The extensive utilization of dyes across diverse industries has resulted in environmental pollution, leading to the degradation of water bodies. To prevent environmental contamination, the use of eco-friendly dyes and innovative processes for dye degradation is crucial. This study aimed to investigate the color removal process of cochineal dye (Dactylopius coccus Costa) using the atmospheric pressure plasma jet (APPJ: Atmospheric Pressure Plasma Jet) technique. The dye extracted from the cochineal insect was treated with APPJ and the resulting color removal process was analyzed. Optical emission spectroscopy (OES) was used to investigate the plasma emission lines, and UV-Vis spectroscopy was used to monitor the color removal process. The results revealed that the decolorization of cochineal dye was a result of an oxidative degradation process caused by the interaction of the reactive species (NO₃⁻ and NO₂⁻) generated by the APPJ plasma discharge with the dye molecules. This color removal process occurs in an acidic medium, leading to a pH change from 5.4 to 2.7. These pH changes can be attributed to fluctuations in the concentrations of reactive species such as nitrates and nitrites in the liquid phase. UV-Vis spectroscopy measurements showed that 90% of the cochineal color was removed within the first 10 min of treatment. This study enhances our understanding of natural color removal and provides insights into its mechanism, opening up possibilities for controlled modification and applications in various fields.

The aim of this research was to assess the influence of drying temperature, drying method, and pretreatment on the dehydration of the edible mushroom Suillus luteus, focusing on its physical, functional, and sensory characteristics. Suillus luteus were harvested from Soccllacasa, Apurímac-Peru. Two drying temperatures (50 and 70 °C), two drying methods (oven and vacuum), and two pretreatment techniques (1% citric acid and blanching) were employed. Mushroom slices were immersed in solutions and subsequently subjected to drying. Analytical parameters, including instrumental color, total polyphenol content, antioxidant capacity, Fourier Transform Infrared Spectroscopy (FTIR) analysis, and sensory evaluation using Flash Profile, were conducted. The findings revealed significant differences (p<0.05) among the treatments. Higher drying temperatures, vacuum drying, and blanching exhibited superior color attributes. Polyphenol content and antioxidant capacity decreased in the dried samples, confirmed by FTIR; however, treatments dried at elevated temperatures under vacuum, showed enhanced preservation of these compounds. Sensory analysis revealed the formation of four groups based on temperature and drying method, but not on pretreatment, samples dehydrated at 70 °C under vacuum showing superior sensory characteristics. Thus, it is recommended to dehydrate Suillus luteus at higher temperatures under vacuum, as they offer improved preservation quality and sensory acceptability.

Este trabajo de investigación para el concurso de la categoria póster científico, detalla la creación de un nuevo tipo de tallarines funcionales a base de harina de trigo (Triticum durum, T. compactum), con sustitución parcial de harina de mashua negra (Tropaeolum tuberosum) y adición de extracto de 2024-10-29 (Beta vulgaris). El proceso incluyó la obtención de harina de mashua negra mediante un lecho fluidizado y molienda, logrando un rendimiento del 10%. Se empleó un enfoque mixto mediante ensayos de laboratorio para evaluar diferentes formulaciones. Se analizaron proporciones del 5%, 10% y 15% de harina de mashua, y se sustituyó el agua necesaria para la formulación con extracto de betarraga, considerando parámetros sensoriales como color, sabor y textura. La fórmula seleccionada fue aquella con un 5% de harina de mashua, debido a su mejor aceptación sensorial. Este desarrollo busca ofrecer una alternativa saludable y funcional, enriquecida con los beneficios nutricionales de ingredientes andinos y naturales.

El cuajo de origen animal es ampliamente utilizado en la elaboración de diversas variedades de queso; sin embargo, su alto costo, el uso de organismos genéticamente modificados y ciertas restricciones religiosas han impulsado la búsqueda de alternativas sostenibles como los coagulantes vegetales. El presente estudio tuvo como objetivo evaluar el efecto de los coagulantes de origen vegetal sobre las características fisicoquímicas y sensoriales del queso. Se emplearon enzimas obtenidas de papaya serrana (Carica pubescens, papaína), higo (Ficus carica, ficina) y ortiga menor (Urtica urens, ácidos fenólicos), utilizando renina en pastilla como control. Durante la coagulación se adicionaron 0,3% (v/v) de látex de papaya serrana, 3% (m/v) de ramas de higo y 4% (m/v) de hojas de ortiga menor, mientras que la renina en pastilla se usó al 0,01% (m/v), considerando un litro de leche como base. Los análisis incluyeron pH, acidez, sinéresis, contenido de grasa, materia seca, contenido de agua y evaluación sensorial. Los resultados evidenciaron que el látex de papaya serrana mejoró varios parámetros tecnológicos: redujo la sinéresis (de 5,04% a 4,17%) así como el contenido de agua (de 54,39 g/100 g a 51,19 g/100 g), incrementó la materia seca (de 45,61 g/100 g a 48,81 g/100 g) y en contenido de grasa (de 26,57 g/100 g a 28,62 g/100 g), todo ello respecto al queso control (elaborado con renina en pastilla); asimismo, sus valores de pH y acidez fueron similares a los del queso control. Sensorialmente, el queso con papaya obtuvo la mayor puntuación en sabor, olor, color, textura y aceptabilidad global, alcanzando valores superiores a los del queso control. En conclusión, el látex de papaya serrana no solo fue el mejor coagulante vegetal evaluado, sino que produjo un queso con características fisicoquímicas y sensoriales comparables e incluso superiores al obtenido con renina en pastilla, lo que respalda su viabilidad como alternativa sostenible en la elaboración de quesos.

Edible mushrooms (Suillus luteus) represent valuable sources of nutrients and bioactive compounds that are sensitive to drying conditions. The objective of this study was to determine the drying time, kinetic model, effective diffusivity, activation energy, and color changes in S. luteus samples subjected to convective and vacuum drying at 70 and 50 °C, respectively, following pretreatments with 1% citric acid or blahing. The shortest drying time to reach equilibrium moisture was 14 h at 70 °C under a vacuum, whereas the longest was 44 h at 50 °C under convective drying. The Midilli, logarithmic, and Henderson and Pabis models provided the best fits for vacuum drying. The effective moisture diffusivity values ranged from 5.83 × 10⁻⁹ m²s⁻¹ at 50 °C to 1.159 × 10⁻⁸ m²s⁻¹ at 70 °C, while the mean activation energies for vacuum and convective drying were 10.27 kJmol⁻¹ and 24.7 kJmol⁻¹, respectively. The highest rehydration capacity was observed in untreated samples dried under a vacuum, with a value of 3.5 g H₂O/g dry matter, whereas convective drying yielded 2.4 g H₂O/g dry matter. The greatest shrinkage with respect to thickness was observed in those treated with citric acid and blanching. Correlation analysis of color revealed a strong negative relationship between lightness (L*) and total color difference (ΔE), as well as high positive correlations among a*, b*, and C*, suggesting that color transformations occur jointly throughout dehydration. The findings indicate that effective diffusivity increased with temperature, untreated samples exhibited greater water loss, and rehydration ratios were higher in untreated compared with pretreated samples.