Hydro-Environmental Criteria for Introducing an Edible Halophyte from a Rainy Region to an Arid Zone: A Study Case of Suaeda spp. as a New Crop in NW México.

Halophytes are capable of growing in saline environments. However, this attribute results from a wide genetic variability, making it difficult to approximate halophytes' agroecological management. We examined the hydro-climatological attributes associated with the distribution of species of the genus Suaeda in NW Mexico and SW USA, and for S. edulis in central México. The analysis focused on the introduction of the semi-domesticated species Suaeda edulis as a new crop, from central regions of México, reaching an average yield of 8 Mg ha-1 of biomass, to arid NW México. The list of Suaeda species was elaborated from the eHALOPH and Calflora databases, and the NW México Herbarium Network. According to the Hydro-Environmental Availability Index (HEAI), the central regions of Mexico reflect a greater water availability, suitable for S. edulis. In such a humid region, HEAI varied from 6 to 18, indicating sufficient moisture for crops. In contrast, other Suaeda species, including S. nigra, S. esteroa, and S. californica, spread in NW Mexico and SW United States, where the water availability is null during the year, with HEAI scoring from 0 to 4. Under such dryness, S. edulis in NW Mexico will require water through optimized irrigation and plant breeding strategies to ensure its viability as a new crop.

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin.

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.