The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

Leachates generated from the degradation of green waste and biosolids from urban wastewater treatment plants (WWTPs) pose significant environmental concerns due to high concentrations of organic pollutants and heavy metals. This study proposes a hybrid treatment strategy combining electrocoagulation (EC) and UVC-activated TiO₂ photocatalysis to remediate leachates produced in laboratory-scale biocells. Initial characterization revealed critical pollutant levels: COD (1373 mg/L), BOD₅ (378 mg/L), total phosphorus (90 mg/L), ammoniacal nitrogen (201 mg/L), and metals such as Ni, Pb, and Mn levels all exceeding those set out in the Ecuadorian discharge regulations. Optimized EC achieved removal efficiencies of 62.6% for COD, 44.4% for BOD₅, 89.8% for phosphorus, and 86.2% for color. However, residual contamination necessitated a subsequent photocatalytic step. Suspended TiO₂ under UVC irradiation removed up to 81.8% of the remaining COD, 88.7% of the ammoniacal nitrogen, and 94.4% of the phosphorus. Levels of heavy metals such as Zn, Fe, Pb, Mn, and Cu were reduced by over 80%, while Cr⁶⁺ was nearly eliminated. SEM–EDS analysis confirmed successful TiO₂ immobilization on sand substrates, revealing a rough, porous morphology conducive to catalyst adhesion; however, heterogeneous titanium distribution suggests the need for improved coating uniformity. These findings confirm the potential of the EC–TiO₂/UVC hybrid system as an effective and scalable approach for treating complex biocell leachates with reduced chemical consumption.

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol _Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems.

Las carnes rojas son un producto de elevada demanda en el mercado ecuatoriano, su contenido nutricional lo hace importante en la dieta diaria, posee: proteínas, grasa, vitaminas y minerales. No obstante, pese a los beneficios que brinda, algunas recomendaciones médicas limitan su consumo debido al elevado contenido graso que presentan lo que lo hace un precursor de enfermedades cardiovasculares importantes. La presente investigación tuvo como objetivo analizar la composición bromatológica de la carne de res y cerdo comercializada en la Provincia de Tungurahua. La carne de res presentó un contenido de: 74,96 ± 5,97% de humedad; 4,03 ± 0,97% de ceniza; 0,99 en aw; 6,24 ± 0,45 en pH; y 10,70 ± 6,44% de grasa total. De forma similar se hizo el análisis de la carne de cerdo, se encontró un contenido de 69,50 ± 7,50% de humedad; 3,89 ± 1,17% de ceniza; 0,99 en aw; 6,36 ± 0,26 en pH; y 33,15 ± 5,29 para carne de cerdo. Por lo tanto, las carnes analizadas tuvieron composición de agua aceptable, son carnes DFD, con alto contenido de cenizas y lípidos.

Dairy products, especially yogurt, are categorized as indispensable food products in the Ecuadorian daily diet. This drink contains essential nutrients for the human body, including proteins, minerals, fat, carbohydrates, fiber, and vitamins, which together generate energyand vitality for consumers. The main objective of this study was to determine the relationshipbetween saturated fatty acids (SFA) and unsaturated fatty acids (UFA) in yogurt made in the province of Tungurahua and establish its possible effect on cardiovascular disease. The determination of the lipid profile of yogurt was performed by gas chromatography coupled tomass spectrophotometry, the main fatty acids being; myristic acid (10.8% ±0.5), palmitic acid(37.0 % ±1.6), oleic acid (10.7% ± 0.4) and stearic acid (25.1% ±0.5), highlighting that in someyogurt samples there was the presence of conjugated linoleic acid with an average value of (0,2% ± 0.4). Regarding the nutritional quality indices, the values of the (SFA/UFA) ratio, ω6/ω3,and atherogenicity index were 2.0% ± 1.0; 4.4 % ± 6.1% and 2.5 % ± 1.3%, respectively. The lipid profile comprised SFA/UFA, which ranged from 1.2 % to 3.0 %, indicating that yogurt has a positive effect on the nutritional contribution of the consumer in individual places in theprovince of Tungurahua.