Many of the flowers of ornamental and wild plants are edible. Flowers provide colors, flavors and textures to foods and serve as a potential source of bioactive compounds such as polyphenols, flavonoids and pigments, which exert a very high antioxidant activity. The cultivation of edible flowers is a production alternative that is on the rise. The main objective of this work has been to study the nutritional and aromatic value of garden garlic (Tulbaghia violacea) and wild leek (Allium ampeloprasum). The crops were carried out in the region of L’Horta Nord (Valencia, Spain), using organic production techniques. The proximate composition, antioxidant capacity, metal content and volatile fraction of the flowers were determined. The flowers of ornamental garlic and wild leek have been shown to be a source of fiber and even protein, with very low lipid content. There is no accumulation of heavy metals in these flowers. Organosulfur compounds are the chemical family of volatile components that predominate in these flowers, representing 98% of the volatile fraction of garden garlic flowers and 68.5% in wild leek flowers. The powerful antioxidant activity of the flowers studied and their relationship with a very significant aromatic fraction of sulfur components is well suited to the current trend of searching for natural and healthy foods with nutraceutical properties. It is recommended to continue studying the bioavailability of floral components and understand their effect on health, as well as organosulfur compounds for physiological functions.

Currently, the gastronomic and service sector has increased the offer of dishes that include organic products in the menus of its restaurants. The growing variation of different types of diets such as vegan, gluten-free, paleo, or even those who opt for a diet with 0 km and seasonal products has been reason enough for the creation of ecogastronomy. Ecogastronomy refers to the application of ecological principles when selecting the ingredients used to prepare different dishes, both in domestic preparations and in collective catering, as well as in haute cuisine. Thus, one of the bases of organic gastronomy is the choice of organic products for cooking, betting on a lifestyle that promotes sustainable development, preferring foods grown in proximity. One of the greatest contributions of ecogastronomy and 'ecochefs' is in preserving biodiversity, expanding the range of food produced and consumed, creating trends in eating habits and reintroducing species and varieties in consumption. Species and varieties adapted to organic production have a higher nutritional content.

Introducción: La inteligencia artificial (IA) ha evidenciado su capacidad para moldear una multitud de transformaciones, y el campo educativo no es una excepción. En la contemporánea era digital, la Inteligencia Artificial ha surgido como un instrumento potente que está transformando radicalmente los métodos de enseñanza y aprendizaje. Objetivo: Identificar las diferentes inteligencias artificiales que se utilizan en la educación e investigación Metodología: La revisión sistemática y bibliométrica se realiza con el propósito de responder preguntas específicas mediante métodos de búsqueda que sean transparentes, sistemáticos y susceptibles de ser reproducidos. El objetivo principal es reconocer de forma precisa las fuentes de información con el propósito de reducir cualquier tipo de sesgo en el procedimiento de selección Resultados: Las inteligencias artificiales actuales abarcan una amplia variedad de enfoques y aplicaciones, cada una diseñada para resolver problemas específicos. Entre las más destacadas se encuentran las IA generativas, como los modelos de lenguaje (por ejemplo, ChatGPT), que pueden crear texto, imágenes, música y código a partir de datos. También están las IA especializadas, como las de reconocimiento facial, procesamiento de voz y análisis de datos, que se utilizan en sectores como la salud, la seguridad y el comercio. Conclusión: En el estudio de las aplicaciones de la inteligencia artificial en distintos campos de la medicina, tanto clínica como quirúrgica, se ha identificado una tendencia hacia la mejora de la calidad de vida de los pacientes, la anticipación en el tratamiento de enfermedades y la automatización de procedimientos. Con el fin de obtener respuestas más rápidas para la toma de decisiones que impacten en la salud.

Financial literacy is a key factor for economic and social development, as it allows people to manage their resources efficiently and make informed decisions. In Ecuador, financial education levels are low compared to the regional average, which negatively impacts the entrepreneurial capacity of the population. In the Velasco parish of the Riobamba canton, Chimborazo province, this situation is reflected in the difficulty of the inhabitants to access adequate financial knowledge, which limits their aspirations and possibilities of entrepreneurship. This study aims to analyze the relationship between financial literacy and entrepreneurial aspirations in this community, using a mixed approach that combines quantitative and qualitative methods. Through surveys and interviews, the level of financial knowledge will be assessed and the factors that influence the economic decisions of the inhabitants will be identified. The research seeks to generate financial education strategies adapted to the local context, in order to strengthen entrepreneurial capacities and promote the economic development of the Velasco parish. The results obtained may serve as a basis for future interventions in financial education in rural areas of the country.

Esta investigación utilizó el aceite esencial (AE) de la planta Tipo (Minthostachys mollis) para conservar carne de hamburguesas. La extracción del (AE) se realizó por destilación por arrastre de vapor; como resultado de este proceso se obtuvo hidrolato y el aceite esencial, El (AE) fue incorporado a la hamburguesa en diversos porcentajes en su elaboración. Para determinar las características organolépticas que aporta el (AE) en las hamburguesas, se elaboraron fichas de análisis sensorial, éstas fueron aplicadas al grupo focal de 31 docentes de la Escuela de Gastronomía. Las hamburguesas con diferentes porcentajes de (AE) fueron sometidas a exámenes microbiológicos para determinar la presencia (UFC) de Escherichia coli, Salmonella y Staphylococcus aureus, observando que para E. coli y S. aureus hubo un crecimiento mayor en la muestra T0 (0% de AE) frente a las tres muestras que tienen aceite esencial; y a medida que se añade aceite esencial el crecimiento disminuye, a diferencia de Salmonella en donde no hay presencia de (UFC) en ninguna muestra. En características organolépticas se evidenció que el (AE) no modifica los parámetros color, olor y textura, sin embargo en el descriptor sabor existieron diferencias estadísticas siendo mejor aceptada la muestra T0 (0% de AE) frente al resto de tratamientos que si tenían aceite adicionado como conservante.

Food is not only failing to fulfill its purpose of nourishing and, therefore, of generating health, but also, from more and more broad scientific sectors, it has begun to denounce that food as the cause of modern degenerative diseases (obesity, cardiovascular diseases, cancer, etc.). In addition to the healthy nutrition, there are an increasing sensitivity of public opinion to the negative consequences of agricultural activity on the environment, so that the production of quality food, through respectful techniques is the alternative to obtain food for a sustainable future. Food based on agroecological products, much healthier and with less environmental impact, is an alternative to conventional (industry or chemical) food. The bromatological value of food is variable and depends on different factors, including production techniques. In addition, the different methods and products used in the post-harvest and processing can be important and decisive in the composition and final quality of the food. The comparative results show that the nutraceutical quality of organic food is greater, providing nutrients and bioactive substances in sufficient quantities and making a nutritional contribution according to compensated foods in their right quality.