Present work proposes the substitution of traditional food stabilizers from the hydrocolloids of algae. Hydrocolloids from Nostoc commune and Nostoc sphaericum were extracted, characterized by infrared spectroscopy, and modelled their rheological behavior. The dried extract samples were dried by lyophilization and hot air and diluted in water at concentrations of 0.15% and 0.25% and lastly stored at different temperatures (7 – 80 °C). The infrared indicated C – O – C vibrations corresponding to the glucose cycle (1020 cm-1) and C = O of carboxyl groups (1950 cm-1) are proper of hydrocolloids. Rheological models of Bingham, Ostwald and Herschel-Bulkley confirmed that the Nostoc coomune species presents a higher coefficient of plastic viscosity (η) and coefficient of consistency (k) than Nostoc commune; the freeze drying method had a positive influence and significant on these results (p < 0.05). Likewise, the hydrocolloid samples were diluted under nectar conditions (12 °Brix and 4.5 pH) taking carboxymethyl cellulose (CMC) as a control, finding that there is less influence of temperature on the consistency index of hydrocolloids in the order of Nostoc sphericum < Nostoc commune < CMC. It is concluded that the application of hydrocolloids of the genus nosctoc can be used as additives in the preparation of nectar, maintaining their rheological properties.

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0–10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (p < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content.

The transformation of Andean grains and tubers through fermentation and bioencapsulation has emerged as a key strategy to enhance their nutritional, functional, and biotechnological value, driven by advances in proteomic and metabolomic techniques. This study aimed to systematize recent evidence on the biochemical and functional modifications induced by these processes and their potential application in the development of functional foods. The methodology integrated 67 studies analyzed using tools such as R 4.5.1 with the JupyterLab interface 4.5.2, SCImago Graphica Beta 1.0.53, and VOSviewer 1.6.20, incorporating data generated through LC-MS/MS, UHPLC-QTOF, Orbitrap platforms, transcriptomics, and combined omics approaches, considering original studies published between 2020 and 2025. The main findings indicate substantial increases in free amino acids (up to 64.8%), phenolic compounds (2.9–5.2%), and antioxidant activity (up to 45%), along with the identification of 430 polyphenols, 90 flavonoids, 14 novel oxindole acetates, and bioactive peptides with IC50 values ranging from 0.51 to 0.78 mg/mL. Bioencapsulation showed controlled release of bioactive compounds, highlighting nanocapsules of 133–165 nm with a maximum release of 9.86 mg GAE/g. In conclusion, the combination of fermentation and encapsulation enhances the stability, bioavailability, and functionality of Andean crops, supporting their industrial adoption for the development of sustainable nutraceutical foods that improve health and promote the valorization of traditional resources.

In light of the environmental impact of disposable products made from petroleum-based plastics, this study focused on developing biodegradable foam trays made from a starch (PS) derived from potato waste and beer malt flour (BMBF). The objective of this study was to evaluate the effect of the concentration of BMBF on the physical and mechanical properties of potato starch-based foam trays prepared by the thermoforming process at temperatures of 150 °C (upper plate) and 145 °C (lower plate) for 5 min and 40 s. The results showed that increasing the BMBF concentration from 0 to 40% reduced the moisture content from 4.68% to 3.42%, increased the thickness from 2.63 cm to 4.77 cm, and decreased the density from 0.28 g.cm⁻³ to 0.15 g.cm⁻³. Meanwhile, the water absorption capacity increased from 38.7% to 69.7%. In terms of mechanical properties, increasing the BMBF concentration in the PS foam tray resulted in a decrease in hardness from 5.61 N to 2.87 N, a decrease in tensile strength from 2.92 MPa to 0.85 MPa, and a decrease in elongation from 1.42% to 0.59%. Meanwhile, fracturability increased from 2.04 mm to 3.68 mm. FTIR analysis revealed interactions between BMBF and PS in the composite foam tray. Thermogravimetric analysis (TGA) showed two thermal events: one between 20.96 °C and 172.89 °C, and another between 189.14 °C and 517.69 °C, with weight losses of 5.53% and 74.23%, leaving an ash residue of 20.24%. Differential calorimetry analysis (DSC) showed a glass transition at 152.88 °C and a melting at 185.94 °C, with an enthalpy of fusion of 74.11 J.g⁻¹. Higher concentrations of BMBF (>10%) decreased the water resistance, mechanical strength, and flexibility of the PS foam trays. Therefore, a formulation of 90% PS and 10% BMBF was better for producing a foam tray with improved mechanical properties and water resistance, which could be used as a sustainable alternative to conventional single-use plastic.