The growth of industries encourages the increase of waste, and in turn the implementation of eco-friendly techniques and technologies for the treatment and use of them. The objective of the research was to take advantage of the epicarp of Citrus sinensis (L.) Osbeck to obtain an essential extract...

El objetivo de este estudio fue evaluar sensorialmente cuatro marcas de jugo de naranja en polvo mediante el método de Perfil de Libre Elección (FCP), con la participación de 20 consumidores. Se analizaron cinco atributos sensoriales clave: olor, sabor, textura, regusto y color, utilizando descriptores generados por los propios consumidores. Los resultados revelaron diferencias significativas en la textura y el color entre las marcas evaluadas (p < 0,05), siendo la marca A percibida como ligera, la marca C como acuosa y las marcas B y D como densas. Con respecto al color, las marcas A y D se describieron amarillas, mientras que las marcas B y C presentaron amarillo intenso. Para los descriptores de olor, sabor y regusto, se destacó la marca C con olor y sabor y naranja, mientras que la maca D fue caracterizada como artificial y naranja. El Análisis Procrustes Generalizado (APG) y el Análisis de Componentes Principales (PCA) indicaron que el consenso entre los evaluadores fue satisfactorio, con el jugo de la marca A obteniendo el menor residuo. Los resultados mostraron que la primera y segunda dimensión explicaron el 70,49% de la varianza. Estos resultados sugieren que el método FCP demostró ser eficaz para capturar la percepción sensorial del consumidor sobre jugos en polvo, proporcionando información valiosa para el desarrollo de productos.

In Ecuador, the lack of attention to occupational safety in small and medium-sized enterprises, which constitute 98% of the total, has increased workplace accidents. To assess this situation, a Checklist based on the Guide of the National Institute for Occupational Safety and Health (INSHT) of the Ministry of Labor was applied. The methodology was then adapted to evaluate specific working conditions in SMEs and the NTP 330 method was used, which considers criteria such as efficiency, exposure, probability, and consequences to determine the risk level. Fifty-eight hazards were identified, including falls of people from different levels, falling objects due to collapse, and blows or cuts caused by tools, each with an incidence of 10%. The distribution area presented the highest number of risks (15), and the high-risk level predominated. The application of the method allowed for a comprehensive assessment, highlighting the urgent need for preventive measures.

In aquaculture, balanced feed accounts for 50% to 70% of the operational costs of cultivating aquatic organisms. This feed is made from various raw materials that serve as protein sources, which significantly influence the final cost of the feed. Therefore, an electrophoretic study was conducted to compare the protein content in different raw materials and commercial diets used in animal feed. Electrophoretic profiles with standard concentration gels (SDS-PAGE) were used to separate protein fractions from animal-origin raw materials, including Earthworm Meals of Eisenia andrei (HLF) and Eisenia fetida (HLT), meat-bone meal (MBM), and fish meal (FM), as well as plant-origin meals, such as Leucaena leaf meal (LLM), corn meal (YCM), and wheat bran (WBM). Commercial diets (A, B, and C) were also evaluated. The protein content of the samples was determined. For electrophoretic analysis, a protease inhibitor cocktail was used, along with a molecular weight standard with a range from 250 to 4 kDa. The molecular weights of the diets ranged between 31.1 and 234.1 kDa, 36.3 and 190.4 kDa, and 4.281 and 95.685 kDa. Some of the protein bands in the analyzed samples (HLF, HLT, FM, YCM, and WBM) were very close to the reference protein bands at 148, 98, 64, 50, and 36 kDa, corresponding to the molecular weight standard used. Electrophoretic characterization provided insight into the different protein fractions, offering valuable information about their potential functional and nutritional properties. Electrophoresis is an essential analytical tool for assessing both the quality and safety of raw materials and foods.