Prof. César Rafael Balcázar-Zumaeta
Facultad de Ingeniería y Ciencias Agrarias, IIDAA, National University Toribio Rodríguez de Mendoza, Chachapoyas, Amazonas, Peru
Think, act, dream
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Academic Career Length
7Years (2020-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications19 November 2022 in Food Research International
Journal Article
César Rafael Balcázar-ZumaetaECEfrain Castro
Efrain CastroICIlse Silvia Cayo Colca
Ilse Silvia Cayo ColcaGIGuillermo Idrogo-Vásquez
Guillermo Idrogo-VásquezLMLucas Dalvil Muñoz-Astecker
Lucas Dalvil Muñoz-AsteckerSpontaneous fermentation is a process that depends on substrates' physical characteristics, crop variety, and postharvest practices; it induces variations in the metabolites that are responsible for the taste, aroma, and quality. Metabolomics makes it possible to detect key metabolites using chemometrics and makes it possible to establish patterns or identify biomarker behaviors under certain conditions at a given time. Therefore, sensitive and highly efficient analytical techniques allow for studying the metabolomic fingerprint changes during fermentation; which identify and quantify metabolites related to taste and aroma formation of an adequate processing time. This review shows that studying metabolomics in spontaneous fermentation permits the characterization of spontaneous fermentation in different stages. Also, it demonstrates the possibility of modulating the quality of cocoa by improving the spontaneous fermentation time (because of volatile aromatic compounds formation), thus standardizing the process to obtain attributes and quality that will later impact the chocolate quality.
5 January 2024 in Heliyon
Journal Article
JMJorge L. Maicelo-Quintana
Jorge L. Maicelo-QuintanaKRKatherine Reyna-Gonzales
Katherine Reyna-GonzalesCésar Rafael Balcázar-Zumaeta
Erick Aldo Auquiñivin SilvaECEfrain Castro
Efrain CastroMSMiguelina Z. Silva-Zuta
Miguelina Z. Silva-Zuta +3
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.
3 November 2024 in Heliyon
Journal Article
KVKatheryn L. Vasquez-Gomez
Katheryn L. Vasquez-GomezDMDINER MORI MESTANZA
DINER MORI MESTANZAACAline Camila Caetano
Aline Camila CaetanoGIGuillermo Idrogo-Vasquez
Guillermo Idrogo-VasquezCACarlos Alexander Culqui Arce
Carlos Alexander Culqui Arce
Segundo Chavez +8
The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation using a green solvent, and subsequently, their physicochemical profile, bioactive, heat capacity, and RAMAN mapping were determined; in addition, the volatile composition was determined by gas chromatography (GC-MS), and the main phenols by liquid chromatography (UHPLC). The results evidenced that sweet lemon and mandarin essential oils had higher antioxidant activity (1592.38 and 1216.13 μmol TE/g) and total phenolic content (680.78 and 420.28 mg GAE/g). In contrast, sweet lemon peel essential oil had the highest total flavonoid content (23.18 mg QE/g). D-limonene was the most abundant aromatic compound in orange (>67 %), mandarin (>70 %), and sweet lemon (>72 %) EOs; however, in the lime, it was the lowest (37 %). The most abundant component was the cyclobutane, 1,2-bis(1-methylethylethylenyl)-, trans- (32 %).
Journal Article
César Rafael Balcázar-ZumaetaAPAlexa J. Jahayra Pajuelo-Muñoz
Alexa J. Jahayra Pajuelo-MuñozDTDeisy F. Trigoso-Rojas
Deisy F. Trigoso-RojasAIAngel F. Iliquin-Chavez
Angel F. Iliquin-ChavezEFEditha Fernández-Romero
Editha Fernández-RomeroECEfrain Castro
Efrain Castro +7
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.
Journal Article
JVJheniffer E. Valdivia-Culqui
Jheniffer E. Valdivia-CulquiJMJorge L. Maicelo
Jorge L. MaiceloICIlse Silvia Cayo Colca
Ilse Silvia Cayo ColcaMMMarleni Medina-Mendoza
Marleni Medina-MendozaECEfrain Castro
Efrain CastroCésar Rafael Balcázar-ZumaetaIn response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats’ physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate’s stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.
1
21 May 2025 in Applied Food Research
Journal Article
César Rafael Balcázar-ZumaetaKRKatherine Reyna-Gonzales
Katherine Reyna-Gonzales
DDDeysy Inga Diaz
Deysy Inga Diaz
APAlexa J. Pajuelo-Muñoz
Alexa J. Pajuelo-Muñoz
AIAngel F. Iliquin-Chavez
Angel F. Iliquin-Chavez
ECEfraín M. Castro-Alayo
Efraín M. Castro-Alayo
+4
About Me
César R. Balcázar-Zumaeta is a PhD candidate in Agricultural Sciences from Universidad Nacional de Piura. Agroindustrial Engineer with a master's degree in Public Management from the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas. Ordinary Assistant Professor (T.C.) of the Academic Department of Agronomy, Agroindustry and Forestry of the Faculty of Engineering and Agrarian Sciences - Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Peru. He is currently a research professor at the Institute of Research, Innovation and Development for the Agricultural and Agroindustrial Sector (IIDAA), Project Coordinator of the Investment Project C.U.I. N° 2343049 “Creation of the research services in engineering of food and postharvest”. He participates as principal investigator and co-investigator in research projects funded by the National Program for Scientific Research and Advanced Studies-Prociencia-Concytec. He is part of the Cocoa and Chocolate research group, focusing on the use of metabolomics applied to food science. He has completed an international internship in chromatography, Fourier transform infrared spectroscopy, and Nuclear Magnetic Resonance at the Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA/UFPA) of the Universidade Federal do Pará, Brazil.
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