La finalidad de este trabajo fue reemplazar harina de trigo con 2-8% de harina de cáscara de maracuyá (HCMr) y adicionar 50-250 ppm de ácido ascórbico (AAs) para producir panes de molde y galletas saludables, reemplazando manteca por aceite de girasol en la formulación base. Se diseñaron 11 tratamientos utilizando un diseño factorial completo 22 siguiendo un Diseño Central Compuesto Rotacional (DCCR). Se evaluaron las características fisicoquímicas, tecnológicas (volumen específico y textura experimental), funcionales (fibra dietética, contenido total de polifenoles y actividad antioxidante) y sensoriales de los productos terminados utilizando una escala hedónica de 9 puntos con 80 panelistas. Los resultados indicaron que el contenido de grasa, no mostró diferencias estadísticas significativas en todos los tratamientos (p<0,05); los volúmenes específicos mostraron difer...

Passion fruit peel is an agro-industrial waste that with added value can be used in the food industry. The purpose of this work was the physicochemical, functional and rheological characterization of passion fruit shell flour (HCMr). Physicochemical, functional and rheological analyzes were carried out. The humidity value of HCMr was 11.25%, this is within the requirements of Peruvian standards. Protein values (5.14%) are low compared to cerelae flours. The total dietary fiber value was 63.88%. The total values of polyphenols and antioxidant activity were 504.75 mg G.A.E./100g and 1520.49 µmol ET / 100g respectively. The water retention capacity value was 12.93 ml retained water / g. The rheological values were: 702 consistency farinographic units with 14.02% humidity. With these characteristics obtained, HCMr can be used as an ingredient or food substitute and thus obtain products with...

Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food pr...

Currently, methods based on neuroscience and technology (neurotechnology) are used to understand how people process different marketing stimuli. These methods could be used to generate adequate public health policies, but it is being used by agri-food companies to improve their marketing strategies and encourage the consumption of fast food, food intake high in sugar, salt, and saturated and trans fats, being the origin of non-communicable diseases such as obesity, heart attacks, cancer, hypertension and diabetes, as well as nutritional deficiencies, which constitute a great danger to people and public health. Neuroscientists have been using different technologies (functional magnetic resonance imaging (fMRI), electroencephalography (EEG), magnetoencephalography (MEG), positron emission tomography (PET), eye tracking, facial coding, galvanic skin response (GSR) or electrodermal activity ...

This study analyzes the potential of 12 seeds from the Peruvian region as by-products of fruit processing, presenting them as a sustainable alternative for waste reduction and the valorization of bioactive compounds. It highlights their chemical composition and the role they can play in recovering bioactive compounds with antioxidant, antimicrobial, and functional properties. The study explores the possibility of utilizing fruit by-products in various industrial sectors, such as food, pharmaceutical, and nutraceutical industries, thereby contributing to the circular economy and a more sustainable management of natural resources. The review emphasizes the importance of addressing challenges such as the presence of antinutrients and contaminants, as well as evaluating processing methods that can reduce these compounds, highlighting the need to ensure their safety for consumption and their ...

Currently, methods based on neuroscience and technology (neurotechnology) are used to understand how people process different marketing stimuli. These methods could be used to generate adequate public health policies, but it is being used by agri-food companies to improve their marketing strategies and encourage the consumption of fast food, food intake high in sugar, salt, and saturated and trans fats, being the origin of non-communicable diseases such as obesity, heart attacks, cancer, hypertension and diabetes, as well as nutritional deficiencies, which constitute a great danger to people and public health. Neuroscientists have been using different technologies (functional magnetic resonance imaging (fMRI), electroencephalography (EEG), magnetoencephalography (MEG), positron emission tomography (PET), eye tracking, facial coding, galvanic skin response (GSR) or electrodermal activity ...

El aumento en los índices de obesidad refleja el efecto de las políticas públicas y la forma como se comercializan los productos alimenticios, si esta situación no se revierte, los casos de enfermedades no trasmisibles seguirán en aumento. El objetivo de la investigación fue estudiar la percepción de los diseños de advertencia de cuatro países (Ecuador, Chile, Brasil y Perú) y su influencia en la intención de compra de productos envasados en escolares. El estudio consistió en tres etapas:(a) primero se utilizó un cuestionario para conocer la frecuencia de consumo de productos envasados, (b) luego se diseñaron etiquetas con los productos con mayor frecuencia de consumo, y (c) finalmente se utilizó la técnica instrumental de seguimiento ocular para conocer la percepción visual de las etiquetas, teniendo como región de interés el diseño de advertencia frontal de los cuat...

The postharvest quality of strawberry depends on agronomic factors, especially in high Andean areas where climatic conditions influence its development. This study aimed to evaluate the effect of fertigation and substrate type on the postharvest properties of the Chandler variety. A factorial design with eight treatments was used, combining four fertigation levels (0 %, 20 %, 40 %, and 60 %) and two substrate types (agricultural soil and sand). Evaluations of the physical, physicochemical, and functional properties of the fruits were performed in triplicate. The results showed significant differences (p < 0.05) among treatments, highlighting 60% fertigation in sandy substrate, which promoted greater red color intensity (a* = 60.27 ± 0.93), higher fresh weight (12.92 ± 0.64 g), reducing sugars of 1.94 ± 0.01 mg/g, and higher content of bioactive compounds such as phenolics (123.97 Â...