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.

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.

El aumento de productos alimentarios con potencial antioxidante beneficioso para la salud humana es de gran interés. El presente estudio tiene como objetivo desarrollar una cerveza artesanal (red ale) con la adición de 3, 5 y 7% de extracto de maíz morado y 0.2, 0.6 y 1% de zumo de fruta del maracuyá. Se obtuvieron resultados prometedores con la adición de 7% extracto de maíz morado de y 1% de zumo de fruta de maracuyá, ya que produjeron un contenido de compuestos fenólicos de 2082 mg GAE/100 mL (método de Folin Ciocalteu) con una capacidad antioxidante de 1716 mg TEAC/100 mL (método del 2,2-difenil-1-picril-hidrazil-hidrato, DDPH) y 2697 mg TEAC/100 mL (método de la medición del poder antioxidante férrico, FRAP). Por último, estos resultados mostraron una aceptabilidad sensorial significativa con respecto al control (p < 0,05). El desarrollo de cervezas artesanales con adición de estas materias primas puede ser tomados como referencia para su aplicación a nivel industrial.

The environmental impact of polystyrene and other petrochemical packaging has increased interest in researching biodegradable materials as alternatives. The main objective of this research was to develop biodegradable trays from five formulations of Poraqueiba sericea Tulasne (known as umari) seed starch and corn cob meal. The trays were produced using the thermoforming process applying temperatures of 135°C and 145°C for each side of the tray for a time of 6.5 min. Physical analysis of the trays showed that the increase in the percentage of corn cob flour caused changes in color (L*: 68.69 - 64.94), thickness (2.20 - 3.17 mm), density (0.251 - 0.414 g/cm3), moisture (3.85 - 5.68%), water absorption (21.86 - 39.05%), volatile solids (95.33 - 98.31%). Regarding mechanical properties, it was also evidenced the increase in hardness (67.70 - 90.97 N), fracturability (1.43 and 3.19 mm), tension (2.84 to 3.43 MPa) and elongation (1.54 to 2.04%). The formulation of 87.5% umari seed starch and 12.5% tusa flour presented more favorable physical and mechanical properties. Further analysis of this formulation was performed by Fourier transform infrared spectroscopy (FTIR), which identified bands characteristic of starch (1055 and 1027 cm-1); X-ray diffraction (XRD), which revealed characteristic peaks (2θ = 16.83° and 2θ = 22.69°) associated with cellulose crystallinity in the biodegradable tray; and scanning electron microscopy (SEM), which revealed cellulosic voids with irregular distribution due to the addition of fibers. Future research should examine the potential applications of these biodegradable trays for the packaging of raw materials in the food industry.

Quinoa is a very important grain for human nutrition; In recent years, several research studies have addressed its nutritional use; However, one of its main weaknesses is its saponin content, which is an anti-nutrient and has a bitter taste. The debittering process involves the principle of recirculation of large quantities of water, with the purpose of reducing the consumption of this substance, it is important to develop methodologies and equipment that improve the efficiency of these traditional washing methods and reduce the work of operators and processors with the intention of making it less costly. The objective of the present research work was to design and build a quinoa de- saponifier , Amarillo Maranganí variety, to evaluate the effect of washing time (5, 10 and 15 min) and the flow of water recirculated by pumping (15, 30 and 45 L/min), on the elimination of saponin to acceptable commercial levels. The results indicated that the highest saponin extraction was achieved when using washing times of 5 min with water flow rates of 15 L/min, and 51.75 % of the initial saponin content was eliminated. In general, it is stated that increasing the flow rate of the washing water reduces the extraction efficiency, but performing a second washing significantly reduces the extraction, the equipment developed presents promising characteristics for application in the industry. La quinua es un grano muy importante para la alimentación humana, en los últimos años diversas investigaciones han abordado su aprovechamiento nutricional; sin embargo, una de sus principales debilidades se encuentra en el contenido de saponina, que es un anti nutriente y cuyo sabor es amargo. El proceso de desamargado implica el principio de recirculación de grandes cantidades de agua, con el propósito de reducir el consumo de esta sustancia, es importante desarrollar metodologías y equipos que mejoren la eficiencia de estos métodos tradicionales de lavado y que permitan reducir el trabajo de operadores y procesadores con la intención de hacerlo menos costoso. El objetivo del presente trabajo de investigación fue diseñar y construir un equipo para eliminación de saponina de quinua variedad Amarillo Maranganí, para evaluar el efecto del tiempo de lavado (5; 10 y 15 min) y el caudal de agua recirculada por bombeo (15, 30 y 45 L/min), en la eliminación de saponina a niveles comerciales aceptables. Los resultados indicaron que la mayor extracción de saponina se logró al utilizar tiempos de lavado de 5 min con caudales de agua de 15 L/min, llegando a eliminarse el 51.75 % del contenido inicial de saponina. En general se afirma que al incrementar el caudal del agua de lavado se reduce la eficiencia extractiva, pero realizar un segundo lavado reduce significativamente la extracción, el equipo desarrollado presenta características prometedoras para aplicarse en la industria.

Perú posee varios alimentos con alto contenido lipídico (especialmente aceites), ricos en ácidos grasos omega (ω-3 y ω-6) que son ampliamente estudiados por sus efectos antiinflamatorios (ω-3) y proinflamatorios (ω-6). Sin embargo, los ω-3 y ω-6 son susceptibles a la oxidación, lo que provoca un deterioro acelerado de los aceites. El objetivo de este trabajo fue determinar el índice de estabilidad oxidativa (OSI) de aceites vegetales (semillas) y animales (anchoveta) del Perú, con altos contenidos de ω-3 y ω-6, para comparar parámetros cinéticos de oxidación y vida útil. Para ello, se utilizó el método de oxidación acelerada Rancimat, cuyos parámetros de trabajo fueron: flujo de aire (F = 25 L/h), peso de la muestra (M = 3 g) y rango de temperatura (T = 60-140 °C). Los resultados indicaron que los valores de OSI, así como la proyección de la vida útil (T = 25°C) seguían el siguiente orden: aceite de oliva > castaña > sésamo > sacha inchi > linaza > chía > pescado. Los parámetros cinéticos de constante de velocidad (k), energía de activación (Ea), entalpía (∆H), entropía (∆S) y factor de aceleración de la temperatura (Q10) variaron significativamente entre los aceites (p < 0,05). La comparación del comportamiento cinético de las muestras estudiadas es clave para el desarrollo de nuevos productos con mayor vida útil y mayor valor nutritivo.