Vegetable oils such as sacha inchi (ASI) and oliva (AO) contain mono-unsaturated fatty acids (omega-9) and polyunsaturated (omega-6), and small amounts of omega-3. By contrast, marine oils such as fish oil crude (ACP) are characterized by their high content in omega-3. The objective of this research was to determine and compare the physicochemical of these three oils in order to establish which is the best for food use features. The acidity index, refractive index and specific gravity was determined by AOAC official methods, and the lifetime by the Rancimat method at three temperatures (100 °C, 120 °C and 150 °C), extrapolating the results at 25 °C. The results of the physicochemical characterization indicate that the three oils are significantly different. The acid values in% oleic acid were 1.08, 1.14 and 1.561 for ASI, AO and ACP respectively. The refractive indices (20 °C) were ...

The objective of this research was evaluate the effect of the partial substitution of wheat flour by soybean meal (HS) in the technological and sensory characteristics of cupcakes, in order to develop a high-protein food for school-age students. Common wheat flour was replaced with four different percentages of HS: 5% (F1), 10% (F2), 15% (F3) and 20% (F4), these were compared with a control sample with 0% (F0) of HS. The technological characteristics evaluated were weight loss, water activity (Aw), instrumental color, bulk and texturometria samples, for 12 days. The results showed that the substitution of HS improves firmness of cupcakes and helps moisture retention, a substitution until F2 was not significantly different from F0. A test to 45 panelists with a hedonic scale for sensory evaluation was used; three sensory characteristics (color, flavor and texture) and purchase intent were...

Vegetable oils such as sacha inchi (ASI) and oliva (AO) contain mono-unsaturated fatty acids (omega-9) and polyunsaturated (omega-6), and small amounts of omega-3. By contrast, marine oils such as fish oil crude (ACP) are characterized by their high content in omega-3. The objective of this research was to determine and compare the physicochemical of these three oils in order to establish which is the best for food use features. The acidity index, refractive index and specific gravity was determined by AOAC official methods, and the lifetime by the Rancimat method at three temperatures (100 °C, 120 °C and 150 °C), extrapolating the results at 25 °C. The results of the physicochemical characterization indicate that the three oils are significantly different. The acid values in% oleic acid were 1.08, 1.14 and 1.561 for ASI, AO and ACP respectively. The refractive indices (20 °C) were ...

The objective of this research was evaluate the effect of the partial substitution of wheat flour by soybean meal (HS) in the technological and sensory characteristics of cupcakes, in order to develop a high-protein food for school-age students. Common wheat flour was replaced with four different percentages of HS: 5% (F1), 10% (F2), 15% (F3) and 20% (F4), these were compared with a control sample with 0% (F0) of HS. The technological characteristics evaluated were weight loss, water activity (Aw), instrumental color, bulk and texturometria samples, for 12 days. The results showed that the substitution of HS improves firmness of cupcakes and helps moisture retention, a substitution until F2 was not significantly different from F0. A test to 45 panelists with a hedonic scale for sensory evaluation was used; three sensory characteristics (color, flavor and texture) and purchase intent were...

Controlled grain germination is a method of emerging interest to naturally improve nutritional and nutraceutical profile of grains. The aim of this study was to optimize germination temperature and time using response surface methodology to maximize the concentration of ɣ-amminobutyric acid (GABA), phenolic compounds (PC) and the antioxidant activity of kiwicha (Amaranthus caudatus) grains. The optimal germination temperature and time were 26 °C and 63 h, respectively, in which GABA, PC and antioxidant activity increased 29.1, 4.0 and 6.4-fold, respectively. Individual phenolic composition of kiwicha sprouts obtained in the optimal conditions was analyzed by HPLC-DAD-ESI/MS. Sprouting in the optimal germination conditions enhances mainly the concentrations of 4-O-caffeoylquinic, 4-O-feruloylquinic acids and quercetin-3-O-rutinoside. Predicted models were significant (P < 0.05) for all ...

This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Perú) for fi nancial support.

The objective of this study was to optimize germination time and temperature for maximizing the content of γ-aminobutyric acid (GABA), total phenolic compounds (TPC), and antioxidant activity in purple corn sprouts by using Response Surface Methodology (RSM). The phenolic composition of purple corn sprouts obtained in the optimal conditions was analyzed by HPLC-DAD-ESI/MS. Temperature of 26 °C and time of 63 h were found to be the optimal germination conditions since they enhanced 3.5-fold GABA content compared with seeds. These conditions, however, reduced ∼30 and ∼15% TPC and antioxidant activity, respectively, in purple corn. The models developed showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Sprouts obtained in the optimal conditions presented anthocyanins as the most abundant phenolic class, detected main...

Germination has been proposed as an economic approach to improve the content of bioactive compounds in pseudocereals. In this work, response surface methodology (RSM) was employed to investigate the impact of germination conditions on the phytochemical content and antioxidant activity of quinoa. The use of desirability methodology showed that the optimum conditions to maximise the content of total phenolic content (TPC) and antioxidant activity in sprouted quinoa were 20 °C for 42 h. Sprouts produced under these conditions exhibited increases of 80% and 30% in TPC and antioxidant activity, respectively, compared to un-germinated seeds, and contained high c-aminobutyric acid (GABA) concentration. The nonsignificant lack-of-fit and high determination coefficients obtained confirmed the suitability of the predictive models developed for TPC and antioxidant activity, whilst the one obtained...

Universidad Nacional Agraria La Molina. Facultad de Agronomía. Departamento Académico de Fitotecnia

Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential health benefits. This review is a compilation of the information and studies on the general characteristics and potential of the main APS as quinoa, amaranth, and cañihua for beer production. In addition, current evidence of the malting process in APS and its effects on beer's nutritional, function...

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...

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 ...

During the last years, the world avocado trade is on the rise, however, approximately 20% of the production is rejected for low caliber. This avocado discarded by low caliber can be used in the elaboration of other products, to give it added value. The objective of this study was to determine the shelf life of Hass avocado oil, type of discard, obtained by: (a) Drying by stove/Soxhlet (b) Lyophilized/Expeller. For the physicochemical characterization of the oil, density, melting point, acidity index, refractive index, iodine index and peroxide index were determined. The induction time was carried out by the RANCIMAT method, for which three temperatures of 140 °C, 160 °C and 180 °C were used and the shelf life of the oil was obtained by extrapolation at 25 °C. The results indicate that there is a significant statistical difference in the physicochemical characteristics of both oils. T...

Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's.  The properties of lucuma are still under study and greater benefits and applications are expect...

During the last years, the world avocado trade is on the rise, however, approximately 20% of the production is rejected for low caliber. This avocado discarded by low caliber can be used in the elaboration of other products, to give it added value. The objective of this study was to determine the shelf life of Hass avocado oil, type of discard, obtained by: (a) Drying by stove/Soxhlet (b) Lyophilized/Expeller. For the physicochemical characterization of the oil, density, melting point, acidity index, refractive index, iodine index and peroxide index were determined. The induction time was carried out by the RANCIMAT method, for which three temperatures of 140 °C, 160 °C and 180 °C were used and the shelf life of the oil was obtained by extrapolation at 25 °C. The results indicate that there is a significant statistical difference in the physicochemical characteristics of both oils. T...

Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's.  The properties of lucuma are still under study and greater benefits and applications are expect...

Objetivo: Determinar la prevalencia del síndrome metabólico en trabajadores activos en una población asegurada adscrita a la Red Asistencial de EsSalud en Huánuco. Material y métodos: Diseño transversal analítico con un muestreo probabilístico poli – etápico, por conglomerados en 8 ciudades de Huánuco. Se diagnosticó síndrome metabólico según los criterios del IDF y ATP. Resultados: Se incluyeron 620 participantes. La prevalencia del síndrome metabólico fue 35,16% (31,40 – 39,06) utilizando el criterio de la IDF, y según el criterio de la ATP III modificada fue 25,64% (22,25 – 29,27). En el análisis multivariado según los criterios de la IDF, los factores relacionados a la presencia del síndrome metabólico fueron la edad > 35 años [OR 2,18 (1,14 – 4,18)], ocupación (no profesionales) [OR 1,78 (1,24 – 2,58)], IMC > 25 [OR 5,08 (3,18 – 8,12)] y el índice...

El progreso social y económico de nuestro país está directamente relacionado con el desarrollo de la ciencia, la tecnología y la innovación. Sin embargo, las mujeres en Perú, si bien han ido incrementado su tasa de participación laboral y su matrícula en las universidades, su participación en las áreas vinculadas a CTI es muy reducida. El documento busca visibilizar la participación de la mujer en la CTI a través de los instrumentos financieros ejecutados por el Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica, y así tener insumos para la creación de políticas que permitan una mayor participación a los fondos concursables por parte de las mujeres investigadoras en Perú.

  Objetivo:Determinar la prevalencia del síndrome metabólico en trabajadores activos en una población asegurada adscrita a la Red Asistencial de EsSalud en Huánuco. Material y métodos: Diseño transversal analítico con un muestreo probabilístico poli – etápico, por conglomerados en 8 ciudades de Huánuco. Se diagnosticó síndrome metabólico según los criterios del IDF y ATP. Resultados: Se incluyeron 620 participantes. La prevalencia del síndrome metabólico fue 35,16% (31,40 – 39,06) utilizando el criterio de la IDF, y según el criterio de la ATP III modificada fue 25,64% (22,25 – 29,27). En el análisis multivariado según los criterios de la IDF, los factores relacionados a la presencia del síndrome metabólico fueron la eda...

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...