Iron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxidation and susceptibility when added directly to food hinders its absorption, impairs sensory aspects, causing rejection by consumers. Currently, efficient, low cost, high productivity, better bioaccessibility and bioavailability, microencapsulation techniques have been developed. This review focuses on the study of the different methods and techniques of iron microencapsulation and its behavior in food fortification. The type of coating material, the efficiency, yield, bioaccessibility and bioavailability evaluated for each technique. It has been shown that the most used coating materials were maltodextrin, sodium alginate, gum arabic and whey protein; while the morphological characteristics and the release profile studied from 1995 to the present, on average were in the following order: Percentage of microencapsulation (85%), yield (76%), bioavailability (60%), and bioaccessibility (52%).; However, the sensory evaluations of some foods fortified with iron microcapsules denoted a metallic taste, color and smell were also detected, decreasing their level of acceptance. These findings suggest the need for further research to establish new protocols to fortify foods while maintaining their nutritional and sensory quality.

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The main LAB were isolated and identified and their safety properties and technological potential for their application in new cheeses were verified in vitro and evaluated by consumers. Eleven strains were confirmed as LAB by Gram-positive and catalase-negative biochemical tests; according to 16S rDNA, seven strains belonged to Lacticaseibacillus paracasei (KQ3, EQ1, CQ1, YQ1, LQ2, GQ2 and TQ1), three strains to Lentilactobacillus parabuchneri (BQ2, OQ2 and RQ3), and one to Lactiplantibacillus sp. (QQ3). In safety assays, LAB did not exhibit gelatinase or hemolytic activities. In addition, L. paracasei KQ3, GQ2 and L. parabuchneri BQ2 effectively inhibited pathogens such as S. aureus, E. coli and L. monocytogenes. Antibiotic susceptibility was variable among strains. L. paracasei CQ1, EQ1, KQ3, TQ1 and Lactiplantibacillus sp. QQ3 showed high milk acidification capacity (0.16-1.44%) and reduced pH from 6.6 to 3.5 after 72 h of incubation. L. paracasei CQ1, Lactiplantibacillus sp. QQ3 and L. paracasei KQ3 showed the highest casein degradation zones (20.8-11.5 mm). All strains showed lipolytic activity, with Lactiplantibacillus sp. QQ3, L. paracasei CQ1 and L. parabuchneri BQ2 standing out with halos of 30.8-36.3 mm. Lactiplantibacillus sp. QQ3 and L. paracasei TQ1 showed ability to produce diacetyl. The best strains were tested in cheese production where L. paracasei CQ1 showed the best sensory qualities. Finally, the native BAL strains showed a high potential for the production of natural, safe and sensorially acceptable dairy products.

The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness of the banana pulp slice were significant (p < 0.05) on the TPC and % inhibition of the DPPH radical. As the temperature increased from 60 to 80°C and the thickness decreased from 4 to 2 mm, the TPC values (225.69 ± 5.13 GAE/100 g DW) and % inhibition of the DPPH radical (91.08 ± 2.28%) were higher, respectively. Physicochemical properties such as: soluble solids, titratable acidity, pH and ashes were not influenced by DT and BST; and the humidity values were < 10%. These findings indicate that drying with hot air from 60 to 80°C and thicknesses <4 mm favor a greater conservation of the antioxidant capacity in banana flour.

Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content of ascorbic acid and the sensorial qualities of Mangifera indica and Myrciaria dubia yogurts. Four yogurt treatments were elaborated with different concentrations of these fruits (T1: 15% and 5%; T2: 15% and 10%; T3: 20% and 5% and T4: 20% and 10%) respectively, compared with a control treatment (CT: yogurt with 15% of Fragaria vesca). The ascorbic acid contents of the different treatments were determined by spectrophotometry, with values in the following order (T1: 63.2 mg/100 g; T2:114.3 mg/100 g; T3: 57.3 mg/100 g; T4: 115.1 and the control treatment CT:11.5 mg/100 g). The sensorial evaluation consisted of the application of a hedonic scale of 5 points (1: I dislike it very much; 2: I dislike it; 3: I neither like it nor dislike it; 4: I like it; 5: I like it a lot), results show evidence that the acidity level had a significant influence during the sensory evaluation. Treatment (T3) showed the greatest preference. The use of Mangifera indica and Myrciaria dubia in the treatments studied ensured ascorbic acid concentrations compared to the control treatment. This was significantly appreciated by consumers when the percentage of Myrciaria dubia was less than 10% of the total mass of the yogurt.

Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

Goat cheese offers significant nutritional benefits due to its enhanced digestibility and assimilation. In Peru, the province of Sullana stands out as the largest producer of this cheese. However, there is limited knowledge regarding the socioeconomic factors of its producers, as well as the physicochemical and microbiological characteristics of the cheese. The study was developed in 3 aspects, socioeconomic based on a descriptive exploratory methodology, with a mixed approach, 14 presidents of producer associations participated. Fourteen samples of fresh artisanal cheese from goat producers' associations from Marcavelica, Lancones and Salitral were stored at 4°C under aseptic conditions for physico-chemical characterisation and microbiological analysis. In relation to socioeconomic factors, the findings of the survey indicate that 42.9% were aged 56 years or older and possess only primary education. Additionally, 57.1% received Good Manufacturing Practices (GMP) training, 86% reported a lack of water and drainage services, 21% reported having access to conventional electricity and 79% reported using solar panels. These make an improvement in the training of cheese producers imperative. Regarding the physicochemical properties (pH, acidity, humidity and ash content), the cheeses were within the