The pea pod is a by-product that possesses several bioactive compounds. The effect of temperature, time, solid-liquid ratio and ethanol concentration on the ultrasonic assisted extraction of phenolic compounds were studied. A 2K factorial design was used and through ANOVA analysis the effect of each process variable was determined. Total phenols were analyzed by the Folin Ciocalteu method. The results showed that the temperature did not affect significantly the extraction of total phenols, however extraction time, ethanol concentration and solid-liquid ratio affected the extraction yield. The maximum concentration of the total phenols for each of the factors was recorded at 20 minutes, a 50% ethanol concentration and a liquid solid ratio of 1:40. These results provide useful information to optimize the ultrasound-assisted extraction process of the phenolic compounds of the pea pod according to the factors studied.

The intricate balance of intestinal microbiota is significantly influenced by the pivotal role of indigenous lactic acid bacteria (LAB). These LAB not only contribute to antimicrobial activity and enhance animal health and productivity but also serve as defense against intestinal infections. In the present study, the probiotic potential of LAB strains isolated from various intestinal sections of adult and young guinea pigs (Cavia porcellus) was comprehensively assessed. Strains belonging to the genera Ligilactobacillus, Weissella, Enterococcus, and Limosilactobacillus were also identified. The antibacterial activities of the LAB strains against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus were quantified. Exopolysaccharide production, adherence capacity, antibiotic resistance, and bile salt tolerance (0.15 %, 0.30 %, and 0.45 %) of LAB were quantified. Further analyses focused on the effects of pH (2.9, 5.0, 6.4, and 7.4), temperature (40, 50, and 60 °C) and NaCl concentrations (3.5 % and 6.5 % w/v) on LAB growth. Strains GCI9 and GDE10 (Ligilactobacillus salivarius), isolated from the cecum and intestine of guinea pigs, exhibited significant antimicrobial activity against S. typhimurium, E. coli and S. aureus. Remarkable adherence capacity to porcine gastric mucin was demonstrated by L. salivarius strains, specifically ACI1, GCI9, and GDE10, with the highest exopolysaccharide levels produced by ACI1 and GCI9 (1.71 and 1.76 mg/mL, respectively). The probiotic potential was further underscored by remarkable bile salt tolerance, especially in strain GDE10, and substantial exopolysaccharide production. These strains displayed notable adaptability to varying environmental conditions, including NaCl concentrations at 3.5 % and 6.5 %, temperatures ranging from 40 to 60 °C, and pH levels of 2.9, 5.0, 6.4, and 7.4. This comprehensive assessment of the probiotic properties of L. salivarius strains, particularly ACI1, GCI9, and GDE10, shows promise for the development of probiotic formulations aimed at enhancing the intestinal health of guinea pigs.

Se determinó el tiempo y porcentaje de biodegradación de fibras de fique, algodón y polipropileno mediante la metodología de la Norma ASTM 5988-12. La degradación del polipropileno empleado en cultivo de arveja en Nariño genera problemas ambientales, razón que motiva este estudio. Paralelamente, se hizo análisis de textura de las fibras expuestas a condiciones ambiente reales. El CO₂ producido se atrapo con KOH y se calculó indirectamente por titulación con HCl. Se asumió un orden de reacción cero para biodegradación de las fibras. Las velocidades y tiempo de biodegradación fueron 0.547, 0.111, 0.0147 %/día y 6.06, 29.90, 225.20 meses para fique, algodón y polipropileno respectivamente. La tensión a carga máxima mostró que la fibra de fique bajó de 100 a 26 MPa en 16 días, mientras que el algodón y polipropileno no perdieron esta propiedad. Finalmente, las fibras de fique y algodón serían las más adecuadas para emplear en tutorado de arveja.

Se evaluó la viabilidad del uso de un recubrimiento para la conservación de arveja (Pisum sativum L.) variedad Andina en grano. El proceso comprendió una primera etapa de optimización de la formulación que estudió la proporción de almidón de yuca y de cera de laurel, las materias primas empleadas en la elaboración del recubrimiento. Con el fin de optimizar la formulación, se usó un diseño factorial 3² aleatorizado por bloques basado en la pérdida de peso como variable respuesta, por medio del programa estadístico Statgraphics Centurion XVI.II. La última etapa correspondió a la evaluación del efecto del recubrimiento obtenido, sobre la intensidad respiratoria, pérdida de peso, índice de color y firmeza de esta leguminosa. Para ello se usó un arreglo completamente al azar por comparación de medias de la prueba de Tukey (95 % de confiabilidad). Las muestras recubiertas presentaron una reducción en la pérdida de peso (28 %) y en el índice de respiración (20 %) con respecto a muestras testigo, conservando el color, y sin efecto significativo sobre la firmeza del grano.