The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant ca...

The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant ca...

Evalúa el efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt y sobre las características fisicoquímicas y organolépticas del yogurt. El polvo proteico de pota tiene un contenido de proteína de 42 % y presenta un efecto positivo en las características fisicoquímicas y organolépticas del yogurt elaborado, tales como: bajo pH, alta acidez y viscosidad, poca sinéresis y agradable sabor, aroma, textura y color. Utiliza 6 tratamientos (5 tratamientos con adición de 1, 3, 5, 7 y 10 % p/v, de polvo proteico de pota, y un tratamiento control). La acidez aumenta a 1,05 %, ocasionando, disminución en el pH hasta 4,06, en el yogurt elaborado (tratamiento 5). La viscosidad resulta más alta (58900 cP) y la sinéresis más baja (0,10 %) en el tratamiento 5 (10 %, p/v). La cantidad óptima de utilización del polvo proteico de pota en la elaboración...

El presente trabajo de investigación titulado: “Determinación de parámetros para obtención y conservación de cuajo de bovino adulto”, tiene por objetivo principal determinar los parámetros de obtención y conservación de cuajo bovino adulto. Para la obtención y conservación del cuajo, se trabajó con abomaso seco de bovinos adultos de 4 a 6 años de edad de raza criolla provenientes del valle del Mantaro. El abomaso seco se trozó y luego se procedió a la extracción de la enzima con solución ácido clorhídrico pH 2,5 (0,003M) (eligiéndose este pH luego de un ensayo preliminar) y se adicionó 3%(p/v); 5%(p/v) de sal (cloruro de sodio), seguidamente se agregó Benzoato de Sodio al 0,1%(p/v) como conservante; la extracción se hizo por 16 horas a temperatura de 18ºC; posteriormente se filtró y se obtuvo la solución enzimática. Luego se procedió a activar la solución ...

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos

Cytogenetic biomonitoring techniques allow early detection of exposure to genotoxic agents and the sister chromatid exchange assay (SCE) that was applied aimed to evaluate these effects in peripheral blood lymphocytes of health personnel exposed to antineoplastic drugs in a Hospital Complex of Lima. The exposed group was subdivided according to the proximity to the oncological preparations in: direct, intermediate and low contact, in addition there was a control group. The information was analyzed in the statistical program IBM SPSS 25.0. Statistically significant differences were found in the frequencies of exchanges in the groups of health personnel with direct and intermediate exposure compared to the control group (P<0.05), the comparative analysis between personnel with leave and the control group did not show significant differences. These findings allow evidence of a higher ris...

Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...

Muscle proteins of Dosidicus gigas mantle have great techno-functional advantages and during their processing at industrial level considerable discards of muscle proteins are generated and used to elaborate meals with low added value. The aim of the study was to evaluate the effect of hydrolysis time on the techno-functional properties and antioxidant capacity of jumbo squid. Mantle muscle protein discards were cooked, ground and subjected to enzymatic hydrolysis (Protamex ©) for 1, 2, 3, 4, 5 and 6 hours at 58 ° C; ratio of water: substrate 1: 1. The hydrolysis reaction was stopped at 90 ° C for 5 minutes and then were filtrate. Hydrolyzed solutions (2% of dissolved solids) in established times were taken and their techno-functional properties such as foaming, emulsifying, antioxidant capacity and degree of hydrolysis were determined. The hydrolysis reaction was stopped at 90 °C for...

El propósito de la investigación fue determinar la composición proximal y propiedades funcionales del surimi liofilizado de calamar gigante (Dosidicus gigas). Se elaboró surimi a partir de calamar gigante y fue liofilizado hasta obtener surimi en polvo para evaluar sus características y propiedades funcionales. El contenido de proteínas fue 58,7% y carbohidratos 30,5%. La solubilidad proteica en agua y sal (3%) fueron 21,1% y 40,6% respectivamente, siendo estos valores superiores a surimi en polvo de especies comerciales. La capacidad de gelificación fue 2,4% y la capacidad emulsificante fue 79,9% a una concentración del 1,0%. El color en la escala de Hunter fue L*: 91,5; a*: 0,5; b*:7,0. El surimi en polvo de calamar gigante fue considerado como un polvo proteico funcional debido a su contenido porcentual proteico, y tuvieron buenas características tecnológicas y de gran poten...

The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.

The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.

Organic agriculture is highly valued internationally as it results in significant economic gains for the value chains of various food products. Within the organic certification process, the identification of agrochemical residues in food is vital for screening production lots that come from organic and/or conventional crops. Currently, the analysis of agrochemical residues is performed with highly sophisticated techniques such as liquid chromatography (LC) and gas chromatography (GC) coupled to mass detectors (MS), these techniques are highly expensive and complex. The present review provides insights into how the combination of vibrational spectroscopy with appropriate chemometric techniques (multivariate statistics) can be used to develop methods for classification and quantification of agrochemical residues in various food matrices in a simple way, avoiding the use of toxic reagents, ...