Las papayitas nativas como Carica pubescens (papayita de monte) y Carica pentagona Heilb (babaco) son frutas de la amazonia que aún son muy promocionados en la industria de alimentos. Algunos alimentos que son secados por liofilización presentan múltiples beneficios como la conservación de sus propiedades organolépticas, nutricionales o funcionales además de mayor vida útil, reducción de costos de transporte, almacenamiento, entre otros. El objetivo de esta investigación fue comparar las características fisicoquímicas y vida útil de la papayita de monte y babaco en su estado fresco y deshidratado mediante liofilización

In this research, the papain enzyme was obtained from the latex of three species of the Vasconcellea genus, V. chachapoyensis, V. heilbornii and V. pubescens, species native to the Amazon region in Peru. The extracted latex was conditioned with sodium acetate buffer, EDTA and sodium bisulfite solution. The purification was carried out adapting the method of Andrade (2011), ammonium sulfate was used for precipitation; 96° ethanol in two stages for dilution; the pH was regulated at 6.0 and 8.0 with NaOH 0.1 N, it was centrifuged in three stages; frozen at -65 °C for 12 hours; and lyophilized from 24 to 36 hours with a vacuum of 0.1 to 0.6 mbar and a collector temperature of -84 to -85 ° C, finally it was packed in dark bottles. Using the milk coagulation method (Balls and Hoover) the enzymatic activity (AE) was determined, the three species obtained higher values of AE at pH 6.0 than at...

In this research, the papain enzyme was obtained from the latex of three species of the Vasconcellea genus, V. chachapoyensis, V. heilbornii and V. pubescens, species native to the Amazon region in Peru. The extracted latex was conditioned with sodium acetate buffer, EDTA and sodium bisulfite solution. The purification was carried out adapting the method of Andrade (2011), ammonium sulfate was used for precipitation; 96° ethanol in two stages for dilution; the pH was regulated at 6.0 and 8.0 with NaOH 0.1 N, it was centrifuged in three stages; frozen at -65 °C for 12 hours; and lyophilized from 24 to 36 hours with a vacuum of 0.1 to 0.6 mbar and a collector temperature of -84 to -85 ° C, finally it was packed in dark bottles. Using the milk coagulation method (Balls and Hoover) the enzymatic activity (AE) was determined, the three species obtained higher values of AE at pH 6.0 than at...

College students experience challenges that change their eating habits and patterns. The freedom to make decisions, especially in food choices, and independent living create new nutritional challenges (De Piero et al., 2015). The research applied a survey to evaluate the level of knowledge and consumption of quinoa (Chenopodium quinoa willdenow), kiwicha (Amaranthus caudatus), maca (Lepidium meyeeni) and soybean (Glycine max), and their interrelationship, in students of the National University of Jaén, with a sample of 329 students of the five professional careers of the semester 2023-I, was statistically analyzed with Kendall's correlation coefficient. A low level of consumption was found: quinoa (65.65%), kiwicha (73.86%), maca (64.44%) and soybeans (59.88%). For the four products, men tend to consume more than women (51%-54% and 45%-48%, respectively), and those with an income below ...

Blueberries are highly valued globally for their high antioxidant content and resilience to diverse agroclimatic conditions. This study examines the effects of coating blueberries (Vaccinium myrtillus) with an edible coating (CR) made from coffee mucilage on their shelf life and quality. The coating was applied at three different concentrations of coffee mucilage (3%, 5%, and 7%) and subjected to three storage temperatures (20±2 ºC, 4 ºC, and -1 ºC). The research findings indicate that the utilization of a coating formulation containing 5% coffee mucilage, 2.5% starch, and 20% glycerol effectively reduces weight loss in berries at three storage temperatures (20±2, 4, -1 ºC), diminishes titratable acidity, and preserves sugars in comparison to uncoated berries. This creates the possibility of using the coffee-mucilage-based coating as a viable replacement to prolong the shelf life o...

The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen's rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased....

El presente artículo reflexiona sobre el horizonte de la educación universitaria mediante el soporte tecnológico que el hombre genera, hacia dónde se dirige, qué busca desde su implementación social, puntualizando en cómo los avances tecnológicos deben conllevar a fortalecer la formación y apoyarse en la virtualidad que la tecnología y el internet proporcionan en pleno contexto de pandemia mundial, sumado a los retos que tiene para seguir desarrollando educación superior de calidad. La investigación fue cualitativa, hermenéutica y reflexiva. Los resultados demuestran que en la coyuntura actual la educación en la era del hombre tecnológico sufre constantes cambios, se vuelve líquida, gaseosa, y efímera, busca soporte en la tecnología y virtualidad reflejada desde una óptica antropológica-educativa. Se concluye que la tecnología es el aporte humano que debe ser materia...