Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people.

Some microorganisms are responsible for food spoilage and foodborne infections worldwide. These microorganisms are becoming increasingly resistant to degradation or inhibition due to exposure to antibiotics, antifungal, and antiparasitics, posing a growing threat to human health. The aim of this study was to describe the antimicrobial properties of compounds present in Myrciaria dubia (pulp, seed, peel, and leaves) against bacteria (Staphylococcus spp., Escherichia coli, Salmonella and others), yeasts (Candida albicans and Saccharomyces cerevisiae) and parasitic protozoa (Leishmania amazonensis and Plasmodium falciparum). Different papers published in the main databases (Scopus, ScienceDirect, PubMed, Wiley Online Library, as well as in university repositories) were reviewed. These results were analyzed and organized according to their inhibitory activity, attributable metabolic actions of this plant, mainly based on its phenolic compounds present (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, 2.4-dihydroxybenzoic acid, myricetin, syringic, ellagic acid and casuarictin), which can inhibit the synthesis or destabilize the microbial membrane, nucleic acids, cell walls in bacteria and mitochondrial dysfunction in protozoa

Actualmente, el citybranding identifica los valores de una ciudad, así como fortalece la identidad con el aspecto físico, creando una imagen social, generando beneficios en la óptica empresarial, políticas turísticas y gestión de destinos urbanos. El objetivo del estudio es conocer la percepción de la imagen de Sullana para la construcción de una marca ciudad. La investigación es descriptiva, no experimental, de campo y transversal con enfoque cuantitativo. Se optó por un muestreo probabilístico aleatorio simple, estando la muestra conformada por 385 residentes de la provincia de Sullana-Perú. El estudio señala como elementos significativos la Plaza de Armas de Sullana con un 28,6%, el Rio Chira con un 25,7% y la Iglesia Matriz de Sullana un 20,5%. Asimismo, el 42,3% asocia a la provincia como ciudad acogedora, el 30,4% a sus lugares turísticos y el 25,7% a la gastronomía. “La perla del Chira” es la frase que identifica a la provincia según la opinión de los participantes. Entre los atributos percibidos se encuentra la gastronomía (85,5%); las tradiciones, costumbres y danzas (79,2%); la naturaleza (75,3%), y como ciudad exportadora un 85,2%. No obstante, existe una percepción poco favorecedora que la provincia de Sullana sea una ciudad limpia, ordenada y segura.