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1
artículo
Publicado 2023
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In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...
2
artículo
Publicado 2020
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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...
3
artículo
Publicado 2020
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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...
4
artículo
Publicado 2014
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Zea Mays L. variety purple (purple corn) is a plant native of America, which has the episperm seeds (grains) and the cobs (cob) in purple, which gives special characteristics to the pigments that have (between 1.5% and 6.0%), called anthocyanins, which belong to the group of flavonoids. Due to its high content of anthocyanins (cianin C3G-3-glucose as its main color) and phenolic compounds act as powerful natural antioxidant and anticancer, Further having functional properties due to these bioactive compounds. The purple corn also provides significant amounts of starch, about 80% (complex carbohydrate), 10% of sugars provide sweetness, up to 11% protein, up to 2% minerals and B vitamins and ascorbic acid, concentrated in endosperm (grain free envelope). Also the nutritional value, the purple corn has a rich composition of phytochemicals, which have beneficial effects on our body, such as ...
5
artículo
Publicado 2014
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Zea Mays L. variety purple (purple corn) is a plant native of America, which has the episperm seeds (grains) and the cobs (cob) in purple, which gives special characteristics to the pigments that have (between 1.5% and 6.0%), called anthocyanins, which belong to the group of flavonoids. Due to its high content of anthocyanins (cianin C3G-3-glucose as its main color) and phenolic compounds act as powerful natural antioxidant and anticancer, Further having functional properties due to these bioactive compounds. The purple corn also provides significant amounts of starch, about 80% (complex carbohydrate), 10% of sugars provide sweetness, up to 11% protein, up to 2% minerals and B vitamins and ascorbic acid, concentrated in endosperm (grain free envelope). Also the nutritional value, the purple corn has a rich composition of phytochemicals, which have beneficial effects on our body, such as ...
6
artículo
Publicado 2025
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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 ...
7
artículo
Publicado 2016
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Camu camu is the fruit that has the highest content of vitamin C, which is 100 times higher than the lemon. This tropical fruit is native to the Amazon region and it is mainly distributed in Bolivia, Brazil, Colombia, Ecuador, Peru and Venezuela. In its composition, it has different bioactive compounds such as carotenoids, antioxidants, vitamins and phenolic compounds such as anthocyanins and tannins that give it the characteristics of a functional food. It also has beneficial properties on the health of those who consume it, because it is considered a powerful antioxidant, anti-inflammatory and antimicrobial; it is also a great ally against cardiovascular diseases and for people suffering from obesity. Research shows a positive effect for the treatment of early stages of diabetes, as well as providing other benefits. This review work aimed to study the literature regarding camu-camu as ...
8
artículo
Publicado 2016
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Camu camu is the fruit that has the highest content of vitamin C, which is 100 times higher than the lemon. This tropical fruit is native to the Amazon region and it is mainly distributed in Bolivia, Brazil, Colombia, Ecuador, Peru and Venezuela. In its composition, it has different bioactive compounds such as carotenoids, antioxidants, vitamins and phenolic compounds such as anthocyanins and tannins that give it the characteristics of a functional food. It also has beneficial properties on the health of those who consume it, because it is considered a powerful antioxidant, anti-inflammatory and antimicrobial; it is also a great ally against cardiovascular diseases and for people suffering from obesity. Research shows a positive effect for the treatment of early stages of diabetes, as well as providing other benefits. This review work aimed to study the literature regarding camu-camu as ...
9
artículo
Publicado 2020
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Microalgae are photosynthetic organisms with cosmopolitan distribution (i.e., marine, freshwater and terrestrial habitats) and possess a great diversity of species [1] and consequently an immense variation in biochemical compositions [2]. To date genomic information is available mainly from the model green microalga Chlamydomonas reinhardtii [3]. Here we provide the dataset of a de novo assembly and functional annotation of the transcriptomes of three native oleaginous microalgae from the Peruvian Amazon. Native oleaginous microalgae species Ankistrodesmus sp., Chlorella sp., and Scenedesmus sp. were cultured in triplicate using Chu-10 medium with or without a source of nitrate (NaNO3). Total RNA was purified, the cDNA libraries were constructed and sequenced as paired-end reads on an Illumina HiSeq™2500 platform. Transcriptomes were de novo assembled using Trinity v2.9.1. A total of 4...
10
artículo
Publicado 2025
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Mineral composition modulates plant health, agro-morphological attributes, and functional quality in coffee, yet large-scale evaluations remain limited. In 150 Coffea arabica L. accessions, we quantified grain minerals (Ca, K, Mg, Na, P, Zn, Cu, Fe, Mn); resistance to coffee leaf miner (CLM), coffee berry borer (CBB), and coffee leaf rust (CLR); agro-morphological traits; bioactive compounds (phenolics, flavonoids, chlorogenic acid, trigonelline, caffeine); and antioxidant capacity (ABTS, DPPH, FRAP). Mn and Zn were associated with greater resistance to CBB and CLM, whereas P and Ca related with lower susceptibility to CLR; a P–Zn antagonism emerged as a critical nutritional axis. Phosphorus was linked to larger size and higher 100-bean mass; Ca and Mg to greater fruit number and fruit mass per plant; and Fe to improved filling and higher 100-bean mass in parchment coffee. For bioactiv...
11
artículo
Publicado 2018
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The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (mio-mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR...
12
artículo
Publicado 2018
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The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (mio-mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR...
13
artículo
Publicado 2018
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The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (mio-mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR...
14
artículo
Publicado 2018
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The Natural dye demand is growing worldwide. This research is about the extracts of the fruits of (mio-mio) Coriaria ruscifolia L., from which little information is available, but we found in them anthocyanic and polyphenolic compounds which are great interest as bioactive compounds because of their antioxidant capacity. Nowadays, It is known that flavonoids including anthocyanins from (Mio mio) fruit has anticancer properties and other functional properties that made this study a great interest and can be used as a great source of antioxidant as natural dyes. The objective of the present study was to determine the bioactive compounds and antioxidant capacity of (Mio mio) fruit to use in the food industry. The extraction of their pigments were carried out with acidified methanol and into this extract their anthocyanin characteristics were determined by Visible UV spectroscopy, FTIR...
15
artículo
Freshwater algae are considered a very important resource within the food industry due to their high nutritional content and bioactive compounds. This review article aims to address microalgae and macroalgae as alternative/complementary protein sources and explore their potential applications in food products. The main types of freshwater microalgae (including cyanobacteria such as Arthrosporic and green algae such as Chlorella, Scenedesmus, and Haematococcus) are described, their morphology, ecological relevance, and applications (food, nutraceutical, and industrial). Likewise, the extraction and application methods of their components (conventional, ultrasonic, Soxhlet, microwave, CO2 (SFE) are detailed, comparing principles, operating parameters, yields, and benefits for the industry. The proximate and micronutrient composition of each algae (proteins, carbohydrates, lipids, ash, mois...
16
artículo
Publicado 2022
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Thermal regulation and ultrasound affect the physical, chemical, and antioxidant properties of essential oils and hydrosols extracted by microwaves from the leaves of Tagetes elliptica S. (chincho). The leaves were conditioned by dehydration or freezing, then pre-treated with ultrasound for 15 or 30 minutes at 40 Hz to finally obtain the essential oil (AECH) and hydrolat (HCH) through microwave extraction (500 W and 30 minutes). Yields, phenolic content, antioxidant capacity, leaf structure by optical microscopy, and chemical composition by gas chromatography and mass spectrometry (GC-MS) were evaluated. The conditioning of the leaves by freezing and sonication for 30 minutes obtained the best performance, 8.86±0.1% and 67.40 ± 4.8%, phenolic content of 39.4±0.1 mg EAG/mL and 346.2 ± 13.6 mg EAG/mL, and antioxidant capacity of 35.7 μmol EqT/mg and 0.25 μmol EqT/mg equivalent, for A...
17
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
18
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
19
tesis de grado
Publicado 2018
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Está comprobado que el consumo de compuestos bioactivos atribuyen propiedades beneficiosas en nuestra salud, contribuyendo en la disminución de riesgos patológicos, tales como ciertas enfermedades cardíacas, el cáncer, envejecimiento prematuro etc. Existen diversidades de alimento que contienen propiedades bioactivas, su acción se basa en proteger las células de los daños producidos por los radicales libre donando un electrón al radical libre y así estar químicamente estable. Este compuesto se caracteriza por tener propiedades farmacológicas, generalmente estos compuestos están presentes en los alimentos funcionales de vegetales comestibles. Los alimentos funcionales son componentes usuales de la dieta que además de exhibir propiedades nutritivas poseen efectos terapéuticos asociados a su contenido de bioactivos. Nuestro estudio se basa en las descripciones de algunos comp...
20
tesis de maestría
Publicado 2018
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos
