Se propone en este estudio la aplicación de revestimientos comestibles a base de almidón y su interacción de las mismas con una solución conservadora para prolongar la vida útil de la papaya (carica papaya) mínimamente procesado. Las condiciones experimentales fueron identificadas basadas en la metodología de superficie de respuesta (RSM) usando el diseño de D-optimo. Las variables independientes consideradas fueron: concentración de ácido ascórbico [0.5 a 1.5%], ácido cítrico [0.3 a 0.7%], cloruro de calcio [0,5 a 1%) y dos (2) tipos de cubierta comestible una de almidón de papa y otra de maíz. Los cubos de papaya fueron sometidos a la inmersión de la solución conservadora y luego cubiertos con los revestimientos y puestos en bolsas de polietileno y almacenados a 5ºC. Los cubos fueron mantenidos a 5ºC por 96 horas, luego se evaluaron los siguientes parámetros ºBrix...

Se propone en este estudio la aplicación de revestimientos comestibles a base de almidón y su interacción de las mismas con una solución conservadora para prolongar la vida útil de la papaya (carica papaya) mínimamente procesado. Las condiciones experimentales fueron identificadas basadas en la metodología de superficie de respuesta (RSM) usando el diseño de D-optimo. Las variables independientes consideradas fueron: concentración de ácido ascórbico [0.5 a 1.5%], ácido cítrico [0.3 a 0.7%], cloruro de calcio [0,5 a 1%) y dos (2) tipos de cubierta comestible una de almidón de papa y otra de maíz. Los cubos de papaya fueron sometidos a la inmersión de la solución conservadora y luego cubiertos con los revestimientos y puestos en bolsas de polietileno y almacenados a 5ºC. Los cubos fueron mantenidos a 5ºC por 96 horas, luego se evaluaron los siguientes parámetros ºBrix...

The present work search the influence of the Edward and Kent mango varieties, in degrees of maturity partially ripe and ripe respectively, on the antioxidant capacity and oxidative stability of mango seed oil (Mangifera indica L.), previously extracted by pressing in cold, clarified by centrifugation, and stored in refrigeration under nitrogen atmosphere. The antioxidant capacity is determine by DPPH method, the oxidative stability by the Rancimat test with temperature parameters 130, 140 and 150 °C, and airflow 15 L/h. The results are evaluate by ANOVA (p˂0, 05) finding in the antioxidant capacity and other analyzes made a significant difference with a level of 95% confidence in the variables of variety and degree of maturity. Regarding the influence, the relationship will be determined that in a mature degree of maturity has a higher content of unsaturated fatty acids (oleic), and a ...

This study focuses on the antioxidant properties and industrial applications of essential oils from lemon (Citrus limon), matico (Piper aduncum), and spearmint (Mentha spicata). The study was descriptive and based on a literature review of research between 2017 and 2023, using the PRISMA methodology for the selection of studies. It was found that Citrus limon essential oil is notable for its high proportion of monoterpene hydrocarbons and d-limonene, effective in neutralizing free radicals and combating premature skin aging, and has applications in aromatherapy, the food industry, cosmetics, and pharmaceuticals. It was also found that Piper aduncum oil, rich in dillapiole, exhibits anti-inflammatory activity, although its antioxidant activity is low compared to other standards, it has applications in alternative medicine, sustainable agriculture, and as a biopesticide. On the other hand,...

Essential oils (EO) are a complex mixture of aromatic and volatile compounds, and due to their biological properties they are gaining interest as a potential and viable alternative in food production in the category of additives with a natural tendency. The objective of the research was to estimate the extraction yield in two seasons (dry and rainy season) and the in vitro biological activity of the EO of Lippia alba (pampas oregano). EO extraction was performed by hydrodistillation (Clevenger equipment), in vitro antibacterial activity was evaluated by the disk diffusion method against three bacterial species associated with food spoilage Escherichia coli, Salmonella enteritidis and Staphylococcus aureus, antioxidant capacity was determined by DPPH, FRAP, ABTS assays and the total content of phenolic compounds by the Folin-Ciocalteu method. The results showed an increase in extraction y...

Peru has several foods with high lipid content (especially oils), rich in omega fatty acids (ω-3 and ω-6) that are widely studied for their anti-inflammatory (ω-3) and pro-inflammatory (ω-6) effects. However, ω-3 and ω-6 are susceptible to oxidation resulting in accelerated deterioration of the oils. The objective of this work was to determine the oxidative stability index (OSI) of vegetable (seeds) and animal (anchoveta) oils from Peru, with high ω-3 and ω-6 contents, in order to compare oxidation kinetic parameters and shelf life. For this purpose, the Rancimat accelerated oxidation method was used, whose working parameters were: air flow (F = 25 L/h), sample weight (M = 3 g) and temperature range (T = 60-140 °C). The results indicated that the OSI values, as well as the shelf-life projection (T = 25°C) were in the following order: olive oil > chestnut > sesame > sac...

Cocoa butter is widely used in the food field, especially in the production of chocolates, so it is obtained mainly by pressing and solvent methods. The present research work was aimed at comparing both extraction methods in order to determine the qualitative and quantitative effect on the fatty acid profile. The qualitative results obtained by mid-infrared spectroscopy (MIR) indicated similar presence of functional group vibrations throughout the wavelength range studied. At the quantitative level, gas chromatography indicated that the major fatty acids (palmitic, stearic and oleic) did not present significant differences (p<0.05). The use of hydraulic pressing is a much more environmentally friendly method, although its great disadvantage was found in the extraction yield.