The objective of this study was to predict the degradation kinetics of vitamin C in camu camu and naranjilla juices using accelerated storage tests. The juices were produced under controlled processing conditions, including physicochemical standardization, pasteurization, and hot filling into glass containers. They were then stored at 35, 45, and 55 °C for 21, 14, and 7 days, respectively. The vitamin C content was quantified using high-performance liquid chromatography, showing a progressive decrease depending on temperature. The kinetic data were fitted to zero-order and first-order models, as well as to the nonlinear Weibull model, the latter presenting the best statistical fit (R² = 0.9678–0.9931) and adequately describing the nonlinear degradation behavior of vitamin C. Temperature dependence was modeled using the Arrhenius equation, allowing activation energy to be estimated and confirming temperature-dependent degradation behavior in both juices, with different thermal responses depending on the modeling approach. Likewise, shelf life (t₈₀) was estimated using the Weibull model and showed a significant reduction with increasing storage temperature. Arrhenius-based shelf-life predictions suggested greater vitamin C retention in camu camu juice at lower storage temperatures, whereas naranjilla exhibited a more pronounced decrease as temperature increased. The physicochemical parameters (pH, acidity, and °Brix) showed moderate changes, maintaining the stability of the system during storage. The results confirm the applicability of the Weibull model to describe vitamin C degradation in complex matrices and highlight the importance of thermal control in the preservation of bioactive compounds in tropical juices.

This study presents the first comprehensive physicochemical and bioactive characterization of the fruit of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box–Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and DPPH radical scavenging capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Unripe fruits do not contain anthocyanins, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results suggest ripe C. tomentosum fruits as a potential source for natural colorants, nutraceuticals, and functional foods, pending prior development of green, human-safe extraction processes.

The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen’s rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese.

This study evaluated the fatty acid profile and sensory characteristics of cocoa liquor from CCN51 and Criollo clones fermented at 404 and 1,096 m a.s.l. in Cajamarca, Peru, via a 2×2 factorial design with three replications. Fifteen fatty acids were identified by gas chromatography coupled with mass spectrometry (GC‐MS), with a predominance of oleic (33.455–35.763%), stearic (33.566–37.266%), and palmitic (25.230–27.286%) acids, collectively accounting for more than 95% of the total lipid profile. Altitude had the greatest influence on lipid composition, particularly for linoleic (η² = 0.9642), arachidic (η² = 0.9483), and linolenic (η² = 0.8916) acids, whereas genotype was the primary driver of sensory quality. Criollo significantly outperformed CCN51 in final score (70.7–72.3 vs. 64.0–65.3; p < 0.05), exhibiting lower astringency and higher aftertaste. The genotype × altitude interaction was significant for palmitoleic, oleic, arachidic, and linolenic acids and for the aroma attributes. Oleic acid strongly correlated with sensory quality (r = 0.92–0.99). Taken together, the results demonstrate a differentiation between the primary determinants of the lipid profile (altitude) and sensory quality (genotype), providing a technical basis for differentiated valorization strategies for Peruvian cocoa according to geographical origin and genotype.