El mecanismo de gelación de la pectina depende del grado de metoxilación. Las pectinas con alto metoxilo forman geles debido a las interacciones hidrofóbicas y al enlace del puente de hidrógeno entre las moléculas de la pectina. Los resultados de esta investigación indican que el NaOH añadido a las soluciones de pectina de alto metoxilo del níspero de la sierra (Mespilus sp.) forma geles en una relación directa con la concentración. La disminución del pH de las soluciones de pectina de este fruto causó el incremento de la fuerza del gel a pH  cercano a 3,6. Las soluciones de pectina del níspero de la sierra formaron geles con NaCl en concentraciones entre 0,2 y 0,8 M. La adición de una pequeña cantidad de Ca+2 promovió la gelación de la pectina del fruto. La fuerza del gel se incrementó también con la adición de sacarosa.

Se determinó el análisis de pectina en varias especies frutales de la biodiversidad pe rua na de origen costeño, andino y amazónico. La extracción y caracterización de las pec ti nas se realizó en los frutos del níspero de la sierra (Nespilus germánica) y de la granadilla (Pasiflora ligularis), que destacaron por su alto contenido de ácido galacturónico (87,97% y 85,99%), alto grado de metoxilación (89,15% y 88,24%), alto grado de esterificación (86,24% y 88,79%), comprobado por espectrofotometría FT-IR, y alto peso molecular (10183,5 y 16366,96), respectivamente. Este proyecto de investigación ha sido desarrollado en el laboratorio de docimasia de la Facultad de Ingeniería Industrial de la Universidad de Lima y cuenta con la aprobación oficial del Instituto de Investigación Científica (IDIC).

The content of fatty acids and antioxidants in the oil of the seeds of fruit of "aguaymanto"were studied. The extraction of crude oil was carried out by the expeller pressing methodwith a yield of 18.09%. Fatty acids, tocopherols and sterols by chromatographic methodswere quantified. The oil has a high percentage of ω-6 (76.7%) with a degree of unsaturationof 77.1%. The α- tocopherols (70 ppm), β- (1452 ppm), γ- (1469 ppm) and δ- (1445 ppm)are the main species have been separated and quantified by HPLC. Sterols δ-5-avenasterol(17.1%), β-sitosterol (9.7%), stigmasterol (4.9%) and campesterol (4.8%), are the mostimportant species have been separated and quantified by GC. The results obtained confirmthat the oil and cake extracted from the seeds of "aguaymanto" could be considerate as asource of natural antioxidants to promote good health and skin care.

nchsilva@ulima.edu.pe; iyacono@ulima.edu.pe; mcperezcamino@ig.csic.es; wmoreda@ig.csic.es

nchsilva@ulima.edu.pe; iyacono@ulima.edu.pe; guinda@ig.csic.es; wmoreda@ig.csic.es; mcperezcamino@ig.csic.es

Nchasqui@ulima.edu.pe

nchsilva@ulima.edu.pe;mmontora@ulima.edu.pe;halarcon@ulima.edu.pe;neryvilca@hotmail.com; ggallar@inti.gob.ar;arogue@xanum.uam.mx;mcperezcamino@ig.csic.es

nchsilva@ulima.edu.pe;ggallardo@inti.gob.ar;gmonaco@inti.gob.ar;msanchez@inti.gob.ar; mulinacci@unifi.it;macperezcamino@ig.csic.es;gpascual@lamolina.edu.pe;mmontora@ulima.edu.pe; iyacono@ulima.edu.pe;mlcacere@ulima.edu.pe

Este proyecto, iniciado en el 2015, se propone microencapsular aceites de sacha inchi (Plukenetia volubilis y P. huayllabambana) con antioxidantes naturales extraídos de algunos subproductos de la biodiversidad peruana, para ser empleados en la preparación de alimentos funcionales. De este modo, se eliminarán la inestabilidad y las alteraciones hidrolíticas de los aceites de sacha inchi, que representan un problema para su comercialización y almacenamiento. La formulación de alimentos funcionales con omega-3 y antioxidantes naturales contribuirá a mejorar la calidad de vida personas de 5 a 70 años de edad con oferta de jugos deshidratados y mayonesa light, y para bebés de 0 a 4 años con oferta de papilla. La producción de alimentos funcionales contribuirá a abrir nuevos mercados para el biocomercio de papa, yacón, tara, camu camu, kiwicha, quinua, cañihua y sauco, con lo cu...

Th is congress was organized by the Ia ValSe-Food Group (Ibero-American Valuable Seeds), the Institute of Agrochemistry and Food Technology, Spanish National Research Council (CSIC), Spain, and the University of Lima, Peru. Andean grains are globally recognized for their high nutritional value, well-balanced composition of proteins, fats, and starches, as well as their rich content of essential amino acids, essential fatty acids, and nutraceutical properties. Th ey represent not only a valuable cultural heritage rooted in the ancestral communities of Latin American countries but also a source of solutions to contemporary challenges such as healthy eating and the development of new foods that are low in calories, fats, and sugars. Th e I a ValSe-Food Network is aware of the signifi cance of Andean grains and their role in promoting food security, biodiversity conservation, and climate cha...

In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30–70 °C), time (40–80 min), and enzyme concentration (0.1–0.5 AU/g protein) on the degree of hydrolysis (DH %) as a response variable. The optimised protein hydrolysates were analysed for their proximal composition, yield, DH %, protein solubility, amino acid composition, and molecular profile. This research showed that defatted and isolation protein stages are not necessaries to obtain the hydrolysate protein. The conditions of the optimization process were 57 °C, 62 mi...

Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant acti...

Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the...

This work deals with the characterization of the main glyceridic and unsaponifiable components of oils obtained from Sacha inchi (Plukenetia huayllabambana L.) seed ecotypes collected during two harvests in the Department of Amazonas in Peru. The seed-oil yield was 30.3–41.2%; standing out are the high percentages of the ¿3- and ¿6-fatty acids series whose ranges lie within those of the present Regulation for Sacha inchi oils. Triacylglycerols with even equivalent carbon number (ECN; 36–42) were the main components. Minor glyceridic polar compounds such as oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids were determined by high-performance size exclusion chromatography. The low campesterol/stigmasterol ratio (1:6), unusual in the majority of vegetable oils, stands out. Regarding aliphatic hydrocarbons, these oils showed a particular profile for the saturat...

Se determinó el análisis de pectina en varias especies frutales de la biodiversidad pe rua na de origen costeño, andino y amazónico. La extracción y caracterización de las pec ti nas se realizó en los frutos del níspero de la sierra (Nespilus germánica) y de la granadilla (Pasiflora ligularis), que destacaron por su alto contenido de ácido galacturónico (87,97% y 85,99%), alto grado de metoxilación (89,15% y 88,24%), alto grado de esterificación (86,24% y 88,79%), comprobado por espectrofotometría FT-IR, y alto peso molecular (10183,5 y 16366,96), respectivamente. Este proyecto de investigación ha sido desarrollado en el laboratorio de docimasia de la Facultad de Ingeniería Industrial de la Universidad de Lima y cuenta con la aprobación oficial del Instituto de Investigación Científica (IDIC).

The content of fatty acids and antioxidants in the oil of the seeds of fruit of "aguaymanto" were studied. The extraction of crude oil was carried out by the expeller pressing method with a yield of 18.09%. Fatty acids, tocopherols and sterols by chromatographic methods were quantified. The oil has a high percentage of ¿-6 (76.7%) with a degree of unsaturation of 77.1%. The a- tocopherols (70 ppm), ß- (1452 ppm), ¿- (1469 ppm) and d- (1445 ppm) are the main species have been separated and quantified by HPLC. Sterols d-5-avenasterol (17.1%), ß-sitosterol (9.7%), stigmasterol (4.9%) and campesterol (4.8%), are the most important species have been separated and quantified by GC. The results obtained confirm that the oil and cake extracted from the seeds of "aguaymanto" could be considerate as a source of natural antioxidants to promote good health and skin care.

El mecanismo de gelación de la pectina depende del grado de metoxilación. Las pectinas con alto metoxilo forman geles debido a las interacciones hidrofóbicas y al enlace del puente de hidrógeno entre las moléculas de la pectina. Los resultados de esta investigación indican que el NaOH añadido a las soluciones de pectina de alto metoxilo del níspero de la sierra (Mespilus sp.) forma geles en una relación directa con la concentración. La disminución del pH de las soluciones de pectina de este fruto causó el incremento de la fuerza del gel a pH cercano a 3,6. Las soluciones de pectina del níspero de la sierra formaron geles con NaCl en concentraciones entre 0,2 y 0,8 M. La adición de una pequeña cantidad de Ca+2 promovió la gelación de la pectina del fruto. La fuerza del gel se incrementó también con la adición de sacarosa.

This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of a-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commerc...

The yacon root is a member of the sunflower family. The roots of yacon has inuline. lnuline is a polyfructosane, which helps to moderate blood sugar levels !pass through the digestive tract unmetabolized). Yacon therefore has considerable value to dieters and people with diabetes. The quantitative analysis shows mineral macronutrients INa, K, Mg, Ca, PI. and micronutrients IFe, Zn, Mn). The qualitative analysis shows very importan! secondary metabolites lamino acids, carbohydrate, reducing sugars, flavonoides)

Los alimentos funcionales o fitoquímicos tienen diversos beneficios en la prevención de enfermedades y contribuyen a reducir ciertas enfermedades crónicas. Se presenta el siguiente articulo como contribución para el desarrollo de esta nueva área de investigación.