Applying heat treatments using an autoclave and hot air sterilization can alter the proximal composition, technofunctional properties, and antinutrient content of Sacha inchi (P. volubilis) oil press cake. The autoclave and hot air treatments significantly reduced antinutrients compared to the control. The samples treated with autoclave and hot air sterilization exhibited a significant decrease in alkaloids, nitrates, tannins, saponins, and trypsin inhibitors compared to the control sample. However, the 20-min autoclave treatment did not significantly reduce the saponin antinutrients. Phytic acid significantly decreased in the 30-min hot air sample and autoclave 20-min/hot air treatments, respectively. On the other hand, the levels of antinutrients oxalate and thiocyanates did not significant difference between the control and hot air treatments. However, the autoclave treatment resulted in a significant reduction in oxalates. The study found that hydrotreatments at temperatures of 121 °C with humid heat - autoclave showed significant differences in protein content compared to the control sample, with content of 37.75 + 0.2 g/100g. Samples treated with an autoclave for 10, 20, and 30 min showed values of protein 53.19 + 0.28, 66.08 + 2.6, and 70.12 + 0.48 g/100g, respectively. Meanwhile, samples treated with dry heat showed significant differences with the sample treated for 10 min having a protein content of 60.21 + 6.80 g/100g. The techno-functional properties analyzed in the study demonstrated a significant decrease in hydrating properties such as water holding capacity (WHC), water retention capacity (WRC), and swelling capacity (SC) due to changes in the solubility of proteins for the two treatments and the oil holding capacity (OHC) property showed a significant increase. Finally, water's presence during hydrothermal treatments significantly reduces antinutrients, providing guidance for analyzing other study variables.

A crescente tendência do consumidor em direção a alimentos mais saudáveis desafiou a indústria alimentícia a inovar constantemente e oferecer alternativas que atendam à demanda por produtos atrativos sensorialmente e que proporcionem benefícios à saúde. A quinoa, um pseudocereal sem glúten com alto teor de proteínas, e o kiwi, uma fruta com sabor agradável e alto teor de vitamina C, exemplificam essa mudança. Por outro lado, a melancia, uma fruta amplamente consumida, gera um subproduto rico em fibras em sua casca, muitas vezes descartado e não totalmente aproveitado. Seguindo essa tendência, esta pesquisa visa aproveitar os principais componentes dessas matrizes alimentares em uma bebida à base de plantas. Foram desenvolvidos três tratamentos, variando o conteúdo de kiwi, quinoa e farinha de casca de melancia, mantendo os demais ingredientes constantes. As análises bromatológicas e microbiológicas seguiram as especificações da norma equatoriana NTE INEN 2337:2008 para bebidas de frutas e vegetais. Os teores de proteínas e fibras variaram de 1,72 a 5,28% e de 2,95 a 6,19%, respectivamente. Os parâmetros avaliados apresentaram diferenças estatísticas significativas (p<0,05) entre todos os tratamentos. Os resultados de vitamina C variaram de 3,80 a 4,93 mg/100g, sem diferença estatística significativa. Finalmente, todos os parâmetros microbiológicos atenderam aos requisitos da respectiva norma. Em conclusão, os resultados indicam a viabilidade do uso de ingredientes como quinoa e farinha de casca de melancia para desenvolver bebidas com teor de proteínas e fibras, respectivamente.

INTRODUCCIÓN. El cacao es una materia prima producida principalmente en varios países de América, África y Asia. El cultivo de cacao es una de las principales actividades socio-económicas, en el Ecuador, siendo el primer exportador de cacao fino de aroma en grano de América. OBJETIVO. El presente artículo tiene como objetivo la revisión de investigaciones que analicen la problemática del contenido de cadmio, plomo, arsénico y níquel en los suelos de plantaciones y en productos derivados del cacao. MÉTODO. Se realizó una revisión sistemática consultando 18 artículos de las principales bases de datos. RESULTADOS. Se encontraron análisis de metales pesados relacionados con el cacao en distintos países del mundo. DISCUSIÓN Y CONCLUSIONES. Se ha encontrado que el cultivo de cacao y sus derivados postcosecha pueden tener concentraciones elevadas de cadmio, plomo, níquel y arsénico, la legislación no es lo suficientemente clara y en ciertos casos no se han desarrollado límites para ciertos metales pesados Trabajar en modelos predictivos para determinar una posible contaminación de metales pesados resulta indispensable para el sector industrial, así como las herramientas de mitigación en campo y producción.

Over the past few decades, the focus on the geographic origin of cacao has shifted from Mesoamerica to the Upper Amazon region of Ecuador. Recent research clarifies the trajectory of cacao, tracing its circulation from this Amazonian origin area to the Ecuadorian coast and subsequently to Mesoamerica. However, the presence of cacao in the Andean valleys has remained elusive and largely unstudied until now. This paper presents the first evidence of cacao consumption in the Andes region at the beginning of the Integration Period (AD 500–1500) during pre-Hispanic times. Starch granules and theobromine alkaloid were identified in a vessel recovered from a settlement in present-day Quito. The high concentration of theobromine detected allows us to infer that the cacao used most likely originated from Theobroma cacao, although aDNA would be needed to confirm this. Moreover, the vessel contained starch granules from other plants, suggesting the utilization of the vessel for serving various food preparations. This finding allows us to suggest that cacao was not only consumed in the Amazon and coastal regions, but also in areas such as the current territory of Quito where cacao was not locally cultivated. The shape of the vessel in which the residue was found further suggests that the cacao was consumed as a beverage, challenging the previous belief that such practices were primarily confined to Mesoamerica. This study offers new insights into the significance of the cacao bean in pre-Hispanic societies and demonstrates how the application of various chemical methods can enhance our comprehension of historical occurrences.