2.77, and 1.77 %, respectively, while at 31 days, root length and total biomass accumulation increased by 42.03 and 42.62 %, respectively, compared with the control.

Limitations of the study: The biological response depends on the intensity of the applied electric field.

Originality: This study provides the first evidence of the effects of low-intensity electric fields on the germination and early development of Palomero Toluqueño maize seeds.

Conclusions: The results support the potential application of electric fields as an environmentally friendly strategy for enhancing the conservation and propagation of native maize genetic resources.

Introducción: El interés creciente por los análogos cárnicos ha impulsado el aprovechamiento de proteínas vegetales, como cereales y leguminosas, para desarrollar productos con características tecnológicas y nutricionales comparables a las de la carne.

Objetivo: Caracterizar las propiedades funcionales de tres texturizados comerciales, dos de soya (TS1 y TS2) y uno de chícharo (TC), y determinar su desempeño en la elaboración de análogos de carne de res (CR) tipo hamburguesa.

Metodología: Se determinaron la composición química, perfil de aminoácidos (PA), capacidad de absorción de agua (CAA) y aceite (CAO), concentración mínima de gelificación (CMG), actividad y estabilidad emulsificante (AE y EE, respectivamente), y perfil de solubilidad proteica (PSP) de los tres texturizados. Posteriormente, se formularon hamburguesas análogas y se compararon con una hamburguesa de CR y con un análogo comercial (AC) en cuanto a color y perfil de textura (PT).

Resultados: TS1 y TS2 presentaron menor contenido proteico y mayor contenido de ceniza que TC. Los aminoácidos predominantes fueron el ácido glutámico y el aspártico, mientras que la metionina fue el limitante. Todos los texturizados mostraron menor PSP a pH 4 y mayor a pH 10, así como valores similares de CAA, CAO y CMG (p > 0.05). TC presentó mayor AE y EE. En las hamburguesas, TS2 y TC mostraron valores de luminosidad (L*) similares a los de CR. No hubo diferencias significativas en los parámetros de PT, excepto en el AC.

Originalidad: Se relaciona la funcionalidad de texturizados vegetales con su desempeño como análogos cárnicos.

Limitaciones del estudio: No se realizó una evaluación sensorial de los productos.

Conclusión: Los texturizados vegetales presentaron propiedades funcionales aptas para la elaboración de hamburguesas análogas.