Introduction: Aguamiel develops a microbial community that ferments its sugars and lowers its bioactive compound levels. The use of ozone in food has proven to be an effective strategy to extend shelf life by reducing microbial load.
Objective: To evaluate the effect of ozone application on microbiological, physicochemical, and nutraceutical quality of aguamiel from Agave salmiana.
Methodology: Aguamiel was extracted from agave pulquero grown in Coatepec, Estado de México. Three ozone application times (0, 6, and 12 minutes) were established at a concentration of 0.2 g O₃∙L^-1∙min^-1. The evaluated variables were total microbial population (TMP), pH, total soluble solids (TSS), titratable acidity, ethanol concentration (%), total phenolic compounds, and antioxidant activity after 0, 12, 24, and 48 hours of storage (25.44 ± 1.18 °C). Additionally, the effect of re-ozonation was monitored between 48 and 72 hours of storageResults: Ozone application for 6 and 12 minutes kept the TMP low (between 6.10 and 6.40 log₁₀ ∙mL^-1) during the first 24 hours compared to the control (up to 6.63 log10∙mL-1). However, these treatments did not preserve the physicochemical (pH and TSS) or nutraceutical properties of aguamiel during storage.
Study limitations: The potential synergistic effect of ozone with other preservation methods on microbiological, physicochemical, and nutraceutical stability of aguamiel should be evaluated.
Originality: Ozonation could be an alternative and cost-effective method to reduce the microbiological activity of aguamiel.
Conclusions: The use of ozone assisted in preserving a low TMP during 24 hours of storage.

Introduction: Plants can produce essential oils with antioxidant properties capable of protecting cells from free radicals, inhibiting cancer cell proliferation, and preventing cellular alterations.
Objective: To evaluate the physicochemical properties and cytotoxic effects of lemongrass essential oil (LEO) extracted from Cymbopogon citratus leaves.
Methodology: LEO was obtained by steam distillation of C. citratus leaves. Its color, refractive index, density, extraction yield, volatile composition, and functional groups (via FTIR) were analyzed. LEO and pure citral cytotoxic activities were assessed in vitro against HT29, Caco-2, and CCD841-CoN cell lines. 
Results: Twenty-one volatile compounds were identified, representing 90 % of the total compounds in the sample, with citral as the main compound (73.17 %), followed by β-myrcene (6.84 %), and geraniol (3.77 %). LEO exhibited notable cytotoxic activity against HT29 (IC₅₀ = 35 μg∙mL^-1) and Caco-2 (IC₅₀ = 24 μg∙mL^-1) cell
lines after 48 h of exposure using violet crystal assay. In contrast, no cytotoxic effects were observed against the CCD841-CoN cell line in vitro at concentrations below 77 μg∙mL^-1.
Study limitations: The findings apply to LEOs with similar chemical composition.
Originality: These results confirmed that LEO can be considered as a chemopreventive agent.
Conclusions: The high specificity of LEO against cancer cells, combined with its low toxicity to normal cells, suggests its potential use as an adjuvant in colon cancer therapy