The cultivation of olives has been fundamental since ancient times, but it has recently faced challenges that threaten its sustainability. Therefore, the aim of this study was to perform an environmental assessment of the agricultural value chain of table olive production in the district of La Yarada-Los Palos. A non-probabilistic quota sampling was conducted in nine production units, with 61 quotas evaluated through a structured questionnaire of 44 items, which was validated by expert judges. Data was collected between November 2022 and May 2023. It was shown that farmers had been engaged in the activity for about 25 years, with a production of 8.4 tons per hectare, predominantly of the Sevillana variety. Environmentally, greenhouse gas emissions were identified, mainly due to chemical fertilizers and fuel used in machinery. A moderate presence of insects and auxiliary plants were also ...

La creciente demanda de productos alimentarios innovadores y sostenibles impulsa la búsqueda de nuevos ingredientes que mantengan la estabilidad y calidad de las emulsiones. Este estudio evaluó el uso de celulosa bacteriana (CB) como emulsionante alternativo en la producción de una emulsión tipo mayonesa, comparándolo con la goma xantana. La CB se obtuvo a partir de un cultivo de SCOBY, y la emulsión tipo mayonesa se formuló con y sin emulsionantes de goma xantana y CB. Para caracterizar su comportamiento físico, se midió la viscosidad de las muestras usando un viscosímetro rotacional, aplicando el modelo de Ley de Potencia, lo cual permitió identificar el comportamiento pseudoplástico de las emulsiones. Sensorialmente, 16 panelistas evaluaron atributos como aspecto, textura, olor y sabor mediante una escala hedónica, y se utilizó ANOVA para determinar la consistencia en la...