Less precipitation, high temperature, and minimal natural vegetation are characteristic of regions having an arid climate. The harsh environment massively destructs the soil structure of that area by burning soil organic carbon, leading to deteriorated soil nutritional quality, creating a significant threat to agricultural production and food security. Direct application of organic wastes not only substitutes lost organic carbon but also restores soil structure and fertility. This study was conducted to assess the impact of organic amendments, i.e., farm manure (FM), poultry manure (PM), molasses (MO), and Exo-Poly Saccharides (EPS) producing rhizobacterial strains i.e., M₂, M₁₉, M₂₂ amalgams as treatments. To assess the impact of treatments on soil carbon and structure restoration to hold more water and nutrients, a 42-day incubation experiment using a completely randomized design (CRD) under the two-factor factorial arrangement was conducted. Macro aggregation (0.25 to >1 mm), carbon retention in macro aggregates, active carbon (dissolved organic carbon, a mineral-associated organic carbon, microbial biomass carbon), total organic carbon, the carbon mineralization activities, and water retention capacities were observed to be highest in soils that were treated with (FM + M₂, FM + M₂₂, PM + M₁₉, and MO + M₁₉). Finally, we conclude that organics mineralization by microbial actions releases organic glues that not only impart particle aggregation but also conserve organics as aggregate entrapped carbon. Amalgamated application of microbe–manure combinations directly impacts soil structure and organic carbon contents, but in an indirect scenario, it improves the fertility and productivity of the soil. Therefore, it is strongly recommended to use organic manures and microbes in combination to restore structurally degraded lands.

Plants produce pectin as a versatile biopolymer stemming from their cell walls where it shows importance in food together with pharmaceuticals and cosmetics because of its gel-forming ability and thickening and stabilizing traits. The extraction techniques for pectin traditionally demand high amounts of power alongside hazardous solvents while needing extended processing durations. The development of emerging green extraction technologies (ET) provides sustainable and efficient extraction methodologies. This analysis conducts a systematic assessment of different ETs for pectin extraction by examining UAE alongside MAE and includes evaluation of supercritical CO2, HPP, and PEF extraction methods. These methods present advantages such as higher extraction performance with lowered energy usage as well as better pectin rheological properties that enhance both gel strength and viscosity. ETs effectively maintain or magnify functional properties in pectin which increases its potential for high-end uses in food items and supplements and cosmetics. These technologies provide an environmentally beneficial method through their reduced reliance on solvents and reduced creation of waste products. Research alongside technological progress hopes to solve existing hurdles associated with equipment costs and scalability because these hurdles currently prevent widespread adoption of these methods, but the solutions will enable industrial-scale use. There exists an opportunity through green extraction technologies to create a sustainable future for industrial pectin production.

Chuño is a traditional Andean product obtained by freezing, thawing, and drying potatoes. This study aimed to assess how different Andean potato varieties (Chihuanki Negro [C], Puka Huayro Machu [P], and Yana Huayro Machu [Y]) and freezing temperatures (−10 °C, −20 °C, and −30 °C) modulate the physicochemical (pH, acidity, and moisture), bioactive (phenolics and antioxidant activity), nutritional (proximate composition and minerals), and techno-functional (water absorption and swelling power) attributes of chuño. The results revealed that variety C retained higher macronutrient levels at 10 °C, featuring higher carbohydrates, proteins, and minerals (e.g., magnesium and zinc), while P showed enhanced fiber and mineral retention, alongside a faster rehydration and antioxidant capacity, particularly at −20 °C and −30 °C. Color differences were also noted, with P presenting reddish tones and a higher luminosity, whereas C had a more intense yellow hue linked to carotenoids. In general, −10 °C and −20 °C better preserved antioxidant compounds than −30 °C. These findings underscore how the proper selection of potato variety and freezing temperature can optimize the nutritional, functional, and sensory characteristics of chuño. However, these outcomes stem from selected samples, suggesting that further research is needed to confirm the broader applicability of the proposed method across additional varieties and process conditions.

Es preciso conocer la definición de Seguridad Alimentaria Nutricional, bajo un enfoque de derecho a la alimentación. La FAO y políticas nacionales la definen como: “Seguridad alimentaria nutricional es el acceso físico, económico y socio cultural de todas las personas en todo momento a alimentos suficientes, inocuos y nutritivos, de manera que puedan ser utilizados adecuadamente para satisfacer sus necesidades nutricionales, a fin de llevar una vida activa y sana”. El presente estudio expone resultados del análisis descriptivo sobre la Seguridad Alimentaria Nutricional en el Perú, enfocada al análisis del componente Disponibilidad Agroalimentaria y su aporte nutricional hacia la persona.

El mango es una fruta con un gran valor nutricional y rico en compuestos, como flavonoides, los glucósidos de xantona y los taninos bioactivos antioxidantes, antiinflamatorios, esto para poder prevenir el cáncer y las enfermedades cardiovasculares. Los antecedentes demuestran los beneficios que nos da el mango debido a ellos es que se estudió las variedades del mango provenientes de la selva central Chanchamayo y el objetivo fue realizar los análisis fisicoquímicos para dar a conocer los beneficios con respecto a las características obtenidas. Obteniendo los siguientes resultados de las variedades Haden y Kent en humedad es de 82,07% y 83.92%, valor superior al obtenido por Manayay (2015), quien reporta 82,30% de humedad y valor inferior al obtenido por Capcha y Cruz (2019), quienes reportan 85,09 % de humedad, en proteína se obtuvo 0,42% y valor superior al obtenido por Manayay (2015), quien reporto 0,41% y en proteína se obtuvo 0,47%, valor inferior al obtenido por Capcha y Cruz (2019), quienes reportan 0,53%, en Energía total se obtuvo 71,42% y 64,02% en Kent; se puede concluir que las características químico proximal y fisicoquímico de las variedades Haden y Kent cultivados en Chanchamayo, Perú benefician los requisitos de la Norma NMX-FF058-SCFI-2006.

La importancia del consumo de bebidas funcionales elaboradas a partir de frutos promisorios pasa por su aporte nutracéutico, la misma que es esencial para la salud humana. El objetivo de la presente investigación fue elaborar una bebida funcional a partir de aguaymanto (Physalis peruviana) y chía (Salvia hispanica L.), para su posterior evaluación de las características fisicoquímicas y actividad antioxidante. El aguaymanto y la chía fueron provenientes de la provincia de Acobamba, Huancavelica-Perú. Para las determinaciones analíticas se acondicionó 04 tratamientos (T) de bebida funcional (BF): T1= BF + 0,0% de chía, T2= BF + 0,5% de chía, T3= BF + 1,0% de chía y T4= BF + 1,5% de chía. Para los análisis fisicoquímicos se emplearon métodos descritos por la AOAC y para la capacidad antioxidante el radical ABTS+. La bebida funcional de aguaymanto logró incrementar sus características fisicoquímicas y actividad antioxidante a partir de la incorporación de chía. La actividad antioxidante de la bebida funcional sin chía expreso 0,62 µmol de Eq. Trolox/mL (inhibición de ABTS), la adición de chía ocasionó su incremento hasta 1,45 µmol de Eq. Trolox/mL. Se concluye que la incorporación de chía en la bebida funcional de aguaymanto genera notable incremento de las cualidades nutracéuticas, obteniéndose un alimento con alto potencial antioxidante.