Geographical Indication labels are an increasingly popular alternative among producers and governments seeking to protect the products and producers of their countries. This trend has grown due to the opening of markets and consumers’ increasing desire to know the origin of the products they purchase. A bibliographic review was conducted, including studies on the feasibility of applying quality labels, the associated challenges, and examples. This review identifies the processes involved in obtaining Designation of Origin and presents a positive perspective on their application. It was concluded that obtaining a differentiated quality label can improve production and quality of life, provided that it is the result of an evaluation of the area’s context and the main actors in production chains.

Actualmente existe un crecimiento mundial en el consumo de energía y son los biocombustibles la alternativa viable para reducir la dependencia de los combustibles fósiles, minimizar el impacto ambiental negativo e incrementar el uso de fuentes de energía alternativas. El etanol ha sido parte de esta solución, y su producción industrial evoluciona según el tratamiento aplicado a la materia prima. La producción de segunda generación (2G) a partir del material lignocelulósico es una alternativa que promete grandes oportunidades y rendimiento del biocombustible. Sin embargo, el tratamiento de la biomasa es costoso al compararlo con los métodos de producción de primera generación (1G). El objetivo se focalizó en describir los avances tecnológicos y el escenario económico que define la gestión empresarial habilitada para la producción del biocombustible de 2G. La metodología se basó en una revisión sistemática de literatura, con nivel descriptivo. Los resultados enfatizaron que la gestión agro-industrial dirigida a la producción de etanol dependerá de consideraciones relacionadas con la disponibilidad de recursos económicos, tecnológicos, de innovación y de su relación con los stakeholders. Se concluye que en las próximas décadas se logre un mayor desarrollo tecnológico a bajo costo. Por ahora la eficiencia en la producción de etanol 2G y las combinaciones de métodos de producción de etanol 1G-2G pudiera significar un elemento clave para complementar la demanda energética de los países que la requieran.

Introduction. Citrus fruits, particularly orange (Citrus sinensis) and mandarins (Citrus reticulata), are among the most widely consumed globally. However, their industrial processing generates a significant amount of byproducts, which are important source of valuable bioactive substances. Among the most abundant byproducts are peels, which contain high levels of compounds with antioxidant and antimicrobial activity, as well as fiber. Objective. To describe the potential benefits of using of citrus peels as a source of bioactive compounds and their applications as ingredients in developing healthier meat. Development. This review analyzed the main characteristics of citrus fruit peels, emphasizing their chemical composition, physical properties, and value as a source of a bioactive compounds. The effects reported in scientific literature regarding their use as ingredients in meat products were also examined. The discussions focuses on changes introduced in the chemical, sensory, textural, color, and durability characteristics of meat products. These changes have been attributed to the presence of bioactive compounds with antioxidant and antimicrobial properties, including aromatic components, polyphenols-flavonoids, essential oils, pigments, carbohydrates, and dietary fibers. The benefits of these compounds vary depending on their origin, concentration, and method of incorpation. Conclusion. The industrialization of citrus fruits generates large quantities of byproducts rich in bioactive compounds with antioxidant and antimicrobial properties. These byproducts present a viable alternative for developing healthier and more sustainable meat products with suitable sensory properties and extended shelf life. However the specific characteristics of the byproduct and the food matrix where it is intended to be used must be considered in each case.

The industrialization of the heart of palm (palm heart), obtained from the sprout of a palm known as pejibaye, chontaduro, or peach palm (Bactris gasipaes Kunth), generates two main products: the fruit and the heart of the stem. The stem produces a highly perishable residue due to its high humidity, making drying an alternative to increase its useful life. The main objective of this study was to describe which of the selected mathematical models conform to better drying kinetics in samples (by-product) of palm heart (palm heart), according to the selected statistical criteria. Mathematical Modeling of the by-product drying curves (the heart of palm) was performed at two working temperatures (70 and 80 °C) and two groups, one minced and the other ground. The results of the water content were statistically processed to find the most convenient model among those proposed by other researchers. The calculation of the parameters of the different drying models was carried out with the STATISTICA version 8.0 program, using the non-linear estimation tool, according to the quasi-Newton algorithm estimation method. The results show that the models MR = exp(-k.tn) and MR = exp(-(k.t)n), called Page and modified Page respectively, were the best fit to the experimental data in all cases. Therefore, the models named Page and modified Page best fit the innovative information and the most suitable model.

Se elaboraron 16 formulaciones de jamón cocido de pato, las que fueron definidas a partir del empleo del programa Design Expert, utilizando restricciones para los contenidos de carne, antioxidantes y harina de subproductos de palmito. Durante el proceso de optimización quedó demostrado que la incorporación de harina de subproductos de palmito solo es posible a niveles inferiores al 0,5%, lo que significa un incremento poco significativo del contenido de fibra y que los niveles de antioxidantes no deben exceder de 0,1%. A partir de estos resultados, se elaboraron varias fórmulas de jamón cocido de pato conteniendo salvado de arroz. Se demostró que es posible elaborar fórmulas de jamón a base de carne de pato, con un 3% de salvado de arroz, con características físico- químicas y sanitarias que cumplen con la legislación vigente, que poseen características sensoriales aceptables por los consumidores y que pueden ser comercializadas hasta al menos 28 días después de su elaboración.

Introduction. Grapefruit albedo is a citrus industry byproduct containing bioactive compounds that can be used in food development; however, it requires procedures to reduce bitterness. Objective. To select a physicochemical method for debittering grapefruit albedo by evaluating its effect on physicochemical properties (moisture content, soluble solids content, ash content, pH, and titratable acidity) and sensory properties (bitterness). Materials and methods. The study was conducted at the Catholic University of Santiago de Guayaquil, Ecuador, between August 2022 and July 2023. Grapefruits (Citrus × paradisi L., white variety) from the local market were processed to obtain the albedos. Eleven debittering treatments were performed, combining immersion in water or saline solution (1.5 % NaCl), temperatures (65, 95, 100, or 121 ¡C), and times (10 or 20 min), with or without prior pH adjustment to 7 by adding NaOH. Debittering efficiency was evaluated through sensory analysis (using the mean and percentage of satisfactory responses) and physicochemical analysis (moisture content, ash content, pH, soluble solids content, and titratable acidity). Results. Three treatments were identified that met the established sensory parameters (mean lower than 4 and percentage of satisfactory responses greater than 60 %), and it was found that the result depended on the combination of temperature and time. The pH adjustment pretreatment did not positively influence the sensory results. Conclusions. The treatment at 121 ¡C for 10 min, followed by washing with water at room temperature, proved to be the most effective method for achieving grapefruit albedo debittering.